Super Easy 15 Minute Summer Cole Slaw
July 03, 2010
I’m cooking ribs and coleslaw for the 4th of July at my house today since I’m heading to the lake tomorrow. I wanted to make a really easy, but delicious, light coleslaw. I had a great idea that made my life oh so simple. Recently, I bought some new spices from Penzeys, (when I went to get a present for someone else-you know how that goes). I tried the “Country French Vinaigrette” dry spice mix which works great in this 15 Minute Summer Coleslaw. This recipe was a huge hit with everyone, including the kids.
Note: In Birmingham, Alabama, the Penzeys is located in Homewood.
15 Minute Summer Coleslaw
Prep:
15 minutes
Yield:
6 to 8 servings
Ingredients
2 tablespoons "Country French Vinaigrette dry spices (from Penzeys)
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
Preparation
1. In a small bowl, combine spice mix and water; let stand 5 minutes. Whisk in red wine vinegar and olive oil, mixing well.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
3 Responses to “Super Easy 15 Minute Summer Cole Slaw”
Jon Lewis says:
July, 05 2010at 12:57 pm
This was amazingly simple and tasty. Surprising from a prepared spice. Now, if we can only find the perfect spice rack.
Christine says:
July, 06 2010at 11:02 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
Christine says:
July, 06 2010at 11:04 am
Hmmm, I meant to leave the comment above on your Steak Fajita Salad -- sorry, not sure how to edit ...? My daughter and I *love* coleslaw and are looking forward to trying this one too!
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Healthy, Easy Side Dish: Sauteed Eggplant and Tomatoes
June 17, 2010
I love making eggplant side dish recipes, and this recipe for Sauteed Eggplant and Tomatoes couldn’t be easier. I sauteed my eggplant in a good bit of chicken broth to reduce the amount of olive oil. I used garlic, red pepper flakes, organic canned tomatoes and fresh basil, and it came out wonderful. Enjoy as a perfect year-round side dish.
Once again, this great pottery bowl came from Earthborn Pottery
Sauteed Eggplant and Tomatoes
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
1/2 red onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 to 1/3 cup low-salt, fat-free chicken broth
11/2 pound Japanese eggplant, peeled and diced (regular eggplant can be substituted)
1 (14.5-ounce) can organic diced tomatoes, drained
2 tablespoons chopped fresh basil
Sea salt and crushed red pepper flakes
2 cloves garlic, minced
1 tablespoon olive oil
1/4 to 1/3 cup low-salt, fat-free chicken broth
11/2 pound Japanese eggplant, peeled and diced (regular eggplant can be substituted)
1 (14.5-ounce) can organic diced tomatoes, drained
2 tablespoons chopped fresh basil
Sea salt and crushed red pepper flakes
Preparation
1. Saute onion and garlic in hot oil in a large lightly greased nonstick skillet over medium heat 3 to 4 minutes or until tender. Add broth and eggplant and cook 8 to 10 minutes or until eggplant is tender. Add tomatoes and cook 5 minutes more or until heated through. Top with basil, salt and red pepper to taste.
Note: fresh tomatoes can be substituted.
Note: fresh tomatoes can be substituted.
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Healthy Protein-Packed Salad: Edamame-Corn Salad
June 14, 2010
Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!
By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.
Edamame-Corn Salad
Prep:
20 minutes
Yield:
4 servings
Ingredients
12 oz fresh or frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
Preparation
1. Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving, tossing gently.
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Lightened-Up Southern Favorite: Light Yellow Squash Casserole
June 06, 2010
Summer is here, and I went to Pepper Place Farmer’s Market yesterday. I bought some wonderful produce including some beautiful yellow squash. Last night I created a Light Yellow Squash Casserole recipe which is a winner. All of my 3 kids ate it (honestly), and even asked for more (no joke). It’s super easy to prepare. The most difficult part is slicing the squash and onion (I also grated my own cheese). This recipe makes a wonderful side dish for summertime, and I love the mixture of crushed reduced-fat crackers (low-fat Ritz) and panko breadcrumbs on top.
Light Yellow Squash Casserole
Prep:
15 minutes
Cook:
35 minutes
Yield:
4 to 6 servings
Ingredients
4 cups diced yellow squash
1/2 cup chopped onion (I used Vidalia)
Cooking spray
1 egg, beaten
1 egg white
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
10 reduced-fat buttery round crackers, crushed
1/4 cup panko breadcrumbs
2 to 3 tablespoons melted butter
1/2 cup chopped onion (I used Vidalia)
Cooking spray
1 egg, beaten
1 egg white
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
10 reduced-fat buttery round crackers, crushed
1/4 cup panko breadcrumbs
2 to 3 tablespoons melted butter
Preparation
1. Preheat oven to 350F.
2. Saute squash and onion in cooking spray in a lightly greased large skillet 5 minutes or until tender. Place in large mixing bowl; set aside.
3. Combine eggs, milk, cheese, salt and pepper in a small bowl. Pour into squash mixture, mixing well. Spoon squash mixture in a lightly greased 8-inch glass baking dish. Top with crushed crackers and panko and drizzle with butter. Cover and bake for 30 to 35 minutes or until lightly browned.
