Simple Mixed Berry and Red Wine Sauce

Mixed Berry and Red Wine Sauce

Mixed Berry and Red Wine Sauce

Mixed Berry and Red Wine Sauce
Simple Mixed Berry and Red Wine Sauce
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This super simple mixed berry and red wine sauce is easy to make but adds a whole lot flavor to any dish you create.
Servings Prep Time
8+ servings 2 minutes
Cook Time
30 minutes
Servings Prep Time
8+ servings 2 minutes
Cook Time
30 minutes
Mixed Berry and Red Wine Sauce
Simple Mixed Berry and Red Wine Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This super simple mixed berry and red wine sauce is easy to make but adds a whole lot flavor to any dish you create.
Servings Prep Time
8+ servings 2 minutes
Cook Time
30 minutes
Servings Prep Time
8+ servings 2 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sauce pan, add berries, lemon juice, honey, and wine. Bring to a boil.
  2. Reduce heat to a simmer and let cook until desired consistency is met (approximately 30 minutes). Stir occasionally.
  3. Serve and enjoy!
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Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts

Pear and Blue Cheese Stuffed Chicken

Pear and Blue Cheese Stuffed Chicken

Pear and Blue Cheese Stuffed Chicken
Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts
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An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Pear and Blue Cheese Stuffed Chicken
Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts
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An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Ingredients
For the chicken breast:
For the Brussels sprouts:
Servings:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. With a sharp knife, cut each chicken breast horizontally down the middle, but not all the way through. Open the chicken breast so that there are two sides open.
  3. On one side of the chicken breast, layer the pear slices, Blue cheese, and shredded Brussels sprouts. Pull the other side of the open chicken breast over the stuffed side.
  4. Place the chicken breast on a sheet pan. Drizzle with olive oil and set aside.
  5. In a medium-sized bowl, combine olive oil and Brussels sprouts. Brussels sprouts should be well-coated. Layer Brussels sprouts on the sheet pan alongside the chicken. Sprinkle with salt and pepper.
  6. Place the chicken and Brussels sprouts in the oven. Cook for 20 minutes or until liquid from chicken runs clear.
  7. Once the chicken and Brussels sprouts are removed from the oven, drizzle the chicken with pecan pieces and honey and the Brussels sprouts with remaining blue cheese if desired. Serve and enjoy!
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Roasted Blueberry Crostini

Blueberry Crostini

Blueberry Crostini

Blueberry Crostini
Roasted Blueberry Crostini
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Blueberry Crostini
Roasted Blueberry Crostini
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 F. On a lined baking sheet, place blueberries. Roast in oven for 6-7 minutes.
  2. Top toasted bread with cottage cheese, blueberries, and pistachios. Drizzle with honey.
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Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Brussels Sprouts

Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
  2. When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
  3. Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
  4. Add the walnuts to the pan and stir.
  5. Drizzle contents of pan with honey. Mix well.
  6. Top with feta cheese and serve.
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Roasted Carrots with Lentils

Roasted Carrots with Lentils

Roasted Carrots with Lentils

Roasted Carrots with Lentils
Roasted Carrots with Lentils
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You can never have too many quick and easy vegetable sides. Think outside the box a bit with this roasted carrots with lentils recipe. Featuring crunchy, roasted lentils and sweet carrots over ricotta and Asiago cheese, it’s a divine combination of textures and flavors.
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Roasted Carrots with Lentils
Roasted Carrots with Lentils
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You can never have too many quick and easy vegetable sides. Think outside the box a bit with this roasted carrots with lentils recipe. Featuring crunchy, roasted lentils and sweet carrots over ricotta and Asiago cheese, it’s a divine combination of textures and flavors.
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a medium-sized saucepan, melt butter. Add honey and mix until well combined.
  3. Using a pastry brush, fully coat each carrot with honey butter mixture. Place carrots on parchment lined baking sheet and bake in the oven for 28-30 minutes, or until edges begin turning golden brown.
  4. While carrots are roasting, mix part-skim ricotta cheese with 1 Tablespoon of Asiago cheese.
  5. Plate ricotta/Asiago cheese mixture onto two separate plates, making sure servings are evenly divided. Sprinkle remaining Asiago cheese on top.
  6. Remove carrots from the oven and place four carrot slices on each plate, making sure to press slightly down into ricotta/Asiago cheese mixture.
  7. Sprinkle with lentils, serve and enjoy!
Recipe Notes

Roast your own lentils in your favorite seasonings OR skip a step and pick up roasted lentils from Simple Supple Foods. I used their standard roasted lentil variety in this recipe and loved the added flavor!

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