dinner

Name: Crunchy Green Salad with Dilly Chickpeas and Avocado
Yield: 1 salad
Ingredients: 1 cup canned chickpeas (drained and rinsed); 2 tablespoons lemon-flavored olive oil (or regular olive oil with the zest and juice of 1/2 lemon); 1 tablespoon dried dill; 1/2 clove garlic (pressed); 1/8 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 3 cups chopped lettuce like red leaf or romaine; 1/2 cucumber (peeled and sliced); Handful of cherry tomatoes (sliced); 1/2 avocado (cut into chunks); Sliced shallot or red onion; Feta cheese; Fresh basil leaves

One-Pot Creamy Chicken and Rice

September 17, 2018

This creamy chicken and rice casserole is a fast and healthy 30-minute meal made right on the stove top, making it a favorite one-pot dinner that feeds a family of four for under $10.

This recipe is brought to you by Kroger

September is Hunger Action Month. As someone who has the access and the means to buy/grow/order food at my fingertips (or within a short walk or drive) every day of the week, this public initiative is a reminder that it isn’t nearly as easy for far too many. Helping others cure food scarcity is near and dear to my heart. And I hope to yours too.

So when Kroger asked me to participate in their #ZeroHungerZeroWaste donation challenge, I immediately said count me in. And now I’m challenging you to join too.

It’s one thing to donate that stray can of beans at the back of your pantry or the expired box of crackers. But it’s so much more to make healthful eating approachable and economical, showing families that there are better choices to easily cook and eat at home.

That’s why I’ve created this easy one-pot dinner to show you and those I’m donating it to that fast and easy dinners don’t have to come from a cardboard box, or sodium-loaded freezer meal, or be expensive.

They can just as easily come from real good, real food. And for many who are food challenged, most of the ingredients can be kept on hand in the pantry with little waste to be had.continue to the recipe… about One-Pot Creamy Chicken and Rice

Linguine con Vongole (Linguine with Clam Sauce)

September 9, 2018

Linguine with fresh clams in a garlic white wine sauce (authentically known as linguine vongole) is one of those dinners that sounds totally chic and fancy but is actually one of the easiest and budget-friendly Italian pasta recipes you can make.

I was recently sent the new Fred’s at Barney’s New York Cookbook by Barney’s New York’s chef Mark Strausman who teaches us how to make some of the famous dishes beloved for years by celebrities and chic shoppers in the fashion store’s Fred’s restaurant.

Flipping through the cookbook there were tons of recipes that looked divine, but when I found this recipe for Mark’s Baby Clams and Spaghetti, fresh clams went directly on my shopping list.

Clams and spaghetti at Fred’s became clams and linguine at my house, and now no matter which pasta you choose to prepare, this recipe is on it’s way to yours.

continue to the recipe… about Linguine con Vongole (Linguine with Clam Sauce)

Saucy Greek Baked Shrimp

September 4, 2018

This healthy Greek-inspired shrimp recipe in a saucy tomato base with feta can be cooked and served as a one-pot skillet dinner, or in a baking dish as a fast and easy-to-make appetizer that’s the first thing to disappear.

Don’t forget the bread.

That’s my big tip about this recipe. Don’t forget to add a few crusty sourdough slices to your shopping list. Bread is key if you’re a dipper like me. Because while you might first be attracted to this recipe because of the lure of perfectly baked shrimp (which they are), it’s every last drop of the sauce you’ll be sopping up that will have you making this recipe on repeat.

As we move from the heat of summer into fall’s cozy-up-comfort mode, this Greek flavored shrimp is the PERFECT transition recipe.

This tomato sauce is light and bright so it won’t bog you down, yet it includes the warming flavors of cinnamon and allspice to make you feel all cuddly and content.

And I’m pretty sure we can all agree that shrimp are totally right any time of year.continue to the recipe… about Saucy Greek Baked Shrimp

Mozzarella and Tomato Caprese Flatbread

August 15, 2018

This caprese flatbread recipe is an easy way to take advantage of the best of the season’s fresh tomatoes, basil, and of course mozzarella, making it the perfect appetizer bite or as an easy vegetarian dinner.

Head to the farmers market this time of year and you’ll see everyone around freaking out over the bulbous beauty of the heirloom tomatoes and just-off-the-vine-still-warm-from-the-sunshine beefsteaks.

I think they’re lovely too. But my fave tomato this time of year are the sweet cherry tomatoes I can pop straight in my mouth like candy.

Awwwww, who am I kidding? I love these baby tomatoes any time of year.

A few weeks ago I photographed the new winter menu of one of my favorite clients, Deer Valley Resort in Park City, UT. If you haven’t yet been to Park City and Deer Valley, it’s a destination to put on your bucket list, not only for winter skiing, but truly any time of the year.

This time around we shot photos for the new menu items for their low-key bar and restaurant The Brass Tag. But where does that name come from? Back in the day aka around 1890, the silver boom was huge in Park City and local miners would hang a brass tag before entering the silver mines to work. When the day was done, if there was tag still hanging on the board, it was time to start a search for the miner. Think of it as the low-tech GPS system of yesteryear.

This easy to make caprese-style flatbread pizza was just one of the items we shot that day, and after looking at it through the lens, and then taking a bite (okay, maybe more), I knew it was something you guys would love to make at home.

continue to the recipe… about Mozzarella and Tomato Caprese Flatbread

Greek Chicken Gyro Salad

August 13, 2018

Greek food and especially gyros are one of my favorite kind of meals, but since I’m not much of a fan of lamb, it’s my marinated Greek chicken and chickpeas that adds the protein to this easy Greek gyro style salad with a yogurt tzatziki sauce perfect for a meal prep lunch or dinner.

This Greek gyro chicken salad is one of those types of salads that makes a statement, declaring that Mediterranean dishes are just as good in a bowl as they are stuffed in a pita or grilled on a skewer.

This Greek salad is far from contrived, or uppity, or way too out there. It’s just a good, basic salad that covers all the major food groups. I love that this salad can be prepped ahead for take-to-work or school lunches—proven by my Ali Smudge who is obsessed with it.

On busy weeknights, it makes for a super fast dinner. It’s ready to roll for everyone at to eat together, or parceled out as your peeps filter in for meal time.

