Zucchini and Harissa Couscous

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

Instead of the typical sky-high pile of noodles, sauce, and cheese, this unexpected and easy lasagna layers no-boil lasagna noodles and sliced eggplant in a sheet pan, creating a thin, lightened-up version of a family favorite.

Ingredients

• 1 1/2 pounds eggplant 2 medium or 1 large, sliced lengthwise into slabs 1/4 inch thick
• 1 15-ounce container part-skim ricotta cheese
• 2 ounces Parmesan cheese grated (1/2 cup)
• 2 1/2 cups shredded part-skim mozzarella cheese 10 ounces
• 1 large egg
• 4 cups good-quality jarred marinara sauce
• 16 no-boil lasagna noodles about 10 ounces, from 1 or 2 boxes

Instructions

• Preheat the oven to 425°F. Line two large 13 x 18-inch sheet pans with parchment paper. Divide the eggplant slices between the sheet pans. Spray both sides very lightly with oil and season with 1⁄4 teaspoon kosher salt and freshly ground black pepper to taste.
• Cover the sheet pans tightly with foil and bake until the eggplant is tender, 10 to 12 minutes. Transfer all the eggplant to one pan and use the other for the lasagna.
• Meanwhile, in a medium bowl, mix together the ricotta, Parmesan, 1 cup of the mozzarella, and the egg until thoroughly combined. Season with 1⁄4 teaspoon kosher salt and 1⁄2 teaspoon freshly ground black pepper.
• Spray the empty sheet pan lightly with oil.
• Spread 1 cup marinara over the bottom of the pan.
• Arrange half the lasagna noodles (about 8 sheets) so that they cover the whole pan (some overlap is fine), then top with half of the eggplant slices. Dollop the ricotta mixture evenly over the top, then pour over 11⁄2 cups of the marinara sauce. Repeat with the remaining lasagna noodles, then the remaining eggplant, and finally top with the remaining 11⁄2 cups marinara. Wrap tightly with foil. Bake until the noodles are tender, about 30 minutes.
• Uncover, sprinkle with the remaining 11⁄2 cups mozzarella, and bake until the cheese is melted and lightly browned, 5 to 7 minutes.
• Let the lasagna sit for 10 minutes before slicing. Cut into 8 pieces and serve immediately.

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Easy Parmesan and Broccoli Pasta

My family knows that at the start of the week, they’re getting Mommy’s “broccoli pasta.” Even though my oldest with grunt (he’s not a big fan of broccoli), they all end up gobbling it up.

There’s something about the cavatappi, the way it coats in the Parmesan sauce. The broccoli is chopped up so there aren’t any big chunks and it layers into the pasta.

The pasta sauce is simply made with pasta water, grated Parmesan cheese and simple pantry seasonings like garlic powder, oregano, and salt and pepper. We love ours covered with red pepper flakes, but for the younger ones, we skip the spicy kick.

The best part about this meal is that it’s great to have in your back pocket for those nights when you just don’t know what to serve for dinner. I’ve use roasted carrots, zucchini, tomatoes, onions, peppers, and the list goes on. I think keeping it to one vegetable is better (especially for pickier eaters.)

Our favorite proteins to serve this up with are canned tuna, chicken or pork sausage, roasted chicken, vegan sausages, and even fried eggs! Keep this recipe on hand and make it yours.

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Easy Parmesan and Broccoli Pasta

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 16 ounces broccoli florets
• extra virgin olive oil
• 2 teaspoons of garlic powder
• salt and pepper
• Parmesan cheese enough to yield 1 cup grated cheese
• 1 8- ounce box of Banza cavatappi
• if desired: a protein of choice to serve with the pasta tuna, sausage, chicken, etc
• 1 tablespoon dried oregano
• as many red pepper flakes as you like

