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Fresh Watermelon Feta Salad with Basil is a refreshing side dish for any summer menu. Pair it up with grilled flank steak or burgers or your favorite grill fish or seafood.

I don’t know about you, but I tend to consider watermelon a complete food group in the summer. It’s my absolute favorite and for good reason too. There is nothing like snacking on cold, refreshing watermelon on a hot summer day, period.

I remember the summers I was pregnant with both of my boys and how much watermelon I ate, it could possibly have been record breaking.

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The post Watermelon Feta Salad with Basil appeared first on Aggie's Kitchen.

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A simple, yet impressive, side dish or appetizer – roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.

You know I’ve been to Costco when you start to see recipes with pesto and goat cheese popping up frequently on the blog. I can’t help it. There are a few staples from Costco that I can’t be without and their pesto and goat cheese are two of them.

I have to admit, since trying the pesto from Costco I really haven’t made any at home – it’s that good (for store bought!) and you just can’t beat the convenience or price.

These Roasted Red Peppers with Pesto and Goat Cheese were inspired by my neighbor who made for us once and brought some over for me to try. He actually cooked his on the grill and wow, they were amazing. I could not wait to make them for myself. I wanted to try them on the grill, but honestly this past week here in Florida has been so brutally hot and muggy that the thought of standing over a grill “testing” a recipe just didn’t appeal to me. Roasting them up in my oven worked just as well, and I got to enjoy the a/c while doing it.

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The post Roasted Red Peppers with Pesto and Goat Cheese appeared first on Aggie's Kitchen.

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Refreshing Cucumber Avocado Salad with lemon is a perfect side dish any time of year! Enjoy it along with grilled dishes or add canned tuna to your salad for a high protein meal. Ready in less than 15 minutes!

We are officially in my favorite food season. All the fresh vegetables! I have to say, in Florida we are in this season most of the year, but when the weather is as hot as it is right now all I crave is cool, refreshing salads like this Cucumber Avocado Salad.

I have made this simple salad several times over the last few weeks and each time I make it my daughter and husband dish out the compliments. They are currently the only salad eaters in the family (in addition to me) although my oldest son does like his veggies, just served in a more deconstructed version and not in salad form. I’m good with it.

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My favorite time of year for fresh salads! This Three Bean Salad with Vidalia Onion is a perfect side dish for your weekend barbecue or great to make ahead to serve at dinnertime during the week.

This recipe and post were created in partnership with Shuman Farms’ Real Sweet Vidalia Onions.

This Three Bean and Vidalia Onion Salad has to be one of my favorite salads to make when we are barbecuing over the summer.  It’s a classic salad that you probably have seen more than once on a salad bar – but homemade is so much better! Wow, can you taste the freshness. I love to add sweet Vidalia onions for extra flavor, especially when they are in season mid-April to early August.

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The post Three Bean Salad with Vidalia Onion appeared first on Aggie's Kitchen.

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Restaurant style salsa! Fresh tomatoes, jalapenos and lime make this homemade fresh tomato salsa recipe exactly the salsa you want to dip your chips in. I am always making this recipe when I’m in the mood for homemade salsa.

I don’t know about you, but I have a hard time containing myself from buying too much every time I’m at my farmer’s market or favorite local produce shop.

How could you resist not going home with one of everything here??

Greens of every kind (I came home with swiss chard, fresh spinach and dandelion greens on this trip), local tomatoes (ours typically come from Ruskin, FL and you can literally smell the freshness as you walk up to the boxes of tomatoes), and a variety of beautiful eggplants, peppers and squashes you don’t typically see on your regular trip to the grocery store. Produce heaven!! I love it. Absolutely love it.

I pretty much always come home with a big bag of tomatoes. That’s a given.

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The post Fresh Tomato Salsa Recipe appeared first on Aggie's Kitchen.

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This Roasted Asparagus recipe is an easy way to get this popular spring vegetable on the table at dinner time. Seasoned simply with just olive oil, salt and pepper and roasted to perfection in the oven.

Click here to Pin this easy Roasted Asparagus recipe!

You know it’s spring when you see bunches of asparagus popping up everywhere at the grocery store. After a long season of winter squashes and sweet potatoes (with all due respect), it’s one of my favorite sights to see in the produce section. I always associate asparagus as an Easter side dish, and rightfully so since growing up that was the one vegetable I always made sure was being served for Easter lunch. I don’t really remember it being an everyday veggie for our family, but instead one I looked forward to for our holiday meal.

Nowadays asparagus is everywhere. I like to make it like this, simply roasted in the oven with a little olive oil, coarse salt and fresh ground pepper. It’s also delicious sprinkled with a breadcrumb and Parmesan mixture right at the end of it’s cook time. (more…)

The post Easy Roasted Asparagus Recipe appeared first on Aggie's Kitchen.

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Easy skillet meals you can make for your family on busy nights during week. With the help of a plan and ingredients on hand, you can get dinner on the table quick and easily!

This post is sponsored in partnership with Produce For Kids.

If there is one thing that can make or break a busy week in our family, it’s meal prep and planning. As our kids have gotten older, they are involved in more and more activities and sports after school which keeps us moving before, during and after what used to be our dinner hour. It’s a short season of life, and what I’ve learned is how important it is for me to meal prep and plan to help things run a little more smoothly during the week (weekends too!), helping us to eat more meals at home.

  Mission For Nutrition

I’ve partnered with my friends at Produce For Kids during the month of March in celebration of National Nutrition Month and their Mission for Nutrition program. Produce For Kids has recently launched the Mission for Nutrition program that will raise awareness on the importance of meal planning and prep to achieve regular healthy family eating.

Produce For Kids is providing a free e-book for you to download that includes a weekday meal plan and ideas for breakfast, lunch and dinner. On the Mission for Nutrition website, you will also find several articles for meal planning tips as well as links to meal planning podcasts. These are all great resources for anyone in need of meal planning ideas!

Partners of Mission for Nutrition are donating 80,000 meals to families in need through Feeding America®.

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The post Healthy Easy Skillet Meals For Busy Weeknights {Plus Meal Prep Tips for Families} appeared first on Aggie's Kitchen.

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This Vegetable Fried Brown Rice comes together quick with just 5 ingredients. A tasty and healthy brown rice recipe perfect for meatless Mondays or a side dish on busy school nights.

If there is one thing I’m learning it’s that I will always thank myself on Tuesday night for cooking up a batch of brown rice Sunday. Food prep like cooking grains, baked potatoes and even shredded chicken in the slow cooker ALWAYS saves me during the school week.

When I find myself unsure of what I want to make for dinner (not to mention, short on time), it’s always incredibly helpful to have a few staples already cooked up and waiting in the fridge. Brown rice is one of those staples and helps to make this super quick and easy Vegetable Fried Brown Rice possible even on the busiest of nights.

What veggies go in fried rice?

I found a frozen organic vegetable medley with edamame at Costco and love it for easy side dishes that I know my kids will eat, or to include in healthy brown rice recipes like this one. Frozen mixed veggies are a great shortcut ingredient for fried rice but you can include so many different veggies, especially if you are trying to clear out the produce drawer.

These veggies are perfect for fried rice:
  • peas
  • chopped onion
  • diced carrot
  • chopped broccoli
  • edamame
  • green beans
  • corn

You can make this fried brown rice recipe even better by throwing in any leftover protein you may have (steak, chicken, shrimp) to bulk it up or if you are in the mood for something light it’s great as is. My family loves Asian food and I try to make a stir fry at least once a week. This veggie fried rice is the perfect addition to stir fry night.

Serve this healthy brown rice recipe with your favorite stir fry or Asian inspired dish. Here are some to try:

Chicken and Vegetable Stir Fry

Salmon and Veggie Stir Fry

Slow Cooker Asian Citrus Pork Tenderloin

Baked Teriyaki Turkey Meatballs from Cookin’ Canuck

This 5-Ingredient Vegetable Fried Brown Rice was featured in Vegetarian Recipes with Five or Fewer Ingredients on Greatist!

Print
5-Ingredient Vegetable Fried Brown Rice
  • Author: Aggies Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: Asian

This Vegetable Fried Brown Rice comes together quick with just 5 ingredients. A healthy brown rice recipe perfect as a side dish on busy weeknights.

Ingredients
  • 1 teaspoon coconut oil (or other high heat cooking oil)
  • 2 eggs, lightly whisked
  • 1 cup frozen mixed vegetables
  • 2 cups cooked brown rice
  • 1/4 – 1/3 cup low sodium soy sauce
Instructions
  1. Heat oil in a large wok over medium high heat.
  2. Add frozen mixed vegetables and cook for 2 minutes, stirring frequently. Add brown rice and soy sauce to vegetables and cook for up to 5 minutes or until all is heated through.
  3. Make a well in the center of the vegetables and rice  and add whisked eggs to wok. Let cook and set for a minute. Break up eggs with your spatula or spoon (I use this bamboo stir fry spatula) into small pieces. Stir into fried rice.
  4. Season well with coarse salt, fresh ground pepper and additional soy sauce to taste. Serve with red chili sauce or sriracha.
Nutrition
  • Serving Size: 1/4 recipe
  • Calories: 132
  • Fat: 4
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 6

Keywords: brown rice, fried rice, vegetarian

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The post 5-Ingredient Vegetable Fried Brown Rice appeared first on Aggie's Kitchen.

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Use this Honey Lime Vinaigrette recipe as a marinade for grilled chicken or seafood, or as a dressing for your next salad. Fresh and delicious!

I don’t know about you, but I’m ready to get back in the salad again. Although soup really is one of my g0-to favorite ways to fill up (any time of the year), salads are high up on the list as well (if you’ve been reading my blog for a while then you probably know how much I love salad by now!).

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The post Honey Lime Vinaigrette Dressing appeared first on Aggie's Kitchen.

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