Roasted Vegetable Baked Pasta

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Am I the only one who buys an abundance of vegetables and then finds them rotting before I have a chance to get to them all? Well, I found a solution for that: vegetable pasta! I just roast up all those glorious vegetables that are about to go bad, toss them with a creamy, cheesy pasta combo and bake it. Easy peasy!

Roasting the vegetables gives them a ton of extra flavor and adds a lot of depth to the pasta. Instead of traditional baked pasta with a simple marinara and Mozzarella sauce, I've added Ricotta, Romano and Parmesan cheeses to make it extra creamy and delicious. And of course--yet another meal that Bradley devoured without even knowing I packed vegetables in. I'm beginning to think maybe he does know, but just doesn't care :) Enjoy!

Printable Recipe

Ingredients

• 1 (16 oz.) box penne pasta
• 1 cup cherry tomatoes
• 1 medium onion, sliced thin
• 1/2 green bell pepper, sliced thin then halved
• 1/2 red bell pepper, sliced thin then halved
• 1 cup mushrooms, sliced
• 2 tsp. garlic, minced
• 2 tbsp. olive oil
• 2 cups marinara sauce, homemade or store-bought
• 1 cup Mozzarella cheese, shredded
• 1 cup Romano cheese, grated
• 1 cup Parmesan cheese, grated, divided
• 1 cup part-skim Ricotta cheese
• 1 tsp. salt
• 1 tsp. pepper

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

Line a baking sheet with aluminum foil. Place tomatoes, onions, bell peppers, mushrooms and garlic on top. Drizzle with olive oil and toss to coat. 

Place vegetables under a broiler and cook for 7 minutes, tossing every couple minutes, until vegetables begin to brown.

Remove vegetables from oven and place in a large bowl. Add marinara sauce, Mozzarella, Romano, 1/2 cup Parmesan, Ricotta, salt, pepper and cooked pasta. Stir to combine. 

Pour pasta mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake for 25-30 minutes or until cheese is melted and begins to brown.

Source: SK Original

Veggie Deep Dish Pizza

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Considering tomorrow is Pi Day (3/14) and today is Lenten Friday, it's only fair that I share this incredibly tasty (and meatless) deep dish pizza pie with you today! It's so good that I can guarantee you'll want to eat this even when you don't HAVE to go meatless. 

I crammed so many veggies on this pizza that I even impressed myself. I basically used all the vegetables in my refrigerator that didn't have much shelf life left in them. That included mushrooms, peppers, onions, cherry tomatoes and black olives. Yum! 

Making this in a cast iron skillet gave the crust a nice crispy crunch. Since it was deep dish, I had no problem adding all the roasted vegetables and a ton of sauce and cheese. This is an awesome deep dish pizza that you don't even have to travel all the way to Chicago to have. Enjoy!

Printable Recipe

Ingredients

• 1/2 homemade pizza dough recipe
• 1 cup cherry tomatoes
• 1/2 green pepper, sliced thin lengthwise then cut in half
• 1/2 cup mushrooms, sliced
• 1 small onion, sliced thin
• 1/2 tsp. garlic, minced
• 2 tbsp. olive oil
• 1/4 cup black olives, drained, sliced
• 3/4 cup pizza sauce
• 1 tsp. Italian seasoning
• 2 cups Mozzarella cheese, divided
• 1/4 cup Parmesan cheese, grated

Preheat oven to broil. Line a large baking sheet with aluminum foil. Put tomatoes, green pepper, mushrooms, onion and garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Broil for 5-8 minutes, tossing every couple minutes, until vegetables are tender and begin to brown. Set aside.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron skillet or round baking dish with extra virgin olive oil. Put your dough in the pan and push it up around the sides about 1 to 1.5 inches.

Sprinkle 1 cup of Mozzarella cheese over the dough. Add the roasted vegetables and olives. Spread the pizza sauce evenly over the top. Sprinkle with Italian seasoning. Top with remaining 1 cup Mozzarella cheese and Parmesan cheese. 

Bake for 20-25 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.

Source: SK Original

Mixed Vegetable Frittata (Gluten-Free)

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Bradley isn't a fussy eater at all, but there are a handful of things that he just refuses to eat. Bananas (unless they're made this way) and carrots top that list. So if I can find a way to sneak these foods into something he does like...well, then we're getting somewhere.

