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PUMPKIN BREAD

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There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

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PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.
Course: Breakfast, Snack
Cuisine: American
Keyword: Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 Tablespoon unsalted pepitas (optional)

Instructions

  • Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
  • In a small bowl, whisk together flour, spices, baking soda and salt. Set aside.
  • In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
  • Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

  • In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
  • You can butter and flour your loaf pans if you don’t have parchment paper.

BARLEY SOUP

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This has felt like the longest summer I’ve ever experienced. As of a few days ago, we were still hitting temperatures near the 90’s. Did Mother Nature forget to check the calendar? It is already late October?! Truthfully, I love living in a warmer climate. I’ve done my time with cold and snow and I learned it wasn’t for me. That being said, I can’t help but crave a few cooler (not cold) days so I can indulge in winter comfort foods. We are finally cooling off here in Texas and I’m going full out on my comfort food recipes.

I’ve been craving soup lately but my brain has also been wandering back to my recipe for Baby Bella Shepherd’s Pie. The solution? Turn the base of that shepherd’s pie into a soup! The result? Pure satisfaction! This soup is hearty and rich in flavor. Anyone who eats this is going to think you slaved away in the kitchen all day when, in fact, it is simple to make. Bonus? This is one of those recipes that tastes even better as leftovers.

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Barley Soup

This hearty soup is rich in flavor yet easy to make – a perfect way to warm up on a cold day.
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: Barley, Barley Soup, Dinner, Easy Recipe, Homemade Soup, Soup, Vegan Recipe, Vegetarian Recipe

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 4 large carrots, cut into 1/4" slices
  • 2 large parsnips, cut into 1/4" slices
  • 2 lb white mushrooms, stemmed and quartered
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons all-purpose flour
  • 14.5 oz can petite diced tomatoes, undrained
  • 1 Tablespoon Worcestershire sauce
  • 4 cups vegetable broth
  • 1 cup dry red wine
  • 2 Tablespoons tomato paste
  • 2/3 cup pearl barley

Instructions

  • In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots and parsnips, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Pour in diced tomatoes, Worcestershire sauce, vegetable broth and wine. Stir in tomato paste and barley. Increase heat to bring pot to a boil. Reduce heat and let simmer 45 minutes or until barely is cooked through.

Notes

  • Having a hard time pulling those thyme leaves off of the stem? Grab a few sprigs and tie them together with kitchen twine. Toss the whole bundle into the soup and simply remove the bundle when soup is fully cooked.
  • This is a thick, hearty soup. If you prefer a thinner soup, you can add water after simmering until you reach the consistency you desire.

BROCCOLI & RICED CAULIFLOWER CASSEROLE

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Casserole or hotdish? I only recently even heard of the term hotdish. I’ve looked up several sources trying to get some clarity on the difference between the two. Both include a creamy condensed soup with vegetables and usually meat of some sort. The differences? From what I gather, casserole tends to use a lighter meat like tuna or chicken while a hotdish is more likely to use beef. But honestly, even that seems somewhat vague given you could eliminate meat altogether. The biggest difference seems to be a matter of where you’re from. Hotdish is more of an upper Midwestern term (think Minnesota). Having grown up in Kansas, I’m definitely a casserole gal.

Grab those veggies out of the freezer and soup out of the pantry, we’re making casserole today! Now that the temperatures are finally cooling off here in Texas, I’m ready for comfort food. As you know, I’m also a huge fan of super easy recipes. This is basically a stir and bake recipe – if only every recipe were this easy! You can use it as a side dish or make it the main event.  Either way, this broccoli and riced cauliflower casserole has made it onto the regular rotation of dinner recipes in our house. I’d love to hear what types of casseroles (or hotdishes) are your favorites!

Tips

  • Trying to keep things low carb? Replace the bread crumbs with more shredded cheddar.
  • For added veggies, you can use a riced cauliflower & sweet potato blend.
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Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe – Comfort food at it's best!

Ingredients

  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cans (10.5oz each) cream of celery soup
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10.5 oz frozen riced cauliflower
  • 1 lb frozen broccoli florets
  • 2 Tablespoons unsalted butter, melted
  • 1 cup panko bread crumbs

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
  • Stir in riced cauliflower then stir in broccoli.
  • Spread broccoli mixture into a greased 9×13 casserole dish.
  • In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
  • Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

PUMPKIN SPICE GRANOLA

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I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy it in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.

My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this pumpkin spice craving with granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!

Tips

  • You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
  • Store granola in the freezer to keep it fresh and crunchy longer.
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Pumpkin Spice Granola

Warm flavors make this the perfect granola for Fall.
Course: Breakfast, Snack
Cuisine: American
Keyword: Granola, Pumpkin Spice, Pumpkin Spice Granola

Ingredients

  • 2 cups old fashioned oats
  • 1 cup raw, unsalted pecan halves
  • 1/2 cup pepitas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Optional: 1/4 cup dark chocolate chunks

Instructions

  • Preheat oven to 300°F.
  • In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
  • Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.

EASY VEGETABLE FRIED RICE

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A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish.  Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.
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Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.
Servings: 4

Ingredients

  • 1 Tablespoon vegetable oil
  • 2 cups cooked, cold brown rice
  • 1/2 cup frozen peas & carrots
  • 1/2 cup frozen chopped broccoli
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon onion powder
  • 1 Tablespoon tamari sauce or low sodium soy sauce
  • 1 large egg, beaten

Instructions

  • Heat vegetable oil in a large pan over medium heat.
  • Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
  • Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

  • 4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

THREE BEAN PITA SANDWICH

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The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

  • You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
  • If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.
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Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.
Course: Main Course, Salad, Side Dish
Keyword: Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich
Servings: 4

Ingredients

  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned chickpeas, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 1/2 small cucumber, diced
  • 1/2 small red onion, chopped
  • 1/2 cup radishes, thinly sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano
  • 4 6" whole wheat pita breads, cut in half

For the dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari sauce or low sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions

  • In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
  • In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
  • When ready to eat, use a slotted spoon to scoop bean salad into pita halves.

