Loading...

Follow Yummy Healthy Easy on Feedspot

Continue with Google
Continue with Facebook
or

Valid
The whole family will go crazy for this Spicy Grilled Salmon with Avocado Salsa! Easy and quick to make and tastes like restaurant quality! (This post is sponsored by the California Avocado Commission)

There’s no doubt in my mind the whole family will love this Spicy Grilled Salmon with Avocado Salsa! The salmon is coated with a sweet/spicy rub, grilled and then topped with an easy and delicious Avocado Salsa using California Avocados! I’m super excited to share this recipe with you today. It’s quickly become one of my favorite easy dinner recipes.

I have to admit I have a few picky eaters in my family of four boys. It’s quite the feat to find a dinner they will all eat. Salmon is a little tricky. My boys usually prefer chicken over salmon, but when I throw an Avocado Salsa on top of any protein, they’ll devour it! Did you know that June is California Avocado month? Yep! It’s an entire month to celebrate all things California Avocado! Perfect timing to share with you a recipe for Spicy Grilled Salmon with Avocado Salsa!


I used to hate all and everything spicy but then I married my husband. He honestly has one of the highest tolerances to spice that I’ve EVER seen. Like, spicy to me is flavorless and mild to him.  When I make this salmon, I have to season three of the four fillets with the normal amount of cayenne and then add a bunch more to my husband’s fillet, lol!

What I love about this recipe is that it’s easy, fresh and delicious. Clean up is minimal because you don’t use a pan, only the grill. The salmon doesn’t need to be marinated or anything. Just give it a few minutes with the rub and you’re good to go!

Throw the salmon fillets on the grill and make a refreshing avocado salsa with California Avocados. I love using California Avocados because they’re always fresh and perfectly ripe from the store. I always know I’m getting the best quality avocados.

Top your freshly grilled Spicy Grilled Salmon with this Avocado Salsa and dinner is served. The spicy grilled salmon pairs perfectly with the coolness from the avocado salsa. It’s a match made in heaven! I hope you’ll try it and love it as much as we do!


Spicy Grilled Salmon with Avocado Salsa
 
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
This Spicy Grilled Salmon has an easy to make, sweet/spicy rub that everyone will love! Topped with Avocado Salsa, this dinner is sure to please!
Author: Jen Nikolaus
Recipe type: Dinner
Serves: 4 salmon fillets (about 1.5 pounds total)
Ingredients
  • 1½ pounds fresh salmon fillets (about 4 fillets)
Spicy Salmon Rub:
  • 1 Tbsp. brown sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • ¼ tsp. cayenne (more or less depending on spice preference)
  • ¼ tsp. garlic powder
  • olive oil, as needed
Avocado Salsa:
  • 2 California Avocados, diced
  • 2 roma tomatoes, diced
  • ¼ cup shallot, finely diced
  • ¼ cup cilantro, finely chopped
  • Juice from ½ lime
  • ¼ tsp. garlic powder
  • fresh cracked pepper & salt to taste
Instructions
  1. Preheat grill to medium-high heat.
  2. Place salmon fillets on a plate. In a small bowl, mix together all of the rub ingredients, except the olive oil. Pat rub onto the fillets, coating each side as much as possible. Drizzle salmon with olive oil.
  3. Take a paper towel and pour some olive oil on it. Using tongs, rub the oil covered paper towel onto the grill where the salmon will go.
  4. Place salmon skin side UP on the grill. Close lid to the grill. Let cook for about 5 minutes and then flip over. Salmon is ready to be flipped when it easily comes off the grill. Close lid and let cook for another couple minutes until cooked through and easily flakes with a fork. Take off grill and let rest for a few minutes.
  5. Combine all the ingredients for the avocado salsa in a medium sized bowl. When salmon is ready, top with avocado salsa, serve and enjoy!
3.5.3251
If you liked this recipe, you might like these too:

Cilantro Lime Chicken with Avocado Salsa

(Thank you to the California Avocado Commission for sponsoring this post!)

