Spinach, Smoked Mozzarella, & Crispy Prosciutto Squash Boats

Not trying to be dramatic, but this is truly one of my new favorite recipes. And I have to admit, I have made spaghetti squash many a times and never much cared for any of the recipes. This one is a totally different story! It’s so next level, I can’t even explain. It’s a must-make!

4 servings

2 medium spaghetti squash - halved, seeds removed

2 tablespoons olive oil

Kosher salt and freshly cracked pepper

2 (8 ounce) packages frozen spinach - thawed, squeezed dry

1 cup ricotta cheese

1 cup grated smoked mozzarella + 1 cup diced

(You can also use regular mozzarella and toss in a few dashes off liquid smoke)

1/2 cup grated smoked or regular Gouda

1/4 cup apple cider vinegar

5 garlic cloves - minced

2 tablespoons minced rosemary

1/4 teaspoon grated nutmeg

4 ounces prosciutto - cut into small pieces

Preheat oven to 425 degrees. Place the squash cut side up on a baking sheet. Drizzle the insides and tops with olive oil and sprinkle with salt and pepper liberally. Roast for 30 to 40 minutes or until soft. In a bowl, mix together the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg, and a heavy dash of salt and pepper. Take the pooled liquid from inside the cooked squash, pour into the mixture, and mix again until throughly combined. Fill the insides of the squash evenly with the spinach mixture, top with the diced mozzarella, and scatter the prosciutto over the tops. Bake again for 10 minutes or until cooked through and bubbly. Serve warm.

Bright & Green Loaded Bean Soup

This bright, clean, and very healthful soup is a favorite of mine! Packed with healthy greens and beans + a delicious herb sauce that goes on top, takes the flavor to an entirely new level!

1/4 cup minced basil

2 tablespoons minced mint

5 garlic cloves - 1 grated, 4 minced

1/4 cup extra virgin olive oil + 1 tablespoon

1 onion - chopped

3 celery stalks - sliced

Kosher salt and freshly cracked pepper

1/2 teaspoon red pepper flake, more to taste

2 bay leaves

4 cups vegetable broth

1 can cannellini beans - drained and rinsed

1 cup frozen lima beans

1 Parmesan rind

1 cup green beans - cut into small pieces

1 bunch asparagus - tough ends removed, cut into small pieces

2 lemons juiced

Sliced radish and grated Parmesan, for serving

Make the herb sauce by combining the basil, mint, grated garlic, and 1/4 cup of olive oil in a bowl. Set aside. Heat the tablespoon of olive oil in a heavy bottom soup pot over medium heat. Add the onion, celery, and a heavy dash of kosher salt and pepper. Cook until the vegetables are translucent - about 7 minutes. Add the minced garlic, pepper flake, and bay leaves - cook for about one minute. Add the vegetable broth, cannellini beans, lima beans, and Parmesan rind - bring to a boil then simmer for about 30 minutes. Add the green beans and asparagus and cook for about 2-5 minutes - just long enough that they’re bright green and slightly crunchy. Squeeze in the lemon juice and stir everything together. Taste and add more salt if needed. Ladle into bowls, topping with the herb sauce, sliced radish, and Parmesan.

Kale Fennel & White Bean Soup

This is what I call my “diet soup” or “cleansing soup.” We often have this soup at the beginning of the week after a weekend or a vacation of bad eating. There’s so much flavor without adding fat or anything unhealthy! All clean, healthful goodness!

2 tablespoons extra virgin olive oil

1 yellow onion - diced

1 fennel bulb - diced

3 celery stalks - diced

1 carrot - diced

3 garlic cloves - minced

1/2 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1/4 cup store-bought basil pesto

2 cans cannellini beans - drained and rinsed

4 cups vegetable or chicken broth

1 parmesan rind

1 bundle Tuscan kale - stems removed, chopped

1 lemon - zested and juiced

Freshly grated parmesan, for serving

Heat olive oil in a soup pot over medium heat. Add the onion, fennel, celery, carrot, garlic, pepper flake, and a heavy dash of salt and pepper. Cook until vegetables are translucent- about 5 minutes. Stir in basil pesto and let cook into the vegetables for about 2 minutes. Add the cannellini beans with a heavy dash of salt and pepper, broth, and parmesan rind. Bring to a boil and simmer for at least 30 minutes to get all the flavor possible out of the rind - the longer it simmers, the more flavorful. Before serving, add the kale a little at a time, letting the leaves wilt down before adding more. Tip: as you add the kale each time, sprinkle with a little bit of salt - this helps flavor the soup as you go and the leaves wilt down quicker. Finish with the lemon zest and juice. Serve in bowls topped with Parmesan and a drizzle of olive oil.