Because doesn’t it seem that’s more the case than ever these days?continue to the recipe… about Greek Chicken Gyro Salad

Stuffed Zucchini Hasselback Pepperoni Pizza Style

August 9, 2018

Stuffed zucchini takes on a whole new look when it’s cut hasselback-style then stuffed with pepperoni pizza fixins’ for an easy, healthy, all-in-one 6-ingredient meal or pull-apart appetizer.

For most every backyard farmers the question isn’t how to grow zucchini, it’s what to do with it all once the harvest begins. These guys are prolific!

So what are some ways to use up all that zucchini? Stuffed zucchini is likely one of the first recipes on your idea list.

But how about this…how about we make the method even simpler and forgo the scoop and hollow method and simply slice these bad boys hasselback-style instead?

They’re ripe for the stuffing, so let’s get slicing.

continue to the recipe… about Stuffed Zucchini Hasselback Pepperoni Pizza Style

Chinese Chicken Salad with Sesame Dressing

August 7, 2018

This Chinese Chicken Salad takes the healthier high road than the heavier versions I always see at those popular food chains that everyone loves. But this one with crunchy romaine, wontons, and an almond crunch, topped with protein-packed chicken breast, pasta noodles, and a flavor-flav sesame dressing.

Lighter fare that totally satisfies is what I’m craving now. And as summer’s flowy skirts and loose-fitting shift dresses morph into fall’s jeans and thigh hugging pants, it seems lighter food is part of my weekly anthem.

Goodbye my fave potato salad and chocolate drizzled ice cream cones dripping down my chin. Hello meal planning, gym going, and my fave weight loss plan.

And that’s where my all-time favorite—and healthier—Chinese Chicken Salad comes in.

I’ve updated this recipe post because I refer to it all the time and it needed some updated love.

I CRAVE this salad, and it’s one I love to make for ladies lunches or for a simple, and lighter meal for a crowd. Because who doesn’t love a good Chinese Chicken Salad anyway?

continue to the recipe… about Chinese Chicken Salad with Sesame Dressing

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

August 2, 2018

These easy stuffed peppers are made without rice, and instead filled with healthy ingredients like spiralized zucchini, protein-packed quinoa, and ground turkey sausage for a fast and super healthy all-in-one dinner everyone at the table will love.

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like. I grew up on the same idea of that ratio and for many years followed suit.

But thanks to the popularity of meals in bowls, hearty salads served as the main meal, and more all-in-one serving options, the dinner plate has changed. And it’s not only in how we divvy out portion size, but the actual vessel our meal is served in, like using vitamin-packed vegetables such as sweet potatoes, every squash imaginable, and cabbage leaves, just to name a few.

And at our house, there’s really no more versatile vegetable-to-bowl main ingredient than the almighty bell pepper.continue to the recipe… about Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

Caprese Pasta Salad with Garlic Marinated Tomatoes

July 24, 2018

This easy caprese pasta salad recipe steeps cherry tomatoes in a garlic-infused oil that becomes the dressing over any type of pasta with sliced mozzarella, capers, lemon, and basil making it a healthy potluck recipe that’s perfectly ripe for brunch, lunch, or a dinner everyone will love.

This is a re-do of one of my favorite tomato pasta salad recipes I published my first year of blogging. I’ve been making this caprese pasta salad on repeat ever since the clock struck summer, but it’s very likely that many of you haven’t ever even seen it, and that’s a darn shame because it’s just too good to miss.

So after looking at it so many times already this summer, I thought it could use a refresh. And so here it is once again, with a spit shine, some new photos, and a video to show you easy it will be for you to make it too.

I’m a huge fan of summer’s fresh tomatoes, especially when my garden starts producing my beloved cherry tomatoes I pop straight into my mouth like candy. So back in August of 2011 when I spied this recipe on the Martha Stewart Living cover peeking over the others on the grocery store rack, there wasn’t a question whether the issue would be coming home with me.

And that’s why this salad has been in my summer recipe-making-repertoire ever since.continue to the recipe… about Caprese Pasta Salad with Garlic Marinated Tomatoes

Baby Back Ribs In the Instant Pot

July 15, 2018

This week’s forecast is: BABY BACK RIBS! And while you may think that baby back ribs on the grill are best, the fact of the matter is that baby back ribs first cooked in the Instant Pot pressure cooker then finished off quick in the oven can be cooked in under 30 minutes (!!!) and still deliver that amazing fall off the bone, barbecue flavor.

This recipe is brought to you by the Kroger Mobile App

Last year my mom and dad gave away their grill. My dad had rebuilt that thing at least five times over the years, but as the grill got older as they have too, the good old Char Broil just really didn’t see much grilling action anymore. So off to the trash heap it went.

However, my dad’s love affair with BBQ ribs will always remain strong. So when I was making my weekly meal prep plan that included taking dinner up to their house one night, I was thrilled to see baby back pork ribs were on sale and half price on my Kroger app’s 2-day Digital Deal. So with the tap of my finger, the deal was added to my grocery list and off to the grocery store I went.

Because while my dad loves his ribs, he loves a deal even more. And the apple doesn’t fall far from the tree.continue to the recipe… about Baby Back Ribs In the Instant Pot

Easy Greek Chicken Kebabs

June 12, 2018

Boneless, skinless chicken breast marinated in the traditional Greek flavors of lemon, garlic and oregano then threaded on skewers with a few veggies makes these grilled chicken kebabs an easy and healthy weeknight dinner winner.

Dinner on the grill makes up about 95% of our summer dinner cooking routine, and with so much variety to be had (pork, steak, shrimp, and even cheese!) cooking skewers and kebabs is an easy, all-in-one healthy dinner that take as little as 15 minutes to marinate only about 15 minutes for the chicken kebabs to cook on the grill.

I’m not sure when I dropped the shish in shish kebabs, but whether you spell them kebabs or kababs, or maybe call them skewers too, these small chunks of chicken threaded on wooden or metal skewers with vegetable chunks are incredibly versatile to make.

Nearly every cuisine has it’s own ethnic flavor of chicken kebab (Indian, Turkish, Middle Eastern, Japanese and Thai) as a popular street food to eat on the go.

But today we’re staying at home to make our own, and cure my summertime Mediterranean flavor-craving with grilled Greek chicken kebabs, all day, all the way, babe-ae.

