No Cook Refrigerator Dill Pickles

What do you do when you find yourself with more cucumbers than you can eat, and a couple of crazy kids?  Make pickles, of course!  I chose not to go through with canning them (did you read the part about the crazy kids?), so we went the refrigerator pickles route.  I even tossed in some yellow squash for color and variation.  And because I can only come up with so many things to do with it!  Being a science geek, I couldn't help but try slight variations in each jar until I found my favorite.  Granted, it may have backfired because Michael and I prefer two different recipes, but it's all good. Seriously, though, they are ALL good!  And super easy with no cooking required.  Here's how Mama and her crazy kiddos make it:

Refrigerator Dill Pickles

Ingredients:
(makes 3 pint jars)
- 3 medium-large cucumbers
- 1 small-medium yellow squash
- 1/2 onion, sliced
- 1 1/2 c. vinegar (white or cider)
- 3-6 T. sugar (more on this later)
- 3 T. kosher or canning salt
- 4 1/2 T. dried dill weed, or 6 T. chopped fresh dill
- 1 1/2 t. mustard seed
- 3 T. minced garlic, or about 6 cloves
- 3 wide mouth pint jars

Ratatouille, Disney Style

Who doesn't love a little Disney magic in their life?  I sure do!  So when we watched Disney Pixar's "Ratatouille" and Annalyn asked if she could eat ratatouille, I was happy to oblige.  Especially since we have an abundance of summer squash and zucchini in the garden right now.  Unlike the traditional method of chopping the vegetables and serving more like a stew, I made it "Disney style" like in the movie with thinly sliced, beautifully presented veggies.   Here's how this Disney Mama made it:

Ratatouille, Disney Style

Ingredients:
- 1 each (preferably long and skinny, very thinly sliced):  yellow squash, zucchini, eggplant, red bell pepper
- 1 1/2 c. tomato sauce
- 3 T. olive oil, divided
- 1/2 medium onion, minced
- 2 T. minced garlic
- 2 t. balsamic vinegar
- 1 t. fresh thyme
- s/p to taste
- parchment paper

Enchilada Pie

Here's the latest recipe in my endless stream of enchilada-esque dishes.  I'm a bit obsessed with them, if you haven't figured that out.  But, I'm also very aware of the fact that though delicious, they aren't always so healthy, so here's another attempt at making them a little healthier (makes 6 servings, 7 WW points each). Here's how Mama makes it:

Enchilada Pie

Ingredients:
- 2 whole wheat tortillas
- 1 can fat free refried beans
- 1 c. + 2 T. shredded reduced fat Mexican-style cheese
- 1 c. cooked brown rice
- 1 c. yellow corn, drained
- 1 can pinto beans, rinsed and drained
- 4 oz. can chopped green chili peppers
- 2 scallions, white and green parts, chopped
- 3/4 c. fat free sour cream
- 1/2 t. chili powder
- 1/4 t. cumin
- 1/2 t. salt
- 1/4 t. black pepper
- 1 c. canned red enchilada sauce

Baked Shredded Carrots

The story behind this recipe is sort of random, but worth telling why I had 6 cups of shredded carrots to use. While playing outside with the girls, one of our neighbors drove by and after chatting for a bit, asked if I had a use for some carrots. They do some catering and had half of a 5 lb. bag of shredded carrots leftover and were leaving for vacation. I figured what the heck, I can always freeze them and toss into soups. But after 6 pint-sized freezer bags, I realized I needed to come up with another use for them. Along with some extra small potatoes I had leftover from another dish, I decided to toss them in the oven and see what happened. The result was delicious and very popular with my live-in food critics. Here's how Mama makes it:

Baked Shredded Carrots

Ingredients:

- 6 c. Shredded carrots

- 2 c. Diced potatoes

- 2 T. Minced garlic

- 1/2 c. Chopped onion 

- 1/2 t. Salt

- 1/2 t. Freshly ground pepper

- 1/2 t. Celery salt

- 1/2 t. Dried thyme or rosemary (or about 1 t. Fresh)

- 1/2 stick butter, cubed

Lentil Stew with Sweet Potatoes and Quinoa

And my sweet potato obsession continues with these hearty fall-inspired stew.  Packed with protein and great fall flavors, this stew is sure to warm you up on all these wonderful fall days ahead of us. Here's how Mama makes it:

Lentil stew with sweet potatoes and quinoa

Ingredients:

- 5-6 c. vegetable stock

- 3 medium sweet potatoes, peeled and diced

- 1 1/2 c. Lentils, rinsed

- 4 medium carrots, chopped

- 1/2 c. Quinoa, rinsed

- 1 onion, diced

- 4 cloves minced garlic

- 2 t. Garam masala (see my recipe here is you can't find this in your spice aisle)

- 1 t. Curry powder

- 1/2 t. Cinnamon

- 1/2 t. Ginger, ground

- 1/4 to 1/2 t. Cayenne pepper

- 1/2 T. Salt

- 1 T. Sugar

Optional add-ins:  fresh cilantro, chopped baby spinach (either or both would be good, I just didn't have any at the time)

Directions:

1. Place all ingredients in a slow cooker on low for 5-6 hours until lentils and sweet potatoes are tender.  Add salt at the end as needed. 

printable recipe

Slow Cooker Sweet Potato Chili

Have you ever had chili with sweet potatoes in it?  Yea, me neither, but I couldn't help but try it! So without further ado, here's the recipe for the yummy, belly-warming, fill your house with the best smells ever, sweet potato chili. The recipe I originally used was from Taste of Home, but I'm going to include my changes for this post.  Although we really enjoyed it, Michael and I both agreed that it'd be better with beef or simply as a vegetarian chili.  For some reason, the combination of chicken and sweet potato just didn't do it for us. But, that is how the original recipe was written, so make it however you prefer.  Either way, it's the perfect Fall soup. Here's how Mama suggests making it:

Slow Cooker Sweet Potato Chili

Ingredients:
- 3-4 large sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
**protein of your choice:  1 lb chicken thighs (cubed), 1 lb ground beef (browned), or a 3rd can of beans
- 3 c. chicken stock
- 1 jar salsa (24 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can corn, drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 T. chili powder
- 1 t. ground coriander
- 1/2-1 t. ground cinnamon (I like a lot!)
serving suggestions:  plain greek yogurt, shredded cheddar cheese, corn chips

Directions:
1.  In a greased and/or lined slow cooker, combine all ingredients.  Cook on low for 5-6 hours, until chicken and sweet potatoes are tender.  Serve with cheese, yogurt (or sour cream), and chips.

 

 

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Watermelon Orzo Salad with Spinach & Feta

Here's a fresh summer dish inspired by one that we had on the 4th of July.  Fresh watermelon atop orzo and baby spinach, topped with basil and feta cheese.  An odd combination?  Maybe.  But it tasted so fresh and looked so pretty.  I decided to try my hand at it this weekend for brunch with some friends.  I must say, it was awesome!  (Even if Michael didn't approve of salad for brunch...)  Here's how Mama makes it:

Watermelon Orzo Salad with Spinach & Feta

Ingredients:
- 3/4 c. orzo (uncooked measure)
- 3 cups watermelon, diced
- 1/2 c. feta, crumbled
- 1.5 T. olive oil
- 2 T. fresh basil, thinly sliced
- 1/4 t. freshly ground pepper
- 1 t. salt
- 2 c. packed baby spinach



Directions:


1.  Cook orzo according to package directions.  (Bring salted water to boil, add pasta and boil for about 8 minutes.)  Drain and rinse with cold water, then add 1 T. olive oil and half the salt and pepper.  (I made this up the night before and stored in the fridge overnight.)

2. On a large plate or platter, spread spinach in an even layer.  Top with cooked orzo, then diced watermelon.  Sprinkle with feta.

3.  Slice the basil and sprinkle over the watermelon, then drizzle with remaining 1/2 T. olive oil.  Season with salt and pepper, to taste.  Makes about 6 servings, 3/4 c. each, 5 WW pts.

