Tag: casserole

  • Budget-friendly and high-protein

    Budget-friendly and high-protein

    Budget-friendly and high-protein

    Recipes for rising food costs

    “Ouch” is a common word now heard at the checkout counter. Food costs are soaring, and it hurts. That’s why you’ll want an assist from these recipes that showcase budget-friendly protein foods that can help you get a meal on the table for less.

    Anytime Egg and Bean Casserole

    For breakfast, lunch, or dinner, each slice of this veggie-studded egg casserole is super satisfying. Because it’s a make-ahead dish, it’s convenient when you have little time to spare to get a meal on the table.
    Protein power: Yes, food inflation has also hit the egg carton, but eggs are still good-value protein. Beans are an ultra-nutritious plant-based protein that fits into all budgets.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 4 cups 1 inch cubes of crusty bread
    • 2 teaspoons grapeseed oil or avocado oil
    • 1 small yellow onion diced
    • 2 cups chopped cremini or button mushrooms
    • 1 large red, orange, or yellow bell pepper seeded and diced
    • 3 plum (Roma) tomatoes seeded and diced
    • 1 teaspoon dried oregano
    • ½ teaspoon salt divided
    • 4 cups baby spinach
    • 2 cups canned or cooked black beans
    • 10 large eggs
    • ⅔ cup half-and-half cream, or milk
    • 1 cup shredded cheddar cheese plus more for topping
    • ¼ teaspoon black pepper

    Method
     

    1. Grease 9 x 13 inch baking dish or line with parchment paper. Place bread cubes in bottom of dish.
    2. In large skillet over medium, heat oil. Add onion and heat for 3 minutes. Add mushrooms and heat for another 3 minutes. Stir in bell pepper, tomato, oregano, and 1/4 tsp salt; heat for 3 minutes. Stir in spinach and heat until wilted. Stir in black beans.
    3. In large bowl, whisk together eggs, half-and-half or milk, cheese, black pepper, and 1/4 tsp salt. Add vegetable mixture to egg mixture and stir to combine. Pour over bread cubes in baking dish. Refrigerate for at least 30 minutes and up to 24 hours.
    4. Preheat oven to 375°F.
    5. Bake casserole for 40 minutes, until edges are crisp and center of casserole is set.

    Notes

    Each serving contains: 391 calories; 25 g protein; 20 g total fat (9 g sat. fat); 29 g total carbohydrates (5 g sugars, 8 g fiber); 547 mg sodium
     

    Whipped Cottage Cheese Breakfast Bowls with Peanut Granola

    Whipped cottage cheese is a light, fluffy, smooth version of the curd-studded dairy and a delicious base for crunchy granola.
    Protein power: Cottage cheese has protein numbers on par with Greek yogurt but at a lower price point. Since peanuts are technically a legume, they supply higher amounts of protein than tree nuts such as almonds and are significantly less expensive.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 ½ cups rolled oats
    • ¾ cup unsalted shelled and crushed peanuts
    • ¼ cup dried coconut flakes
    • 2 tablespoons brown sugar or coconut sugar
    • 1 teaspoon cinnamon divided
    • ½ teaspoon ginger powder
    • ¼ teaspoon salt
    • 3 tablespoons melted coconut oil or mild-flavored oil such as grapeseed
    • 2 tablespoons maple syrup, date syrup, or brown rice syrup
    • 3 teaspoons vanilla divided
    • ½ cup raisins
    • 2 cups cottage cheese
    • 1 teaspoon orange zest

    Method
     

    1. Preheat oven to 250°F.
    2. In large bowl, toss together oats, peanuts, coconut, sugar, 1/2 tsp cinnamon, ginger, and salt.
    3. In small bowl, whisk together oil, syrup, and 1 tsp vanilla. Pour over oat mixture and mix well until everything is moist. Spread granola on rimmed baking sheet in an even layer. In preheated oven, bake for 40 minutes, stirring granola every 10 minutes. Stir in raisins and let cool to room temperature.
    4. To food processor, add cottage cheese, orange zest, 2 tsp vanilla and 1/2 tsp cinnamon; pulse a few times, then process until smooth.
    5. Divide cottage cheese mixture among serving bowls and top with granola. If you’re looking for a little sweetening, you can also top with a drizzle of local honey or pure maple syrup.

