Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Corn Maque Choux {Corn, Bacon and Veggie Side Dish}

Corn Maque Choux . . . a traditional side dish down in Louisiana.  

This is the first time I have had Corn Maque Choux and I loved it.  It is super delicious and every bite is packed with so much flavor and so many different textures.  Juicy corn, crispy celery, crunchy bacon - oh yeah!

I served mine warm, but I bet it's pretty darn good served cold too.

This is a side dish I will be eating all Summer long, alongside some grilled chicken.    

Corn Maque Choux
(Printable Recipe) or (Printable with Picture)

4 slices thick bacon
1 Tbl. bacon drippings
1 Tbl. butter
1 c. chopped onion
3/4 c. chopped celery (about 2-3 large stalks)
1 red bell pepper, diced
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. Cajun seasoning
salt, only if needed
3 cloves garlic, minced
1/2 c. low-sodium beef broth
1 (16 oz.) pkg. frozen corn kernels
1/4 c. minced fresh cilantro (or parsley)

Cook bacon in a large skillet over medium heat until crisp.  Remove to a paper-towel lined plate; cool and crumble.  Discard all but 1 Tablespoon of bacon grease. Add 1 Tablespoon of butter to the same pan with the reserved bacon grease.  Add the onion, celery and bell pepper and saute for a few minutes.  Add the thyme, black pepper and Cajun seasoning.  Add the garlic and saute for 30 seconds or until fragrant.  

Stir in the beef broth and frozen corn.  Bring to a boil; cover and simmer until vegetables are tender and broth has nearly evaporated; about 15 minutes.  Stir in chopped cilantro and crumbled bacon pieces.  Taste and season with salt, if needed.  Serves: 4

Slightly adapted from: All Recipes

Linked up at Weekend Potluck! and Strut Your Stuff Saturday! and Saturday Night Fever!

Crispy Cheddar Baked Fries

With Summer coming, I will be eating a lot more grilled burgers and grilled chicken and I'm always looking for delicious side dishes.

Baked fries are always a crowd favorite and these turned out so yummy.

The outside has a nice crunch and the inside is so soft and tender.

Serve with Ranch dressing.

Potatoes, Cheese and Ranch.  Does it get much better?

You might also like:

Spicy Baked Chili Fries

Oven Baked Steak Fries
Roasted Ranch Veggies

Grilled Ham and Pimento Cheese Burgers

Smokey Mesquite BBQ Bacon Burgers

Crispy Cheddar Baked Fries
adapted from: Simply Gloria
(Printable Recipe) or (Printable with Picture)

6 medium red potatoes, scrubbed,
   leave skin on and cut off the bad parts
2-3 Tbl. olive oil
1/2 c. Panko bread crumbs
3/4 c. grated Cheddar cheese
salt and pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 Tbl. Italian seasoning

Preheat oven to 400 degrees.  Cut potatoes into wedges and put in a large bowl.  Drizzle the olive oil over the top of the potatoes and toss to coat.  All of the potatoes should be evenly coated, if not, add a little more oil.  Add the remaining ingredients and stir together until all the wedges are coated.  Pour onto a greased baking sheet.  I find a dark baking sheet works best to get a crispy fry.  A lot of the coating might fall off when poured onto the baking sheet.  Scoop it up and press it onto the wedges.  Bake for 40-45 minutes or until golden brown and potatoes are tender.  Cool for a few minutes before serving.  Serve with ranch dressing for dipping.  Makes 3-4 servings.  

Linked up at Saturday Night Fever and Weekend Potluck!

Roasted Red Pepper and Cilantro Lime Rice

This was a make up as you go recipe that turned out so so GOOD!  I was starting to get a little burned out on Mexican rice.  I eat Mexican food about once a week and serving the same old rice was getting old fast.    

I buy my roasted red peppers at Costco.  You get a huge jar full of what seems like a million roasted peppers for less than $10.  Way way cheaper than if you were to buy each pepper individually and you don't have to spend the time roasting your own.  It is so nice to always have peppers on hand and I have been throwing them in pretty much everything (as you probably noticed).  The jar usually lasts a few months.

