It took close you an hour for me to make this meal but that’s because I chose to bake the potatoes in the air fryer and roast the cauliflower. You could easily cut the time down by microwaving your potatoes and steaming cauliflower instead (you could even buy a steamable frozen pouch of cauliflower to cut the prep time even more).
Lexie looked at her plate, said “I don’t like fish” then after taking a bite said “I do like this fish though.” That’s a serious Mom win! I do like fish but she was right, this was definitely delicious!
My kids were seriously licking their plates to devour the last bits of their dinner. This Pesto Shrimp Salad was ridiculously delicious. Needless to say, we didn’t have any leftovers tonight.
Lexie was in love with this sauce immediately. My kids are usually not huge fans of quinoa but it worked so well with this dish. The original recipe is meant to be a quinoa bowl but since I love extra veggies and salads, I used quite a bit more lettuce and served this as a salad instead. Good choice because it was amazing!
When I make this again, I will need to make some adjustments. The chicken was DONE and the asparagus was not as crisp as I like. I know it boasts one pan but I will likely separate it in the future so get easy access to the chicken and asparagus to remove them when done. I also like to roast my potatoes and carrots a bit longer than called for so I’d put them it a bit earlier so everything would finish cooking at roughly the same time.
It does take a bit of time since you have to bake the squash first. After cut in half, I sprayed each side of the spaghetti squash with olive oil then sprinkled it with kosher salt and freshly ground pepper. When it came out of the oven and was cool enough to shred, I couldn’t help but sample a bit. It was SO GOOD! The flavor was amazing. I could have stopped making dinner right then and been happy just eating the squash.
I really liked the soup with a little plain greek yogurt mixed in…gave it a nice creamy flavor. The kids liked it loaded with cheddar cheese 🙂 I didn’t add any cheese on my soup and didn’t feel like it was missing anything.
To slice the veggies, I used my mandoline for a quick and uniform slice in no time at all. I have the older model of this de Buyer mandoline which I love. The blades are SUPER sharp so beware. It comes with interchangeable blades to slice, crinkle, julienne 4mm and 10mm, and waffle cut. It also has an integrated cube system. One side of the blade is serrated for waffle cuts; the other side has a micro-serrated edge for cutting fruits and vegetables. The newer model pusher is a nice upgrade to protect your fingers.
Just be careful when washing it! I’ve had other mandolines in the past that I always had to replace because they didn’t work well. This mandoline does everything you need and more!
RECIPE: Avocado Salmon Salad Recipe
Effort: Quick & Easy
Time: 30 minutes
Kids Comments: Surprisingly good 🙂
Make it Again: Yes…nice fresh, salad…salmon is a great addition
This soup was AMAZING! I loved how all the flavors came together. Rafael’s family sent in some dried spearmint leaves for me to use when making the meatball. So glad they had some extra to share as it really added to the mix of flavors in the meatballs (and also gave me ideas for drying some of my herbs this summer/fall…definitely something I need to explore further).
I have made this recipe several times in the past. I have used ground turkey, as the recipe calls for, but this time, I used ground venison instead. The flavors are wonderful with both meat choices.
This recipe is one of Kenxie’s favorites so I made it the week of her birthday. I got home later than anticipated the night it was on the menu so I had to figure out how to get this on the table as quickly as possible.
I’ve tried a few recipes where the brussels sprouts are roasted with bacon. I like bacon but love the brussels sprouts on their own so I actually prefer them without the added bacon. I do like to drizzle them with a little balsamic glaze right before I serve them. Not for everyone but I sure like it.
When selecting chicken for this dish, be sure to use cutlets (or trim a larger breast into smaller, thin pieces) so they cook evenly and quickly. Don’t worry about any brown scrapings left in the pan after you remove the chicken. Leave them there! As you add the ingredients for the sauce, the brown pieces will easily come off the pan and add even more flavor to your sauce.
I’ve been enjoying soups for lunch and when I found this Broccoli & Bean Soup recipe, I wanted to give it a try. The combination sounded interesting…and healthy so I was ready to give it a go.
To make this soup, I used my Tramontina Dutch Oven. For this recipe, I used the smaller size in this set. It was the perfect size for this recipe.
Everyone that knows me well knows that I LOVE popcorn. ANY kind of popcorn! When we eat popcorn in our house, everyone gets their own bowl. I’m not talking cereal bowl, I’m talking large mixing bowl. Go big or go home 🙂 To satisfy our popcorn cravings, we searched for the perfect Popcorn Popper, and WE FOUND IT!
Once again I find myself thinking that I should have read through the whole recipe a little more thoroughly before making this “casserole.” I liked the list of ingredients but as began following the directions, I quickly realized that there was no way it would turn out as written.
This healthy meal really is a breeze to throw together. It doesn’t take much time at all to prep and then it bakes for about 20 minutes. You could easily have dinner served in 30 minutes. Great for a busy weeknight when time is a hot commodity.
To save time on chopping the zucchini, I used my veggie chopper. Such a handy tool for saving some serious time on food prep. This chopper comes with three different sized chopping plates so it can be used for prepping a variety of foods.