Warm Italian Veggie Bake

DSC01969.JPGToday is primary voting day here in Pennsylvania, and after having stressed over political and social issues and deciding who to cast my ballot for, I needed a comfort meal for dinner. This Warm Italian Veggie Bake was just that meal! Packed with savory, filling veggies, and flavored with robust Italian dressing, this meal is like a comforting hug for your taste buds! What’s even better is that it’s super easy to make and it can be prepared up to a day ahead of time and baked just before mealtime.

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Here’s what you’ll need:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained (I use Hunts Fire-Roasted Tomatoes)
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

And here are the easy-peasy instructions…

Preheat oven to 350 degrees. Start with a very large skillet. You’ll want lots of room for all those veggies! Heat the Italian dressing on medium heat, until just warm and toss in the Continue reading

Vegan Spinach & White Bean Soup

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With the recent passing of pop icon Prince, I decided to pay homage to his legacy by preparing a vegan meal. For those of you who didn’t know, Prince was not only a musical genius, but a vegan. I didn’t know him personally, but I like to think that his status as a vegan is a good indication that he was also a kindhearted person who loved animals. Just guessing. Anyway, I immediately thought of this soup because I LOVE, LOVE, LOVE Orzo pasta, and I had some leftover Spinach from when I made my Better than Panera Quinoa Broth Bowl. This is an easy vegan dinner that can be prepared easily and quickly for a weeknight dinner, but has a flavor profile that can rival dishes at high-end restaurants. Plus, the ingredients are those that I usually have on hand for last-minute meal planning!

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Here’s what you’ll need:

  • 2 Tbsp. Olive Oil
  • 4 Cloves of Garlic, minced (not pictured)
  • 2 Small Sweet Onions, Diced
  • 1 Can Cannelini Beans (drained and rinsed)
  • 1 Pound Orzo Pasta
  • 3 Cups Fresh Baby Spinach
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 1 Tbsp. Lemon Juice
  • 2-3 tsp. Dried Basil
  • 2-3 tsp. Bay Leaves
  • 2-3 tsp. Dried Thyme

And here’s how you make this delicious meal…

Heat olive oil in large saucepan. Add onions and sauté’ until they become somewhat Continue reading

Open-Faced Zucchini & Red Pepper Melts

DSC01883.JPGOn this warm spring day I really wanted something that felt light for dinner, but needed it to be heavy enough to satisfy my husband after a long day’s work. This savory Open-Faced Zucchini and Red Pepper Melts recipe is perfect! It feels light but is as filling as any other dinner meal! It’s easy to make, but takes a little extra time, so plan ahead.

What you’ll need for this recipe:

  • 1 Loaf Ciabatta Bread
  • 2 Medium ZucchiniCookie Sheet Ad
  • 1 Large Red Pepper
  • 1 Cup Mayonnaise
  • 3 Cloves Garlic, Minced
  • 2 Cups Shredded Mozzarella Cheese
  • 1 tsp. Olive Oil
  • 1-2 tsp. Basil
  • 1-2 tsp. Oregano
  • 1 tsp. Pepper

Here’s how you make these delectable melts…

Preheat the oven to 375 degrees. Wash and dry the zucchini and pepper. Then slice the zucchini into uniform slices, about 1/4 inch thick. Continue reading