How to Make the Greek Chicken Marinade

This greek marinade is my favorite go-to recipe for anything and everything chicken and it does double duty as a dressing for salads too.continue to the recipe… about Easy Greek Chicken Kebabs

Chipotle Lime Shrimp Bowls

May 8, 2018

Quick, easy, and totally flavorful, these Chipotle Lime Shrimp Bowls with brown rice, black beans, and served with tomatoes and avocado are just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.

When I looked over and read what her t-shirt said, I thought of several people I know who spend at least part of every day feeling exactly the same way.

Hangry. Hungry + angry = Hangry.

Personally, its rare that I ever get to the hangry stage because I work from home, so when I’m hungry, I can dart into the kitchen to make a quick lunch, grab a handful of almonds, or whip up my fave afternoon yogurt + berries + granola snack. But it’s highly likely I’m in the minority.

Enter #hangry.

This rice bowl recipe comes from the new cookbook aimed at solving that dreaded meal-time dilemma of getting nutritious meals in the belly when time isn’t always on your side. The Weekday Lunches and Breakfasts Cookbook: Easy and Delicious Home-Cooked Meals for Busy Families by Mary Younkin of the food blog Barefeet In the Kitchen, serves up super-simple breakfasts and lunches that work for everyone at the table. Or if you’re like me, easy to eat at the desk too.

Filled with recipes for quick, easy, and make-ahead breakfasts and lunches, this is the busy person’s cookbook with freezer storage suggestions and easy to reheat directions galore.

Over on my Instagram stories I took a poll and asked your opinion which recipe I should make from the book, and not surprisingly, this Chipotle Lime Shrimp Bowls came out on top. And here’s why… continue to the recipe… about Chipotle Lime Shrimp Bowls

Beyond Easy Chicken Mole Enchiladas

May 3, 2018

This super easy, no-cook, homemade mole sauce is made from scratch, and gives regular chicken enchiladas a delicious twist for a super fast Mexican dinner to meal prep or even throw together for a quick and easy weeknight meal.

I recently heard about a study that reported that no matter how many recipes they have on their Pinterest wish list or the dog eared in their favorite cookbooks, the home cook generally makes the same 15-20 recipes over and over and over again.

Now, on one hand, this limited recipe strategy can be a bonus, because:

They’re recipes you know you and your family will eat.
They’re proven recipes that work.
Since you’re familiar with them, there’s no time wasted leaning into a recipe learning curve.

But on the other hand, those recipes can get you totally get stuck in a rut. And who wants to be the boring cook in the kitchen anyway??!!

Today’s recipe is a hybrid of one of my go-to recipes to cook (enchiladas) with a twist (mole sauce!), because:

It’s totally familiar = enchiladas. Approachable = chicken. But with the addition of just two ingredients to regular enchilada sauce, this recipe gets serious brownie points for uniqueness.
When they’re as easy to make as these, enchiladas are pretty much impossible to screw up.
All you need to know about these babies is how to use a blender, an oven, and how to roll with the best of them.

How to Make Mole Enchiladas

Because mole sauce isn’t found at most ordinary Mexican American restaurants, many people aren’t familiar with it which leads to the most popular questions about mole sauce: what is mole made of and what does mole taste like?continue to the recipe… about Beyond Easy Chicken Mole Enchiladas

31 Healthy Mexican Recipes to Make in May

April 30, 2018

These 31 healthy Mexican dinner recipes are ones you can feel good about, whether you’re celebrating Cinco de Mayo, Taco Tuesday, or just your average weeknight.

Happy May!

Cinco de Mayo is fast-approaching, and while I really don’t need an excuse or a designated day to enjoy Mexican food, I will definitely jump at a holiday that encourages me to celebrate by eating a taco or two! Are you with me?

Mexican food is one of my favorites and the proof is in the number of recipes here on the blog like my favorite guacamole to slow cooker Chile Verde, to stuffed pasilla peppers here in my recipe archives. But today we’re leaning into our healthier main meal frame of mind and that’s where these 31 recipes come in.

These 31 recipes are all weeknight-friendly (you can make many of them in just 30 minutes), low-carb, and full of lean protein and veggies. Plus, there are several seafood and vegetarian options. Guilt-free, easy Mexican meals you can make any night of the week? Now that calls for my favorite margarita! Because you know…balance.

From burrito bowls that blow Chipotle out of the water, to big, hearty salads with all of the fixins, these 31 healthy Mexican recipes are the perfect way to kick off May and celebrate Cinco de Mayo!

Make meal planning your month of meals a snap.

First, download this free printable weekly meal planner/to-do list to fill in, tape to the fridge, take to the grocery store, or use for reference next year when you can’t remember what the heck were your fave recipes from this one.

And then sign up for your free weekly meal plan and prep list here.

You get the idea. Now let’s dig in.

These lightened-up Mexican meals are coming at you just in time for Cinco de Mayo! So without further ado…

May 1: One-Pot Mexican Shrimp Orzo with Zucchini

FoodieCrush

One pot and 30 minutes are all you need to make this easy orzo made primarily with pantry staples you likely already have hanging around. It’s studded with plenty of healthy shrimp and zucchini, and is full of great Mexican flavors, making it an obvious choice for any night of the week!

May 2: Mexican Chicken Quinoa Casserole

Well Plated

Casseroles are notoriously known for excessive calories and globs of cheese, but not this one. It’s made with protein-packed quinoa, black beans, and chicken, and has a healthy does of veggies. And thanks to Greek yogurt and a reasonable amount of cheese, it’s just as creamy and satisfying as a casserole should be.

May 3: Low Carb Mexican Stuffed Peppers

Healthy Seasonal Recipes

Stuffed peppers are the ultimate comfort food and these babies are low-carb, gluten-free, perfectly cheesy and spicy, and they come together in just 20 minutes!

May 4: Healthy Mexican Street Corn Burrito Bowls

Chelsea’s Messy Apron

Inspired by Mexican street corn (yaas), these colorful burrito bowls are guilt-free and full of so much awesome flavor.

May 5: Kale Taco Salad with Roasted Jalapeño Lime Vinaigrette

Plays well with Butter

This kale salad represents what all kale salads should be (totally hearty, tasty, and yes, healthy). This one one is loaded with honey chipotle chicken, black beans, corn, radishes, a quick pico de gallo, pepper jack cheese, and a roasted jalapeño lime vinaigrette that will be your new favorite summer salad dressing, and it’s a keeper in our book.

