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There's nothing more satisfying than a grilled cheese. Lunch? Dinner? Dessert? With fries? Dunked in soup? The answer to all of these is YES! We love a grilled cheese here at #BrainsandBalance so we thought we'd combine some of our must try recipes in one post. 1) First up in this drool worthy line up is this Gruyere Cheddar Grilled Cheese with Balsamic Caramelized Onions and Chopped Kale. This seriously may be my most favorite grilled cheese in the list, the onions are crazy flavorful and the kale is EVERYTHING! 2) Next my Buffalo Chicken Grilled Cheese. This grilled cheese is packed with spicy buttery chicken and tons of spinach for extra volume and flavor. I like a medley of Colby jack and cheddar cheese in this one but any good melting cheese works. 3) This Spinach and Artichoke Parmesan Crusted Grilled Cheese is a staple! I love this grilled cheese because you don't need the freshest ingredients to make it. You can use canned artichokes and frozen chopped spinach (defrosted). Just make sure to squeeze out the excess water! I love this packed with cheese mozzarella too! 4. This Chicken, Sweet Potato and Carmelized Onion Panini is hearty and the perfect combination of grilled cheese and sandwich. This sandwich came about when I have leftover sweet potato and chicken in the fridge! I just mashed up the sweet potato, shredded the chicken and caramelized up some onions. As for what to pair these delicious sandwiches with- a warm bowl of soup, French fries or a big salad are some of our favorites. Try some of these yummy soups with your next grilled cheese: Pumpkin Tomato Soup Instant Pot French Onion Soup Sausage and Kale Roasted Butternut Squash Soup Bone Broth Chicken Noodle Soup Chicken Cauliflower Gnocchi Soup Lean Lasagna Soup Stuffed Bell Pepper Soup Cream Free Broccoli Cheddar Soup Instant Pot Italian Wedding Soup Summer Chicken and Vegetable Soup Grilled Cheese Recipes in this post: Gruyere Cheddar Grilled Cheese with Balsamic Caramelized Onions and Chopped Kale Buffalo Chicken Grilled Cheese Spinach and Artichoke Parmesan Crusted Grilled Cheese Chicken, Sweet Potato and Carmelized Onion Panini

This sandwich is packed full of some of our favorite healthy yet delicious combos spinach and artichoke hearts. Add cheese and bread to this combo and I am SOLD! I love this recipe because you don't need a ton of fresh produce on hand. Often times I'm pulling the artichokes out of the pantry and spinach from the freezer and dinner is done. Perfect for when you're in a bind but craving something delicious. I also always save leftover soup in a freezer bag, label it and toss it in the freezer so with a sandwich like this iI'm reaching in for some of my leftover Pumpkin Tomato Soup for dunking! What makes this grilled cheese unique is the parmesan crust. It doesn't take much butter or parmesan to make an impact either. The parmesan crisps to the bread and the butter helps to make everything brown and sizzle, just the way we like it! Spinach and Artichoke Parmesan Crusted Grilled Cheese 1 Serving | Cook time: 6 minutes Notes: perfect dunked in a warm bowl of soup or alongside a fresh salad or even a crispy batch of French fries! Ingredients: 2 slices of bread (sourdough is my go to but here I used a sprouted multigrain slice) 1 clove garlic minced 1 cup fresh spinach, chopped or 1/4 cup frozen chopped spinach, defrosted and excess water squeezed out 3-4 canned artichoke hearts, roughly chopped and excess water strained 1 tsp parmesan 1 oz mozzarella cheese 1 oz havarti cheese 1/2 tsp softened butter Directions: If using fresh spinach, sauté spinach and garlic in a pan until spinach has wilted. Toss in chopped artichoke hearts to heat through. For frozen spinach this step can be skipped and everything can be combined in a bowl. Assemble the grilled cheese: layer a slice of bread, 1/3 cheese mixture, 1/2 garlic/spinach/artichoke mixture, next third of cheese, remaining garlic/spinach/artichoke, remaining cheese and secure with second slice of bread. Heat a cast iron skillet, pan or flat top on the stove. Spray with nonstick olive oil spray. Brush top slice of bread with half the butter and sprinkle with half the parmesan. Place sandwich butter and parmesan side down on the hot pan. Optional: press the sandwich using a weight (I use another cast iron or pan). Remove the weight after 2-3 minutes, brush top slice of bread with remaining butter and parmesan. Flip the sandwich and cook for another 2-3 minutes or until the cheese is fully melted and the bread is brown and crispy. Remove from heat, cut in half and enjoy! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Spring has sprung and this salad is inspired by the rainbow of flowers blooming lately. I love incorporating whatever veggies are on sale or in season at the farmers market. It saves you money and brings in the fresh flavors of spring. I love the peppery crunch of arugula in this salad because it bulks it up while adding volume and fiber. Lastly I love to include extra protein with big chunks of juicy chicken. You can omit the chicken for a veggie version or swap it for a different protein depending on your diet but I outlined my favorite way to cook the juiciest chicken! My secret to the easiest and flavorful pasta salad comes from a seasoning packet! It doesn't get easier than that. I love the #goodseasons Italian dressing packet combined with some yummy vinegar, olive oil and fresh lemon juice for a delicious healthy dressing to toss with everything. Of course you could heat this up but I absolutely prefer it cold. It's so refreshing which makes it the perfect lunch on the go! Plus making it ahead gives the dressing plenty of time to marinate with all of the ingredients. Chicken & Arugula Farmer’s Market Pasta Salad 8 servings | Cook time: 35 minutes Notes: This salad is a great spring/summer lunch. So light and refreshing! You can easily leave out the chicken for a vegetarian version as well! Ingredients: 1 small eggplant (~200g), diced 1 cup grape tomatoes (~300g) 1 bell pepper (~200g), diced 1/2 an onion (~75g), diced 1 medium zucchini (~300g), diced 1 packet good seasoning Italian seasoning 2 tbsp natural rice vinegar 2 tbsp lemon juice 2 tbsp red wine vinegar 2 tbsp olive oil 2 tsp salt 1 tsp black pepper 1 tsp oregano 1 tsp garlic powder 2 oz fat free feta cheese 8oz whole grain rotini pasta 4 cups arugula 24 oz chicken breast (about 2-3 large chicken breasts) Directions: Preheat oven to 350F. Combine all of the spices in a bowl. Spray a large sheet pan with nonstick olive oil spray and arrange vegetables. Spray veggies with nonstick olive oil spray. Sprinkle the veggies with about 1/4 spice mix. Bake for about 30 minutes, turning halfway, until all of the veggies are fork tender. Remove the veggies from the oven and set aside to cool. Heat a skillet over medium heat and spray with nonstick spray. Season the chicken well the another 1/4 of the spice mix. Sear the chicken on the cast iron for about 5 minutes. Flip and sear another 2-3 minutes. Transfer it to the oven and continue cooking for another 15-20 minutes or until an internal temperature of 165F. Remove from the oven and set the chicken aside to cool and rest. While the veggies and chicken are cooking bring a medium pot of water to a boil. Once boiled, season liberally with salt and stir in pasta. Cook according to packaging. Rinse and strain pasta and set aside. In a bowl combine lemon juice, vinegars and olive oil. Add veggies, pasta and remaining spice mix to the bowl and toss to combine. Chop the chicken breast up into 1” in cubes. Toss the feta, chicken and arugula with the past and veggies. Set aside to marinate for a few minutes before serving. Note: If prepping this salad more than one day in advance, recommend tossing the arugula with the salad within a few hours but up to a day before serving depending on how much bite you want in the arugula. I do not recommend tossing the arugula with the salad days in advance as it will get soggy. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for the pasta salad with chicken and without chicken.

