Sometimes simple is best. And this recipe for Sweet Potato Hash is incredibly simple. It just so happens to be incredibly delicious and nutritious as well! Plus, I love coming up with recipes that are easily made from ingredients I usually always have stocked in my fridge, freezer, and pantry!
Today’s recipe is a favorite of mine because sweet potatoes….enough said! These babies pack a powerhouse of nutritional goodness and flavor, making them one of my favorite foods! They are low in calories – 115 per one cup of cubed sweet potatoes, and they are LOADED with vitamin A which plays a critical role in maintaining our vision, immune systems, and neurological functions. Even if they didn’t taste fantabulous, I’d still want to eat them just for their nutrients.
Today’s hash recipe is perfect for weekend brunch, or as a simple weeknight dinner. In fact, it’d be perfect to serve for a Meatless Monday dinner! Add a little chopped avocado for some healthy fats and fiber, top it all with a soft poached egg for some protein, add a sprinkle of red pepper flakes for a zippy bit of spice, and you’ll have what I consider to be a perfect simple meal! Flavor, nutrition, spice, and gorgeous color all in one dish…see…it is the perfect meal!
For those of you who prefer meat with their meals (like Mr. CEBH), feel free to add some chopped ham or bacon! I made it with ham for my husband and even though he’s not a huge sweet potato fan (how is that even possible?!?), he thoroughly enjoyed it. I think the ham helped disguise the sweet potato flavor for him…husbands and kids…the lengths we go to in order to get them to eat healthy! 😉
Just look at that yolk…it makes the perfect sauce for this bowl of hash goodness!
To compliment the sweet potatoes in this dish I also added Yukon gold potatoes, carrots, mushrooms, green peppers, and onions. Feel free to follow the recipe exactly, or sub in your family’s favorite vegetables. Either way, you’ll have a dinner on the table in practically no time with this Sweet Potato Hash recipe!
Sweet Potato Hash
A simple, flavorful, nutrient dense dish perfect for brunch or dinner.
Slow cookers have been a fixture in many kitchens since the early 1970’s when Rival reimagined the slow cooker originally invented by Irving Naxon. In 1936 Irving invented a bean cooker so his Jewish mother could honor the sabbath by not working. By using his slow cooker pot, his mother was able to serve a traditional meal of bean stew called cohlent at the end of the sabbath after Saturday services, and still adhere to the tradition of resting on the sabbath. All I have to say is THANK YOU, IRVING NAXON! The invention of the slow cooker is arguably one of the greatest kitchen appliances of our time! I know personally, that there were many family dinners that would have never happened had it not been for my trusty slow cooker!
And yes…it’s a slow cooker, not a crockpot. Just as all facial tissues are not Kleenex, all cotton swabs are not Q-tips, and all petroleum jelly is not Vaseline. My personal preference for a slow cooker is the Ninja Cooking System. It has slow cooker, oven, and stove top cooking settings which make it extremely versatile and user friendly!
Today I’m sharing a recipe for Slow Cooker Red Curry Lentils and Vegetables that happens to be one of my favorite meals of all time! I love Indian food, but living in the middle of Iowa, authentic Indian is pretty hard to come by! I’ve experimented with several different recipes I’ve found on line and come up with my version of an Indian Red Curry that I love, and that my family will happily eat every time I serve it!
Put the lid on, set the temperature to low, and walk away while dinner cooks itself!
Your patience is rewarded…dinner is served!
Like all good slow cooker recipes, the preparation is simple and straightforward. And to save time, much of the prep work and recipe assembly, save for stirring in the lentils and coconut milk can be completed the evening before actually cooking the dish. The flavors are spicy from the red curry paste, roasted red chili paste, cayenne, and red pepper flakes, and warm and rich from the addition of more curry powder and turmeric. Potatoes, carrots, celery, onion, and bell pepper add plenty of flavor and texture. Even my husband, a certified carnivore, loves this dish! Served over basmati rice it is filling and satisfying, and it’s one of those meals that I think is even better served leftover the next day!
