The Happy Meal aka Pam’s Vegetable Stir-Fry

Today is a snowy-cloudy-gloomy day here in Michigan and I was getting sick of making soup so I decided to do a quick stir-fry for dinner. The thoughts of cutting up and sautéing fresh green vegetables and adding left-over whole-grain penne pasta with freshly grated Parmesan cheese appealed to my mood thus creating the simply healthy version of “The Happy Meal”. Enjoy!

The Happy Meal aka Pam’s Vegetable Stir-Fry
Created recipe on 02/02/2010

1 pound of fresh thin stalked asparagus
½ bag of grated broccoli and carrot slaw
1 pint of button mushrooms cleaned and sliced
2 garlic cloves sliced
1 medium onion cut in half and sliced in half moons
2 to 3 handfuls of cooked Penne whole grain pasta (you can use any pasta or rice)
3 tablespoons of olive oil
Kosher salt and cracked pepper to taste
Fresh or dried parsley about 4 tablespoons
1 cup grated fresh Parmesan Cheese
You can add lemon zest but no one wanted that today

Stir Fry Vegetables in Wok

Clean and cut up all the fresh vegetables as the sautéing part will go very fast. Remember the pasta was already cooked; it was a left over from another meal. If you do not have pasta or rice cooked make sure you start that process first and have it ready for your meal.

In a wok or stir fry pan, heat up the olive oil in high heat, this will heat up very fast so you will need to be ready. Add the onion, sauté for 2 minutes, and then add rest of the vegetables. Saute the vegetables to the desired consistency. I happen to like my veggies crunchy with a burst of freshness, so I sauté the vegetables for approximately 5 to 10 minutes. Add the pasta as the final ingredient. Remove from heat and stir in ½ cup of the grated Parmesan cheese. Serve in individual bowls with sprinkled Parmesan cheese on top. Be happy!

The Happy Meal

Nutritional Notes:

  • High content of vitamin K
  • Naturally detoxifies the body

(For more information– check out the nutritional note #4)


Grilled Zucchini Goat Cheese Roll-Ups

This recipe was taken from, if I remember correctly, a magazine called Vegetarian Times. I did not have all the ingredients on hand that the recipe called for, but the one thing I did have was a lot of zucchini. I just modified the recipe to what ingredients I had on hand. Try it; these roll-ups are an excellent as an appetizer with grilled chicken or salad. I never had grilled zucchini before, but I am hooked. I love it and grill vegetables every chance I get.

Grilled Zucchini Goat Cheese Roll-Ups
Created recipe on 09/25/2009

Grilled Zucchini Goat Cheese Roll Ups

2 medium zucchini – sliced 1/4” thin, any thicker it will be hard to roll after grilling
Baby spinach washed and dried
2 oz goat cheese softened at room temperature
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
Olive Oil to brush on zucchini
Kosher salt
Cracked fresh pepper

Pre-heat a grill pan till hot. Brush olive oil on zucchini slices both sides and sprinkle very lightly with salt and fresh cracked pepper. Please note that this will cook fast. Place zucchini on the hot grill pan and cook for approximately 2 to 3 minutes on both sides. The zucchini needs to be soft enough to be able to roll when can touch with fingers comfortably.
Mix softened goat cheese with fresh herbs in small bowl. To assemble the roll ups, place grilled zucchini on cutting board and spread1 tsp of goat cheese with herbs on the end. Add 2 to 3 baby spinach leaves and begin rolling the zucchini. Place down on serving platter. Continue to all the grilled zucchini is rolled up. Serve as an appetizer or with a salad and / or grilled chicken. Most excellent! Enjoy!

Cooking Tip: If you are like me, my friends give me zucchini all the time from their garden. I can never keep up with the abundance of zucchini. I wash them and then shred the zucchini with skins on and place 1 cup of zucchini in freezer bags and freeze the vegetables for future use to make muffins, cake and bread during the winter months


%d bloggers like this: