Healthy Recipes/ Salad Recipes

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!

Tomato Cucumber Salad

Fresh garden tomatoes and cucumbers are complete heaven. Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin. You can try combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

How to Make Tomato Cucumber Salad

Making this recipes is very, very easy. Pretty much just combine all vegetables and toss with the dressing.

Slice vegetables. Cut your cherry tomatoes in half (or large tomatoes into chunks) and cut your cucumbers into 1/4” coins and add them to a bowl. Any type of cucumber will work for this salad, but I think English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Toss with dressing. Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh. Drizzle olive oil and vinegar on top, toss the salad, and season it will red onion and basil. It’s that easy!

Tomato Cucumber Salad

This salad is easy and freshest when made right before serving, but you can prep it ahead of time if necessary. This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad. Cut vegetables and store them separately in the refrigerator. Toss with oil and vinegar when ready to serve.

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!
Prep Time 10 mins
Total Time 10 mins
Servings 6
Calories 65 kcal

Ingredients
  

  • 5 mini cucumbers sliced into 1/4'' coins, or 1 1/2 English cucumbers
  • 2 cups cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 2 Tablespoons fresh basil leaves chopped
  • 3 teaspoons olive oil
  • 2 Tablespoons red onions diced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Add cherry tomatoes and cucumbers to a bowl.
  • Drizzle olive oil and vinegar on top. Season with salt and pepper.
  • Toss everything to coat. Garnish with diced red onion and fresh basil.
Breakfast Recipes/ Cake Recipes

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.

Blueberry Breakfast Cake

If you love having the addition of a little sweet treat to accompany your morning coffee, this Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, overflowing with fresh blueberries is perfect to your morning-treat repertoire.

This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!

If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.

The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing!

Blueberry Breakfast Cake

You can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.

You can froze Blueberry Breakfast Cake, just try a slightly warm slice before you cool and freeze. It’s just so good!

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 16

Ingredients
  

Cake

  • 1 large egg lightly beaten
  • 2 cups fresh or frozen blueberries
  • 2 cups all-purpose flour approximately 9 ounces
  • 2 teaspoons baking powder
  • ½ cup sugar
  • ¼ cup butter or margarine softened NOT melted
  • ½ cup milk
  • 1 teaspoon grated lemon peel

Topping

  • ¼ cup all-purpose flour
  • cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup walnuts finely chopped
  • 3 tablespoons cold butter or margarine

Drizzle (Optional)

  • 2 tablespoons milk more or less to get to a drizzling consistency
  • ½ cup powdered sugar

Instructions
 

  • Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
  • In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
  • Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
  • For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
  • For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Beef Recipes/ Casserole Recipes/ Dinner Recipes

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie is super easy, family-friendly and delicious dinner! Amazing dish with full of cheesy beefy flavor that has become favorite for decades. Perfect dish that everyone loves.

Impossible Cheeseburger Pie

This casserole pie has been loved by many since it was first baked back in the mid-century and these recipes are often passed down through generations. There are lots of variations of this family favourite recipe, but one of the favorite definitely the one with Bisquick variety!

Bisquick is a super handy pre-mixed baking mix that’s made with flour, baking powder, shortening, and salt. It really speeds up the baking process and it’s something I couldn’t do without at this stage! It’s a great way of cutting corners and reducing time in the kitchen without having a terrible effect on the overall quality of your meal (it really doesn’t!).

Impossible Cheeseburger Pie

How to Make Impossible Cheeseburger Pie

You will need one pound of lean ground beef for this recipe. For the veggie you only need an onion. I like sweet onions especially when they are cooked. Other ingredients are cheddar cheese, milk, onion soup mix, Bisquick and eggs.

The first step is to cook the ground beef and onions. Add both ingredients to a large skillet and cook until the beef is browned and the onion is softened. Drain the grease and then spread the mixture in a 9-inch greased pie pan.

Sprinkle the shredded cheddar cheese on top of the meat.

In a bowl, whisk together milk, onion soup mix, Bisquick and eggs. Pour this mixture into the pie pan.

Bake for 25 minutes at 400F. Let cool for a few minutes before cutting into slices to serve.

Impossible Cheeseburger Pie

Refrigerate any leftovers. You can freeze Impossible Cheeseburger Pie. Simply bake the recipe first as in the directions and let cool. Wrap it up and freeze for up to 3 months.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie is super easy, family-friendly and delicious dinner! Amazing dish with full of cheesy beefy flavor that has become favorite for decades. Perfect dish that everyone loves.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6

Ingredients
  

  • 1 pound lean ground beef
  • 2 eggs
  • ½ cup Bisquick
  • 1 cup cheddar cheese shredded
  • 1 cup onion chopped
  • 2 tbsp onion soup mix
  • 1 cup milk

Instructions
 

  • Preheat oven to 400F.
  • Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  • Sprinkle cheese over meat.
  • Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  • Bake for 25 minutes. Let cool a few minutes before serving.
Healthy Recipes/ Salad Recipes

Broccoli Cashew Salad with Apple, Pear and Cranberries

This amazing Broccoli Cashew Salad with Apples, Pears, and Cranberries is packed with fresh and healthy fruits and veggies. Super easy to made, tossed with the most delicious homemade creamy salad dressing, this dish definitely will be your favorite family dish!

Broccoli Cashew Salad with Apple, Pear and Cranberries

The salad has a great texture because of crunchy cashews, fresh vegetables, and fruits! The easy creamy salad dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! This is a great option anytime, especially during the summer when you want something refreshing and filling, yet also healthy and easy to make. Plus, it switches up our lunch and dinner game and makes us excited eat something healthy and delicious!

This broccoli cashew salad is a healthy recipe that you can make any time of the year, even for the winter season to get a boost of antioxidants, vitamins, and fiber! It’s easy-to-make, and it keeps well refrigerated. A great choice for family weeknight dinners, barbecues, potlucks, and parties!

How To Make Broccoli Cashew Salad

Broccoli salad pretty much is all about chopping up the fresh fruits and veggies then mixing them in a large bowl with a salad dressing.

Broccoli Cashew Salad with Apple, Pear and Cranberries

  • Cut broccoli into small, bite-sized pieces.
  • Chop up a cored apple, cored pear, red onion.
  • In a large bowl, combine chopped up broccoli, apples, pear, red onions, cranberries, and cashews.
  • Make the dresing nn a small bowl, stir together mayonnaise and sour cream (or kefir or Greek yogurt). Add lemon juice, honey, and salt. Make sure to soften the honey (by heating it up gently) before adding it to other salad dressing ingredients, to make sure it blends in easily.
  • Add in the dressing and stir everything together.

Broccoli Cashew Salad with Apple, Pear and Cranberries
Variations and substitutions

Cauliflower. If you want to mix things up, use an equal amount of cauliflower to replace the half amount of broccoli.
Nuts. Many types of nuts will work here. Use pecans, peanuts, walnuts, pine nuts, or pistachios instead of cashews.
Dried fruit. Dried cranberries work great in this recipe, and so do dried cherries, raisins, or dried blueberries.
Fresh Fruit. The mix of fresh apples and pears works beautifully here, but you can go just with apples or just with pears.
Salad dressing. For the salad dressing, combine together mayonnaise, sour cream, lemon juice, honey, and salt. You can lighten up the dressing by replacing some of the mayo or sour cream with kefir or Greek yogurt.

Broccoli Cashew Salad with Apple, Pear and Cranberries

This amazing Broccoli Cashew Salad with Apples, Pears, and Cranberries is packed with fresh and healthy fruits and veggies. Super easy to made, tossed with the most delicious homemade creamy salad dressing, this dish definitely will be your favorite family dish!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 8

Ingredients
  

Salad

  • 5 cups broccoli florets chopped into small bites
  • 1 pear cored and diced
  • 1 apple cored and diced
  • 1 cup cashews toasted or roasted
  • 1 cup dried cranberries
  • ¼ cup red onion diced

Creamy Salad Dressing

  • ½ cup sour cream or kefir or Greek yogurt
  • ½ cup mayonnaise
  • ¼ cup honey softened or warmed up
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt

Instructions
 

  • In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
  • In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
  • Add the dressing to the broccoli salad and stir everything together.
Beef Recipes/ Dinner Recipes

Homemade Sweet and Sour Meatballs

These incredible sweet and sour meatballs are homemade meatballs that are cooked ìn the crock pot wìth a two ìngredìent sauce. The perfect maìn course or party appetìzer that everyone will love!

Homemade Sweet and Sour Meatballs

When you need to make appetizer for any parties, you can never go wrong with meatballs. These slow cooker sweet and sour meatballs couldn’t be any easier, perfect for snacks and also great served as a main course over rice or mashed potatoes with a vegetable side.

Homemade Sweet and Sour Meatballs

How Do You Make Sweet And Sour Meatballs

This recipe starts with homemade meatballs, which are a combination of lean ground beef, egg, seasonings, onion and breadcrumbs. You can make the size of your meatballs as you like. I preferebly about 1 inch in diameter.
I usually make these meatballs with 90% lean ground beef, but you could use ground turkey or ground pork if you prefer. The meat mixture shaped into balls, then broiled until browned. The meatballs go into a crock pot along with a two ingredient sauce of grape jelly and chili sauce. Let everything simmer together for a while, and then you’ll be ready to eat!

