Tag Archives: recipe

Caprese Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Caprese Pizza

A Caprese Pizza with a slice being pulled away

Caprese Pizza is a fun way to enjoy the traditional fresh, delicious flavors of a caprese salad as the main dish. You can make this pizza on a traditional pizza crust, or a cauliflower pizza crust to keep it low carb and gluten free.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Lauren Vavala

INGREDIENTS
1 medium sized pizza crust
1 teaspoon extra virgin olive oil * divided
1 clove garlic * minced
3 Roma tomatoes * sliced thin
8 ounces fresh mozzarella log * sliced thin
1/2 teaspoon dried basil
1/4 cup balsamic vinegar
fresh basil leaves

INSTRUCTIONS

  • Preheat your oven to 425°F.
  • Follow the instructions to prepare your pizza crust up to the point of adding the toppings.
  • Mix 1/2 teaspoon of olive oil with the garlic and brush onto the crust (you may have extra).
  • Alternate layers of tomato and mozzarella slices on top of the crust.
  • Bake for 5-7 minutes, or until the cheese is melted and the tomatoes are heated through.
  • Mix the remaining 1/2 teaspoon of olive oil with the dried basil and brush it over the top of the pizza (again, you may have extra).
  • Add the balsamic vinegar to a saucepan over medium heat until reduced by half.
  • Drizzle the balsamic reduction over the pizza and top with fresh basil leaves.




 

Reverse Sear Instant Pot Prime Rib

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Reverse Sear Instant Pot Prime Rib

pouring gravy on a slice of prime rib

Make the most gorgeous, PERFECT prime rib right in your Instant Pot! Our Instant Pot Prime Rib is as easy as it gets and delicious, too.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
Calories: 918
Author: Isabel Laessig

INGREDIENTS
3 lbs. boneless beef rib roast
sea salt to taste
black pepper to taste
1 cup unsalted beef stock
1/2 cup red wine Merlot, shiraz, pinot noir or your favorite red wine
3 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
optional: sprigs of fresh herbs we recommend rosemary, thyme, or parsley

INSTRUCTIONS

  • Score the fat cap of a 3 lb. boneless beef rib roast.
  • Generously season your roast on all sides with sea salt and ground black pepper. Give it a good coating, even if it seems like too much salt. Trust us, you want to coat it all over!
  • Place the trivet in the Instant Pot.
  • Place the roast in the trivet.
  • Add 1 cup unsalted beef stock and 1/2 cup red wine.
  • Optional step: Add a few sprigs of fresh herbs to the Instant Pot, such as rosemary, thyme, or parsley (whichever you prefer).
  • Lock the lid in place and make sure the vent is in the “sealing” position. Choose the manual setting, low pressure, and set the timer for 5 minutes.
  • Once the 5 minutes is done, do not remove the lid or release the pressure. Leave the roast in the pot for 30 more minutes. The Instant Pot will automatically switch modes to the “keep warm” setting.
  • Once 30 minutes are up, open the pot and insert a meat thermometer at the thickest part of the rib. As always, be careful when removing the lid.The meat thermometer should read approximately 115°F. If the temperature is too low, put the lid back on and leave it on warm for 5 to 10 minutes longer, then check again. When searing, the temperature will rise, so you want to pull the prime rib out of the pot early (before it cooks to your desired temperature).
  • Remove the roast to a plate. Strain the liquids from the Instant Pot into a cup, and set aside.
  • Remove the trivet from the Instant Pot. Select the highest saute setting. Add 3 Tbsp. vegetable oil to the pot. Place the prime rib roast back and sear it until it browns on all sides, approximately 10-15 minutes. The prime rib should have a nice crust on it. If you prefer, you can brown the roast in a cast-iron skillet on the stovetop. This is a method for reverse searing prime rib, which locks in flavor and ensures a perfectly cooked cut of beef versus searing it at the start.
  • Insert the meat thermometer into the thickest part of the prime rib and make sure you cook it to your desired degree of doneness. For checking prime rib temp, see the chart above. For quick reference, the temperature for medium-rare prime rib is 135 °F and 145 for medium.
  • Remove the roast to a platter, tent with foil, and let it rest for 15 minutes.
  • Add the strained liquids back to the pot, then add 3 Tbsp. all-purpose flour and stir to make a gravy.


NUTRITION
Calories: 918kcal | Carbohydrates: 7g | Protein: 38g | Fat: 79g | Saturated Fat: 36g | Cholesterol: 163mg | Sodium: 200mg | Fiber: 1g | Sugar: 1g |


 

Vegan Lentil Loaf

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Lentil Loaf

Vegan Thanksgiving Lentil Loaf

This festive vegan lentil loaf, with pumpkin and sweet potato mash, vegan gravy, and cranberry pear sauce is perfect for the holidays.

