easy recipes Archives - NAPPA Awards

January 18, 2021 by Christina Elston

Peter Tulaney’s daughter show off their Penne Pasta with Sausage and Broccoliini. PHOTO COURTESY PETER TULANEY

Want to make cooking with your family easier and more fun? Set yourself up like a restaurant kitchen, says Peter Tulaney, L.A. dad of two and head chef and founder of The WEHO Sausage Co.

Tulaney, who spent 10 years as a child psychologist, started making sausage at home after receiving a Kitchen Aid standing mixer (with sausage attachments) as a gift. He shared his creations with friends and began getting requests to cater parties and other events, creating a side business that stole his heart.

After almost two years, he made the change. “The difference between my daily routine as a clinician and having a party with someone was too much to ignore,” says Tulaney. “So, I decided that I would take a couple years to become a better food person and start to break down my practice.” And that’s just what he did. Tulaney left psychology, leased space in a commercial kitchen in Downtown L.A. and launched WEHO as a full-time catering business.

The company grew, catering events and corporate lunches before the COVID-19 pandemic put an end to business as usual. WEHO went from 15-20 weekly catering deliveries to zero.

Fortunately, Tulaney had other irons in the fire. He had been in talks with Citizen Public Market, the Culver City food hall that opened its doors in November. While the sausage is still processed in the Downtown kitchen, the food served at the market is all made on site. They are open from 11 a.m.-9 p.m. Tuesday through Sunday for takeout. The menu includes sandwiches with hamburger, sausage (pork, chicken and lamb) and veggie patties, fries, salads and charcuterie. There are also dishes for weekend brunch.

With a day’s notice, you can also order packs of uncooked, frozen sausage patties (which Tulaney points out can be broken up and used loose) for pickup at Citizen Public Market or the WEHO facility Downtown. It’s exactly what you’d use in this recipe, which Tulaney says harkens back to his childhood. “I’m from Bay Ridge Brooklyn, and my mom cooked every single meal that I ate growing up,” he says. “This is just the style of food we ate.” Everyone loves pasta and the dish is inexpensive and quick to make. “The whole thing, start to finish, takes place in less than 20 minutes and that includes boiling water,” says Tulaney.

As a chef, former child psychologist and father to daughters ages 5 and 7, Tulaney says cooking with kids can be fun for all if it’s well organized. “The way a commercial kitchen operates is not hard to reproduce if you’re doing it with your family,” he says, explaining that restaurant kitchens have an executive chef, some support chefs and some prep chefs. “Those jobs are broken down into levels of responsibility and technique and understanding, and you can do the exact same things with your kids if you choose age-appropriate tasks for them to do. My little one can crack eggs, and my older one is able to use a measuring cup.”

He has written this recipe to take advantage of this division of labor.

It’s also pretty flexible. “If you don’t like broccolini or broccoli rabe, you can use florets or you can use cauliflower or you could use cherry tomatoes or you could use red onion,” Tulaney says. Just put a pot of water on the stove and follow the rest of the instructions while it comes to a boil and the pasta cooks, and you’ll have dinner within half an hour.

Chef Peter Tulaney

Penne Pasta with Sausage and Broccolini from WEHO Sausage Co.

Serves 4

4 cups dried penne pasta

Sea salt

2 tablespoons olive oil

12 ounces loose Italian pork sausage (preferably from WEHO Sausage Co.)

1 bunch broccolini, washed and trimmed

4 cloves garlic

1 lemon, cut in half

Freshly grated Parmesan cheese for serving

Adults: Bring 4 quarts of water to a boil in a large stock pot and add a handy pinch of salt. Start this first – the trick is to finish everything else while the water is coming to a boil.

Kids: Measure out 4 cups of dry penne pasta and put it off to the side, so it is ready when the water is boiling.

Adults: Heat the olive oil in a large sauté pan (the largest one you have, as it will have to hold everything). Add the ground sausage. With a wooden spoon, break up sausage into small pieces and stir until nice and brown, about 3 to 4 minutes.

Kids: Break open a head of garlic and chose the 4 biggest cloves. The bold may even attempt to peel the garlic, discarding any skins.

Adults: When the sausage is brown, transfer it to a bowl, keeping as much of the oil (and flavor from the sausage) as possible in the pan. We will not be adding any more.

