Have you guys tried sheet pan dinners yet? I’m pretty sure I’m only about 1,000 years late to the game, but I’m here and I’m totally on board. What’s not to love? You literally toss everything onto a sheet pan, bake, and your entire dinner is done. And the absolute best part of all is clean up is an absolute breeze!
I based this chicken recipe off of my Parmesan Baked Chicken, which is another favorite recipe of mine that I make pretty often. I added lemon zest, lemon juice, and some melted provolone which makes it even better than the original version!
To keeps things nice and light, you are going to add lots of broccoli and zucchini and you’ve got the best, EASY balanced dinner! If you don’t like broccoli and zucchini, you can change them up for other vegetables if desired. And while I initially made this as a dinner, it also is great for meal prepping for lunches. I made a pan on a Sunday, stored a piece of chicken along with some veggies in individual containers and brought them for lunch a few weeks ago.
I’m convinced that if you toss anything in browned butter, it’s almost a guarantee that it’s going to be good. Ok, obviously that’s not totally true, but let’s be honest, it’s like 95% true.
Tossing butternut squash ravioli in brown butter is truly the best combo ever. It has everything you could want in a fall pasta dish between the rich butternut squash ravioli and the warm, nutty flavors from the browned butter. I also add fresh sage leaves that get all crispy in the butter and toasted pine nuts. And the best thing about this dish is that it’s ready in 20 minutes or less thanks to using store-bought ravioli.
I know, some of you may be asking why didn’t I make the ravioli homemade, right? Well, because I’m tired and I don’t want to! But, seriously, you can make them homemade if you want, or you can buy them at pretty much any grocery store in the fresh pasta section. I always see butternut squash ravioli, but if for some reason you can’t find it, regular old cheese ravioli would work well here too!
I’m loving this recipe for a really fast weeknight dinner, but you could certainly add other things to make it more substantial if you wanted or you could serve as more of a side dish.
Whenever we get into November, I feel a rush to get out the last of my pumpkin recipes before Thanksgiving comes and goes and we move onto the holidays! I made this pumpkin spice granola back last month and OH MAN, is it good! Even my picky almost-three-year-old was eating it. She was particularly obsessed with the pepitas!
This granola is better than any store-bought granola that I’ve ever had. I really and truly mean it and I was legit depressed when it was all gone. It’s perfectly crispy and sweet. And best of all, it contains actual pumpkin puree! It’s not just about the spices here!
I toss this granola with coconut oil, pumpkin puree, some spices like cinnamon, and some maple syrup and just a touch of brown sugar for sweetness. Maple syrup is the perfect match with pumpkin! I mixed in pepitas and chopped pecans as well. You can add other nuts like walnuts or even chia seeds!
This granola can be eaten by hand, in a bowl with some milk, or even as a topping for yogurt. OR, oh my gosh, ice cream! I can’t believe I haven’t tried it with ice cream, but I’m gonna do it like ASAP! Fall, please never end!
If you guys missed my most recent baby update, sleep has been pretty much non-existent in this house for the past month or so. Natalie has been waking up constantly and I’ve been just exhausted. Cooking dinner has not been my favorite activity as of late, but we certainly can’t order in all of the time and I’ve been making a lot of quick dinners lately and this Easy Beef and Broccoli is a new one that my husband and I both gave a huge thumbs up and I’ll definitely be making this one again.
This dinner comes together in under 30 minutes. The longest part for me is slicing the flank steak and actually, I planned ahead and sliced my meat the night before I made this and it saved a lot of time the next night so that is definitely an option if you want to make this during a weekday!
The sauce is super simple, just beef broth, soy sauce, a touch of brown sugar, rice vinegar, and some spices. The steak is sliced nice and thin and cooks really quickly and the whole recipe comes together before you know it! I served this over rice, but you could also serve it over ramen noodles. Heck, it’s so yummy, I could just eat alone maybe with more veggies tossed in for a lower carb dinner!
A half of a year! It seems crazy that Natalie is already 6 months old, but here we are!
This last month has been really hard, honestly. On the one hand, Natalie is becoming so much more interactive and happy, but she’s been a complete nightmare at night! I’ll start with the good stuff first though.
She’s completely mastered sitting up on her own. At her checkup, her ped actually said she sits up better than most 9 month olds that she sees. In my last update I think I said she was almost ready to crawl. Mastering sitting up has kind of taken over though and while she is still trying soooo hard to crawl, she only goes backwards! It’s so funny, but she gets really frustrated and I feel bad for her because she always ends up backing into things and gets her feet stuck. I’m not really sure how to teach her to go forwards, but hopefully she will get the hang of it soon.
You guys, these Pumpkin Butter Cups are EVERYTHING! A couple of weeks ago, I was thinking about my favorite Halloween candy and obviously thought of peanut butter cups. They are a definite favorite in my house and I started thinking about how delicious one would be with pumpkin added to it. I’m happy to report that these guys are beyond delicious!
You might also like to know that compared to regular packaged candy, these pumpkin butter cups are actually a lot healthier! I used a combo of dark chocolate and semi-sweet chocolate and then the filling is made with natural nut butter (peanut butter or almond) and maple syrup so there is no added sugar in these!
If you don’t want to taste the peanut butter, I would recommend using almond butter. If you aren’t sure how the peanut butter and pumpkin will be together, I’ll tell you I was so pleasantly surprised how much I liked the combo so give it a try! I also sprinkled some graham cracker crumbs on top to make the cups a little prettier, but you could leave them plain or use sprinkles or chopped nuts if desired.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!