Chicken Pie (Vegetarian Option Available)

This one comes together fast and is super kid friendly.  I mean, really, what kid wouldn't think it was a treat to have "pie" for dinner?!  This is also a super easy way to use up your leftover chicken, which we always seem to have!

Ingredients:
1 Tbs coconut oil
1 1/2 c diced or shredded chicken
4 slices of cooked bacon, crumbled
1/2 c gluten free flour mix
1 c Silk Almond Milk, unsweetened
3 eggs, beaten
1/4 c Organicville Caesar Dressing
Coleslaw mix

1.  Preheat oven to 400 and grease a glass pie pan with coconut oil.
2.  In the pie plate, spread chicken and bacon to cover the base.
3. In a bowl, mix the GF flour, milk, eggs, and dressing.  Pour over the chicken & bacon.
4. Bake 25-30 minutes or until knife inserted in the middle comes out clean.  Let stand for 5 minutes.
5.  Toss coleslaw mix with more the caesar dressing.
6.  Serve pie, topped with coleslaw.

**There is plenty of room for adding more veggies into this mix or making the pie entirely vegetarian by replacing some or all of the chicken/bacon with roasted veggies!!**

Barbecue Chickpeas

This vegetarian dish was flavorful, filling, and super satisfying.  Try it.

Ingredients:
2 cans of chickpeas*
1 Tbs olive oil
1/2 c Stubbs BBQ Sauce**
2 Tbs Water
Prepared Quinoa

1.  Drain and rinse chickpeas.
2.  Over medium heat, saute chickpeas until slightly brown, but not too soft - about 3-5 minutes.
3.  Add BBQ sauce and water to the chickpeas and let simmer until chickpeas are coated and sauce has thickened - 2-4 minutes.
4.  Serve chickpeas over quinoa.  We like ours with a side of roasted brussel sprouts.


*AKA garbanzo beans
**This sauce is gluten free and available at Costco!

Roasted Brussel Sprouts

I feel like this one is an obvious one, but I have so many people tell me they "hate" brussel sprouts.  The yummy, nutty, crunchy flavor of these roasted beauties is hard to beat.  Even my kids like them!

Ingredients:
Fresh brussel sprouts, halved
Olive oil
Himylain salt

1.  Preheat oven to 400.
2.  Toss sprouts with oil and salt.
3.  Spread sprouts evenly on a baking sheet.
4.  Bake 20-25 minutes.

Quinoa & Black Bean Tacos

Photo cred: cookingclassy.com

You won't miss the meat!

Ingredients:
-1 1/2 c cooked quinoa
-1 Tbs olive oil
-1 medium onion, diced
-2 cloves garlic, minced
-1 c vegetable broth
-1 can diced tomatoes
-1 1/2 tsp chili powder
-1 tsp ground cumin
-1/2 tsp paprika
-salt & pepper to taste
-1 1/2 c frozen corn
-2 cans black beans, drained and rinsed

Serve with:
-corn tortilla
-chopped lettuce
-diced avocados
-diced tomatoes

1.  Heat oil over medium high heat.  Add onion and garlic, saute about 3 minutes.
2.  Add in broth, diced tomatoes, cooked quinoa, and spices.  Bring mixture to a boil, then reduce heat and simmer for about 20 minutes.
3.  Once thickened, add corn and black beans and simmer for 5-10 minutes.

Source:  Cooking Classy

Sweet Potato and Chickpea Curry

This one comes together super quick and makes your whole house smell edible!

Ingredients:
-2 Tbs olive or coconut oil
-2 1/2 Tbs curry powder
-1 Tbs ground cumin
-1 tsp ground cinnamon
-1 medium onion, diced
-3 c diced sweet potatoes
-1 can coconut milk
-1 can diced tomatoes
-1 can chickpeas, rinsed and drained
-1 cup water or vegetable broth

1.  Heat oil over medium-high heat and stir in spices and onion.  Cook until soft.
2.  Add remaining ingredients to pan, bring to a boil.  Reduce heat and simmer for about 20 minute (until potatoes are soft).
3.  Continue to simmer until curry reaches your desired thickness.
4.  Serve over rice.

Credit:  Tasty Kitchen

Egg and Spaghetti Squash Casserole

Ingredients:
-1 Tbs olive oil
-1/2 yellow onion, diced
-1/2 c chopped kale
-Optional: 1 c breakfast sausage, cooked and diced or crumbled
-2 c cooked spaghetti squash strands (cooled to room temp)
-4 eggs, beaten
-1 tsp salt
-1 tsp pepper

1.  Preheat oven to 350 and coat 9 x 9 casserole dish with oil.
2.  Saute onions in olive oil.  Remove from heat and toss kale to wilt.  Add in cooked sausage and stir to combine.
3.  Place mixture into mixing bowl and add cooked squash, beaten eggs, salt, and pepper.  Mix until all are combined.
4.  Transfer mixture into casserole dish.  Bake 35-40 minutes  until top is golden and center is firm.  Serve warm.

