How is everyone doing? I can’t believe that it has been a month since we last chatted! But before we talk about today’s recipe for Southwest Black Bean and Corn Salad / Salsa, I hope you will indulge me for a moment to chat about the big changes that have been going on in my world… Life has really been a very blessed whirlwind of activities and emotions for my little family during this time You all know that I was out on maternity leave from the blog (and I am only back on a part-time, limited basis for now…so please be patient with me) for the arrival of my daughter. So without further ado, let me introduce you to Addilyn Rose Miller!!

Isn’t she a doll? I may be just a tad biased but I think that she is just gorgeous and she already has the sweetest personality! She is a really good baby too (based on my limited knowledge of babies…lol)!! She is tiny but has a hearty appetite She was only 6 lbs. 2 oz. when she was born and got down to 5 lbs. 10 oz. in the hospital. She had gotten up to 5 lbs. 13 oz. by our first pediatrician appointment at 5 days old. We have a follow-up appointment tomorrow and we are hoping that her weight has continued to climb and are excited to see how much she now weighs at 3 1/2 weeks.

Thank you for letting me have that proud mama moment Now let’s get back to today’s recipe for Southwest Black Bean and Corn Salad / Salsa!!

Spring officially starts on Monday but I have been having a mean case of spring fever for the past couple of weeks We had been having really warm, springlike weather around here but then we got a nasty cold snap just to remind us that winter isn’t quite done yet! While I am very thankful that we didn’t have to deal with Blizzard Stella or a nor’easter around these parts, we still had freezing temperatures and colder than usual conditions and I can’t stand the cold!! This weather just made me long for the warmth and fresh veggies and herbs that come with the Spring and Summer months.

I actually made this Southwest Black Bean and Corn Salad / Salsa to go with grilled pork chops the weekend before I had Addi. It was especially warm that weekend and we took full advantage of it by using the grill and having this beautiful side dish that is packed full of fresh veggies and spring/summer flavors. My inspiration for this Southwest Black Bean and Corn Salad / Salsa  was this recipe on Allrecipes.com

Here is your recipe for Southwest Black Bean and Corn Salad / Salsa:

Southwest Black Bean and Corn Salad

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Becky's Best Bites

Serves: 10-12

Ingredients

• 2 cups fresh or frozen corn
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 medium red bell pepper, chopped
• 1 medium red yellow pepper, chopped
• 1 medium red green pepper, chopped
• 4-5 medium plum tomatoes, chopped
• 2 avocados, peeled, pitted and chopped
• 6 green onions, chopped
• ½ cup cilantro, chopped
• Zest and juice of 2 limes
• 2 tbsp. extra virgin olive oil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. cayenne pepper, more or less to taste
• 1 tsp. ancho chili pepper, more or less to taste
• 1 tsp. chipotle chili pepper, more or less to taste
• sea salt and fresh ground pepper, to taste

Instructions

1. If using frozen corn, defrost and steam for a few minutes in microwave until just tender.
2. If using fresh corn, cut off the kernel and steam for a few minutes in microwave until just tender.
3. Place corn in refrigerator to chili while preparing other ingredients.
4. In a large mixing bowl combine all other ingredients and mix well.
5. Taste and adjust seasonings as desired.

3.5.3226

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Berry Chocolate Protein Overnight Oats is a quick, easy & healthy breakfast recipe! Flexible, filling & portable, the options are endless for this on-the-go meal idea!!

Let me introduce you to my latest breakfast obsession, Berry Chocolate Protein Overnight Oats I know that the overnight oats craze was “so last year” but I never jumped on the bandwagon until now! I was looking for a healthy, filling and most importantly on-the-go breakfast option to take with me to my sister’s house. I knew that I needed to have something that contained protein since I am in the third trimester of my pregnancy and my baby girl is getting bigger I struggle with getting enough protein in my diet because I am not the biggest fan of meat, so I need to look for alternative sources of protein to make sure that I am meeting both of our needs.

Some would probably disagree with me on the needs of protein in the diet and I am certainly not here to debate that with anyone. All I know is that it is best to consult with your doctor and also listen to your body for cues on what works best. I know that I feel better and get feel fuller longer when I have some protein with my meals. I also love that these Berry Chocolate Protein Overnight Oats are filled with fiber and packed with nutrients and antioxidants thanks to the oats, berries and chia seeds that I have added to the mix!!

I just take maybe 2-3 minutes in the evening to put my Berry Chocolate Protein Overnight Oats together in a mason jar, give it a quick shake and pop it in the frig. In the morning, I grab it on my way out the door for a yummy and good for me breakfast after I get the twins down for their nap If it is a chilly morning, then I can pop it in the microwave for a minute or so to have warm breakfast or it is fabulous chilled as well!

The protein in my Berry Chocolate Protein Overnight Oats comes from a whey protein powder (here is the one that I currently have and am enjoying –> http://amzn.to/2j5zfrF). You could certainly use a different protein source of your choice (a vegan protein powder, greek yogurt, nuts, etc.)…totally up to you and your personal preferences. Also feel free to use different fruits if you like, I am thinking bananas, apples, pears, peaches…whatever happens to be in season and a good price at your local farmer’s market or grocery store Make your Protein Overnight Oats your own and let me know what combinations you come up with in the comments

Here is your recipe for Berry Chocolate Protein Overnight Oats:

Berry Chocolate Protein Overnight Oats

 

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Prep time

5 mins

Total time

5 mins

 

Author: Becky's Best Bites

Serves: 1

Ingredients

• ½ cup old fashioned oats
• ½ scoop chocolate protein powder (or other protein source)
• 1-2 tsp. chia seeds (more or less, depending on how oatmeal thickness desired)
• 1 tsp. honey, agave or other sweetener of choice
• ¾ cup milk of choice (low fat milk, soy, almond, cashew, etc.)
• ½ chopped fruit of choice (strawberries, blueberries, bananas, apples, etc.)

Instructions

1. Add all ingredients to a mason jar or other portable container.
2. Close tightly and shake to combine.
3. Place in refrigerator for 2-3 hours to overnight.
4. When eat to eat, give a final stir and adjust sweetener, if needed.
5. Can be served chilled or warm.
6. To warm: place in microwave for 1 - 1.5 minutes or until desired temperature. Check on oats every 30 seconds to prevent getting too hot or overflow. Always give one final stir befor3 enjoying

3.5.3226

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Now that I am not working outside of the home everyday, I have more time to watch daytime TV Well…when I am busy with my new and super important job, nanny to my two 3 month old nephews! I am loving the time with them and they are teaching me every single day and getting me ready to welcome my own little girl!

The countdown is on – she will be here in 41 days or less and it is becoming very real! I have my final baby shower this weekend at my sister’s in Columbus and I am super excited I will share with you all the details and hopefully pics coming soon to the blog so stay tuned

Back to the recipe that we are supposed to be discussing today, this Kale, Mushroom and Beef Ragu with Super Greens Rotini! It was inspired by watching one of my favorite daytime shows, The Rachael Ray Show! Rachael cooked a yummy recipe on the show, Beef and Eggplant Ragu with Rigatoni, the other day that I recreated for dinner recently!!

I made a few modification for this Kale, Mushroom and Beef Ragu with Super Greens Rotini due to my family’s preference and the produce that was available at the time at my local grocery store. I chose to use mushrooms and kale instead of eggplant.  I also used this fun, new super greens pasta that I found and wanted to try. It was fabulous and you it doesn’t taste any different from other whole grain pasta. I did get some push-back for the “green color” but once they tasted it, it was fine. I also used balsamic vinegar instead of wine, fresh tomatoes and herbs de provence, oregano, basil and crushed red pepper for seasonings. To make this recipe vegetarian, just omit the ground beef! The ample vegetables would keep it very filling and delicious!!

Here is your recipe for Kale, Mushroom and Beef Ragu with Super Greens Rotini:

Kale, Mushroom and Beef Ragu with Super Greens Rotini

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Becky's Best Bites

Serves: 6

Ingredients

• 1 box (12 oz.) super greens whole grain rotini pasta
• 1 tbsp. extra virgin olive oil
• 1 lb. 93% lean ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, minced or pressed
• 1 (8 oz.) baby bella mushrooms, sliced
• 5-6 medium fresh tomatoes, seeded and chopped
• 3 tbsp. tomato paste
• ½ cup balsamic vinegar
• 1 tsp. dried herbs de provence
• 1 tsp. dried or 1 tbsp. fresh oregano
• 1 tsp. dried or 1 tbsp. fresh basil
• ½ crushed red pepper, more or less depending on taste
• Parmesan cheese for serving.

Instructions

1. Cook pasta to al dente according to package instructions. Reserved ½ cup of starchy cooking water before draining pasta. Drain and return to hot pot. Set aside.
2. Heat a large skillet over medium-high heat.
3. Add olive oil to the skillet.
4. Add ground beef to the skillet and cook, stirring occasionally while breaking up the beef, for approximately 4 minutes or until browned.
5. Add onion, garlic, mushrooms and tomatoes to the pan.
6. Add tomato paste and balsamic vinegar. Stir to combine.
7. Season with herbs de provence, oregano, basil and crushed red pepper flake (if using).
8. Stir to combine and cook for 3-4 minutes or until vegetables are softened and everything is cooked through.
9. Add cooked pasta and starchy cooking water to vegetable/beef mixture.
10. Stir to combine and adjust seasonings if necessary.
11. Top with parmesan cheese

Notes

To make this recipe vegetarian, just omit the ground beef! The ample vegetables would keep it very filling and delicious!!

3.5.3226

The post Kale, Mushroom and Beef Ragu with Super Greens Rotini appeared first on Becky's Best Bites.

What do you usually make for New Year’s Day? Do you buy into the traditions or superstitions of New Year’s? I have always figured that it is better to safe than sorry, so I typically do eat a traditional New Year’s Day meal to start the year off on a good foot Here in the south, that is black-eyed peas and greens! I came up with this recipe for New Year’s Pork, Black-Eyed Peas and Greens and it has been our go to ever since. It contains pork, which is also considered lucky (pork for prosperity) and typically added into the New Year’s meal in the south. A lot of southerners use a ham hock or something similar but I always used lean, boneless pork chops to keep the meal healthier. This year, Dad decided that he wanted to cook steaks instead of having pork so I developed this recipe for Slow Cooker Black-Eyed Peas with Kale and Garlic.

