Green Bean Casserole Crunch Bowls

Found this when I was looking for easy meals for lunch!!  This is single serving so prep as many bowls as you would like!!

Serves 1

Ingredients:

4oz rotisseries chicken

light laughing cow

1/3 cup green beans

1 Tablespoon parmesan cheese

1/2 cup blended cottage cheese

2 teaspoon onion soup mix

Fried onions

Put in a oven safe bowl - rotisserie chicken, laughing cow, green beans parmesan, cottage cheese, and soup mix.

Bake at 350 for 25 minutes.

Sprinkle with fried onions and serve!!

Bacon Wrapped Asparagus

Servings: 4

Ingredients:

- 1 pound fresh asparagus, ends trimmed
- 8-10 slices of bacon (choose a thicker cut for best results)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon grated Parmesan cheese
- Optional: 1/2 teaspoon garlic powder

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleanup a breeze.

2. Bundle about 3-4 asparagus spears together and carefully wrap a slice of bacon around the center of each bundle, securing the asparagus inside. Repeat this process until all of the asparagus and bacon are used.

3. Place the wrapped bundles on the prepared baking sheet in a single layer, ensuring they're not touching. This helps the bacon crisp up perfectly.

4. Lightly drizzle the bundles with olive oil and then season them with a smidge of salt and freshly ground black pepper.

5. Roast in the preheated oven for about 20-25 minutes. The cooking time can vary a bit based on how thick your bacon is, so you're looking for the bacon to reach a lovely golden brown and the asparagus to become tender-crisp.

6. If you've opted for Parmesan cheese and garlic powder, now's the time to sprinkle them over the hot bundles right before you serve. This step adds an extra oomph of flavor that's just divine.

Variations & Tips:

- If you've got family members who aren't keen on asparagus, try using green beans or sliced zucchini as a handy substitute.
- For an extra kick of flavor, consider rubbing the bacon with a touch of brown sugar or a hint of cayenne pepper before baking. It lends a lovely sweet-spicy note to the dish.
- To ensure even cooking, pick asparagus spears that are similar in thickness. They'll cook more uniformly and make for better presentation as well.
- For those following a strict keto diet, keep an eye on the bacon you choose, making sure it doesn't contain added sugars.
- And lastly, if you're in a pinch for time, you can precook the bacon slightly before wrapping the asparagus. This reduces the oven time and is perfect when you need this dish on the table just a little quicker.

Grilled Zucchini Nachos

This was super yummy AND healthy :)  I told the boys I was going to make it during the next Viks game :)  It felt like you were eating nachos and you don't feel bad hhahaha 

Ingredients

Zucchini, grilled

Black Beans

Corn, grilled

Roasted tomatoes, diced

Cheddar cheese

Lime

Red Onions

Avocado

Sour Cream

Garlic Parmesan Roasted Brussels Sprouts

We had Gpa and Penny over for a fun Christmas Spode dinner tonight, so looked for a new veggie!!!  This was super tasty!!!

• 16 oz (450g) Brussels sprouts, rinsed
• 3 tablespoons olive oil (or melted butter)
• 1/2 teaspoon kosher salt and freshly cracked black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, or to taste

DIRECTIONS

1. To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).

2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

3. Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Transfer the parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy! ❤️

Oven Roasted Veggies

 You know I love myself some veggies so this was great!!!  Made up a ton of veggies and was delicious!!

Serves 4

Ingredients:

1 cup broccoli florets

1 cup cauliflower florets 

1 cup carrots

1 cup bell peppers

1 cup onion

1 cup mushroom

1 cup yellow squash

1 cup asparagus

1 cup zucchini

1/4 cup olive oil

1 tablespoon minced garlic

1/2 teaspoon salt and pepper

Preheat the oven to 375 degrees while preparing veggies.  Chop veggies so that all pieces are same size.  This will ensure all veggies are done cooking at same time.

In a large roasting pan or cookie sheet, toss together all ingredients and spread in a single layer.

