BHG Delish Dish

Stirring Up Ideas In The Kitchen

zucchini

Hey new friend! Sarah here from Everyday Sarah Jane, my little corner of the internet where I share {mostly} healthy recipes…all while having way too much fun. Let’s be honest though…talking about food in any-which-way is fun. Cooking with family and friends is a good time. Then eating it? Stop, just stop. ESJ is my slice of heaven. As it should be!

I love to lighten up a lot of classic family recipes by adding a healthy twist, changing ingredients, and making them work with my day-to-day life. While looking through BHG’s recipe index, I found this.

This one right here.

Their recipe for Lemon-Dill Shrimp Pasta.

Not only did the flavors sound amazing, but I knew that it’d be perfect with zoodles…zucchini noodles…one of my favorite substitutions for pasta. They’re healthy and delicious. BAM!

Done!

As the zoodles were my main change to the recipe, let’s discuss these beauties.

They’re a cinch to make. Nothing to fret about. You can go simple by using a veggie peeler and making thin ribbons of zucchini. If you have the hand-held spiralizer, that’d work great, too. And if you have the man, the myth, the legend, the KitchenAid Spiralizer, well, then you’re really good to go.

Whichever you choose, the most important step is to sprinkle them with a bit of salt and give them time to dry out. There’s nothing worse than a soggy zoodle. For a full, step-by-step basic zoodle recipe, check out my recipe on ESJ here!

The remainder of the recipe was simple and effortless to put together.

Juice a lemon…heat oil in pan…add garlic…cook shrimp…

Easy.

I love easy.

I also love the protein. The lemon and dill combo. The vegetables. The minimal amount of dirty dishes.

 

Oh, and pretty.

I love it when food is pretty.

And this dish packs it all – nutritious, delicious and pretty.

I’m in love.

Check out the full recipe for BHG’s Lemon-Dill Shrimp Pasta here.

And thanks for letting me ramble on a bit about food, new friend. XO


Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.


Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.

Here are three reasons why you should include veggie noodles in your diet:

1. Low in Calorie

2. Higher in Fiber

3. Gluten Free

 

When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.

 

Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.

 

 

I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.

 

Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.

 

 

Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.

 

Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!

 

 

Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.

 

 

Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.

 

 

Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.

 

 

With The First MessSpaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.

 

I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!

 


chocolate zucchini bread slices

We’ve just started to get zucchini in our weekly CSA shares and it’s flooding our farmer’s market, which means that it’s the perfect time to make zucchini bread. And this version of Chocolate Zucchini Bread, which features more whole grains, more protein, and less sugar, is a kid-friendly take on the recipe that your whole family will love.

My daughter doesn’t love zucchini in most of the ways that I’ve cooked it—baked in the oven, sauteed in butter—so I thought I’d try tucking the green veggie into a loaf of slightly sweet quick bread. I brought this to dinner at a friend’s house and while my daughter was hesitant to try it at first, she requested a piece after she saw her 5-year-old friend happily munching on a slice.

load of chocolate zucchini bread baked

Working with the original recipe, I made a few adjustments to make this loaf slightly more nutritious. Here’s what I did.

  • I used whole wheat flour instead of all-purpose.
  • I reduced the total flour amount by 1/4 cup and subbed in that much cocoa powder.
  • I took the sugar down to 2/3 cup (split between two loaves).
  • I used whole milk plain yogurt for the oil.
  • And instead of adding chocolate to the loaf, I sprinkled 2 tablespoons mini chocolate chips on top of each loaf to add a burst of chocolate flavor, but while keeping the added sugars low.

The result was a quick bread that tastes very chocolatey—and looks that way too!—but has a nice balance of protein, complex carbohydrates, and produce. The little chocolate chips on top help it look like a treat, which is a nice way to entice the kids to try a slice. Other than grating the zucchini, the recipe comes together really easily. You could use a food processor to help make quick work of that step if you’d like, but no matter how you grate the vegetable, make sure you squeeze as much liquid out as you can. You’ll be amazed at how much water is in zucchini! And if you find yourself with only summer squash on hand, you can use that instead. I love to use yellow summer squash in baked goods since it almost disappears into the rest of the ingredients.

overhead sliced loaf of chocolate zucchini bread

We like this bread served chilled either on its own or spread with cream cheese, a drizzle of honey, or some peanut butter. It’s just as good for dessert as it is breakfast, and it stores really well in the fridge in an airtight container. It’s definitely one of our favorite ways to use up zucchini, so I expect that we’ll be making this recipe for Chocolate Zucchini Bread a lot this summer!


 

Hi there! My name is Lexi, and I’m the blogger over at Lexi’s Clean Kitchen. My website is a resource for healthy recipes that are made with real ingredients, while being free of gluten, grains, refined sugar, and dairy. I am so excited to be here on Delish Dish today adapting BHG’s Carrot and Zucchini Bars and making them paleo-friendly!

I stumbled across these Carrot and Zucchini Bars in the Better Homes and Garden Archive and knew I wanted to recreate them with a few clean eating adaptations! A delicious treat that has hidden veggies is perfect for everyone in your family, especially your kiddos!

I simply made a few changes to the original recipe making it gluten-free, grain-free, and free of refined sugar!

-I subbed regular flour for 1 1/2 cups almond flour plus 1 tbsp coconut flour

-I replaced brown sugar with organic coconut sugar and decreased the amount from 3/4 cup to 1/2 cup

-I omitted the cooking oil altogether

-I reduced the zucchini and carrots to 1/4-1/3 cup each

BONUS: I even made a batch with maple syrup instead of honey for a Maple Carrot and Zucchini Bar that everyone went absolutely crazy over!

Original recipe HERE.

The results were soft, moist, and flavorful bars that are absolutely the most perfect treat that you do not have to feel guilty about indulging in! I cannot wait to serve them up at my next family brunch. Find the original recipe here.

Come hangout with me on InstagramFacebook, or on Twitter!

Happy Baking! – Lexi


Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.

Grilled Vegetable Gyros with Arugula Mint Pesto

Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!

Grilled Vegetable Gyros with Arugula Mint Pesto

I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.

Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.

Grilled Vegetable Gyros with Arugula Mint Pesto

Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?

 


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