Roasted Veggies…

I mentioned in a previous post that we have been subscribing to our local farm to table program and we get tons of fresh veggies every week one very easy way to make them is to just cube everything up and roast it in the oven until they are golden brown or tender. I love doing this because I can throw them in and forget about them for like 30 minutes and finish doing other things or concentrate on the rest of dinner. I usually always cook everything on the stove top but this is so much easier and a super easy clean up if you use foil on your pan you just throw it out with no mess!

The great thing about roasting veggies is that it pretty much works for any type of veggie or you can combine them together which I love doing. This is a great way to eat tons of different colors and eat healthy. Obviously you can pair these with anything from fish to steak and they always taste amazing even if you just use salt and pepper. The combination of flavors are endless!

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Butternut Squash and Eggplant I served this over whole grain pasta with marinara, the most delish combination!

Make sure to eat your veggies!

xo Meg


Pasta with Veggies…

There seems to be a reoccurring theme with many of my dinners and that is shrimp with veggies!  I don’t eat meat so they are a really easy substitute and I love them with veggies.  I try to mix up what I put them on and what flavors I use to cook them, even though many of my dishes look similar they do actually taste different!  This one is a really good one if you are in the mood for pasta.  I was really craving it this week, what I do is make a bunch of pasta and then I can tailor it to everyone’s specific tastes.  For example, I will eat it veggies and shrimp, my daughter eats just the veggies, and my husband eats it with just sauce and maybe chicken or a burger on the side.  This is usually how dinner goes every night, three different renditions of whatever is on the menu!  It helps to have one base ingredient that everyone likes and just use different add ins.

I first pulled out the marina sauce my mom made us from the freezer (thanks mom!) and let it defrost the day before.  Then that night I made a bunch of pasta almost a pound of Pasta Plus spaghetti.  Then I sautéed the veggies, I just use whatever I have in the fridge today it was zucchini, red onion, and baby spinach.  Then I cooked the shrimp and assembled everyone’s dish and topped with Parmigiano a necessity and only has about 20 calories per tablespoon but it adds so much flavor!

IMG_3042 IMG_3047 IMG_3048 IMG_3050 IMG_3051 IMG_3054I absolutely love the marina sauce that my mom and mom-mom make it is so delish and actually very easy to make.


1 Can Crushed Tomatoes

2 T Extra Virgin Olive Oil

1/2 t crushed garlic

1/4 c diced red onions

Oregano, Basil, Salt, & Pepper to taste

*Cook onions and garlic in oil until translucent and then add the tomatoes and seasonings and heat through on stove top.  You could easily double this recipe and store extra in the freezer for a quick meal later!

xo Meg