Ham & Cheese Breakfast Enchiladas

How do you turn enchiladas into a breakfast food? Wrap your favorite omelette fillings in tortillas, then pour egg over the top and bake. The result are these brunch-perfect enchiladas.

Two tortillas filled with and egg mixture and topped with cheese on a white plate. The plate is on a purple napkin and there is a baking dish with more egg-filled tortillas in the background.

The egg mixture flows into the tortillas making each a perfect little bundle. They’re perfectly portioned and easy to serve for company – but they also reheat like a dream so you can make them for yourself and enjoy all week!

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Sheet Pan Gnocchi & Vegetables

Today marks three weeks of social distancing for us. We are trying to stay home as much as possible in this weird, temporary normal, which means my 2-3 grocery trips per week have been severely cut back – we made it 18 days before our first grocery run and we’re hoping to make it another 2-3 weeks before going back.

If you’re trying to space grocery trips, this is an ideal meal for week two. The vegetables used here hold up pretty well to a week in the fridge – and even if they start getting a little soft, you’ll never be able to tell after roasting them!

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Greek Cauliflower Rice & Chickpeas

We have hit the point of the winter when veggies are no longer exciting.

During the summer and fall, we have a CSA share that loads us up with fresh vegetables weekly and inspires me to cook them creatively. Once the CSA ends? It becomes a regular rotation of bagged salad, roasted broccoli, and roasted green beans.

I recently discovered the kids like cauliflower rice, so I’ve been playing with different ways to dress it up. This Greek-style version was a huge hit. So huge that we ended up fighting over the leftovers!

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Chicken Fajita Burgers

This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.

‘Tis the season for burgers, which is why I’m so excited to be participating in GirlCarnivore‘s #BurgerMonth and sharing this awesome Chicken Fajita Burger.

Chicken Fajita Burgers 2

A mashup of your favorite tex-mex and the cookout classic, these burgers pack a big flavor punch!

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Grilled Vegetables with Whipped Avocado Feta Dip

You know what I’ve noticed? Almost no one brings vegetables to a barbecue – but, when someone does, they always seem to get gobbled up.

Grilled Vegetables 1

I think a large part of their scarcity is that vegetables don’t have a great reputation for being an easy dish to take along. Let this one change your mind.

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Baked Vegetable Tacos

Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.

Baked Veggie Tacos 1

But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.

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Barbecue Chicken Spaghetti Squash Boats

The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.

These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead.

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Pasta with Chicken Sausage and Creamy Mustard Sauce #Tresomega #OrganicsForLife

MustardSaucePasta1.jpgDisclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.

My last  Tresomega for the week is a quick and easy weeknight dinner that’s also healthy! This mustard sauce is a great way to add a lot of flavor without adding a lot of calories. My kids (and us adults) gobbled it up!

Again, I was super impressed with Tresomega’s pasta. It’s gluten free, but we honestly wouldn’t be able to tell if we didn’t already know!

For more recipe inspiration, you can visit them on Facebook and Twitter. You can purchase Tresomega products at: Tresomega.com. Sams.com, Amazon.com and Walmart.com.

 

Pasta with Chicken Sausage and Creamy Mustard Sauce
(a Kate’s Recipe Box original)
Serves 4

1 box Tresomega Gluten-Free Organic Quinoa Fusilli Pasta
1 Tbsp. olive oil
12 oz. chicken apple sausage, coin sliced
2 green peppers, chopped
1 onion, chopped
1/3 cup Dijon mustard
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth

Prepare the pasta according to package directions.

While the pasta cooks, heat the olive oil in a large, deep skillet. Add in sausage, peppers, and onion and cook until the onion is translucent. Stir in the mustard, paprika, salt, and pepper and cook for 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits.

Bring to a boil, then reduce heat to low and let simmer for about 10 minutes.

Stir in the pasta and serve.

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Grilled Stuffed Mini Peppers

The weather is getting better! The snow piles from the nor’easter are nearly gone and we’ve had a few evenings where it’s not frigid by dinner time – so we’re starting to fire up the grill.

Cave Tools recently sent me a pepper grill rack to try out (you can see my review here) and we finally busted it out to make these delicious little peppers. I think most people automatically think jalapenos stuffed with cheese and bacon for something like this, but I wanted to make something that felt light and fresh – and that was more toddler-friendly.

These were perfect! I can’t wait to make them again once we have lots of fresh herbs in the garden.

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Grilled Stuffed Mini Peppers
(a Kate’s Recipe Box original)
Makes 12

12 rainbow mini peppers
4 oz. cream cheese, softened
1 Tbsp. fresh chopped dill
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped green onions
1 clove garlic, minced
1/2 tsp. lemon zest

Clean and core the peppers.

In a bowl, mix together the cream cheese, dill, basil, green onions, garlic, and lemon zest until well combined. Stuff peppers with cream cheese mixture.

Using a rack, grill over medium heat until the peppers are softened and the cream cheese puffs slightly. Serve immediately.

Sausage, Pepper and Farro Skillet

Jake’s new favorite phrase? “I no like it!” It doesn’t matter if he ate it yesterday or he’s already halfway through the plate, once he throws out the “I no like it!” the meal is officially over.

All things considered, I really can’t complain about his eating habits. He really just seems like a normal toddler, but he’s definitively starting to voice his preferences more. And he has a strong preference for anything in the sausage family. This dinner was made with him in mind.

As expected, he happily gobbled the smoked sausage. The peppers and onions were largely avoided. The farro was his “I no like it!” trigger. All of the grown ups in the house really enjoyed this, though!

SausagePepperSkillet

Sausage, Pepper and Farro Skillet
(slightly adapted from Budget Bytes)
Serves 4

1 Tbsp. olive oil
12 oz. smoked sausage
1 red bell pepper
1 green bell pepper
1 yellow onion
1 can diced tomatoes
1/2 tsp. oregano
Pepper, to taste
2 cups cooked farro

Slice the onions and peppers. Coin slice the sausage.

In a large skillet over medium heat, heat the olive oil until shimmering. Brown the sausage, then drain the excess fait.

Add the onions and peppers to the skillet. Cook until onions are translucent. Stir in the diced tomatoes, oregano, faro, and pepper to taste. Cook until heated through.