May 6: Grilled Shrimp Tacos with Avocado Crema

Freutcake

You know the drill — warm weather means grilling season, and these shrimp tacos with shredded cabbage and avocado crema are definitely worth firing up the grill for. The shrimp are marinated in a citrus-rum mixture beforehand (um, yes please), and everything comes together in under 30 minutes.

May 7: Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema

Joyful Healthy Eats

Think outside the tortilla with these ground turkey and lettuce tacos with tomato, avocado, and a super refreshing cilantro lime crema that’s buy delicioso.

May 8: Easy Chilaquiles with Eggs

FoodieCrush

Breakfast for dinner never tasted so good. This crave-worthy classic features tortilla chips, runny eggs, and an authentic enchilada sauce that’ll knock your socks off. Plus, it can be on your table in under 20 minutes.

May 9: Chicken and White Bean Enchiladas with Creamy Salsa Verde

Skinnytaste

The words enchiladas and light can actually exist in the same sentence. Filled with shredded chicken, white beans, and green chiles, and topped with a green chile enchilada sauce and just enough cheese, these hit the spot.

May 10: DIY Burrito Bowl

Oh She Glows

This gluten-free and vegan burrito bowl is for vegans and carnivores alike. It’s easy, healthy, filling, and completely versatile (try quinoa or cauliflower rice instead of traditional brown or white rice, or mix up the type of beans you use). Whatever you do, definitely don’t miss out on the avocado-lime sauce!

May 11: Instant Pot Chipotle Chili

My Food Story

This super flavorful, chipotle-spiked chili tastes like it spent all day simmering away on the stove, but it only takes 30 minutes in the Instant Pot.

May 12: Meal Prep Carnitas Burrito Bowls

Fit Foodie Finds

Take an hour on a Sunday and prep these yummy bowls for quick and healthy lunches or dinners all week long. You can cook the carnitas in the slow cooker, and while they’re cooking, make your cilantro lime rice, chop your lettuce, and prep your beans and street corn.

May 13: Grilled Chili Lime Chicken Fajita Salad

Cafe Delites

Ditch the carb-heavy tortillas and turn your fajitas into a big, hearty, healthy salad. This one’s bursting with flavor, especially thanks to tender chicken thighs in a chili-lime marinade that doubles as a vinaigrette, stir-fried peppers and onion, and cool, creamy avocado.

May 14: Blackened Fish Taco Salad

Chef De Home

This loaded salad has everything you love about fish tacos — flakey, blackened fish, juicy tomatoes, avocado, kidney beans, red onion, jalapeño, roasted corn, cilantro, and tortilla chips, all on a mixed bed of lettuce and kale. And don’t even get us started on the avocado lime cotija dressing.

May 15: Fresh Huevos Rancheros

Cookie and Kate

If huevos rancheros is on the menu, we’re ordering it. This vegetarian dish may be a popular choice for breakfast and brunch, but we love it so much, we eat it for dinner just as often. And with plenty of protein from refried black beans and a perfectly runny fried egg, it always fills us up.

May 16: Honey Chipotle Chicken Bowls

How Sweet Eats

This honey-chipotle marinade has become one of our favorite ways to flavor chicken on the grill. Paired with fluffy coconut-lime quinoa and a fresh and zesty side salad, these chicken bowls are the perfect light but hearty summer dinner we crave.

May 18: Roasted Cauliflower and Black Bean Tacos

Gimme Some Oven

These healthy vegetarian tacos feature turmeric-roasted cauliflower, black beans, avocado, and a zippy tahini-lime crema you’ll definitely want to put on everything.

May 19: Fiesta Chili Lime Chicken Salad with Mango Avocado Salsa

Little Spice Jar

Marinated chili-lime chicken, avocado, mango salsa, and grilled red peppers bring mega flavor to this satisfying salad that’s so tasty you don’t even need dressing.

May 20: Blackened Fish Tacos with Creamy Avocado Sauce

FoodieCrush

These Baja-style Cajun-spiced fish tacos are filled with a cool and refreshing avocado and cilantro tartar sauce, shredded cabbage, and fresh cilantro, beach-view and cerveza not included (but definitely recommended).

May 21: Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

Ambitious Kitchen

These refried bean and chicken enchiladas were lightened-up with a few simple tweaks, like baked and shredded chicken breast (instead of rotisserie chicken, which has more calories and fat), less cheese, and refried black beans, feature and a wonderfully authentic homemade enchilada sauce that will have you vowing to never use the store-bought stuff again.

May 22: Beef and Butternut Squash Enchiladas

FoodieCrush

Slow cooker Mexican flavored beef gives these savory enchiladas their start, with a healthy dose of butternut squash to round out the healthier side. Give these an even lighter bite when you go easy on the cheese—if you can.

May 23: 20 Minute Skillet Blackened Shrimp Fajitas

The Recipe Critic

Restaurant-worthy shrimp fajitas in just 20 minutes? We’re so there.

May 24: Vegetarian Chili

A Beautiful Plate

You won’t miss the meat in this hearty, nutritious, and smoky 3-bean chili, made with fire-roasted tomatoes, toasted ancho chili peppers, veggies, and kale.

May 25: Skinny Taco Salad

Well Plated

Forget the soggy, bland iceberg lettuce and greasy ground beef taco salads you used to know, because this one’s getting a healthier (and tastier) makeover. Made with lean ground turkey, black beans, crispy tortilla strips, tomatoes, avocado, crunchy romaine lettuce, and a Greek yogurt salsa dressing (yes, please), this taco salad will be your new favorite.

May 26: Slow Cooker Mexican Chicken

Two Peas and Their Pod

This slow-cooker shredded Mexican chicken takes just 10 minutes to prep and is perfect for your next DIY burrito bowl, tacos, salad, nachos, and more.

May 27: Mexican Grilled Chicken Tacos

RecipeTin Eats

A bold marinade brings awesome flavor to the grilled chicken in these Mexican street food-inspired tacos. Even if you skip the taco part, make. this. chicken, because it’s all about that marinade, baby.

May 28: Chickpea Corn Fiesta Salad

Brewing Happiness

This 30-minute vegetarian salad (easily made vegan, by the way), starts with a bed of crisp romaine that then gets topped with crunchy tortilla strips, spiced chickpeas, corn, poblano pepper, avocado, and cotija cheese, and tossed with a lemon-honey dressing.

