Trying to eat more vegetables this year? Or just looking for some fresh ways to lighten up your weeknight meals?
Try these simple, delicious dinners loaded with healthy garden veggies!
Dinner #1: Roasted Red Pepper Sauce & Zoodles
Move over, marinara. There’s nothing like a light, creamy homemade sauce that you can make in minutes – without any added sugar! With sweet red bell peppers and savory garlic, this super-simple low-carb sauce will keep you on track with your health and fitness goals, too.
It’s delicious over zoodles, spaghetti squash or even traditional pasta. By the way, you can keep it vegetarian. Or if you’d like to add protein, try it with chicken breasts or sliced kielbasa. Seriously, it’s so good! See the full recipe here »
Dinner #2: Easy Pad Thai
Garden-fresh veggies. Hearty noodles. Rich, peanutty sauce. Who needs take-out, right? Here’s how to make your own Asian-inspired noodle bowls, complete with step-by-step photos. View the full recipe here »
Step 1: Sauce
In a small bowl, combine ½ cup Honey Teriyaki Sauce, ¼ cup peanut butter and 1 teaspoon Fiesta Party Seasoning. (If you like it spicy, you can add a little more seasoning, too!)
Step 2: Noodles
Prepare 8 oz. rice noodles as directed on the package.
Step 3: Eggs & Veggies
Heat a large skillet or wok over medium-high heat. Pour in 1 tablespoon Roasted Garlic Infused Oil. Lightly beat 2 eggs, and add them to one side of the pan, breaking them up with a rubber spatula as they begin to cook.
On the other side of the pan, add another tablespoon Roasted Garlic Infused Oil. Toss in 1 sliced red bell pepper, 1 cup snow peas, 1 cup fresh bean sprouts and ½ cup matchstick carrots. Sauté 3-4 minutes, stirring frequently.
Tip: If you can’t find fresh bean sprouts, you can substitute the canned variety. Just drain and rinse them, and then soak them in ice-cold water for about 10 minutes. Scoop ‘em out, and you’ll have much crisper sprouts!
Step 4: All Together Now
Add the sauce and noodles to your skillet, along with the juice of 1 fresh lime. Toss it all together, like this …
Scoop and serve it right away, garnished with chopped peanuts, chopped fresh cilantro and extra lime wedges. Ta-da!
With plenty of color and crunch, it’s really fast and really fun. And since this recipe makes enough to feed a small army, I guarantee you’ll have leftovers for lunch the next day, too. Oh, and if you’d like to add more protein to your pad Thai, try it with cooked shrimp (my personal fave!), chicken or extra-firm tofu.
Have fun with it! From zoodles or pad Thai, it really is easy to make your own noodle bowls full of fresh veggies right at home – all in 30 minutes or less.
And that’s definitely using your noodle. Enjoy!