Header image courtesy of wupy101.com
Jeff is a meat, starch, and vegetable guy. When he cooks he prepares enough for one meal but doesn’t even dish it all out! And he doesn’t like leftovers.
I like to eat casseroles and leftovers and less meat. So I prepare a bigger quantity and reheat the leftovers for lunch or dinner. This worked out great when Jeff and I were both working, especially when he worked the dinner shift at restaurants.
The following recipes are a hodgepodge of my favorite Laurel- food pre and post full-time RVing. You could categorize them as potluck dishes or side dishes… I just call them GOOD.
A few snacks, appetizers and desserts are included.
Click the link for the recipe.
Broccoli Rice Salad with Sesame-Ginger Dressing
This recipe is from my favorite vegan website, Susan Voisin’s Fat Free Vegan Kitchen. She uses black rice in her salad while I use brown or basmati, so the picture of my dish looks different than hers. What I am trying to say is not to judge the recipe by the picture. Try it. You’ll like it!
Green Bean and Tomato Casserole
Three-Bean Kale Sauté with Rice
I only used a can of black beans and a can of cannelloni beans because they measured 3 cups. Next time I will add a third can of red beans and adjust the rest of the ingredients.
smittenkitchen.com. Baked Feta
Another easy peasy delicious recipe from Terry at rvgoddess.com!
And another one from goddess Terry…
This single serving recipe is from Stefani Tolson’s website, mommyenterprises. com:
Combine the following ingredients in a large coffee mug and stir well:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 T. unsweetened cocoa
- 3 T. milk
- 3 T. vegetable oil
- 1/4 t. vanilla extract
Microwave on HIGH for 3 minutes. Let cool for 2 minutes. Add a dollop of whipped cream, frosting, or peanut butter, if you like, or leave plain and enjoy!
And if you want less fuss, more flavor variety, and a mix to keep on hand…
Just 2 ingredients…
Mix together 1 box Angel Food cake mix and 1 box of any flavored cake mix, such as devil’s food, carrot, lemon, strawberry, etc.. Store mix in a large zip-lock bag.
To prepare: Combine 3 T. of combined cake mixes with 2 T. water in a mug, ramekin, or small bowl. Microwave on HIGH for 1 minute. Cool. Top with fruit, icing, whipped cream, ice cream, or whatever your heart desires. Or, forget the toppings and eat plain.
According to food.com, there are 24 -30 servings in the zip-lock bag.
Roasted Sweet Potatoes and Beets
This recipe is from Food Network Magazine:
Peel and cut 1 pound red beets and 1 1/2 pounds sweet potatoes into 3/4-inch chunks. Toss with 2 T. olive oil and 1/4 t. hot paprika. (I don’t use hot paprika so I add a few crushed red pepper flakes instead.) Season with salt and pepper.
Roast at 450 degrees, stirring halfway through, until tender, about 25 minutes. Top with some chopped dill.
Mix 2 T. plain Greek yogurt with 1/4 t. grated lemon zest. Season with salt and pepper and thin with a little water or lemon juice. Serve sauce over the roasted veggies.
To make this into a meal, SEE this similar recipe, The One-Pan Sausage and Root Vegetables … Pork and Sausage Suppers
Ina Garten’s Sautéed Shredded Brussels Sprouts
Sweet Potato and Rice Casserole