Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

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Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

One day I was strolling the aisles of Costco {or attempting as much of a stroll as I could with one kid strapped to me and the other screaming for samples in the front seat of the cart} and a small box labeled something to the affect of “three day cleanse” caught my eye.  Being six months out from baby #2 and having just completed my first half marathon, I was getting close to that pre-baby weight but still not quite there.  So I snapped a photo and sent it to a friend, thinking we’d laugh it off and move on.

But my friend was in.  Shoot.  So I was in too.  We bought the juices, which were to be eaten with a mini meal each day and decided to go for it right after Easter.  You know, stuff yourself with as much ham and chocolate eggs as you can and then cleanse it all away.  I started meal planning for the cleanse and realized that there would obviously be maintenance after this three day window, so the healthy menu planning began.  This was the first post-cleanse meal and man it was good.  Hopefully, if I can stick to it, you’ll see a lot more light and healthy recipes like this on the blog.  With the occasional sweet treat.  Because I can’t help myself.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

I made it through the cleanse alive, if you were concerned.  But I may or may not have celebrated the end of it with a glass of wine, and then promptly devoured an iced coffee and pizza for lunch the next day.  And now I’m eating kale chips.  Which is awesome except when you inhale a whole Costco sized bag in one sitting.  Oh well.  It’s all about balance, right?  Right.

This dish was delicious as a hot bowl the night that we ate it, and was awesome again the next day as a cold salad for lunch.  The flavors of the dressing {which is so good and good for you!} continue to marinate in it and get better with time.  It would also be a stellar veggie based side dish for a big meal.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl
Author: 
Recipe type: entree, side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large butternut squash {or 1-2 lbs of pre sliced butternut squash chunks), skinned, seeded and cut into bite sized pieces
  • 1 large red bell pepper, cut into bite sized pieces
  • ½ yellow onion, cut into bite sized pieces
  • 1 lb asparagus, cut into bite sized pieces
  • 1 T olive oil
  • 1 t garlic salt
  • 1 t black pepper
  • 1 cup quinoa, cooked according to package
  • ½ cup goddess dressing (from Trader Joe's)
Instructions
  1. Preheat oven to 400 degrees
  2. Place vegetables on a lined baking sheet
  3. Pour olive oil, garlic salt and pepper over the top and toss gently, making sure that the vegetables are distributed in a single layer on the sheet before cooking
  4. Roast for 15-20 minutes, or until all vegetables are cooked through and browning on the edges
  5. Stir vegetables into cooked quinoa
  6. Stir in goddess dressing
  7. Serve warm, or if you prefer, chill for one or more hours and serve as a cold salad.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Butternut Squash and Spinach Pasta Bake

Butternut Squash and Spinach Pasta Bake | Little Kitchen, Big Bites

If this isn’t your first time here, you know that I love my slow cooker.  Like a lot.  Like use it whenever I get the chance.  So of course, when I saw on Pinterest that it was possible to cook a butternut squash in the slow cooker, I jumped.

I love butternut squash, but the cooking process always really annoys me.  You’re either trying not to cut your finger off, hacking away at it with a huge knife or trying to peel off the skin, and then scraping the seeds out like a pumpkin.  On top of it, you have to bake it for an hour before you can even really get started with your recipe.  So ugh to that.  Too much work for a normal day with a toddler and an infant.

Butternut Squash and Spinach Pasta Bake | Little Kitchen, Big Bites

When I read online how easy it was to cook it in the slow cooker, I thought it was wrong.  It couldn’t be.  Simply wipe the skin clean and pop it in for 4 hours on high or 8 hours on low.  Remove, cut in half (easily, without risking your fingers), and scoop out the seeds (without having to scrape the heck out of it) and use a spoon to scoop out the delicious cooked insides.  That’s it, people.

Butternut Squash and Spinach Pasta Bake | Little Kitchen, Big Bites

I didn’t believe it could be true.  Too easy to be true.  I couldn’t have been spending all of these years and risking all of these fingers for there to be this easy of a solution.  That requires a crock pot.  Which I clearly already have living on my kitchen counter and use any excuse that I can to plug in.  But it was so true my friends.  I will never bake another butternut squash as long as I live.  Crock pot forever!

