Sunday Meal-Veggies

Last Sunday we had such a good meal I decided to take some pictures of it for this blog. I know it's been a while since we updated, I'm ready to start again.
This meal just happened, and Seth loved it even though it didn't have any meat.

Home Fries

7-8 russet potatoes
2 T olive oil
1 t seasoning salt
1/4 t red pepper flakes
1/4 t pepper

Preheat broiler. Wash and cube potatoes. Pour oil into a large ziplock bag and add seasonings. Add potatoes and shake to coat. Pour potatoes onto a large cookie sheet and broil on low for ten minutes. Stir potatoes and broil another ten minutes or until browned and slightly crispy. These are great alone or with ketchup.


Steamed Carrots

two cups of baby carrots
1/2 C chicken broth
2 t dried parsley

Using a rice cooker, bring broth to a boil then add carrots and parsley and cook. There shouldn't be a lot of broth so the carrots are steamed, not broiled.


Fancy Leaf Strawberry Salad

Fancy Leaf Blend (or whatever you have on hand)
6-8 strawberries, sliced
handful of feta cheese
handful of walnuts
raspberry vinaigrette


ps I'm not writing about the yellow zucchini because it didn't turn out....:)

I do not like green eggs and ham, sam I am.......

Green Eggs

1/4 C milk
6 eggs (sometimes I use 4 egg whites and 2 eggs)
1/2 t seasoning salt (like Lawrys)
small handful of cheese
two big handfuls of fresh spinach

Place all ingredients in the blender and blend. Place a skillet on medium heat and spray the pan. Scramble the eggs and enjoy. Kids love them because they are green! I have also made orange eggs (add cooked carrots instead of or along with spinach into the blender) and pink eggs (cooked beets).
My kid love them so much I have to put them in the freezer to cool them while they are going nuts waiting.

Corn Chowder with Sweet Potatoes

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.