Creamy Spring Tortellini with Bacon

The weather has been off here in PA, so we’re now just getting spring veggies. I’ve been craving green vegetables lately, so when I got a box of spring peas in my CSA, I knew I wanted to whip up a pasta dish with them. I found this quick and easy recipe for tortellini with peas, asparagus and bacon – PERFECTION! I mean really, you can’t go wrong with bacon!! Another perk of this recipe, it’s quick and easy for those busy weeknights.

Creamy Spring Tortellini with Bacon | Join Us, Pull up a Chair

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Spring Vegetable Barley Salad – The Secret Recipe Club

Happy Memorial Day! I hope you all have a fun day planned with your friends and family. It’s raining here today and we’ve spent the last few days working outside in the yard and getting our pool ready. We’re planning to go to the movies later today – not sure what we’re seeing yet, but I’m looking forward to a day to relax before another busy week of work starts.

May had an extra Monday and that means a special theme day for The Secret Recipe Club! The theme was picnic or BBQ foods. So many options to choose from! My assignment  blog was Thyme for Cooking. Such a fun blog name, right?! Katie shares about her life in France, restoring an old farmhouse and all the amazing food that comes along. She also keeps busy with weekly menu planning that she shares over on her other site.

Spring Vegetable Barley Salad | Join Us, Pull up a Chair

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Stuffed Portobellos

We’re all big fan of mushrooms here and this was another quick and easy recipe to make. All four of us gobbled it up without no complaints from the kids! I can wait to make it again when I can pick tomatoes and basil fresh from our garden.

Speaking of gardens, I finally got mine in on over the weekend. The weather here in PA has been miserable. Too many rainy cold days and now it looks like summer is here…I guess we skipped spring this year. I planted some new varieties of tomatoes and peppers this year and our lettuce and beets are finally starting to peek through the soil. I’m so looking forward to being able to walk out into our backyard and get homegrown veggies. What are you planting in your gardens this summer?

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Squash and Kale Quiche

Having breakfast for dinner is one of our favorite meals and recently I’m looking for ways to sneak in veggies into our dinners. My kids have become picky and hate vegetables, but if I can sneak them into something there’s a better chance of them eating them. Anyone else struggle with this? I don’t know what happened. They used to be really good about eating veggies, but then a flip switched and they gag and refuse to eat them. I don’t fight the issue since dinner time falls in “witching hour” and we have enough other problems to work through.

This recipe did the trick and they both gobble it up. I served it with a side of roasted potatoes and some fruit. The squash and kale went perfectly together and made for great leftovers too!

Squash and Kale Quiche | Join Us, Pull up a Chair
l small acorn squash, peeled and cut into 1/2″ cubes (butternut squash would work well too)
2 Tbsp olive oil, divided
deep dish pie crust, frozen
1 cup diced onion
2 oz shredded kale
4 eggs
1 cup half and half
4 oz swiss cheese, shredded

Preheat oven to 425 degrees. Coat the squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes or until the squash is soft and slightly browned. Remove from oven and set aside to cool.

Reduce the oven temperature to 375 degrees. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Saute the chopped onion until softened and then add in the kale. Continue to cook until the kale has wilted. Remove from heat and toss in the roasted squash.

While the vegetables are cooking, whisk together the eggs and half and half. Season with salt and pepper. Stir in the shredded cheese.

Spread the vegetables on the bottom of the pie crust and then carefully pour the egg and cheese mixture over it. Spread out the cheese if it stuck together.

Bake for 35 minutes or until the top is light golden brown and a toothpick comes out clean. Allow to rest for 5 to 10 minutes before slicing.

Enjoy!

Source: Taste and Tell

 

Roasted Sausage, Brussels Sprouts and Squash

Lately my kids have been on a veggie strike and I’m not sure what happened! They used to be really good about eating vegetables, but lately any vegetable has been a no-go. They love sausage so I thought I would have a winner with this dish….nope, they turned their noses up at it.

Both my husband and I enjoyed this dish. It was quick and easy to make especially during the week and we had leftovers for lunch the next day. I like the combination of the brussels sprouts and sweetness from the butternut squash. I mean you can’t go wrong with roasted vegetables..we’ll for adults at least.

Roasted Sausage, Brussels Sprouts and Sausage | Join Us, Pull up a Chair

 

1 package of sausage links (I used a sweet Italian chicken variety, but use whatever you like.)
8 oz brussels sprouts, halved
1 medium butternut squash, cubed
extra-virgin olive oil
salt & fresh ground pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the vegetables on the baking sheet and then place the sausage on. Drizzle the olive oil and turn to coat. Season with salt and fresh ground pepper.

Roast for 25-30 minutes or until your vegetables are fork-tender and the sausage is cooked through and the skin is crispy.

Pasta with Sausage and Broccoli

Lately I’ve noticed both of my kids are rejecting vegetables. I’m not sure what happened, they used to be so good about eating salads and now the mention sends them into a tizzy. So needless to say, I’ve been looking for ways to incorporate more vegetables into our meals without them being as noticeable. This dish was a huge hit! Cooper gobbled it and up and asked for seconds! It was a quick and easy meal, especially since the broccoli and pasta are cooked in one pot.

Pasta with Sausage and Broccoli | Join Us, Pull up a Chair

1 lb Italian chicken sausage, casing removed
12 oz pasta (I used orecchiette)
6 1/2 cups fresh broccoli florets
5 garlic cloves, minced
1/4 cup Parmesan cheese
2 Tbsp olive oil
salt & fresh ground pepper

In a large skillet, cook the sausage over medium-high heat, breaking it up as it cooks. Drain fat and remove from the heat. While the sausage is cooking, begin to bring a large pot of water to boil. Once the water is boiling, cook the pasta to al dente and add in the broccoli florets. Reserve one cup of pasta water and set aside before draining.

Return the pot to the stove and add in 1 tablespoon of olive oil. Add in the garlic and saute until golden and then reduce the heat to low. Add the pasta and broccoli to the pot along with the cooked sausage. Mix well and add in the remaining tablespoon of olive oil, Parmesan cheese and season with salt and pepper. Add 1/2 cup of the reserved pasta water to create a thin sauce and add any additional water as needed. Serve in bowls and top with additional Parmesan cheese if desired.

Source: Skinnytaste

HelloFresh Veggie Box Review

Disclosure: This post contains affiliate links.

I recently received a discount code to try out HelloFresh and was excited to try out this service. HelloFresh “delivers delicious and healthy recipes with all the pre-measured ingredients to your door each week.” There are two type of boxes to choose – Classic Box and Veggie Box. The Classic Box includes meat and is a little more expensive than just the Veggie Box. I opted for the Veggie Box, because I’m always looking for vegetarian entrees and other side dishes. After you select the type of box, you can select boxes for either 2 or 4 people. I went with the 3 meals, 2 people box. It was the perfect size for my husband with enough leftover for the kids to nibble at.

When I received my first box, I was pleasantly surprised. It came packaged with frozen water bottles to keep the produce cool, my second box came with reusable freezer bags. Each meal is packaged together in a bag and includes everything you need! My one meal came with the cutest little bottle of balsamic vinegar.

Roasted Sweet Potatoes with Crispy Spicy Chickpeas | Join Us, Pull up a Chair

My box came with these three recipes:

Roasted Sweet Potatoes with Crispy Spiced Chickpeas – We loved this! The hummus dressing was perfect and I loved the crunch of the chickpeas. It was unique and something I would never had put together before.

Honey-Roasted Squash with Warm Mushroom & Quinoa Salad – This was another winner. I made it as a side dish for grilled chicken breasts. You can’t go wrong with roasted squash! I really enjoyed the mushroom and quinoa salad, it was a new way for me to use quinoa. My husband had it as leftovers the next day and he really enjoyed it as a cold salad.

Eggplant & Sun-dried Tomato Pasta – I’m not a fan of eggplant, so I skipped this meal, but made it for the rest of the family. They liked it but wasn’t in love with it like the other two dishes.

Overall, I was really pleased with the boxes I purchased and will use the service occasionally. Now that summer is almost here, I’ll be using the recipe library for inspiration for new meals to make!

Do you subscribe to HelloFresh?  What do you think of their service?  Ready to give HelloFresh a try? Save $40 off your first box when you use my referral code: UB7U8M.

I was not financially compensated for this post and purchased a HelloFresh box. The opinions are completely my own based on my experience.This post contains affiliate links, which means I receive a referral fee if you make a purchase using the above code.

Veggie Quiche

As you know we love breakfast for dinner. I had two frozen pie crusts and eggs that I needed to use, so quiche was the perfect solution. I made one with vegetables and the other with ham and cheese. I knew the kids would eat the ham and cheese one with no problem, but I wanted one with veggies. I used what was in the fridge, but you could use whatever your have laying around. They’re easy to reheat and could be frozen too.

8 or 9 inch premade pie crust
3 large eggs
1 cup skim milk
1 cup shredded cheese (I used Colby Jack cheese)
Assorted vegetables (mushrooms, spinach and cherry tomatoes)
salt and pepper
Preheat oven to 400 degrees. In a medium bowl, mix together the milk and eggs. Season with salt and pepper. In the bottom of the pie crust, spread a layer of cheese and the vegetables (except tomatoes). I precooked the mushrooms and spinach before adding them to the quiche. Pour the egg-milk mixture slowly over the vegetables and then add the halved cherry tomatoes over the top. 
Bake for 35 to 40 minutes or until the eggs have set.

Shrimp and Veggie Ramen

I love ramen noodles, I know they’re so bad for you…but I still enjoy them every once in awhile. Plus they’re my go-to meal when I’m feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I’m thinking next time I’ll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they’re soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai