Category: Main Course

Savory Noodle Kugel with Zoodles Main 1

Savory Noodle Kugel with Zoodles for Hanukkah

Here is a low-carb, gluten-free version of the popular Kugel dish. While most recipes are sweet and made with pasta, this savory version skips the pasta for hella veggies.

Ingredients

6 eggs
1/2 cup milk
1/4 cup sour cream
1/2 cup cottage cheese, small curd
3 medium zucchini
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 stick butter, unsalted

Directions

Preheat the oven to 375 degrees F.

Add the butter to a 9-inch round baking dish, or deep-dish pie plate, and place it in the oven as it’s warming up. Remove once the butter has completely melted. Tilt the pan around to coat the baking dish with the melted butter thoroughly.

Trim the ends of the squash and run the zucchinis through a vegetable spiralizer. I used the straight blade, but any will work.

Whisk together eggs, milk, sour cream, salt, and black pepper. Then mix in the cottage cheese.

Add the spiralized zucchini noodles (zoodles) to the baking dish. Pour in the egg mixture, whisking as you go, to evenly distribute the ingredients.

Place the baking dish back in the oven and bake for about 30 minutes, checking on it after 25 minutes. When the casserole is ready, it should be browned around the edges, and a toothpick inserted into the center should come out clean. There might be a few bits of cottage cheese on the stick, but that is okay.

Cool for 10 minutes before serving.

Enjoy!

Savory Noodle Kugel with Zoodles 1

Jackfruit Tamale Pie Skillet Recipe Main 1

Jackfruit Tamale Pie (Skillet Recipe)

In this recipe, I make a yummy vegetarian tamale pie (think tamales without all the work) that is spicy, saucy, and delicious. I use sustainable jackfruit as the meat and bake it over a skillet cornbread.

Ingredients

1 (8.5 ounce) box corn muffin mix
½ cup Greek yogurt
1 large egg
½ cup corn kernels
2 tablespoons butter, melted
2 tablespoons olive oil
1 cup mirepoix (2:1:1 onion, celery, carrot)
2 garlic cloves, minced
1 tablespoon taco seasoning
¼ teaspoon sea salt
1 (9 ounce) pack of Lightly Seasoned Jackfruit by The Jackfruit Company
1 cup enchilada sauce
1 ½ cups shredded cheese, Mexican blend
¼ cup sour cream
¼ cup chopped cilantro

Directions

Preheat your oven to 400 degrees F.

In a 9-inch skillet, warm the olive oil over a medium-low heat. Add the mirepoix and saute until ingredients are tender; about 5 minutes. Add in the garlic and saute another minute. Add taco seasoning and sea salt, cooking for a minute.

Using a fork or knife, chop up the Lightly Seasoned Jackfruit by The Jackfruit Company. Add to the skillet. Pour in the enchilada sauce and mix to combine all ingredients. Increase heat to medium and bring mixture to a simmer. Cook for a couple minutes on a low simmer.

While the jackfruit mixture is cooking, prepare the cornbread. Add the box corn muffin mix to a mixing bowl along with the egg, Greek yogurt, and melted butter. Mix to combine. Fold in the corn kernels.

Once the jackfruit is done simmer, transfer the mixture to a separate bowl. Coat the skillet with cooking spray and transfer the cornbread mixture to the pan. Using a spatula, spread out the mixture evenly across the pan such that it is level.

Place the skillet in the oven and bake it for 15 minutes, until it is golden brown and a toothpick can be inserted and come out clean. Be sure to use an oven-safe skillet for this, as I did. I used a cast-iron one.

When the cornbread is finished, remove the pan from the oven. Using the handle of a wooden spoon, poke holes throughout the cornbread.

Top the cornbread with the jackfruit mixture. Evenly disperse the cheese across the top of the jackfruit. Place the skillet back in the oven and bake it for about 20 minutes until cheese is melted and golden in the center, and the edges are just slightly crispy.

Remove from oven and top off with sour cream and chopped cilantro. Cut into 6 pieces and serve. Enjoy!

