Potato Squash Kale Sheet Pan Dinner serves Roasted Veggies tossed with tender kale. Enjoy as a vegan dinner or #MeatlessMonday treat.
I enjoy a meatless meal every once in a while. Sometimes it’s because I’m too tired and want something easy. It doesn’t get easier than a sheet pan dinner.
First I braise the kale in a skillet with a bit of veggie broth. Grab a resealable bag. Mix Red potatoes and chunks of butternut squash tossed in olive oil. Seasoned it with smoked salt, granulated garlic and Italian seasoning.
Dump the veggies on a foil lined sheet pan. Roast at 350 for 15 minutes or until veggies are about halfway cooked. Drain kale and add to sheet pan.
Bake until potatoes and squash are crispy outside and tender inside. Toss a few slices of roasted red peppers in for good measure.
That’s it. Pretty simple, right? Practically no clean up either! 😉
Potato Squash Kale Sheet Pan Dinner
- 2 medium red potatoes, cut into 1 1/2-inch chunks
- 2 cups butternut 1 1/2-inch squash chunks
- 1 tablespoon olive oil
- 2 cups kale cut up
- 1 cup vegetable broth
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon smoked salt
- 1/4 teaspoon granulated garlic
- 1/4 cup roasted red peppers, sliced
- Place potatoes and squash in a resealable bag. Add oil, seasoning, salt and garlic. Shake.
- Spread into single layer on a foil lined sheet pan. Bake at 350 for 15 minutes.
- While vegetable bake, bring kale and vegetable broth to a boil in a large fry pan. Cook about 2 minutes until kale begins to softened. Add kale to vegetables at 15 minute mark and continue cooking until vegetables are crispy outside and tender inside.
- Remove and add peppers. Toss and serve.
This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Strawberry Pasta Salad serves nutritious Florida Strawberries with crisp snow peas and crunchy pepitas. A healthy way to start off the new year.
Eating right is something I try to do all year long.
There are times when I indulge in the occasional treat.
Balance is key.
I’m a bit less active in winter. So I seek out foods that satisfy my urge to snack while providing a healthy choice. Florida Strawberries fit the bill!
Sweet Florida Strawberries are available in stores all winter long from December through April each year.
If you don’t see strawberries from Florida where you shop, you can ask their produce or store manager to please carry Florida Strawberries.
They will be glad to include this Superfood on their shelves!
Florida Strawberries deliver a boost of vitamins and nutrients to keep us going all winter long.
- Eight medium strawberries contain more vitamin C than one orange. Vitamin C helps boost your immune system just in time for cold and flu season.
- These little red powerhouses provide an excellent source of folic acid that helps the body metabolize protein. Protein from food helps build muscle, supports the nervous system and keeps our minds healthy and alert.
- Florida Strawberries are virtually fat free and contain no cholesterol. That makes strawberries a perfect addition to salads, smoothies and power bowls for healthier meals.
- According to the Dietary Guidelines for Americans, nutrient-dense foods like Florida Strawberries provide the greatest amounts of vitamins and minerals with the fewest calories.
Visit http://floridastrawberry.org/nutritional-benefits-of-florida-strawberries for more information.
I love Florida Strawberries right from the box, just wash and they’re ready to go! No peeling or fussing.
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Strawberry Pasta Salad
- 2 cups cooked ditalini or small pasta
- 1 1/2 cups fresh Florida Strawberries, sliced
- 1/2 cup fresh snow peas
- 1/4 cup pepitas
- 1 teaspoon black sesame seeds (optional)
- 2 tablespoon vegetable oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh basil chiffonade
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly grated ginger
- Salt and pepper to taste
- Mix pasta, Florida Strawberries, snow peas and pepitas together in a large bowl.
- Whisk together oil, vinegar, sesame oil, basil, ginger, and salt and pepper.
- Coat salad mix with dressing. Sprinkle with sesame seeds if desired.
Food for Thought…How do you enjoy fresh Florida Strawberries? Do you add them to your cereal, oatmeal or smoothies for breakfast? Maybe toss a few on your lunch salad? How about a late-night snack with nuts or cheese? I’d love to hear your thoughts in a comment below.
Enjoy these Healthy Family Recipes featuring Florida Strawberry from Sunday Supper Tastemakers!
Healthy Strawberry Appetizers
Healthy Strawberry Salads
Healthy Strawberry Main Dishes
Healthy Strawberry Desserts
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
For even more delicious Florida Strawberry recipe ideas, visit the Fresh Florida Strawberry Recipes Pinterest Board.
Cheesesteak Pizza smothers crisp crust pizza with chunks of steak, peppers and onions. Add sauce and gooey cheese. Pure comfort food.
Welcome to another great Festive Foodies event! Today we are celebrating #ComfortFood !
Comfort food comes in all shapes, sizes and flavors. The bottom line: comfort food hits the spot. It fills the void you sometimes get when you’re out of your comfort zone.
Different foods remind us of different things. When I see doughnuts, I think of the bakery where I worked years ago.
