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Sweet honey mustard is the perfect partner with these salty pretzel crusted nuggets! Crunchy on the outside but still juicy on the inside. People of all ages love finger food and who can turn down a chicken nugget? Especially when it's dipped in our 3 ingredient honey mustard sauce! The recipe includes directions to bake or air fry these. Both methods will result in delicious nuggets your whole family will love! I use my classic 3 plate method to coat these nuggets. First you dredge it in flour, then you dip it in the liquid and lastly you roll it in the breading. Each step of the breading process here adds flavor. I mixed yummy spices into the flour, added mustard to the liquid step and the pretzel add a a salty crunch to the breading! You may never return to normal breadcrumbs again! Honey mustard off the shelves can include a long list of ingredients, some scarier than others- like "Yellow 5" "Natural Flavor" "Corn Syrup" "Soybean Oil" etc. etc. so if you're buying your own be sure to take ingredients into account! But why waste your money when this delicious #brainsandbalance version is only 3 ingredients that I can almost guarantee you already have in your kitchen... Pretzel Crusted Chicken Nuggets with Honey Mustard Dipping Sauce 4 servings | Prep time: 10 minutes | Cook time: 15 minutes Ingredients: Chicken Nuggets: 1/2 cup pretzels (~60g), pulsed into small pieces 12-16 oz chicken breast, cubed 1-2 tbsp flour 1/2 tsp chili powder 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/4 tsp pepper 1/8 tsp cayenne (more or less depending on spice preference) 1 tbsp dijon mustard 1/2 cup unsweetened original almond milk Honey Mustard: 1 tbsp honey 2 tbsp dijon mustard 2 tbsp course ground dijon mustard (or more dijon) 1/2 tbsp white vinegar Directions: Diced chicken breast into small 1-2” cubed pieces. Using a food processor, pulse pretzels into small crunchy pieces. It will be a mix of a flour like consistency and some bigger pieces. I prefer it this way versus fully processed so the crust is a mix. If you don’t have a food processor you can pour the pretzels into a bag and break them up by hitting the bag with a spoon or small pan into the pretzels reach the desired consistency. Arrange three dishes: Whisk together the flour, chili powder, garlic powder, paprika, pepper and cayenne until combined. Whisk together the dijon and milk in the second plate. Pour the pretzels into the third plate. Bread the chicken by rolling the pieces in the flour and spice mixture (shake off any excess flour), then dipping them in the milk mixture (allowing any excess to drip off for a second or two) and lastly by rolling them into the pretzels. I tried to get a mix of different sized pieces of pretzels on each nugget so they were fully coated. The flour consistency pieces cover any spots not covered by the larger pieces or pretzels. Cook the chicken by baking or air frying. Air fry: Place the nuggets in an air fryer and cook on 325F for 15 minutes, turning once. Bake: Spray a baking sheet with nonstick and arrange the nuggets. Bake at 350F for 15 minutes, turning once. While the nuggets are cooking whisk together the honey mustard ingredients. Serve the nuggets warm with the honey mustard on the side for dipping! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

These savory meatloafs taste just like mom's and come together in only 25 minutes versus at least an hour with a classic meatloaf! They would be perfect to make in bulk or for a crowd! I love them because it’s so much easier to determine portion size and so much easier to cook. The glaze on top is my favorite part, it’s silky smooth and packed with sweet flavors to contrast the hearty meatloaf base. I love to pair this with some creamy mashed potatoes and vegetables. This is the ideal dinner for when you’re in need of that home cooked meal flavor. The best part about these is you can get creative. For a twist on the classic, try our Meatloaf Burgers with Crispy Onions! The perfect way to give a traditional meal a modern twist! Of course I love the classics like carrots, onions and garlic typically but I’ve also added dry cranberries and fresh sage and topped it with a cranberry glaze for a thanksgiving spin. For the cranberry glaze I simply simmered fresh cranberries, water, a little fruit juice and sugar on the stove until it reduced and then blended until it reached the consistency I was looking for. Sometimes I’ll stuff them with cheese, sometimes I’ll bring them for lunch with a salad and sometimes I’ll stuff it between two slices of bread and you’ve got yourself a meatloaf sandwich. Talk about an easy and delicious meal prep. Since each cup cooks in a separate muffin tin you could make 12 different varieties at once! Mixing up the glaze, ingredients and cheesy keeps things fun and new so you're not sick of your meal prep by Wednesday! Say goodbye to waiting over an hour for Mom’s meatloaf to cook. Turkey Meatloaf Cups 4 servings or 8 cups | 25 minutes Ingredients: Meatloaf Cups: 12-16 oz ground turkey 2-4 tbsp bread crumbs (4 for a more solid meatloaf, 2 for. juicier one) 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp dried thyme 1 tsp dried oregano 1 tbsp fresh sage, chopped 2 cloves garlic, minced 1/4 cup carrots, minced 1/4 cup onion, minced 1/4 cup bell pepper, minced Glaze: 1/4 cup ketchup (I use #GHughes Sugar Free Ketchup) 1/2 tsp hot sauce 1/2 tbsp honey 1 tbsp Worcestershire sauce 1/2 tbsp brown sugar Directions Preheat oven to 400 and spray a cupcake tin with nonstick spray. Combine all meatloaf ingredients in a bowl with hands until roughly mixed. Form 8, 2 oz balls and place in each cupcake spot. Using two fingers or the back of a spoon lightly press done the top of each cup. Bake in oven for 20-25 min or until cups reach an internal temperature of 165F. While meatloafs are cooking, whisk together all glaze ingredients in a bowl. After 15 min of cooking, remove cups from oven and spoon/pour the glaze over. Return to oven to finish cooking, about 5 more minutes. Once cooked, removed from their muffin tins and enjoy warm with a big scoop of mashed potatoes! Nutrition facts provided for the classic meatloaf recipe and glaze.

