Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!

INGREDIENTS:

• 
  2 green onions (I have omitted this ingredient and it turned out fine!)
  
• 2 large carrots, diced
• 2 colorful peppers, diced
• 1 cup of frozen peas
• 6 eggs
• 3-4 packages Ramen
• canola oil
• sesame oil
• soy sauce

DIRECTIONS:

1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy

Time: 20 minutes, total

Source: Modifications of several stir fry recipes

Cilantro Lime Farro and Veggie Bowl

As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good.  In fact, I am kinda loving it.  To this date, I have not eaten any meat on Mondays this year.  Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family.  For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays.  Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.

The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro).  I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping.  As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta.  In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.

INGREDIENTS:

• 
  3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 3/4 teaspoon ancho chile powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 red onion, chopped
• 2 red or orange peppers, chopped
• green onions, chopped
• 2 cups (uncooked) pearled farro
• 1 (15-oz.) can unsalted black beans, rinsed and drained
• 3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese
• 1 medium avocado, sliced
• Lime wedges

DIRECTIONS:

1. Preheat oven to 425 degrees F.  In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper.  Spread evenly (one layer, preferrably) on a parchment lined baking sheet.  Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.
2. Meanwhile, cook farro as directed.  I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker.  Set timer to 10 minutes.  Allow to naturally release for at least 5 minutes.
3. While farro and veggies are cooking, mix the first 7 ingredients in a large bowl.  Reserve about 1 1/2 T of the mixture.  Add cooked farro to the bowl; toss to coat.
4. Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce.  Garnish with a lime, if desired.

Difficulty: easy - but a decent amount of chopping involved

Time: about 15 minutes of prep and 30 minutes of roasting

Source: modified from https://www.cookinglight.com/recipes/farro-burrito-bowls

One Pan Smoked Sausage and Veggies

Since my kids have shown an interest in cooking, I have decided to capitalize on the moment and cross my fingers that it lasts.  My son just turned 13 this month and when he asks to cook it is usually to make a dessert of some sort.  When I finally convinced him to try a meal instead of a dessert, he first went for the recipes with the most obscure ingredients and the most steps possible.  It took a minute, but when he approached me with this recipe, I was all about it.  He made me a list of the ingredients that he needed, I added them to my shopping list, and we were set.

The recipe took a bit of time for my son to make, simply because of the careful chopping of the vegetables that he did.  I asked that he take his time with the knife, and he did.  If you are a bit speedier with the chopping, this recipe is a pretty quick one to throw together.  And the one pan clean up is fabulous.  (Disclaimer: I also had him mix the veggies in a large bowl instead of on the pan, which made for two things to clean, but was a bit easier to assure an even coating of the oil and seasonings.)

The whole family loved this meal, and I was thrilled to not have to cook!  (Sorry for less than thorough photographs...)

INGREDIENTS:

• 2 cups quartered small potatoes
• 1 pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 2 large colored bell peppers (chopped)
• 1 lb smoked sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the potatoes (pretty small pieces here so they will be tender in time), trim and halve the green beans, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (We did this in a bowl - despite the extra dish to wash, we felt it was easier.)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

Difficulty: easy - as long as chopping veggies isn't an issue

Time: 15 min prep, 30 minutes baking

Source: slightly adapted from https://www.chelseasmessyapron.com/

Chorizo, Potato, and Roasted Veggies Bowl

With the craziness of life these days, get togethers with my girlfriends feel way too few and far between.  But a few months back, two friends and I managed to carve out some time on a Sunday for brunch.  The menu options at the restaurant were amazing but I finally settled on a dish similar to this one.  I couldn't believe how delicious it was...and how happy I was that the portion size was huge so that I could take some home for lunch the next day.  I raved about it and thought about it for weeks until I decided that I needed to reproduce it somehow.  Right around that same time, we were contacted by Mulay's Sausage to give their products a try.  When I saw that one of their products was a minimally processed chorizo, my immediate reaction was to make this meal, and I couldn't wait.  (Incidentally, I loved every product of theirs that I tried and everything about their company - like their compassionate farming standards and the fact that their products have no artificial ingredients and are minimally processed.)  I tried a couple of variations of this simple recipe until I settled on this one that is pretty similar to my brunch memories.  I cannot express to you how much my family loves this meal.

