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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Basic Baked Potatoes

  • 1-2 Potatoes per person
  • Light or fat free Sour Cream
  • Light Butter or margarine
  • Salt & Pepper to taste
Heat oven to 400. Rinse potatoes and poke with a fork. Place on oven rack and bake 40-60 minutes or until soft. You could also wrap individual potatoes in foil before placing on oven rack. Remove (unwrap if needed) and serve split with what pleases you!

Pierogi

  • 9-12 Frozen Pierogi
  • 3-4 Qts Water
  • Salt & Pepper to taste

On high heat, bring water to a rolling boil in large pot. Gently place frozen Pierogi in boiling water and boil until Pierogi floats. Remove from water and serve.

Boiled Potatoes With Chives

  • 4 Lbs Potatoes, peeled, rinsed and cut in 2 inch squares. Or use small potatoes
  • Tsp Salt
  • Chopped Chives (fresh or dried
Put potatoes, salt and 4 Qts water in large pot and heat over high heat. Bring to boil. Add chives and continue to boil over medium-high heat until potatoes are soft indicating doneness.

Foil Potatoes

  • Unpeeled Potatoes, rinsed and sliced thin
  • Onion, sliced thin
  • Green Pepper, sliced thin
  • Fresh Mushrooms, sliced (or canned mushrooms)
  • Salt, pepper, garlic powder, all to taste
  • light or fat free butter or margarine

Rip off foil in large pieces (as many as people you are going to serve). First, place potatoes on foil, next add the other vegetables as desired, season. Now put 3 pats of margarine on top. Fold foil over, roll it to seal it on all sides. 

Grill Method: Place foil potatoes on 2nd or 3rd rack on BBQ grill (outer part of a charcoal or wood grill so not to burn) Turn every 5-10 minutes until soft inside indicating doneness. Serve hot in foil!

Oven Method: Place foil potatoes on middle oven rack lined with heavy duty foil and cook at 375 for 30-40 minutes or until soft and done. Serve hot in foil!

Mashed Potatoes

  • 4 Lbs Potatoes, peeled, salted and boiled
  • 1/4 Cup light or fat free Butter or Margarine,  softened
  • 1/2 Cup Skim Milk (or use instant Mashed)
As soon as potatoes are done, drain and mix all ingredients well and mash.

Beefy  Rice

  • 4-6 Cups Cooked Rice
  • 2 Cans beef Soup
  • 1-2 Cups water
  • 1/2 Bag Broccoli (Optional)
Mix well soup, water and broccoli if desired, in pot and heat over medium heat until hot. Mix in hot rice and serve. 

Pasta/ Spaghetti Salad

  • 1 lb cooked pasta, Rinsed & Cooled
  • 1 Meaty tomato, cut into chunks (Optional)
  • 1 Cucumber, cut into chunks (Peel if desired) (Optional)
  • 1 Green pepper, cut into chunks (Optional)
  • 1 Onion, cut into chunks (Optional)1 Stalk Celery, chopped (Optional)
  • Ham, in chunks or slices (Optional)
  • 1 Carrot, Shredded (Optional)
  • 16 oz Light or fat free Italian Dressing
Toss everything together in large bowl. Sprinkle with parmesan cheese if desired. Refrigerate until ready to serve.

Tomato Cucumber Salad

  • 3 Large meaty tomatoes, cut into bite sized pieces
  • 3 Large cucumbers, cut into bite sized pieces (Peeled if desired)
  • 1 Green pepper, cut into bite sized pieces (Optional)
  • 1 Onion, cut into bite sized pieces (Optional)
  • 8 ounce Bottle Light or fat free Italian or Cesar Dressing
Combine veggies together and toss with desired amount of dressing. Sprinkle with parmesan cheese (Optional). Refrigerate until ready to serve.

Tossed  Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • 1 Cucumbers, Sliced (Peeled if desired) (Optional)
  • Light or fat free Salad Dressing
Toss lettuce and veggies together. Refrigerate until ready to serve.

String Beans & Mushrooms

  • 1 Can French Style Green Beans, half drained
  • 1 Can Sliced or Button Mushrooms, un-drained
  • 1 Tbs Butter Buds
  • 1 Tsp Ground Black Pepper
A very simple yet delightful combination. In pot, combine everything and cook over medium heat until hot.

Italian Vegetable Medley

  • 1 Can Stewed Tomatoes
  • 1 Cup Whole Kernel Corn
  • 1 Cup Cut Zucchini
  • 1 Green Pepper, Chopped
  • 1 1/2 Cups Italian Green Beans
Mix everything in a pot with about 1/2 cup water and heat over medium heat until desired doneness.

Steamed Veggies

  • Water
  • Veggie of choice
  • Salt & Pepper to taste if desired
Simple & basic steaming for just about any veggie. The stovetop method was the most common way until the advent of the microwave. Still, if you already have the oven on, you may find it just as easy, if not easier, to use what's already on.

Stove Method 1: Put any fresh or frozen veggies in a pot with about 1/2 inch water and heat over medium heat until desired doneness. 

Stove Method 2: Put a steamer basket or small metal colander in a pot and fill with water just under the basket and put any fresh or frozen veggies in and heat over medium heat until desired doneness. 

Microwave Method 1: Put any fresh or frozen veggies in a microwave safe bowl with about 1/2 inch water. Lightly cover and heat until desired doneness. 

Microwave Method 2: Put a microwave steamer basket or small microwave safe colander in microwave safe bowl and fill with water just under the basket and put any fresh or frozen veggies in. Heat on high 1 minute at a time until desired doneness. 

Oven Method 1: Put any fresh or frozen veggies in a covered deep baking dish with about 1/2 inch water and heat in oven until desired doneness. 

Oven Method 2: Put a steamer basket or small metal colander in a covered deep baking dish and fill with water just under the basket and put any fresh or frozen veggies in and heat in 350 - 475  oven until desired doneness. 

Stewed Tomatoes

  • Desired amount of Fresh Tomatoes with tops an bottoms cored out
  • Water for boiling
Pour water in pot to completely covering tomatoes. Cook on medium-high heat until a rolling boil, reduce heat and simmer another 10-20 minutes or until skin splits and tomatoes are tender. Drain well and carefully remove skins from very hot tomatoes.

* Can be used for Italian Veggie Medley, or as a base for chili sauce, spaghetti sauce, pizza sauce and so much more!

Vegetable Medley

  • Broccoli
  • Cauliflower
  • Carrots, sliced
  • Whole Kernel Corn

Traditionally, this consists of, broccoli, cauliflower and sliced carrots, however, you could use just about any vegetables you desire. Mix all veggies in a pot with about 1/2 inch water and heat over medium heat until desired doneness. 


 

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