Hey frenzied parents! Tired yet?
We know, as parents, that Back to School can be a crazy time…new schedules, new routines, trying to find that new normal rhythm. So, we sat down and brainstormed and came up with one way that Vie could help. Take a look at the following recipes designed to save you money at the store, time in the kitchen, and teach you new cooking skills – all while making it easy to put healthy food on the table every night. We want you to focus on your family instead of the dishes or the trouble of scrolling through an overly-complicated new recipe. What’s Vie? Read more here.
At Vie, we are all about simple, inexpensive, nutritious food. Join us on our journey as we deliver the best to you and take advantage of our Back to School special promo code just for TSG fans. Simply use tsgandvie at checkout to get 20% off your first meal plan subscription (psssst, subscribe for one year with this coupon and get 3 months free!).
Here are some of our favorite time-saving and delicious recipes that our subscribers love.
And BONUS: there’s something here for everyone: InstantPot Ramen Noodle Soup, Make Ahead Breakfast, plus Vegan & Vegetarian options, too! We know you’ll find something you love that you’ll come back to again and again.
MAIN One Pan Salmon
Yield 4-6 servings
By now you might know a little about this dish. It is our most popular meal on Vie and if you haven't made it, you'll soon know why! One pan, lots of veg plus healthy Omega-3's from the fish. There's something for everyone here.
3-4 Yukon Gold potatoes, peeled and sliced into wedges *amount depends on size of potatoes
1 tsp salt & pepper, divided
1 1-2 lb fillet of salmon (depending on family size)
3 Tbsp olive oil, and more as needed
1 bunch asparagus, trimmed
- Preheat oven to 400 F
- In a large baking dish or sheet pan, toss potatoes, oil and half the salt & pepper.
- Arrange potatoes evenly over the bottom of the baking dish cut side down and bake for 20 minutes.
- Remove baking dish, slide potatoes over to one side and add salmon, skin side down, to the other side. Drizzle with a touch more oil and sprinkle with the rest of the salt & pepper.
- Bake for 10 minutes more.
- Remove baking dish from oven once again and make a place in the center of the pan to nestle in asparagus. Toss gently to coat in the juices of the fish and the leftover olive oil.
- Return to the oven one last time and bake until asparagus are bright green, potatoes are cooked and slightly crispy and salmon is opaque.
Substitute sweet potatoes for the gold potatoes, as needed!
MAIN Squash Lasagna
Yield 8-10 servings
Gluten Free and good for you! We have been really digging this meal. Delicious ricotta & mozzarella filling sandwiched in between thin slices of squash.
1 yellow squash, sliced lengthwise thinly
2 zucchini, sliced lengthwise thinly
1 large container ricotta
2 pkg shredded mozzarella cheese, divided
1 jar basil pesto
1 pkg sun dried tomatoes, chopped
1 bag frozen spinach, thawed and drained
1/2 bunch basil, chopped
2 sprigs fresh oregano, leaves removed
1 tsp salt
1 tsp pepper
1 pinch red pepper flakes
1 Tbsp garlic powder, divided
1 cup large breadcrumbs
2 Tbsp olive oil
1 lb Italian pork sausage, optional*
- Thaw spinach and squeeze out any moisture. *This can be done in a hurry by pouring frozen chopped spinach in a colander, running under warm water and squeezing once thawed.
- Preheat oven to 375 F.
- Lightly oil a medium-large rectangular baking dish.
- Begin by trimming squash and sliced into lengthwise strips (to resemble lasagna noodles). These strips will be used in place of lasagna noodles.
- If using sausage, brown it until cooked in a skillet now.
- In a large mixing bowl, combine ricotta, egg, half of mozzarella cheese, pesto, sun dried tomatoes (use half a package if desired depending on how much you like them), drained spinach (make sure to squeeze out any residual moisture), basil, oregano, salt, pepper, red pepper flakes, and half of garlic garlic powder. Mix to combine completely.
- In a smaller bowl, toss breadcrumbs with the olive oil, the rest of the garlic powder and a sprinkle of extra salt.
- Assemble lasagna by adding a layer of zucchini slices from 1 zucchini, then 1/2 cheese mixture.
