Italian Veggie Bake

Good Morning!!!! 

If you are reading this from Texas then I have some GOOD news for you :) While reading the weather this morning, I saw an answer to my prayers!!! Heading our way, this coming weekend, will be some COOL weather! I’m talkin’ low 50’s and high 60’s!! YES!!! 

Bust out those scarves ladies..and probably your boots and #ALLTHEFALL because Texas is finally getting on board with October. 

Finally. 

So you can expect some amazing fall soup and crockpot recipes in the near future!!!

However, for today I wanted to share this wonderful recipe that I created back in COLLEGE!!

Perfected over the years, I have created a dish that is not only full of healthy veggies but FULL of fall flavor!!! 

I love to make this on a Sunday mostly because it requires a BIT of prep time and I usually have an extra set of hands AKA daddy to help with the kiddos :)

* I found my love for cooking when I was 17. My girlfriends would spend the night and I would wake up early to make them home made pancakes. I branched out a bit in college and started trying dinners...some were major fails but this specific one ^^^ was a hit!! Over the years I have added extra veggies and also a bit of protein but it is always a hit and really gives you that comfy fall happy feel :) 

Enjoy!

Italian Veggie Bake

preheat oven 425

Ingredients:

1 eggplant peeled, salted, and diced

1 zuchinni-chopped

1 squash-chopped

1 medium yellow onion-chopped and diced

1 jar of tomato basil sauce

1/2 bag of spinach

fresh basil

fresh mozzarella

shredded mozzarealla

polenta -sliced

mushrooms-washed

1 lb ground beef

italian seasoning

salt and pepper

baby heirloom tomatoes

* TIP* -Before chopping your eggplant you should completely remove skin and salt the eggplant rounds for 20 minutes. This process will draw out any bitter juices. Pat dry and continue to chop them. 

Method:

Start by sautéing your vegetables ( mushrooms, zucchini, squash,eggplant) in a dutch oven with some olive oil and salt and pepper over medium high heat.

In a separate pan- brown your meat and onion. 

Drain meat/onion and add to dutch oven once veggies are browned.

Pour in your sauce and stir..continue to cook on low/medium heat. 

Add spinach, a bit of fresh basil and a dash of red wine..continue to simmer on low for 5-7 minutes.

While ^^^^ that is simmering slice your polenta and place in a casserole dish.  Once your meat and veggie mixture has come to a low boil then it is time to pour into the casserole dish over the polenta slices. Top off with shredded mozzarella and thick slices of buffalo mozzarella. Slice some baby heirloom tomatoes and place those on top along with some strips of fresh basil. Bake for about 15-20 minutes or until the cheese is completely bubbly!!!! 

Perfect for Sunday Supper!!!!!

** A quick side** Roasted Veggies

Happy Tuesday!!

 I have been slacking on the blogging front but here I am today with a quick and easy side that I have literally been making almost every single night!!

You know that moment when you stare into  your fridge.. RIGHT about the time you are ready to make your new grocery list and you think to yourself  “Dang! all these veggies have pretty much gone to waste” *sigh* That HUGE bag of spinach that you were going to make every single night ( and maybe throw a little in your morning smoothie) is wilted and gross. The carrots you were going to shred into that amazing healthy Asian inspired egg roll boll are now.. brown, the sprouts that you were going to top on your avocado toast are ...ruined. Yep I have been there!! I am constantly thinking of new and convenient ways to incorporate my veggies into my daily life without having to make a big to do about it anymore...because #TIME and #CHASINGABABY

So...

not like this is ground breaking of any sorts but hey it works! 

Each night I have been taking a different set of veggies and roasting them. Sometimes alongside a protein like chicken, or chicken sausage, shrimp or pork and sometimes just alone. 

I AM NOT WASTING MY VEGGIES ANYMORE YAY  ME!