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Curried Chickpea Salad

When I saw this recipe for curried chickpea salad on Pinterest, I just knew we had to try it!  Chickpeas and curry are two of our absolute favorites, and with a couple little tweaks, it was a perfect weekday meal with lots of leftovers.  Paired with whole wheat pitas and some fresh fruit, I was obsessed with this stuff.  Here's how Mama and her little helper make it:

Curried Chickpea Salad

Ingredients:

- 1 apple, chopped

- 3 medium carrots, chopped

- 1/2 c. raisins

- 1 bunch green onions, chopped

- 1/2 c. mixed nuts, coarsely chopped

- 2 cans chickpeas, drained and rinsed

- 3/4 c. hummus

- juice of 1 lemon

- 2 T. curry (we like a lot, so start with less if you prefer)

- 1/2 t. garlic powder

- 1/2 t. cumin

- 1 T. cilantro paste or 2 T. freshly chopped

- 2 T. cider vinegar

- salt and pepper, to taste

Snack Attack: Cottage Cheese with Tomatoes, Cucumber, & Basil

As I mentioned before, I've had a major sweet tooth lately between meals.  And as a business strategy/cruel joke/(complete accident?) my store manager moved the discounted baked goods right between my pharmacy and the bathroom.  Really?  A whole cart of marked down sweets between the two places I spend my entire 13 hour days... thank you for that!  Normally, I have enough will power to just ignore/not buy junk food so it's not even an option to eat.  In an effort to make that change again, I emailed Michael's cousin, Elizabeth for some helpful snacking tips.  (Check out her faith/family/fitness/food blog FitLifeWithE).  Sometimes it just helps to get a fresh perspective - just like writers, cooks get mental blocks and forget the basics - especially when they have a lot their plates (metaphorically speaking, in this case!).  Elizabeth reminded me of some great snacking ideas, as well as some new ones I'd normally not think about.  It definitely helped refocus my food choices and stock my kitchen (and work fridge) with healthier options.  One of her favorites was cottage cheese with tomatoes, avocado, and spinach.  Since I didn't have an avocado on hand, I Mama-fied it to my taste, and made this delicious (and filling! Even for me!) snack.  Here's how Mama makes it:

Cottage Cheese with Tomatoes, Cucumber, & Basil

Ingredients: (makes 4 snack sized servings)
- 1 1/3 c. cottage cheese
- 1/2 large English cucumber, chopped
- 2 medium tomatoes, chopped
- 1 T. balsamic vinegar
- 1 T. fresh chopped basil (I used the refrigerated tube kind)
- salt/pepper to taste
- about a cup of baby spinach (packed)

Directions:

1.  In a medium bowl, combine chopped tomatoes, cucumber, basil, and vinegar.  Stir gently to combine, then add salt and pepper to taste.  Store in fridge until ready to use if making this up ahead of time.

I actually tossed it all in a bowl with a lid and shook to combine

2.  When ready to eat, layer 1/3 c. cottage cheese, 1/4 of the tomato mixture, and a small handful of the baby spinach.  It's that easy!

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Layered Hummus Dip

Here's an awesome dip recipe based on similar ones I've seen on Pinterest lately.  Honestly, I've never thought of making a layered dip with hummus, but it was divine.  I added some feta (of course) because I pretty much add it to everything when given the chance.  We enjoyed it along with pita chips and it was incredibly filling.  Here's how Mama makes it:

Layered Hummus Dip

Ingredients:

- 1 container plain hummus
- 1 small red bell pepper, chopped
- 1/2 cucumber, chopped
- 1/4 c. kalamata olives, chopped
- 2 oz. reduced fat feta cheese
- 3 T. chopped fresh dill
- pita chips/crackers for serving

Directions:

1.  In a medium casserole dish, spread hummus in an even layer.

2.  Top with chopped red pepper and cucumber.

3.  Add olives and feta, then sprinkle dill over the top.  Refrigerate until serving.

4.  Serve with pita chips, crackers, or spread on flatbread.

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Kale Chips

As I've mentioned before, my baby is now absolutely crazy about kale chips.  And by kale chips, I mean pieces of kale that have been washed, dried, tossed in olive oil and salt, then baked until dried and crispy.  It's that simple, but soooo good!  And don't tell Peanut, but it's super healthy, too!  Thanks again to my friend Brittany for introducing us to another favorite tasty snack.  Here's how Mama makes it:

Kale Chips

Ingredients:

- 1 bunch kale; chopped, washed, and dried (I used some pre-wahed bagged kale leftover from making soup)

- 1 T. olive oil

- 1 t. salt, or to taste (or try other spices, like seasoned salt, garlic, or cayenne)

