Healthy | Good Dinner Mrs Mellen

Category: Healthy
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
- Vegetable Soup with Chicken Sausage and Orzo
  
  Posted at 8:40 am by Good Dinner Mrs Mellen
  
  Feb 4th
  When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup. My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove!
  
  Vegetable Soup with Chicken Sausage and Orzo
  
  Ingredients
  
  2 medium carrots, chopped
  
  2 fennel ribs, chopped
  
  2 shallots, chopped
  
  4 cloves garlic, minced
  
  1 tsp. fresh thyme, minced
  
  2 Tbsp. olive oil
  
  2 (32-oz) containers organic vegetable broth
  
  2 plum tomatoes, seeded and chopped
  
  1 cup french string beans, cut into 2 in. pieces
  
  1/2 tsp. freshly ground black pepper
  
  1 (15-oz) can cannellini beans, drained and rinsed
  
  5 cooked chicken sausages, cut into bit size pieces*
  
  1 cup orzo
  
  Toasted Baguette**
  
  Preparation
  
  1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, string beans, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
  
  2. Stir in beans, sausage and orzo, and cook, stirring occasionally, 10 to 12 minutes or until orzo is tender. Top each serving with toasted baguette slice.
  
  *I like to roast my sausages not fry. Roast sausage in over at 400 F for 20 minutes. Cut into bit size pieces.
  
  ** Slice baguette into 1 inch slices. Brush with oil and sprinkle with Italian seasonings. Broil for 1-2 minutes until baguette is toasted.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetables | Tagged Healthy, hearty, Soups, vegetables
- Farro Stuffed Eggplant
  
  Posted at 5:42 am by Good Dinner Mrs Mellen
  
  Aug 20th
  I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
  
  Farro Stuffed Eggplant
  
  2 round eggplants
  
  1/4 cup olive oil
  
  1 bunch scallions, sliced, white part only
  
  2 cloves garlic, chopped
  
  red pepper flakes
  
  2 tablespoons fresh basil, chopped
  
  1 large red pepper, shopped in to small pieces
  
  1 cup chopped cherry tomatoes
  
  1/2 cup farro, cooked according to directions
  
  Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, light dinner, Side dish, vegetable bake, Vegetables, Vegetarian | Tagged easy, Eggplant, farm fresh, farro, tomatoes, vegetarian
- Simply Delicious Cucumbers and Tomato Salad
  
  Posted at 7:06 am by Good Dinner Mrs Mellen
  
  Aug 3rd
  I love fresh tomatoes right off the vine. Each year I buy a patio cherry tomato plant to enjoy the luscious taste of fresh tomatoes. I’m always amazed at the bounty of fruits that this little plant produces just for me to enjoy. So fresh and tasty I just want to pop them in my mouth as I pick the ripen tomatoes. Cucumbers and tomatoes are a wonderful combination of flavor and texture that goes perfectly together without adding too many other ingredients. For a easy, simple salad of cucumbers and tomatoes I just added a little fresh basil, feta, dressed with olive oil and lemon juice sprinkled with salt and pepper, so simple, so delicious.
  
  Ingredients
  
  1/2 cup lettuce, I used spring greens
  
  1 English cucumber, peeled and sliced
  
  1/2 cup cherry tomatoes, sliced in half
  
  2 tablespoons fresh basil, cut in slivers
  
  1/4 cup feta
  
  2 tablespoon olive oil
  
  1 tablespoon fresh lemon juice
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh pepper
  
  Place greens around edge of plate. Fill center area with cucumbers, top with tomatoes, basil, and feta. Combine olive oil and lemon juice, pour over salad. Sprinkle salt and pepper on top.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, Salad, Vegetables, Vegetarian | Tagged cucumbers, feta, fresh produce, Good Dinner Mrs Mellen, tomatoes
- Easy sauteed fresh vegetables
  
  Posted at 2:17 pm by Good Dinner Mrs Mellen
  
  Jul 26th
  Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
  
  Sauteed Fresh Vegetables over Greens
  
  2 tablespoons olive oil
  
  2 cloves garlic, minced
  
  1 large shallot, chopped
  
  Two red peppers, chopped
  
  8 oz fresh sliced mushrooms, I like baby portabella
  
  1 cup sliced grape tomatoes
  
  1 can chick peas, drained and rinsed
  
  2 teaspoon capers
  
  1/4 cup sliced kalamata olives
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  Fresh greens, I used a combination of kale and baby spinach
  
  Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, light dinner, vegan, Vegetables, Vegetarian, Weeknight dinner | Tagged Mushrooms, olive, peppers, tomatoes
- Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Posted at 3:38 pm by Good Dinner Mrs Mellen
  
  Jul 13th
  Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.
  
