What's for Dinner?

So, my husband and I have become advocates of the family dinner! Since having Sam, dinner time has become our "together" space. A place where we can talk about our respective days, discuss politics, be entertained by our son's goofy antics, and best of all, listen to some great jazz, share a glass of wine and relax! For the last few months, we have planned our meals each week and it has saved us time and money! Plus, we always have something to look forward to every night! I love that the most common question in our lives now is: "so...what are we making for dinner?".

This week, after scouring magazines, books, and my own recipe index, we created the following menu for this last week. We will usually allow for one night off and order something, finish left overs, or if we can get a sitter, actually go out on a date!

1. Stuffed Acorn Squash with Chorizo
2. Rigatoni with Roasted Cauliflower and Brussel Sprouts
3. Potato and Onion Enchiladas
4. Chicken Pot Pie
5. Turkey Meatball Subs with Peppers and Onions
6. Baked Macaroni and Cheese

I know that making dinner every night can seem a bit daunting, but its actually quite easy once you get the hang of it. And planning your meals makes grocery shopping a breeze and gives a sense of purpose (of course I still love browsing the aisles of Whole Foods for future purchases, or aspirational dish ideas)! Below are a few of the recipes we tried out this week!

Roasted Cauliflower and Brussel Sprouts Rigatoni
(adapted from a Real Simple recipe)

Roast the veggies

• 1 pound fresh brussel sprouts halved
• 3 cups small cauliflower florets
• 1/2 onion chopped
• 4 tbs olive oil
• salt and pepper
• 1 package of Rigatoni (cooked to your liking)
• 1 cup cherry tomatoes halved
• 1 cup shredded Parmesan cheese
• red pepper flakes (optional)

Preheat oven to 400 degrees. Line a baking sheet with foil and place brussel sprouts, onions and  cauliflower. Pour two tables spoons of oil on vegetables and toss. Season with salt and pepper. Roast for 20 minutes. Meanwhile, cook pasta, chop tomatoes and shred the cheese.

Once veggies are done roasting, combine all ingredients in an oven safe casserole dish and toss with remaining olive oil and Parmesan cheese. Place in oven for 10 minutes until cheese is melted and dish is warmed throughout. Serve with soup or salad, pair with an outstanding red and savor! This dish is packed full of vitamins and nutrients and is delicious.

Roasted Brussel Spouts and Cauliflower Rigatoni

Next up...Turkey Meatball Subs!
Happy Eating!
Kendra

Pumpkin Oatmeal with Raisins and Walnuts

Hellooo Fall!!! My favorite time of year for several reasons: warm cozy apple cider, falling leaves, red trees, cooler days and nights, Thanksgiving, Halloween and pumpkins! During this time of year, I probably eat my weights worth in squash, and you will see these delicious veggies highlighted in my recipes all season. There is nothing like eating fresh ingredients when they are at their peak! This dish is no exception; light on the sweetness, but heavy in nutrition as this baby packs a one two punch with tons of iron, fiber, potassium and vitamin A and E! It is just the right start to a cold morning!

Pumpkin Oatmeal

• 1 cup almond milk
• 3 cups water
• 1 cup steel cut oats
• 1 cinnamon stick
• 1 tsp vanilla
• 1/4 c brown sugar
• 1/2 c pumpkin
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves 
• 1/2 c walnuts or toasted pepitas
• 1/2 c raisins

Bring water and milk to a boil. Add oats and bring to a boil, then lower heat and simmer uncovered for about 20 minutes. Stir in vanilla, sugar and cook for another 5 minutes. Add pumpkin, nutmeg and cloves and let cook for another 5 minutes until consistency is to your liking. Top with 1 tbs of raisins and 1 tbs of walnuts. Dash with a little cinnamon and call it a day (or morning!).

Happy Eating!
Kendra

Tahini-free Hummus

 I love hummus because its really easy to make and a better alternative to mayo or fatty dips for your veggies. Plus, when you make it at home, you get to make it to your liking! I am not a huge fan of tahini and I LOVE my hummus with a lot of garlic. Hummus is one of those treats that give you a lot of nutrition, but a lot of fat as well. The good news is that with all the folate, fiber and potassium you get, you don't have to feel too guilty for indulging in it!I love this spread on whole wheat bread with pickles, cucumbers, tomatoes and some onions.

Tahini-Free Hummus

• 2 1/2 cups garbanzo beans (if canned, drained and rinsed)
• 1 large lemon (juice and 1 tsp zest)
• 3 garlic cloves
• 3/4 cup olive oil (you can add more water and less oil for less fat)
• 2 tbs water
• salt and pepper to taste

Drain and wash two cans of garbanzo beans and place in food processor. Add lemon juice, zest, garlic, 1/4 cup olive oil, and water. Pulse until smooth. Add the remaining oil 1/4 cup at a time until desired smoothness and taste. Add salt and pepper, pulse a few more times and taste.Top with olive oil and smoked paprika and serve with favorite veggies and pita. The perfect snack for unexpected guests, or appetizer before a delicious Greek feast!

Enjoy!
Kendra