Mexican Street Corn

Here's a seemingly strange, but surprisingly delicious recipe Michael has been asking to try for some time now.  After some of his Hispanic students told him how they make grilled corn then cover it in mayonnaise and chili powder, he was intrigued and excited to try it.  Now that corn is finally in season, we decided to be adventurous and give it a shot.  Here's how Mama makes it:

Mexican Street Corn

Ingredients:
- 4 ears corn, husked
- 3 T. light mayonnaise
- 3 T. nonfat yogurt
- 2 t. chili powder
- 1/4 t. cayenne pepper
- 3/4 c. grated parmesan cheese
- 1 lime, quartered

Leftover Lasagna Apple Dumplings

Here's a dish that combines two of my favorite things - creative leftover solutions and well, dessert!  I don't know about you, but I always find myself with leftover lasagna noodles.   Whether they are cooked and not used or just the odd ones left in the box, I never seem to have just the right amount.  So what to do with the rest?  Recently, I saw this idea, and decided I had to try it.  In the name of quick 'n easy, I decided to use canned pie filling, which is tasty, easy, and leaves you with lots of options as far as flavors (I bet peach would be delicious, too!).  Serve on it's own, with ice cream, whipped cream, or granola for a little crunch.  Any way you cut it, it's definitely better than throwing away those leftover noodles!  Here's how Mama makes it:

Leftover Lasagna Apple Dumplings

 

Ingredients:

- 6 cooked lasagna noodles (adjust the recipe to what you have)

- 1 can apple pie filling

- 1 t. vanilla extract
- 1/2 - 1 t. cinnamon
- 1/2 c. water

- serving suggestion:  ice cream, whipped cream, granola, powdered sugar, etc.

Crockpot Red Curry Lentils

Here's an amazing recipe from Pinch of Yum - Red Curry Lentils.  The flavors and texture are excellent and the smell is divine!  Not to mention, it can all be thrown in a slow cooker and feeds an army.  Like most curry recipes, it's great as leftovers and Annalyn LOVES it!  This will definitely become a regular at our house.

 

Crockpot Red Curry Lentils

 

 

Ingredients:

- 4 c. regular brown lentils

- 2 onions, diced

- 4 cloves garlic, minced

- 1 T. minced ginger

- 4 T. butter (optional)

- 5 T. red curry paste

- 1 T. garam masala

- 1 1/2 t. turmeric

- 2 t. sugar

- a few good shakes of cayenne pepper

- 2 cans tomato puree (29 oz. each)

- 1 t. salt plus more to taste

- 1/2 c. coconut milk or cream

- 1 bunch cilantro, chopped (keep some for garnish)

- rice for serving

Spinach Pesto Polenta

Here is my version of this Savory Polenta recipe by Alton Brown.  By adding pesto and a little spinach, you can incorporate some beautiful color, great taste, and a few important nutrients.  The best way I can describe polenta is cornmeal risotto.  Like risotto, it requires lots of stirring to make this grain into a beautiful creamy dish.  Here's how Mama makes it:

Spinach Pesto Polenta

Ingredients:
- 2 T. olive oil
- 3 cloves garlic, minced
- 6 c. chicken or vegetable stock
- 1.5 c. coarse ground cornmeal
- 5 T. unsalted butter
- 1/3 c. basil pesto
- 3 t. kosher salt
- 1/2 t. freshly ground black pepper
- 3 oz. parmesan cheese, grated
- 1 c. chopped spinach

Super Easy Tomato Soup

For whatever reason, I've been on a tomato soup kick lately (no, I'm not pregnant).  Maybe it's the yearning for summertime and fresh tomatoes, or maybe it's just a vehicle for my love of basil.  Either way, here's a super quick 'n easy recipe I've been tossing together lately.  Warning:  may induce afternoon naps and belly-warming happiness!   Here's how Mama makes it:

Super Easy Tomato Soup

Ingredients:

- 2 T. olive oil
- 1 small onion, diced
- 28 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 1-2 t. hot sauce, optional
- 1/4 cup fresh basil leaves or about 2 T. basil paste / dried basil
- 1 t. thyme
- 1/2 t. oregano
- 1/2 t. rosemary, crushed

- 1/2 t. Garlic powder
- 1/2 t. freshly ground black pepper (add more to taste)
- 2 t. salt (add more or less to taste)
- 1 c. milk, cream, half 'n half (really whatever you have onhand and depending on how creamy you like to make it and how many calories you want to add!)
- 1/2 c. grated parmesan cheese, plus more for serving