Now this recipe can be cooked for New Year’s Day and complements just about any grilled meat quite nicely, but it is also vegan, hearty and very filling so it is perfect for a vegetarian/vegan main dish! If you are focusing on healthy eating, getting more vegetables, fiber, vitamins and nutrients in your’s or your family’s’ diets, then this recipe is a must-try!! It would be great for a Meatless Monday and I would beat that even the biggest meat lover’s in your group would be satisfied with this dish! The robust flavors of the kale, garlic, onion and balsamic vinegar paired with the filling, fiber-packed black-eyed peas will ensure that they don’t miss the meat

I love making slow cooker black-eyed peas or any other beans/legumes for that matter! It really takes the hassle out of cooking dried beans. You can use the bowl of the slow cooker to soak your beans overnight, then rinse and let them cook low and slow throughout the day! All you need is about 10 minutes of prep to get everything ready, the slow cooker does all the work and about 8 hours later you have a delicious and healthy meal for your family! So here is to a happy, healthy and prosperous New Year!! 2017 is going to kick some butt and take some names

Here is your recipe for Slow Cooker Black-Eyed Peas with Kale and Garlic:

Slow Cooker Black-Eyed Peas with Kale and Garlic

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Author: Becky's Best Bites

Serves: 8

Ingredients

• 1 (16 oz.) package dried black-eyed peas
• 1 large, yellow/sweet onion, chopped
• 3-4 cloves garlic, minced or pressed
• 16 oz. chopped kale, rinsed and drained
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. chipotle chili powder
• 1 tsp. ancho chili powder
• Sea salt and fresh ground pepper, to taste
• 2 tbsp. balsamic vinegar
• 1 cup reduced - sodium vegetable broth
• 1 tsp. crushed red pepper flake, more or less depending on taste. Can be omitted altogether for less spice.

Instructions

1. Beginning the night before you want to enjoy this recipe, place the dried black-eyed peas in the bowl of a slow cooker, cover with water by at least an inch. Soak overnight.
2. In the morning, drain and rinse the black-eyed peas. Rinse and dry the slow cooker bowl.
3. Spray the slow cooker liner with non-stick cooking spray.
4. Add the chopped onion and garlic to the bottom of the slow cooker bowl.
5. Add soaked beans and chopped kale.
6. Top with chili powder, cumin, chipotle chili powder, ancho chili powder, salt and pepper, then pour balsamic vinegar and broth over the top of everything.
7. Cover and cook on low for 8 hours or high for 4 hours or until beans are tender.
8. Add crushed red pepper flakes, if desired and enjoy!

Notes

To save time on overnight soaking of dried black-eyed peas, presoaked beans can be found in the produce section of most grocery stores.
Quick-soaking dried black-eyed peas --> http://www.epicurious.com/recipes/food/views/to-quick-soak-dried-black-eyed-peas-14716
Canned black-eyed peas, can be used as a substitute, just reduce the overall cooking time to 4 hours or beans will turn out too mushy.

3.5.3226

The post Slow Cooker Black-Eyed Peas with Kale and Garlic appeared first on Becky's Best Bites.

Happy New Year everyone!! Are you getting 2017 started off on the right foot? What are your New Year’s resolutions, if you made any? I am looking forward to 2017 being an exciting year in my world The biggest reason is that my baby girl will be born in 2017 (less than 2 short months now) and we couldn’t be more excited!!

My hospital bag is pretty much packed (just waiting on a couple of things that I ordered to come in) just in case, her hospital bag is packed, another baby shower is scheduled in a couple of weeks and the nursery is coming together! I still need to finish up a few things, but most of the necessities are done.

One of the things that I have been wanting to work on is having make-ahead meals ready for when our little one arrives. And if that is something that you have been wanting for your family, then you have come to the right place. Or if just consistently having a nutritious dinner on the table for your family most nights, then this is a recipe that you might want to try out.

This Spinach Alfredo Pasta Bake with Sausage was inspired by one of our favorite family dinner recipes (and one that is very popular on the blog), Guiltless Chicken Alfredo with Broccoli. I use pretty much the same version of the alfredo sauce, which I love because it contains no butter, heavy cream or cream cheese, but still gets rave reviews!! I just added lots of chopped spinach for added nutrition As I have mentioned before, i love using frozen chopped spinach that you pick up from the freezer section of the grocery store! It is really one of the best bangs for your buck!! You get soooooo much spinach for your money and no chopping is required Just thaw and squeeze all the water from the spinach before using. Easy peasy

This  Spinach Alfredo Pasta Bake with Sausage recipe is also very versatile. For the protein source, you can use variety any sausage you like, chicken sausage, boneless skinless chicken breast, tofu or even omit protein all together to make this a vegetarian dish. It is completely up to you and each would be delish IMHO.

To make ahead, prepare the dish to the point of just before placing in the oven, then place in the refrigerator until needed or up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. You will want to then bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.

Here is your recipe for Spinach Alfredo Pasta Bake with Sausage:

5.0 from 2 reviews

Spinach Alfredo Pasta Bake with Sausage

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Becky's Best Bites

Serves: 4-6

Ingredients

• 1 lb. Sweet or Spicy Italian Sausage or Chicken Sausage, sliced
• ½ box (6-7 oz.) whole grain penne pasta
• 3 tbsp. extra virgin olive oil
• 3-4 cloves of garlic; minced or pressed
• 3 tbsp. flour
• 1 cup reduced-sodium chicken broth
• 1 cup 1% lowfat milk
• 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
• 1 tsp. crushed red pepper flake (more or less or none depending on preference)
• sea salt and fresh ground pepper to taste
• 1 cup parmesan cheese (divided)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a large, oven-safe skillet with nonstick cooking spray and place over medium-high heat. Add sliced sausages and cook to warm through. Keep warm.
3. Cook pasta 2 minutes less than package instructions. Reserve ½ cup of the starchy cooking water, drain and set aside.
4. Heat a medium saucepan over medium heat. Add olive oil and garlic to the pan. Sauté garlic for about one minute, stirring constantly. Sprinkle the flour into the pot and stir to combine, cooking the flour for an additional minute.
5. Slowly pour the chicken broth into the pan and whisk until combined and no flour lumps remain. Add the milk and whisk to combine. Bring the mixture to a slow boil, whisking continuously until thickened, 1-2 minutes. Turn off heat.
6. Add spinach, ½ cup parmesan cheese, crushed red pepper flake (if using), salt and pepper. Stir to combine and melt the parmesan.
7. Add cooked pasta and spinach alfredo sauce to skillet with sausage. Stir to combine.
8. Top with remaining parmesan cheese.
9. Place in oven & bake, uncovered, for 15-20 minutes or until golden and bubbly. Quickly broil the top to brown the cheese, if desired.
10. Serve with salad, whole grain bread and additional parmesan cheese, if desired.

Notes

Make ahead by preparing just before placing in the oven, then place in the refrigerator up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. Bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.

3.5.3226

5.0 from 2 reviews

Spinach Alfredo Pasta Bake with Sausage

 

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Spinach Alfredo Pasta Bake with Sausage Author: Becky's Best Bites Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 4-6

Author: Becky's Best Bites

Ingredients

• 1 lb. Sweet or Spicy Italian Sausage or Chicken Sausage, sliced
• ½ box (6-7 oz.) whole grain penne pasta
• 3 tbsp. extra virgin olive oil
• 3-4 cloves of garlic; minced or pressed
• 3 tbsp. flour
• 1 cup reduced-sodium chicken broth
• 1 cup 1% lowfat milk
• 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
• 1 tsp. crushed red pepper flake (more or less or none depending on preference)
• sea salt and fresh ground pepper to taste
• 1 cup parmesan cheese (divided)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a large, oven-safe skillet with nonstick cooking spray and place over medium-high heat. Add sliced sausages and cook to warm through. Keep warm.
3. Cook pasta 2 minutes less than package instructions. Reserve ½ cup of the starchy cooking water, drain and set aside.
4. Heat a medium saucepan over medium heat. Add olive oil and garlic to the pan. Sauté garlic for about one minute, stirring constantly. Sprinkle the flour into the pot and stir to combine, cooking the flour for an additional minute.
5. Slowly pour the chicken broth into the pan and whisk until combined and no flour lumps remain. Add the milk and whisk to combine. Bring the mixture to a slow boil, whisking continuously until thickened, 1-2 minutes. Turn off heat.
6. Add spinach, ½ cup parmesan cheese, crushed red pepper flake (if using), salt and pepper. Stir to combine and melt the parmesan.
7. Add cooked pasta and spinach alfredo sauce to skillet with sausage. Stir to combine.
8. Top with remaining parmesan cheese.
9. Place in oven & bake, uncovered, for 15-20 minutes or until golden and bubbly. Quickly broil the top to brown the cheese, if desired.
10. Serve with salad, whole grain bread and additional parmesan cheese, if desired.

Notes

Make ahead by preparing up to the point of placing in the oven, and store in the refrigerator until needed or up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. Bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.
3.5.3226

3.5.3226

The post Spinach Alfredo Pasta Bake with Sausage appeared first on Becky's Best Bites.

Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping uses Kikkoman Panko bread crumbs for the perfect holiday side dish recipe for the Christmas/Hanukkah season!

Yum

Can y’all believe that we are already talking about the holidays? It seems like we should still be enjoying lazy lake days and boat rides and not starting to think about what might be on the menu for holiday dinners… Unfortunately, the days are getting shorter, so let’s be proactive this year and start contemplating those holiday menu options now!

We have worked hard all summer (and now into the fall) to keep our healthier lifestyles and waistlines in check, so now is not the time to let all that hard work go just because we can now wear baggy sweaters and jeans If you are anything like me, you are looking for healthier options to add to our holiday menu and lucky for you, today I have a great option for you with my Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping.

Now, Kikkoman might not be the first brand that you think of for holiday recipes, as the #1 Asian brand with its soy sauces and marinades, but as I just learned they also make wonderful Panko Bread Crumbs that are a great addition to many holiday recipes!!

Kikkoman Panko Bread Crumbs are made fresh from specially baked, crustless bread. With an oblong shape, Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. Their delicate, crisp texture makes them the ideal choice for baked or fried foods. And, they’re unseasoned, making them perfect for sweet recipes too. I kept it savory, light and best of all super easy with my Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping!! It is loaded with simple and wholesome ingredients like butternut squash, fresh herbs, Greek yogurt, and egg whites.

The crispy and flavorful panko parmesan topping of this healthy butternut squash casserole pairs beautifully with the tender and simply seasoned squash to let its yummy flavor shine through! And this is one casserole that you certainly don’t have to feel bad about going back for seconds of this holiday season Go for it y’all!! YOU’RE WELCOME!!

Oh and I have another fun tip for you today! Do you shy away from butternut squash during the holiday season because it is such a pain to peel and chop? I know I did even though it is such a powerful addition to add to your diet!! It is one of the most nutritious and healthiest veggies that you can eat this season It is loaded with vitamins, minerals and antioxidants as well as dietary fiber! It not only tastes really yummy (and is kid-approved) but it is low in calories and surprisingly filling so it can be your secret weapon to keep you away from the dessert table You could buy the pre-chopped butternut squash that the grocery stores have available, but I have found that it seems to lack the flavor and be super bland. I needed to find a way to prep butternut squash that wouldn’t raise my blood pressure because who needs the extra stress, especially during the holiday season? The hack is using your microwave to steam the butternut squash BEFORE peeling!! Steaming it also cooks the squash a bit so the overall cooking time is reduced The details are below in my recipe, so please continue reading I am super stoked that I found this hack and I couldn’t wait to share it with you!!

Here is your recipe for Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping:

4.9 from 24 reviews

Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Becky's Best Bites

Serves: 10-12

Ingredients

• 2 (approximately 2 lbs. each) butternut squash, peeled, seeded and cubed
• 2 tbsp. extra virgin olive oil, divided
• 1 large yellow onion, chopped
• 3 cloves garlic, minced or pressed
• Sea salt and fresh ground pepper, divided, to taste
• 3 egg whites or about ¾ cup liquid egg whites or egg substitutes
• 2 small containers (5 oz. each) non-fat plain Greek yogurt
• 2 tbsp. fresh rosemary, chopped
• 1 tsp. freshly ground nutmeg
• 1 tsp. rubbed sage
• 1 cup Kikkoman Panko Bread Crumbs
• 1 cup grated parmesan cheese

Instructions

1. Poke several holes on all sides of each butternut squash.
2. Slice the top and bottom off of each squash, place in the microwave and cooks for 5 minutes.
3. Let squash cool to the touch and then carefully peel using a vegetable peeler or knife.
4. Cut squash open, scoop out pulp and seeds and chop into cubes.
5. Preheat oven to 425 F. Spray a large casserole dish with nonstick cooking spray and set aside.
6. Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.
7. Once hot, add onions and garlic and cook for 4-5 minutes or until the onion has soften and beginning to become translucent.
8. Add chopped squash and season with salt and pepper.
9. Cook squash mixture, stirring as needed to cook evenly, for approximately 10 minutes or until squash is slightly tender and fragrant. Transfer squash mixture to prepared casserole dish.
10. While squash is cooking, add egg whites, Greek yogurt, rosemary, nutmeg and sage to a medium mixing bowl, whisk to combine.
11. In another mixing bowl, combine breadcrumbs, parmesan cheese and fresh ground pepper. Stir to combine.
12. Pour egg mixture evenly over top of squash in casserole dish.
13. Finish casserole dish by sprinkling breadcrumb mixture evenly over top.
14. Bake squash casserole in preheated oven for 25-30 minutes or until squash is tender, the casserole is bubbling and breadcrumb topping is golden brown.

3.5.3226

Learn more about Kikkoman and some amazing recipes on their home cooks page! Also be sure to check them out on Facebook, Twitter, Pinterest and Instagram 

Now I have a fun giveaway for you!! To enter to win… Tell me in the comments below about your favorite holiday tradition and how you could use a Kikkoman product for one of the recipes on your next holiday menu!

Answer my question in the comments for a chance to win a $100 Visa gift card!

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post

2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/28/16 – 12/31/16

Be sure to visit the Kikkoman Brand Page on BlogHer.com where you can read other bloggers’ posts!
Win Free Stuff

The post Healthier Butternut Squash Casserole with Panko Parmesan Breadcrumb Topping appeared first on Becky's Best Bites.

As the weather begins to cool down, sometimes you just need to cozy up to a big ‘ol bowl of cheesy pasta, am I right folks? Or if you are totally stressed out because your baby sister is the in the hospital with dangerously high blood pressure and about to give birth to twins a month early AND you are 19 weeks pregnant yourself, HUNGRY ALL THE TIME and an emotional basketcase???

These were all the case for me (the HUNGRY ALL THE TIME part is still happening on a daily basis, but I am told that is just the second trimester of pregnancy – any experts out there? Please ease my worry in the comments…) about a week and a half ago when I ended up making this dish of Cheesy Chicken Spinach and Artichoke Pasta with Broccoli and it literally saved the day!!

After the success of my Cheesy Spinach Artichoke Dip with a Kick, I knew that I want to recreate the dish into a chicken spinach and artichoke pasta that I just knew the whole family would enjoy!! I love being able to turn leftovers of a dish that we have already loved into another dish that we could equally enjoy Y’all know that I am a frugal gal so it goes without saying that I absolutely hate wasting food!! So anytime that I can repurpose leftovers, I am all about it!!