May 29: Enchilada Style Baked Chicken

The Harvest Kitchen

You can have the whole enchilada with this easy, low-carb chicken, baked with black beans, corn, tomatoes, and a homemade enchilada sauce. It all get topped with cheese, green onions, cilantro, and black olives, and it seriously could not be simpler to make.

May 30: Grilled Steak Tacos

FoodieCrush

Steak doesn’t have to be expensive. These tacos call for flank steak — an inexpensive but super flavorful cut that’s perfect for the grill. The steak’s marinated in a spicy, tangy citrus-adobo sauce, so it’s nice and tender and bursting with flavor. Top the tacos with some chopped onion and tomato, cotija cheese, avocado, fresh cilantro, avocado, and a squeeze of lime, and you’ll really be livin’ right.

May 31: Mexican Cobb Salad

What’s Gaby Cooking

The classic cobb gets a Mexican spin with this totally loaded but healthy salad recipe. It’s got shredded romaine, spicy sautéed shrimp, black beans, cheese, guac, and pico de gallo, and we could seriously eat this salad every day.

This recipe round-up was curated and written by FoodieCrush contributor Hayley Putnam of Seven Day Weekend. Follow her foodie tastes and other flights of fancy on Pinterest and Instagram.

Thanks for stopping by and visiting FoodieCrush. Have something to say or a recipe round-up request to make your dinnertime meal making easier? I’d love to hear from you. Email me at heidi@foodiecrush.com or let me know in the comments below.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

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30 Healthier Spring Pasta Recipes to Make in April

April 3, 2018

These 30 irresistible, lighter, healthier spring pasta recipes are simple and perfect for when you’re craving carbs but don’t want to feel weighed down.

Happy April!

We’re pretty happy to greet spring’s arrival, because that means fresh produce, flowers, and all things green—and the start of rosé season, of course.

So when the weather shifts from snowflakes falling to daffodils blooming, our food cravings shift as well, from heavy comfort foods to lighter fare. We’re big fans of pasta around here—it’s basically our spirit animal—and we crave it on the regular. But come spring, we find ourselves trading in the noodles cloaked in rich cream and meaty red sauces for lighter, simply-sauced dishes with fewer calories and big flavors.

These lighter pastas highlight seasonal veggies like asparagus, peas, and greens, and are seasoned with fresh herbs, garlic, and lemon, and you can throw many of them together in 30 minutes or less, making them totally weeknight-friendly.

And so without further ado, here are 30 lighter, easy, spring green pasta recipes to make in April!

Make meal planning your month of meals a snap.

And then sign up for your free weekly meal plan and prep list here.

You get the idea. Now let’s dig in.

These pretty spring pastas will totally put some pep in your step, so go green or go home!

April 1: Linguini and Zucchini Noodles with Shrimp

FoodieCrush

This perfectly garlicky, always delicious and popular seafood dish gets a healthy makeover with a mix of zucchini noodles and whole wheat linguini, and it’s also made with a lot less butter (your hips will thank you).

April 2: One-Pot Spring Pasta with Dill + Lemony Vinaigrette

With Food + Love

Take what you know about macaroni salad and throw it out the window, because you’re going to want this dill and lemon-flavored pasta on repeat all spring and summer-long.continue to the recipe… about 30 Healthier Spring Pasta Recipes to Make in April

One-Pot Mexican Shrimp with Orzo and Zucchini

March 26, 2018

This easy shrimp, zucchini, and orzo pasta recipe straddles the line between a one-pot pasta a 30-minute meal dinner. But with a healthy dose of zucchini and a bit of heat from Mexican flavors, it should actually fall into the wonder-pot category, because it’s all the healthy flavor bites all in one.

When readers share their biggest challenge with cooking and eating more healthily, 98% of them have exactly the same problem. (btw, email me yours!)

It isn’t lack of desire.

It isn’t lack of recipe ideas or inspiration.

And it isn’t a lack of skill.

The number one challenge is always the same: Finding the time to shop, prep, and cook homemade meals with real good real food.

That’s why having a stocked pantry, along with a couple of long-lasting fresh ingredients plus a few freezer staples is my way to successfully challenge that challenge.

continue to the recipe… about One-Pot Mexican Shrimp with Orzo and Zucchini

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

March 20, 2018

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

This quinoa bowl combines what seems to be my ever-lasting, default flavor combo, inspired by Mediterranean flavors ala Donny and Marie: it’s a little bit Italian, and a little bit Greek goddessness. And it all taste good to me.

Over the years I’ve found myself adopting more and more recipes inspired by the Mediterranean diet to my weekly eating plan. I eat more anitoxidant-rich vegetables and fruits (avocado all day!), healthy legumes and whole grains, and loads of fresh herbs. I don’t eat a whole lot of red meat, but chicken, turkey, and EFA-loaded fish like salmon are my friends and olive oil tinged with lemon is one of my favorite flavorings.

And wine. Yes, wine is heart-healthy too.

I’ve known about the heart-healthy benefits of the Mediterranean style of eating ever since my days designing health and wellness magazines, way back when you had to shop for quinoa in specialty health food stores and when my editors made sure I didn’t sound alike a complete goof when I said “kwin-O-aaa” instead of “KEEEN-wa.” Bless their hearts, they were always looking out for me.continue to the recipe… about Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

20 Easy Healthy Cauliflower Recipes to Make for Dinner Tonight

March 15, 2018

Cauliflower might be the most versatile vegetable. You can roast it, steam it, grill it like a steak, puree it like mashed potatoes, or grate it and eat it like rice. These 20 fast and healthy cauliflower dinner recipes prove cauliflower is a whole lot more than just a side dish, but is also great for easy meal prep and exactly what we need to carry us through a busy week.

Cauliflower is stealthy. It’s like the Madonna or Tilda Swinton of vegetables, always reinventing itself and morphing into something new.

Gone are the days when it existed solely as part of a boring medley of steamed broccoli and carrots. Now it’s “riced,” or mashed into a creamy deliciousness that often rivals even the best mashed potatoes, cut into steaks and grilled, and pureed into a healthier creamy chowder soup that’s so decadent you’d swear it had heavy cream. Cauliflower keeps us guessing and keeps us on our toes.

That’s why we’re big fans of this cruciferous veggie. There are endless ways to enjoy it, and since its flexible nature and creamy texture allows us to trick our brain into thinking we’re eating regular rice, pizza dough, and mashed potatoes, it totally satisfies our carb cravings (in a healthier, forgiving way).

Heck yes for sneaky brain tricks!

*But first, A QUESTION*

I’m experimenting with the best day of the week to share recipe round-up posts like this one so they’re most helpful for you.

so….

Will you please answer the following poll:

Which day of the week is most helpful to receive meal-planning recipe ideas?

To see the other posts in this Meal Plan series, check out the following:continue to the recipe… about 20 Easy Healthy Cauliflower Recipes to Make for Dinner Tonight

Crunchy Green Salad with Dilly Chickpeas and Avocado

March 12, 2018

There are all kinds of salads. Dinner salads. Main-meal chef salads. Caeser salads. Caprese salads. Fruit salads. Seafood cobb salads. A list of salads you may never have enough days to make. Holy crap, does the salad train ever end??

I for one hope not. Because I am a salad QUEEN!

Thanks tp growing up with my mom’s nightly dinnertime routine, dinner simply can’t start without a crunchy green salad to get it all started with. Mom, you raised these tastebuds right!!!

And for lunch? If you ask me my druthers between a salad, a sandwich, or a burger? I’ll take the salad every.single.time.

Why? Because they’re easy to pull together, super fresh and super delicious, and when you make ’em right like this baby here, they just taste so good. And, they’re perfectly primed to make you summer time swimsuit ready in no time.

And this salad is exactly one of those salads I have for lunch more often than not. It’s one of those that doesn’t take much planning and you can really just pull together depending on what’s in the fridge. In fact, that’s how this salad was born.

If you’ve heard anything about the Mediterranean Diet, you’d know that vegetables and good fats are at its core, with leafy greens, tomatoes, and cucumbers all playing a part and avocados taking center stage.

And I ask, when did avocaodos EVER not take center stage?

The Mediterranean diet, Weight Watchers, and so many more nutrition programs promote the obvious health benefits of proteins that come from fresh fish and protein-packed-veggie-sourced proteins like chickpeas, a staple ingredient in my lunch time salad routine.

That’s why this salad has been—and still is—a staple in my lunch time routine.

And one of the reasons I love it so is there’s no dressing involved, just lemon-flavored olive oil (or olive oil with a squeeze of lemon) and an herby quick marination of the chickpeas with dried dill, garlic, the olive oil (and lemon) for some serious flavor.

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

Crunchy Green Salad with Dilly Chickpeas and Avocado

I use a lemon-infused olive oil for the dressing on this salad, or instead, you can use extra-virgin olive oil with the juice of 1/2 lemon.

Servings 1 salad

Ingredients

1 cup canned chickpeas drained and rinsed
2 tablespoons lemon-flavored olive oil or regular olive oil with the zest and juice of 1/2 lemon
1 tablespoon dried dill
1/2 clove garlic pressed
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups chopped lettuce like red leaf or romaine
1/2 cucumber peeled and sliced
Handful of cherry tomatoes sliced
1/2 avocado cut into chunks
Sliced shallot or red onion
Feta cheese
Fresh basil leaves

Instructions

In a small bowl, mix the chickpeas with the olive oil, dried dill, garlic, and kosher salt and pepper, adjust the seasonings to taste, and set aside.
In a serving bowl, layer the lettuce, chickpeas, tomato, cucumber, avocado, shallot, and feta cheese. Drizzle with more lemon flavored olive oil and season with more salt and pepper and a few torn fresh basil leave and enjoy.

More Salads That Make a Meal

Citrus Shrimp and Avocado Salad (the best for using up leftovers from this shrimp recipe)
Chicken Caesar Salad Recipe
Autumn Cobb Salad
Southwest BBQ Chicken Salad Recipe
Chopped Mexican Kale Salad Recipe
Avocado and Greek Yogurt Chicken Salad (perfect for using up this meal-prepped chicken)
Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
Outrageous Herbacious Mediterranean Chickpea Salad
30 Days of Healthier Salads That Make a Meal

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Learn more about my printed day-planner Nourished Planner here, and sign up for free, emailed weekly meal plans.

Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.

31 Healthy Shrimp Recipes to Make in March

March 1, 2018

These 31 crave-worthy shrimp recipes are healthy, easy, and filling, and totally perfect for a busy weeknight or a relaxed weekend dinner.

March is a welcome relief to winter and when the sun begins shining just a bit longer, the days grow warmer, and the tease of beach days whisper their way into our soul and under our skin. It’s also the time to of year when our cravings begin to make the turn from rich and delicious comfort food to eating lighter with loads of flavor. And that’s where our favorite crustacean makes its way in.

Shrimp are our number one crustacean protein pick because they’re low in calories and cook in no time, making them a reliable standby for fast and healthy meals when you can pull them straight from the freezer. Plus, they’re usually more affordable than fish or other types of shellfish, and you don’t have to worry about mercury.

Whether you sauté them, bake them, grill them, or steam them, shrimp are wonderfully versatile and scrumptious, and we can’t get enough.

And so without further ado, here are 31 healthy, easy, and totally delicious shrimp recipes to make in March!

continue to the recipe… about 31 Healthy Shrimp Recipes to Make in March

Crispy Parmesan Buttermilk Chicken Tenders (Baked and Air Fryer)

February 28, 2018

Totally healthy and surprisingly crispy, these juicy chicken tenders are crisped with a panko and Parmesan crunch with directions for baking or cooking in the air fryer.

I think my Smudge pretty much lived on Dino Nuggets from the day she began “choosing” her own solid food as she blossomed into a picky-eating toddler until the time she finally released her hold on those toaster oven chicks by the time she was 5 or 6 year old.

Whether you’ve had McDonald’s chicken nuggets, chicken tenders, chicken strips, or chicken fingers, the question has always been who has the best, and whether you can actually get a good and juicy, crispy piece of chicken without deep fat frying them in a tub of oil that only loads on the calories and the greasy bites. Because while there are times for enjoying a crunchy piece of finger lickin’ good fried chicken, weeknight dinners that need to be ready quick and with minimal mess isn’t exactly that time.

