Peggy's Original Veggie Kablooie!!!

My friend Peggy has been making this incredibly tasty and addicting stuff we call Veggie Kablooie for a while now.  It's always a big hit at potlucks, and everyone looks forward to it.  She posted the recipe a while back, and I meant to share then, but somehow I just never got around to it.  I even made my own batch of Veggie Kablooie from the recipe.  It was good, but not as good as Peggy's.  (Now you know, Peggy)

Then last night Peggy posted something on Facebook asking if she should make Veggie Kablooie for the Barn Party this weekend, and I was reminded that I never posted this.  I don't get to go to the Barn Party - since it's in Wisconsin, and I'm in Indiana - so I won't get to have any Veggie Kablooie, but I can finally get around to sharing the recipe.  Seriously, you have to try this stuff.  So good!

Posted by permission:

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This recipe evolved over a year or so until it became what it is. It's something that is welcomed with open arms (hands and mouths!) whenever I bring it to a party.

What is it??? It's good for you! Well, it must be since it is filled with vegetables! It's a snacker's delight!  It's vegetables that went.....
Kablooie!!!!!

Many of my friends have asked me for my recipe and I have given them a print out from my computer. No one has ever gotten back to me to say they made it and it's just as good as mine... or even told me they made it. So I can't say this recipe has been tested by anyone but myself, and I actually never really measure anything when I make this. I just kinda go by what looks right.
 

This is what you need for Peggy's Original Veggie Kablooie:

• A food processor

• 2 parts broccoli
• 2 parts cauliflower
• 2 parts carrot
• 1 part radish, the ones with the greens on top are the best.
• 1 part onion--yellow, white, or, for color use the purple ones
• 1 part green pepper (optional- I think it adds a brightness to the Kablooie)
• 1 part shredded mild cheddar cheese
• enough Kraft Peppercorn Ranch dressing to moisten
• 1 or more bags of Fritos Scoops (not pictured here)

Directions:

Take all the veggies and grind them up, add enough dressing to moisten, add the cheese no more than 4 hours before serving. Eat with Fritos Scoops (best), or other chips or coin shaped carrots. or scoop-cut bell peppers or other scooplike things.. NOT celery! You will ruin it with celery!

You can also stuff pita pockets, or eat it like coleslaw!

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For a complete picture tutorial, visit What!!!! You've NEVER heard of Veggie Kablooie?????

Cheap Healthy Meals for a Working Lifestyle

Some people will lead you to believe that eating the right foods will cost you an arm and a leg. Others may think that the right foods are bland and tasteless. Would you believe that you can make cheap healthy meals in the comfort of your own home? That’s right! Using ingredients from your local grocer, you can make a huge difference whether it is your goal to lose weight, reverse a medical condition, or simply start living a healthier lifestyle.

1. Start with preparation methods

You can do this by writing down some of your favorite meals and looking into how they are prepared. If your favorite dishes are prepared by another person, include these as well. Many of us love foods that are cooked in oil. Though lard is relatively inexpensive, it is the most fattening of the cooking oils available on the market. Some restaurants use lard in the preparation of their meals, but you can go online and look up ways to cook the same foods using canola oil. Though some grocers price canola oil slightly higher than corn or vegetable oil, your best bet would be to buy the largest size possible at a grocery warehouse or discount store. You can also look into ways to reduce the amount of oil used. Dishes like fried chicken can be prepared using less than half the amount of oil that would be used if It were cooked in a deep fryer. Also, look into using oil sprays to make things like french fries and sautéing vegetables.

2. Take a look at the ingredients

Some of us work long hours and want to have the quickest meal possible. There is nothing wrong with wanting a quick meal, but taking shortcuts can result in taking in extra calories -- fat and sodium. This is especially the case with processed meats and meal starters. If you like to make beef stroganoff, try using a low-sodium or reduced fat cream of mushroom soup along with a teaspoon of your favorite seasonings. If your dish needs more flavor, then add more of the abovementioned ngredients carefully. Dried and fresh herbs are a great alternative for those who are trying to cut back on sodium. Also, roasted garlic cloves can be made easily in your own oven. After spraying the cloves with oil, place them in the oven at 400 degrees for about 20 minutes. If garlic cloves cook uncovered without oil, they will most likely scorch and have a bitter aftertaste, which will make them inedible. Garlic cloves are also good for lowering high blood pressure.

3. Portion Control

Many of us take pride in eating a large meal and when done in moderation, there is nothing wrong with this. However, constant consumption of large servings can expand the stomach, which lead to more an increase in daily calories. Ways to watch our portions is to chew food slowly before taking another bite and to fill up on vegetables instead of breads and other starches. Weight Watchers suggests placing your eating utensil down on the table between bites. This is a natural way to tell your brain that you arefull and will not need more food. Practicing this on a daily basis will lead to less food intake per meal, which will give you more leftovers for later!
 

Shrimp Salad

Today I am lucky enough to feature a guest post

written by Jill of Simple Daily Recipes:

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Simple and straight forward is the direction of this Shrimp Salad recipe.  But don't be fooled that it may be too simple in taste.  The Homemade French Dressing recipe that accompanies the recipe is full of flavor and will make extra for your next green salad.  Enjoy this shrimp salad alone or on a bed of baby spinach leaves, either way it's delicious.
 

HERE'S ALL IT TAKES

Shrimp Salad

First the French dressing recipe

• 1/3 cup vinegar or lemon juice
• 1 cup salad oil
• 1 1/2 teaspoons salt
• 1 teaspoon Paprika
• 1 teaspoon sugar
• 1/4 teaspoon fresh ground pepper
• a few grains Cayenne
  

Combine all the ingredients; shake or beat until thoroughly combined.  Shake again each time before using. Makes 1-1/3 cups.

Shrimp Salad

• 3 cups cooked shrimp
• 1 1/2 cups thinly sliced celery
• 3 tablespoons French dressing (see below)
• salt and fresh ground pepper to taste
• 1/2 cup fresh mayonnaise
• lemon juice to taste

If shrimps are small, leave them whole; if large, cut them up.  Combine shrimp with celery and French dressing.  Season to taste with salt and pepper.  Chill 30 minutes to cool down fresh cooked shrimp and allow flavors to blend.

Drain.  Mix with mayonnaise and lemon juice.  Serve individually in lettuce cups or on a bed of fresh baby spinach leaves. Garnish with spinach cut into ribbons.  Makes 6 to 8 servings

Recipe and photo by Jill McKeever of SimpleDailyRecipes.com

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Thank you, Jill!

If you have a food-related blog, you can have Jill write a post for your blog, too.  Even if you don't want a guest post, I strongly recommend that you check out Simple Daily Recipes, because it is AWESOME - so many great recipes!

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