Season 4, Episode 19: Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls. This is a fantastic split table meal! It's very versatile and can work to create vegan, vegetarians, and also meat containing bowls in a very easy, and doable, manner. Feeding mutliple diets in one meal is a challenge, but not when you are armed with lots of recipes that work for just this situation! This is a tasty meal that is so customizable that it works for meatless and meat bowls.

Ingredients:

• 4 medium sweet potatoes, peeled and diced into bite size pieces
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups uncooked quinoa, cooked according to the package instructions (or use rice as desired)
• 1 bag of frozen corn kernels, cooked
• 1 red bell pepper, diced
• 1 avocado, chopped
• 1 container of cherry or grape tomatoes, halved or cut in thirds
• 1/2 cup red onion, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 2 Tbsp olive oil
• 1/2 tsp ground sea salt
• 1/2 tsp black pepper
• 2 tsp paprika
• 12 Tbp olive oil (for dressing)
• 8 Tbsp lime juice (for dressing)
• 4 tsp ground cumin (for dressing)
• 4 tsp smoked paprika or regular paprika (for dressing)
• 2 tsp garlic powder (for dressing)
• 2 tsp chili powder (for dressing)
• 4 tsp low sugar maple syrup (for dressing)
• salt and pepper to taste (for dressing)
• 4 Chicken breasts or thighs (optional)
• Marinade for chicken: juice from two limes, 1/2 c. olive oil, 6 Tbsp mild taco seasoning
• Optional extra toppings: sour cream/vegan sour cream, sliced jalapenos, crushed tortiall chips, fresh lime wedges, shredded cheese, and/or scallions

Instructions:

1. Create marinade for chicken, if meat is desired, and marinate chicken for 1/2 to 2 hours.
2. Preheat oven to 400 degrees.
3. Combine 2 Tbsp olive oil with 1/2 tsp ground sea salt, 2 tsp paprika, and 1/2 tsp black pepper. Stir. Add chopped sweet potatoes and stir to coat.
4. Roast in an even layer on a cookie sheet pan for about 20-25 minutes or so, until tender and slightly carmelized.
5. Grill marinated chicken (or cook in the oven) until it reaches 165 degrees internally. Slice chicken into strips or cut into bite size pieces. Keep warm until ready to serve.
6. Prepare quinoa according to package instructions. Keep warm until ready to build bowls.
7. Cook corn according to package instructions. Keep warm until ready to build bowls.
8. Prepare dressing with olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, maple syrup, salt and pepper. Whisk all the ingredients together. Set dressing aside.
9. Chop up avocado, onion, bell pepper, cherry tomatoes, and cilantro leaves. Place each into it's own separate bowl.
10. When all ingredients are done cooking, add them all in separate bowls so that people can curate their desired bowl to be vegan, vegetarian, or meat containing. Put quinoa down first and then add other ingredients on top. Drizzle each bowl with the homemade dressing.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner #meatless #hybridrecipe #splittable #cookingforagroup #multiplediets #onedishtwodiets

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 18: Zesty Veggie Italian Pasta Salad. This salad is simple to make and so tasty! It's a great one for hot summer days and picnics, but also works fabulous as a side dish to any meal. The prep is pretty simple and quick, which I love being a busy mom who runs her own business.

This recipe uses cheese, but it's very good without the cheese as well. So you have options!

Ingredients:

• Italian Dressing and Recipe dry mix packet (0.7 ounces)
• 1/4 c. white vinegar
• 1/2 c. olive oil
• 8 oz. Feta cheese crumbles (also good with 9 or 10 ounces)
• 1 Tbsp freeze drived chives
• 1 Tbsp lemon juice (about 1 lemon)
• 1 Tbsp minced onions, dried
• 1 tsp seasoned salt
• 1 Tbsp Italian seasoning
• 4 cups grape tomatoes sliced
• 1 c. baby carrots, sliced
• 2 cups broccoli florets
• 1 pound elbow pasta

DIrections:

1. Cook pasta according to directions on the package. Drain.
2. Create the dressing mixture. Combine dry Italian seasoning packet contents with vinegar, oil, freeze dried chives, lemon juice, minced dried onions, seasonded salt, and Italian seasoning in bowl. Whisk aggressively.
3. Combine sliced tomatoes, fresh diced onions, cheeses, carrots, broccoli in a large bowl. Stir.
4. Add in cooled pasta and dressing mixture. Stir to coat.
5. Refrigerate until ready to eat.

And you're done!

The other thing to note is that if you want to eat this warm, it's good that way too. So don't allow pasta to cool too long if eating it warm, otherwise follow the same recipe and directions to enjoy it warm instead of cold.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 17: Monte Cristo Hybrid Vegetarian and Meat Breakfast Casserole. Make one dish work for two diets with this super easy recipe! You will have happy vegetarians and happy meat eaters with this one! And get it all done in just one dish!

This is a simple one to keep the meat separated from the non-meat section, meaning there's very little chance of the dreaded meat drift! The sandiwch meat stays put very nicely and there's very little change of any of the meat moving to the meatless portion. I do this dish as a 2/3 meat and 1/3 meatless plan.

Ingredients:

• 12 slices white bread (cottage bread or brioche)
• 8 oz deli ham slices
• 8 oz deli turkey slice
• 8 oz Swiss cheese, deli cut slices
• 3 slices Provolone deli cut slices
• 3/4 cup shredded cheddar jack cheese (or all cheddar cheese, or Mexican Style blend with Monterery Jack, medium cheddar, Queso Quesadilla cheese, and Asadero cheese)
• 6 eggs
• 2 Tbsp Dijon mustard
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 2 Tbsp melted butter
• 1/2 Tbsp coconut oil
• powdered sugar
• raspberry jam

Instructions: NOTE: Prepare dish and let it sit for 1/2 hour or up to overnight before baking.

1. Preheat oven to 350 degrees and grease the 9x13 inch glass baking dish with coconut oil.
2. Layer 6 slices of bread, overlapping.
3. Add half of the meats and the Swiss cheese (I do a slice over each bread).
4. Repeat layers.
5. Sprinkle shredded cheese across, sprinkling heavier on the meatless 1/3 of the dish.
6. Lay two slices Provolone cheese on the two slices of bread in the meatless section, and break up the last piece in fourths and place on each of the four slices of bread in the meat section.
7. Drizzle melted butter all across.
8. Wisk together the eggs, milk, mustardd, and seasonings. Wish well.
9. Pour over the dish, attempting to get all the crusts wet.
10. Spray tin foil with cooking spray and press it down over the dish.
11. Bake covered for 30 minutes.
12. Remove foil.
13. Bake uncovered for 20 minutes or until cheese is melted and starting to brown.
14. Dust with powdered sugar and spread raspberry jam across.
15. Cut into six portions and serve! And enjoy!

We like to have potatoes on the side, such as frozen seasoned Potatoes O'brien or hashbrowns.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 16: Baked Tomato and Feta Eggs Vegetarian Side Dish. This is a tasty Greek influenced side dish with extra protein, which is fabulous for vegetarians, and meat-eaters, alike! It's very tasty and unique!

Ingredients:

2 cups cherry tomatoes

1 red pepper diced

1 red onion diced

3 tsp minced garlic

8 oz feta cheese

4 T olive oil

1 tsp dried oregano leaves

1 tsp sea salt

½ tsp dried thyme leaves

½ tsp black pepper

½ tsp red pepper flakes

1 cup chopped baby spinach

4 eggs

Optional: more salt and pepper to taste (I generally don't add extra)

Chopped fresh basil or fresh chives (do this! It's so good!)

Directions:

Preheat oven to 400 degrees.

Add tomatoes, peppers, onion, garlic, and cheese to four smaller dishes or one rectangular glass dish, 8x11.5 inch/2 Qt.

Stir.

Drizzle with oil.

Add feta cheese to the center in a pile.

Sprinkle sea salt and black pepper and other herbs/spices across the dish.

Bake for 25 minutes.

Pull it out and stir in the chopped spinach.

Create 4 evenly spaced wells for the eggs (or don't and just crack eggs on top).

Crack eggs into the wells, the yolks stay intact.

Bake for another 10 minutes or so until the eggs are done to the level you desire.

Top with fresh chopped herbs and serve.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 15: Healthy Spinach Protein Greek Salad. This is a very tasty salad, a new favorite for us! It's simple but oh so good!

Ingredients

• 5 oz. fresh spinach
• 1 can chickpeas drained and rinsed
• 1 container of grape tomatoes, halved
• 1 green pepper chopped, OR 1 cucumber chopped
• 4 oz. feta cheese
• 1 small red onion chopped, or half of a medium/large one
• 1/4 c. fresh parsely chopped (or 1 Tbsp dried parsely)
• 1 c. pepitas (or walnut pieces)
• juice from two lemons
• 4 tbsp olive oil
• croutons, any flavor
• 3 hard boiled eggs, chopped up

DIrections:

1. Cut tomatoes in half.
2. Chop green pepper or cucumber.
3. Drain and rinse chickpeas.
4. Squeeze juice from two lemons and combine with 4 Tbsp olive oil. Whisk. This is the dressing.
5. Combine spinach leaves, chickpeas, green pepper or cucumber pieces, feta cheese, pepitas or walnuts, parsely, onion, and eggs.
6. Toss with dressing and sprinkle croutons just prior to enjoying.