VEGGIE COMBOS

Each combo just olive oil S&P

preheat 400 and roast for 15-20 mins

All Veggies should be chunked into large chunks 

1. 1 bunch asparagus, 1 purple onion, bag of colorful sweet peppers chopped ( or just one large bell pepper chunked up) Sweet potato, Zuchinni

2. 1 crown of broccoli ( into florets), 1 head cauliflower (into florets), 1 purple onion ( or sweet), 1 green bell chunked, Squash

3. Eggplant ( skin off and chunked) , Bell pepper, White onion, Grape tomatoes, mushrooms

Seriously the sky is the limit with mixing and matching veggies. I feel like I am getting so much more out of my meals and I am not adding so many bad things ( rice, pasta ect) because I am getting so many vegetables! 

Veggie and Chicken Sheet Pan Meal

Happy Tuesday Friends

 I am WHIPPED by the weekend! I am so tired and could literally sleep all day.. but #momlife so not happening. This weeks menu has been pretty simple. I have been wanting to try a sheet pan meal because they look incredibly easy and THEY ARE! I tried a simple chicken version with some colorful veggies and it was very very delicious.. I even had leftovers for lunch. I feel like this is a meal that you can easily mix and match or create different versions to make them to your liking. you could do steak, pork, shrimp, chicken.. you could add potatoes or even different veggies to mix it up a little bit. I paired mine with a side of hummus and it was so good!!! 

Try for yourself!

Shopping List:

1 red onion chopped into large chunks

1 red bell pepper chunked

1 zuchinni chunked

2 chicken breasts chunked

1 head of broccoli - into chunked florets

Procedure:

Start by marinating your chicken in a bowl of italian dressing 

mean, while spread your veggies our on a baking dish and pour a liberal amount of olive oil, and salt and pepper over them.

Add your chicken to the side and pop it in a 500 degree oven for

15 minutes!

THATS IT! 

Total win for this mom and her family

ENJOY!

Caprese Chicken with Zoodles

Caprese Chicken with Zoodles

Yes you read that right...zoodles. Interesting word...think of it as the combination of Zuchinni and Noodles..:) Healthy and fabulous. Don't fret if you do not have a zoodle maker because you can totally swap out the zucchini for a spaghetti squash and make veggie noodles as well.

First off...invest in one of these you will totally love it!!!

This one is sold on Amazon for 14.99.  This is what I ordered and what I will be cooking with tonight :) Here are other options that have great reviews

Also sold on Amazon this one is hand held and even cheaper!!!! 8 bucks people!!!!

THIS ONE didn't have a picture but its William Sonoma..and I mean do I need to say more? I am obsessed with their products!!!

So why am I using a zoodler do you ask?? Well because I am limiting my carbs..and the zoodler allows your veggies to take the shape of pasta and trick you into thinking you are eating the bad stuff :) I think its such a great neat trick to eat an extra scoop of vegetables during meal times. 

Now for the dinner...

Shopping List

Three boneless skinless chicken breasts

olive oil

1/4 stick of butter

S&P

Dry oregano

Dry basil

garlic powder

red pepper flakes

balsamic vinegar

buffalo mozzarella cheese ( big slab)

Procedure

place your chicken on a baking pan and drizzle with olive oil

sprinkle seasonings on top and rub thoroughly to coat the chicken in the seasonings. 

on a pan of high heat drop the butter and allow to melt before placing each chicken in the pan. Only place chicken in the pan enough for it to brown both sides then place back on the pan and into a 400 degree oven for about 35 minutes. Searing the chicken locks in the flavor and keeps it really juicy while its baking in the oven :) Once the chicken is cooked ( no pink and only clear juices when pierced with a fork) place a slab of buffalo mozzarella on top and a few torn leaves of basil. Drizzle with a little more olive oil, S/P, and balsamic vinegar!

Since this is a new post and you may or may not have the zoodler yet I will leave that option up to you. I can also tell you that serving this chicken over a bed of Spaghetti squash or placed next to a caesar salad is absolutely amazing!!!!