  Ingredients
  
  4-5 cups bitter or spicy greens
  
  1/2 honeydew melon, cubed
  
  1/2 cup blueberries
  
  1/4 cup chopped apricots
  
  1/4 cup chopped pecans
  
  2 tablespoon sliced red onion*
  
  Preparation
  
  Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.
  
  Balsamic Vinaigrette
  
  Ingredients
  
  3 tablespoons balsamic vinegar
  
  1 tablespoon Dijon mustard
  
  1 garlic clove, minced
  
  1/2 cup olive oil
  
  Salt and freshly ground pepper
  
  Preparation
  
  In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
  
  *Soaking the onion mellows the taste.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Farm Fresh Produce, Food, Healthy, Salad, vegan, Vegetarian | Tagged blueberries, Good Dinner Mrs Mellen, melon, pecans, salad, Tart Greens, vegetarian
- Pine Nut, Tomato and Cucumber salad
  
  Posted at 12:32 pm by Good Dinner Mrs Mellen
  
  Jul 10th
  Can’t get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I’ve added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish.
  
  Ingredients
  
  1 pound tomatoes, thinly sliced crosswise
  
  1 pound gourmet cherry tomatoes, slice in quarters
  
  1 thinly sliced English cucumber
  
  1 tablespoon soy sauce
  
  1 tablespoon rice vinegar
  
  2 teaspoons olive oil
  
  1 1/2 teaspoons granulated sugar
  
  2 medium scallions, dark green parts only, thinly sliced
  
  1 medium jalapeno chile, thinly sliced crosswise
  
  2 teaspoons toasted pine nuts
  
  1/4 teaspoon sea salt
  
  1/4 teaspoon black pepper
  Preparation
  
  Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pepper. Serve immediately. Can be made a day ahead. Refrigerate until serving then drizzle with dressing.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, scallops, Side dish, vegan, Vegetarian | Tagged cucumbers, easy, Good Dinner Mrs Mellen, pine nuts, salad, tomatoes, vegetarian
- Grilled Red, White and Blue Potatoes for July 4th
  
  Posted at 1:51 pm by Good Dinner Mrs Mellen
  
  Jul 2nd
  What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.
  Ingredients
  3 packages(8-oz) gourmet tricolor potatoes
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  2 tablespoon fresh thyme, finely chopped
  
  2 teaspoon sea salt
  
  1 teaspoon fresh ground pepper
  Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.
  Enjoy!
  
  Good Dinner Mrs Mellen
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  Posted in Barbecue, vegetables,easy,, cooking, Healthy, Side dish, vegan, Vegetables, Vegetarian
- Easy sauteed fresh vegetables
  
  Posted at 8:25 am by Good Dinner Mrs Mellen
  
  Apr 16th
  Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
  
  Sauteed Fresh Vegetables over Greens
  
  2 tablespoons olive oil
  
  2 cloves garlic, minced
  
  1 large shallot, chopped
  
  Two Red peppers, chopped
  
  8 oz fresh sliced mushrooms, I like baby portabella
  
  1 cup sliced grape tomatoes
  
  1 can chick peas, drained and rinsed
  
  2 teaspoon capers
  
  1/4 cup sliced kalamata olives
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  Fresh greens, I used a combination of kale and baby spinach
  
  Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Healthy, light dinner, lunch, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged beans, easy, Good Dinner Mrs Mellen, vegetarian
- Healthy Homemade Granola
  
  Posted at 7:48 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  I love Granola for breakfast combined with blueberries and Greek yogurt. Lately I’ve become concerned with how much sugar store bought granola contains. So I decided to make my own version with less sugar tasting just as flavorful.
  
  Homemade Granola
  
  2 cup regular Oats, not quick
  
  1 cup sliced almonds
  
  1/2 cup dried cranberries
  
  2 tablespoon honey
  
  2 tablespoon healthy oil, I use olive
  
  1 teaspoon of vanilla
  
  pinch of sea salt
  
  Preheat oven 300 F. Combine all ingredients in large bowl, tossing until thoroughly combined. Place in sallow baking pan and bake for 10 minutes. Cool before pointing in a air tight container. I like to store in refrigerator to keep fresh.
  
  You can change up this recipe by adding an assortment of nuts and seeds or use other dried fruits. If you like cinnamon add a tablespoon for additional flavor
  
  Enjoy!
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  Posted in Easy recipes, Food, Healthy, vegan, Vegetarian | Tagged Breakfast, easy, Good Dinner Mrs Mellen, granola, Healthy, vegetarian
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