This particular night, we had been up at the hospital all day and were exhausted!! There is something about sitting around a hospital, doing absolutely nothing – except worrying, that can absolutely drain you! We had already eaten out quite a bit that week, so I offered to go home a little before the rest of the crowd and cook dinner. I knew that I had a batch of leftover Cheesy Spinach Artichoke Dip with a Kick in the refrigerator (because we have been pretty much eating it nonstop since I made it) and thought this might be the perfect opportunity to give my repurposing idea with the chicken spinach and artichoke pasta a try!! I would be feeding a crowd: Lori and Z man were already in town and Gregg was on the way, then there is my family and mom and dad, and even more leftovers in these situations is always a good plan

This Cheesy Chicken, Spinach and Artichoke Pasta with Broccoli did NOT disappoint!! It was comforting, filling and I snuck in just enough wholesome ingredients (boneless skinless chicken breast, whole grain pasta and broccoli) to go along with the double spinach and artichokes already found in the Cheesy Spinach Artichoke Dip with a Kick, to keep me feeling really good about serving it to my family during our stressful time!

It actually made quite a bit! I served it that evening with just some simple garlic bread (I would have done a salad but we were out and I was NOT making a trip back to the store!). Then I know we had leftovers of the chicken spinach pasta for several individual lunches and dinners throughout the remainder of the week! It was a godsend!!

Here is your recipe for Cheesy Chicken, Spinach and Artichoke Pasta with Broccoli:

Cheesy Chicken, Spinach and Artichoke Pasta with Broccoli

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Becky's Best Bites

Serves: 10-12

Ingredients

• 1 box (13.25 oz.) whole grain penne pasta
• 1 head broccoli, chopped into florets
• 1 tbsp. extra virgin olive oil
• 2 lb. boneless, skinless chicken breast, chopped into bite-size pieces
• 1 large yellow onion, chopped
• 3 cloves garlic, minced or pressed
• 2 cups Cheesy Spinach Artichoke Dip with a Kick
• Sea salt, fresh ground pepper and crushed red pepper flakes, as needed or desired
• Grated parmesan cheese for garnish

Instructions

1. Cook pasta according to package instructions.
2. Two minutes shy of cooking time, add broccoli florets to the cooking pasta
3. Reserve one cup of starching cooking water after cooking pasta and broccoli but before draining. Drain pasta and broccoli. Return to warm pot and set aside.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add chicken to the skillet and brown on all sides, approximately 5 minutes.
6. Add onions and garlic and saute for 3-5 minutes or until onions are softened and beginning to turn translucent.
7. Add Cheesy Spinach Artichoke Dip with a Kick to the cooked chicken mixture and stir to combine and heat through.
8. Add cheesy spinach artichoke dip and chicken mixture and reserved starchy cooking water to the cooked pasta and broccoli. Stir to combine.
9. Adjust seasonings as needed.
10. Sprinkle with grated parmesan cheese
11. Serve with garlic bread and/or a simple green salad. Enjoy!!

3.5.3208

The post Cheesy Chicken, Spinach and Artichoke Pasta with Broccoli appeared first on Becky's Best Bites.

Slow Cooker Apple, Roasted Garlic & Herb Pork Loin with New Potatoes is an easy, family-friendly recipe perfect for busy fall schedules thanks to Smithfield Marinated Fresh Pork! You just need ten minutes of prep in the morning to come home to a delicious fall meal that the whole family will love! #RealFlavorRealFast

Yum

It has been a crazy week!! The kids are back to school and they have multiple activities each and every night. You really want to make sure that you have a wholesome and nutritious meal for them on the table at the end of the day, but you just don’t know how you are going to fit in cooking on top of everything else???? Does this sound familiar to anyone?

What if I told you that I have found an easy meal solution for any night of the week, not just occasions? Interested? I thought you would be Let me introduce you to Smithfield Marinated Fresh Pork. It is made from 100% fresh pork and packed with protein, is available variety of flavors across Tenderloins, Loin Filets and Sirloins and can be roasted, sautéed, or slow cooked so you get real flavor, real fast!!

I picked up a Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet at my local Kroger and was excited to put it to good use in one of my most-used kitchen appliances this time of the year, the slow cooker! It is such a time-saver and my go-to when things are crazy!! I decided I wanted to go for some fall flavors and came up with my Slow Cooker Apple, Roasted Garlic & Herb Pork Loin Filet.

This meal couldn’t be easier, and I love that with Smithfield Marinated Fresh Pork you don’t have to turn to less flavorful options when you’re in a hurry to answer, “What’s for dinner?” Just spend about 10 minutes in the morning adding some fresh ingredients like apples, onions and garlic to the pre-marinated pork and a few splashes of chicken stock and come home to not only a house that smells amazing but a delicious meal without the work!

I even have a little tip to share with you so you can have a complete meal waiting for you when you get home! Ever tried to add potatoes to a slow cooker meal and they just end up a soggy mess? To fix that problem, place a piece of aluminum foil over your main ingredients in the slow cooker meal and tuck the foil down into the bowl of the slow cooker (in this case, that would be the pork loin). Add your whole potatoes on top of the foil, add some salt and pepper and a splash of chicken stock. Cover and cook everything all together according the recipe instructions.