For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter

 

The post Spicy Grilled Salmon with Avocado Salsa appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Low Carb Avocado Shrimp Cucumber Appetizer has a base of sliced cucumber, then mashed avocado and topped off with spicy grilled shrimp. SO delicious and easy! (This post is sponsored by the California Avocado Commission)

Need a quick & easy shareable summer appetizer? Make this Low Carb Avocado Shrimp Cucumber Appetizer! Little finger foods with cucumber, mashed avocado and topped with grilled spicy shrimp! Hello, hello! I’m super excited to share this easy recipe with you today! I’m obsessed with shrimp. I always have a bag of frozen shrimp in my freezer. It’s the easiest protein to grab, thaw and cook. It cooks in minutes and is super healthy.

I’m also obsessed with avocado. California Avocados are an awesome source of good fats and they’re so versatile, you can put them in/on/with anything. This Low Carb Avocado Shrimp Cucumber Appetizer Recipe fits perfectly into the theme for this month, Shareable Foods for Summer Holidays.

Summer holidays are the best. I love the warm weather, barbecuing outside and being with loved ones. It’s just my favorite! I love making some yummy appetizers whenever I have guests over. Some of my favorite summer shareable appetizer recipes are 7 Layer Bean Dip, Deviled Eggs and my favorite Cheese Ball Recipe. The only problem is that these recipes aren’t very low carb or very overall healthy. And it is summer time aka swimsuit season, so…

I brainstormed some recipes for shareable foods for summer that are on the healthier side and thought why not use cucumber as a base for a little finger food and top it with smashed California Avocados and a spicy grilled shrimp?! The sliced cucumber is the perfect size for finger foods you can just pop in your mouth.

And what’s not to love about grilled spicy shrimp?! The shrimp came out so yummy! They have just the right spice, not too much, not too little. The avocado is perfectly seasoned and both the avocado and the cucumber give the spicy shrimp a little coolness, which I found delicious and refreshing.

This Low Carb Avocado Shrimp Cucumber Appetizer is great for get togethers because they’re easy to grab and pop right into your mouth. Your guests will love how healthy yet flavorful they are!

Low Carb Avocado Shrimp Cucumber Appetizer
 
This Low Carb Avocado Shrimp Cucumber Appetizer will be your new favorite appetizer! Low carb, easy to make and delicious!
Author: Jen Nikolaus
Recipe type: Appetizer
Ingredients
  • Cucumber, sliced into ½ inch slices
  • 2 large California Avocado, halved and pitted
  • Salt & Pepper, to taste
  • 2 tsp. fresh lemon juice
Marinade for Shrimp:
  • 2 lbs. large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1½ tsp. kosher salt
  • ½ tsp. cayenne pepper
  • 1 tsp. paprika
  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
Instructions
  1. Combine all marinade ingredients into a large resealable bag and add in the shrimp. Let marinate for 30 minutes.
  2. Meanwhile, mash avocado in a bowl and add in salt and pepper, to taste plus the lemon juice.
  3. Preheat grill to medium high. Once heated, place shrimp on grill and close lid. Let grill for 3 minutes and then flip over and cook for another couple of minutes, until pink and cooked through. Take off grill and let cool.
  4. Place cucumber slices on a large tray. Spread a spoonful of the mashed avocado mixture onto each slice. Top with a grilled shrimp. Serve and enjoy!
Notes
*This recipe can make a lot or a little, depending on how many people need to be served. Also, bags of large/jumbo shrimp vary in shrimp count, so approximate numbers of servings will vary depending on that.
3.5.3251
If you liked this recipe, you might like these too:

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

(Thank you to the California Avocado Commission for sponsoring this post!)

 

The post Low Carb Avocado Shrimp Cucumber Appetizer appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Peaches and Cream Protein Chia Pudding is a healthy treat filled with chia seeds, protein, greek yogurt and fruit. Super easy to make and delicious! (Thanks to Premier Protein for sponsoring this post!)


You will not believe how easy it is to make chia pudding, and this Peaches & Cream Protein Chia Pudding is so dang delicious! I’ve been trying hard to eat better because, well, swimsuit season is coming up. Most of the time I eat pretty healthy but sometimes my sweet tooth kicks in after lunch or dinner and I find myself scrounging the cabinets for something sweet.

