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1. stonyfield yogurt

2. put cut up bananas in the yogurt

3. put some cut up strawberries in the yogurt if you like

4. mix it all up

5. put a cherry on top

6. and grab a glass of orange juice

7. find a comfortable seat and enjoy

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This is a favorite! The kids love puting their own veggies and sessions on it.  We put hamburger over potato's. Then add any veggies we want. Options available are carrots, celery, onions, green beans, zucchini, and different sessions.

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My mom cans spaghetti sauce. She uses everything from her garden. Fresh tomatoes, sweet papers, celery, and spices. We add the meat and noodles.

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When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I'm good at putting things of until the very last second.

One of the many dishes that I had prepared for the party were these root vegetables. We utilized only seasonal and local root vegetables from a local farm that's nearby my favorite farm Yonder Way Farm. To my surprise people kept coming up to me asking me to clarify wether or not there were beets inside the root vegetables because they "hated beets but loved these". Well folks, that's the magic behind roasting vegetables. The outcome is a sweeter, slightly nutty tasting, and far more deeply flavored morsel; or more specifically, root.

An interesting thing to note is that everyone thought the recipe I had generalized for the catering company Royers was super simplistic yet everyone thought it was some sort of elaborate concoction. It really is quite wonderful to let beauty through simplicity shine by using fresh local vegetables. I also love how they get a little tie dye colored due to getting stained by the rich red from the beets. Although they make your cutting board look like a murder scene they tend to make other vegetables look quite pretty as long as you aren't too violent with your mixing.

7 large carrots sliced at a diagonal

2 large sweet potatoes peeled and cut into 1 inch cubes

3 medium sized beets cut into 1 inch cubes

3 cloves of garlic thinly sliced

1½ tablespoons fresh rosemary chopped

½ tablespoon fresh thyme chopped

¼ cup butter or lard, melted (really you can use any cooking fat you want here, these are just my two personal favorites to use in this)

salt and pepper to taste

1. Preheat the oven to 400 degrees fahrenheit and line a rimmed baking sheet with foil.

2. In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme, then pour over the melted butter or lard or fat of choice. Season with salt and pepper and toss well to coat.

3. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. Optionally, you can broil them for about 3-4 minutes after their done to get some extra caramelization on the outside of them.

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When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there.

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http://www.vodkaandbiscuits.com/2014/03/06/bangin-breakfast-potatoes/

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Butternut Squash and Cranberry Quinoa Salad - Little Broken

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Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.
It's an incredibly versatile salad that pairs amazing with Easy Roasted Herb Chicken or Oven Roasted Salmon with Red Pepper Sauce for a cozy fall meal!

This post may contain affiliate links. Please read our disclosure policy.

Butternut Squash Quinoa Salad

The best fall quinoa salad just might be this right here. Can I just tell you that this salad never disappoints and is always a crowd pleaser. The combination of flavors and texture just does not get any better.

Made with quinoa, roasted butternut squash, cranberries, and pumpkin seeds. And let's not forget the tangy-sweet balsamic vinaigrette.

It's perfect for meal prep, holidays, or to take to a potluck. It holds up amazing and does not dry out.

So you can make it on a Sunday to enjoy through out the week for lunch or as a side. I personally love to top it with chicken and have a big bowl for dinner.

Why Quinoa Works Best in This Salad

Quinoa is such a versatile whole-grain carbohydrate, as well as a whole protein. It's a great alternative to rice and even pasta.

Known for its fluffy nutty-chewy texture. Quinoa makes the best salads as it absorbs the flavors quick and easy. Making the salad extra delicious!

My biggest tip when making this quinoa squash salad is to combine the salad while the quinoa is still warm.

At first it will seem like the salad has too much dressing, however, when chilled, quinoa will soak up majority of the extra dressing.

Trust me. As temping as it may be to eat the salad right away, you definitely want to chill it. At least 2 hours up to overnight.

What is Quinoa Salad Made Of?

Quinoa - white or tri-color quinoa work best in this salad.

Butternut squash - buy a squash and cut it up yourself. It's really easy! See below on how I do it.

Dried cranberries - look for cranberries without added sugar or corn syrup. Only fruit should be listed. Also look for "no sulfites," a preservative that maintains color.

Red onion - a little goes a long way here. Red onion balances out some of the sweetness of the salad. Make sure to finely chop it.

Pumpkin seeds - also known as pepitas. They're basically the same thing. Use roasted seeds. Don't like pumpkin seeds? Try walnuts or sunflower seeds.

Vinaigrette - olive oil, balsamic vinegar, honey, Dijon mustard, and garlic

What is the Easiest Way to Cut a Butternut Squash?

There's no doubt that cutting butternut squash can be a little intimidating. But with few easy steps, you can very quickly peel and chop your butternut squash without too much difficulty.

