When I first set this Roasted Veggie and Ricotta Pizza down for dinner, my 9-year-old was not so sure, but she was hungry and even surprised herself with how much she liked it served this way!
After a couple attempts, my husband – and the kids too – have given this Creamy Lentil Lasagna two thumbs up, and I’m excited to share it with you today. My 4th grader even ate the leftovers for breakfast if that tells you anything.
Okay, so I admit it. Frozen spinach is super convenient to use in recipes, but I can sometimes taste the difference between frozen and fresh (and I don’t mean in a good way). So I was pleasantly surprised when I recently tried mixing it directly into the cheesy goodness of this Spinach Lasagna dish and seriously could not taste any frozen flavors AT ALL.
I’m all about increasing our veggie consumption without having to try too hard, which is why I love this twist on Spaghetti and Meatballs!
I’m so excited about this Bacon and Brussels Sprouts Pizza recipe! And that’s because my family was freaking out with enjoyment when I made it last week.
I recently put together a list of what I buy at Whole Foods Market, but the list was so long that I had to split it into two parts. Below I’m covering the areas of the store that I didn’t include last time.
If your family loves spaghetti, then get ready for this one! Spaghetti Casserole is a kicked up version of your old favorite with the addition of some different yummy cheeses and whole-wheat breadcrumbs on top.
We used to love making many different varieties of stuffed pasta shells, but now that we’ve gone the whole-grain route, I just cannot (easily) find jumbo whole-wheat shells in order to make all of our old favorites. So instead of giving up those yummy one-dish meals, I have just decided “unstuffed” dinners may be the way to go.
I am excited to share this super easy and super tasty version of Pasta Florentine that I adapted from a recent issue of Rachael Ray magazine. If you need some inspiration to switch things up with new recipes, then order a couple of food magazines. I love to flip through for ideas!
Oh, and PS – This particular dish was a HUMONGOUS hit with the kids. They have both repeatedly asked me if I can make it again. So enjoy!
Get ready to add a new favorite dinner to your weekly rotation…whole-wheat pizza pockets! These are sure to please eaters of all ages and the best part is you can use up food or leftovers from your fridge for the fillings. Little ones might especially enjoy making their own pizza pocket so don’t be afraid to get them involved. Their friends might like to help as well so for the next sleepover or birthday gathering consider hosting a “make your own pizza pocket” party. And if you have time to double the recipe these are great leftover the next day or even weeks later if stored in the freezer.
If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days.
This particular recipe is my favorite “salad” of all time. Maybe this is because it doesn’t contain any lettuce and I am not too much of a lettuce person. This variation of the caprese salad is especially fabulous with locally grown in-season tomatoes. I ate the one pictured last night, and felt like I could have licked my plate at the end. Now that is a good salad. And if you love it as much as I do you can get creative with different ways to serve it. Check out the panini I made (pictured below), which is just the salad ingredients melted inside two pieces of whole-wheat bread and served with balsamic vinegar for dipping.