Baked Veggie Pasta
Baked Veggie Pasta
- Yield: 12 1x
Description
This recipe happened on accident- I had a vegetable lasagna recipe picked out but when I went to make it, I couldn’t find it! I also was having trouble finding whole wheat lasagna noodles (who knew they were so hard to find!) so I decided to go with Banza Chickpea Pasta Noodles instead. This recipe is super easy and great for meal prep. I fixed this on Monday and it’s lasted us through the whole week!
One of the reasons I loved this dish is it’s packed with a variety veggies.The pasta along with the ricotta and mozzarella cheese both provide protein as well as fat to help keep you full and satisfied.
Ingredients
- 3 Small Zucchini, sliced
- 2 Carrots, sliced
- 1 Green Pepper, chopped
- 1/2 Onion, chopped
- 1 (6oz) can of Tomato Paste
- 2 Cloves of Garlic
- 2 c. Ricotta Cheese
- 1 Box Banza Rigatoni Pasta
- 1/4 c. Fresh Basil (if you use dried, only use about 2T.)
- Mozzarella, sliced
Instructions
- Preheat oven to 350 degrees F
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In a large skillet over medium heat, add onion, garlic, and carrots. Cook until onions are pale. Add in chopped zucchini and green pepper. Cook until tender when pierced with a fork. Let cool slightly.
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In a separate pot, fix pasta according to package directions.
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In a large bowl, combine cooked vegetables, tomato paste, ricotta cheese, and fresh basil.
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Add in cooked pasta and stir until well combined. Pour into 9×11 casserole dish and top with sliced mozzarella.
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Cook until mozzarella is slightly brown and bubbly.
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Enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sodium: 91 mg
- Fat: 8 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 13 g
Sriracha Brussel Sprout Pizza
Sriracha Brussel Sprout Pizza
Ingredients
- 15–20 Brussel Sprouts
- 3 – 3oz Chicken Tenders
- Mozzarella Cheese
- Pine Nuts (optional)
- Whole Wheat Pizza Dough (I made mine using Betty Crocker’s Pizza Dough recipe and substituted the all-purpose flour for whole wheat. Buying store-bought or prepping ahead of time will SIGNIFICANTLY cut down your prep time!)
- Sriracha
- Olive Oil
- Roasted Red Pepper Flakes
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt
- Pepper
Instructions
Sriracha Chicken +Brussel Sprouts
- Preheat oven to 400F
- Chop brussel sprouts into thin, 1/4″ pieces and place in a medium bowl
- Combine 2T. olive oil with salt and pepper and coat Brussel Sprouts
- Place brussel sprouts on a lined baking sheet and bake for 15 mins.
- Stir and place back in the oven for 15 minutes.
- While the brussel sprouts are cooking, slice chicken into thin strips
- Add sriracha, olive oil, red pepper flakes, onion powder, garlic powder, and smoked paprika to the bag. Add in chicken and marinate in the fridge for at least 30 mins.
- Grill chicken (I used a George Foreman which significantly cut down cooking time!) until completely cooked.
If you aren’t into trying the pizza, you can stop here! Pair the sriracha chicken and Brussel sprouts with some brown rice or quinoa for a delicious lunch!
Pizza Assembly
- Bake pizza crust according to package or recipe directions
- Slice mozzarella cheese and cover pizza. Add sriracha chicken, roasted brussel sprouts, and pine nuts. Cook until cheese is melted.
- Remove from oven and top with sriracha sauce. Enjoy!
Mixed Berry Snack Mix
Mixed Berry Snack Mix
Description
Are you looking to make healthier eating habits in 2018? Starts small by changing your snack routine. For me, I want to make sure I have a healthy snack available when I’m hungry around 2pm. Some of my favorites are a medium apple with 2 Tablespoons of peanut butter, 1-2 Tablespoons of hummus with 1 cup of carrots, or the Mixed Berry Snack Mix recipe below! It’s packed full of healthy fats, a healthy dose of fiber and protein to keep you full throughout the afternoon!
Ingredients
- 1/2 cup almonds, roasted and unsalted
- 1/2 cup walnuts, roasted and unsalted
- 1/4 cup unsweetened dried, mixed berries (or other dried fruit)
- 1/4 c. Sunflower Seeds
- 2Tbs. Dark Chocolate Chips, chopped
- 1/4 tsp. Cinnamon, optional
- Dash of Nutmeg, optional
- Dash of Tumeric, optional
Instructions
Combine all ingredients in a sealable sandwich bag. Shake until all ingredients are well combined.
Nutrition
- Serving Size: 1/4 c.
- Calories: 200
- Sodium: 0 g
- Fat: 15 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 5 g