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

neshikot-green-bean-casserole-004
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.

neshikot-green-bean-casserole-001
neshikot-green-bean-casserole-002
neshikot-green-bean-casserole-003

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.

neshikot-green-bean-casserole-005

Garlic Roasted Cherry Tomatoes

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
This recipe for garlic roasted cherry tomatoes just couldn’t be easier, and will make your entire house smell incredible as it bakes! It makes a wonderful side dish, although I sometimes just eat a big whole of it for dinner! If you remove the bread crumbs and parmesan cheese, you could easily use these as a delicious mix in for pasta.

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic, basil, olive oil and salt mixture.
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

Garlic and Parmesan Roasted Cherry Tomatoes [ Recipe by Neshikot.com ]

Ingredients:
20 oz cherry tomatoes, washed and sliced
2 tablespoons garlic olive oil (regular olive oil will work as well)
4 tsp minced garlic
1 tsp chopped basil
1/4 tsp salt
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan

Directions:
Preheat oven to 375. Line a baking sheet with parchment paper.

Wash and slice cherry tomatoes and place into large mixing bowl. In a separate, small bowl, mix together the garlic, basil, garlic olive oil, and salt. Toss mixture with tomatoes. Mix in bread crumbs and parmesan and toss well.

Pour tomato mixture onto baking sheet, in a single layer.

Bake for 35-40 minutes, removing from the oven once around the 20 minute mark to move the tomatoes around a bit, and rotate the baking sheet. Keep checking tomatoes frequently at the end to make sure none of them are burning. Remove and serve!

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

Vegetarian Creamy & Spicy Black Bean Burritos

Vegetarian black bean burrito recipe
These burritos are easy, delicious, creamy, spicy, and of course, vegetarian! They are so simple and quick to whip up, and the sauce will make your kitchen smell amazing while it cooks! Actually, just putting this blog post together is making me want to run downstairs and warm up my leftovers! But, before I do that, here is the recipe:

Vegetarian black bean burrito recipe
Vegetarian black bean burrito recipe
Vegetarian black bean burrito recipe
Vegetarian black bean burrito recipe
Vegetarian black bean burrito recipe
Vegetarian black bean burrito recipe
Creamy & Spicy Black Bean Burritos [ Recipe by Neshikot.com ]

Ingredients:
6-8 whole wheat tortillas
2 tablespoons olive oil
1 onion, chopped
2 boxes or cans of cooked black beans, drained and rinsed (About 14 oz each)
1 cup salsa (I use mild, but if you’d like to be really spicy, use medium or spicy salsa)
6 oz of cream cheese, cubed
1/2 teaspoon salt
6 oz shredded cheddar cheese

Directions:
In a large pot, warm up olive oil, and then sauté onions over medium heat for about 5 minutes, or until softened. Next, add the beans, salsa, and salt. Stirring mixture frequently, let it come to a boil. Keep stirring (at least a few times per minute), and continue to let the mixture boil for roughly 3 more minutes. Turn off the heat, and add in the cubed cream cheese. Stir well until the cream cheese has all melted. Set mixture aside.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

On each tortilla, layer the bean mixture, followed by a couple tablespoons of shredded cheese. Roll up the tortillas, and place them all together on the baking sheet. Top all of the burritos with a light layer of shredded cheese, and bake for about 15 minutes, or until cheese is melted.

Notes:
There are so many things you could add on to these burritos. You could top with some greek yogurt, add in some corn, avocado, or chopped jalapeños!

Vegetarian black bean burrito recipe

Vegetarian Corn Chowder Recipe

neshikot-corn-chowder-003
Corn chowder is one of my husband’s favorite foods, so I had to come up with an easy, vegetarian recipe for a delicious corn chowder! It’s creamy, delicious, and filled with sweet corn. Typically, corn chowder includes potatoes and some sort of cream, but this chowder is made a bit healthier by using cannellini beans as a substitute for the potatoes, and milk as a substitute for the cream. It’s quick, easy, and delicious!

neshikot-corn-chowder-001
neshikot-corn-chowder-002
neshikot-corn-chowder-004

Vegetarian Corn Chowder [ Recipe by Neshikot.com ]

Ingredients:
1 bag frozen corn (16 oz)
1 onion, chopped
1 box or can of cannellini beans (14 oz)
2 tablespoon olive oil
4 teaspoons garlic, chopped
4 cups low sodium vegetable broth
2 tablespoons flour
2.5 cups milk (I use whole milk)
1/2 teaspoon salt
4 oz cream cheese, cubed

Directions:
Prepare frozen corn according to directions on the package.

Chop the onion, and drain and rinse the cannellini beans.

Heat olive oil in a large pot over medium heat, and add onions. Cook for about 5 minutes, then add in the garlic and sauté for another 2 minutes or so. Add in the broth, cannellini beans, and corn. Bring mixture to a boil. Lower heat, cover, and simmer for 10-15 minutes.