Gluten Free Traditional Stuffing

This SUPER easy stuffing is an adaptation of the recipe I ate growing up.  You can make it ahead and warm it up, it's almost better that way!!

Ingredients:
-1 pkg Whole Foods gluten free stuffing mix
-Vegetable broth (check stuffing mix instructions for quantity)
-1 onion, chopped
-4 stalks of celery, chopped
-2-4 Tbs butter (or Earth Balance Soy Free Butter Substitute)
-2 Tbs dried sage
-salt/pepper to taste

1.  Saute onion and celery in butter until soft and caramelized.
2.  Heat broth to just boiling, then remove from heat and add sauteed vegetables, sage, and salt/pepper.  Let sit according to package directions.
3.  Serve immediately or cover and refrigerate.

Butternut Squash Cranberry Quinoa Salad

Ingredients:
-1 1/2 c butternut squash, diced small
-1/2 Tbs olive oil
-2 1/2 c cooked quinoa
-1/3 c dried cranberries
-1/2 c pecans, toasted and chopped
-1/2 c pumpkin seeds, toasted
-1/8 tsp pink salt
-Optional:  crumbled goat cheese



1.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Toss squash with olive oil and sprinkle of salt.  Roast for 10-15 minutes, stirring once, or until soft but not mushy. (Length of time will depend on how big/small the dice is.)
2.  Allow squash to cool for several minutes then gently toss together in a large bowl with the rest of the ingredients.

Ginger Orange Sweet Potato Casserole (sugar free!!)

This yummy side dish was devoured by kids and adults alike.  And with no sugar added, there is also no guilt added!  Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration.  This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.

Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans

1.  Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish.  Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2.  Let potatoes cool and then you should be able to pull the peels right off.  Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl.  Blend together to desired consistency.
4.  Spread mixture in a casserole dish.  (If you're making ahead, at this point you cover it and stick in the fridge.)
5.  Sprinkle crushed pecans and bake at 350 for 30-45 minutes.

Roasted Veggies & Cornbread

This is an easy, but soooooooo yummy, fall comfort food.  Eat and be merry {and warm!}. Note:  You can substitute whatever hearty veggies you have on hand.  This is just what I used.  

Ingredients:
-1 delicata squash, halved, seeded, and cut into half moons
-3 apples, sliced
-2 sweet potatoes, cut into half moons
-1-2 Tbs olive oil
-1 tsp cinnamon
-fresh spinach
-1 pan of your favorite corn bread
-honey for drizzling

1.  Preheat oven to 400.
2.  Place squash, apples, and potatoes into large bowl.  Toss with olive oil and cinnamon.
3.  Spread them on a parchment lined baking sheet and bake 30-40 minutes, to your desired tenderness.
4.  In an individual serving bowl, place a piece of the cornbread, top with fresh spinach and the roasted veggies/apples, then drizzle with honey.

Trust me on this one.  Easy. Good. Yum.

Green Bean Salad

Ingredients:

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
• Salt
• 1/2 cup finely chopped red onion (or shallots)
• 2 Tbsp balsamic vinegar
• 4 Tbsp olive oil
• 3/4 cup chopped fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• Freshly ground black pepper

1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.

3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Chill until ready to serve.

Classic Tomato Soup

I wanted something nummy to go with our grilled cheese the other night and these are ingredients I always have as staples in my kitchen.  This was a special Valentines Day dinner for the kiddos so that explains the floating heart-shaped carrots.

Ingredients:

12 ounces tomato sauce or diced tomatoes
2 cups chicken broth
1/4 cup tomato paste
1 cup milk
3-4 cloves garlic, minced
1 Tbs freeze-dried basil or oregano
sea salt & pepper

Preparation:

Combine all ingredients in saucepan. If using diced tomatoes, use stick blender to make the soup smooth. Heat on medium high about 5-10 minutes but do not boil.

Sweet Potato & Black Bean Chili

Yum.  Nuf said.

Ingredients

2 tbls vegetable or canola oil

1/2  of a yellow onion, finely chopped

6-8 cloves of garlic, minced

2 medium sweet potatoes, diced into 1/4-inch cubes

2 tbls chili powder

1 tbls cumin

1 1/2 cups vegetable stock

1 15-ounce can diced tomatoes

1 15-ounce can crushed tomatoes

1 15-ounce can kidney beans, drained

1 15-ounce can black beans, drained

Salt & pepper to taste

Directions

In a large pot or dutch oven, heat two tablespoons of vegetable or canola oil over medium heat.  Add the chopped onions and saute until translucent, about 5-7 minutes.  Then add the garlic and sweet potatoes, and saute for another 5 minutes. 

