Butternut Squash and Kale Pita Pizza

30 minutes or less, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian, Winter
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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

#ad Using #Toufayan pitas to make personal Butternut Squash and Kale Pizzas #thereciperedux

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Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
Print Recipe

Ingredients

Scale
  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.
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What have you recreated with your leftovers?
RDelicious Kitchen @RD_Kitchen
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.

Spanish-Style Cauliflower Rice

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Side Dishes
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Cauliflower rice can replace rice in any recipe for a low-carb option. Try this Spanish-Style Cauliflower Rice inspired by traditional Spanish flavors. 

cauliflower rice in a white square bowl

My fiance’s family is originally from Spain and over the years of us dating, I’ve really come to learn about Spanish cuisine and now love using certain spices that are common in traditional Spanish dishes. One spice that is commonly used is smoked paprika.

cauliflower rice with almonds

What is smoked paprika?

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. It has a deep red color and a smoky aroma.

Spanish-Style Cauliflower Rice on a marble slab with almonds

Cauliflower rice has become one of my favorite side dishes because it cooks up so quickly, plus it adds a full serving+ of vegetables to a meal.

Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, Brussel sprouts, and some other less common varieties.

Spanish-Style Cauliflower Rice in a white square bowl
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Spanish-Style Cauliflower Rice in a white square bowl

Spanish-Style Cauliflower Rice

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6
  • Category: side dish
  • Method: stove top
  • Cuisine: spanish
Print Recipe

Ingredients

Scale
  • 2 medium heads cauliflower, cored and riced (see tips in the note section)
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • ¼ cup raw almonds, chopped
  • ¼ cup parsley, finely chopped

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic, until the onion begins to turn translucent and is fragrant. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is tender. (Be sure to not overcook, or cauliflower will become mushy) Add paprika and cumin. Sauté for an additional minute.
  2. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes until liquid has absorbed and evaporated.
  3. Season with salt and pepper. Sprinkle with almonds and parsley.

Notes

recipe adapted from Paleo magazine

To rice the cauliflower:
option 1: Take a box grater and grate the cauliflower into rice in a bowl
option 2: Place cauliflower florets in a food processor pulse until reach desired rice consistency.
option 3: Buy the pre-riced cauliflower, often found fresh in the produce section or frozen at your local grocery store.

Keywords: cauliflower, cauliflower rice, spanish

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other recipes you may enjoy

Hawaiian Chicken Cauliflower "Fried" Rice

Almond Crusted Cauliflower Bites

Cheesy Cauliflower Waffles

Jumbo Skillet Apple Pancake

Baked Goods, Breakfast & Brunch, Dietary, Fall, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Seasonal, Vegetarian
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Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchConfession: I am a terrible pancake flipper. I am a waffle maker pro, but when it comes to pancakes, I fall short.

Are you team #pancake or team #waffle? If you are a terrible pancake flipper like me, make this Jumbo Apple Skillet Pancake

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It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchI was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchThis giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Jumbo Skillet Apple Pancake in a baking pan

Jumbo Skillet Apple Pancake

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Oven-Baked
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Description

Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.

Ingredients

Scale
  • 4 eggs
  • ¾ cup full-fat coconut milk, from the can
  • 1 tablespoon maple syrup
  • 1 teaspoon almond flour
  • 2 tablespoons arrowroot starch (or tapioca starch)
  • 2 teaspoons cinnamon, plus more for garnish
  • ¼ teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced

Instructions

  1. Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
  2. In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
  3. Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
  4. Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.

Notes

adapted from Paleo Magazine

Keywords: #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

Prickly Pear & Wild Blueberry Smoothie

30 minutes or less, Drinks & Smoothies, MAIN DISHES, Quick & Easy, Recipes, Snacks
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Start your morning with a simple smoothie with an exotic twist. The mix of prickly pear and wild blueberries adds a burst of flavor while packing in antioxidants to start your morning off right.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know there are two different kinds of blueberries? The two different varieties are regular, cultivated blueberries and Wild Blueberries. While they may have a few similar qualities, they are quite different.

#ad Switch up your smoothie and #WildYourSmoothie with @WildBberries and a prickly pear combo!

