Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
1 onion, diced
3 tbsp coconut oil
1/8 tsp sea salt
1/4 tsp pepper
1/2 tsp  nutmeg
2 C water
1/4 tsp cinnamon
1/8 tsp allspice
1/4 tsp poultry seasoning
1 C whipping cream


1. Preheat oven to 400
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet
3. Bake for 60 minutes
4. Put roasted squash and onions in a blender or food processor
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,
6. Add whipping cream and continue to blend
7. Add additional water to desired consistency
8. Serve hot

Thank you Kelsie Wens for the inspiration on this!

Tortilla Pizzas

4 burrito size tortillas
8 tbsp tomato basil or garlic alfredo pizza sauce
2 C shredded mozzarella
Dash of italian seasoning
Any desired topping, pepperoni, zucchini, peppers, roasted garlic, onions, mushrooms, etc










1. Preheat oven broiler to 400
2. Crisp tortillas one at a time in a pan on the stove
3. Remove tortilla and place on cookie sheet
4. Spread 2 tbsp of sauce on each tortilla
5. Place desired toppings on top of sauce
6. Cover with 1/2 C Cheese
7. Sprinkle a dash of italian seasoning
8. Place under the broiler until cheese is melted and brown

Sweet Potato Soup

3 large sweet potatoes, peeled and diced

1 large sweet onion, diced

4 cloves garlic sliced

2 tbsp olive oil

6 tbsp butter

3 tbsp flour

6 C vegetable broth

1 C Milk

1. Preheat oven to 400

2. Place sweet potatoes, onion and garlic on a cookie sheet and drizzle with olive oil

3. Bake for 60 minutes

4. When potatoes are done, melt butter in a stock pot and add flour to create a roux

5. Let the roux brown slightly and add the broth, milk and potato mixture

6. Bring to a gentle boil for 15 minutes

7. Blend to desired creaminess with an emersion blender, food processor or blender

I like mine smooth, so i really blend mine. I also top mine with shallots and marscapone cheese!

To Freeze:

1. Follow steps 1-7

2. Divide the soup into two freezer safe ziploc bags and freeze

3. When ready to eat, defrost completely and warm in a sauce pan on medium heat

Vegetable and Tortellini Bake

2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 sweet potatoes, diced
3 cloves garlic, minced
1/3 C vegetable broth
1 tbsp flour
2 cans cream of mushroom soup
1 tsp ground pepper
1 C milk
1 C frozen corn
1 C frozen peas
1 package of cheese tortellini






1. Preheat oven to 350
2. In a large skillet, add olive oil, onion, peppers, sweet potato and garlic. Saute for 8-10 minutes on medium until potatoes are soft.
3. In a large pot, cook tortellini according to package directions
4. Add corn and peas to the potato, onion mixture
5. Cook for 3 minutes and transfer to a large mixing bowl
6. Add pasta to the vegetable mixture
7. Deglaze the skillet with the vegetable broth
8. Reduce heat to low and add milk, slowly whisk in flour
9. Once mixture thinkens, add soup and mix together well
10. Pour soup over pasta and vegetables and mix well
11. Place in a 9x13 pan, cover with foil, cook for 25 minutes
12. Let stand for 5 minutes and top with shredded parmesan


To Freeze:
1. Follow steps 2-10
2. Place pasta in a freezer safe casserole dish and freeze
3. When you are ready to make, thaw completely and bake for 25 minutes at 350

(inspired by Fall Tortellini Bake, by Chelsea's Messy Apron)

Baked Potato Soup

64 oz vegetable broth
5 lbs baby red potatoes, not peeled and quartered
1 onion, diced
2 tbsp seasoning salt
1 tsp pepper
5 cloves garlic, minced
16 oz cream cheese










1. Place potatoes, broth, onions, seasoning salt, pepper and garlic in the crock pot.
2. Cook on high for 6 hours or low for 10
3. Add cream cheese
4. Use an immersion blender to smooth to the desired consistency

To Freeze:
1. Follow steps 1-4 and place in a freezer safe container
2. When ready to serve, defrost and warm on the stove top

Vegetarian Stir Fry

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 orange pepper, thinly sliced

