Category: eats

roasted squash, zucchini and grape tomatoes

This is one of my absolutely favorite recipes that I have created…it was my first ever recipe that I completely made up from scratch and it is so healthy! There are so many awesome things about this recipe:

It is a great meal for both vegetarian’s and meat-eaters. When I make this meal I usually put the grilled chicken on the side so that the meat-eaters can stir in the chicken.

It’s packed with a great portion of vegetables, and doesn’t have lots of fat it’s a great healthy meal.

This recipe is perfect for homemade baby food – before Darby got her molars I would just stick her portion in the blender and now that she is eating whole foods it’s one of her favorite meals!

Ingredients

  • 2 zucchini, chopped into bite sized pieces
  • 2 squash, chopped into bite sized pieces
  • 1 pint of grape (or cherry) tomatoes
  • 1/4 cup extra virgin olive oil
  • a handful of fresh basil leaves
  • 1 T minced garlic
  • 1 tsp. each salt and pepper
  • 8 to 10 ounces rotini pasta (or your preferred pasta) preferably whole wheat or
  • 1 cup reserved pasta water
  • 1 cup parmesan cheese
  • 3 grilled chicken breasts, chopped (optional)

Instructions

Preheat oven to 400 degrees.

Chop the squash and zucchini in bite size pieces, make sure that you chop the vegetables in the same sized pieces so that they all cook the same amount.

Stir the squash, zucchini, tomatoes, olive oil and garlic in a bowl, season with salt and pepper.

Chop your fresh basil – *quick tip* I ‘chop’ my basil by stacking the leaves and cutting them with scissors so that all the yummy basil flavor doesn’t end up on your cutting board!

Put in a 9 by 13-inch  baking dish – ensuring they are in just 1 layer. Roast for 15 minutes, and then stir. Return to the oven and cook for 15 to 20 more minutes.

Prepare the pasta according to the package directions. Reserve 1 cup cooking water before draining pasta.

Once vegetables are roasted add the pour reserved pasta water into pan of cooked vegetables and scrape the sides with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add the Parmesan; toss to combine. Serve with more Parmesan sprinkled on top. Stir in grilled chicken.


I have a blog coming next week with more tips and tricks for homemade baby food, if you have any questions feel free to post in the comments.

cilantro lime chicken sandwich

I’ll have to admit it, I am not a fan of lunch. I just am not your turkey sandwich type of girl so I always find myself struggling to know what to make, something yummy that doesn’t require a whole lot of effort. This recipe combines some of my favorite flavors: cilantro, lime and avocado…and since I have cilantro in my herb garden now, it’s become a weekly staple in the englexas household!

Ingredients (makes 4 sandwiches)

1/2 lime, juiced
1 Tbsp. honey
1/2 tsp. cumin
1/2 Tbsp. chopped fresh cilantro
2 tablespoons extra-virgin olive oil, canola, or corn oil
1 tsp. salt and 1 tsp. pepper
2 boneless skinless chicken breast
Toppings: lettuce, tomato, red onion, and sliced avocado
small loaf of crusty bread

Directions:
Combine first 6 ingredients in a small bowl. Coat chicken in dressing and set aside for 10 minutes.
Pan fry chicken over medium high heat in a large nonstick skillet uncovered 6 minutes per side. When you turn over the chicken add a little more of the marinade to it.
Brush the bread on either side and grill for 5 mins on each side, or toast bread.Shred the chicken breasts and pile onto the bread. Top with lettuce, tomato, red onion and sliced avocado.

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