Roast 25-30 min until veggies are tender and slightly brown.

Roasted Cabbage Wedges

I don't like steamed cabbage but I love celebrating St. Patrick's Day - SOOOO tried a new recipe and it was delicious!!!  The only way I'm making cabbage now!!

Ingredients

• 1 green cabbage head (large)

• 4 tablespoon avocado oil (plus more for baking sheet)

• 3 teaspoon minced garlic (divided)

• 1 teaspoon sea salt (divided)

• ¼ teaspoon freshly ground black pepper

• 1 cup fresh parsley (finely chopped)

• 1 lemon (freshly juiced and zested)

• ¼ teaspoon red pepper flakes

• ¼ teaspoon smoked paprika

Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.
Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.
Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.
In a small bowl, stir together 2 teaspoon of minced garlic with 2 tablespoon avocado oil, ½ teaspoon sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.
Place the baking sheet into the oven. Roast 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.
In a bowl, stir together lemon zest and juice with the remaining 2 tablespoon avocado oil, 1 teaspoon garlic, ½ teaspoon sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.
To serve, transfer the cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.
Notes

• Leaving the core intact while baking helps prevent the wedges from falling apart before you're ready to serve them. 

• I recommend using cannonball cabbage (the green head you typically see at the grocery store) in this recipe for the best results. 

• Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

 This was AMAZING!!!  Perfect Christmas side dish :)

INGREDIENT

For the glaze:

• 1 cup pomegranate juice
• 2/3 cup balsamic vinegar
• 2 tablespoons brown sugar

For the Brussels sprouts:

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 1/2 to 2/3 cup pomegranate arils

METHOD

1 Make the glaze: Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. (Once cool, store the glaze in the refrigerator for up to a month.)

2 Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.

3 Roast the Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.

4 Toss the sprouts with the glaze: Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.

Grilled Asparagus & Feta Salad

I always love the new finds for sides, and this was SO GREAT!!!  I wasn't sure I liked it cold, but I did!!!  It's good served both hot or cold and was a huge hit -- even my kiddos ate it :)

Servings 4 

Ingredients

·        1 bunch thick asparagus, about 24 spears, ends trimmed

·        3 tablespoons extra virgin olive oil, divided

·        1/4 teaspoon kosher salt

·        1/4 teaspoon freshly ground black pepper

·        1 teaspoon lemon zest, from one lemon

·        1 tablespoon freshly squeezed lemon juice, from one lemon

·        1/3 cup crumbled feta cheese

Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

Put asparagus on the grill, making sure spears are perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold

Healthy Baked Broccoli Tots

HELLO AWESOMENESS!!!!  SOOOOO good -- it really was like eating tator tots only they are VEGGIES!!!  Making these over and over and over again!

Serves 20 tots (1 serving = 6 tots / 90 calories)

Ingredients

2 cups or 12 oz uncooked or frozen broccoli

1 large egg

½ cup diced yellow onion

1/3 cup cheddar cheese

1/3 cup panko breadcrumbs

1/3 cup Italian breadcrumbs

2 tablespoons parsley (or cilantro)

½ teaspoon salt

½ teaspoon pepper

Preheat oven to 400 – grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process.  Drain well.

Chop broccoli finely and mix throughly with the egg, onions, cheddar, breadcrumbs, and seasoning. Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.

Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!

Cheesy Cauliflower Bake

This was like the most yummy thing in the whole wide world -- and it's HEALTHY!!!  We are going to be making this over and over and over again!!!

1 cup = 1 serving: 1 green, 1 blue

Ingredients:

1 Cauliflower, cut into small florets and steamed

1 1/2 cups shredded cheddar or other cheese blend

1/4 cup almond or cashew milk, unsweetened

Salt and pepper to taste

Steam cauliflower.

Preheat oven to 475 degrees Fahrenheit or put on the broiler.

In a pot, over medium heat add your steamed cauliflower and milk and mix until all incorporated. Stir in 3/4 cup cheese. Stir until all mixed and cheese is melted.

