beans

Breakfast Tacos Recipe

Shredded beef, sweet peppers and scrambled eggs make this breakfast tacos recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.

This recipe post is sponsored by the makers of HORMEL^® Taco Meats because we all have #TacoGoals, and this is one of the easiest ways to meet them.

If you’re a regular follower of the blog, you know I’m a fan of scratch cooking. But sometimes reality takes over. Life gets in the way. And when my man and my Smudge decide in the afternoon that tacos sure would fit tonight’s meal-ticket-bill, making a whole roast to serve our shredded taco cravings is simply out of the question.

But it doesn’t have to be. In fact, when Hormel Foods asked me to create a recipe using their shredded beef taco meat, I discovered it can actually be quite simple to meet our taco goals.

My husband is a Mexican food fanatic. If Taco Bell had frequent flier miles, by now we’d probably have been able to fly to Europe and back. That’s a lot of burrito supremes with crispy beef taco(s) on the side.

So today we’re curing all of our cravings and making tacos for breakfast, or better yet, let’s make them for brinner. Olé!

There’s nothing quite like shaking things up at dinner and serving breakfast instead. My dad used to do this when we were kids and he was in charge of dinner. That’s when we had Grandma’s Eggs. They’re still a favorite around here.

So breakfast tacos with eggs, beef and beans are a natural transition from breakfast to dinner for us. And this one is ready in under 30 minutes.

My husband doesn’t limit his Mexican addiction to the standards, and one of his favorite meals is a machaca burrito. This breakfast taco recipe is our riff on that Mexican classic beef of shredded beef with sautéed peppers and onions, but in taco form. Personally I prefer the taco version because I’m far more at ease eating one manageable taco, instead of half of a burrito the size of my head.

Let’s keep things in reality. In under 30 minutes. Check!

continue to the recipe… about Breakfast Tacos Recipe

How to Make the Best Minestrone Soup

My Grandma’s easy minestrone soup recipe is one of the healthiest vegetable-loaded soups you’ll make, and it tastes far better than any of those Olive Garden copycat recipes thanks to the secret ingredient in the savory broth.

Easy Minestrone Soup Recipe

“It is well worth the time and effort.”

But then, isn’t most anything when it’s done with love?

My sweet Grandma Frieda passed away when I was a senior in college and while there are many things that remind me of her, as a recipe maker it’s the cookbooks I inherited from her that I see most often.

One of my favorite things about her copies of The Joy of Cooking (pub. 1953) and Epicure’s Delight (pub. 1944) are the pages and margins filled with recipes written in her elegant handwriting that as a German immigrant shows off the hard work it took to become a part of her new country. Like the quote says above, it is well worth the time and effort.

Nestled within those cookbook pages are recipe cards for recipes from friends like Edith’s Coffee Cake and Loretta’s Zucchini Soufflé, which have both moved to my must-make list. But the recipe that shows up time and time again is this Italian minestrone soup recipe from San Francisco’s Petrini Gourmet Grocery Stores, likely cut from the San Mateo Times’ newspaper recipe section to promote more soup bone sales for the homemade beef broth.

And because it’s #soupweek (did you see the Instant Pot Creamy Chicken and Wild Rice Soup?) we’re keeping the slurps going by presenting The Gourmet by Petrini’s Minestrone Soup where either the newspaper editors or Petrini himself lured readers with the headnote mentioned above and can describe any meal when it’s made with love: It is well worth the time and effort, and even more so because this minestrone recipe is actually really easy to make.continue to the recipe… about How to Make the Best Minestrone Soup

Classic Three Bean Salad (That’s Really Four)

Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad, and with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.

This straight-from-the-pantry/salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count.

While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color—because you know, food is art—but because how could I leave even one bean out of the mix?

And with a homemade dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best…even when it starts with a can. Or four.

continue to the recipe… about Classic Three Bean Salad (That’s Really Four)

Tuscan Tuna and White Bean Salad

Quick and easy to make for lunch or even a light dinner, this healthy Tuscan salad puts high protein front and center with chunks of albacore tuna and white beans tossed with arugula and more Mediterranean flavors.

It’s not every day that a salad wakes me from a dead sleep. But this morning, this one did. Not because I was hungry—because I wasn’t—but because I sleepily woke to the words, sentences, and phrases for this blog post forming in my head.

Why I didn’t write it all down at that moment instead of rolling over and going back to sleep is a choice I’m regretting now.

But this salad? There’s absolutely nothing to regret about this salad, nothing at all.

How to Make a Healthy, No-Mayo Tuna Salad

This easy, all-in-one-meal, tuna salad is made with simple ingredients and pantry staples to create a lunch that’s totally fresh and filling.continue to the recipe… about Tuscan Tuna and White Bean Salad

Arugula Salad with Pesto Shrimp, Parmesan and White Beans

This Mediterranean-inspired arugula and pesto shrimp salad is not only super simple to prepare ahead of time for lunch, but because you can meal prep it straight from your pantry and freezer, it’s incredibly easy to make on the fly, too.

This recipe is brought to you by Kroger

Breakfast. It’s the most important meal of the day.

Dinner. That’s when families come together.

But lunch? Ugh. Who has time to actually make and enjoy lunch?

Preparing a healthier, real good, real food lunch instead of grabbing your mid-day meal at the drive-thru or the food court—or worse, skipping it all together—is probably one of the biggest hurdles of completing our goals of a healthier day.

Because who hasn’t totally derailed their plans of “this week is the week I’m totally going to stick to the plan” and suddenly the day’s in-between-gaps get filled, appointments and projects and schedules and commitments all roll over and blanket one another, and it’s just that much easier to pick up some lunch instead of make up some lunch.

This is exactly why getting into the habit of shopping ahead of time for your weekly eating plan, adding a few quality ingredients to your freezer and pantry, and doing a bit of easy meal prep at the beginning of the wekk is more important than ever. Because is can all be in the plan, man!

Real Food Ingredients

A big part of my product choices are those that are part of my real good, real food eating plans. Whole foods with minimal or no processing, no added antibiotics, and great, fresh, quality is key. But only at a price point I feel good about.continue to the recipe… about Arugula Salad with Pesto Shrimp, Parmesan and White Beans

20 Recipes You Can Make with a Can of Beans

Canned beans are one of those pantry staples we always have on hand. They’re cheap, easy, fuss-free, and filling, and their versatility makes them an awesome standby for tacos, salads, soups, enchiladas, and more. To get more Sunday meal prep inspiration, check out this list of favorite dinners made with all different types of beans.

No matter how depressingly barren our pantries may get, we can always find at least one can of beans lurking in there somewhere. They’re inexpensive and efficient, and they give us protein and fiber. Plus, you can get a lot of mileage out of beans, whether incorporating them into soups and chilis, enchiladas and burritos, stuffed peppers, casseroles, salads, and more. Canned beans have saved our lives on a number of occasions when we’ve lapsed on the grocery shopping, meal planning, and budgeting. We know how busy things get and how daunting meal planning can be, which is why we’re swooping in with our free meal plans to make your life and schedule a little more organized and a lot more simplified. More time for relaxing with the new revamp of Will and Grace and a glass of wine? Yes, please!

We’re excited to bring you our 2nd installment of our new Sunday Meal Prep Series where we’ll be sharing 20 recipes you can plan and prep ahead of time for a head start on your week—and show Monday-Friday who’s boss. If you missed the first one, you can check it out here: 20 Recipes You Can Make with a Pound of Ground Beef (It’s What’s for Dinner).

continue to the recipe… about 20 Recipes You Can Make with a Can of Beans

Southwest BBQ Chicken Salad

Summer salads like this Southwest BBQ Chicken Salad with black beans, corn, avocado, and crunchy romaine lettuce topped with an easy 5-ingredient homemade BBQ sauce are more than just a first course, they make the meal.

Someone recently interviewed me and asked me what was the one food I couldn’t live without. Obviously that is a very loaded question for someone who spends their days thinking, creating and obsessing over what to eat and to cook.

I surveyed myself and did the count-off. Chocolate. Cheese. Eggs. Avocados. Wine. Pasta. Oh man, the list goes on and on. But I couldn’t really narrow it down to just one ingredient, because it’s actually a whole dish I crave over and over again, every day.

Salad.

I LOVE salad. Whether it’s a simple lettuce and dressing affair, or a full blown all-in-one-meal-deal like this BBQ chicken recipe situation, salad is the rock to my Gibralter and if I was on a desert island, I’d want to be swimming in my leafy greens.

continue to the recipe… about Southwest BBQ Chicken Salad

Cheesy Texas Trash Dip

This favorite Mexican bean dip gets its popular flavor from taco seasoning and green chiles baked in a mix of cream cheese, sour cream, and Mexican cheese—it’s definitely a crowd pleaser!

This post is in partnership with McCormick

I have several good friends who are true Texans. They’re the kind that are proud to bear a full-blown Texas sticker on the back window of their car (Nicole). They’re also those in the group photo who throw up the Longhorns hand signal whenever a group photo is taken (Laura). It’s cute. It’s endearing. And bless their hearts, they are a proud bunch.

My sister, a Utah transplant, also lives in Texas. Houston to be exact. Home to a certain football team that just might be working their way through the playoffs and who I’m in a football viewing dippable face-off where I’m representin’ Houston.

While it’s the state that bears my sister’s address on her drivers license, after 15 plus years, I think we’ve finally convinced her and the husband that they’ll eventually be coming back home to the Wasatch front. Right Holly? RIGHHHHHT???? Mom, and dad, and I are waiting for you. Just sayin’. #throwthelonghornsignhere

But until then…continue to the recipe… about Cheesy Texas Trash Dip

BBQ Chicken Chopped Salad

This lighter version of a popular restaurant’s favorite salad is packed with awesome flavor from BBQ-grilled chicken breast, jalapeños, cilantro, spiced tortilla chips, and a creamy homemade ranch dressing!

Back in the day when I had office co-workers who weren’t four-legged, who didn’t bark every time someone (or something) walked down the street, and weren’t continually nudging me with their nose for a scratch as I worked, I actually had office besties who walked rather well on two legs as we headed to Westwood’s California Pizza Kitchen to get our favorite CPK Original BBQ Chicken Chopped Salad for lunch.

Oh, those were the days.

These days, I’m still a fan of that CPK Original BBQ Chicken Chopped Salad, but not so much a fan of the calories I consume whenever I eat it. That’s why I created my own lighter version that still totally delivers on flavor and cures my salad as a meal cravings.

continue to the recipe… about BBQ Chicken Chopped Salad

Slow Cooker Chicken Fajita Chili

This chicken fajita inspired recipe is full of Mexican spices, beans and sweet bell peppers making for an easy and filling crock pot chili you will love.

You can call it crock pot. I often call it slow cooker. Tomato, tah-mah-toes, either way, slow cooking/rocking the crock is what’s for dinner.

Chicken chili in the crock pot makes for the perfectly easy dinner for weekend eats and is just one more truly, honestly, I promise it’s easy reason to get into the kitchen, rather than escaping it like Alcatraz.

I mean, isn’t it easier to cook at home on the weekends? Sure! But sometimes I’m left sporting a blank stare at my refrigerator shelves wondering what is going to magically appear after the day’s multitude of events and projects that have totally escaped my reach.

This recipe though? A little planning ahead, a few pantry staples, some pre-cooked chicken and a rainbow of bell peppers that never seem to grow old in the crisper is all you really need for a spiced up flavorful weekend comfort food dinner.

Dude. You’ve got this.

continue to the recipe… about Slow Cooker Chicken Fajita Chili

Killer Beef and Three Bean Chili

There are two ingredients that take this easy beef and three bean chili recipe from killer to kick-ass: beer and enchilada sauce. Taste it for yourself to discover the reason why.

This red chili recipe is not only killer, it was almost kick-ass too.

But then I got nervous that when my mom read this post she’d be hot on her iPhone to text me and say, “Heidi!!! You can’t say kick-ass in your post! You’ll offend your readers!”

So in regard for you, my dear readers, this chili is simply KILLER.

But you’ll realize as soon as you make it that it’s totally kick-ass, too.continue to the recipe… about Killer Beef and Three Bean Chili

The Best BBQ Baked Beans and 5 More Baked Beans to Love

Just the thought of this recipe for BBQ Baked Beans makes the top of my mouth hurt. Because willpower and baking beans simply do not mix.

This is my mom’s baked beans recipe and with it comes a flood of summer memories. Of coming home after a full, hot day swimming, swimming, swimming and diving and flipping and flirting at the pool. Then finally home to the coolness of the air conditioned house where my mom often had these babies on the stove, percolating their way towards dinner.

It took just one step through the door and me and my swimsuit soaked shorts were making a beeline for the stove. There was always a wooden spoon sitting to the side, laced with the dried sauce from my mom’s stirring of the baked beans. One lick and that set off the need for more.

continue to the recipe… about The Best BBQ Baked Beans and 5 More Baked Beans to Love

Skinny Slow Cooker Kale and Turkey Meatball Soup

This healthy spin on classic Italian Wedding Soup is made lighter with turkey meatballs, white beans, and plenty of kale, all in a light and comforting broth.

We’re all feeling it, aren’t we? It wouldn’t be the New Year without focusing on cleaning up, clearing out and and cleansing from tip to toe.

Keeping with my new year tradition every single year, I’m taking advantage of my healthy resolve and I’m eating clean. This week. And maybe next. With just a side of butter and maybe a bite or six of cheese. And please, don’t hold it against me if there’s a nibble of chocolate here and there.

Balance, it’s the new black.

In thinking about eating strategies and menu planning, I still have cravings that need to be filled. Savory but simple. Filling and fortifying.

And can we make it in the slow cooker please?

continue to the recipe… about Skinny Slow Cooker Kale and Turkey Meatball Soup

Garlicky Swiss Chard and Chickpeas

**This giveaway is now closed.

There are few things I enjoy more than spending an afternoon cuddled up with:

A: A warm body I love (Smudge, G Dawg or one of the pups all take first place),

B: Either my iPad loaded with new online mags to scroll through or a fresh batch of my favorite print titles to savor,

C: A new cookbook to glean tasty inspiration from.

Lucky me, I have exactly three of those reasons to make a fresh iced coffee, kick off my shoes, and steal away for some “me” time but this time it’s with the debut cookbook from one of the web’s most popular food bloggers, Lori of Recipe Girl, appropriately titled The Recipe Girl Cookbook. Well said Lori.

Lori was one of the first food bloggers I discovered after being introduced to her blog by a friend of a friend. I had just started FoodieCrush and after blogging for a just a few months I boldly asked Lori if I could interview her. She was probably wondering what she got herself into, but graciously said yes to this newbie.

I got to know her a lot better on a blogger’s trip to visit Harry & David, and in person realized this girl not only knows food, but she’s generous and creative, offering advice when asked and encouraging others to reach their goals. Plus she likes a nice glass of wine. I can totally get down with a gal like that.

So when Lori asked me to take a look at her new cookbook, and cook and eat and share one of her recipes, it wasn’t hard to respond with an “Absolutely!” Send over the echo-sign, I’m in.

Lori paired my post with one from Amanda, who chose to make Lori’s Cheese Ravioli with Brown Butter & Fresh Tomato Sauce. My plan was to choose a side dish that would work with her choice, creating a complete—and simple—dinner. Oh but which recipe was would it be?

continue to the recipe… about Garlicky Swiss Chard and Chickpeas

Roasted Butternut Squash and Turkey Chili

Seasonal is the new black.

Everywhere you look and everything you hear is all about eating and cooking farm to table, with what’s fresh and in season. Add to this foodie phenom a plethora of fall squash—not just your everyday butternut or spaghetti—and I’m seeing some serious foodie cravings.

It seems that there’s a bigger demand for recipes that include non-run-of-the-mill varietals and cooks who are ready to experiment with easy recipes, like these two that I found in my tweet feed within minutes of one another for Kabocha squash: Pistachio-Dusted Kabocha Squash from Turntable Kitchen and La Fuji Mama’s Simmered Kabocha Squash in Miso.

I’m squashing my squash craving (doh!) with this recipe I whipped up thanks to some gourds and pasilla peppers pulled from the garden before the first frost. It makes for a super easy party with friends.

These are the steps: Make it, heat it and serve it.

No last minute fuss, throw out a few bowls, some sliced baguette for dipping and you have time to sip a glass and visit with guests—the antithesis of my normal party-prep frenzy. I’m thinking the recipes was a success, given that I had 3 people asking for it.

continue to the recipe… about Roasted Butternut Squash and Turkey Chili

Nacho Taco Salad & Kid-Friendly Veggie Sneak Attack Recipes

I know I’m not alone. Kids can usually count their favorite dishes on fingers one, two, three, four and five (I know, five is a thumb, not technically a finger) with moms and dads coercing, conniving and conning their kids into eating a healthier version of their faves.

When Smudge was a toddler she looooved butternut squash, zucchini and even broccoli—or little trees as she called them. Cut to pre-school. Boom. It all went downhill. Any veggie put in front of her was taboo. Persona non grata. Hit the road jack and don’t come round here no more.

So when she came home from school and said she “just loves salads” I almost fell to the floor in shock. Who had stolen my child and how did this health cyborg take over her body?

The answer? Once again: school. Apparently, her 2nd grade friends have developed a far more sophisticated palette and the salad bar is a big hit with her tres-hip-gotta-be-like-them-friends. (I’m now packing salads IN HER LUNCH!)

So to satisfy her veggie craving for dinner, but not rocking the boat by proposing she dig into a big plate of brussels sprouts or spinach, we snuck in a layer of veggie goodness that even Magnum P.I. couldn’t sleuth out. We went straight to who knows best—my mother-in-law—and the secret ingredients in her taco meat recipe.

What’s her now-not-so-secret ingredients? V-8 juice and yellow corn meal. A serving of veggies in every glass—I hope there’s truth in advertising. But I do avoid V-8 Splash which is sweetened with high fructose corn syrup.

Veggie adorned Nacho Taco Salads, a dish she loves assembling for herself, and being kids at heart, we love it too. Plus it is a DARN CLOSE facsimile of yo quiero Taco Bell.

What’s that Smudge? You want salsa with that too? He he he. Tthank you, we have crossed another food bridge.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

4 from 1 vote

Nacho Taco Salad

Quick fix Taco night favorite with ground beef and a tasty lettuce salad.

Ingredients

1 lb ground beef
1/2 white onion diced
2 cloves garlic minced
1 1/2 cup V-8 Original vegetable juice
2 tsp cumin
2 tsp chili powder
1 garlic salt
1 tsp salt
1 tsp pepper
1/2 cup yellow corn meal
1 can black or refried beans
16 oz. package of tortilla chips I prefer white corn chips
Condiments: shredded cheese sliced lettuce, tomatoes, black olives, jalepenos, peppers, avocado, onion, cilantro, Mexican crema, lime wedges

Instructions

In a fry pan over medium-high heat, brown ground beef and onion together until beef is browned and onion is translucent. Add spices and simmer together for another 10 minutes. Add vegetable juice and cornmeal to beef mixture and simmer for 15 minutes or until juice has cooked down and the mixture has thickened, stirring occasionally. While meat is simmering, heat beans on low in a small saucepan. To serve, layer beans, nacho meat, cheese, lettuce and other condiments over tortilla chips as desired.

And now, presenting…more ways to hoodwink your kids with a nudge to the healthier side of the table.

photo > Family Fresh Cooking

Hot dogs, skewers and corn chips? What kind of childhood dream is this? Marla has cooked up another kiddie goodie with Family Fresh Cooking‘s Grilled Hot Dog Skewers with Creamy Avocado Dip. Stick with turkey, kosher or organic beef varieties of hot dogs for the healthiest versions.

photo > One Dish Dinners

The kids are craving pizza and there’s no time to mix up a batch of dough or make a run for the store, so One Dish Dinners‘ Pizza Penne Bake keeps mom somewhat stable of mind thanks to less Erin’s one-pot-penne-and-pepperoni-pizza dish. Ahh mama mia!

photo > Un Déjeuner de Soleil

The chorus of “thank you’s” serenade Edda for a much more interesting take on the frozen-mass-produced-nuggets that kids love as mothers speculate what exactly is that mystery meat. Un Déjuner de Soleil‘s Chicken Nuggets with Tandori Mustard still has the crunch kids love (thank you corn flakes) with a sauce parents won’t mind giving a dip themselves.

photo > Eat Live Travel Write

Far from the boxed version of “yellow death”, Eat Live Travel’s Write‘s Macaroni and Cheese with Cauliflower sneaks in whole wheat pasta, low fat sour cream and a dose of veggies so sublimely and secretly added that they’ll never know what they aren’t missing.

The countdown is on! Maria is receiving some great holiday cookie submissions from our foodie blogger friends and can’t wait to showcase them in our upcoming Winter Issue, and we’d love to see yours. Submit your holiday cookie by September 1 and share your sweetness with the world.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest

Zucchini and Dill Pasta Salad

By the looks of so many of my favorite foodie blogs, everyone is searching—and providing—amazing zucchini recipes this week. And with the plethora of veggie madness these plants provide, I say the more recipes the better.

So in an attempt to utilize my excessive zucchini jungle (how does one squash manage to explode into a super-hero size veggie in 24 hours anyway?) I’m discovering as many recipes as possible to incorporate/mask/hide/add zucchini into.

And this is one of my new favorites. It’s a a chameleon of a recipe: serve as a meatless option for a vegetarian main dish or toss in some grilled chicken or canned white tuna for even more extra added protein.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

0 from 0 votes

Zucchini and Dill Pasta Salad

This quick fresh pasta salad is great for summer nights on the patio.

