Roasted Veggie Tacos!

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We try to eat vegetarian dinners at least once a week for a few reasons, mainly to save money here and there! Last week I went out on a bit of a limb and decided to make tacos, but with roasted vegetables instead of meat. Not only were they healthy and completely delicious, I LOVE how they bring the family together – having all the dishes in the middle of the table and seeing everyone’s hands stretching out to fill their tacos…..dreamy! There’s something magical about all those flavors, colors and smells gathered together on the dining room table – good for the soul I say. Chris absolutely LOVED these and even requested them again for this week, so I decided to make them tonight and take some photos to post. We served our tacos with tortilla chips and pico de gallo. It seems a bit silly posting a recipe as simple as this one, but I get so much inspiration from seeing what others cook, maybe this will inspire you too! Anyway, here’s the recipe – super easy, healthy, and relatively cheap!

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Ingredients (serves 4):

2 zucchini, diced

1/2 an onion, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 package cremini mushrooms, quartered

1 package white button mushrooms, peeled but left whole

4-6 cloves of fresh garlic, peeled

4 Roma tomatoes, chopped

Olive oil

Chili powder

Salt and pepper

1 can sweetcorn, drained

1 can black beans, drained

Limes

Soft small tacos (we used two packs because the boys ate 11 between them, and Eleni and I polished off 5!)

Whatever fillings you want (we did sour cream, fresh spinach, cilantro, lime juice, pico de gallo, I totally wanted Cotija cheese but I couldn’t find any!)

– Preheat your oven to 425 degrees Fahrenheit. Lug some olive oil onto a baking sheet, and put all your veggies (apart from the beans, sweetcorn, spinach and cilantro) on there. Season with salt, pepper and about a tablespoon of chili powder. Throw that in the oven for about 25 minutes or until the vegetables are tender (halfway through, stir it up a bit). 

While they’re in the oven, heat up your sweetcorn and black beans in a saucepan on the stove and chop your spinach, cilantro etc. I like to put all my fillings in separate little bowls and arrange them in the middle of the table. The more mismatched the cuter I think, so don’t worry if you don’t have fancy sets of serving bowls! 

When the veggies are done throw them in a serving bowl with the beans and sweetcorn, discard the garlic cloves if you’re not into that kind of thing and just want the general flavor, and squeeze the juice of one lime over the top. Maybe add some more salt, pepper and chili powder if you think it’s needed, taste as you go and follow your gut! Heat up your soft tacos and go for it!

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Roasted Veggie Tacos!

CrockPot Chicken Parmesan Soup

This is a healthy, warm, comforting dish packed with flavor! Both Chris and I loved this, and loved how it made our house smell throughout the day! The recipe originally came from Foxes Love Lemons, and I made a few modifications…

ChickenParmesan

1/2 lb boneless chicken breasts (I threw mine in frozen and they turned out beautifully)

28oz can crushed tomatoes in Italian seasoning (or you can add your own Italian seasoning if you’d prefer)

1/2 green bell pepper, chopped

4 cloves fresh garlic, minced (I just crushed mine with a knife and finely chopped it)

3 cups chicken broth

1/2 white onion, chopped

1/2 cup fresh parmesan cheese, grated

1/4 tsp red pepper flakes (to your taste, it can be more or less than that or you can leave it out altogether!)

salt and pepper to taste

1 small bay leaf

4-6 oz penne pasta, cooked

fresh spinach

a squeeze of lemon juice

more grated parmesan cheese to serve

 

– In your CrockPot put the chicken, tomatoes, bell pepper, garlic, chicken broth, onion, 1/2 cup parmesan, red pepper flakes, salt and pepper and the bay leaf. Stir and cook on low for about 7 hours. 

About 15 minutes before serving, take out the chicken and roughly shred it. Chris likes big chunks of meat so I really didn’t have to do a lot of shredding! Then discard the bay leaf, adjust your seasonings, throw in the spinach (I roughly tore mine up), pasta, and stir. 