Christmas Stuffed Bell Pepper Recipe Main 1

Christmas Stuffed Bell Pepper

An easy and festive holiday recipe for the kid’s on Christmas, or the adults too. Who doesn’t like macaroni and cheese, especially in these decoratively carved bell peppers.

Ingredients

1 (14.5 ounce) value size box mac & cheese
4 bell peppers

Directions

Preheat your oven to 400 degrees F.

Slice off the tops of the bell peppers such that the stem stays in tact. Using a spoon, scoop out the seeds and pith.

Using a paring knife, cut out a Christmas tree into one side of each pepper. You of course can do any holiday shape like a snow(wo)man or whatever. I am not that talented.

Prepare four pieces of parchment paper that are, at their width, the same height as the peppers and long enough to wrap around each pepper. Cut 4 pieces of kitchen twine that are long enough to tie around each pepper, to hold the parchment paper in place.

Place the cut side of the bell face down at the center of one piece of paper. Wrap the pepper and then tie it off with the string. Repeat for all the bell peppers. They are all tied up like little Christmas presents!

Place them in a baking dish standing up.

Cook the mac and cheese per the instructions on the box, but be sure to salt that pasta water!

Divide the cooked mac and cheese between the bell peppers. You will probably have some left over. I hate when there is leftover mac and cheese, said no one ever!

Replace the pepper tops and place the baking dish in the oven. Bake for about 10-15 minutes, until peppers are tender and slightly wilted.

Unwrap and enjoy!

Christmas Stuffed Bell Pepper Recipe 1

Halloween Mac n Cheese Stuffed Bell Peppers 3

Halloween Mac n Cheese Stuffed Bell Peppers

Want to celebrate Halloween without all that sugar. This savory recipe makes it easy! In this video, I show you how to make macaroni and cheese stuffed bell peppers that are both festive and tasty.

Ingredients

1 pound macaroni pasta
1⁄4 cup unsalted butter
1⁄4 cup flour
1⁄2 teaspoon sea salt
2 cups milk
1 pound shredded cheddar cheese, extra for topping
4 orange bell peppers

Directions

Preheat oven to 400 degrees F.

Bring water to a boil and then properly salt it. Cook pasta per package instructions.

Melt butter over a medium-low heat.

Sift in flour and mix to thoroughly combine. Add sea salt and slowly work in milk. Turn heat up to medium-high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken. You need to cook the flour to prevent the sauce from tasting doughy.

Turn off heat and when mixture stops bubbling, start adding in cheese.

Add a handful of the cheese at a time, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Be careful not to burn. If you overcook it, the sauce will break. Do this until all of the cheese is incorporated.

Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat. Do not strain or rinse the pasta. Do until all pasta is mixed into the cheese mixture.

Cut jack o lantern shapes into the peppers.

Slice the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded cheese. Replace tops.

Bake for about 10-15 minutes until cheese is melted and the peppers have roasted and softened. Remove and serve.

Enjoy!

Halloween Mac n Cheese Stuffed Bell Peppers 2

Mac n Cheese Stuffed Peppers 1

Mac n Cheese Stuffed Peppers

Macaroni and cheese lovers get ready for a stuffed pepper recipe you cannot help but love! This vegetarian stuffed pepper is packed with gooey cheesy goodness.

Ingredients

1 pound macaroni pasta
1⁄4 cup unsalted butter
1⁄4 cup flour
1⁄2 teaspoon sea salt
2 cups milk
1 pound shredded cheddar cheese, reserve some for topping
4 bell peppers
1 teaspoon chopped parlsey

Directions

Preheat oven to 400 degrees F.

Bring water to a boil and then properly salt it. See the instructions in my video for perfect pasta.

Cook pasta per package instructions.

Melt butter over a medium-low heat. Sift in the flour and mix to thoroughly combine.

Add sea salt and slowly work in milk. Turn heat up to medium-high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken.

Turn off heat and when the mixture stops bubbling, add in cheese.

Add a handful of the cheese, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Be careful not to burn.

Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat.

Do not strain or rinse the pasta.

Do until all pasta is mixed into the cheese mixture and serve.

Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Mention how to buy bell pepper video

Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.

Mac n Cheese Stuffed Peppers Recipe 1

Jalapeño Pineapple Garlic Pizza Recipe Main 1

Jalapeno Pineapple & Garlic Pizza

Some like it hot and if that is you, this is the pizza you need right now. Sweet and spicy, it is sooo good. Pickled jalapeno peppers and fresh pineapple chunks on top of a cheesy crust. I used a gluten free pizza dough but you can do whatever. You are bound to love this combo.

Ingredients

1 pound fresh pizza dough
1 cup pizza sauce
1 1/2 cup mozzarella cheese
1 ounce sliced jalapeños
6 ounces pineapple chunks
2 garlic cloves, minced

Directions

Preheat oven to 425 degrees F.

Shape pizza dough and place on pizza baking sheet.

Spread pizza sauce across dough, fully covering. Add minced garlic and spread evenly. Top with mozzarella.

Add jalapeños and pineapple to pizza.

Bake the pizza for about 12 minutes until the cheese is golden brown and the crust has risen.

Slice up and serve. Enjoy!

Jalapeño Pineapple Garlic Pizza Recipe 1

Cabbage Enchilada Rolls Recipe 3

Cabbage Enchilada Rolls Recipe

In this video I show you how to make delicious low-carb, gluten-free cabbage enchilada rolls. The recipe can easily be made vegetarian. This recipe uses a hack to turn hot sauce into enchilada sauce using Yellowbird Sauce. These enchiladas are packed with protein, healthy, and super tasty.

Ingredients

YellowBird Enchilada Sauce
2 cups vegetable broth
3 tablespoons tomato paste
3 tablespoons Yellowbird Jalapeno Sauce
1 1/2 teaspoon sugar
3 tablespoons flour
Cabbage Enchiladas
1 head of cabbage
2 tablespoons olive oil
1 cup mirepoix
1 packet taco mix
1 pound riced cauliflower & broccoli
1 15 ounce can fire roasted tomatoes
1/2 pound tempeh, chopped
1 15 ounce can white beans, drained & rinsed
1 4-ounce can diced green chiles
1 1/2 cup shredded Mexican cheese mix
2 cups enchilada sauce
1/3 cup sour cream
1/4 cup chopped cilantro

Directions

YellowBird Enchilada Sauce: Bring 2 cups of veggie broth to a simmer. Whisk in tomato paste, YellowBird Jalapeno Sauce, and sugar. Add 1/2 cup of the hot mixture to the flour and mix until a paste forms. Slowly mix the paste back into the broth mixture. Bring to a simmer and cook for 2 minutes.

Add olive oil to a deep saute pan and warm over a medium-high heat. Add in mirepoix and saute until tender. Add riced cauliflower and broccoli and cook for a couple minutes.

Add in taco mix and fully combine. Mix in tempeh, white beans, and chiles. Set mixture aside.

Fill a large pot with water and bring to a boil over a medium-high heat. Remove 8 large whole cabbage leaves from the raw head of cabbage. Place 1-2 leaves in the boiling water at a time and cook for about a minute. Continue until all eight leaves are blanched.

Preheat oven to 375 degrees F. Coat a lasagna pan with 1/2 cup of the YellowBird enchilada sauce.

Lay blanched cabbage leaves flat and spread a heap of the mixture at the bottom middle. Fold in the sides, and then roll the leaves up. Place the enchiladas seam-side down into the pan, evenly spaced.

Pour the remaining sauce over the top. Top with cheese and bake covered for about 25 minutes.

Remove from oven and top with sour cream and chopped cilantro.

Cabbage Enchilada Rolls Recipe 2

Asparagus Ricotta Garlic Pizza Main 1

Asparagus, Ricotta & Garlic Pizza

Here’s the perfect spring pizza. Fresh asparagus topped off with garlic, creamy ricotta cheese and baked to perfection. This is one delicious vegetarian pizza recipe and I think you will truly enjoy it.

Ingredients

1 pound fresh pizza dough
2 ounces ricotta cheese, drained
3 tablespoons olive oil
2 ounces fresh asparagus, trimmed & chopped
8 red onion slices, Julienne
1 1/2 cup mozzarella cheese
1 garlic clove, minced

Directions

Preheat oven to 425 degrees F.

