Fruit & Veggie Season Chart

I have been looking for a simple seasonal fruit & veggie chart for work and I finally came across this! This handy chart will make my life so much easier. It is so disappointing when your favorite fruit or veggie isn’t in season and they don’t taste as good as you are expecting. Well now you know so you won’t have to waste any more money on sour fruits and veggies!

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Chart adapted from And Then We Saved

Blue Cheese Stuffed Brussel Sprouts

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If you couldn’t tell already…I LOVE brussel sprouts. I buy them just about every time I go to the grocery store so I have been trying to come up with other ways to cook them and this one was definitely a hit. How could you go wrong with blue cheese? I know brussel sprouts aren’t everyones favorite but if you are trying to like them because of all of the health benefits they have then I definitely suggest you try this simple recipe out! The blue cheese pairs well together with the bitter taste of brussel sprouts. If you don’t like blue cheese use feta cheese, the different options are countless!

Yield: 4

Ingredients:
1 lb large brussel sprouts; cut in half
1/2 cup blue cheese
1/4 cup breadcrumbs
2 Tbsp parmesan cheese
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder

Steps:
1. Heat a large pot with water until boiled. Once boiled, add halved brussel sprouts and let cook for 7 minutes. Drain and let brussel sprouts cool.  Once cooled, spoon out middle of sprouts until a slight indent is formed for the blue cheese filling. Save the middle of the sprouts for the filling!

2. Pre-heat oven to 400 degrees F. In a food processor add the extra brussel sprouts from the middle, blue cheese, breadcrumbs, parmesan cheese, garlic, salt, pepper, and onion powder, mix until combined.
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3. Place brussel sprouts on greased baking sheet. With a teaspoon, add in about 1 tsp of the blue cheese stuffing to brussel sprouts. imageimage

4. Sprinkle tips with more parmesan cheese and bake for 20-25 minutes or until tops are crusty. Delicious and nutritious!

Wild Rice & Veggie Stuffed Bell Peppers

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Yield: 4

Ingredients:
2 large bell pepppers; washed
1 tsp olive oil
1/2 yellow or white onion; chopped
1 garlic clove; chopped
2 zucchinis; chopped
3 cups spinach; chopped
2 cups wild rice; cooked (I get mine from trader Trader Joe’s, all you do is microwave it)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/4 cupp parmesean cheese

Steps:
1. Pre-heat oven to 400 degrees F. Cut bell peppers in half and remove the seeds from the middle. Sprinkle inside with a pinch of salt and pepper and drizzle olive oil. Roast peppers for 30 minutes or until cooked.

2. In a large frying pan, add olive oil, onions, salt, pepper, garlic powder, onion powder, chopped garlic, and zucchini. Sautee for 5 minutes and then add chopped spinach and rice. Cook until spinach is wilted. Once peppers are done scoop rice and veggie mixture into peppers evenly and sprinkle of parmesean cheese. Bake for 10 minutes and serve!

Veggie Stuffed Spaghetti Squash

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I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

Ingredients:
1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

Steps:
1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.