Despite Chris not being particular thrilled to eat broccoli for dinner, this Broccoli Stir-Fry with Ginger-Avocado Sauce turned out really well. The only change I made was to serve it on top of a bed of quinoa for some added protein. The avocado sauce was my favorite part, and could be used on more than just this recipe. It also held up well leftover. Typically avocado creams turn brown, but as long as you add enough lemon juice to the recipe you’ll be fine.
Enjoy for a quick and fresh dinner, preferably outside enjoying these amazing spring evenings.
I made this Tortellini Soup with Artichokes the other night and both Chris and I really enjoyed it. It was extremely fast and easy to make and made great leftovers. I also love that it gives you something else to do with tortellini. Typically I just cover them in pasta sauce, so this was a nice change of pace.
The only alteration I made to the recipe was that I used 1% milk instead of half and half. Still very good – as a matter of fact the broth was my favorite thing about this soup!
Caramelized Onion & Black Bean Enchiladas
- 1 tbsp olive oil
- 1 Vidalia onion, sliced
- 1 clove garlic, minced
- 1 red bell pepper, seeded and sliced
- 15 oz can black beans, drained and rinsed
- 2 cups salsa (use your favorite jarred salsa)
- 10 oz can mild enchilada sauce
- 6 whole wheat tortillas
- 1 cup sharp cheddar cheese, shredded
Preheat oven to 325 degrees.
In a cast iron skillet or large pan, add olive oil and onions and cook for 15-20 over medium heat. Add garlic and bell pepper, cooking for 10 more minutes.
In a large bowl combine black beans, salsa, and onions/peppers.
Grease a 9×12 baking dish. Pour 1/4 cup of enchilada sauce on the bottom of baking dish. Fill tortillas individually with bean mixture, roll up and place folded sides on bottom of dish. Repeat until you’ve filled the dish and used all of the black bean filling. Pour remaining enchilada sauce over the top of enchiladas and then sprinkle with cheddar cheese.
Bake in oven for 20 minutes, or until cheese is melted.
Serve on top of a bed of fresh spinach for added nutrients.
Figs are so so so good. And it’s finally fig season!
When Chris and I went to make a pizza the other night, I insisted it have figs in some way, shape or form. Right away I knew bacon (or fake bacon, rather) would be perfect. Then Chris got the idea to add another salty addition: feta. Turns out this was one of the best flavored pizzas we’ve ever made.
Fig and Bacon Pizza
- 1 package fresh pizza dough (or pre-made crust)
- 2 tbsp olive oil
- 1 cup shredded mozzarella
- 1 cup figs, cut in quarters
- 6 slices bacon (I used MorningStar Farms veggie bacon strips)
- 1/3 cup crumbled feta
Pre-heat oven to 400.
Roll out pizza dough, add olive oil to entire surface of dough. Add all toppings except for figs. Bake for 15 minutes and then remove from oven and add figs. Bake another 5 minutes.
I love my mom’s broccoli salad. Like really love it, yet I haven’t had it in years (hint, hint, Mom).
I decided to take matters into my own hands and attempted a lightened version that’s perfect for a vegetarian summer lunch, or as a side to any barbeque. It only takes a matter of minutes to throw together too.
Light & Crunchy Broccoli Salad
- 3 stalks of broccoli, chopped into bite size pieces
- 1/2 Vidalia onion, chopped
- 15 oz can garbanzo beans, drained and rinsed
- 4 strips of MorningStar Farms veggie bacon, cooked in microwave according to package directions
- 1/2 cup Marzetti Lite slaw dressing
- salt to taste
- pepper to taste
1. Combine all ingredients in a large bowl, mixing well and adding salt and pepper to taste.
2. Cover and let cool in refrigerator for 20 minutes prior to serving.