Tricia’s Cool Uses for Cucumbers and more...


Tricia’s Cool Uses for Cucumbers

With a larger family of five children from preschool to high school, I am all the time looking for new ways to eat healthy and fill tummies!

Tricia's Cool Use for Cucumbers at $5 Dinners

Thanks to our small, square foot garden, we’ve enjoyed large amounts of cucumbers. We are eating cucumbers in all kinds of ways for lunches and sides for suppers and I’ll share them below.

Cucumbers as dippers with hummus

Cucumber Dippers – With homemade hummus (my way of saving big bucks in the hummus economy). Savings with homemade hummus.

Cucumbers as finger sandwiches

Cucumbers as finger sandwiches – yes, even with pimento cheese!

Plus these long-time favorite ways:

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Cucumber Dippers

Yield – 8 servings

Preparation Time – 5 minutes

Cooking Time – 0 minutes

Ingredients

  • One, large cucumber
  • Favorite dip, topping

Directions

  • Slice your cucumber.
  • Serve with your favorite dip.
  • It’s as simple as that!

How do you like your cucumbers?

    

Sauteed Okra Recipe

Summer comes and it’s always time for fried okra. But it’s also always good to have a lighter version of a garden favorite. That’s when it’s time to slice up and saute your okra.

Sauteed Okra Recipe

Four cups of sliced okra makes a wonderful side for my family of seven. Yum!

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Sauteed Okra

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 10 minutes

Ingredients

  • 4 cups okra, sliced
  • 2 Tablespoons olive oil
  • 1/2 to 1 teaspoon sea salt
  • other spices to taste

 

Directions

  • Rinse okra well and pat dry.
  • Slice in 1/2 sized slices, discarding ‘caps’ and tips if desired.
  • Place olive oil in saute pan.
  • Place sliced okra in pan.
  • Sprinkle with sea salt and/or your favorite spices.
  • Toss gently.
  • Saute approximately 10 minutes or until desired tenderness.

    

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On a personal note, I’m looking forward to gardening again this year. Because of the pregnancy and newborn stage of life that we’ve just come through, I’ve decided to set up our garden this fall. I’ll likely be using the square foot gardening method, as well as some container gardening too. For now, I’ve got a few herbs out on the back deck!

Disclosure
    

Dana’s Greek Salad

Greek Salad with a Tangy Homemade Dressing

This Greek Salad recipe comes from my Greek babysitter. She makes the most delicious, tangy salad dressing that cannot be beat over crunchy vegetables topped with yummy feta cheese.

This is a great salad to add to your family’s “salad rotation,” as it will help keep veggies tang-iliciously interesting.

 

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Greek Salad

Yield – 4-6 servings

Preparation Time – 15 minutes

Cooking Time – 0 minutes

Ingredients

Salad Dressing

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 clove, crushed garlic
  • 1 teaspoon oregano

Salad

  • 1 head romaine lettuce, washed and chopped into bite sized pieces
  • 1-2 roma tomatoes, diced
  • 2-3 green onions, sliced OR 1/2 small red onion, diced
  • 1 green or red pepper, diced
  • 1 cucumber, sliced
  • 4-6oz crumbled feta cheese

 

Directions

  • Whisk all salad dressing ingredients well.
  • Assemble all the salad and veggies. Pour the tangy Greek dressing over the assembled salad.
    

Tricia’s Slow Cooker Vegetables Feed the Larger Family

As we head into the summer months, my beloved slow cooker switches into high gear. See, I try and avoid using the oven if at all possible, so the slow cooker gets a lot of use. We all know you can save money and feed many by serving garden vegetables. One way I save is by having veggie night once a week. And sometimes the slow cooker helps me out.

All I do is rinse and slice vegetables, toss them in the slow cooker with just a tablespoon or two of olive oil and a touch of seasoning.

Now, I make a bunch of vegetables to feed my family. You notice the slow cooker is filled with veggies. We usually have some left over we can eat as a side with a meal later in the week. You might even want to freeze slow cooked veggies in meal-size portions.

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Slow Cooker Vegetables

Yield – 8-12 servings

Preparation Time – 15 minutes

Cooking Time – 5-8 hours

Ingredients

  • fresh vegetables
  • 2 tablespoons olive oil
  • Dash of seasonings (one or more of following: salt, pepper, ranch dressing packet)

 

Directions

  • Rinse vegetables.
  • Slice to desired thickness.
  • Arrange vegetables in slow cooker, pour olive oil over vegetables.
  • Optional: sprinkle with a teaspoon of your favorite seasonings.
  • For this large amount, cook vegetables on high for 4-5 hours or on low for 6-10 hours. Choose the longer cooking time if you are including potatoes.
    

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