For most of my CrockPot recipes, I like to add a very small squeeze of lemon juice at the end to brighten up the flavors since they’ve been brewing for so long. This doesn’t make the dish taste like lemon, but it makes all the difference in the world in making it taste fresh and healthy! Serve with some more grated parmesan on top and enjoy!

 

CrockPot Chicken Parmesan Soup

CrockPot Thai Red Curry

This recipe is DELICIOUS, has just enough of a kick to it, and can be used as either a soup or curry with rice. It is packed with flavor, ridiculously easy to make, and is the ultimate form of comfort food on a blustery evening! I found the original recipe on Foodie Crush, but adapted it slightly, so here’s my version:

thai curry

2 tbsp red curry paste (I found this in the international aisle at my usual grocery store. I thought it would be in a jar but it was in a little box)

2 x 12oz cans unsweetened coconut milk

2 cups chicken stock (instead of buying the cartons/cans, I usually just use chicken bouillon cubes & hot water)

2 tbsp soy sauce (I freshened it up after a few hours with a splash more of this)

2 tbsp brown sugar

2 tbsp peanut butter (I used the smooth kind, but I bet crunchy peanut butter would add a nice texture. Don’t freak out because this has peanut butter in it – it is just to balance out the other flavors, it’s not a feature flavor of the dish)

+/- 4 large chicken breasts (depending on how many people you’re serving), cut into chunks

1 red bell pepper, sliced into slivers

1 onion, thinly sliced into slivers

2 tbsp minced ginger (I minced mine by hand, using this tutorial – the trick about peeling it with a spoon blew my mind!)

1 cup frozen peas

The juice of one lime

Cilantro for garnish (this adds ALOT – don’t skip it!)

Cooked basmati rice if you’re using it as a curry

–  Whisk the curry paste, coconut milk, chicken stock, soy sauce, brown sugar and peanut butter together in the CrockPot. Add the chicken, pepper, onion, and minced ginger then put the lid on and let it stew on high for about 4 hours (I turned mine to low halfway through as my CrockPot runs pretty hot). 

After around 4 hours add in the peas and half the lime juice. Cook for about another 20 minutes. Stir in the other half of the lime juice, and serve garnished with chopped cilantro (and white rice if you want it). Enjoy!

CrockPot Thai Red Curry

CrockPot Moroccan Lentil Soup

This soup has beautiful flavors, is packed with veggies (lentils, cauliflower, carrots, tomatoes, onion) and is super easy to put together! The original recipe did not call for chicken, but I am so glad I added it as it made the soup that much more amazing.

Morccan Soup

2 cups chopped onion (or half a large onion)

2 cups chopped carrots

Crushed garlic, to taste (I put a lot in because we have been sick this week!)

2 tsp olive oil

1 tsp cumin

1 tsp curry powder or turmeric

1/4 tsp ground cinnamon

1/4 tsp ground black pepper

6 cups chicken broth

2 cups water

3 cups frozen cauliflower florets

1 1/2 cups lentils

28oz can diced tomatoes

2 tbsp tomato paste

1 rotisserie chicken

4 cups chopped fresh spinach (bought this but totally forgot to put it in! I will next time as we love spinach)

2 tbsp fresh lemon juice (again, totally forgot!)

– Put all ingredients in crockpot except for chicken, spinach, lemon juice and cilantro. Cover and cook until lentils are tender, about 4 hours on high and 6-8 hours on low. 

30 minutes before serving, add in the spinach, chicken (removed from the bone) and lemon juice. I also added more spices at this point, as the long cooking time tends to dull down the curry flavor. Stir well and enjoy with some fresh cilantro!

CrockPot Moroccan Lentil Soup

CrockPot Pasta E Fagioli Soup

This was a delicious CrockPot full of comfort on a chilly fall day, and there was plenty to have for leftovers the following night! A great Pinterest find, once again!

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1lb ground beef or turkey (I used turkey because it’s leaner and we actually prefer it!)

