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I am a HUGE fan of chili! And this Crockpot Autumn Harvest Turkey Chili from my friend Linda at Meal Planning Maven is a GREAT recipe! Packed with lean ground turkey, tons of veggies and beans, this one not only tastes amazing but is healthy for you too! Win win my friends! Oh and be sure to check out some of her other recipes like her Pan Roasted Green Beans with Caramelized Onions and her Steak Fajita Naan! …
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Summer is officially here and I’ve got the perfect simple side dish for your next BBQ. It’ll take you under 10 minutes to make and looks beautiful with the colors from the corn, bell pepper, kidney beans and scallions. A simple dressing of olive oil, lime juice, salt and pepper is super refreshing on a hot day. Lots of flavor in this Summer Corn Salad.
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Somedays its not as easy to get in all the veggies that you should be getting. These meatloaf muffins are full of carrots, red bell pepper, parsley and garbanzo bean flour. The great thing about them is that you can use whatever it is you have on hand. My fridge is currently on empty so I used whatever I had. These would be great with zucchini & squash, broccoli and maybe a little cheddar, peppers & onions… With all the veggies in here, they are super moist & have the slightest hint of sweetness from the carrots. I topped the meatloaf with a simple tomato sauce packed with sautéed zucchini- yup, more veggies!!! Oh and to my joy, my boys devoured them (though they wanted ketchup instead on the sauce which I’m fine with)!!!!
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Summer Vegetable Rigatoni aka whatever is fresh at the local product stand. Make use out of whats seasonal and you get the most amazing flavors in simple dishes like this one. 
Im late, I know… perhaps make your Tuesday your meatless day :-/ The kiddos decided 6 & 630 am were good wake up times making today a little “off”. Thankfully I had some wonderfully farm fresh New Jersey produce on hand to make a quick and healthy dinner. Yes I know, healthy is quite the opposite of the last post on my Creme Brûlée Banana French Toast Bake. Back to the produce… I had a couple of huge NJ tomatoes, golden NJ squash and NJ zucchini to work with and so I made what I call a Produce Stand Pasta!
Produce Stand Pasta
1 lb al dente whole wheat rigatoni
2 huge tomatoes, diced
2 golden squash, diced
2 zucchini, diced
4 cloves garlic, sliced
2 Tbsp dried oregano
3 Tbsp tomato paste
olive oil
Cook the pasta to al dente. While it is cooking get the vegetables ready. In a large sauté pan add enough olive oil to coat the bottom and sauté the garlic and oregano until fragrant. Add the tomato paste and stir it in to “melt” it into the oil. Add the vegetables and cook until softened. Salt and Pepper to taste.
Add the drained pasta into the sauté pan with the vegetables. Toss to coast and allow to cook a couple of minutes to meld all the flavors. If the pasta seems a little dry add a small amount of the pasta water and a drizzle of olive oil. If you have fresh basil, rip some up and toss in at the last second.
HAPPY EATS!!!
*this is my original recipe*