Lifelong friends were made there. Laughs, pranks and good times. Not all good memories of course. It’s more of a representation of memories from a special time in my life.
Doughnuts equal comfort and familiarity to me. I’m also reminded that the bad memories from then like my Mom’s passing and a turbulent bout with family did come to pass.
Pizza is one of those special foods binding us to certain memories.
Maybe it’s what you lived on in college. Pizza might have been a treat you had on nights Mom didn’t want to cook. I’ve been there. Both as a kid and a mom.
Which toppings we put on pizza often stems from our moods.
Extra hungry? How about one with “the works”? Feeling a little overweight but you still want pizza? Maybe a veggie lovers is in store for you. Sadness might throw caution to the wind and you’d order something high in fat like extra cheese or sausage.
Yes pizza is true comfort food.
Keep that in mind when you read this recipe. Cheesesteak Pizza offers tender pieces of thinly sliced beef, bell peppers(of various colors of course), onions, tangy pizza sauce and tons of shredded mozzarella.
No penalties for spelling it “Cheese Steak” Pizza. Chipped steak should be it’s true name.
- 1 pizza dough round (bought or homemade)
- flour for dusting
- 1 cup pizza sauce
- 1 tablespoon olive oil
- 8 ounces shredded or thin sliced steak meat
- 2 cups bell pepper slices
- 1 medium onion, thinly sliced
- 1 1/2 to 2 cups shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 teaspoon garlic salt
- 1 teaspoon oregano or Italian seasoning
- cooking spray
- Preheat oven to 450 degrees
- Spray pizza pan with cooking spray.
- Sprinkle board with flour. Shape dough into circle to fit a 12 to 14-inch pizza pan or stone.
- Place dough on pan and prick with a fork to keep from bubbling. Bake dough for 5 to 10 minutes until lightly brown but still soft. Remove from oven.
- While crust pre-bakes, saute peppers and onions in oil until softened but not mushy. Remove to dish.
- Cook steak until no red appears and thoroughly cooked. Add to peppers and onions.
- Add desired amount of sauce to crust up to 1/2-inch from edge. Add mozzarella cheese then toppings.
- Sprinkle with Parmesan, garlic salt and seasonings.
- Bake at 450 until thoroughly cooked, cheese melted, dough firm not soggy. About 10 to 15 minutes.
- Cut into 8 pieces. Serve.
For crispier crust, pre-bake the pie shell at 450 for 10 minutes or golden brown but still soft. Remember to fork prick the dough to prevent bubbling.
Food for thought…Which are your go to toppings for pizza? Are these always your same choices? Do you bend when a group orders toppings? I’d love to hear your thoughts in a comment below.
In the meantime…
Enjoy these great #ComfortFood ideas from #FestiveFoodies!
Honey Mustard Snack Pretzels flavored with granulated honey, powdered mustard, onion and garlic. A little salty, a little sweet. Serve with mustard for dipping.
Welcome to another addition of Bread Bakers!
Creative pretzels, traditional pretzels, bake the pretzels of your choice!
I’m a soft pretzel kind of girl. This amber ale pretzel is my favorite.
That doesn’t mean I’ll pass on a hard version. We always have store bought dark pretzels in the house. My guy eats them every night. Peanuts too, but that’s a different story.
Most times a normal-sized soft pretzel is too big for snacking. Those big ones are more like a meal to me. I’m better off with a small version. Nugget size to be exact.
A soft pretzel bite is so less intimidating than a whopping big street treat version.
I tried coating them with a mixture of seasonings for a salty sweet taste. Granulated honey, powdered mustard, garlic and onion round out the flavor. Coarse salt too of course!
These bites are best eaten on day one. By day two they can get a bit overly chewy, especially in high humidity areas.
A great idea for a TV time snack. Maybe watching a bit of football or a movie? I’d go for the movie.
Thank you Robin from A Shaggy Dough Storyfor hosting our event!
Honey Mustard Snack Pretzels
Honey Mustard Snack Pretzels
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 Tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 package active dry yeast (I use Red Star Premium yeast)
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 1 large egg beaten with 1 tablespoon water
- 10 cups water
- 2/3 cup baking soda
- 1 tablespoon coarse salt
- 1 tablespoon granulated honey
- 1 tablespoon dry mustard
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- Preheat oven to 450
- Whisk together flour, yeast, brown sugar and 1 teaspoon salt. Add warm water. Knead into a soft dough.
- Spray bowl with cooking spray. Add dough. Cover and let rest for 10 minutes. While dough rests, bring water and baking soda to a boil.
- Whisk together salt, honey, mustard, garlic and onion. Set aside.
- Turn dough out onto lightly floured board. Cut dough into bite-sized pieces.
- Drop dough bites into hot water mixture. Cook for about 30 seconds then place dough on lined baking sheet.
- Brush with egg wash. Sprinkle with seasoning. Bake at 450 for approximately 30 minutes until brown and hollow sounding when tapped.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Enjoy all these tasty pretzels from us at #BreadBakers!