Ingredients

Lemony Zucchini and Bean Pasta Salad
adapted from Donna Hay
Serves 4 as main course 8-10 as a side dish
1 lb. orecchiette pasta penne or farfalle would would work as well
3 medium size zucchini diced into 1/4" pieces
1 15 oz. can organic garbanzo beans drained (I like Westbrae brand)
1/2 lb fresh green beans trimmed and chopped into 1" pieces
1/4 cup fruity olive oil the best you can afford
1/4 cup freshly squeezed lemon juice
Lemon zest from one lemon
1 1/2 tsp kosher or sea salt
1 tsp cracked fresh pepper
1/4 cup fresh dill chopped
1 cup or 10 oz package queso fresco cheese crumbled (you can also use any dry, white cheese such as feta)

Instructions

Cook the pasta in a saucepan of salted boiling water according to package directions or until al dente. Drain, rinse and set aside in a large bowl.
Blanche the green beans in a saucepan of simmering water for 1 minute. Remove and rinse with cold water, add to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and beans and toss well to combine. Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry. Add more salt and pepper to taste.

And for those of you with the need to fill your ever-growing zucchini fantasies beyond zucchini bread or recipes of the stuffed squash variety, check out the tasty veggie vittles below.

Expanding on Adrianna’s ever-growing list of veggies-turned-into-fries, A Cozy Kitchen‘s Zucchini Fries are crunchy on the outside, creamy in the middle and by baking instead of frying, prep is way easier than trudging out your once-a-year-oily-mess of a Fry Daddy. Oh, and did we mention she serves them with Garlic Aioli and Sriracha Mayo? Helloooo breath mints! In the best way of course.

Nothing makes zucchini more palatable—and kid-pleasing—than mixing it up with some hazelnut-ty Nutella goodness from A Spicy Perspective. Sommer’s Zucchini Nutella Swirl Muffins look especially drool-worthy, and since she’s done the testing for us, there’s no need to tweak this recipe. Trust the process or you’ll be making it 4 times over like Sommer did.

In 101 Cookbooks‘ savory version of traditional cheesecake, Heidi suggests using a box grater or microplane for best zuch texture (best to avoid the potential for zucchini mush) and if so inclined you could drain the ricotta for an even lighter and fluffier Zucchini Ricotta Cheesecake. If that were possible. Delicious!

I was intrigued by the roasted walnuts in this dish, a nut I hadn’t thought to pair with zucchini. Dishing the Divine keeps Zucchini with Walnuts a quick and light side dish thanks to an assortment of fresh herbs. But be sure to heed Paula’s sage advice and don’t let the zuchs get too browned when cooking or you’ll be eating a zucchini pureé.

Still in need some inspiration? Head over to Kalyn’s for her top 20 zucchini recipe list

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest

Breakfast Tacos Recipe

How to Make the Best Minestrone Soup

Easy Minestrone Soup Recipe

Classic Three Bean Salad (That’s Really Four)

Tuscan Tuna and White Bean Salad

How to Make a Healthy, No-Mayo Tuna Salad

Arugula Salad with Pesto Shrimp, Parmesan and White Beans

Real Food Ingredients

20 Recipes You Can Make with a Can of Beans

Southwest BBQ Chicken Salad

Cheesy Texas Trash Dip

BBQ Chicken Chopped Salad

Slow Cooker Chicken Fajita Chili

Killer Beef and Three Bean Chili

The Best BBQ Baked Beans and 5 More Baked Beans to Love

Skinny Slow Cooker Kale and Turkey Meatball Soup

Garlicky Swiss Chard and Chickpeas

Roasted Butternut Squash and Turkey Chili

Nacho Taco Salad & Kid-Friendly Veggie Sneak Attack Recipes

Nacho Taco Salad

Ingredients

Instructions

Zucchini and Dill Pasta Salad

Zucchini and Dill Pasta Salad

Ingredients

Instructions

How to Make the Best Potato Salad

How to Make Classic Macaroni Salad

How to Make the Best Grilled Salmon

The Best Greek Chicken Marinade

beans

Easy Minestrone Soup Recipe

How to Make a Healthy, No-Mayo Tuna Salad

Real Food Ingredients

Nacho Taco Salad

Ingredients

Instructions

Zucchini and Dill Pasta Salad

Ingredients

Instructions

Follow @foodiecrush on Instagram

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