Healthy Vegetable Skillet Dinner #SundaySupper

Healthy Vegetable Skillet Dinner gives you a quick, one pan meal for busy nights or meatless meals. Cabbage, squash, onions and spinach sautéed in a light garlic basil sauce.
Healthy Vegetable Skillet Dinner
School is in back in session. I work at a college, so that means my summer vacation is over too! A new semester brings new faces and new appetites to the campus. I’m excited to get back into swing of things. New menu ideas with seasonally based foods like cabbage, winter squash and apples start filling the charts.
We’re always on the lookout for more vegetarian meal plans. Typically we have about a 20 percent vegetarian population on campus. On top of that, many students choose a vegetable based meal at least once per week.
I’m the same way at home. I try to make at least one meatless meal per week. Often these meals wind up being skillet dinners.
This week Sunday Supper is focusing on easy, skillet meals for busy back to school schedules. Healthy Vegetable Skillet Dinner let me play around with creating a meatless dinner that’s ready in under 30 minutes.
You can add cooked pasta or rice if you like. We like it straight up with just veggies!

Healthy Vegetable Skillet Dinner

Healthy Vegetable Skillet

Healthy Vegetable Skillet Dinner

Yield: serves 4 to 6

Ingredients

  • 4 cups cabbage, thinly sliced
  • 2 medium yellow squash, sliced
  • 1 medium onion, sliced
  • 4 cups baby spinach
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill chopped
  • 3 teaspoons cornstarch divided (optional)

Instructions

  • Saute squash, cabbage and onions in butter and oil over medium-high heat for 2 to 3 minutes until squash browns and cabbage begins to wilt.
  • Add garlic, spinach and lemon juice cook about 1 minute until spinach begins to wilt.
  • Add stock and basil. Reduce heat and simmer until cabbage is tender and sauce begins to thicken. Stir in dill. Add cornstarch 1 teaspoon at a time if necessary to thicken to desired consistency.

Notes

Omit butter and add additional oil to create a vegan version.

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Healthy Skillet Vegetable Dinner

Thank you Liz of That Skinny Chick Can Bake for hosting this week and Marion from Life Tastes Good for organizing this event!

Food for thought…Which vegetable is your go to star for skillet dishes? I like cabbage or zucchini ribbons. I’d love to hear your ideas in a comment below!

Enjoy these delicious skillet meal ideas from Sunday Supper Tastemakers!

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, cabbage, healthy, herbs, skillet, spinach, squash, vegan, vegetables, vegetarian, veggies, What's For Dinner? | 28 Comments

Foodie Friends Friday Linky Party #214

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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On to the Party!

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Foodie Friends Friday Linky Party #213

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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On to the Party!

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Almond Butter Cookies #FillTheCookieJar

Almond Butter Cookies kick nut butter cookies up a notch. Slightly crisp, slightly chewy, these cookies are delicious plain, iced or chocolate drizzled!
Welcome to another Fill the Cookie Jar party!

Almond Butter Cookies

This month we are celebrating the return of fall with all it has to offer. Fall brings cooler days and cooler nights for sleeping better.
I love the colors of autumn. Trees shed the green and show us there true colors. Rich reds, outstanding oranges, yellows and tans surround us. Maples, oaks, birch and aspen drop their leaves and get ready for winter. I used to love to rake up a big pile of leaves and jump on top.
Going to the pumpkin patch is a yearly ritual too. But those things come later in fall. For now we’re here to talk about cookies!

Thank you Cynthia Landrie from  Feeding Big at http://FeedingBig.com for hosting this fun event! If you would like to join us, click on the cookie jar!

Almond Butter Cookies are a bit like peanut butter cookies. They both have a nutty taste and chewy texture. You can also shape almond butter cookies like traditional peanut butter cookies. But what is the fun in that?
Almond Butter Cookies
I chose to make bars using a mold but you can roll the dough by hand into small logs and get the same effect.
I topped these cookies with a bit of melted white chocolate and a few orange sprinkles just for fall fun!
Almond Butter Cookies
Almond Butter Cookies collage

Almond Butter Cookies

Yield: 24 cookies

Serving Size: 1 cookie

Ingredients

  • 1/2 cup almond butter
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour

Instructions

  • In a large mixer bowl, beat together almond butter, shortening and butter just until mixed.
  • Add sugars, baking soda and baking powder. Mix.
  • Add egg and vanilla. scrape bowl as needed.
  • Add flour and mix into soft dough.
  • Chill at least 1 hour before portioning.
  • Shape dough into balls and flatten or place in cookie molds.
  • Bake at 375 for 7 to 10 minutes until cookies are brown and set. Bake a minute or two longer for crisper cookies.
  • Cool on rack. Drizzle with melted white chocolate if desired. Sprinkles too!
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Food for Thought…Have you ever baked with almond butter or other tree nut butters? What have you made? I’d love to hear your thoughts in a comment below!

Enjoy all these great cookie ideas for fall from our Fill The Cookie Jar group!


Posted in #FilltheCookieJar, cookies, dessert, nuts, What's For Dinner? | Tagged , | 10 Comments