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

SOUTHWESTERN HASH BROWN WAFFLES

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I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
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Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Course: Breakfast
Cuisine: American
Keyword: Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep
Servings: 8 wedges

Equipment

  • Waffle Iron

Ingredients

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

KALE SALAD with LEMON VINAIGRETTE

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What is your go-to when you really don’t want to cook? Maybe I should back up a bit. What are the staples in your fridge or pantry? The items you know you can always make a meal out of in ten minutes or less? My staples include kale (don’t roll your eyes at me), chickpeas, tortillas and eggs. At my laziest, I will toss together a kale salad. The toppings vary as far as which cheese or seeds I might sprinkle on top but I always include chickpeas for protein. My other go-to quick meal option is a breakfast taco. I live in South Texas and down here, there is no room for not loving breakfast tacos.

I get it that there are plenty of people who don’t like kale. Heck, there are plenty to mock it and shout their hate for kale from the rooftops. However, I think those people either haven’t actually tried it OR it wasn’t prepared well for them. In raw form, it can be really tough and fibrous. If the stem isn’t removed, you’ll feel like you’re gnawing on a tree branch. HOWEVER, if prepared well, it is delicious and has lots of nutritional value. At the very least, it is worth trying. If you still don’t like it? Hey, more for me!

Tips

  • I created this recipe as a side salad. However, you can top it with chickpeas, a hard-boiled egg or even grilled chicken to turn it into a meal.
  • To make this recipe go even faster, you can use a store-bought vinaigrette instead of the one I created for this salad.
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Kale Salad with Lemon Vinaigrette

My go-to salad recipe – perfect as a side salad or turn it into your main dish.
Course: Salad

Ingredients

  • 5 large handfuls kale, destemmed and torn into pieces
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 cup shaved parmesan cheese
  • 2 Tablespoons roasted & salted pepita seeds
  • 1/2 teaspoon crushed red pepper flakes

For the Vinaigrette

  • juice of 1 lemon
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions

  • Place kale, lemon zest and salt in a large pan with 1 tablespoon of water. Sauté 2-3 minutes or until kale is bright green and slightly tender. Remove from heat immediately and put kale in a medium bowl.
  • Toss kale with pepitas, parmesan and red pepper flakes until ingredients are evenly distributed.

For the vinaigrette

  • For the vinaigrette: whisk together all ingredients in a small bowl. Drizzle over salad as desired.

VANILLA ALMOND GRANOLA

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Vanilla Almond Granola - www.sliceofhoney.com

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

Vanilla Almond Granola - www.sliceofhoney.com

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Vanilla Almond Granola - www.sliceofhoney.com

Vanilla Almond Granola - www.sliceofhoney.com

Tips:

  • If you like a chunkier granola, let it cool completely before stirring it.
  • I like to store my granola in the freezer to keep it fresh and crunchy longer.

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VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 7 servings (1/2 cup)
Calories: 383kcal

Ingredients

  • 2 1/2 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 cup crisp rice cereal
  • 1 Tablespoon chia seeds
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract

Instructions

  • Preheat oven to 300F.  
  • In a large bowl, mix all ingredients together. 
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour. Let cool before serving.

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

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Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?     

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend, Nicolas, over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Tips:

  • Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
  • One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Print Recipe

Broccoli Cheese Quiche

Servings: 8 slices

Ingredients

  • 1 premade pie crust
  • 8 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup gouda cheese, shredded
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh broccoli florets, chopped

Instructions

  • Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
  • While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli. 
  • Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.
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Sweet Potato Hash

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium sweet potato, peeled and diced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika

Instructions

  • Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.

 

For more meal prep ideas, check out the following recipes from the other “meal prep challenge” collaborators. 

 

THAI CHICKEN GREEN CURRY MEAL PREP
https://www.blogtasticfood.com/thai-chicken-green-curry-meal-prep/

MUSHROOM RISOTTO MEAL PREP
https://juliarecipes.com/2019/04/30/mushroom-risotto-meal-prep/comment-page-1/#comment-806

VEGAN MEAL PREP CHILI
https://holistichormonehelp.com/2019/04/24/vegan-meal-prep-chili/

RED LENTIL, TAMARIND & TOMATO SOUP
https://cuisinedeli.com/2019/04/30/red-lentil-tamarind-tomato-soup/

PUMPKIN, RICOTTA AND SAGE PASTA SHELLS
https://itsnotcomplicatedrecipes.com/pumpkin-ricotta-and-sage-pasta-shells/

INSTANT POT ROPA VIEJA FOR MEAL PREP
https://www.hangrywhitemale.com/instant-pot-ropa-vieja-for-meal-prep/

MEAL PREP: GARLIC SHRIMPS SKILLET WITH BULGUR
https://healthylaura.com/dairy-free/meal-prep-garlic-shrimps-skillet-with-bulgur/

EASY MEXICAN LASAGNA
https://realfoodhappyhome.com/easy-mexican-lasagna/

MAKE AHEAD MEAL PREP MINI FRITTATAS IN MUFFIN TINS
https://www.31daily.com/make-ahead-meal-prep-mini-frittatas-in-muffin-tins/

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
https://www.mealswithmaggie.com/instant-pot-stuffed-peppers/