Vegetarians & Meat-Lovers: Split Table Recipes

Season 5, Episode 2: Mexicorn Rice Dish, A Base for Taco Bowls with Roasted Cauliflower Topping Recipe (recipe below). This recipe is a very easy rice dish that works really well as a base for taco bowls. Then add your taco fixings as desired, like shredded cheese, cut up tomatoes, onion, sour cream, queso, lettuce, black beans, etc, then add ground beef taco meat for meat bowls and roasted cauliflower to all for added veggie power (recipe below). I made this recipe for a large group this summer at my son's wedding rehearsal dinner where my husband and I made the entire rehearsal dinner! We had to feed meat eaters, vegetarians, and gluten free in one meal so we did a taco meal where people could make taco bowls (which most people chose), crunchy corn tacos (for the gluten free), tortillas, and a bean mixture for the vegetarian tacos. The meal went over very well and people loved it! We also did queso and tortilla chips with salsa on the side.

Mexicorn Rice Dish Ingredients:

• 2 c. instant white rice
• 1 Tbsp coconut oil to grease a 9x13 inch baking dish
• 2 c. water
• 1 four oz. can green chilis, undrained
• 1 tsp. minced garlic
• 1/2 tsp onion powder
• 1/4 tsp coriander
• 1/4 tsp salt
• 2 Tbsp chopped canned jalapenos
• 1 c. shredded cheddar jack cheese
• 1 can cream style sweet corn

Instructions:

• Mix all ingredients together in a large bowl.
• Grease pan.
• Pour into greased pan and bake at 400 degrees for 38-40 minutes.

Mexican Cauliflower:

• 1/4 c. taco seasoning or 1 packet
• 1/3 c. olive oil
• 1 tsp onion powder
• 1 Tbsp cayenne pepper (or more to taste if you want)
• 1 tsp seasoned salt
• 1 head of cauliflower cut up into small florets

Directions:

• Combined taco seasoning, oil, onion powder, cayenne powder, and seasoned salt, then stir.
• Add cut up cauliflower and stir to coat cauliflower.
• Spread it on a cookie sheet sprayed with olive oil cooking spray.
• Roast at 350 degrees for an hour, stirring halfway through. Broil for 5-10 minutes at end for desired crispness, watch closely to prevent burning. NOTE: timing will vary based on the size of the cauliflower head.

Make ground beef taco meat if desired.

Create bowls customizing ingredients to each person's tastes and serve.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Special edition Warm Up My Heart https://payhip.com/b/olyrf

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #mexicanrecipe #mexicanrice #cooking #splittable #hybridrecipe #familymeal #familydinner #tacobowls #veggies #cauliflower

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

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Copyright 2026 All Rights Reserved.

Season 5, Episode 1: Papa's No Peek Stew, Split Table Recipe for Beef Portions and Vegetarian Portions. My dad got a recipe for No Peek Stew from the school he worked at years ago. It was a teacher cookbook and my dad was also a teacher at the elementary school. He and my stepmom started a tradition for a family party that was coined the name "Pumpking Carving Contest". We all would get pumpkins at the patch then go back to their house to carve the pumpkins and eat stew that my dad made. We'd also judge by pumpkins be listing categories and verbally voting on which pumpkin fit each category best. Everyone won! While my dad wasn't the main cook in his marriage, he had his specialities, and the No Peek Stew was one of this specialities. While my dad is no longer alive, we still keep up the party tradition and this past weekend we had our 30th Pumpkin Carving Contest family party at my sister's house and my middle son, the one who is the cook, made Papa's No Peek Stew for the first time and it turned out great! My dad would take out a portion of the stew before adding the meat so I could also have a portion of the stew without meat, being that I'm a vegetarian. So in honor of all of that, I wanted to share the recipe on the podcast in memory of my dad and all the years we did the party. We are not stopping and plan to continue the tradition going forward. Now you can also have stew and serve it in a split table way to feed both meat eaters and vegetarians.

