"Meatless Monday" Recipe of the Week - Potatoes and Collard Greens with Vegan Sausage

This week's "Meatless Monday" Recipe of the Week is - Potatoes and Collard Greens with Vegan Sausage. Yukon Potatoes, Sweet Potatoes, Collard Greens, and Vegan Sausage make up this week's recipe! It's from one of my favorite recipe sites - CooksRecipes. The Cooks site is loaded with recipes to please all tastes so check it out today! Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Potatoes and Collard Greens with Vegan Sausage
Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes

1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 - Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 - Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 - Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 - Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 - Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Cumin Spiced Pork Chops w/ Herbed Golden Potatoes and Sauteed Sugar Snap Peas & Peanuts

Dinner Tonight: Cumin Spiced Pork Chops w/ Herbed Golden Potatoes and Sauteed Sugar Snap Peas & Peanuts




Been a mostly cloudy and windy out today, high in the 60's. After Breakfast and the Morning

Workout I went to Meijer for some items that they had on sale this week. I was on I-75 North heading toward Meijer and I heard on the radio that in the South bound lane where my Exit was there was a huge accident. As I approached the wreck they were right a huge accident. There was 1 semi, 3 pick-up trucks, and 4 cars. No major injuries so they were very lucky, can't say the same for most of the cars though. At Meijer loaded up on some of their sale items, love going to Meijer always so clean and well stocked. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Boiled Golden Potatoes, Sugar Snap Peas & Peanuts, and a baked Multigrain Batard Bread (Loaf).





I picked up a huge package of Pork Chops on my last visit to at Costco and had them in the freezer. I

got 3 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!




For one side I prepared some Herbed Potatoes using Yukon Gold Potatoes. To prepare them I cut quartered each Potato. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn, Dried Rosemary, and Dried Thyme. Mixed until all were coated. I then boiled them for 20 minutes and served.



I also prepared some Sauteed Sugar Snap Peas & Peanuts. I took a 1/4 cup of Peanuts and gave them

a rough chop, and set aside. I then heated 1/2 tablespoon of Extra Olive Oil in a large saute pan over medium-high heat. Added the Sugar Snap Peas, Sea Salt, Pepper and Peanuts and sauteed, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. Love this recipe! Then I also baked a Multigrain Batard Bread. For those wondering what Batard means; Batard, in bread circles, refers to an inferior baguette, typically half the length and many times the width of a classic baguette. (Traditional baguettes are about 2 inches in diameter and anywhere from 15 to 40 inches in length.) The long slender shape of a baguette maximizes the crus-to-bread ratio, but requires more time and labor to achieve than its squat batard cousin. First time I tried it and I've found a winner of a loaf! It's 120 calories and 21 net carbs per serving (1/5 of loaf). This meal is Parent Approved, Mom and Dad loved it! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

(Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich

Dinner Tonight: (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich

 White Cheddar and Chive Potato Soup w/ Ham Sandwich

Started off the morning with some Simply Potatoes Hash Browns and a couple of Jennie - O Turkey Sausage Breakfast Links and a cup of Bigelow Decaf Green Tea. 12 degrees this morning but little to no wind chill. Mostly sunny but more snow coming in Sunday. Ran an errand for Mom and stopped off and got my Saturday Night Lotto Tickets. I'll buy a couple every now and then and watch the Ohio Lottery Show on Saturday Evening. For dinner tonight a new recipe, (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich.
 




Came across the White Cheddar and Chive Potato Soup Recipe in an issue of Cooking Light. I love a good Thick Potato Soup. Actually Campbell's Chunky Baked Potato with Cheddar and Bacon Bits is my favorite Potato Soup. So when I came across this one it seemed like a winner, and it was!

Start with Shallots and Garlic

The recipe calls for; 1 tablespoon Extra Virgin Olive Oil, 1/3 cup chopped Shallots, 2 Garlic Cloves (minced), 2 tablespoons All-Purpose Flour, 3 1/2 cups chopped Yukon Gold Potatoes (about 1 pound), 1 3/4 cups 1% Low-Fat Milk, 1 1/2 cups Organic Vegetable Broth (such as Swanson), 3/8 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 2 ounces Sharp White Cheddar Cheese (shredded about 1/2 cup), 1/3 cup Fat-Free Sour Cream (divided), and 2 tablespoons minced fresh Chives.

To prepare it heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives and serve! Makes a delicious, thick, and chunky Potato Soup. If you like you can add some crumbled Jennie - O Turkey Bacon to it for even more flavor. Got one of those Keeper Recipes.

Boar's Head Smoked Honey Ham

To go with the Soup I made a Ham and Swiss Sandwich. Using; Boar's Head Smoked Honey Ham, Sargento Ultra Thin Swiss Cheese, Kroger Brand Whole Grain Hamburger Buns, and topped with Kroger Private Selection Sweet Hot Stone Ground Mustard.  (my favorite Mustard.) For a dessert/snack later Organic Whole Grain Tortilla Chips with Simple Truth Organic Black Bean and Corn Salsa.









White Cheddar and Chive Potato Soup
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.

Yield: Serves 4

Ingredients:

1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives
Preparation:
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.

2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.

Nutritional Information
Amount per serving
Calories: 263  Fat: 9.6g  Saturated fat: 4.2g  Monounsaturated fat: 2.5g  Polyunsaturated fat: 1.1g  Protein: 11g Carbohydrate: 34g  Fiber: 3g  Cholesterol: 20mg  Iron: 1mg  Sodium: 562mg  Calcium: 286mg

http://www.myrecipes.com/recipe/white-cheddar-chive-potato-soup