Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!

Printable Recipe

Ingredients

• 3 cups Mozzarella, shredded, divided
• 1/2 cup Parmesan, grated, plus more for serving
• 3 tsp. garlic, minced
• 1 1/2 cups marinara sauce, homemade or store-bought
• 1 tbsp. parsley, chopped, plus more for garnish
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
• 4 bell peppers, halved and seeds removed
• 1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Garlic Paprika Smashed Parmesan Potatoes (Whole30)

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Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!

Printable Recipe

Ingredients

• 12 oz. baby yellow potatoes
• 1/2 cup canola oil
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• Salt, to taste
• 2 tbsp. Parmesan cheese, grated (omit if doing Whole30)

Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium.

When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Best Zucchini Bread

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We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

Ingredients

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tbsp. ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp. vanilla extract
• 2 cups grated zucchini
• 1 cup walnuts, chopped (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe

Ingredients

• 1 lb. small or medium red potatoes
• 2 1/2 tsp. salt, divided
• 1 tbsp. olive oil
• Freshly ground pepper
• 1 lb. thick-cut bacon, cut in thirds
• 1 cup (8 oz.) sour cream
• Salt and pepper, to taste
• Cheddar cheese, shredded, for serving

Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe

Ingredients

For the sauce:

• 2 tbsp. olive oil
• 1/2 onion, diced
• 3 tsp. garlic, minced
• 1/2 yellow bell pepper, seeded and diced
• Salt and pepper, to taste
• 1 tsp. dried basil leaves
• 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

• 2 yellow squash
• 2 zucchinis

For the herb seasoning:

• 1 tsp. dried basil leaves
• 1 tsp. garlic, minced
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• Salt and pepper, to taste
• 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 (14 oz.) bag cauliflower rice
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe

Balsamic Chicken and Vegetables

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Other than bottled teriyaki sauce, I think the one thing Chris couldn't live without is vinegar. Therefore whenever I see a recipe with any type of vinegar in it, I'm pretty sure he'll like it. This chicken dish was no exception. Since it's made with the asparagus, carrots and tomatoes right in the pan, I didn't even have to dirty any additional pans making a separate side dish (always a plus in my book). Enjoy!

Printable Recipe

Ingredients

• 1/4 cup bottled Italian salad dressing
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• 1/8 tsp. crushed red pepper
• 2 tbsp. olive oil
• 1 lb. chicken breast tenderloins
• 10 oz. fresh asparagus, ends trimmed and cut into 2-inch pieces
• 1 cup carrots, shredded
• 1 cup grape tomatoes, halved

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrots to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomatoes. Makes 4 servings.

Source: Adapted from Better Homes and Garden

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe

Ingredients

Sauce:

• 1/2 cup low-sodium soy sauce 
• 5 tbsp. brown sugar 
• 6 tsp. garlic, minced 
• 1/4 tsp. ground ginger 
• 2 tsp. seasoned rice vinegar

Beef:

• 10 oz. snow peas 
• 4 tbsp. olive oil, divided
• 10 oz. mushrooms, sliced thinly 
• 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
• 2 cups cooked rice, for serving

Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.

Source: Adapted from Julia's Album

Festive Roasted Vegetables (Gluten-Free)

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Not only do I love this recipe because it's really easy (my two-year-old helped with almost every step) and spiced perfectly, but it's a perfect make-ahead dish. It's great both fresh out of the oven or at room temperature, so you can make it earlier in the day and just let it sit out until you're ready to serve it…totally ideal for Christmas day! The mix of vegetables will satisfy everyone, plus it's gluten-free! Enjoy!

Printable Recipe

Ingredients

• 1/3 cup olive oil
• 2 cups baby carrots
• 1 (8 oz.) packaged sliced baby bella mushrooms
• 1 1/2 cups Brussels sprouts, ends removed, halved and outer leaves removed
• 4 cups red potatoes, cut into quarters (about 1 1/2-inch pieces)
• 1 cup butternut squash, cut into 1-inch pieces
• 2 tsp. black pepper
• 1 tsp. sea salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil

Preheat oven to 400 degrees F.

Add all vegetables into a large bowl and drizzle with olive oil. Sprinkle with pepper, salt, oregano, thyme and basil and stir so evenly coated. Pour vegetables into an even layer on two baking sheets.

Bake for 45-50 minutes, flipping halfway through. Serve hot or at room temperature.

Source: Adapted from Love Grows Wild

Cheesy Veggie-Packed Baked Farfalle

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The past few months I have been stocking up our freezer in anticipation of baby girl's arrival, and that usually means doubling what we're eating for dinner and freezing half of it. Pasta dishes and casseroles work great when freezing, and this recipe fits both criteria. It contains a lot of vegetables, and I opted for turkey sausage instead of pork sausage to save some calories. Plus it allowed me to put some extra cheese on top :) Enjoy!

Printable Recipe

Ingredients

• 1 box (16 oz.) dried farfalle pasta
• 1 lb. uncooked ground Italian turkey sausage
• 1 cup eggplant, chopped
• 8 oz. mushrooms, sliced
• 1/2 large red pepper, chopped (about 1 cup)
• 1 small onion, chopped
• 3 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes, undrained
• 1 (15 oz.) can tomato sauce
• 1 tbsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. Parmesan cheese, grated
• 2 cups reduced-fat Italian blend cheese, shredded, divided

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside.

Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Turn off heat and stir in Parmesan cheese.

In a very large bowl stir together the pasta and sausage mixture. Stir in 1 cup of the Italian blend cheese. Spoon mixture into prepared baking dish.

Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with remaining 1 cup Italian blend cheese. Bake about 5 minutes more or until cheese is melted.

Source: SK Original

Fall Baked Acorn Squash

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My friend, Christy, posted this recipe on her Instagram page one day, and I couldn't get it out of my head! As soon as I found some acorn squash in the store, I bought them and needed to replicate the recipe. I added my own twist by adding some stuffing to make the filling heartier, but you can totally leave that out and double the rest of the filling ingredients if you want! We really enjoyed the filling with the flavorful stuffing, though. Perfect for this time of year. And it paired so well with the tender acorn squash! Enjoy!

Printable Recipe

Ingredients

• 2 acorn squash
• 2 tbsp. olive oil, divided
• Sea salt, to taste
• 1 (6 oz. box) savory herb flavored Stove Top stuffing mix
• 4 links apple flavored chicken sausages, casings removed
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 3 tsp. garlic, minced
• 1/2 Granny Smith apple, chopped
• 1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees F. 

Cut the acorn squash in half and scoop out the guts. Place cut side up on a baking sheet. Drizzle with 1 tbsp. olive oil and sea salt. Bake for 40 minutes and remove from oven.

Lower the oven temperature to 350 degrees F.

Meanwhile, cook the stuffing according to the package directions and set aside in a large bowl.

Heat 1 tbsp. olive oil in a large skillet. Add the chicken sausage, celery, onion and garlic. Cook for 8-10 minutes or until chicken is browned and vegetables are tender, breaking up the chicken into small pieces. Add to the bowl with the stuffing mixture.

Add apple and Parmesan cheese to the stuffing mixture and stir to combine. Divide the stuffing mixture equally among the four acorn squash halves. 

Bake for an additional 10-15 minutes or until the tops begin to slightly brown. Serve immediately.

Source: Adapted from my friend Christy