Tag Archives: vegetables


Balsamic Grilled Vegetables

This recipe brought to you by Fitness For Mommies. 

So I was walking thru the grocery store the other day a low and behold what I did see?



Gourmet Trading Asparagus looking at me!

Now I know I’ve mentioned before that my brother Kevin works for Gourmet Trading and so we usually get our (very!) fresh and delicious asparagus from him, but he lives 2 hours away and sometimes you just need asparagus, ya know? So, when I saw this I knew I had to buy it (plus it was on sale!).  Got to support the fam right?

So what to do with this lovely asparagus?  When in doubt grill it!



I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.



Slice them all up and dress them in balsamic vinegar, extra virgin olive oil, and some salt and pepper.  No recipe needed.  Use as much or as little as you would like.



Throw them on a medium-high grill, and grill until they have grill marks.  (The onions will take twice as long as everything else.  As soon as the rest of the veggies have grill marks on them they are done).



Plate them up and eat!  Perfect for summer!



Mexican Vegetable Medley

This mexican vegetable medley is so versatile. It can be used as a taco filling, burrito filling, enchilada filling, or as taco salad topper. Its great to use up any vegetables you have floating around in your fridge too.

You start by chopping and dropping all of your vegetable into a large skillet.

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I used chopped onion and garlic, zucchini, red bell pepper, canned black beans, and frozen corn.  Then just season it up with chili powder and cumin.

Stir around and continue cooking until all of the veggies are crisp tender.


I like to eat it over some lettuce with some cherry tomatoes thrown in topped with spicy ranch and salsa.

I make a whole pan of this and then leave it in the fridge and eat salads, quesadillas, or quick burritos all week.

I also like to vegetarian chorizo to the mix to amp up the protein, but Trader Joe’s has been out of it for months!

Mexican Vegetable Medley
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Mexican Vegetable Medley
Serves: 6
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, grated or minced
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can of black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • salt and pepper, to taste
  1. Preheat a large skillet over medium high heat.  Add in olive oil and then the rest of the ingredients.  Cook until the vegetables are crisp tender. Serve over lettuce, inside a taco or quesadilla, or use a  burrito filling.
  2. Eat!


Roasted Green Beans

Still looking to add to your Thanksgiving table?  Still not that big of a fan of green bean casserole, but feel like green beans should be included somewhere?  Enter roasted green beans.  A quick and easy side for Thanksgiving or any night of the week.


Start by trimming up your green beans,

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Browned Butter Crock Pot Mashed Potatoes

So, have you all seen the recipes floating around pinterest for crock pot mashed potatoes?  And ever wondered if it really worked?  Well, I’m here to tell you that it does and they are wonderful.  Plus, add browned butter to anything and you’ve got instant greatness!  The set it and forget method is great for Thanksgiving when you have a million other things going on in your oven and on your stove. These are not a pinterest fail.


I always peel my potatoes and then rinse them off.


Chop them up into one inch cubes.


Add to the potatoes, browned butter, and some chicken or vegetable broth to the crock pot.  Set it and forget it.  4-5 hours on high or 8 hours on low.


The potatoes are so soft they almost just mash up by stirring them around.  I added 4 oz of cream cheese and some salt and that was it!  Another Thanksgiving side simplified!

Browned Butter Crock Pot Mashed Potatoes
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Browned Butter Crock Pot Mashed Potatoes
Serves: 8-12
  • 5 lbs russet potatoes, peeled and cubed
  • 1 stick of butter
  • 1 can chicken or vegetable stock
  • 4 oz cream cheese, cubed
  • salt to taste
  1. Place your stick of butter in a small saucepan over medium heat.  Let it melt, then it start to foam like crazy, and then it will take on a nutty aroma.  Once the foam dies down the butter will be a darker color.  Do not walk away from your butter while its browning.  It will go from browned to burned in 2 seconds flat.
  2. Add the potatoes, stock, and browned butter to the crock pot.  Cook on high for 4-5 hours or on low for 8 hours.
  3. When the potatoes are tender add in the cream cheese and mash with a potato masher or beat with a hand mixer.  Salt to taste.
  4. Eat!


Roasted Carrots

I don’t know why, but I always seem to forget about carrots as an easy (and nutritious) side dish.  This recipe could not be simpler.

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Take your carrots and peel them up.


Slice them on the diagional so they look pretty, or just slice them into coins.  Your call.


Place on a cookie sheet and toss with some extra virgin olive oil, salt, and pepper. Roast at 450 for about 20 minute.


Top with some chopped parsley.  Yum!

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Roasted Carrots
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Roasted Carrots
Serves: 4
  • 6-7 carrots, peeled and sliced on the diagonal.
  • Extra virgin olive oil, salt and pepper
  • chopped parsley
  1. Preheat oven to 450 degrees.
  2. Place carrots on baking sheet and toss with oil, salt and pepper.
  3. Roast for 20 minutes or until lightly golden brown and soft.
  4. Top with chopped parsley.
  5. Eat!