You know what else would be good in this rice, that I decided just now as I was typing?   Some cheese!  I'm so adding cheese next time :)

Serve alongside:
Baked Honey Lime Chicken Taquitos
Cilantro Lime Fajitas with Mexican Slaw
Crunchy Shredded Pork Tacos
Easy Weeknight Chicken Tacos

Roasted Red Pepper and Cilantro Lime Rice

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter

1 c. long-grain white rice

1 large roasted red pepper, chopped (from a jar or homemade)

2 c. water

1 tsp. chicken bouillon powder (I use Shirley J)

2 Tbl. chopped cilantro
juice of 1/2 a lime

1 Tbl. chopped green onion

pepper, to taste

Melt butter in a large skillet over medium heat.  Add the rice and cook, stirring occasionally, until rice is slightly toasted, about 5-8 minutes.  Add the chopped red pepper and cook for another minute or so.  Stir in the water and chicken bouillon powder.  Bring to a boil; reduce heat, cover and simmer for 10-15 minutes or until rice is tender.  Stir in the chopped cilantro, lime juice, green onion and season with pepper.  Serves: 4

The Hungry Family Slow Cooker Cookbook Review Plus Slow Cooker Beans and Rice

The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.

Do you remember when I told you guys about the Young Chef's Cookbook and shared a yummy Raspberry Cream Cheese Spread recipe?  Well . . . the author, Christina Dymock, has come out with another great book.  This one is dedicated to the slow cooker and includes over 90 mouthwatering dishes.

You will also get Christina's tips on how to purchase a slow cooker, care for your slow cooker as well as some food safety tips while using a slow cooker.  Like how every time you lift the lid, it takes 20 minutes to heat back up to the previous temperature and she tells you what that can do to the food.

The recipes are all well-rounded.  There is a great variety of ingredients and the recipes include lots of veggies.  I LOVE my veggies :)

There is even a whole section dedicated to Chili!!!

I tried the Rice and Beans recipe and I thought it was delicious.  I adapted a few things with the ingredients I had on hand, but it turned out great.  I will definitely be making this easy side dish over and over again.

Some of the other recipes that I cannot wait to try are:
Shredded Beef Salad
Sweet Chicken Rice Bowls
Fiesta Chicken Stacks
Bacon Cheeseburger Chili
Ham and Beans
Cilantro Lime Rice
Pumpkin Pudding Cake
Caramel Nut Cheesecake

You can purchase The Hungry Family Slow Cooker Cookbook at Amazon, Sam's Club, Costco, Deseret Book,  Seagull Book and many other retailers.

Rice and Beans, Beans and Rice

adapted from: The Hungry Family Slow Cooker Cookbook
(Printable Rice) or (Printable with Picture)

2 c. brown rice

2 (14.5 oz.) cans low-sodium chicken broth

1 (8 oz.) can tomato sauce

1 (15 oz.) can kidney or black beans

1/2 c. water

1 tsp. cumin

1/2 tsp. ground mustard

1/2 tsp. chili powder

1 tsp. Seasonal (seasoning)

1 tsp. garlic powder

Place the rice in the bottom of a 4-quart slow cooker.  Add the other ingredients and stir well.  Cover and cook on low for 6 hours.  Stir before serving.  Serves: 8

Jenn's Notes: I made 1/2 a batch, I used Brown Minute Rice, 1 whole can of pinto beans and I did not add Seasonal, but added a little seasoned salt instead.  Since I used Brown Minute Rice, it only took about 2 hours to cook.  I thought it was delicious.    

My Top 10 Appetizers, Side Dishes and Drinks of 2013

#1 My Favorite Twice Baked Potatoes

#2 Copycat Fritos Bean Dip

#3 Diana's Cheeseball

#4 Roasted Ranch Veggies

#5 Easy Lo Mein

#6 Steve's Wife's Sweet Potato Casserole

#7 Salted Caramel Hot Chocolate

#8 Creamy Vegetable Medley Casserole

#9 Copycat Panda Express Chow Mein

#10 Potstickers

Linked up at Link Party Palooza!

