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Low Fat White Chicken Chili Recipe - Genius Kitchen

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Make and share this Low Fat White Chicken Chili recipe from Genius Kitchen.

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The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!
Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.

MY OTHER RECIPES

And now, I can eat them in the most glorious, most creamy pasta I've ever had. And the best part about this is that there's no cream or butter in this. All you need is simple, fresh ingredients. That's it.

So how is this so creamy? Well, all you need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor and give it a whirl! Done and done.

Toss it with your favorite pasta noodles - spaghetti, rotini, macaroni, etc. - along with some fresh veggies. You can really use any veggies you'd like but I loved the sweet corn kernels and crisp cherry tomatoes.

Plus, it'll be on your dinner table in 20 min from start to finish. It doesn't get much easier than that!

Calories 670.7 Calories from Fat 307.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min! Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.

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The goal is to have my skin looking its best on September 20th, so I've been doing all sorts of things like drinking my weight in water, getting enough sleep, SPF SPF SPF SPF, more SPF, and exercising regularly.

I did a lot of research in the beginning of the summer about which foods can help improve my skin tone. There were obvious finds like salmon, broccoli, and almonds. But I also stumbled upon a whole list of foods I already enjoy, but don't eat on the regular. So I bought a bunch, blended them up, and today's smoothie was born.

I've been drinking this glowing skin smoothie everyday for the past month and have noticed a huge difference in not only my energy, but my skin has never looked better. And the best part? This green smoothie actually tastes good. Like, really really good. It's now one of my favorites. And it's the only green thing Kevin will drink!

I feel so silly that I've spent so much money this past year on creams and moisturizers to improve my skin tone. Though they are certainly helpful, I firmly believe that the quickest way to glowing skin is not in your makeup bag. It's in your food.

A few things first...

√ The avocado. Don't leave it out! Avocados hydrate the skin, bringing back that glow we all love. Maybe have this smoothie with a side of mango guacamole while you're at it? Yes.

√ The mangos and pineapple. Mangos contain carotenoids, which help our skin glow. My dermatologist told me that these carotenoids help give a rosy glow to dull looking skin. And pineapples are high in vitamin C, which I've learned is key to the production of collagen - giving our skin its firmness and strength.

√ Spinach OR kale may be used. Both nutrient dense super foods, removing toxins from our bodies. I eat both everyday, either in an omelet, salad, wrap, homemade juice etc.

√ Coconut water. This stuff is so good for us. It's incredibly hydrating and makes skin look more youthful and supple. I wasn't a huge fan of coconut water when I first tasted it, but I now love Naked's pure coconut water. I buy this brand at Acme, Giant, and/or Target.

Just a few more things...

Do not add sugar. There is no added sugar in this smoothie recipe because we are using sweetness from the fruit. Mangoes, bananas, and pineapples are plenty sweet, so there is no need for anything more.

No cans, please. Use only fresh or frozen ingredients. I usually stock up on fresh fruit in the summer and freeze it so I can enjoy smoothies with summer fruits all year long. It's cheaper than buying frozen, too. Take advantage of summer's sweet fresh pineapple!

If you're replacing a meal with this smoothie, try adding a little flax or flax oil. Your skin needs oil to keep it lubricated. 2-3 teaspoons per serving is perfect.

The frozen banana and avocado leave it incredibly thick, the mango and pineapple sweeten things up, the coconut water adds a tropical flare, and the greens pack one HUGE nutrient punch. Your skin will love it. I call this my "secret weapon" wedding smoothie.

Recipe Notes:

Coconut water is ideal since it is so hydrating for our bodies and skin. If you absolutely cannot find it (it's sold in all grocery stores, Target, Walmart, etc) - use regular water or almond milk or your favorite juice. If not using coconut water, perhaps add a touch of coconut oil. Great for the skin.

Try adding 1/2 cup blueberries. Another super food great for your skin!

If you do not like any of the fruits listed, simply replace with another fruit used. Or add strawberries or blueberries.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You (and your skin) will love this vitamin C packed Sunshine Smoothie, too.

Here are more healthy recipes.

And more smoothie recipes.
This post contains affiliate links.

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Glowing Skin Smoothie. - Sallys Baking Addiction

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The goal is to have my skin looking its best on September 20th, so I've been doing all sorts of things like drinking my weight in water, getting enough sleep, SPF SPF SPF SPF, more SPF, and exercising regularly. I did a lot of research in the beginning of the summer about which foods can help improve my skin tone.

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A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini,...

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Beyond a sauce, pesto makes a fantastic binder for crispy-crusted chicken. It also serves as the creamy contrast to the crunchy Parmesan ...

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Hi! Welcome to So, How's It Taste! You may have found this post through Pinterest, so thanks for stopping by! If you're interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping. Hope to see you back soon!
I am not a fan of instant oatmeal. Those nasty little packets of instant grossness with bits of dried fruit...I'd rather eat wallpaper paste. Loved the stuff as a kid, but I'd have to force it down now. Unless oatmeal is in a cookie, I won't eat it. That is until I saw Baked Oatmeal with Fruit. It looks like dessert! Almost like a crisp oozing with blueberries. No way was this oatmeal. No way was this good for you. Wrong! Happily I have changed my tune about oatmeal and it's once again on my breakfast menu.
So, how's it taste?
A million times better than instant. I couldn't believe I was eating oatmeal after all these years. I couldn't make up my mind which fruit to try first, so I split the recipe in half and did one with blueberries and one with raspberries. I can't say which was my favorite because I enjoyed them both so much. This kind of oatmeal is more my style because of the texture. It's not slop, but big chunks of yummy, healthy things. The old-fashioned oats are heartier than instant and they soak up all the milk, syrup (I used sugar free to cut some calories - Smuckers brand is awesome), and vanilla. Bursts of blueberries or raspberries add a bit of tartness to counteract the sweet, although the dish isn't that sweet at all. It gets its sweetness from the teeny bit of syrup and those beautiful bananas underneath. Don't be afraid of the cooked bananas. They don't turn to mush, and for the most part keep their shape. Let's not forget the nuts. I used walnuts for these, but pecans would work wonderfully, too. There's so much going on and that's a great start to any day.

What I like about this recipe is you can make this Sunday night and have breakfast all through the week. Just reheat each serving in the microwave in the morning. You can feel good about it, too. The ingredients are healthy, it's a warm, comforting meal, and a serving is about 200 calories give or take a few depending on what fruit you use. It's like a little morning treat and who doesn't want to start their day with a treat?!