Slow Cooker Red Curry Lentils and Vegetables
With minimal preparation, a warm and savory spicy red curry lentil dinner can be yours when you get home from a long day at work!
Is there anything more delicious than a steaming hot spicy bowl of chili?!? I sure don’t think so! This past weekend we were in the grips of some of the coldest and nastiest weather of the year so far. The weather folks call it the Polar Vortex. I think they just call it that because the FCC frowns on cursing on live television and vortex could, if enunciated properly, almost sound like a curse word! The wind was howling, snow was falling heavily, and the air temps were plunging to the teens below zero…which meant the windchill factor was around a vortexing negative 40 degrees. There’s really no way to deal with weather like that except to stay inside if possible, watch Netflix, and spend time in the kitchen!
My daughter is home from college for the holidays and she loves chili! I like to think that it’s MY chili she especially loves, so even if I’m being delusional I’m going to keep on believing it’s the truth! Anyway…knowing Anna would be home, and having heard the forecast, I picked up some ground bison and all the other ingredients to make a huge pot of Polar Vortex Bison Chili in the slow cooker.
I feel like chili is one of those recipes that is very personal, and everybody already has their favorite version, but I always like to tweak mine just a little here or there so we don’t get bored with the same old-same old chili! To this pot I chose to use ground bison instead of beef because I really just prefer the bison for it’s flavor and healthfulness. I used a large can of diced tomatoes with green chilies, a minced jalapeño, a couple chopped up chipotles in adobo, spicy V8 juice, and chili powder for different levels and intensities of spiciness. Aside from those ingredients, I also included a large diced onion, a big ‘ol can of chili beans, a little extra cumin to enhance the smokiness of the chipotles and chili powder, and a generous portion of chopped garlic! Throw in a little salt and pepper to taste, simmer it slow and low all day long, and 8 hours later…your patience is rewarded with the best bowl of chili you’ve ever tasted!
I suggest serving the chili with some kind of bread – I made cornbread muffins shaped like mini bundt cakes. That little depression in the center is perfect for corralling the honey I drizzle on mine. Biscuits are another family favorite to accompany chili! Toppings for the chili might include shredded cheese, sour cream, chopped jalapeños, crackers or tortilla chips ~ this is completely a personal preference!
Next time you make a pot of chili try mixing it up a little with a few different ingredients – starting with this recipe and taking it from there! Go ahead…make your family the best vortexing pot of chili to ever come from your kitchen! 😉
Polar Vortex Bison Chili
Take your chili game to the next level with this recipe for Polar Vortex Bison Chili!
Spicy Quinoa and Beans is one of my favorite go-to dishes. It’s the dish I make when I’m craving spicy Mexican flavors, it’s the dish I make when I don’t feel like cooking (yep that happens), but want to have something healthy and tasty to eat all week, and it’s that one meal I turn to when I’ve over indulged (yep that happens too) and I need to get my eating back on track!
This recipe is a nutritional powerhouse full of protein, vegetables, and spices that are sure to satisfy and keep you satisfied for hours! Occasionally I’ll add shredded chicken to this recipe and that’s fantastic too! One time I added extra chicken stock and shredded chicken to make a healthy chicken tortilla soup that was to die for! Basically what I’m saying is – take the basics I share here and run with it! Create your own version…adjust the spices to your preferences. Maybe add some browned ground beef and cheese and turn it into a casserole. Add more vegetables if you like – I’ve made it in the summer when I have zucchini and summer squash coming outta my ears and it’s super tasty with those added in! In this recipe I used black beans and pinto beans, but those could be switched up too! Or how about roast a spaghetti squash and serve the quinoa and beans over the top? I like to serve it as pictured with fresh tomatoes and avocado, but it would be fantastic with salsa, sour cream, your favorite cheese, tortilla chips…you get the idea! The possibilities are limitless!
Start by sautéing the onion, peppers, celery, and garlic in olive oil or about 5 minutes – just until the vegetables start to soften.
Then add the quinoa and sauté another 2 or 3 minutes.
