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healthy recipes

Healthy Recipes/ Salad Recipes

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.

Zesty Italian Pasta Salad

If you’re looking for a fresh, flavorful pasta salad to take to a summer BBQ, this is it!! Filling enough to eat as a meal or perfect as a side. This zesty Italian pasta salad comes together in just under half an hour. While the pasta is boiling/chilling you can prep the remaining ingredients. Toss it all in a big bowl and it’s ready!

How to Make Italian Pasta Salad

PASTA: When it comes to choosing the pasta, make sure to grab a short noodle. I generally prefer bowties, rotini, shells or penne for pasta salad. These noodles are easy to eat and hold the dressing better than their longer counterparts.

TOSS & ENJOY: Toss everything together with minced shallot, freshly chopped parsley, coarse sea salt, freshly ground black pepper and the dressing. You can enjoy it right away OR store it in the refrigerator overnight. The salad will marinate in the dressing and whoa will it be delicious!

Zesty Italian Pasta Salad

Why do you rinse the pasta with cold water? You should rinse the pasta with cold water because it not only cools the pasta’s temperature down, but it also removes some of that extra starch that comes from boiling pasta.

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American, Italian
Servings 4
Calories 668 kcal

Ingredients
  

  • 1 lb bowties rotini, shells, or penne
  • 1 6 oz can whole olives - halved
  • 1 pint cherry tomatoes - halved
  • ¼ cup grated parmesan
  • 8 oz mini mozzarella balls
  • 3 tbsp parsley - chopped
  • 3 oz salami traditional dry - cut in thirds or quartered
  • ¼ tsp coarse kosher sea salt
  • 1 small shallot - minced
  • ¼ tsp ground black pepper
  • 1 cup vinaigrette - your favorite!

Optional Add Ins

  • ¼ cup roasted red bell peppers - sliced
  • ¼ cup marinated artichokes - chopped
  • 4 pepperoncini - seeds and stem removed sliced into thin rings

Instructions
 

  • Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package's directions. Once cooked, drain and rinse with cold water.
  • Refrigerate while preparing the remaining ingredients.
  • Combine all ingredients in a large mixing bowl. Toss with dressing.
  • Serve immediately or refrigerate until needed.
Dinner Recipes/ Healthy Recipes

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in just 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!

Cheesy Pepper Jack Roasted Brussels Sprouts

These Cheesy Pepper Jack Roasted Brussels Sprouts are perfect side dish to any meal and only use a handful of ingredients and one sheet pan! Cheesy, low carb, keto-friendly, flavorful goodness straight out of the oven.

How To Make Cheesy Pepper Jack Roasted Brussels Sprouts

Ingredients for this recipe are :

  • Brussels sprouts
  • Onion
  • Olive oil
  • Butter
  • Garlic
  • Block of pepper jack cheese
  • Salt and pepper
  • Parsley – partially dried or freshly chopped (or you can replace it with basil)
  • Red pepper flakes (optional)

If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan. Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge

Cheesy Pepper Jack Roasted Brussels Sprouts

If you’re not a fan of pepper jack, you can swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!

Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
Place sprouts cut-side down onto the prepared baking sheet with onions.
In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
Drizzle butter mixture overtop of all sprouts.
Stir gently with a spatula to mix in the butter mixture.
Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 2 pounds brussels sprouts (trimmed and halved)
  • ¼ cup butter (melted)
  • 1 small yellow onion (thinly sliced)
  • 1 tsp partially dried parsley (or freshly chopped)
  • 1 tbsp olive oil
  • ½ tsp salt (more or less, to taste)
  • 6 cloves garlic (minced - 1 tbsp)
  • 6 oz pepper jack cheese (freshly grated)
  • ¼ tsp black pepper (more or less, to taste)
  • red pepper flakes
  • freshly chopped parsley
  • black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  • Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  • Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  • Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  • Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  • Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
  • Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
  • Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
  • Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
  • Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.
Dinner Recipes/ Healthy Recipes/ Vegan Recipes

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.

15 Minutes Sticky Sesame Chickpea

These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.

You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.

Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.

15 Minutes Sticky Sesame Chickpea
How To Make Sesame Chickpeas

Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.

Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.

Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.

To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!

Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.

Cook over medium/low heat until the mixture starts to bubble.

Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.

The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!

