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:

1. 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.
2. Cut the onion and slice the bell peppers.
3. 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).
4. Marinate for about 2 hours.
5. Grill chicken to 165 degrees internally (or cook in an air fryer).
6. Saute veggies in a large frying pan or wok pan until soft. Add more oil if needed.
7. Assemble vegetarian portions and/or with meat as desired as bowls or in tortillas.
8. 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:

1. Add all cut up fresh veggies to the water in a large pot. Add oil.
2. Add rice packages with included seasonings to water.
3. Add cans of potatoes, tomatoes, and corn to water.
4. 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.
5. Steam asparagus tops (if including in the meal).
6. Combine all seasonings and stir well.
7. 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.
8. Sprinkle seasoning mixture over meat, stir to coat and cook until shrimp turn pink.
9. Heat black beans (keep separate or add to rice mxiture as desired).
10. Serve in a split table hybrid recipe way by keeping the meat and the vegetable rice mixture separate.
11. Build bowls with rice and vegetable mixture only for vegetarian portions, add meat for meat portions.
12. Add butter and salt to aspargus tips, if desired.
13. 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 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:

1. Create marinade for chicken, if meat is desired, and marinate chicken for 1/2 to 2 hours.
2. Preheat oven to 400 degrees.
3. 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.
4. Roast in an even layer on a cookie sheet pan for about 20-25 minutes or so, until tender and slightly carmelized.
5. 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.
6. Prepare quinoa according to package instructions. Keep warm until ready to build bowls.
7. Cook corn according to package instructions. Keep warm until ready to build bowls.
8. 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.
9. Chop up avocado, onion, bell pepper, cherry tomatoes, and cilantro leaves. Place each into it's own separate bowl.
10. 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:

1. Cook pasta according to directions on the package. Drain.
2. 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.
3. Combine sliced tomatoes, fresh diced onions, cheeses, carrots, broccoli in a large bowl. Stir.
4. Add in cooled pasta and dressing mixture. Stir to coat.
5. 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.

1. Preheat oven to 350 degrees and grease the 9x13 inch glass baking dish with coconut oil.
2. Layer 6 slices of bread, overlapping.
3. Add half of the meats and the Swiss cheese (I do a slice over each bread).
4. Repeat layers.
5. Sprinkle shredded cheese across, sprinkling heavier on the meatless 1/3 of the dish.
6. 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.
7. Drizzle melted butter all across.
8. Wisk together the eggs, milk, mustardd, and seasonings. Wish well.
9. Pour over the dish, attempting to get all the crusts wet.
10. Spray tin foil with cooking spray and press it down over the dish.
11. Bake covered for 30 minutes.
12. Remove foil.
13. Bake uncovered for 20 minutes or until cheese is melted and starting to brown.
14. Dust with powdered sugar and spread raspberry jam across.
15. 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:

1. Cut tomatoes in half.
2. Chop green pepper or cucumber.
3. Drain and rinse chickpeas.
4. Squeeze juice from two lemons and combine with 4 Tbsp olive oil. Whisk. This is the dressing.
5. Combine spinach leaves, chickpeas, green pepper or cucumber pieces, feta cheese, pepitas or walnuts, parsely, onion, and eggs.
6. 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