While soup is simmering, mix together in a bowl: flour, salt, milk, and cubed cream cheese. Add into pot, and continue stirring occasionally until it comes to a boil again. After it comes to a boil, stir continually so the soup doesn’t stick on the bottom. Cook for another few minutes, and then serve!

neshikot-corn-chowder-005

Quick & Easy Chunky Vegetable Tomato Basil Soup with Cannellini Beans

neshikot-chunky-vegetable-tomato-soup-cannellini-009
This is my go-to healthy, hearty, quick & easy soup — it fits all my requirements: super simple, very little preparation, healthy and full of nutrients, and a delicious, filling meal for my family. A soup like this traditionally has potatoes — however, I substitute in cannellini beans, which is a great source of iron, folate, and protein. The only vegetables that need chopping in this soup are the onion and carrots — the rest of the veggies are frozen, which means that you can make a healthy, filling, totally scrumptious soup in about 45 minutes, with very little washing, peeling, and chopping. I also love this soup because you make it without a blender. This means fewer dishes to clean, which makes this busy Mama very happy!

Another thing that speeds up this dish — Dorot frozen chopped garlic and basil! You can buy them from Whole Foods or Trader Joe’s, and they make this dish even speedier. You just pop them out, a teaspoon at a time, and they add so much to the soup.

neshikot-chunky-vegetable-tomato-soup-cannellini-001
Chop your onion and carrots and drain and rinse your cannellini beans — that’s all you need to prepare for this healthy and hearty soup!

neshikot-chunky-vegetable-tomato-soup-cannellini-002
neshikot-chunky-vegetable-tomato-soup-cannellini-003
neshikot-chunky-vegetable-tomato-soup-cannellini-006
neshikot-chunky-vegetable-tomato-soup-cannellini-008

Quick and Easy Chunky Vegetable Tomato Basil Soup with Cannellini Beans [ Recipe by Neshikot.com ]

Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
4 teaspoons chopped garlic
4 carrots, washed, peeled and chopped into 1/4″ slices
4 cups (32oz) low sodium vegetable broth
1 jar (25 oz) marinara sauce
1 bag mixed veggies with no salt/seasoning added (I use Whole Foods organic green beans, peas, carrots, and corn)
2 teaspoons chopped basil
1/2 teaspoon salt
1 box or can of pre-cooked Cannellini beans
Grated parmesan (optional)

Directions:
Wash, peel and chop carrots and onion.

Heat olive oil in a large pot over medium heat. Add in the onions and sauté them for about 5 minutes. While they are cooking, continue stirring occasionally, and drain and rinse the cannellini beans well.

Add your garlic to the pot and sauté for another 2 minutes. Then, add in the chopped carrots, vegetable broth, tomato sauce, and beans. Simmer for about 20 minutes, continuing to stir occasionally to make sure nothing is sticking to the bottom of the pan.

Add the bag of frozen veggies directly into the soup, as well as the basil and salt. Simmer for about 15 more minutes.

Allow soup to cool for a few minutes and serve! Top each bowl with a couple tablespoons of grated parmesan if desired. Or, leave it off for a delicious and hearty vegan soup.

Notes:
I use Dorot frozen garlic and basil cubes for this recipe, which speeds up the cooking process quite a bit for me.

You could add in lots of different vegetables to this dish! However, I think it works best if you make sure to use at least the onions, garlic, chopped carrots, and corn. The corn gives it a great sweet taste and balances out the heartiness of the soup. But, that’s just my personal opinion — if you find a great combination, please let me know in the comments!

I included this recipe in my “Toddler Approved” section because my son LOVES this soup — however, if you are going to serve this to your toddler, please make sure to chop the larger pieces of veggies into smaller pieces. The carrots and green beans especially may need finer chopping for the little ones.

neshikot-chunky-vegetable-tomato-soup-cannellini-010
neshikot-chunky-vegetable-tomato-soup-cannellini-011
neshikot-chunky-vegetable-tomato-soup-cannellini-012
neshikot-chunky-vegetable-tomato-soup-cannellini-013

Sweet Potato & Black Bean Tortilla Casserole

neshikot-sweet-potato-black-bean-casserole-003
As a vegetarian, I’m always trying to find ways to add beans — especially black beans — into our foods. They are high in folate, fiber, and iron, and also happen to be delicious! I often make my family sweet potato black bean burritos — however, they take a bit of extra time, because I have to boil and mash the potatoes, prepare the beans on the stove, and then wrap and bake the burritos. They are delicious, but I wanted to create a recipe with a similar taste, but with less steps and less time involvement — and I finally have it! A sweet potato black bean tortilla casserole. Delicious, healthy, and filling. Even my toddler devoured an entire plate, and he is my most honest critic!

neshikot-sweet-potato-black-bean-casserole-001
neshikot-sweet-potato-black-bean-casserole-002
neshikot-sweet-potato-black-bean-casserole-001a
neshikot-sweet-potato-black-bean-casserole-005

Sweet Potato and Black Bean Tortilla Casserole [ Recipe by Neshikot.com ]

Ingredients:
1 large sweet potato, washed, peeled, and chopped into 1/2″ cubes
1 box or can of black beans (about 14-16oz)
1 small onion
3 teaspoons minced garlic (Dorot frozen garlic are great when you are in a rush!)
1 tablespoon garlic olive oil, plus a little extra for oiling the dish
1 teaspoon salt
1 cup salsa (I prefer mild, but use whatever spice level you prefer)
4 oz shredded cheddar and Monterey jack cheese
2 whole wheat tortillas

Directions:
Wash, peel, and chop sweet potato into cubes roughly 1/2″ x 1/2″. Place in a microwave safe dish and microwave for about 5-7 minutes to soften the potatoes.

Preheat oven to 400 degrees.

Chop onion into small pieces. Drain black beans and rinse well in a colander. In a large bowl, mix together: the softened sweet potatoes, the black beans, the onion, minced garlic, garlic olive oil, and salt.

Lightly oil a 7.5″x10″ baking dish (an 8″x8″ dish should work as well). Into the dish, layer the ingredients as follows (or see photo above):
1. 1/2 cup salsa
2. One tortilla (rip up the sides so they cover most of the dish)
3. Half of the sweet potato / black bean mixture
4. 1/2 cup salsa
5. One tortilla
6. The rest of the sweet potato / black bean mixture
7. The shredded cheese

Bake uncovered at 400 degrees for roughly 25 minutes, or until cheese is lightly browned and sweet potatoes are tender.

Inspired by:
Jill Conyers

neshikot-sweet-potato-black-bean-casserole-006
neshikot-sweet-potato-black-bean-casserole-007
neshikot-sweet-potato-black-bean-casserole-008
neshikot-sweet-potato-black-bean-casserole-011

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.
neshikot-vanilla-brown-sugar-glazed-carrots-01
neshikot-vanilla-brown-sugar-glazed-carrots-03
neshikot-vanilla-brown-sugar-glazed-carrots-06

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!

neshikot-vanilla-brown-sugar-glazed-carrots-04

Butternut Squash, Onion and Cranberry Bake

neshikot-butternut-squash-casserole-006
This roasted butternut squash dish is one of my go-to dinners, because 1) It’s delicious. It’s one of those dishes that makes eating your veggies seem like a treat, rather than a task. 2) It smells AMAZING while it’s baking. I love to prepare it while my son is napping, and then when he wakes up, we play in the living room while taking big, deep breaths as the smells of roasting squash and onions fill the room, and 3) It has relatively few ingredients, so it’s easy to whip up, as long as I have a butternut squash lying around. And 4) I’m a fall girl. All year long, I dream of the sunsets and golden leaves in September, October and November, and making this dish always reminds me of autumn.

neshikot-butternut-squash-casserole-001
Start by washing, peeling, and chopping your butternut squash and onions. This is the most time consuming part of the recipe — once the chopping is done, assembling the dish is a breeze. I generally chop off the top and bottom of the squash, peel the sides with a vegetable peeler, remove the seeds, and then chop. However, I’ve heard some people will first microwave the squash (with some holes poked through) for a couple minutes, which should help make the peeling easier. I might try this next time!neshikot-butternut-squash-casserole-002
Mmmmm…. butternut squash… onions… parmesan cheese… I can smell it already!neshikot-butternut-squash-casserole-003
neshikot-butternut-squash-casserole-004

Roasted Butternut Squash and Onions [ Recipe by Neshikot.com ]

Ingredients:
1 large butternut squash
1 small onion
1/4 cup garlic olive oil
1/2 cup bread crumbs plus some extra for topping
2 teaspoons garlic powder
5 oz shredded parmesan cheese
1/2 cup dried cranberries (optional, not pictured)

Directions:
Wash and peel butternut squash. I do this by chopping off the top and bottom and peeling the sides with a vegetable peeler. Then, remove all of the seeds and stringy inside material. Then, chop squash into similar sized pieces (roughly 1-2″ cubes). Chop your onion into medium sized pieces.

Preheat oven to 425 degrees.

In a large bowl, mix together the butternut squash, onion, and dried cranberries (if using cranberries). Then, add in the garlic olive oil, garlic powder, bread crumbs, and shredded parmesan.

Oil a 13×9″ baking dish with some of the garlic olive oil. Pour squash mixture into the baking dish, top lightly with some extra breadcrumbs, and bake at 425 degrees for about 35-40 minutes, making sure to check regularly at the end to make sure it isn’t burning. Rotate dish one time (roughly the 20 minute mark) to ensure the dish is cooked evenly.

Inspired by:
Too Hot Tamale

neshikot-butternut-squash-casserole-005

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