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Wild Blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens. It’s this diversity that gives Wild Blueberries their complex and delicious flavor — an extraordinary mix of tart and sweet.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenI wanted to highlight Wild Blueberries’ unique flavor profile with another unique fruit – prickly pear! I was recently asked what my strategies were to add plenty of produce into my daily eating habits. My response was, make it fun! Try adding unique and exotic new produce to your regular routine so it never gets boring.
An item like Wild Blueberries, you won’t find in the fresh produce section. You can find Wild Blueberries in the frozen fruit section of your local grocery store; just make sure the package says “Wild”. The Wild Blueberry crop (99% of it) is frozen. These potent little berries are individually quick-frozen (IQF) at harvest, locking in their nutrition and taste.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenWild Blueberries have twice (2x) the antioxidant capacity of larger, cultivated blueberries. A growing body of research shows the potential health benefits of Wild Blueberries including gut health, diabetes, cancer and brain health.
It’s a no-brainer that I now always have Wild Blueberries stashed in my freezer.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_Kitchen

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Prickly Pear & Wild Blueberry Smoothie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 prickly pear, peeled and diced
  • 1 cup frozen wild blueberries
  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon flax seeds
  • 1 teaspoon cinnamon
  • 1 banana, peeled
  • Ice (optional)

Instructions

  1. Blend all ingredients together until smooth and creamy.
  2. Serve immediately.
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RDelicious Kitchen @RD_Kitchen
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_Kitchen

Learn more about Wild Blueberries:
Website // Facebook // Instagram // Pinterest // Twitter

(Gluten-Free) Banana Bread Muffins

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Recipes
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Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)

Pair these #grainfree Banana Bread Muffins with breakfast or add as a snack. Recipe via @ChefJulie_RD
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Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I had received a bag of almond flour when I was on the trip with California Almond Board and I feel like it’s been calling my name to bake with it every time I open my pantry and see it.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

When you have overripe bananas, bake some banana bread muffin.

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Gluten-Free Banana Bread Muffins with nut butter

Banana Bread Muffins

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Muffin
  • Method: Baking
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Description

Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.

Ingredients

Scale
  • 3 eggs
  • 3 bananas
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup plain Greek yogurt
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
  2. In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
  3. In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
  4. Fold wet ingredients into dry and stir until just combined.
  5. Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)

Keywords: muffin, grain-free, gluten-free, baking

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

Chicken Zoodle Soup

Dairy Free, Dietary, MAIN DISHES, Nut Free, Poultry, PREP, Quick & Easy, Recipes, Soups & Stews
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Soups on! Did you know February is Soup Season? I am kicking off Soup Season with this Chicken Zoodle Soup.This post is sponsored by the General Mills Bell Institute of Health and Nutrition on behalf of ProgressoTM and ReganMillerJones, Inc. I received free samples of the soup mentioned and was compensated for my time, but as always, opinions are my own! Thank you for supporting brands that make RDelicious Kitchen possible!
During this time of year, soup becomes almost an everyday staple for me. There is nothing better than cozying up to a warm bowl of soup on a cold winter day. If it is a soup from scratch or from a can or package, my goal is to bump up the veggies.
I get a lot of questions about canned soup from clients. Canned soup is quick & easy. It’s convenience in a can! Whether you’re cooking for one or a family, prep a meal in minutes. There is a whole aisle dedicated to just soup at my local grocery store, so it can be challenging to decide which one would be the best choice.
First, check your ingredient list. ProgressoTM is now serving White Meat Chicken With No Antibiotics. Ever! They do not include any artificial colors or flavors.
Then, check the serving size. You may be surprised, in a can of soup there is usually more than 1 serving per container. In one can of ProgressoTM Light Chicken Noodle Soup there are 2 servings. By adding zoodles, this one can of soup turned into 4 servings, which now cuts the sodium in half per serving.
Have #SoupYourWay by pairing with zoodles, a side salad, or a sandwich.

By adding more veggies, it adds an extra punch of nutrition and flavor, helps stretch your dollar, which in turn will create more servings to also help lower the sodium content.ProgressoTM is out to prove that “vegetables” and “flavors” can co-exist.

ad: Enjoy this Chicken Zoodle Soup in minutes! #SoupYourWay @progresso @bellinstitute

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Simply pour the hot soup over the zoodles and enjoy. It can’t get much simpler than that!

