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Greek Lentil Orzo Salad

Posted on: January 22nd, 2018 by Bri DeRosa

This light and refreshing salad is also a filling vegetarian main dish. Try making it ahead of time to save minutes on a busy weeknight!

Half-Veggie Burgers

Posted on: October 23rd, 2017 by Bri DeRosa

Leanne Brown provided this recipe for cheaper, healthier burgers, from her cookbook Good and Cheap. She notes that you can substitute almost any vegetable for the bell pepper in these burgers, except for watery vegetables like tomato or cucumber.

Corn Soup

Posted on: October 23rd, 2017 by Bri DeRosa

This recipe is adapted from Leanne Brown’s Good and Cheap cookbook. Leanne suggests a method using fresh corn and making broth from the cobs, but we’ve used her alternate method here, which substitutes vegetable or chicken broth and canned or frozen corn.

Vegetable Quiche, Hold the Crust

Posted on: October 23rd, 2017 by Bri DeRosa

Leanne Brown created this recipe for her cookbook Good and Cheap. She notes that you can use any vegetable that you like, and suggests steaming hard vegetables like broccoli, cauliflower or winter squash before adding them to the quiche. Tomatoes, zucchini, spinach and other quick cooking vegetables can be added fresh.

Creamy Zucchini Fettuccine

Posted on: October 23rd, 2017 by Bri DeRosa

This recipe is from Leanne Brown’s cookbook Good and Cheap.

Vegetable Jambalaya

Posted on: October 17th, 2017 by Bri DeRosa

Recipe and photo courtesy of Good and Cheap by Leanne Brown. Leanne notes that leftovers are great for making burritos.

Flank Steak Fajitas

Posted on: April 25th, 2017 by Bri DeRosa

Fajitas are a family dinner hit with this one-pan flank steak fajita recipe from What’s Kate Cooking!

Corn and Turkey Meatball Lentil Soup

Posted on: December 2nd, 2016 by Bri DeRosa

This hearty lentil soup with turkey meatballs originated in the 2015 Healthy Lunchtime Challenge Cookbook. Serve with whole wheat pita chips for a full meal.

Sauteed Spinach

Posted on: August 10th, 2016 by Bri DeRosa

Sauteed spinach is a quick and versatile side dish. You can also use chard, kale or any hearty green your family likes. To customize the dish, try adding a squeeze of lemon juice, some Parmesan shavings, or toasted almonds.

BLT Salad with Buttermilk Dressing

Posted on: August 2nd, 2016 by Bri DeRosa

This salad is good on its own, but its creator, Jamie Bero, serves it with her Bachelorette Chicken recipe (as shown). You can store the dressing in the refrigerator in an airtight container for up to 2 weeks. Photo Credit: April Hamilton

Sheet Pan Roasted Chicken Legs and Vegetables

Posted on: July 19th, 2016 by Bri DeRosa

This recipe came to us from blogger Bevin Wallace of Real Life Delicious. Bevin notes that you can vary the vegetables and seasonings you use, but this version is a fast and tasty way to get a balanced meal on the table.  

jamie oliver noodle stir fry

Veggie Noodle Stir-Fry

Posted on: May 20th, 2016 by Bri DeRosa

This recipe comes to us from Jamie Oliver’s Food Revolution. While it has a few more ingredients than our usual recipes, it’s a quick, healthy and delicious family meal. The Food Revolution team notes that “a great way to make sure you’re getting the vitamins and minerals your body needs is to eat the rainbow. […]