Broccoli Salad

I love easy Salad or Side Dish.

It's a plus if its really healthy!

This Broccoli Salad is perfect for Side, Snack or Lunch!

Whatever you prefer!

Ingredients:

• Broccoli
• Bacon
• Red Onion
• Sunflower Seeds
• Dried Cranberries

For the Dressing:

• Mayonnaise
• Red wine Vinegar
• Sugar
• Ground Mustard

Directions:

1. Combine all salad ingredients in a bowl
2. Whisk together  dressing Ingredients
3. Pour dressing over Salad. Toss to coat
4. Refrigerate for at least an hour. Enjoy!

So good.

Enjoy!

xo

 

Cheesy Corn Casserole

 

We love a really good side dish when we have our grilling days.

We like to make something new sometimes and this was a definitely hit.

The boys were not interested with it so we went ahead and put some Jalapenos. 

Feel free to add some in it or not at all.

It was so so good.

Perfect for Potlucks or just dinner at home.

Let me know what you guys think!

INGREDIENTS

• 2 c. shredded cheddar cheese
• 1 c. shredded Monterey Jack cheese
• 2 T. all-purpose flour
• 1/2 tsp. black pepper
• 3/4 c. milk
• 4 oz. cream cheese, softened
• 2/3 c. sliced green onion
• 2 (15.25 oz.) cans whole kernel corn, well drained
• 2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
• 1/2 T. to 1 T. chopped pickled jalapeno {about 4 to 6 slices}
• chopped green onions and Jalapenos for garnish {optional}
  
  

  
  

  

  
  

  
  

  
  

  
  

  INSTRUCTIONS:

  1. Toss shredded cheeses, flour, and pepper together in a small bowl. Set aside.
  2. Combine milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir until well combined.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining 1/3 cup green onions, and bake 5 minutes more.
  4. Sprinkle with chopped green onions and jalapenos if desired, just before serving.

  
  

  
  
  Enjoy!
  
  
  xoxo

Protein Veggie Wrap

 

Made the yummiest, healthiest, easiest Veggie Wrap few days ago. 

I saw the Protein wrap at Aldi so I couldn't help but give it a try.

Aldi has been my Go-to for Fresh produce lately and everything lasts a 

long time than usual.

It saves so much money!

If you are trying to eat healthier  highly recommend this.

The easiest!

All you need

-Protein wrap

-Hummus

-Kale

-Tomatoes

-Cucumbers

-Avocado

Assemble it on that order from the list or as you prefer,

You can also add or not add some  from the recipe and I bet it

would still be good.

So so good!

Let me know what you guys think!

xoxo

Olive Garden Salad

 

Some days I love having Salad with our Dinner.

Something light and healthy with whatever we are having.

Hubby wanted to have a Pizza night so I decided to make a Salad with it.

I've been wanting to make an Olive Garden Inspired Salad.

I finally got to make it.

There is definitely an option to just get the Dressing at the Store.

But, if you want to make it from scratch, it's very easy.

Either way that you prefer!

Ingredients

Olive Garden Salad Ingredients

• 1 batch Olive Garden Salad Dressing
• 1 10 ounce bag American Salad blend
• 6 pepperoncini peppers
• 1 tomato sliced
• 1/4 red onion thinly sliced
• 12 black olives
• 1 cup croutons
• 1 tablespoon parmesan grated

Olive Garden Salad Dressing Ingredients

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons parmesan cheese grated
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic salt
• 1/4 teaspoon Italian seasoning

Instructions

How to Make Olive Garden Salad Dressing

• Using  a cheese grated, grate the parmesan cheese.
• Add the olive oil, white wine vinegar, parmesan cheese, mayonnaise, lemon juice, garlic salt and Italian seasoning to the blender.
• Use the pulse feature or blend option and blend until smooth and everything is well mixed together.
• Serve immediately, or store in the fridge.

How to Make Olive Garden Salad

• Wash and chop the tomatoes, slice the olives and the onions.
• In a large bowl place the bag of salad mix, then add the pepperoncini peppers, chopped tomatoes, sliced onions, sliced olives, croutons and grated parmesan cheese.
• Use a salad spoon to mix everything together, then pour the homemade Olive Garden Salad dressing on top of the salad and toss with salad utensils.

Perfect Side for our Pizza night!

Enjoy!

xoxo

Jen

Cucumber & Cannellini Bean Salad

 

Do you love Healthy Side Dish?

This is the freshest and one of the healthiest Side dish I've ever made.

Let me know what you guys think!

• Ingredients: 
• 
  
• 1 English cucumber, quartered and sliced 1/4-inch thick
• 1/4 cup red onion, thinly sliced
• 1 (15.5-ounce) can cannellini bean, rinsed and drained
• 1 tablespoon fresh dill, chopped
• 1–2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper, to taste

     Directions:

1. In a mixing bowl,  combine cucumber,  red onion, beans, and dill.
2. Pour vinegar and oil over top, season with salt and pepper, and stir.
      Add more seasoning to your preference. 

