4 Easy Steps: Sheet-Pan Roasted Veggies

Servings: 4Prep: 20 minutesCook: 25 minutes Ingredients: 2 cups (about 1/2 of a medium) peeled butternut squash cut into 1-inch chunks 1 cup (about 2 medium) peeled carrots cut into 1-inch chunks 1 cup (about 1 medium) peeled parsnip cut into 1-inch chunks 1 cup (1 to 2 medium) peeled beets cut into 1-inch chunksContinue reading “4 Easy Steps: Sheet-Pan Roasted Veggies”

5 Easy Steps: Veggie Pizza-Dilla

Prep: 5 minutesCook: 10 minutes Ingredients: 1/4 cup chopped bell pepper 1/4 cup chopped mushrooms 1 large high-fibre flour tortilla 1/3 cup shredded part-skim mozzarella cheese 1/3 cup canned crushed tomatoes 1/4 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Bring a skillet sprayed with nonstick spray to medium-high heat. Add pepper.Continue reading “5 Easy Steps: Veggie Pizza-Dilla”

How to Make Eggplant Parm

Servings: 4Prep: 20 minutes Cook: 1 hour 5 minutes Cool: 10 minutes Ingredients: 3/4 cup whole-wheat panko breadcrumbs 1/2 cup (4 large) egg whites 1 large eggplant (about 20 ounces), ends removed 1 cup marinara sauce 1 cup shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon onion powderContinue reading “How to Make Eggplant Parm”

6 Easy Steps: Butternut Veggie Burgers

Servings: 6Prep: 15 minutesCook: 35 minutes Ingredients: 3 cups cubed butternut squash 1 cup finely chopped onion One 15-ounce chickpeas, drained and rinsed 1/4 cup (2 large egg whites) One 10-ounce package spinach, thawed, drained, and thoroughly patted dry 1/4 cup whole-wheat flour 2/4 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper You’llContinue reading “6 Easy Steps: Butternut Veggie Burgers”