Category: Main Dishes

Spicy Lentil Portobella Stew

Happy week after Thanksgiving! If you’re like our family and indulged perhaps a bit too much this past week, you may be looking for something to fill you up without weighing you down. This week for Meatless Monday, I’ve created a new recipe- vegetarian and gluten-free- that will help you with your “Turkey Day Detox” efforts… and, it’s a great way to use up leftover carrots and sweet potatoes! The lentils added some bulk, and the potatoes and ‘shrooms provided some “meatiness.” I also threw in a few more spices, including some thyme and bay leaf, which really gave the stew an extra kick. (Side note: I’ve heard that spicy foods cause people to eat less during a meal? Are we going to start seeing cayenne-glazed turkeys next year?)

Serve with with some plain yogurt on top (predictable, I know) and some crackers or blue corn tortilla chips for dipping! You’ll be set to start training for next year’s Turkey Trot in no time!

…Too bad the Christmas treats are just around the corner. Except not really too bad. Heaven.

Spicy Lentil Portobella Stew
Spicy Lentil Portobella Stew

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Spicy Lentil Portobella Stew
Recipe Type: Stew
Cuisine: Greek, Southern Mediterranean, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
A hearty post-Turkey Day stew that will fill you up without weighing you down! Also a great way to use up leftover Thanksgiving veggies.
Ingredients
  • 1 1/2 cup lentils
  • 5 cups water or vegetable broth (low sodium)
  • 2 cans diced tomatoes and juice
  • 1 package baby bella mushrooms
  • 1/2 package onions and peppers (I used a TJ’s medley of green, red, & yellow peppers and onions!)
  • 2 medium sweet potatoes, cubed
  • 4-5 carrots, sliced into buttons
  • 2 tbsp minced garlic
  • 3 bay leaves
  • 1 tbsp spicy brown mustard
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar
  • 1 tsp ground black pepper
  • 1 tsp salt
  • Spinach or kale, optional
  • Greek yogurt for serving
  • Crackers or tortilla chips
Instructions
  1. Combine all ingredients up to balsamic vinegar in crock pot. I like to put the potatoes and carrots on the bottom since they take the longest to cook! Set to low and simmer all day (I let mine go about 8 hours and then turned it down to warm). About half an hour before serving, add the vinegar, pepper, salt, and greens (if desired).
  2. Serve with a dollop of plain Greek yogurt and some crackers on the side.
Serving size: 1/10 Calories: 163 cals Fat: 1 g Carbohydrates: 32 g Fiber: 8 g Protein: 10 g

 

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Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese
Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about! This pizza would be perfect as an appetizer, main dish, or side. The pumpkin sauce is just sweet enough to even be enjoyed as a dessert!

The best part is that you can make this in advance, freeze it uncooked, and then just bake it when you’re ready! Much better than Digiorno.

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese
Recipe Type: Entree, Appetizer
Cuisine: Fall, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about!
Ingredients
  • 1 store-bought pizza crust (I used Trader Joe’s whole wheat)
  • EVOO (about 1 tsp)
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp brown sugar
  • 1 tsp honey
  • 1/2 cup shredded fontina cheese (or blend)
  • 1/2 cup spinach, shredded
  • 1 cup butternut squash, cubed
  • 1/2 pear, sliced thinly
  • 1/2 cup cranberries, halved
  • S&P, to taste
Instructions
  1. Preheat oven to 400 deg. Spread squash cubes on a large baking pan sprayed with oil or lined with Silpat, and bake 30 min. Add cranberries and bake 10 more minutes or until squash is golden brown and cranberries are soft.
  2. Remove from oven and set aside to cool.
  3. Meanwhile, spread pizza dough out on a large pizza pan or baking sheet sprayed with cooking oil. Press out to edges with fingertips (if the dough springs back, put it on top of the hot oven and allow the warmth from the oven “de-springify” it, then try again.
  4. Drizzle dough with olive oil.
  5. In a medium bowl, stir pumpkin puree, cinnamon, nutmeg, brown sugar, and honey. Spread over top of pizza crust. Add the cheese, reserving a bit for the very top!
  6. Layer spinach, squash, pear, and cranberries. Top with remaining cheese, salt and pepper to taste.
  7. Increase oven temp to 450 deg and allow to preheat for at least 30 minutes. Cook pizza 15 minutes, or until crust is browned and cheese is melted.*
  8. *Note: I froze my pizza a day in advance, wrapping it tightly in foil and saran wrap, and then baked at 375 (like a store-bought frozen pizza!) for 18 minutes, followed by 400 deg for 6 more minutes, or until the crust was browned. (This way you can make it in advance and cook when you’re ready!)
Serving size: 1/10 pizza Calories: 232 cals Fat: 5 g Carbohydrates: 43 g Fiber: 6 g Protein: 8 g

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Caramelized Butternut Stuffing with Roasted Brussels Sprouts, Mushrooms, and Cranberries

Everyone knows Thanksgiving is all about the sides. I could make my entire Thanksgiving meal out of the potatoes, stuffing, cranberry sauce in the shape of a can, and brown sugar glazed carrots. Oh, and apple cobbler! Turkey? There was turkey on the table too? Oh well… I’ll just have turkey for leftovers tomorrow.

With all that eating, I figured at least we could get some kind of healthy in the mix. Here’s my recipe for a healthy stuffing that won’t leave you unbuttoning your slacks and wishing you had put your fork down after round two. With whole grain bread, butternut squash, brussels sprouts, and a slightly sweet n’ tart combo from Bartlett pears and roasted cranberries, this stuffing will fill you up without filling up your calorie bank before the pie comes out of the oven!

Happy Thanksgiving, ya’ll!

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Caramelized Butternut Stuffing with Roasted Brussels Sprouts, Mushrooms, and Cranberries
Recipe Type: Casserole, Thanksgiving
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Here’s my recipe for a healthy stuffing that won’t leave you unbuttoning your slacks and wishing you had put your fork down after round two. With whole grain bread, butternut squash, brussels sprouts, and a slightly sweet n’ tart combo from Bartlett pears and roasted cranberries, this stuffing will fill you up without filling up your calorie bank before the pie comes out of the oven!
Ingredients
  • 4 cups cubed butternut squash
  • 1 pear, cubed
  • 2 tbsp minced garlic
  • 2 onions, sliced thinly
  • 1 cup baby bella mushrooms, sliced
  • 8-10 sage leaves, minced
  • 2 cups brussels sprouts, quartered
  • 1/2 cup cranberries, halved
  • 1 loaf (about 4 cups) cubed wheat bread
  • 3 cups low sodium vegetable broth
  • 1 cup spinach, shredded
  • 1/2 cup shredded fontina cheese (or other italian blend)
  • EVOO, as needed
  • S&P to taste
Instructions
  1. Preheat oven to 400 deg. On a large rimmed baking sheet or Silpat (love my Silpat!), toss squash and pear cubes with a drizzle of olive oil and bake for 40 min, tossing halfway between, until golden brown on top. Remove from oven and set aside.
  2. Meanwhile, saute garlic, onions, mushrooms, and sage in a large skillet with a little olive oil on medium-high, or until caramelized, 4-5 min. Remove from heat and set aside.
  3. Toss cubed bread in bottom of a 9×13 casserole dish sprayed with cooking spray. Add squash, onion mixture, and spinach on top and toss to combine.
  4. Pour vegetable oil over top of casserole and gently toss so that all of the bread cubes are soaked through.
  5. Top casserole with cheese, reserving a bit for finishing.
  6. On the same pan you used for the squash, toss brussels sprouts and halved cranberries with some more olive oil, salt, and pepper, and bake for 15-20 minutes or until cranberries are soft and sprouts are crispy around the edges.
  7. Add to top of casserole and top with remaining cheese and cover with foil.
  8. Lower oven to 350 deg and bake 30 min covered, then 10 min uncovered.
Calories: 201 cals Fat: 5 g Carbohydrates: 31 g Fiber: 6 g Protein: 9 g
Garlic, onions, and sage sizzling away
Garlic, onions, and sage sizzling away
Chopped squash and sage
Chopped squash and sage
Add the 'shrooms
Add the ‘shrooms
Ready to roast squash and pear
Ready to roast squash and pear
Look at those gorgeous brussels sprouts! I just think they are so beautiful.
Look at those gorgeous brussels sprouts! I just think they are so beautiful.
Rustic harvest loaf
Rustic harvest loaf
Into the casserole dish with ye!
Into the casserole dish with ye!
Squash and pear out of the oven
Squash and pear out of the oven
Toss the sprouts and sliced cranberries and drizzle with some EVOO!
Toss the sprouts and sliced cranberries and drizzle with some EVOO!
Out of the oven- just look at those colors!
Out of the oven- just look at those colors!
Ready to go into the oven
Ready to go into the oven
Fresh out of the oven! YUM!
Fresh out of the oven! YUM!

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Leftover Mash-Up: Quick and Cheesy Chicken “Parmesto” Over Spaghetti Squash

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I’m all about using leftovers to make an entirely different dish. Tonight, I did that times like, 12. I decided to use my Spaghetti Squash and Kale Hash from the other night as the “pasta” base in this traditional chicken parm recipe. But wait… there’s more. I also decided to use up that last bit of pesto in the fridge to spread over the top of half of the chicken, then topped it with provolone cheese. The rest was dredged in egg and panko crumbs and topped with mozzarella/cheddar blend! This recipe is not only a great way to use up leftovers, but it is super easy to make on a busy night when there’s just no time to do something more glamorous!

Leftover Mash-Up: Quick and Cheesy Chicken “Parmesto” & Spaghetti Squash
Recipe Type: Chicken
Cuisine: Casserole
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6-8
A quick and easy take on chicken, two-ways! Parm and pesto topped with bubbly cheese over a spaghetti squash and fall veggie hash.
Ingredients
  • 6 chicken thighs or breasts
  • S&P
  • Prepared pesto
  • 1 egg, beaten
  • 1/2 cup Panko breadcrumbs
  • Prepared marinara sauce
  • 3 slices provolone cheese
  • Cheddar/mozzarella cheese blend
  • Veggies (frozen or cooked) of your choice- I used spaghetti squash, broccoli, cauliflower, carrots, onions, and peas!
Instructions
  1. Preheat oven to 375 deg. In a large casserole dish (disposable ones are the easiest!) sprayed with cooking spray, spread a thin layer of squash and veggie mixture (see my last post!) or vegetables of your choice.
  2. Salt and pepper chicken.
  3. With half of chicken, spread about 1 tsp of pesto over top of breast or thigh.
  4. Dredge other half of chicken in beaten egg and shake to get rid of excess. Place dredged chicken in panko breadcrumbs and flip to cover both sides. Layer chicken in dish.
  5. Spread about 2 tbsp marinara sauce on top of breaded chicken.
  6. Top pesto chicken with provolone and the rest with cheddar/mozzarella blend.
  7. Bake, covered with foil, 40 minutes, then remove foil and bake an additional 10 minutes.
  8. Preheat broiler to high and broil 2 minutes, or until cheese is browned and bubbly.
  9. Allow to sit for at least 5 minutes before serving.
  10. Serve each person one thigh/breast with about 1/2 cup squash/veggie mixture.
Calories: 344 cal Fat: 13 g Carbohydrates: 15 g Fiber: 3 g Protein: 41 g

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Cheesy Chicken "Parmesto" Over Fall Veggie Hash
Cheesy Chicken “Parmesto” Over Fall Veggie Hash

ClaireLeave a comment

Spaghetti Squash and Kale Hash with Soft-Broiled Eggs

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No, I am not one of those crazy health nuts who will swear to you that spaghetti squash “actually tastes like spaghetti!” Those people are silly. Spaghetti squash will never be a perfect substitute for real pasta, and it will probably not fill you up to the same degree. It is not a carb, and therefore won’t absorb as much water in your stomach and give you that post-Thanksgiving dinner feeling. But really, who wants that feeling, anyway? (except on Turkey Day, of course!) Spaghetti squash is not only lower in carbohydrates and has a lower glycemic index (only 10 g/cup cooked squash vs. 43 g/cup of cooked pasta), but it is also more nutrient dense: loaded with vitamin C, B-6, and potassium (source: SFGate).

Now that the weather is getting cooler and autumn veggies are plentiful, I’ve been wanting to experiment with some spaghetti squash recipes. My sister created a really popular recipe a few years ago for Garlicky Broccoli and Spaghetti Squash, and it’s one of her most popular recipes! So easy, and so tasty! I decided to do something similar but with a few different veggies- onions, cauliflower, carrots, and kale. I also poached an egg in the center of the cooked veggie mixture for some added meatless protein! I’ve been on quite the egg kick lately. I could poach or fry an egg and put it on just about anything with a nice dollop of yogurt or sprinkling of cheese (sometimes both).

This recipe will not only warm you up, but it will make you feel good about your health. And you can still twirl the “spaghetti” around your fork without feeling like you’ve overindulged in a humongo bowl of pasta!

Spaghetti Squash and Kale Hash with Broiled Eggs
Recipe Type: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
An easy, tasty way to fill up on vitamin-rich veggies without feeling like you have to unzip your trousers! You can thank me later.
Ingredients
  • 1 spaghetti squash
  • extra virgin olive oil (about 2 tbsp, divided- I also added a drizzle of truffle oil for extra deliciousness)
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 2 tbsp minced garlic
  • 1/2 tsp parsley
  • 1/2 tsp italian seasoning
  • 2 onions, sliced thinly
  • 3 carrots, chopped or grated
  • 1 apple, chopped
  • 4 cups broccoli and cauliflower mixture
  • 1/4 cup apple cider, for sweetness
  • 1/3 cup apple cider vingear
  • 2 cups chicken broth
  • 8 cups chopped kale (this sounds like a lot but it will wilt down!)
  • Eggs (1-2 per serving)
  • S&P
  • Parmesan cheese
  • Hot sauce (optional)
Instructions
  1. Preheat oven to 375.
  2. Slice spaghetti squash in half and scoop out the “guts” with a large spoon. Drizzle with about 1 tsp olive oil and place flesh-side up on a baking sheet with about 1 cup water in the bottom.
  3. Bake squash for 60 minutes or until fork-tender.
  4. Shred the “spaghetti” with a fork and set aside in a large bowl or casserole dish.
  5. Meanwhile, heat remaining olive oil and garlic in a large saute pan on medium high heat. Add onions and carrots and cook until tender, about 3 minutes. Stir in apples, followed by apple cider, vinegar, broccoli and cauliflower to pan and stir to combine.
  6. Pour in chicken broth and return to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
  7. Add kale and stir until bright green and wilted, about 2 minutes. Add more broth if necessary.
  8. Add vegetable mixture to squash and stir to combine. You can add some parmesan cheese here or wait till the end!
  9. Ladle a generous scoop of the veggie mixture to a bowl. Using the back of the ladle, make a well in the center. Add egg to the well and sprinkle a few more pieces of kale on top.
  10. Broil on high for 2 minutes, then low for 3 minutes until egg is set. Watch it closely, as ovens/times vary.
  11. Remove from oven and sprinkle with cheese of your choice, and S&P. I also drizzled mine with a bit of hot sauce. Enjoy!
Calories: 206 cal Fat: 9 g Carbohydrates: 22 g Fiber: 5 g Protein: 12 g

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Spaghetti Squash and Kale Hash with Broiled Eggs

ClaireLeave a comment

Red Curry Quiche with Lentil-Quinoa Crust

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Red Curry Quiche with Lentil-Quinoa Crust
Recipe Type: Quiche, Casserole, Vegetarian
Cuisine: Thai
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Take your ordinary quiche to a whole new level with this ethnic spin on the classic recipe. I added a bit of red curry paste and chili sauce to the egg mixture, then poured it over caramelized veggies. The best part of this quiche, though, is that instead of that store bought crust packed with preservatives and chemicals, I toasted quinoa and lentils and let them serve as the bottom layer! They soaked up the egg and created a perfect base for holding the rest of the pie together. I will never, ever buy that yucky store crust again!
Ingredients
  • 1/4 cup black lentils
  • 1/4 cup quinoa
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 bunch (about 2 tbsp) fresh thyme
  • 1 onion, sliced
  • 1/2 cup red and green bell peppers (I used a frozen mixture from TJ’s)
  • 3 large carrots, sliced thinly
  • 1/4 cup red cooking wine
  • 1 tbsp soy sauce
  • 1 can white beans, rinsed and drained
  • 1/2 cup baby spinach or kale
  • 1 tomato, sliced
  • 6 eggs
  • 3 tbsp water
  • 1/3 cup milk
  • 1 tbsp red curry paste
  • 1 tsp garlic chili sauce
  • 1/4 tsp cumin
  • Goat cheese, for topping
Instructions
  1. Preheat oven to 375. In a pie pan sprayed with cooking spray, spread the uncooked lentils and quinoa and toss the pan a bit to form an even layer. Blind bake in oven for 10-12 minutes, or until toasted.
  2. Heat oil in a large skillet on medium high heat. Add garlic, thyme, onion, red peppers, and carrots. Cook until soft and browned, about 4 minutes. Deglaze pan with red wine. Stir in soy sauce, beans and spinach.
  3. Layer veggies on top of quinoa-lentil mixture. and press down firmly.
  4. In a medium bowl, add eggs, water, milk, red curry paste, chili sauce, and cumin. Whisk until frothy, about 1 minute.
  5. Pour egg mixture on top of veggies.
  6. Top with tomato slices and goat cheese.
  7. Bake 30 minutes or until egg is set and lightly browned.
  8. Cool at least 5 minutes before slicing! Serve with side salad and a dollop of Greek yogurt.
Calories: 236cal Fat: 8g Carbohydrates: 28g Fiber: 6g Protein: 14g

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