Next add the spices, then the beans and tomatoes, and then the chopped chipotle in adobo. Finally the stock is added, bring it all to a boil, then reduce the heat and continue to simmer, stirring occasionally, until the quinoa is cooked and most the liquid is absorbed.
Here it is after its simmered for about 30 minutes – the corn is added about 10 minutes before removing from the heat.
This is just such a colorful and satisfying dish! After eating it for a few days just exactly as I had prepared it, I addded some shredded chicken and homemade enchilada sauce and morphed it into Spicy Quinoa Suffed Peppers! It was super tasty and my husband loved it too!
Spicy Quinoa and Beans
A spicy and satisfying protein-packed nutritional powerhouse recipe sure to curb even the biggest appetite!
Looking for a crowd pleasing, prepare ahead, flavorful dinner to feed a hungry family or house full of holiday guests?!? If so, you’ve come to the right place! This recipe for Chicken Enchiladas has evolved over the many years I’ve been making it to be a little more healthy with a lot fewer processed foods. Now you might think that by making those changes I’ve sacrificed flavor, but happily, I can say the flavor of this dish has only improved with the changes I’ve made to the original recipe!
For many years this has been a family favorite, frequently requested dinner at our house! Even when I struggled to feed a very picky youngster, this was something I could always get her to eat – though she did prefer it when I left out “the green things”! I love this enchiladas recipe for many reasons…I can prepare all the components ahead of time, or even assemble the entire dish and refrigerate it until I’m ready to pop it in the oven. I also like the fact that I’m getting some healthy proteins in our diets, and it’s easy to sneak in extra vegetables – they don’t even know how many times they’ve eaten shredded zucchini in their enchiladas! 😉 The homemade Enchilada Sauce is the real key to making these extra delicious and healthy…I’m including a link to that recipe here.
Homemade Enchilada Sauce
The chicken is simmered on the stove, or I use my Ninja Cooking System (my FAVORITE kitchen appliance), in spiced chicken stock which infuses the chicken meat with such fantastic flavor! Once the chicken is tender, remove it from the cooking liquid until it’s cool enough to handle, then shred it with 2 forks. I reserve the cooking liquid in case I need to add a little to my enchiladas filling. After the chicken is shredded, it’s combined with salsa, black beans, refried beans, fire roasted corn, canned green chilies, and fresh diced jalapeño to form the filling.
Chicken Enchiladas filling.
My favorite tortillas from Alvarado Street Bakery!
Filled, rolled, sauced, and sprinkled with cheese…ready to pop into a 350 degree oven for 45-50 minutes.
Once the filling is combined, the sauce is made, and the cheese is grated, assembly is quick work! I coat the bottom of a 9″ x 13″ pan with cooking spray or a little olive oil to make clean up easier later. Spread a little enchilada sauce in the bottom of the baking pan, evenly distribute the filling between 8 tortillas, roll the wrap around the filling, and place in the baking dish. Continue until they’re all rolled up, drizzle more enchilada sauce over the top, sprinkle with the shredded cheese, and pop the baking dish into a 350 degree oven for 45-50 minutes until it’s bubbling hot and slightly browned on top. I like to serve the finished enchiladas with fresh diced avocado, jalapeño slices, fresh lime wedges, chopped fresh tomatoes, and sour cream.
Fresh from the oven!
You could definitely serve this with a salad, but I hate to fill up on salad when I have this delectable enchilada in front of me! Plus I add enough tomatoes, avocado, and jalapeño to almost count as a salad! 😉 I hope you find your family loves this recipe as much as we do! In fact, I think I’d better pick up some more tortillas – my daughter will be home from college for Christmas and I know she’s going to want these one night while she’s home!
These Chicken Enchiladas are my family's favorite...and they're destined to become yours as well!
