~ Diabetic Friendly Carrot Souffle ~

I've been wanting to try this and decided to make it to have with dinner.  Hubby loved it too! That's when I knew it is a keeper!

 

 

Ingredients: 1 pound of carrots, Carrot Souffle mix, 2 eggs and 1/4 cup melted butter.

 

Instructions: Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add 1 pound of chopped carrots and cook until tender.  (I myself just used enough water to cover the carrots, why use a ton of water that can just wash away some of the nutrients in the carrots?. This way I only had to drain less than a cup of water off).

 

Drain and mash. (Here I already added the butter too).

 

To the carrots add 1/4 cup melted butter ,2 eggs and contents of package. Mix well and transfer to a 1 quart casserole dish. (I transferred them into two one pint casserole dishes). Bake in preheated oven for 30 minutes.

 Here's the finished Souffle. Pretty fancy looking huh?

 

Light, moist, delicious!  A nice side to impress guests with!

 

Get some here

 

 

~Chinese tonight ~

Tonight we had Chinese!  Since I blogged these before I'll post the links to each of the original blogs.

We had Kung Pao Chicken and Fried Rice.  Delicious!

Get some today!  Visit: http://www.southernbellegourmet.com

~ Stir Fry ~

One of my favorite side dishes is vegetable stir fry using the latest locally grown vegetables that I get at the farmers market or in my Greenling order.  

So last night I made Stir Fry to go with sliced ham and I also made the yummy Hashbrown Casserole that we carry. 

For the Stir Fry you need the Stir Fry gourmet cupboard mix , 1/3 cut water and the instructions call for 12-16 oz of frozen Chinese vegetables (but I use fresh vegetables).

Directions: Pour 1/3 cut water in skillet. Add in 12-16 oz frozen Chinese vegetables. Then add in the seasoning packet. Cook until vegetables are cooked.  Since I used fresh vegetables (zucchini, white eggplant, onion, purple eggplant, green pepper (green pepper was from my own garden)) , I first stir fried them for 5-10 minutes in a little olive oil with minced garlic added then added the water and mix. 

That's all there is to it!  The mix adds a wonderful stir fry flavor!  I made enough to freeze two additional single servings for myself.

Here's my plate after I took a few bites...sorry forgot to take a done photo.  But here you see the stir fry and the hashbrown casserole. It was a terrific dinner! (you can click on the hashbrown casserole and it will take you to my blog about it from 7/12).  Get these mixes and more at my website today!

~ Spinach Dip Mix ~

We had friends over last night for a Southern Belle Gourmet hodgepodge!  I was thinking about what to have yesterday morning not wanting to go to a lot of bother to cook any elaborate dinner.  

So I opened my SouthernBelleGourmet cupboard and saw right away three, easy to make dishes to have!  I will post them one at a time, but let me say they were are easy, delicious and a hit with our friends!  

I also had meatballs/pasta sauce in the crock pot and used some of the pita pockets for little meatball pocket sandwiches.  Also had strawberries, cherries and grapes with cool whip for dipping.  What a yummy yet relaxing, non-stressful get together!

Spinach Dip Mix

Here are the ingredients required: 1 cup Sour Cream, Spinach Dip Mix. That's IT!

 This one is so easy it really hardly needs photo directions but here goes. 

Mix package with 1 cup sour cream. Refrigerate 1 hour before serving.  I actually had it in for 4 hours, so I would just say at least an hour. In my opinion the longer something is in the refrigerator the more the flavors blend, so this could even be made the night before an event.

Here it is! Served it up with little triangle cut pita pockets and some thin everything bagels that I also cut up into dip-able pieces.  This was actually when it was half gone, as there was bread all around it when I first put it out! :)

Get some for your next get together! It is so easy but tastes like you made it from scratch and pulled the spinach yourself!

~ Hashbrown Casserole ~

Tonight we had barbeque pork chops in the crock pot and I made Hashbrown Casserole to have with it

Here is what you need: 2 cups of water, Hashbrown Casserole contents, (cream of) celery soup, 1/2 cup cour cream and 1 cup grated cheddar cheese. Oops sorry, also need 1/4 cup butter..forgot to add to picture.

Heat 2 cups of water and contents of large bag on low for 10 minutes.

Add one 10 1/2 oz can of celery soup, 1/2 cup sour cream and 1 cup grated cheddar cheese

Here it is with the hashbrown mixture added. Mix together...

Pour into a 9 x 9 dish...

..and sprinkle with the contents of the small bag.

Melt 1/4 cup butter or margarine and pour over the top.

Bake at 350 degrees for 20 minutes.

This is officially my husband's new FAVORITE side dish!  We are going to have the leftovers with dinner Wednesday night as the side!

Can't wait to try it?  Get it here

Here is the photo from the website