Enchilada Noodles

by Veggies Don't BiteAugust 31, 2015

If you’re craving Mexican food but want something a bit off the beaten path, check out this recipe from the food blog, Veggies Don’t Bite. Gluten-free, oil-free and vegan, your kids will be wowed by the “noodles” (hint: they’re actually thinly sliced zucchinis. Check out the recipe below and then tell us what you think!

Ingredients:
2- 15 oz cans black beans
½ cup walnuts
1- 4 oz can green chiles
2-4 tablespoons water, just enough to get the beans blended
Himalayan pink salt to taste
2 cups spinach
2 medium sized zucchinis
12 corn tortillas
2 cups Easy Red Enchilada Sauce
3 green onions

Method:
1. Preheat oven to 350.

2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.

3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.

4. Slice the tortillas into ½ inch strips. Add to the bowl.

5. Add the enchilada sauce to the bowl and mix everything until combined well.

6. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350 for 25-30 minutes or until bubbling.

7. Serve with Garlicky Lemon Crema, Guacamole and Mexican Cabbage Slaw.

Notes from the cook:
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish. You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great. You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.

Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.

What other vegan dishes have you made? Tell us what you think of the recipe in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Honey Dijon Garlic Chicken

by Christal Y.July 30, 2015

Sticky, savory chicken in 15 mins? Totally possible with this delicious recipe by Rasa Malaysia, and you probably already have all the ingredients at home! The key is cooking the chicken without the bone, but keeping the skin on for texture and flavor. Check out the recipe below.

Serves 2-3

Ingredients:
1 lb chicken thighs, deboned and skin on
Pinch of salt
Black pepper
2 teaspoons olive oil
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
Pinch of salt

Method:
1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

Want another quick meal that’s under 20 minutes? Check out these special 15-min recipes meant for really busy fams!

Rasa Malaysia is all about easy, delicious recipes. Founded by Bee Yinn Low, this amazing recipe site covers over 900 recipes, spanning cuisines from Thai to Japanese, Indian to American and more. Want to bake a cheesecake bar? There’s a recipe for that too. Click here to visit Rasa Malaysia.

Shrimp Scampi That is Oh-So-Easy

by Christal Y.July 17, 2015

Prepare a restaurant quality dish with everyday ingredients. This shrimp scampi dish by the food blog, Honest & Tasty is all about flavor and isn’t strict on measurements and ingredients either. The veggies and portions listed below are pure suggestion to get your inner chef inspired. Throw in broccolini or roasted peppers! Wherever your palate desires!

Ingredients:
1 package linguine pasta
1 lb peeled and deveined shrimp, rinsed (if frozen, thaw in a colander by running cold water over the shrimp)
2 tbsp olive oil
salt and pepper to taste
½ tsp paprika
1 head of garlic, cloves chopped in half
½ tsp crushed garlic (mine is from a jar) for extra garlic flavor
one package sliced mushrooms
one package cherry tomatoes, rinsed
3 tbsp butter
juice of 1 whole lemon
4 tbsp heavy cream
1 bunch chopped fresh chives

For the Pasta:
Boil water in a large pot. Add plenty of salt once boiled. Add in pasta and give it a mix. Cook for about 8 min or until just al dente. Don’t overcook the pasta because it will cook a little longer later when combined with the shrimp mixture. Plus, no one likes mushy pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside until ready to combine into the shrimp scampi mixture.

For the scampi:
In a large nonstick pan, mix shrimp and 1 tbsp olive oil on medium heat. Once all the shrimp turn pink, mix in mushrooms, salt, pepper, and paprika. After all the liquid has evaporated (about 5 minutes later) add butter and all the garlic. Saute shrimp for 2 minutes on high heat, mixing occasionally. Add tomatoes and saute for another minute. Turn burner to med-low and mix in heavy cream, lemon juice, pasta, and 1 tbsp olive oil. Turn off burner and mix in chives. Serve and enjoy! Add some extra salt to your own dish if you feel like it would bring out the flavors even more and maybe even some crushed red chili flakes for a little kick.

How did your Shrimp Scampi turn out? Share the results with us in the Comments below!