Ingredients:

Directions:

nutritional value will vary depending on the fruit and ingredients you use

Hi! I'm Leah, a food lover living in Nashville with my sweet dog, Sydney. There's nothing better than making delicious food for friends, trying a new recipe, or sharing good conversation over a meal. Say hello at leah @ sohowsittaste.com. Make something from the blog? Tag @sohowsittaste on Instagram and let's see it!

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Hi! Welcome to So, How's It Taste! You may have found this post through Pinterest, so thanks for stopping by! If you're interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping .

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This is probably one of my favorite salads I've ever made for Thanksgiving. It's substantial, made from mostly Tuscan kale (my favorite kale) so it'll help you feel like you're eating at least something good during the holidays. But it's still creamy and packed with flavor. I am not a fan of salads that feel like a chore to eat and this is surely not one of those!

Along with the Tuscan kale, there are plenty of fall-time flavors in this salad, like pecans, apples, and dried cranberries. Yum!

Creamy Kale Harvest Salad, serves 6-8

2 bunches of Tuscan kale (enough to fill a medium/large mixing bowl)
2 avocados
1 Granny Smith apple
2/3 cup pecans
2/3 cup dried cranberries
For the dressing:
1/2 cup olive oil
3 lemons (approx. 1/3 cup lemon juice)
1/2 teaspoon garlic powder
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon mayo or greek yogurt
1 teaspoon poppy seeds
salt and pepper

Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn't be fun to chew through and to really chop it up well.

To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn't allow this, you can simply add it in batches. Taste and add salt and pepper to your liking (love pretty copper measuring cups for cooking).

Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing, toss well before serving, and serve with some pretty salad tongs.

I love this salad and can't wait to try and figure out how to make a smaller version for weeknight dinners because it's just too good not to eat all year round! xo. Emma

Creamy Kale Harvest Salad

1. Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn't be fun to chew through and to really chop it up well.

2. To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn't allow this, you can simply add it in batches. Taste and add salt and pepper to your liking.

3. Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing and toss well before serving.

Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for Desktop.

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This is probably one of my favorite salads I've ever made for Thanksgiving. It's substantial, made from mostly Tuscan kale (my favorite kale) so it'll help you feel like you're eating at least something good during the holidays. But it's still creamy and packed with flavor.

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5 Ingredient Peanut Butter Energy Bites (VIDEO) - Chef Savvy

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Quick and Healthy 5 Ingredient Peanut Butter Energy Bites. Takes less than 10 minutes to make with only 5 ingredients! The perfect snack!

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Sarah and I love having people over for breakfast. We call it Breakfast at the Rhodes because that's how witty we are. It's a good way to get a Saturday rolling right and I love cooking up some goodness for people. If you ever come over for breakfast (or brunch if you're a late riser like some people we know), 9 times out of 10 I will make my sweet potato hash. I love a good savory breakfast, and since I'm cooking, that's what gets made! It's easy, so so good, and gets you amped for the day. The sweet potato is less starchy than your regular ol' spud, which makes you feel good about eating three servings of it. 😉 In fact, this dish is 100% Whole30 approved (if you're into that type of thing). I just went through about 40 days of the program, and I feel great! The fact that I could eat this dish every now and then is what kept me going.

Sweet potato hash, serves 2-3.

-1-2 sweet potatoes
-fresh rosemary
-4-5 fresh garlic cloves
-6-8 pieces of bacon (I use Applegate uncured Sunday bacon.)
-steak seasoning
-2-3 tablespoons coconut oil
-onions
-serve with fresh tomato, avocado, and a couple of fried eggs

The first thing you're going to do is quarter up the bacon slices and throw them into the heated pan. Let them sizzle and cook and smell up your place real good. While the bacon is doing its thing, you can chop the sweet potato down to bite size pieces. When the bacon is cooked through (not all the way crispy yet) drain the grease and add a couple tablespoons of coconut oil or butter. Toss in the sweet potatoes and cover.

At this point, cut up the garlic, onion, and rosemary sprigs.

I like the potatoes to cook till they brown, which can take about 15-20 minutes. It depends on how many potatoes you used/heat/pan. When everything is looking good and close to being finished is when you'll throw in the rosemary, onions, garlic, and seasoning. Let this cook for a couple minutes. Oh man, it smells so good at this point! In a separate pan, you can get your eggs going, so everything is ready at once.

I like to put the sunny side up eggs on top of everything so I get yolky business over everything, but do what you want!

For me, pretty much every breakfast must include fresh sliced tomato and avocado, no exception here. Don't forget the coffee! -Josh

P.S. Today is Josh's last official day at ABM. (Insert crying sounds here). We'll still hear from him from time to time as we have a few more HFHS project posts scheduled throughout this spring. But be sure to wish Josh well as he pursues other dreams and warmer climates with his family. We'll miss you Josh-You're a good egg. 🙂

Credits // Author Joshua Rhodes. Photography: Joshua Rhodes and Laura Gummerman. Photos edited with A Beautiful Mess actions .

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Sarah and I love having people over for breakfast. We call it Breakfast at the Rhodes because that's how witty we are. It's a good way to get a Saturday rolling right and I love cooking up some goodness for people.

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from Whole Life Challenge

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from 8 Weeks to Wellness

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Edit: Thank you to everyone who has been asking...

After more than a year in the works, my NEW cookbookis finally available!

Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.

I know what you're thinking.
"Why would I want to eat a 'healthy' brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?"
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?

No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they've been tested on three different groups of people used to "normal" desserts. For the ultimate test, my roommate brought two pans of the black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.

She came home with no brownies left... but with five requests for the black bean brownie recipe!

I know some of you have been disappointed by mediocre black bean brownies you've tried in the past, which is why it's taken me so long to come up with my own recipe:

I've tried some awful black bean brownie recipes in the past, too. For example? Don't think you'll get brownies by adding cocoa powder to my Healthy Cookie Dough Dip and baking it.

Trust me. You'll get cardboard.

I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.

And these really do!

Also, huge thanks to everyone who's been sharing these on Instagram!

If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!

Black Bean Brownies

Black Bean Brownies - No Flour Required!

Ingredients

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp cocoa powder (10g)

1/2 cup quick oats (40g) (See nutrition link below for substitutions)

1/4 tsp salt

1/3 cup pure maple syrup, honey, or agave (75g)

pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)

optional: more chips, for presentation

Instructions

Link Of The Day:
Here's What I Eat In A Day More About The Cookbook
More Healthy Brownie Recipes:
The Best Vegan Brownies
(No crazy ingredients)
More About Chocolate Covered Katie

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Black Bean Brownies - (No Flour Required!)

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Edit: Thank you to everyone who has been asking... After more than a year in the works, my NEW cookbookis finally available! Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points. I know what you're thinking.

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Made these this weekend! Yum!

