Kelli Pitrone-Nutrition/Food/Farm/Family
The cold weather is here to stay! A warm and hearty breakfast is exactly what the body needs! Berries are my favorite but can be very cost prohibitive in the colder months. Adding frozen berries to your oatmeal is a great way to get a huge nutritional boost while keeping your wallet happy. Be sure to read the label of your frozen berries to make sure theres just berries in there, no extra sweetness:)
Zucchini Tostadas. Quick, easy, perfect dinner! And you get to use up all those summer zucchini you've got hanging around! Recipe below and will be posted on website with more photos soon!
-Tostadas (found in Mexican Food section of store) or get corn tortillas brush with olive oil and bake until crispy
-2 large zucchini sliced, sautéed in olive oil, salt, pepper, and 1 tsp cumin powder
-1 can vegetarian refried beans
-Sliced red onion
-Crumbled Feta cheese
- Salsa or enchilada sauce
Spread each tostada with refried beans, top with zucchini, red onion, and feta. For half of these I also topped with taco meat that I had frozen from a previous dinner. Place on a baking sheet and bake at 375 until warmed and cheese slightly melts. About 10 minutes! Half fully veg, half meaty = pleases everyone:) serve with a large salad and guacamole to bump up the veggies and heart healthy fats!
Vegetarian dinner on point👍🏼 Onion and Broccoli Enchiladas. These babies came from the need to use up a ton of fresh broccoli. Who knew broccoli is perfect when combined with beans and onions. This is one of my favorites to have throughout the work week and is perfect on top of a salad. Gluten free and can easily be made vegan to please everyone!
2 cups fresh broccoli florets chopped
1 small onion chopped
olive oil to sauté
salt and pepper
Sauté until soft and combine with:
1 can vegetarian refried beans
1 tsp garlic powder
1 tsp cumin
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corn tortillas
Large can enchilada sauce
sharp cheddar or cotija cheese
fresh cilantro
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Pour some enchilada sauce in the bottom of a 9x13, set aside. Fill and roll tortillas and place in pan on top of enchilada sauce. Pour remaining sauce on top, sprinkle with cheese if you want, bake at 350 covered for 15 minutes and 15 remaining minutes uncovered. Enjoy!