The Best Grilled Chicken using a Foodi Ninja Grill

If you are REALLY bad at cooking meat, then continue reading because I found THE BEST piece of kitchen accessory that has changed the way I cook meat for my husband!

Being an on again off again vegetarian over the past 15 years, I never really learned, or cared to learn, how to cook meat. But my dear husband who loves a nice grilled piece of meat, well…its been rough. I always under cook or over cook things, as I am always terrified that the temperature isn’t correct.

Thanks to the advances in technology and whoever created the Ninja Foodi Grill…well, they saved me.

I can now successfully cook meat. I feel like an adult now.

NOT SPONSORED…TRUTHFULLY

It has a thermometer, grill settings, air fryer, roaster, and a bake option. The grilling has become one of my favorite things because I am no longer waisting meat that has been absolutely ruined by my horrible cooking haha!

Follow below for how I grill my chicken perfectly each time!

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Affiliate Link**

Argentine Empanadas w/ Chimichurri Sauce-My way

“Empanadas are probably in my top 5 favorite foods! My family is Argentine, so we make them often and I’ve loved passing the tradition down to my girls. If you haven’t had an empanada before, it’s basically meat stuffed in pie dough. Pair it with the best chimichurri sauce, and you will be in heaven!”

I’ll never forget the first time I had an empanada. I was in my early teens and my aunt and uncle had come to America for the very first time. All our family gathered at my grandma’s house as my aunt made Empanadas for our whole family.

It was so exciting because food really makes me happy, for one. But also because as an American kid, I had never really tried anything different than hamburgers and French fries. They were so good!

Since then, as relatives have traveled to the US to visit, I’ve requested empanadas. Last year when my cousin visited I asked if she could teach me how to make empanadas since I never learned. It was an amazing experience and I can’t wait to learn more traditional Argentine dishes that I can hopefully share with you again!

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*Recipe Notes*

After making a empanadas a handful of times now, I’ve adjusted the recipe a tad. So these are kind of MY version of empanadas. Argentines are not huge on spice, but my husband and I are, so I added a lot more seasonings than my relatives do. My suggestion would be to adjust the flavors to your desired taste.

Also these contain a few ingredients that might seem questionable, such as eggs, green olives, and golden raisins. It’s one of my favorite things about the empanadas. My husband isn’t a fan of green olives so I’ll make half the batch without. Feel free to do so as well. I have had friends who are not green olive fans that love the taste of them in the empanadas. The main idea is just to go with what you think will taste best :).

Lastly….

This recipe makes a million empanadas. Like SO MUCH FILLING. But it’s the way I was taught, so I’ve always stuck with it. I usually freeze half the filling so that I can make more empanadas in the future and the filling is already done :).

Ingredients:

60 Empanada dough circles*

4-5 TB. olive oil

9 sweet yellow onions, diced

sprinkle of salt

1 bunch green onions, diced

4 roma tomatoes, chopped

3 pounds ground beef

2 TB. sugar

7 TB. paprika

6-7 TB. cumin

2-5 TB. red pepper flakes (adjust to your desired spice)

salt and pepper to taste

1 1/2 cups golden raisins

1 1/2 cups green olives, halved

12 hard boiled eggs, each egg cut into 8ths

2 eggs, beaten for brushing on top of the empanada

*Empanada dough is similar to pie dough. You could definitely make it on your own, but there are markets that sell pre-made empanada dough already made in the discs. I just googled specialty markets in my area. Sometimes regular grocery stores sell them, you just need to call and check! They should be frozen when you get them. I will put the link of the disc I buy from our local store, but I wouldn’t suggest buying them from amazon as they are SUPER expensive!

Directions:

1. If your empanada dough is frozen, make sure it has been thawing in the fridge for at least 24 hours.

2. In a large pot, add the olive oil. Add the onions and begin to sauce. Sprinkle generously with salt. This releases the liquid of ALL those onions :). This will take about 10 minutes until they have softened and become translucent.

3. Add in the tomatoes and green onions, and cook for an additional 3-4 minutes.

4. Add in the ground beef. Mix it all together and cook the meet until browned. You can drain a little of the fat if needed, but sometimes I like to keep the fat in there to keep moisture in the mixture. Up to you! Slowly add in all the seasonings and adjust to your desired taste.

5. Once the meet has cooked and the seasonings are added, allow it to cook for an additional 5 minutes on low heat, then turn off the heat. Cover and let it cool a little before adding in the green olives and golden raisins.

6. Once it has cooled a little bit, stir in the olives and golden raisins.

7. Get ready to assemble the empanadas.

8. Using a larger silver slotted spoon, add about 1-2 TB. filling in the middle of the empanada. Place one of the chopped egg pieces on top of the filling. (Not one egg per empanada. Place 1/8 of the egg on the empanada. (Pictures below.)

9. Dip your finger in a bowl full of cold water, and rub it around the outside of the empanada. Fold the empanada in half and press a fork all around the edges to seal the empanada. (Pictures below.) Brush the egg on top of the empanadas.

10. Bake at 350 degrees for 25-40 minutes, or until the empanadas are golden brown. (Time depends on the type of dough you use.)

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*Traditional Chimichurri sauce isn’t blended like I blend mine. The herbs and seasoning are finely chopped and then incorporated in olive oil. I like to puree mine almost like a dressing, so keep that in mind. :)

Ingredients:

4 garlic cloves

1/2 cup red wine vinegar

1/2 bunch cilantro

1/2 bunch parsley

1 TB. dried oregano

1 jalapeño, seeds removed

1/2 -1 tsp. salt

3/4 cup olive oil

Directions:

1. Add all the ingredients, minus the olive oil, into a food processor. Blend together.

2. While it’s blending, slowly add in the olive oil.

3. Adjust seasonings to desired taste.

4. Store in the fridge in a tightly covered container until ready to use.

5. Can be saved for up to 2-3 days.

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Vegetarian Enchilada Casserole

I’ve always been such a huge fan of casseroles, even the kinds made with a can of cream of chicken. I don’t really understand why, and I know it’s slightly embarrassing…But I just can’t control myself when I see a big ol’ dish of mixed ingredients baked together!

For me, I think the best part is the leftovers…Not the fact that the cream keeps me bloated for 7-10 days after consumed. So I lightened things up a little, skipped the canned cream, and went south of the border for these flavors. It did not disappoint!

First things first.

THESE ARE THE BEST BLACK BEANS EVER!!

I make these often just as a side or to serve with tacos, burritos, salads, etc. because they are so delish on their own. They bring about a sweet and smoky-ness to the casserole! My mouth is watering just thinking about them!

You could easily change up the casserole to fit your family’s needs and what you have on hand. I love sweet potatoes combined with black beans in Mexican dishes. I’ve made a handful of vegetarian tacos and burritos using them as the main ingredient!

Enjoy!!

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Ingredients:

{For the Black Beans}

1 large sweet onion, diced

4 cloves garlic, diced

3 TB. olive oil

1 can black beans, not drained or rinsed

1 TB. Worcestershire sauce

1 TB. soy sauce

1 TB. ketchup

1 TB. mustard

2-3 TB. brown sugar, add 2 TB. first and then add another TB. if needed

3 TB. chili powder

2 TB. cumin

1/4 cup water

salt and pepper to taste

{For the rest of the casserole}

1 large sweet potato, peeled and steamed until soft and mash-able

10-20 corn tortillas

2 cans, or one large red enchilada sauce

1 cup cooked quinoa

1 cup cooked corn

2 cans diced green chilies

2 cups pepper jack cheese

(opt. toppings-limes, cilantro, sour cream, and avocado)

Directions:

{For the beans}

1. In a saucepan on the stove on medium heat add your olive oil. Add your onions and garlic and cook until translucent, about 5-7 minutes. Once done, add your beans and spices and seasoning, including sugar, plus the water.

2. Cook on medium heat for another 5-7 minutes, stirring every so often. Prepare the ingredients to get the casserole ready.

3. In a bowl, pour the contents of one of the enchilada cans into it. In a 9x13 baking dish, add a little bit of the enchilada sauce from the other can to coat the bottom of the dish. Dip each individual tortilla in the bowl of enchilada sauce to coat the tortilla, both sides. Lay tortillas across the dish to cover the whole bottom. Then begin to layer the casserole.

4. First start with mashed sweet potatoes, then quinoa, corn, a sprinkle of green chilies, and black beans followed by cheese. Next add tortillas that have been dipped into the enchilada sauce and begin to layer again. Repeat until the top. Make sure your top layer is tortillas. Pour the extra enchilada sauce on top followed by the cheese.

5. Bake at 350 for 25-30 minutes.

6. Serve with limes, cilantro, some sour cream, and avocados!

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BBQ Jackfruit Sandwiches

“This delicious vegetarian/vegan take on BBQ ‘chicken’ sandwiches is definitely one you have got to try! The jackfruit shreds just like if you were shredding chicken. I served this to my kids and they didn’t even notice a difference! If you haven’t tried jackfruit, you definitely must!”

A majority of the people on my side of extended family members are vegetarian and vegans. Also for some time many years ago I myself was vegetarian so I’ve always been super comfortable with eating that way! Whenever family visits I have to come up with dinner ideas that can please meat eaters and non meat eaters…and let me tell you, there are only so many soups and tacos you can make before it gets boring.

I had heard so much about jackfruit that I knew I needed to give it a try. I was a little hesitant because it was new and when I started to shred it I gave me the willies. (Please tell me I am not the only one.) I was also afraid of the texture, taste, etc…But honestly…

I couldn’t tell a difference.

I would say that chicken is a little more tough, and this has more of a tender/artichoke heart type texture…But the taste and everything was the same.

Want to know HONESTLY what my family thought?

• My kids had no idea. They ate the whole thing I didn’t complain of any differences.

• My husband immediately took a bite and noticed a difference. He’s incredibly picky because he eats Taco Bell 5 times a week so…

(Yes Ari…THAT’S why he didn’t like it.)

Either way I will definitely make this again when family comes out. It was incredibly easy to pull together, and there are so many options to go along with it to please everyone. (All the toppings and textures you could add would really make this a crowd pleaser!)

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Ingredients:

Two 14 once cans jackfruit, drained

2 TB. olive oil

3 TB brown sugar

1/2 tsp. each garlic powder, onion powder, cumin, and paprika

1/4 tsp. chili powder

salt and pepper to taste

2 cups BBQ sauce

Directions:

1. In a bowl, add your jackfruit. Using two forks, potato masher, or whatever you choose…separate the jackfruit into shreds. Add all the spices to the jackfruit and combine.

2. Add oil to a low/medium heated skillet. Add the seasoned jackfruit to the skillet and cook for 3-4 minutes, stirring often.

3. Stir in the BBQ sauce and continue to cook through until the BBQ sauce is heated through.

4. Serve on buns with desired toppings and enjoy! Good in a sealed container in the fridge for 2-3 days.

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Trader Joes Broccoli & Kale, Artichoke, Onion, and Blueberry Goat Cheese Pizza

I love a good quick meal that I can pull together for myself especially for lunch. Ever since all my kids started school, I can barely get a good breakfast in…if I get one…and by lunch i’m starving and have a hard time coming up with something easy and healthy to eat.

BTW…

Who ever said you will have more time once your kids start school is SUCH A LIAR. Honestly…I don’t even know how it’s possible but I’m busier than I’ve ever been. It really puts a damper on my daily Hallmark Movie plans…

This quick and easy recipe came together all thanks to Trader Joes! It’s kind of a foodies version of Target, right? The other day I strolled around just looking for something good to make for lunch and I came across their Broccoli & Kale pizza crust and decided to try it. Obviously if you don’t have a Trader Joes you can make exchanges for certain ingredients. Here is an example:

• Trader Joes Pizza Crust: Regular pizza Crust, add roasted kale and broccoli on top of the pizza.

• Trader Joes Artichoke Antipasto: blend drained canned artichokes with a little EVOO and some garlic and salt.

• Blueberry Goat Cheese : Regular goat cheese, could mash a little blueberries in it for fun.

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Ingredients:

1 Broccoli & Kale Pizza crust from Trader Joes

1/2 cup Artichoke Antipasta Spread from Trader Joes

2 TB. Butter

1 onion, sliced

1/3 cup Blueberry Goat Cheese from Trader Joes

1 roma tomato, sliced and cut in half

sea salt and pepper

(opt: balsamic glaze)

Directions:

1. Heat a skillet to medium heat and melt the butter. Add the sliced onions. Continue to cook until the onions cook down, about 15-20 minutes.

2. While this is happening, cook pizza crust according to package directions.

3. Once it’s done, spread antipasto spread. Then sprinkle the onion, tomatoes, and goat cheese onto the pizza.

4. Place the pizza back in the oven for 5-10 minutes.

5. Sprinkle with a nice serving of sea salt and cracked pepper. If you are feeling fancy, drizzle with a little balsamic glaze or vinegar. Just a little though!

6. Enjoy!

Sweet Potato and Chicken Chili

“This is a super quick dinner to put together on those busy weeknights! It’s filling, healthy, and delicious! Pair with a delicious cornbread topped with honey and this meal will definitely become a family favorite!”

I was thinking about a time a few years back when dinner time was crazy because I had a little baby clinging to me, while another one was taking every item out of the pantry closet. It was hard and exhausting but now more than ever I can admit I wish I could pull a jar of baby food out of the pantry and call it dinner!

Every season is exhausting, but with each season certain things become easier while certain things become harder. As of now, having three kids In school with homework, dance classes, singing lessons, piano, soccer, and reruns of Gilmore Girls to catch up on…I HAVE NO TIME!

So while I love to make a good ol’ peanut butter and banana sandwich for dinner, sometimes I feel the need to make a healthy home cooked meal because I love the idea of adding a lot on my plate. I thrive on stress. ;)

Luckily, for you and for me, I have nailed down a handful of delicious, quick, and healthy dinners that come together in under 20-30 minutes. I’ll definitely continue to share these as time goes on because we have to stick together! Also, this meal can be made simultaneously while your 1st grader reads to you a story about spiders and their babies.

In case you were wondering…

Sweet Potato and Chicken Chili

Ingredients:

3 TB. olive oil

1 yellow onion, diced

4-5 cloves garlic, diced

1 orange bell pepper, chopped

1 orange sweet potato, peeled and chopped into small chunks

1 TB. chili powder

2 tsp. cumin

3 cups canned crushed tomatoes

1 can chili beans OR black beans in sauce

1 can mild red enchilada sauce

1 cup vegetable or chicken broth

3 cups shredded rotisserie chicken

Toppings: Fresh lime, sour cream, scallions, cilantro, and crushed tortilla chips.