Bradley and I sometimes meet my mom and her friend Jocelyn for lunch at La Madeline during the week. Bradley is a big fan of the Quiche Lorraine there, so I knew he would love frittatas since they're basically the same as a quiche but without the crust. I threw peas, broccoli and corn into the frittata since I know he loves those, but then I also snuck in some carrots. He had no idea and pleasantly ate an entire piece. Chris and I were huge fans of this easy dish as well. This is one to keep in your recipe binder since the veggies are interchangeable and it's an instant hit. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil
• 1/4 cup frozen green peas
• 1/4 cup frozen chopped broccoli
• 1/4 cup frozen corn
• 1/4 cup baby carrots, sliced thin vertically
• 1/2 cup milk
• 4 large eggs
• Dash of salt and pepper
• 1 scallion, chopped
• 1 cup sharp cheddar cheese, shredded

Preheat oven to 350 degrees F.

In a 9-inch ovenproof skillet, add oil over medium heat. Add peas, broccoli, corn and carrots and cook for 5-7 minutes or until tender.

Meanwhile, in a medium bowl whisk the milk, eggs, salt and pepper together. Stir in the scallions and cheese.

Once vegetable mixture is done, add the egg mixture to the skillet. Let cook for 1 minute or until edges begin to set.

Bake in the oven for 15 minutes or until completely set. Cut into wedges and serve.

Source: SK Original

Scallops Provencal

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Chris had his doubts when I told him I was making scallops for dinner. HE is the scallop cooker in the family, after all, so I had big shoes to fill. I think I pulled it off, though. I mean, judging by the fact that there were no leftovers is a good sign, right?

I loved this sauce. Dredging the scallops in flour gives them a nice crust, but it also helps to thicken the wine sauce. Shallots and parsley are a light and flavorful pairing that really bring the dish to life. By squeezing a little lemon juice on these before serving, it freshens up the plate and will make you want to devour every last scallop. And don't forget to pour yourself a glass of that leftover wine. Might as well not let it go to waste...

Printable Recipe

Ingredients

• 1 lb. fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tbsp. (1/2 stick) unsalted butter, divided
• 1/2 cup (2 large) shallots, chopped
• 1 tsp. garlic, minced
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1/3 cup dry white wine
• 1 lemon, cut in half

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Source: Adapted from Food Network

Egg Salad Sandwich

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Forewarning: Don't attempt to make this when you are expecting company. Boiling and peeling eggs kind of masks the house with a foul smell for a couple hours. No one really appreciates that. And they might look at you funny. 

But if you aren't having company, give this sandwich a go. This is my mom's recipe which is pretty simple, straight-forward, and delicious. If you want to spruce it up a bit, you could add diced celery or green onions. I prefer to use light mayonnaise since I'm trying to eat healthy, but make sure you don't use Miracle Whip or one of those fat-free brands that tends to be a little sweeter. It completely changes the flavor. Enjoy!

Printable Recipe

Ingredients

• 12 large hard-boiled eggs
• 3/4 cup light mayonnaise
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. mustard powder

Peel each egg and roughly chop. 

Place the chopped eggs in a bowl, and stir in the mayonnaise, salt, pepper and mustard powder. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.

Source: My Mom

Impossible Broccoli Pie

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My parents often volunteer to babysit Bradley so Chris and I can enjoy a night to ourselves every once in a while (also because they just can't get enough of their newest grandchild!). A couple Fridays ago, they graciously watched him while we went out on a much-needed dinner date. She had prepared this broccoli pie for her and my dad to have for dinner since it's Lent and they can't eat meat. She gave me and Chris some to take home, and I'm so glad she did! It's super cheesy and the broccoli gives the pie some crunch. I really loved this and I will definitely be making it in the near future--Lenten season or not!

Printable Recipe

Ingredients

• 2 (10 oz.) packages frozen chopped broccoli
• 3 cups Cheddar cheese, shredded, divided
• 2/3 cup onion, chopped
• 1 1/3 cups milk
• 3 eggs
• 3/4 cup buttermilk baking mix
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 tomato, sliced (optional)

Heat oven to 400 degrees F. Grease a 10.5" pie plate and set aside.