If you have leftovers, make sure you are cooling down and storing properly. Leftover soup can last in the refrigerator for three days and up to one month in the freezer. Follow these steps to store soups for later use.

  1. Refrigerators and freezers cannot cool soups quickly enough for food safety protocols. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup to help release the heat.
  2. Label and date large ziplock plastic bags. To help pour soup in the bag, place bag in the bowl and cuff the bag over the edges. Ladle soup into each bag, let out excess air and seal.
  3. Lay bags flat in a single layer in the freezer. When completely frozen, stack bags to save space in the freezer.
  4. Thaw overnight in the refrigerator. Reheat over medium-low heat, stirring occasionally.

ad: Have #SoupYourWay with zoodles! Try Chicken Zoodle Soup @Progresso @bellinstitute

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chicken zoodle soup in a white bowl

Chicken Zoodle Soup

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
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Ingredients

Scale
  • 1 can ProgressoTM Light Chicken Noodle Soup
  • 1 large zucchini, spiralized

Instructions

  1. Heat soup in a small pot over medium-high heat.
  2. Spiralize zucchini and divide between 4 bowls. Pour hot soup over zoodles and serve immediately.
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RDelicious Kitchen @RD_Kitchen

For more soup news and recipes, be sure to visit the ProgressoTM website, Pinterest, Instagram, and Facebook pages.
And don’t forget to check out Bell Institute of Health and Nutrition, for the latest on nutrition research.

Tropical Green Smoothie

30 minutes or less, Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks
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Trying to add more fruits and veggies to your daily eating habits? Add both first thing in the morning with this Tropical Green Smoothie.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenIt’s February 1st – how is everyone doing on their New Year’s Resolutions so far? I saw a funny post on instagram that January was just a “practice round”. The problem setting big resolutions or goals, is you have to refine them in the beginning and make small habit forming changes to help you get to your end goal.

Trying to squeeze in more veggies in the morning? Try this Tropical Green Smoothie! #breakfast #smoothie #rdchat

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Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenOne goal that I have been discussing a lot lately this path month is simply including more fruit and vegetables within meals and snacks. Just simply go back to the basics. Are you really getting in the minimum recommendation of 5 fruits and vegetables a day? If the answer is no, this should be your starting point.
If eating healthier or maintaining a healthy weight is your goal for 2017, start here. Try to add a serving of fruit and/or vegetables at every meal and snack. If you are typically consuming 3 meals and 2 snacks per day (and now you are adding a fruit and/or vegetable to each) – BAM! You just reached the minimum daily recommendation for fruits and vegetables for the day.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenSmoothies are a fantastic way to add both fruit and vegetables in one meal! The secret to this smoothie is the frozen avocados. Now, of course, you can freeze them yourself, but now Welch’s prepackages them in the frozen aisle. Now, you won’t have to worry about the other portion of your avocado turning too quickly. The frozen avocado makes this smoothie so creamy, almost like a consistency of a milkshake.

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green smoothie in a glass with a gray straw

Tropical Green Smoothie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 1/2 banana, frozen
  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen avocado (or quarter fresh avocado)
  • 1 cup kale (or spinach)
  • 1 tablespoon chia seeds
  • 1 cup almond milk (or milk of your choice)

Instructions

  1. Place all ingredients into a blender and blend until smooth.
  2. Add water for a thinner consistency or add ice for a thicker consistency.
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RDelicious Kitchen @RD_Kitchen
Tropical Green Smoothie via RDelicious Kitchen @RD_Kitchen

Southwest Stuffed Peppers

Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian
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Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving.
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenThe Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Did you know that within the top 3 New Year’s resolutions #3 involved finances?
1. Lose Weight/Eat Healthier
2. Life/Self Improvements
3. Better Financial Decisions
Many are looking to make better financial decisions this year, myself included. I was curious to see how much I was actually spending on groceries per month, so I tracked it for the month to see my typical cost on groceries. Being a food blogger and one who weirdly enjoys grocery shopping, when I see new items they tend to creep into my cart. That being said, my monthly grocery spending was a little higher than I thought it would be.
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenEver since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.