Directions:

1. In a medium heated pot on the stove, add the olive oil. Toss in the onion, garlic, and bell pepper. Cook until the vegetables have softened and are translucent.

2. Add in the sweet potato and spices, stir and cook for 3 minutes. Next add in tomatoes, beans, enchilada sauce, and broth. Cover and cook until the soup has thickened and the sweet potatoes have softened. Continue to stir frequently.

3. Once the chili is ready, fold in the chicken and remove the chili from the heat. Serve immediately and top each bowl with the toppings!

Roasted Maple Butternut Squash with Kale & Mulberries

There is a restaurant here in town that makes this exact side dish! I love any type of roasted squash, but I was so shocked to find out that I actually enjoyed it with KALE…and mulberries! Have you ever had a mulberry before. Honestly…I didn’t know they existed! Lucky for me, and my weekly Amazon Prime binge sessions I found mulberries on line and got to making one of my favorite dishes at home!

This is a great Thanksgiving side dish or possibly a dish with a baked chicken and smashed potatoes! I only know that pairs well together because i’ve ordered that exact lunch from this restaurant 3 times this week…

I need help.

Roasted Maple Butternut Squash with Kale & Mulberries

Ingredients:

1 large butternut squash, peeled and cut into 1/2 inch cubes.

2 TB. olive oil

2 TB. pure maple syrup

2 TB. brown sugar or coconut sugar

sprinkle of sea salt

1 bag, or 5 ounces sun dried white mulberries

1 TB. butter

2 cups thinly chopped curly kale

2 TB. Pure maple syrup, different from what is being used above

Directions:

1. Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. In a bowl, toss the butternut squash with the olive oil, maple syrup, sugar, and salt. Add the squash to the baking sheet and bake for 20-30 minutes, or until tender and. little brown.

2. While the squash is cooking, grab a medium skillet. Turn the heat to med/low and add the mulberries. Toss them and begin to toast them until their color begins to change to a deeper golden color. You will need to constantly stir them with a rubber spatula so they don’t burn. Once the pan starts to smoke a little and their color has deepened, add the mulberries to a plate and let them cool and harden. Be careful not to overcook.

3. In the same pan, add the butter. Let it melt and then add the kale. Toss the kale with a rubber spatula and let it cook down. You don't want to become completely wilted, so leave it with a little bite. I let it cook for about 2-4 minutes. Set it aside when done.

4. Once the squash is done, add your kale and mulberries to the pan. Drizzle with the extra maple syrup and maybe a sprinkle of sea salt to balance out the sweetness.

5. Serve hot!

6. Store in an airtight container up to 5 days in the fridge. Cool before refrigerating.

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The Best Chicken Salad Sandwich

My kids spill their drinks everyday.

Every. Single. Day.

On a day when it's almost bed time and the spill hasn't happened, I literally visualize the calm before the storm. A few weeks ago we went out to eat with the kids and ordered a large lemonade.

First mistake.

 Somehow the restaurant messed up and they brought us three. THREE large lemonades on a table with three kids.

Second mistake.

We let the kids all have sips.

Third Mistake.

Then...Each cup of lemonade was knocked at some point during the dinner and proceeded to spill  all over the floor, table, their clothes, my purse, my pride...

After the first spill we removed the remaining two lemonades to the other side of the table. My husband got up to go to the bathroom and some how his butt knocked the other cup off the table. The third happened when we were getting out of the booth and my 3 year old grabbed the large cup when I wasn't looking and dropped it everywhere.

You guys!! Who gave us children?!  

In my defense, I helped the waiters clean up each mess as I jokingly said we shouldn't be allowed outside and each time not one of them laughed...BECAUSE WHY WOULD THEY?

What does this have to do with chicken salad sandwiches you might ask?

Nothing.

It's just an easy dinner for a tired mom who is holding a mop and regretting throwing away the sippy cups.

“I love chicken salad sandwiches for dinner because it comes together SO easy and I don’t have to turn on my oven. It’s versatile and you could add what ever you have on hand, but the touch of fresh herbs and lemon juice take this meal over the top! Trust me, everyone will ask you for the recipe! I cannot take full credit for this recipe, because the amazing blog How To Feed a Loon came up with the original recipe. I adapted it a little to what I had on hand.”

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The Best Chicken Salad Sandwich

Ingredients:

1 rotisserie chicken, shredded

1 cup purple grapes halved

3 small or 2 large celery stalks chopped

3 scallions sliced

1 cup  candied pecans

1 cup mayo or plain greek yogurt, or half yogurt/half mayo for a lighter version 

1 1/2 TB. ground mustard

2 TB. finely chopped dill

1 TB. finely chopped Italian parsley 

Juice of 1 juicy lemon

1/2-3/4 tsp. salt

lots of fresh ground pepper ;)

Directions:

1. In a large bowl toss together the chicken, grapes, celery, scallions, and pecans together.

2. In a separate bowl, whisk together the mayo or yogurt. Add chopped herbs, lemon juice, salt, and pepper. 

3. Pour dressing over salad and mix to combine. 

4. Let set in the fridge for at least an hour if able. 

5. Serve and enjoy!

Original Recipe From How To Feed A Loon

One Pan Baked Chicken, Butternut, and Pecan Dinner with Orange Dijon Maple Glaze

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“My ‘One Pan Baked Chicken, Butternut, and Pecan Dinner’ is going to be your new dinner favorite! This dinner is on repeat weekly at my house. It’s made in one pan, which makes cleanup amazing. It also all comes together in about 30 minutes! Lifesaver”

— (Me)-Ari

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This week marked the first week my three year old started preschool. Before she started I began to realize it was the first time in 7 years I wouldn't have a child attached to my hip for a couple of hours every day.

Sheer panic set in because I don't think I know how to do anything without someone saying,"Mom.Mom.Mom.Mom.Mom!!!!" 56 times while I'm taking a shower. How will I learn to make decisions when I am not under an extreme amount pressure?? 

Like, how am I supposed to brush my teeth, hair, and wash my face without a toddler screaming, a 5 year old who refuses to get her shoes on no matter how many times I ask her to, and a 7 year old yelling, "MOM! We are going to be late AGAIN!"

I.Cannot.Function.Without.Stress.

My husband. Bless his 1950's heart, told me that now that I have a few hours without the kids I can actually get stuff done.

He's hilarious. And dead to me.

But in all actuality, I'm really quite sad. As hard as motherhood is, it's almost harder to not be in 100% control..For me at least. I can't be a helicopter parent when they are at schoo!l! Unless...I spy on them through the parking lot while they are at recess. Or, I call the secretary to make sure my daughter made it to class even though I walked her in. 

You guys. ISSUES!!

I'm not always that bad, but I think some time alone will do me some good. Give me time to chill, relax, recharge...and watch Bachelor alone.

(And obviously come up with yummy recipes like these, which make life easier!)