Shape pizza dough and place on pizza baking sheet.

Brush pizza dough with olive oil. Add minced garlic and spread evenly over dough. Add mozzarella cheese, reserving some.

Like hands on a clock, arrange asparagus around the pizza dough. Top with red onion. Place spoonfuls of fresh ricotta around the pizza.

Bake the pizza for about 12 minutes until the cheese is golden brown and the crust has risen.

Slice up and serve. Enjoy!

Asparagus Ricotta Garlic Pizza 1

Broccoli Pesto Mac and Cheese Main 1

Broccoli Pesto Mac and Cheese Recipe

Broccoli lovers get ready. In this video I show you how to make an easy and healthy broccoli pesto that is swirled into a creamy and decadent macaroni and cheese. It is everything you need in a comfort food.

Ingredients

Broccoli Pesto
4 ounces broccoli florets
1/3 cup olive oil
1/4 cup walnuts
Mac and Cheese
1/2 pound macaroni pasta
2 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1 cup milk
1/2 pound cheddar cheese, shredded
1 tablespoon chopped parsley

Directions

Add walnuts to the food processor and finely chop them. Add in broccoli and pulse until minced. Add in olive oil and pulse to combine.

Bring water to a boil and then properly salt it. See the instructions in my video for how to salt your pasta water.

Cook pasta per package instructions.

Melt butter over a medium low heat. Sift in flour and mix to thoroughly combine.

Add sea salt and slowly work in milk. Turn heat up to medium high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken.

Turn off heat.

Add a handful of the cheese, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Do not turn the heat back on or you risk the cheese sauce breaking.

Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat. Do not strain or rinse the pasta.

Do until all pasta is mixed into the cheese mixture.

Add spoonfuls of the broccoli pesto to the mac n cheese, and fold in to create a marbled effect. Top off with chopped parsley and serve.

Broccoli Pesto Mac and Cheese 1

Vegan Mac and Cheese Cauliflower Cheese Sauce Main 1

Vegan Mac and Cheese (Cauliflower Cheese Sauce)

Craving mac and cheese but want a healthy alternative? This dish is not only tasty and nutritious, but it’s also vegan. This whole wheat pasta with a cauliflower cheese sauce only has 3 ingredients. It is super easy to make.

Ingredients

Pasta
8 ounces whole wheat elbow macaroni
3 quarts of water
½ tablespoon sea salt
Sauce
1 head cauliflower, chopped
1 cup vegetable broth
Salt and pepper to taste

Directions

Add water to a pot and bring it to a boil.

Add in 1 tablespoon of salt per pound of pasta you are planning to cook. For this recipe, you’ll need about 1/2 tablespoon of salt. Bring the water back to a boil. Only add salt to boiling water. Prolonged contact with salt can cause pitting on stainless steel surfaces, and salt placed in cold water takes longer to dissolve.

Add in 8 ounces of whole wheat elbow macaroni and cook according to package recommendations. While the pasta is cooking, let’s make our sauce.

Add a little bit of olive oil to a pan. (NOTE: Because we are planning to mostly steam the cauliflower, you don’t have to do this step, but you can.)

Add in 1 head of chopped cauliflower. Saute the cauliflower a little bit.

Add in 1 cup of vegetable broth, or until the bottom of the pan is covered by about 1/4 inch.

Bring the broth to a simmer, cover, and steam until the cauliflower is fork tender.

Once cauliflower has cooked, remove it from the pan using a slotted spoon (so excess liquid stays in the pan), and place it in a food processor. Puree until smooth.

Add the puree back into the pan you used to saute the cauliflower.

Once the pasta is done, add it directly to the pan with the cauliflower puree. Do not drain the pasta, simply use a slotted spoon. The starches from the pasta water will help make the sauce creamier.

Mix the pasta and cauliflower puree, over low heat until the pasta is fully covered. If the sauce is too thick, you can add in a little more vegetable broth to thin it out if needed. Salt and pepper to taste.

Plate and serve.

Vegan Mac and Cheese Cauliflower Cheese Sauce 1

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