Creamy Cole Slaw is refreshing, quick healthy recipe and another easy way to get your family eating more vegetables. This side dish is so easy and goes with almost anything you want to serve for lunch or dinner. There is more nutritional value in the salad than there are calories, so this is another low fat, healthy meal recipe. Make up an extra big batch and have it ready for dinner, take it in your lunch or have it for an afternoon snack.
Creamy Cole Slaw
4-6 Cups Shredded Cabbage using Red & Green
1 Cup Shredded Carrots
1/4 Cup each of Radishes or Bell Pepper (Optional)
1 Cup Mayonnaise (Use Low Fat for a Healthy Recipe)
2 Tbsp Lemon Juice
2 Tbsp Sugar
1 tsp Salt
1/8 tsp Pepper
1 tsp Poppy Seed
Directions
Combine cabbage, carrots, radishes and bell pepper in a large bowl. In a separate bowl mix together mayonnaise, lemon juice, sugar, salt, pepper and poppy seed. Add sauce to vegetables, toss to coat well. Cover and refrigerate at least 2 hours before serving.
Why not make the speads that you like? My friend Lawrence loves garlic butter, and my husband Darrell loves jalepenos. So why not premake these speads so they are ready when you want to use them? These are just a couple of ideas you can try. I’ll bet you can come up with some of your own quick and easy recipes using fresh herbs!
Garlic Butter – Try raw garlic minced finely, or roast the garlic in the hust first, then peel and finely chop the garlic and mix into the butter spread of your choice.
Jalepeno Cream Cheese - Finely mince jalepenos, mix into cream cheese.
Onion Mayonnaise - Finely mince red onion and mix into mayonnaise.
Keep these spreads on hand in the refrigerator and ready to use at a moments notice.
Vegetable Pie is a Healthy Meal Plan I came up with years ago. If you like steamed vegetables, you’ll like this low fat dish. Take any vegetables; carrots, potatoes, onions, cauliflower, broccoli, yams, rutabagas, cabbage, green beans, snow peas, corn on the cob, brussels sprouts, zucchini, summer squash, whatever you like. You can either make this in individual servings using pie tins, or make a larger batch using a shallow 13 x 9 baking pan. Use your imagination and be creative! You can try this with a pie crust for a heartier meal.
Vegetable Pie
Variety of Fresh Vegetables
Splash of Extra Virgin Olive Oil
Seasoning (I like McCormick Grill Mates, Garlic & Onion Medley)
Directions
Oven 450º
Wash vegetables well then cut into bit size pieces, leaving the skin on for the vitamins. You will need to cut the firmer vegetable like potatoes, carrots or cauliflower into smaller pieces, leaving things like the onion cut into quarters. This will help them steam more evenly. Place veggies in a large bowl (or directly into the 13 x9 pan if you’re not making individual pie tins). Pour in a little olive oil and stir to coat all the vegetable well. Add your seasoning and stir again. Add a small amount of water in the bottom of pan or pie tins to help steam the veggies. Cover tightly with tin foil and bake at 450° for 1 hour.
Hamburger Pie is a recipe that I have had for many years. I think it may be one of the recipes from my high school cooking class days. Personally, I really like this recipe because it has many different flavors that I really enjoy, it’s easy to prepare and just as easy to heat up for a quick bite to eat. Although I would not technically classify this recipe as one of our quick healthy recipes, it can be cooked to trim out excess fat and calories for a healthier dish by using lean ground beef, draining off the fat then adding some hot water to the beef and draining again. This pulls much more of the fat out of the meat, but still leaves enough of the flavor.
Hamburger Pie
Oven 350º
Meat Filling:
1 Pound of Ground Beef
1 Medium Onion Chopped
1 tsp. Salt
1/4 tsp Black Pepper
1 8 oz Can of Corn Kernels
1 4 oz Can of Diced Carrots or Peas and Carrots
1 Can of Condensed Tomato Soup
1 Egg Beaten
Potato Topping:
(Time Saver - Instant Mashed Potatoes can be substituted, but it tastes better when made fresh)
3 Medium Red Potatoes
3/4 Cup Milk
3 Tbsp Butter
1/4 tsp Salt
Lightly brown ground beef in large skillet. Drain grease. Add seasonings and onion, cooking until tender. Add canned vegetables, soup and beaten egg, mix together, cooking 1 minute longer. Remove from heat. In a 9 x 9 casserole dish or pie pan with deep sides, put in meat mixture and spread evenly.
Make Mashed Potato Topping by peeling the red potatoes and dicing them into 4 to 6 section pieces. Place in a pot of water with enough water to cover the potatoes completely. Cook on high until water boils, then turn heat down to a low boil. Cook until potatoes are tender and pierce easily with a fork. Drain water from pot. Add the milk, butter and salt, turn heat on low and mash the potatoes into the milk and butter until fully absorbed and re-heated. Spoon Potatoes over the meat mixture, covering it entirely. Place in 350º oven for 25 to 30 minutes. Potatoes will show some browning on their peaks. Remove from oven and allow to cool for 15 minutes. Serve with some fresh Homemade Garlic Bread and a light and easy salad.
Serves 6 to 8
- Hamburger Pie Straight from the Oven