Brown Butter Halibut over Maple Chai Delicata Squash

I normally don’t like posting recipes I haven’t tested more than once. I know we live in a world now where content is key and we’re all supposed to post a ton of it. But when it comes to my recipes, I’ve always been very quality over quantity kind of gal. While I may be slow as a turtle to get recipes posted, the good news is, the recipes you do see have been tested and I will never post one that’s not knock your socks off delicious! Luckily, sometimes a recipe turns out perfectly the first time - this is one of them so I’m sharing it! 8 ingredients, under 30 minutes, and restaurant quality delicious! When I made this the other night, Tres’ reaction was, “This is one of the best dishes you’ve created in awhile.” 

2 servings 

1 delicata squash - cut in half lengthwise, seeds removed, sliced 1/4 inch 

1 tablespoon olive oil 

1 tablespoon maple syrup

1/2 teaspoon chai seasoning 

Kosher salt and freshly cracked pepper 

3 tablespoons butter 

2 Halibut filets 

Heat your oven to 400 degrees. On a baking pan, toss the squash together with the olive oil, maple syrup, chai, and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast for 12 to 15 minutes or until tender and golden. 

While the squash is cooking, heat the butter in a pan over medium heat and let sit without moving until it starts to get slightly golden. Increase the heat to high and wait for the butter to start smoking - don’t be alarmed if it starts to get really dark, it won’t burn once the fish hits the pan. Once smoking, add the fish and cook for 2 to 3 minutes on each side or until cooked through and flaky. Plate the squash, top with the fish, and drizzle brown butter over the entire dish. 

Southwestern Tuna Salad

Before this recipe, I refused to eat tuna out of a can. After I created this recipe, I decided tuna out of a can - in this dish - is one of my favorite lunches ever. I make this dish almost weekly. It makes a great no-carb lunch wrapped in lettuce cups and is the perfect dip paired with crackers for entertaining or picnics. It keeps in the fridge for several days and soaks up all the flavors each day - making it even better as I eat on it all week.

Watch the full video on how to cook this dish on my IGTV channel on Instagram @Andreas_Cooktales!

4 servings

2 (7 ounce cans) tuna - packed in olive oil - drained

1/2 cup minced red, orange, or yellow bell pepper

1/4 cup minced red onion

3 tablespoons minced cilantro

2 limes - zested and juiced

1 1/2 tablespoon minced jalapeno

1/2 teaspoon salt, 1/4 teaspoon pepper

1/4 teaspoon cumin

2 to 3 tablespoons extra virgin olive oil (optional)

Mix all ingredients together in a bowl until completely combined. If it seems dry, add fresh olive oil (this also adds a lot of flavor). Serve in lettuce cups for lunch or with rice crackers as a dip.

​Mediterranean Trio Grain Bowl

Yes, it’s April and I’m late to the Meatless March party. But truth is, I’ve been going meatless on the regular for several months now. No, I’m not becoming vegetarian or vegan, but I do eat that way pretty often now. Grain bowls are a great meatless, make-ahead dinner and they last for several days in the fridge. Ones like this are meant to be served cold, so no re-heating necessary - just take it out and eat it! Don’t be intimidated by the long grocery list. A lot of the ingredients are repeated and everything can be made ahead and refrigerated for several days.

4 servings

Zesty Quinoa:

1 cup dry quinoa

1/4 cup minced cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1 lime zested and juiced

Pinch pepper flake, to taste 

Pinch kosher salt, to taste 

Pesto Barley:

1 cup dry barley

1/4 cup store-bought or homemade pesto

1 tablespoon fresh squeezed lemon juice

Pinch kosher salt, to taste 

Cauliflower Rice:

1 tablespoon olive oil

1 small shallot - chopped

3 garlic cloves - chopped

1/2 teaspoon oregano

2 cups store-bought cauliflower rice

2 cups chopped spinach

Kosher salt and freshly cracked pepper, to taste 

Tzatziki Sauce:

1 1/2 cups plain yogurt

1 cup finely chopped seedless cucumber

2 tablespoons minced red onion

1 tablespoon minced dill

1 tablespoon extra virgin olive oil

1 large garlic clove - minced

1/2 lemon zested and juiced

Kosher salt, to taste 

Italian Salsa Verde:

2 cups parsley

2 garlic cloves

1 tablespoon capers

1 teaspoon anchovy paste

1 lemon - juiced

Kosher salt and freshly cracked pepper

1/3 cup olive oil, plus more if needed

Optional:

1 cup feta, for serving

1 1/2 cups olives, for serving

Lemon wedges, for serving

Set 2 large saucepans on the stove. Add the quinoa to one and barley to the other and cook with water according to the package directions. When the quinoa is done, fluff with a fork and add the cilantro, olive oil, cumin, lime zest and juice, pepper flake, and salt to the cooked quinoa and stir together until combined. When the barley is done, add the pesto, lemon juice, and salt to the saucepan and stir together until combined. Refrigerate until ready to use.