This summery tangy homemade peach barbecue sauce is perfect for dipping, dunking, drizzling and even drinking if you wish. An easy pork tenderloin cooked on the grill is a simple and tasty sidekick. Pair it with our delightful summer peach salad and hasselback potatoes to round out the plate. Barbecue sauces you find at the store are typically loaded with added sugars and unnecessary ingredients. One extremely popular barbecue sauce comes to mind- rhymes with tweet baby days- where the first (most popular) ingredient is high fructose corn syrup and one serving contains 16g of added sugars. Why?! Not all store bought brands are bad though- if you're looking to buy your own, I usually reach for #StubbsBBQ sauce and marinades! Who needs store bought when making your own barbecue sauce is this simple! Peach season is a great time. Peaches are naturally sweet so very little sugar needs to be added to the barbecue sauce. I also love the beautiful pink color of it thanks to the blending of the ketchup and ripe peaches! This sauce would be delicious on chicken, burgers or your favorite sandwich. We paired it with a dry rubbed pork tenderloin to make sure the sauce would truly shine. You can get a plain, dry rubbed or marinated pork tenderloin- I love them all. I buy the plain when I plan to make my own marinade (I love barbecue sauce, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder and onion powder). I buy the dry rubbed when I plan on serving with a sauce like this delicious Peach Barbecue Sauce, alongside gravy or dipped in unsweetened apple sauce (I will also dip my barbecue variety in apple sauce). Lastly, I buy the marinated version when I want a no frills, grill and eat kinda dinner. All pork tenderloins are delicious, versatile and lean! Perfect for summer grilling! Grilled Pork Tenderloin with Peach BBQ Sauce 4-6 servings | Cook time: 30 minutes | Prep time: 5 minutes Ingredients: 1 pork tenderloin (mine was 1 1/3 lb and seasoned. Recommend if buying preseason keep it simpler so it goes with the BBQ sauce or make your own which I included an ideas for in the recipe) 1 medium peach (100g) 1/2 tsp pepper 1/2 tsp salt 1 tsp brown sugar 1 tbsp apple cider vinegar 1/4 cup natural ketchup (I use ghughes sugar free but just look for ones with no added sugar, high fructose corn syrup etc.) 3 tbsp dijon mustard (I used 1/2 dijon and 1/2 whole grain) Directions: For this recipe I used a pre-seasoned pork tenderloin because it saved me from seasoning it myself but making your own is very simple as well. I recommend using a combination of brown sugar, salt, pepper, cumin and chili powder for a dry rub or even mixing in some garlic, olive oil and balsamic vinegar with those spices for a marinade! Simply rub it all over the pork about 15-30 minutes prior to placing on the grill. Preheat the grill to about medium high heat for 5-10 minutes. Place the tenderloin on the grill and close, cook for 10-12 minutes. Flip and grill another 10-12 minutes until it reaches an internal temperature of 145F. For this I used an electronic meat thermometer (life changing) and inserted it into the thickest part of the tenderloin prior to placing on the grill. While the meat is cooking, combine the remaining ingredients in a food processor and blend until well combined. Season with additional salt and pepper as needed. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Note: Pork tenderloin nutrition facts not included as they may vary. For the dry rubbed Montreal seasoned tenderloin I used it was 130 calories, 3.5g fat, 3g carbohydrates and 20g protein per 4oz serving. If using a marinated tenderloin I would expect the carbohydrates and calories to increase slightly. If not using a seasoned tenderloin, I would expect the carbohydrates to decrease.