2 cups enchilada sauce, divided ~ link to recipe for homemade in body of post
1 cup salsa ~ your favorite brand
1 15 oz. can black beans, drained and rinsed
1 16 oz. can refried beans
1 7 oz. can chopped green chilies
1 cup frozen fire roasted sweet corn
1 medium jalapeño, seeds removed, minced
1 1/2 cup shredded cheddar or colby-jack cheese
8 tortillas ~ fajita or burrito size
Fresh diced avocado and tomato, sliced fresh jalapeños, lime wedges, extra cheese, and sour cream if desired for serving.
To prepare the chicken
Simmer chicken breasts in chicken stock seasoned with chili powder, cumin, garlic, oregano, salt, and cayenne, until tender.
Remove chicken from pan and set aside until cooled enough to handle. Reserve cooking liquid to add to filling if it's too dry.
Once chicken has cooled slightly, use 2 forks to shred the meat.
For the Enchiladas
Preheat oven to 350 degrees Farenheit.
In a large bowl combine shredded chicken, salsa, both kinds of beans, minced jalapeño, green chilies, and corn. Mix well. If the filling feels too dry, gradually add a little of the reserved chicken cooking liquid, being careful not to add too much.
Spray the bottom of a 9" x 13" baking dish with cooking spray, or coat with olive oil.
Spread 1 cup of enchilada sauce in bottom of dish.
Divide chicken enchilada filling evenly among the 8 tortillas, rolling each one tightly, and place in baking dish.
Drizzle remaining 1 cup enchilada sauce over top of enchiladas.
Sprinkle with grated cheese.
Place in preheated oven and bake 45-50 minutes until hot and bubbling, and slightly browned.
Remove from oven, serve with fresh chopped avocado and tomatoes, sliced fresh jalapeños, lime wedges, extra cheese, and sour cream as desired.
I always make the full recipe, then freeze half for us to enjoy for another meal when I'm too busy - or tired - to cook!
Baby it’s cold outside! Cliche, I know, but still true! The polar vortex is racing south from the North Pole and bringing single digit daytime high temperatures, double digit below-zero nighttime lows, and several inches of snow this weekend. Ugh…I really hate winter. I’ve lived my whole life in the Midwest and still I’ve yet to learn to appreciate winter. I fully acknowledge how beautiful it can be, but honestly, it has taken me 50 years to even get to the point where I could say that! 😉 I hate the cold, the wind, the cold, the atrocious driving conditions, the cold, the cancelled plans because of bad weather, the cold, the fact that it gets dark at 4:30 in the afternoon, and the cold!
But – being of hearty Midwest stock, I’ve learned to cope with all the aforementioned hatefulness that is winter by avoiding going outside as much as possible, owning a car with heated seats (BEST INVENTION EVER) and a remote starter (2nd BEST INVENTION EVER) for when I do have to leave the house, and by cooking foods that warm us from the inside out. Nothing can make me appreciate a blizzardy weekend more than a bowl of steaming hot stew!
Today I’m sharing a recipe for Slow-Cooker Bison Stew! I love to use Bison whenever it’s available because health-wise it’s incredibly nutritious, and the flavor is similar to beef – only deeper and more intense! However, Bison is not always easy to come by, so please substitute beef if you can’t get Bison! I promise you won’t be disappointed!
Can we all take a minute to thank whoever invented the slow-cooker?!? I feel like a slow cooker is a busy mom’s best friend in the kitchen! I use a Ninja Cooking System which allows me to switch between slow cooking, stovetop, oven, and steaming. I love it because it allows me to brown the meat for the stew using the stovetop setting, then switch it to slow-cooking once all the other ingredients are added to the pot! Optionally, the meat can be browned on a conventional stovetop, then transferred to the slow cooker to continue cooking. The stew could also be slow baked in the oven in a Dutch oven after browning the meat on the stovetop. And finally, if you prefer not to brown the meat…that works too! Homemade stew is one of the easiest and most forgiving recipes there is!
For this pot of stew I used a Bison roast that I cubed into bite sized pieces. I tossed the meat in flour, salt and pepper, and seared it in a little olive oil. Truthfully, that’s the hardest part – and remember – you can totally skip that part if you’re short on time! Once the meat is browned, simply throw everything else in the pot, cover it, turn the heat setting to low, and walk away! 8 – 10 hours later you will be rewarded with a thick, aromatic, flavorful, piping hot stew! And best of all, your family will love you for making it for them!
I tend to keep the vegetables simple – and cut into large pieces so they hold up to a full day of slow cooking. Potatoes, carrots, mushrooms, onions, and celery compliment the Bison perfectly. Seasonings are simple as well…salt, pepper, worcestershire sauce, garlic, red pepper flakes, a bay leaf, and finally a bottle of beer! The alcohol cooks away, but the stew is left with a little something special that’ll have everyone guessing what your secret to perfect stew is! Bonus…the beer helps tenderize the meat if it’s a little tough!
Finally – pair the finished stew with some crusty bread, a slice of cornbread, or a handful of crackers if you prefer. I’m confident you’ll find this meal so hearty and satisfying that even serving it unaccompanied will have your family ooohing and aaahing and asking for seconds!
So the next time the polar vortex comes knocking on your door, chase the cold away and warm your family’s hearts and bellies with a big bowl full of this satisfying, stick-to-your-ribs, Bison Stew! It’s not even officially winter yet, and I’m already counting down the days until spring – which happens to be 97 more days…ya know…just in case you’re counting too!!!
Slow-Cooker Bison Stew
This hearty stick-to-your-ribs Slow-Cooker Bison Stew is perfect for chasing away the polar vortex!
This is the one meal I make that absolutely everyone in my family loves! That means from my granddaughter to my mother, and even the in-laws ~ everyone agrees I make a mean Homemade Chicken Noodle Soup! In today’s recipe I cranked up the flavor by making my own herbed noodles. Seriously – this was a game changer! I have always used frozen noodles in the past, but by making my own I was able to add even more flavor and texture to our all-time favorite soup!
These noodles were super simple to make, and I’m including a link here. But if you’re pressed for time, or prefer to use store bought – by all means – do what you need to do in order to make this belly pleasing, soul warming, cold virus fighting, nutrient packed, incredibly delicious soup! I actually made this in my Ninja Cooking System – which I love and never ever want to be without….EVER! However, any crockpot will work. The advantage of the Ninja is that I can switch from slow cooker to the stovetop setting with a simple turn of the dial. This helps cook the noodles faster, but it’s not necessary, as they will cook just fine in a regular crockpot – it’ll just take a little longer!
The basic recipe is dump everything except the noodles in the pot, cook it all day, shred the chicken, add the noodles, cook a little longer, serve and enjoy! Anybody can make this! It’s a perfect recipe for the timid beginner cook, or for the experienced cook who loves a healing bowl of homemade soup! I pack the broth with all the flavors of the vegetables, along with rosemary, thyme, and sage to give it a richer and more interesting flavor profile. The heavy dose of garlic not only deepens the flavor of the homemade soup, but also helps ramp up the medicinal value of the broth! Garlic has been proven to shorten the duration and lessen the severity of cold symptoms. It’s also helpful in reducing high blood pressure and cholesterol levels. Garlic also contains antioxidants that have been shown to help prevent Alzheimer’s and other forms of dementia.
We love this Homemade Chicken & Herbed Noodle Soup so much that I always try to keep at least a couple bowls in the freezer for those inevitable sick days we all experience every winter. Instead of “Take 2 aspirin and call me in the morning”, I say eat a bowl of Homemade Chicken & Herbed Noodle Soup and maybe you won’t need to call the doctor at all!
Homemade Chicken & Herbed Noodle Soup
Made in the crockpot, this is the only Homemade Chicken Noodle Soup recipe you'll ever need!
8 cups chicken stock - I prefer Kitchen Basics brand
1 recipe Herbed Noodles ~ link in blog ~ or 12 ozs. frozen noodles
6 cloves garlic, minced
1 large onion, chopped
6 stalks celery, sliced
6 large carrots, peeled and sliced
1 1/2 tsp salt - more or less to taste
1 tsp ground black pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
Place all ingredients (frozen chicken breasts need not be thawed) except noodles in crockpot, and cook on low, approximately 6-7 hours.