While the grains are cooking, cook the cauliflower rice. Heat olive oil in a sauté pan over medium low heat and add the shallot, garlic, and oregano. Cook for one minute or until fragrant then add the cauliflower and spinach with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss together and cook for about 3 to 4 minutes or until soft and the consistency of rice. Refrigerate until ready to use.

Make the sauces. In a medium bowl, combine the yogurt, cucumber, red onion, dill, olive oil, garlic, lemon zest and juice, and a dash of salt. In a food processor, add the parsley, garlic, capers, anchovy paste, lemon juice, and a dash of salt and pepper. Pulse until chopped then stream in the olive oil, with the processor running, until smooth. Both sauces can be refrigerated until ready to use.

Build the bowl by spooning the quinoa, barley, and cauliflower rice into a 4 serving bowls next to each other. Top with both sauces and the feta, olives, and lemon wedges if using. 

Southern Bilinis with Smoked Trout & Maple Creme Fraiche

I made these for Valentine’s Day but quickly decided they’re perfect for any small gathering, cocktail hour, brunch, or just to snack on. I put a southern twist on original bilinis by making these with cornmeal and buttermilk. The maple creme fraiche makes them pancake-like, and the smoked trout atop brings together that perfect happiness of sweet and savory. They’re a breeze to make and can be stored in the fridge until ready to assemble. 

3/4 cup self-rising flour

1/4 cup cornmeal

1/4 teaspoon kosher salt

3/4 cup buttermilk, plus more for thinning

1 egg

1/3 cup creme fraiche

1/2 teaspoon maple syrup

1/4 teaspoon lemon zest

Smoked Trout filets - torn into pieces  

Microgreens - for garnish

In a medium bowl, add the flour, cornmeal and salt and whisk together. Make a well in the center and add the buttermilk and egg. Whisk all ingredients together until completely combined. The consistency should be similar to pancake batter - if it’s too thick, thin it out with more buttermilk. 

Heat a skillet over medium heat and coat the bottom of the pan with butter. When butter starts slightly smoking, use a mini scoop - aka a cookie scoop - (If you don’t have one a tablespoon will work) to make mini pancakes on the skillet. When the batter starts bubbling at the top, about 1 to 2 minutes, flip the bilinis and cook for another minute.

Let bilinis cool. Mix together the creme fraiche, maple syrup, and lemon zest. Smear each bilini with a heavy dollop of creme fraiche, top with a piece of smoked trout and microgreens.

** Tip: Refrigerate any leftover bilinis. Heat in the microwave for breakfast and top with maple syrup or jelly.

Shrimp Cocktail with Green Goddess Dressing

Retro, fun, and cutely presented, shrimp cocktail is a holiday party favorite that's oh so quick and easy to prepare! This particular recipe uses green goddess dressing instead of cocktail sauce to modernize and dress the classic appetizer up a bit. Here, I give my green goddess dressing recipe, but you can also cut a corner with a good quality store-bought as well (I love Organic Girl Herb Goddess). Present them in clear, miniature cups to give everyone their own little dip bowl and make socializing easier! 

 1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

Kosher salt, freshly cracked pepper  

 1 pound large, cooked salad shrimp 

2 to 3 lemons - cut into small wedges 

Make the dressing by adding the yogurt, mayo, herbs, garlic, anchovy paste, lemon juice, olive oil, and a heavy dash of salt and pepper to a food processor. Pulse together until smooth. Add about one tablespoon of dressing to each mini cup.

Cut slits in the bottom of the shrimp and hook 2 to 3 onto each mini cup. Cut slits in each lemon wedge and add one to each cup. Arrange on a platter and serve. 

Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash

Roasted Maple Creamed Corn

Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version! 

2 tbsp reduced fat Irish butter - softened

1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)

2 tbsps maple syrup

1/2 cup light cream, plus more for thinning 

1/2 tsp kosher salt - to taste

1/2 tsp freshly ground black pepper

1 tbsp flour

1/4 cup Parmesan cheese

Parsely - optional

In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.  

