Tuesday, October 16, 2012

Sautéed Zucchini

I've been trying to be more creative with side dishes and use potatoes and rice a little less. I've been on a lower card diet for about 10 weeks now so I've had to get creative so we aren't eating the same things over and over. Today I made Sautéed Zucchini and it was a big hit, even with the one kid that says he doesn't like veggies much but just tolerates them! LOL!

Anyway, here it is, I hope you like it!

Two zucchini squash, coarsely chopped
3 cloves garlic, minced
1 tablespoon butter (you can use olive oil if you like)
1/2 tablespoon dried parsley
Salt & pepper to taste

Coarsely chop zucchini, toss with salt, pepper and parsley then set aside. In a nonstick skillet, heat butter on medium/high heat. Add zucchini mixture and cook until about half done...this will be to your taste, some like it a little tender-crisp and some like it a little more soft. When you have about a minute of cook time left, add your garlic. If you're handy with flipping it with just the skillet, you can do that , otherwise, toss using a spatula. :)

Serve immediately.

Sorry the picture is a little blurry...I was trying to hold the pan and take the picture without fogging up the camera! :) 

Have a great day!

Monday, September 10, 2012

Homemade Coleslaw Dressing

I've been looking for a recipe for a coleslaw dressing that we liked. My mom just mixes mayonnaise and vinegar but we didn't like that flavor much so I've been experimenting and we've finally decided on a winner.

I just make it up as needed, there no reason to make up too much at a time. I'd say we have coleslaw about once per week and it only takes a few minutes to mix it up so it's fresh!

Using a pint size jar, add three tablespoons of sugar, a teaspoon of salt and three tablespoons of vinegar.
Shake or stir until the sugar and salt are dissolved. Add 3/4 cup of "salad dressing" (some people call all of the white sandwich spreads mayonnaise but if you look closely, there is actually two different products...we prefer the salad dressing version). After you've added your mayo or "salad dressing" put the lid on tight and shake it up. Right before serving, pour dressing over your shredded cabbage and carrots, then toss to coat.

We used to buy the Kraft Coleslaw dressing but now we use this instead. It works out to be about 35c per mix and the Kraft is about $1.50 per bottle.

Hope you enjoy!

Thursday, June 7, 2012

The Great Search!

     I was beginning to think our family was just really hard on can openers! Either that or we simply couldn't operate one correctly! We've tried several over the last few years trying to find one that will hold up without leaving shreds of metal around the top of the can or that doesn't mess up the can do bad you can't even come close to getting it open!
     Finally I did some homework! I planned on getting a quality can open that will open all size cans and last at least a year...longer if it cost was on the high side.
     So, I found one...it's called a Swing-a-Way and it's made by Amco. It looks a lot like one we had years ago but lost. Now the only problem was finding one locally because we needed one last week! After a little more searching I found a local dealer and purchase TWO! After just a few day I know this was a good purchase and I'm sharing the info with my friends. Ok...I'm sharing the info with anyone who stands still for more than 2 minutes! As an Amazon Associate I earn from qualifying purchases.

Fox Run Craftsmen Swing-A-Way Can Opener