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)

Chicken Parmesan

2 chicken breast, cut in half length wise
1 tbsp olive oil
salt/pepper to taste
2 C marinara sauce
2 tbsp dried basil
1tsp oregano
4 tbsp parmesan
2 clove garlic, minced
8 oz mozzarella cheese, sliced
12 oz pasta








1. Cover chicken in olive oil and sprinkle with salt and pepper
2. Brown chicken in a skillet for 2-3 minutes a side until golden
3. Remove from pan and set aside
4. Boil water in a large saucpan
5. Add marinara to the skillet along with basil, parmesan and oregano
6. Add chicken back into the skillet, cover in sauce and cook covered for 10 minutes on medium high
7. Cook pasta according to box
8. Cover chicken in sliced mozzarella
9. Place skillet under the broiler on high until cheese is melted and bubbly
10. Serve over cooked pasta

(inspired by Skillet Chicken Parmesan, by Iowa Girl Eats)

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.

Chicken Taquitos

3 chicken breast, grilled and shredded
2/3 C salsa
1 1/2 C shredded cheese
1 C sweet corn
1 C black beans, drained and rinsed
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 C frozen chopped spinach, defrosted
1 package of egg roll wrappers








1. Preheat oven to 375
2. Mix all the ingredients except egg roll wrappers in a mixing bowl
3. Place a few spoonfuls of the chicken mixture in each egg roll wrapper (about 1/5 C)
4. Fold the sides of the wrapper in first, then wet the edges all around with water
5. Fold the close end of the wrapper over the chicken mixture and then roll the far end over. With the water, it should stick to itself.
6. Brush with olive oil and sprinkle with black pepper and ground cumin
7. Bake for 25 minutes
8. Dust with cheese before eating

To Freeze: Place cooked taquitos on a baking sheet and freeze overnight. Once frozen, place in a freezer safe bag. To reheat, microwave for 1.5 minutes or bake in the oven once defrosted for 10 minutes at 350.

(inspired by Baked Chicken Taquitos, by Menu Musings)

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)