Tag Archives for " veggies "

Mini Carrot and Zucchini Bites

I love these carrot zucchini mini quiches for healthy lunchboxes and snack bites!

When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!

Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.

TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.

Related: Top 5 Lunchboxes We’ve Tested

For this recipe, I grated some leftover lonely veggies so that they didn’t go to waste. Because sometimes I have one lonely zucchini and then my mini quiche recipe comes to the rescue!

These turned out perfect for my family since they are a naturally gluten and grain free recipe. I like that they are high in protein and add variety to our school and office lunches.

Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.

Carrot & Zucchini Mini Quiches

  • Author: Laura Fuentes
  • Yield: 24 mini quiches

Ingredients

  • 2 teaspoons coconut oil* (or any oil)
  • 3/4 cup packed grated green zucchini
  • 3/4 cup packed grated carrots
  • 2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
  • 4 large eggs, whisked
  • 1/3 cup grated Monterrey Jack cheese*
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350F (180C) and grease a mini cupcake pan.
  2. In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
  3. In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
  4. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Notes

I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.

 

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

One-Pan Roasted Fall Vegetables

Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Fall is in full swing, which means lots of in-season vegetables! There’s Brussels sprouts, beets, potatoes, and lots of hearty squash. Spaghetti squash is on repeat for dinner in our home this winter!

Related: Top 5 Lunchboxes We’ve Tested

There is no better way to cook vegetables than roasting. It brings out all the flavors and crisps them up nicely. No one at the dinner table will be able to resist! This recipe for roasted fall vegetables requires just one-pan (easy clean-up! yay!) and is the perfect side dish for a weeknight dinner. You could also double the recipe and serve it on your Thanksgiving table!

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

One-Pan Roasted Fall Vegetables

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavors.

  • Author: MOMables.com
  • Category: Dinner

Ingredients

  • 1 pound Brussels sprouts, halved
  • 2 medium beets, washed, cut into 1/2-inch chunks
  • 2 cups broccoli florets, chopped
  • 2 cups butternut squash, cut into 1/2 inch chunks
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 375F. Lightly grease a baking sheet with cooking spray or oil.
  2. Place all vegetables on the baking sheet. Drizzle with olive oil; toss to coat. Season with salt and pepper.
  3. Bake for 30-35 minutes, until all vegetables are tender.
  4. Serve alongside dinner.

 

1 2 3 12
×
MENU