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  • Simple and Delicious Butternut Squash Soup

    Simple and Delicious Butternut Squash Soup

    Fall hasn’t truly arrived until my family and I have enjoyed our first bowls of butternut

    squash soup. That’s right. That’s what I said: squash soup. Friends, don’t roll your eyes

    and turn the page. Put down that pumpkin-spiced latte and give yourself 5 minutes

    to make this unbelievably easy-to-prepare soup. Both you and your family will be so

    thankful that you did. The “hardest” steps in this recipe aren’t hard at all: 1) Thanks to

    Costco, Trader Joe’s and probably your local grocery, there’s precut squash. Check!

    2) You have to cut an onion. Easy! 3) You have to puree batches of the prepared soup

    in a blender. No problem! And do you know who likes to push buttons on blenders?

    Kids! Make them part of the process, and they’ll already be sold on tasting the

    creation they helped to make.

    Simple and Delicious Butternut Squash Soup
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Ingredients
    • 32 oz. cubed butternut squash
    • 1 tbsp. olive oil
    • 1 box (32 oz.) vegetable broth
    • 1 chopped onion
    • 1/3 cup brown sugar
    • 8 oz. low-fat cream cheese
    Instructions
    1. In a large saucepan, sauté the onion in olive oil over medium heat for 3 minutes.
    2. Add cubed butternut squash, mix and cook another 2 minutes.
    3. Add the vegetable broth and 8 oz. water.
    4. Cover partially and cook over medium heat for 25 minutes until butternut squash very tender.
    5. Puree soup, cream cheese and brown sugar in a blender, food processor or soup emersion in batches until smooth.
    6. This can be made in the slow cooker as well, just sautee the onion and then put all of the other ingredients together in the slow cooker and cook on low for 3 hours, until the squash is very tender [br]
    Tips:
    1. I get my cubed butternut squash from Costco. It comes in a 32 oz. container.
    2. When serving, I like to sprinkle the soup with cinnamon and chopped pecans.

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  • Healthy Baked Zucchini Fries

    Healthy Baked Zucchini Fries

    Quick and Easy Healthy Zucchini Fries Recipe

    This is a great recipe if you need a new side dish or want something yummy to bring over to a friend’s home. It’s plain enough that even the pickiest kids will love it. For entertaining, sprinkle some herbs on top, put the zucchini in a pretty bowl, and you have a beautiful and tasty dish! My kids like to dip in marinara or barbecue sauce. Enjoy!

    Healthy Baked Zucchini Fries
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 3 zucchini, quartered lengthwise
    • 1 cup Panko bread crumbs
    • 2 eggs, beaten
    • 1 tsp. salt
    Instructions
    1. In large bowl combine Panko and salt
    2. Dip zucchini sticks into eggs, then into Panko mixture.
    3. Place zucchini onto a greased baking sheet.
    4. Bake at 400 degrees for 20-25 minutes, or until golden brown and crisp.

    Quick Easy Healthy Baked Zucchini Fries Recipe by Momma Chef

     

     

  • Simple and Delicious Summer Broccoli Salad – Low Carb

    Simple and Delicious Summer Broccoli Salad – Low Carb


    This is a great recipe if you need a new fun salad or want something yummy to bring over to a friend’s home. I dress this with a simple olive oil/balsamic vinegar mix. For some crunch sprinkle some almonds on top, put the salad in a pretty bowl, and you have a beautiful and tasty dish! Enjoy!

    Simple and Delicious Summer Broccoli Salad – Low Carb
    Author: Momma Chef
    Prep time:
    Total time:
    Serves: 6 servings
    Ingredients
    • 1 bag Trader Joe’s Cruciferous Crunch Salad
    • 1 container mini Heirloom tomatoes cut in half
    • 1/4 cup slivered almonds
    • 1/3 cup olive oil
    • 1/4 cup balsamic vinegar
    • 1 tsp. salt
    Instructions
    1. Mix olive oil, balsamic vinegar and salt in a small bowl, put aside.
    2. Pour salad mix, tomatoes and almonds in a large bowl.
    3. When ready to serve pour dressing over salad and mix well.
    4. Yep, that’s it!

    Easy and Delicious 5 Ingredient Low Carb Summer Broccoli Salad Recipe

  • Simple Baba Ganoush Dip

    Simple Baba Ganoush Dip

    Don’t be intimidated by the name of this dip nor its signature ingredient of eggplant. Baba Ganoush is a simply delicious dip to prepare: a smooth and nutrient-rich alternative to the ever-popular hummus. This tasty Middle Eastern dip has rich, healthy flavors, while the eggplant provides a vitamin and nutrient-rich base. In Arabic, baba ganoush literally translates to “pampered father.”