Add in the chili powder and cumin and stir to coat the vegetables in the spices.  Pour in the vegetable stock and using a spoon, scrape the bottom of the pan to get all of the spices off the bottom.  Add the two cans of tomatoes and stir.  Bring to a boil, then reduce heat to medium and allow to simmer covered for 10 minutes. 

Add the beans to the pot, and check for seasonings.  Add salt & pepper at the time if you need it.  Cover and let simmer for another 10 minutes.  Recheck for seasonings and serve.  

Credit: Ruminations on Food

Crockpot Cheese Tortellini

Lately, I've been eager for crockpot recipes that don't turn into soup/stew.  This fit the bill and it was delicious!!

Thanks, Pinterest :)

Ingredients:
1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese
1 lb. of roll sausage*

Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese.
Cook on low for 5-6 hrs.

Credit: Little Fellows 

*If you want to omit the sausage, it's still worth making!!

Savory Cheese Soup

Ingredients:
45 oz broth
1 small onion, chopped
1 large carrot, chopped
1 red pepper, chopped
2 Tbs butter
1 tsp salt
1/3 c flour
1/3 cold water
1 (8oz) pkg cream cheese
2 c shredded cheddar cheese
1 (12oz) can beer (optional)

1.  In a slow cooker, combine the first eight ingredients.
2.  Cover and cook on low for 7-8 hours.
3.  Combine flour and water until smooth; stir into soup.
4.  Cover and cook on high 30 minutes longer or until soup is thickened.
5.  Stir in cream cheese and cheddar cheese until blended.  (This is a great place to use an immersion blender if you have one!)
6.  Stir in beer, if desired.
7.  Cover and cook on low until heated through.
8.  Serve with desired toppings - croutons, popcorn, crumbled bacon, green onions, etc.

Stuffing Stuffed Peppers

This was a crowd-pleaser at a recent dinner party with friends.  So much so that I didn't have a chance to get a photo :)  This would also make a great meal for the day after Thanksgiving to use up that extra stuffing!!

Ingredients:
6 large red bell peppers
4 c stuffing *
2 c gravy
Shredded gruyere cheese
Olive oil
Salt and Pepper


1.  Preheat oven to 375.
2.  Cut the top off each pepper, remove stem, seeds and ribs from inside.
3.  Drizzle olive oil in each pepper and season with salt and pepper.
4.  In a large bowl, toss together the stuffing and gravy.  Spoon mixture into peppers until full.
5.  Place peppers in a greased baking dish and bake for 15-20 minutes.
6.  Remove dish from the oven and top each pepper with cheese.
7.  Turn the oven to broil and put peppers back in for 2-3 minutes.



* I used this version with ground Italian sausage added in.  You could use any stuffing recipe you like and consider adding in leftover turkey instead of the sausage.

Eggplant Parmesan

Ingredients

• 1 large eggplant, peeled and 1/4" sliced
• 2 eggs, beaten
• 4 cups panko bread crumbs
• 6 cups marinara, divided
• mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1 cup of fresh basil leaves or 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

BBQ Nachos

This one is stolen from a friend who copied the concept of an appetizer from Green Mill.  They are a tasty alternative to the standard mexican dinner, which we seem to eat often!


BBQ Nachos

Ingredients:
-Shredded chicken mixed with bbq sauce or BBQ lentils
-Tortilla chips
-Shredded cheese
-Black beans
-Onion, white or green, diced
-Rotel tomatoes
-Guacamole, sour cream, and Salsa for serving

1.  Line a cookie sheet with foil, then chips.
2.  Spread bbq chicken or lentils over chips.
3.  Sprinkle black beans, onions, tomatoes, and cheese over the whole sheet.
4.  Put the sheet under the broiler for 1-3 minutes until cheese is melted.  Watch them carefully so your chips don't burn! 
5.  Enjoy with guacamole, sour cream, and/or salsa.

Lemon Garlic Spaghetti

We were craving spaghetti the other night, but with these unseasonably warm temps meat marinara was sounding a bit heavy.  This is a light and refreshing alternative.  I'm sure it will make several reappearances at our table this summer.

Lemon Garlic Spaghetti
Ingredients:
-garlic, as much as you can handle :)
-2 Tbs olive oil per serving
-whole wheat spaghetti noodles
-3 lemons (mine were small), juiced
-basil, fresh or freeze dried
-walnuts, chopped
-shaved parmesan cheese

1.  Prepare noodles according to package directions.
2.  Warm oil and garlic over LOW heat.  Cook until garlic begins to brown, then remove from heat.
3.  Combine noodles, garlic oil, basil, lemon juice and walnuts. 
4.  Serve topped with parmesan.

Vegetable Fried Rice

Ingredients:
3 cups cooked rice (day old or leftover rice works best!)
3 tbs sesame oil
Chopped Veggies - broccoli, carrots, onions, peas, etc.
Shelled Edamame (optional)
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!