- Next add all yellow squash slices then the rest of the cheese mixture.
- Finally, top with the rest of the zucchini slices, top with as much of the second package of mozzarella cheese as you like and sprinkle with breadcrumb mixture and add to the oven to bake until bubbly, about 30-45 minutes.
*If using Italian sausage, add browned and cooled sausage to the cheese mixture before making lasagna.
SIDE Chinese Ramen Salad with Mandarin Oranges
Yield 8-10 servings
You know that crunchy 1950's sort of salad with the uncooked, dried ramen noodles? Yep, that's this one. Only I've tried to bring it into the here and now! Mandarin oranges are amazing this time of year. When I made this salad for my kids this week they literally shoved it into their mouths...something about the crunch of the noodles I think + the salty, tangy and sweet combo of the oranges with the teriyaki dressing. Whatever it is, this salad has been the cause of a lot of ramen eating/experimenting in the house this week and for that I am glad!
We're going to have you make use of the ramen you'll be adding to your soup and reserve a package for this recipe! Easy shopping makes easy dinners!!
1 lb chicken thighs
1/2 tsp salt and pepper
1 Tbsp olive oil or vegetable oil
1 head romaine lettuce, washed gently and sliced into ribbons/shreds
2 bulbs bok choy, sliced into ribbons as well
1 pkg dried ramen noodles, seasoning saved for something else
3 clementines, mandarin oranges or satsumas, peeled and pulled apart into segments (can use canned mandarins if needed) --quantity should equal 1 ½-2 cups
¼ red onion, sliced thinly
1 red bell pepper, stems and seeds removed and sliced into strips
1 bottle teriyaki sauce/marinade or MYO: combine ⅓ cup balsamic vinegar with ⅓ cup agave and 2 Tbsp soy sauce + ¼ cup toasted sesame seeds
½ cup almonds, toasted and left whole or chopped *for garnish
½ bunch cilantro, rinsed and chopped *for garnish
- Preheat oven to 375 F. Line a baking sheet with foil and add chicken thighs. Sprinkle with salt and pepper, drizzle with olive oil and toss to coat.
- Bake for 30-45 minutes, depending on thickness. Remove from oven and allow to cool before using.
- While chicken thighs are baking, prep salad:
- In a large bowl add romaine, bok choy, red onion, and red bell pepper and toss to combine.
- Top with crushed ramen noodles, mandarin oranges, a drizzle of teriyaki sauce (use as much as desired) and garnish with toasted almonds and cilantro.
- Chop chicken and toss with a bit of teriyaki sauce.
- Serve chopped chicken on top of salad.
SOUP Ramen Noodle
Yield 8-10 servings
When you hear bone broth, it might be slightly off-putting, but make no mistake: heating bones in water (while trendy now) is a time-honored practice that can offer many healing benefits. For our purposes at Vie, this process (especially when done in a Pressure Cooker) can yield delicious, healthy results in no time. We can get behind that!
The first step is to make the broth. Watch our video here. Next, we’ll show you how to easily add ramen noodles plus other staple ingredients to your bowl of noodle soup to help keep your lunches (and light dinners) vibrant and interesting.
For the Bone Broth
1 bag beef bones (or any meat bones)*
1 tsp olive oil
2 quarts water
2 handfuls frozen vegetable scraps (as needed)**
For the Ramen Noodle Soup
4 pkg ramen noodles (flavoring packet discarded)
1 tsp fresh ginger
1 tsp garlic, minced
¼ yellow onion, sliced thinly into rounds
4 soft-boiled eggs
½ cup cilantro, rinsed and chopped
½ cup scallions (green onions), rinsed and sliced
1 head baby bok choy, rinsed and sliced thinly
2 tsp soy sauce or liquid aminos, or to taste
1-2 tsp chile paste, or to taste
For the Bone Broth
- In the bowl of your pressure cooker (or on the stove top--see Notes), add olive oil and bones and adjust setting to brown/sauté. Brown bones for 5 minutes on each side.
- Add water and vegetable scraps. Place lid on pressure cooker and secure, making sure to close steam valve.