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Healthy Sriracha Shredded Chicken Tacos to put a pep in your step on this lovely Wednesday! Delicious, crunchy, wholesome, with a hint of Sriracha spicy goodness. A little bit of feta to top it off and we have ourselves a super easy, quick, and healthy weeknight meal with these healthy chicken tacos! Scroll down to find out more or jump to the recipe!

Things have been SO crazy lately. In a good way, but crazy nonetheless! We're looking for a house, and let's just say it's been an emotional rollercoaster (read more about it in the Healthy Chicken Fajita Tacos post). Don't get me wrong, it's so much fun and such an exciting time in life! Definitely don't want to take it for granted. We've learned so much through this process!

If you've been through the house hunting process, I'd LOVE to know what your tips would be! My biggest struggle is getting emotionally attached to every house we see (LOL). It's like a break up every time we don't get the house! <- Don't worry, I'm working on this thing!

All that to say, we're super excited about potentially moving soon! If you want to follow along, be sure to follow the journey over on my personal Instagram. But moving is CRAZY, y'all. And I'm finding it's even crazier post marriage. We have tons of lovely home items that people gave us for our wedding, all our new furniture, my overflowing closet (oops!), and (ahem) my breakfast bowl/blog props collection. <-- It might be time to sort through some of this stuff!

The good thing is that the packing process will really force me to consider what we use and don't use, which I'm finding to be like 2.5% of everything we have. Ok, I SO did not do the math on that, but you get my point! The down side to packing (other than hello packing DUH)? Trying to figure out how to continue cooking meals without accidentally packing up the things you need!

All that to say, these Healthy Sriracha Shredded Chicken Tacos are perfect for this season of life!

They're SO easy to make and DELICIOUS. Just bake the Sriracha coated chicken for 30 minutes, shred it, chop up some veggies, and put it all in corn tortillas. The best healthy dinner for a crazy season like mine right now!

These tacos are similar to the Sriracha Lime Shrimp Tacos, but use chicken instead (and are a little less hands on). Also, this is my favorite Sriracha for both of those recipes!

What are your favorite recipes during a crazy busy season? And any house hunting tips?

Here's How To Make These Healthy Chicken Tacos:

Healthy Sriracha Shredded Chicken Tacos

Looking for more delicious, simple, and healthy recipes? Check out A Month Of Healthy Eats For The Busy Girl! It's a great way to achieve healthy eating and fitness goals with a 4-week nutrition plan, grocery lists, recipes (like these healthy chicken tacos), and workouts!

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Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!

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Healthy Sriracha Shredded Chicken Tacos to put a pep in your step on this lovely Wednesday! Delicious, crunchy, wholesome, with a hint of Sriracha spicy goodness. A little bit of feta to top it off and we have ourselves a super easy, quick, and healthy weeknight meal with these healthy chicken tacos!

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Asian Chicken Salad with a Soy-Free Dressing

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Asian Chicken Salad with a Soy-Free Dressing

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My wife and I love this recipe. We have explored 2 of the Nourishing Meals cook books.

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With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you. The soy-free dressing is scrumptious and the salad can be prepared in a snap. It actually stores well in the fridge in separate containers ready to go for a quick lunch!

I make often make my Asian dressings and marinades using Coconut Aminos since we have one family member who cannot tolerate soy at all. It is dark and rich and very similar to tamari though with a hint of sweetness. I also used coconut vinegar in this recipe though you could substitute brown rice vinegar if need be.

All of the greens in these photos are from our garden except the cabbage. I ran out of space this year and didn't plant any cabbage! Our garden has been thriving this year and we now have a forest of tender kales, collards, bok choy, chard, and lettuces. It is so much fun to walk out the back door and harvest your lunch!

For info on how to cook chicken so it is tender and shreds easily, please visit my Chicken & Wild Rice Salad post. You can use a whole chicken or chicken parts (thighs, breast, wings). I used about eight chicken thighs with the bone and skin today and now have a few quarts of rich chicken stock. I freeze the stock in quart jars to use in soups later on.

Reminder: If you would like to participate in this month's Go Ahead Honey it's Gluten Free roundup on Packing a School Lunch then email me your recipe link and attached photo by September 27th, 2010. I have received some great entries so far! At the end of this month I will put all of your photos and recipe links into a blog post to share.

Asian Chicken Salad Recipe

This salad is a nutritious combination of thinly sliced dark leafy greens, crunchy almonds, carrots, and chicken. You could use sliced almonds in place of the slivered. Try adding daikon radish, chopped cilantro, and sliced green onions too! A great way to thinly slice the greens is to stack them on top of each other then roll them. Take a sharp knife and cut into thin slices. Another name for this cutting method is called chiffonade.

6 to 8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)

2 to 3 cups shredded cooked chicken

2 large carrots, julienned

1 cup slivered almonds, lightly toasted

4 tablespoons extra virgin olive oil

3 tablespoons coconut vinegar (or brown rice vinegar)

3 tablespoons coconut aminos (or wheat-free tamari)

one 1-inch piece of fresh ginger, peeled

Toss all of the ingredients for the salad into a large bowl if serving immediately. If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.

To make the dressing, place all ingredients into a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired. Source: www.NourishingMeals.com

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Asian Chicken Salad with a Soy-Free Dressing

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With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you.

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Made this amazing corn soup last night (everyone loved it!)  I just substituted plain yogurt for the sour cream & didn't add cheese to topping.  amazing!  Recommend!

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I love this soup, and this is the perfect time of year to make it with summer corn at it's sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this soup is sweet and creamy, made with fresh summer corn. I didn't use any cream, instead it's simmered in low fat milk and thickened with a potato, once pureed it's thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro with gives it that sweet-savory finish that we love in my home!

If you can't find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don't think it would taste nearly as good so for best results, make this with fresh corn while it's in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!

Creamy Corn Soup with Queso Fresco and Cilantro
Skinnytaste.com
Servings: 6 * Size: about 1 1/4 cups * Points +: 7 pts * Smart Points: 7
Calories: 257 * Fat: 8 g * Carb: 36 g * Fiber: 3 g * Protein: 14 g * Sugar: 14 g
Sodium: 474 mg * Cholest: 22 mg

Ingredients:

1/2 teaspoon olive oil

1/3 cup chopped scallions

1 garlic clove, chopped

3 1/2 cups fresh corn kernels, cut from the cob (from 5-6 medium)

1 (6 oz) russet potato, peeled and diced

5 cups 1% milk

1 chicken bouillon cube (or Vegetable Better than Bouillon)

2 tablespoons chopped fresh cilantro, divided

1/4 cup reduced fat sour cream

salt and fresh pepper, to taste

3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)

Directions:

Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic for 1 minute. Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.

Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.

Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.

Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh cilantro.

Makes 7 1/2 cups.

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Creamy Corn Soup with Queso Fresco and Cilantro | Skinnytaste

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I love this soup, and this is the perfect time of year to make it with summer corn at it's sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind.

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Tonight's menu item!

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PattiMcQ

Original recipe yields 6 servings (1 meatloaf)

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Directions

Prep

Cook

Ready In

1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.

2. Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.

3. Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve.

4. While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

Reviews
Read all reviews

My review

I followed the recipe as written and it was super simple and a big hit - great combination! So much so that the next time I saw ground turkey on sale, I made enough for 3, put each in it's own f...

I did not care for this recipe. It was too bland and not firm enough.

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PattiMcQ Original recipe yields 6 servings (1 meatloaf) What's on sale near you. May we suggest ADVERTISEMENT Prep Cook Ready In Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray. Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.

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Chicken, Shiitake Mushroom & Wild Rice Soup

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Chicken, Shiitake Mushroom & Wild Rice Soup

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Love this one, super easy too if you get quick-make wild rice packs (I use 2)

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Chicken, wild rice and mushrooms are combined in this rich and hearty soup - the perfect Fall comfort food.

We love this soup in my house, I originally posted this a few years ago and it's become a staple in my home on chilly nights. I've tinkered with the original recipe so if you have an older printout, you may need to reprint this one. The photo also needed a serious make-over because I was still working when I first posted this in 2011, and I probably took the photo the next day.

It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. The beauty of this soup is you really don't need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it's just delicious (my husband loves it!)

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can't find that brand, you could use Rice a Roni Long Grain and Wild Rice.

Chicken Shiitake and Wild Rice Soup

Chicken, wild rice and mushrooms are combined in this rich and hearty soup - the perfect Fall comfort food.

Ingredients:

1 tbsp butter

1 small onion

1 tbsp flour

6 cups less-sodium chicken broth (Swanson)

3 cups water

2/3 cup chopped carrots

3 garlic cloves

2 celery stalks

14 oz boneless, skinless chicken thighs

4.5 oz long grain rice & wild rice combo (I used Carolina)

1/2 cup brown rice

4 oz shiitake mushrooms, sliced

2 tbsp light sour cream

salt and fresh pepper, to taste

Directions:

1. Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.

2. Add flour and saute another minute.

3. Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.

4. Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.

5. Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Nutrition Information

Yield: 8 servings, Serving Size: 1-1/2 cups

All images and text ©Gina Homolka for Skinnytaste

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Chicken, wild rice and mushrooms are combined in this rich and hearty soup - the perfect Fall comfort food. We love this soup in my house, I originally posted this a few years ago and it's become a staple in my home on chilly nights.

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This is one of my favorites-I usually pair with some kind of quinoi!

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These Greek Chicken Gyros are a healthy Greek marinated chicken recipe topped with fresh tzatziki sauce. You can make your own pitas or just eat the chicken with toppings by itself. This Chicken Gyro recipe can easily be made at home for a quick Greek dinner everyone will love! If you're wondering how to make Chicken Gyros with warm pitas and tzatziki sauce, look no further.
I think I was meant to be Greek. When I watched the movie "My Big Fat Greek Wedding" I couldn't help but feel like I was watching my own family.

A big family with strong religious convictions who love to eat. And my family is BIG. I am the youngest of 10 kids. I have 85 first cousins on my dad's side alone.

Oh, and the food. Sometimes when I am cooking for my family when I am in Arizona I feel like I am at a boarding house.

Last time we were there John and I took over cooking breakfast one morning. After 6 dozen eggs we still had only fed half the crowd. As soon as you set the plate of food down it was gone.

I saw these on Annie Eats and she said they were her new favorite meal and let's face it...she's cooked a few.

These are a healthy start to the new year. I made whole wheat version of her pitas to be on the healthier side and the tzatziki is yogurt based so it can't be bad. I've never even attempted to make homemade pitas and even how it was done until now.

You can very well buy store bought pitas but I was having a Martha moment and felt like doing my own. And they were so soft and yummy. I loved the cool, creamy, refreshing tzatziki sauce on the chicken. So good.

Also, if you really want the flavors to blend make the tzatziki sauce the day before and marinate the chicken the day before.

1) Gyro is pronounced not But Jy-Roh is so much more fun to say.

2) Traditional pitas don't have a pocket in them.

These Greek Chicken Gyros with Tzatziki Sauce are one of my favorite easy and quick recipes.

Chicken Gyros - Opa!

Ingredients

Tzatziki sauce:

1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded

1 teaspoon minced garlic

1 teaspoon white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

For the chicken:

2 teaspoons minced garlic

Juice of 1 lemon (2-3 Tablespoons)

2 teaspoons red wine vinegar

2 Tablespoons extra virgin olive oil

2 heaping Tablespoons plain Greek yogurt

1 Tablespoon dried oregano

Salt and pepper

1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread

Fresh tomatoes, seeded and diced

Red onion, sliced thin

Instructions

1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

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Chicken Gyros - The Girl Who Ate Everything

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These Greek Chicken Gyros are a healthy Greek marinated chicken recipe topped with fresh tzatziki sauce. You can make your own pitas or just eat the chicken with toppings by itself. This Chicken Gyro recipe can easily be made at home for a quick Greek dinner everyone will love!

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Packed this for lunch last week! I substituted spring mix for the kale because it was what I had on hand.. it was really tasty!

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This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious!

Today I am sharing this recipe from The Healthy Glow Collective, a community and resource that encourages women to live a healthier, vibrant lifestyle and glow from the inside out. It's their mission to help others develop a trusting relationship with their body, find joy in food and fitness and connect with like-minded women over shared experiences. Created by Monique of Ambitious Kitchen and Lee of Fit Foodie Finds based on a shared, balanced approach to health that's free from guilt or restriction. Their signature program - the Healthy Glow Guide - is a multi-week, flexible plan dedicated to providing you with the tools you need to feel and look your best, including workouts, meal plans, grocery lists and motivation from your favorite healthy food bloggers.

Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas

Ingredients:

For the salad:

For the dressing:

For the topping:

Directions:

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Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas

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This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious! Today I am sharing this recipe from The Healthy Glow Collective, a community and resource that encourages women to live a healthier, vibrant lifestyle and glow from the inside out.

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I like to use Chipotle Monterey Jack Cheese Chicken Sausage Links- it adds a little bit of a spicy kick! I also usually sub sweet potatoes (instead of the red potatoes).

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I know it's mostly been one pan chicken dinners (or fish) around these parts, so I thought I'd change it up a bit and add some sausage into the mix.