Instructions

• Preheat the oven to 400 degrees. Place the broccoli in a rimmed baking sheet, drizzle with olive oil, and season with 1 teaspoon of the garlic powder, salt and pepper. Toss to coat. Roast the broccoli for 30 minutes, tossing every 10 minutes, until fork tender. Transfer the broccoli to a cutting board and roughly chop up the broccoli.
• Grate your Parmesan cheese to yield 1 cup of grated cheese. Set aside.
• 10 minutes after starting the broccoli, bring a medium pot filled halfway with lightly salted water to a boil. Add the water is boiling, add the pasta and cook for 6-8 minutes or according to your pasta's directions. Drain and rinse, reserving 1/2 cup of pasta water.
• Meanwhile, cook your protein to your preference. I usually serve this with chicken sausage, but sometimes I'll just stir in canned tuna or top with a fried egg at the end.
• Once the pasta is drained and rinsed, add it back to the pot along with the cooked chopped broccoli, half of the Parmesan cheese, half of the pasta water, the rest of the garlic powder, oregano, red pepper flakes, salt, and pepper. Stir well, adding more water if you want to create more of a sauce and more Parmesan cheese if desired (or save the rest for the end garnish.)
• Divide the pasta into bowls, serve with your desired protein, and garnish with more Parmesan cheese.

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Carrot and Potato Chickpea Curry with Lentils

As much as I love to cook, I don’t have the time for as many from scratch meals these days and I’m leaning in on the premade jarred sauces. And you know what… I have no shame!

As a busy mom of four, I can take any hacks for simplifying mealtimes. I love this curry sauce for throwing together a quick weeknight curry.

If you wanted to save time, ditch the roasting of the veggies and just simmer them in the sauce for 20 minutes. You’ll want to add 2-3 cups of extra liquid (vegetable broth) to give the vegetables something to soak up, but just simmer and serve!

I’d love to hear some of your favorite convenience items you incorporate into your weekly meals!

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Carrot and Potato Chickpea Curry with Lentils

Ingredients

• 3 whole carrots sliced diagonally into 1/4-inch pieces
• 1 pound potatoes medium-cubed (I like using New/baby potatoes)
• extra virgin olive oil
• 1 teaspoon garlic powder
• salt and pepper
• 2 cups dry brown lentils
• 1 12.5- ounce jar Maya Kaimal Madras Curry Simmer Sauce
• 1 15- ounce can of chickpeas drained and rinsed
• 1 cup frozen peas
• chopped cilantro to garnish

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the carrots and potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 30-40 minutes or until potatoes and carrots are fork tender, tossing every 10 minutes to reduce burning.
• While vegetables roast, cook the lentils according to package directions. Also, pour the curry sauce into a large, wide skillet over medium-high heat and bring to a simmer. Once simmering, add in the chickpeas and peas and let cook for 5 minutes. Turn off the heat.
• Once vegetables and lentils are done cooking, add the vegetables to the pot with the chickpeas, stir well, and bring back up to medium-high heat and let simmer for 3-5 more minutes. Turn off heat, garnish with cilantro and serve over the cooked lentils.

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Caprese Zucchini and Quinoa Skillet with Chicken

If you love caprese salads and chicken, you’ll love this skillet version! Skillet meals are easy cleanup, quick to make, and pack in so much flavor, texture, and nutrition.

First off, what is a caprese salad? A caprese salad is an Italian salad made of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil.

So obviously, I’m turning it into a family-friendly meal, still preserving that nostalgic flavor from my Italian grandparents’ table.

How to make this recipe without a spiralizer

You can use a mandolin or a knife to simply slice the zucchini into thin round slices.

How to serve this to a vegetarian

As someone who doesn’t eat chicken, I simply spoon out my portion and set it aside before adding in the kitchen. I’ll put it in a separate skillet, sprinkle with cheese, cover, and let melt. It’s a little extra time, but it’s not complicated and then you can eat with the family without making an entirely separate meal.

Additional recipe tips

• Drizzle with a balsamic glaze
• Add some extra red pepper flakes for a spicy kick
• Use roasted tofu instead of chicken OR omit the chicken entirely
• Make the dish heartier with farro instead of quinoa
• Top with toasted pine nuts for a little crunch and nutty flavor

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Caprese Zucchini and Quinoa Skillet with Chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup cherry tomatoes
• 1 medium to large zucchini Blade A, noodles trimmed
• ½ 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon garlic powder
• salt and pepper
• 1 cup shredded rotisserie chicken
• ¼ cup chicken broth
• 1.5 cups cooked quinoa
• 2/3 cup shredded mozzarella cheese
• to garnish: chopped basil

Instructions

• Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.