Before you get started, make sure you have a large sharp knife and a sturdy surface to work on. TIP: microwave butternut squash for about 30 seconds. It helps soften the squash just enough to make it a bit easier to work with.

Slice off the ends, about 1/4-inch from the bottom of the squash and the stem side.

Peel off the outer layer of the squash with a vegetable peeler.

Cut the squash in half lengthwise. Use a spoon to scrape out the seeds and any stringy pieces.

Cut squash halves into two pieces (for easy cutting). Then cut each piece into 3/4-inch wide slices.

Cut each slice further down and then crosswise into cubes.

Repeat with the remaining squash pieces until everything has been cut into approximately 3/4-inch cubes.

How to Make Butternut Squash and Quinoa Salad

Step 1: Roast the butternut squash: Preheat the oven 400 degrees F. Toss butternut squash with olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 20-25 minutes or until tender.

Step 2: Cook the quinoa: Cook the quinoa according to package directions. I normally quickly rinse the quinoa under water, combine 1 1/2 cups of water for each 1 cup of raw quinoa.

That ration has always worked for me but if you have a favorite way of cooking quinoa then go for it. Simmer, partially covered, until all water is absorbed.

Step 3: Make the vinaigrette: Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and garlic . Season with salt and pepper, and set aside.

Step 4: Combine the salad together: In a large bowl, combine the warm quinoa with roasted butternut squash, cranberries, red onions, and pumpkin seeds.

Pour vinaigrette over the salad and gently toss until combined. Chill at least 2 hours up to overnight. Before serving, taste for salt and pepper.

Katya's TIP: Make sure to toss the salad while the quinoa is still warm. It'll soak up the dressing really well, otherwise, you'll end up with soggy quinoa salad.
Ways to Eat Quinoa Salad for Lunch and Dinner

The best way to serve this butternut squash quinoa is paired with some of these main dishes:

Or you can go another route and have this salad for lunch. Feel free to add some greens, such as spinach or arugula. Also feta or goat cheese pairs amazing with this savory-sweet salad.

Love quinoa salads that pack well for lunch? Try Quinoa Apple Salad, Quinoa Tabbouleh Salad, Chicken Quinoa , or Quinoa Salad with Spinach and Feta.

Butternut Squash and Cranberry Quinoa Salad

Author: Katya

Yield: 4-6 1x

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Butternut Squash and Cranberry Quinoa Salad - Little Broken

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Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette. It's an incredibly versatile salad that pairs amazing with Easy Roasted Herb Chicken or Oven Roasted Salmon with Red Pepper Sauce for a cozy fall meal!

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2/3 cup uncooked white or brown rice
1-1/3 cup water
3/4 tsp salt
1 lb. lean hamburger
1 lb. mild Italian sausage
1 medium onion
2-3 cloves of garlic
1-14oz can of petite diced tomatoes
with garlic and olive oil
2 tsp of dried Italian seasoning
24-oz. jar of pasta sauce
2- cups of grated cheese of your choice
6 Large or 8 medium bell peppers

Instructions:
Wash and prepare peppers, l cut them in half from top to bottom. Remove seeds and pulp, rinse.
In medium sauce pan bring water and salt to a boil, add rice , simmer for about 20 minutes till all liquid is absorbed. Take off heat. While rice is cooking do the meat mixture.  Brown hamburger and Italian sausage with finely chopped onion and garlic. Add Italian seasoning, pinch of salt and pepper to taste.
Drain the petite tomatoes ( save the juice) put drained tomatoes in meat mixture. Add the cooked rice. Mix well.   Fill pepper halves and put in greased baking dishes . Mix drained juice from tomatoes and pasta sauce.  Put a Tablespoon or so of sauce on each half pepper. Pour rest around peppers for a sauce.
I used 1-9x13 pan and 1-7x11 pan. Makes a big batch, but they freeze well. Bake at 350 degrees for 1 to 1-1/2 hours. When peppers are done to your liking put grated cheese on and broil till bubbly.
Grandma Z.

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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Made with Seesaw - Student Driven Digital Portfolios. Free for teachers!

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This is the basic recipe of the tomato veggie soup that’s often made at the DCS soup socials in the fall. Any veggies you have on hand will work! This freezes really well, too. -Ms. Zietlow

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Ingredients

1 tablespoon olive oil

8 medium carrots, sliced

2 large onions, chopped

4 celery ribs, chopped

1 large green pepper, seeded and chopped

1 garlic clove, minced

2 cups chopped cabbage

2 cups frozen cut green beans (about 8 ounces)

2 cups frozen peas (about 8 ounces)

1 cup frozen corn (about 5 ounces)

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 bay leaf

2 teaspoons chicken bouillon granules

1-1/2 teaspoons dried parsley flakes

1 teaspoon salt

1 teaspoon dried marjoram

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon pepper

4 cups water

1 can (28 ounces) diced tomatoes, undrained

2 cups V8 juice

Directions

1. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.

