Wednesday, January 19, 2011

Cooking for a Crowd in the Garden

Our family has grown and grown since the grandkids have started. We host 'papa and nana' night a couple of times a month. (Before the day job it was every week) Anyway I cooked a nice roast dinner last Sunday when they came over. Here's some ideas when you have a large family dinner and it's not a holiday.

The potroast I did the same I'd posted a few weeks back. I just didn't add the vegetables because I put two roasts in the Crockpot.

Here are some large sides to go with it.
Pan Roasted Potatoes - 10/ 1 cup servings
13 medium russet potatoes cut into cubes
1 medium stalk celery sliced
1/2 cup Green Bell Pepper chopped
1/2 cup Red Bell Pepper Chopped
1/2 cup Chopped onion
2 Cloves chopped
Add the potatoes to a 13x10" pan. Mix chopped vegetables then stir in with potatoes.


1 tsp. Basil
1/2 tsp celery seed
1/2 tsp Paprika
1 tsp rosemary
1 tsp Tarragon
1 tsp Majoram
1/2 Tsp Black Pepper
1/2 tsp sea salt
2 cans Fat Free Less Sodium Chicken Broth
Mix the spice in a bowl, if you have a Pestle, grind them to a fine powder. Add 2 cans fat free less sodium chicken broth to spice. Stir thoroughly and then pour over vegetables. Cover with foil and back on 375 degrees for 45 minutes to 1 hour.

1 cup serving, 159 Calories, Sodium 172 mg, Carbohydrates 36g, Dietary Fiber 3g, Sugars 2g, Protein 5g. Vitamin A 8%, Vitamin C 86%, Calcium 4% and Iron 9%

Spaghetti Squash  8 / 1 cup servings
1 large Spaghetti Squash halved length wise and seeded. Preheat oven to 350. Lightly grease a baking sheet. Place squash with cut sides down on baking sheet and bake for 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

2 Tbsp Grape seed oil (or Vegetable oil)
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups tomatoes, chopped
3 tbsp. sliced black olives
2 tbsp Fresh basil chopped

Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic and saute for another 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm. Use a large spoon to scoop the string pulp from the squash and place in a medium bowl. Toss with Sauteed vegetables, olives and basil. Serve warm. Feta cheese can be crumbled in to add taste, but if you are calories be sure to add the feta cheese.
1 cup serving, 90 Calories (w/o feta), Total Fat 4g, Saturated Fat 1g, Sodium 42 mg, Carbohydrates 13g, Dietary Fiber 3g, Sugar 6g, Protein 2g. Vitamin A 10%, Vitamin C 19%, Calcium 4% and Iron 4%.

Enjoy!

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