If I’m being honest, I usually will overdo it and eat a bunch of treats. (Please tell me I’m normal?! Lol!) Instead of ruining a whole day of good choices by eating an entire candy bar, make this Peaches & Cream Protein Chia Pudding and have it in your fridge, ready to go!!


For real, this is as easy as it gets and with only 4 ingredients! One of the main ingredients is one of Premier Protein’s new shake flavors, Peaches & Cream! This new flavor is one of my very favorites now. It’s creamy but not too sweet. It’s hard to believe you’re even drinking protein because it tastes more like a dessert. No chalky protein taste. Each shake is packed with 30g protein and contains 160 calories and only 1g of sugar!

I’m really excited to be partnering with Premier Protein for the next few months and creating recipes using their amazing products. These shakes are incredible. They are packed with protein to give you the energy you need every day. They’re ideal for breakfast on the go, an afternoon snack, a healthy meal replacement or a post workout boost. If you haven’t tried them yet, get on it! For more information, including where to purchase, visit Premier Protein’s website and @PremierProtein on Facebook, Twitter and Instagram.

All you have to do for this recipe is combine Premier Protein Peaches & Cream shake and chia seeds in a jar and shake it up and let sit in the fridge for a few hours. Then you mix in non-fat peach Greek Yogurt. I like to layer mine in a glass cup with diced peaches and mangoes, or pretty much any fruit you like and then top with some coconut. I’m a huge fan of chia pudding. It has such amazing texture and flavor and adding in peach flavor is a winning combo!

This Peaches & Cream Protein Chia Pudding satisfies your sweet tooth, fills you up without needing to eat very much of it (because of the protein) and tastes incredible! I hope you’ll give it a try! Be sure to check out all the flavors of Premier Protein’s shakes including the two newest ones, Peaches & Cream and Cookies & Cream.


Peaches & Cream Protein Chia Pudding
 
Author: Jen Nikolaus
Recipe type: Dessert
Serves: about four ½ cup servings
Ingredients
  • 3 Tbsp. chia seeds
  • 1 cup Premier Protein® Peaches & Cream Shake
  • 2 (5.3-oz) containers Peach flavored Greek yogurt
  • peaches, diced
Instructions
  1. Stir the chia seeds into protein and refrigerate for at least 1 hour.
  2. Fold in yogurt to the chia seed mixture.
  3. Layer peaches and then Chia Pudding mixture. Top with coconut, if desired. Enjoy!
Nutrition Information
Serving size: about ½ cup Calories: 136 Fat: 2.6 g Saturated fat: 0.4 g Carbohydrates: 15 g Sugar: 10 g Sodium: 70.9 mg Fiber: 3.3 g Protein: 13 g Cholesterol: 5 g
3.5.3226
If you liked this recipe, you might like these too:

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

Thanks to Premier Protein for sponsoring this post!

 

The post Peaches & Cream Protein Chia Pudding appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Keto Tuna Salad Stuffed Avocados are a great low-carb lunch option, with a secret ingredient that gives it a little extra crunch! (This post is sponsored by the California Avocado Commission)

You’ll flip for these Keto Tuna Salad Stuffed Avocados aka Avocado Boats! They have one of my favorite secret ingredients that I love adding to my tuna salad recipe! Are you a tuna salad fan? I used to hate it when I was a kid but now tuna is one of the first things I think of when it’s lunch time and I want a low carb meal.

It’s one of those meals that I can usually make because it uses such easy pantry items that I almost always have laying around. I mean, most people have a can of tuna in their pantry and mayo in their refrigerator, right? I often play around with my tuna salad recipe, adding all sorts of different ingredients, depending on what I have in my fridge or cupboard or what I’m in the mood for.

One of all time favorite ways to spruce up boring tuna salad is by adding crunch. Most people like adding sweet pickle relish (looking at you, Mom!) but for some reason I don’t like sweet pickle relish. Instead I love adding diced celery, red onions and water chestnuts. Okay, did that last one throw you off a bit? You’ve got to believe me when I say it adds such a delicious flavor and crunch to tuna salad! One more secret ingredient is avocado!

