I created (yes, created!) a healthy meatless spaghetti recipe tonight, and it actually turned out really, really well! The hubby even really liked it. It’s been a struggle to find relatively simple and tasty meatless recipes, so I was so excited that we enjoyed this one so much. It seems the cooking genes I inherited from my dad and grandma are finally showing themselves .
You’ll notice most of the ingredient amounts are approximations. When I was adding things to the skillet, I didn’t pay attention to the amount (sorry). Also, I’m not sure the sun dried tomatoes added much flavor. We just had some left over from another recipe and needed to use them, so my husband suggested I throw them in the mix as well. Continue reading »
My husband and I are trying to be more intentional about eating our veggies. These two recipes have helped! They are super simple, healthy, and tasty. I found both of them on Pinterest.
Roasted Green Beans
Source: Skinny Taste
12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
Salt and pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded Parmesan
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.