1 small onion (or half of a large one), finely chopped

1 cup finely sliced celery

Some crushed garlic (amount depends on how garlicky you like things to be)

28oz can of crushed tomatoes

2 x 8oz can tomato sauce

2 x 15oz can beef broth (I actually completely forgot to buy this so we just used water and did not lack in flavor at all!)

15oz can kidney beans, undrained & unrinsed

15oz can Great Northern beans, undrained & unrinsed

salt & pepper to taste

Italian seasoning to taste

1/2 cup apple juice (we drank all the apple juice by mistake so didn’t end up adding this, will do so next time to see if it enhances the flavors!)

8oz ditalini pasta (or if your grocery store doesn’t have that, any kind of small, dry pasta will do. To add fun for kids you could get some of those little pasta stars)

– Brown your meat in a skillet over medium heat until no longer pink, and drain most of the fat off (I like to leave a tiny bit in the pan for flavor).  Add everything (including the meat) except for the apple juice and the pasta to your CrockPot and cook on low for 8-10 hours (4-6 hours if you have an unusually hot CrockPot like mine). 

In the last 15 or so minutes of cooking add in the apple juice and cook your pasta until just done (don’t overcook otherwise it will become mushy in the hot liquid of the soup) on the stove and add it in too. Serve with cheese on top (fresh parmesan or some shredded mozzarella) and some yummy crusty bread!

CrockPot Pasta E Fagioli Soup

CrockPot Recipe: Creamy Chicken & Tomato Soup

This recipe is one that I am very excited about.  I found it on River North Paleo Girl. It is creamy and rich, without being unhealthy! I love that it uses coconut milk for the creaminess instead of a ‘Cream of’ soup or cream cheese. Chris loved this, and has asked for it since I made it (only a few days ago!)

4 or 5 boneless, skinless chicken breasts, frozen

Italian Seasoning, salt and pepper (I just eyeballed the amount)

Crushed garlic (to your taste)

1 onion, chopped

2 x 14oz cans coconut milk, shake before opening as the milk separates

28oz can diced tomatoes, undrained

2 cups chicken broth (I just made some up with chicken bouillon cubes and hot water)

a small can of tomato paste

14oz can tomato sauce (I only used about 3/4 of it)

– Put all the ingredients in the CrockPot, and cook for 7-9 hours on low (since my CrockPot runs hotter than most, I did 5 hours on low and another 2 on warm). About an hour before serving, take the chicken out and shred with a fork. Et voila! All done with minimum effort and happy bellies afterwards.

*Because I love curry flavors, especially when mixed with the creaminess of coconut milk, I always season this soup with cumin, curry powder, a bay leaf etc. You could also season it Italian-style with garlic and oregano. Anything goes!

CrockPot Recipe: Creamy Chicken & Tomato Soup

CrockPot Mexican Chicken Soup

This recipe was so easy and delicious! I think I bought the wrong kind of Ro*tel tomatoes as it was a little hot for me, but apparently Chris liked it that hot as he’s asked me not to change a single thing next time I make it! The original recipe was posted on Home Is Where The Boat Is, I changed it up just slightly

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1 Rotisserie chicken, meat removed and shredded

1 Onion, diced

1 10oz package frozen whole kernel corn

1 15oz can Great Northern beans, drained and rinsed

1 15oz can Great Northern beans; drained, rinsed and mashed in a medium bowl

1 15oz can black beans, drained and rinsed

1 28oz can original Ro*tel tomatoes (I may have accidentally purchased ‘hot’)

1 package mild taco seasoning

1 32oz carton of chicken stock

2 tbsp all purpose flour

1/2 cup milk

– Add all ingredients to CrockPot EXCEPT the rotisserie chicken, the mashed Great Northern beans, the flour and the milk. Cook on low for about 4 hours. After 4 hours (approximately) whisk the flour and milk together, and add to the mashed beans. Add the thickened bean mixture and the chicken to what is already in the CrockPot and cook on low for a further 2 hours. Serve with warm rolls. (additional options for toppings would be sour cream, avocado, chopped cilantro, red onion)

CrockPot Mexican Chicken Soup