Mushroom Ravioli with Garlic-Sage Brown Butter and Asparagus

This was super yummy -- boys weren't so into it, but Ross and I loved it!!

Ingredients:

2 (8-9-ounce) packages of mushroom ravioli or agnolotti
4 tablespoons of salted butter
8 cloves of garlic, minced and peeled and minced
1/4 cup of sage, chopped
1 pound of asparagus, trimmed of woody stems
Olive oil
Kosher salt and freshly ground black pepper

Cook the ravioli according to package directions. While the pasta is cooking, heat about 1-2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the asparagus and cook until it is tender-crisp. Season the asparagus with salt and pepper to taste. Transfer the asparagus to a serving dish and place the dish in an oven set to 160 degrees.

In a smaller skillet, cook the butter over medium heat, stirring frequently, until it becomes light brown and fragrant; it will start to smell like caramel. Add the chopped garlic and sage and cook, stirring constantly, until the garlic is tender and fragrant. Toss the cooked pasta with the brown butter sauce and season with salt and pepper. Serve immediately with the side of asparagus.

Cauliflower and Ground Beef Hash

I'm looking for new recipes that are heavy on the veggies and this was perfect!!  It was uber yummy too!!!  LOVED eating it the next day as well -- yum yum get in my tum!!

Serves 6

Ingredients:

16oz bag frozen cauliflower, defrosted and drained

1lb lean ground beef

1 white onion, chopped

Garlic

Shiitake mushrooms, chopped

2c cheddar cheese

1 tsp garlic powder

Salt and pepper to taste

Brown the ground beef over medium heat – once brown, add onion, garlic, mushrooms.

Add cauliflower, garlic powder, salt and pepper.  Cook and stir until cauliflower is tender.

Add cheddar cheese on top of cauliflower and beef mixture.  Turn heat to low, cover pan with lid, and allow cheese to melt.

Southwestern Spaghetti Squash Black Bean Bowls

This was SOOOOO yummy!!  So many veggies and awesomeness -- MAKE IT!!!

4 servings

Ingredients:

1 medium spaghetti squash (~3lbs)

Parchment paper

1 tablespoon olive oil

1 teaspoon ground cumin

1 medium onion, finely chopped

1 medium red pepper, chopped

2 cloves garlic, finely chopped

2 cans (15oz) black beans drained, rinsed

2 tablespoons diced green chilies

1 teaspoon chili powder

½ cup low sodium organic veggie broth

2 teaspoons green hot pepper sauce

1 medium avocado, chopped

1 medium red onion, chopped

¼ cup fresh lime juice

4 cups halved cherry tomatoes

¼ cup finely chopped fresh cilantro

Preheat oven to 350

Cut squash lengthwise into quarters- discard seeds.  Place squash, cut side up, on parchment lined baking sheet.

Drizzle evenly with 1 teaspoon oil.  Sprinkle evenly with ½ teaspoon cumin and salt.  Turn cut side down.  Bake 45-60 minutes or until squash is tender.  Cool for 10-15 minutes and scrape flesh into stringy noodles.  Set aside.

Heat 1 tablespoon oil in medium sauce pan over medium-high heat.

Add onion and pepper, cook, stirring frequently – for 4-6 minutes or until onion is translucent.

Add garlic, cook, stirring freq for 1 minute.

Add beans, chilies, ½ teaspoon cumin, chili powder, broth, hot pepper sauce (optional).  Bring to a boil.  Reduce heat to low; gently boil, stirring occasionally for 10 minutes.  Set aside.

To make avocado salsa: combine avocado, red onion, lime juice, tomatoes, and cilantro and toss gently to blend.

Divide squash evenly between 4 bowls – top with bean and avocado salsa.

Brussel Sprouts Hash and Eggs

Looking for more veggie based dinners this challenge and this was perfect for that!!  Yummy -- this would be good for bfast but it was awesome for brinner too!!

2 servings

Ingredients:

2 teaspoon olive oil

6 cups shaved brussels sprouts (about 1lb ~48 fresh ones)

4 cloves garlic, finely chopped

Sea salt and ground pepper

¼ cup grated parmesan cheese

Nonstick cooking spray

4 eggs

2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium heat.