2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Best Vegetable Soup Tips

How do you make vegetable soup from scratch?

It's simple to make vegetable soup from scratch! All you need is to combine and simmer the veggies, chickpeas, V8 juice, seasonings and sauces in a stockpot for about an hour and a half, and voila! You've got a warm and tasty homemade vegetable soup waiting for you on the stove.

How do you thicken vegetable soup?

To thicken vegetable soup, try using a thickening agent. We recommend using tomato paste or flour to thicken this recipe. Or you could add in more veggies or chickpeas to "beef" up your soup.

How long does homemade vegetable soup last?

Homemade vegetable soups lasts for about three days when stored in an airtight container in the fridge. If you'd like to enjoy it for even longer, learn how to freeze it!

How can I make my vegetable soup more flavorful?

This vegetable soup is already chock-full of flavor, but adding a few toppings will boost your flavor even more. Try grating fresh Parmesan cheese or sprinkling oyster crackers on top. (Psst! Make sure to check out our soup guide for more tips.)

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.

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1 tablespoon olive oil 8 medium carrots, sliced 2 large onions, chopped 4 celery ribs, chopped 1 large green pepper, seeded and chopped 1 garlic clove, minced 2 cups chopped cabbage 2 cups frozen cut green beans (about 8 ounces) 2 cups frozen peas (about 8 ounces) 1 cup frozen

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Slow Cooker Creamy Vegetable Soup with RECIPE VIDEO

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This is what is often made at the DCS soup socials each fall! Any veggies you have on hand are great! ~ Ms. Zietlow

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This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one - made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video PIN THIS RECIPE FOR LATER
I know, I know - it's March. I should probably be posting grilling recipes by now, or if not at the very least St. Patrick's Day, Easter and Mother's Day.

But I'm still hung up on soup.
Cheeseburger Soup.
Turkey Tetrazzini Soup.
Nacho Potato Soup.
Quinoa Chowder.

Do we need more examples??

I don't know about you, but I love soup - and it's the perfect winter meal! It's also one of the only ways that I get a ton of veggies in my diet and enjoy eating them.

But I also love a good thick soup that's rich and creamy (and I think you do, too, because this Slow Cooker Garlic Parmesan Stew has been going positively nuts!). And that's where this Vegetable Soup comes in.
Looking for more easy crockpot recipes? Check out these Dump 'n' Go Slow Cooker Recipes!
I stuck with my favorite veggies in this one - carrots, peas, potatoes (I used Little Potatoes because they're so creamy) - and I threw in a couple extra for good measure - spinach, green beans and celery. One of the best things about soup (for me, anyways) is how the flavors all meld together after such a long time cooking together, which is why I love cooking them in the slow cooker!

Soups also freeze great, so you can make a large batch and munch on it all week long, or fill some freezer containers to enjoy later when life is a little more hectic. I know I never regret throwing extra food in the freezer!

Feel free to mix up the vegetables with your favorites - mushrooms, leeks, peppers, kale, add in different spices - go nuts!

See how easy it is to make:
https://www.youtube.com/watch?v=SG9bbFthMe8
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Slow Cooker Creamy Vegetable Soup with RECIPE VIDEO

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This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one - made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video PIN THIS RECIPE FOR LATER I know, I know - it's March.

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PUMPKIN APPLE CAKE WITH NUTMEG FROSTING - The Southern Lady Cooks

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Super moist and decadent. Great way to use up pumpkin purée and apples in the fall. My family loved it! -Ms. Zietlow

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This Pumpkin Apple Cake with Nutmeg Frosting is one of my all time favorites. This great fall dessert made with apples and pumpkin and topped with nutmeg frosting will surely impress your guests. This delicious cake is one your family will love. Great for any gathering or event! The combination of apples and pumpkin really go great together. Definitely add this one to your menu. If you love pumpkin cakes, check out this delicious .

Pumpkin Apple Cake Ingredients Needed:

All-purpose flour

Sugar

Baking powder

Baking soda

Salt

Cinnamon

Nutmeg

Cloves

Ginger

Canned pumpkin (not pumpkin pie mix just straight pumpkin)

Vanilla flavoring

Eggs

Oil (I use Canola)

Fresh apples

Raisins

Walnut pieces (Optional)
Nutmeg Frosting Ingredients Needed:
Cream cheese, softened

Butter

Confectioners sugar

Bourbon (optional)

Nutmeg

This cake is perfect for Thanksgiving or really any Fall gathering. The taste is wonderful and I frosting is wonderful. Everyone I have served this cake to has asked for the recipe. Full recipe in recipe card below.