These potatoes are like a baked potato and French fry hybrid. Hasselback baked potatoes take the best features of both of these classic potato varieties to create this delicious crispy new version! Pull them apart and eat them with your hands like French fries or stuff them with your favorite loaded baked potato toppings for a surprise in EVERY bite. I wish French fries were healthier. I wish the toppings were in every bite of a baked potato. I wish potato skins didn't waste half the potato. I wish all of these were easier to make at home. Your wish is my command! These hasselback potatoes are sliced thinly so they get crispy like fries and potato skins but they are easy to make and don't waste any potato! The idea is to increase surface area. By brushing the crevices with butter and baking them you get crispy healthier slices of crispy potatoes. Like a baked potato you canned all of your favorite toppings, unlike a baked potato these toppings actually go below the surface. By adding the toppings between the layers you can ensure you will get your favorite toppings in every bite. The trick to perfect hasselback potatoes is to line up two chopsticks, skewers, pencils or whatever you have around the house on either side of the potato before cutting into it. This ensures about 1/4" of potato is left uncut at the bottom. This keeps the whole potato neatly together. This 1/4" section ends up being the BEST part of the recipe- it catches any melted butter that drips down and gets extra crispy. Serve these plain, dip them in ketchup, stuff them with cheese and bacon or top with a dollop of plain greek yogurt/fat free sour cream. You really can't go wrong. We served this with a summery salad and grilled pork tenderloin with peach barbecue sauce! How will you enjoy them? Hasselback Baked Potatoes 4 servings | Cook time: 60 minutes Ingredients: 4 small russet potatoes (or 2 large) 1 tbsp butter, melted Salt and Pepper Chopsticks, skewers, forks or anything that’s about 1/4-1/2” off the surface and flat For loaded potatoes: 2 oz shredded cheese 2 slices turkey bacon, cooked and cut into bits 4 oz plain greek yogurt or fat free sour cream Diced scallions for topping Directions: Wash the potatoes thoroughly with water. Preheat the oven to 425F. Place-one potato at a time- snuggly between 2 chopsticks, skewers or whatever cooking utensil you have on hand. Use a sharp knife to cut crosswise slits every 1/4”. Make the slices by cutting into the potato and stopping when you reach the chopstick, skewer, etc. Aim to cut about 3/4 of the way through, leaving the bottom intact to create a fan of potato slices. Arrange the potatoes on a baking sheet and brush them with half of the melted butter. Season everything with salt and pepper. Bake for 30 minutes. After 30 minutes, remove from the oven and brush with the remaining butter. Return to the oven for another 30 minutes or so. Until the slices are soft and start to brown. If making loaded potatoes, remove from oven after 20 minutes and add shredded cheese and bacon bits in between the layers. Return to the oven for it’s final 10 minutes. Top with yogurt/sour cream and/or fresh herbs. Printer/Screenshot Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for plain hasselback potato just brushed with butter and the loaded variation which is the classic recipe with cheese, bacon and plain greek yogurt on top.

This refreshing summer salad is full of bright colors, fruits and vegetables and a tangy chimichurri style herb vinaigrette to top it off! It's cool, refreshing and perfect for a summer barbecue. If you are not usually a beet person I HIGHLY recommend you still give this one a chance. The sweet peaches, creamy cheese and avocado and tangy vinaigrette thrive off the earthy subtle flavor of cool beets. For this salad I used a spinach and arugula base. I always add spinach to my salads to add volume but the peppery arugula is key to any good summer salad. I also grilled the peach slices but that is not necessary. Truly I just love those beautiful grill marks on the stone fruit but of course not required! We dressed this recipe with a tangy herb vinaigrette. I used the basics of a classic chimicchurri and added flavors like red wine vinegar to create this tangy salad dressing! Creamy cheese like goat or feta brings everything together in this recipe. The cheese melts into the big bites of beets and peaches. For an added creamy bonus of healthy fats we incorporated some ripe avocado slices. These added fats are key to making a salad more substantial and also help the body to absorb the other nutrients in the salad. I found the beets to be the unsung hero here! As someone who has complained of beets tasting "like dirt" in the past. I changed my own mind with this salad. I simply used a can of beets and diced them into bite sized pieces in the salad and they ended up being my favorite part! This salad would be impressive on its own but pair it with this juicy Pork Tenderloin and Peach BBQ Sauce and your guests will be impressed! Another favorite to pair with this salad is our hasselback potatoes- keep them plain or load them up. Regardless of how you serve it, you can't go wrong with this salad, there's something for everyone! Peach and Beet Salad with Herb Vinaigrette 4 servings | 5 minutes Ingredients: Dressing: 3/4 cup cilantro 1/4 cup basil 1/2 cup spinach leaves 2 cloves garlic 2 tbsp apple cider vinegar 1/4 cup red or white wine vinegar Salt and Pepper Juice of half a lemon 1/2 tbsp olive oil 1/8 tsp red pepper flakes Salad: 1 peach, sliced thinly 1 can of whole beets, quartered 2 oz crumbled goat cheese or feta 1 large avocado, diced 4 cups arugula Salt and pepper Directions: Pulse the herbs, spinach and garlic in a food processor or chop until very fine. Whisk the herbs together with the vinegars, oil, spices and lemon juice until combined. Refrigerate until ready to serve. Optional step: spray the peaches with nonstick spray and grill them on the grill or a grill pan until they get the nice grill marks and the natural sugars just start to caramelize. Remove and drain the beets from the can and chop into bite sized pieces. Slice the avocado in half, remove the pit and skin and dice into bite sized pieces. Assemble the salads with a base of arugula and topped with beets, crumbled cheese of choice, diced avocado and grilled or raw peaches. Season everything with salt and pepper (important in salads) and serve cold drizzled with the herb vinaigrette. Printer/Screenshot Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are shown for the salad with no dressing and goat cheese. Note: if you use feta or fat free feta the fat will decrease slightly. Nutrition facts also shown for the herb vinaigrette dressing.

