Main Dishes

Fig, Delicata, Eggplant, Quinoa, Baked Chopped


The hint of figgy sweetness sets this savory Baked Chopped apart. Not fig season, sub dried Cranberries for a similar result. Baked Chopped can be assembled ahead of time and baked right before you serve. I serve Baked Chopped often for parties for just that reason. They are hearty but always veggie forward, but satisfying for any meat lover.

Baking Sheets Ingredients: I used 2 sheets so that the ingredients would not be crowded and they would caramelize.
2 Delicata Squash, seeded and Chopped
4 ripe, fresh Figs, Quartered
3 Canno di Torro Peppers or 1 Bell Pepper, Red or Orange, seeded and Chopped
1 small Globe Eggplant or Japanese Eggplant, Chopped.
3 Spring Onions or 1 medium Red or Brown Onion, Chopped
1 cup Chopped Green Beans
1 teaspoon Kosher or Sea Salt
1 Tablespoon Olive Oil

Bowl Ingredients:
1 can Garbanzo Beans, drained and rinsed
2 cups cooked Quinoa
1 15 oz. can Tomato Sauce or 2 cups homemade
1 15 oz. can diced Tomatoes, slightly drained
1/2 cup Plain Greek Yogurt. I use 0% Fage
3 oz. Grated Cheddar Cheese, divided
2 oz. mild Goat Cheese, divided
1 cup Chopped Kale
1 teaspoon Cinnamon
1 teaspoon Vanilla
2 Tablespoons Balsamic Vinegar
1 teaspoon Smoked Paprika
Baking Sheet Ingredient Prep: Chop’em and Drop’em as directed onto a Baking Sheet coated with non-stick spray. Sprinkle with Olive Oil and Salt. Roast for 15 minutes, then turn veggies and roast for...
See the full directions on my site


59% DV

30% DV

66% DV

39% DV

92% DV


Brunch Enchiladas Recipe


My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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