Gluten Free, Light Eating, Vegetables, Vegetarian

Garlic Broccoli


  • 3 tbs of Extra Virgin Olive Oil (EVOO)
  • 3 cups broccoli, chopped
  • 3 cloves of garlic, diced
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 tbs of soy sauce (for extra flavor)
  • 1 tsp sesame oil (for extra flavor)


Saute garlic in pan with olive oil at medium heat until you begin to smell the garlic aroma. Add broccoli to the pan with a half cup of water. Bring to a boil then simmer 2 minutes (with lid on). Add salt and pepper to taste. Add soy sauce and sesame oil.

Crockpot, Uncategorized, Vegetables

Slow Cooker Creamed Corn with Bacon


  • 5 cups frozen corn (about 25 ounces), thawed
  • 12 oz (1 1/2 packages) cream cheese, cubed
  • 1/4 cup 2% milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • Chopped green onions


  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 10 servings (1/2 cup each).

Corn Nuggets


  • 1 (11 ounce) can creamed corn
  • 1 (11 ounce) can whole kernel corn, drained
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 egg white
  • 2 tablespoons milk
  • salt and pepper to taste
  • 3 cups vegetable oil for deep frying

In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.


Easy Creamy Corn Casserole


  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

5 Ingredients or less, Side Dishes, Sides, Vegetables

Baked Parmesan Tomatoes



  • 4 tomatoes halved horizontally
  • ¼ cup freshly grated parmesan cheese
  • 1 tsp chopped fresh oregano
  • ¼ tsp salt
  • freshly ground pepper to taste
  • 4 tsp extra virgin olive oil.


Preheat oven to 450°. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Side Dishes, Sides, Vegetables, Vegetarian

Southern Skillet Corn


  • 6 ears corn (or a bag of frozen corn)
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups water
  • 3 tablespoons butter


Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.

Mexican, Side Dishes, Sides, Vegetables

Mexican Potato Nachos


2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/2 pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
1/4 cup shredded lettuce
1 small tomato, chopped
1/4 cup sour cream
1/4 cup guacamole


Preheat oven to 450 degrees F (230 degrees C).
Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

Diabetic, Light Eating, Side Dishes, Vegetables, Vegetarian

Sweet and Spicy Cucumbers


  • 1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
  • 2 tsp kosher salt
  • 1/2 c rice vinegar, seasoned or regular
  • 1/2 c water
  • 3 Tbs sugar or Splenda
  • 1/4 tsp red pepper flakes
  • 2 Tbs minced red onion


Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

Side Dishes, Sides, Vegetables



  • 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)
  • 1 small Spring, Green or Savoy cabbage
  • 1 cup of half and half or milk
  • 1/2 teaspoon of Cajun seasoning
  • Kosher salt & freshly cracked black pepper, to taste
  • 3 tablespoons of butter


Scrub and boil whole unskinned potatoes in boiling salted water. After about 15 minutes, pour off all but about 1/3 of the water. Cover and steam potatoes over medium heat until completely cooked and tender. Test with a knife. Remove, reserve water and set aside and keep warm.

Core and quarter the cabbage and slice it across the grain. Add to the pot of water the potatoes were cooked in and bring to a boil. Reduce heat, cover and simmer until tender, adding additional water if needed; drain.

Add the half and half to the pot and bring to a boil. Meanwhile, skin the potatoes and mash into the hot half and half, along with all but a pat of the butter; beat the potatoes until fluffy. Stir in the drained cabbage and transfer to a hot serving dish with the remaining pat of butter melting in the center.

Note: Can also be made ahead. Mix together (omit butter on top) and transfer to a buttered casserole dish; cover. To reheat, preheat oven to 350 degrees F, and bake covered for about 25 to 30 minutes.