      Chill or serve immediately.

      Enjoy! :)

So good and so healthy!

Enjoy!

xo

Cheesy Vegetable Bake

 

I like having a really good side dish for our grilling days. 

Hubby usually cook cheesy mixed vegetables on the grill

But, for a change I decided to bake it.

If you are looking for a really good Vegetable Side Dish...

These are perfect!

We added some Crab meat since Hubby loves meat.

But definitely optional.

Let me know what you guys think!

Ingredients

• Nonstick cooking spray 
• 2 (16 ounce) packages frozen broccoli, cauliflower and carrots, thawed and rinsed (see Tip) 
• 1 (12 ounce) can evaporated fat-free milk 
  2 cups Imitation crab meat,chopped
• ¼ cup finely chopped onion 
• 2 tablespoons all-purpose flour 
• 2 cloves garlic, minced 
• ¼ teaspoon black pepper 
• ¾ cup shredded reduced-fat cheddar cheese (3 ounces) 
• ½ (8 ounce) package  cream cheese cut up and softened 
• ⅔ cup bread crumbs herb and cheese flavor
• 2 tablespoons snipped fresh parsley (Optional)
  
  
  
  
  
  
  
  

  Directions

  
  

  • 
    

    Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables and crab meat in the baking dish. Set aside.

  • 
    

    In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.

  • 
    

    Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.

  • 
    

    Bake for 30-40 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

  Tips

  Tip: Thaw vegetables overnight in the refrigerator or place vegetables in a large colander. Run cool water over vegetables. Let stand for 15 minutes to drain.

  
  

  
  

  

  
  

  Hubby grilled some Pork Chops.

  It was the perfect side dish!

  
  

  xoxo

  
  

  
  

  
  

Mediterranean Chickpea Salad

 

We have been trying to eat healthier during the week, as much as we can.

Trying to find good meals has been actually fun.

I have never made any Salad with Chikpea before, so this was a refreshing new Salad to try!

INGREDIENTS

FOR THE SALAD

2 (15-oz.) can chickpeas, drained and rinsed 1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced

1/2 c. chopped kalamata olives 1/2 c. crumbled feta
Kosher salt
Freshly ground black pepper

FOR THE VINAIGRETTE

-1/2 c. extra-virgin olive oil 1/4 c. white wine vinegar

-1 tbsp. lemon juice

-1 tbsp. freshly chopped parsley 

-1/4 tsp Kosher salt

-Freshly ground black pepper

DIRECTIONS

1. 1  Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

2. 2  Make vinaigrette: In a jar Ltted with a lid, combine olive oil,
   vinegar, lemon juice, parsley, and salt. Close the jar and shake until blended then season with salt and pepper.

3. 3  Dress salad with vinaigrette just before serving.

   
   

   
   
   
   It was so good!
   The boys liked it too.
   
   
   Enjoy!
   
   
   xoxo
   -Jen

   
   

Caprese Salad

 

During the day, For lunch or Breakfast I like having simple easy to make meals. 

...And Salad is usually my go-to if we don't have leftovers.

I'm a forever lover of Caprese so I made this yesterday for Lunch.

It's perfect for a Side, Quick healthy lunch or just light Dinner. 

So good!

It only takes 5 minutes to make!

INGREDIENTS



• 5-6 cups salad
• 1 cup mozzarella balls
• 1 cup cherry tomatoes
• 2 avocados
• salt
• garlic pepper
• balsamic glaze

INSTRUCTIONS

 

• Begin by rinsing salad and adding it to a bowl.
• Add mozzarella balls, halved cherry tomatoes, salt and garlic pepper and toss.
• Add sliced avocados and drizzle on balsamic glaze right before serving. ENJOY!
  
  
  
  
  
  
  
  Enjoy!!!
  
  
  xoxo
  -Jen
  
  
  
  

Chopseuy (Vegetable Stir fry)

The goal of eating healthier this week is on point. 

It does feel so much better when I eat better. 

I made this dish tonight reminds me of Motherland (Philippines)

My mom loves to cook vegetables and I grew up eating this a lot of times. 

This is really easy to make and you can definitely add more twist to it depends what you like.

Let me know what you guys think!

Loving all of the colors!

Chopseuy (Vegetable Stir fry)

Ingredients

• 12 pieces jumbo shrimp head and shell removed
• 2 cups pieces snow peas
• 1 15 oz. can young corn
• Quail eggs (cooked)
• 1 1/2 cup cauliflower florets
• 1 cup broccoli florets optional
• 1 medium yellow onion sliced
• 3/4 cup chicken broth
• 2 teaspoons cornstarch
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

• Heat oil in a wok or large pan.
• Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.
• Using the remaining oil, saute the onion until it starts to loosen.
• Add cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.
• Add the shrimp and quail eggs. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.
• Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.
• Transfer to a serving plate. Serve.
• Share and enjoy!

Enjoy!!!

xoxo

-Jen