For this recipe, the sweet and sour sauce is made with grape jelly and chili sauce, which are whisked together then poured over the meatballs. Chili sauce is a thick red condiment similar to ketchup but with a bit of a spicy kick. These meatballs clock in on the mild side of the heat scale, because the sweetness of the jelly tempers the bit of heat from the chili sauce. If you’re adverse to any type of spice, you can substitute ketchup instead.

Homemade Sweet and Sour Meatballs

This recipe is a great candidate for the freezer! You can freeze your meatballs with or without the sauce, them warm them through either in the slow cooker or on the stove top. Your sauce may have a thinner consistency upon thawing, so if you’d like a thicker sauce, you can add a tablespoon of cornstarch mixed with 2 tablespoons of cold water to your pot, then simmer until thickened.

Once you try these easy meatballs, you’ll find yourself making them on a regular basis! No one will know how simple they are to make, but you’ll get plenty of compliments from family and friends.

Homemade Sweet and Sour Meatballs

These incredible sweet and sour meatballs are homemade meatballs that are cooked ìn the crock pot wìth a two ìngredìent sauce. The perfect maìn course or party appetìzer that everyone will love!
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 20 mins
Servings 8

Ingredients
  

  • 2 eggs
  • 2 lbs. ground beef
  • ¼ cup onìon fìnely dìced
  • ½ cup breadcrumbs
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 12 ounce bottle chìlì sauce
  • ½ teaspoon garlìc powder
  • 2 tablespoons parsley
  • 1 ½ cups grape jelly
  • cookìng spray

Instructions
 

  • Preheat the broìler. Lìne a sheet pan wìth foìl and coat the foìl wìth cookìng spray.
  • Place the ground beef, eggs, breadcrumbs, onìon, salt, pepper and garlìc powder ìn a large bowl. Stìr untìl thoroughly combìned.
  • Shape the meat mìxture ìnto 1 ìnch meatballs and place the meatballs on the prepared pan.
  • Broìl for 8-10 mìnutes or untìl golden brown.
  • Whìle the meatballs are cookìng, prepare the sauce.
  • Melt the grape jelly by mìcrowavìng ìt for 30 second ìncrements or meltìng ìt ìn a saucepan over medìum heat.
  • After the jelly has melted, whìsk ìn the chìlì sauce.
  • Coat a slow cooker wìth cookìng spray. Add the meatballs, then pour the sauce over the top. Toss to coat.
  • Cook for 3 hours on low. Sprìnkle wìth parsley, then serve.
Chicken Recipes/ Dinner Recipes

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is full of chicken and broccoli, all coated in the easiest sweet and savory sauce. So easy and quick one skillet weeknight meal that takes less than 30 minutes to make. Amazing healthier dinner option that the whole family will love!

Honey Garlic Chicken Stir Fry

If you’re looking for a quick meal, asian style dishes such as chicken and green beans, chicken and asparagus stir fry are wonderful options, and this flavorful honey garlic chicken is one of the recipes I love to made. I love stir frys because they are quick and easy. Perfect for a busy weeknight. This is a super easy meal that can be made in under 30 minutes! Everything is made in one pan making for an easy clean up.

They are also very versatile and can be made in many different ways depending on what you have on hand. I made this chicken stir fry with lots of broccoli. You can always substitute the broccoli with carrots, bell peppers or cauliflower!

Honey Garlic Chicken Stir Fry

How to make Honey Garlic Chicken Stir Fry

First, you need to heat the oil in a large skillet. Add in the broccoli and sauté until tender and caramelized, about 5 minutes. Then remove from the pan, set aside and continue to cook the chicken.
Add the remaining tablespoon of oil to the same pan. Cook the chicken in two batches to ensure it gets crispy and caramelized on the outside. Add the garlic and cook for an additional minute.
Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil. Add the sauce to the pan along with the broccoli. Mix the cornstarch with a tablespoon of cold water. Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened.
Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.

 

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is full of chicken and carrots, all coated in the easiest sweet and savory sauce. So easy and quick one skillet weeknight meal that takes less than 30 minutes to make. Amazing healthier dinner option that the whole family will love!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1 inch pieces
  • 2 cups broccoli
  • ¼ cup honey
  • 2 tablespoons oil divided
  • 1 teaspoon sesame oil
  • ¼ cup low sodium soy sauce
  • 4 cloves garlic minced
  • ¼ cup water
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  • sesame seeds for garnish if desired

Instructions
 

  • Heat 1 tablespoon of oil in a large skillet.
  • Add in the broccoli and sauté until tender and caramelized, 4-5 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan. I cook my chicken in two batches to ensure it gets crispy and caramelized on the outside.
  • Add the garlic and cook for an additional minute.
  • Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil.
  • Add the sauce to the pan along with the broccoli.
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened, 1-2 minutes.
  • Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.

 

Dinner Recipes/ Healthy Recipes

Healthy Beef Ramen Noodles Stir Fry

This delicious Beef Ramen Noodles Stir Fry is a easy budget-friendly way to use instant ramen! This healthy ramen noodles recipe is made with garlic, broccoli, soy sauce and more! Combined with quick homemade sauce, packed with amazing flavor! Just under 30 minutes to made, perfect for busy weeknights.

Healthy Beef Ramen Noodles Stir Fry

Everyone loves the instant ramen and the convenience they bring, but not everyone likes all that sodium and MSG in its spice packet. In that case, the answer is simple! Make your own stir fry sauce! This recipes is so simple, yet tastes better than anything in a packet! So perfect for quick mid-week meal!

Anything from Garlic Noodles to Pad Thai, noodles are always quick and easy to make and perfect for those days when you don’t want to fuss around with cooking and spending too much time in the kitchen. Ramen noodles are traditionally used in soup, but they are delicious used in other ways like crumbled in Asian salads, or stir-fried with a great sauce and some veggies.

Healthy Beef Ramen Noodles Stir Fry

How To Make Healthy Ramen Noodles Stir Fry

You will need 2 packages of noodles to make the ramen noodle recipe. Today there are tons of different varieties of Ramen noodles you can get. The most common are the dried ramen noodle packets, which you can find at most grocery stores. Some specialty stores will also carry gluten-free ramen noodle packs or fresh ramen noodles. All types will work well in this dish!

After you ready with your choice of noodles, start by boiling the noodles. Only 2 minutes. While they are cooking, we will make the stir fry! First, simply heat your vegetable oil in a medium skillet and sauté onion, garlic, bell pepper and broccoli. Only enough to make them soft, about two minutes. Then, removed the vegetables from the pan and added the ground beef. Once you cooked the beef, drain all its liquid and add back the vegetables.

Next is the sauce. Prepare the sauce by adding soy sauce, brown sugar, apple cider vinegar and garlic. If you not a fan of soy, you can replace the soy sauce with coconut aminos or tamari sauce. Once the sauce is set, drain cooked ramen noodles and toss them in the beef with sauce. Finally, topped the noodles stir fry with chopped green onions or sesame seeds!

 

Healthy Beef Ramen Noodles Stir Fry

So next time you are reaching for something quick to eat, you know there is a healthier alternative! You can now make this healthy ramen noodles recipe for lunch. Or, dinner. And, you can even add more spice. If so, add a bit more sriracha until desired heat is reached. Or, use less. So much better than instant Ramen packets! And so healthy!

Healthy Beef Ramen Noodles Stir Fry

This delicious Beef Ramen Noodles Stir Fry is a easy budget-friendly way to use instant ramen! This healthy ramen noodles recipe is made with garlic, broccoli, soy sauce and more! Combined with quick homemade sauce, packed with amazing flavor! Just under 30 minutes to made, perfect for busy weeknights.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 6 oz ramen noodles 2 packets with seasoning packets discarded
  • 1 lb. ground beef
  • 1 tbsp. vegetable oil
  • ½ head broccoli cut into florets
  • 1 red bell pepper chopped
  • 1 large onion chopped
  • Salt
  • Pepper

Sauce

  • ¼ c. soy sauce
  • 1 tbsp. apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp. brown sugar
  • 2 tsp. sriracha
  • 1 scallion chopped

Instructions
 

  • In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 5 minutes. Remove from the pan.
  • Add ground beef, season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet
  • Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.
  • In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.
  • Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.
Healthy Recipes/ Pasta Recipes

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.

 

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

For the pasta, I use Farfalle. Farfalle is a bow-tie shaped Italian pasta. This pasta is meant to be used with creamy sauces, such as with chicken broccoli alfredo (with or without chicken) or with this creamy four-cheese pasta sauce. Farfalle works great both in meatless recipes and in dishes with meat. This particular recipe is meatless. But you can easily add any kind of meat or seafood.

This simple recipe requires basic ingredients that you can buy pretty much at any store: bow-tie pasta, spinach, mushrooms, onions, garlic, cream, and Parmesan cheese. For the veggies, use spinach and caramelized onions. It’s a great and delicious way to incorporate more vegetables into your dinners. Caramelized onions add so much flavor and sophistication to this dish!