2. Saute squash and onion in cooking spray in a lightly greased large skillet 5 minutes or until tender. Place in large mixing bowl; set aside.
3. Combine eggs, milk, cheese, salt and pepper in a small bowl. Pour into squash mixture, mixing well. Spoon squash mixture in a lightly greased 8-inch glass baking dish. Top with crushed crackers and panko and drizzle with butter. Cover and bake for 30 to 35 minutes or until lightly browned.
4 Responses to “Lightened-Up Southern Favorite: Light Yellow Squash Casserole”
Kay Jacoby says:
June, 17 2010at 10:57 am
This is the BEST squash casserole I've ever had. I've made it two weeks in a row and EVERYONE loves it. I've even eaten it cold out f the refrigerater for breakfast! I've shared the recipe with so many people already and always gets rave reviews... 2 thumbs up, 5 stars and then some! *****
Sara says:
June, 07 2010at 09:01 am
My 16-month-old daughter loves yellow squash, & so does my husband. I have been hoping to come across something to do w/ it this summer besides my family's traditional skillet-fried, or just plain old boiling/steaming. Can't wait to try this - thanks for sharing!
Nancy Bynon says:
July, 28 2010at 07:52 pm
Alison, thanks for sharing this recipe. I love the light version and make it often. I have the true southern heavy version and this is one of the best squash casseroles I have had.
Christine says:
June, 09 2010at 06:26 am
I agree -- what a nice change-out to our traditional saute with garlic! Looking forward to trying this yellow squash casserole soon.
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Magical Gluten-Free Side Dish: Southwestern Quinoa Salad
May 13, 2010
A lot of people have asked me lately, “What is quinoa?”. I answer, “It’s the magical grain.” Quinoa is the amazing gluten-free grain that is high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. It is a great replacement for rice or couscous and works great here in this simple recipe for Southwestern Quinoa Salad. Serve it room temperature or chilled. It’s awesome, and my kids even ate it too! By the way, quinoa can be found at Whole Foods Market or any of your specialty stores.
Gluten-Free Southwestern Quinoa
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
1 1/4 cups low-sodium gluten-free chicken broth
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
Preparation
1. Cook quinoa in chicken broth according to package directions; let cool slightly. Add beans and remaining ingredients, mixing well. Serve chilled or at room temperature.
2 Responses to “Magical Gluten-Free Side Dish: Southwestern Quinoa Salad”
Betsy says:
May, 15 2010at 12:50 pm
I bought my quinoa in the bulk section of whole foods, so there wan't any package directions. Would you mind posting how to cook it? Thanks
Marc Bloomston says:
May, 19 2010at 06:38 pm
Alison, This looks great! I'm having an office party at the lake this summer for about 60 people. Can you suggest a good easy meal and a fun signature drink we can serve that will be appealing to most?
Thanks,
Marc
Marc
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Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta
April 27, 2010
I get a lot of requests for easy and healthy side dish recipes, and this is one I absolutely love. Grilled Zucchini with Rosemary and Feta is incredibly flavorful and so versatile. It can be paired with any main-dish: chicken, shrimp, steak, burgers, fish, pork, etc. If you don’t have time to preheat your grill, you can certainly use a grill pan indoors over the stove. Feel free to substitute goat cheese for the feta, and my favorite by far is Belle Chevre.
Grilled Zucchini with Rosemary and Feta
Prep:
10 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
2 medium zucchini (about 3/4 lb.), unpeeled and cut lengthwise into 1/4-inch slices
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
Preparation
1. Preheat grill to medium heat.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
One Response to “Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta”
Penelope Tsaldari says:
April, 27 2010at 09:30 am
I'm just so excited about your book, of course I will Fan. Just so happy because you are so very gifted. Will also plug your book on my blog Alison. Would love some info privately if possible on the publishing.
Hugs,
Penelope
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Low Carb, Low-Fat Crustless Broccoli Mini Quiche
April 05, 2010
I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!
Broccoli Mini Quiche
Prep:
15 minutes
Cook:
35 minutes
Yield:
12 servings
Ingredients
1 (14-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 350F.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
4 Responses to “Low Carb, Low-Fat Crustless Broccoli Mini Quiche”
Jon Lewis says:
April, 06 2010at 09:46 am
These were absolutely Delicious!!!
alison says:
April, 07 2010at 06:49 pm
Meg, your website is amazing!
Meg Cook says:
April, 07 2010at 06:47 pm
Going to the store in the AM to make this!! I will let you know how well I do :)
Susie says:
April, 08 2010at 05:32 am
Can you freeze these and thaw and use later?
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Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini
March 29, 2010
This week I had the opportunity to work with a new client, I Can’t Believe It’s Not Butter, as a spokesperson for their product on NBC 13 “Daytime Alabama”. This Stuffed Zucchini recipe was one of my favorites (especially since I Can’t Believe It’s Not Butter really brings out the flavor in fresh vegetables). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My kids really like this (especially my youngest, Zachary). He said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!
Stuffed Zucchini
Prep:
35 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
5 medium zucchini, halved lengthwise
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
One Response to “Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini”
Meal Makeover Mom Janice says:
March, 30 2010at 08:07 pm
These look simple and yummy! I think my kids might agree with your son about the taste. I'll grab some zucchinis at the market and give them a try...
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Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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