Everyone knows how versatile avocados are, right? I’ve used mashed avocado in place of mayo in Mayo-Free Egg Salad and Chicken Salad Wraps, and you can definitely swap out mayo and use mashed avocado in tuna salad as well. Instead of doing that this time around, I used California Avocados as a bowl or “boat” and filled it with crunchy Keto Tuna Salad! This has turned into one of my favorite lunches EVER. Every bite you take, you add in a scoop of avocado and your dreams come true. It’s the best combo of textures, with crunchy Tuna Salad and creamy California Avocados!

My husband (and I’ve been trying, lol!) has been doing the Keto diet and this easy lunch recipe is the perfect answer to a low carb Keto lunch. I hope you’ll try it and love it as much as we do!


Keto Tuna Salad Stuffed Avocados
 
Prep time
10 mins
Total time
10 mins
 
Author: Jen Nikolaus
Recipe type: Lunch
Serves: 2 servings
Ingredients
  • 1 (5-oz) can Albacore tuna in water, drained
  • ¼ cup Mayonnaise (full fat for Keto)
  • ½ tsp. Kosher salt, or more to taste
  • ¼ tsp. pepper, or more to taste
  • Celery, finely diced to taste
  • Red Onion, finely diced to taste
  • Water Chestnuts, finely diced to taste
  • 1 California Avocado, halved and pitted
Instructions
  1. Mix together tuna, mayonnaise, salt, pepper, celery, red onion and water chestnuts. Taste and season accordingly.
  2. Place mixture inside each avocado half and serve. Enjoy!
3.5.3226
If you liked this recipe, you might like these too:

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

(Thank you to the California Avocado Commission for sponsoring this post!)

 

The post Keto Tuna Salad Stuffed Avocados appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Who knew that making California Sushi Rolls at home was easy? Ditch the sushi restaurant and make your own California Rolls in the convenience of your own home! (This post is sponsored by the California Avocado Commission)

Instead of getting sushi at a restaurant, save money and make California Sushi Rolls in the convenience of your home! It’s easy and I’ll show you how in this post!

I’m teaming up with the California Avocado Commission again this year and I’m super excited about it! Once a month you’ll get a new avocado recipe with a theme. March’s theme is iconic California recipes. I immediately thought of California Sushi Rolls! The first time I had a California Roll was right after I moved to California. I know you don’t have to live in California to get them (duh) but it definitely feels nostalgic when I do eat them. They remind me so much of why I love it here. They’re fresh, delicious and filled with California Avocados!

So last week, I set out with my friend to check out a new grocery store she had been raving about. It’s called H Mart and it’s shelves are stocked with all these really great Asian foods and groceries. I bought all the things necessary to make my very own California Rolls at home. It didn’t cost much to buy the ingredients and you have enough to make tons of rolls!

I was nervous to attempt making California Rolls but my friend has made them tons of times and said she would teach me her technique. (Thanks Anne!)  She came over to help me one afternoon and we were able to make a bunch of rolls. One of the most important parts of sushi rolls is making the rice. It needs to be nice and sticky to hold it’s shape once it’s rolled. You add rice vinegar with a little sugar and salt to cooled sushi rice until it’s sticky. Next, you put a layer of rice down on your sushi wrapper and top with a layer of seaweed. Then lay out some Persian cucumbers, crab meat and  California Avocados in a row on the lower half of your rice/seaweed.

Rolling is the trickiest part of making any sushi rolls. Lucky for me, my friend taught me how to do it and I was rolling them pretty good by my third try. The result was a crazy delicious California Roll that cost very little, tasted incredible and really brought me back to when I first moved to California so many years ago! I hope you’ll give these California Sushi Rolls a try! I don’t know if I’ll order them from a restaurant again now that I know how easy it is to make them from home. Enjoy!