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This easy recipe is perfect for those busy weeknights when you don’t have much time for cooking. It’s also a great recipe to use any leftover chicken. Just throw in some leftover cooked chicken together with creamy farfalle pasta, and you have a perfect family dinner! And other thing that I love about this recipes is that you can serve it as is, without meat! Or, you can add protein, if you like.

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4

Ingredients
  

For Pasta

  • 8 oz farfalle pasta

For Caramelized Onions

  • 3 yellow onions large, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt

For Creamy Pasta Sauce

  • 10 oz mushrooms sliced (I used button mushrooms)
  • 1 cup half-and-half
  • 1 tablespoon olive oil
  • 6 oz spinach
  • 1/4 teaspoon salt
  • 1 cup Parmesan cheese shredded

Instructions
 

How to caramelize onions:

  • Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • The onions should start to brown, but without burning.
  • Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.
  • Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  • Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  • Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:

  • Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  • Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  • Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

  • Cook pasta according to package instructions. Drain.
  • Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  • Serve with more shredded parmesan cheese sprinkled on top.
Dinner Recipes/ Pasta Recipes

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

Tortellini in parmesan cream sauce wìth spìnach and sun-drìed tomatoes is a weeknight meal or a meal to impress guests! Sìmple, delìcìous dìnner ready ìn just an half hour! It all combines for a perfect pasta dish to make on a weeknight or for your next dinner party.

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

This pasta dish came together and ready in less than 30 minutes. Incredibly easy to prepare before we sat down to eat on weekend. Maybe some of us likes to grill some chicken to go with this but that’s totally not necessary – it’s a totally satisfying meal without any meat. Simply slice up the spinach and sun-dried tomatoes, drop the tortellini in water and while it boils, you can make the sauce. All you need to do is sauté the onions, add the sun-dried tomatoes and spinach, and cook until the spinach is wilted. It only takes a couple minutes. Then you add the rest of the sauce ingredients and just let it cook while your tortellini finishes.

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

A wonderfully simple but incredibly impressive dish. Everyone loved the bright green and red colors from the spinach and sun-dried tomatoes, and they were even more impressed with the flavor. The sauce is creamy, but much lighter than a traditional alfredo sauce, which is typically quite thick. If you want you can mix it all together and serve with a side salad or grilled chicken. Or both. Or steak!

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

Tortellini in parmesan cream sauce wìth spìnach and sun-drìed tomatoes is a weeknight meal or a meal to impress guests! Sìmple, delìcìous dìnner ready ìn just an half hour! It all combines for a perfect pasta dish to make on a weeknight or for your next dinner party.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 lb cheese tortellìnì
  • 1 clove garlìc mìnced
  • 1 tbsp unsalted butter
  • cup grated Parmesan cheese
  • cups heavy cream
  • 2 tbsp sall-purpose flour
  • ½ tsp salt
  • 7 ounces ar sun-drìed tomatoes thìnly slìced
  • 5 ounces baby spìnach thìnly slìced

Instructions
 

  • Boil the tortellini according the package directions.
  • While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
  • Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce.
  • Serve immediately.
Healthy Recipes/ Salad Recipes

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!

Cucumber Greek Salad

This Cucumber Greek Salad makes an amazing side dish to serve at almost any meal, especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes you just need to a fresh and healthier alternative, and this Cucumber Greek Salad definitely fits the bill!

In the United States many recipes and restaurant Greek salads include lettuce. But traditional Greek salads do not have lettuce in them. Instead they allow the cucumbers and tomatoes stand in for the bulk of the salad. The ingredients are chopped and tossed together.

This salad is so easy to throw together. The “hardest” part is chopping the veggies, and that really only takes about five minutes. No boiling of pasta here, and the dressing comes together in about a minute. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

Cucumber Greek Salad

Juicy tomatoes and sweet red onions are always perfect together. Then that salty, tangy, goodness of kalamata olives and feta cheese! It is light and refreshing with all those in season veggies, but it still keeps me full!

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!
Prep Time 10 mins
Total Time 14 mins
Servings 8

Ingredients
  

  • 2 cucumbers , peeled and chopped into 1/4 slices
  • ½ of a red onion , sliced
  • 4-6 Roma tomatoes , chopped
  • 1 ½ Tablespoons lemon juice
  • ¼ cup olive oil
  • ½ cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • Black olives , pitted and sliced (to taste)
  • Salt and Pepper , to taste

Instructions
 

  • In a large bowl, combine cucumbers, tomatoes, and onions.
  • In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  • Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!