1 sweet onion, thinly sliced

1 1/2 C zucchini, thinly sliced 

2 C broccoli florets

1 C snap peas

1 tbsp olive oil

2 tsp soy sauce

2 tsp amino acid

4 tsp teriyaki sauce

1 tsp sesame seed oil

1. Place olive oil, onions and pepper in a wok or large skillet

2. Cook on medium for 7 minutes

3. Add soy sauce, amino acids and teriyaki sauce

4. Stir in the zucchini and broccoli 

5. Cook for about 5 minutes until veggies start to soften

6. Add snap peas and sesame seed oil

7. Serve over rice

Sweet Potato and Quinoa Chili

1 onion, finely diced
5 cloves garlic, minced
1 tbsp olive oil
1 sweet potato, peeled and diced
32oz vegetable broth
1 tbsp ground cumin
1 tbsp oregano
30oz canned black beans, drained
15oz tomato sauce
1 cup sweet corn
1 cup uncooked quinoa


1. Add onion, garlic and olive oil and cook until translucent in a large stock pot
2. Add sweet potato, vegetable broth, cumin, oregano, black beans, tomato sauce and corn
3. Bring to a boil and cook for 5 minutes
4. Add quinoa and cook for 20-25 minutes

Optional toppings:
Shredded Cheese
Avocado
Sour Cream

To Freeze:
1. Follow steps 1-4
2. Transfer to a freezer safe container
3. To reheat, warm in a saucepan

Portobello Mushroom Pizza

1 onion, diced

2 tsp olive oil

5 cloves garlic, minced

5 roma tomatoes, diced

1/2 tsp balsamic vinegar

1 tsp dried basil

1/2 tsp oregano

1 tsp rosemary

1 1/2  tsp balsamic vinegar

3 portobello mushrooms, destemmed

4 oz mozzerella cheese, thinly sliced

1. Add onion, garlic and 1 tsp olive oil to a skillet and cook on medium until soft and browned

2. Add tomatoes, herbs, 1/2 tsp balsamic vinegar and cook until soft

3. Mix remaining olive oil and vinegar and brush onto mushrooms

4. Split tomato mixture evenly between mushrooms

5. Cover with cheese 

6. Cook on a grill on medium for 12-15 minutes until cheese is melted

Zucchini Casserole

2 tbsp butter
3 cloves garlic, minced
1 shallot, minced
1 onions, diced
6 medium zucchini, peeled and sliced
2 eggs
1 C milk
1 C cheddar cheese, shredded
salt/pepper to taste
1 sleeve ritz crackers, crushed(optional)







1.Preheat oven to 350
2. Saute garlic, onion, and shallots with the butter in a skillet for 2 minutes on medium
3. Add zucchini and cook for 5 minutes
4. Whip eggs with milk and add cheese
5. Add zucchini mix to the egg mixture
6. Pour into a greased 9x13 pan
7. Top with crushed crackers (when I make this again, I will omit this)
8. Bake for 45-50 minutes, let stand 5 minutes before serving

(inspired by Squash Casserole, by Add a Pinch)

Vegetable and Barley Stew

1 lb ground turkey or chicken (optional)
1 tbsp olive oil
6 stalks of celery, diced
4 carrots, thinly sliced
1 large sweet onion, diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 lb mushrooms, diced
4 cloves garlic, minced
1 C pearl barley
8 C vegetable or beef broth
1 bay leaf
1/4 C flour
salt and pepper to taste




1. If you are adding meat, brown meat in a large stock pot
2. Add celery, carrots, onion, rutabaga, parsnip,mushrooms, garlic and olive oil to the stock pot and cook on medium high for about 5 minutes
3. Add barley and cook for another 2 minutes
4. Mix flour, salt and pepper with 1/2 C broth
5. Add floured broth, remaining broth and bay leaf to the stock pot and mix well
6. Boil on medium low for 1 hour
7. Remove bay leaf and serve warm

To Freeze:
1. Follow directions 1-7 and let cool completely and place in a freezer safe container
2. When ready to eat, thaw completely and bring to a boil in a stock pot, serve warm

(inspired by Root Vegetable Stew with Beef and Barley, by Whole Foods)

Sweet Potato and Quinoa Veggie Tacos

2 C sweet potatoes, skin removed and cubed
1 C sweet corn
1 large onion, diced
1 C quinoa cooked
1 1/2 tbsp cumin
1/2 tsp cinnamon
1 tsp garlic powder
2 tbsp coconut oil
2 tbsp lime juice
1/2 C queso fresco







1. Preheat oven to 425
2. Combine sweet potatoes, corn, onion, cumin, cinnamon, garlic powder and coconut oil in a bowl
3. Mix well and spread onto a cookie sheet
4. Bake for 25 minutes
5. Mix quinoa, queso fresco and  lime juice together in a bowl and add sweet potato mix
6. Add desired amount to corn or flour tortillas with desired toppings (I just added lettuce)

To freeze:
1. Follow 1-5 and let cool completely
2. Place in a freezer safe bag
3. To serve, thaw completely and warm in the oven at 350 for 15 minutes


(inspired by Quinoa and Sweet Potato Tacos, by Once A Month Mom)

Veggie Quinoa

¼ onion, finely diced

1 ½ peppers, thinly diced (I used 1/3 Red, 1/3 yellow and 1/3 orange)

1 small zuccihini, chunked

2 cloves garlic, minced

1 tbsp olive oil

½ C quinoa

1 C Water

Salt /pepper to taste

½ C Dubliner Cheese, finely shredded (optional)

1. Add onion, pepper, olive oil, garlic, salt/pepper to a skillet. 

2. Cook for 10 minutes on medium until onions are translucent and starting to brown. 

3. Add zucchini and cook for an additional 5-7 minutes until zucchini is soft. 

4. While veggies cook, bring water to a boil in a separate saucepan. 

5. Once boiling, add quinoa, reduce heat to low and cook for 15 minutes. 

6. Add the quinoa to the veggies mix and stir to combine well. 

7. Add cheese and serve warm.

Cauliflower Fettuccine Alfredo

16 oz. fettuccine pasta
1 large head of cauliflower, chopped
4 C vegetable or chicken broth
8 cloves garlic, minced
1/8 tsp nutmeg
1/8 tsp black pepper
Dash of cayenne pepper
2 tbsp olive oil

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. While cauliflower cooks, cook pasta according to the box instructions
3. Saute garlic in a tbsp of garlic for 2-3 minutes
4. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
5. Blend for 3-4 minutes until completely smooth
6. Return cauliflower sauce to the pan you sauteed the garlic in
7. Toss pasta with the cauliflower sauce and serve warm

To Freeze:

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. Saute garlic in a tbsp of garlic for 2-3 minutes
3. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
4. Blend for 3-4 minutes until completely smooth
5. Return cauliflower sauce to the pan you sauteed the garlic in
6. Place cauliflower sauce in a freezer safe bag and freeze.

To serve:
1. Defrost sauce
2. Reheat on medium-low adding an ounce of water at a time if the sauce it too thick
3. While the sauce reheats, cook pasta according to box instructions
4. Toss pasta with the cauliflower sauce and serve warm



I added Blackened chicken to mine to add an extra kick of flavor and protein!!!


(inspired by Healthy Fettuccine Alfredo, by Pinch of Yum)

Leprechaun Bait

16 Thin Mint Girl Scout cookies
2 C Pretzels
1 C Green and Brown M&M's
2 C Dark Chocolate Chips
Green sprinkles











1. Break pretzels and cookies into pieces
2. Scatter pretzels, cookies, and 3/4 C M&M's on a parchment paper lined cookie sheet
3. Heat chocolate chips in the microwave for 90 seconds
4. Stir chocolate chips and heat heat again in 30 second increments until completely melted
5. Pour chocolate over  pretzels, cookies, and M&M's, spread chocolate with a spatula to evely coat pieces
6. Sprinkle with remaining M&M's and dust with sprinkles
7. Place in the fridge for at least one hour until solid
8. Break into pieces and enjoy!

(inspired by Candy Corn Bark, by Your Homebased Mom)

Cauliflower Crust Pizza

1 C Cauliflower
1/2 C Shredded Parmesan
1 egg, beaten
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp chopped sweet basil
1/2 tsp oregano
Desired pizza sauce, cheese and toppings






1. Steam cauliflower for 15 minutes on the stove top
2. Preheat oven to 450
3. Grate cooked cauliflower with a food processor
4. Use paper towels to absorb the moisture off of the cauliflower, continue until paper towels removed come off with no water
5. Add egg, cheese, onion and garlic powder, basil and oregano
6. Stir until well combined
7. Place a piece of parchment paper over a pizza stone and spray with olive oil
8. Turn crust mixture onto the parchment paper and spread out into a 9" round thin crust
9. Bake for 20 minutes
10. While crust cooks gather toppings
11. Turn oven to broil and crisp the crust until golden brown about 5 minutes
12. Cover in a thin layer of pizza sauce, followed by cheese and other desired toppings
13. Place under the broiler until cheese is completely melted, about 5 minutes
14. Serve immediately


(inspired by Cauliflower Crust Pizza, By Mom What's for Dinner)

Cream of Mushroom Soup

1 1/2 C chicken or vegatable broth
8 oz mushroom, finely chopped
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
1/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.


