Veggies and Fruit Archives - Looks Like Homemade

Light and Healthier, Recipes, Veggies and Fruit

Roasted Red Pepper Pasta

ByCarrie Hill | On May 17,18 | 0 Comment

We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around. When I described this meal to my kids they wrinkled their noses – but – they liked it! you could add in veggies if you like – I kept it simple for the first try.

I roasted my red peppers on my new pellet grill. They don’t “char” like they do on gas, but they sort of melt into this roast-y gorgeous deep red/brown color that peels wonderfully and tastes amazing. Once they’re suitably cooked down on the grill and squished, put them in a sealed bowl (cover with plastic wrap) for about 20 minutes – the skin just slides right off. Cut off the tops and take out the seeds and voila – roasted red peppers. If you use your grill and they get black, it’s okay – that works too!

Entertaining, Light and Healthier, Menu Planning, Recipes, Veggies and Fruit

Cucumbers with Lemony Dressing

ByCarrie Hill | On April 12,17 | 0 Comment

I love salads that don’t actually involve lettuce. While lettuce is fine, it’s like a talisman to the fact that I’m actually dieting, which irritates me, so I pretend I don’t like it. I’m always looking for something quick to throw together to make a non-lettuce salad to go with dinner. I stumbled across this recipe from The Dinner Daily and adjusted it a bit for our tastes.

Whether you use cucumber, pour it on a zucchini noodle salad, pour it on a regular salad, or spoon a bit over blanched or roasted asparagus, this is really fresh and light. You may be tempted to skip the salt and pepper, but that’s probably the most important part – it brings out the liquid in the veg, and salt counter-balances the sweet from the lemon and sugar. you could substitute stevia in here if you wanted, easy peasy.

Recipes, Veggies and Fruit, Weeknight Favorites

Vegetarian Greek Pasta Recipe

ByCarrie Hill | On March 06,17 | 0 Comment

We try to do vegetarian meals once a week, some weeks we’re pretty good, some weeks we are not – at all 🙂

I was a bit apprehensive about this one – the flavors from the feta are pretty strong but Hubby really liked it, so that’s a win in my book. The picky boy is at boyscouts, so I’m going to go out on a limb and think he’s not going to be keen on it, but he’s a big boy and will get over it.

This was a really quick meal to put together and I added some toasted Naan from the freezer – which is always tasty.
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Recipes, Veggies and Fruit, Weeknight Favorites

Vegetarian Potato Curry – Yum!

ByCarrie Hill | On February 27,17 | 0 Comment

I am a complete novice when it comes to Indian food. I make a few dishes with curry powder, and I thought adding curry powder to some stuff would be as “exotic” as it got for me – but I was inspired by a book I read and thought a vegetarian potato curry sounded scrumptious (I have never met a potato I didnt like.)

Trying to cut back on portion sizes and calories, having a vegetarian meal once or twice a week is a good habit to pick up. I keep the toaster size Naan Bread from Costco in my freezer so adding some rice and a piece of bread rounds out a great meal. If you want to stretch it – add a can of chickpeas and some frozen peas as well :).

Even more adventurous – I didnt really have a recipe – I sort of smooshed a few different things together. I hope you like this!

Odds & Ends, Recipes, Veggies and Fruit, Weeknight Favorites

Odds & Ends: Chicken and Veggie Tortellini Soup

ByCarrie Hill | On January 07,17 | 0 Comment

I think we throw away way too many leftovers as a whole. Society has become such a “throw it away, buy new” entity – and it’s just laziness and lack of imagination that causes it. When your fridge has a bunch of semi “meh” veggies – make soup. When you have leftover meat, throw it in the freezer – when you make soup – pull out the odds and ends of chicken – add it in to your soup. You can do the same with ends and pieces of vegetable as well.

I always have chicken stock in the freezer, so if we clean out the veggie drawer, the odds and ends of chicken, and add in our stock – we have Chicken and Veggie Tortellini Soup. This one is a bit different than my other Vegetable Tortellini Soup recipe. This one works really well in the winter, and as a week night dinner. Just grab a package of refrigerated or frozen tortellini and you’re set. Use spinach, kale or escarole – or don’t add greens at the end – anything works here!

For the Freezer, Light and Healthier, Recipes, Veggies and Fruit

V-8 Soup – Easy Vegetable Soup for the Freezer

Woman Holding Basket of Vegetables

ByCarrie Hill | On November 23,15 | 0 Comment

This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on. You can also supplement with frozen or canned if you feel the need. Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.