Skillet Vegetables on Cheese Toast-an open-faced grilled cheese sandwich that is topped with colorful vegetables! This simple recipe is perfect for any meal!
Hello! It’s Maria from Two Peas and Their Pod.
If there is one thing that everyone knows about me, it’s that I love vegetables. I eat them for every meal, everyday. There are so many varieties and options with each new season and I just can’t ever get enough! Sometimes, however, it can be difficult to think of new ways to prepare my beloved veggies, which is why I was so excited about this Skillet Vegetables on Cheese Toast recipe from Better Homes and Garden. I mean, who doest love warm cheese on crusty bread? As if that wasn’t good enough, top it with some tender sautéed vegetables and I am in heaven.
I am so excited to be back for another week working with Better Homes and Garden to share another delicious veggie recipe. This recipe for skillet vegetables on cheesy toast is satisfying enough to be a meal, an appetizer or to accompany a main dish. It’s a great recipe on its own, but I added two simple ingredients that I think make it even more delicious.
I may or may not have eaten this for three meals in a row. It was dinner on the first day that I made it, and then I woke up thinking about it so I had a piece for breakfast, and since there were a few pieces still looking at me by lunch time, I indulged myself! Its only because I ate every last piece of this veggie toast that I wasn’t able to have it for any subsequent meals.
I decided to add two ingredients to the vegetable sauté. I added ½ cup of canned quartered artichoke hearts that were packed in water and ¼ cup of sliced and jarred roasted red peppers also packed in water. Buying both ingredients already prepared makes them an easy addition. The artichokes have a very mild flavor and add a smooth and creamy texture to the dish and the roasted red peppers add the perfect amount of sweet and smoky flavor to the assortment of vegetables.
After I cooked the carrots, mushrooms, garlic and onion in hot olive oil for 2-3 minutes I added 2 tablespoons of water; covered the skillet and cooked the veggies for 4 minutes. Then I removed the lid and added the artichokes and peppers to the medley and cooked them for 1 more minute on medium low heat stirring frequently until all the vegetables were heated through. All I did to enjoy these vegetables was to follow the rest of the directions, finishing with topping each toast with my warm veggies and a sprinkle of fresh chopped basil.
There are a lot of delicious ways to prepare vegetables, why not try putting them on a piece of crusty cheesy toast. This recipe will take you as little time to throw together as it will to watch it disappear. It’s a meal that you will never want to end!
For the complete recipe, go here. It’s a great recipe for Meatless Monday!
Fajita-Style Quesadillas-all the same flavors from your favorite fajitas, but in quesadilla form!
Hi, it’s Maria from Two Peas and Their Pod!
Mondays have always been hard for me. It means back to the grind and I’m always looking for a quick and easy meal to feed my family and to help me transition back into the swing of things.
Most Mondays I open our fridge and try to throw together a yummy meal from any produce or leftovers we may have lying around. That’s why this Fajita-Style Quesadilla recipe worked so perfect for one of our meatless Monday meals. I already had all the ingredients on hand!
Today I’m sharing another yummy veggie recipe for the month of March with Better Homes and Gardens and it happens to be one of my new favorites. For this recipe I added some button mushrooms to the pepper and onion sauté. Nothing complicated, just easy and delish! The mushrooms add great flavor and another fantastic dimension to this Fajita-Style Quesadilla.
A tortilla filled with a savory mixture of veggies and then blanketed in a layer of gooey cheese sounds like a perfect and comforting meal for any night of the week. It’s a flawless combination. I love fajitas and quesadillas and now I can have both at he same time! Be careful though, one of the hardest parts of this recipe is waiting for the cheese to melt so that you can finally get your hands on this quesadilla.
This is going to be one weeknight meal that you and your family will not forget and will leave you wishing you made more.
You can find the full recipe and instructions here! Enjoy!
Cabbage and Carrot Salad with Peanut Sauce makes a great meatless lunch or dinner!
Hi, it’s Maria from Two Peas and Their Pod. I am back with another Meatless Monday recipe!
Your salad bowl is the perfect place to experiment with different flavors and ingredients. A handful of new ingredients can renovate an otherwise everyday bowl of salad greens into something that will send your taste buds screaming for more! That’s why this Cabbage and Carrot Salad with Peanut Sauce is the perfect place to begin.
All month long I have been taking classic Better Homes and Garden recipes and putting a Two Peas and Their Pod twist on it. Just a few changes to keep things interesting.
This time I made BHG’s Cabbage and Carrot Salad with Peanut Sauce and simply used vegetable broth instead of chicken broth for the peanut sauce and added some crunchy bell peppers to the salad. Easy peasy!
The peanut sauce has excellent Asian inspired flavors. You won’t even notice the switch of broths. Combining it with fresh cabbage, shredded carrots, cilantro and bell peppers, adds up to an appealing and filling winter salad. The bold creamy dressing envelopes the salad without overpowering all of the other ingredients and topping it with the honey roasted peanuts compliments the dressing and adds a sweet and exciting touch.
For the addition of bell peppers I simply julienned them very thinly and tossed them in with the cabbage and carrots. Adding bell peppers gives the salad another dimension of crunch and color. This salad is as wonderful to eat as it is pretty to look at and is a dynamite way to get several servings of vegetables in one single and delicious meal.
Add some fun ingredients and voila, a salad can become a meal. This Cabbage and Carrot Salad will provide a rainbow of colors and flavor to any weeknight meal. Chop, dress, toss and devour!
You can find the recipe and instructions here. This salad is perfect for Meatless Monday!
Stuffed Poblano Peppers are fun to make and fun to eat! Each poblano pepper gets stuffed with farro, veggies, and beans to make a delicious and hearty meal!
Hi, it’s Maria from Two Peas and Their Pod and I have some exciting news!! For the month of March I have teamed up with Better Homes and Gardens to give you some great recipes for Meatless Mondays.
I knew I wanted to make BHG’s Stuffed Poblano Pepper recipe the first time I saw it. Stuffed peppers are a favorite of mine. I mean, come on, how can you resist serving your meal in an edible bowl? It’s genius! Not to mention that a poblano pepper is a fantastic replacement to a traditional stuffed bell pepper and adds a great earthy flavor to the dish.
I made only one simple change to this recipe to make it just right for my family and me. All I did was leave out the sausage making it a perfect vegetarian option. Although this stuffed pepper is a meal all on its own, it would also be great served as a side dish or a starter as well.
This recipe is definitely not the stuffed pepper of your childhood. Each pepper is choked full of rich flavor and heat. Plus this recipe gives you an enjoyable way to eat healthy without feeling like your being deprived.
The faro definitely adds a nutty, delicate chew to the dish; leaving you feeling satisfied and content. It is a delicious grain that pairs perfectly with the other veggies in this recipe: onions, celery, sweet peppers, garlic, pimentos and kidney beans. It is seasoned to a perfect spice with cayenne and chile powder; and if you’re feeling really brave, serve your peppers with a drizzle of salsa for some additional heat.
This recipe is a beautiful and delicious way to enjoy a meal; blackened, hollowed and stuffed with a perfect medley of flavors sure to please any palate.
Make Stuffed Poblano Peppers for Meatless Monday tomorrow. You can find the full recipe here. Enjoy!