Looking for some cost effective dinners? Try these Southwest Stuffed Peppers – only $1.06 per serving! #thereciperedux

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Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenHere’s the breakdown:
Southwest Stuffed Peppers via RDelicious Kitchen @RD_kitchen
Wondering what I will be doing with those half cans of ingredients? I love being creative with extra ingredients that I have in the fridge. I think this will turn into a burrito bowl.

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Southwest Stuffed Peppers topped with avocado on a white plate

Southwest Stuffed Peppers

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
Print Recipe

Ingredients

Scale
  • 3 red bell peppers
  • 1/4 cup quinoa
  • 1 tablespoon olive oil
  • 1 small onion
  • 1 clove garlic, minced
  • 1/2 (14.5 oz) can black beans, drained and rinsed
  • 1/2 (14.5 oz) can corn, drained and rinsed
  • 1/2 (14.5 oz) can no-salt-added diced tomatoes, drained
  • 1/2 cup cheddar cheese, shredded
  • 1/2 avocado, sliced
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
  2. Cook quinoa according to package directions.
  3. In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
  4. Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
  5. Remove from oven and top with avocado slices.
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RDelicious Kitchen @RD_Kitchen
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchen
Don’t forget to check out other Recipe ReDux members money-saving recipes!

Hawaiian Chicken Cauliflower “Fried” Rice

Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Poultry, PREP, Recipes
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Skip take-out and make your own delicious fried rice, with this healthy twist. Try swapping out rice for cauliflower rice and creating this flavor packed Hawaiian Chicken Cauliflower “Fried” Rice.
Hawaiian Chicken Cauliflower "Fried" Rice via RDelicious Kitchen @rd_kitchenI received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have you jumped on board the cauliflower rice trend? This is one trend that I love because it adds more veggies to your meal! Many also opt into this ingredient swap idea because it is a lower carb option.

#ad This Hawaiian Chicken Cauliflower “Fried” Rice is packed with umami with the help of @KikkomanKitchen soy sauce

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Your typical fried rice take-out may be packed with excess sodium, but by adding Kikkoman’s Traditionally Brewed Less Sodium Soy Sauce in this recipe can actually help reduce the amount of sodium in this dish.
Hawaiian Chicken Cauliflower "Fried" Rice via RDelicious Kitchen @rd_kitchenSoy sauce is often associated with being high in sodium, but culinary research indicates it’s an ingredient that can actually help reduce sodium in recipes. How? Soy sauce is rich in umami, a savory taste that helps round out the overall flavor of a dish and enhances the palatability of a wide variety of foods. In fact, a study published in the Journal of Food Science revealed that swapping soy sauce for salt reduces the sodium by up to 50% without decreasing consumer acceptance.

#ad Skip take out and make this Hawaiian Chicken Cauliflower “Fried” Rice

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As you’ll see there is no additional source of sodium from any other ingredients in this recipe. By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg.
Hawaiian Chicken Cauliflower "Fried" Rice via RDelicious Kitchen @rd_kitchenThis isn’t just any cauliflower rice. I added a little tropical twist. As I am typing this recipe, I am dreaming of being on a tropical island away from the NJ snow. The addition of pineapple, not only adds that tropical flavor, but also the enzyme found in pineapple, bromelain, digests protein, softening the tissues in meat before cooking it, creating tender pieces of chicken.
Hawaiian Chicken Cauliflower "Fried" Rice via RDelicious Kitchen @rd_kitchenLooking to add more umami flavor to your recipes? Kikkoman offers a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.

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Hawaiian Chicken Cauliflower “Fried” Rice in a white bowl

Hawaiian Chicken Cauliflower “Fried” Rice

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 4 skinless chicken breast, cut into cubes
  • 5 cloves garlic, minced and divided
  • 1 (8 oz.) can pineapple chunks, juice reserved
  • 1/4 cup + 3 tablespoons Kikkoman Traditionally Brewed Less Sodium Soy Sauce, divided
  • 3 tablespoons honey, divided
  • 1 (12 oz.) bag riced cauliflower (or 1 medium-sized head of cauliflower riced)
  • 2 carrots, peeled and shredded
  • 2 tablespoons + 1 teaspoon sesame oil, divided
  • 1/2 medium onion, diced
  • 1 cup frozen and shelled edamame, thawed
  • 2 eggs, beaten
  • 6 scallions, sliced
  • 2 tablespoons, cashews, crushed
  • 1 teaspoon sesame seeds