The potatoes come out perfectly cooked (read: …not soggy) along with the pork (read: …literally falling apart tender) for a scrumptious fall meal that will be a hit for any of the season’s activities such as back to school, tailgates, sports and family dinners! My family devoured my Slow Cooker Apple, Roasted Garlic & Herb Pork Loin Filet with New Potatoes! The hint of sweetness from the apple along with the marinade from the Smithfield Marinated Fresh Pork was a winning combination!! I simply added a nice green salad to finish off the meal and let the compliments roll in

Here is your recipe for Slow Cooker Apple, Roasted Garlic & Herb Pork Loin with New Potatoes:

5.0 from 2 reviews

Slow Cooker Apple, Roasted Garlic & Herb Pork Loin Filet

 

Save Print

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Author: Becky's Best Bites

Serves: 6

Ingredients

• 1 large yellow onion, sliced
• 3 cloves fresh garlic, minced or pressed
• 2 medium apples, cored and sliced (I used honey crisps, but you could use any variety that you like.)
• 1 (approximately 1 lb.) Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet
• Sea salt and fresh ground pepper, divided and to taste
• 1 cup reduced-sodium chicken stock, divided
• 1½ lbs. small new potatoes

Instructions

1. Line the slow cooker bowl with a slow cooker liner or spray generously with nonstick cooking spray.
2. Add onions and garlic to the base of the slow cooker bowl.
3. Remove the Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet from its packaging and place on a cutting board.
4. Cut slits about ¾ to 1 inch apart in the pork loin (be careful not to cut through the pork completely) to create pockets for apple slices.
5. Place two apple slices in each slit on the pork.
6. Place any remaining apple slices in the slow cooker bowl with the onions and garlic.
7. Add the pork loin on top of the apple, onions and garlic in the slow cooker
8. Sprinkle with salt and pepper and then pour about ¾ cup of chicken broth over pork.
9. Place a piece of aluminum foil over the pork and tuck in to fit into the bowl to create a "shelf" for the potatoes.
10. Add potatoes on top of the foil, sprinkle with salt and pepper and pour remaining chicken stock over potatoes.
11. Cover and cook on low for 8 hours or high for 4 hours.
12. Remove potatoes and place in serving dish, cutting in half if desired.
13. Serve pork and potatoes hot/warm with remaining onions and juice/gravy that is left from the cooking process.
14. A simple green salad complements this recipe nicely! Enjoy!!

3.5.3208

So now it is your turn!! What is your favorite meal tip for crazy weeknights? I would love to hear your tips in the comments below #RealFlavorRealFast

The post Slow Cooker Apple, Roasted Garlic & Herb Pork Loin appeared first on Becky's Best Bites.

On The Go Loaded Tuna Quinoa Wraps is a healthy idea for quick and easy 30 Minute Back-to-School Meals! They are loaded with Bumble Bee® Solid White Albacore in Water, heart-healthy avocado and lots of veggies all wrapped up in a whole grain tortilla. Perfect for quick dinners, dinners on the run or pack up the leftovers for great back-to-school lunches! @BumbleBeeFoods #OnlyAlbacore #CG #ad

Yum

Well…Labor Day has passed by us and with it goes all wearing of white clothing (if you listen to those “in the know”…which I don’t, obviously, because I am currently wearing a white cardigan LOL). The hottest of the summertime heat and humidity is behind us (fingers crossed) as this week we have gotten a glimpse of slightly cooler mornings and evenings It is nice that you can actually breathe when you step outside! I can’t actually say that it feels like Fall here in South Georgia, but it is getting there!

School started for us over a month ago (I know, crazy right?) but this week marks the start of soccer season and with it our weeknights are about to get even more hectic. Beside school and homework (because now lil man is a big first grader), he will be playing soccer this year, so we will have practices and games. I love to have quick, easy and healthy meals like these tuna quinoa wraps on hand for those crazy nights. Portable (no mayo, but lots of heart-healthy avocado), lots veggies and whole grain wraps are mom-approved for nutrition and convenience and kid-approved for taste!

Call me picky but only Only Bumble Bee Albacore Will Do™ versus typical chunk white tuna for my tuna quinoa wraps! Why? Because seeing is believing and Bumble Bee^® Solid White Albacore Tuna is quality you can see – the moment you open the can. With a firm texture, light color and fresh taste – Bumble Bee^® Solid White Albacore is the perfect ingredient to deliciously enhance almost any recipe, adding a variety of nutrients – including lean protein, healthy fat and important vitamins and minerals. Bumble Bee^® offers responsibly wild caught Albacore that is delicious, versatile, high in protein and absolutely perfect as the main ingredient in any meal. Be sure to check out their website for full nutritional facts and to learn more –> Go here: Only Bumble Bee Albacore Will Do™

Here is your recipe for On The Go Loaded Tuna Quinoa Wraps:

On The Go Loaded Tuna Quinoa Wraps

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Becky's Best Bites

Serves: 8

Ingredients

• 1 cup Quinoa or Quinoa/Sprouted Rice Blend
• 1 cup corn (fresh or frozen - thawed)
• 1 cup sweet peas (fresh or frozen - thawed)
• 2 cups chopped kale
• 1 can (15 oz.) black beans, rinsed and drained
• 3 tsp. chia seeds
• 1 each red and green bell pepper, seeded and chopped
• 1 cup matchstick carrots
• 2 ripe avocados, diced
• Juice of one lime
• 1 tbsp. chili powder
• 2 tsp. fajita spice blend
• sea salt and fresh ground pepper, to taste
• 8 whole grain soft tortillas
• 4 cans (5 oz. each) Bumble Bee® Solid White Albacore in Water, drained