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Vegetarian Zucchini and Quinoa Lasagna

This has quickly become one of my easy, go-to recipes because it takes little preparation and is so flavorful, filling, and has all the classic tastes of lasagna without the noodles. Now, this doesn’t replace lasagna, but it’s a refreshing spin on the classic Italian dish. Zucchini noodles cook until al dente, giving the lasagna a little crunch and texture.

How To Use Zucchini Noodles In Lasagna

To make a lasagna using zucchini noodles, the zucchini can be spiralized, sliced, or cut with a mandolin to create round slices that can be layered into a lasagna. The larger the zucchini, the larger the slices, so keep that in mind at the grocery store.

1. Spiralize, slice, or mandolin zucchini into round slices (keep them about 1/8″ thick)
2. Build with layers of zucchini, then cheeses, then sauce
3. Top with mozzarella cheese and cover.
4. Bake until melted and bubbly

The quinoa is fluffy, the cheese is gooey, and the key here that makes this recipe work is that the quinoa absorbs the tomato sauce so that the zucchini doesn’t get too wet. You can ditch the spinach, but it adds a bit of protein, color, and more nutrients to the dish.

Enjoy this zucchini noodle lasagna dish as a vegetarian main or serve alongside your favorite protein, such as some meatballs or a pesto roasted chicken.

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Vegetarian Zucchini and Quinoa Lasagna

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 24 oz pasta sauce I love tomato basil
• 2 cups cooked quinoa
• 4 cups baby spinach
• 3 medium zucchinis Blade A, noodles trimmed
• 1.5 cups ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1 cup shredded mozzarella cheese
• to garnish: shredded basil

Instructions

• Preheat the oven to 400 degrees.
• In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
• Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
• Heat a large skillet over medium-high heat. Once pan is hot, add the spinach and cook until wilted. Transfer the cooked spinach to the bowl with the tomato sauce mixture and mix to combine well.
• Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
• In the bottom of a 9 x 13 baking dish, add a layer of the tomato sauce mixture. Then, add a layer of zucchini noodles. Then, add a layer of the cheese mixture. Then, add another layer of tomato sauce. Then top with zucchini noodles and another layer of the cheese. Top with a final layer of zucchini noodles and then the sauce and then top with mozzarella cheese.
• Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
• Carefully cut the lasagna into portions. Serve.

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Parmesan Couscous with Zucchini and Air Fryer Salmon

I love a good salmon recipe. During the week at home, I cook salmon for my family once a week. It’s usually a variation of a teriyaki salmon with rice, lemon garlic salmon with pasta, or a BBQ salmon with potatoes.

After getting tired of the rotation, I took the time to come up with a new salmon recipe and it has now become our family’s go-to! What I love about this recipe is that the zucchini can be swapped for a more seasonal vegetable so you can make it all year long – try some cauliflower, broccoli, string beans, or even roasted beets.

It’s the Parmesan, garlic, and lemon that bring the whole dish together – the couscous is fluffy and absorbs all of the flavors, becoming zesty and light.

A total weeknight summer recipe that you’ll make on those days where we just “don’t know what to make for dinner.”

And if you’re not into salmon, try some grilled shrimp, halibut, or even some grilled chicken. Make this dish your own, as always. I hope it finds its place in your weekly rotation like it has ours.

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Parmesan Couscous with Zucchini and Air Fryer Salmon

Servings 4 people

Ingredients

• 1 cup dry pearl couscous
• 4 skinless filets of salmon (about 3-4oz each)
• 1 lemon
• salt and pepper
• 1 tablespoon extra virgin olive oil 
• 2 garlic cloves, minced
• 2 medium zucchinis, cubed
• 3/4 cup grated Parmesan cheese
• to garnish: sliced basil and red pepper flakes

Instructions

• Place 1.5 cups of water in a medium pot over high heat and bring to a boil. Once water is boiling, add the couscous, stir, and reduce heat to medium-low simmer. Cook for 12-14 minutes or until couscous is fluffy and has tripled in volume, adding water if needed.
• Meanwhile, place the salmon in a bowl and squeeze over the lemon. Season generously with salt and pepper, stir well to coat, and add to the air fryer in a single layer. Cook for 12-15 minutes (depending on thickness of salmon) until cooked through.
• While salmon and couscous cook, heat the oil over medium-high heat. Once oil is shimmering, add the garlic, cook for 30 seconds or until fragrant, and then add the zucchini, stirring often, until zucchini is softened to your preference. Once couscous is done cooking, add to the zucchini along with the Parmesan cheese and remove from heat. Stir until combined. 
• Divide the couscous into bowls, top with salmon, and garnish with basil and red pepper flakes. Serve.