Mmmk so the recipe.  I was envisioning this as kind of a lasagna type dish and then Trader Joe’s was out of lasagna noodles and I was too lazy to drive all the way to Target.  Fun fact, if you mix lasagna ingredients into pasta and bake it, it makes a delicious dish reminiscent of said lasagna without all of the obnoxious work of layering.

And it’s cold and rainy and yuck here.  So anything with squash and pasta and warmth and deliciousness is just right in my boat.  Enjoy!

Butternut Squash and Spinach Pasta Bake | Little Kitchen, Big Bites

Butternut Squash & Spinach Pasta Bake
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium butternut squash, cooked and skin and seeds removed
  • 2 cups spinach, chopped
  • 1 lb pasta, cooked according to package
  • 2 cups ricotta cheese
  • ¼ cup milk
  • 1½ cups mozzarella
  • ½ cup parmesan
  • 1 T preminced garlic
  • 1 t salt
  • 1 t black pepper
  • ¼ t nutmeg
  • ¼ t cinnamon
  • A dash of ginger
Instructions
  1. Preheat the oven to 375 degrees
  2. Mash butternut squash in a large bowl
  3. Add chopped spinach, ricotta, milk, garlic, salt, pepper, nutmeg, cinnamon and ginger and stir to combine.
  4. Stir in 1 cup mozzarella and cooked pasta
  5. Spray a 9x13 pan with nonstick cooking spray and turn entire mixture into the pan
  6. Top with remaining ½ cup mozzarella and parmesan.
  7. Cover and cook for 30 minutes, then uncover and cook for an additional 10 minutes, or until cheese is bubbly and slightly brown.

Butternut Squash and Spinach Pasta Bake | Little Kitchen, Big Bites

Baked Potato and Zucchini Pancakes with Light Herbed Dip

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Fun fact…although I spent much of the last three days decking the halls with boughs of holly, trimming the tree and generally getting into the Christmas spirit, I was actually raised in an inter-faith family.  We celebrated holidays from both religions, and as much as I love me some Christmas, I also always enjoy lighting the candles, reading Hanukkah stories, and frying up some scrumptious latkes.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So with the first night of Hanukkah coming up this weekend, I thought I would start working on that fabulous potato pancake recipe.  Except it was just Thanksgiving.  And holy smokes did I stuff myself like a turkey.  You too?  Yea.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I wondered if I could put together a slightly lighter version of one of my favorite holiday foods, without sacrificing taste.  And this, guys, was awesome.  The zucchini just blended right in with the rest of it and I don’t even think Hubby and the kiddo knew it was there.  And with the pan lightly oiled, you still get that delicious flavor without the deep fry.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I even went outside the box on the traditional sour cream and put together an herbed greek yogurt dip with some mascarpone to richen it up that was over the top good.  But if you have some old school people coming for dinner, you could always have applesauce and sour cream on standby too.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So light those candles, spin that dreidel and keep from getting burnt from that splattering hot oil with all the delicious taste!

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

 

Baked Potato and Zucchini Pancakes with Light Herbed Sauce
Author: 
Recipe type: Entree
Cuisine: Jewish American
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
 
Ingredients
  • For pancakes:
  • 3 medium potatoes, peeled and grated
  • 2 large zucchini, grated
  • 8-10 green onions, chopped
  • ¼ cup bread crumbs
  • ¼ cup parmesan cheese
  • 2 eggs, lightly beaten
  • 1 T preminced garlic
  • 1 t basil
  • 1 t parsley
  • 1½ t salt
  • 1 t black pepper
  • 2 T olive oil
  • For sauce:
  • ½ cup greek yogurt
  • 2 T softened mascarpone
  • 1 t garlic salt
  • ½ t basil
  • ½ t parsley
  • Optional: sour cream and/or applesauce to serve with
Instructions
  1. Preheat oven to 425 degrees.
  2. Pat grated vegetables dry with paper towels
  3. In a medium bowl, combine potatoes, zucchini, green onions, bread crumbs, parmesan, eggs, garlic, basil, parsley, 1 T olive oil, salt and pepper. Stir to combine.
  4. Line a baking sheet with parchment paper. Drizzle olive oil on and rub lightly to cover.
  5. Take approximately ¼ cup of the pancake mixture, squeeze lightly into a ball, and press onto the baking sheet. Repeat until all mixture has been used.
  6. Bake for 30 - 35 minutes, flipping once at about 15 minutes, or until browned on both sides.
  7. While baking, combine yogurt, mascarpone, garlic salt, basil and parsley and chill until serving.
  8. Serve pancakes hot and top with chilled dip and applesauce and/or sour cream.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

We’re coming up on Turkey Day and I for one could not be more excited.  It’s my favorite holiday of the year.  Who can argue with a holiday that’s all about food, family and friends.  Not to mention that my birthday always falls somewhere in the same week or two, so I have extra fun to celebrate.  And the long weekend following Thanksgiving is mandatory Christmas-ification weekend in my house, including the swapping out of decorations, picking out and decorating the tree, putting the lights up, and listening to an exorbitant amount of holiday music.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

But with all that gluttony and meat coming soon, I wanted something a little different to start out the week.  And with all of the upcoming cooking and baking and such, I wanted something that I didn’t really have to think about much.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

This started out a vegetarian stir fry of sorts and then morphed into a delicious and delicate lettuce wrap that we all devoured.  It’s a simple one.  Chop some veggies, grab some lentils, pop them all in a pan, add curry sauce, and serve in a lettuce cup.  Not too much to think about, especially with everything coming up {or you could save this one for next week when you’re totally over meat and totally over putting together extravagant meals}.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Can I just give a shout out to Trader Joe’s on this one too?  I love love love their prepackaged lentils and the toddler will eat them on their own as a snack or part of dinner.  When she realized that these were lentils, she just about inhaled them.  It’s a cheaper, vegetarian way to do a traditional lettuce wrap.  No beef or browning required.  But you’re still packing in all the tummy filling proteins.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

And, part deux of my pat on the back for TJ’s is their curry sauce.  Which I always have a bottle of in my pantry.  Because there are days that you want to whip up a curry from your own spice blend and some coconut milk and such.  And there are other days when you want to have absolutely nothing to do with that process.  All you want to do is dump some sauce on some veggies and have it taste great.  Amiright?

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2½ cups cooked lentils {I used the precooked pack from Trader Joe's}
  • 1½ cups edamame, shelled
  • 1½ cups mushrooms, chopped
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 zucchini, chopped
  • ¼ cup cilantro, chopped
  • 1½ cups thai red curry sauce
  • 1 T sesame oil
  • 1 head lettuce, pulled apart and rinsed
  • Optional: additional cilantro and sriracha to garnish
Instructions
  1. Heat sesame oil over medium high heat in a large skillet.
  2. Add onions and cook for 3-5 minutes.
  3. Add zucchini and bell peppers and cook for 3-5 minutes.
  4. Add lentils, edamame, mushrooms and tomatoes and cook for 3-5 minutes.
  5. Add cilantro and curry sauce and cook for an additional 5 minutes, until everything is combined and coated in sauce.
  6. Serve hot in lettuce leaves, topped with additional cilantro and sriracha as desired.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

When I was pregnant with my toddler, I put together some freezer meals for the slow cooker for those first few weeks of parenthood from recipes that I found on my blog and online.  And, boy, was I glad that I did it.  The first few weeks were such an adjustment with sleep deprivation and getting into a schedule…I honestly barely remember a lot of it, but I do remember being happy that I had food in the freezer that I could pop in the crock pot, throw over some rice at the end of the day and be done with.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

So naturally, with baby #2 right around the corner, I went back through my recipes and came up with some favorites for this time around.  Some I used last time and loved so much that I wanted to do them again.  Others are some of my new recipes that are freezer friendly and are perfect for our little family {the pics throughout this post are the finished product from some of my favorites that are included on the list}.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites I made sure that all of them would be happily eaten by my toddler this time around too.  And that, for the most part, they’re relatively healthy or at least well rounded with protein and veggies to keep her going in the midst of this transition too.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

In terms of modifying the linked recipes to become freezer friendly, I put everything in the freezer bag that would normally go into the pot at the beginning of cooking time.  Then, I put a note on each bag listing what I needed to finish it off, which is what was added in the last hour of cooking or what the dish was served over…most of the time this is dairy, more delicate produce like cilantro, and rice or quinoa.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

This way I can either plan ahead, go to the market, and grab the extras for a couple recipes for the week, or can pop the food into the crock pot in the morning and make a quick stop at the grocery store for whatever I need through the day to top it off at night.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