But unlike the deep fried variety, this buttermilk chicken tender recipe made with panko and a bit of Parmesan cheese delivers two wholesome methods to achieve that crispy, crunchy bite by simply baking or air frying for any fast weeknight meal. And they’re so good you just might break them out for the weekend too.continue to the recipe… about Crispy Parmesan Buttermilk Chicken Tenders (Baked and Air Fryer)

20 Chicken Dinner Ideas You Can Make On the Sheet Pan

February 12, 2018

When deciding what to make for dinner, you can never go wrong with chicken, especially when it’s a whole meal cooked on just one sheet pan. These 20 fast and healthy chicken sheet pan dinners are great for easy meal prep, and are exactly what we need to usher us through the busy week.

One pot wonders and sheet pan dinners are the saving grace of the workweek. I mean, how can you possibly resist an entire meal that effortlessly comes together on just one sheet pan?

You can’t. And a chicken sheet pan dinner? Forget it!

Chicken is this country’s go-to, and something we seem to rarely tire of eating. It’s healthy, tasty, easy, reliable, and affordable. Plus, we pretty much always have some in our fridge or freezer.

These sheet pan dinners not only save you time in the kitchen, but they also save you clean up, and fewer dishes means more time to relax on the couch with some Netflix and a glass of wine (cue the singing angels).

continue to the recipe… about 20 Chicken Dinner Ideas You Can Make On the Sheet Pan

The Best Steak Marinade in 30 Minutes

February 7, 2018

This easy Asian master sauce marinade is the key to tenderizing and adding loads of flavor to create a steak that takes only 30 minutes up to overnight to marinate, making it a favorite for fast weeknight dinners.

Steak dinners come in many sizes and even more price points, making it feel like a tasty steak dinner as a midweek meal is way out of reach.

But turning an average Wednesday “hump day dinner” into “stunning steak night” is a whole lot easier than you may think.

The keys are to choose the right cut of steak and then marinade it in my Asian master sauce marinade that’s ready to do its job at a moment’s notice.

Okay, make that 30 moments of notice, but that’s quick enough and close enough for me. And soon enough, for you too.

continue to the recipe… about The Best Steak Marinade in 30 Minutes

Ramen Noodles with Marinated Steak and Broccoli

January 31, 2018

Ramen noodles aren’t just for soup anymore. Here’s how to hack every college student’s favorite noodle recipe and give it an instant upgrade by turning it into an easy and healthy weeknight meal ready in just 30 minutes or less.

If you’re looking for a soupy ramen recipe with that rich, tonkotsu or miso broth with slow-roasted pork belly and jammy eggs, this isn’t it.

But if you’re looking for an incredibly easy, time-saving, totally-flavorful, make-most-of-it-ahead-of-time meal? THIS IS YOUR DINNER, BABY!

I’ve had a version of this recipe written down in my old-fashioned recipe binder for years. Literally, years, and yes! Handwritten recipe files do still exist! Take THAT Pinterest! I don’t remember where the original recipe came from, maybe an old issue of Cooking Light?

Regardless, I’ve doctored it up and made it into a make-ahead weeknight meal that is in and out of the skillet and ready to devour in under 30 minutes.

And if you’re lucky? Yep. Leftovers for lunch the next day.

So what’s my secret? A little planning ahead, some light meal prep vegetable chop chop, and a super easy master marinade that does double-time as the sauce, too.

Easy peasy because that just the way I do!

How to Give Ramen Noodles an Instant Upgrade

This noodle recipe calls for good, old fashioned, cheap-o grocery store ramen noodles. But you won’t be needing that seasoning packet they come with because this dish gets its flavor from a recipe I posted earlier this week, my master Asian marinade master sauce.

Now, this isn’t just any sauce. It’s like the Swiss army knife of sauces. It’s a sauce, it’s a marinade, it’s a dressing, it’s a flavoring, it’s Superman!continue to the recipe… about Ramen Noodles with Marinated Steak and Broccoli

How to Make the Best Minestrone Soup

January 18, 2018

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.

“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 Minestrone 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 recipe is actually really easy to make.

How to Make a Traditional Minestrone

Whether you say minestrone soup like the Italians aka “min eh stron ee” or “min eh stron eh”, this soup is the perfect gateway to woo non-veggie lovers into getting a head start on their five a day. It’s brothy and flavorful with potatoes, pasta, and cheese that makes the veggies more than palatable. Use a small macaroni or pasta that matches the diced size of your veggies for equal tastes in every bite.

Because this soup has the simplest of ingredients and can be made with ease, the key is starting with the best quality you can find or afford.

Let’s start with the the broth.

Grandma’s newspaper recipe calls for a super simple stock of bones and water slow-simmered for flavor. But I like a richer, heartier stock so my homemade beef stock fit the bill here. Or if you prefer, use chicken broth (this is my favorite homemade) or a veggie stock instead. If you don’t have the time or inclination to make your stock from scratch, always choose a grocery store version that’s high quality with ingredients you can actually read.

To the stock you’ll be adding diced tomatoes, adding more richness and a bit of acid to balance the flavors.

The other source for this soup’s distinctive minestrone flavor comes from the spunk of Parmesan cheese and while grandma’s recipe doesn’t call for it, I have a secret that learned of long ago: to cook the broth with a few leftover rinds of Parmesan cheese. This step really imparts that cheesy flavor and takes your broth from a tepid vegetable flavor to minestrone all the way.

What Vegetables Go In Minestrone Soup?

One of the best things about Minestrone Soup is it can truly be a clean-out-the-fridge recipe you can fiddle with based on what you have on hand or what’s in season. Traditionally, the are the vegetables that most often show up:

Tomatoes
Onion
Carrots
Celery
Potatoes
Beans (kidney and Great Northern beans are my favorites)
Peas
Zucchini
Cabbage (shred it thin)
Spinach
Kale
Leeks (use the white parts only)
Green beans (canned works wonders)

While most people think of minestrone as a vegetarian soup, Petrini’s recipe begins with salt pork. Yep, this recipe is from days gone by. I used bacon instead. To make this minestrone soup vegetarian, skip the bacon and use a rich vegetable stock in lieu of the beef stock instead.

More Recipe Ideas to Make With this Soup and Make a Meal

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

5 from 2 votes

My Grandma's Minestrone Soup

Because this soup gets a salty bite from the bacon and a generous helping of Parmesan cheese (plus Parmesan cheese rinds cooked with the broth) go light on the salt at the beginning of the cooking time and adjust the seasoning by adding more if needed just before serving.