This recipe and photo is courtesy of Honest & Tasty, a wholesome food blog about healthy and well-balanced meals. Her recipes are simple, easy to make and some even come with video tutorials! Stay up to date with her food diary through Facebook, Instagram and Twitter.

Creamy Avocado Pasta

by writerredtriJuly 17, 2015

They go in salads, baby purees, tacos and pasta. Is there anything an avocado can’t do? For a new twist on this versatile fruit (yep, it’s technically not a vegetable) take a peek at this easy recipe that features a similar creamy texture to mac and cheese.

Good to know: The serving size for this recipe is only one so be sure to adjust accordingly for your family.

Ingredients:
1 medium sized ripe Avocado, pitted
1 tbsp lemon juice
2 garlic cloves
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil, (I used 2 tsp dried basil because I didn’t have any fresh)
1 tbsp extra virgin olive oil
1 serving your favourite pasta

Method:
1. Cook your pasta according to the directions.

2. Meanwhile, make the sauce: place the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately.

How else do you like to use and eat avocados? Tell us in the Comments below!

A special thanks to Collecting Memories for this delicious recipe

Lentil & Sweet Potato Tacos With Cilantro Lime Sauce

by Veggies Don't BiteJuly 17, 2015

Tacos don’t have to be piled high with meat or fish. Even those following a vegan diet can get in on the taco fun thanks to this recipe from Veggies Don’t Bite. The filling is sweet and smoky, and the entire dish is vegan, gluten-free and refined sugar-free. Read on for the scoop.

Makes 8 generous sized servings

Ingredients:

Filling:
2 cups precooked lentils
2 cups chopped sweet potatoes
your favorite cooking oil for roasting/sautéing (or use veggie broth if avoiding oil)
1 cup chopped green onions
Himalayan pink salt, cumin and smoked paprika to taste

Toppings:
corn (frozen or fresh)
shredded cabbage
avocado

Cilantro Lime Sauce:
1 package silken tofu (or for non vegan use about 1 cup greek yogurt)
1 cup fresh cilantro
juice of 1 lime
1 tablespoon red wine vinegar
1 teaspoon garlic powder
Himalayan pink salt to taste
corn or sprouted wheat tortillas

Method:
1. Prepare sweet potatoes and chopped green onions by either pan sautéing over medium heat or roasting on a parchment lined baking sheet at 400 with oil (or veggie broth), salt and smoked paprika. Once soft, remove from heat. Put lentils in a bowl and warm slightly in microwave. Add cooked sweet potatoes and mix well. Add cumin, and more salt and smoked paprika to taste. Set aside.

2. Prepare your toppings by warming up corn, dicing avocado and cleaning shredded cabbage. Warm up tortillas.

3. Make sauce by putting all ingredients in a food processor, blender or high speed blender and blending until smooth.

4. Assemble your tacos by putting a few spoonfuls of filling on a tortilla, then adding toppings and drizzling sauce over the top. Enjoy!

What type of veggie tacos have you made? What are your favorite ingredients? Share a comment with other foodie moms and dads below.

Lemon Chicken & Veggie Bake

by Erin LemJuly 17, 2015

Ready to go back to the basics? Forget the complicated, multi-pot and pan recipes and opt for this easy dish from food blogger Chelsea of A Duck’s Oven. Simply pile your veggies and potatoes into a baking dish and place the chicken on top. This one dish meal is simple to make, easy to clean-up and you can even prep it all the night before.

Ingredients:
Veggies:
2 large russet potatoes, chopped into ¾ × ¾ inch pieces
1 medium yellow onion, roughly chopped
1 small head of broccoli, chopped into florets
1 small head of cauliflower, chopped into florets
1 lemon
1 tbsp olive oil
1 tsp minced garlic
1 tsp salt
½ tsp black pepper
1 tsp lemon pepper
1 tsp Italian seasoning

Chicken:
4 bone in, skin on chicken thighs
4 drumsticks
1 tbsp olive oil
1 tsp minced garlic
1 tsp salt
½ tsp black pepper
1 tsp lemon pepper
1 tsp Italian seasoning

Method:
1. Preheat oven to 400 degrees.

2. Zest the lemon completely, making sure to not zest the white part of the lemon. Slice the lemon into 8 wedges.

3. Add the potatoes, onion, broccoli, and cauliflower to a 9×13 inch glass baking dish. Season with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Squeeze three of the lemon wedges over the veggies and sprinkle with a quarter of the lemon zest. Toss to coat.

4. Season the chicken pieces with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Arrange on top of the veggies. Squeeze three more lemon wedges and sprinkle half the remaining zest over the chicken.

5. Bake in preheated oven for 45 minutes. Set oven to broil and broil for 3-5 minutes, or until chicken skin is golden brown. Remove from oven, flip chicken, and broil for another 3-5 minutes until skin on other side is golden brown.

6. Remove from oven and squeeze remaining lemon wedges and sprinkle remaining zest over the chicken and veggies. Let the chicken rest for five minutes before serving.

Will you make this dish? Tell us your thoughts in the comments below!

This recipe comes to us from Chelsea of The Duck’s Oven. Visit Chelsea’s blog for more amazing recipes with a focus on hearty, comforting meals.

Pulled Pork Shepherd’s Pie

by Erin LemJuly 17, 2015

Show your kids that pie can be savory. This recipe courtesy of The Endless Meal food blog will wow your sense. Plus, it uses up whatever leftover vegetables you may have lingering in your freezer or veggie drawer. Read on for the full recipe!

Serves 4

Ingredients:
For the pulled pork
1 – 21/2 pound pork butt
1 bottle of beer
A few splashes of BBQ sauce
A handful of brown sugar

For the shepherd’s pie
4-5 cloves of garlic, minced
1 large onion, minced
Oil for sautéing
2 cups frozen corn
2 cups frozen peas
3 large potatoes
Salt and pepper
Sharp cheddar cheese, grated

Method:
1. Place all ingredients for pulled pork in a medium pot. Add water to the pot so that the liquid is about ¾ of the way to the top of the pork. Bring to a boil then reduce the temperature to very low. Keep at a low simmer, covered, for 2 hours. 2. After 2 hours remove the lid and shred the pork with 2 forks. There will still be a lot of liquid left. Return the pot to medium-low heat and simmer until most of the liquid has evaporated. Season generously with salt and pepper and set aside.

2. In a large pot, boil peeled potatoes until they are very soft, about 15 minutes. Drain water and mash the potatoes with a potato masher or with an electric mixer. Add butter or cream if desired and season generously with salt. Set aside.

3. Saute onions with a splash of oil in a large pan over medium high heat for about 3 minutes. Add garlic and sauté for 1 more minute. remove from heat and stir in peas and corn.

To assemble the pie
1. Place a thick layer of pulled pork on the bottom of your casserole pan. Next add the corn mixture in another thick layer. Drop large spoonfuls of mashed potatoes over the top of the casserole then gently spread the mashed potatoes so they cover the entire top surface. Top with grated cheddar cheese.

2. Bake in a pre-heated 350 degree oven for 30-40 minutes, or until the shepherd’s pie is bubbling and the cheese on top is melted and starting to brown.

Notes:
This shepherd’s pie is a great way to use up any leftover pulled pork. The prep and cook times do not take into account cooking the pulled pork. If you are making the pulled pork especially for this recipe, please note that the time will be quite different from what I have listed here. Also, feel free to add any other veggies you love to eat. The sky’s the limit here.

Have you ever tried making Shepherd’s Pie? What do your kids think of this dish? Leave a Comment below!

For more fab recipe ideas, head over to The Endless Meal, a food blog run by Kristen, a recipe developer and food photographer. Be sure to follow her on Facebook by clicking here.

Chicken Sliders with Tangy Yogurt Sauce

by writerredtriJuly 10, 2015

Burgers be gone! After one bite, these mini chicken sliders are all your kids will be raving about. The yogurt (we like Greek yogurt) combined with the garlic and lemon adds flavor to the slider and is a much healthier condiment than mayo. You can even prepare the ground chicken mixture the night before and the next day all you need to do is fire up the grill or stovetop before dinnertime. It’s really that easy.

