Entrees – Page 4 – Sprinkle Twist

Healthy “ish” Pasta Bake

I didn’t feel like going to the grocery store one Sunday, so I took a look at what I had in my fridge and pantry and this pasta bake just came together! So delicious, comforting, and easy to make – give it a try! Measurements are pretty much up to you and how many peopleContinue reading “Healthy “ish” Pasta Bake”

Turkey Meatballs with Baked Spaghetti Squash and Pesto

Ingredients 1 spaghetti squash Olive oil Salt + Pepper 1/4 cup pesto Parmesan for topping Turkey Meatball ingredients (follow link to view full recipe) Instructions Preheat oven to 400 degrees Cut spaghetti squash in half, and scoop out seeds Sprinkle generously with olive oil, salt + pepper Place squash face down on a baking sheet, andContinue reading “Turkey Meatballs with Baked Spaghetti Squash and Pesto”

Pan Seared Strip Steak with Rosemary Butter Sauce

I’ve included two strip steaks in this recipe, but adjust accordingly to make more or less depending on number of people you are serving. I highly remind making extra as steak makes for amazing leftovers! Ingredients Two strip steaks, at room temperature Sale + Pepper 1 1/2 tablespoons butter, at room temperature 1/3 cup freshContinue reading “Pan Seared Strip Steak with Rosemary Butter Sauce”

Tahini Caesar Salad

I saw this recipe on Half Baked Harvest, and had to recreate it as caesar salads will always be my favorite! What I like about this dressing is that it’s fairly light, and it does not include any cream or heavy dairy products (only a little parm!). Ingredients 1 head of broccoli 3-4 large handfulsContinue reading “Tahini Caesar Salad”

Roasted Cauliflower Soup

This is a NYT Cooking recipe, I skipped the almonds because I did not have any (but I’m sure they would be a great addition!). Since I do not have an immersion blender, I used my Vitamix instead – the official recipe can be found here. Ingredients 2 pounds fresh cauliflower 2 medium white onions,Continue reading “Roasted Cauliflower Soup”

Coconut-Miso Salmon Bowl

I found this recipe on NYT Cooking and made a few slight modifications – doubled salmon, added additional miso, used olive oil instead of canola, and did not include the cilantro (I am not a fan of cilantro, but feel free to sprinkle on top if desired)! Ingredients 3 tablespoons olive oil 1 medium red onion, halvedContinue reading “Coconut-Miso Salmon Bowl”

Pan Seared Strip Steak

Instructions Season strip steak with salt and pepper on both sides In a medium sauce pan heat olive oil over medium-high heat Once oil is heated add steak to pan and cook for three minutes on each side Reduce heat to medium-low and add two tablespoons butter and two crushed garlic cloves to the panContinue reading “Pan Seared Strip Steak”

Cauli Gnocchi Bowl

Ingredients 3/4 package Trader Joe’s Cauliflower Gnocchi 1 cup chopped broccoli 1 cup mushrooms Pesto Parmesan Cheese Instructions Cook Gnocchi on stove top per package directions (tip: skip the step of adding water to the pan, as this makes the gnocchi too mushy, in my opinion) While gnocchi is cooking, saute broccoli and mushrooms inContinue reading “Cauli Gnocchi Bowl”

Chicken Tortellini Bowl

Ingredients 1 package cheese tortellini (I bought the fresh tortellini from Trader Joe’s) 1 cup (or a little more) mini heirloom tomatoes Asparagus (amount is up to you!) 1 grilled chicken breast Pesto Olive oil Instructions Boil water for tortellini While water is boiling, heat 1 tablespoon olive oil over medium heat, and cook chickenContinue reading “Chicken Tortellini Bowl”

Chicken Sausage with Roasted Broccolini, Mushrooms and Brussel Sprouts

Ingredients 1/2 cup brown rice (I used minute rice, it’s just so much easier!) Broccolini, Shaved Brussel Sprouts, and Portobello Mushrooms (Note: amount is completely up to you, and how many people you are serving) Chicken Sausage (I bought mine fresh from the butcher, but any chicken sausage will work) Olive Oil Garlic Salt InstructionsContinue reading “Chicken Sausage with Roasted Broccolini, Mushrooms and Brussel Sprouts”