P.S. When I ordered this at the restaurant, there was a poached egg on top, which was awesome.  I do not include that when I made this for dinner for my family, but it is an option to consider.

INGREDIENTS:

• Chorizo (Mulay's ground chorizo is awesome if if is sold near you; if you can't find ground chorizo, using links with casings removed works, too)
• 2 red or orange peppers, chopped
• red or baby potatoes, cut into wedges
• 1 medium to large onion, chopped
• olive oil
• 1/4 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper
• goat cheese (an absolute must!)

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet with foil sprayed lightly with cooking spray.
2. In a large bowl, drizzle potato wedges with olive oil.  Add garlic powder, oregano, and a sprinkle of sea salt and pepper; spread on 2/3 of the baking sheet.
3. In the same bowl, toss the chopped peppers and onions with a drizzle of olive oil and some sea salt and pepper, spread on the remaining 1/3 of the baking sheet (or a second baking sheet if there isn't room).  Roast veggies for 25-30 minutes or until potatoes are golden, checking and gently rearranging veggies after about 15 minutes.  
4. In the meantime, cook sausage over medium high heat until browned.  
5. Gently mix the roasted potatoes and veggies; Serve in bowls topped with chorizo and goat cheese.

Time: ~40 minutes total

Difficulty: easy

Source: inspired by a restaurant brunch

Sausage, Egg, and Potato Breakfast Casserole

As I prepare to leave for a camping trip with my family to one of our many amazing National Parks, I find myself turning to this recipe for the third time.  We travel in our RV and though there are generally no hook ups (for electricity, water, etc.) at the National Park campgrounds, we do have a gas oven that we can use.  I have made this recipe for two other trips and it has been the perfect breakfast to fill us up for the adventures of the day.  There are three steps to the process: the prep, the baking with foil, and the baking without foil.  I do the first two of those steps at home before we leave.  This leaves just the baking without foil to do on the trip.  Unfortunately, I have never taken a picture of the finished product on one of our trips.  Maybe this time I will and post an update.  In the meantime, I didn't want any more time to go by without posting this!

INGREDIENTS:

• 1 pound Italian sausage (sweet, hot, or mild)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

DIRECTIONS:

1. Heat oven to 375 degrees F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. 
3. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (*If using the jarred roasted red peppers, wait to stir them until after the garlic.) 
4. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
5. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.
6. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Difficulty: Medium

Time: 20 minutes prep, 35 minutes baking

Source: https://www.gimmesomeoven.com

Asian Pork and Veggies (Slow Cooker)

I have sort of been on an Asian food kick these days, and when I was looking for something new to make for my Sunday Slow Cooker meal a while back, this recipe caught my attention.  I did modify the original recipe a bit - not all intentionally, but we loved the results.  In fact, my husband said "This is the best slow cooker meal you have made in a long time!  It is really, really good."  Not one to hold back what he thinks, I will take that as a true compliment. It has made its way into the permanent rotation.

INGREDIENTS:

• 1/2 cup low-sodium soy sauce
• 1/2 cup dark brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 11-inch piece fresh ginger, peeled and sliced
• 1⁄4 to 1⁄2 teaspoon crushed red pepper
• 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
• 12 ounces soba noodles (alternatives: somen noodles, rice)
• 2 red bell peppers, thinly sliced or chopped
• 2/3 of a bag of frozen sugar snap peas (or use fresh, or use snow peas)
• 1 tsp cornstarch

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).  (If using frozen sugar snap peas, put in fridge to thaw at this time.)
2. With 15 minutes to 1 hour left in the cooking, add red peppers and peas to the slow cooker.  (My family likes our veggies soft, so I added them 1 hour prior to the meal being done when cooking on low.  If you like your veggies more crisp, see the alternative in step 3.)
3. Fifteen minutes before serving, cook the soba noodles (or alternative) according to the package directions.  (If you prefer crisp veggies and haven't added them to the slow cooker, add the bell peppers and snow peas to the water during the last minute of cooking the noodles.)
4. Mix together 1 tsp cornstarch and 1 tsp water in a small bowl.  Stir mixture into slow cooker and cook on high for 5 minutes to thicken sauce slightly.

