Review: Bolthouse Farms Carrots

Bolthouse

Do you know anyone that writes reviews about vegetables?
Now you do, after trying these particular brand of Bolthouse Farms carrots.
Bolthouse Farms carrots meets my high standards for vegetables.
First they harvested at the peak of freshness, taste, color, and crispness.

Most people purchase a bag of carrots, prepare them and never give this vegetable another thought. I am one of those cooks until I noticed that Bolthouse Farms carrots were different. They had a slightly sweet taste and when prepared with my roast after hours of cooking, held together nicely.
Boldhouse Farms has been growing and selling carrots since 1915.

Located in Bakersfield California and I am proud to boast they are U.S.A. grown.
When the carrots are ready, they are harvested cleaned, packaged, and rushed to a store near you.
Bolthouse Farms knows what they are doing with this tried and true method of distribution.
 Visit them online anytime at www.bolthouse.com.
Disclaimer: I have not been compensated in any form for doing this review. This review and opinions are my own.

3 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini


Cheesy Eggplant Squash Bake

Serves: 6
Cooking Time: 1 hr
What You’ll Need:
1/2 cup (1 stick) butter
1 medium-sized eggplant, peeled and cut into ½-inch chunks
4 medium-sized yellow squash, cut into ½-inch chunks
2 medium-sized onions, chopped
1 1/2 cups milk
2 eggs
2 cups (8 ounces) shredded sharp Cheddar cheese, divided
1/2 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Old Fashion Stuffed Tomatoes
These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
Serves: 4
Cooking Time: 25 min
What You’ll Need:
4 large ripe tomatoes
4 tablespoons olive oil, divided in half
1 medium-sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese for sprinkling (optional)
Instructions
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
Stuffed Zucchini
Want to get the kids to beg you for veggies? Make ’em look and taste like this clever little stuffed treat and they’ll gobble them up!
Serves: 6
Cooking Time: 1 hr
What You’ll Need:
3 medium-sized zucchini, sliced in half lengthwise
2 tablespoons olive oil
1 (4-ounce) can mushroom stems and pieces, drained and chopped
1 small onion, chopped
2 plum tomatoes, diced
1/4 cup Italian-flavored bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.
Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.
Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.
Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.
Credit: All recipes are from http://www.mrfood.com in their Vegetarian section. © 2012 by Ginsburg Enterprises Incorporated. All rights reserved.

Recipe: Greek Style Quesadillas

Greek-Style Quesadillas

Greek Style Quesadillas
Ingredients
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Credit: Recipe is from http://www.recipe.com.

Recipe: Tarragon Chicken Linguine Recipe

Tarragon Chicken Linguine

Tarragon Chicken Linguine Recipe
This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings
SERVING SIZE: 1 1/2 cup
CARB GRAMS PER SERVING: 36
6 ounces dried linguine or fettuccine

2 cups broccoli florets

1/2 cup reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 teaspoon lemon-pepper seasoning or ground black pepper

3 skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips

2 teaspoons olive oil or cooking oil

1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.
Credit: recipe from Better Homes and Garden’s Test Kitchen.

Lunch Recipe: Chopped Salad in a Pocket

Chopped Salad in a Pocket

Chopped Salad in a Pocket
Summer squash, broccoli, and tomatoes are tossed with dressing and put in a hummus-lined pita for this vegetarian sandwich recipe.
YIELD: 4 pita pockets
CARB GRAMS PER SERVING: 31
1 cup chopped yellow summer squash and/or zucchini

3/4 cup chopped broccoli

2 plum tomatoes, seeded and chopped (about 2/3 cup)

8 pitted kalamata or ripe olives, chopped

2 tablespoons snipped fresh flat-leaf parsley or regular parsley

2 tablespoons bottled fat-free Italian salad dressing

2 6 – 7 whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas

1/2 cup Spicy Hummus (below)

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.

2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.

3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.

4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.
Spicy Hummus Recipe
IELD: 1-1/3 cups

1 15 – 19 ounce can navy or cannellini beans (white kidney beans), rinsed and drained

1/4 cup bottled fat-free Italian salad dressing

1 tablespoon spicy brown mustard

1. In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.

Credit: Recipe from http://www..diabeticlivingonline.com

Healthy Recipe: Turkey Burgers with Mango Chutney

Turkey Burgers with Mango Chutney
From EatingWell: July/August 2010

Ingredients
1 16- to 20-inch-long baguette, preferably whole-grain
1 large red onion, cut into 1/4-inch-thick rounds, divided
1 pound 93%-lean ground turkey
4 tablespoons mango chutney (see Tips), divided
1/4 teaspoon salt
2 cups shredded romaine lettuce
Preparation
1.Preheat grill to medium-high.
2.Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
3.Finely chop enough onion rounds to equal 1/3 cup. Combine the chopped onion with turkey, 1 tablespoon chutney and salt in a medium bowl; gently mix with your hands until well combined. Form into 4 burgers, about 1/2 inch thick and oval-shaped to match the shape of the bread.
4.Oil the grill rack (see Tips). Grill the remaining onion rounds until softened and blackened in spots, 3 to 4 minutes per side. Grill the burgers until cooked through and an instant-read thermometer inserted into the center registers 165°F, 4 to 5 minutes per side. Grill the bread, cut-side down, until just beginning to char on the edges, about 2 minutes.
5.To assemble sandwiches, spread the remaining mango chutney on the bottom pieces of baguette. Top with a turkey burger, grilled onion and lettuce. Cover with the remaining bread.

Tips & Notes
Look for prepared mango chutney—a sweet, tangy and spicy condiment—near other Indian ingredients in the international aisle at most supermarkets.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition
Per serving: 345 calories; 8 g fat ( 2 g sat , 0 g mono ); 65 mg cholesterol; 44 g carbohydrates; 9 g added sugars; 30 g protein; 6 g fiber; 735 mg sodium; 376 mg potassium
credit: © Copyright 2013, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service

Recipe: Healthy Tarragon Chicken Linguine

Tarragon Chicken Linguine
Diabetic tarragon

This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings

SERVING SIZE: 1   1/2 cup

CARB GRAMS PER SERVING: 36

  • 6   ounces dried linguine or fettuccine
  • 2   cups broccoli florets
  • 1/2   cup reduced-sodium chicken broth
  • 2   teaspoons cornstarch
  • 1/4   teaspoon lemon-pepper seasoning or ground black pepper
  • 3   skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips
  • 2   teaspoons olive oil or cooking oil
  • 1   tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.

Credit: Recipe and photograph ownership of © Copyright 2012 , Meredith Corporation.