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Coconut Shrimp Tacos

No chopping up of pineapple and mango, no mincing of cilantro or mashing of avocados, and certainly no pureeing of chipotles and juicing of limes. Easy cleanup and tacos in under 20 minutes.

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Coconut Shrimp Tacos

Ingredients

• 1 cup panko breadcrumbs
• 1.25 cups shredded coconut (sweetened or unsweetened, depending on your preference) 
• salt and pepper
• 2 large eggs 
• 2 pounds peeled and deveined shrimp
• 6 tortillas 
• 3/4 cup guacamole 
• 1/2-3/4 cup pineapple mango salsa 
• Sir Kensington's chile lime crema sauce (or similar) 
• cilantro to garnish 
• 1 lime, quartered

Instructions

• Preheat the air fryer to 400 degrees. 
• In a shallow bowl or dish with edges, toss the panko breadcrumbs with shredded coconut, salt, and pepper. 
• In another dish, whisk the eggs. Set the two dishes side by side. 
• Dredge the shrimp in the egg and dip in the panko mixture. Add to a plate. Place all of the coated shrimp in a single layer in the air fryer and cook for about 8 minutes, flipping halfway through (they’re done when C-shaped and coconut starts to brown.) 
• While the shrimp cooks, prepare the tacos. Warm the tortillas up (I like to place mine in a pan over medium-high heat and toss until heated.) On each tortilla, smear some guacamole. When shrimp is ready, place atop the prepped tortillas, top with salsa, drizzle with crema sauce, and garnish with cilantro. Serve with quartered limes. 

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Black Bean and Zucchini Enchilada Skillet with Rice

I always crave those ‘throw together’ meals that have it all: carbs, flavor, vegetables, and ooey gooey cheesy goodness. And most importantly, cleanup is a breeze because it’s a one pot meal! Once you get through the chopping prep, it’s easy sailing!

I have made variations of this meal over and over again, but I think I cracked the code on the perfect rice skillet. The ratio of rice to vegetables to cheese and beans is just right. Using microwavable rice makes it that much easier, but you could definitely switch up the types of rice – even a Spanish rice would be nice here and add another dimension of flavor.

If you want to make this into a meat eater’s dish, use ground turkey, chicken, or beef. And of course, to make it entirely vegan, substitute vegan cheese or omit it. I love this topped with some jarred or fresh jalapenos, tons of cilantro and sliced avocado, but it’s up to the cook!

You can winterize this a bit more and use some cauliflower here instead of zucchini, but I love the texture of the zucchini here and how it absorbs all of the seasonings and flavors of the dish. Overall, you’ll love this rice skillet and the secret to it all is the enchilada sauce! So approachable, you’ll love this for busy weeknights.

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Black Bean and Zucchini Enchilada Skillet with Rice

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon  extra virgin olive oil 
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2/3 cup frozen corn 
• 2 zucchinis, diced
• 1 teaspoon taco seasoning
• salt and pepper
• 1 15oz can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 15oz can enchilada sauce (I like Hatch Mild)
• 1/2 cup shredded Mexican cheese blend
• 2 ripe avocados, peeled and diced or sliced
• for garnish: chopped cilantro, sliced jalapenos

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions, and cook until onions are translucent, about 3 minutes. Add the bell peppers, carrots, corn, and zucchini and stir well. Season with taco seasoning, salt, pepper, and stir well. Let cook for 10 minutes or until veggies are softened to your preference. Add the black beans, cooked rice, enchilada sauce, and stir well. Let cook for 5 minutes to heat up the sauce and beans. 
• Remove the skillet from heat, stir in the cheese, and once melted, divide into bowls and serve topped with avocado, cilantro and sliced jalapenos, if using. 

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Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

If you’re ever been worried you’ll overcook shrimp, you’re going to love this recipe. Anything in a cream sauce has enough moisture to canvas any overcooking!

This shrimp dish is a 30 minute weeknight wonder kind of meal, made with a coconut milk and vegetable broth-based cream sauce, so it’s dairy-free and light on the stomach (no discomfort from heavy cream!) The garlic, oregano, and lemon are all you need to create a sumptuous, delectable sauce.