The best part about this time around?  I’ve got mom friends who were totally into this idea too and due around the same time.  I may have looked like a little bit of a nut in the Target line {see the below picture of my kitchen pre-assembly…} buying enough cans of beans for each of us, but it was worth it.  They came over, the kids played {i.e. created complete chaos in our house}, and we put our bags together.  They all came together in less than two hours, which was a major accomplishment.  It was a total blast and I’ve got some more fun brewing about the freezer meals and parties coming soon!  But for now, here’s a list of some of the recipes that were easily converted to freezer meals this round.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals For New Moms

Cheddar, Potato & Asparagus Soup
Chicken Taco Soup
Jalapeño Black & White Bean Chicken Chili
Russian Chicken
Honey Balsamic Chicken Sliders
BBQ Buffalo Meatballs
Coconut Vegetable Curry
Sweet & Sour Meatballs
Veggie Quinoa Tacos
Thai Peanut Butter Cashew Chicken
Beef Lettuce Wraps
Italian Veggie & Sausage Soup 12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

Vegetarian Enchilada Pizza

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This recipe was not meant to be blogged.  It started off as quesadillas…an easy, weeknight meal that we go for a lot in our house.  And of course I wanted to add some veggies, because I we all need them.  Especially the toddler.  But then when I hunted around and found all of the ingredients, a wonderful match was made in my brain.

Why not put together two of my favorite things??  Enchiladas and pizza?!?  Oh heck yea.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

And when those quesadillas came out of the oven looking all crispy and delicious, I knew they would make the perfect “stuffed crust” for this scrumptious creation.  I may never have a normal quesadilla again.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This fabulous little vegetarian dish made a fantastic dinner for hubby, princess and I, but I can also see it being a great little flatbread style app for your next fiesta.  I don’t know about you, but I’m always looking for something easy and quick that looks pretty on a plate for a party.

That is, if you can keep from eating them long enough to serve them to the guests…

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

 

Vegetarian Enchilada Pizza
Author: 
Recipe type: Entree, Appetizer
Cuisine: Mexican, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
  • 4 large flour tortillas
  • 1 cup shredded pepper jack cheese
  • 2½ cups shredded cheddar cheese
  • 1 t olive oil
  • 1 t preminced garlic
  • ½ red onion, chopped
  • 1 zucchini, chopped
  • 1 can black beans, drained
  • 1 cup shredded cabbage
  • ¼ cup cilantro, plus more to top
  • 1 t salt
  • 1 t black pepper
  • 2 t cumin
  • 1 t chile powder
  • 2-3 T red enchilada sauce
Instructions
  1. Preheat the oven to 350 degrees
  2. Cover a baking sheet with parchment paper and lay out two tortillas on the baking sheet.
  3. Sprinkle pepper jack cheese and 1 cup cheddar on top
  4. Lay a second tortilla on top of each
  5. Bake for 5 minutes, and set aside
  6. While the tortillas are baking, heat olive oil, garlic and red onion in a medium pan for 3-5 minutes, until fragrant
  7. Add zucchini, black beans, salt, pepper, cumin and chile powder and cook for an additional 5-7 minutes
  8. Add cabbage and cilantro and cook for an additional 5-7 minutes, or until cabbage has softened and all ingredients are fully combined. Remove from heat.
  9. Spread vegetable mix evenly over tortillas
  10. Drizzle enchilada sauce over vegetable mix
  11. Sprinkle remaining cheddar cheese on top of pizzas
  12. Bake for an additional 5-7 minutes, or until cheese has browned
  13. Serve immediately

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

This was a fun little recipe for me on a few different levels.  First of all, who doesn’t love a good egg roll, am I right??  And making one that was delicious, but also veggie packed and healthy and baked was such a win.  Because the kid loves them, the husband loves them, and I find myself sneaking leftovers out of the fridge for a mid-day snack every day.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Making the egg rolls is kind of a blast too.  I’m including a little iPhone-quality-bad-lighting-not-so-expert collage on how to roll them up.  Because every time I do it, I have to sit there and really think about it before I get going.  So hopefully this is helpful for you, but even if it’s not, I know I’m going to reference it the next few times I put these bad boys together.

How To Roll An Eggroll | Little Kitchen, Big Bites
And I finally got the guts to let the little one in on the cooking.  I’ve had her “help” from her high chair often enough where she sits, supervises, identifies fruits and veggies and colors, smells spices and gets to munch on whatever veggies I’m chopping up.  I legitimately feel like she’s learned quite a lot just from watching me prep dinner.

