Pepper, Mushroom and Sausage Sheet Pan Dinner

Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.

  • 3 bell peppers, sliced thin
  • 1 onion, sliced thin
  • 16 oz mushrooms, sliced
  • Olive oil spray
  • Salt and pepper
  • 1/4 tsp paprika
  • 2 – 4 pork sausages
  • Shredded cheese

Preheat oven to 375.

Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.

Divide among plates and sprinkle with a little cheese.

Serves 2 – 4.

Chickpea Butternut Squash Tacos

This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

  • 1 pack taco seasoning
  • 6 tbsp lime juice, divided
  • 1 tbsp olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 lb butternut squash, diced chickpea size
  • 1 c chopped cabbage, sliced thin
  • 1 avocado, sliced thin
  • Mexican creama or sour cream
  • Taco sheslls
  • Hot sauce

Preheat oven to 400.

In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

Toss cabbage with remaining lime juice.

Steam taco shells to soften for 10 min.

To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

Serves 6. 7 WW points per 2 taco.

Spinach and Artichoke Frittata

This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!

  • 1 bunch of green onions, sliced thin
  • 15 oz artichoke hearts, chopped
  • 8 large eggs
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 creme fraiche
  • 1/2 c shredded Parmesan
  • 1 tbsp olive oil
  • 6 c spinach

Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.

Heat oven to 400.

Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.

Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.

Serves 4.

Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

Veggie Everything Bagel

These are great – chock full of veggies – if your going low carb – you can just name your next kid Chris – your welcome!

  • TJs everything bagel seasoning
  • 5 1/2 c cauliflower
  • 2 eggs or 2 tbsp flax meal in 6 tbsp water
  • 1/4 c almond flour
  • 1/4 c tapioca or arrow root powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt

Preheat oven to 400. Line baking sheets with parchment paper.

Put cauliflower in a food processor and pulse until the consistency of rice. Add remaining ingredients and pulse to combine. Add a little water if it’s too stiff – you want a thick dough consistency.

Take a 1/2 c and shape into a circle in your palms – poke a hole to make a bagel shape if you wish. Sprinkle with everything bagel seasoning.

Bake for 30 minutes until browned. Let cool and freeze of keep in fridge. Toast in the toaster when ready to eat.

Makes 10 – 12.

Spicy Beet Salad

This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!

  • 4 beets cooked
  • 3 scallions, sliced thin
  • 1 clove garlic, minced
  • 1 tsp harissa (or more if you like it spicy)
  • 1 1/2 tbsp red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp chopped parley
  • Salt and pepper
  • Mixed greens
  • 1/4 c feta, crumbled (optional)

Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.

Serves 4.

Wheat Berry, Soy Sausage and Pomegranate Bowl

This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.

  • 2 cups wheat berries
  • Salt
  • 4 tbsp olive oil, divided
  • 12 oz soy sausage, casings removed
  • 1 garlic clove, finely grated
  • 1/2 c plain Greek yogurt
  • 2 tbsp lemon juice, divided
  • 2 tsp za’atar, plus more for serving
  • Salt and pepper
  • 1/2 c pomegranate seeds
  • 1/4 c coarsely chopped min
  • 1 bunch scallions, thinly sliced, divided
  • 3 Persian cucumbers, thinly sliced into rounds
  • Pine nuts

Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.

Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.

Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.

Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.

Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.

Stuffed Peppers

This recipe comes from the Love is Food and Yoga book and it is so yummy! If you are vegan leave out the cheese. These don’t take long to come together but they have to bake for 1 hour, so they are not quite a weeknight meal. I stuffed them the night before then baked the next day and they turned out perfect!

  • 4 bell peppers, sliced in half and cored
  • 1 c cooked bulgar
  • 2 tbsp olive oil
  • 1 onion sliced thin
  • 5 cloves garlic chopped
  • 2 tbsp fresh sage, chopped
  • 1 fennel bulb sliced thin
  • 4 c fresh spinach
  • 4 oz canned green chilies
  • Salt and pepper
  • 1/2 C sharp cheese, grated
  • 1/4 c goat cheese crumbled
  • 1/2 c queso fresco, crumbles
  • 1/2 c basil leaves, sliced thin.

Preheat oven to 375.

Sauté onions and garlic in 1 tbsp over medium heat until soft, about 5 min. Add 1 tbsp of oil, stir in all ingredients except cheese and bulgar cook about 10 min until fennel is soft.

Remove from heat stir in bulgar and cheeses, then stuff into peppers. Bake for 1 hour.

Serves 8.

Baked Risotto with Asparagus and Spinach

This is such an easy risotto recipe – if your vegan just leave out the cheese.

  • 1 tbsp olive oil
  • 1 onion sliced thin
  • Salt
  • 1 c arborio rice
  • 2 c veggie broth
  • 4 c spinach
  • 10 Spears Asparagus, cut unit 1/2 inch pieces
  • 1/4 tsp nutmeg
  • 1/2 c grated Parmesan

Preheat oven to 400.

In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.

Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.

Serves 4.

Chocolate Date Balls

So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.

  • ⅔ cup roasts pistachios
  • 6 Medjool dates, pits removed
  • ⅓ c tahini
  • ¾ tsp. kosher salt
  • ¼ c unsweetened cocoa
  • 1/4 c toasted, shredded unsweetened coconut

Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.

Makes about 12 balls.