Posts Tagged ‘vegetable’

Creamy Spinach Casserole

2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach Casserole

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Here is a good demonstration to help with artichokes:

How to Cook and Eat an Artichoke

This page gives more information, including how to buy artichokes and make an artichoke cup for dips:

Artichokes – Cooking Artichokes

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Skillet Fried Corn


1 pound bacon, chopped
1 onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste


Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.

Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon – that is the secret to the flavor.

Recipe found here: Skillet Fried Corn

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