Add brussels sprouts and garlic.  Season with salt and pepper; cook, stirring frequently, for 4-6 minutes or until brussels have wilted.

Add cheese and mix well

Make 4 wells in brussels sprouts.  Lightly coat with spray – crack one egg into each well; cook, covered for 2-3 minutes or until egg whites set.

Drizzle with lemon juice and serve immediately

Balsamic Chicken and Zucchini Skewers

Love myself some kabobs in the summer time -- this was delicious!!

Makes 6 skewers - 2 skewers = 1 RED, 1 GREEN, 1/3 BLUE, 2 tsp

Ingredients

For the Marinade

·        ¼ cup balsamic vinegar

·        2 tbsp olive oil

·        2 teaspoon minced garlic

·        2 teaspoons of honey

·        1 teaspoon dijon mustard

·        1 teaspoon oregano

·        ¼ teaspoon garlic powder

·        ¼ teaspoon onion powder

·        ¼ teaspoon salt

Other Ingredients

·        1 pound chicken breast, cut into chunks (I used my RED to measure my portions)

·        1/2 red onion, cut into chunks

·        2 medium sized zucchini, cut into chunks

·        1/3 cup of feta cheese

·        wooden skewers, soaked in water to prevent burning

Instructions

1.     Combine the first nine ingredients for the marinade and mix well

2.     Pour half the marinade over the chicken and the other half over the veggies and let them sit for at least 30 minutes

3.     Preheat your grill and assemble your skewers, alternating chicken and veggies

4.     Cook 5-6 minutes on each side

5.     Sprinkle with feta cheese. Enjoy!

Chicken Pad Thai Zoodle

This tasted just like chinese take out but it's healthy!!!  Woot woot!!!

Serves 2 - each serving is 1 RED, 1 1/4 GREEN, 1 ORANGE, 2 tsp

Ingredients

·        2 chicken breasts, cut into bite size pieces

·        4 teaspoons coconut oil, divided

·        2 eggs, beaten

·        3 stalks green onion, cut into 2" lengths

·        1 clove garlic, minced

·        1 teaspoon fresh grated ginger

·        1/2 cup matchstick cut carrots

·        2 large zucchini, cut into noodle spirals

·        Himalayan salt

·        dash of crushed red pepper

·        1 lime

·        1 T honey

·        4 T coconut aminos (or more to taste)

·        1/4 cup chopped peanuts

·        cilantro

Instructions

1.     Make a quick Pad Thai sauce by mixing 1 T lime juice, honey, coconut aminos and crushed red pepper. Set aside.

2.     Season the chicken breasts with Himalayan salt, and cook in 1 teaspoon of the coconut oil over medium heat. When finished, remove from pan and wipe pan clean with a paper towel.

3.     Using another teaspoon of coconut oil, cook scrambled eggs in pan. Remove when finished and set aside with the chicken. Again - wipe the pan clean with a paper towel.

4.     Using the remaining 2 teaspoons of coconut oil, cook the green onion, garlic and ginger for a minute until fragrant.

5.     Add carrots to the pan and stir fry for another few minutes before adding chicken and egg back to the pan.

6.     Add zoodles and cook for a minute or until they begin to soften. Add Pad Thai Sauce and cook for an additional 2 minutes. Taste and adjust seasoning if desired.

7.     Divide into two plates and top with freshly squeezed lime juice, chopped peanuts and cilantro. Serve with additional lime wedges.

Spinach Chicken Artichoke Bake

 This was DELICIOUS and SO SO easy!!! Felt like I was cheating!!

Fixate - 1.5 Red 1 Blue 1 Green

Ingredients:
2lbs boneless chicken breast
1 package frozen chopped spinach, well drained
1 large jar of artichoke hearts
8oz greek yogurt cream cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350.

In a medium mixing bowl, add well drained spinach, artichoke hearts, cream cheese, parmesan cheese, garlic powder, salt and pepper -- mix well.

Place raw chicken breasts into a baking dish, and pour mixture over all the chicken evenly.

Bake in oven for 45-60 minutes, untiul chicken is cooked all the way.  Remove from oven and sprinkle mozzarella cheese on top - place in oven for a few minutes until cheese is melted!