Sauteed Summer Veggies

Yes! The fresh, colorful, nutritious vegetables are now found at our local roadside stands. Last night the chilly rain was falling outside my kitchen window, but inside my warm kitchen the green chunks of zucchini squash smelled so good! I was sauteing them in Olive Oil. This quick and easy side dish is one that we enjoy often when the local zucchini is available.

After washing 3 – 4 small zucchini in cold water, they were cut in slices. Each slice was then cut in half. 2-3 TBS. of Olive Oil were heated in a large skillet over medium heat. While sauteing the veggies, I added a few sprinkles of dehydrated Chopped Parsley, Chopped Onion, Oregano, Sweet Basil and Garlic. Saute until tender. Ahhh!


Sometimes, I add slices of yellow Summer Squash along with sliced Green Pepper Sauteed Combo (click here). This is one of our favorite side dishes!

It tastes so Good!

Yummy!

Pops From the Past

Wow! The white freezer pop molds and tray were packed away in the brown cardboard box for at least two years. So that’s where they were all this time! I could not remember where they were located, but I knew that I still had them … somewhere.

Many summers ago when my sons were young children Pudding Pops could be found in our freezer to enjoy on a hot sweltering day. Yesterday, locating my Tupperware molds and the tray was a great find for me. So … it did not take me long to wash the molds/tray and use them after a number of years. While they were drying I prepared a box of Jello Cook & Serve Vanilla Pudding, according to package directions. After the pudding cooled for about 30 minutes, I spooned the creamy delicious pudding into the molds and attached the plastic sticks on the ends. Onto the tray and into the freezer they went.

Today my hubby located these “Pops From the Past”. After devouring a Vanilla Pudding Pop, he happily announced that they taste as good as he remembered. Nice!

Pudding Pops are so easy to make. Easy is good! And … everyone enjoys eating this yummy treat. The freezer molds can be purchased during the summer months.

My pudding of choice is Jello Cook & Serve. I like this brand, because the pot is always easy to clean after preparing the Jello pudding.

Does your family enjoy Pudding Pops? Do you make them? What is your favorite flavor? Vanilla is mine! Do you like chocolate?

Enjoy!

Yummy!

WOW!

When the weather allows us to use our outdoor grill here in Western Massachusetts, Grilled Sockeye Salmon is one of my hubby’s and my favorite meals. Quite often we enjoy it with a microwaved “baked” potato and a veggie salad. It is delicious, nutritious and very easy to prepare. I have noticed that many of you, my readers, have clicked on my Grilled Sockeye Salmon Blog posting. Imagine my happy surprise tonight when I googled and found the following result:

Keep preparing easy nutritious delicious meals.

Enjoy Grilled Sockeye Salmon!
Happy Cooking!
JG

Ah, Add A Little Lemon Peel!

The sun was shining brightly in our backyard. Looking out my kitchen window I could see a bright red Cardinal perched on a branch. The temperature was in the mid 70’s, so pre-heating my oven added a little warmth to my kitchen. The Craisin Twists (click) were ready to be baked. Whenever when I bake the Pillsbury Cinnamon Twists, I use Plumped Raisins and Plumped Craisins (click) to fill the inside before twisting the dough. However, there was only about ¼ cup of Plumped Craisins in the container in my fridge. It was enough to fill the 2 canisters of dough before the Twists were baked. This was the opportunity to open the jar of McCormick Lemon Peel that I had purchased a couple of months ago.

To the ¼ Cup of Plumped Craisins I added about 2 tsp. Lemon Peel and stirred. Baking a double batch requires using my extra large cookie sheet and about 2 minutes and 30 seconds extra baking time. I follow the directions on the package and add the extra baking time.

Baked Cinnamon Twists with the added fruit taste so good, especially after they are stored in the fridge! An extra plus to baking a double batch, is that after the Twists are iced, place all of them in the fridge, so the icing becomes firm. Later, the extra treats can be placed in a Gallon – sized Ziploc bag and stored in the freezer. If freezing, place them in a single layer. Whenever they are needed for breakfast, they only need to be defrosted!

Enjoy the Craisin Twists!

Yummy!

It’s Tangy Tortellini Salad Time!

July is here! Happy Fourth of July!!! Yes, the outdoor grill has been used and it’s time for outdoor picnics!

My recipe for Tangy Tortellini Salad has been retrieved. Later this afternoon the necessary ingredients to make this easy, delicious, colorful salad to enjoy on the Fourth of July will be purchased!

Tangy Tortellini Salad is prepared with a 12-ounce package of frozen Tri-colored Cheese Tortellini and Italian Salad Dressing. I also add in 1/8 tsp. Garlic Powder, 1 TBS. Chopped Parsley and ¼ Cup Black Olives (sliced in half). These ingredients are optional, but my family likes them. This salad is definitely a family favorite!

Easy Directions:

1. Prepare the Tortellini according to the directions on the package.
2. Drain and rinse with cold water and drain again.
3. Place the Tortellini in a bowl.
4. Add about ½ cup of Italian Salad Dressing and stir.
5. Add any optional ingredients.
6. Cover and refrigerate for at least 4 hours, stirring once or twice.
7. Before serving add extra Italian Salad Dressing, if needed.
8. Cover and refrigerate any leftovers.

Enjoy!
Yummy!
Happy Fourth of July!!!