90 minutes before serving, turn temperature to high.
Remove chicken and shred with 2 forks. Return to crockpot.
30-40 minutes before serving add noodles to bubbling hot soup, stirring occasionally, and cooking until noodles are al dente.
Serve piping hot with a side of crusty bread for a perfect fall or winter evening meal!
I highly recommend keeping a few bowls in the freezer for those days when you need a little "medicine" in a bowl to make you feel better!
I also suggest next time you buy a crockpot to invest in a Ninja Cooking System. It's the most versatile appliance in my kitchen - and also one of the most frequently used! No affiliation - just a super happy owner!
Can we talk about noodles?!? How is it possible for something that’s just flour, eggs, and water be so darn good??? I remember my mom occasionally making homemade noodles when we were kids and it was such a special treat! Then she went back to work full time and our days of homemade noodles and other treats were over. As the years passed we got used to store bought noodles – certainly not as good – but still…I loved my noodles! Once I was out on my own and cooking for myself and my son, I began using frozen noodles. They are more similar to homemade, and so much more flavorful than boxed or bagged noodles on the shelf at the grocer’s.
So after using frozen noodles for 30 years, it finally occurred to me to try making noodles myself (yes….I’m a little lot slow on the uptake). I was planning to make some chicken noodle soup, and the lightbulb finally went on! So I looked at dozens of noodle recipes, went through some trial and error noodle experimentation, and finally came up with this recipe. Which I LOVE. Which I know you will LOVE too!
First of all – it’s super simple! The noodle dough comes together in a matter of minutes in a stand mixer, it rests for 30 minutes to 2 hours, you roll it out, cut the noodles, and cook them! You can, of course, use a pasta maker to roll and cut the noodles if you’re lucky enough to have one! Also, the noodles can certainly be dried for use at another time. However for this recipe I made them, dropped them in bubbling chicken soup, and proceeded to wait – very impatiently- for them to fully cook so we could enjoy a bowl of chicken noodle soup perfection! This soup is probably my family’s most requested meal. I can’t wait to make it again with these noodles when my daughter is home over the holidays, but my husband and my granddaughter both gave these noodle a HUGE thumbs up! 👍
I chose to make herbed noodles just to amp up the flavor profile of my soup, but they could most definitely be made without the herbs…it’s up to you to customize them however your family would like them most. But no matter how you season them, the basics are the same…all-purpose flour, salt, eggs, a little olive oil, and water! I used 100% organic Einkorn flour in mine and they were delish – but once again, any all-purpose flour will work. Then to the basics I added rosemary, thyme, and sage. Not only did it make them extra yummy, but the herbs also made them extra beautiful!
Combine the dry ingredients, eggs, and olive oil, and 1 tbsp water in the bowl of a stand mixer and mix on low, adding more water, 1 tbsp at a time, as needed for the dough to come together. Then replace the paddle attachment with the dough hook and knead the dough for 2-4 minutes.
Wrap the dough in plastic wrap, and let it rest for 30 minutes to 2 hours.
Tip: A large wooden cutting board makes a great work surface for rolling the noodles, and a pizza cutter makes quick work of cutting the noodles!
Once the dough has rested, split it into 4 pieces (it’s easier to work with in smaller batches), sprinkle your work surface with flour, and roll as thin as possible, aiming for 1/4′” or slightly thinner. Once rolled, cut the noodles and set them aside. Continue in this manner until all the dough is rolled and cut.
After the noodles are cut either cook them in the soup pot, boil them in water, or dry them for later use. I used this batch in Crockpot Chicken Noodle Soup, so I turned the heat to high about an hour before I began cutting the noodles, giving it time to get bubbling hot. These will take longer to cook than store bought dried noodles, so plan on 30-45 minutes cooking time for them to get nice and tender!
I mean…c’mon…how perfect does that look for a cold fall or winter evening???? I also keep at least a couple bowls in the freezer at all times for emergency sick-day chicken noodle soup cravings!
