Green is Good!

I don’t have a very big yard or an area where I can plant a huge garden, but I still find enough space and time to plant flowers and a small vegetable garden. I do like to attract all kinds of birds and insects; such as humming birds and butterflies. And I can sit all day and watch the bees buzz around the flowers knowing that the birds and the bees are very important to pollination.
For my vegetable garden I try to keep it very simple since I don’t have much room. I don’t use pesticides, weed killer or chemical fertilizers in my vegetable garden as well as my flowers. But to help them grow I like to use an all-natural compost.
Well, to keep it green, here are a couple of recipes that are green in color and good for you too. Spinach and kale have both been dubbed the healthiest food in the world. Both are loaded with vitamin K, vitamin A and vitamin C and fiber, plus so many other nutrients to keep you healthy. So keep your garden “green” and healthy along with yourself.
mushroomsalad ServingsPrep/Total Time: 15 min.


  • 8 cups fresh baby spinach
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons Olive Oil
  • 3 tablespoons minced chives
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1-1/2 cups seasoned salad croutons
  • 1/4 cup shredded Parmesan cheese


  • Place spinach in a large salad bowl; set aside. In a large skillet,
  • saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a
  • small bowl, combine the chives, lemon juice, vinegar and sugar. Pour
  • into the skillet.
  • Cook and stir 1 minute longer or until mushrooms are tender. Add to
  • spinach with croutons and Parmesan cheese; toss to coat. Serve
  • immediately. Yield: 6 servings.
Nutritional Facts: One serving (1-1/3 cups) equals 117 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 235 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.


6 ServingsPrep: 15 min. Cook: 20 min.


  • 1 medium onion, sliced
  • 2 tablespoons olive oil, divided
  • 8 garlic cloves, thinly sliced
  • 3 cups uncooked penne pasta
  • 6 cups chopped fresh kale
  • 1/2 teaspoon salt


  • In a large skillet, cook onion in 1 tablespoon oil over medium heat
  • for 15-20 minutes or until onion is golden brown, stirring
  • frequently and adding the garlic during the last 2 minutes of
  • cooking time.
  • Meanwhile, in a large saucepan, cook penne according to package
  • directions. In a Dutch oven, bring 1 in. of water to a boil. Add
  • kale; cover and cook for 10-15 minutes or until tender; drain.
  • Drain penne; drizzle with remaining oil. Stir the salt, penne and
  • kale into the onion mixture; heat through. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 191 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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