Tons of veggies & sausage mixed with herbs and olive oil and then all tossed together on one foil or parchment-lined pan = ridiculously fast prep, insanely quick clean-up (like none really), and so much delicious flavor. This is a one pan healthy dinner that you are going to love!
This meal was inspired by the husband. He's been wanting to bring in more lunches to work and while his idea of a lunch is his last-minute slapped together pb&j (not horrible I know, but..), I've wanted to step in and help a little.

So, sheet pan chicken dinners came to mind - make an entire dinner Sunday night and he could enjoy it all week long. Except, by day 2, the breading on the chicken dinners wasn't all that great. So that idea was vetoed.

And then I thought about these sausage and veggie foil packs that he loves and knew it would be a great idea to change that into a lunch for him.

Make one huge tray of these veggies + sausage and a big batch of quinoa (or rice) and voila: easy and healthy lunches for him for an entire week long.

This sheet pan dinner is ridiculously easy, healthy, and tastes great even by the end of the week!

I mean, there's nothing like this sheet pan dinner straight out of the oven, but, it also makes for pretty good meal prep.

You can basically use whatever veggies you have on hand or need to use up as this dish is pretty forgiving. The one vegetable that has precise instructions are the red potatoes - you want them chopped pretty little if they are going to bake in the same time as everything else.

Also, we usually use turkey sausage since we love it, but use whatever sausage you like best. I did try a chicken sausage for the husband one week and that got great reviews as well! And last but not least, if you are enjoying this straight out of the oven, try some freshly grated Parmesan because that is out-of-this-world. It takes the roasted veggies to a whole new level!

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One Pan Healthy Sausage and Veggies | Chelsea's Messy Apron

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I know it's mostly been one pan chicken dinners (or fish) around these parts, so I thought I'd change it up a bit and add some sausage into the mix. Tons of veggies & sausage mixed with herbs and olive oil and then all tossed together on one foil or parchment-lined pan = ridiculously fast prep, insanely quick clean-up (like none really), and so much delicious flavor.

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Switch up your morning (or afternoon) coffee with a Healthy Vanilla Matcha Latte with almond milk. It feels like a decadent treat, yet it's incredibly easy to make - hot or cold! Warning: Controversial statement to follow...
Half a cup of black coffee is my limit, and I only do it for the *ahem* bathroom benefits. 💩 I wouldn't ever bother if Vegas didn't brew it and bring it to me.

That said, I do appreciate a little extra boost in the morning. Matcha is a great alternative, and my new addiction.

Matcha is basically green tea leaves ground into a fine powder. You're consuming the actual green tea leaves, so it has more caffeine than regular green tea.

The types of leaves used to make matcha are grown in the shade, which aids in producing more chlorophyll, a powerful antioxidant. For that reason, matcha can have 10 times the amount of antioxidants of green tea!

Here's a short list of why matcha rocks:

Good quality matcha can be pricy, but I think of it like this: I buy one bag for $25 and use one teaspoon each day. That's 37 servings at $0.68 each. How much are you spending at Starbucks, my lovely unicorns? I'm betting it's more than that!

The point it, a bag of matcha is worth a splurge. Plus it's so simple to make!

With all of our super-clean eating lately (well, except for the New Mexico trip last weekend), I thought this would be a nice alternative to this month's cocktail-themed Recipe Redux. Check out the round up here:

***
Matcha green tea also has anti-inflammatory benefits. If you've been following along on , you know I need that right now! Are you a coffee addict? Have you ever had a matcha latte?

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Healthy Vanilla Matcha Latte with Almond Milk | Sprint 2 the Table

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Skip To RecipeSwitch up your morning (or afternoon) coffee with a Healthy Vanilla Matcha Latte with almond milk. It feels like a decadent treat, yet it's incredibly easy to make - hot or cold! Warning: Controversial statement to follow... I don't love coffee. Half a cup of black coffee is my limit, and I only...

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Great idea to "hide" the ground turkey from your picky eaters (read: My Husband)

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It's that time of year... kids home for summer, and always hungry! My teens love Taco Bell, but I pretty much limit my Taco Bell experience to approximately two times a year. When I do go, I've always enjoyed the Mexican Pizza there; but goodness gracious... do you know how much fat is in one of those things?! You know the one I'm talking about - Two crisp pizza shells filled with seasoned ground beef, hearty beans and then topped with pizza sauce, a three cheese blend melted to perfection, and topped with diced ripe tomatoes. (According to their website, 540 calories, 30 grams of fat.)

Well here is my answer for a stay-at-home, control-your-own-ingredients, much lower fat AND heartier version! We are going to substitute whole wheat tortillas for the pizza shells, seasoned ground turkey for the beef, no-fat refried beans instead of the fully leaded ones, and fat free salsas for the pizza sauce. We'll still have the cheese (my personal downfall, although you get to control the amount, and can use a reduced fat version) and the ripe diced tomatoes.. and we'll throw on some sliced black olives and thinly sliced green onions to liven things up.

The verdict? This was hearty enough and "beefy" enough to fool my oldest who came in at lunch time from football practice. You will NOT be able to distinguish this turkey from the normal beef! This is a perfect, VERY filling lunch or afternoon snack for your family, that is endlessly customizable, and filled with lean protein, lots of fiber, vitamins and calcium out the wazoo!! *Each one of these is enough to feed two hungry teens... and you can't say that for the Taco Bell version, either!

Ingredients: (enough to feed 3 - 6 people)

6 whole wheat flour tortillas, medium sized

1 pound lean ground turkey

seasonings - salt, pepper, cumin, chili powder, oregano

1 packet of beef flavored "flavor boost" (concentrated stock)

1 pkg Taco Bell taco seasoning

3/4 cup water

1 can Taco Bell fat free refried beans

1/2 cup chicken stock

medium Taco Bell taco sauce

salsas of choice - Herdez red salsa and green salsa verde

1 diced tomato

1 small can sliced black olives

Mexican blend grated cheese

2 fresh green onions, thinly sliced on the diagonal

serve with - reduced fat sour cream, spicy guacamole

Step-by-step:

Brush the whole wheat tortillas with canola oil and broil in the oven about 4-5 minutes per side until puffy and golden. They look so cool when they puff! Very rustic.

Break up and brown the ground turkey in a non-stick skillet so you won't have to add any excess oil. Add salt, pepper, cumin, chili powder, and a bit of oregano to the turkey as it is browning. Once it's cooked through, add one packet of beef flavored "flavor boost" stock, taco seasoning and water. Let it cook until this makes a thick'ish sauce, then turn off the heat.

We're going to "fool" our culinary audience into thinking this is the same ground beef as we get at Taco Bell. This concentrated beef stock will go a long ways towards dressing up our ground turkey in a cow suit!

Add the packet of taco seasoning. Since we are trying to replicate Taco Bell, I'm going to go with their seasoning products.

Here's our "beefy" ground meat.

To the refried beans, add a little chicken stock to thin it out. We want to be able to spread it.
Thin out the beans with a little chicken stock. Maybe half a cup. This also pumps up the flavor.

Smooth and creamy now.

Assembly: To the bottom tortilla, paint with red salsa, then add meat and a layer of cheese. To the second tortilla, add beans, then flip over where the beans are on the bottom next to the cheese. To the top of the second tortilla, paint with green salsa, add cheese, taco sauce, tomatoes, olives and green onions (or whatever you choose).
Add the meat to the first tortilla. Now maybe you've noticed that my tortilla is a tiny bit browner than you'd like it. I left one of my kids in charge of crisping the tortillas while I went to pick up the oldest from football practice. But you know what? In the grand scheme of things (as my mother used to say), it's really no big deal. It's skill building, creative thinking, time together, and a huge learning process when you let your kids help you cook.

Add the red salsa to the beef. - you could also paint the bottom tortilla with it.

Add some cheese. This will help to glue it altogether.

To the under side of the top tortilla, spread a thin layer of beans.

Flip the top tortilla over so that the beans are on the bottom.

Paint the top tortilla with the salsa verde. If you don't care for this, use the red salsa again. Hey - this is your meal!

Add cheese to the top. Okay, so maybe I forgot the "low fat" concept when it came time for the cheese. I can't help myself. But just think of all the fat we shaved off in the bottom layer of goodies!

Drizzle some taco sauce over the top.

Dress up your pizza with diced tomatoes, green onions and sliced olives. However you think you'd like it!

Bake at 400 F until all melted or put it back under the broiler in the oven. Seriously, is there anything better than the site of melted cheese?!

Cut into wedges with a lonnnnng knife and serve with condiments of choice. I like spicy guacamole and some reduced fat sour cream. Yumm!! This is perfect for summer with a tall ice cold bottled Mexican beverage of choice - like one with a lime stuck in the top of it.

Mom and kid approved!!

Looking for more great Mexican recipes?
Visit myRecipe Index for tons of ideas!Also, check out my Film Strips for Pinning page, where you can see whole recipes at a glance!

Click here to Subscribe to MenuMusings so you won't miss a thing! I'll send you notifications of new posts to help you avoid the cooking rut! You can also follow me on or on the MenuMusings Facebook Page.

Also, Please be sure to visit my YouTube Channelfor short video tutorials on selected videos. Watch me explain the steps of the recipes in just a few minutes! Just one more way that I'm giving you the tools to get in that kitchen!!! Aren't you curious? Click and see how many there are! :)

Here's just one delicious example - Southern Style Cornbread Dressing. Oh my!!!

Here are some bonus recipes for you.
Oreo Cream Crunch Layer Dessert

Creamy Italian Sausage and Tortellini

Written Directions:

Brush whole wheat tortillas with canola oil and broil in the oven about 4-5 minutes per side until puffy and golden. Break up and brown the ground turkey in a non-stick skillet, adding salt, pepper, cumin, chili powder, and a bit of oregano as it is browning. Once it's cooked through, add one packet of beef "flavor boost" stock, taco seasoning and water. Let it cook until this makes a thick'ish sauce, then turn off the heat. To the refried beans, add a little chicken stock to thin it out. We want to be able to spread it.

Assembly: To the bottom tortilla, paint with red salsa, then add meat and a layer of cheese. To the second tortilla, add beans, then flip over where the beans are on the bottom next to the cheese. To the top of the second tortilla, paint with green salsa, add cheese, taco sauce, tomatoes, olives and green onions (or whatever you choose).

Bake at 400 F until all melted or put it back under the broiler in the oven. Cut into wedges with a long knife and serve with condiments of choice.

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It's that time of year... kids home for summer, and always hungry! My teens love Taco Bell, but I pretty much limit my Taco Bell experience to approximately two times a year. When I do go, I've always enjoyed the Mexican Pizza there; but goodness gracious...

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Ingredients

BEANS:

1 pound dried garbanzo beans rinsed

12 cups filtered water

HUMMUS:

3 cups cooked garbanzo beans, still warm

1/2 cup warm bean cooking liquid

1/4 cup tahini

2 medium cloves garlic

1 large lemon juiced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 cup extra virgin olive oil highest quality

Instructions

TO COOK THE BEANS:

Rinse garbanzo beans and discard any stones. Place in Instant Pot insert along with 12 cups of filtered water.

Close lid, make sure vent is set to "sealed" and set Instant Pot to manual for 35 minutes.

Allow Instant Pot to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.

Carefully drain the beans, making sure to reserve the liquid!

Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with Process until smooth and slowly add the olive in through the tube, 1 T at a time.

Hummus should be smooth, creamy and taste almost whipped.

Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!

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One of my favorite healthier on the go lunch or breakfast ideas is a Starbucks Protein Bistro Box. They recently updated it with even more protein by adding an extra hard boiled egg. My DIY version of Starbucks Protein Bistro Box is incredibly easy to make, and great for breakfast or lunch. Hardboiled eggs sprinkled with a pinch of kosher salt and black pepper, fresh grapes, apple slices, cheese, multigrain bread and honey roasted peanut butter. What I really love about these is that you don't need to heat them up, so they are great for school or work.

For this meal prep, I used these containers which I love because they are dishwasher safe! I used these portion cups for the peanut butter.

DIY Starbucks Protein Bistro Box

Ingredients

8 eggs, hardboiled and peeled

2 cups of grapes, washed

2 large apples, washed and sliced

4 reduced fat Mini Babybel cheeses

Honey-Roasted Peanut Butter, portioned into 2 ounce containers

2 multi-grain flatbread sandwich thins cut in quarters

fresh lemon juice, optional

kosher salt and freshly ground pepper

Instructions

1. Brush apple slices lightly with fresh lemon juice to prevent browning if desired. Alternatively, keep the slices face down and pressed together prevent browning as well.

2. Sprinkle eggs with salt and pepper to taste.

3. Assemble protein bistro boxes and store refrigerated.

Notes

I initially cut the hardboiled eggs in half for the picture, but found that the yolks dried out a bit. I recommend storing the hardboiled eggs whole.
http://www.number-2-pencil.com/2017/09/10/diy-starbucks-protein-bistro-box-easy-meal-prep/
If peanut allergies are a concern, try subbing Sunflower Butter.
This post contains Amazon affiliate links.
I'd love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that's my favorite place to hang out and I'd love to see you there.