Easy Herbed Noodles
Simple homemade herbed noodles that promise to take your meal to the next level!
Remember several weeks ago when I shared the recipe for Vodka Sauce, and I promised I’d have another recipe that used the sauce?!? Well this is that recipe! This is by no means a fancy recipe – but oh my goodness – it is tasty! It’s also one that’s super family friendly, because what kid doesn’t like meatballs and tomato sauce??? Plus if you choose to add gooey cheese like I did for my husband…it’s a “winner winner meatball dinner” that will have everyone anxious to dig in! Now there’s no need to let on to certain family members that they’re eating a super lean and healthful meal. If you’d rather keep that secret to yourself then I say “Go for it”! Sometimes that’s just not a battle that we want to fight at mealtime!
The very first thing you’ll want to do is start soaking the cashews for the vodka sauce about 3 hours before you intend to make it. I made the sauce the day before and that certainly shortened prep time the evening I made these. You can find the vodka sauce recipe here! For the meatballs, you’ll need ground turkey, a couple eggs, panko bread crumbs, mushrooms, bell pepper, onion, basil, oregano, garlic, salt and pepper, red pepper flakes, and olive oil. All those ingredients get mixed together and dropped by a cookie scoop (yes-I’m lazy-I don’t even roll the meatballs. I just plop them on the baking sheet with a cookie scoop and call it good! 😜) onto a non-stick baking sheet. Alternatively you could certainly spread a little olive oil on a regular baking sheet and you’d be good to go! Then pop ’em into a 350 degree oven for 25-30 minutes until they’re cooked through. You will likely have more meatballs – the recipe yields 36 – than you’ll need to stuff the zucchini, but luckily the meatballs freeze well!
Once the meatballs are baked it’s time to assemble the zucchini subs. After cleaning the zucchini, slice it in half lengthwise (medium size zucchini work best for this recipe) and scoop out the seeds. Season each half with a little salt and pepper, place as many meatballs as you can cram fit into the hollowed out zucchini, top it with a generous portion of vodka sauce, and with provolone or mozzarella cheese if desired. I used just a sprinkle of Parmesan on mine in order to avoid too much dairy, and it was delish!
Once the Zucchini Subs are assembled, loosely cover the dish (I used a 9 x 13 for 2 zucchini) with foil and bake at 350 degrees for 20 minutes. Then remove the foil and bake another 15 minutes or until the cheese is bubbly and golden. The size of the baking dish and the baking time will vary depending on the number and size of zucchini you are preparing. My zucchini were fairly decent sized, so they took a bit longer to cook. And I just have to say – the leftovers the next day were just as delicious as the first serving!!!
Baked Turkey Meatball Zucchini Subs
Delicious and healthy turkey meatball zucchini subs - skip the bread - you don't need it in this recipe!
First things first…THANK YOU!!!! I want every single one of you to know how much I appreciate you stopping by my little itty-bitty corner of the interweb to read my blog! Whether you’ve read all the posts in the Cashew Cream Series, whether you’ve read just one or two, or whether this is your first read at CEBH….THANKS SO MUCH!
Here’s just a few of the fabulous dishes we made with cashew cream!
Now that I’ve published the final recipe in the series, I thought it’d be a good idea to do a short recap of all the recipes. Hopefully you’ll remember where it all started….Cashew Cream ~ Dairy Free…this is the base upon which most all the rest of the recipes are based! By tweaking the cashew cream with different flavors and seasonings we’ve been able to create 14 different recipes from cashew cream! And trust me when I say…we’ve just scratched the surface…I’m pretty sure that at some point in the future you can expect more recipes using the magical ingredient that is cashew cream!
The recipe for Spaghetti Squash with Creamy Mushroom & Garlic Sauce is perfect as a side dish, or a meatless main dish! Spaghetti squash was one of the first vegetables I was able to get my son to eat when he was a toddler – needless to say, it’s a favorite of mine!