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One Pan Baked Chicken, Butternut, and Pecan Dinner with Orange Dijon Maple Glaze

Ingredients:

3-4 boneless skinless chicken breast one inch thick, or more if you can fit them the plan

(Salt/pepper to season chicken + EVOO to cook)

3 cups chopped butternut squash

1 cup pecans

2 TB. melted butter

2 TB. pure maple syrup

salt

(Orange Dijon Maple Sauce)

1/3 c. pure maple syrup

2 TB. whole grain dijon mustard

juice and zest of 1 orange

1 TB. cornstarch mixed with 1 TB. cold water

Directions:

1. Preheat the oven to 357 degrees. 

2. Cover a large baking sheet with tin foil. In a bowl, mix together squash, pecans, and a nice sprinkle of salt. Add to one side of the baking sheet and place in the oven.

3. Heat a skillet on med/low heat with 1-2 TB. EVOO. Season both sides of a chicken breast with salt and pepper. Make sure your breast are about 1 inch thick. Pound with a meat mallet to thin out if needed.

4. Cook chicken on both sides, 3 minutes. Set aside. Continue to cook each chicken, same amount of time, until you've cooked all of the chicken. Pull the pan out of the oven and add the chicken breast to it. Cook for 15 minutes.

5. Before the chicken is almost done, make the sauce. In a small sauce pan add all of the ingredients, minus the cornstarch mixture. Heat on low/medium hit until the mixture begins to bubble slightly. Add the cornstarch mixture, bring to a bubble and allow the mixture to thicken. Set aside.

6. Remove the pan from the oven. Check to see if the butternut squash is soft enough. If it's not, remove the chicken and cover it in foil and set on a plate, and place the pan back in the oven until the squash is tender. 

7. Once everything is done, drizzle it with the sauce, serve over rice if wanted, and enjoy!

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Now, share with my your motherhood craziness! Like, do you spy on your kids at recess. Pop in unexpected at lunch time to make sure no little punk kid is being a bully to your baby? 

Zucchini, Pumpkin, and Butternut Squash Lasagna

I lived off of this dish for an entire week. Breakfast, why not? Lunch...hell ya! Dinner, don't have to ask me twice. Grab a fork before bed time and dig in...calm down there sweetie.

I was obsessed.

I love this time of year because my favorite vegetable season is the one where I wear black leggings every day with a hideous old t-shirt underneath a nice cozy sweater. I love looking like I'm going to bed. Is that sad?

No, it's #goals. 

But enough about living the dream...

This lasagna will fill your house with those cozy fall scents, give you that nice taste of total comfort food, all without weighing you down. I replaced the lasagna noodles with zucchini noodles, which has never been heard of in this year of 2017. 

Then I whipped up my FAVORITE Pumpkin Cream Sauce to go along with it, plus nice flavorful chunks of roasted butternut squash. I. Cant.Even. 

I hate when people say that.

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 Zucchini, Pumpkin, and Butternut Squash Lasagna

Ingredients:

1 Recipe Pumpkin Cream Sauce

8 oz fresh grated mozzarella

1/2 large butternut squash. skin removed, then chopped

3/4 medium zucchini, sliced into 1/4 inch layers

-(Ricotta Layer)-

16oz. ricotta

1 egg

1 TB. fresh rosemary

2 tsp. Italian seasonings

1/4 c. parmesan cheese

salt and pepper to taste

Directions:

1. Preheat the oven for 400 degrees. Place chopped squash onto a baking sheet. Drizzle with a little EVOO, and a sprinkle of salt and pepper. Cook in the oven for 25 minutes. Toss every so often. 

2. While the squash is roasting, make the pumpkin sauce. Allow the sauce to cool once done.

3. As the sauce and the squash are cooling down, make your ricotta mixture by mixing all the ingredients for the ricotta layer.

4. Begin to assemble the lasagna as follows: Sauce, zucchini slices, ricotta, butternut squash, cheese. Repeat one more time.

5. Bake for 15-20 minutes.

6. Serve immediately and enjoy!

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Do you have a favorite fall comfort dish? Maybe a favorite fall dessert? Share your ideas below!

Heart Shaped Turkey Meatloaf

*These Heart Shaped Turkey Meatloaves are the perfect meal to make your family on Valentine's Day! It comes together so easy, and everyone will love seeing a cute little heart on their plate!*

Listen. I'm not going to lie to you. Making dinner just sucks.

Heart Shaped Turkey Meatloaf via The Diva Dish

Does anybody really enjoy making dinner for a family who 75% of the time won't touch it? Is it worth the hassle of even checking Pinterest for a 'weeknight meal' only to have the energy for Cheerios?

I mean, I get home at 4 from getting my daughter from school. FOUR! That's basically when I have to start preparing dinner, but who can mentally prepare for that after you do school pick up. With homework, or dance, or soccer, or the 'I can't find my dance shoes'  dilemma...Dinner is just so inconvenient ;).

Heart Shaped Turkey Meatloaf via The Diva Dish

So I won't lie and say that every night is a Pinterest night. I just have to mentally tell my self no and save myself the headache. Especially when my husband get's off work at 8, I just.can.not.

But on the nights where I do try a little harder, the reward is so great. Not for the kids, but for me. Usually that means leftovers, and leftovers means mommy's lunch, and having something other than your child's left over sandwich is the best thing ever!

Heart Shaped Turkey Meatloaf via The Diva Dish

I will say though, that my oldest two each ate a full sized heart of these cute little meat loafs, which made me re-consider my anti Pinterest dinners...Almost.

Heart Shaped Turkey Meatloaf via The Diva Dish

Heart Shaped Turkey Meatloaf

Ingredients

• A little more than 1 1/2 pounds of ground turkey
• 1/2 c. parmesan
• 1/2 c. breadcrumbs
• 1 package organic ranch dressing seasoning packet
• 1 egg
• 2 large cloves of garlic, pressed or chopped
• 1/4 c. milk
• 1 TB. worcestershire sauce
• light sprinkle of salt and pepper
• (Topping Spread)
• 3/4 c. ketchup
• 2 TB. mustard
• 2 TB. coconut sugar
• 1 TB. worcestershire sauce

Instructions

1. Preheat oven In a bowl, fold together the ingredients for the meatloaf.
2. Prepare a baking sheet with parchment paper. Using a heart shaped cookie cutter, press the meatloaf into the cutter. Then press the meat out onto the parchment paper.
3. Bake the meatloaf for 20-25 minutes. (You want the meatloaf to be almost done, but not quite yet.
4. While the meatloaf is cooking, mix together the sauce for the topping. When you pull the meatloaf out, spread the sauce on top of the hearts.
5. Return to the oven and bake for an additional 5 minutes, or until done.

3.5.3208

Heart Shaped Turkey Meatloaf via The Diva Dish

Heart Shaped Turkey Meatloaf via The Diva Dish

So what is your favorite weeknight meal that's quick, easy, and everybody loves?! Do they exist?!

{EAT} Pressure Cooker Lentil Sweet Potato Curry w/ Barley

I've been keeping a secret....

I don't have three kids, I have FOUR.

No, not my husband. Although some of his actions could easily justify him as a child...My fourth child is my Pressure Cooker...

Only this child is sort of my favorite because it doesn't keep me up at night, talk back, or have a mental breakdown when it can't find it's socks. Instead it makes me delicious food that's fast, easy, and delicious! I guess it's not really a child, even though I love and nurture it constantly.

It's more of a nanny or a chef, like the one that Corinne has on The Bachelor ;).

I definitely use my pressure cooker every day, sometimes twice a day! It takes the guesswork out of things like dried beans and barley. It cooks them in half the time without soaking anything overnight. How amazing right?!

Here are some of the things I make using my pressure cooker:

Dried Beans

Rice/Grains

Sweet Potatoes

Butternut Squash

Spaghetti Squash

Chicken, sometimes frozen

Soups

Stews

And this AMAZING CURRY!

Pressure Cooker Lentil Sweet Potato Curry w/ Barley

Pressure Cooker Lentil Sweet Potato Curry

Ingredients

• 2-3 TB. olive oil

• 1 medium onion, diced

• 4 cloves garlic, diced

• 1/2 tsp. ginger, grated

• 1 can diced tomatoes

• 1 large sweet potato, skinned and chopped.

• 1 can coconut milk, can substitute light for a lighter version

• 2 1/2 c. vegetable broth

• 1 c. dried lentils

• 3 large TB.Madras Curry Powder or curry seasoning of choice. Adjust seasoning to desired taste if using another brand.

• chopped basil for toppings

Instructions

1. *The directions for this recipe use an Instant Pot Pressure Cooker. If you have a different pressure cooker, the cooking instructions may differ slightly.

2. Turn on pressure cooker to saute setting. Add oil, heat slightly, then add onion and garlic. Continue to toss and cook for 3-4 minutes, then add the ginger. Cook for another minute or so, or until the onions become translucent.

3. Turn off the pressure cooker.

4. Next add in all of the ingredients, except the basil.

5. Mix it together.

6. Then turn on the pressure cooker to the manual setting.

7. Set the timer for 20 minutes.

8. *If you add the sweet potato at the beginning, it will be very soft and washable at 20 minutes. I like it this way in the curry, but if you want it to have more of a bite then set the manual timer for 10 minutes. Don't add the sweet potato. Once it's cooked for 10 minutes, release the steam, add the sweet potato, then set the manual timer for 10 more minutes.

9. Once it's done, top with basil and serve with rice.

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Pressure Cooker Barley

To pair this with the curry, you should double or even triple this recipe :). This recipe should serve 2-4.

Ingredients

• 1 c. dried barley

• 2 1/4 c. water

• dash of salt

Instructions

1. Add all ingredients to your pressure cooker.

2. Turn the manual setting on for 25 minutes.

3. Once it's done, release the steam, and check to make sure it's done. You may need to adjust the time a few minutes to reach desired doneness. Just do this by pressing the manual timer for an additional minute or so, and once it's done release the steam and check again.

4. Repeat if necessary.

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Pressure Cooker Lentil Sweet Potato Curry w/ Barley

I am not lying when I say this is probably one of my favorite dishes. It's so comforting and comes together so effortlessly, which this busy mama needs so bad right now. It's hard raising three (4) kids and setting aside two hours on Monday for Bachelor/trash tv...

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Healthier Sweet Potato and Pumpkin Casserole

There are a handful of reasons why there is no need to make anything healthy when it comes to Holiday dinners. For starters, its a Holiday. Splurge, go all out, pull a Joey and wear maternity pants! We all have that one dish we look forward to every Holiday dinner. Mine are the rolls and mashed potatoes. Two of the healthiest things on the menu. Wheat and vegetables as I like to call it.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

But you see, sometimes it's a good idea to balance out the indulgent recipes and healthier recipes...for me at least. For my husband, hecks no.

So let me tell you what happened the other day...

I was at the library with all three of my kids at 4:30 in the afternoon. I know. Anyways, I was doing my best to lasso them up so we could leave when a lady came up to me and said, "Excuse me..."

In my mind I had figured she was going to say one of two things,  "Your kids are just so cute, I don't know how to do it raising three good little obedient girls!" Or...

"Girl, what the hell were you thinking! Get these kids in check!"

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Instead she said...

"So, I'm not a lesbian or anything but girl you have a nice ass! You've got a big booty, I'm so jealous!"

I was so flattered and kind of embarrassed thinking those tight Lululemon leggings were a mistake, but I quickly replied, " Oh if I could, I would give my big booty to you!"

In a non sexual way. Like a plastic surgical kind of way. I need to leave. Immediately.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

I'm not quite sure what it necessarily has to do with this Healthier Sweet Potato Casserole, but let's just assume for a second that sometimes when you've been blessed with extra junk in the trunk...I'm all for a healthier side dish at Thanksgiving!

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Healthier Sweet Potato and Pumpkin Casserole

Ingredients

• 2-3 large sweet potatoes
• 1 c. pumpkin puree
• 1 TB. molasses
• 1 tsp. vanilla
• 1 c. milk of choice
• 1 tsp.pumpkin pie spice
• sprinkle of salt and pepper
• 1/2 c. coconut sugar
• (For the topping)
• 2 TB. softened/room temp coconut oil
• 3 TB. coconut sugar
• 1 heaping TB. flour
• 1/4 tsp. cinnamon
• 1/4 c. pecans, measured, then finely chopped
• 1/2 c. mini marshmallows

Instructions

1. Preheat the oven to 375.
2. Wash your sweet potatoes, stab them with a fork multiple times, and bake them in the oven for 20-30 minutes, or until soft. You can also skin, dice, and boil your sweet potatoes until soft as well!
3. Once they are cooked and cooled, remove the skin (if you roasted them), and place in a medium bowl. Mash them together. You want about 2 cups of puree.
4. Add in the rest of your ingredients, minus the toppings.
5. Mash together until smooth.
6. Preheat oven to 350 degrees
7. Grease a 8x8 baking dish, and add your sweet potato mixture to it. Gently smooth it on top.
8. In a separate bowl, add your toppings (minus marshmallows) and mash together with a fork.
9. Sprinkle toppings evenly on top of casserole.
10. Bake for 20, remove from the oven, then sprinkle marshmallows on top, and place back in the oven for 10 more minutes.
11. Once done, remove and let cool slightly! Then serve and enjoy!

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I hope everyone has a great Thanksgiving Holiday!!

Pumpkin Cream Sauce + Pumpkin Pizza

I don't remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms... But I don't think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don't remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Oddly enough, I can't stop shoving pumpkin flavored shenanigans down my family's faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?

You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!

It doesn't go over well and I don't understand...

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.

I promised they would love it, if they just trusted me. They didn't and my husband started to cry for Papa Johns...But I stood my ground because dang it! It's 2016!! EMBRACE THE PUMPKIN!

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

The star of the show is this Pumpkin Cream sauce which could be consumed alone! It's so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.

Too far.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Cream Sauce

Ingredients

• 2 TB. olive oil
• 1 TB. chopped garlic
• 2 TB. shallots
• 1 TB. chopped fresh sage
• 1/2 cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
• 1 c. pumpkin puree
• 1/4 c. parmesan cheese, opt. if you want to keep this dairy free
• 1/2 tsp. pepper
• 1/2-3/4 tsp. salt (or to taste)
• 1/4 tsp. nutmeg
• 1 tsp. coconut sugar, or brown sugar
• 1/4-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)

Instructions

1. In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
2. Next add in fresh sage and stir. Cook for about 1 minute.
3. Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
4. Remove from heat.
5. Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.

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Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

And then we have this...

This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!

