Tag: veggies

Baked Zucchini Beef Pasta

Categories Recipes3 Comments on Baked Zucchini Beef Pasta

When it comes to quick and easy weeknight meals, baked pastas are crowd-pleasers!  This Baked Zucchini Beef Pasta is super simple to make and reheats flawlessly when it’s time for leftovers!

  • Vegetarian? No problem! The ground beef could easily be swapped with your favorite meat alternative!

  • Different pasta preferences? No biggie! I used penne, but any similarly shaped pasta will work great.

  • Looking for serving ideas? This dish is really tasty served with a bit of extra parmesan cheese on top and some garlic bread on the side!

Servings: Approx. 6

Ingredients:

TO COOK

  • 12 oz Pasta, penne or equivalent
  • 3 Small Zucchini, finely chopped
  • 1 lb Lean Ground Beef
  • 1 Tbsp + 1 Tsp Extra Virgin Olive Oil (+ enough to grease the pan)
  • Pinches Of Sea Salt And Black Pepper
  • 2 24 oz Jars Arrabiata Pasta Sauce
  • 10 Mozzarella Cheese Slices
  • 1/2 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Fresh Basil To Garnish
  • Extra Parmesan Cheese To Top
  • Optional – Garlic Bread On The Side!

Directions:

PREP

Very lightly grease a 9 x 13 pan with olive oil

COOK ZUCCHINI & BEEF

In a large wok or pot, add the zucchini and the 1 tbsp of olive oil, and cook on medium heat until well done (lightly browned and soft)

Mix in a pinch of salt and pepper

Remove the cooked zucchini from the wok/pot, and set aside

Add the other 1 tsp of olive oil to the wok/pot along with the ground beef

Cook the ground beef on medium heat, breaking it up as you go, until browned

Mix in a pinch of salt and pepper

Add the cooked zucchini into the cooked beef, along with 1/2 of the first jar of pasta sauce

Turn the heat off for the zucchini/beef mixture

PREPARE PASTA

Preheat the oven to 350º while you prepare the pasta

Cook the pasta according to package instructions

Drain the pasta, and add it into the zucchini/beef mixture, along with the rest of the first jar of pasta sauce

LAYER & BAKE

1 – Transfer 1/2 of the zucchini/beef/pasta mixture into the baking pan, until the bottom is covered

2 – Layer on 1/2 of the second jar of pasta sauce

3 – Add on 6 of the 10 mozzarella slices, spread evenly

4 – Add the other 1/2 of the zucchini/beef/pasta mixture

5 – Spread on 1/4 more of the second jar of pasta sauce (The final 1/4 can be saved for if leftovers get dry)

6 – Top with the other 4 slices of mozzarella along with the parmesan

Bake for 40-42 min – The cheese will be melted, and the exposed pastas on top will be a little bit firm and chewy.  If you prefer it more underdone, or a softer pasta texture, you can absolutely bake it for less time!  Start checking it at around 30 min.

SERVE

Serve and garnish with fresh basil, with extra parmesan available

Optional – Serve with bread or garlic bread on the side

Enjoy!

[Leftovers can be stored sealed/airtight in the baking pan in the refrigerator.]

Want more layered and baked meals?  Try my Baked Eggplant Parmesan!

My Favorite Frozen Produce

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I’m a huge fan of frozen fruits and veggies. The biggest reason?  No food waste!  They’re available for use in your freezer whenever you’re in need, and there’s no concern about them spoiling.  (I don’t know about you, but sometimes my eyes can be bigger than my stomach when it comes to fresh produce!)

I shared the below slides on my Instagram illustrating my favorite frozen produce to keep in the freezer whenever my day is in need of a little extra color.  These are, of course, not the only 6 items I buy, but they are the staples that I find to be the most versatile, flavorful, and easily accessible!

Some extra good news?  Frozen produce is nutritionally very similar to fresh!  That’s because it’s frozen right at the peak of freshness!

(Be sure to follow me over on Instagram!  You can click HERE for my page.)

One last frozen produce tip: Stock your freezer with a handful of options before you travel! That way, when you return home, you have some colorful choices waiting for you (without the concern of them going bad while you’re away).

Lots of my smoothie recipes use frozen produce! Check some of them out here!

Burrito Bowl Party Dip

Categories Recipes, SnacksLeave a Comment on Burrito Bowl Party Dip

The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!

Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!

Crispy Salmon Fish Tacos

Categories Recipes1 Comment on Crispy Salmon Fish Tacos

CRISPY, FLAKY, BREADED SALMON!

We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser!  After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!

When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo!  It’s a must as it really does tie all of the flavors together. 