After a busy weekend with my parents visiting, wedding dress try ons and plenty of cheese and wine- I was unprepared for lunches this week. I took a look in my fridge and had leftover turkey bacon from brunch, half a loaf of sour dough and a head of romaine and knew these easy Chicken Caesar Wraps were a must! I've posted this Avocado Caesar dressing before and I seriously make it on repeat. It takes two seconds and I always have the ingredients on hand. Simply toss it all in a blender, blend and you're done! Try it on this Tortellini Caesar or this Blackened Salmon Kale Caesar! I always have labeled portions of chicken breast frozen to use at a moments notice, perfect for times like these! This makes it so much easier when I'm only serving a few people and don't want a whole 3 lb pack of chicken. I simply tossed the frozen chicken breasts in my instant pot with a splash of water, salt and pepper and cooked it for 20 minutes. Perfectly shreddable chicken every time! Once the chicken and dressing are prepped all that's left is assembly! I love to keep half as a salad and add half to the wrap, two meals in one. Chicken and Turkey Bacon Avocado Caesar Wraps 4 caesar wraps | Prep time: 5 minutes (25 minutes if cooking chicken) Notes: this dressing is delicious on EVERYTHING but especially this wrap. I love that it takes minimal ingredients and prep but you have a nutritious and unreal lunch in minutes. Ingredients: Avocado Caesar Dressing (see below) 9-12 oz or 2 cups precooked shredded chicken (12-16 oz raw chicken) 4 slices turkey bacon (I used #traderjoes peppered turkey bacon), diced 2-3 oz sour dough bread 4 wraps (I use #tumaros multigrain wraps or #siete tortillas) 2 hearts romaine lettuce, washed and chopped 4 cups spinach, chopped Directions: Toast the sourdough bread. I simply placed them in a toaster to toast, the bread is in there as croutons for a crunch factor. Remove from toaster and use a knife to cut into cubes. Toss romaine and spinach with avocado caesar dressing. Divide into 4 salads. Top each salad with turkey bacon, shredded chicken and sour dough croutons. Transfer half or all (depending on tortilla size) of each salad into tortilla, fold the top and bottom in and start at one side and roll into a wrap. Use a sharp knife and cut the wrap into two halves. Enjoy! If prepping salads ahead of time, keep the dressing and croutons separate to avoid the lettuce and bread from getting soggy. Screenshot/Printer Friendly Version: Chicken and Turkey Bacon Avocado Caesar Wraps: Avocado Caesar Dressing: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I'm sure we all have a few too brown bananas on our counter. Before you throw them out- DON'T! Brown bananas are essential for sweet banana bread. You can even peel them and freeze them for when you're craving banana bread. Simply take them out and defrost in the fridge or microwave and they're good to go. The remaining ingredients in this recipe you probably already have on hand. They're just the basics! Nothing fancy here. That's what makes it so delicious. I think all baking recipes should try this "healthy twist". I make nearly all of my healthy breads and batters by subbing oil and/or butter for unsweetened apple sauce. It makes the bread so much more moist and creates the perfect texture. Something different from the norm is that I use brown sugar, cinnamon and flaky sea salt in my banana bread. I think it creates a much deeper flavor in the bread and it is absolutely delicious. I also prefer to use a chocolate bar and chop it up into chunks. Chocolate chips are great as well but I prefer how a chocolate bar melts and how there's different sized pockets of melted chocolate throughout every slice. Always save some chocolate chunks to sprinkle on top of the batter. Not only is it so pretty, it guarantees every slice has a few perfectly melted chocolate chunks. Chocolate Chunk Banana Bread (with a healthy twist) 1 loaf/12 slices | Cook time: 50 minutes Notes: Instead of butter this recipe uses unsweetened apple sauce. I also like to use brown sugar for a deeper flavor and a touch of cinnamon and salt to really bring out the banana. Ingredients: 2-3 ripe bananas (360g), mashed 1/4 cup olive oil 1 egg 4 oz unsweetened apple sauce 1 tsp vanilla extract 3/4 cup brown sugar 1/2 tsp salt 1/2 tsp cinnamon 1 1/2 cups flour (all purpose or bread flour) 1 tsp baking soda 5-6 oz chocolate bar, chopped up into chunks Pinch flaky sea salt Directions: Preheat the oven to 350F and spray a loaf pan with nonstick olive oil spray. Combine the wet ingredients in a bowl (bananas, olive oil, egg, apple sauce and vanilla). Once just combined whisk in the brown sugar until evenly mixed. In another bowl whisk together the remaining dry ingredients except the chocolate (salt, cinnamon, flour and baking soda). Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in 3/4 of the chocolate chunks. Pour all of the batter into the loaf pan. Use a spatula to scrape it all out of the bowl. Sprinkle the batter with the remaining chocolate chunks and a pinch of flaky sea salt. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool. Remove from bread pan and slice into 12 even slices. Enjoy warm, toasted or cooled topped with butter, a scoop of ice cream or go crazy and top it with an egg. My favorite crazy way to serve banana bread is to turn it into French toast! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Healthy Mexican side dishes are hard to come by- but don't get me wrong I love them just the same. But sometimes I want a lighter refreshing side dish to pair with these chicken and veggie enchiladas, these blackened fish tacos or this veggie quesadilla. This Skillet Mexican Street Corn Cauliflower rice is perfect for just that! I first tried Mexican Street Corn on a family vacation in Arizona. At first it totally threw me to be adding anything other than butter and lots of salt to my corn on the cob but one bite later I was sold. Traditional Mexican Street Corn lathers Corn on the Cob in mayo, spices, lime, cilantro and cojita cheese and I love it. This recipe takes a lighter twist. For bulk I added cauliflower rice to the traditional corn. When corn is in season, I love to make corn on the cob and cut it off to add to this dish- corn cut directly off the cob is seriously better than corn on the cob or classic corn, don't agree me until you've tried. So much easier to eat than on the cob but more flavor than pre packaged off the cob corn. Regardless though, the combination of cauliflower and corn here is the perfect side dish! I keep all the traditional spices and Mexican flavors here with cumin, chili powder, lime, garlic and cilantro. While cojita cheese is traditional and I definitely recommend, I don't always have it on hand. Instead I will use feta cheese since I always have that on hand. Lastly, instead of mayo I used plain greek yogurt. Greek yogurt gives the dish that creamy consistency that mayo brings but without the fat. It also adds lots of protein! There are so many dishes that would pair well with this. I think my next recipe to try will be replacing the tortillas in Huevos Rancheros with this Skillet Mexican Street Corn Cauliflower Rice! Mexican Skillet Eggs! Skillet Mexican Street Corn Cauliflower Rice 4 Servings | Cook time: 20 minutes Notes: This recipe is the perfect Mexican low fat low carb side dish! Typically Mexican Street Corn is on corn on the cob but I like this lighter and easier to eat twist by taking it off the cob and adding cauliflower rice! Ingredients: 4 cups cauliflower rice 1 cup corn 1 clove garlic 1/4 cup cilantro, chopped 1/2 tsp chili powder 1/2 tbsp cumin 1/2 tsp chipotle pepper flakes Juice of half a lime 1 tsp lime zest 2 tbsp water 4 oz plain yogurt 2 oz fat free feta cheese or cojita cheese Directions: Preheat the oven to 375F. Spray a cast iron skillet with nonstick olive oil spray. Add cauliflower rice, corn, garlic, chili powder, cumin and chipotle. Sauté for about 5 minutes, until the cauliflower is defrosted and softened. Stir in 2 tbsp water, lime juice, lime zest and plain yogurt until well combined. Sprinkle the top with feta cheese. Cover the cast iron with tin foil and bake for 10-15 minutes. Remove the tin foil for the last 3-5 minutes to melt the feta slightly. Remove from the oven and sprinkle with chopped cilantro. Serve with extra lime wedges. This meal pairs great with our Chicken Enchiladas made with our Homemade Roasted Grape Tomato Enchilada Sauce. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I've used store bought canned enchilada sauce, I've used fancy expensive enchilada sauce, I've made enchilada sauce using tomato sauce... but no more! This roasted grape tomato enchilada sauce has so so much flavor. It was the best part of the enchilada (and trust me I'm a cheese girl)! Pair it with our Skillet Mexican Street Corn Cauliflower Rice for a complete meal! This recipe could not get easier either. Simply toss all of the ingredients on a roasting pan, pop it in the oven and blend! No chopping or fancy ingredients necessary. Just the classics- grape tomatoes, jalapeño, onion and garlic. As for the enchiladas themselves, you can make them however you want. Keep them simple with just chicken or leave the chicken out for a veggie version. Personally I like a little of both. I always pack a few healthy veggies in. Not only does it add fiber to the dish but it nearly doubles the filling, giving you some fat enchiladas- my favorite! Top the enchiladas with a dollop of plain greek yogurt or sour cream, a squeeze of lime and a sprinkle of cilantro. DELICIOUS! Pair these chicken and veggie enchiladas with one of our favorite Healthy Mexican Side Dishes- Skillet Mexican Street Corn Cauliflower Rice. Roasted Grape Tomato Enchilada Sauce (Served in Chicken/Veggie Enchiladas) 8-12 small or 4-6 large Enchiladas | Cook time: 40 minutes Notes: this is by far the most flavorful enchilada sauce I’ve ever had. I think the best part is there’s no annoying chopping, you just toss it on the roasting pan and then in the blender! Ingredients: Enchilada Sauce: 4 cups grape tomatoes 1 jalapeño, slice in half 1/2 an onion (60g), cut into large chunks 2 cloves garlic, peeled and kept whole Salt and Pepper Nonstick Olive Oil Spray 1 tsp chili powder 1/2 tbsp cumin 1/8 tsp chipotle pepper flakes (more for spicier- can sub crushed red pepper flakes or cayenne) 2-4 tbsp water Enchiladas: 8-12 small or 4-6 large white corn or flour tortillas 9-12 oz or 2 cups precooked shredded chicken (12-16 oz raw chicken) 1 small zucchini, diced (~200g) 1/2 bell pepper, diced (~100g) 4 cups spinach, chopped 4 oz 2% Colby jack cheese For topping: lime, cilantro, plain yogurt, avocado Directions: Preheat the oven to 375F and spray a sheet pan with nonstick olive oil spray. Arrange tomatoes, jalapeño, onion and garlic cloves on the sheet pan. Spray with nonstick olive oil spray and season generously with salt and pepper. Bake for about 15-20 minutes, shaking the pan halfway to move things around. After 20 minutes everything should start to brown and some of the tomatoes should start to burst. Remove from oven and scrape everything into a blender. Use the water to deglaze any excess juices or flavors from the bottom of the sheet pan. Add the chili powder, cumin and chipotle pepper to the blender. Blend until smooth and set aside. Spray a sauté pan with nonstick olive oil spray and sauté zucchini and bell pepper. Once they start to soften (2-3 minutes) add in the chicken and spinach. Toss until the spinach is wilted. Remove the pan from the heat. Fold in 1/2 the enchilada sauce and 1/2 of the cheese. Spray a casserole dish with nonstick olive oil spray and spread a very small amount of enchilada sauce around the bottom (just a tbsp or two). Fill each tortilla with the chicken and veggie filling and place seam side down in the casserole dish. For small tortillas you can do two tortillas by four or six tortillas. For large tortillas you will arrange 4-6 tortillas across. Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese. Bake at 375F for 15 minutes covered with tin foil. Remove the foil and bake an additional 5 or so minutes or until cheese is nice and melted. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

You don't need any luck of the Irish to perfect these muffins. I adapted and tweaked an old family recipe and created Irish Soda Bread Muffins! The perfect grab and go option with a hot cup of tea or coffee this St. Patrick's Day! It wouldn't be a #brainsandbalance recipe if I wasn't swapping butter for applesauce. I can't help myself it always comes out perfect! If you have never heard of currants they are similar to raisins. They are dried grapes but are smaller and slightly tangier than raisins. They add great texture and sweetness to most dishes but if you can't find currants feel free to just increase the raisins. My family has always eaten Irish soda bread with a smear of butter and a hot cup of #BarrysTea. Typically enjoyed as breakfast or dessert! Irish Soda Bread Muffins Makes 24 muffins | Cook time: 20 minutes Notes: These muffins are a St. Patrick’s Day staple. There’s always a loaf of Irish Bread at all our family gatherings and this recipe is a healthier, personal sized muffin adaptation of the original version we serve. Ingredients: 1 1/3 cup raisins 1/2 cup sugar 1 1/3 tsp baking soda 1 1/3 cups buttermilk 2 eggs 4 cups flour (all purpose or bread flour) 1/2 cup currants 8 oz unsweetened apple sauce Directions: Preheat the oven to 350F. Soak the raisins in a bowl of boiled water for at least 5 minutes (soak overnight for best results). Strain raisins and dry thoroughly. Mix flour, baking soda and sugar together. Add apple sauce to the dry and ingredients and mix until just combined. Fold in currants and raisins. In a separate bowl beat the eggs and buttermilk together and add to the dry ingredients. Mix until well combined. Spray a muffin pan with nonstick spray then sprinkle with flour and shake the pan around to coat the oil with flour. Shake out any excess flour. Fill each muffin mold with batter until about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool. Serve with a smear of butter alongside a cup of hot tea or coffee. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

As the weather starts to turn for the slightly warmer and we all begin to defrost I crave all colorful, fruit filled and refreshing desserts. Strawberry shortcake is at the top of my list and it can be kept pretty light and delicious with just a few easy swaps! I love these biscuits because they're only 5 BASIC ingredients and they make the cutest little biscuits. If you prefer a larger biscuit to strawberries and cream ratio you can either use two biscuits or make 3 large biscuits instead of six mini ones. The strawberries are the simplest part. Good fruit is naturally sweet on its own. They do not need all the added sugars other recipes include. Instead I just brought out their natural sweetness with a touch of honey and drew out the juice from the strawberries with a touch of salt. Add a splash of water and simmer and the filling is done. While strawberries are the classic, any seasonal berry would work. Raspberries, blueberries and blackberries would be great too! As for the cream, this is the key to this recipe being far superior to the rest. We start with the essentials, whipping cream, vanilla and confectionary sugar. When whipped together these make a light airy whipped cream. The secret to turning this into a high protein creamy fluff like consistency is next. We whip in a cup of plain non fat yogurt. This adds a little more weight to the whipped cream which is far more satisfying. It also makes the whipped cream go so much farther. Healthy Low Sugar Strawberry Shortcake 6 servings | Cook time: 15 minutes Notes: We add a secret weapon to the whipped cream to make it extra creamy and protein packed. The biscuits use apple sauce instead of oil and the strawberries use honey instead of sugar. Plenty of healthy substitutes and still delicious! Ingredients: Biscuits: 1 cup flour 1.5 tsp baking powder 1/4 tsp salt 4 oz or 1/2 cup unsweetened apple sauce 1-2 tbsp water Greek Yogurt Whipped Cream: 1 cup greek yogurt 1/2 heaping cup powdered sugar 1 cup heavy whipping cream 1/2 tsp vanilla Strawberries: 2-3 lb strawberries, rinsed and diced 1 tbsp honey 1/4 tsp salt 2 tbsp water Directions: Preheat oven to 425F. In a large mixing bowl combine flour baking powder and salt. Use a fork to mix in unsweetened apple sauce and 1 tbsp water. If the dough is dry, add another tbsp of water. Once a dough forms, form 6 balls and arrange on a baking sheet sprayed with nonstick spray. Top the biscuits with a few flakes of flaky sea salt. Bake in the oven for 10-11 minutes. Remove and set aside to cool. Add the strawberries, honey, salt and water to a sauce pan over medium. Bring to a boil and turn down to low. Simmer the strawberries for 8-10 minutes or until they’re soft and the sauce has thickened. While the strawberries are cooking, combine powdered sugar, heavy whipping cream and vanilla in a mixing bowl. Use a hand or stand mixer to whip the ingredients on medium until you get stiff peaks. Add the greek yogurt to the whipped cream and mix for another 10-15 seconds until it is all combined. Slice the biscuits in half, spoon over some of the strawberries and top with a scoop of whipped cream. Feel free to warm the biscuits in the oven or microwave or to butter and toast them slightly if they have cooled. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This is a classic recipe we used to eat growing up. It was a specialty of my dad's. It's made with simple ingredients I had in my pantry and freezer and made slightly leaner through ground turkey and adding cauliflower in to my mashed potatoes. Trust me they taste completely like normal potatoes- I just add some cauliflower to bulk them up! I like using a cast iron skillet for this recipe because then everything can be made in the skillet. I sauté the veggies and turkey with the spices, tomato paste and Worcestershire sauce and then just smear the potatoes over the top before transferring everything to the oven. You can easily make this recipe the night before and save for later. Or make it in a casserole dish and freeze for another time. It is a perfect recipe to make ahead of time and then just toss in the oven and forget about it until dinner. For busy parents, this is one even the kids could throw in when you're on your way home. I made the recipe to make two large servings in an 8" skillet. I recommend doubling (for an 8x8) or tripling (for a 9x13) the recipe to make in a larger casserole dish. This recipe also sneaks in tons of veggies There's carrots, corn, peas, zucchini and onions all mixed in with the saucy meat and piled beneath a spoonful of potatoes. You shouldn't receive any veggie complaints for this meal! I like to sprinkle a little bit of cheese over the top and mixed in to the potatoes. The cheese on top gets brown and crispy and is my favorite part but for a dairy free version feel free to omit! Ground Turkey Shepherd’s Pie for 2 with Cauliflower Potato Mash 2 large servings | Cook time: 1 hour Notes: A simple meal with all the comforts of home cooking. I kept the serving size small but mighty on this. Feel free to double (8x8) or triple (9x13) it to fit in the corresponding casserole dish to feed the whole family. The only difference is the filling will have to be prepped in a separate dish on the stove! Ingredients: 1/2 cup peas 1/2 cup corn 1/4 cup onions 1/2-1 small zucchini, diced (~100g) 1/2 cup carrots, diced 1 clove garlic 1/2 lb 93% ground turkey 1 tsp Worcestershire sauce 1 tbsp tomato paste 1/2 cup low sodium beef broth 1 small russet potato (~1.5 cups or ~210g), peeled and cut into chunks 1.5 cups cauliflower florets (I used frozen) Salt and Pepper Optional for potatoes: 1 tsp butter, splash of milk, 1/8-1/4 cup Colby jack cheese) 8" cast iron skillet Directions: Preheat the oven to 400F. Add potatoes and cauliflower florets to a medium pot of water. Bring the water to a boil, salt and lower to a simmer for about 15 minutes or until everything is fork tender. Drain the potatoes and mash them using a potato masher or hand mixer. For creamier potatoes add in milk and butter and season with salt and pepper. If using cheese, fold in half of the cheese. Set aside. Heat a cast iron skillet over medium heat and spray the bottom with nonstick spray. Add the ground turkey to the pot and use a spatula or wooden spoon to break it up and brown. Once the meat is about 3/4 of the way cooked, add all of the vegetables (carrots, zucchini, onions, corn and peas, garlic) to cook. Sauté for 3-4 minutes until the vegetables start to soften. Sprinkle everything with flour and add in Worcestershire sauce, tomato paste, and season with salt and pepper. Combine everything until well coated and allow to cook for another minute or two. Stir in the beef broth and turn off the heat. Use a spatula to push the meat and vegetable mixture to cover the entire skillet in an even layer. Use a spatula to scoop the potato cauliflower mixture over the filling. Smooth the potatoes out to cover all of the filling. You want the potatoes to completely cover everything with no holes. It should seal in the filling by touching all sides of the skillet. Cover the pie with tin foil and transfer to the oven for 30 minutes. After 30 minutes remove the foil, sprinkle with the remaining cheese and return to the oven for another 20 minutes. The pie is done when the top starts to brown, you can turn it up to broil for the last few minutes to really brown the top. Remove from the oven and allow it to set for a few minutes prior to serving. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

One bite of this and you'll swear you are eating dessert instead of a vegetable. Roasted acorn squash takes on a delicious sweet flavor already so by topping it with a scoop of creamy whipped ricotta and a drizzle of sweet honey- this recipe becomes the epitome of DECADENCE. The warm acorn squash melts the honey and ricotta into an almost sauce that just pours over the squash. I found myself dunking my whole meal into my vegetables, it was that good. Acorn squash is great because it is so easy and versatile. Simply slice it in half, scoop out the seeds and roast it. Very little prep and cutting- something I drew with most squashes. I also love how it is in the shape of a little bowl and can be filled with anything. Here we obviously took a sweeter take on the acorn squash but some of my other favorites are our Acorn Squash Burrito Bowls and our Sloppy Joe Stuffed Acorn Squash. Roasted Acorn Squash with Whipped Ricotta Cream and Honey Serving 4-6 servings | Cook time: 50 minutes Notes: you will never call a vegetable boring after trying this. I could eat this squash as a dessert! Ingredients: 2 acorn squashes, sliced in half and the seeds scooped out Salt and Pepper 1 cup whole milk ricotta cheese (I used the double cream ricotta from #Galbani for an added creaminess) 1 tbsp lemon juice 1/2 tsp salt 1 tbsp honey Flaky sea salt Directions: Preheat the oven to 400F. Spray each of the four halves with nonstick olive oil spray and season with salt and pepper. Place them flesh side down on the baking sheet. Bake for 45-50 minutes or until the flesh is fork tender. While the squash is baking, add ricotta, lemon juice and salt to a bowl. Use a mixer or whisk to whip the mixture until creamy. For this I used #Galbani double cream ricotta so it got creamy very easily. A traditional whole milk ricotta may stay slightly stiffer. Generally I am whipping for 1-2 minutes. Remove the squash from the oven. I recommend cutting the halves in half to create additional servings if using as your vegetable (6 servings). Then add all of the quarters to a casserole dish and spoon ricotta over the top. It will start to melt and spread over the squash. If using as the main side (4 servings), recommend leaving as halves and fill the squash with the ricotta mixture. It will melt in the bowl and pour out when cut into. Both methods are DELICIOUS! It’s just a serving preference. Once the ricotta is spooned into the squash, drizzle the honey over everything. Finish with a sprinkle of flaky sea salt and serve warm. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Before you read any further, grab the recipe for our homemade marinara and get that simmering on your stove. You'll thank us later for the delicious smells in your kitchen. If you really want to up the stakes, sear some sweet and spicy sausages (traditional pork, chicken or turkey sausage are all delicious). This recipe is truly a jack of all trades. It's the perfect make ahead meal, the perfect meal for a crowd, the perfect meal for guests, perfect to make to feed the office or to feed the kids soccer team, perfect to separate and store in the freezer or to keep in Tupperware for leftovers or lunches that week. Ground beef or ground turkey are both exceptional in this recipe. You really can't go wrong with either, I just use what I had on hand or what was on sale that week! The secret to the rich deep flavor in these meatballs, is the splash of red wine and dash of umami seasoning. You don't need much of either to really add some flavor. Meatballs (Ground Beef or Ground Turkey) 4 Servings | Cook time: 15 minutes in oven + 30 minutes in sauce (or 25 minutes in oven if no sauce) Notes: perfectly juicy meatballs with just a touch of deep flavor thanks to red wine and umami seasoning! Ingredients: 16 oz 90% ground beef or 93% ground turkey 1 egg 2 cloves garlic, minced 1/4 cup milk 1/2 cup bread crumbs 1 tbsp Italian seasoning 1/2 tsp onion powder 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1/2 cup parmesan or pecorino Romano cheese (I will usually use a mix) 2-4 tbsp red wine (doesn’t have to be cooking wine, any red wine will do) Optional: a few dashes of umami seasoning Directions: Preheat the oven to 350F. Add all of the ingredients to a bowl. If you don’t love red wine you can totally add less or omit but personally I think it brings great deep flavor. Typically I start with 2 tbsp and see where my consistency is at. If I need more liquid I will add more. I also like a dash or two of umami seasoning, it adds a deeper flavor to the meatballs (or any sauce or soup you make). Use your hands to combine all of the ingredients (don’t over mix the meat, stop once it’s all combined). My mom’s trick here is to smell the mixture, if it smells like spices and deliciousness, you’re done. If it smells like meat, add more spices. Spray a large baking sheet with nonstick spray. Use an ice cream scoop, spoon or your hands to roll 16 similar sized meatballs (~2oz each). If you prefer mini meatballs just make them smaller and make 32! Arrange the meatballs in a single layer on the baking sheet. If you have marinara sauce bubbling on the stove, bake the meatballs for 15 minutes and transfer to the sauce. Allow them to finish cooking for another 20-30 minutes in the sauce. If you do not plan on adding to a sauce, after 15 minutes remove the meatballs and flip them. Return them to the oven for another 10 minutes to finish cooking. Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both turkey meatballs and beef meatballs.