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👩🏼‍🍳 Mom of 2, loves cooking, cancer fighter 🥊 🍽️ Sharing easy fun recipes, delicious + healthy-ish 📍 Swede living in NJ │ 💌 fridasofiaeats@gmail.com

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(ad) Enchilada skillets have been my go-to lately, and this Enchilada Skillet made with @cascadianfarm Organic Frozen Riced Cauliflower and Organic Sweet Corn is the perfect 30-minute meal! It’s the ideal comfort food—packed with flavor and made simple. 🥑🌽 @thefeedfeed

This dish has all the classic enchilada ingredients—beef, cheese, vegetables, and sauce—except it’s made in a skillet for less cleanup and ready in just 30 minutes! I’m using riced cauliflower and sweet corn from @cascadianfarm, and I couldn’t be more excited, as I use their products all the time in my cooking!

@cascadianfarm is dedicated to creating delicious, wholesome food while supporting the planet. Their ingredients are always USDA-certified organic, and they’re committed to protecting the environment through regenerating soil health, promoting ecological balance, cultivating pollinator habitats, and more. Knowing this makes every bite even more satisfying! 😋

Get the full recipe on thefeedfeed.com (https://ff.recipes/enchilada-skillet)

@cascadianfarm is on sale between 4/9- 4/29 at @kimbertonwholefoods! 🌍

#cascadianfarm #feedfeed

Gnocchi and burrata 🤩

I’m obsessed with this creamy and flavorful gnocchi dish made with burrata and lima beans. Comes together SO quickly and perfectly for a meatless Monday or just a rainy day lunch 🌧️

Olive oil
1 tbsp butter
28 oz (800g) gnocchi
2 cans, 30 oz (850g) lima beans or butter beans. Drain one can but keep and use the liquid from the other.
9 oz (225g) edamame beans
8 oz (227g) pesto
1/2 cup sour cream
2 tbsp minced garlic
1 ball of burrata

1. Add olive oil to a large pot over medium heat. Add some butter, and let melt before adding gnocchi. Sauté for 3 minutes, before mixing, and adding all beans, including the liquid from one of the cans

2. Stir to combine everything, add pesto, sour cream and garlic. Mix and let cook for 10–15 minutes until some of the liquid has been absorbed.

3. Break open the burrata and add to the pot. Bake in oven for 5 minutes at 375F. Remove from oven and stir. Add salt and pepper to taste.

Cheese zucchini skillet 🫕

One skillet but all the flavors! This cheesy zucchini beef skillet with potatoes and bell peppers is a great super simple weeknight dinner. So nutritious, cheesy and perfect for meal prepping as well.

1 or 2 medium potatoes, about 2 cups diced
1 bell pepper
1 yellow onion
2 zucchini, diced
1 lbs ground beef
1 can (15 oz) crushed fire roasted tomatoes
1 can (15 oz) black beans, drained
1 can (15 oz) sweet corn
1 bag taco seasoning, I love @sietefoods
1 cup shredded cheese
Toppings: parsley, sour cream, hot sauce

1. Peel and dice potatoes. Heat up a large pan medium heat, add olive oil and potatoes. Cook for 10-15 minutes. Stir often.

2. Meanwhile potatoes are cooking, dice bell peppers, zucchini and onion. Add to pan, and combine with potatoes. Cook for another 5 minutes.

3. Add ground beef to the pan, combine with the other ingredients and let cook for a few minutes until beef is mostly browned. Add crushed tomatoes, black beans and corn, combine and add taco seasoning. Mix and cook for a few more minutes until potatoes are soft.

4. Top with cheese, cover, and let cook for another 3-5 minutes until cheese is softened.

Burrata ravioli 💛

I still remember the first time I tried burrata and it was love at first sight. This meal has only 5 components and is such an easy weeknight or weekend summer meal 🍽️ love this one!

2 packages of ravioli, around 17 oz/500g. Whatever flavor you like!
1 cup of chicken broth. Don’t add too much, the ravioli is already soft.
1 pint cherry tomatoes 🍅
1 ball of burrata cheese 🧀
Olive oil

1. Add ravioli to oven oven safe tray, pour over broth and add cherry tomatoes. Break open burrata cheese and place on top. Add salt and pepper.
2. Bake in oven for about 20-30 minutes, at 375F, until pasta is al dente and tomatoes are starting to burst. Alternatively if you want your tomatoes to be more saucy you can bake these in the oven 15 minutes prior to adding the burrata. Remove from oven and drizzle with olive oil, mix and serve.

Loving quick dinners with little prep time and little clean up! As you might know I’m obsessed with the Trader Joe’s spinach and artichoke dip and it makes this dinner super creamy! Let me know if you try it :)

2 packages rice and orzo pilaf @traderjoes
1 package/12 oz cheddar chicken sausage
6 oz baby spinach
1 spinach and artichoke dip
2.5 cups chicken broth
1/4 cup sour cream, optional

1. Place pilaf, chicken sausage, spinach, dip in a large Dutch oven or a deep baking dish. Cover with broth.

2. Bake in oven for about 50 minutes to an hour at 400F. Remove from oven and mix. Add some sour cream and combine.

A dinner that literally takes 5 min prep? Sign me up. Adding bone broth to dish is also such a hack, it elevates the flavors and turns this bow-tie beauty into a rich, savory winner winner chicken dinner 🥇 also packs protein and is rich in collagen and amino acids!

1 lbs pasta, I used farfalle
1 pint cherry tomatoes
12 oz/340 g chicken sausage, I used sweet Italian
5 oz/150g garlic and herb cheese spread 🧄
3 sticks (48g) bone broth powder, savory chicken
4 cups water
1 tbsp minced garlic
1/2 cup sour cream
1/4 cup Parmesan cheese

1. Add dry pasta, sliced sausage, cherry tomatoes and cheese to an oven safe tray.

2. Mix bone broth with water, and pour over dish. Add garlic. Bake in oven at 400F for 45 minutes - 1 hour. Pasta is done when it’s al dente.

3. Remove from oven, mix to combine, add parmesan cheese and sour cream. Mix again 🍽️

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