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. Plus, it's a little healthy and you'd never know it! 

1 large butternut squash 

2 medium acorn squash 

Olive oil

Kosher salt 

Pepper 

3 tbsp maple syrup

1 tsp cinnamon 

Pinch red pepper flake, to taste 

Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons - keep the skin on these! 

Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.

Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized. 

Brown Butter and Crispy Sage Cauliflower Mash

Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season. 

1/2 stick butter

1 tablespoon chopped sage + 7 whole leaves 

1 head cauliflower florets  

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. 

Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Green Goddesses Chicken Salad with Apple and Avocado

Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious! 

1 1/2 pounds boneless skinless chicken breasts 

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

1 large Granny Smith apple - diced small

1 large avocado - pitted and cubed

1 loaf sourdough bread - sliced and grilled

Arugula (optional)

Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.

In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.

Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.

Pickled Peach Salad with Smoked Almonds and Cranberry Goat Cheese

Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite! 

 4 servings 

Pickled Peaches:

4 peaches - core removed and cut into thick slices

1/2 small red onion- sliced thin

1 1/2 cups white vinegar

1 1/2 cups water

1/4 cup sugar

1/3 cup maple syrup

1 teaspoon Kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon pepper flake

Salad:

1/2 lemon - juiced

1 teaspoon honey

1/4 cup olive oil

Kosher salt and fresh cracked pepper

8 cups spinach arugula mix

1/2 cup cranberry goat cheese - crumbled

1/4 cup smoked almonds - roughly chopped

1/4 cup minced crystallized ginger

Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.

Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.

CHEERS TO HAPPY EATING!!! 

Chopped Cajun Chicken Salad with Bacon and Apple

I love a restaurant that chops their salads all together. The only thing that's ever bothered me about a loaded salad is, you can't get a bite of every ingredient on one forkful. But with a chopped salad, you can! This is one of my favorite versions. 

Dressing:

1/2 cup honey

1/2 cup Dijon mustard

2 lemons - juiced

2 tablespoons mayonnaise

Kosher salt and fresh cracked pepper

Salad:

1 tablespoon smoked paprika

1/2 tablespoon Italian seasoning

1 teaspoon creole salt

1 teaspoon lemon pepper seasoning

1/2 teaspoon granulated garlic

1/2 teaspoon white pepper

1/4 teaspoon cayenne

1 1/2 pounds chicken tenders - cubed

1/2 loaf french bread (or similar) - cubed

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

6 slices bacon - chopped

8 cups mixed greens or spinach

2 Granny Smith apples - diced

1/2 cup goat cheese - crumbled

1/4 cup dried apricots- chopped (optional)

Make the dressing. In a small bowl, whisk together the honey, Dijon, lemon juice, mayo, and a dash of salt and pepper. Set aside.

Heat oven to 400 degrees. In a small bowl, mix together the paprika, Italian seasoning, creole salt, lemon pepper, granulated garlic, white pepper, and cayenne. On a sheet pan lined with foil, toss the cubed chicken with the spice mixture. On another sheet pan lined with foil, toss the bread cubes with olive oil, a sprinkle of kosher salt, and pepper. Place both sheet pans in the oven. Bake croutons for about 8 to 10 minutes or until golden. Roast chicken for about 10 to 12 minutes or until cooked through.

While chicken and croutons are in the oven, fry the chopped bacon. Drain and set aside. On a large chopping board or clean surface, pile together the lettuce, half the chicken, half the croutons, half the bacon, and half the apples. Drizzle half the dressing over the top. Using a large knife, chop the entire salad together until combined and all large pieces are small (* if your chopping board isn't big enough, you can do this for each salad separately). Scoop chopped salad into bowls or on plates. Top with the remaining chicken, croutons, bacon, apples, and dressing. Sprinkle goat cheese and apricots on top.

Healthier Chicken Noodle Soup

I keep chicken noodle soup in my freezer all winter long. It's perfect for cold nights, snow days, and when a cold sneaks up on you this time of year. During the week, Tres and I strive to make a few healthier changes to our diet, so by using chicken breasts (not the whole chicken), whole wheat noodles, and extra veggies, this soup is a little lighter but still just as comforting. 