Kids: With adult supervision, add the garlic cloves to the oil in the pan. (If you like garlic a lot, an adult can chop the garlic first.) Move the garlic around with the wooden spoon until some color forms on the garlic, then drop in all of the broccolini. Add a tiny pinch of salt (since the oil is already flavored with the sausage). Carefully squeeze every last drop of juice from the lemon right on top of the broccolini and cover the pan.

Adults and kids: By this time the water should be boiling. Add the dried pasta to the water. Stir the broccolini a bit.

Adults: Add the browned sausage back into the sauté pan. Strain the pasta, reserving very little water in the pasta pot. Add the strained pasta directly into the sauté pan and stir.

Serve with the Parmesan cheese.

December 16, 2020 by Christina Elston

Raddish Kids founder Samantha Barnes with her family. Photo Courtesy of Raddish kids

Samantha Barnes used to teach cooking classes to kids all over L.A., offering after-school enrichment programs, summer camps and weekend parties through her company Kitchen Kid. Years before the coronavirus pandemic, she decided to bring her lessons into home kitchens instead. “Really, the most important place to learn to cook is your home, and it’s a really powerful activity for families to do together,” Barnes says. Seven years ago, she created Raddish Kids, a cooking club that ships monthly kits and recipes to families across the country.

Barnes is a former middle-school teacher with a 10½-year-old daughter (a vegetarian and baking enthusiast) and an 8½-year-old son (lover of sloppy Joes and banana bread), so she’s got some great tips for bringing kids into the kitchen. Her first is not to try to hurry your cooking projects. “Make sure you have enough time,” she says. “Cooking takes time, and when you’re baking it takes even longer.”

Another great tip is to let kids practice essential skills before you tackle a recipe. “It took me years before I’d let my kids measure into muffin cups, because half the batter would be in between the cups,” admits Barnes, whose kids help her test Raddish recipes. She suggests filling a liquid measuring cup with water and letting your kids get a feel for pouring with that before you tackle this cupcake recipe. “Once you get that skill, you can do cupcakes and muffins and all sorts of things,” she says. You can also let your kids put on oven mitts and practice moving pans in and out of a cold oven to give them confidence.

To keep kitchen mess to a minimum, put a sheet of wax paper over your counter before the kids measure ingredients. Wrap up with a big sink full of soapy water and let your kids scrub the dishes.

For families that might be missing some of their usual holiday traditions this season, Barnes recommends creating a new food tradition. “Food is so inextricably linked with memory, that’s a great way for kids to develop their own personal food story for when they are older and have their own family,” she says. Barnes will be enjoying the usual Christmas Eve raclette (similar to a fondue), Christmas Day posole and New Year’s Eve “fancy food” hors d’oeuvres with her family. Maybe your kids would like baking these adorable cupcakes. “When they are put together,” she says, “it really does look like a cute little mug of hot cocoa.”

Hot Cocoa Cupcakes from Raddish Kids

For the cupcakes

¾ cup flour

½ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup sugar

¼ cup canola oil

1 cup milk

1 teaspoon vanilla extract

For the topping

¾ cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

7-ounce jar marshmallow fluff

2 tablespoons milk

12 mini candy canes

¾ cup mini marshmallows

Preheat the oven to 350 degrees. Line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Crack the egg into a large bowl. Throw away the shells and wash your hands.

Add the sugar, oil, milk and 1 teaspoon of vanilla extract to the egg. Whisk until combined.

Add the flour mixture to the egg mixture. Whisk until smooth.

Transfer the batter to a liquid measuring cup and fill the muffin cups evenly with batter.

Bake the cupcakes for 17-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool 10 minutes.

Meanwhile, make marshmallow frosting. With an electric hand mixer or in the bowl of a stand mixer, beat the butter, powdered sugar and 1 teaspoon of vanilla until creamy.

Add the full jar of marshmallow fluff and 2 tablespoons of milk. Beat the frosting until it is smooth.

Use a butter knife to spread frosting on top of each cupcake.

Top the frosted cupcakes with mini marshmallows.

Set one candy cane on the side of each cupcake to create a “handle.” Taste and share!

August 6, 2020 by Christina Elston

It’s probably been a while since you actually sent your kids off (as in out of the house) to school. All signs indicate that it could be a while longer until you do, but any school day, even a day of distance learning, should start with the right breakfast fuel.

