HeaVy on the Veg!

I got the inspiration for this from one of my favorite cookbooks Weeknights with Giada. She makes it as a soup and uses fresh herbs and no cheese. I thought I’d try it as a side and I did not feel like going to the store for herbs plus parm makes everything better. It turned out wonderful and is even better the next day. It can be served as lunch or as a side.

2 tablespoons evoo

2 medium carrots, peeled and diced small

1 medium onion, chopped

S&P

1 teaspoon dried parsley

1 teaspoon dried thyme

2 cloves garlic, peeled and grated or chopped

2-3 plum tomatoes, diced with seeds removed

1 zucchini, diced into small pieces

3 cups low-sodium chicken, turkey or vegetable broth

1/4 cup instant polenta

2 tablespoons unsalted butter, at room temperature

1/4 cup of Parmesan cheese, save some for garnish

Directions

1. In a large heavy saucepan, heat evoo over medium-high heat. Add the carrots, onions, S&P. Stir frequently until the onion begins to brown, about 5 minutes.
2. Add the parsley, thyme, garlic, tomatoes and zucchini-cook for 3 minutes. Add the broth and bring to a boil. SLOWLY stir in the polenta and cook until the soup thickens and the vegetables are tender about 6-8 minutes.
3. Stir in the butter, Parmesan cheese snd season with a little S&P.
4. Garnish with more Parmesan cheese.

It was cold today in Central PA and this warm bowl of deliciousness was just what I needed to start my day. This is one of my favorite things. I could eat it for every meal.

1 serving of quick oats- made according to package ( I use milk to make it creamier)

1 teaspoon of coconut oil

1 teaspoon of maple sryup

1/2 or whole banana- sliced

A pinch of cinnamon

1/2 teaspoon of vanilla

1 tablespoon of nut butter

While oats are cooking place coconut oil and maple syrup in a small nonstick skillet. Add sliced bananas and cook for 2-3 minutes.

Once oatmeal is ready add cinnamon and vanilla. Place in a bowl and top with bananas and peanut butter. Mix all together.

I use to watch 30 Minute Meals all the time when the Food Network aired cooking shows instead of contests. I watched Rachel use pretzels to coat pork and this gave me the inspiration for this meal. She served hers with sautéed red cabbage. I’m heavy on the Brussels sprouts right now so I used them. This meal looks fancy but it is not difficult to make and takes less than 20 minutes.

Pork chops- ingredients and recipe

Preheat oven to 400

4 bone in or boneless pork chops

1 cup of crushed pretzels

1/4 cup of Mayo

Juice of half a lemon

S&P

EVOO

Crumble pretzels in food processor

Season pork with S&P

Place Mayo in a bowl and add lemon juice and stir

Coat pork with a little Mayo then coat with pretzel crumbs.

Heat 2 tablespoons of oil in a large skillet. Once hot add 3 of the pork chops and cook 2-3 minutes on each side. Remove and place on a baking sheet. I put mine on one with a rack. Cook last chop in skillet. Place in oven and cook for 6-8 minutes.

Brussels Sprouts

1 shallot – diced

2 cups of thinly chopped brussel sprouts

S&P

EVVO

Wipe pan and add 1 tablespoon of oil. Add shallots and Brussels sprouts and sauté for 5-6 minutes.

Sauce

2 tablespoons of Mayo

1 tablespoon of Dijon mustard

1 teaspoon of honey or maple syrup

a little lemon juice

S&P

Place all in a bowl snd whisk. Drizzle over pork snd Brussels sprouts.

I know pumpkin season is over but I still have a few cans so I thought I’d make one more treat. These are great to have on hand for a quick breakfast or easy snack. I used GF oats but old fashion work well, too.

Ingredients

1 1/4 cups old fashion rolled oats or GF oats
1/4 cup ground flax
1 tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon pumpkin pie seasoning Pinch of salt
1/2 creamy almond or peanut butter
1/4 cup or more pumpkin
1/4 cup honey or a tad more to help with rolling them
1 teaspoon vanilla extract
1/4 cup chocolate chips or chunks

Combine all in a large bowl and stir, form into balls and store in a container in the fridge for up to 1 week. Enjoy!

First up- the dressing

• 1 small garlic clove-minced
• 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
• juice from one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3/4 cup mayonnaise
• 1/4 grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Mix all in a medium size bowl

Second up- Blackened Salmon Caesar Salad

In a container place chopped romaine, shaved Parmesan, and a portion of the dressing. Place lid on container and shake. Top with my blackened salmon minus the peach jam https://heavyontheveg.com/2020/10/19/spicy-sweet-salmon/

Chicken Caesar Wrap-

1 boneless skinless chicken breast- cut into small pieces

A very little evoo

S&P

Chopped romaine

Shaved Parmesan

Regular or GF Wrap

Mix lettuce, dressing, Parmesan, and chicken in a container and shake then place in wrap and fold.