Arrowroot is a thickening agent, but if you can’t access it, you can replace with cornstarch! But do yourself a favor and purchase arrowroot – it’s a less processed version of cornstarch, and gluten-free, so even less likely to cause blood sugar spikes.

Regardless, you’ve got tomatoes, spinach, and onions with this quickly simmered shrimp, all served over pillowy couscous. I’m having a moment with pearl couscous – it’s just too good!

Build this into your weeknight rotation – and frankly, you can make this with a flaky cod as well (you’ll need to cook cod a bit longer.)

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Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 cup dry pearl couscous
• 1 tablespoon extra virgin olive oil 
• 1/2 onion, diced
• 2 garlic cloves, minced 
• 1 cup vegetable broth
• 1/2 (15oz) can lite coconut milk
• 1 pinch dried oregano (about 1/4 teaspoon) 
• salt and pepper
• 1 teaspoon arrowroot powder
• 1/2 pint cherry tomatoes, halved
• 1.5 - 2 pounds deveined, cleaned shrimp (tails on or off)
• 2 handfuls baby spinach
• 1 lemon
• red pepper flakes to garnish

Instructions

• Cook the couscous according to package directions. Cover to keep warm.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions soften, about 2 minutes. Add the broth and coconut milk, oregano, and stir. Season with salt and pepper. Let cook for 2 minutes for flavors to develop and add in the arrowroot powder, whisking until sauce is slightly thickened. Add the tomatoes stir, and let cook for 5 minutes or until tomatoes are just about fork tender. Meanwhile, season the shrimp with salt and pepper. Once tomatoes are just about fork tender, add the spinach, stir well, and then add in the shrimp, nestling into the sauce. Cook for 2 minutes, flip, and cook another 2 to 3 minutes or until shrimp are opaque. Squeeze over the lemon and give a big stir. Garnish with red pepper flakes.
• Divide the cooked couscous into two bowls and top evenly with shrimp mixture. 

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Roasted Veggie Thai Red Curry with Beluga Lentils

I’ve been making Thai curries for years – they’re one of my favorite meals to make when I just don’t know what to have for dinner. I always have some sort of veggie (frozen or fresh) on hand and always a couple jars of curry paste.

Usually, I simmer the veggies in the sauce (which infuses them with so much flavor) for ease and to make it a one-pot meal. After trying to use up leftover roasted veggies the other night, I discovered the powerful combo of roasted veggies in the curry sauce. It’s a game changer!

Roasting the veggies allows you to add some texture, extra flavor, and frankly looks prettier. You can also adjust the tenderness of the veggies. If you like a crunchier cauliflower or a firmer sweet potato, for example, you can adjust accordingly.

You can make this with a green curry sauce too, but I love the rich color of the red curry here. And let’s chat black lentils, also known as beluga lentils (because they resemble caviar.) They hold their shape well and I love their consistency with curries, they’re less overwhelming than a brown lentil which seems thicker on the palate.

Hopefully you give this recipe a try and convert to a roasted veggie curry fan like us!

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ROASTED VEGGIE THAI RED CURRY with BELUGA LENTILS

Servings 4 people

Ingredients

• 2 small florets from cauliflower heads
• extra virgin olive oil
• 2 teaspoons garlic powder
• salt and pepper
• 1 large russet potato, cubed
• 1 cup dry beluga lentils
• 1 large garlic clove, minced
• 1 small onion, diced
• 1 tablespoon Thai red curry paste (or more if you like spice!)
• 1 can full-fat coconut milk
• 1 cup vegetable broth (or 2 if you like a more soup-like curry)
• freshly chopped mint and cilantro to garnish
• red pepper flakes to garnish