Store leftovers in the fridge. It does pretty okay as a leftover, compared to other spinach salads.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 14: Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs. This recipe is easy and super tasty! Even my new daughter-in-law-to-be says so! She's a vegetarian like me! Do you cook for more than one diet in your home? If you do, this is one example of how I do it so I don't end up being a short order cook. Plan it ahead and split it before adding in the meat.

Ingredients:

• 16 oz penne pasta
• Two 28 oz. jars of marinara sauce
• One 28 oz. can of crushed tomatoes
• One 22 oz bag of frozen meatballs, cooked according to the package instructions
• 4 cups shredded mozzarella cheese, divided
• 3/4 c. grated Parmesan cheese, divided
• 2 small cartons fresh Bella mushrooms, sliced
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 Tbsp. olive oil
• 2 Tbsp. Italian seasoning mix
• 2 big handfuls of fresh baby spinach
• sea salt and black pepper sprinkled to taste

Directions:

1. Preheat oven to 375 degrees.
2. Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan.
3. Cook meatballs according to package instructions. Set aside.
4. Cook pasta to al dente directions on the pasta package. Drain.
5. Combie sauted veggies, drained pasta, jars of marinara, and can of crushed tomatoes and stir well. Add spinach and stir to wilt.
6. Saute mushrooms in 1-1 1/2 Tbsp. olive oil.
7. Add Italian seasoning, salt, and pepper to pasta mixture and stir.
8. Add one fourth of the veggie/pasta mixture to two separate 9x13 inch baking dishes so you will have one vegetarian meatless pan and one with meatballs.
9. Spread half the sauted mushrooms across each pan, as desired.
10. Evenly spread cooked meatballs across the designated meat pan.
11. Sprinkle 1 1/2 c. shredded mozzarella cheese over both pans, evenly.
12. Sprinkle 1/2 c. grated Parmesan cheese across both pans.
13. Evenly spread the remaining pasta/veggie/sauce mixture across both pans, attempting to cover the meatballs as best as you can.
14. Sprinkle remaining cheeses evenly across both pans.
15. Cover with cooking sprayed foil.
16. Bake at 375 degrees for 50-60 minutes, until the sauce is bubbling and the cheese is metled.
17. Allow to cool and enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 13:

Huevos Rancheros Meatless Casserole with meat on the side, make it a hybrid meal! Feed vegetarians and meat-eaters easily in one meal with this recipe. It's so good and a hearty meal! It works great for breakfast, brunch, lunch, or dinner.

Ingredients:

• 2 ½ c. mild salsa, divided
• 1 can fire roasted tomatoes, undrained
• 1 4 oz. can green chilis, undrained
• 2 tsp. taco seasoning
• ¼ tsp. black pepper
• ¼ tsp. kosher salt
• 1 can black beans, rinsed and drained
• About 10 oz. tostadas, broken into pieces
• 2 ½ c. Mexican stye shredded cheese
• 2 ½ c. green onions sliced, white and all the way to the end of the green tips (scallions), divided
• 10 eggs
• 1 c. grape tomatoes sliced in half or thirds
• 1 Tbsp. lime juice
• 1 avocado, chopped
• ¼ c. fresh cilantro leaves
• Sour cream, garnish as desired
• Top with extra salsa or hot sauce as desired to serve.
• Avocado cooking spray

Directions:

1. Preheat oven to 375 degrees.
2. Mix 1 ½ c. mild salsa with fire roasted tomatoes, green chilis, and taco seasoning. Stir well.
3. Spray a 9x13 inch glass baking dish with avocado oil cooking spray (or other).
4. Spread 1 cup salsa mixture over the bottom of the baking dish.
5. Spread ½ of the black beans, 1 c. cheese, and 1 c. green onions/scallions evenly over the salsa mixture.
6. Layer broken tostada pieces over the top, making it confluent with pieces overlapping.
7. Add 1 cup salsa mixture then repeat step 5.
8. Layer tostada pieces again so they cover the whole surface in a confluent layer.
9. Spread the remaining salsa mixture across the top, sprinkle with remaining cheese, and onions, sprinkling them across evenly.
10. Break 10 eggs across the top, not breaking the yolks.
11. Sprinkle evenly with salt and pepper.
12. Spray a piece of tin foil with the cooking spray and cover the pan tightly.
13. Cook for 50-55 minutes, or until eggs are set to the desired doneness.
14. Top with fresh tomatoes, cilantro, sour cream, avocado, and salsa as desired.

Want meat? Pan fry some sausage links or brown ground sausage for on the side, or to top.

Works great as a leftover meal as well.

Enjoy! And don't forget to NOT put the bag of potatoes on the tostadas!!! Even though it might work out okay.

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026