    You can pamper your entire family by giving this dip a try. I’ve made it so often through the years that I no longer use measurements or directions: I’m just on auto-pilot.  I had to dig back through the years and reach out to my friends to find the specifications of my original recipe. Fortunately, it’s been requested so often that it didn’t take long to find a copy. In the unlikely event that you have leftovers, you can make a delicious lunch the next day:  spread a pita with baba ganoush and stuff with your favorite fresh veggies. Yum!

    Simple Baba Ganoush Dip
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 6-8
    Ingredients
    • 1 large eggplant
    • 2 tbsp. vegan mayonnaise
    • 2 tbsp. olive oil
    • 2 cloves of chopped garlic
    • 2 tbsp. lemon juice
    • ½ tsp. salt
    Instructions
    1. Adjust an oven rack to the middle position and preheat to 425 degrees.
    2. Place eggplant on aluminum foil and prick in several places using a fork.
    3. Bake eggplant 20 minutes on each side until eggplant is very soft, baking a total of 40-45 minutes.
    4. While eggplant is cooking, mix other ingredients together in a large bowl.
    5. Remove eggplant from oven, split open down the middle and scrape out the flesh,
    6. Mix eggplant into the bowl with remaining ingredients, stir well.
    7. Let the baba ganoush cool in the refrigerator for at least 2 hours before serving. [br]
    Tips:
    1. When serving, I like to sprinkle with some fresh chopped parsley or paprika.
    2. This baba ganoush will stay good in the refrigerator for up to one week after preparing.

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    Quick and Easy Baba Ganoush Dip

  • Skillet Shepherd’s Pie With Cauliflower Mash

    Skillet Shepherd’s Pie With Cauliflower Mash

    As you can imagine, this recipe was created when I was on one of my 10 different diets of the year and was on a cauliflower kick! This diet suggested cutting out the carbs of regular potatoes and substituting a healthier version with cauliflower. Little did I know how much I would love this dish with cauliflower and prefer it over the heavier mashed potatoes that are normally in a Shepherd’s pie ! This is one of my favorite dishes to make!

    Skillet Shepherd’s Pie With Cauliflower Mash
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Ingredients
    • 1 lb. ground beef
    • 1 12 oz. bag cauliflower florets
    • 1 container Trader Joe’s Mirepoix mix (contains chopped onions, carrots and celery)
    • 1 1/2 tbsp. salt
    • 2 tbsp. chopped rosemary
    • 1 tbsp. olive oil
    Instructions
    1. Preheat oven to 375 degrees.
    2. Steam cauliflower florets in a pot on the stove or in the microwave.
    3. While the cauliflower is steaming, in a separate oven-safe skillet heat 1 tbsp. olive oil over medium high heat.
    4. Add in ground meat and cook 3 minutes, stirring occasionally.
    5. Then add in Trader Joe’s Mirepoix mix, 1 tbsp. salt and the chopped rosemary. Cook another 2 minutes, mixing everything together.
    6. When cauliflower is soft, mash with a fork and add in 1/2 tbsp. salt.
    7. Remove the meat from heat, spread the cauliflower mash over the mixture in the skillet and bake for 30 minutes. [br]
    Tips:
    1. If you can’t find the Mirepoix mix, you can use 1/2 onion, 3 carrots and 3 celery stalks – all chopped.
    2. If you prefer mashed potatoes over cauliflower mash, substitute 3 cups mashed potatoes.
    3. I normally like to make my dishes in one pot, but this one is so ridiculously yummy that it’s worth using the extra pot! It is best made in a cast-iron skillet. If you don’t already own one, it’s worth buying. I got mine at a discount store like Home Goods, and I use it all the time.

     

  • The Best 6-Ingredient Banana Bread

    The Best 6-Ingredient Banana Bread

    The Best Easy 6-Ingredient Banana Bread Recipe

    This is a foolproof banana bread recipe! You can add anything into this recipe, chocolate chips, walnuts, or the way my kids prefer, just the way it is! And best of all, this banana bread is a one-bowl and six-ingredient recipe. Enjoy!

    The Best 6-Ingredient Banana Bread
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 1 loaf
    Ingredients
    • 2 c. whole wheat flour
    • 4 overripe bananas
    • ½ c. honey
    • 1 tsp. baking soda
    • 2 large eggs
    • 1/2 c. vegetable or melted coconut oil
    Instructions
    1. In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes.
    2. Fill greased loaf pan.
    3. Bake at 375° for 55 minutes or until a toothpick inserted near the center comes out clean.[br]
    Tips and Tricks:
    1. You can add ½ cup chocolate chips (my kids prefer semi-sweet).
    2. The bread will stay fresh in an airtight container or Ziplock bag for two days. After that, put it in the refrigerator.
    3. If refrigerated, put the bread in the microwave for 20 seconds to warm before serving.

