Brussels Sprouts-Tomato Salad

I love Brussels Sprouts this time of year, and I was so excited about a new way to serve them in this Brussels Sprouts-Tomato Salad. This recipe is perfect for Thanksgiving or your weeknight dinner, and it’s a cinch, flavorful and pretty. It was featured in the November issue of Birmingham Magazine and on NBC 13 “Daytime Alabama” this month so it’s quite the popular Brussels Sprouts recipe. I even got two out of three of my kids to try it, and honestly, they liked it a lot!

Chilton County Peaches: Pork with Peach Salsa

71423

Yesterday, I did a television cooking segment for NBC 13 Daytime Alabama featuring fresh Chilton County Peaches. One of the three recipes I made was Pork Chops with Peach Salsa which was featured on my site a few weeks back. It had such huge views that I was requested to feature it again.  Here you go.  I hope you enjoy.

91369

So Easy Blackberry-Blueberry Cobbler

30405

The other night we had some leftover blueberries and blackberries, and I thought we better do something with them quickly before they go bad. I gave this recipe to my family to prepare while I was working away. I was was so excited when this came out of the oven. We ate half of it (I have to admit), standing up and before it even cooled down. So beware.

Lightened-Up Southern Favorite: Light Yellow Squash Casserole

IMG_3987

Summer is here, and I went to Pepper Place Farmer’s Market yesterday. I bought some wonderful produce including some beautiful yellow squash. Last night I created a Light Yellow Squash Casserole recipe which is a winner. All of my 3 kids ate it (honestly), and even asked for more (no joke). It’s super easy to prepare. The most difficult part is slicing the squash and onion (I also grated my own cheese). This recipe makes a wonderful side dish for summertime, and I love the mixture of crushed reduced-fat crackers (low-fat Ritz) and panko breadcrumbs on top.

Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini

IMG_3330

I made this recipe last year on NBC 13 “Daytime Alabama” for Passover and Easter, and it was a hit. This Stuffed Zucchini recipe was one of my kid’s favorites (believe it or not). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).

My youngest son, Zachary said, “This tastes almost like a vegetable pizza.” I have to admit. He was right.  So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!

Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash

IMG_2258

Two of my favorite ingredients are acorn squash and Israeli couscous. For those of you who haven’t tried Israeli couscous, it is a small pearl grain made of wheat flour twice the diameter of regular couscous. You can find it in the grocery stores where couscous and rice are sold. In this vegetarian main-dish or side dish, the couscous is flavored with lemon zest, olive oil and red pepper flakes and stuffed in a roasted acorn squash brushed with honey. This healthy dish is as pretty as it is delicious and very filling.