You may also like:
Deli Style Protein Box Healthy Fast Food Lunch Ideas

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DIY Starbucks Protein Bistro Box - Easy Meal Prep - No. 2 Pencil

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One of my favorite healthier on the go lunch or breakfast ideas is a Starbucks Protein Bistro Box. They recently updated it with even more protein by adding an extra hard boiled egg. My DIY version of Starbucks Protein Bistro Box is incredibly easy to make, and great for breakfast or lunch.

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These cookies are nutritious, as well as delicious.

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Even my picky kids loved this recipe. I served it on whole wheat english muffins...yummy!

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Spice up the usual egg salad with the addition of avocado. Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! If you haven't tried avocado egg salad then it's time you enjoy egg salad in a whole new way. A simple nutrition rich ingredient such as avocado with the addition of lemon, salt, pepper and your favorite herbs works wonders and adds much-needed flavor and zest to the typical egg salad. Play around with the herbs and use parsley, dill or chives or use my personal favorite, cilantro, and enjoy a wholesome flavor-packed dish.

It's packed full of fiber thanks to the avocado and is great if you are on a low-carb, paleo or keto diet or if you simply want a healthy salad. Because avocado is naturally creamy in texture, you won't need as much mayo to make it creamy. A few tablespoons of Greek yogurt or sour-cream go a long way in making this salad creamy!

Creamy Avocado Egg Salad

1. In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.

2. Serve on whole-grain toast or enjoy with toasted pita chips.

MY LATEST RECIPES

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Spice up the usual egg salad with the addition of avocado. Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! If you haven't tried avocado egg salad then it's time you enjoy egg salad in a whole new way.

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Love the fact that the base is onion soup mix, instead of chicken stock. I also love that it's hearty, but the kids still get a great dose of veggies :)

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Busy Day Soup is perfect for those busy weeknights. It's quick to make and requires little effort. Who loves easy recipes? I do, I do.

Busy Day Soup

What I love about Busy Day Soup is that you can throw all the ingredients into the pot and let your stove work its magic. It has a few low prep ingredients like ground beef, onion soup mix, mixed frozen veggies, diced tomatoes and macaroni.

It's perfect for days where you don't know what to make for dinner. If you're like me, those days are frequent.

This fall is a busy season for our family. My youngest daughter rides horses a couple times a week and is also taking swimming lessons. She is in Bronze Medallion and hopes to be a lifeguard. It's a lot of shuttling back and forth. Good times.

When I want a simple, hearty meal, I turn to this soup recipe. Serve it with soda crackers or a buttered roll. It's so tasty and filling.

How to Make Busy Day Soup

Grab a large soup pot, and brown the ground beef. Drain off the fat after it's cooked so your soup isn't greasy.

Pour in the water, onion soup mix and tomatoes with their juices. Simmer for 1 hour on medium low heat.

After the 1 hour mark, add in the uncooked macaroni noodles and frozen mixed vegetables. Cook for another 15 minutes on medium heat. The noodles and frozen veggies will cook until they are tender.

You don't need to thaw the vegetables. Just throw them in right from the freezer.

Serve it up hot! It makes about 6 servings and tastes even better the next day heated up. It's just the two of us at home now so we always have leftovers.

Helpful Kitchen Tools

For more delicious soup recipes, try my Cream of Celery Soup, Cream of Carrot Soup, Cheeseburger Chowder, Sausage & Cabbage Soup and Cabbage Roll Soup.

Stacie Vaughan
This post contains affiliate links.
Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!
What are your favourite recipes for busy days? more by Stacie "

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Busy Day Soup is perfect for those busy weeknights. It's quick to make and requires little effort. Who loves easy recipes? I do, I do. What I love about Busy Day Soup is that you can throw all the ingredients into the pot and let your stove work its magic.

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I love adding chia seeds, PB2 PB and Bone Broth (collagen) protein to the oats, to get that healthy boost

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15 Easy and Delicious Overnight Oatmeal Recipes

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Simplify your morning by learning how to make overnight oats! We have 15 easy overnight oatmeal recipes that make for a delicious, nourishing breakfast.

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Have you ever tried baking chicken in a parchment wrap? It's awesome. Make the chicken so tender & the flavors...wow! Here's one we love at our house! So easy!

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Fajita Parchment-Baked Chicken Recipe by Tasty

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Here's what you need: parchment paper, chicken breast, red pepper, yellow pepper, red onion, salsa, taco seasoning, mexican cheese blend, olive oil, salt, pepper

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1 14. oz. can Northern Beans,
drained
¹/4 - ¹/₂ cup chopped red bell
pepper
¹/₄ - ¹/₂ cup red onion, chopped
1 chicken breast, seasoned,
sauteed, chopped
1 tsp. salt
1 tsp pepper
¹/2 tbsp. cumin
¹/₂ tsp. garlic powder
The following to taste:  extra virgin olive oil, lemon juice, red wine vinegar

Combine all ingredients.
Place onto whole romaine lettuce leaves, from the interior of the head (of lettuce). Roll up the leafy end and eat.

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6 oz white fish (cod works well)
2-4 corn tortillas
1/4 cup cilantro
juice of 1 lime
1 small tomato chopped*
1 small onion chopped*
1/2 cup cabbage
1 avocado
1 small can green chiles (or 1 jalapeno) - optional
Cotija cheese - optional
*can use salsa instead
Combine tomato, onion, cilantro, and lime juice. Set aside for flavors to combine (add in some green chiles or jalapeno for kick). Steam, grill, saute, or bake fish in some lime juice. Warm tortillas then pile with fish, cabbage, avocado, and tomato/onion/cilantro mixture, and a bit of cotija cheese.

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One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts

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One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts

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We really liked the salmon, and the Brussels sprouts had a good flavour on the outside but were a little mushy on the inside. Next time I think we’ll cut the sprouts and cook them less, or tear them apart and bake them like chips. (We don’t like our vegetables mushy...)
We served it with the Orange-Mango-Pepper garnish and it was great!

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This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts - Incredibly delicious, garlicky, super flavorful one-pan dinner with oven-roasted salmon and brussels sprouts.

My favorite fish and my favorite veggie are now together, as one. Happy Happy Joy Joy!

Also? Happy Happy Sunday! Let's make it a great one!!! I'm starting to sound like Tony Robbins.
P.S. I always wanted to be a motivational speaker. My dream job, right after THIS job.

Would it be okay if I told you that right now, at this very moment, I am snacking on a Lean Cuisine breakfast meal because for the past 4 days I haven't cooked a damn thing? You know why? I'll tell you why.