Servings: 16 Tacos (or about 5 servings)

Ingredients:

FOR THE FISH

  • 1.5 lb Salmon
  • 2 Eggs
  • 1 Cup Flour (we used white whole wheat)
  • 1 Cup Panko Breadcrumbs
  • 1 Tbsp Fresh Chopped Cilantro
  • 2 Tsp Smoked Paprika
  • Sea Salt
  • Black Pepper
  • Corn Or Flour Tortillas (corn recommended for flavor!)

TOPPINGS (SUGGESTED / TO TASTE)

  • Squeeze Of Lime
  • Sliced Avocado
  • Raw Coleslaw Mix
  • Sliced Serrano Peppers
  • Thinly Sliced Radishes
  • Chipotle Mayo Of Choice
  • Cilantro To Garnish

Directions:

PREP

Preheat the oven to 425°

Line a baking pan with parchment paper or foil to prevent sticking

Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry

Season the fish liberally on both sides with salt and pepper

Mix the flour and paprika in a large plate or shallow bowl

Scramble eggs in a bowl

Mix the Panko with the chopped cilantro in a medium sized bowl

BREAD AND COOK THE FISH

Roll the fillets in the flour mixture until coated evenly on all sides

Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated

Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading

ASSEMBLE TACOS

Slice the fillets into thin pieces and place in warmed tortillas

Add the squeeze of lime over the fish before other toppings 

Top with avocado, coleslaw, radishes, and peppers

Drizzle with chipotle mayo and garnish with cilantro

Enjoy!

Looking for a way to use any leftover breadcrumbs? Try these Honey Mustard Chicken Sandwiches!

One-Skillet Beef & Veggie Empanada Filling

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This One-Skillet Beef & Veggie Empanada Filling is a must-try!  The ingredient preparation is so darn simple and it’s all combined in a single skillet!  You can use either a homemade or store-bought dough of your choosing to then bake the savory pastries.  This recipe fills about 13 medium-sized empanadas making it a perfect choice for a group meal, or for easily reheated leftovers in a smaller household.

The flavors make salsas and guacamole natural toppings for serving, and the level of spice can be adjusted by adding more or less cayenne.

Servings: Filling For Approx. 13 Medium Empanadas

Ingredients:

1 Yellow/Sweet Onion, finely chopped

1 Large, Or 2 Small, Russet Potatoes, peeled and diced

2 Full Sized Carrots, peeled and finely diced

3 Garlic Cloves, minced or crushed

2 Tbsp Extra Virgin Olive Oil

1 Cup Beef Broth

1 Lb Ground Beef

2 Tbsps Tomato Paste

2 Tsp Chili Powder

1/2 Tsp Cumin

1 Tsp Cayenne

Sea Salt And Black Pepper To Taste

Additionally:

2 Eggs + 1 Tbsp Cold Water For Egg Wash

Directions:

[If you are making a homemade dough, prep ahead of time, refrigerate, and bring back to room temperature accordingly.  If using a premade/frozen dough, follow package instructions for thawing.]

Finely chop the onion

Peel and dice the potatoes

Peel and finely dice the carrots

Mince the garlic (or use a garlic press)

In a large skillet, add the olive oil and then all of the above (onions, carrots, potatoes, and garlic) and start cooking on medium heat

Stir veggies often, adding in splashes of water if they are getting dry

Once the veggies have softened significantly, add in 1/2 a cup of the beef broth, then once it cooks off, add in the other 1/2 cup

If additional softening of the veggies is still needed, continue to cook with splashes of water until cooked thoroughly

Add in the ground beef, disperse, and cook evenly among the veggie mix, continuing to add splashes of water if too dry

Lower the heat

Add in the tomato paste, chili powder, cumin, cayenne, salt, and pepper

Taste test and adjust the spices to your taste (I recommend a lot of salt and pepper)

The final consistency should be slightly mushy (see photos) 

Remove the skillet from the heat

[From here:

Preheat the oven to the specific temperature required for your dough

Cut the dough into circular shapes

Fill the empanadas

Fold over

Seal by pressing with a fork

Brush with an egg wash if your dough requires it

Bake according to your dough instructions – For my dough it was around 30 minutes at 400º, but this is variable!]

Serve final empanadas with the salsa or guacamole (or both!) of your choice

Enjoy!

[Leftovers can be stored sealed in the refrigerator.]

Dad’s Famous Salmon Dinner

Categories Recipes1 Comment on Dad’s Famous Salmon Dinner

If you’ve never been a salmon lover, I’m about to change your mind!  My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner.  Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!

Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.

–

THE FISH

The book’s “Herb-Roasted Salmon” recipe

Adjustments

-Of all the herbs listed, only dill is used

-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)

-When removing the skin, he also removes the majority of the dark meat along the backbone.  Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!