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (slow cooker)

Source:  Based on a recipe found at www.realsimple.com

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Sausage and White Bean Orecchiette

For a long time, pasta was something that my family ate multiple times per week.  As I look back, I realize that we have made a gradual (kind of unintentional) shift away from eating as much pasta and we tend to have more brown rice, quinoa, etc. in our meals alongside our veggies and protein.  That isn't to say that we don't eat pasta - absolutely unfathomable!  We just have fewer meals where pasta is the main component.

This meal is a great way to increase the protein and veggie components of a meal while still including pasta - there is just a smaller proportion of pasta per serving than you may be used to.  Instead, protein-packed white beans take up some of that space, and yummy sausage and veggies take up the rest.  I LOVE this meal, and my kids do, too!

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 12 oz. sweet Italian sausage (bulk)
• 1 small onion, chopped
• 2 medium zucchini, chopped
• 1 red, yellow, or orange pepper
• 1 15 oz can cannellini or other white beans, drained and rinsed (no salt added recommended)
• 1 tsp crushed rosemary (or 1 Tbsp fresh, finely chopped)
• 1/2 tsp Sea Salt (omit and salt to taste if using salted beans)
• 8 oz. dried orecchiette pasta
• Freshly ground pepper
• Grated Parmesan cheese

DIRECTIONS:

1. Follow package instructions to cook pasta.  Once prepared, drain and reserve 3/4 cup of cooking water.
2. While the water boils and pasta cooks: In large skillet, heat oil over medium heat.  Brown sausage, breaking it up as it cooks.  Transfer sausage to a bowl using a slotted spoon and set aside.
3. Discard all but 1 Tbsp of the fat left in the skillet and return to medium heat.  Add the onion and pepper and cook until tender, 6-8 minutes.  Add zucchini and cook until just tender and beginning to brown, about 4-6 minutes.  Add beans, rosemary, and salt.  Cook 1-2 minutes more or until beans are heated through.
4. Stir pasta and reserved sausage into the skillet mixture.  Stir in cooking water, 1 Tbsp at a time to create a sauce of desired consistency.  Season with pepper and top with cheese.

Difficulty: easy

Time: about 35 minutes

Source: Adapted from December 2014 Parents Magazine

Andrew's Joe

My son Andrew LOVES sloppy joes.  We learned that he couldn't get enough of them while on vacation. My dad thought it would be a great meal through the week for lunch; no one anticipated Andrew eating so much.  My dad used canned sloppy joe products to make them.

I wanted to take advantage of Andrew's love of a food, but make it healthier for our family.  You may or may not choose to add the beans to your sloppy joes; we are trying to increase fiber and protein in our diets so this is an easy way for me to do so.

While the kids will eat the meal on whole grain buns each night, John and I prefer to switch it up. Last night, we ate our leftovers over baked zucchini.  You could enjoy it over quinoa, pasta, or on lettuce leaves. 

INGREDIENTS:

Imagine black beans and tomato sauce

• Onion, chopped
• Bell pepper, chopped (I used red so it blended in more)
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 1 can black beans, rinsed (optional)
• 1 T olive oil or cooking spray
• salt
• tomato sauce
• 1 tsp Worcestershire sauce
• 2 t hot pepper sauce
• 2 t maple syrup 

DIRECTIONS:

1. Heat oil in large skillet.  Add onion and bell pepper. Cook 4 minutes. Add garlic. Stir and cook an additional minute.  Set aside mixture in bowl.
2. Brown turkey in the same skillet.  Season with salt and pepper to taste.
3. Add mixture back to skillet, tomato sauce, Worcestershire sauce, pepper sauce, and syrup. Mix well. Reduce heat. Allow to thicken over medium-low heat for 15 minutes.