Instructions

1. Prepare quinoa or quinoa/rice blend according to package instructions. Set aside to cool.
2. In a large mixing bowl combine cooled quinoa or quinoa/rice blend, corn, sweet peas, kale, black beans, chia seeds, bell peppers and carrots and stir to combine.
3. Add avocados, lime juice, chili pepper, fajita spice seasoning, salt and pepper and gently combine (you don't want to mash up the avocados too much)
4. To assemble the wrap, lay one of the tortilla shells flat on your work space, add about 1 cup of the quinoa/veggie mixtures to the center of the wrap.
5. Add ½ of one can of Bumble Bee® Solid White Albacore on top of quinoa/veggie mixture.
6. Wrap up tightly burrito-style and secure with a tooth-pick. Cut in half, if desired.
7. Enjoy chilled or room temperature!

3.5.3208

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

The post On The Go Loaded Tuna Quinoa Wraps appeared first on Becky's Best Bites.

Veggie Packed Easy Chicken Enchiladas are perfect for your family’s weeknight dinner & ready in just 30 minutes. Be a kitchen pro and make cleanup a breeze by lining the pan with Glad™ Aluminum Foil before baking.

Yum

What is your least favorite part of cooking? If you are anything like me, it is the clean-up!! I will cook all day long and love every second of it…then I will see the pile of dishes and my enthusiasm plummets  And when it is a crazy weeknight to begin with, I need any shortcuts that I can find to get dinner on the table and not spend my entire night in the kitchen cleaning up

My Veggie Packed Easy Chicken Enchiladas fit the bill when you need to put a healthy and easy dinner on the table in 30 minutes or less! If you take an extra minute during the prep stage and line your baking pan with Glad™ Aluminum Foil, then clean up is a breeze as well! When the easy chicken enchiladas are all gobbled up (like they were in my house), just toss out the aluminum foil and there are no extra dishes to clean up!

Glad®’s all new Aluminum Foil is the key to making these easy chicken enchiladas even easier! It is 30% stronger than other leading foils, but still a pantry-friendly 12″ wide, making it perfect for uses from the freezer to the oven.

I was also impressed with the new packaging features of Glad™ Aluminum Foil! I’m loving the new Stay-Closed Lid where the lid actually clicks shut and keeps the lid closed and keeps the foil from coming unraveled. No more mess of aluminum foil in my pantry

Another ingenious packaging feature is how they have designed it to pull up to cut the aluminum foil (instead of pulling down), so you get a clean cut each and every time that leaves a ReadyEdge™ that is easy to grab the next time! And to make it even more fool-proof there is a thumb dot printed right on the box that tells you were to press and slide to easily open it It doesn’t get much easier than that!!

Click >> HERE << to grab a money saving coupon for Glad™ Aluminum Foil!!

Here is your recipe for Veggie Packed Easy Chicken Enchiladas:

4.8 from 47 reviews

Veggie Packed Chicken Enchiladas

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Becky's Best Bites

Serves: 12

Ingredients

• Glad™ Aluminum Foil
• 1 cup frozen (thawed) or fresh corn
• 1 cup frozen spinach, thawed and drained
• 1 can black beans, rinsed and drained
• 2 packages (6-8 oz. each) pre-cooked chicken breast, chopped fine or about 2 cups of shredded rotisserie chicken
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. ancho chili powder
• 1 package (8 oz.) Monterrey jack, cheddar jack or Mexican blend (your choice) shredded cheese, divided
• 2 cans (10 oz. each) red enchilada sauce, divided
• 12 (burrito-size, 10 inch) whole grain tortillas
• 2 tbsp. fresh cilantro, chopped

Instructions

1. Line the inside of a 9" x 13" baking dish with Glad™ Aluminum Foil and set aside
2. Preheat the oven to 375 F.
3. In a large mixing bowl, combine corn, spinach, black beans, chicken, cumin, chili powder, chipotle chili powder, ancho chili powder and about ½ of the shredded cheese. Mix well to combine filling. Set aside.
4. Pour about ½ can of the enchilada sauce in the bottom of the baking dish.
5. Working one tortilla at a time, spoon about ½ cup of the filling in the center, roll up tightly burrito-style and place seam-side down in the baking dish.
6. Complete this step with each tortilla, using up all of the filling.
7. Drizzle with some of the remaining enchilada sauce and then top with remaining cheese.
8. Bake for 15-20 minutes or until bubbly and slightly browned.
9. Broil on high (if needed but watch closely as it will burn quickly) for 1-2 minutes brown top.
10. Remove from oven and sprinkle with cilantro.
11. Serve with remaining enchilada sauce, if desired.

3.5.3208

Now…are you ready for a fun giveaway from our friends at Glad®?

Want to win a $100 Visa gift card?!?!

Just share how you would use Glad™ Aluminum Foil to help out in the kitchen so you too can be a kitchen pro? Maybe you cover casserole dishes for faster and more even oven cooking or wrap potatoes and corn to steam-cook in the oven. Tell me in the comments for a chance to win a $100 Visa gift card so that you can try Glad™ Aluminum Foil and discover it many helpful uses for yourself

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No duplicate comments.

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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

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The post Veggie Packed Easy Chicken Enchiladas with Glad™ Aluminum Foil appeared first on Becky's Best Bites.