#veggiepacked

[forkfulofflavor]

Roasted Vegetable Butternut Squash Lasagna Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered 1/2 teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) 2/3 cup milk (unsweetened almond milk or any milk) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg 1/2 teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided To garnish: Fresh chopped parsley Directions Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down. Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender. Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth. While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface. In a small bowl, mix ricotta, egg, salt, and pepper until combined. In a 9x13-inch baking dish, spread 3/4 cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, 3/4 cup mozzarella, and 1 cup butternut squash mixture, followed by 1/4 cup parmesan. Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden. Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving. Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Kcal: 320 kcal per serving Servings: 8 This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months. Ideal for family gatherings or a cozy night in, this lasagna is a crowd-pleaser that delivers on both taste and nutrition. With its vibrant colors and hearty textures, it’s as beautiful as it is delicious. Pair with a simple green salad, and you have a complete meal to enjoy on a crisp autumn evening.

[forkfulofflavor]

Sweet and Tangy Apple Coleslaw Salad Ingredients: For the Salad: 1 bag (16 oz) coleslaw mix 1 Granny Smith apple, sliced into thin matchsticks 1/2 cup diced celery 5 green onions, finely sliced For the Dressing: 1/2 cup apple cider vinegar 1/2 cup granulated white sugar 3 tablespoons olive oil 1 tablespoon Dijon mustard 1/4 teaspoon red pepper flakes 3/4 cup mayonnaise Instructions: Prepare the Salad: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions. Make the Dressing: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the dressing to a simmer, stirring until the sugar fully dissolves. Remove from heat. Combine Dressing and Salad: Whisk mayonnaise into the warm dressing until smooth. Pour the dressing over the coleslaw mixture in the bowl and toss until everything is well coated. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the slaw to chill. Serve cold. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Calories: 180 kcal | Servings: 6 servings This Sweet and Tangy Apple Coleslaw Salad combines the crisp texture of fresh coleslaw mix with sweet, juicy matchsticks of Granny Smith apple, making it an ideal fall side dish. The dressing—a warm apple cider vinaigrette with hints of Dijon and a touch of heat from red pepper flakes—adds a unique tangy sweetness that enhances the salad’s flavors. It’s tossed with creamy mayonnaise for a rich, satisfying finish. Perfect for holiday gatherings or as a fresh side for cozy dinners, this apple coleslaw is a flavorful twist on a classic. Chilling the salad allows the flavors to meld beautifully, ensuring each bite has a delightful balance of crunch, sweetness, and tang. It’s a deliciously refreshing dish to serve with any meal this season.

[tt-typeface]

A hearty and flavorful soup featuring smoked sausage, white beans, and a variety of vegetables, cooked to perfection in the Instant Pot.

Ingredients: 1 lb smoked sausage, sliced. 2 cans white beans, drained and rinsed. 3 carrots, peeled and diced. 2 celery stalks, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: Set Instant Pot to saut mode and cook the sliced smoked sausage until browned. Add onions, carrots, and celery, sauting until vegetables are tender. Stir in minced garlic, dried thyme, and smoked paprika. Pour in chicken broth and add drained white beans. Season with salt and pepper. Close the Instant Pot lid and set to high pressure for 8 minutes. Once done, release pressure and open the lid carefully. Stir in chopped kale and let it sit for a few minutes until wilted. Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Paige A Mitchell

[latrish]

This Keto Cauliflower Fried Rice is a tasty, low-carb take on regular fried rice. It's full of veggies and flavor. Cauliflower rice can be used instead of high-carb rice, so it can be eaten on keto diets.

Ingredients: 1 head cauliflower, grated. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced carrot. 1/2 cup diced zucchini. 1/4 cup soy sauce or tamari. 2 eggs, beaten. Salt and pepper to taste. Green onions, chopped, for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. When you add the minced garlic and diced onion, saut until the food smells good. Put in the diced zucchini, carrot, and bell pepper. Cook until the vegetables get a little soft. Move the vegetables to one side of the pan and add the beaten eggs to the other. Once the eggs are done, mix them with the vegetables. Add the soy sauce and grated cauliflower to the pan and mix them together well. Stirring every now and then, cook for 5 to 7 minutes, until the cauliflower is soft. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

michael k taylor

[sweetnesstco]

Hearty Winter Minestrone Soup-Beefy & Veggie-Packed

[yuumnesthub]

Hidden Veggie Pasta Sauce Recipe - Healthy & Delicious

[shelbiedimond]

This Easy Vegan Chili is a hearty and tasty dish that's great for a cold night. It's healthy and filling because it's full of protein and vegetables. It's also dairy- and gluten-free, so it can be eaten by people with a variety of dietary needs.

Ingredients: 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 carrot, diced. 1 zucchini, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup vegetable broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the zucchini, carrot, and bell pepper. Cook until the zucchini is just barely soft. Add the diced tomatoes, chili powder, cumin, paprika, salt, and pepper, along with the black beans and kidney beans. Bring to a simmer, then let it cook for 20 to 25 minutes, stirring every now and then. If necessary, change the seasoning. If you want, you can serve it hot and top it with vegan sour cream, avocado, or chopped cilantro.

Prep Time: 10 minutes

Cook Time: 25 minutes

Mount Gorkha

[magnumicecream]

Great Adventure Camping