Veggie Noodle Bowl

Having a game plan for a weeknight dinner has been so helpful in getting my family fed healthy meals at night. I have to admit I was pretty nervous with this one, something I created tonight. My fingers were crossed, and I got the thumbs up from everyone! Although I don't always please everyone (we are 4 females around here smile emoticon afterall), there is always something everyone likes in every meal, so sometimes I have to deconstruct it!

Ingredients:
2 c. chopped red onion
1 carton low sodium vegetable broth
2-4 c. water
1 c. chopped celery
1 c. chopped carrots
1 c. coloured pepper (I used yellow)
1 can low sodium red kidney beans
2 tsp garlic powder
1 tbsp low sodium soya sauce
salt & pepper
1 package brown rice noodles

Directions:
Put all ingredients (except the rice noodles) in a pot and cook on med-high heat, until the veggies are soft.  Add the rice noodles for the last 3-5 mins.  
I served this in a bowl, piled the noodles and veggies in it first and just used a ladle to put a bit of broth to go with it.

Barley Squash Risotto

My Family has been open to trying out Meatless Mondays. We are meat lovers around here, so I'm really trying to make Monday's meals filling, and yummy.
I found this recipe in Walmart's free magazine 'Live Better'. I put my own 'Clean Eating' spin on it and made a few other changes.

Ingredients:
3 TBSP EVOO
1 onion, diced
5 cups vegetable broth, divided
2 cups pot barley
1 tsp garlic powder
4 cups butternut squash, chopped in small 1/2 inch cubes
3/4 c pecans, chopped, toasted
60 g goat cheese, crumbled

Directions:
Heat oven to 400 degrees.
Heat EVOO in large, deep frying pan. Add onion and cook till soft.  Add barley and stir to coat.  Add 1 cup of broth and bring to a boil.  Add garlic powder, squash and rest of broth.  Bring to a boil. Transfer to a dutch oven (or other oven ready pot with lid).
Bake for 40 mins.
Once done, you can add the pecans and goat cheese to the mixture and serve immediately.  Or put the pecans and goat cheese in separate bowls on the side and they can be added individually.

Spinach and Feta Frittata

My first attempt at a 'frittata' was a success. So much healthier than the usual Sunday morning breakfasts we have! 
Ingredients:
1/2 onion, diced
1/2 red and green pepper, diced
1/2 c chicken broth (can use veggie broth)
6 eggs
1 1/2 c milk
2 oz goat cheese, crumbled
1/2 package frozen spinach (thawed, drained well)
salt
pepper
garlic powder
parm cheese

Directions:
Sautée some onions and peppers in chicken broth (just to soften).  Mix with eggs, milk, goat cheese and frozen spinach (drained well), salt, pepper and garlic powder. Sprinkle with a little parm cheese. Cook at 350. For about 30 mins or until the eggs looks cooked and fluffy.