Prep time: 0 min
Cook time: 10 minutes

Butter and Brown Sugar Roasted Sweet Potatoes and Onion

3 sweet potatoes, cubed with skin
1 medium onion, large chunks
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp all spice
1 clove garlic, minced

Preheat oven to 400. Combine all ingredients and place in a 9x13 baking dish. Bake for 60 minutes. Turn oven to broil on high and broil for about 5 minutes or until the top potatoes have a crispy layer.


Prep time: 5 minutes
Cook time: 65 minutes
Serves: 4

Sproccoli and Chicken 3 cheese Mac & Cheese

2 bonesless, skinless grilled, shredded chicken breast (optional)
1 box frozen spinach, defrosted
3 C frozen cut broccoli
1 lb. penne or corkscrew whole wheat pasta
3 tbsp butter
3 tbsp flour
2 1/2 milk
1 C smoked gouda, grated
1 C sharp cheddar, grated
1 C cheddar, grated
1/4 tsp ground nutmeg
1/4 tsp black pepper

1. Bring a large pot of water to boil and cook pasta el dente. Strain and set aside
2. While pasta cooks, steam broccoli for 3 minutes. Place cooked broccoli in the food processor and pulse until chopped into small pieces.
3. Melt butter in a large saucepan and add flour whisking for 1 minute. Then add the milk and let thicken, whisking occasionally for 5 minutes. Add pepper, nutmeg and cheese (Reserving some cheese to sprinkle on top). Stir until cheese is well melted.
4. Add pasta to the cheese sauce, incorporate well, then add spinach, broccoli and chicken.
5. Place pasta mix into a 9x13 dish and sprinkle remaining cheese ontop. Set oven to broil on high and cook until bubbly and brown on top.


(inspired by Mac-n-Spin-occolini Bake, by Rachel Ray)

Carrot and Zucchini Oat Muffins

1/4 C olive oil
2 eggs
1/3 C unsweetened applesauce
1/2 C shredded carrots
1 C shredded zucchini
1/3 C pure maple syrup
1 C whole wheat flour
1 C rolled oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice



1. Preheat oven to 400
2.Mix together wet ingredients, then add in the wet ingredients.
3. Fill 12 muffin tins about 3/4 full
4. Bake for 18 minutes or until a toothpick inserted in the center comes out clean

I shared one of these with Parker last night after they cooled and he loved them! What a great healthy snack!

(inspired by Zucchini Carrot Oatmeal Muffins, by KitchenPreserve.com)

Quinoa Meatballs

1 C rinsed, dry quinoa
2 C water
1/2 rinsed, dry green lentils
1 medium red pepper, quartered
1 medium onion, quartered
1 medium shallot
2 garlic cloves
1/2 C bread crumbs
1/3 C grated parmessan
1 tbsp oregano
1 tbsp parsley
1/8 C black pepper
1/4 tsp cayenne pepper
1 egg yolk
3 tbsp olive oil

1. Add 1 cup water and lentils to a small saucepan and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes.
2. In a separate saucepan, add 1 cup water and quinoa, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
3. Place onion, pepper and shallot in a food processor and finely mince, place minced veggies in a skillet with 1 tablespoon olive oil and saute for 5 minutes. Add garlic, oregano, parsley and black pepper and cook for an additional 2 minutes.
4. Add cooked lentils, bread crumbs, parmessan, cayenne pepper and egg yolk and blend in food processor until smooth. Add quinoa and blend until mostly smooth and form into 16 balls.
5. Put 2 tablespoons of olive oil in a skillet and brown meatballs on all sides until brown, about 15 minutes total.

Serve with pasta and marinara sauce.

(inspired by Qunioa (meatless) Meatballs, by Skinnyms)