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Writer's pictureBailey French

Winter Dinner Recipes

Y'all. Texas got snow and ice this past week. Suffice it to say- it's COLD out there!


Although I don't live in Texas, I do live far enough North to know that a wintery month like the one we've had so far calls for some hearty dishes.


A good heavy dish doesn't have to be unhealthy. Warm up with these classic recipes that have all the flavor AND all the health benefits!



*Chickpea Noodle Soup*

Ingredients:

-2tbsp olive oil

-1tsp dried or 4 sprigs fresh thyme

-1tsp dried or 1/2 sprig fresh rosemary

-1tsp turmeric

-2tbsp minced garlic

-1/2 large onion (diced)

-2 large carrots OR 10 baby carrots (diced/sliced/cut in spears)

-5 baby Bella mushrooms (diced)

-1c organic spinach

-1 can chickpeas (drained + rinsed)

-1-2c "Wacky Mac Veggie Shapes" or pasta of choice (I prefer vegetable or whole wheat based)

-2c vegetable broth

-1c water

-1/2 fresh lemon

-Salt + pepper to taste


Health Benefits:

*Immune support from vitamin C in lemon + spinach

*Circulatory support from garlic, spices

*Support digestion with fiber from veggies

*Easier to digest protein form chickpeas (great for when you have tummy troubles)

*Anti-inflammatory benefit from turmeric, garlic

*BONUS: Vitamin A, Iron, Unsaturated dietary fat


Preparation:

-Add olive oil to a large pot and place over medium heat

-Add herbs + spices to warm oil, toast about 2 minutes

-Add onions + cook 3 minutes, add garlic + cook 2 additional minutes

-Add veggie stock, water, and carrots; bring to a boil

-Once boiling, add mushrooms + pasta

-When pasta is almost cooked through, add chickpeas, spinach, + squeeze fresh lemon juice in

-Remove fresh herb sprigs if used + season to taste, serve hot


*Danish Meatballs*


Ingredients:

-1lb ground chicken

-1/2lb ground beef

-*Sub frozen meatless meatballs for vegetarian option

-1 beaten egg

-1/2c breadcrumbs

-1/8tsp ground allspice + pepper

-1tsp garlic salt

-1/4c half & half

-3tbsp cold butter

-1tbsp white onion (grated)


-2c vegetable broth

-garlic salt + pepper to taste

-1tbsp dill

-1/4c olive or vegetable oil

-1/2c almond flour

-3tbsp nutritional yeast

-3/4c plain Greek yogurt



Health Benefits:

*Lower in saturated fat + cholesterol than traditional recipe

*Supports digestion, dill may help reduce gas + bloating

*Vitamin B12 boost from nutritional yeast

*Added protein from flour + yogurt


Preparation:

-Mix together all ingredients for meatballs. Allow to chill 30-60 minutes to impart flavor, then form into balls

-Bake meatballs at 375 degrees F for 20-30 minutes, remove from oven + rest

-While meatballs rest, heat oil + spices in a saucepan or skillet over medium heat

-Whisk in flour + toast for about 1 minute

-Slowly whisk in veggie broth, turn heat to medium low + whisk in dill

-Cook over medium-low heat until sauce thickens, stirring regularly

-Remove from heat + whisk in Greek yogurt until thick + creamy

-Add 4-5 meatballs per person into the sauce (it will still be hot) and stir to cover meatballs in sauce. Serve over egg noodles + with a vegetable of choice!

*Store additional meatballs in the freezer for future use. Easily replace with meatless meatballs for a vegetarian option.




*Veggie Pot Pie*

Ingredients:

-1/2 bag (1 bag for larger servings) mixed vegetables

-3 baby Bella mushrooms (sliced or quartered)

-1 medium sweet potato (diced)

-1/2 large onion (diced)

-1.5c almond milk

-1c veggie stock

-1/2c dry white wine OR 1tbsp vinegar + 1/2c water

-2 cloves (2tbsp minced) garlic

-2tbsp olive oil, 1tbsp margarine

-1tsp fresh or dried thyme, rosemary, cumin

up to 1tbsp sea salt + black pepper

-1/2tsp crushed red pepper , smoked paprika

-1/4c AP or almond flour

-Pancake mix for biscuits or your favorite biscuit recipe


Health Benefits:

*High in fiber to promote healthy digestion

*Lower in fat + cholesterol than traditional pot pie without sacrificing flavor

*Meatless meal that keeps you full for hours

*High in vitamin A + capsaicin


Preparation:

-Preheat oven to 450 degrees F

-In a skillet (oven safe preferred), add fats, herbs, and onion and cook 3 minutes, then add garlic and cook another 2 minutes

-Dice sweet potato into small chunks and sauté until barely tender. Add mushrooms and flour and stir for 2 minutes

-Slowly whisk in white wine. Continually whisk for 1 minute to avoid clumps

-Slowly stir/whisk in veggie stock, almond milk, reduce heat to a simmer and allow mixture to thicken. Season to taste w/ salt and pepper

-Stir in the mixed vegetables and transfer (if needed) to an oven safe skillet or baking dish (covered) for about 15 minutes

-Use pancake/baking mix to make biscuits. Follow the recipe that will make enough to cover your dish + feed your family (I used the 8 biscuit recipe to cover my small circular dish, and added herbs to the mix to make it more savory)

-Carefully remove your pot pie from the oven + top with biscuit mix in large spoonfuls. Return to the oven (uncovered) for about 10 more minutes

-Brush with butter if desired, allow to cool 5-10 minutes before serving

*Jackfruit or chicken can easily be added to this recipe. I recommend seasoning and cooking BEFORE adding to the pot pie to ensure safe temperatures are reached.


These are recipes you're going to want in your kitchen for a LONG time! So...

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