Ingredients

4-5 slices bacon roughly sliced into bite size pieces
1 small onion chopped
1 cup chopped carrots
2/3 cup chopped leeks white part only
2/3 cup chopped celery
3 quarts beef stock 12 cups
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 chunks of Parmesan cheese rind
1 1/2 cups potatoes
1 cup small macaroni
1 15- ounce can diced tomatoes
1 15- ounce can red kidney beans rinsed and drained
2/3 cup frozen peas thawed
1 1/2 cups grated Parmesan cheese

Instructions

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally. Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more. Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste. Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Learn more about my printed day-planner Nourished Planner here, and sign up for free, emailed weekly meal plans.

Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.

The Best Baked Chicken Breast

January 10, 2018

Whether you’re working on making your weekly meal prep easier, or need a quick and simple recipe for weeknight dinners, this recipe has all my secrets for the best baked chicken breast guaranteed to come out perfectly juicy every single time.

The ubiquitous chicken breast could quite possibly be the most popular protein of any out there. Beloved by eaters for its neutral flavor and lauded by home cooks for its versatility, there isn’t much one can’t do—or many who won’t be pleased—when it comes to including chicken in the meal.

Unless it tastes like a piece of dry shoe leather.

This baked chicken breast recipe is the total opposite of some worn-out old loafer, and is about to become your secret weapon when it comes to easy eats.

This is my tried-and-true, tested-for-years basic baked chicken breast recipe that is easily mastered no matter what your skill level, and it’s the centerpiece of turning weekend meal prep into successful weeknight eats.

Because let’s face it, even if chicken breasts are easily dressed up to fit most any meal, they can be a bit boring on their own. Unless they’re cooked to juicy perfection. And this my friends, is how you nail baking the best baked chicken breast every time.continue to the recipe… about The Best Baked Chicken Breast

How to Make Homemade Chicken Parmesan

December 20, 2017

This surprisingly easy, 30-minute dinner recipe is a far cry from the over-floured and fat-fried version of the past. Instead, I’m sharing my tips to deliver juicy chicken breasts with a delicious bite nestled in a flavorful tomato sauce with a mozzarella cheese-pull that’ll stun even the cheesiest eater, with every single bite.

This recipe is brought to you by Kroger

So why do they call it Chicken Parmesan? Probably because someone in the family didn’t like eggplant. Go figure!

Italians on the island of Sicily (who we lovingly thank for introducing us all to the Mediterranean flavor-ed influences we love about Southern Italian cooking #bowdown) would dip slices of eggplant in egg and ground bread crusts, fry them up, and then top them with slices of home-made tomato sauce and Parmesan cheese then pop the whole shebang in the oven. So most likely, some husband said (sound familiar?), “I’m not going to eat EGGPLANT! Give me CHICKEN!” (Is that my husband I hear speaking up?)

And this is likely where Chicken Parm was born.

Chicken Parmesan may not be authentically Sicilian, or even red-blooded-Italian. But seriously…this version prepared with 2018’s healthy-ish-but-still-comfort-food-in-30-minutes-goals in mind, ticks off so many of my meal planning check boxes I’m pretty sure nations of eaters are totally okay with looking past it’s family tree.continue to the recipe… about How to Make Homemade Chicken Parmesan

20 Recipes You Can Make with a Can of Beans

November 12, 2017

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

Spinach Salad with Turkey and Spiralized Apples and Butternut Squash

November 8, 2017

Leftover turkey breast shines in this spinach salad with spiralized butternut squash and apple in a sesame-tinged dressing for a full meal dinner or super easy and delicious lunch with mega crunch.

There’s nothing better than helping someone in need, and if you’ve ever had a newborn, you know you need all the help you can get. So when Ali of the food blog Inspiralized asked me if I’d be interested in sharing a recipe on her site while she was on maternity leave, I said yes in a heartbeat, because sharing recipes is a whole lot more fun than changing diapers.

The Inspiralizer has become one of my all-time favorite kitchen gadgets because it inspires healthful eating and makes regular old veggies and fruits look totally unique. Plus, it’s really kind of fun to use. If you don’t have one yet, you really should add it to your wish list.

It’s no secret that Ali is an Inspiralizer genius and her two cookbooks are proof in the curly-cued veggie pudding and they’ve inspired me to share this Thai Zucchini Noodle and Quinoa Salad recipe as well as this Caprese Zucchini Salad recipe from her first cookbook.

Now, from her second cookbook, Inspiralize Everything, I’m sharing this totally unique spin (literally) on what to make with leftover Thanksgiving turkey. Because you can only eat so many turkey and stuffing sandwiches before the scale totally tips in the wrong direction.

About This Spinach Salad

This salad is the epitome of fall salads and is totally filling all on its own. It’s fresh flavors and veggie crunch will absolutely pull you out of your post-Thanksgiving Day rut, but because I love baking a turkey breast for my daughter’s weekly school lunches (this is my favorite way to bake an always juicy turkey breast) I can make this salad any old time I want.

Spiralized vegetables and fruit are an easy and healthful way to get in your daily 5-a-day in and with this salad, you’ll only have one left to add in.continue to the recipe… about Spinach Salad with Turkey and Spiralized Apples and Butternut Squash

30 Easy Comfort Food Casseroles to Make in November

November 1, 2017

These 30 recipe ideas for fall-flavored casseroles are great for whipping up homemade autumn-inspired dinners this month.

Happy November!

Cooler weather has finally arrived—unless of course you’re in L.A., and in that case, we’re sweating in sympathy with you. There’s something about chilly temps that makes us crave all things carb-laden and cozy, so for our 11th installment of our 31 Days Series, we’re bringing you 30 days of fall casseroles to warm up with this month, because nothing says cozy like a casserole. They’re the proverbial queen of comfort food.

A longtime staple in America’s cuisine, these baked concoctions appear at family reunions, holiday gatherings, potlucks, and more. Maybe you grew up on your mom’s tuna noodle casserole, or your grandma’s chicken and rice—either way, any time you take a bite of one, the nostalgia reigns and food memories come flooding back.

With casseroles, no matter what’s underneath, it seems the most popular have a thick blanket of melty cheese, crispy toasted bread crumbs, or some sort of breaded topping, totally canceling out their often plain Jane appearance. From French, to Mexican, to Cajun, to Italian, (with plenty of vegetarian options sprinkled in), we’ve got every kind of casserole you could dream of.

Ready to kick it old-school eatin’ style? Let’s’ dig in!

continue to the recipe… about 30 Easy Comfort Food Casseroles to Make in November