After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

15 Minutes Sticky Sesame Chickpea

Tips :

  • Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
  • To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp avocado oil or olive oil
  • 3-4 large cloves garlic
  • cup tamari or soy sauce
  • tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • ½ tsp ground ginger or 2 tsp fresh grated ginger
  • 4 tbsp vegetable broth or water divided

Instructions
 

  • Drain and rinse the chickpeas and set aside.
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant.
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the arrowroot mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!
Dinner Recipes/ Healthy Recipes

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are totally healthy, vegan, budget friendly, yet incredibly delicious. Only takes 40 minutes to make, easy vegetarian tacos with 3 layers of major flavor.

How to Make Roasted Cauliflower Sweet Potato Tacos

So first, the veggies. These tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. The prep simply involves chopping up the cauliflower and sweet potato into bite-sized pieces. If you want to make this step even easier – get the pre-chopped veggies. To make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread them on a pan & let them roast. Just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

The sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, just piling them on top of a thick layer of smashed avocado (avocado mashed with lemon juice & salt), it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

Next is the easy vegan chipotle lime cashew crema. This crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! It’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips.

Once that step is done, you simply put the baking sheets in the oven for the veggies to roast for 40-45 minutes.

Easy Roasted Veggie Tacos

And that’s it! Once the veggies are roasted, you just assemble! We stuffed ours into warm flour tortillas. These Roasted Cauliflower Sweet Potato Tacos are so tasty and will definitely be our go-to vegetarian Taco Tuesday from now on!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 large sweet potato diced into ½-inch cubes
  • 1 small head cauliflower cut into bite-sized florets
  • 1 14- ounce can black beans drained & rinsed
  • 1 teaspoons chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 lime juiced
  • ½ teaspoon Kosher salt

Chipotle Lime Cashew Crema:

  • 1 chipotle pepper from a can, in adobo sauce OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • ¼ cup roasted unsalted cashews
  • ½ teaspoon chili powder
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Kosher salt
  • 1 lime juiced
  • ½ cup water

Mashed Avocado:

  • 1 lime juiced
  • 1 medium avocado
  • ½ teaspoon Kosher salt

For Taco Assembly:

  • chopped cilantro
  • charred corn tortillas
  • lime wedges

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  • Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  • Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  • Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro.
Healthy Recipes/ Salad Recipes

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.

Greek Chickpea Salad with Arugula

Greek food is one of those things that you can eat every single day. Everyone will love the freshness of the ingredients and incredible flavor.

You will love the balance of fresh vegetables combined with salty olives, feta, and zesty dressing. This Greek chickpea salad with arugula is another variation of a Greek salad but with a little more crunch and texture. It’s made with fresh veggies such as cucumbers, peppers, tomatoes, arugula, chickpeas, olives, feta and incredibly flavorful honey lemon dressing. The best way to prepare this salad is same day that you’re planning on serving it.

It’s loaded with versatile chickpeas (a vegan’s stick-to-your-ribs staple for winter), fresh crunchy rocket and has the perfect blend of nuttiness and bitter, fresh-tasting greens. The crumbled feta, dill, tangy olives, and easy to prepare lemon vinaigrette are reminiscent of traditional Greek flavours. If you’re not a fan of chickpeas or arugula they can be substituted with lentils or your favourite legume and kale or other bitter leafy greens. This chickpea salad is great for a quick lunch, a pack n’ go picnic staple, and a simple and unique salad to serve to guests at a dinner party.

Greek Chickpea Salad with Arugula

In case you don’t know what Chickpeas is, they also known as garbanzo beans. Thy are in the legume family. High in protein and mostly used in Indian and Middle Eastern cuisine. Chickpeas are the main ingredient in hummus and so many other dishes. You can find canned and dry chickpeas.

Arugula also known as rocket is a dark green leafy vegetable. It has slight peppery taste and makes one delicious salad whether alone or mixed in with other greens. Most grocery stores sell arugula in the same produce section as lettuce. You can substitute baby spinach for arugula in this salad.

How to Make Chickpea Salad

Greek Chickpea Salad with Arugula

First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.

Next, prepare the salad. In a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the prepared dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.
Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

Salad

  • 1 15 oz. can chickpeas drained and rinsed
  • 1 English cucumber chopped
  • Few handfuls arugula
  • 5-6 sweet mini peppers stem and seeds removed, chopped
  • ¾ cup red onion chopped
  • 1 pint cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • ¼ cup kalamata olives sliced
  • 2 Tbsp. fresh chopped Italian parsley
  • Kosher salt and fresh black pepper

Dressing

  • 2-3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 2 Tbsp. honey
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove minced

Instructions
 

  • Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
  • Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.
  • Taste the salad (check if does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?)
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.
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.
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/ 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!