Ingredients:

• 2 pounds beef stew meat
• 2 cups chopped celery
• 2 cups peeled and chopped carrots
• 2 cups peeled and chopped potatoes
• 3 small onions chopped
• 1/2 c. V8 juice
• 2 cans diced tomatoes, with liquid (14.5 ounce cans)
• 1 clove garlic, crushed
• 1 Tbsp salt (or less)
• 1 Tbsp white sugar
• 2-3 Tbsp powdered tapioco pudding (or pearls)

Instructions:

• Chop all veggies.
• DO NOT brown the meat.
• Add all veggies, juice, salt, garlic, tomatoes, sugar, and tapioca to a large bowl and stir. Start with 2 Tbsp tapioca, you can always add more to thicken, or go straight for 3 Tbsp if you'd like it thick.
• Take out the desired portion you'd like to be vegetarian and put it in separate oven safe metal or glass baking dish. Cover with a lid or tin foil.
• Add stew meat to meat portion. Pour into a large metal roasting pan with a lid.
• Bake both containers for 4-5 hours at 200 degrees in the oven....NO PEEKING!
• At the end of 4-5 hours, assess for doneness of veggies and cook longer if needed. You can add a little water if you want to thin the broth but don't add too much so that you water it down too much. Use your judgement.
• Enjoy! Great with buttered bread.

Triple the ingredients to feed around 10 people and be sure to increase the baking time a bit to account for more food to cook.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #stew #cooking #splittable #hybridrecipe #familymeal #familydinner #nopeekrecipe #fallfood #beefstew #vegetarianstew #veggies

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 28: Southwest Buffalo Chicken and Cauliflower Salad, A Split Table Recipe. This is so good and the cauliflower MAKES the recipe! If you hate cauliflower, but love spice, you will love this recipe because the cauliflower doesn't even taste like cauliflower! It really is the key ingredient in the recipe making it spectacular! It's a bowl type of recipe, which in our house means you customize your bowl to your own tastes. This type of recipe is the easiest way to make meal work for both vegetarians and meat eaters from one recipe, because it's a build your own style. Make this hybrid recipe today and enjoy the family meal that will feed your family members who want meat and those who don't.

How to make the Southwest Buffalo Chicken and Cauliflower Salad:

Ingredients:

1 packet taco seasoning (enough for 1 lb of meat per the package instructions)

¼ c. olive oil

¼ c. white vinegar

3 lbs chicken (about 4 chicken breasts or 12 chicken thighs, skinless and boneless)

2 c. sliced cherry or grape tomatoes

1 16 oz. can of black beans

1 can of sweet corn or frozen bag of sweet corn

9 oz. chopped romaine lettuce

1 Tbsp lime juice

½ c. chopped onion

1-2 c. French Dressing (or Thousand Island)

Pico de Gallo or salsa, as desired

2 c. shredded sharp cheddar cheese or Mexican blend

1 c. sour cream

1 head cauliflower, cut into pieces or florets

2 Tbsp olive oil

1 tsp garlic salt

1 tsp chili powder

1 tsp smoked paprika

1/8 tsp black pepper

1 c. Buffalo sauce

Tortilla or corn chips

Jalapenos as desired, pickled with onions and carrots

Directions:

1. Prepare marinade for the meat by combining the taco seasoning with olive oil and vinegar. Whisk together.

2. Cook the chicken in an air fryer until it reaches about 165 degrees internally. Use a meat thermometer to check it. Turn it over once while cooking. Do two rounds of cooking the meat where you cook 2 chicken breasts at a time or 6 thighs at a time. Don't overcook the chicken so it doesn't dry out.

3. Cut the chicken into bite size pieces.

4. Prepare the marinade of the cauliflower. Combine the 2 Tbsp olive oil, garlic salt, chili powder, smoked paprika, black pepper, and buffalo sauce.

5. Cut up the cauliflower into pieces or florets. Coat the cauliflower in the marinade, fully coating it in the sauce using tongs.

6. Line a cookie sheet with parchment paper. Cook the cauliflower pieces 25-30 minutes at 425 degrees. Broil if needed and desired to make the cauliflower golden. Stir and turn at least once while it's cooking.

7. Allow everyone to customize their bowls as desired. Layer chips down first in the bowl, next add a handful or so of romaine lettuce, then sprinkle in onions, beans, tomatoes, corn, cheese, jalapenos, sour cream, and add French dressing, salsa, Thousand Island Dressing, or chipotle aioli sauce. And enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #southwest #cooking #splittable #hybridrecipe #familymeal #familydinner

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 27: Hybrid 3 Cheese Mostaccioli Bake with Vegetarian Portion and Turkey Portion and family update about the high school marching band day at the U of M Gophers game!

