Archives for category: Reicpes

Roasted Eggplant, Zucchini, and Red Bell Pepper with Lemon Balsamic Sauce

March 27, 2015 //
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Veggies veggies veggies. Vegetables are where it’s at for me. Not a day goes by where I don’t consume them. This recipe is one I adapted last second from another tried and true recipe of mine. I actually haven’t posted that one yet. I have shared it with other people personally. It is one of my meals that my mom is nuts over. Last night this twist turned out just as yummy. It was different, but delicious. It is always great to have more veggieful recipes in your arsenal.

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Roasted Eggplant, Zucchini, and Red Pepper with a Lemon Balsamic Sauce

  • 1/2 medium eggplant, diced
  • 2 small zucchini, diced
  • 1 large red bell pepper, diced
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • Pasta of choice for serving

Preheat oven to 425. Start water for pasta of choice. Combine all veggie ingredients into a large bowl. Mix well to combine and cover all pieces with olive oil. Place parchment paper on a baking sheet, pour veggies on. Bake for 20-25 minutes. This will vary on the size of your diced pieces. Make sure they are tender and some have started to brown.

While veggies are roasting you can get pasta started.

Remove and scoop back into bowl, cover with foil and set aside.

Meanwhile for the dressing….

  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 large lemon, zested and juiced
  • 1 Tbsp Balsamic vinegar
  • 12 twists fresh black pepper
  • several handfuls of spinach
  • fresh chopped chives, to taste
  • fresh chopped basil, to taste
  • 1/4 cup pine nuts
  • Feta

Heat the garlic and olive oil. Cook for 1-2 minutes. Add lemon juice, zest, balsamic vinegar, fresh pepper, and spinach. Cook until spinach is wilted. Meanwhile, add the chives, basil, and pine nuts to the bowl of veggies you have set aside. Mix well. Once spinach is wilted, pour the sauce over the roasted veggies and mix well to combine. Scoop over cooked whole wheat pasta of your choice. Top with a dash of feta.

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Categories dinner, Reicpes

Rosemary Chicken with Arugula and Zucchini

March 20, 2015 //
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There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.

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Categories Chicken, dinner, Reicpes

Lemony Potato Bites

March 18, 2015 //
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Potatoes are a big hit in our home. They are one of Jackson’s favorite foods. Not baked potatoes. Not mashed potatoes. Not potatoes au gratin. Nope. They HAVE to be my potato bites in some form. This is a twist on my normal recipe, which I will also have to share. Sometimes I have to switch it up a tiny bit for my husband and myself.

I always use colorful potatoes. Usually I am cubing up red potatoes. Sometimes I find the one bite multi colored potatoes. That is what we have here today. If I can find foods that are bursting with color I am one happy person!

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Lemony Potato Bites

  • I used approximately 32-36oz of these multi colored one bite potatoes. A bag and a half. Cut into pieces.
  • 1 Lemon, juiced
  • 2 Tbsp Olive oil
  • 1/2 tsp sea salt

Preheat oven to 400

Combine all ingredients in a large bowl. Cover with press and seal wrap, shake bowl until everything is well coated. Line a baking sheet with parchment paper. Pour bowl’s contents onto the parchment paper. Bake until potatoes are soft and a little bit browned. I usually flip them over once. I don’t have an exact cooking time because it always seems to vary. I just watch them and look for the browning and softness.

Note: Sometimes I use red potatoes. I would say about 5-6 medium/large red potatoes could be substituted.

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Categories Reicpes, Side Dishes