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 645
Author: Sina

INGREDIENTS
For the Vegan Lentil Loaf:
1.5 cups brown lentils
2 onions, chopped
2 large cloves of garlic, minced
2 tablespoons ground flax seeds
3/4 cup walnuts
1 large carrot, cut into small pieces
1 cup rolled oats
2 tablespoon tomato paste
1/3 cup + 1 tablespoon unsweetened almond or soy milk
2 teaspoons soy sauce
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons rosemary
2 tablespoons fresh parsley, chopped
salt
black pepper
For the Mashed Pumpkin and Sweet Potato Casserole:
1 small Hokkaido squash (about 35 oz), cut into small pieces
16 oz sweet potato, cut into small pieces
7 oz potatoes, cut into small pieces
3 tablespoons vegan margarine
1/4 cup rolled oats
1/4 cup walnuts or Brazil nuts, chopped
salt
pepper
red pepper flakes
For the Vegan Gravy:
1 onion
1 carrot, cut into small pieces
2 celery stalks, chopped into small pieces
1 clove of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1/3 cup dry red wine (use a vegan brand)
1 1/4 cups vegetable broth
1/2 teaspoon oregano
1 teaspoon paprika powder
1/2 teaspoon rosemary
salt
black pepper
For the Cranberry Pear Sauce:
1 cup cranberries
2 tablespoons coconut or brown sugar
2 pears, cut into medium-sized chunks
3/4 cup water
1/4 teaspoon ground ginger
1 can pear halves

INSTRUCTIONS

Lentil Loaf:

  • First, cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You’ll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It’s very important that you make sure to not overdo it, so you still got some texture.
  • Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.
  • Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it’s easier to remove the lentil loaf once it’s done. Bake the vegan meat loaf for 60 minutes at 350°F. Let the lentil loaf cool down for a bit in the loaf pan before serving it.I highly recommend making the lentil loaf the night before and reheating it on the next day (at 350°F for about 20 minutes). This way it will be much firmer. 

Pumpkin and Sweet Potato Mash:

  • In the meantime, make the pumpkin and sweet potato mash. Cut both into small cubes and cook for about 10-15 minutes or until soft. Mash with a potato masher and add the vegan margarine, salt, pepper, and a pinch of nutmeg.
  • For the nut-oat topping, chop the walnuts or Brazil nuts into small chunks and roast them in a small pan for about 2 minutes. Then add the oats and some more vegan margarine. Season with salt, pepper, and red pepper flakes. Pour the mashed sweet potato and pumpkin into a baking dish and sprinkle with the nut-oat topping. Bake for 15 minutes at 350 °F.I highly recommend making this lentil loaf the night before and storing it in the fridge overnight. This way it will be much firmer and all you have to do on the next day is reheating it in the oven for 20 minutes at 350 °F.

Vegan Gravy:

  • Sauté the onion and the garlic for about 2-3 minutes. Then add the carrots and the celery and cook for another 3 minutes. Stir in the tomato paste and cook until it becomes slightly brown. Then stir in the flour and deglaze with red wine. Allow to evaporate. Then add the vegetable broth. Season with oregano, paprika powder, rosemary, salt, and pepper.
  • Reduce the heat and simmer for 25 minutes. Pour the gravy through a sieve using a ladle. Put it back into the pot, so you can heat it up once the rest is ready to eat.

Cranberry Pear Sauce:

  • For the cranberry pear sauce, cut the pears into medium-sized cubes. Put them into a small sauce pan together with the cranberries.
  • Add the water and coconut or brown sugar and cook for about 15 minutes until the cranberries are popped and the pears are soft. To give it some more flavor, add some ground ginger. The sauce is supposed to thicken to a jam-like consistency. Serve the cranberry pear sauce in canned pear halves.


NUTRITION
Calories: 645kcal | Carbohydrates: 80g | Protein: 28g | Fat: 25g | Saturated Fat: 3g | Sodium: 720mg | Fiber: 30g | Sugar: 8g | Vitamin A: 6465IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg



 

Christmas Wreath Pizza Ring

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Christmas Wreath Pizza Ring

Christmas Wreath Pizza Ring 1

Turn your pizza into a Christmas wreath with the help of refrigerated crescent roll dough. Stuff with your favorite pizza toppings for a tasty and festive appetizer.