Instructions

• cook the vegetables. preheat the oven to 425 degrees. on a large rimmed baking sheet, toss the cauliflower with a generous drizzle of olive oil, half of the garlic powder, salt and pepper. roast for 10 minutes. while the cauliflower roasts, toss the potatoes in a bowl with some olive oil, the remaining garlic powder, salt, and pepper. spread the potatoes out on the baking sheet with the cauliflower and roast together for 30 minutes or until vegetables are cooked through.
• in a medium pot, boil 4 cups of water. once boiling, add the lentils, reduce heat to a medium simmer, and cook for 15 to 20 minutes or until lentils are tender (not mushy, but not crunchy.)
• while veggies and lentils cook, prepare the curry broth. in a large pot, heat a tablespoon of olive oil. once oil is shimmering, add the garlic and onion and cook for 5 minutes or until onions are soft. add the curry paste, stir until garlic and onions are coated and then add in the coconut milk and broth. stir well and bring to a boil. once boiling, reduce heat to low and let simmer for 10 minutes for flavor's sake. turn the heat off and cover to keep warm.
• once veggies and lentils are done, add the veggies to the pot with the broth (heat up the broth first if it's too cool for your liking) and stir well to coat.
• scoop lentils into bowls and top with the vegetables in curry sauce. garnish with mint and cilantro and red pepper flakes. serve.

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Cheesy Baked Winter Veggie Orzo

You may have made my Cheesy Baked Summer Veggie Orzo before, using seasonal produce like zucchini and bell peppers. If you liked that, then you’re going to love this season’s orzo bake!

These kind of meals get me through the tough weeks when I don’t have a minute to think about what to make for dinner. I just some roast veggies, toss them with cooked orzo (which only takes a few minutes to cook), sprinkle on some mozzarella and let the cheese melt.

It’s ideal for meal prep and frankly, gets better as it sits in the fridge. There are a few way you can change this up in case it becomes a staple:

• Add a sausage (or simply serve with sausage)
• Serve with a dollop of pesto or replace the marinara sauce with pesto
• Stir in some kale (I actually originally made it this way for my family and forgot to add the kale into the recipe photos!)

Cheers to easy, low fuss meals this holiday season!

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Cheesy Baked Winter Veggie Orzo

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 4 people

Ingredients

• 20 ounces cauliflower florets
• 3 large carrots, diced
• 1 medium onion, diced
• extra virgin olive oil 
• 1/2 teaspoon garlic powder
• salt and pepper
• 8 ounces dry orzo
• 2 large garlic cloves, minced
• 1 1/4 cups Rao's Tomato Basil sauce (or similar)
• 2 cups shredded mozzarella cheese
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the cauliflower, carrots, and onions. Drizzle with olive oil, season with garlic powder, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 35 to 40 minutes or until veggies are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Heat a tablespoon of oil in a large, wide, oven-safe skillet over medium-high heat and add the garlic. Let garlic cook until fragrant, about 1 minute. Then, stir in the roasted vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with red pepper flakes. Serve warm.

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Cheesy Baked Summer Orzo with Marinara

It’s not a hard sell here: marinara sauce, cheese, basil, orzo, and perfectly roasted, tender vegetables.

The key here is chopping the vegetables very small so they all roast quickly, evenly, and every pillowy bite of orzo has a little veggie in it. No more crunchy, big vegetables that turn off our little eaters (and adults, too!) – the vegetables flavor and enhance this dish in many ways.

You can customize this dish in the winter by using winter veggies like cauliflower or Brussels sprouts, too, and skipping the basil and instead using some grated Parmesan cheese or some sage.

If you wanted to keep this closer to a one pot dish, then just saute the vegetables in the same pot you assemble the orzo, sauce, and cheese and skip the roasting process. I love roasting vegetables, because it’s hands-free, but that’s just me.

Also, this does go fabulously with some pesto on top! And crusty bread on the side for dipping. But do you!

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Cheesy Baked Summer Orzo with Marinara

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 2 medium zucchinis, diced
• 1 large onion, peeled and diced
• 2 large red bell peppers, diced
• 2 large carrots, small diced
• olive oil
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• salt and pepper
• 2 cups dry orzo
• 1 (24-ounce) jar tomato basil sauce (I love Rao’s)
• 2 cups shredded mozzarella cheese
• a bunch sliced basil, for garnish
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the zucchini, onion, peppers, and carrots.Drizzle with olive oil, season with garlic powder, Italian seasoning, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 15to 20 minutes or until vegetables are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Reserve 1/3 cup of the cooked vegetables and set aside. Place a large, wide, oven-safe skillet over medium-high heat and add the rest of the vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with basil, red pepper flakes, and reserved cooked vegetables. Serve warm.

