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Easy Broccoli with Almonds and Feta Cheese

Even when life gets busy, I try to make nutrition a priority for my family.

Whether it’s the case that we did not make it to the grocery store or forgot to thaw the chicken or we are just in a rush, I always try to have a backup option for those busy nights.

Frozen vegetables are an easy and convenient option. While it depends on the freezing and storing method, most commercially frozen vegetables can keep for 8-10 months in the freezer.  Frozen broccoli is a go-to in our household. My favorite way to prepare broccoli is by roasting it in the oven. 

We like to mix it up and add flavor with different seasonings and toppings. One of our favorite options is to add toasted almonds and feta into the broccoli. Here is an easy, delicious meal, snack or side in less than 30 minutes. I hope you give it a try and enjoy it. 

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Easy Broccoli with Almonds and Feta Cheese


Ingredients

Scale

1 bag of frozen broccoli

1/2 cup of slivered almonds

1/4 cup of feta cheese


Instructions

  1. Preheat the oven to 375℉.
  2. Follow the instructions on the bag of frozen broccoli to steam.
  3. Cover a baking sheet with foil and spray with cooking spray.
  4. After the broccoli is done steaming, lay it in an even layer onto the foil.
  5. Roast in the oven for about 20 minutes.
  6. During the past 5 minutes, add the slivered almonds onto the same baking sheet and let it cook with the broccoli.
  7. Remove from the oven and sprinkle on the feta and enjoy!

Confetti Veggie Pasta

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Confetti Veggie Pasta


Description

Weekdays can be busy and sometimes you just want a speedy dinner. This simple pasta dish takes only 20-30 minutes to put together and voila you have dinner ready for your family!


Ingredients

Scale

½ pound angel hair pasta

1 red bell pepper, diced finely

4 cloves garlic, minced

1 cup fresh parsley, minced

1 cup fresh baby greens like spinach or kale, chopped finely 

¼ cup pine nuts

¼ cup olive oil

¼ cup chopped olives

Zest of 1 lemon


Instructions

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add bell pepper and garlic and cook until fragrant and garlic starts to golden. Place bell pepper and garlic in a small bowl. 
  2. Cook pasta according to package directions. 
  3. While the pasta cooks, add pine nuts to the previously used skillet and toast until lightly browned. 
  4. Drain pasta and stir in all ingredients except cheese. 
  5. Serve pasta topped with parmesan cheese.

This dish is great as a stand-alone main dish or topped with sauteed shrimp or scallops. 

Nutrition

  • Serving Size: 4

Instant Pot Vegetarian Chili

I recently attended an Instant Pot Cooking Workshop. My eyes were quickly opened to a world of meals without losing flavor or texture. I purchased a pressure cooker soon after. While I love to cook, when the days grow shorter I find solace in the fact of simply preparing a few ingredients and having a meal ready for my husband and me within 30 minutes or less.

When the cold front moved through this past week, I made an easy vegetarian chili in our pressure cooker. It was savory and satisfying.  I adapted this recipe from Dinner at the Zoo.

Ingredients:

2 teaspoons of your choice of cooking oil
2 pounds Beyond beef, or protein alternative
1 small onion finely diced
1 1/2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
3- 8-ounce cans tomato sauce
3/4 cup vegetable broth or miso broth 
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
15-ounce can kidney beans drained and rinsed
15-ounce can pinto beans drained and rinsedInstructions
Turn your pressure cooker to “saute.” Add the oil to the pot. Add the protein and cook until browned, breaking up the with a spatula as you stir. Add the onion and cook for 3 more minutes or until softened. Add the garlic, tomatoes, tomato sauce, broth, spices, seasonings, and beans to the pot. Turn the pressure cooker to the “soup/stew” setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
Serve with cornbread, chives, cheese, or a dollop of plain Greek yogurt. I even snuck in 1/2 cup of pureed pumpkin 🙂
Enjoy!
KD