In 2015, Catherine McCord realized that wasn’t happening at her house. That’s a surprise, since she is the mom behind Weelicious, a website devoted to simple and healthy recipes for the whole family. Her son, the oldest of her three kids, was experiencing unexplained headaches, nausea and fatigue. McCord eventually identified breakfast as the culprit. The family was eating a super-healthy diet the rest of the day, but in the morning, she was letting the kids have the pancakes, waffles and toast they requested.

She realized that these foods weren’t giving her son what he needed to start his day. Smoothies became the family’s new breakfast, her son’s health problems disappeared and McCord wrote “The Smoothie Project,” a cookbook with almost 100 smoothie recipes to fuel healthy eating.

“The idea is that all the smoothies have fruit and vegetable and protein, and that they’re keeping you full and energized,” says McCord. “Having a smoothie a day means you’re replacing a meal that might not be as good for you.”

To get your family in the smoothie-a-day habit, McCord’s book proposes a 28-day plan: Have a smoothie for one meal a day for 28 days and you’ll notice a difference in your body, she says. “Then you have two paths. You can have mac and cheese or chocolate ice cream later in the day and feel less guilty because you know you had a good meal already, or you can feel so good that you want to keep the feeling going, and you’ll make better choices,” says McCord.

The book has smoothies to suit every flavor preference, including coffee- and chocolate-based smoothies, tropical, berry heavy and seasonal options. There are also chapters to help simplify smoothie making, a bit about blenders, nutritional information and a thorough guide to the types of “super boost” ingredients you’ll find in the supplement aisle at Gelson’s. “There’s something for everyone, depending on your flavor preference and what you’re trying to get done in your body,” says McCord.

Through the online community McCord built using #smoothieproject, she has heard how smoothies have helped parents with picky eaters, parents trying to minimize their kids’ processed-food intake, people trying to lose weight and even senior citizens. One Potato, McCord’s family meal-subscription service, recently added smoothie kits to its menu of options.

Want a taste of what it’s all about? All you need is a blender (a high-powered one, if possible, and McCord suggests borrowing a friend’s rather than buying one if you’re just getting started).

A great gateway is this Blueberry Cherry Lemon smoothie, which McCord says is an “antioxidant bomb” with tons of nutrition and flavor.

Blueberry Cherry Lemon Smoothie from ‘The Smoothie Project’

Serves one

¾ cup (111 grams) frozen blueberries

¼ cup (38 grams) frozen cherries, pitted

¼ lemon (with peel and pith), seeds removed

2 tablespoons coconut yogurt

1⁄8 teaspoon ground cardamom

1 tablespoon hemp seeds

1 tablespoon honey or blue agave

¾ cup (180 milliliters) almond milk or milk of choice

Combine all the ingredients in a blender and blend until smooth. Enjoy!

April 23, 2020 by

One fun side-effect of being at home is that everyone has lots more time to make – and eat – breakfast. This French toast recipe from La Brea Bakery makes use of their wonderful baguette (in case you didn’t finish it off with dinner) and doesn’t require any special equipment or technique. You can put the whole thing together the night before, then quickly finish it up in the morning to kick-start everyone’s day.

La Brea Bakery Oven Puffed French Toast

1 La Brea Bakery baguette (unsliced)

10 eggs

½ cup all-purpose flour

6 tablespoons sugar

½ teaspoon baking powder

2 teaspoons vanilla extract

1 cup milk

1 cup dark beer

Pinch of coarse salt

8 tablespoons unsalted butter

Cut the bread diagonally into ¾-inch slices and place in a dish in a single layer. Whisk together the eggs, flour, sugar, baking powder, vanilla, milk, beer and salt. Pour over both sides of the bread. Cover and refrigerate overnight, or for at least one hour.

Preheat oven to 350 degrees. In a very large ovenproof skillet, melt the butter. Add the soaked bread, and brown on one side. Turn the bread over and place the skillet in the oven for 10-12 minutes, until the toast is puffed and golden brown on the bottom.

For Los Angeles residents, fresh-baked artisan breads and pastries are available for 25% off for pick-up at the La Brea Bakery Café on South La Brea. The café’s full menu for breakfast, lunch and dinner is available for pick-up, and also through Grubhub, Postmates, UberEats and DoorDash. In addition, health care workers, first responders and essential front-line employees can receive a free boxed meal that includes a sandwich, chips and a cookie when they present their badge or proof of employment at the South La Brea café.