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I know, I know, we try to turn our ovens off during the summer months and hit the grill. Well, for me, I still keep using the oven all summer long, because I love to be outside in our backyard while the food’s cooking inside!

This baked stew is as easy as it gets. Everything is stirred together in a baking dish and baked in the oven. Truly, that’s it. The potatoes and zucchini are added at separate times than the beef and carrots just for cooking times, but other than that, it’s a set it and forget it kind of meal.

Summer potatoes, carrots, zucchini, and basil fortify this dish and add a nutritious and colorful boost.

You can swap out the vegetables during other times of year for a more wintry or autumn mix. But for now, add this dish to your must-make list! Crusty bread for serving, always.

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Summer Baked Beef Stew

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 3 garlic cloves, sliced
• 1 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 3 tablespoons arrowroot powder (or all-purpose flour)
• 1/2 teaspoon salt
• Pepper to taste
• 2 pounds beef stew meat, cut into 1-inch cubes
• 6 bagged carrots, cut into 1-inch chunks
• 1 pound baby new potatoes
• 2 zucchinis, halved lengthwise and sliced crosswise into¼-inch thick half moons
• freshly sliced basil for serving

Instructions

• Preheat the oven to 400^oF
• In a large bowl, crush the tomatoes with your hands and add in the, garlic, broth, Worcestershire sauce, arrowroot, salt, and season with pepper.
• Place the beef and carrots in a 9 x 13 baking dish and evenly pour over the broth mixture. Cover with foil and bake for 1 hour.Uncover, fold in the potatoes, and cook another 60 to 80 minutes (uncovered) or until meat and potatoes are tender, stirring halfway through. Uncover, taste, and if needs more salt, season with more salt and then add the zucchini and give a big stir to combine. Let sit for 10 minutes for the zucchini to soften.Garnish with basil and serve.

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Everyone needs a chili recipe. Whether that’s a meat packed chili, a veggie chili, or a combo – chilis are always in style and a crowd pleaser.

I’ve been making this quinoa chili for years, and it’s always filling, flavorful, and fridge friendly. Meal plan the week with this chili, made with all the greats – zucchini, peppers, carrots, and onions.

When I’m making this for my kids, I halve the chili powder and add red pepper flakes to the adults’ portions for that extra spice kick. It has a Mexican-inspired flavor, but if you prefer an Italian-style chili, opt for an Italian seasoning and a bit more garlic!

The best part of chilis? The fixings! Top with your favorites or eat this chili “neat” without any toppings, if that’s your jam!

Recipe

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Pressure Cooker Vegetarian Quinoa Chili

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves minced
• 1 small onion diced
• 2 loose carrots, diced
• 1 medium zucchini, diced
• 2 red bell peppers diced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper
• 4 cups low sodium vegetable broth
• 1 cup uncooked quinoa
• 1 8-ounce can tomato sauce
• 1 15.5-ounce can diced tomatoes, no sodium added
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 cup frozen corn
• to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

• Set the pressure cooker to "Saute" function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
• Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
• Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.

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Vegetarian Lentil Meatballs

It’s been hard for me over the years to find reliable veggie meatball recipes. This one is it! It’s an adaptation of my lentil falafel balls, made with Italian seasonings, some optional Parmesan, and perfectly suited for serving over pasta.

They don’t crumble, they’re firm like a fluffy meaty meatball, and they absorb sauces well. I make these a lot and freeze them, so they’re certainly a freezer staple and meal prep friendly.

The secret here is the use freshly cooked lentils – don’t use pre-made or canned cooked lentils, the texture just won’t be the same. And don’t skimp on the refrigeration period – that is also key to a perfect texture!

Otherwise, these meatballs are pretty fool proof and I know you’ll love them as much as I do!

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Vegetarian Lentil Meatballs

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 10 meatballs

Ingredients

• 1/2 cup brown lentils
• 1 bay leaf
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1 large garlic clove minced
• 1/3 cup + 1 tablespoon cup rolled oats
• 1 large egg
• 3 teaspoons Italian seasoning
• 1 tablespoon grated Parmesan cheese (optional)
• salt and pepper

Instructions

• Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender, about 20 minutes.
• While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, egg, Italian seasoning,Parmesan (if using), and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
• Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
• Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
• Serve the lentil balls over spaghetti or enjoy as preferred.

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