DIFFICULTY: Easy

TIME: 25 minutes

SOURCE: Adapted from Fixate

Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

Asian Turkey and Veggie Lettuce Wraps

My love affair with lettuce wraps began when I spent some time in South Korea in college.  While there, we would go to restaurants where the meat was cooked right at the table and was served with many wonderful Korean side dishes, rice, and leaves of greens.  It took me a bit to figure out the process, but through observation, I realized what to do - get the piece of lettuce, add some meat, some rice, some toppings and maybe some sauce, fold it all up and pop it in your mouth.  Amazing.  Ever since, I have loved lettuce wraps of all kinds.  This recipe is a very simple one, with the veggies and meat and sauce all cooked together so that there is only one final step at the table - fill the lettuce leaf  - and then enjoy!!

INGREDIENTS:

• ground turkey (~1.5 lb)
• carrot
• red pepper
• mushrooms
• green onion
• 1 cup (cooked) quinoa 
• 2 Tbs Hoisen Sauce
• 1/4 cup soy sauce
• Romaine lettuce leaves

DIRECTIONS:

1. Begin cooking quinoa. (I usually add 1 cup uncooked, rinsed quinoa to 2 cups of water, bring to a boil, cover and simmer for 15 minutes.  This makes much more than the recipe needs, but I always have a use for leftover quinoa.)
2. Finely dice veggies (or use a chopper), keeping mushrooms separate.
3. In a small amount of olive oil, saute carrot, red pepper, green onion until beginning to soften.  Add mushrooms and saute a few minutes more.  
4. Add 1/4 cup soy sauce to the veggies, allow to simmer for 5 minutes.  Transfer veggies to a bowl.
5. In same skillet, brown ground turkey.  Once browned, add cooked veggies and 2 Tbsp Hoisen Sauce; mix.  Add 1 cup cooked quinoa; mix well.
6. Serve wrapped in Romain leaves.

Difficulty: medium (the dicing)

Time: 35 minutes

Source: my kitchen experiments

Alfredo Chicken Tortellini

We love our tortellini soup in my house.  Once I found some room in my freezer, I have been purchasing the huge bag of tortellini from Costco to have on hand since it is so much more cost-effective than the smaller bags from the grocery store.  This recipe is another great use for tortellini and is one my family gobbles up every time I make it.  It is a touch more hands-on than some other recipes we've posted, but I wouldn't include it if it wasn't worth it. (And it still only takes about 30 minutes to make.)  I love the combination of the chicken and bacon, the red pepper and broccoli, and the creamy sauce.

INGREDIENTS:

• 2 cups frozen cheese tortellini
• 1 large boneless skinless chicken breast half, cut into 1-inch cubes
• 4 bacon strips, chopped
• 1/8 teaspoon adobo seasoning (I used a sprinkle each of garlic powder, onion powder, and oregano, plus salt and pepper) 
• 1/2 cup chopped onion
• 1/2 cup (or more) chopped sweet red pepper
• 3 teaspoons minced garlic
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/3 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 cup (or more) frozen chopped broccoli, thawed and drained

DIRECTIONS:

1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
2. In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
3. Drain tortellini; add to chicken mixture. Stir in broccoli; heat through. 

Difficulty: easy to medium - it isn't hard but it is hands-on just about the entire time

Time: about 30 min with prep

Source: adapted from a recipe of the same title from Taste of Home

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.

INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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Stuffed Pepper Soup

When people find out you are a closet food blogger, they start letting you taste their food.  My lunch buddy Kelly heard me complaining about my failure on a crock-pot stuffed pepper soup; she brought me this recipe the next day and some of her soup to try.  It was great on a cold, snowy day!  I liked the idea of browning the meat in the saucepan to save cleaning pots.  This was a great dinner which left us with plenty of leftovers.


