One of my “tricks” for creating quick and healthy dinners is that I often shove an extra item or two into the oven while making dinner. For example, when I make roast chicken, I cook two at one time. That way I have left-over chicken for another night that can be used in a variety of dishes, including the recipe I shared with you yesterday. Or, I will bake some salmon in the oven for the following night while I’m cooking dinner on the stove top for that night. On occasion I have been known to cut up squash and/or sweet potatoes, toss them with some olive oil and sea salt, and put them into the oven (at 425 Fahrenheit for approximately 20 minutes) just before I go pick up the kids from the bus stop. These can then be used either as a side vegetable, in a soup, or in a casserole-type dish later that night, or another night!

The recipe I am sharing with you today uses that baked salmon and roasted squash I mentioned above and yields a quick and tasty pasta dish that I would even consider to be kid-friendly – though I recognize not everyone would agree with me!

Ingredients:

whole wheat linguine noodles (I prepare an entire box, and then use any leftovers for lunch the next day in my Quick and Easy Noodle Frittata)

broccoli (approximately 2 cups)

1 Tbsp butter

1 Tbsp flour

1 cup vegetable broth (or water)

1/4 cup milk

1 tsp Dijon mustard

1/4 cup freshly grated parmesan cheese

1 Tbsp lemon juice

1 tsp lemon rind

1 Tbsp dill (I buy a large bunch of fresh dill and then chop it all up and freeze it in jars for when I need it – tastes so much better than the dried version)

salt & pepper to taste

baked salmon, broken into chunks (approximately 2 cups)

roasted squash (approximately 1 and 1/2 cups)

Directions:

1. Cook pasta according to directions. If possible, steam broccoli on top of noodles. Otherwise, cook in a small amount of water in another pot.

2. Meanwhile, melt butter over medium-high heat. Add flour. Combine using a whisk.

3. Add a small amount of vegetable broth (or water) and whisk until water is completely absorbed. Repeat this step until all or most of the liquid (including milk) has been used and desired consistency is reached.

4. Add Dijon mustard, parmesan cheese, lemon juice, lemon rind, and salt & pepper. Whisk until well combined.

5. Add salmon and squash. Add cooked (and drained) pasta and broccoli. Toss gently. Serve.

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Here is a quick, easy and healthy lunch or dinner that’s great for using up leftover noodles/pasta. I made this for lunch last week and my family devoured it, begging me to “make this again!” (oh, how I love to hear those words, especially from the children!). The best part is you can use whatever noodles and vegetables you have on hand. My preference, of course, is to use whole wheat or grain noodles (such as kamut or spelt, available at the Bulk Barn); however, my favourite for frittatas is whole wheat linguine. Sometimes I add cheese (cheddar, gouda, or feta all taste great) and/or ham to the egg mixture. Or, you can sprinkle some cheese overtop the frittata once plated, but still hot. Chopped ham or fresh basil would also be a great addition. Serve with a side garden salad, using my Honey Mustard Salad Dressing.

Ingredients:

2 cups chopped vegetables (I used red pepper, zucchini, purple green onions)

leftover pasta (at least 1 – 2 cups)

6 eggs, beaten

salt, pepper & paprika to taste

Directions:

1. Saute vegetables over medium-high heat in frying pan sprayed with olive oil or grape seed oil, until softened.

2. Add noodles and gently stir.

3. Once noodles are warm, pour beaten eggs over top. Season with salt, pepper and paprika. Reduce temperature to medium.

4. Once eggs have set (approximately 5 minutes), gently slide frittata onto a large plate. Then flip frittata back into frying pan so the other side gets cooked (approximately 5 more minutes). Slide back onto large plate. Cut using a pizza cutter and serve!

There’s just something about a roasted red pepper that takes a meal to the next level. Last night it was just me and the kids for dinner and so I decided to make something vegetarian. Thursdays is when my weekly CSA box arrives so it made sense to use at least one of its (entirely green!) contents – enter broccoli. I had opened a new jar of tomato sauce (my favourite one is from Costco – see picture below) at lunch time for some 10-Minute Pizza and so I decided to boil some whole wheat Fusili and voila – I had a quick and tasty meal for the children. I usually stay away from carbohydrates at dinner time, but I was famished and the children’s dinner smelled soooo good, and who really wants to eat like a rabbit every lunch and dinner!?!? Then I recalled the roasted red pepper in the fridge, left over from a BBQ dinner earlier this week, and together with some of the fresh basil in my CSA box I served myself a big bowl of bliss!

How to Roast a Pepper on the BBQ:
Spray* with olive oil (or rub on some oil using your fingers)
Place on hot BBQ and turn pepper every few minutes (leave BBQ on medium-high)
Remove the pepper once it has softened and blackened (approximately 10 – 15 minutes)
Let pepper cool slightly and then peel the skin off and discard the skin, stem, and seeds

How to Roast a Pepper in the oven:
Preheat oven to 400 degrees Fahrenheit
Spray* with olive oil (or rub on some oil using your fingers)
Place pepper on baking tray or in casserole dish
Remove the pepper once it has softened and blackened (approximately 15 – 20 minutes)
Let pepper cool slightly and then peel the skin off and discard the skin, stem, and seeds

* Several years ago I purchased a refillable oil mister and highly recommend them, as they make it possible to use as little oil as necessary for stir fries, etc. I have seen them at Winners, Kitchen Stuff Plus and Costco.