Mama's Helper | Little Kitchen, Big Bites

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites But this time, I actually got her up to the counter and let her help.  I opened the cans, she poured them in.  I chopped stuff up, she added it.  I gave her a spoon, she stirred.  And ate.  And ate.  And ate.  Hopefully this recipe is accurate because the kid kept stealing bites as soon as I turned my head away.  Luckily she, Hubby and I were the only ones that ate these things because there was some serious double dipping and messy little fingers happening up in there.  But she loved it.  And I loved it.  And it’s totally going to be my future of cooking and I’m so excited.

I already bought a box of brownie mix for us to whip up later this week.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

And speaking of brownies, this I totally love how healthy these are.  It’s basically a delicious salad that I popped in an egg roll wrapper and baked.  And even the dipping sauce is a greek yogurt and avocado based sauce.  There’s not much to complain about here, folks.  Except for who gets the last one…

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

 

4.0 from 1 reviews
Healthy Baked Southwestern Egg Rolls with Avocado Cilantro {Greek Yogurt!} Dipping Sauce
Author: 
Recipe type: Entree, Appetizer
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 14-16 egg rolls
 
Ingredients
  • For eggrolls:
  • 1 can black beans
  • 1 can corn
  • ½ of a red onion, chopped finely
  • 1 bell pepper, chopped finely
  • 1-2 cups spinach, chopped finely
  • 1 can green chiles {less if you prefer less spicy}
  • ¼ cup cilantro, chopped
  • ½ cup light mexican blend shredded cheese
  • 1 T cumin
  • 1 T ancho chile powder
  • 1 T garlic salt
  • 1 t black pepper
  • 1 T lime juice
  • 1 package egg roll wrappers
  • For sauce:
  • 1 avocado
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1 can green chiles {less if you prefer less spicy}
  • 1 T lime juice
  • 1 t cumin
  • 1 t garlic salt
  • ½ t black pepper
Instructions
  1. Preheat oven to 375 degrees
  2. Combine all ingredients except egg roll wrappers in a large bowl and stir to combine. Taste and add additional spices if desired.
  3. Place a cooling rack on top of a baking sheet and spray with nonstick spray. You can also cook them straight on the baking sheet, but I like the way they cook better on the rack.
  4. Put a little bit of water in a small bowl next to your work space
  5. Place an egg roll wrapper on your cutting board like a diamond with one corner facing towards you. Scoop a generous scoop of filling {~2-3 T) onto the wrapper in the middle towards your corner. Fold the corner up on top of the filling. Get your finger wet and wet the right and left corners and fold them in on top of the corner you folded up. Get your finger wet again and wet the top corner. Roll the whole egg roll up to the top corner and press lightly to seal. {see photo in post for details}
  6. Place egg roll on rack and repeat with all egg rolls until you run out of filling.
  7. When all egg rolls are complete, spray them with nonstick cooking spray and place in the oven.
  8. Bake for 15-20 minutes, or until golden brown.
  9. While egg rolls are baking, put all sauce ingredients in a blender or food processor and blend to combine until smooth. Chill until ready to serve.
  10. Serve egg rolls hot with dipping sauce.

Baked Southwestern Egg Rolls with Avocado Cilantro Dipping Sauce | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker

sweet potato curry

Don’t give me that look.  I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner.  Would most bloggers be posting this one in October?  Probably.  But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it.  Because it sounded good.  And we’re still getting some June gloom around these parts so I don’t feel too bad about it.

Another reason I don’t feel too bad about it?  Because it was omg good and creamy and rich and…wait for it…pretty darn healthy!  That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such.  And you could probably cool some of this off for the baby too!  The other fabulous thing about blended soups?  Not having to chop up all of the veggies into bite sized pieces.  This is a lazy girl’s soup too.

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce.  If you don’t have a TJ’s, first of all, I’m sorry.  But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste.  Add and adjust as needed.

While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.

Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around.  You’re going to want to try it…

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 cup carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cups lentils, cooked
  • 2 cups chickpeas (or 1 can), cooked
  • 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
  • 1 cup vegetable broth
  • 1 cup milk
  • Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
Instructions
  1. Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
  2. Stir in milk and let cook for another 5 minutes or so
  3. Use an immersion blender to blend, or transfer to a blender and blend
  4. Top with desired garnishes and enjoy hot

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

 

 

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