Instructions

  1. In a bowl, combine 3 garlic cloves (minced), 1/4 cup pineapple juice, 1/4 cup soy sauce, and honey. Add the cubed chicken; stir to combine. Let marinade in the refrigerator for at least 1 hour.
  2. Remove chicken from marinade. Discard marinade. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
  3. In a small bowl combine remaining pineapple juice, 3 tablespoons soy sauce, 1 tablespoon honey and 1 teaspoon sesame oil; set aside.
  4. Heat 1 tablespoon of sesame oil in the same pan over medium-high heat. Add the onions and carrots. Saute for about 2 minutes; then add garlic; saute for another minute. Add the cauliflower and edamame. Saute until cauliflower is soft (but not mushy).
  5. Turn pan down to low-medium heat. Make a well in the center of the pan and add the eggs. Stir gently in the center until starting to cook, then incorporate into the rest of the veggies. Stir in soy sauce mixture, scallions, pineapple chunks and chicken.
  6. Top with cashews and sesame seeds before serving.
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RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen
Hawaiian Chicken Cauliflower "Fried" Rice
Don’t forget to check out all the other recipes that are slashing sodium with soy sauce!

Creamy Tomato Soup

Dietary, Egg Free, Freezer Friendly, MAIN DISHES, Make ahead, Recipes, Soups & Stews, Vegetarian
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A creamy soup without the cream? Check out the secret ingredient that makes this dairy free Creamy Tomato Soup thick and creamy. Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenCan you believe it’s almost 2017!? Where did the year go? The Recipe ReDux club is playing a little party game at the end of 2016: Grabbing your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’

Soups on with Ellie_Krieger #dairyfree Creamy Tomato Soup with grilled cheese croutons #thereciperedux

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I opened You Have It Made cookbook by Ellie Krieger to page 126 – creamy tomato soup. I actually won this cookbook at FNCE at the Luvo booth and was able to meet one of favorite chef/RD’s Ellie Krieger. Julie with Ellie Krieger via RDelicious Kitchen via @RD_kitchenThis soup is so simple and packed with flavor. It’s called a “Creamy” Tomato Soup, but guess what? There’s no cream! That’s the magic of Registered Dietitian chefs – we know how to alter recipes with alternative ingredients to pack in more nutritional value while still getting delicious results.
Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenThe magic behind this creamless creamy soup – cashews! Cashews provide the ultimate creaminess when blended into soups. They make this creamy tomato soup so thick and smooth you would never know there isn’t dairy in there.

Creamy Tomato Soup without the cream! Check out this #dairyfree secret ingredient of this recipe! #rdchat

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Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenYou can’t have tomato soup without grilled cheese, am I right? Instead of adding a grilled cheese on the side, I made mini grilled cheese “croutons” with my favorite whole grain bread + Cabot cheddar cheese.
Creamy Tomato Soup via RDelicious Kitchen @RD_kitchen

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creamy tomato soup with grilled cheese croutons on a white bowl

Creamy Tomato Soup

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
Print Recipe

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon thyme
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (28-ounce) cans no-salt-added diced tomatoes
  • 3/4 cup raw cashews
  • 2 tablespoons tomato paste
  • 2 slices whole wheat bread
  • 2 ounces cheddar cheese, thinly sliced
  • 1 teaspoon butter

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes with their juice, 1 1/2 cups of water, the cashews, and tomato paste. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes. Allow to cool slightly, for about 15 minutes, then puree in 3 batches until smooth, transferring the puree to a pot or storage container as it is pureed.
  2. To continue, reheat the soup in a pot over medium heat until it comes to a simmer.
  3. As the soup is cooking, spread butter on each slice of bread. Place butter side of bread down in a small pan, layer with cheese, then place the other slice of bread on top (butter side facing up). Cook until golden brown on each side and cheese has melted. Cut into small squares.
  4. Pour soup into bowl and top with mini grilled cheese “croutons”.

Notes

Creamy Tomato Soup recipe by Ellie Krieger’s You Have It Made cookbook.

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Creamy Tomato Soup via RDelicious Kitchen @RD_kitchen