Southwestern Veggie Skillet – One Dish Dinner

Southwestern Veggie Skillet - One Dish Dinner

 

This is a great way to clear out your pantry and veggie drawer.  It’s more method than recipes.  You can use anything you’ve got that looks good.  Throw it into the mix!

I opted not to use any meat for this dinner, but if you want, you can add sausage, smoked sausage, hamburger or even cooked chicken.

Here’s what I used for our skillet dinner:   [Read more…]

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Pesto Tortellini with Cherry Tomatoes and Grilled Chicken – It doesn’t have to be complicated to be delicious

Pesto Tortellini with Cherry Tomatoes

 

Make it simple.

This is almost always my motto when it comes to dinner.

You really don’t need a recipe for this.  And you’ve probably made a version of it for your family many times.  But sometimes it’s nice to have a reminder of easy meals.

Enter this Pesto Tortellini with Grilled Chicken.

Here’s what you’ll need:   [Read more…]

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Veggie Chowder – Dinner into Lunch (plus a Slow Cooker Giveaway!)

Veggie Chowder Dinner into Lunch

 

I’m going to be talking about 3 of my favorite things in this post.  Soup.  Sweet potatoes.  And slow cookers.

Make that 4 of my favorite things – how could I forget easy dinners!  When Libby’s asked me to create an easy dinner recipe that cold be repurposed into lunch, I was in.  Our lunches almost always consist of leftovers.  Why cook twice, when you can do it once and have a second meal out of the deal?

This Veggie Chowder comes together really quick.  The other thing I like about it, is that it’s a pantry meal.  You can keep all of these things on hand, so you have the fixings for a fast dinner any time.

Here’s what you’ll need:   [Read more…]

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Easy Grilled Pizza

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Grilled pizza is one of my favorite summer meals. It’s easy, involves almost no planning and it’s super quick. The first time I tried this I was thinking, there’s no way this is going to work! But it works and it works really well.

The ingredients for grilled pizza are the same as you’d use for a traditional pizza:

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I like to prep everything inside and lay it out on a cutting board to take outside.  This seems to keep things contained a little better, and it’s easier than carrying a million things back and forth to the kitchen. It’s also a great idea to have everything prepped before you start – these cook quickly!

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In a nutshell, you plop your dough onto the preheated grill. When the bottom is firm and has grill lines (after about a minute on the grill), you flip it over.    [Read more…]

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Spaghetti with Kale and Lemon

I used to be strictly a red sauce and spaghetti noodle kinda girl. However, I would like to think my taste buds have matured over the years. (Maybe matured is not the right word, since I still prefer to hide my veggies in other foods so I don’t really taste them.)  However, this dish helped me realize that kale really can taste good! Granted it gets a little help from olive oil, garlic, lemon and my favorite, cheese, but this was really good! It even made me give kale chips another try. I still say they taste like broccoli potato chips, but with some ranch, I’ve even learned to enjoy eat those too.  If you are really a lover of greens, you could try this with collards, like they did in the December 2012 edition of Whole Living magazine, but…I’ll stick with kale!

Spaghetti with Kale and Lemon
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
  • ½-1 bunch of kale, stems removed and chopped
  • ¼ cup walnuts, toasted (or nut/seed of choice, sesame would be good)
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • Sea salt and pepper (to taste)
  • 12 oz spaghetti noodles
  • ¼-1/2 cup freshly grated Parmesan (Asiago or Romano)
Instructions
  1. Heat oil in a large skillet over medium heat.
  2. Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
  3. Add kale, and stir until slightly wilted.
  4. Remove from heat and stir in walnuts, lemon zest and juice.
  5. Season with salt and pepper.
  6. Meanwhile, cook pasta in well-salted water according to package directions.
  7. Once done, reserve ½ cup pasta water and drain.
  8. Add pasta to skillet, tossing to coat.
  9. Add reserved water as needed to reach desired consistency
  10. Sprinkle with cheese before serving.

My kids wouldn’t eat this since it contained a green vegetable other than lettuce or cucumbers, but I thought this was delicious! Light, yet filling, and healthy. The red pepper gives it a nice little kick too, but the amounts can be adjusted to suit your taste buds.  It comes together quickly, and my kids just eat plain noodles with Parmesan (they don’t care for sauce) while I enjoy my greens like a big girl!

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

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‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad
Ingredients
  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)
Instructions
  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.

Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

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Quinoa, Broccoli and Chicken Salad (and $50 Sam’s Club card giveaway!)

We eat more broccoli than any other veggie.  Raw, steamed, roasted – we love it all of these ways.  So I was really excited to get to try new Beneforté Naturally Better Broccoli.

One reason I like serving broccoli is because it’s a healthy, green leafy vegetable.  Beneforté broccoli is even more nutritious than other broccoli.  It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy.  The taste is the same, but it’s much better for you.  The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.

Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.

Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use.  Or munch right out of the bag.

The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World.  Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?).  The Disney version had arugula instead of broccoli, but I found that to be a bit bitter.  I think the broccoli works better in this salad.

This is a great dish to pack for lunches or to make a day ahead of time.  I made it on a Saturday so that we could have it on Sunday after church.  Here’s what you’ll need:  [Read more…]

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Slow Cooker Black Bean Butternut Squash Chili

This slow cooker recipe for Black Bean Butter Squash Chili receives high marks from my family. In fact, while eating it the other night, my oldest daughter remarked, “This chili is marvelous!” Which struck me as funny, because who says “marvelous”? However, as she asked for seconds, I knew her compliment was sincere.

Since this recipe only needs to cook for 3-4 hours on high, it is the perfect recipe to throw in the slow cooker right before I pick-up the kids from school. Then, it is ready when we get home from whatever practice (usually volleyball) we have that evening.  [Read more…]

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Slow Cooker Beans for the Freezer aka Refried Beans without the Refry

I have heard about the beans for years.  Yes, years!  And I can’t believe I had never tried them.  I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.

Bethany loves these beans and makes them often and tells the rest of us that we need to be making them.  Everyone who has tried them raves about them.

Do I take the hint and give them a try?  No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about.  I mean, it’s just beans, right? They can’t be that much better than canned, right?

Call me a crazy bean lover!  These things are fabulous!

They aren’t spicy, and yet they’re flavorful.  They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.

Bethany gives a lot of variations on her blog, but this is how I made them:  [Read more…]

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35 Favorite Meatless Meals

A number of you have asked for a list of meatless meals to have during Lent.  This is a list of my favorite vegetarian or meatless meals. For some of the soups, you’ll need to substitute vegetable broth for the beef or chicken broth in order to make it vegetarian.  I’ve also included fish recipes in this list.

Bean Recipes   [Read more…]

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