I have been busy with a 3-year old that decided to catch strep on the FIRST DAY OF PRESCHOOL!!! She was there ONE day, you guuuuys! *insert crying emoji*
3 days after her first day of school, I was in the ER at 3 a.m. because other than the fever and the painful throat, she was covered in these nasty bumps, and it all happened within like 3 hours!
Oh my goooooosh! Did you notice how this "3" thing keeps repeating itself? It might mean something! I'm very superstitious. Send me some healing thoughts, okay? She's feeling waaaay better now, but still. ON the FIRST day of preschool... SMH.

But, before all this sick kiddo drama happened, I had a few good days of blog-cooking and this One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts was one of those delicious results.

I need you to know that this. is. YUMMY. Yes. This Garlic Flavored Olive Oil from STAR is beyond words. I have used it to make salad dressings, marinades, I've dipped my bread in it, even grilled some shrimp with it. This time around, the robust flavor of the garlic olive oil paired with the salmon and brussels sprouts proved to be as amazing as you can imagine. Dare I say, drool-worthy.

So often I will make something, take it out of the oven, place it on the counter, taste it, AND then I end up "tasting it" until half of said deliciousness is gone. This was definitely one of those times. I just could.not.stop.eating.

Not sure if you fancy brussels sprouts? Well, give this a try, I think it will most definitely change your mind. Please believe me! Just do it! It's worth it! I'll stop shouting now.

This is also incredibly easy to make. You'll need one sheet pan for the entire meal + one cutting board for all the prep stuff.

Go get yo'self a bottle of Ferran Adria's (HE is a Michelin Chef!! Just sayin'... credibility and stuff.) Signature Series Garlic Flavored Olive Oil and get to cookin'!

Have an amazing Sunday!! ♥

ENJOY!

For more information on STAR Fine Foods Products, please check them out on Facebook,and

STAR Ferran Adrià Garlic Olive Oil - STAR Ferran Adrià Signature Series Garlic Olive Oil is available exclusively at select Safeway and Vons stores.

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WATCH HOW TO MAKE SHEET PAN SALMON WITH BRUSSELS SPROUTS

Incredibly delicious, garlicky, super flavorful one-pan dinner with oven-roasted salmon and brussels sprouts.

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Grilled Salmon with Pineapple and Piquillo Peppers Salsa Panko Crusted Salmon with Tuscan Tomato Sauce
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One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts

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This post is sponsored by STAR FINE FOODS , maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible! My favorite fish and my favorite veggie are now together, as one.

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Orange Mango Pepper “Salsa”
Orange-Mango-Pepper garnish

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Orange Mango Pepper “Salsa”
Orange-Mango-Pepper garnish

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I made this garnish and served it with the Garlic Roasted Salmon with Brussels Sprouts. I used a mango that wasn’t quite ripe (it was easy to cut, not very juicy but made nice cubes).
1 cup orange juice
½ mango, cut into small cubes (¼-½”)
⅓ orange bell pepper, cut into small cubes
Chili pepper to taste (I used ~¼ tsp)
Salt and pepper to taste

In small preheated saucepan, warm orange juice. Add mango and pepper and bring to a slow boil. Season to taste. Simmer until nearly all liquid is boiled away (about 15 minutes). Serve on grilled salmon or chicken. (We ate it with the One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts and a bit of brown rice for a tasty dinner.)

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Chicken Bacon Avocado Salad with Asparagus

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Chicken Bacon Avocado Salad with Asparagus

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I subbed turkey bacon

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Reporting live from vacay!

And breaking news: as of our arrival yesterday, the beaches of North Carolina have re-invented my ideal vacation. Right now I'm gazing out the wrap-around bank of picture windows in this big ol' beach house, taking in the long grass + old wood stairs + white sand + the white caps rolling in with that awesomely hypnotic ocean sound that puts you in a relaxation-trance. There's an orange sun rising on the far side of the water and a few wispy clouds in the sky. Mmmk that'll be just fine.

The quick story on this trip is that my sisters and I are all celebrating our golden birthday this year, and ever since we were little people running around the yard in ballerina skirts and cowboy boots, my parents have said that this would be the year that we would take a big family trip. Since that time, our family has added three siblings, three husbands/boyfriends, and one brand new baby... so here we are, all those years later, taking that golden birthday trip as a party of 12.

Fun times, you guys. Big family chaos and joy.

I happen to be really skilled at stalking my real life and internet friends' vacation pictures online, so if you are like me and you want to follow along this week with beach vacay pics, the best place to catch them is on Instagram! And if you're already following me on Instagram but you're not into the vacation pictures kind of thing, I've made a pact that I'm only going to post 174 photos a day, so don't even worry about it.

One of the great things about vacation is all the yummy food. Including fresh salads that are loaded with the world's most yummy combo of chicken, bacon, and avocado. PS. California? In my mind everyone who lives in California is perpetually eating chicken-bacon-avocado-something. Or at the very least, an avocado. And bacon, because, well, duh.

Also possible: all the rest of the world is eating chicken bacon avocado so they can call their meals "California".

Either way. It's good food that associates you with a hip state, so win-win.

I first made this salad because I had so much asparagus leftover from this lemon pepper chicken and asparagus and I was looking for an excuse to eat more of it. I tossed it on my salad on a whim, straight out of the fridge, completely cold, and it was completely good. But then I ate all the cold stuff, so the next time I did it with the asparagus roasted just before serving and then we had that great hot-cold salad thing going on.

The combo of salty and crunchy and creamy is overwhelmingly yum. And the freshness of the basil and the beauty of the roasted asparagus -> things just went to the next level.

I would also like to take a minute to reflect on how good this week's avocados were. There is nothing that sends me into the depths of despair more than carefully choosing produce (think peaches, avocados, and mangoes) only to cut into them and find sour//bitter//dry//hard as a rock. So when it works, there is no shortage of joy. You better believe those creamy green slices are eaten straight off the spoon.

I put one avocado on the ingredient list, but what I really meant was that you should buy 5.

Chicken Bacon Avocado Salad with Roasted Asparagus recap:

Chicken Bacon Avocado Salad with Roasted Asparagus

Author: Pinch of Yum

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 minutes

Yield: 4 1x

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Chicken Bacon Avocado Salad with Roasted Asparagus - Pinch of Yum

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Reporting live from vacay! And breaking news: as of our arrival yesterday, the beaches of North Carolina have re-invented my ideal vacation. Right now I'm gazing out the wrap-around bank of picture windows in this big ol' beach house, taking in the long grass + old wood stairs + white sand + the white caps rolling in with that awesomely hypnotic ocean sound that puts you in a relaxation-trance.