Chickpea Salad with Fresh Veggies & Dill

Here's a recipe my BFF gave me months ago, I finally made about a month ago, and am just now posting.  Sometimes, that just happens!  The funny thing is that I've made this probably twice since then - so it's not for lack of deliciousness.  Either way, here's a yummy, healthy, fresh veggie salad for these hot summer days:

Chickpea Salad with Fresh Veggies & Dill

Ingredients:
-3 tablespoons olive oil
-1 (16 ounce) can chickpeas/Garbanzo beans, drained
-1/2 cup tomato, chopped
-1/4 cup red onion, minced
-1 rib celery, sliced (I didn't have any, but toss it in if you do!)
-1 cucumber, chopped
-1 teaspoon garlic, minced
-2 tablespoons fresh dill, chopped (or 1.5 T dried)
-1 1/2 teaspoons red wine vinegar
-1/2 lemon, juiced
-1/2 lime, juiced
-cracked black pepper and salt, to taste
-1/4 c. feta

Gluten Free Naan

One of my favorite parts of Indian cuisine is naan, an oven baked flatbread.  It has this amazing texture, is cooked until slightly blackened, and seasoned just the right amount.  Honestly, I had never even dreamed of attempting to make it, but when I invited my friend, Brittany, over for tikka masala, I decided to try my hand at it.  Not all naan is gluten free, and in fact this recipe can be made either way, but I must say, it's delicious!  The most surprising part of the whole experience was how incredibly easy it was to make.  The ingredients and directions are taken from Aarti Sequiera's recipe on foodnetwork.com.  Here's how Mama makes it:

Gluten Free Naan



Ingredients:

- 1 teaspoon active dry yeast

- 2 teaspoons sugar

- 2 cups all-purpose flour, plus more for rolling

(for gluten free naan, use 2 1/4 c. gluten free all purpose flour mix plus 1 1/4 t. xanthum gum in place of flour)

- 1 teaspoon fine sea salt

- 1/8 teaspoon baking powder

- 3 tablespoons plain yogurt

- 2 tablespoons extra-virgin olive oil

- Melted butter for slathering on the finished naans

- Coarse sea salt and or seasonings for sprinkling (I used salt and garlic powder)

Strawberry Spinach Salad with Balsamic Vinaigrette

Not only is this one of the prettiest salads I've ever made, it's one of the tastiest!  Fresh strawberries on a bed of baby spinach, tossed with a tangy balsamic vingaigrette.  Top with some crumbled gorgonzola and sliced almonds for a perfect spring salad.

Strawberry Spinach Salad with Balsamic Vinaigrette

Ingredients:
- 1 lb. fresh strawberries, halved or quartered
- 10 oz. fresh baby spinach (2 boxes, if feeding more than 2 people)
- 1/2 c. crumbled Gorgonzola cheese
- 1/4 c. sliced or slivered almonds
for the dressing: (I usually double this and keep in a jar in the fridge)
- 1/4 c. + 2 T. balsamic vinegar
- 2 T. honey
- 1/2 c. olive oil
- 1 T. minced garlic
- 1 t. Dijon mustard
- 1/2 t. kosher salt
- 1/4 t. fresh ground pepper
Want to make this a meal?  Add some slices of grilled chicken!  Or serve alongside a juicy steak.
(serves 4)

Slow Cooker Broccoli Mac 'n Cheese

Here's a healthy version of everyone's favorite comfort food - macaroni and cheese.  By adding broccoli, using evaporated milk and non-fat sour cream, and reducing the amount of butter, you can greatly reduce the fat and calories.  On top of that, it's made in a slow cooker without cooking the noodles first.  How simple is that?!  I'm officially in love with this dish!

Slow Cooker Broccoli Mac 'n Cheese

Ingredients:
- 2 1/2 c. whole grain macaroni, shells, or elbow pasta
- 12 oz. fat-free evaporated milk
- 2 1/2 c. skim milk
- 1 can broccoli cheese soup
- 1/2 c. non-fat sour cream
- 2 T. butter, melted
- 3 c. reduced fat shredded cheddar cheese
- 1 1/2 c. fresh broccoli, chopped
- salt/pepper, to taste