INGREDIENTS:

• 2 pounds ground beef
• 1 can tomato sauce, 28 ounces
• 1 can diced tomatoes, 28 ounces, undrained
• 2 cups rice, cooked
• 2 cups green pepper, chopped
• 2 beef bouillon cubes
• 1/4 cup packed brown sugar
• 2 t salt
• 1 t pepper
• 1 hot pepper, optional

DIRECTIONS:

1. In a large saucepan, brown beef and drain.  
2. Add remaining ingredients.  Bring to a boil.  Reduce heat; cover.
3. Simmer 30-40 minutes, until peppers are tender.

Difficulty: Easy

Time: 15 minute prep; 40 minute cooking time

Source: A coworker 

Slow Cooker Tex-Mex Chicken

While I continue to search for and try new slow cooker recipes, I often find myself falling back on my old favorites.  This is a delicious "oldie but goodie" that I have made for years.  With a little prep the night before, it is a simple meal to throw together in the morning before work.

INGREDIENTS:

• 1 1/2 lb boneless skinless chicken breasts, cubed
• 1 package taco seasoning mix (or 3-4 Tbsp if you use a container instead of the packets)
• 2 Tbsp flour
• 1 each green and red pepper, coarsely chopped (1/2 inch - 1 inch pieces)
• 2 cups frozen corn
• 1 (15 oz) jar of chunky salsa
• Mexican style or cheddar shredded cheese to top

DIRECTIONS:

1. Toss chicken with seasoning mix and flour in slow cooker.  Stir in all remaining ingredients except the cheese; cover.
2. Cook on LOW for 6-8 hours or (or HIGH 3-4 hours).  Stir just before serving.  Serve over rice or quinoa; top with shredded cheese.

Difficulty: Easy

Time: 10-15 minutes prep, 3-8 hours cooking time (depending on setting)

Source: Adapted from a recipe found in Kraft Food & Family magazine, Fall 2007

Stuffed Pepper Skillet

I loved stuffed peppers as I was growing up. Mostly, I liked the filling, but as I got older, I came to love the peppers just as much. My first attempt to make them came before I was married; when my future husband took the first bite and I heard a crunch, I knew something had gone terribly wrong.  To date, that was the worst meal I have ever made and I still give him credit for attempting to eat it.  Needless to say, I have been a bit gun-shy about making stuffed peppers since, though.  I have had great success with Kelly's Southwestern Stuffed Peppers, but when I saw this one-skillet recipe, I knew I had to try it.  As I hoped, it is delicious and easy, and has quickly become a family favorite.

INGREDIENTS:

• 1 lb ground beef
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 large green pepper (or two!) chopped or cut into slices
• 1 medium onion, thinly sliced
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Italian Seasoning
• 1 1/2 cups instant rice (uncooked)

DIRECTIONS:

1. Brown meat in a large skillet until no longer pink; drain.  Remove from pan and set aside.
2. In the same skillet, add peppers and onions and saute for 2-3 minutes.  
3. Add the diced tomatoes, tomato sauce, seasonings, and water; bring to a boil.
4. Reduce heat and simmer (uncovered) until veggies are done to desired tenderness, stirring occasionally.  
5. Stir in rice.  Remove from heat, cover, and let stand for 5 minutes.
6. Stir in beef.  Return to heat for a couple of minutes until heated through.

Difficulty: Easy

Time: about 25 minutes

Source: adapted from www.tasteofhome.com

Mini Salmon Loaves

This recipe started with a can of salmon my dad gave me AWHILE ago.  Every time I would go to donate the can to a food drive, I'd think, "This is salmon; it is healthy; surely, I can use this."  As I was flipping through an edition of Runner's World, I found a salmon loaf recipe.  It seemed easy, healthy, and good.  Then, I lost the recipe...of course.  I searched for "salmon" on Runner's World, and found this recipe.  I added both sesame seeds and ground flaxseed for the nutritional benefits.


