I thought I would share few of our favorite go-to meals… you know, the ones that everyone asks about at work! 😉 Be sure to let me know if you try any of them, or if you have any suggestions for us to try! And as always, my recipes are Gluten-Free but you can certainly tailor them to fit your needs.
Butternut Squash and Spinach Lasagna
- 10 oz Lasagna noodles (I used GF)
- 2-3 cups cooked butternut squash puree
- 1 cup cooked spinach
- 1 lb lean turkey burger (the recipe I followed did not call for this, but I added it to please Hubby)
- 1/2 cup milk
- 2 1/2 cups shredded mozzarella
- 1/2 cup parmesan cheese
- 2 cups ricotta
- 1 tsp minced garlic
- salt, pepper, italian seasoning to taste.
- Preheat oven to 375 degrees, lightly grease 13×9 pan with olive oil spray.
- Cook lasagna noodles per box instructions
- Brown turkey burger with salt, pepper, italian seasoning, garlic to taste.
- Prepare spinach filling:
- Combine 1 cup cooked spinach (drained well), 1 cup ricotta cheese, 1 cup mozzarella, 1 tsp minced garlic, salt, pepper, and parsley to taste, mix.
- Prepare butternut squash filling:
- Add 2 cups butternut squash puree (cook squash either fresh or frozen until soft, blend with either milk or water until desired consistency), add 1 cup ricotta cheese, salt and pepper, mix.
- Spread approx 1/3 of the butternut squash filling on the bottom of the pan, sprinkle lightly with mozzarella, top with a layer of cooked lasagna noodles.
- Spread half of spinach filling over the noodles, sprinkle with turkey burger, sprinkle with mozzarella cheese, then top with another layer of cooked lasagna noodles.
- Spread another 1/3 of the butternut squash filling, sprinkle lightly with mozzarella, top with layer of cooked lasagna noodles.
- Spread remaining spinach filling over the noodles, remaining turkey burger, sprinkle with mozzarella cheese, and top with final layer of cooked noodles.
- Spread remaining butternut squash filling over this final layer of noodles, sprinkle with parmesan cheese, and remaining mozzarella (approx 1/2 cup).
- Generously sprinkle top with salt, pepper, and italian seasoning to taste.
- Cover the dish with foil and bake for 30 min. Remove foil and bake for additional 10 min.
- Let sit to cool, serve.
Sweet Chili Shrimp Pizza
- Pizza dough (we use Portland Pie Company dough because its local, found in the deli section of the grocery store, I use GF Basil flavor)
- Thai sweet chili sauce
- Shredded cheese, I generally use Mozzarella or Italian Blend
- Broccoli cut up into bite size pieces
- Tomato cut up into bite size pieces
- Cooked shrimp (small or medium)
- Preheat the oven to 475 degrees, or whatever your dough calls for. You can also grill it if you prefer, which is actually the most delicious way ever!
- Prepare dough per package.
- Toss the cooked shrimp with sweet chili sauce.
- Lightly coat the dough with sweet chili sauce as you would normally spread regular sauce, more sauce will be a little spicier.
- Cover with shredded cheese to your preference.
- Evenly distribute the broccoli, tomato, and shrimp.
- Top with chopped scallions.
- Lightly sprinkle with cheese, salt and pepper to taste.
- Bake for 12-15 minutes, or per dough package instructions. Basically I just cook it until it looks done, I tend to like things more crispy.
Vietnamese Banh Mi
We eat this dish many different ways! Traditionally it is served on a sandwich which is so so good, but we also have it over rice as pictured, and even put it on nachos sometimes. It’s one of those dishes that you just can’t go wrong with, it’s delicious no matter how you eat it!
- 1 1/2 lbs boneless/skinless chicken thighs, or pork
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 tbsp vegetable oil (we use olive oil)
- 2 tsp soy sauce
- 2 garlic cloves, finely chopped
- salt and pepper to taste
- Fresh cilantro
- 1 large seedless cucumber, thinly sliced to fit your bun
- 2 jalapeno peppers thinly sliced (optional)
- French baguette, or bun of choice
- Pickled Carrots:
- 2 cups shredded carrots
- 5 tbsp white vinegar
- 1/2 cup white sugar
- 1/4 tsp sea salt
- Sriracha Mayo (optional)
- 1/3 cup mayo
- 2 tsp sriracha (or to taste)
- 1/4 tsp soy sauce
- Prepare chicken marinade: combine lime juice, brown sugar, oil, soy sauce, garlic, and salt/pepper in a zip lock bag. Add chicken. Seal bag and coat chicken well. Refrigerate for 2 hours if you have the time, if not, just throw it all in the crock pot together.
- Prepare pickled carrots: combine vinegar, sugar, and salt in a bowl, stirring until sugar has dissolved. Add carrots. Set aside to marinate 1 hour. Drain when ready to serve.
- Put chicken and marinade in crock pot and cook on low for 4-6 hours. Pull apart.
- Prepare sandwiches: lightly crisp bun if you’d like, spread mayo on each side. Slice chicken and arrange on bottom bun, top with carrots, sliced cucumber and jalapenos (I leave them out, but Hubby loves them). Add cilantro sprigs and top bun.
- To serve over rice: prepare chicken on top of rice, add all the same toppings, minus the bun and mayo!