Quick Side: 5-Ingredient Roasted Broccoli and Tomatoes

We eat A LOT of broccoli. Of course it’s good for you and versatile and delicious, but I also know my kiddo will eat it almost any way it’s prepared, so it’s reliable. But because we eat so much, I don’t want to always eat the same old broccoli. This easy 5-ingredient side dish packs the healthy and the flavor into a single sheet pan, and it will pair well with basically any dinner. Here you go.

WHAT YOU NEED
* 1 1/2-2lbs broccoli, broken down into florets
* 1pt grape or cherry tomatoes
* 2-3T olive oil
* garlic salt
* lemon pepper

WHAT TO DO
Preheat the oven to 400F.

Add all of the ingredients to a bowl and toss well to coat. Pour the broccoli and tomatoes onto a baking sheet in a single layer.

Pop the baking sheet into the preheated oven and roast for 20-30 minutes while you prepare the rest of your meal. Transfer to a serving dish when you’re ready to eat and serve immediately while still hot.

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Meatless Monday: 15-Minute Bean and Corn Tostadas with Simple Mango Salsa

The theme of my week and meal plan is as fast as possible but still fresh and healthy (and delish of course!). It’s just one of those weeks. Activities and appointments and just general adulting responsibilities abound. But I still want to sit down at the end of the day with my sweet little family, and so quick is key. This one is basically as quick as a meal could be. With little effort, a simple delicious tostada meal is on the table in about 15 minutes, maximizing table time, which is really what I’m going for–a few dedicated moments with my people. Here you go.

WHAT YOU NEED
* tostada shells
* 15.5oz can low-sodium refried beans
* 2C frozen sweet corn
* olive oil
* 1 mango, pitted and peeled and cut into bite-sized chunks
* 1/4C red onion, diced
* handful fresh cilantro, rough chopped
* juice of 1 lime
* pinch sea salt
* crumbled cotija cheese for serving

WHAT TO DO
Heat the beans over low heat.

Sauté the corn in a little olive oil over medium-high heat until slightly browned.

While that’s happening, prep and add the mango, red onion, and cilantro to a bowl. Squeeze the lime over the bowl and add a pinch of sea salt. Mix to combine.

Assemble your tostadas: spread a tostada shell with the received beans. Top with some warm corn. Add a spoonful or two of the mango salsa, and the finish with a sprinkle of cotija crumbles and enjoy!

Meatless Monday: Orzo Veggie Bowls

I made this for our dinner tonight and it was delicious as a dinner. But note this would also make a great side dish or potluck contribution, served warm or cold. This is adapted from this recipe from the Kitchn. A friend shared it recently and I wanted to try it right away. When I got to it, I made some changes for convenience and because of ingredients and stuff, and I was really happy with the result. All that said, this is a very interchangeable recipe. Don’t like mushrooms? Leave them out or substitute another veg. Have some broccoli you need to use up? Throw it in! You get the gist. Here you go.

WHAT YOU NEED
* Salt
* 8-12oz orzo pasta
* Grapeseed oil
* 1 large sweet potato, peeled and diced
* 2 sweet onions, diced
* 4t minced garlic
* 1T ginger paste
* 4-6oz shiitake mushrooms, stems removed and caps diced
* 1T balsamic vinegar
* 2T low sodium soy sauce
* 2C chopped kale (about 3 big leaves, stalks removed)
* ~1 bag baby spinach
* Shaved Parmesan cheese (optional, for garnish)
* Crushed red pepper flakes (optional, for garnish)

WHAT TO DO
Heat a pot of water to a boil. Cook the orzo until 6 minutes, to barely al dente. Drain the orzo and toss with a generous drizzle of oil so the grains don’t stick together. Set aside.

Heat a very large pan over high heat. Drizzle in some of the oil to cover the bottom of the pan. When it’s very hot, add the sweet potatoes in a single layer and cook until they begin to turn brown, about 4 minutes. Stir and toss the sweet potatoes and cook for 2-3 more minutes.

Move the sweet potatoes aside in the pan and then add the onions. Season with a little salt, and cook, stirring occasionally, until the onions start to brown. Add the garlic and ginger paste and stir them together with the onions. Then move the onions to the side of the pan, too.

Add the mushrooms to the pan and cook 4 minutes. Stir everything together in the pan until well mixed.

In a small bowl, quickly whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour it into the pan and mix everything together.

Add the orzo gradually, stirring it in with the veggies as you add it.

Add the kale and spinach and cook, mixing constantly, until they wilt, about 1-2 minutes. Remove from the heat, and season as needed.

Serve hot, with shavings of Parmesan and a sprinkle of crushed red pepper flakes.

Meatless Monday: Spaghetti Squash and Veggie Skillet

One pan, 30 minutes, totally comforting and warm and delicious. And healthy! This one started with this recipe, and then I did a little adjusting here and there (you know, amping up the garlic, etc.). The end dish was perfection. It’s lovely as-is for a simple weeknight vegetarian dinner, but would also be amazing with shrimp or sausage, or a fried egg (ooh!). Basically, it wins. Here you go.

WHAT YOU NEED
* 1 large spaghetti squash (~3-3.5lb.)
* olive oil
* 1 medium onion, chopped
* 8 oz. mushrooms, sliced
* 4-6t minced garlic
* 1t (heaping) dried oregano
* 1/2t black pepper
* 1/4t salt
* 1 1/2C marinara sauce
* 15oz can chickpeas, rinsed and drained
* 1/4C ¼ flat-leaf parsley, finely chopped
* 1/3C grated Parmesan cheese

WHAT TO DO
Pierce the spaghetti squash several times with a sharp knife, and the place it into the microwave in a glass baking dish. Cook for 15 minutes on high. Of course, if you have time to properly roast it, go right ahead!

While thats cooking, chop the onion, slice the mushrooms, chop the parsely, and prep the remaining ingredients.

Let the squash stand for 10 minutes, and then cut it in half lengthwise and scrape out the seeds. Use a fork and twist out/scrape strands of the spaghetti squash flesh and place them into a bowl.

Heat some olive oil in a large nonstick, oven-safe skillet over medium-high heat and saute the onion and mushrooms, stirring occasionally, about 5 minutes, until they begin to soften and brown.

Add the garlic, oregano, pepper and salt, and cook for 1 minute more. Then add the spaghetti squash, marinara sauce, chickpeas, and parsley. Mix well, then spread the mixture out evenly in the pan. Top with the Parmesan cheese.

Place the skillet under the broiler for a few minutes, until the cheese is melted. Serve immediately with some warm crusty bread.