Did you know that there are ~350 different types of pasta in the world!? That is A LOT of pasta and we're not mad about it! We found this cute veggie radiatore at Target and knew it would be so much fun coming up with a recipe to highlight it’s cute shape! This sauce combines extra virgin olive oil, garlic, salt, pepper, lemon, red pepper flakes and Herbes de Provence! Full recipe dEATs below. Enjoy!
1 cup Target Simply Balanced veggie radiatore pasta.
2 tablespoons Olive Oil
2 to 3 scallions (white & light green parts) finely sliced
1/4 cup thinly sliced sun dried tomato
1/2 cup frozen peas
1/4 teaspoon crushed red pepperflakes
Juice of 1/2 a lemon.
1 pinch crushed peppercorn & herbes de Provence, more to taste
1 pinch salt, more to taste
1 handful fresh grated or shaved parmesan.
Heat 4 cups of water with about a tsp each, of salt and olive oil. When it boils, add the Pasta and cook as per the instructions on the package. When...
Last night I tried my hand at red curry and it turned out surprisingly well! Kevin absolutely loved it which is always a win! #husbandapproved and #kidapproved .The best part... it was really simple and can be made in 30 min! Add chicken, shrimp, or tofu for some added protein! Enjoy!
1 tablespoon olive oil
1 large shallot
4 garlic cloves , minced
2 tablespoons grated ginger
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tablespoons low sodium tamari sauce (found at any grocery store)
2 TBS sriracha (optional)
1 (10 oz) rice noodles or ramen
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced red pepper
Scallions to sprinkle
Sesame seeds to sprinkle
Heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until you can smell the garlic. (My favorite smell ever btw). Next, add the red curry paste, coconut milk, sriracha, tamari, and bring to a boil. Turn down to a simmer and...
If you have followed us for awhile, then you know we are all about those quick and easy meals! This one is no exception to the rule. These easy chilaquiles take minutes to make and your entire family will love them! Crispy grain-free tortilla strips with salsa, black beans, 2 eggs, and a little cheese and scallions.. so good! Feel free to add some shredded chicken or grass-fed beef for even more protein! Recipe dEATS below!
handful (enough to cover skillet) of Siete grain-free tortilla strips
salsa (we brushed each chip and layered about 2-3 TBS on top)
2-3 TBS black beans
5 cherry tomatoes, sliced
2 TBS shredded Monterey Jack cheese
scallions, cilantro, black olives, and avocado for topping * optional
Preheat oven to 400 degrees F.
Layer the bottom of your cast iron skillet with tortilla chips, and pour salsa over the chips (we used a brush to cover all the chips) then layer with more chips and more salsa.
Add cheese and...
We love a good casserole here at Fit Mama In 30 especially when it contains quinoa, cheese, and oh yeah... crispy broccoli with panko bread crumb topping! This is a family favorite, and hopefully one at your home as well! It is a little longer than 30 minutes but totally worth it! * Add shredded rotisserie chicken for more protein!
Let's be real.... quinoa by itself can be a little bland and well... boring. However, when you add roasted vegetables, garlic tahini and spices... it is taken to another level! We have this one on repeat and we hope you do too! Feel free to add your favorite protein as well!
1 tbsp olive oil
1 butternut squash (or 2 medium sweet potatoes) cubed
1 large head of cauliflower cut into small florets
1 tsp ground cumin
1 tsp ground turmeric
A pinch of salt and pepper, to taste
1/2 cup cooked quinoa
1/2 cup cooked edamame
1 cup kale chopped with stalks removed)
1 cup spinach leaves
2 TBS pepitas.
FOR THE TAHINI GARLIC DRESSING:
4 tbsp tahini
1 tbsp balsamic vinegar
4 tbsp boiled water
1/2 tsp garlic powder
(optional) 2 tbsp nutritional yeast
(optional) 1 tsp miso paste
It’s warming up in the Midwest for a short time and we aren’t complaining! Speaking of warming up... we are loving this stuffed pepper soup! So easy and can be made on the stove or in the instant pot! Recipe below!
3 cups cooked brown rice (we use Uncle Bens 90 second rice)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
1 can (14.5 oz) cans petite diced tomatoes
1 jar @Classico_sauce ( we use Classico Rustico)
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
1 bay leaf
salt and fresh pepper to taste
In a large pot brown ground meat on high heat and season with salt.
Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram, bay leaf and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
Remove Bay Leaf...
LIQUID GOLD!!! Seriously... this Mac and cheese is the bestttt and guess what!? It’s lightened up by adding a little pumpkin to the mix! The pumpkin gives it a nice creamy texture which means less butter and cheese but NOT less taste! We used @eatbanza shells to add more protein... they never let us down, and this recipe won’t either!
1/2 of 15 oz. can 100% pumpkin purée
olive oil cooking spray
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
1 box of @eatbanza shells
1 1/2 tablespoons butter
1/4 cup minced onion
2 tablespoons whole wheat or gluten-free flour
1.5 cups fat free milk or milk of choice
2/3 cup reduced sodium chicken or vegetable broth
5 ounces fresh grated sharp cheddar
4 ounces fresh grated Gouda
Sprinkle of parmesan
salt & pepper to taste
Bring a large pot of salted water to a boil. Cook pasta according to directions.Drain spray with a little olive oil and set to the side. (Make sure to turn water temperature down after placing...
Who doesn't love a good soup!? Especially when it is easy! You probably have most of these ingredients or something similar to it in your kitchen already. So if you are looking for a way to use up those veggies before they go bad, making a soup like this or something similar is a great way to do just that! You can even freeze it for meals later!
1 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 parmesan rind (optional)
4 cups chicken stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups @eatbanza shells
Finely shredded Parmesan cheese, for serving (or Romano (optional)
Add the diced tomatoes, tomato paste,parmesan rind, beans, zucchini, chicken stock, water, carrots, celery, onions, garlic,...
Simple, refreshing and delicious! Olive oil and lemon with a little herbs can make the BEST sauce! This will give you total Mediterranean vibes! As always, we used our fav Banza rotini to pack in some protein! Perfect for a meatless meal to add to your week.
1 box of Banza rotini
1 bag frozen peas
Handful of arugula
1 shallot, diced
A sprinkle of dried parsley
A sprinkle of oregano
A few dashes of garlic powder
2 lemons, juiced
1/4 cup olive oil
Salt + pepper
Boil water for your pasta. While the water is heating up, chop the shallot.
Once the water is boiling add your pasta and cook to low (banza will foam). When the pasta is about 1 minute away from being done, add the peas to the pot for 2 minutes.
Strain and place into a large bowl.
Pour the olive oil over the pasta & peas.
Add the lemon juice & arugula. Mix.
Add the shallot, parsley, oregano and garlic powder. Mix.
Season with salt &...