Lemony Roasted Cabbage

http://www.kalynskitchen.com

So I was looking for something yummy to serve with my corned beef last Sunday, and I came across this recipe on Pinterest, from the blog attached above.  I was nervous because I had never really cooked cabbage before and not many people like it.  Needless to say...this was a  HUGE hit in our house! (So were my Rubens by the way!)  And it was SO EASY!!!

Take a head of cabbage and cut it into 8 wedges.  Lay them down on a greased roasting pan.

Mix together 2 TB of olive oil and and between 2-4 TB of freshly squeezed lemon juice.  I had a big head of cabbage and I used about 4 TBS of lemon juice and it was the perfect amount to cover my wedges, and it was the perfect level of lemoniness (?)....

Once you've mixed the oil and juice, use a pastry brush and baste the ouside of the cabbage with the mixture.  Then salt and pepper them as well.  Carefully turn them over and brush, salt, and pepper them again. 

Roast them at 450 for about 15 minutes on one side, then flip and do the same for the other.

SO YUMMY!! ( And for those who care it's only 1 WW Point per wedge!)

Dijon Green Beans

Jessie and I made these green beans the other day for dinner. I thought they sounded really good, and my mom (who hates green beans) thought they were delicious. When she cleared the table she at the extra green beans, so she must have liked them.

1-1/2 pounds fresh green beans, trimmed

2 tablespoons red wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes, halved

2 tablespoons grated parmesan cheese

place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender.

Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt, and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

I suggest letting the sauce sit on the beans for a bit so they can absorb some of the flavor. I noticed when I made it the onions tasted a lot like the sauce because they had sat in it for longer.

Strawberry Pretzel Salad

My parents started making this salad a few years ago and since then it has become a regular in their house.  I made it last week and forgot how good it was!  I made it on a Tuesday and someone requested I make it again for Sunday! 

2 c. crushed pretzels
1c. and 3 TBS. sugar
3/4 c. melted butter
8oz. cream cheese
8 oz. cool whip
1 pkg. strawberry or raspberry jello
20 oz. frozen strawberries or raspberries (my Walmart only has 16 oz. frozen bags of whole strawberries, I used one bag of those, microwaved them for about 10 seconds, just enough so I could slice them, but they still needed to be mostly frozen to set up the jello, so don't thaw them!)
2 cups boiling water

Mix the pretzels, 3 TBS. sugar and butter together.  Press into the bottom of a 9x13 pan and bake for 9 minutes at 350.

Mix together cream cheese, cool whip and 1 c. sugar and cool whip. Spread on cooled pretzel crust.

Dissolve jello in boiling water, then add berries and stir till thaw.  Let it sit in the fridge until it just barely starts to set up.  When it's barely starting to set up, spread on the other layers in the 9x13 and let it set up the rest of the way.

I think this is even better the 2nd day when the bottom layer is a little 'softer'...
I do have to admit I had to make this a couple times before the layers set up nicely.  But, the good thing is, even when it doesn't set up, it's still yummy to eat! You just have to use a bowl!