This tortellini caesar turns a basic side salad into a well balanced healthy dinner. Cheesy filling tortellini, crunchy homemade croutons and creamy healthy avocado caesar dressing bring a much needed upgrade to a classic. Serve this alongside your favorite protein and dinner is ready. I initially saw this recipe posted by #twopeasandtheirpod and knew my avocado caesar and homemade crouton recipes would be perfect for it! I've included my favorite proteins to pair with it and both an entree and appetizer variety to choose from! BrainsandbalanceProTip: when serving salad, place the dish you're serving it on in the freezer 30 minutes prior to serving. The ice cold dish ensures each bite is cool and refreshing even in the summer heat! I love this salad because each bite has different flavors and components. The croutons are perfectly seasoned to your spice level- I like them with a little bit of a bite- and they add a delightful crunch! The tortellini makes this salad a meal. It's filling, creamy and adds fantastic flavor. I toss them in part of the dressing as soon as they're done cooking before letting them cool. This makes sure they don't stick together. Leave this salad as is or incorporate your favorite protein on the side. My top 3 proteins to serve with this are steak tips, blackened salmon or blackened white fish. I think cajun seasoning is the perfect counterpart to creamy caesar and a steak tip caesar is one of my absolute favorite summer entrees. If you're looking for a lighter, more fibrous variety, check out our Kale Caesar with Sockeye Salmon. We use the same creamy caesar dressing massages into a huge pile of kale. Served with a large piece of bright red sockeye salmon and you're all set! No matter how you serve this avocado caesar dressing, it's bound to be a hit. I recommend doubling the batch to have dressing for the week, as a dip for veggies, drizzled over sweet potatoes or on your favorite wrap/sandwich. How will you incorporate it? Let us know! Tortellini Caesar with Avocado Dressing 4 servings | Cook time: 5 minutes (up to 20 minutes depending on your protein choice) Ingredients: 1 16oz bag cheese tortellini (Note: half the portion of tortellini if serving this as an appetizer) 3 hearts romaine lettuce 2-4 cups spinach, chopped (sneaks in extra veggies and adds volume) Avocado caesar dressing (see below for recipe) Day old bread croutons (see below for recipe) (Note: half the recipe, save the second half for snacking, soups or salads throughout the week) Protein of choice: I recommend steak tips or blackened salmon/white fish Extra parmesan and fresh cracked pepper on top Directions: Bring a medium pot of water to a boil, salt and add tortellini (note only use 8oz if serving this salad as an appetizer versus an entree). Cook 2-3 minutes, stirring occasionally until they have floated to the surface. Remove from water and toss with 1/4 of the caesar dressing. Set aside to cool. If making a protein, prepare according to preference. I baked cajun seasoned fish at 400F until white and flakey, about 15-20 minutes. Chop and wash the romaine lettuce. Toss lettuce and, if using, spinach with the remaining dressing. Toss with the cooled tortellini. Top with croutons, extra parmesan and fresh cracked pepper. Optional: Serve alongside protein of preference. Screenshot/Printer Friendly Version: Tortellini Caesar Salad: Avocado Caesar Dressing: Homemade Croutons: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

As weather finally starts to warm up I'm suddenly craving cool salads, fresh fish and lemony flavors. This caesar dressing is healthy, densely nutritious and wildly flavorful. It uses no oils or mayonnaise and instead gets that creamy it factor from ripe avocados and a touch of greek yogurt. I based this recipe off of one I used to make growing up, I also included a bonus family crouton recipe that'll take this avocado caesar to another level! You'll be shocked at how maintains that classic Caesar flavor but drastically cuts the fats and ups the protein and serving size! This dressing is not that different from a traditional caesar but so different at the same time. That's why I love it. Small swaps in ingredient lists can have a huge impact on nutrition without sacrificing any flavor! In fact all the flavors we love in caesar dressing don't come from the mayo or oil at all. Those simply act as a creamy base, something the avocado and greek yogurt are perfectly fit for. If you're wondering what exactly brings the flavor in our favorite creamy salad topper, let me enlighten you. I grew up making what my family deemed "Colleen's caesar" which was really my mom's caesar that I learned to make and then got stuck making... haha! So when I played around with this trendy variation, I incorporated all those ingredients in it. For me, that was dijon mustard, white wine vinegar, Worcestershire sauce, lemon juice, parmesan, garlic, salt, pepper and everyone's favorite ingredient, anchovy paste! If you're turning your nose up at the sound of that last one- don't knock it until you've tried it. Anchovy paste brings a delicious salty flavor that makes caesar dressing great, but if you really can't do it, simply leave it out and add a pinch of extra salt! Kale Caesar with Avocado Dressing and Cajun Sockeye Salmon 4 servings | Prep time: 5 minutes | Cook time: 15 minutes Ingredients: Dressing: 1.5 oz avocado 1 clove garlic 2 tbsp lemon juice 2 tsp Worcestershire sauce 1 tsp white wine vinegar 1 tsp dijon mustard 1/4 cup parmesan cheese 1/2 tsp salt 1/2 tsp pepper 1 tsp anchovy paste 1/2 cup water 2 oz plain greek yogurt Sala 1-1.5 lbs sockeye salmon (we prefer sockeye because we think it's more flavorful and prefer the texture but any salmon or other protein will work) 1/2 tbsp cajun seasoning 4 cups kale, destemmed 2 tsp olive oil Additional parmesan for serving Optional: Bacon bits and/or croutons for serving Directions: Combine all dressing ingredients in a food processor and blend until smooth. Preheat oven to 375F. Remove salmon from the refrigerator 15 minutes before baking. Place kale in a large bowl and massage 2 tsp olive oil into the kale with your hands. Kale is a very fibrous vegetable and can be difficult to chew if not massaged prior to serving. Volume of kale will decrease and color will darken as it absorbs the oil and begins to soften. Place the massaged kale in the refrigerator until ready to serve. Spray a baking sheet with nonstick olive oil spray and place the salmon on it. Spray the top of the salmon with spray or use 1 tsp of olive oil and rub it all over. Sprinkle both sides of the salmon with cajun seasoning. Bake for 10-15 minutes depending on thickness of salmon (Note: a general rule is 10 minutes/1” thick so if it’s 1” thick at it’s thickest point it will take 10 minutes, 1.5” will take 15 minutes etc). Remove salmon from oven and set aside. Toss the kale with the dressing and top with salmon filets and extra parmesan. Sprinkle with bacon bits and croutons if desired! Day Old Bread Croutons Serving Size: 8, estimate about 1oz bread or 8 croutons/person | Cook time: 20 minutes Note: quantities of oil and spices will depend on how much bread you have and your preference. This recipe is based off of 8 oz of bread or 64 cubes. Ingredients: Tip: less is more, start by going light on oil and spices and add more if needed, go very light on the cayenne as it will give your croutons a kick! 8 oz any day old bread (sourdough or ciabatta are two of my favorites but literally any loaf or partial loaf you have leftover will work), cubed 1 tbsp Olive oil 1/8 tsp Cayenne pepper 1/2 tsp Garlic powder 1 tsp Italian seasoning 1/2 tsp Salt 1/4 tsp Pepper Directions: Preheat oven to 350. Toss bread cubes with enough olive oil to lightly coat them. I would add in about 1 tsp at a time as bread type can vary oil needed. Spread out on a baking sheet in a single layer. Season bread with preferred spices. I would start with just 1/8 tsp cayenne and add more if you prefer them spicier. A good rule of thumb is if you use 1 tsp Italian seasoning, you probably want 1/2 tsp garlic powder and 1/8 tsp cayenne and you can scale up from there (again depending on spice preference). Toss the croutons around on the baking sheet a bit and arrange in a single layer again. Bake for about 15-20 minutes, tossing occasionally, until the bread is crispy and browning. Croutons may take more or less time depending on size of cubes so keep an eye on them. Remove and set aside to cool. Store leftovers in an sealed bag or an air tight container for up to a week. Homemade croutons are great to have on hand to spice up any salad. There also great because they use up some leftover bread before it goes bad, so resourceful! It's a waste NOT to make these! Screenshot/Printer Friendly Version: Kale Caesar: Homemade croutons: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This is a lighter take on the classic chicken parmesan. The chicken and easy scratch made tomato cream sauce are cooked in the same dish and topped with creamy melted mozzarella cheese. By baking everything together the chicken absorbs all of the delicious flavors in the sauce. I keep the lightened up theme going by serving it over a huge helping of lightened up veggie spaghetti packed with tons of noodles and veggies. The chicken is so juicy and flavorful you won't miss the heavy breading and pan frying at all. This one skillet wonder makes for the perfect weeknight meal. It's light, delicious, simple and easy to multiply for a larger crowd! The sauce doesn't have to be made from scratch either, I often use #raos jarred sauce when I don't feel like making my own. I included the homemade version to show how easy sauce can be!! Just a quick can of tomatoes, I few spices and flavorful vegetables and you are all set! I also love stirring in almond milk, it gives it that creamy consistency without the use of actual cream! I always add vegetables to my pasta. Whether that be broccoli florets and bell peppers in the sauce or spaghetti squash or spiraled zucchini mixed in with the noodles. I find that adding veggies can seriously bulk up a plate of pasta. They will also fill you up, I promise you'll feel like you had twice the amount of pasta! Un-breaded One Skillet Chicken Parmesan 2 servings | 25 minutes Ingredients: 2 3-4oz chicken breast pieces, tenderized to uniform thickness 1-2 oz mozzarella cheese 1/2 tsp olive oil 1 14oz can crushed tomatoes 1/4 onion diced (~50g) 1 tbsp carrots, grated 1 clove garlic, minced 1 tsp Italian seasoning 1/4 cup almond milk Optional: sliced bell peppers, tomatoes or other vegetables to simmer in the sauce Directions: Preheat oven to 350. Prepare chicken by pounding it to uniform thickness and seasoning with salt and pepper. Heat oven safe sauté pan or skillet over medium heat with olive oil. Sear chicken on both sides, about 2 minutes each side. Remove chicken and set aside. Add onion, carrots and Italian seasoning (and any optional vegetables included) to the skillet and sauté until they begin to soften, 2-3 minutes. Add garlic and cook an additional minute. Stir in crushed tomatoes and bring the sauce to a boil. Turn the pan down to low, stir in the almond milk, cover and simmer for 5 minutes. Remove the cover and stir