Ingredients
Chicken patties:
1 lb ground chicken
1/4 cup red onion, finely chopped
2 tsp lemon or lime juice
salt and pepper
1 tbsp oil
1 tbsp cold water
1-2 tbsp oil (for frying patties)

Optional:
2 tsp garlic, minced
1/4 cup cilantro, finely chopped

Yogurt sauce:
1 cup yogurt
1 clove garlic, minced
2 tbsp cilantro, finely chopped
2 tsp lemon or lime juice
salt and pepper
8-10 mini burger buns or dinner rolls

Method
1. In a large bowl, combine the ground chicken with all the ingredients for the chicken patties, except the oil needed for frying the patties. Knead the mixture well for 5-7 minutes (this helps to bind the patties naturally, without using eggs or bread crumbs). Let the chicken mixture rest in the fridge for at least 30 minutes, or overnight.

2. Divide the chicken mixture into 8-10 equal portions. With lightly oiled hands, start shaping each portion into little patties, about 2-1/2 inches in diameter.

3. Heat the oil in a large frying pan; fry the patties until golden brown, about 3-4 minutes on each side.

4. To make the yogurt sauce, mix all the ingredients for the sauce together. Serve immediately or keep covered in fridge for up to 2 days.

Do your kids like chicken sliders? Tell us your thoughts on this recipe in the Comments below!

Recipe adapted from Simply Reem.

Veggie-ful Italian Orzo Salad

by Veggies Don't BiteJuly 2, 2015

Pot luck dish. Dinner side. Lunch main. This veggie-packed recipe from the food blog, Veggies Don’t Bite is one of the most versatile dishes you’ll rely on this summer. Packed with veggies is fresh and delicious, and can be enjoyed hot or cold.

Ingredients:
2 cups fresh spinach
1 cup fresh basil
2 cups sliced crimini mushrooms (about 12-13 mushrooms)
3 ounces sun dried tomatoes (I use the dried ones in a bag)
16 oz package orzo (I use whole wheat but gluten free is also available)
1 can (15 ounces) chickpeas
¼ cup veggie broth
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon thyme
Himalayan pink salt to taste, if needed

Note from the Chef: I measure the spinach and basil packed in. You can use sundried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free. You don’t need much, if any, salt because the sun dried tomatoes have plenty but adjust to your preference.

Tips to prep ahead: Wash and slice all veggies and basil. Cook the orzo.

Method:
1. Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.

2. Cook the orzo according to package directions. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer. This will slightly cook them. Rinse with hot water to remove starchiness from the pasta. Place everything in a big bowl once drained.

3. Add the rest of the ingredients into the bowl and mix until well combined. Enjoy!

What do you think of this recipe? Tell us any additions or substitutions you made in the Comments below!

Slow Cooker Tropical Tacos

by Erin LemJuly 1, 2015

You don’t need to jet to a tropical island to enjoy a taste of paradise. Follow this recipe from Real Food by Dad blog for a burst of summertime flavor. To aid you in your next taco dinner is the slow cooker, which you’ll use to cook the chicken breast. Add avocado and the mango and strawberry salsa to your tacos for a true treat for your senses.

Serves 4-6

Ingredients:
4 chicken breast (2 lbs.)
salt and pepper
2 cups diced mangos (10 oz. about 3 large mangos)
½ cup diced red bell peppers ( 3 oz. about half a large red bell pepper)
¼ cup green onions
¼ cup chopped cilantro
2 tablespoons olive oil
Mango and Strawberry Salsa
2 cups diced mangos (10 oz. about 3 large mangos)
½ lb. strawberry, diced
⅓ chopped cilantro
3-4 tablespoons fresh lime juice
1 jalapeno, finely chopped (optional)

Method:
1. Salt and pepper both sides of chicken breast. Place chicken breast in slow cooker pot. Combine and toss remaining ingredients in a medium size bowl. Sprinkle mixture on top of chicken breast. Set slow cooker to high for four hours or low for 6 hours. Remove chicken and shred by hand or place in a stand mixer bowl with a paddle attachment and turn mixer to low for fast shredding.

2. To make mango and strawberry salsa: Place all ingredients in a bowl and toss to combine.

What are your kids’ favorite taco toppings? What are your other go-to slow cooker dishes? Share a comment below!

For more easy-to-make family meals visit Real Food by Dad, a food blog run by Matt, a husband, dad, coach, fitness & sports fanatic and budding chef. Check out Food by Dad here and make sure to follow him on instagram at @realfooddad.

ML Interest Tag: salt

Enchilada Noodles

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