Jen’s Roasted Tomatoes over Roasted Garlic Tzatziki

I love the changes of the seasons. Summer’s flipping wonderful, but fall’s here and I’m leaning into it hard with some cozy weather favorites. Does everyone roast garlic? It changes the flavor completely, with the sharpness giving way to a deep soulful sweetness. Oh baby! I roast a bunch at once, since I’ve already got the oven on. So good. My idea of meal prepping is creating a lot of awesome ingredients that I can throw into a variety of things throughout the week and make them better.

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Jen’s Chicken Puttanesca

Rachael Ray made Pasta Puttanesca on her show about 20 years ago. I’m sure she’s done it since, but that was the first time I’d heard of the dish. I was at our weekly playgroup. The babies were playing on the floor together, and the moms were chatting and half-watching as Rachael explained, “The ladies of the night used to put Pasta Puttanesca in the windows to entice customers. The dish is named for them. No disrespect to the ladies.” Rachael looked down, grinning in appreciation of her little joke, and all the moms burst out laughing. We all loved the dish! My version has chicken rather than pasta, and a little more complimentary produce.

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Jen’s Grilled Grain-Free Lamb Meatballs with Eggplant and Tomatoes

I love lamb. I was in a meatball mood, but wanted to keep dinner grain-free. Almond flour worked beautifully with both the texture and flavor. I hope you love it! If you’re strict Whole30 or Paleo, leave out the feta.

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Jen’s Butternut Squash, Italian Sausage, and Egg Tray Bake

I adore lots of produce in my breakfast. Butternut squash, Italian sausage, and eggs play beautifully together. The flavors are great, it’s good for you, and it’s easy peasy. My kind of breakfast! Hope you love it!

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