    The Best Easy Kid-Approved 6-Ingredient Banana Bread Recipe

  • Oh-So-Simple Honey Mustard Chicken

    Oh-So-Simple Honey Mustard Chicken

    This is definitely the recipe I have shared the most. And the feedback is always the same – “OMG! I didn’t want to make it because I don’t like curry. But you insisted, and I tried it. My whole family loves it, especially my kids — even the picky one!” If you have five minutes in the morning, put the ingredients in a Ziplock bag, add the chicken and let it marinate in the refrigerator during the day. Then just put it in a baking pan and bake it when you are ready to serve dinner. Enjoy!

    Oh-So-Simple Honey Mustard Chicken
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 2-3 pounds bone-in chicken pieces
    • 3/4 cup honey
    • 1/4 cup dijon mustard (gluten-free variety can be used)
    • 1/4 cup olive oil
    • 1 tablespoon curry powder
    • 1 teaspoon salt
    Instructions
    1. Mix oil, honey, mustard, curry and salt in a disposable pan.
    2. Add chicken to the pan and spread the honey mustard mixture all over the chicken.
    3. Place chicken evenly around pain with skin-side up.
    4. Bake uncovered at 375 degrees for 45 minutes or until internal temperature reads 165. [br]
    Tips:[br]
    1. If you don’t want to make this because of the curry, I promise you will still love this dish! Friends who were resistant to try this because of curry now make this dish weekly for their family!
    2. If you like a crispy skin, broil the chicken the last 5 minutes until the skin has browned.
    3. Serve the sauce on the side as a gravy.

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  • Simple and Delicious Roasted Rosemary Chicken

    Simple and Delicious Roasted Rosemary Chicken

    You will love the simplicity of this chicken.The rosemary adds a delicious flavor and beautiful aroma. With just a few ingredients, it is a great last-minute meal and the chicken always comes out moist and tender. Enjoy!

    Simple and Delicious Rosemary Chicken
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 1 whole chicken (approx. 3 lbs.)
    • 2 tbsp. Lawry’s Seasoning Salt
    • 2 tsp. chopped rosemary leaves
    • ¼ cup lemon juice
    • 1 tbsp. olive oil
    Instructions
    1. Preheat oven to 400 degrees.
    2. Place chicken in disposable pan and brush chicken with olive oil.
    3. In a small bowl, mix together the seasoning salt, rosemary and lemon juice. Pour the mixture over the chicken.
    4. Bake chicken for 1 hour 15 minutes. Let rest for 5 minutes before cutting.

    Quick and Easy Kid-Approved Whole Roasted Rosemary Chicken Recipe

  • Fabulously Easy Herbed Salmon

    Fabulously Easy Herbed Salmon

     

    This is a fabulous weeknight family meal, simple and tasty. I suggest keeping the marinade stocked in your refrigerator. And yes, since many of you have asked, the story in my “tips” about not tending to my son who had just peed in the basement for the sake of not over-cooking the salmon is absolutely true! For those of you who have girls, you might not understand that this really does happen. For those of you with boys, feel free to write a comment below if it’s happened to you!

    Fabulously Easy Herbed Salmon
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • 1 ½-2 pounds boneless salmon filet
    • 1 tsp kosher Salt
    • 1 tablespoon brown sugar (optional)
    • ½ tsp chili powder
    • ¼ cup Whole Foods Mediterranean Herb Marinade
    Instructions
    1. Mix together dry ingredients and rub on salmon.
    2. Pour marinade over salmon
    3. Bake at 375 uncovered for 20 minutes.
    4. That’s all..best salmon ever![br]
    Tips:
    1. If you are using skin-on salmon, spray pan with Pam so skin won’t stick to pan
    2. If you can’t find the Whole Foods Marinade, use ¼ cup olive oil and a squirt of lemon juice
    3. If you want this to look fancy, cut up some lemon slices and serve on the side
    4. If after 20 minutes your timer beeps that the salmon is ready to come out of the oven and at the same time you hear your kids screaming in the basement that your youngest is peeing on the carpet, you screw the peeing situation and you take the salmon OUT of the oven…no matter what, you don’t overcook salmon!

    quick and easy herbed salmon recipe

  • Oh-So Delicious Moroccan Chicken

    Oh-So Delicious Moroccan Chicken

    This is a family favorite in our house. It is requested at least once a week. If you ask my boys about my “Moroccan chicken,” they would have no idea what you are talking about. To them, it’s “the best olive chicken.” The dish is tender, flavorful and always comes out great! I like to serve the chicken with plain couscous or rice and pour the yummy sauce from the pot on top of everything.