THE FISH SAUCE

The book’s “Beurre Blanc” recipe

Adjustments

-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan

SIDES

A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)

Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)

GARNISHES

Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)

–

Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!

It goes without saying that we all highly recommend the cookbook.  It has inspired countless great meals in our house!

Visit my Amazon Storefront to pick up a copy for yourself: www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Breaded Lemon Pepper Chicken & Asparagus

Categories Recipes2 Comments on Breaded Lemon Pepper Chicken & Asparagus

We all need a few easy go-to dinners that require minimal ingredients, minimal time, and a small handful of well-loved flavors.  This Breaded Lemon Pepper Chicken & Asparagus is exactly that!  Easy, delicious, and packed with fresh summer flavor!

(Of course if you’d like to prepare only the chicken or only the asparagus, take either part of this recipe and add it into your given meal of choice, but they really do pair wonderfully together!)

Servings: 4

Ingredients:

FOR THE ASPARAGUS

  • 1 Bunch Asparagus (around 50 small/thin stalks)
  • 2 Tablespoons Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1/2 Lemon

FOR THE CHICKEN

Directions:

FOR THE ASPARAGUS

Preheat the oven to 425°

Rinse the asparagus and trim off the ends

Place them in a ziplock bag, pour in the olive oil, and distribute until evenly coated

Add the salt and pepper into the bag and evenly cover

Line a baking sheet with aluminum foil and evenly spread the asparagus across the pan

Cook for 9 minutes, flip, then cook for another 9 minutes, or until they’ve reached your preferred texture

Once they’ve been removed from the oven, squeeze fresh lemon juice over top before serving

FOR THE CHICKEN

While the asparagus is cooking, place the flour and lemon pepper seasoning onto a plate and mix together

Melt half of the butter in a medium-large pan on the stove on medium heat

Coat each piece of chicken with water, then cover them with the flour and spice mixture

Cook the chicken in the pan for around 4 minutes per side if thin (adding time for thicker pieces until cooked all the way through)

The remaining half of the butter can be added into the pan between cooking chicken pieces if it gets dry

Once the chicken is all removed from the stove, squeeze fresh lemon juice over top before serving

Plate the chicken with the asparagus

Enjoy!

Ingredient recommendations linked!

Want more chicken recipes?  Try these Honey Mustard Chicken Sandwiches!

Roasted Brussels Sprout Pasta

Categories Recipes, Sides2 Comments on Roasted Brussels Sprout Pasta

If you’re a fan of crispy roasted brussels sprouts, you’ll love this Roasted Brussels Sprout Pasta!  It can be enjoyed as either a side dish or main meal depending on what you’re serving, and you can use any type of pasta that you prefer!

If you’re serving it as a main meal and looking to add in extra protein, the addition of a chopped sausage (either chicken or veggie) would be a delicious option.

If you’d like to prepare this dish for a group, simply multiply the single serving measurements by the amount of diners.  For optimal taste and texture, it’s best to eat this one right away while the brussels sprouts are still warm and crispy from the oven!

Servings: 1

Ingredients:

FOR THE BRUSSELS SPROUTS

  • 1 Pound Brussels Sprouts
  • 2 Tablespoons Extra Virgin Olive Oil (enough to coat)
  • Sea Salt (to taste)
  • Black Pepper (to taste)

FOR THE PASTA

  • 1 & 1/3 Cups Pasta Of Choice (dry)
  • 1 Tablespoon Extra Virgin Olive Oil
  • Sea Salt (to taste)
  • Black Pepper (to taste, generous amount recommended)

TO SERVE

  • Finely Grated Parmesan Cheese

Directions:

FOR THE BRUSSELS SPROUTS

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with the olive oil, salt, and pepper

Spread evenly on a baking sheet

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

FOR THE PASTA

Based on the cooking time for your pasta of choice, prepare it according to the package instructions timed to finish around when the sprouts will be coming out of the oven

Once cooked and drained, add pasta to serving bowl

Coat lightly with the olive oil

Season with salt and pepper to taste

TO SERVE

Mix the roasted brussels sprouts into the pasta

Add additional salt and pepper if needed after taste testing

Add parmesan cheese to taste when serving

Enjoy!

Want more pasta? Try this Egg & Sausage Carbonara!

Oven Roasted Brussels Sprouts

Categories Recipes, Sides1 Comment on Oven Roasted Brussels Sprouts

If you’ve never been a Brussels sprouts fan, these will convert you!  When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once.  They’re such a versatile side dish, and so easy to whip up when you’re short on time.  They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!

Ingredients:

Brussels Sprouts

Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)

Sea Salt

Black Pepper

Directions:

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with extra virgin olive oil, sea salt, and black pepper

Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

Add additional sea salt and black pepper if needed after taste testing

Enjoy!