Also, we tried are darnedest to make this a 'Jack-O-Lantern' face...I blame my 5 year old.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs

Ingredients

• 1 recipe pizza crust, I use [url href="http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/"]THIS[/url] recipe all the time!
• 1 recipe Pumpkin Cream Sauce
• 1 c. roasted butternut squash
• 1/2 c. baby tomatoes, cut in half
• 1 TB. fresh sage, chopped
• 1 TB. fresh basil, chopped
• 1/2 c. parmesan cheese
• 1-1 1/2 c. shredded mozzarella cheese

Instructions

1. Prepare pizza crust according to directions.
2. Preheat oven to 500 degrees.
3. Roll out your dough onto your baking sheet or pizza stone.
4. Add your pumpkin sauce and spread evenly throughout pizza.
5. Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
6. (Toppings aren't necessary but do add a delicious touch!)
7. Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
8. Serve and enjoy!

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Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?

I have about 17 cans of pumpkin puree needing to be used so....

Lemon Chickpea Noodle Soup (Vegetarian/Vegan)

*This Lemon Chickpea Noodle Soup is my vegetarian version of Chicken Noodle soup with a citrus touch. The lemon is SO perfect and pairs so well with all of the flavors, and gives it such a comforting and light taste! It's perfect to warm your soul on a cold day, with a kick of vitamin C to knock any cold!*  ______________________________________________________________________

My husband LOVES soup! So much that he just gets so tickled when I tell him to hurry home from work because there is a nice warm bowl awaiting his hungry belly!  Not before he makes a pit stop at Taco Bell (true story) because he actually hates soup and every other meal that I declare healthy and delish.

Lemon Chickpea Noodle Soup via The Diva Dish

I think he doesn't love soup because it doesn't satisfy his fast food taste bud. It doesn't come in a cardboard box, greasy paper bag, with a scent of regret.

It may clean your intestines some what the way a meal from any fast food joint may do, but it won't make you re think every life decision you've ever made at 3 in the morning from fast food hallucinations...

I kid....in a way.

Lemon Chickpea Noodle Soup

Come fall, or the spirit of fall shall we say, I tend to throw all that's in my fridge in a pot with a cups of broth, grab a sweater and count down for Christmas! It's healthy.  Despite it being 99 degrees all this week, I keep embracing the fact that I am over with summer and I'm ready for leggings!

I guess my delusions of Fall go hand in hand with my husbands acceptance and delusions of Fast Food...

And if that doesn't make us a strong, #GOALS type of couple, then I don't know what will!

Lemon Chickpea Noodle Soup

Lemon Chickpea Noodle Soup

Ingredients

• 2 TB. olive oil
• 1/2 yellow onion, diced
• 4 large cloves, diced
• 3 large carrots, sliced semi thin
• 3 sticks celery, diced
• 8 cups vegetable broth, or chicken for a non vegan/veg soup
• 1 can drained and rinsed chickpeas OR one can of white beans for a softer bean
• 2 cups cooked pasta noodles of choice
• juice of 2 lemons (Mine weren't super juicy, so start with one and add more lemon juice if desired)
• 1 TB. dried Italian seasonings
• 1/4 tsp. tumeric, optional for color
• salt and pepper to taste

Instructions

1. Heat a large pot over the stove on medium heat. Add the olive oil, and heat. Add the onions and garlic. Cook for 3-5 minutes, or until the onions are translucent.
2. Add in the carrots and celery and toss.
3. Cook for an additional 3-5 minutes.
4. Next add in the broth and chickpeas, followed by the lemon juice and seasonings.
5. Once the vegetables have softened, add the cooked pasta. You can add un cooked pasta, but add 2 cups more broth for the pasta to soak.
6. Serve with lemon slices, fresh parsley, and parmesan cheese on top if desired! Enjoy!

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This soup is SO good! If you love chicken noodle soup, you will love this variation. The lemon is the perfect twist and adds an extra level of comfort! Let's not forget the vitamin C punch that would be perfect for any cold!

Lemon Chickpea Noodle Soup via The Diva Dish

I'm determined to find a soup that my husband will love, even though the task might be impossible. I'm thinking a beefy baja chalupa soup might be right up his alley....

Pressure Cooker Spaghetti Squash+ Spaghetti Squash Pesto Dish

I know everyone is getting so excited for Fall! I'm there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it's more of a 'did someone ransack and rob this house?' vibe...

With Fall, comes squash. Mainly pumpkin if we are being honest. I'm definitely not the type of person who refuses to go there, but for today's recipe it's all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!

Pressure Cooker Spaghetti Squash via The Diva Dish

If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I've been there done that multiple times. And honestly, every time I've made the squash, the spaghetti comes out a tad crunchy. So I've avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.

Thank goodness for my pressure cooker. I've fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I've also cooked sweet potatoes, frozen chicken, bean soups...etc. It's amazing!

Pressure Cooker Spaghetti Squash via The Diva Dish

So when my lunch time rolled around, and the kids leftover sandwiches weren't looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself...

That's right.

Alone.

No Kids.

Just me and Instagram/Facebook/Youtube and back again.

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash + Pesto Spaghetti Squash Dish

It can take an hour to roast a spaghetti squash, but using a pressure cooker it can take 10-15 minutes in one pot!

Ingredients

• 1 spaghetti squash
• 2 cups water
• (For the Pesto Dish)
• 6 oz jar of pesto-Use as much as preferred
• 1 c. chopped sun dried tomatoes
• 2-4 oz. crumbled goat cheese
• 2-4 TB. roasted pumpkin seeds

Instructions

1. Add your water to your pressure cooker.
2. Cut the ends off the squash, and then cut it in half. Remove the seeds.
3. Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
4. Set the manual timer to 10 minutes.
5. Allow it to cook.
6. Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
7. Using two forks, scrape the squash so the strings come about and add them to a bowl.
8. You can add salt, pepper, and a little butter and eat as is. OR....
9. You can make this pesto dish:
10. Strain the spaghetti in a strainer to drain some of the liquid.
11. Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
12. If you want to make this later, add toppings in right before serving.

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This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash via The Diva Dish

What is your favorite fall recipe?!

And what other recipes would you like to see cooked in a pressure cooker?

Skillet Artichoke Chicken Marinara Dish

*This dish comes together in under 30 minutes! It's a quick and easy dish, perfect to spoon over pasta, crunchy bread, or just plain if you are watching your carb intake. It's loaded with summer vegetables, but they can easily be changed to what you have on hand!* _________________________________________________________________________

I remember my first crush like it was yesterday. His name was Joshua, he had dark curly hair and for some reason, I knew I would marry him. (I didn't.)

I remember sitting in the back seat of my dad's car with my friends and shouting, "I LOVE JOSHUA!" My dad looked at my oddly, probably because I was only 5 and he didn't expect raging love hormones at such a young age...

Skillet Chicken Marinara Dish

Sadly, Joshua moved away when I was in 1st grade to a small town in Idaho and the dreams of our future together seemed nearly impossible. But then, when I was in high school my parents got a call that Joshua and his family were in town and wanted to stop by and say hi.

I remember running upstairs and putting on my best clothes, getting my makeup just right, and giving a few flirty smiles to myself in the mirror. The man I was going to marry was coming back to get me, and darn it, I was going to be ready!!

