Here is a quick and easy side dish from Simple & Delicious Magazine.

1 bag frozen vegetables (carrots, cauliflower, and broccoli), thawed
1 tbsp olive oil
1 tsp minced garlic
1 tsp italian seasoning
1 lemon, cut into wedges (optional)
aluminum foil

Preheat oven to 350F

Combine vegetables with oil, garlic and italian seasoning in a large bowl and mix well.

Using two sheets of aluminum foil (approx 12×14 in each), fold vegetables into a pouch. Add lemon wedges if desired.

Bake on a cookie sheet for 15 minutes or until vegetables are crisp-tender.

I’m back in the kitchen, shaking and baking! Here is another Jenn Original Recipe, enjoy!

3 cups cooked rice, white or brown
1 jar (14 oz) pizza sauce
1 1/2 cups mozzarella cheese, divided
sliced pepperoni
1 can (4 oz) sliced mushrooms, drained well

Preheat oven to 350F

Combine cooked rice with pizza sauce and spread in the bottom of a greased baking dish. Top with 1 cup mozzarella cheese. Create a layer with pepperoni slices, allowing for some overlap. Place mushrooms in an even layer over pepperoni. Sprinkle remaining 1/2 cup mozzarella cheese on top.

Bake uncovered 15-20 minutes or until toppings are done. Let sit 5 minutes before serving. Cut into wedges or slices.

Additional toppings can be added or substituted, depending on what you like on your pizza!

Here is an update on an old recipe, made a little healthier with some slight adjustments. The adjustments did not effect the overall taste of the dish, but definitely reduced the fat and sodium content.

1 lb 94% fat free ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1 (15 oz) can low-sodium whole kernel corn, drained
1 (8 oz) can tomato sauce
1/2 cup water
1/2 cup salsa
1 1/2 cups reduced-fat shredded cheddar cheese
1 tbsp chopped fresh cilantro
taco shells or flour tortillas, warmed
toppings, such as lettuce, diced tomatoes, salsa, sour cream
hot cooked spanish rice, such as Vigo’s Saffron Yellow Rice (made with “I Can’t Believe It’s Not Butter Light” instead of regular butter)

Cook ground beef in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef, wipe skillet with a paper towel.

Saute onion in hot oil in the same skillet. Add beef, chili powder, cumin, and salt. Cook 5 to 7 minutes, stirring occasionally and coating beef with spice mixture. Stir in corn, tomato sauce, water, and salsa. Bring to a boil, reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand for 5 minutes or until cheese melts. Build tacos by layering meat mixture, desired toppings, and rice.

You Are an Excellent Cook

You’re a top cook, but you weren’t born that way. It’s taken a lot of practice, a lot of experimenting, and a lot of learning. It’s likely that you have what it takes to be a top chef, should you have the desire…

Are You A Good Cook?

Parmesan cheese is one of my favorite kitchen staples. It can perk-up leftovers or a so-so frozen dinner, it adds flavor to salads or steamed veggies, and it goes great with pasta. When it comes to buying parmesan cheese, I suggest an upgrade from the freeze-dried powdery substance. If you are willing to pay almost $5 for a gourmet cup of coffee, why not splurge a little on some great cheese? Whole blocks of parmesan cheese or (parmigiano-reggiano) aren’t that expensive and can add another dimension to your meals. If you don’t want to shred it yourself, consider a container of pre-shredded parmesan that hasn’t been reduced to little granules. Kraft also makes a great three-cheese shredded blend of parmesan, romano and asiago cheeses. Save the powder for the shakers at the pizza parlor.