I love roasted vegetables – they are simple to make and healthy, but I hadn’t made any in quite some time. I bought some zucchini and mushrooms a couple of weeks ago and roasted them with onions. They were DELICIOUS! In fact, they were so delicious, I made more this week :). I had some tomatoes that needed eaten before they went bad, so I decided to roast those with mushrooms and onions.
Here’s the recipe:
1 small container of whole mushrooms
1 small onion
extra virgin olive oil
Preheat the oven to 400 degrees Fahrenheit.
Cut the mushrooms in half, then cut the tomatoes and onions into pieces of a similar size as the cut mushrooms.
Put all veggies in a bowl, drizzle with olive oil. Stir to coat. Add more olive oil if necessary.
Sprinkle with sea salt and pepper, to taste. Stir.
Pour mixture onto a baking sheet and spread out evenly.
Bake for about 15 minutes or until veggies are tender, but still have a little crunch. If desired, stir the veggies about halfway through (I usually don’t).
I’m not a huge fan of roasted tomatoes, but it’s just what I had on hand. Use whatever veggies you have! Just keep in mind, you may have to adjust the roasting time depending on how crunchy the veggies are that you begin with (e.g., broccoli would probably take longer to cook).
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.
This is another simple, yet really good, recipe with only three ingredients. A coworker of my dad’s gave him this recipe, and then my dad passed it along to me.
You actually need two cream cheese packages even though the picture only shows one.
1 can of corn, drained (or a little less)
2 8oz packages of cream cheese, softened (I typically use regular, but you could use low-fat or fat free instead)
Jalapenos from the jar (to taste), finely chopped
Make sure the cream cheese is somewhat softened before making the dip, either leave it on the counter for a while or put it in the microwave for a few seconds (take OFF the foil wrapper before doing this). The cream cheese is nearly impossible to work with if you try using it right after pulling it from the fridge.
I probably use 1 to 1.5 tablespoons of finely chopped jalapenos for my dip. I’ll also add a little, maybe a teaspoon or so, of the jalapeno juice from the jar to spice it up. I’m not a fan of super spicy food, so my dip is pretty mild. Just remember, you can always add more jalapenos, but once they’re added, you can’t take them away!
Mix all the ingredients together and eat with crackers – I use Ritz crackers. It might be good with tortilla chips, too.