Baked Butternut Squash Parmesan Dip with Homemade Whole Wheat Pita Chips

Baked butternut squash parmesan dip with homemade whole wheat pi
This dip is so easy to make — it’s decadent, creamy, and a perfect party appetizer! You can roast a butternut squash to make the mashed butternut squash, or you can “cheat” and use frozen butternut squash cubes, which makes the dip into a 10 minute recipe! You could use a bag of pita chips from the grocery if you are in a true rush, or for an extra 15 minutes of effort, you can whip up a batch of your own homemade pita chips.

Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi
Baked butternut squash parmesan dip with homemade whole wheat pi

Baked Butternut Squash Parmesan Dip with Homemade Whole Wheat Pita Chips

Ingredients:
For the Dip
2 cups mashed butternut squash (fresh or frozen)
3/4 cup grated parmesan
1/4 cup cream cheese, softened
1/4 cup parmesan, shredded

For the Pita Chips
4 6″ whole wheat pitas
1/4 cup garlic olive oil (regular olive oil will work fine as well)
1/4 tsp salt

Directions:
Prepare mashed butternut squash (by either roasting a butternut squash, or preparing frozen butternut squash cubes according to directions on the package).

Preheat oven to 350 degrees. Butter a 7×10″ or 8×8″ baking dish.

In a large bowl, mix together the mashed butternut squash and 3/4 cup grated parmesan. Put cream cheese in a bowl and microwave for about 18 seconds. Mix this into mixture, and then pour mixture into the baking dish, using a spoon to make sure it’s roughly even. Top with the remaining 1/4 cup parmesan. Bake for 25 minutes.

While dip is baking, put your pitas in a pile and slice them into 8 pieces each. If it’s a pita pocket, separate the pieces. Place in a large bowl and toss with olive oil. Line a baking sheet with parchment paper and lay the pita triangles out, without overlapping. Top with a pinch of salt (a little will go a long way). When the dip is done, remove from the oven and bake the pita chips for about 10-15 minutes, checking frequently to make sure they don’t burn.

Inspired by:
The Kitchn

5 Ingredient Green Bean Casserole

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I don’t know how you could possibly make an easier green bean casserole than this! And it is so delicious, you would never know it took about 15 minutes to put together. This is an awesome last-minute recipe, and unlike many traditional green bean casserole recipes, it does not require the use of a can of processed soup. It may not be exactly what you remember from your Thanksgiving table (this recipe does not include onions), it is so tasty, quick, and easy that you won’t mind (or at least, we don’t!) It is great for a last-minute dish, and because it uses frozen veggies, you can whip it up in a flash.

Plus, since it only requires 5 ingredients, it’s a cost effective dish that you and your family will love! This recipe feeds about 3-4 people, but you could easily double the recipe to feed more.

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Easy 5 Ingredient Green Bean Casserole [ Recipe by Neshikot.com ]

Ingredients:
16 oz frozen green beans (I use Whole Foods Organic chopped green beans)
4 oz cream cheese, softened
1 cup shredded Parmesan, plus 1/4 cup extra for the topping
1 cup whole wheat bread crumbs
1/4 cup butter, melted

Directions:
Preheat oven to 350 degrees.

Prepare frozen green beans according to directions on the package.

Butter a baking dish (a 13×9″ or 8×8″ will both work). In a large bowl, mix together green beans, softened cream cheese (if in a rush, you can pop cream cheese in the microwave for about 15 seconds), and 1 cup parmesan. Pour green bean mixture into baking dish.

In a bowl, mix together bread crumbs, melted butter, and 1/4 cup parmesan. Pour topping over green bean mixture.

Bake at 350 degrees for 30 minutes.

Notes:
This recipe makes about 3-4 servings. If you are serving more people, please double the recipe.

My toddler likes this dish a lot, but please remember to chop up the green beans into very small pieces if feeding this to a toddler.

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Easiest Ever 5 Ingredient Cookies (No flour, no eggs, no butter)

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
These cookies are: ridiculously easy to make, quick, made with no flour, no butter, and no eggs, and are chewy and DELICIOUS! I make them at least once a week, and because there are only 5 ingredients — all of which you likely already have in your kitchen at this very moment — you can make them at a moment’s notice. I think this would be the perfect first recipe to try with a toddler or young child who is interested in cooking — since there are no eggs, and the ingredients are so simple, it would be a great first cooking experience!

Also, because these are made with filling ingredients like bananas, oats, and peanut butter — these cookies will actually fill you up and satisfy your hunger, as opposed to traditional flour/butter/sugar cookies. Sometimes I omit the brown sugar and replace the chocolate chips with raisins, and it looks like a cookie, and acts like a cookie, but is basically a little healthy ball of deliciousness.

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut
Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut

Easy 5 Ingredient Cookies (Flour-free, egg-free, and butter-free). Recipe by Neshikot.com

Ingredients:
2 ripe bananas (small-medium)
1 cup quick oats (or slightly more if using large bananas)
1/4 cup peanut butter
1/4 cup brown sugar
1/4 cup chocolate chips (or use a little more, if you want them super chocolaty!)

Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, mash bananas well with a fork. Mix in oats, peanut butter, brown sugar, and chocolate chips. Use a spoon to scoop out about 12 cookies onto the cookie sheet.

Bake for about 15-17 minutes. Remove from oven, and let cook on cookie sheet for about 5-10 minutes before removing and serving.

Notes:
It’s ideal to use very ripe bananas for this recipe. A very ripe banana will increase the natural sweetness.

If you’d like to make these healthier, simply omit the brown sugar and replace the chocolate chips with something like raisins. They will still be delicious, just less sweet!