INGREDIENTS:

• one can (14.5 oz) of wild salmon, drained
• 1 box frozen, chopped spinach, thawed
• 1 red bell pepper, diced
• 2 teaspoons of dried dill 
• juice for 1/2 lemon
• 1/2 cup quick cook rolled oats
• 2 large eggs
• salt and pepper
• 2 t sesame seeds
• 2 T ground flaxseed
• salsa (as a topping if desired)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly spray a 12-yield muffin tin with cooking spray.
3. Combine all ingredients in a large bowl and mix well.  Add salt and pepper to taste.
4. Divide among the muffin cups.  Bake for 20 minutes.  
5. Let cool before removing from pan.  Serve topped with salsa.

Difficulty: Easy

Time: 10 minute prep, 20 minute baking time

Source:  adapted from Runner's World using Rodale recipe finder

Tuscan Chicken and Beans (Slow Cooker)

Talk about easy - for this recipe, you don't even have to thaw the chicken!  As a working mom, I find the slow cooker to be a godsend.  I usually try to make one slow cooker meal a week, though it doesn't always happen.  When it does, though, I generally throw the meal together the night before and put the whole pot in the fridge.  In the morning, I take it out, let some of the chill wear off for about an hour while I get myself and the family ready for work/school, and turn it on just before we walk out of the door.  A while back, I had planned to make this but forgot to prep it the night before.  It took me a minute to chop the pepper, but I was amazed at how quickly I was able to throw it together in the morning (and not run late).  When we got home, I just boiled some pasta and we had an awesome and healthy dinner...with enough for leftovers!  Since then, I have found it easiest to chop the peppers the night before, but that is the only prep necessary.

INGREDIENTS:

• 4-5 frozen boneless, skinless chicken breasts 
• 2 small or 1 large red pepper, chopped (I diced, but that is only because my kids are more likely to eat them if they are cut smaller, feel free to add more pepper)
• 1 can white beans, rinsed and drained (I have used Cannellini Beans and White kidney beans)
• 1 can fire-roasted diced tomatoes, not drained (I used the kind with garlic)
• dried basil
• feta cheese (optional)
• pasta

DIRECTIONS:

1. Place frozen chicken in slow cooker; sprinkle liberally with basil.
2. Place chopped peppers on top.
3. Pour in the beans and tomatoes.
4. Cook on low for 6-8 hours.  Serve over pasta.  Top with feta cheese, if desired.  

Note: Consider the size of your slow cooker and how long you will cook this when deciding on how much chicken to use.  I use at least 5 frozen chicken breasts because I have a large Crock Pot and it cooks for the full 8 hours and then turns to "warm" before I get home from work.  Less chicken would end up dried out.

Difficulty: Super easy

Time: 5 minutes or less prep; 6-8 hours cooking

Source: www.momswithcrockpots.com

Southwestern Stuffed Peppers

My husband loves stuffed peppers, so I make them often.  I had a mixture of ground beef and sausage in the freezer, half a jar of salsa, and a few red bell peppers from a good sale.  This recipe is what I came up with.  After making them a few times with rice, I tried using quinoa since it has lots of fiber, protein, and iron.  John asked me to only make them with quinoa; the dish was so much better.


INGREDIENTS:

• 1 cup cooked rice or quinoa
• 1 cup frozen corn
• 1 can black beans (drained and rinsed)
• 1/2 pound cooked ground meat (you can also use a mixture of beef and hot sausage)
• 1/2 jar of salsa
• 1 T taco seasoning
• 4 medium bell peppers
• 1/4 cup chopped onion
• shredded cheese (I like using Colby Jack best)
• olive oil

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.
2. Halve and remove seeds from pepper; lightly coat with olive oil; put in baking dish and roast for 20 minutes.
3. Brown ground meat in skillet.  Add taco seasoning and a tablespoon of water. Mix. 
4. Prepare rice or quinoa. Leave rice in pot while finishing ground meat. Add ground meat, black beans, onion, and corn to rice.  Mix well.  Add salsa.  Mix well.
5. Fill peppers with rice mixture. Bake 20-25 more minutes.
6. Top with cheese. Return to oven until cheese is melted.
7. Serve with sour cream or guacamole.

Difficulty: Medium

Time: 40 minutes

Source: adapted from a traditional stuffed pepper recipe