July 2, 2019 by Christina Elston

Faced with a toddler who was a picky eater, Glenda Galvan-Garcia resorted to something that has worked for many parents: sneaking vegetables into his food by disguising them among the other ingredients. It worked for a while, until Isaac was about 3. Taking a bite of the macaroni and cheese into which Galvan-Garcia had mixed pureed garbanzo beans, he turned to her and said, “Mom, you made sneaky mac and cheese!”

“I was busted, and for years after that, he didn’t really trust my cooking because he thought I was going to sneak something in there,” she says. Isaac, now 8, has recovered some of his trust but is still a little picky. However, he loves this mac and cheese recipe in which Galvan-Garcia promises the squash is undetectable.

Galvan-Garcia is executive chef and co-creator of Granville, with locations in Glendale, Burbank, Studio City and West Hollywood (opening soon in Pasadena). The dish is based on the local chain’s popular Uptown Mac & Cheese. “I wanted to create a dish that didn’t require a roux, that could be done while you’re away at work and that has extra vegetables,” she says. “It’s approachable for the novice in the kitchen, it’s upscale enough for the foodie and it’s delicious enough for the picky eater.”

That’s partly because the recipe requires no fussy browning of flour and butter, but instead comes together with a blender. You can put everything into the slow cooker in the morning, then just puree the sauce, boil the pasta and veggies and add your protein when you’re ready to eat. You could also simmer the sauce ingredients in a pot on the stovetop until the squash is fork tender.

The ingredients are flexible. Galvan-Garcia says the smoked Gruyere works well with bacon or other meat, but might overwhelm a vegetarian version of the recipe, so it’s OK to use plain Swiss cheese if you prefer. You can use any shape of pasta you like, even egg noodles. And you can add any cooked vegetable your child likes (at Granville, they add peas peas and asparagus). If you like a cheesy, crumbly topping, add some shredded cheese and bread crumbs and pop the dish into the oven.

You can also get your kids into the act, something Galvan-Garcia encourages. “You look at some generations and they’re just kind of lost in the kitchen,” she says. “Even though people appreciate food, they don’t necessarily know how to prepare it.” Start teaching your next generation with a little sneaky mac and cheese.

SLOW COOKER BUTTERNUT MAC AND CHEESE

granville's mac and cheese — PHOTOS COURTESY GRANVILLE

Serves 4-6

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese

½ cup Gruyere cheese (applewood smoked, if desired)

12-ounce can evaporated milk

½ cup whole milk

4 ounces cream cheese, cubed (1½ cups)

8 ounces diced butternut squash

¼ cup unsalted butter (preferably grass-fed)

½ teaspoon kosher salt

Pinch of black pepper

Pinch of freshly grated nutmeg

12 ounces dried cellentani pasta (corkscrew shape, 3¾ cups)

3 cups broccoli florets or asparagus

Grilled chicken, cooked bacon crumbles, ham, sausage or lobster (optional)

Place one cup mozzarella cheese and the cheddar and Gruyere cheeses, evaporated and whole milk, cream cheese, squash, butter, salt, pepper and nutmeg in a slow cooker. Mix well.

Cook on low for two hours, setting the cooker to switch to “keep warm” mode until you want to continue with the recipe. Test the squash and make sure that it is fork tender. (The sauce will be a bit curdled.) Transfer the sauce to a blender or use an immersion blender to blend until the sauce is smooth. If there are any firm bits stuck to the bottom of the cooker, discard them.

Bring a large stock pot of salted water to a boil. Add the pasta and boil until al dente. If using broccoli, add it during the last two to three minutes of cook time. If using asparagus, add it during the last 30 seconds. Drain the pasta and vegetables and place in a serving dish.

Pour half of the warm cheese sauce over the pasta and vegetables. Sprinkle with the second cup of mozzarella cheese. Pour the remaining sauce over the pasta. Gently stir to coat pasta with sauce.

Originally published in L.A. Parent. For more family recipes from award-winning chefs, visit LA Parent/Recipes

January 28, 2019 by Liorah Goldsmith

When I was a kid, I would ravage through my fridge after school to find the perfect snack. After-school hunger is an extremely common feeling amongst children, so it’s crucial to find snacks that will satisfy your child as well as provide ample nutrition to help them conquer their homework. Here at NAPPA, we’ve compiled a list of brain-boosting foods along with great recipes that will satisfy the cravings and tastebuds of your whole family.

Avocados

Avocados are incredible for boosting brainpower because of their healthy monounsaturated fats. Our brains are made up of nearly 60% fat, so eating fat is extremely important for normal brain function. Avocados can increase blood flow in the brain, which helps improve learning and memory. Aside from all their health benefits, the creamy texture and mild flavor of avocados make them irresistible treats.

Recipes:
Lady Bugs on a Stick
Avocado Mango Fruit Roll-Ups

Nuts

Nuts are small, but they’re mighty when it comes to brain health. Walnuts contain high amounts of DHA, an omega-3 fatty acid that has been linked to improved cognitive performance, and almonds and hazelnuts contain concentrated amounts of vitamin e, an essential vitamin that can improve memory. Including these tasty brain-boosting foods in your child’s after-school snack might help make their homework go a little more smoothly.

Recipes:
Honey-Sweetened Almond Chocolate Chip Granola Bars
Walnut Date Energy Balls

Blueberries

Blueberries are more than just tasty treats. They contain elements called flavonoids that have both antioxidant and anti-inflammatory effects. Most importantly, they greatly benefit the brain by helping to counter inflammation and increase attention in kids. Delicious and nutritious, these nutrient powerhouses are perfect for incorporating into your child’s next after-school snack.

Recipes:
Frozen Yogurt-Covered Blueberries
Blueberry Crunch Bars

Salmon

Salmon, like a lot of fish, is an incredible brain food. Aiding in sleep and cognitive performance, it’s no wonder salmon is considered one of the best brain foods out there. Incorporating salmon into your kids’ after school snacks can be easy, delicious, and extremely beneficial for their brain health!

Recipes:
Parmesan Fish Sticks
Smoked Salmon Cucumber Bites

Tomatoes

Tomatoes are versatile, delicious, and great for your child’s brain! Containing brain-protecting nutrients called carotenoids, tomatoes help with long-term brain health. One of its carotenoids, lycopene, regulates genes that promote inflammation, and it helps promote brain growth. All this goodness packed into one savory fruit, tomatoes are perfect additions to any after-school treat.

Recipes:
Bell Pepper Pizzas
Stuffed Cherry Tomatoes

Eggs

Protein and choline rich, eggs are great for keeping your child’s brain health in check. Choline can help increase memory and communication between brain cells, so eating eggs can help your child concentrate and perform better in school. Eggs can be eaten in many ways, so you are sure to find an after-school egg recipe your child will love.

Recipes:
Kid-Friendly Deviled Eggs
Egg Wraps

Green Vegetables

With cancer-fighting properties, heart-healthy nutrients, and memory and concentration improving vitamins, green vegetables are crucial for increased brainpower in kids. Leafy greens such as spinach and even herbs such as rosemary boast health effects for the entire body, as increased brain health is just one of the many benefits of eating green vegetables.

Recipes:
Broccoli Tots
Kid-Friendly Kale Chips

October 10, 2018 by Liorah Goldsmith

Halloween is almost here! With so many creepy recipes that are easy and fun to make, Halloween is the perfect time of year to get creative in the kitchen. Everyone will be goblin up these delicious dishes. Bone appetit!

Halloween Swirl Cream Cheese Brownies

Brownies are a universal favorite. When combined with a decadent cream cheese mixture and turned orange for Halloween, you really can’t go wrong. Ooey, gooey, spooky and delicious.

Recipe Here

Creepy Witch Finger Cookies

These creepy witch fingers are tastier than they look, so be sure to conjure them up for your next Halloween party.

Recipe Here

Pumpkin Rice Krispie Treats

These rice krispie treats are gourd-geous desserts that taste just as delicious as they look. Great for kids and adults.

Recipe Here

Halloween Mummy Dogs

A delicious savory snack, these Halloween mummy dogs could not be easier to make. Cute and delicious, this party snack will give your kids a delectable treat to die for.

Recipe Here

Easy Mini Donut Spiders

Fun, yummy, and a great kid-friendly activity, these mini spider donuts will be a big hit at your next Halloween party. Have all the kids join in to create their own creepy dessert so they don’t have to bug you to make more!

Recipe Here

Frozen Boo-Nana Pops

The words chocolate and banana go together like peas in a pod. When turned into ghostly Halloween treats, this classic combo makes for a healthier Halloween dessert to die for.

Recipe Here

Deliciously Rotten Deviled Eggs

These deviled eggs may look rotten, but one bite of this impressive dish will take you straight to heaven.

Recipe Here

5-Ingredient Halloween Oreo Truffles

More of a treat than a trick, these truffles will wow your guests and your taste buds. Shapes ranging from bats to monsters, this recipe offers so many ways to make your favorite creepy creature a die-lectable party snack.

Recipe Here

September 17, 2018 by Liorah Goldsmith

Now that we’re back in the fall work/school routine, having a warm meal to come home to sounds so good. But, finding the time to make it happen — that’s the challenge. As parents, we know how important mealtime can be, so we’ve collected some good recipes that bring succulent fall flavors to your dinner table in under 45 minutes. Take a break from takeout with these comforting and healthy weeknight dinners, and your whole family will be asking to eat at home every night of the week.

Butternut Squash and White Bean Soup

Taking only forty-five minutes from start to finish, this flavorful soup is sure to wow your whole family. Filled with squash, chickpeas, and white beans, this soup is fiber-rich and packed with nutrients. After a long day at work or school, you will love to cozy up with this warm bowl of Butternut Squash and White Bean Soup.

Recipe Here

Greek Turkey Burgers

Burgers are a staple American comfort food, and these Greek Turkey Burgers give them a healthy and savory twist that your kids will love. Simple to prepare, and with veggies hidden inside, you can feel good about making this delectable treat a part of your weeknight dinner routine.

Recipe Here

Pea Pesto Pasta

This pesto recipe offers a delicious way to incorporate nutrient-rich peas to a deliciously indulgent pesto sauce. Quick, delicious, and nutritious, this comforting pesto recipe will have your whole family feeling good about eating their vegetable.

Recipe Here

Honey Glazed Chicken and Sweet Potato Kebabs

Everything is more fun to eat on a skewer, so your kids will love this easy-to-eat dish with the nutritional boost of sweet potatoes. The best part? This recipe only takes thirty-five minutes to make! Switch things up with this delectable chicken dish and your whole family will be begging for more.

Recipe Here

Easy Beef and Broccoli

Cheaper, easier, and healthier than takeout, this beef and broccoli recipe makes for a tasty and satisfying dinner. Beef and broccoli complement each other perfectly in this saucy recipe, so your children won’t even complain about eating their veggies. Taking only fifteen minutes to make, you’ll wonder why you don’t make this for your family every night of the week.

Recipe Here

Slow Cooker Chicken Tortilla Soup

Traditional Mexican flavors make their way into a bowl of veggie-packed goodness with this slow cooker chicken tortilla soup. Simply throw everything in a slow cooker before work, and you’ll come home to a delicious meal that will please the taste buds of your whole family.

Recipe Here

Cheesy Quinoa

As one of the healthiest grains on the market, quinoa is a great substitute for normal refined grains. Transforming this grain into something kid-friendly is not always an easy task, but this cheesy quinoa recipe will bring out the kid in all of us. Turning this protein-rich grain into a cheesy treat only takes twenty-five minutes and a few simple ingredients.

Recipe Here

Italian Baked Spaghetti Squash

For many of us, spaghetti is on the list of our favorite foods, but squash most likely isn’t. Combining the two into something incredibly kid-friendly, healthy, and easy is something us parents can only dream of. This Italian Baked Spaghetti Squash is perfect for your family’s pasta cravings, but with less refined carbs and more nutrition, everyone will be satisfied with this simple weeknight dinner.

Recipe Here

20 Minute Healthy Chicken Parmesan

This chicken parmesan is a classic Italian dish made healthy by sitting on a bed of deliciously nutritious zucchini noodles. Making vegetables fun to eat while also serving up a crispy comforting chicken dish is a win-win. This recipe is also perfect for weeknights as it only takes twenty minutes to make.

Recipe Here

Acorn Squash Quesadillas

Quesadillas are perfect fuss-free foods that are only made better when stuffed with in-season acorn squash. You can customize these any way your family likes, as they are sure to be delicious. Simple fall flavors combine with melty cheese and a warm tortilla to create an unforgettable meal for the whole family.

Recipe Here