Prep Time: 5-10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Author: Erin 

INGREDIENTS
2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

2 cups shredded cheese (I used an Italian blend)

1 cup pizza sauce, plus more for serving

1/4 cup pepperoni pieces

1/2 lb. Italian sausage, crumbled and cooked

3 slices prosciutto, chopped

1 egg, beaten

2 Tbsp. basil pesto

Red bell pepper, for decoration (optional)

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • Separate the crescent dough into 16 total individual sections. On a pizza or cookie sheet, arrange the dough in a circle with the wider ends in the middle (should look like a sun).
  • Layer ingredients in the following order: half of the cheese, pizza sauce, pepperoni, sausage, prosciutto, and remaining cheese.
  • Take the outside tip of a crescent dough piece and fold into the center, tucking under to seal. Repeat all the way around. Brush dough with egg,
  • Bake for 20 minutes, brush dough with pesto, and cook another 5 minutes or until golden brown.
  • Decorate with red bell pepper cut to resemble a ribbon. Slice and serve with more pizza sauce for dipping.




 

Beef Wellington with Red Wine Sauce

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Beef Wellington with Red Wine Sauce

A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate.

Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour and 45 minutes
Servings: 8
Calories: 1026
Author: Cathy Roma

INGREDIENTS
1 Tbsp unsalted butter
1 Tbsp olive oil
4 lb beef tenderloin, trimmed and tied
1/3 lb prosciutto, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1 lb button mushrooms, minced
1 Tbsp fresh thyme, minced
1 Tbsp parsley, minced
Kosher salt and pepper
8.5 oz frozen puff pastry (1 sheet from a 17 oz box)
1 egg
Red Wine Sauce
1 Tbsp olive oil
1 large shallot, minced
1 1/2 cups dry red wine
1/2 cup beef stock or broth
4 Tbsp unsalted butter, cold
Kosher salt and pepper

INSTRUCTIONS

  1. Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
  2. Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.
  3. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)
  4. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
  5. Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.
  6. Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.
  7. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.
  8. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
  9. Preheat the oven to 450 degrees.
  10. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.
  11. Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.
  12. Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
  13. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
  14. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. The beef should have an internal temp of 125 – 130 degrees when a thermometer is inserted into the center.
  15. Cover and allow the beef to rest at least 15 mins before slicing and serving.

Red Wine Sauce

  1. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
  2. Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
  3. Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper. Sauce should be slightly thickened and glossy.

To Serve

  1. Slice the Wellington into thick pieces and serve with the red wine sauce.


NUTRITION
Calories: 1026kcal | Carbohydrates: 19g | Protein: 49g | Fat: 80g | Saturated Fat: 31g | Cholesterol: 211mg | Sodium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 7mg



 

Vegan Mushroom Wellington

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Mushroom Wellington

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entrée, or any time you need a dish that impresses
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 517
Author: Delicious Everyday

INGREDIENTS
4 large Portobello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbsp. olive oil
300 g baby spinach (10 1/2 oz.)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbsp. Dijon mustard
salt and pepper to taste
VEGAN EGG WASH
1 tbsp. aquafaba (chickpea water)
1 tbsp. almond or cashew milk
1 tsp neutral flavored oil
1/2 tsp maple syrup or brown rice syrup

INSTRUCTIONS

  • Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbsp. of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch.
  • Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
  • Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelized onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
  • Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
  • To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
  • Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.


NUTRITION
Calories: 517kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 8g | Sodium: 272mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7080IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 4mg



 

Mushroom Spinach White Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Mushroom Spinach White Pizza

Two plates of mushroom spinach white pizza with a glass of rose in the background

Mushroom Spinach White Pizza – creamy ricotta with sautéed mushroom and spinach is a match made in heaven! Takes less than 30 minutes to make this deliciousness!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 2 pizzas
Author: Georgie

INGREDIENTS
1.5 lb. of pizza dough of your choice (or half of the fool proof easy pizza dough), divide in half

1 cup ricotta cheese, (plus 2–3 tablespoons, optional)
1/2 teaspoon salt
1/2 teaspoon Italian seasoning

1/2 teaspoon dried basil

1 package button mushroom, sliced

1 teaspoon butter

1/4 teaspoon dried thyme

2-3 cups baby spinach leaves

1 teaspoon oil

1/2 teaspoon garlic powder

2/3 cup shredded mozzarella cheese

Freshly ground black pepper

1/2 teaspoon red pepper flakes (optional)

INSTRUCTIONS

  • Preheat the oven to 450 degrees Fahrenheit.
  • On a medium-size non-stick skillet, add the sliced mushroom and cook on high heat for a couple of minutes. The water from the mushroom will start to extract and evaporate.
  • Once the water from the mushroom started to evaporate and the mushroom turns slightly brown, add the butter and dried thyme to the mushroom. Stir frequently and cook for an additional minute or two. Take them off the skillet and set aside.
  • On the same skillet, add the oil and spinach leaves. Sprinkle garlic powder and pinch of salt to the spinach and cook until all the spinach leaves are wilted about 3-5 minutes.
  • When the spinach is wilted, take it off from the heat and set aside.
  • In a small bowl, mix together 1 cup of ricotta cheese, 1/2 teaspoon of salt, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of dried basil.
  • Divide the pizza dough in half.
  • Flour the working surface and start stretching the dough flat. Do the same for the other dough.
  • Spread the ricotta mixture to the stretched pizza dough evenly and thinly.
  • Add the cooked mushroom and spinach.
  • Add 1/3 cup of shredded mozzarella cheese on top.
  • Sprinkle red pepper flakes if you like spicy pizza. If not, skip this step.
  • Sprinkle some freshly ground black pepper on top.
  • Place the pizza in the oven and cook for 11-12 minutes.
  • Take them out of the oven and enjoy right away.

 

Garlic Butter Steak and Potato Foil Packets

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Garlic Butter Steak and Potato Foil Packets

three steak and potato foil packets on a wooden chopping board

These Garlic Butter Steak and Potato Foil Packets are such an easy family dinner, I’m not even sure if I can call it a recipe. We love this for the campfire, but I know not everyone is into camping. So you can make these foil packets on your regular old grill (or even in the oven!) if cooking on an open fire isn’t your thing.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 402
Author: Nora

INGREDIENTS
1.5 pounds steak
1 pound baby potatoes (cut into 1/2 inch pieces (halving or quartering)
1 onion (halved and then thinly sliced)
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic (or more to taste)
1 tablespoon Italian seasoning
salt and pepper (to taste)
2 tablespoons butter (cubed)

INSTRUCTIONS

Make the foil packets:
  • Prep the steak: Cut the steak into pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.
  • Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt and pepper in a large bowl and toss well.
  • Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12×12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.
Cook the foil packets:
  • On the grill/fire: On a HOT grill, cook the foil packets for 10-12 minutes per side, or until the potatoes are tender. If you’re cooking the packets on a fire without a grill, place them on a 2-inch bed of coal. But does anyone really cook on a fire without a campfire grill nowadays??
  • In the oven: Bake the steak foil packets at 425°F for around 25-30 minutes, or until done to your liking. If you want a char on the steaks, open the packets and broil for 3-4 minutes in the end.
  • Careful when opening the packets – hot steam ahead!


NUTRITION
Calories: 402kcal | Carbohydrates: 24g | Protein: 41g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 155mg | Fiber: 4g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 4mg



 

Vegan Black Bean Chili

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Black Bean Chili

Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

Healthy food can also be hearty and satisfying! Don’t believe me? TRY THIS VEGAN BLACK BEAN CHILI! It’s loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 284
Author: Kylie Lato

INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5 oz) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15 oz. can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15 oz. cans tomato sauce
2–3 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Garnish:

Fritos
vegan sour cream
fresh chopped cilantro
sliced jalapeno

INSTRUCTIONS

  • Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
  • Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
  • Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
  • Then add tomato sauce and 2 cups vegetable broth.
  • Cover, turn heat to medium-high and bring to a simmer.
  • Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
  • Stir in the juice of 1 lime and season to taste with salt and pepper.
  • Garnish with Fritos, sour cream, and fresh chopped cilantro.


NUTRITION
Calories: 284kcal | Carbohydrates: 50g | Protein: 17g | Fat: 3g | Saturated Fat: .5g | Cholesterol: 0mg | Sodium: 910mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2%| Vitamin C: 13% | Calcium: 8%| Iron: 35%



 

Easy Taco Recipe Dinner Board

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Easy Taco Dinner Board

Serve an Easy Taco Recipe Dinner Board for any meal, with your favorite toppings! Make crunchy tacos with turkey, beef, chicken, or pork!

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Calories:
Author: Sandy

INGREDIENTS
30 taco shells
1 medium sweet onion, chopped
2 Tbsp. olive oil
2 pounds ground turkey
1 packet taco seasoning
Salt and pepper
1 pound Tillamook Mexican 4-Cheese
1 16 oz. pkg. shredded lettuce
6 chopped Roma tomatoes
1 cup salsa
1 cup corn salsa, Trader Joe’s
1 cup sour cream
1 cup guacamole
1 cup Pepita salsa, Trader Joe’s
1 can sliced olives
1 sliced red onion
1 jar LaVictoria Salsa
1 jar Cholula Salsa
Cilantro for garnish
Favorite chips
Habanero pepper, garnish

INSTRUCTIONS

  • On a food-safe large board or tray, place a bowl in the center with shredded lettuce and tomatoes.
  • Fill small bowls with your favorite salsa, guac, olives, and sour cream.
  • Around the outside, leave room for 30 taco shells!
  • To cook the meat, heat the oil in a large frying pan. Add the onion and cook for about 10 minutes, until tender. Add favorite meat and seasoning, cook until meat is browned. Season to taste!
  • Heat oven to 350 degrees. Fill the taco shells with meat and cheese and bake for 5 minutes.
  • Place the cooked tacos around the outside of the board. Fill in open areas with chips and hot sauce!
  • Serve!