Category: Main Course

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.

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!

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.