MyPlate Bake #4: Greek Turkey Meatballs with Saucy Green Beans and Acorn Squash

The MyPlate Bake: Greek Turkey Meatballs
National Nutrition Month is coming to a close, but we still have time to bite into one more tasty variation on the MyPlate Bake! So far we’ve cranked up the oven for Maple Dijon Chicken with broccoli and potato wedges, Sriracha BBQ Tofu with spiralized zucchini medley and sweet potatoes, and SuperFood Salmon with crispy kale and tiny perfect roasted potatoes. Yeah… the flavorRD household has been eating well this month!

And that’s what this project is really all about: eating well. Life gets crazy and complicated, but it’s so important to make it a priority to take care of our well-being. If I’ve helped even one person to feed themselves good food with a minimum of stress and a maximum of flavor, I consider that a win.

For our last venture into effortlessly balanced one-pan meals, we’re going Greek! This wholesome meal is built on fresh veggies and lean protein, and made irresistible with savory Mediterranean-style flavors. If you’ve already been tuning in for this series, I’m sure you’ve got the hang of this method by now. But let’s take one last time to break down exactly how simple this is…

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MyPlate Bake #3: SuperFood Salmon with Crispy Kale

The MyPlate Bake: SuperFood Salmon
Already have enough recipes for healthy, easy, one-pan, perfectly balanced weeknight dinners? Yeah, I didn’t think so. So here comes variation #3 for my National Nutrition Month series of MyPlate Bakes… and this time, we’re packing some major superfoods! This one-pan-meal is filled to the brim with omega 3’s, leafy greens, antioxidants, fiber, protein, potassium, along with your recommended daily allowance of deliciousness!

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MyPlate Bake #2: Sriracha BBQ Tofu

The MyPlate Bake: Sriracha BBQ Tofu
Ready for take two? In case you missed it last week, this is the second installation of flavorRD’s special feature for National Nutrition Month. Every week in March, we’re biting into a healthy lifestyle with a new balanced recipe inspired by USDA’s MyPlate: the idea is that 1/4 protein + 1/4 carbs + 1/2 veggies = healthy dinnertime success made easy, all on a single sheet pan. This time around, we’re catering to the plant-powered people out there! Whether you’re vegetarian, vegan, or just trying to work in some Meatless Mondays, this spicy sweet garlicky goodness is a full-flavored way to power up your weeknight dinner table.

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Special Series for National Nutrition Month! Introducing… The MyPlate Bake

The MyPlate Bake: healthy home-cooked dinner for 2. One pan. One hot oven. One hour, start to finish.
March is National Nutrition Month, and it’s prime time for talking up my favorite subject: healthy food, and how to enjoy it!

This year’s theme is “Bite into a Healthy Lifestyle,” and I’m celebrating by biting into an exciting new series of recipes inspired by USDA’s MyPlate. I’m a big fan of the simplicity of this food icon, designed to make it easy to build a healthier diet, one plate at a time. If you ask me, striving to make your plates look more like MyPlate (with half of the real estate covered by fruits and veggies) is one of the most straightforward ways to shift your eating habits to become healthier than ever.

For this recipe series, I’m calling my invention the MyPlate Bake. The concept is to follow the MyPlate formula of 1/2 veggies + 1/4 carbs + 1/4 protein, and roast it all together on a single sheet pan. This results in a healthy home-cooked dinner for two, made from scratch with whole food ingredients, in under an hour (prep and clean-up included). Believe it!

I’ll be updating the blog every week this month with a tasty new variation, so stay tuned! First up is an instant classic that I already know will be a go-to in my kitchen: the Maple Dijon Chicken MyPlate Bake.

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Green Eggs + Prosciutto Frittata

Don’t tell me… I know why you’re browsing the food blogs today… because you need a festive brunch recipe to celebrate Dr. Seuss’ birthday next week, duh!

No? OK, well, it was worth a shot. I didn’t actually plan it that way, but I couldn’t ignore the good timing. Really, this is just another easy way to fix ourselves a tasty balanced meal for brunch, dinner, or for packing up lunches for the week. Children’s literature theme optional!!

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Savory Stuffed Acorn Squash

Fall is taking its sweet time making its way to San Diego. And the infinite scroll on my Pinterest feed just offers too many pages of impeccably styled autumnal foods for my own good. With the allure of cool days and pumpkin-everything, there’s only so much more I can take of ice water and chopped salads for dinner. If you’re in the same boat, I wish I had a better solution than this one: let’s pretend. This week, I suspended my disbelief long enough to fire up the oven and whip up this roasted seasonal squashy treat. So worth it!

The result was savory, satisfying, and absolutely LOADED with nutrition. And while it gives off the vibe of a fancier weekend dinner, this thing is a 40 minute meal! I can hardly think of an easier way to break into the new season and fulfill your hearty home-cooking dreams.

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[Instant Pot] Vegan Caribbean Coconut Curry

Had a hard week? You need an easy weeknight dinner. Fortunately for us, this one is packed with nutrient dense vegetables and layers of slow-cooked flavors… without the slow-cooking. The veggies all cook quickly, so there’s no advance planning needed. Just a little therapeutic chopping and simmering while you decompress from the challenges of the day, and you can have this wholesome vegan dinner on the table in no time.

If you’re a seasoned Caribbean foodie, please note that I’m not claiming any authenticity. When I dreamed up this stew, I was going for a hearty foundation of powerful plant foods, tempered with tropical coconut milk and some warm spices as my simplified allusion to Jamaican jerk-style seasoning. Authentic cuisine? Not exactly. Super satisfying healthy dinner? Most definitely!

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Spicy Artichoke Pasta

You know those nights when you come home from work, you have no plans for dinner, you haven’t thawed anything from the freezer, and your veggie crisper has seen better days? This is one of my favorite back-pocket recipe when I’m in a Pantry Pinch. All shelf-stable ingredients, fast and easy, satisfying and delicious!

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Black Bean Crunch Patties

This healthy and quick summer meal happened last weekend after pressure-cooking a pot of black beans to stock my freezer. Black beans are the standard legume in my house; we eat them alllll the time, mostly in Mexican and Cuban-style dishes. But as I scooped the magical fruits into plastic bags flattened for efficient storage, lacking any dinner plans, I decided to set a bowl aside to get out of the rut and try something different.

I’ve been in the mood for Mediterranean food lately, and it’s been forever since I’ve had a good falafel, which in my house we refer to as “crunch patties” in honor of the classic episode of The Simpsons. And they’re perfect for light summer dining, so why not mix things up with some black beans?

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[Instant Pot] Tamale Party!

Cinco de Mayo is coming up – and while I don’t exactly have a vested interest in commemorating the military victories of our neighbors to the south, I will take any excuse to appreciate delicious Mexican food.

A while back, I read about a technique for pressure cooking tamales, and it caught my attention. It seemed like a fun/different way to take advantage of the pressure cooker, and I had been waiting for a reason to try it out.

Basically… excuse to eat Mexican food + excuse to play with Instant Pot = TAMALE PARTY, AMIGOS.

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