Tag: lunch

Bread Pizza topped with Meatballs and Sausage

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What do you do with day old Italian bread, left over sauce, sausage and meatballs?? Make a pizza out of it!! It’s so easy.   

Here’s what you’ll need:

  • Italian bread, sliced lengthwise 
  • Olive oil
  • garlic powder
  • dried oregano
  • S & P
  • Homemade tomato sauce
  • Italian sausage, precooked (preferably in the sauce) and sliced thin
  • Meatballs, precooked (again in the sauce) and sliced
  • Parmesan cheese, grated
  • Mozzarella cheese, shredded

  
 What to do:

  1. Preheat the oven to 350 degrees
  2. spread olive oil over the bread along with garlic powder, oregano, S & P, and parm cheese. 
  3. Place on a sheet tray and toast in the oven for 5 minutes. 
  4. Remove and top with tomato sauce, sausage, and meatballs. Then top with more Parmesan and Mozzarella cheese.  
  5. Bake for 15 minutes or until cheese is melted and slightly browned. 

I have to admit, I’m not ready to give up my family recipe for traditional Italian sauce (aka gravy). It is the first thing I learned to cook on my own and is close to my heart. So, I’ve found a great comp that you can use as a guide so that you can make your own! Click the link to find that along with a meatball recipe. You should know by now that I never buy pre-made 🤓

Enjoy!

Breakfast Soft Taco

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I have to be honest, this was a throw together meal at the drop of a hat but it was awesome! Breakfast is so versatile and I wish I had more time to put into it some mornings. 

Here is what you’ll need:

  • 3 large eggs
  • cheddar or jack cheese, shredded (I used organic Monterey Jack)
  • Splash of milk
  • garlic powder
  • cumin
  • coriander, ground
  • S & P
  • butter
  • 4 taco shells

For topping:

  • salsa verde
  • avocado
  • scallions

Here’s what to do:

  1. In a small bowl, whisk the eggs, milk, cheese, garlic powder, cumin, coriander and S & P. 
  2. lightly coat a small sautée pan with butter on medium heat. 
  3. add the egg mixture and stir continuously until eggs are cooked through completely.
  4. Heat the taco shells for 10 seconds in the microwave. 
  5. Add the eggs to the taco shells. 
  6. Top with the salsa, avocado and scallions. You can also use whatever other toppings you like to make it your own!

Makes 4 tacos

Enjoy!

  

    Spaghetti Squash “pasta” with sausage, onions, peppers, mushrooms and spinach

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    Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!

    A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.

    What you’ll need:

    • 1 spaghetti squash
    • 1 medium onion, sliced
    • 2 sweet bell peppers, sliced
    • mushrooms, chopped
    • fresh spinach, about 2 generous handfuls
    • 2 cloves garlic, minced
    • 1 lb ground sausage
    • 1 cup beef broth
    • 1/2 cup red wine vinegar
    • S & P
    • Olive oil
    • Grated Parmesan cheese, optional
    • Green or yellow squash, optional

    What to do:

    1. Preheat the oven to 375 degrees.
    2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
    3. Roast the squash for 1 hour until soft.
    4. Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
    5. While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.  
    6. Add just enough olive oil to coat the bottom and heat on medium.
    7. Add the onions and peppers and sauté for 5 minutes.  
    8. Add the garlic and mushrooms and sauté another 2-3 minutes.
    9. Add the broth and red wine vinegar and simmer for 10-15 minutes.  
    10. Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
    11. Add the spinach, stir to incorporate and simmer until spinach wilts.  
    12. Serve on a plate or a bowl topped with Parmesan cheese.

    Enjoy!!

    Crockpot Beef Tacos for Toddlers (or Adults)

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    I really think older babies (when ready for solid food) and toddlers should eat just like adults. My husband and I LOVED our beef tacos so why not share with Grady?!?!

    What you need to put in the crockpot:

    • 1 lb flank steak
    • 1 small jar salsa
    • 1/2 cup beef broth
    • 4 cloves garlic

    Toppings and shell:

    • Avocado
    • Greek Yogurt
    • Sharp Cheddar Cheese
    • Deathwish hot sauce (for the adults)
    • Whole wheat soft taco shells 

    What to do:

    1. Add the ingredients to the crockpot and cook on low for 6 hours. 
    2. Shread the beef and cook another 1/2 hour – 1 hour. 
    3. Put it all on a shell with as much or as little of the toppings. I recommend that you drain some of the juice from the crockpot beforehand. 

    At the very end I wanted to make sure Grady had enough vegetables so I added some raw carrots. He loved it all!

    Enjoy!

        Vegan Wrap w/ Quinoa Bean Avocado & MORE!

        WhyILoveFood5 Comments

        You want a vegan friendly, vegetarian and/or a plain healthy meal? Here it is! Recently, I’ve been making a lot of vegan food; I love it!!  This is so simple and with just 7 ingredients. 

        Here’s what you’ll need:

        • Whole wheat fajita size wraps
        • 1/2 cup Quinoa 
        • Avocado
        • Black Beans
        • Feta “cheese”
        • Swiss chard leaves (or your choice of greenery)
        • 1 cup Vegetable broth 

        What to do:

        1. Heat  small sauce pan on high adding the broth and bring to a boil. 
        2. Rinse the quinoa in a sieve, add to the boiling broth and reduce to medium low heat stirring frequently for about 5 minutes. 
        3. Remove the pan from heat and put the lid on until the rings appear. 
        4. Rinse the beans in a strainer. 
        5. Lay out the wrap, add all ingredients and wrap it up.      

        Enjoy!

          Crockpot Spicy Pork Tacos

          WhyILoveFood2 Comments

          So yummy and so easy!! I told myself this past weekend that I need to start making it easier on myself and start using the crockpot more often. This delicious masterpiece was the result!  

          Here’s what you need to combine in the crockpot:

          • 1 lb pork tenderloin
          • 1 15 oz jar of medium salsa (my personal favorite is Wegmans organic)
          • 2 jalapeño peppers, diced
          • 4 cloves of garlic
          • 2 Tbls brown sugar
          • 1 tsp cumin
          • 1 tsp coriander
          • 1 tsp chili pepper
          • 1 tsp cayenne pepper
          • S&P

          Mix everything together in the crockpot and cook on low for 6-8 hours. Shred the pork and cook another 1/2 hour – 1 hour. 

          Toppings and accessories: Use all or just a few. The * are what I used. 

          • Whole wheat soft taco shells *
          • Avocado *
          • Red onion, diced small *
          • Cheddar cheese, shredded *
          • Hot sauce, if desired (Deathwish is my FAVORITE!) *
          • Lettuce, shredded
          • Cilantro
          • Sour Cream

          Place the shredded pork on a shell, put the toppings on and enjoy!

          Here’s a peak at what it looks like after shredding: