Tasty Sides

Italian Spaghetti Squash

• 1 small spaghetti squash
• 1 small onion, chopped
• 1 tsp dried basil
• 1 Tbsp Oil
• 2 small tomatoes, chopped

Pierce the squash in several places with a fork. Place on a baking sheet. Bake at 350 for 1 hour until fork-tender. Remove from oven and let cool, until you can handle it. Cut the squash in half lengthwise. Discard the seeds. Sauté the onion and basil in the oil in a medium skillet for 5 minutes until onion is translucent. Add the tomatoes. Cook for 10 minutes, stirring frequently. Remove the strands of the squash with a fork and place in the skillet. Cook until heated through, tossing gently. Serve with Parmesan cheese if desired. Makes approximately 4 cups. Serves 4 people.

Another Option

Tips to Make it Fit Your Family

• To prepare the squash in the microwave. Cut squash in half and discard the seed. Place cut side down on a microwave safe dish and cover. Cook on high for 8 to 10 minutes. Let stand for several minutes before shredding.
• Can substitute a can of diced tomatoes for the fresh ones.
• Be careful if cutting into a squash before it is baked. It is round and hard to penetrate the rind.
• Prepare the squash without the seasoning and cover with spaghetti sauce.
• Good with just butter, salt and pepper.

Vegetable Pancakes with Asian Dipping Sauce

• 1 cup shredded zucchini
• 1 cup shredded carrot
• ½ cup shredded cabbage
• ½ cup flour
• 1 large egg
• Salt and Pepper
• Oil

Pancake

n a large bowl, combine shredded vegetables. Use a clean dish towel or paper towel to squeeze out excess moisture. Sprinkle with salt and pepper. Stir in flour until vegetables are coated. Beat egg; add to the vegetable mixture. Stir well until all the flour is mixed to form a thick batter. Heat a small amount of oil in a small skillet until sizzling. Drop spoonful of mixture in the oil; press to flatten. Fry till golden brown; flip to cook other side. 3 – 4 minutes for each side. Makes 4 to 5 servings. Serve with Asian Dipping Sauce.

Dipping Sauce

• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 tsp Honey or Sugar
• 1 tsp Grated Ginger
• Sesame seeds or chopped green onions (optional)

In a small bowl whisk together the soy sauce, rice vinegar, sesame oil, honey or sugar and ginger. Garnish with sesame seeds or green onions. Serve with Vegetable Pancakes.

Tips to make it fit your family

• Substitute Yellow or Mexican squash for the zucchini.
• Serve with Ranch dressing or cocktail sauce instead of the Asian Sauce.
• Add color with red cabbage.
• Not into Asian, forget the sauce and add your favorite herbs or spices.

Quelites (Spinach Sauté)

• 2 tsp oil
• 1 onion chopped (Approx 3/4 cup)
• 1 16 oz bag frozen spinach
• 2 tsp red chile flakes

Heat the oil in a large frying pan. Sauté the onion in the oil until translucent. Add in the spinach. Crush the chile flakes between fingers and add to the pan. Cook over medium heat for 5 – 8 minutes until the spinach is thawed. Makes 6 servings.

Tips to make it fit your family

• Can use fresh spinach and just cook until wilted
• Can add other seasoning of your choice
• Easy to cut recipe in half and save the remaining part of the bag of spinach in your freezer for another meal.

Quick and Easy Salsa

• 1 can of tomatoes with green chiles
• 1 jalapeno (cut off the top and deseed if it smells hot)
• 1 handful of cilantro
• garlic powder and salt to taste

Place everything in a blender for a minute or until desired consistency. Taste and adjust seasonings if necessary. Serve immediately or refrigerate to use later.

Tips to make it fit your family

• Substitute diced tomatoes for the tomatoes and green chiles and add extra jalapeno.
• Omit the cilantro.
• Use a clove of garlic instead of powder.
• No blender, serve as chunky salsa and mash tomato chunks with a fork.
• Salsa will gain flavor as it sits in the refrigerator.

Beet and Carrot Salad

Salad

• 4 large carrots, coarsely grated
• 1 beet, coarsely grated

To prepare salad, combine beets and carrots right before plating. The colors may bleed. Add dressing and serve.

Lime Agave Dressing

• ¼ cup Lime Juice
• ¼ cup Olive Oil
• ⅛ cup Water
• 1 tbsp Agave Nectar
• 1 Crushed Garlic Clove
• 1 tsp dill (optional)

Combine all ingredients; Mix well. Store sealed in refrigerator for up to 1 week

Tips to make it fit your family

• Beet will stain counters and hands. Be careful when peeling and grating.
• You can purchase a small lime juice in the juice section of the store, if you do not want to juice limes.
• No Agave Nectar, substitute honey.

Calabacitas

• 2 tablespoon butter
• 4 medium squashes of your choice, cubed
• 1 medium onion, diced
• 1 Medium tomato, diced
• 1 fresh jalapeno or poblano pepper seeded, diced
• 2-3 cloves garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 10 oz. corn kernels
• ½ cup cheese, shredded

Wash veggies. Chop onions, garlic, squash, tomatoes, and jalapeños /or poblano peppers. Sauté onions and garlic with butter on medium heat for 3 min. Add squash, corn and peppers, sauté for 3 min. Add chopped tomato and let simmer till squash is al dente. Top with your choice of cheese. (Preference to use Munster or Monterrey Jack Cheese and sprinkle with Cojita).

Tips to make it fit my family

• Can choose from Mexican squash, yellow squash or zucchini or use more than one.
• Can substitute canned or frozen green chile for the jalapeno.
• Use 1 drained can of corn or 1/2 bag of frozen corn.

No Mess Fries

• 4 Medium Russet Potatoes
• 1 Tbsp Olive or Vegetable Oil
• Salt to Taste

Preheat oven to 475 degrees. Wash all dirt off of the potatoes and cut out the bad looking spots. Cut potato in half-inch slices and then cut into strips. Place potato slices in a plastic bag or bowl. Add the oil and shake or stir until oil evenly covers the potatoes. Spray the baking sheet with non-stick cooking spray. Arrange potatoes in a single layer. Bake in oven for 15 minutes. Remove tray and turn potatoes. Return to oven and bake for 15 minutes or until golden brown. Sprinkle with salt and serve warm. Makes 4 servings.

Tips to make it fit your family

• Change the flavor by adding steak seasoning, Cajun seasoning, or your favorite herbs.
• Substitute Sweet Potatoes for a sweeter fry with more nutrients.
• Russets make the crispiest fries, but you can use any type of potatoe.
• If you have an air fryer, use the directions that came with it to cook crisp frys.