Finally, A Healthy Recipe!

I love to cook.  I cook as often as possible, and I always want to invite people over to eat with us.  Often we invite our parents because my house is usually in no condition to entertain.  Sad but true.  The way I see it is this…If I’m going to spend all that time and energy cooking a good meal, I want people there that will eat and enjoy it!  If I have food, I’m happy to share it.  Plus, sometimes my 3 maniacs don’t offer the words of affirmation I desire after slaving away for hours.  Please refer to the broccoli casserole story from yesterday.

.

I think eating together at the table as a family is extremely important.  I also firmly believe in cooking “real” food, not over-processed fake food.  However, there might be a Totino’s Pizza or two in the freezer for emergencies, but I try to feed my kids “the good stuff.”  I want to make sure my kids are eating their fruits and veggies.

.

I love foods that are healthy, but I still like junk!  I love sweets.  LOVE SWEETS!  If you don’t believe me, click on “Real Good.”  If I ever found out I was diabetic, I think my world would come to a very hungry, depressed, unsatisfied, end (not to be dramatic).

.

Anyway, I’m going to share the wonderful and very healthy veggies I made for dinner last night in this post.  Later I will post the wonderful and very UNhealthy dessert I made Saturday night.  I love them both equally…but differently.  Make sense?

.

I have always had a very strong admiration and love for The Pioneer Woman, but now that I’ve started blogging, I am pretty sure she’s absolutely amazing.  The woman must not sleep a wink.  If you haven’t read the blog, you should.  If you do, you’ll be hooked.  Don’t say I didn’t tell you!  I love the way she documents her recipes with pictures and I have tried to emulate that, but it’s tough…and sometimes I forget…and I’m slow…and I have these little people hanging on me…and, just don’t make fun of my poorly colored, fuzzy pictures.  I’m still learning.

.

Grilled Veggies

Use whatever vegetables you like.  Sometimes I just use 3-4 veggies, other times I use anything I have.

This time I used:

2 Zucchini

2 Yellow Squash

1 Onion

1 Carrot

1 Sweet Potato (Red potatoes are great, too, but cut potatoes very thin)

2 Roma Tomatoes

Hand Full of Cauliflower

Hand Full of Broccoli

1/2 Bell Pepper (my kids don’t love the taste of cooked bell pepper)

1 Small Carton of Mushrooms

.

Marinade:

3-4 Tbsp Extra Virgin Olive Oil

3-4 Tbsp Balsamic Vinegar (I like a strong taste, but use less if you prefer mild)

3-4 Cloves Garlic, Minced

1 tsp Montreal Steak Seasoning

1/2 tsp Italian Seasoning

1 tsp Salt

1/2 tsp Pepper (I use Garlic Pepper, but either will work)

.

Chop vegetables into bite size pieces.  Put in large bowl with lid that seals tightly.  Add remaining ingredients.  Place lid on and turn bowl over several times to combine ingredients.

To Grill:

I love my handy-dandy grill basket and I highly recommend getting one if you don’t have one.  I just coat it with “Pam for Grilling” and pour my veggies in.  Grill over medium-low heat until tender/crisp, stirring every 5-8 minutes.  I prefer mine more tender/soggy, so I cook them for about 30 minutes.

To Roast:

(If you don’t want to turn the grill on, this is an easy alternative.  Don’t grill, roast!)

Preheat oven to 350°.  Place veggies on a large cookie sheet or in a 9X13 dish.  Place in oven for 45 minutes – 1 hour.  Stirring occasionally.  You may want to use less Balsamic if you plan to roast.

ENJOY! :)

-kate

.