the sauce. Add back in the seared chicken and spoon sauce over top. Top with mozzarella and insert a meat thermometer into the chicken (optional). Cover the pan in foil and transfer to the oven until the chicken reaches an internal temperature or 155F, about 10-15 minutes depending on chicken thickness. Remove the foil and broil for an additional 3 minutes to brown and melt the cheese. Serve warm over pasta or on a roll with fresh parmesan on top! Zucchini and Angel Hair Pasta Side For each serving I use about 200-300g zucchini that I spiralize and 1-1.5 oz of pasta. This is less than a typical serving of pasta but because I add tons of zucchini it ends up being a HUGE portion, trust me HUGE. Boil the pasta in a pot with a steamer basket on top with the zucchini noodles. Once both are cooked, rinse the pasta and strain the zucchini well to remove excess liquid. Use a fork to combine the two and top with lots of sauce and our un-breaded chicken parmesan! If you are interested in our instant pot version of this pasta side, check out our Instant Pot Veggie Spaghetti recipe! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

You are five minutes away from this fresh and healthy summer lunch idea. On a hot summer day I start looking forward to this cold and citrus packed dish by breakfast. Enjoy this as is, over a bed of greens like a salad, with slices of toasted sour dough or my favorite way, with these crunchy low carb lime lavash chips! Fresh flavors of citrus, crunchy veggies, creamy avocado and cool chili lime seasoned shrimp make this a summer favorite and an instant classic! Cold shrimp is such an underrated summer lunch idea. Not only can you buy them pre cooked but they taste just as delicious cold as they are warm! They go so well with the diced vegetables and creamy avocado. Everything gets tossed together with citrusy flavors and the work is done. Citrus and shrimp are a match made in heaven! For this recipe I used the chili lime seasoning blend from #tradejoes and the "Zingy" spice from the buzzfeed tasty line by #McCormick. These pack in extra flavor in just a few shakes. Of course these spices can easily be recreated at home if you don't have them. For an added crunch, pair the Shrimp Ceviche with our lime cilantro lavash strips. They were so easy to make using #JosephsPita lavash wraps. I simply sliced them into the shape I wanted, seasoned and baked them until crispy. Of course if you don't have these wraps near you, any tortilla or wrap would do the trick! Shrimp Ceviche 6 servings | Cook time: 5 minutes | Prep time: 5 minutes Ingredients: Ceviche: 1 1/2 lbs raw and deveined shrimp (or cooked for a no cook version) 1/2 cup red onion, diced (~60g) 2 1/2 cups cucumber, chopped, about 2 cucumbers (~300g) 2 cups bell pepper, chopped, about 2-3 bell peppers (~300g) 1 1/2 cups tomatoes, diced, about 3 vine ripened tomatoes (~300g) 1 small avocado or 1/2 large avocado, diced (~3 oz) 1 jalapeño, minced 1/2 cup lime juice 1/4 cup lemon juice 3/4 cup chopped cilantro 1/2 tsp salt 1/2 tsp chili lime seasoning or 1/2 tsp chili powder & 1/4 tsp lime zest Lime Lavash Chips: 3 lavash wraps, sliced into strips (I use #josephspita lavash but any wrap or tortilla would work) 1/2 tsp salt Optional: 1/2 tsp lime cilantro seasoning Directions: For the Ceviche: Toss the raw or cooked shrimp in the chili lime seasoning. I get mine at #traderjoes but you could easily recreate it with chili powder and lime zest. If using raw shrimp, heat a sauté pan over medium heat and spray with nonstick spray. Cook the shrimp, for about 1 minute per side. They don’t need to be fully cooked as they will finish cooking in the citrus. You could omit the cooking entirely and let the citrus juices turn the shrimp pink but I prefer to sear the seasoning into the shrimp a bit. Dice all of the fruits, veggies and herbs. Toss everything together in a large bowl. Season with salt to taste and serve cold. Serve with our favorite lime lavash chips! For the Chips: Preheat oven to 375. Slice the lavash chips into 1” wide strips. Arrange in a single layer on a baking sheet, spray with nonstick spray and season with salt and optional lime seasoning. I use the #buzzfeedtasty line from McCormick’s Lime Cilantro seasoning. Bake for about 5 minutes or until they just start to toast. Flip, spray and season again and return to oven for another few minutes until light brown and crispy. Printer/Screenshot Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

As the weather heats up, a cool and healthy lunch is something I crave regularly. Caprese, chicken and couscous come together over a bed of greens for a delicious combination that is both satisfying and filling in these Chicken Caprese Lunch Bowls. Fresh leaves of basil and a drizzle of balsamic vinegar round out this make ahead meal. I was between quinoa and couscous as a grain here and when I opened my pantry and realized I was out of quinoa- couscous it was! Either would be delicious because they're a filling and healthy grain that are just as delicious warm or cold, something that I don't is as true find with rice. For this recipe I used #galbani pearl mozzarella balls. They have them both as original and also marinated in olive oil and herbs. I kept things simple here and stuck with the original but I think the marinated version would be great if you're looking for a more filling meal or are someone who likes a little extra flavor and dressing. If you can't find the marinated ones you can create your own using dried herbs and olive oil! I included the olive oil as optional in the recipe and nutrition facts so that you modify as you prefer! I love searing my chicken on the stove in a cast iron pan and transferring it to the oven to finish cooking. I think it creates perfectly juicy and flavorful chicken. I even use a meat thermometer to avoid over cooking. The biggest issue with make ahead chicken dishes is dried out chicken. Reheating can ruin a perfectly cooked chicken sometimes. This dish is perfect because there is no reheating involved! BUT if you must, I recommend adding the dressing first so it has some extra juices to soak up while it warms. Chicken Caprese Lunch Bowls 8 servings | 30 minutes Ingredients: 1.5-2 lbs boneless skinless chicken breasts 2 lbs cherry tomatoes 8 oz #galbani pearl mozzarella balls (marinated or original) 8 cups chopped spinach 1 cup couscous or quinoa 1/4 cup fresh basil Salt and Pepper 1/2 cup balsamic vinegar Optional: 1-2 tbsp olive oil (I left this out on mine but if you prefer an oil based dressing it would be delicious) Directions: Cooking: Grill the chicken. I used two large chicken breasts for this recipe (~3/4 lb each) and cooked them in a cast iron. Preheat the oven to 350F, Heat cast iron-seasoned with salt and olive oil spray- on the stove. Sear chicken for 5 minutes or until nicely browned. Season the top side of the chicken with salt and pepper. Flip and season the second side. Transfer the cast iron the oven and bake the chicken for 20-25 minutes (depending on thickness of chicken). I used a meat thermometer and removed it when it reached an internal temperature of 165. Let the chicken rest and cool prior to slicing. Cook the couscous or quinoa. I used couscous and cooked it according to the packaging (brought water to a boil, added couscous and removed from heat for 5 minutes before fluffing with a fork). For quinoa I typically follow my Minute Instant Pot Quinoa recipe. Assembly: Start with a base of chopped spinach. Spoon coucous over the spinach. Slice the chicken into very thin strips and add to the bowl. Sprinkle in cherry tomatoes, mozzarella and basil. I used the original pearl mozzarella balls but the marinated version would add great flavor to the dressing! Top with salt and pepper and drizzle balsamic vinegar and (if using) olive oil over everything. Printer/Screenshot Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I was on the hunt for a gnocchi bake that didn't require me to boil the gnocchi and cook the chicken ahead of time and found that it didn't exist! So I set out to create a recipe that checked all of my boxes... and I nailed it! There is NO PREP, NO PRE COOKING and NO DISHES (well one dish) involved here. The only prep involved is dumping all of the ingredients in, raw and frozen, and they all get cozy and cook together in the sauce. For this recipe I used one package of #traderjoes cauliflower gnocchi. This variety comes frozen and I added it frozen. The chicken I diced into pretty small bite sized pieces and added that in raw. I opted for some spring vegetables- zucchini, summer squash and cherry tomatoes but feel free to mix these up as you prefer! I like a lot of sauce, make your own or use your favorite store bought variety! I prefer #raos marinara as it's made with good quality ingredients and no added sugar. The gnocchi bake comes together with cheese of course! Topped with thin slices of fresh #galbani mozzarella but shredded would be delicious and more "lasagna like" if you're into that. Have you seen a more beautiful before and after shot? This recipe is portioned for 2-3 servings, personally I served it as 2 servings and reflected that in the nutrition facts but I know some don't share my appetite so it could definitely serve up to 3! This was made in a smaller casserole dish, 7x11. I included cook time or ingredients variations you could use to make it in a 9x13 dish! The key step here is to ensure the chickens doneness, but don't worry, since the chicken is diced into small pieces there should be no issues getting those tasty bites to cook in the bubbling marinara. I thought you might need a close up of perfection. No Prep One Dish Chicken and Gnocchi Bake 2-3 Servings | Prep time: 5 minutes | Cook time: 55 minutes Ingredients: 1 package #traderjoes cauliflower gnocchi 6-8 oz raw chicken breast, diced (8-10 oz for 3 servings) 1 cup cherry tomatoes 1/2 cup diced zucchini 1/2 cup diced summer squash 1 1/2 cups marinara sauce 1/4 cup milk, I used unsweetened original almond milk 1/2 cup mozzarella cheese, thinly sliced or shredded Salt and Pepper Fresh basil and grated parmesan, for topping Directions: Preheat the oven to 375F. Spray a casserole dish with nonstick spray until evenly coated (see notes for sizing). Pour in the marinara and milk and stir to combine. Dice the chicken into bite sized pieces and season with salt and pepper. Add gnocchi, tomatoes, vegetables and chicken to the dish and toss until evenly coated in the sauce. Use the back of the spoon to roughly submerge everything in the sauce. Cover the dish tightly with foil and bake for 30 minutes. After 30 minutes, take it out, remove the foil and top with mozzarella cheese. Return the dish to the oven, uncovered, for another 20-25 minutes. The chicken should now be fully cooked and the sauce will be bubbling. If you want to brown the top of the cheese, for the last few minutes, turn the oven on to broil. Remove the dish from the oven and allow it to rest for 5 minutes before eating as it will be very hot. You can cover it with foil for this if you prefer. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are based on using 7 oz of chicken and broken into 2 servings. For a lighter version, increase the protein and split it into 3 servings.

Bring your favorite Thai restaurant home but make it healthy, colorful and sans all the unnecessary oil and ingredients. I love pad Thai because it's super versatile and incorporates lots of colorful ingredients so it's perfect for spring. Whether you top it with fresh cilantro and citrus or spicy siracha and salty nuts, both are best enjoyed under the sun with a glass of sake. This Pad Thai is sneaky packed with tons of veggies but full of those brown rice noodles and Asian flavors we love. Most of the sauce is basic pantry items with the exception of fish sauce and chili paste. For so long I avoided buying these one off items because I didn't think I would use them, but now I can't stop. Fish sauce is great in marinades, soups and stews as well as these classic Asian dishes. As for chili paste, if you're someone who likes things spicy, this just may compete with your hot sauce or siracha for your new favorite condiment! While this meal is absolutely delicious on its own, sometimes you want more than a bowl of flavorful noodles so I'm providing a few side dish ideas as well! Side dish ideas: Steamed Edamame: steam frozen edamame in a shallow saute pan with water, drain and season with sea salt. Broiled Bok Choy: half or quarter bok choy and spray with nonstick olive oil spray and season with Himalayan or regular sea salt and pepper. Steamed or Air Fried Dumplings: basic frozen dumplings are an easy side dish, simply steam them over boiling water, pan fry or air fry them if you prefer a crunchy dumpling. I whipped up a basic dumpling dipping sauce to go with these. Dumpling Dipping Sauce: whisk together 1 tsp chili garlic paste, 1 tsp sesame oil, 3 tbsp low sodium soy sauce, 2 tbsp natural rice vinegar, 2 cloves garlic minced. Shrimp and Chicken Pad Thai 4 servings | minutes Ingredients: 8 oz raw shrimp, peeled and deveined 12 oz chicken breast, diced 4 oz brown rice noodles 300g zucchini, spiraled 200g bell peppers, sliced thinly 100g carrots, sliced thinly 100g onion, sliced thinly 1 cup bean sprouts or 2 cups broccoli florets 1 clove garlic 1 tsp olive oil 2 eggs Optional: 1/2 tsp red pepper flakes (spicy) Sauce: 1/4 cup low sodium soy sauce 1/4 cup fish sauce 2 tbsp natural rice vinegar 1 tbsp peanut butter 1 tbsp brown sugar 2 tbsp lime juice 1 tsp chili paste For topping: Cilantro, scallions, siracha, lime and chopped peanuts Side Dish Inspiration: steamed edamame, broiled bok choy, dumplings and dumpling dipping sauce (scroll up for more details and the how to's for all of these)! Directions: Prep the vegetables: I spiralized the zucchini and bell peppers, cut the carrots and onions into thin strips and chopped the broccoli florets into smaller bites. Pour sauce ingredients into a mason jar and set aside. Heat a sauté pan over medium heat and add the olive oil. Add the diced chicken breast in a single layer and allow to cook for 2-3 minutes undisturbed. Flip the chicken pieces and cook another minute. Add the shrimp to the pan and cook for 2 minutes, flip, and cook until pink. Remove the chicken and shrimp from the pan and set aside, leaving any oil in the pan. Add the spiraled vegetables, except the garlic, to the pan (if using bean sprouts leave these out for now). Tossing every few minutes. Bring a medium pot of water to a boil, salt and cook the brown rice noodles according the their package. Once the vegetables begin to soften add in the garlic and, if using, bean sprouts. Cook for about a minute or until fragrant. In a small bowl crack the two eggs and scramble with a fork. Push the vegetables aside, make a hole and pour in the eggs. Let sit for 30 seconds or so and use tongs to scramble the eggs into the vegetable mixture. Once cooked, strain the rice noodles and add-with the chicken and shrimp- to the vegetables. Mix with tongs. Shake the mason jar until fully mixed and pour over the pad Thai. Toss and cook the sauce until it reduces slightly. Serve the noodles topped with whatever you like, I love cilantro, scallions, lime, siracha and/or chopped peanuts! Screenshot/Printer Friendly Version: Chicken and Shrimp Pad Thai: Asian Side Dishes: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Please note this recipe is higher in sodium than many of my other recipes, if you are watching your sodium intake please take note. Nutrition facts are provided for pad Thai without toppings, all possible toppings and for the suggested dumpling dipping sauce side dish.