Skinny Turkey Quinoa Pot Pie Soup

Wishing you a blessed Thanksgiving with family, friends and delicious food. As hungry as everyone will be, leftovers are likely to be part of the equation if you’re like me  – I always make too much for the feast! My recipe for Skinny Turkey & Quinoa Pot Pie Soup  is a “must make” and will use up all those turkey scraps and vegetable bits left on the platter. Skinny Turkey and Quinoa Pot Pie Soup

Another perk, the recipe comes together in under 30-minutes making it perfect for a day spent holiday bargain shopping at the Black Friday Sales. Read on to get all the details and the full recipe: Continue reading

Parmesan Purple Sweet Potato Grits with Creole Shrimp

Topping cheese grits with shrimp isn’t anything new down here in the south, but mashed purple sweet potato grits is an unexpected and utterly game-changing twist! I feel like I should rename this post, Grits Gone Wild. Plus, I love how it’s a quick fix on busy nights and, if desired, the shrimp can be left off for a vegetarian side dish . . . . perhaps for Thanksgiving?

Purple Sweet Potato Grits with Creole Shrimp

Stokes Purple® sweet potatoes are different that their classic orange cousins not only in color, but they are favorably denser, richer and offer well-balanced sweetness. Read on to get the Parmesan Purple Sweet Potato Grits with Creole Shrimp recipe, find out more about this healthy complex carb that is perfect for your active lifestyle and to enter my giveaway for Purple Sweet Potato & T-shirt Giveaway. Continue reading

No-Noodle Lasagna Stuffed Peppers

Whew, I’ve been too busy to blog, and am still playing catch-up with life since coming back from Lake Tahoe where I did that little “thing” – ya know, run in the Spartan World Championships in elite coin heat! More on that insanity later, now I just want to share an easy recipe that I made for dinner this week in an effort to bring life back into balance with some simple, nourishing foods that weren’t complicated to make! No Noodle Lasagna Stuffed Pepper

No-Noodle Lasagna Stuffed Peppers come together in 15 minutes and provides 32 grams of protein for only 312 calories – only 12 grams of fat yet so cheesy, creamy and delicious! Plus, no pasta, noodles or other grains are used keeping it gluten-free and paleo-ish (if you do cheese). Read on to get this easy, 15-minute recipe. Continue reading

Colorful Carrot and Pea Tart Recipe + More Spring Brunch Ideas

Colorful Carrot & Pea Tart is an easy but showy addition to your spring celebration brunch or dinner.When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.

Colorful Carrot and Pea Tart makes a light lunch or showy addition to your spring brunch.So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.

I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.

Check out Pea & Carrot Recipes for Spring

by The Fit Fork at Mode

What is on your menu for Easter weekend? Or, what is your favorite spring vegetable? Please share in the comments below — XOXO, Jennifer

This post is sponsored by Mode.com and Litehouse Foods. All opinions are my own.

Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Instructions
  1. Preheat oven to 400 F degrees.
  2. Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
  3. Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
  4. Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
  5. Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
  6. Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
  7. Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
  8. Cut into squares or wedges and serve with additional OPAdipity.
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