    Notes

    Each serving contains: 531 calories; 24 g protein; 31 g total fat (17 g sat. fat); 44 g total carbohydrates (26 g sugars, 5 g fiber); 615 mg sodium

    Lemony Fishcakes with Red Sauce

    If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. And for the timid, the strong “fishy” taste of canned sardines is subdued, especially when the patties are adorned with a vibrant tomato-red pepper sauce.
    Protein power: With up to 24 g of protein in a can, inexpensive sardines are a great way to get enough of this macronutrient for less cost.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    Fishcakes
    • 2 cups peeled, cooked, and cubed sweet potato
    • 3 3.75 oz cans sardines drained
    • 1 egg lightly beaten
    • ½ cup breadcrumbs
    • ½ cup finely diced red onion
    • 1 lemon zested and juiced
    • 1 tablespoon fresh thyme
    • ¼ teaspoon salt
    • 1 tablespoon grapeseed oil or avocado oil
    Sauce
    • ⅓ cup dry-packed sun-dried tomatoes
    • ½ cup roasted red pepper
    • 1 garlic clove peeled and chopped
    • ¼ teaspoon dried red pepper flakes

    Method
     

    1. In large bowl, mash together sweet potato and sardines. Stir in egg, bread crumbs, red onion, lemon zest, lemon juice, thyme, and salt. Shape mixture into 4 patties.
    2. In frying pan over medium-high, heat oil. Add fishcakes and cook for 4 to 5 minutes on each side, until golden brown crust forms.
    3. To make sauce, in blender container, place sun-dried tomatoes and 1/2 cup boiled water and let tomatoes soak for at least 15 minutes. Add roasted red pepper, garlic, and red pepper flakes to blender container and blend until smooth.
    4. Serve fishcakes topped with red pepper sauce.

    Notes

    Each serving contains: 339 calories; 22 g protein; 14 g total fat (2 g sat. fat); 31 g total carbohydrates (2 g sugars, 4 g fiber); 664 mg sodium

    By Matthew Kadey, MSc, RD

    Article Courtesy of Alive Magazine

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

    Print Pin

    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Nourish Your Body: Recipes We LOVE!

    Nourish Your Body: Recipes We LOVE!

    You know there are better choices, but in the dreariness of winter, it can be hard to turn down comfort food.

    We’ve collected some inspiring recipes from around the internet that have our stomachs growling. These recipes will not only feed the craving, but NOURISH your body on several levels. Go for nutrient density in everything you eat!

    Lets start with a common craving: CHEESEBURGERS.

    Yes, I know- these are everywhere. You can get one in 5 minutes or LESS if you’re driving. You can throw one together easily at home with good ingredients, but theres a way to make it quick, tasty and full of good stuff. Put it all in a bowl!

    http://brihealthy.com/2017/01/cheeseburger-bowl/

    Next up- a easy comfort staple: NACHOS.

    How could these possibly be ok to eat? Well, you could load them up with veggies, of course, but there are some creative swaps on ingredients that turn this simple snack-y favorite into a meal.

    Paleo Chicken Skillet Nachos with Avocado Sauce

    A good old CASSEROLE.

    Maybe you hate them or maybe they remind you of your childhood. This recipe is creamy, satisfying and full of nutrients. (and Whole 30 approved- which is a plus!)

    https://paleoglutenfree.com/recipes/creamy-whole30-bacon-garlic-spaghetti-squash/

    ICE CREAM.

    We all love ice cream, but it doesn’t always love us. I’m sure you’ve heard of Nice Cream- but maybe you haven’t tried it yet. Here’s a nice little collection of variations that will tempt you to give this healthy alternative a shot.

    https://chocolatecoveredkatie.com/2016/08/22/banana-ice-cream-healthy/