Recipe Feedback: "This cake is delicious!!! It was so easy and the frosting...wow. My family ate every single crumb." - Barbara
"I've made this cake 3 times. Everyone loves it. Thank you soooo much. Best wishes!" -Joann "Made it yesterday for get-together! Everyone loved it! I made it in a sheet pan. So moist and yummy!" - Johnetta "Made this week and used the other nutmeg frosting recipe of yours - DELICIOUS! Thank you!" - Crystal

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Pumpkin Apple Cake with Nutmeg Frosting

This Pumpkin Apple Cake with Nutmeg Frosting is a recipe you'll want to keep.

2 cups canned pumpkin not pumpkin pie mix just straight pumpkin

3 eggs

1 cup oil I use Canola

1 1/2 cups fresh apples peeled and grated or shredded

3/4 cup walnut pieces Optional

Nutmeg Frosting

1 8 oz pkg. cream cheese, softened

1 1 lb. box confectioners sugar

In a large bowl combine oil, eggs, sugar, vanilla, pumpkin and mix well using electric mixer. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and apples and continue mixing.

Fold in nuts and raisins and pour batter into a sprayed or greased 9 x 13 cake pan. Bake in a preheated 350 degree oven 45 to 50 minutes.

Nutmeg Frosting

Mix all ingredients with mixer until you get the spreading consistency you want. Spread on cooled cake.

Don't Forget to Pin our Pumpkin Apple Cake with Nutmeg Frosting!

© The Southern Lady Cooks photos and text - All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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PUMPKIN APPLE CAKE WITH NUTMEG FROSTING - The Southern Lady Cooks

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This Pumpkin Apple Cake with Nutmeg Frosting is one of my all time favorites. This great fall dessert made with apples and pumpkin and topped with nutmeg frosting will surely impress your guests. This delicious cake is one your family will love. Great for any gathering or event!

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Grandma Zietlow’s Freezer Corn
* 9 cups sweet corn cut from cobs
* 2 tsp. Salt
* 2 c water
* 1/4 c sugar
Stir together and heat to boiling. Boil 10 minutes. Cool. Put in bags or containers in freezer.
~ Ms. Zietlow

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Nice, savory fall dinner idea. - Miss Olson

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A Healthy and Easy Vegan Lentil Loaf Recipe for your holiday's dinner table. Hearty, Filling & Fully Plant-Based.

Can you believe we're almost halfway through December already?

Coming up to the festive season we thought we'd share a great meatless meal for your holiday dinner table.

This Vegan Lentil Loaf Recipe is easy and uses basic pantry and fridge staples that you probably already have at hand:

lentils - we recommend using dry lentils and cooking them fresh. Use brown or green lentils as they hold their shape better once cooked

vegetable stock - we cooked the lentils in vegetable stock, which gives them a richer and fuller taste once cooked. The dried lentils will absorb the stock while cooking, but if there is any liquid left at the end, just drain the lentils.

vegetables - we added staple vegetables, such as red onion, carrot, celery stalk, and garlic. Finely chop the veggies and saute them in a pan until soft before using them.

oats - use fine oats or quick-cooking oats instead of flour. Oat flour will work as well. If you only have rolled oats, give them a quick blend in your food processor. To make this dish gluten-free, use certified gluten-free oats.

pecan nuts - will add a hearty, meaty taste to the loaf. You can also use walnuts.

ground flax seeds - in vegan cooking, ground flax seeds act as an egg replacer that binds the ingredients together.

soy sauce - adds flavor and umami to the dish. Again, to make the dish gluten-free, make sure your soy sauce is gluten-free.

herbs and spices - these add to the flavor of the dish. We like to use herbs we'd use in a meatloaf as well, such as fresh parsley, dried thyme, salt,

BBQ Sauce - we used a store-bought BBQ sauce for the glaze on top of the loaf, which adds smokiness you'd expect from a baked meatloaf, and a bit of sweetness, too.

Lentils are increasingly becoming a favorite ingredient of ours. We use them every week in one or another recipe as a meat replacement to lower our meat consumption and increase plant-based food intake.

They are versatile, easy to use, delicious, and a healthy source of plant-based protein and fiber. Plus, you can combine them in many ways to make meat-replacements easily, without using weird ingredients.

So how do we make this Easy Vegan Lentil Loaf?

Cook the lentils. Start by pre-cooking your dried lentils in vegetable stock. If you are short on time, you can use pre-cooked canned lentils instead. Once cooked, drain them and cool them, then add to a food processor.

Saute the vegetables until tender. Then cool a bit and add to the lentils in your food processor.

Mix. Add the rest of the ingredients: oats, nuts, flax seeds, soy sauce, herbs, and spices, then pulse several times until the mixture starts sticking together.

Shape. Once the lentil mixture is ready, transfer it to a baking dish lined with parchment paper. We like to use a bread loaf pan about 5×9 inches (13cm x 23cm) in size. Press the lentil mixture together to form a nice and compact loaf shape.

Bake. Transfer it to a preheated oven and bake at 180°C / 350°F for about 30 minutes. We like to glaze the top of the loaf with some BBQ sauce before baking and once about halfway through the baking process (so about at the 15-minute mark). For an extra glossy shine, glaze it also once when baked and still hot.

When the lentil loaf is baked, set it aside to cool for about 10 minutes, this will help the lentil loaf hold its shape. Then lift it out of the pan with the baking paper and serve warm.

What kind of lentils can I use?

For this recipe, we recommend going with brown or green lentils, which hold their shape once cooked. We do not recommend using red or yellow lentils, as they just fall apart while cooking. If you don't have time to pre-cook lentils, you can use pre-cooked canned lentils instead, but we personally prefer freshly-cooked lentils.

How can I store this Vegan Lentil Loaf?

This lentil loaf will keep for about 3 days refrigerated in an air-tight container. Just reheat before serving. Keep in mind that the leftover loaf may be somewhat dry when reheated, so serve with gravy or as pictured below, with stewed savoy cabbage.

Can I make this ahead?

Yes, you absolutely can make the lentil loaf a day ahead and then just pop it into your oven.

If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We're always happy to read your feedback and LOVE seeing your take on our recipes.

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You can connect with us on our Instagram, Facebook, or Pinterest. We share many behind-the-scenes photos and step-by-step recipes in our Instagram Stories, so be sure to check it out!

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A Healthy and Easy Vegan Lentil Loaf Recipe for your holiday's dinner table. Hearty, Filling & Fully Plant-Based. Can you believe we're almost halfway through December already? Coming up to the festive season we thought we'd share a great meatless meal for your holiday dinner table.

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Delicious vegan sloppy joes made with chickpeas. Super easy too! - Miss Olson

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A favorite since childhood for many people, Sloppy Joes are a fun sort of comfort food meal for kids of all ages. And these Vegan Sloppy Joes made using lentils and a rich tomato base are such an easy treat.

Big on flavor. Super easy. Packed with protein. One skillet meal. Sound good?

Bonus points for the fact that they are super simple to make, can be whipped up in twenty minutes, taste amazing and are packed with nutrients like protein and fiber and antioxidants. Looking for some speedy, plant-based dinnertime inspiration? Here you go!...

Easy Vegan Dinner

The trick to this recipe being absolutely amazing is that it is so simple. I really tried to keep ingredients to a minimum. You can easily have most of these ingredients in your pantry - like canned lentils and tomato puree - or canned tomatoes - and spices to boost the flavor. Have some burger buns stored in your freezer and try to have some leafy greens on hand. Or you could even use frozen spinach for true plan-ahead meal prep.

Start to finish, this recipe only takes about twenty minutes. Easy as Sloppy Joes!

Main Ingredients

Lentils - The lentils are the heart of this dish. They make a perfect meat substitute for Vegan Sloppy Joes. IF you don't want to use lentils, some other options include TVP, vegan "beefy" crumbles or even crumbled tempeh or tofu. All possible for the plant protein portion of this dish.

Tomato Puree - I actually made my own puree by blending a can of san marzano tomatoes. You can either use a pre-blended puree or DIY your own with any can of tomatoes you can on hand. If you are in a real bind, tomato paste and water or veggie broth could sub - though I don't have an exact ration of those for you.

Sweet - Vegan Sloppy Joes should have a light sweetness to them. This makes them feel more like the kid-approved dish from childhood. I like to use coconut sugar for it's brown sugar, caramelized flavor. You can use anywhere from 1-4 Tbsp of coconut sugar. The more sugar, the sweeter your filling will be. I personally like using 3-4 Tbsp for that sweet kick.

Greens - Yup, I had to add some veggies to this dish to make it feel like a full one-skillet meal. I added about 1 1/2 cups of chopped leafy greens. Spinach, kale or chard works great. Bok choy is another green I've been loving lately.

Spices - You can really play around with your own Vegan Sloppy Joes spice blend, but I personally like some onion powder and chili powder. Black pepper as well. But anything from cayenne to smoky paprika and even chipotle powder or cumin would be fun to experiment with.

Burger Buns

You can keep some burger buns in the freezer for when you want to whip up this meal. I used these buns, but honestly I am aching to DIY my own soon. Baking project on the horizon. I like something soft, yet nicely toasted on the outside.

To toast frozen buns, simply toss them in a 400 degree oven for about 7-10 minutes, depending on how large/thick they are.

Another Sloppy Joe recipe I love: summer corn sloppy joes.

Or browse my other entree recipes for vegan dinner recipes!

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The Best Vegan Sloppy Joes - Easy Recipe - HealthyHappyLife.com

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A favorite since childhood for many people, Sloppy Joes are a fun sort of comfort food meal for kids of all ages. And these Vegan Sloppy Joes made using lentils and a rich tomato base are such an easy treat. Big on flavor. Super easy. Packed with protein. One skillet meal.

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Get Tango Tomatoes Recipe from Food Network

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Orzo with Tomatoes, Feta, and Green Onions

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You can add any veggies you like such as cucumbers, sweet peppers, red onion, zucchini, etc, as well as add in chickpeas. The dressing and fresh herbs (I use mix of basil and mint) are what really make this yummy. I usually add more honey and lemon juice to the dressing than recipe gives.  ~ Ms. Zietlow

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Orzo with Tomatoes, Feta, and Green Onions

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Orzo with Tomatoes, Feta, and Green Onions

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Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter!
Garden still overflowing with zucchini? I figure if that's the case, you are probably feeling ecstatic...or frantically looking to pawn a ton of zucchini onto unsuspecting friends or neighbors.

I am a zucchini fiend. A lover of the humble green vegetable. In fact, it's probably one of my favorite vegetables because it is so darn versatile.

Baked Zucchini Fritter

I posted this recipe for baked cheesy zucchini bites several years ago, and they continue to be one of our most oft-made recipes in the summer and late summer months when our backyard zucchini supply overfloweth.

They are so delicious and all of my kids (yes, even the veggie haters) love them to pieces.

Basically, these little cheesy zucchini bites are a baked variation on the usually-fried zucchini fritter.

Super Easy Recipe

And they are just as delicious, if not more so, than their less healthy counterpart.

Since they are baked at a high temperature, the edges crispify a bit while the insides stay tender and cheesy.

Major bonus? They are super easy to make.
All of the ingredients get tossed together in a large bowl:

shredded zucchini

bread crumbs

egg

shredded cheese (just a bit)

garlic + basil + salt + pepper

Wring Out the Zucchini

Pro Tip: remember here is to squeeze as much water out of the zucchini as possible so the baked cheesy zucchini bites will crisp up as much as possible.

I usually use a nut milk bag {aff. link} or this awesome potato ricer {aff. link} for wringing out all the water.

Next, scoop out the cheesy, garlicky zucchini mixture onto a parchment-lined baking sheet.

And press into fritter-sized discs.

You can press as thick or thin as you like. We like them on the thinner side in order to maximize the golden, crispy edges, but if you want them a little heartier and more substantial, don't press the quite as flat.

They'll be yummy either way.

Once baked, these yummy zucchini bites are irresistible!

My kids will tell you the baked cheesy zucchini bites were elevated to otherworldly heights when dipped in their favorite ranch dressing.

While I don't necessarily dis agree, they are pretty stellar on their own, too, and make a fabulous side dish for just about anything.

Or just a mid-afternoon snack. Also, the baked zucchini bites freeze great for postponed enjoyment.

A Few Tips

I've edited the recipe below to include weight measures in case that makes your life a little easier (and because 1 1/2 cups of zucchini can be subjective depending on who is measuring).

I've come to rely on my food processor for easy shredding, but I don't bother with this recipe. I quickly pull out my no-fuss box grater {aff. link} and go to town (or appoint one of the children to be on zucchini shredding duty).

The zucchini can be shredded as finely as you like - I prefer some zucchini texture so I use the large holes of the box grater.

Baked Cheesy Zucchini Bites FAQ:

One Year Ago: Overnight Oatmeal Cinnamon Pancakes {Em's Famous Recipe}
Two Years Ago: Homemade Chocolate Syrup for Chocolate Milk
Three Years Ago: Buttermilk Lime Shortbread Bars
Recipe Source: adapted from this recipe at (used more zucchini, omitted the onion, added basil and garlic, changed the type of bread crumbs, increased oven temp, etc.)

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Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter! Garden still overflowing with zucchini? I figure if that's the case, you are probably feeling ecstatic...or frantically looking to pawn a ton of zucchini onto unsuspecting friends or neighbors.

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You will never make broccoli 🥦 a different way once you taste this!

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This post may contain affiliate links. Read our disclosure policy.

Roasted Fresh Broccoli with garlic, lemon, and Parmesan Cheese, this side dish recipe is sure to be the Best Broccoli of Your Life!

Serve this delectable recipe for anything from holiday dinners or just as a simple side for Breaded Chicken Cutlets or Baked Chicken Thighs with roasted potatoes everyone will love!

This simple, yet delicious twist on one of our favorite vegetables is the perfect side dish for almost any meal.

I love this recipe so much that I've started creating similar recipes with other vegetables.

So far, I've only posted my Garlic Roasted Green Beans, Garlic Roasted Carrots and The Best Brussels Sprouts of Your Life, but I've tried it with asparagus and cauliflower too!

Why This Recipe Works

Cooking broccoli in high heat, caramelizes the outside, creating crispness and a sweet, nutty flavor.

The crisp caramelized outside of the broccoli contrasts well with the tender inside of the florets.

The nuttiness of the roasted garlic and broccoli combined with the saltiness of the cheese and sour lemon is a fantastic

The Benefits of Eating Broccoli

Broccoli has so many health benefits. I bet you didn't know just how good though...

To name a few, broccoli is a good source of fiber, vitamins B6, E B1, and A. It's a source of phosphorus, potassium, magnesium, omega-3 fatty acids, protein, zinc, iron, and niacin. And that's not the complete list!

Needless to say, I try to eat a lot of broccoli.

Look for bright green broccoli with firm , strong stalks.

Avoid woody Stems this will turn out hard and chewy when cooked.

Don't purchase broccoli with yellowing florets. Yellow is a sign that it is gone past the stage of desirable texture.

Choose broccoli with compact clusters in the florets. The more open the florets, the older it is.

Amazing Roasted Broccoli

I discovered roasted broccoli on a blog post titled, The Best Broccoli of Your Life on an amazing blog called, The Amateur Gourmet.

I read the recipe (which is a recipe by the Barefoot Contessa) and thought it sounded good, but as much as I love broccoli, it's just broccoli - how good could it be? I saved the post and moved on.

Today I had some broccoli to use so I thought I'd try it.

Let me tell you, this seriously is the best broccoli of my life!

Ina Garten uses 4 to 5 pounds of broccoli which I thought would be way too much for a side dish, but boy was I wrong! It may seem like a lot of broccoli, but it shrinks while roasting. Plus, it's so good that it goes fast!
Roasted Broccoli is now my new favorite way to cook broccoli!
How to Make Roasted Broccoli:

I use this garlic slicer for thinly sliced garlic.

I'm telling you, if you don't have one, you'll love because it is amazing! Just fill it with peeled garlic, twist and perfectly thin sliced garlic come out! Click this link to get one on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases).

Low Carb And Keto-Friendly

This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting carbs or following a low carb diet.

for Perfect Roasted Broccoli

Don't skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.

On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.

For crispy results: If you want even crisper broccoli, try flipping it halfway through the roasting. It's a time-consuming task, but it crisps on all sides.

Short on time? Make this dish even quicker by skipping the fresh garlic and replace it with garlic powder or you can do it simply with just olive oil, salt, and pepper.

Cooking for kids? I don't know about your kids, but I have one that won't eat anything that even resembles being burnt. This recipe does get quite crispy, so you may want to keep an eye on it and cook according to taste.

Variation:

For more texture, try mixing the cheese with breadcrumbs and a little olive oil and sprinkle it on top before roasting.

Did you make this?

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Seriously, The Best Broccoli of Your Life

A delicious side dish that's quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.

Good olive oil or for Keto - butter flavor coconut oil

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

Don't skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.

On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.

For crispy results: If you want an even crisper broccoli, try flipping it halfway through the roasting. It's a time-consuming task, but it crisps on all sides.

Low Carb, Keto Friendly Roasted Broccoli

This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting crabs or following a low carb diet.

Keyword: broccoli dishes, Broccoli recipes, roasted broccoli

Update Notes: This post was originally published in 2014, but was republished with new photos (old photos below), step by step instructions and tips, and video in June of 2018.

Recipe notes: for this recipe, I went by The Barefoot Contessa's Recipe but omitted the pine nuts and basil because, after the first taste, I just didn't think it was needed so my recipe below won't have it. I also made a much smaller batch, but I'll give you her measurements of the ingredients I used.

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This post may contain affiliate links. Read our disclosure policy. Roasted Fresh Broccoli with garlic, lemon, and Parmesan Cheese, this side dish recipe is sure to be the Best Broccoli of Your Life! Serve this delectable recipe for anything from holiday dinners or just as a simple side for Breaded Chicken Cutlets or Baked Chicken Thighs with roasted potatoes everyone will love!

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This Butternut Squash Mac and Cheese recipe is full of hidden veggie power, but it's so creamy, cheesy, and delicious, nobody would ever guess it's healthy! And the best part - it comes together so fast thanks to the Instant Pot! This post contains affiliate links for products I'm obsessed with.
You guys know I am not above hiding veggies in my families meals. I mean, at this point they kind of know it, too.