This recipe is very tasty and can be modified easily, in fact I created three different sections to meet everyone's wants and desires! And it was just one recipe to make one dish! Ditch being a short order cook and cook in a hybrid spilt table way! #splittablerecipe #hybridrecipe #recipe #familydinner #vegetarian #food #foodpodcast #recipepodcast How to cook for a vegetarian and meat eaters within the same dish.

Ingrdients:

• 16 oz Mostaccioli Pasta
• 1/4 c. butter plus 1 Tbsp
• 1/4 c. flour
• 4 c. skim milk
• 1/2 c. half and half
• 1 Tbsp fresh basil leaves, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 2 c. shredded sharp cheddar cheese, divided
• 1/2 c. grated Parmesan cheese
• 2 c. shredded Swiss cheese
• 1/4 c. finely chopped onion
• 1 large container white mushrooms, sliced
• 1 package frozen turkey meatballs

Directions:

• Preheat oven to 350 degrees.
• Cook pasta to Al dente, drain.
• Cook meatballs according the instructions on the package.
• Saute onions and mushrooms in 1 Tbsp butter, starting with the onions first, then after a few minutes add the mushrooms.
• Melt 1/4 c. butter in a large saucepan.
• Stir in flour, basil, salt and pepper.
• Gradually stir in the milk and the half and half while stirring the whole time and heating over medium heat. Continue to stir until the sauce thickens and it bubbles while stirring.
• Reduce heat to low, or remove it from the heat, and add 1 c. cheddar cheese and all of the Parmesan cheese. Stir until the cheeses melt.
• Stir in cooked pasta, stir well with a large spoon to coat all the pasta in the cheese sauce.
• Spray a 9x13 inch glass baking dish with olive oil cooking spray.
• Add half othe pasta to the dish making sure it's even across the bottom of the pan.
• Sprinkle the Swiss cheese across the top evenly.
• Add mushrooms and onions, distribtue as desired across the pan.
• Add cooked meatballs to desired meat portions of the dish, keeping one area vegetarian. Pay attention to which side is meatless and which contains meat so you remember when serving.
• Top with the remaining pasta, attempting to enure the meatballs are covered so they don't dry out.
• Spray tin foil with cooking spray and cover the dish tightly.
• Bake for 25 minutes. Remove when bubbling.
• Uncover and sprinkled the remaining cheddar cheese evenly across the dish. Put it back in the oven and bake it for about another 5 minutes until the cheese is melted.
• Let cool slightly and serve. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

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 26: Hybrid Ceasar Cold Pasta Salad for Vegetarians and Meat Eaters. This is a very tasty pasta salad full of good for you veggies and pasta, plus two cheeses. You can make it a hybrid dish easily by splitting the final salad in half (or as desired) and add pieces of cooked chicken. This is a family favorite and a crowd-pleaser!

Ingredients:

• 16 oz bowtie pasta or penne (regular size or mini)
• 12 oz frozen sweet peas, cooked, cooled
• 1/2 c. Parmesan cheese
• 1/2 c. chopped white or yellow onion
• 3 oz. dried sundried tomatoes
• 1/3 c. fresh basil leaves, torn into pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 green pepper chopped
• 1/3 c. feta cheese
• 2 c. chopped fresh tomato
• 1 c. Ceasar dressing

Instructions:

• Cook and cool pasta according to package instructions.
• Add salt and pepper to Ceasar dressing and stir.
• Cut up green pepper, fresh tomato, and onion.
• Tear up basil leaves.
• Add all ingredients to a large bowl and toss with dressing to coat.
• Add cooked chicken to desired portion if making it a hybrid dish.
• Refridgerate until ready to serve.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

Book Warm Up My Heart coming soon in presale! Stay tuned.

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

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 25: Grandma's Homemade Mustard Sauce and my son's wedding! This mustard sauce is easy to make, but beware of the chunks! The key is to keep things all a similar temp and to constantly whisk it. The tasty sauce is so good on ham, bread, with pretzels as a dipping sauce, both crunchy and soft, and fabulous on sandwiches as well. Dip it, pour it, however you do it, it's so delish!

Plus I share some highlights from my son's recent wedding!

Ingredients:

• 1/2 cup tomato soup
• 1/2 prepared yellow mustard
• 1/2 white vinegar
• 1/2 cup sugar
• 1/2 cup butter, melted and cooled to room temp
• 1 large egg

Instructions:

• Melt and cool butter to room temp. Set foods out so they can be a similar temp to prevent lumps from forming while heating, such as the raw egg getting cooked slightly by the hot butter.
• Combine all ingredients in a saucepan and stir with a whisk, heat to combine on low medium or less.
• Heat until the sauce boils, stirring almost constantly with a whisk to try and prevent lumps from forming.
• Serve warm over warm ham slices, cooked potatoes, as a dip for pretzels, chips, or as a spread for sandwiches or on burgers, etc. Very good leftover as well. Reheat as desired.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

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 24: Tomato Spaghetti Cold Pasta Salad, perfect for summertime and picnics, or as a side dish for an entree, OR as the entree for a vegetarian because this pasta salad is meatless. This is a super easy recipe that yhou can whip up really quickly! It's super tasty and you may already have all the ingredients in your pantry. If you have leftover cooked spaghetti noodles, this is a great way to use them!

#vegetarian #pastasalad #pastasalads #salad #meatless #sidedish #dinner #lunch #summerfood #picnic #summercooking

Ingredients:

• About 3 cups cooked spaghetti, cut into 1/2 to 1 inch pieces
• 1/3 c. olive oil
• 2 Tbsp white vinegar
• 1 Tbsp (plus as desired) Italian seasoning
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 c. shredded mozzarella cheese (finely shredded or regular)
• 1/3 c. grated Parmesan cheese
• 1 c. sliced grape tomatoes
• 1 Tbsp. dried parsley leaves
• 1 can diced tomatoes, drained
• 1/4 c. chopped white or yellow onion

Instructions:

• Cut cooked spaghetti.
• Combine olive oil, white vinegar, Italian seasoning, garlic salt, dried parsley leaves, garlic salt, and black pepper. Stir and pour over pasta, then stir again to coat.
• Toss with mozzarella cheese, Parmesan cheese, sliced tomatoes, drained diced tomatoes, and chopped onion.
• Store in the fridge until ready to eat.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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

#recipes #vegetariancooking #vegetarianrecipes

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, Episdoe 23: Dill Pickle Pasta Salad and Air Fryer Seasoned Chicken Thighs Hybrid Meal. This meal feels like a summer vibe! Any pickle salad screams summertime and with this tasty combo you can feed both the vegetarians and the meat lovers at your table! There are several versions for how to cook the chicken with this seasoning sauce mix, one for chicken thighs, one for drumsticks, and also one to cook chicken breasts in the oven... with a trick! It involves using mayo to keep the chicken juicy! Or so my family says... since I don't eat meat, you will have to take their four words for it!

What will you need?

Ingredients for Dill Pickle Pasta Salad:

• 12 oz. rotini pasta, Garden Delight veggie pasta, or any rotini
• 1 c. sliced baby dill pickles
• 1/4 c. olive oil
• 1 package of dry Ranch dressing seasoning (1 oz.)
• 1/4 c. feta cheese
• 1/2 tsp. dried dill weed
• 1 c. sliced grape tomatoes
• 1/2 c. thin sliced baby carrots

Directions:

• Whisk dry Ranch dressing packet contents with olive oil, feta cheese, dill weed.
• Add to cooked and drained pasta (cooled), baby carrots, and sliced pickles. Stir. Chill. Serve.

Ingredients for Chicken Thighs prepared in the air fryer:

• 12 chicken thighs, without skin on
• 3 Tbsp olive oil
• 1.5 tsp Kosher salt
• 3 tsp dried oregano leaves
• 3 tsp paprika
• 3 tsp black pepper
• 3 tsp garlic powder

Directions:

• Combine all ingredients and stir, brush onto chicken on all sides.
• Cook chicken thighs in the air fryer at 360 degrees for 12 to 15 minutes, flipping halfway through, until internal temp reaches 165.

Amounts for this seasoning for grilling 17 drumsticks (about 5.33 lbs)

• 4 Tbsp. olive oil
• 17 chicken drumsticks
• 2 tsp kosher salt
• 4 tsp dried oregano leaves
• 4 tsp paprika
• 4 tsp black pepper
• 4 tsp garlic powder

Directions:

Combine all ingredients and brush on chicken. Marinate or grill immediately. Done at 165 internal temp.

Oven preparation for 8 Chicken Breasts:

Do the same ingredients as for chicken thighs, but add 1/2 cup mayo. Spread mixture on chicken breasts. Can substitute Italian seasoning for oregano if desired.

Cook at 400 degrees until internal temp if chicken breasts is 165. Serve.

Enjoy!

Add protein to vegetarian plates by adding hard boiled eggs, cottage cheese, or a handful of nuts.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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 #pastasalad #dinnermeal #chickenthighs

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 22: Fajita Marinade For Peppers and Chicken, A Hybrid Meal Recipe. This is a very tasty marinade recipe for veggies and/or chicken. You can easily make this a combo meal of vegetarian portions and meat portions. It can be eaten as a fajita bowl over rice, or in a tortilla. It's a fabulous build your own plate meal that can easily accommodate both meatless and meat eating diets.

Ingredients:

• 1 onion, chopped
• 15 Tbsp olive oil (just under 1 cup)
• 3 Tbsp lime juice
• 9 tsp chili powder
• 9 tsp ground cumin
• 4 tsp kosher salt
• 4 tsp paprika
• 3 tsp onion powder
• 3 tsp garilic powder
• 3 tsp dried oregano leaves
• 3/4 tsp black pepper
• 3/4 tsp cayenne pepper
• 4 chicken breasts
• about 5 sliced multicolored bell peppers (as many as desired would work)
• rice or tortillas for the number of servings you need
• The following as desired: optional
• shredded cheddar cheese
• shredded lettuce
• sour cream
• chopped tomatoes
• black beans

Instructions:

• Create marinade by combining olive oil, lime juice, chili powder, ground cumin, onion powder, garlic powder, dried oregano leaves, black pepper, and cayenne pepper in bowl and stir.
• Cut the onion and slice the bell peppers.
• Marinade meat and veggies in the marinade mixture in separate bowls or sealed bags (ensure meat is covered with marinade, then add the rest to the veggies).
• Marinate for about 2 hours.
• Grill chicken to 165 degrees internally (or cook in an air fryer).
• Saute veggies in a large frying pan or wok pan until soft. Add more oil if needed.
• Assemble vegetarian portions and/or with meat as desired as bowls or in tortillas.
• Add suggested toppings as suggested above as desired.

That's it! And it's also a great leftover meal if you have any left.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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 #pasta #dinnermeal #fajita #fajitabowls #mexicandish

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 21; Split Table Jambalaya recipe. This is an easy one to keep the meat and rice with veggies separate to easily be able to create both meat containing portions and meatless portions for vegetarians from one recipe. Get One Dish, Two Diets covered with this hybrid recipe and feed people of both diets from one recipe! Don't be a short order cook, just cook smarter! Create this meal for your family composed of vegetarians and meat-eaters. This is an easy one to feed a split table! Additional pairings: steamed asparagus and/or warm french bread with butter. So good! One of my sons says it's his favorite!

This also makes a fabulous tasting leftover meal (if you have any left). This will feed a group of 6-8 people. Make this recipe on the stove top.

Ingredients:

• 2 packages of Jambalaya rice with seasonings included (I like Earth Grains from Aldi)
• 2 cans of Cajun potatoes, undrained (I llike Del Monte), or add Cajun seasonong or jambalaya seasoning to plain canned potatoes)
• 1 can diced tomatoes, drained
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 5 cups of water (or the amount of the water listed on the instructions on the jambalaya rice package)
• 2 pounds frozen raw shrimp (peel to eat or already peeled), thawed
• 2 pounds smoked sausage (sliced)
• 1 can of corn, drained
• 1 can of black beans, rinsed and drained
• 4 Tbsp vegetable oil
• 3 Tbsp butter
• 2 tsp brown sugar, packed
• 2 tsp turmeric
• 3/4 tsp ground ginger
• 1/2 tsp dried rosemary leaves
• 1/4 tsp ground cumin (or seeds)
• 1/2 tsp kosher salt
• 6 shakes of cayenne pepper
• 1/4 tsp garlic powder, scant
• 1/8 tsp ground cinnamon
• 1 lemon (zest of one lemon, then wedges to squirt lemon juice over dish as desired)

Directions:

• Add all cut up fresh veggies to the water in a large pot. Add oil.
• Add rice packages with included seasonings to water.
• Add cans of potatoes, tomatoes, and corn to water.
• Cook/simmer according to the package instructions, until water is absorbed, stirring occasionally (about 30 minutes). Turn heat down if rice starts to stick to the bottom of the pan.
• Steam asparagus tops (if including in the meal).
• Combine all seasonings and stir well.
• Add butter to a large stir fry pan or large frying pan. Turn on heat to medium low and melt butter. Add shrimp and sausage to the hot pan with melted butter.
• Sprinkle seasoning mixture over meat, stir to coat and cook until shrimp turn pink.
• Heat black beans (keep separate or add to rice mxiture as desired).
• Serve in a split table hybrid recipe way by keeping the meat and the vegetable rice mixture separate.
• Build bowls with rice and vegetable mixture only for vegetarian portions, add meat for meat portions.
• Add butter and salt to aspargus tips, if desired.
• Warm bread to serve with butter.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited 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 #pasta #dinnermeal #cajun #jambalaya

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 20: Hybrid Spinach and 3 Cheese Vegetarian and Meat Big Pasta Bake Dinner.

Cooking for a larger group where some people are vegetarians and others are meat eaters? This is your solution! This is a super easy and yummy baked pasta dish. This recipe uses two pans and will feed 8-10 people. It's similar to a spinach lasagna, but easier to make because you stir the ingredients together rather than need to build layers.

Ingredients: 2 pan version

• 16 oz penne or rigatoni pasta
• 1 Tbsp olive oil
• 1 ½ Tbsp minced garlic from a jar
• 5 cups fresh baby spinach, packed
• 15 oz ricotta cheese
• ¾ c. grated Parmesan cheese
• 4 c. shredded mozzarella cheese
• 2 Tbsp dried basil leaves
• 2 eggs, scrambled
• 1 ½ tsp salt
• ¾ tsp black pepper
• 49 oz marinara sauce
• 36 oz frozen Italian meatballs

Directions:

• Preheat oven to 375.
• Cook pasta according to the instructions on the package to al dente.
• Cook frozen meatballs according to the package instructions.
• Spread marinara sauce on the bottom of each pan, one 9x13 inch glass baking dish, and a smaller baking dish 8x11.5 inch/2 QT.
• Combine ricotta cheese, Parmesan cheese, half the mozzarella cheese, egg, dried basil leaves, and salt and black pepper together and stir well.
• Cook garlic in olive oil for about a minute, stirring.
• Add spinach to the hot pan, stirring to wilt. Remove from heat.
• Combine spinach and garlic mixture with cheese mixture. Stir well.
• Add cooked, drained pasta, and stir well.
• Add pasta mixture to both pans, making the vegetarian portion a little higher than the meat portions.
• Add the cooked meatballs to meat pan, or distribute them to both pans as desired, leaving a portion without meatballs for a meatless portion(s). I generally do the larger pan with meatballs and the smaller pan meatless, but you may divide this up as desired based on needs.
• Cover both dishes with remaining marinara sauce (this should be about half the sauce or more).
• Sprinkle remaining mozzarella cheese across both pans, evenly.
• Spray tin foil with cooking spray and cover both pans.
• Cook for a half hour, uncover and cook for about 20 minutes more until hot and bubbling and cheeses are all melted.
• Cool. Serve, and enjoy!