Skillet Chicken Marinara Dish via The Diva Dish

I'll never forget when we opened the door and standing right in front of me was Joshua...wearing overalls.

For some reason his curly hair wasn't so cute any more, he had a hick like accent and well...the sparks were just not flying! I was immediately crushed because I figured our story would be the most romantic one to tell our friends and future children. But I just couldn't get past...the overalls.

Skillet Chicken Marinara Dish via The Diva Dish

Odd because my husband wears overalls every weekend like it's his job! ;)

Things haven't changed much when it comes to young girls and raging love hormones in this house. Every time we sit down to dinner, my girls pull out their pretend cell phones and start talking to their imaginary boyfriends. They laugh as my husband "pretends" to get upset as they repeatedly say, "Oh Cruz, I just love you so much! Muah Muah Muah!"

Obviously family dinners will change in the next 15 years because my husband won't be pretending any more, and most likely we will lock them under out stairs till they are 25...

Don't worry, we will let them out to eat. That's it though.

Skillet Chicken Marinara Dish via The Diva Dish

Skillet Artichoke Chicken Marinara Dish

Ingredients

• 3 TB. extra virgin olive oil
• 10 ounces canned artichokes
• 1 large or two small yellow squash, cut into chunks
• 3 cloves garlic
• 1 28 ounce can whole peeled tomatoes
• 1/4 c. water
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 3 cups shredded chicken
• 1/3 cup chopped basil, plus more for topping
• 2 slices seed whole wheat bread,I used Dave's Bread
• 4 ounces sliced mozzarella
• 1/3 c. freshly grated parmesan plus more for topping

Instructions

1. Preheat the broiler.
2. In a skillet, heat the olive oil to medium heat. Add in the garlic, artichokes, and squash. Cook until brown spots appear, about 5 minutes. Toss while cooking.
3. Add the tomatoes, water, salt, and pepper. Stir and bring the mixture to a boil then reduce to simmer. Allow the sauce to thicken, stirring occasionally. This should take about 10 minutes.
4. During this time, add the bread to a baking sheet and place under the broiler for a few minutes until the bread has toasted. Break up into crunchy breadcrumbs.
5. Add in the chicken and basil to the marinara sauce.
6. Then stir in the 1/3 c. grated parmesan. Sprinkle the top with the bread crumbs, lay the sliced mozzarella on top, plus a little more parmesan cheese.
7. Add the skillet to the broiler, and cook until the cheese begins to bubble, about 3-5 minutes.
8. Take out of the oven, top with more fresh basil.
9. Serve over pasta, crusty bread, or just eat as it!

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Skillet Chicken Marinara Dish via The Diva Dish

Literally as I am trying this my 3 year old just told my 5 year old, "No I like the guy with dark hair and white pants..."

Kids. Under the stairs. NOW!

Broccoli Cauliflower Pizza Crust

I wish you could be a fly on the wall in my house this afternoon...

I've talked about the craziness of motherhood, wifehood, and life in general. I embrace the crazy. I welcome the crazy. I've also talked about my crazy(but we love her) Grandma B, who now retired, comes into town for a few days on end to visit. Like I said, I welcome crazy.

Whenever she comes into town, more often than not, I am in the kitchen making something for the blog or other side jobs I have. She's always hovering closely to monitor what I'm doing, questioning the health of it all, and talking about Mcdonalds fish sandwiches.

Broccoli Cauliflower Pizza Crust via The Diva Dish

This day was no different as I tried my best to put together this post about Broccoli Cauliflower Pizza Crust.  I was editing, writing, etc. and my girls were sitting doing homework while the baby napped. I'd stop to help my daughter write or read something, or draw a necklace on a princess. Everything totally normal...

But in the typical fashion of someone who lives a crazy life, things increasingly changed. It started with my grandma, whose chair was pulled up close right in front of the TV as she watched The Americans. The volume was loud, and she happily ate a piece of chocolate cake that rested on her lap.

Broccoli Cauliflower Pizza Crust via The Diva Dish

My oldest began to get frustrated because she picked out a 3rd grade reading level book for her Kindergarten homework, and she couldn't pronounce the word 'multipurpose'. Then the middle child, who was drawing princesses, started to stress because of the eyebrows she was drawing looked funny. Real issues friends.

Broccoli Cauliflower Pizza Crust via The Diva Dish

All in one instance when this was going down, the baby woke up screaming from her 20 minute nap. I'm not sure if it was The Americans, Princess Eye Brow, or the freaking 'multipurpose' word...All I know is in that exact moment, my grandma had a very important question that needed to be answered...

Broccoli Cauliflower Pizza Crust via The Diva Dish

How to rewind the Tv.

Broccoli Cauliflower Pizza Crust via The Diva Dish

Broccoli Cauliflower Pizza Crust

Ingredients

• 1/2 head cauliflower
• 1 medium bunch broccoli
• 1 egg
• 1/4 c. freshly grated parmesan cheese
• 1/3 c. mozzarella cheese
• dash of salt and pepper
• 1 1/2 tsp. italian seasoning
• 1/4 tsp. garlic
• dad of red pepper flakes, optional
• (For Toppings)
• What ever your heart desires.

Instructions

1. Prepare a baking sheet by adding parchment paper. Preheat the oven to 425.
2. Cut the stems off the cauliflower and broccoli.
3. Add them to a food processor and process until fine crumbs appear.
4. Add the crumbs to a bowl and microwave for 7-8 minutes, until soft.
5. Using a fine mesh strainer or cheese cloth, drain out all of the excess liquid. This is important, make sure to drain it all out.
6. Next in a bowl mix the veggies with egg, cheese, and seasonings.
7. Form the dough into a ball and place on the baking sheet. Flatten into a pizza, about 1/4 inch thick.
8. Bake the pizza for about 15-20 minutes, or until it's golden brown. You don't want the middle of the pizza to be too soft.
9. Then top with your desired toppings, and put it back in the oven to melt and cook your toppings. The time varies on what you have as toppings, but if it's just sauce and cheese then you can cook it until the cheese melts.
10. Once it's cooked, let it cool 2-3 minutes, cut up, and serve.
11. Enjoy!

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Broccoli Cauliflower Pizza Crust via The Diva Dish

Broccoli Cauliflower Pizza Crust via The Diva Dish

Broccoli Cauliflower Pizza Crust via The Diva Dish

All is well now, the pizza was delicious! The Americans is over, the princess has new brows, and mommy is going to read the word multipurpose from now on.

And my grandma now knows how to rewind tv.

My Favorite Vegetarian (naan bread) Pizza

Have you ever tried to convince someone to do something, but they rejected you? Then later on someone else ask that person to do the same thing, and they are all on board...

My Favorite Vegetarian Pizza via The Diva Dish

So this past week I got so mad at my husband. I gave that man the best silent treatment known to man, followed by a few side eyes just to make sure he got the point I was pissed.

All over a vegetarian pizza. #wifegoals

My Favorite Vegetarian Pizza via The Diva Dish

My Favorite Vegetarian Pizza via The Diva Dish

I've always been a dramatic person, I won't deny that ok. I won't deny that maybe I shouldn't have gotten so upset. BUT you guys, my husband...Dog House.

You see, for YEARS I've been trying to convince my husband to try and challenge himself to eat vegan/vegetarian for a solid week. He loves his fast food/junk food, because we are polar opposites when it comes to our appetites. So i figured, if he gave it a solid week he would all of the sudden love healthy food and we would eat at vegan restaurants on date night...

Or something like that.

My Favorite Vegetarian Pizza via The Diva Dish

So fast forward to this week when I make this pizza, aka my FAVORITE vegetarian pizza, and my husband is taking picture of it. Wait what? He never does this, what's going on? I quickly asked him, expecting to hear him tell me he is posting it on social media to tell all his friends what a dang good cook I am...

But no. He is sending it to his co-workers because they are going to do a VEGETARIAN challenge at work coming up, and he wants to motivate them and tell them it's do-able.

Dead.

Immediately I'm mad wife status, feeling all the feels of betrayal. He doesn't notice as he scarfs down the deliciousness, but I subtly try and change that. A look there, shutting the cabinet door just a tad harder here...

My Favorite Vegetarian Pizza via The Diva Dish

My poor husband.

He is just so understand to my ways..He promised me that it was my idea all along and that his co-workers just gave him that extra motivation...I admitted to being a tad overdramaticitisthattimeofthemonth status, and all was well...

He told me maybe I should go run that night at the gym to have some time to myself and de-stress from the day. Obviously he was calling me fat right?

So about that pizza....

My Favorite Vegetarian Pizza via The Diva Dish

My Favorite Vegetarian Pizza

Not only is this pizza one of the best vegetarian pizzas that even meat lovers will crave, it's also the easiest to put together! No need to make a homemade crust, because naan bread is the perfect quick and easy substitute! You can use whole wheat naan bread for a healthier substitute too. As for the flavor combination, it's amazing! This pizza is based off of my favorite pizza called Jack Sprat from Gourmet Pizza Shoppe in Redlands, Ca.

Ingredients

• 2 pieces naan bread
• 1/2 cup - 1 c. marinara sauce
• 1/3 c. sliced black olive
• 1/3 c. sliced pimento olives
• 1 roma tomato, thinly sliced
• 2 TB. extra virgin olive oil
• 2 TB. chopped onion
• 2 TB. chopped garlic
• heaping 1/2 cup broccoli, cut into small florets
• 1/3 of a green pepper, diced
• dash of salt and pepper
• 1/3 cup salted and roasted halved cashews
• 1-2 TB. Italian seasoning
• 1/4 c. freshly grated parmesan cheese
• 1/2 c. (or more) mozzarella cheese, cheddar cheese, or a combination of both

Instructions

1. Preheat the oven to 475 degrees.
2. Place the naan bread on a baking sheet and set aside.
3. In a sauce pan, heat the olive oil. Then add in the onions and garlic, cooking about 2-3 minutes. Next add the green bell pepper and broccoli, tossing to cook about 4-5 minutes. Sprinkle a little salt and pepper on top.
4. While the mixture is cooking, spread the marinara sauce on both of the crusts, followed by the olives, and sliced tomato.
5. When the vegetables are done, and have cooled a little. Divide the mixture into two, and sprinkle on top of the pizza. Next add the cashews.
6. Sprinkle the Italian seasoning on both pizzas, followed by parmesan cheese, and the mozzarella cheese.
7. Bake in the oven for 15-20 minutes.
8. Enjoy!

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My Favorite Vegetarian Pizza via The Diva Dish

My Favorite Vegetarian Pizza via The Diva Dish

I actually did end up going to the gym that night because my friend text me she was going and asked me to join. Turned out to be a great way to destress and have time to myself! Who would have thought?!

;)

Meatball and Spaghetti Soup

*This is comfort food at it's finest. Meatball and Spaghetti Soup is the perfect combination of two comfort foods, soup and pasta, mixed into one! It's a quick and easy dish, and it's hearty and filling.* *******************************************************************************************

Here's the deal. I know reading blogs is a thing of the past. So 2012. 2010? Either way, we are a visual world. I know that most of you might just scroll past this and not even read what I'm writing, look at a few of the pics, and go right down to the recipe. You will check the ingredients and then, "Hmmm that sounds doable...I'll have to remember that, Oh wait! I have a new Instagram notification!"

So basically, I could really say whatever the flying fargin bastage I want. I could tell you the most embarrassing story about my husband, and no one would know. Except my mom, because I think she still reads my blog? Maybe.

So for now, mom, and maybe some random person from France, thank you for getting to this point. I know it was painful, and excruciating. Have you ever typed out excruciating? It's excruciating.

I'm sorry there is no clever hilarious story, but I'm going to be honest. This day light savings thing has me screwed up and Real Housewives of Atlanta is on. I am not thinking straight.

Here is the recipe you've all been waiting for....The End.

This delicious Meatball & Spaghetti Soup is a quick weeknight meal that is all comfort! It can be made in under 25 minutes! There is also a vegan/vegetarian option if you use vegan meatballs and vegan parmesan cheese!

Meatball and Spaghetti Soup

Ingredients

• 1 onion diced

• 4-5 cloves garlic, diced

• 2 TB. olive oil

• 1 small can tomato paste

• 1 large can crushed tomatoes

• 4 c. marinara sauce (jarred or homemade)

• 8-10 c. vegetable broth**

• 2 TB. Italian seasoning

• 1 tsp. garlic powder

• 2 tsp. cane sugar

• 12 oz. dried pasta of choice

• 18-20 cooked meatballs, (Can sub vegetarian meatballs)

• 1 1/2 cups freshly grated parmesan cheese

• 1/2 cup freshly chopped Italian parsley

• 1/2 cup freshly chopped basil

• salt and pepper to taste, I started with 1 tsp. of each.

Instructions

1. In a saucepan over medium heat, add the olive oil.

2. Then add in the onions and garlic. Stir and cook down the mixture until the onions are translucent.

3. Next add in your tomato paste. Mix it around for about 30 seconds, then add in your crushed tomatoes, marinara sauce, broth, and spices.

4. Cover and let the soup simmer on a low boil for 10 minutes.

5. Add in the cooked meatballs and dried pasta, 1 cup of the parmesan cheese, and 1/2 the amount of fresh herbs. Stir and continue to simmer for about 5 or so minutes, or until the pasta is al dente. Remove from heat so the pasta doesn’t overcook.

6. Serve with the extra parmesan cheese on top as well as fresh herbs and enjoy!

7. **Sometimes with a soup that has pasta, the liquid can keep absorbing into it, which causes the soup to thicken and while also giving you a very soft overcooked pasta. It is key to add the pasta into the last part of the cooking process, and If necessary add a little more liquid. (You will need to adjust the seasonings if doing so.)

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A little about this soup. It's the perfect combination of 2 comfort foods, soup and spaghetti. It makes a lot of leftovers if you have children who eat like birds, which makes for a perfect mommy/daddy lunch!

Don't forget a side salad to add some veggies to this heavier carb dish, because you also can't forget the garlic bread! If you make your own meatballs, I LOVE this recipe. It's my go-to every time. I will make the meatballs while the soup is cooking, and then throw them in at the end! It also has veggies in the meatballs, and if you include a side salad you are on track! It's the perfect Sunday dinnel or when you are having guests over. This is a really long paragraph, so hopefully you get my point :).

If you made it this far, go ahead and eat some chocolate. You deserve it! You unique one of a kind son of a gun! Bonjour! xo