And for a long time, cauliflower was my hidden veggie go-to. And it still is, but I have added another favorite to the mix:
Butternut Squash.
Just like cauliflower, Butternut Squash ups the creaminess factor in healthy recipes without a lot of fat, but the flavor is mild enough that it is easily hidden (if that's your goal)...maybe even more hidden than cauliflower.

Butternut Squash has a ton of health benefits, too - it's high in fiber, has no fat or cholesterol, and has a ton of vitamin A, a powerful antioxidant. And this Butternut Squash Mac and Cheese has a heaping three cups of squash added in!

I use this technique with my Instant Pot Chicken Curry and Rice - the butternut squash adds lots of creamy and just a slight bit of sweetness to that dish, but you mainly taste the yummy ginger and curry.

Ingredients for Butternut Squash Mac and Cheese

You don't need a lot of ingredients to make this delicious side dish!

Gluten Free Rotini or Penne Pasta - I tested this with elbow noodles and I felt that the finished texture heavily depended on the brand, but the rotini and penne both came out perfect without regard to brand. Also, if you are not gluten free, you can sub whole wheat pasta.

Low sodium chicken broth or water - I love the extra flavor that broth gives to mac and cheese, but you can definitely just use water or even veggie broth to keep this dish vegetarian.

Dry mustard - I always use dry mustard in my mac and cheese bc my momma always did.

Garlic powder - you can sub fresh garlic if you don't have the powder, but this is quick and easy.

Salt - if you use water instead of broth, you might need some extra salt.

Butter - we use vegan butter for this, but you can use whatever butter you have on hand.

Frozen butternut squash (1 10oz frozen bag) - I love the time saver of using frozen butternut squash that is already pre-cubed, but you can certainly use fresh squash if you have some.

Freshly shredded sharp cheddar cheese, packed in tight - bagged cheddar will also work, but for the meltiest cheese, fresh is best.

Pecorino Romano or parmesan cheese - you can swap this out for extra cheddar, but I love the extra zip the Pecorino Romano gives to mac and cheese.

Optional - Gluten free breadcrumbs (note - you can make these easily by putting a slice of bread in your blender) - as an optional last step, I love to add some breadcrumbs and cheese for a fun, crispy topping.

How to Make Butternut Squash Mac and Cheese in the Instant Pot

I love making pasta dishes like Mac and Cheese in the Instant Pot because it's seriously so quick and easy.

Step One: Add pasta and seasonings to your Instant Pot. Then add in your broth, but don't stir.

Step Two: Add butter and butternut squash to the pot, again, don't stir. Just layer then on top of the pasta.

Step Three: Cook for 2 minutes on high pressure, then do a quick release when cook time is finished.

Step Four: Stir up the pasta and butternut squash, then add in the cheddar cheese!

Step Five: continue to stir that creamy, cheesy goodness, adding in a splash of broth, if the cheese mixture is too thick.

Optional Step Six: Top with gluten free breadcrumb and some extra cheese. Bake in the oven for ten minutes or until breadcrumbs are crispy!

What if my Pasta isn't cooked all the way after the two minutes?

If your pasta doesn't feel cooked all the way or evenly after cook time, don't panic! Stir it all up and then just lay the lid on the pot. In a couple of minutes, the heat from the pot should finish your pasta! You can also put it on saute to help this!

What should I serve with this Butternut Squash Mac and Cheese?

Here are some yummy main course ideas to go with this Instant Pot Mac and Cheese!
How to Make New York Strip Steak Instant Pot Maple BBQ Chicken (Slow Cooker Option) Pulled Pork with Maple BBQ Sauce {Crock Pot/Instant Pot} Grilled Lemon-Herb Pork Chops Bacon Wrapped Chicken Tenders 21 Day Fix Krispie Baked Chicken
*Also - add some chicken, tuna, or your favorite ground meat for a complete meal!

More Healthy Butternut Squash Recipes:
Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW] Lazy Butternut Squash Lasagna {Gluten-free, One Skillet} Warm Honey Roasted Butternut Squash Salad (21 Day Fix) Easy Shrimp, Kale, and Butternut Squash Saute {21 Day Fix} Butternut Squash Soup [Instant Pot/Crock Pot/Stove Top] [21 Day Fix | WW] Butternut Squash Latkes {21 Day Fix}

Baked Butternut Squash Mac and Cheese

Author: Nancylynn

Yield: 6 servings 1x

Diet: Gluten Free

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Butternut Squash Mac and Cheese - Confessions of a Fit Foodie

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This Butternut Squash Mac and Cheese recipe is full of hidden veggie power, but it's so creamy, cheesy, and delicious, nobody would ever guess it's healthy! And the best part - it comes together so fast thanks to the Instant Pot! This post contains affiliate links for products I'm obsessed with.