California Sushi Rolls
 
Author: Jen Nikolaus
Ingredients
  • 3 cups sushi rice (I used Calrose brand)
  • 3½ cups water
  • ½ cup rice vinegar (I used Kikkoman brand)
  • 2 Tbsp. sugar
  • 2 tsp. Kosher salt
  • Roasted Seaweed Sheets (I used Nagai's brand)
  • California Avocado, sliced & squirted with lemon juice (to prevent browning)
  • Imitation Crab Sticks
  • Persian Cucumbers, peeled and sliced into sticks
  • Bamboo Sushi Rolling Mat, covered in plastic wrap
Instructions
  1. Cook 3 cups of sushi rice with 3.5 cups of water in a thick bottom pot or rice cooker. Let rice cool down to room temperature (never in the refrigerator).
  2. Heat rice vinegar with sugar and salt in a stove pot or by using the microwave. Heat until sugar and salt are fully dissolved.
  3. Transfer cooled rice to wooden or plastic container. Do not cover. Pour seasoning a little bit at a time over rice and mix with wooden spoon in a cutting motion. Add mixture until rice is glossy and will stick together and tastes to your preference.
  4. Place a layer of rice onto sushi rolling mat, about ¼" high. Press down, using wet fingers, to get the rice to stick together and be level. Place a seaweed sheet, rough side down, on top of rice.
  5. Place cucumber sticks in a row, about ⅓ of the way up the mat. Lay crab sticks on top of the cucumbers and then add the California Avocado behind the cucumber & crab.
  6. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with plastic wrap and place in refrigerator for about 30 minutes.
  7. Repeat until all of the rice has been used. Cut each roll into slices and serve with pickled ginger, wasabi and soy sauce. Enjoy!
3.5.3226
If you liked this recipe, you might like these too: Healthy Brown Rice Bowl with Shrimp & Avocado

Chicken Thai Noodle Bowls

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

(Thank you to the California Avocado Commission for sponsoring this post!)

 

The post Easy California Sushi Rolls appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Make dinner EASY with this Instant Pot Salsa Chicken! Throw a few easy ingredients in the Instant Pot and the result is perfectly tender chicken you can put in taco shells, on salads or just devour all by itself. A delicious and healthy dinner recipe!

If you find yourself walking through the door at the end of a busy day, thinking, what in the heck am I going to make for dinner?! I’ve got the PERFECT dinner recipe for you – Instant Pot Salsa Chicken!!

I have a serious love/hate relationship with my slow cooker. I love the idea of being able to put ingredients into it in the morning to then come home at the end of the day to an already-made dinner. I love that idea! BUT a couple things I hate are the fact that sometimes the meat ends up rubbery, or just having that “crock pot taste”. Since every slow cooker is different, sometimes the cooking time in one recipe just doesn’t work with your slow cooker.

Last November on Black Friday, I spotted a fabulous deal on the infamous Instant Pot and I immediately purchased it. You guys, it literally sat in the box on my kitchen table for two months. TWO MONTHS!! I think I was just annoyed with the fact that I would have to learn how to use it, and I was pretty sure it would take me forever to get the process down.

Finally I got the guts to open the box and read the instructions on how it worked. This recipe was the first recipe I ever made and I’ve made it dozens of times since, tweaking the recipe to perfection!

Here’s the best part, you can make this with thawed boneless, skinless chicken breasts or even rock solid frozen ones! The first time I tried it with frozen chicken breasts, I really didn’t know how well it would turn out. Seriously though, the meat was so tender that when you tried to take a chicken breast from the Instant Pot, it would literally just fall apart into pieces. Y-U-M!

This has since become a staple dinner in my house. If I have no clue what to make for dinner, I’ll just grab some chicken from the freezer and make a big batch of Instant Pot Salsa Chicken. It makes amazing tacos or it’s great on a bed of crispy lettuce for a low carb dinner. Of course it’s delicious on its own, too! Leftovers are always amazing, too! I hope you’ll give this Instant Pot Salsa Chicken recipe a try for dinner tonight!



Instant Pot Salsa Chicken Recipe
 
Author: Jen Nikolaus
Recipe type: Dinner
Serves: approximately six (6 ounce) servings
Ingredients
  • 3½ lbs. boneless, skinless chicken breasts
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. garlic powder
  • ½ tsp. pepper
  • 1½ tsp. kosher salt
  • 1 (4-oz) jar diced green chilies
  • 1½ cups salsa
  • 1 cup chicken broth
Instructions
  1. Place the chicken breasts into the Instant Pot. Add in all the other ingredients and give a quick stir.
  2. Place the lid onto the Instant Pot and set the pressure release valve to sealing.
  3. Press the Meat/Stew function and set timer to 45 minutes for frozen chicken breasts or 25 minutes for thawed chicken breasts.
  4. When timer beeps, carefully turn pressure release valve to venting and let Instant Pot de-pressurize. Carefully open Instant Pot lid and pull chicken out and shred it.
  5. Place it back into the Instant Pot with remaining liquid. Serve on tortillas, in salads, or alone. Enjoy!
3.5.3226
If you liked this recipe, you might like these too:

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

 

The post Instant Pot Salsa Chicken Recipe appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Satisfy your taco craving the lower carb way with this Taco Stuffed Spaghetti Squash! All the yumminess of tacos mixed with spaghetti squash for a filling, low carb dinner the whole family will love!

This Stuffed Spaghetti Squash is filled with all the best taco flavors, with less carbs! My Birthday was last weekend! I was able to get away with a couple of my best girlfriends and head to Hollywood. We ate at some of the best places in the area: Chateau Marmont, The Den and Pink Taco. We had such a great time eating ALL the food. It was so much fun!

One of my favorite foods is homemade tacos. I love tacos so much. I’m not even kidding, I literally make them at least once a week, because it’s something my entire family likes and will actually eat without complaining, lol! But if I’m honest with myself, tacos probably aren’t the healthiest of all dinner choices, right?

Too many carbs in the tortilla shells! So I brainstormed ideas on ways I could still eat tacos but skip some of the carbs. I love spaghetti squash recipes so thought why not take the deliciousness of tacos and mix it with spaghetti squash to lower the carbs while still getting the taco flavors? The outcome was pretty darn delicious!

This is definitely a recipe that you can mess around with, too. You can add in different elements of tacos that you like. I wanted to add jalapeño to mine but knew my picky boys wouldn’t like that idea, lol. You can top with cilantro, avocado, pretty much any taco topping that you like. I hope this is a winner of a dinner for your next Taco Tuesday! Enjoy!

Taco Stuffed Spaghetti Squash
 
Taco Stuffed Spaghetti Squash - all the yumminess of tacos mixed with spaghetti squash for a satisfying, low carb dinner!
Author: Jen Nikolaus
Recipe type: Dinner
Ingredients
  • 1 (3-4 pound) spaghetti squash
  • 1 pound lean ground beef
  • 1 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tsp. kosher salt, or more to taste
  • ½ tsp. black pepper
  • 3 tsp. chili powder
  • 1½ tsp. cumin
  • 1 (14.5-oz) can petite diced tomatoes, drained
  • Mozzarella cheese, for topping
Instructions
  1. Cut the spaghetti squash in half and take out the seeds. Place on a shallow baking dish with about an inch of water in it. Microwave for 5 minutes. Test to see if cooked by piercing it with a fork.
  2. Continue to microwave in 5 minute increments as needed until cooked. (You can also do the halves one at a time if they don't fit in your microwave together.) Set aside and let cool slightly.
  3. In the meantime, heat the olive oil in a pan. Sauté garlic, onion and bell pepper and cook until softened. Add in ground beef and break up with a spatula.
  4. When beef is cooked, add salt, pepper, chili powder and cumin, then pour in diced tomatoes. Cook until everything is heated through.
  5. Preheat oven to 350ºF. Scrape the insides of spaghetti squash into the beef mixture and stir until all the squash is incorporated. Pour mixture back inside the two squash halves and place in a baking dish. Bake for 15 minutes, or until heated through. Top with cheese and place back in oven until cheese is melted, another 5 minutes. Serve and enjoy!
3.5.3226
If you liked this stuffed spaghetti squash recipe, you might like these too:

I hope you enjoyed this recipe! For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

 

The post Taco Stuffed Spaghetti Squash appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Two nutritious side dishes: Baked Sweet Potato Fries with a yummy Sriracha dipping sauce and Shrimp Kale Caesar Salad!

(This is a sponsored conversation written by me on behalf of Balance Your Plate and CPK Frozen. The opinions and text are all mine.)

