Tonights dinner was an uber satisfying autumn meal. It was a meatless meal, but was full of nutrients and protein that won't leave you missing your heifer. As with most of our recipes on the blog recently, this meal comes together in just 20 minutes, and uses affordable and delicious ingredients. This recipe is sure to be on repeat this fall. 

Ingredients: 

1 Butternut Squash (between 1-2 pounds) cubed into bite sized pieces 
2 tablespoons olive oil
1 tsp ground cumin
1 tsp lavender herbs de provence 
1 sixteen ounce can black beans, rinsed
1/4 cup cilantro, chopped
1/2 cup goat cheese, cubed
10 corn tortillas
Salt & Pepper

Directions: 
In a medium high heat pan, warm your oil. Add your squash, cumin, herbs de provence, and saute with salt and pepper until tender, about 15 minutes. Add your beans and heat until warmed through. Season again with salt and pepper if needed. Serve on warm tortillas with goat cheese and cilantro. 

Again, this is a wonderful meatless vegitarian meal that will fill up and keep your family happy on these cold autumn nights. Quick, easy, and delicious. Enjoy!

When you are in the need for an easy weeknight meal, this dish will fit the bill. Its a one pot meal, less dishes is always a win in my book. Also, everything is super easy to assemble and throw together. Nothing to baby sit and no steps in this recipe are tricky. 

Ingredients:
2 chicken breasts
1/2 onion, chopped
2 cans black beans, rinsed
1 can corn, rinsed
1 tablespoon dried cilantro
1 tsp dried parsley
1 tablespoon cumin
2 tablespoons olive oil 
1/4 tsp red pepper flakes 
2 tablespoons apple cider vinegar
Salt and pepper 

Heat your oil in a large skillet. Pat your chicken breasts dry with a paper towel and sprinkle each side with salt, pepper, and cumin. Place your chicken in the skillet and saute for about 5 minutes on each side, or until cooked through. There should be a nice golden crust on the outside of your chicken. Remove your chicken from the pan and saute your onions in the drippings with salt and pepper until golden and translucent. Add your bean, corn, parsley, cilantro, & pepper flakes to the pan and heat through. Add your vinegar at the end and stir. Place your chicken on top. You can also serve this dish over rice if you are like me and need carbs with every meal. Wink wink. 

Simple, affordable, tasty. 
Enjoy!

This is a delicious recipe for a low fat good for you salmon casserole. Its like a traditional tuna casserole, only everything is swapped out for its healthier counterpart. Instead of butter? Olive oil. Instead of cream? Broth. Instead of tuna? Salmon. You get the idea. For all the healthy swaps in this recipe, you would assume it would taste "healthy", but this casserole is rich and satisfying. Its packed full of nutrients too, so you can really feel good about making it for your family. 

Ingredients: 

16 ounces egg noodle pasta

1/2 large onion

1 cup fresh green beans (trimmed and cut into bite sized pieces) 

2 tablespoons olive oil

Salt and pepper

4 tablespoons flour 

2 cans (4 cups) chicken broth

1 can (15 ounces) salmon 

1 tablespoon butter

4 springs fresh dill, chopped

1/2 cup panic bread crumbs

Serves 6-8

Preheat oven to 425 degrees. 

Boil your pasta in salted water according to the package instructions. 2 minutes before your pasta is finished, throw your green beans in with the pasta. Drain and set aside. 

While the pasta cooks, dice your onion. In a LARGE sauce pan warm your olive oil. Sauté the onion in the oil. Salt and pepper the onion. Cook until tender and translucent. Add your flour to the onion and stir so that all of the onion is well coated. Slowly add your chicken stock to the onions, while stirring constantly. Bring it to a boil then simmer so it can thicken. This can take up to ten minutes. Salt and pepper to taste. 

Add your salmon and dill to the sauce. Mix with the cooked pasta and taste. Add salt or pepper as needed. Pour into a greased 9x13 baking dish. 

Melt your butter and mix that with the bread crumbs (the butter allows your casserole to get golden brown in the oven). Sprinkle the bread crumbs over your pasta. 

Place in 425 degree oven for 17-18 minutes until golden brown on top. 

This is a savory good for you weeknight meal made of mostly pantry items. We hope you enjoy it!

There are so many wonderful things I have to say about this salad, that I barely know where to start. This is the very first recipe I tried ripping off from a restaurant. My husband loved a particular island grill fast casual place and would make me go there constantly. I didn't really love anything on their menu particularly until I found this delicious BBQ Chicken Salad. I craved it constantly and spent a hefty portion of my meal budget on it weekly. I decided I could make it for much less at home, so this recipe was born. It took a little tweaking, but it is amazing. This is the type of salad where I want to lick the bowl when I'm done. Its hearty, tangy, full of goodness. Even my 2 year old gobbles it up, and you will too.

Salad Ingredients:

1 head green leaf lettuce, washed dried and chopped

1 avacado, sliced into cubes

1 chicken breast, grilled and cubed, cooled 

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup tortilla chips, crumbled

1/2 cup cheddar cheese, shredded

Dressing:

1/2 packet of hidden valley ranch dressing mix

1/2 cup mayonnaise

1/2 cup milk

3 tablespoons bbq sauce

2 tablespoons water 

Assemble your salad ingredients (lettuce, cheese, avocado, chicken, corn, beans, chips) in a large bowl. One quick tip is to use your salad spinner that you just cleaned the lettuce with, to also drain and rinse your beans and corn. Its a great way to wash all your ingredients while removing the excess moisture that can make a salad soggy. For your dressing, combine all your dressing ingredients in a mason jar or something similar with a lid. Stir it all together or shake it up until combined. Refrigerate dressing for at least 30 minutes. When you are ready to serve, add your dressing to your salad and mix until incorporated. This will serve approximately 4 people. 

I'm not kidding when I tell you that this is a salad that I crave. It has enough protein to keep you full and satisfied, the chips add a nice carb to keep us carb addicts happy too, and the dressing, well lets just say its a little bit of heaven. You will not regret making this for dinner. Enjoy!