Craving a salad? How about a potato salad? How about a healthy vinaigrette potato salad? I’ve got you covered! This salad is perfect on its own or paired with another side. I love that I can make this and store it in the fridge for a few days. Another thing that’s great about this salad is that it’s super customizable depending on how you want to make it. I make many variations of this Armenian and Russian inspired salad, and this is just one of them. Happy salad eating!
5 pounds of potatoes(cut into cubes)
16 oz. jar of pickled beets(diced)
1 cup chopped parsley
½ cup extra virgin olive oil
½ cup lemon juice
pepper to taste
1) Rinse potatoes and place un-peeled potatoes in a large pot of water. Bring to boil and continue cooking until easily pierced with a fork. Remove from water and set aside to cool to room temp, then peel and dice before adding to the salad.
2) While you’re boiling the potatoes, wash and chop parsley, dice beets, and dice the pickles.
3) Combine all prepped ingredients in a large mixing bowl. Add olive oil, lemon juice and pepper to taste. Toss gently and serve.
This lentil soup is so easy to make and it’s great for meatless Monday or any other day you want something light, easy and healthy. You can make this the night before or the day of and all you need are 5 ingredients. It really doesn’t get easier than this!
How do you guy’s like to make your lentil soup? What ingredients do you like to use that I haven’t mentioned?
1 cup lentils
½ red onion, diced
1 tablespoon mint, dried
¼ stick of butter
1) Rinse lentils and add to a pot of boiling water. Close lid and let boil on medium heat for about an hour. Keep adding water to the lentils depending on how dense you want your soup to be.
2) In the meantime, sauté onion with butter and salt until browned.
3) Once the lentils are ready add the sauté mixture to lentils, add mint and serve.
These are so good! This is a super simply recipe that’s been in my family for a long time. While these are fried, you’re still getting lots of protein from the eggs AND you’re getting your intake of veggies! Who says you can’t have it all? I hope you enjoy them as much as I do.
3 eggs, whisked
½ cup flour
1 head of cauliflower, washed and separated
1 cup of vegetable oil
1. Heat vegetable oil in skillet.
2. Dip each cauliflower into the flour mixture, then into the egg. Fry a few at a time until golden brown.
3. Remove with a slotted spoon and drain on paper towels before serving. Salt and pepper to taste.
This is one of my favorite one-pot meals ever. It takes a while to get everything prepped but once it’s all washed and diced you’re good to go. This stew has lots of veggies so you can check those off your list of veggies to eat for the week. Healthy, comforting and full of flavor. Whoever you make this for is going to love it!
Chicken thighs and drum sticks, about 9 pieces, skinned
1 onion, chopped
4 celery stalks, sliced
1 head garlic, cloves peeled
1 tablespoon tomato paste
1/2 pound cremini mushrooms, sliced
1 cup small onions
2 cups chicken broth
1 cup dry white wine
6 medium potatoes, peeled and cut into cubes
10 baby carrots, washed
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1) Heat nonstick pan over medium-high heat. Add chicken to pan, in two batches, and cook until lightly browned on all sides. Transfer chicken to plate as it is browned.
2) In a separate pot add olive oil over high heat. Reduce heat to medium. Add chopped onion, celery, and garlic to pot; cook, stirring, until vegetables are lightly browned. Stir in tomato paste until smooth. Add mushrooms and baby onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.
3) Add chicken to pot on top of all the veggies. Reduce heat and simmer covered for about one hour and until vegetables are tender.
4) Meanwhile, whisk together flour and chicken broth in small bowl until smooth. Add liquid to pot and stir. Serve sprinkled with parsley.
How fun is this salad? You can eat it as is or you can serve it with pita chips on the side. It’s a healthy and quick summer snack that you can make in just a few minutes. You can even eat this for lunch or have it as a side salad for dinner. The possibilities are endless!
1 can red kidney beans, rinsed
½ cup cilantro, diced
½ red onion, sliced
½ lemon, squeezed
2-3 tablespoons olive oil
salt and pepper
1. Add everything into a salad bowl, toss and enjoy.
Are you craving pizza but don’t have time to make pizza dough? Use pitas! This is the easiest way to make pizza with any of your favorite toppings. It’s one of my quick favorites to make anytime of the day.
2-3 sausages, cut
1 green bell pepper, cut into strips
3 cups grated parmesan cheese
1 ½ cup marinara sauce
1. Spread marinara sauce on top of pita and add all other ingredients. Bake in oven on 350 degrees for about 20 minutes. Serve warm.
I love snacking, especially if what I’m eating is actually good for me. Don’t get me wrong, I love all kinds of snacks but these are just a little on the healthier side. You can make these in minutes and eat them any time of the day!
Store bought hummus or make your own
Bread, cut into small bite sized pieces
1. Spread hummus on bread, add cucumber, cilantro, drizzle some olive oil on top with a squeeze of lemon.
How cool are these lettuce bites? And, I mean common, can you get any easier than this? Last minute appetizer or side for any guest situation or just for yourself. Fresh veggies with a pinch of fresh lemon, I can smell the scent of spring and let me tell you, it smells like these lettuce bites! Make a bunch or just a few and munch on them all day long!
I’m not going to tell you how much you need of each ingredient; you get creative and experiment with this one depending on how much you’re going to make! Mix olive oil, lemon juice, tomatoes, cilantro and cucumbers together. Add on top of lettuce leaves and serve.
Tip: I also like to add feta cheese to the mix, but decided to skip that this time around.
I made this for the first time this week and loved it. It’s super easy to make and perfect for a last minute weeknight meal. It’s so rich and flavorful due to the bacon and Parmesan cheese. This is also great for heating up the next day too, if you end up having some leftovers. Super easy, fast and yummy.
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Salt and pepper
1 large eggs
3/4 cup grated Parmesan cheese
1/2 cup half-and-half
1) Set a large pot of water to boil (for pasta).
2) In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; set aside.
3) Add pasta to boiling water and cook according to package instructions.
4) In a large bowl, whisk together eggs, Parmesan, and half-and-half. Add this to the skillet with bacon.
5) Drain pasta, rinse with water (so the spaghetti doesn’t stick together) and add to the skillet with all other ingredients. Season with salt and pepper, and toss all to combine.