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
• 2 28 oz. jars of marinara sauce
• 1 28 oz. can of crushed tomatoes
• 1 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

Season 4, Episode 12: Easy Banana Yogurt Bread Recipe using zero added yogurt. This is a super easy yogurt based bread that you can change the flavor of by using different flavored yogurt cups. This is quick to make and works great as a breakfast/brunch item, as a dessert, or as a snack.

Ingredients:

• 2 6.7 oz flavored Chobani (or other) zero added sugar yogurt cups
• 1 6.7 oz vanilla Chobani (or other) zero added sugar yogurt cup
• 4 1/2 c. self rising flour
• 1 Tbsp honey
• 1 Tbsp sugar
• 1 Tbsp cinnamon and sugar mixture
• 2 ripe bananas, mashed
• 2 Tbsp olive oil

Instructions:

1. Hand knead yogurt and flour together. It will be sticky. Keep going.
2. Add mashed bananas, sugar, honey and knead until a dough forms and is not sticking as much to your fingers.
3. Form dough into a long loaf.
4. Cut a line down the center of the loaf, it doesn't have to be deep.
5. Sprinkle the loaf with the cinnamon and sugar mixture.
6. Bake at 400 degrees for 40-42 minutes until golden and no longer doughy in the center.
7. Glaze the top of the lap by brushing 2 Tbsp olive oil along the top.
8. Allow to cool.

Enjoy!

This is an easy tasty recipe you can make in a short amount of time.

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