Transfer to a baking dish.  Sprinkle with salt and pepper and the remaining cheese.

Put in the oven for 5-10 minutes until cheese is melted and bubbly. Broil if you want the cheese to get slightly brown and crispy on top!

Zucchini Bake

SOOOO good!!  AMAZING way to cook these!!!

Serves 4: 2 green, ½ blue, 1 teaspoon

Ingredients

½ cup grated parmesan cheese

2 tablespoons freshly grated lemon peel

½ teaspoon dried thyme leaves

½ teaspoon sea salt

½ teaspoon pepper

2 cloves finely chopped garlic

4 large zucchini, quartered lengthwise

1 tablespon olive oil

Lemon wedges

Preheat oven to 350.  Combine the cheese, lemon peel, thyme, oregano, salt, pepper, and garlic in a small bowl; mix well.  Set aside.

Place zucchini skin side down in large baking dish.  Brush with oil, covering all of zucchini.  Sprinkle with cheese mixture.

Bake for 15-20 minutes, or until tender.  Serve with lemon wedges.

Mashed Cauliflower

If you know me, then you know I'm a HUGE potato lover....but doing the 21 day fix - potatoes are just not worth it all the time for me to burn through my "yellow"....SO I found the next best thing!!  This was actually VERY good and I could barely tell the difference.  Yup - I just said that...try it!!  So easy and good!!

Ingredients

4 cups cauliflower, chopped

2 tbsp butter              

1 tsp salt

1 tsp onion powder

½ tsp garlic powder

  

Make the mashed cauliflower by steaming the cauliflower until tender, about 15 minutes. Drain and add to a food processor along with the butter, salt, onion powder and garlic powder. Process until smooth.

ZUCCHINI FRIES

Um easy side for a quick meal :)

Ingredients:

zucchini 

Egg

Parmesan cheese

Panko Breadcrumbs

Italtian Seasoning

Cut zucchini into fries...

Wash with egg and then top with remaining ingredients.  Bake at 450 for 15-20 minutes

Salt & Vinegar Brussels Sprouts

Um Hello Yummy Awesomeness!!  These were SO GOOD!!  I love eating stuff that's good for me, and it tastes this great!!  Rossy was obsessed too!!

2 servings (2 green)

Ingredients:
1lb Brussel sprouts (cut in half)
2 Tablespoons coconut oil (melted)
1 Tablespoons  raw apple cider vinegar
1/2 teaspoon salt

Preheat oven to 350.

In a large bowl, stir together coconut oil, apple cider vinegar, salt, and brussels.

Arrange halved side down on baking dish and roast for 25-30 minutes.

Garlic and Herb Stuffed Brussels Sprouts

Mmmmm YUMMY!!!  The only way I like my brussels is FRESH - and they are even better when they are stuffed with awesomeness :)

 

Ingredients:

15 very large Brussels Sprouts (need to be LARGE)!

1 Cup Whole Milk Ricotta

1 Cup Parmesan, shredded

½ Cup Panko Bread Crumbs

3 Cloves Garlic, minced

1 Tablespoon dried Thyme

1 Tablespoon dried Basil

1 Teaspoon dried Marjoram

1 Teaspoon dried Sage

1 Teaspoon Sea Salt

A Pinch of Pepper

Olive Oil

Wash Brussels, trim the ends and then halve them.

Fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.

Core the brussels sprouts - Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic!

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.

Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!

Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt.  Enjoy!

Roasted Cauliflower with Calabrian chilies

My cousin Jenn and I went to Pizzeria Lola over Christmas, and we got their side dish of Cauliflower.  It was SOOOOO amazing!!!!  Jenn sent me this recipe she found, so we had to make it at cookbook!!!

This dish has become one of best selling starters at Pizzeria Lola. The key to this dish is roasting at a very high temperature, keeping the outside slightly charred/crisp and the inside delicate. Roasting brings out the natural sweetness of this vegetable.