Stock:

3 bone-in, skin-on chicken breasts (about 4 1/2 pounds)

2 roughly chopped carrots

1 celery head top cut off - with leafy greens

1 onion - chopped

5 cloves garlic - peeled and smashed

5 bay leaves

1 tablespoon lemongrass paste

3 teaspoons lemon pepper seasoning

2 teaspoons Italian seasoning

2 chicken bouillon cubes

Soup:

5 sliced carrots

5 sliced celery ribs

1 large Parmesan rind

3 cups whole wheat (or regular) egg noodles

1 cup Parmesan cheese

Juice of 2 lemons

4 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

2 tablespoon minced fresh mint

Make the stock. In a large stock pot, add the chicken breasts, carrots, celery, onions, garlic, bay leaves, lemongrass paste, lemon pepper seasoning, Italian seasoning, and bouillon cubes. Cover with 4 quarts of water. Bring to a slight boil, then let simmer until the chicken is cooked through, about 40 to 45 minutes. Remove the chicken from the soup and set aside to cool. Strain the soup and add back into the pot.

Make the soup. Bring the stock to a boil and add the carrots, celery, and Parmesan rind. Cook for 8 to 10 minutes or until veggies are slightly soft. Bring to a high simmer. Add the noodles and cook until al dente. Shred the chicken meat into the pot, discarding the skin and bones. Add the lemon juice, parsley, basil and mint. Stir together and serve with crusty bread.

Cheers to happy eating!! 

Tuna Poke Noodle Bowls

I've fallen in love with Tuna Poke over the last several years, and to my surprise, I learned it's just like making ceviche but in soy sauce and other goodies. The sesame noodles make this delicious appetizer a complete dish. Tres raved and raved when we had this for dinner the other night, so it would only be the nice thing to do to share it with y'all! I promise, you want this in your dinner life! 

Grocery list:  

Tuna: 

• 1 pound tuna - cubed

• 1/2 cup low sodium soy sauce

• 1/2 cup chopped scallions, plus more to garnish

• 1 teaspoon sesame oil

• 3 tablespoons peanut sauce (found in the Asian aisle at Fresh Market)

• 1 tablespoon toasted sesame seed

• 1/2 teaspoon red pepper flake

• 1/4 cup chopped macadamia nuts

Noodles:  

• 12 ounces angel hair pasta

• 2 tablespoons sesame oil

• 1/4 cup peanut sauce

• 1/4 cup low sodium soy sauce

• 2 tablespoons peanut butter

• 1 tablespoon sugar

• 1 tablespoon rice wine or white wine vinegar

• 1 tablespoon sriracha

• 1 teaspoon fresh grated ginger

• 2 cups seeded and thinly sliced red, yellow, or orange bell pepper

Directions:  

In a large bowl, add the tuna, soy sauce, scallions, sesame oil, peanut sauce, sesame seeds, pepper flake, and macadamia nuts. Stir together and refrigerate for at least 2 hours. 

Cook angel hair pasta in boiling salty water until al dente. Drain, rinse, and let cool. In a large bowl, whisk together the sesame oil, peanut sauce, soy sauce, peanut butter, sugar, vinegar, sriracha, and ginger. Add the cooled noodles and sliced peppers and toss together until completely coated in the dressing.  

Plate in bowls with noodles on the bottom, tuna on the top, and garnished with scallions.  

CHEERS TO HAPPY COOKING!!! 

150 Calorie Caliente Breakfast Sandwich

I love simple, healthy, low-cal, grab and go breakfasts in the morning. These sandwiches can be pre-made, refrigerated, and reheated in the morning. This recipe makes 4, so you'll have one Monday through Thursday. However, they take right under 10 minutes to make, so if you want them fresh, it won't ruin your morning.

Grocery list (4 sandwiches): 

• 4 English muffins

• Nonstick spray

• 1 cup egg whites

• 1 cup baby spinach - chopped fine

• Kosher salt and pepper

• 1/2 avocado - sliced thin

• Sriracha or hot sauce, to taste

Directions:  

Cut English muffins in half. Using your hands, scoop out and discard some of the bread on the inside (this is not compeletely necessary but will save you calories and carbs). Toast the muffins in a toaster until golden.

Heat a small nonstick pan over low heat and coat with nonstick spray. Add 1/4 cup egg white at a time and sprinkle the spinach (if using) over top with a dash of salt and pepper. Let cook until almost cooked through and flip with a spatula. Cook for about 30 more seconds. *You can also do this in a larger pan and pour in the entire cup of egg whites then when finished cooking, cut eggs into 4 equal servings.

Place eggs on the English muffins, folding over to fit the sandwich, if needed. Top with the avocado and sriracha or hot sauce.

CHEERS TO HAPPY EATING!!!