Rinse broccoli under running water to thaw. Drain thoroughly.

Mix 2 cups of the cheese and the chopped onion with the broccoli in the prepared pie plate. 

Beat milk, eggs, baking mix, salt and pepper for 15 seconds in a blender or 1 minute with a hand beater, or until smooth. Pour into pie plate.

Bake until knife inserted in center comes out clean, about 25-35 minutes. Top with remaining 1 cup cheese. Bake just until cheese is melted, about 1-2 minutes longer. 

Let stand 5 minutes. Garnish with tomato slices, if desired.

Source: Adapted from Betty Crocker

Lighter Cream of Mushroom Soup

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'Tis the season to not eat meat on Fridays. That's when recipes like this Mushroom Soup come in handy. It's delicious, easy and meatless. It also warms up your insides on these cold winter nights. Wasn't yesterday the first day of spring? It will be here soon, right? Please just humor me and say yes.

My mom has been making this soup for a few years now, but I know it's going to become a staple in my house as well. The original recipe calls for chicken broth, but you can substitute vegetable broth if you're observing Lent. She also adds a lot more mushrooms than called for in the recipe, so feel free to do that as well. Enjoy this soup, guys! Here's to warmer weather!

Printable Recipe

Ingredients

• 8 oz. mushrooms
• 4 tbsp. butter, divided
• 1 medium onion, chopped
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1 1/4 cups water
• 1 (10.75 oz.) can condensed chicken broth (or vegetable broth)
• 1 tsp. Worcestershire (optional)
• 1 cup fat-free half-and-half

Slice the mushrooms to measure 1 cup. Chop remaining mushrooms into small pieces.

In 3-quart saucepan, melt 2 tbsp. butter over medium heat. Cook the sliced mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Remove mushrooms with slotted spoon.

Add remaining 2 tbsp. butter to the saucepan. Cook and stir chopped mushrooms and onion until onion is tender. Sprinkle with flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Stir in water, broth and Worcestershire. Heat to boiling, stirring constantly. Boil 1 minute. Stir in half-and-half and sliced mushrooms. Heat just until hot (do not boil).
Source: Adapted from Betty Crocker

Red Quinoa with Toasted Pine Nuts and Shrimp (Gluten-Free)

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Since my mom is retired and I'm now a stay-at-home-mom, my mom and I typically get together at least 1-2 times per week. She loves spending time with her grandson (and her daughter!) and we love it as well. She also gives me some free time to do things around the house or run errands that can be difficult to do with an almost 6-month-old, so her visits are very much appreciated!

She usually brings over lunch, which often makes me feel guilty. If she's coming over, I should give her lunch, right? Sometimes we just do something easy like peanut butter and jelly sandwiches. But this past time I decided to make something a little more fun. This lunch was light and healthy, plus easy enough to make with Bradley in the background. It's a perfect girls snack since it's not too heavy, yet still enough to satisfy our appetites. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked red quinoa
• 1/2 tbsp. plus 1 tsp. olive oil, divided
• 1/2 small onion, diced
• 1 tbsp. garlic, minced
• 1 1/4 cups unsalted beef broth, heated
• 1/4 tsp. salt
• 1/4 cup pine nuts
• 1/4 lb. shrimp, peeled and deveined
• 1 tsp. dried parsley
• 1/4 cup scallions, chopped
• 1/4 teaspoon freshly ground black pepper
• Extra olive oil, for serving

Rinse and drain quinoa. 

Heat a large saucepan over medium-high heat. Add 1/2 tbsp. olive oil to pan. Add onions and cook for 2 minutes, until tender. Add garlic and cook for 1 minute. Add quinoa and cook for 1-2 minutes to lightly toast. Add warm beef broth stock and salt and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and quinoa is tender.

While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan. Cook 4-5 minutes or until lightly browned, stirring frequently. Remove from pan and set aside.

After nuts are done, add 1 tsp. olive oil to the same pan. Season shrimp with salt and pepper. Add shrimp and cook for 2 minutes per side, until pink. Remove and set aside.

Once quinoa is done, add pine nuts, parsley, scallions, pepper and shrimp. Stir to combine. Drizzle olive oil over the top. Serve warm or at room temperature.

Source: SK Original