Ingredients: 
1 medium head of cauliflower cut into 1 1/2 inch florets 
1/4 cup of extra virgin olive oil 
2 tablespoons lemon juice 
2 tablespoons of diced calabrian chilies or chili flakes to taste 

flat leaf parsley diced as garnish 
lemon zest 
salt and pepper to taste

Preheat oven to 500 degrees. 

Place cauliflower florets in large roasting pan or baking sheet. Toss with olive oil, salt and pepper. Place the roasting pan/baking sheet in the oven and roast for 15 minutes. Stir florets occasionally to ensure an even roast. Remove from oven and toss with lemon juice and chilies. Garnish with lemon zest and chopped parsley. Serve immediately. 

Zucchini Gratin

Between our house being on the market and crazy / busy summer, we have NOT been making many dinners (let alone trying new stuff!)  :(  This weekend we were working on house stuff, so we hit up the grocery store and made hearty and yummy meals!!!  This was pretty good....not my favorite side dish, but a different way to eat zucchinis!  It went really good with steaks!!

Servings: 6 side-dish

Ingredients:

5 tablespoons butter
1lb yellow onions, cut in 1/2 and sliced (about 3 large)
2lbs zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini)
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, finely minced or pressed
2 tablespoons all-purpose flour
1 cup milk
6 tablespoons Italian style bread crumbs
3/4 cup grated Gruyere
olive oil

Preheat the oven to 400 degrees F.

Melt the butter in a very large sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  As the onions are cooking, stir them occasionally and work on prepping the other ingredients.

Add the zucchini and cook, covered, for 8-10 minutes, or until tender. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often. Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.  Then cook over low heat for a few minutes, until it thickens and makes a sauce. Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned.  Cool for a few minutes before serving.

Green Beans with Balsamic Butter

Had cookbook tonight...the last one for awhile!  :(  Figured I would take a break to get a hang of the whole mother thing!  BUT it was a great night!!  We made some yummy treats!  These beans were really good - just a twist on your typical green beans!!

OBB Cookbook – serves 8

Ingredients:

2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced

Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.

Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.

When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately.

Twice Baked Butternut Squash

It's Halloween - and figured I would make up a festive meal while I wait to hand out candy to like the 2 people that came tonight :)  I thought this was pretty good, but Ross had like 2 bites and said the cheese was too strong....so it was a bust.

If you are going to make it - to save some time, bake the squash the night before and it will save a lot of time!

Ingredients:
1 large butternut squash1 tablespoon olive oil2 medium shallots1/2 cup quinoa1 cup water1/2 cup gorgonzola cheese, plus extra for toppingpinch of salt

Preheat oven to 400˚. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour 1/2″ of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.

Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.

While quinoa cooks, scoop out butternut squash, leaving a 1/4″-1/2″ on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.

Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.

Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.

Evenly spread filling back into butternut squash.

Roasted Butternut Squash with Pecans, Dried Cherries, and Blue Cheese

YUM!!!!!!!!!!!!!!!!!!!!!  I literally LICKED the bowl tonight.  We made the best meal ever tonight - another Sodahl fav!!!  We made this with Cream Cheese and Pesto Stuffed Chicken  and brown rice.  Everything was SO great!!  I could eat this every day this fall, and never get bored.  So so so so so so good!!

A tip: dried cherries were kinda expensive, so I just bought Craisins -cherry flavored, and those worked perfect!

Ingredients:
1 lb butternut squash, cubes
1 red onion, sliced
pinch of dried sage
about 1 T. olive oil
1/4 cup chopped pecans
1/4 cup dried cherries
1/4 cup crumbled blue cheese
salt and pepper to taste


Preheat the oven to 400.

Arrange the squash cubes and sliced red onions in a single layer on a rimmed baking sheet. Season with salt, pepper, and sage, drizzle with olive oil. Roast for 15 minutes.

Scatter pecans over the top and roast for another 5 minutes. Remove squash from oven and toss with dried cherries and blue cheese. Adjust seasoning to taste.