The Answer to What's for Dinnnnnnerrrr?!

Last week we gave you a list of easy dinner vehicles – forms or shapes for making a classic flavor combination feel fresh. This week, we’re giving you a series of delicious flavor combinations that you can mix and match with last week’s list!

Chicken, Pesto, Parmesan

Meatballs, Mozarella, Marinara

Chickpeas, Tomatoes, Olives

Lentils, Brushcetta, Feta

Turkey, Pears, Brie

Pork, Apples, Onions

Salmon, Bok Choi, Teryaki

Eggs, Cheddar, Peppers

Pork, Cabbage, Mustard

Beef, Mushrooms, Onions

Shrimp, Lemon, Garlic

Chicken, Chipotle, Lime

Chickpea, Sweet Potato, Curry

Fish, Mango, Red Onion

Tuna, Olives, Green Beans

Tofu, Peanuts, Snow Peas

Roasted Tomatoes, Spinach, Cream

Chickpea, Yogurt, Cucumber

Mix and match, or use your family’s favorites – Italian, Greek, Mediterranean, Turkish, Mexican, Brazilian, Spanish, Japanese, Russian – they all work! Substitute as needed for your family’s preferences.

Vroom Vroom

Sometimes the hardest part of the day is figuring out what to make for dinner. If, after reading this post, that is still the hardest part of your day, then you must be retired in paradise and I’d like to come live in your guesthouse!

Broccoli and cheddar and chicken (or chickpeas!) are nutritious and quick to throw together on weeknight. So what else is key to have on hand as a vehicle for tasty veggies and lean protein?

We’re here to answer that! Here are some quick, easy vehicles for chicken/broccoli/cheddar, and each is less painful than stepping on a hot wheels car with bare feet.

Baked into a casserole!

Stir-fried with rice!

Baked into crescent roll dough – mini hot...calzones!

Toppings on a pizza – pick up the dough at the store!

Added to muffin-tin egg cups!

Tossed with whole wheat pasta!

Piled onto some baked potatoes!

Quesadilla’d!

Inside stuffed shells!

Turned into broccoli and cheddar soup!

Or skip the vehicle entirely and bake the broccoli and cheese right into the chicken! If you bread it first, you can call it Chicken Kiev! This is a little tougher with chickpeas ;) but tofu works quite well!

Up and Out the door!

Baked Oatmeal!

  

This month we’re coming to you with an easy summer breakfast reci-pea! Our Baked Oatmeal can be quickly prepped at night and baked in the morning for a warm healthy breakfast to fuel the family for all their daytime activities!

We decided to use quinoa flakes in our reci-pea to add more protein and fiber. When then replaced the butter, normally found in an oatmeal bake, with pumpkin puree! Lastly, this reci-pea is a great way to use up any aging fruit on your counter like bananas, nectarines and/or strawberries! Enjoy making this dish. Your kitchen will smell divine and you will have breakfast set for a few days.

Ingredients:

1 cup rolled oats

1 cup quinoa flakes

1 ½ cup milk

1 cup coconut milk

1 egg

1 tsp baking powder

1.5 tsp cinnamon

½ cup pumpkin puree

1/3 cup maple syrup

2 tsp vanilla

1 tbsp brown sugar

3 ripe bananas, sliced

Process:

Preheat oven to 350. Spray an 8x8 pan with non-stick cooking spray. Line the bottom of the pan with the banana slices or other fruit, and sprinkle with the brown sugar.

Mix all the dry ingredients together in a bowl and mix all the wet ingredients together in a bowl (both can be done the night before, just give the liquid mixture a good whisk in the morning.)

Evenly spread the dry ingredients over the bananas. Next, evenly pour the wet ingredients over the oats. Give the pan a good thwack on the counter to help liquid disperse and remove air. Bake for 45min, or until the center is set. Enjoy warm! Store in the refrigerator for up to a week.