Vegetable medley

If you’re a frequent visitor to this blog, you already know that we LOVE vegetables. We eat them 7 out of 7 days 🙂 .  Here’s a colorful and tasty vegetable side dish that will be a pleasure to look at and eat!

You can use fresh vegetables, but I usually get the frozen kind. Not only does it cut in prep time, but frozen veggies seem to be more nutritious than the ‘fresh’ kind in the grocery store. Of course frozen doesn’t beat straight-from-the-garden or fresh market, but you decide!

1 lb broccoli/cauliflower/carrot  mix (also known as California blend)

1/2 onion, thinly sliced

1/2 red bell pepper

1/2 yellow bell pepper

2 chicken cubes

black pepper (optional)

olive oil

Thaw the frozen veggies, or blanch in boiling water. Heat the oil in a wok or large pan to stir fry. First add onions, fry for a few minutes before adding the bell peppers and chicken cube. Stir fry again and add the vegetable medley. Cover the pan for a few minutes to cook the vegetables tender without overcooking (especially if frozen and still cold). Keep stirring to distribute the heat and repeat cover-stir process until the veggies are satisfactory. Some people like crunchy and some like them soft, requiring a little bit more cooking time. If you’re not sure, try both to make up your mind. Just keep in mind that the shorter the cooking time, the better nutrients are retained. Either way your guest will love this side dish, if only for the colors 🙂

Tip:  Add some crushed garlic to onion-pepper mix for additional flavor.

Bon appetit!


Mexican turkey rice casserole

Mexican rice casserole
Mexican casserole

Lately I have been experimenting a lot with turkey, trying original recipes (besides the traditional stuffed turkey for Thanksgiving), but also using common recipes and substituting the meat. In this recipe I substituted ground beef with turkey for a healthier alternative, and it became a favorite of my family and friends. Unfortunately I forgot to take pictures when the casserole came out of the oven, so these show the frozen version of the dish.  Yes, you can make ahead and freeze to serve this for dinner later. It’s so easy, you have to give it a try! Let me know how it goes 🙂

Mexican turkey rice casserole

1 lb ground turkey
1 tbsp olive oil
1 pkg taco seasoning mix (1.5 oz)
1 (8 oz) can tomato sauce
1/2 lb Cheddar cheese, shredded
1 can Rotel tomatoes and green chilies, drained
2 cup cooked rice
1 tsp salt or 1 chicken cube
1 (8 oz.) can whole kernel corn, drained

Brown the turkey in olive oil, add taco seasoning and stir a few minutes before adding tomato sauce, Rotel tomatoes, rice, salt and corn. Mix well, adding the cheese and pour into 2 quart (greased) casserole pan.
Cook in oven at 350 degrees for 30 to 35 minutes or until bubbly.
Serve with a refreshing salad.


  • Get Rotel tomatoes without chilies or use diced tomatoes if you don’t like spicy food
  • Sprinkle more cheese over the top if you prefer a cheesier casserole
  • Add crushed garlic when cooking the turkey for a stronger flavor

Buen Provecho!