Making healthy side dishes doesn’t have to be hard or take a lot of time! Here are two easy and delicious recipes perfect for pizza night: Kale Caesar Salad with Shrimp and Baked Sweet Potato Fries with a Sriracha Dipping Sauce! Raise your hand if this holiday season has been the busiest yet? I feel like I’m struggling to get a homemade dinner on the table.

What’s really helped me in the dinner department is using frozen prepared foods to help round out my meals. It saves so much time to heat up a frozen pizza like California Pizza Kitchen‘s Crispy Thin Crust Pizza’s (Five Cheese and Tomato is my favorite!) Put together a couple of fruit and veggie side dishes while the pizza is cooking in the oven and dinner is finished in no time!

Whether it’s date night while the kids are at a friend’s or Friday family pizza & game night, you can make a delicious, easy and balanced meal in under 20 minutes. Just because it’s a busy holiday season doesn’t mean you have to compromise on taste, nutrition or convenience. Remember to use your freezer and Balance Your Plate to make your life easier!

You will love these two easy side dishes that I paired with my pizza! I made a Kale Caesar Salad that I added shrimp to, tossed with a homemade dressing that was SO good and super simple. I also made some Baked Sweet Potato Fries that were quick and easy and dipped them in a Sriracha Mayo dipping sauce. Holy yum! Paired with a slice of CPK’s Five Cheese & Tomato Pizza, this was an easy dinner the whole family enjoyed! I hope you’ll give these recipes a try!


Baked Sweet Potato Fries + Kale Caesar salad - 2 nutritious & easy side dishes!
 
Baked Sweet Potato Fries + Kale Caesar salad - 2 healthy & easy side dishes! Recipe Type : Side Dish Author: Jen Nikolaus
Author: Jen Nikolaus
Ingredients
  • 1 CPK Frozen Pizza (I suggest Five Cheese & Tomato)
  • Kale Caesar salad:
  • Chopped Kale
  • 1 pound large shrimp, deveined & peeled
  • salt & pepper, to taste
  • olive oil, as needed
  • Greek Caesar Dressing:
  • 2 (5.3-oz) containers Non-Fat Greek Yogurts
  • 2 cloves garlic, minced
  • zest from ½ lemon
  • 2 tsp. fresh lemon juice
  • ½ tsp. anchovy paste, or more as needed
  • ½ tsp. salt, or more as needed
  • ¼ tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 tsp. milk, or more as needed
  • Baked Sweet Potato Fries:
  • 3 sweet potatoes, peeled and sliced into thin matchsticks
  • salt & pepper, to taste
  • olive oil, as needed
  • Sriracha Mayo Dipping Sauce:
  • ¼ cup light mayonnaise
  • Sriracha, to taste
Instructions
  1. Preheat oven to temperature required for the California Pizza Kitchen frozen pizza. Bake as directed.
  2. Meanwhile, mix together the Greek yogurt, garlic, lemon juice and zest, anchovy paste, salt, pepper and Worcestershire sauce in a blender or food processor. Add in milk a little at a time until thickness desired. Taste and add seasonings as desired. Set aside.
  3. Toss the sweet potatoes with olive oil and salt & pepper. Place them on one side of a sheet pan in one layer.
  4. Once the pizza is finished, pull from oven and keep warm.
  5. Turn the oven temperature up to 425º F and bake sweet potatoes for 18-20 minutes, or until fork tender. Remove from oven.
  6. Meanwhile, toss shrimp with olive oil and salt & pepper and place on the opposite side of the sheet pan with the sweet potatoes. Turn the oven to the broil setting and place back in the oven. Broil the sweet potatoes and shrimp until the shrimp are opaque and the sweet potatoes are toasted.
  7. Mix together the mayo and Sriracha and serve alongside the sweet potato fries.
  8. Toss the kale with the homemade Caesar salad dressing. Top with shrimp and add croutons and shredded parmesan cheese, if desired. Serve with a slice of pizza and enjoy!
3.5.3226
You might like these other nutritious side dishes too: For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

 

 

The post Baked Sweet Potato Fries + Kale Caesar Salad – 2 healthy & easy side dishes! appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Looking for a unique Thanksgiving dessert recipe? You won’t want to miss this roundup of over 15 of the BEST Thanksgiving Desserts!

Celebrate Thanksgiving with these 15+ Thanksgiving desserts! I literally can’t believe Thanksgiving is coming up this week. Where in the world did the time go?! Guess what else is terrifying? Christmas is only 5 weeks away! Yikes! I haven’t even begun to think about Christmas gifts! What are your Turkey Day plans? Do you cook a big meal or go out to a restaurant?

We’re going to my husband’s brothers house in Temecula to eat and I’m so looking forward to it. I love turkey and all the fixings that go with it. I’m contributing Homemade Crescent Rolls, Probably both my Mom’s Chocolate Pie (recipe in the roundup below!) and No Bake Pumpkin Pie, and maybe Crock Pot Stuffing. My stomach is growling just thinking about it!

My favorite part of the dinner is obviously dessert. Who doesn’t love a whole smorgasbord of all kinds of pies and other yummy desserts? If you’re looking to up your dessert game, you will love this roundup of 15+ Thanksgiving desserts below! There are all kinds of things for you to make. Even if Thanksgiving has already passed, you’ll still be able to find a delicious dessert idea for anytime of the year. Enjoy and Happy Thanksgiving to all!

{Click the link below the image to get to the recipe.  Pin from the source or if you want to save the entire collection, pin the collage above.}

Caramel Apple Poke Cake

Easy Chocolate Pie

Cannoli Sugar Cookie Cups

French Silk Tart

Mini Pumpkin Cheesecakes

Individual Crustless Pumpkin Pies

Easy Pear Tart

Pumpkin Cheesecake Brownie Bites

Dutch Apple Pie

Four Ingredient Pumpkin Pie Dip

Bourbon Pecan Pie

Country Cinnamon Apple Dumplings

Caramel Apple Pie Bars

Pecan Pie Bars

Pumpkin Apple Pie

Pecan Pie Truffles

Chocolate Pecan Piecaken

Don’t miss these other fun roundups:

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

The post 15+ of the Best Thanksgiving Desserts! appeared first on Yummy Healthy Easy.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
These 15+ Fall Slow Cooker Recipes will get you in the mood for all things fall! You will LOVE these crock pot recipes – from drinks to desserts, I’ve got you covered with over 15 delicious recipes all in one spot!

Get ready for fall with these 15+ Fall Slow Cooker Recipes! You will be grabbing that crock pot out of hiding and making all of these delicious recipes this fall season! I don’t know about you, but I LOVE my slow cooker. I use it all year round. I have friends that refuse to use it during the summer months but I still continue to use it as much as I can. I’m a busy mom of four boys (and don’t forget, a husband, lol) so I can use all the help I can get with any and all meals!

Plus when fall comes around and the weather cools down, all I want is a warm, comforting, delicious meal on the table. I crave it! The last few weeks have been SO hot around here and I’ve been breaking out the bbq to cook dinner, but this last week has finally cooled down. Which means, bust out that slow cooker!! I’ve rounded up over 15 of the most amazing fall slow cooker recipes that can’t be missed this fall season! You will be so excited to grab your crock pot and make all of these incredible recipes this fall season!

{Click the link below the image to get to the recipe.  Pin from the source or if you want to save the entire collection pin the collage above}

Slow Cooker Cranberry Cheesecake

Crock Pot Roast with Vegetables

Crock Pot Cranberry Cider

Slow Cooker Chicken Enchilada Soup

Slow Cooker Beef & Vegetable Soup

Sriracha Lime Slow Cooker Turkey Tenderloin

Slow Cooker Beer Bratwurst with Onions & Peppers

Slow Cooker Beer Beef Sliders

Slow Cooker BBQ Chicken Sandwiches

Slow Cooker Chicken Cordon Bleu

Crockpot Baked Potato Soup

Slow Cooker Apple Butter

Crock Pot Cinnamon Roll Casserole

Slow Cooker Cheesy Ham Chowder

4 Ingredient Slow Cooker Pulled Pork

Slow Cooker Buffalo Chicken Pasta

Apple Balsamic Chicken

For even more great ideas follow me on:  Facebook – Pinterest – Instagram – Twitter

The post 15+ Fall Slow Cooker Recipes appeared first on Yummy Healthy Easy.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview