Do you need to get more vegetables in your day? This soup will help. It is loaded with them!

In fact, it is a complete meal with six different vegetables, quality protein from the ground beef, good carbs from the potatoes and corn, and good fat from the cooking oil and beef. 

Though it requires some preparation with chopping a few of the vegetables, this is a simple, tasty, one-dish meal. 

The bonus of it being a one-pot meal is you will save time on clean up afterwards. A couple of my other favorite one-dish meals are One Pan Balsamic Chicken, Green Beans & Potatoes, and 30 Minute Chicken and Roasted Broccoli Pesto.

This recipe from allrecipes.com inspired my version below.

If you give this recipe a try, share it with us in the comments below.

To a successful, busy, AND healthy lifestyle,

Jen

Vegetable & Ground Beef Soup

Serves: 4  

Total time: 60 minutes

Ingredients

• 1 pound of ground beef
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 small onion, chopped
• 2 potatoes, peeled and cut into ½ inch pieces
• 1 (15 oz) can of tomato sauce
• 1 (14.5 oz) can of diced tomatoes
• 2 cups beef broth or water
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Directions

1. Heat olive oil over medium-high heat in a dutch oven or large stockpot. Add ground beef, break apart and cook until browned and no longer pink. About 7 to 10 minutes. Drain excess grease.
2. Add carrots, celery, and onion to the ground beef. Stir and cook until the vegetables are softened. Another 7 to 10 minutes. 
3. Add potatoes, tomato sauce, diced tomatoes, broth or water, peas, corn, green beans, thyme, bay leaf and salt and pepper to taste. Stir well and bring to a simmer.
4. Turn heat to low, cover, and cook, stirring occasionally until the potatoes are tender, about 30-45 minutes.

Notes: If you use water, to get more flavor, fill the emptied tomato sauce can with water and add it to the pot. Also, add more salt and pepper.

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Pan-seared salmon is one of the tastiest ways to serve this superfood fish. It is also easier to do than you may think, at least it was for me. Now, it is the main way I prepare salmon. 

A few useful tools, though not required:

• Cast Iron Skillet. I love this large-sized one by Lodge.
• Avocado Oil. I order Primal Kitchen from Amazon.
• Splatter screen. I love mine from Ikea. This option is similar and gives you three sizes.
• Instant food thermometer. I recently got this one and really like it.

I frequently pair salmon with roasted asparagus. My family has named this meal “pink and greens.” We have salmon with a green vegetable often and a laugh about “Pinks and Greens Night.” 

For other green vegetable recipes, see Garlic Green Beans, Roasted Okra, and Roasted Brussel Sprouts.

For another one of our favorite salmon recipes, see Pecan Honey Dijon Salmon.

Healthy dinners can be simple and quick. 

To your successful, busy, AND healthy lifestyle,

Jen

Perfect Pan-Seared Salmon with Roasted Asparagus

Serves: 2-4  

Total time: 30 minutes

Ingredients

For the Salmon:

• 2-4 Salmon fillets
• Avocado oil
• Salt & pepper
• Lemon slices, optional

For the Asparagus:

• 1-2 pounds of asparagus
• Olive oil 
• Salt & pepper

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with foil. 
2. Snap or cut off tough ends of the asparagus and place on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. 
3. Roast the asparagus for 15-20 minutes or until tender and crisp. Toss halfway through.
4. While the asparagus roasts, heat cast iron skillet or other skillet with avocado oil over medium-high heat. Once the oil is hot, place salmon skin side down, seasoned with salt and pepper, cover with a splatter screen and cook for 1-2 minutes. Once the skin is crisp, use tongs to flip salmon over, easily remove the skins from the salmon, and trash. Season this side with salt and pepper.
5. Cook salmon for 3-4 minutes then flip and cook another 3-4 minutes until the temperature is 145 degrees or the salmon flakes easily with a fork.
6. Serve with slices of lemon.

This recipe was created for last year’s Thanksgiving. It combines two vegetables I love roasted with the flavor of candied pecans. Delicious sweet and savory for this side dish. It is simple and easy to make. 

Share below your favorite roasted vegetables or Thanksgiving sides.

Cheers!

Jen

Maple Roasted Sweet Potatoes and Brussels Sprouts with Pecans

Serves: 4-6  

Total time: 45 minutes

Ingredients

• 1 large sweet potato, cubed

• 2 cups of Brussels sprouts, halved
• Avocado or olive oil 
• Salt 
• 1 ½ tbsp of butter
• 1 Tbsp maple syrup
• ½ tsp cinnamon
• ½ cup of pecans

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with foil for easy clean up. 
2. Place sweet potatoes and Brussels sprouts on baking sheet and drizzle with avocado or olive oil.
3. Spread vegetables out evenly. 
4. Roast for about 15 minutes, then toss. 
5. Roasted for another 15 minutes. 
6. In a small saucepan, combine butter, maple syrup, cinnamon, and pecans. Warm over medium heat for 5-10 minutes.
7. Pour pecan mixture over sweet potatoes and Brussels sprouts and roast for an additional 5-10 minutes. 

Ingredients

• 1 sweet potato
• 1/2 of red onion, thinly sliced
• Blue cheese
• Olive oil 
• Cooking spray (optional)

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Wash and pat dry sweet potato. Slice into 1/4 inch slices crossways. Lay sweet potato slices out in a single layer on a baking sheet. Brush tops with olive oil or spray with cooking spray. Flip slices over and coat the other side with oil. 
3. Bake slices in preheated oven for 8 minutes. Flip slices over and bake for an additional 5-8 minutes until tender. Set aside after baking.
4. While the potato slices bake, warm a drizzle of olive oil in a skillet over medium-high heat. After heated, add red onion slices and saute for 10-15 minutes until tender and caramelized. 
5. Top each sweet potato slice with some caramelized red onion and sprinkle of crumbled blue cheese and serve!

Note:

• Serve hot or cold. Taste good as leftovers. Just store leftovers in the refrigerator. If you want to eat them warm, just place some on a plate and warm in the microwave for 15-30 seconds.