I love soup! So much so that we eat it all year round, so it’s no surprise that three different soups made the cut when it came to this series. The first soup recipe I shared was this one for Roasted Tomato Bisque with Savory Oatmeal Crunch. Everyone who grew up in the 60’s and 70’s probably fondly recalls tomato soup being served not only at the family dinner table, but also the school cafeteria! Let’s just say this bisque is a grownup version of that odd-colored gloppy soup from a can that so many of us grew up eating!
The recipe for Apple Crisp with Maple Cinnamon Cashew Cream was a nod to the days when I was a single mom and my son and I used to visit apple orchards every fall. He’s grown now, but Apple Crisp is a favorite dessert that never gets old no matter how many times I make it, or how many times I change it up! The Maple Cinnamon Cream is exactly what this delicious sugar-free crisp needed to take it to the next level!
Looking for a unique way to use butternut squash? How about these Butternut & Quinoa Fritters with Horseradish & Sage Cashew Cream?!? I seriously love butternut squash so I’m always looking for new ways to incorporate it into our diet. These fritters were a first for me – but it certainly won’t be the last time I make them! They were crispy, light, flavorful, and so much fun to make!
Planning a brunch or shower? Looking for a healthful alternative to the typical cream cheese based fruit dips? Then I’ve got the perfect solution! In the 3>1 Cashew Cream Fruit Dip post I shared 3 flavors of fruit dip – Key Lime Coconut, Lemon Poppyseed, and Chocolate Almond. All 3 so seriously delicious I could not pick a favorite!
When I first adopted the CEBH Lifestyle I made the decision to cut red meat from my diet, and for the most part, it’s been pretty easy to adhere to my self-imposed ban. But my poor husband – a real meat & potatoes, farm raised kinda guy…he was missing his big ‘ol hunks of beef! 😉 Thankfully we have a source for farm raised organic bison meat that brings their products to our local farmers market. Bison meat is incredibly healthful – even better for you than salmon – and it’s exactly what I needed to make a delicious roast bison dinner for my husband! I know it’s not the prettiest meal I’ve ever served – but do not judge a book by its cover! I guarantee you that this Slowcooker Bison Roast with Bourbon Espresso “Gravy” is one of the most delicious meals I’ve ever made!
Next up I shared a dessert recipe for some yummy Chewy Chocolate Oat Bars. Just look at how chewy, gooey, and chocolaty they look! ‘Nuff said!
Thanksgiving is is fast approaching and there are some traditional dishes that just need to be on the holiday table. But sometimes the old standbys need a makeover – and that’s what I did with this recipe for Green Bean Casserole CEBH Style! No canned soup, no dairy, no canned fried onions…all healthy and most importantly delicious! In fact, I happen to think the flavor of this casserole is over and above the original!!! But you will have to judge that for yourself when you make it!
The second soup recipe I shared is soooo good you guys! By using almond milk, and of course, cashew cream I was able to make a potato soup that rivals – dare I say, surpasses – the traditional version that’s full of milk, cream, and butter! My version of Dairy Free Potato Leek Soup is delicious, rich, satisfying and so good for you. I hope you love it as much as I do! For meat eaters – a little ham added in would be spectacular as well!
My next to last recipe in this series as for another soup…this one featuring my favorite fall vegetable… butternut squash! I’ve made this recipe for years and love it for its flavor profile that includes sweet, savory, and spicy. And unlike many butternut soup recipes, this one has some ‘chew’ to it! Read on to see what I mean about this Roasted Butternut Chipotle Soup!
And finally, last but certainly not least, is perhaps my favorite recipe of the entire Cashew Cream Recipe Series…Raw Chocolate Espresso Torte! There aren’t enough “yum” words to describe how wonderful this is…that is if you love chocolate and coffee like I do! The fact that a dessert like this can be made dairy, sugar, and gluten free thrills me! I hope you serve it at your next dinner party, or perhaps take it to your family Thanksgiving celebration. You’ll be the MVP of desserts with this winner!
Once again, thank you for reading! Please remember to pin and bookmark the recipes that appeal to you, and if you would, direct your friends to my blog as well…sharing is caring! 😉