Steve's Wife's Sweet Potato Casserole

This is another fabulous dish that comes from one of my co-workers.  Last year, we had a Thanksgiving luncheon at work and as soon as I tasted these sweet potatoes, I had to know who made them.

I twisted Steve's arm and reminded him every time I saw him until he finally agreed to get the recipe from his wife.

Lucky for you . . . I'm sharing it with all of ya'll today.

Since I think sweet potatoes are one of the best side dishes ever created, I know I will be trying many different recipes, so I need to be able to keep track of which one is which (hence the name Steve's Wife's Sweet Potato Casserole).

These sweet potatoes are so incredibly amazing.  They are rich and so comforting.  The topping gets extra crunchy and is the perfect compliment to those creamy sweet potatoes.  

This casserole re-heats really well.  Just pop it in a 350 degree oven until it is heated through.  It tastes just as good as when it was first baked.

The two of us finished off this whole casserole in 3 days.  Yep, we sure did and I don't feel bad about it one bit . . . it is just too good :) 

For a time saving tip - you can always bake the sweet potatoes the night before, cool and peel them and place in a air-tight bowl.  Then, prepare and bake the casserole the next morning.

Steve's Wife's Sweet Potato Casserole

adapted from: Steve G.
(Printable Recipe) or (Printable with Picture)

3 sweet potatoes (around 3 1/2 - 4 cups)
1/4 tsp. salt
1/2 tsp. cinnamon
4 Tbl. unsalted butter, melted
2 eggs
1 tsp. vanilla
1/2 c. sugar
2 Tbl. heavy cream

Topping:
4 Tbl. unsalted butter, softened
3 Tbl. flour
3/4 c. light brown sugar, packed
1/2 c. pecans, chopped

Preheat oven to 350 degrees.  Pierce sweet potatoes with a fork several times and place on a baking sheet.  Bake until softened, about 45 minutes - 1 hour, depending on the size of your potatoes.  Remove from oven and allow to cool.  When cool, peel and place in a large mixing bowl.  Add the salt, cinnamon, melted butter, eggs, vanilla, sugar and cream.  Beat with a hand mixer for a minute or two until everything is combined and creamy.  Spread evenly into a lightly greased 9x13-inch baking dish.

For the topping:  Combine butter, flour and brown sugar in a small bowl.  Mix with your fingers until it is the consistency of coarse meal (I used cold butter and a pastry cutter to blend the ingredients together).  Stir in the chopped pecans and sprinkle mixture evenly over sweet potatoes.  Bake in preheated oven for 30 minutes.  Serves: around 10.

Linked up at Weekend Potluck! and Tuesday Talent Show!

Mexican Corn Pasta Salad

This salad was absolutely delicious.  "The Mr." made the best Mexican-style chicken marinade.  He is the "marinade master" and this was the best one he had come up with yet.  Too bad I didn't pay attention to what he did.  I'll see if I can get it out of him to share with you guys.  Anyway, we grilled some chicken on the George Foreman and served alongside this awesome salad and it was such a bright and fresh meal.  

This pasta salad is loaded with fresh corn, chopped cilantro, Feta cheese, Parmesan cheese and it is all lightly coated in a chili mayonnaise.  I used light Mayonnaise and it actually felt like I was eating a somewhat "healthy" meal.  It wasn't heavy at all.  

I enjoyed the leftovers for lunch the next day and it was even better!

Mexican Corn Pasta Salad

(Printable Recipe) or (Printable with Picture)

8 oz. radiatore pasta

Dressing 
2/3 c. Mayonnaise (I used light)
zest of 1/2 a lime
juice of 1/2 a lime
1 tsp. chili powder
1/8 tsp. smoked paprika, opt.

Salad
3 c. corn (3-4 ears corn)
1/2 c. Feta cheese, crumbled
1/4 c. freshly grated Parmesan cheese
1/4 c. green onions, chopped
2 Tbl. cilantro, chopped
1 avocado, diced, opt.
salt and pepper, to taste

Cook pasta according to package directions; drain and rinse.  Rinsing the pasta will keep the noodles from sticking together.  Set aside and allow to cool and dry completely.  Meanwhile, heat 1 teaspoon of olive oil in a medium skillet over medium heat.  Cut the kernals off the ears of corn and add to the hot skillet.  Saute for a few minutes or until tender; set aside to cool.  Mix together all of the dressing ingredients and refrigerate until ready to use.  

When the pasta is cool and dry, add the cooked corn, Feta cheese, grated Parmesan, chopped green onions, chopped cilantro and diced avocado.  Add the dressing and fold all of the ingredients together until everything is coated with sauce.  Season with salt and pepper, to taste.  Garnish with more chili powder and serve.  Serves: 4-6  

Jenn's Notes:  You could always use canned corn if you would like and skip the cooking part.  I did not add avocado to my salad.   

Slightly adapted from: Cinnamon Spice and Everything Nice

Roasted Ranch Veggies

Never has a roasted vegetable tasted as good as these.  Ever since I discovered my local grocery store has generic ranch dressing mix packets for 50 cents as opposed to the name brand that is over $1, I have been adding it to all kinds of things.  I really need to figure out how to make my own dressing mix.  Anyone have a good recipe?

Have you ever added that ranch mix to sour cream and dipped Wavy Lays Potato Chips in it.  OH MY GOSH.  Talk about one of the most addicting snacks.  I cannot keep potato chips in my house, because it is guaranteed I would make ranch dip and eat the entire bag of chips by myself.  

So . . . the next best thing . . . roasted ranch potatoes.  

But, I didn't stop there, I also added some baby carrots, zucchini from the garden, onions, garlic and tomatoes.  If you slice the zucchini really thin, it gets nice and brown and crispy like a potato chip, but only a few of my slices were thin enough to brown like that.  I topped it all off with a little olive oil, ranch dressing mix and Parmesan cheese.  

Both "The Mr." and I couldn't get enough of these veggies and I am already planning to make them again next week.

Serve alongside:
Cheesy Stuffed Zucchini Chicken
24 Hour Chicken Marinade
Easy Pulled Pork Sandwiches
Baked Ham and Cheese Croissants

Roasted Ranch Veggies

From: Jenn@eatcakefordinner 
(Printable Recipe) or (Printable with Picture)

4 red potatoes, diced
1 small zucchini, thinly sliced
2 c. baby carrots
3 whole garlic cloves, smashed and peeled
1/3 c. onion, finely chopped
2 tomatoes, chopped
2 Tbl. ranch dressing mix powder
1-2 Tbl. extra virgin olive oil
2 Tbl. freshly grated Parmesan

Preheat oven to 375 degrees.  Add all vegetables to a large bowl.  Drizzle with olive oil and sprinkle with ranch dressing mix.  Fold together until everything is evenly coated.  Spread out onto a cookie sheet and bake for 35 minutes or until vegetables are tender.  Remove from oven and top with grated Parmesan.  Serves 4-6.  

Southwest Quinoa Salad

I FINALLY tried quinoa for the first time a few weeks ago.  Now, I have been saving recipes left and right.  I really liked it, plus it is good for you.

The only down side is, it is not cheap.  I picked up a small box at Walmart for $5, but I'm hoping Winco will have it in bulk for way cheaper.  

This Southwest version can be served hot or cold.  I ate it warm the first night, then the leftovers cold for the next few days.  It is a perfect Summer lunch.  Light and healthy.  

I also think this would be great with some chopped bell peppers and corn or even with some shredded cooked chicken. 

Southwest Quinoa Salad
adapted from: Phil G.
(Printable Recipe) or (Printable with Picture)

1 c. quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions (including green part), chopped
1/2 c. chopped fresh cilantro

Dressing
1/2 Tbl. (heaping) grated lime zest
2 Tbl. fresh lime juice
3 Tbl. extra virgin olive oil
1/2 Tbl. pure maple syrup
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Prepare quinoa according to the package directions.  Meanwhile, whisk together all of the dressing ingredients.  Taste and adjust ingredients, if needed.  When quinoa is finished cooking and all the water has been absorbed, remove from heat and stir in the black beans, diced tomatoes, minced green onions and chopped cilantro.  Pour dressing over the top and toss to coat.  Pour into serving platter and serve warm or cover and chill and serve cold.  Serves: 4-5 as a side dish.