Ingredients for smaller 1 pan version:

Substitute the following: 1 Tbsp minced garlic, 4 cups fresh spinach (packed), 1/2 c. grated Parmesan cheese, 2 c. mozzarella cheese, 1 Tbsp dired basil leaves, 1 egg scrambled, 1 tsp salt, 1/2 tsp black pepper, 36 oz marinara sauce, 24-26 oz frozen Italian meatballs

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 #pasta #dinnermeal

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 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:

• Create marinade for chicken, if meat is desired, and marinate chicken for 1/2 to 2 hours.
• Preheat oven to 400 degrees.
• 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.
• Roast in an even layer on a cookie sheet pan for about 20-25 minutes or so, until tender and slightly carmelized.
• 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.
• Prepare quinoa according to package instructions. Keep warm until ready to build bowls.
• Cook corn according to package instructions. Keep warm until ready to build bowls.
• 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.
• Chop up avocado, onion, bell pepper, cherry tomatoes, and cilantro leaves. Place each into it's own separate bowl.
• 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:

• Cook pasta according to directions on the package. Drain.
• 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.
• Combine sliced tomatoes, fresh diced onions, cheeses, carrots, broccoli in a large bowl. Stir.
• Add in cooled pasta and dressing mixture. Stir to coat.
• 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.

• Preheat oven to 350 degrees and grease the 9x13 inch glass baking dish with coconut oil.
• Layer 6 slices of bread, overlapping.
• Add half of the meats and the Swiss cheese (I do a slice over each bread).
• Repeat layers.
• Sprinkle shredded cheese across, sprinkling heavier on the meatless 1/3 of the dish.
• 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.
• Drizzle melted butter all across.
• Wisk together the eggs, milk, mustardd, and seasonings. Wish well.
• Pour over the dish, attempting to get all the crusts wet.
• Spray tin foil with cooking spray and press it down over the dish.
• Bake covered for 30 minutes.
• Remove foil.
• Bake uncovered for 20 minutes or until cheese is melted and starting to brown.
• Dust with powdered sugar and spread raspberry jam across.
• 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:

• Cut tomatoes in half.
• Chop green pepper or cucumber.
• Drain and rinse chickpeas.
• Squeeze juice from two lemons and combine with 4 Tbsp olive oil. Whisk. This is the dressing.
• Combine spinach leaves, chickpeas, green pepper or cucumber pieces, feta cheese, pepitas or walnuts, parsely, onion, and eggs.
• 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:

• Preheat oven to 375 degrees.
• Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan.
• Cook meatballs according to package instructions. Set aside.
• Cook pasta to al dente directions on the pasta package. Drain.
• Combie sauted veggies, drained pasta, jars of marinara, and can of crushed tomatoes and stir well. Add spinach and stir to wilt.
• Saute mushrooms in 1-1 1/2 Tbsp. olive oil.
• Add Italian seasoning, salt, and pepper to pasta mixture and stir.
• 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.
• Spread half the sauted mushrooms across each pan, as desired.
• Evenly spread cooked meatballs across the designated meat pan.
• Sprinkle 1 1/2 c. shredded mozzarella cheese over both pans, evenly.
• Sprinkle 1/2 c. grated Parmesan cheese across both pans.
• Evenly spread the remaining pasta/veggie/sauce mixture across both pans, attempting to cover the meatballs as best as you can.
• Sprinkle remaining cheeses evenly across both pans.
• Cover with cooking sprayed foil.
• Bake at 375 degrees for 50-60 minutes, until the sauce is bubbling and the cheese is metled.
• 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:

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

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

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option.

Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious!

Ingredients:

• 1 lb lean ground beef
• 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled
• 2 cups cooked brown rice
• 1 cup cooked white rice
• 1 cup cherry tomatoes, halved
• 2-3 cups shredded iceberg lettuce
• 1/2 cup sliced or finely chopped dill pickles
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 4 Tbsp honey
• 4 tsp BBQ sauce
• 2Tbsp yellow mustard
• 2 tsp lemon juice
• Ketchup, optional
• Mustard, optional
• salt and pepper as desired

Directions:

• Brown ground beef, drain as needed.
• Cook meatless burgers per package instructions, crumble.
• Prepare rice according to the instructions on the packages.
• Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside.
• Add all your toppings to bowls for easy bowl prepartion.
• Compile bowls with rice down first, then add the components as desired per individual tastes.
• Top/drizzle with the prepared sauce, or ketchup and mustard as desired.
• ENJOY!

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

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