Category Archives: Veggie

Fall Fettuccine

Posted on by

0

Fettuccine with alfredo, sage, and butternut squash. This felt like a the dinner equivalent of warm socks and a cozy blanket on a brisk evening. I roasted the butternut squash and infused the sage into the alfredo sauce.  It was so fast, and SO addicting! Psssst. It was so fast also because I roasted the squash in advance, and used jarred alfredo sauce. Both made life easier and got dinner on the table ohh-so-fast.

The Three Bite Rule - Fall Fettuccine

Fall Fettuccine

Ingredients:

2 cups butternut squash, chopped into small cubes
2 cups alfredo sauce (use a jar, I won’t tell)
4-6 sage leaves (3 to cook in the sauce & 2-3 chopped)
1/2 pound of fettuccine pasta

Directions:

Roast the butternut squash in a drizzle of olive oil, salt, and pepper at 400-degrees for 20 minutes, flipping once.
Bring salted water to a boil in a large pot for the pasta.
Warm the alfredo sauce in a large pot over low heat and drop in 1/2 the sage leaves. Cook for 5-10 minutes, stirring often, then remove the wilty sage.
The Three Bite Rule - Fall Fettuccine
Cook the fettuccine to al dente.
Drain the pasta and toss in the sauce.
Mix in the remaining chopped sage and the squash.
The Three Bite Rule - Fall Fettuccine
Enjoy!

This is such a great weeknight meal. I’d totally serve this to a dinner party, my toddler, or anyone. Somehow this week was brought to you by the herb sage. I love it in small amounts but feel like it has serious flavor. Here’s a good use if you bought some for Thanksgiving and need a very different feeling meal before or after turkey day!

#grilledcheeseplease Sweet Potato & Sage Grilled Cheese

Posted on by

0

The grilled cheese series continues! This grilled cheese has some legit Thanksgiving flavors. They’re healthy, cheap, and quite filling. Win. Win. Win. This is what you need on Black Friday! Forget that 3am shopping shenanigans. Mash up some of those leftover sweet potatoes, chop the sage from the stuffing, and pillage those cheese plate leftovers!

The Three Bite Rule - Sweet Potato Grilled Cheese

Sweet Potato & Sage Grilled Cheese

Ingredients:

2 slices sourdough bread
1/4 of a sweet potato, cooked and fork mashed
2 slices sharp white cheddar cheese
~3 leaves of sage, chopped chiffonade
2 teaspoons butter

Directions:

Assemble the ingredients and heat a large pan to medium-low heat with a tablespoon or two of olive oil.
The Three Bite Rule - Sweet Potato Grilled Cheese
Layer the sandwich with a slice of bread, 1/2 the cheese, the sweet potato, and sage, then the rest of the cheese and the other slice of bread.
Spread a little butter on the bread and turn the sandwich into the pan. Cover and cook for ~3 minutes. Spread the remaining butter onto the other slice of the bread.
Flip and cook for another ~3 minutes.
The Three Bite Rule - Sweet Potato Grilled Cheese
I love the sweetness of the sweet potato with the sharp cheddar and the sourdough bread. My sage plant is going strong so this came locally!

Marsala Marinated Mushrooms

Posted on by

1

As the only mushroom-eater in my house, I alone can testify that these have such great flavor. The marsala wine is unique and a fun addition to salads, as a side, or anywhere! Mushrooms are like little sponges for the flavor around them so marinating them is perfect!

The Three Bite Rule - Marsala Mushrooms

Marsala Marinated Mushrooms

Ingredients:

8 oz mushrooms
1/4 cup marsala wine
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic
1/4 teaspoon dried thyme

Directions:

Bring a medium pot of water to a boil.
In a glass jar, mix together the marsala wine, oil, red wine vinegar, salt, pepper, garlic, and thyme.
The Three Bite Rule - Marsala Mushrooms
Boil the mushrooms for 2 minutes then add into the jar.
The Three Bite Rule - Marsala Mushrooms

Refrigerate 6+ hours.
The Three Bite Rule - Marsala Mushrooms
They pack a punch of legit flavor. I put a few into salads and plan to use the rest in some meatless lunches.

Butternut Squash Mac & Cheese

Posted on by

0

This mac and cheese is veggie packed while still delightfully cheesey. Plus, the squash adds that iconic orange pop of color! This would be the perfect fuel before trick or treating!

The Three Bite Rule - Butternut Mac & Cheese

Butternut Squash Mac & Cheese

Ingredients:

1/2 pound pasta
1 1/2 cup butternut squash puree (10 oz frozen, or 1/2 butternut squash, roasted)
2 tablespoons cream cheese
4 oz Velveeta mini-block
1/4 teaspoon garlic powder
1/4 teaspoon salt & pepper
1 cup shredded cheddar

Directions:

Bring salted water to a boil for the pasta. Add the pasta in and cook until al dente.
In a large pot over medium heat, mix together the squash puree, velveeta, cream cheese, garlic powder, salt, and pepper.
The Three Bite Rule - Butternut Mac & Cheese
Stir until smooth and all combined. Spoon 1/2 – 3/4 of the sauce onto the drained al dente pasta.
The Three Bite Rule - Butternut Mac & Cheese
Mix well and add in more sauce, as desired.
Add in the shredded cheddar.
The Three Bite Rule - Butternut Mac & Cheese
Serve hot, or bake with cheese or breadcrumbs on top.

This was a good meal to feel like a treat, like true comfort food, without guilt. The little one loved it. I had some extra sauce so I froze it for a quick dinner another time to throw over some pasta.

Greek Deviled Eggs

Posted on by

0

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs