Tasty Tuesday: Veggie Bake

I’m not sure where I found this YUMMy recipe but it is a great way to clear out the fridge of the leftover veggies BEFORE they go bad.  You will be surprised how good it tastes.

Prep Time: 20 minutes     Cooking Time: 50 minutes     Yields: 4 servings

Ingredients:

• All the leftover veggies in your fridge
• 1/4 cup olive oil, divided
• 1 large can chopped tomatoes
• 1 can chickpeas, drained
• 1-2 large yams, slices into 1/8-inch-thick sheets

Directions:

1. Preheat the oven to 350 degrees.
2. Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
3. Add can of tomatoes and chickpeas. Mix well and remove from heat.
4. Slice yams into thin sheets.
5. Lightly oil a casserole dish and layer the bottom with half of the yams.
6. Spoon out vegetable mixture and spread evenly on top of yams.
7. Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
8. Bake covered for 30 minutes.
9. Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.

Notes:

• Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas.
• Try Wicked Good Spice Mixes Tuscan Bistro for a yummy italian mixture.
• Use a mandolin to slice the yams into even slices.

This is a great yummy dish for tailgating or an upcoming holiday gathering.  On Weight Watchers, this is point friendly.  Thirty One offers the perfect way to carry this yummy casserole to the next gathering with the Perfect Party Set. The Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

Tasty Tuesday: Southwest Chicken Kale Salad

Thank you Hungry Girl for another AMAZING recipe.  I never get tired of salad!

This is a refreshing compliment to summer’s hot dogs, hamburgers, and other BBQ fare.  This zesty recipe makes two huge and satisfying meals… but it can also double as a multi-serving side dish!

1/2 of recipe (about 7 cups): 307 calories, 3g total fat (0.5g sat fat), 827mg sodium, 39g carbs, 9g fiber, 12.5g sugars, 34.5g protein — PointsPlus® value 7* — SmartPoints® value 4*  MAKES 2 SERVINGS

Prep: 15 minutes     Chill: 1 – 2 hours

Ingredients:

Salad
8 cups chopped kale leaves
1 cup chopped tomatoes
1/2 cup chopped red or yellow bell pepper
1/2 cup canned black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup seeded and chopped fresh jalapeño peppers
6 oz. cooked and chopped skinless chicken breast

Dressing
1/4 cup fat-free plain Greek yogurt
2 tbsp. seasoned rice vinegar
1/2 tsp. taco seasoning mix

Directions:

• Combine all salad ingredients in a large bowl. Mix well.
• In a medium bowl, whisk dressing ingredients until uniform. Add dressing to salad, and toss to coat.
• Cover and refrigerate for 1 – 2 hours, to allow flavors to develop.

Whether you are taking your salad to work for lunch or eating it outside on your porch, the perfect thermal to keep your drinks cold is Thirty One’s Bring a Bottle Thermal.

Celebrate Thirty-One’s 15th anniversary year with this Customer-favorite bring-back style! Use this handy single-bottle thermal for school, work and travel. Our insulated drawstring cooler pouch keeps up to a 20-oz. bottle of water, milk or other drinks cold on the go. Includes a carabiner to clip on your gym bag, diaper bag, bike, golf bag or sports bag.

It will even hold a 750ml bottle of wine.

 

 

 

 

Add a strap from the Studio by Thirty One collection to make it hands free carrying when you are walking.

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Holiday Stuffed Portabellas

Happy Monday!  Is your fridge still full with leftovers from Thanksgiving?  I have to admit, I LOVE the fact that we go to my dad’s for dinner.  I bring home just enough for hubby for a dinner or two and that is it!

So if you have some leftover stuffing, why not try these from Hungry Girl:
A serving is: 1/6th of recipe (1 stuffed mushroom): 188 calories, 2.5g total fat, 449mg sodium, 38.5g carbs, 4g fiber, 14g sugars, 6.5g protein.  For Weight Watchers, the PointsPlus® value 5*

Prep: 15 minutes Cook: 30 minutes

Ingredients

6 large portabella mushrooms, stems chopped and reserved
1 cup chopped onion
3/4 cup finely chopped celery
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-oz. box Stove Top Cornbread Stuffing Mix
1/2 cup sweetened dried cranberries

Directions

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the baking sheet, rounded sides down. Bake until slightly tender, about 8 minutes.

Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, celery, and mushroom stems. Cook and stir until slightly softened and lightly browned, 6 – 8 minutes.

Transfer cooked veggies to a bowl.

Add butter and 1 1/2 cups water to the (empty) pot, and bring to a boil. Once water boils, remove from heat. Add stuffing mix, cooked veggies, and dried cranberries. Mix until water has absorbed.

Distribute stuffing mixture among the mushroom caps. Bake until slightly crisp on top, about 12 minutes. Serve ’em up!

MAKES 6 SERVINGS.

Reheat or freeze them for your lunch or as a dinner side.  If you decide to take them for lunch, how about Thirty One’s Lunch Break Thermal.

The lunch break thermal is my go-to lunch bag.  It holds ALOT and has an outside pocket for utensils or items that you want to keep dry. The longer strap makes it easy to carry for the professional who is headed to work too.

What more could you ask for looking stylish with a healthy lunch?

Have a ThirtyOne-derful day!