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Lighter Dinner Bakes 4 Ways

Lighter Dinner Bakes 4 Ways

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Lighter Dinner Bakes 4 Ways


Cauliflower Rice Chicken Bake

8 servings


400 g (4 cups) cauliflower rice

300 g (2 cups) broccoli floret

300 g (2 cups) chicken, cooked, cubed

50 g (½ cup) shredded mozzarella cheese

1 cup shredded cheddar cheese, divided

1 teaspoon garlic powder

1 teaspoon onion powder

salt, to taste

fresh parsley, optional, to serve


1. Preheat oven to 400°F (200°C).

2. In a large bowl add the cauliflower rice, broccoli, chicken, mozzarella, cheddar, garlic powder, onion powder, and salt. Stir well to combine.

3. Add mixture to a baking pan then cover with aluminum foil.

4. Bake for 40 minutes.

5. Uncover then top with remaining cheddar.

6. Bake for 10 minutes.

7. Remove and allow to cool for 5-10 minutes.

8. Garnish with parsley, if desired and serve.

9. Enjoy!


Scalloped Sweet Potatoes

8 servings


1 large sweet potato

2 tablespoons olive oil

300 g (2 cups) onion, sliced

4 cloves garlic, minced

3 tablespoons whole wheat flour

235 mL (1 cup) chicken stock, or vegetable stock

235 mL (1 cup) milk, or milk alternative

salt, to taste

pepper, to taste

2 teaspoons fresh thyme, divided

150 g (1 ½ cups) cheddar cheese, divided

55 g (½ cup) parmesan cheese


1. Preheat oven to 400°F (180°C).

2. Using a mandolin, slice the sweet potato and add an even layer of slices to a baking dish.

3. Heat a pan over medium heat then add the olive oil.

4. Add onion then saute for 3-4 minutes.

5. Add garlic then saute for 1-2 minutes.

6. Add flour then cook until well combined.

7. Add the stock then whisk until well combined.

8. Add the milk, salt, pepper, and half of the thyme.

9. Whisk until combined then simmer for 1-2 minutes.

10. Remove from heat and set aside.

11. Pour half of the cream sauce on top of the potatoes.

12. Sprinkle the cheddar and parmesan cheeses.

13. Add an even layer of potato slices on top. Top with the remaining cream sauce and cheddar cheese.

14. Cover the baking dish with aluminum foil and bake for 20 minutes.

15. Carefully remove and allow to cool for 5-10 minutes.

16. Sprinkle with the remaining thyme, if desired and serve.

17. Enjoy!


Spinach Pesto Pasta Bake

8 servings


120 g (3 cups) fresh spinach

40 g (1 cup) fresh basil

100 g (¾ cup) pine nut

25 g (¼ cup) parmesan cheese

3 cloves garlic

salt, to taste

60 mL (¼ cup) lemon juice

120 mL (½ cup) olive oil

1 box whole wheat pasta, prepared

400 g (2 cups) cherry tomato, halved

50 g (½ cup) mozzarella cheese


1. Preheat oven to 400°F (200°C).

2. In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.

3. Blend until you reach a creamy consistency. Set aside.

4. Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.

5. Transfer the mixture to a baking dish and top with mozzarella.

6. Cover with foil and bake for 10-15 minutes.

7. Carefully remove and allow to cool for 5 minutes.

8. Enjoy!


Turkey Spaghetti Squash Bake

8 servings


1 tablespoon olive oil

455 g (1 lb) ground turkey

150 g (1 cup) onion, diced

100 g (1 cup) green bell pepper, diced

salt, to taste

pepper, to taste

400 g (2 cups) tomato, diced

3 cloves garlic

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

1 medium spaghetti squash

100 g (1 cup) shredded mozzarella cheese, divided

green onion, to serve


1. Preheat oven to 350°F (180°C).

2. Heat the olive oil over medium heat in a large skillet.

3. Add the turkey and cook until browned, about 5-6 minutes.

4. Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.

5. Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.

6. Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.

7. Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.

8. Remove from heat and ladle the mixture into a baking dish.

9. Bake for 20 minutes.

10. Carefully remove then add the remaining mozzarella cheese.

11. Bake for an additional 10 minutes.

12. Carefully remove and allow to cool for 5-10 minutes.

13. Garnish with green onions, if desired and serve.

14. Enjoy!