Jenn's Notes: I think this is delicious and I also think it would be good with some chopped bell peppers and corn.

Roasted Red Pepper Macaroni Salad

Remember when I told you the only macaroni salad I like is my Mom's?  Well, I am trying to be more adventurous with my side dishes and macaroni salads are perfect for Summer.

My mom makes her salad with Miracle Whip, which I love, because I love that tang, but "The Mr." wanted to try Mayo with ours.  I know everyone is pretty particular with which one they use, so feel free to switch it up according to your taste.

The Sriracha might seem like an odd-ball ingredient, but I felt like it was missing something and the Sriracha gave us that missing flavor.  It does not make it spicy.  

Serve alongside:
My go-to Sloppy Joes
Smokey Mesquite BBQ Bacon Burgers
Cajun Sliders
Easy BBQ Pulled Pork Sandwiches
Buffalo Chicken Sandwiches

Roasted Red Pepper Macaroni Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/2 c. elbow noodles (measure before it is cooked)
2 hard boiled eggs, chopped
1/2 c. celery, diced
1/4 c. green bell pepper, finely chopped
2 Tbl. green onions, chopped
1/4 c. jarred roasted red peppers, 
   patted dry and chopped
3/4 c. Mayonnaise (or Miracle Whip)
1 tsp. Sriracha hot sauce
1/2 Tbl. prepared yellow mustard
1 tsp. lemon pepper
1 tsp. garlic powder
salt and pepper, to taste

Cook noodles according to package directions; drain and rinse well.  Rinsing the noodles will prevent them from sticking together.  Set aside to cool and dry completely.  Meanwhile, stir together the Mayonnaise, Sriracha hot sauce, yellow mustard, lemon pepper, garlic powder, salt and pepper; set aside.  When noodles are cool and dry, add the chopped eggs, celery, green pepper, green onions and roasted red peppers.  Add the sauce mixture and fold together until everything is coated in sauce.  Taste and adjust seasonings, as needed.  Keep refrigerated until ready to serve.  Serves: 4-6

Jenn's Notes: If you like a super creamy macaroni salad, add more Mayo or Miracle Whip.  

Easy Lo Mein

These noodles are WAY WAY good and SO DANG EASY!

The flavor is perfect.  The soy sauce is not overpowering at all like it sometimes is.  The amount of sesame oil called for is just right.  I can taste it, but it isn't overpowering either.  I recently looked up a recipe that called for 3 Tablespoons of sesame oil.  Holy cow.  I have used that stuff enough to know that is way too much and would have ruined the dish.

Three cups of slaw seems like a lot, but it somehow disappears when you add it and I think you could even add more.

I ended up using angel hair pasta noodles, because that is what I had in my pantry and I will use them next time too.  I want this for lunch tomorrow.  Although I didn't try it myself, but I think this would probably reheat well.

I swear, this one is a keeper, you gotta try it!

Perfect light and easy dish for Summer.

You might also like:
Copycat Panda Express Chow Mein
Sesame Chicken
Teriyaki Chicken and Noodle Bowl

Easy Lo Mein

adapted from: Mandy's Recipe Box
(Printable Recipe) or (Printable with Picture)

2 Tbl. soy sauce

1 Tbl. rice wine vinegar

2 Tbl. brown sugar

1/2 tsp. sesame oil

1 tsp. fresh ginger, grated

2 tsp. fresh garlic, minced
1/2 tsp. Sriracha hot sauce
2 tsp. cornstarch
2 tsp. canola oil
3 heaping cups coleslaw mix
1/4 c. green onions, chopped
6 oz. angel hair spaghetti noodles
   or chinese egg noodles

Cook noodles according to package directions.  Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, garlic, sriracha and cornstarch; whisk to combine; set aside.  Heat the oil in a large skillet over medium heat.  Add the coleslaw mix and saute a few minutes or until crisp tender.  Add the sauce, the cooked and drained noodles and green onions.  Toss together to combine.  Cook for a few minutes and serve.  Serves: 2-4

Jenn's Notes: I have made this a few times and I make it exactly as I typed it above, using angel hair noodles.  

My Favorite Twice Baked Potatoes

These potatoes are pure heaven.  Seriously . . . pure heaven!  I could eat these every single day for the rest of my life and never get sick of them!  I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since. 

I always make extra, because they taste just as good warmed up for several days.  They make a great breakfast, lunch and dinner.  Oh yeah. 

-BEST POTATOES EVER-

P.S. I originally posted this recipe a few years ago and how I ever thought that glowing potato picture was good is beyond me, so here is a new and improved version!

Twice Baked Potatoes

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

4 large Russet potatoes

4 slices bacon, cooked & crumbled

4 Tbl. butter, softened

1/2 c. sour cream

1/4 c. milk, give or take

1/2 tsp. seasoned salt (I add way more)

freshly grated black pepper, to taste

1 c. grated Cheddar cheese

2 chopped green onions, for garnish, opt.

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.  

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.   

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells.  These are my favorite.    

Creamy Vegetable Medley Casserole

I LOVED this casserole!  

With something this yummy, your family would be nuts to not eat their vegetables.  It is so creamy and rich and flavorful.

It smelled SO GOOD.  I was lucky I didn't burn the tip of my nose on the hot casserole dish, because I had to keep smelling it.  I served this alongside some baked pork chops and lets just say, the vegetables were the first thing gone on the plate. 

. . . . . . . . . . . . . . . .

One of the first gadgets I bought when I moved out of my parent's house was a microwave steamer like my Mom's.  I bought mine around 8 years ago at Target for under $15 and I use it all the time.  It came in super handy for this recipe.  I'm not sure if Target still has them, but you can always get one from Tupperware, it will just be a little more pricey, but well worth it. 

All you do is fill the bottom with a little water, place the vegetables in the top, cover with the lid and microwave.  Simple. 

Creamy Vegetable Medley Casserole

adapted from: Stella B's Kitchen
(Printable Recipe) or (Printable with Picture)

Crumb Topping:
1 1/2 c. Ritz crackers, crushed (I used low-fat)
1/4 clove garlic, grated
dash of pepper
1/4 c. shredded cheese (Parmesan & Cheddar mixed)
1-2 Tbl. melted butter

Vegetables:
2 c. baby carrots, steamed for 7 minutes
3 c. cauliflower, steamed for 5 minutes
3 c. broccoli florets, steamed for 4 minutes

Cream Sauce:
2 Tbl. unsalted butter
3 Tbl. flour
1-2 cloves garlic, grated
1/4 tsp. freshly grated nutmeg
1 (14.5 oz.) can low-sodium chicken broth
3/4 c. half-and-half (I used fat-free)
salt and pepper, to taste
1/2 c. shredded cheese (Parmesan & Cheddar mixed)

Preheat oven to 350 degrees.  Put steamed vegetables in a large, greased, casserole dish.  For the cream sauce: in a medium saucepan, over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for a few minutes, stirring frequently, to cook out the raw flour flavor.  Stir in the garlic and nutmeg.

Slowly whisk in the chicken broth and cook until thickened.  Add the half-and-half and cook a few more minutes until thickened.  Season with salt and pepper to taste.  Last, add the shredded cheese and stir until melted.  Pour cream sauce over vegetables in casserole dish; stir together.  For the crumb topping: combine crushed crackers, grated garlic, pepper and shredded cheese.  Add the melted butter and toss until evenly coated.  Sprinkle evenly over casserole.  Bake, uncovered, for 30 minutes or until bubbling and topping is golden.  Serves: 8-10

Jenn's Notes: I made 1/2 a batch and it was enough for 4-5 generous servings.  This recipe is for fresh vegetables and I recommend using fresh.  If you really wanted, you could use thawed, frozen vegetables and skip the steaming part.  If you do not have freshly grated nutmeg, you can easily omit it from the recipe.  I can't wait to make this again.