- Adjust setting to meat/stew, set pressure to high and allow to cook. This should take about 30 minutes.
- When done, open valve carefully to release steam. Store stock in mason jars until ready to reheat individually. If freezing, make sure to leave an inch of room at the top of each jar to allow for expansion.
For the Ramen Noodle Soup
- When you’re ready to enjoy your soup, reheat 16-32 ounces of Bone Broth by bringing it to a boil in a small saucepan. Once at a boil, remove from heat.
- Add ramen noodles, depending on how hungry you are -or number of eaters- making sure to discard the flavor packet.
- To the same bowl, add ginger, garlic, onions and cover the bowl(s) with a plate to allow noodles to cook and flavors to steep.
- When ready to serve, add peeled and halved soft-boiled egg, cilantro, scallions, baby bok choy, soy sauce, and chile paste to taste.
- Repeat throughout the week with any leftover broth.
*If you are Vegetarian or Vegan, use 4 cups vegetable scraps with water.
**Watch our video tutorial for tips on how to store vegetables scraps in the freezer for use in making “anytime” stocks.
To make this stock on the stovetop or slow cooker, follow these instructions:
Stovetop: Follow instructions for Pressure Cooker and brown bones in oil over medium-high heat. Add water and vegetable scraps and bring to a boil. Reduce to a simmer and cook for an hour over low heat. Remove from heat, strain and store in mason jars.
Slow Cooker: Follow the above process for browning bones and adding stock + vegetable scraps in a soup pot, then pour all ingredients into your slow cooker and set temperature to low. Cook for 6-8 hours. Strain and store stock in mason jars.
Make Ahead Breakfast
Vegan Smoothie Bowls
We use oats as a great binder to help thicken these bowls. Also included: lots of bananas, some dates, almond milk and a couple handfuls of spinach + all-natural peanut butter. Stay tuned for a post coming up on the 5 best practices for making a thick smoothie bowl!
1 bunch bananas (about 6)
1 1/2 cup oats
2 cups almond milk (or more as needed)
2 handfuls spinach, washed
3 dates, pitted
1/4 cup peanut butter
Sliced bananas, chia seeds, oats, raisins, and granola
- Layer ingredients in the order listed to a high-powered blender (we used a Vitamix). Pulse until all ingredients are brought down to the blade, then flip to high speed to break down the oats.
- If your blender is giving you trouble, remove the lid (while blender is off) and use a rubber spatula to redistribute ingredients, then place lid back on and pulse again until ingredients begin to mix together nicely.
- Top with chia seeds, oats, raisins, sliced bananas, and granola.
MAIN Breakfast for Dinner Casserole
I made this dish this week because m kids have been begging for a Breakfast Dinner and I had some leftover sausage and potatoes to use up. The result was delicious: somewhere in between a quiche and a strata. It was fluffy, relatively straightforward and as comforting as comfort food gets!
1 pkg maple sausage links (chicken or pork), bacon or ground pork sausage
1 pkg frozen hash browns, cubed or 2 russet potatoes, peeled and cubed
1 yellow onion, chopped
1 Tbsp vegetable oil
2 cups milk
1 pkg cheddar cheese, divided
1 tsp salt and pepper
1 red bell pepper, stem removed, seeded and chopped
1 bunch green onions, chopped and divided
1 pkg biscuit dough, optional
- Brown sausage or bacon in a skillet until cooked through.
- Add hash browns and onions and continue to cook until slightly browned and softened. Don't worry about cooking all the way through since we'll be throwing this casserole into the oven to finish cooking.
- In a separate bowl, whisk together eggs, milk, half of the cheese, salt, and pepper.
- TO the sausage/hash brown skillet, remove from heat and add the red bell pepper and half the green onions.
- Preheat oven to 375 F and oil a medium-large baking dish.
- Pour sausage/hash brown mixture into baking dish.
- Pour egg mixture over top and distribute evenly.
- Sprinkle the top with the remaining cheese and green onions.
- Remove biscuits from pkg and separate discs.
- Add each disc to the top of the casserole, distributing evenly.
- Bake casserole for 25-35 minutes, or until eggs are set, mixture is bubbling and biscuits are browned.
Photos for TSG use