    Oh-So Delicious Moroccan Chicken
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Ingredients
    • 8 bone-in chicken thighs
    • 3 lemons
    • 5 chopped cloves garlic
    • ¼ cup chopped fresh parsley
    • ¼ cup olive oil
    • 1 tbsp Lawry’s Seasoning Salt
    Instructions
    1. Squeeze juice of 3 lemons, chopped garlic, parsley, oil and Lawry’s salt in a large Ziplock bag.
    2. Add chicken thighs to bag and if possible let it marinate several hours.
    3. When ready to cook, pour contents of bag into large Dutch oven or pot and add 1 cup water.
    4. Cook over medium heat partially covered for 1 hour.
    5. Serve with sauce from the pan. [br]
    Tips:
    1. This is a great recipe to throw together in 2 minutes in the morning and let marinade in the refrigerator during the day. Just put in Dutch oven or pot when you get home.
    2. If you do not have a Dutch oven, not to worry! You can use a soup pot with lid partially covered.
    3. If your family likes olives, you can add in ½ cup pitted black olives during last 15 minutes of cooking time.
    4. If you do not have fresh garlic, you can substitute 1 tablespoon of jarred garlic.

    Quick and Easy Delicious Moroccan Chicken Recipe

  • Simple and Delicious Squash Pie

    Simple and Delicious Squash Pie

    When I originally saw this dish on a dinner buffet, I thought it was a mistake. Why was there a pie nestled between a platter of chicken and a green salad? Didn’t it belong on the dessert table near the brownies and cookies? My friend corrected me, letting me know that the “pie” was actually her winter squash souffle. I should take a piece, she said. I would like it, she said.  A side of butternut squash pie? That would be a hard pass, I thought. I smiled but demurely declined. Luckily, she persisted, finally persuading me to try a taste. And, boy, am I glad I did! I remain thankful to her to this day. It has become a staple for our fall and winter family gatherings. Slightly sweet, this souffle pairs nicely with any main dish that I’ve thrown its way. Through the years, I’ve tweaked the recipe to make it easier and healthier (decreasing the sugar and substituting whole wheat flour), but it is still just as delectable. Listen to my friend: you “butter-nut” miss giving this dish a try! This recipe is dairy-free, nut-free, sesame-free and vegetarian. If making this gluten-free use a GF pie crust or omit the crust. 

    Squash Pie
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 8 pieces
    Ingredients
    • 10-12 oz package cooked winter squash (defrosted and drained)*
    • 1/2 cup whole-wheat flour
    • 1/3 cup sugar
    • 3 eggs
    • 1/4 cup softened margarine or melted coconut oil
    • 1 graham cracker pie crust
    Instructions
    1. Preheat the oven to 375°F.
    2. In a large bowl, using a hand mixer, blend together the drained squash, flour, sugar, eggs, softened margarine until well blended.
    3. Pour the mixture into the pie crust.
    4. Bake uncovered for 45-50 minutes until the top is firm and brown.
    5. *You can find the cooked winter squash in the freezer section of most grocery stores. If you can not find this, Whole Foods carries a canned organic butternut squash that can be used. The squash Soufflé will be a bit denser and you need to increase the cooking time to 1 hour. I have used this before and it’s a great substitution.

    Quick and Easy Squash Pie Recipe That is So Delicious!

  • Deliciously Easy Stuffed Peppers

    Deliciously Easy Stuffed Peppers

    I have been making this dish for years and it’s still a family favorite. You will definitely impress when you serve these stuffed peppers. They are so easy and delicious, it will seem like you spent hours in the kitchen making them. I like to add in some raisins, gives the dish a nice sweetness, but not necessary if you are not a fan of raisins in your food. Enjoy!

    Deliciously Easy Stuffed Peppers
    Author: Momma Chef
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 6 bell peppers
    • 1 lb. ground beef
    • 1 c. uncooked instant white rice
    • 1 24 oz. jar tomato basil sauce
    • 1 tbsp. salt
    • 5 cloves of diced garlic
    Instructions
    1. Preheat the oven to 400 degrees.
    2. In a large bowl, add rice, tomato sauce, salt and garlic. Mix together.
    3. Add the ground beef, breaking up the meat and mixing it as you go so the meat is mixed well into the sauce.
    4. Cut the tops off the peppers about 1 inch down. Scoop out the seeds and as much of the membrane inside as you can.
    5. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
    6. Spoon the beef mixture into each pepper, filling it almost to the top.
    7. Bake for 1 hour. [br]
    Tips:
    1. You can add ¼ cup raisins to the mixture before stuffing the peppers.
    2. If you want a bit of elegance, put the pepper tops on foil in the oven for the last 15 minutes of baking. Then put the tops back on the stuffed peppers when serving.

    Quick and Easy: Delicious Stuffed Pepper Recipe