If you end up using two large bananas, be sure to increase the oats to about 1 1/4 cups or 1 1/2 cups (see photo of batter above to get an idea for ideal consistency).

If you have a peanut allergy, you can easily omit the peanut butter and they will still come out great! I like to include the peanut butter because I find them more filling, but I’ve also made them without it and they were still delicious.

Easy Cookie Recipe: 5 ingredient cookies. Bananas, oats, peanut

Parmesan Crusted, Oven Baked Cheddar and Apple Grilled Cheese

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This parmesan-crusted, oven baked grilled cheese made with cheddar and green apple slices is the ultimate last-minute, total comfort food, dinner. It is as easy to make as it is delicious, and because it’s baked in the oven, you can put together as many as you need for your friends or family, pop them in the oven, and move on to other things — as opposed to making them all individually on the stove. The sweetness of the green apple is a perfect combination with the sharp cheddar cheese.

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Parmesan Crusted, Oven Baked, Cheddar and Apple Grilled Cheese [ Recipe by Neshikot.com ]

Ingredients:
6 slices of whole grain bread
3 tablespoons butter
6 slices of sharp cheddar cheese
1 large green apple
6 tablespoons grated or shredded parmesan (I use grated)

Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Heat butter up in the microwave to soften (about 10-20 seconds, depending on your microwave). Butter one side of each slice of bread. Lay them all down (on a plate or directly onto the parchment paper), buttered side down. On each slice of bread, lay down one slice of cheddar cheese.

Wash, peel, and slice the apple into thin slices. Split the apple slices three ways and layer them onto three of the pieces of bread. Put the sandwiches together, with the buttered sides both facing out, and place sandwiches onto the parchment paper (if you’ve prepared them on a plate).

Sprinkle about a tablespoon of parmesan onto the tops of the sandwiches. Use a spoon to press the parmesan into the butter.

Bake at 400 degrees for 8 minutes. Remove from oven, flip the sandwiches over, and sprinkle another tablespoon of parmesan onto the tops of the sandwiches, and again, use a spoon to press until the butter. Rotate the pan, and put back into the oven. Bake for another 8 minutes, remove and serve!

Notes:
This recipe makes 3 grilled cheeses. If you are making more or less than 3 sandwiches, keep in mind that you will need about 1 apple per 2-3 sandwiches.

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Brown Sugar & Vanilla Glazed Carrot Coins

neshikot-vanilla-brown-sugar-glazed-carrots-05These carrot coins are glazed in brown sugar, butter, and vanilla, making it something between a vegetable dish and a dessert! They are super quick and easy to whip up, and pleasing to the adult in you (carrots! So healthy!) and the kid in you (sugar! butter! oh my!). And since it uses only one pot, you’ll be done with dishes and enjoying your sweeeeet glazed carrots in no time.
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Brown Sugar & Vanilla Glazed Carrots [ Recipe by Neshikot.com ]

Ingredients:
6 medium sized carrots
2 tablespoons salted butter
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Directions:
Wash, peel, and chop carrots into coins.

Place carrots in pan, cover with about 1″ of water, and bring to a boil. Cover, and boil for about 10 minutes, or until carrots have reached your desired consistency. Drain carrots and set aside.

In the same pan, put the butter, brown sugar, vanilla, and salt. Turn the heat back on, to low-medium heat, and continue stirring until butter is melted. Then, pour the cooked carrots back into the pan and continue cooking for another few minutes, while the carrots soak up the glaze. Pour glazed carrots into bowl and serve!

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Garlic Parmesan Carrot Fries

Garlic Parmesan Carrot Fries
Garlic Parmesan Carrot Fries
I feel like one of the only people on earth who doesn’t like fries. Everyone seems to love fries and ketchup, but they have truly never appealed to me. Until now! I had never heard of carrot fries, until I passed by a giant bag of delicious, bright orange organic carrots at the grocery, and had so many extra that I had to find something to do with them! I couldn’t be happier that carrot fries are now part of the regular rotation in our house! They are sweet and salty all at the same time. They are nutritious, and make the whole house smell amazing as they bake! Even my toddler loves them, which is a huge bonus for me.

Garlic Parmesan Carrot Fries
Chopping the carrots into 4″ sticks.Garlic Parmesan Carrot Fries
Lining the carrots on a cookie sheet, ready to go in the oven.
Garlic Parmesan Carrot Fries
Garlic Parmesan Carrot Fries
Ready to eat!
Garlic Parmesan Carrot Fries
Garlic Parmesan Baked Carrot Fries [ Recipe by Neshikot.com ]

Ingredients:
6 carrots (medium to large)
2 teaspoons garlic olive oil
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt

Directions:
Preheat the oven to 400 degrees.

Wash and peel carrots. Chop them in half lengthwise, and then into 4″ sticks (I got roughly 8-12 sticks out of each carrot), making sure they are roughly the same size. Place carrots into a bowl and toss with olive oil, garlic powder, and garlic salt.

Line a cookie sheet with parchment paper, and place carrot sticks on the paper, making sure there is no overlap. Bake at 400 degrees for 15 minutes, then remove from oven. Flip each carrot over (be careful, they will be hot). Rotate cookie sheet, so they carrots that were originally baking in the front are now baking in the back. Bake for another 15 minutes, checking every few minutes to make sure they are not burning.

Sprinkle fries with grated parmesan as soon as they are removed from the oven. Or, don’t use the parmesan, and these make a delicious vegan snack!

Garlic Parmesan Carrot Fries
Garlic Parmesan Carrot Fries
Garlic Parmesan Carrot Fries
Garlic Parmesan Carrot Fries