White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

Ingredients

• 2 (15 oz.) cans cannellini beans, drained and rinsed
• 2 tbsp. olive oil
• 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
• 4 oz. sun-dried tomatoes in oil, drained and small-diced
• 4 tsp. minced garlic (4 cloves)
• 2 tsp. minced fresh rosemary leaves
• 1/4 tsp. crushed red pepper flakes
• 4 oz. thinly sliced prosciutto or pancetta, small-diced
• Kosher salt and freshly ground black pepper
• 2 ounces baby arugula

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

Slow Cooker French Dip Sandwiches

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Bradley loves getting a lot of attention, and I'm more than willing to give him all the attention he needs (especially before the new baby comes). That makes it more than essential to have dinners on hand that I can either make in advance or that take little prep time. Slow cooker meals are ideal since I can throw everything in the crockpot and then have the rest of the day to devote to my attention-seeking son. 

Chris and I both love sandwiches (and Bradley loves everything!) so French Dip sandwiches immediately sounded like an easy win in my book. They were extremely easy to prepare and even better to eat. The au jus sauce had tons of flavor and was a delicious accompaniment to the sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 (3-4 lb.) beef chuck or rump roast
• Salt and pepper
• 2 (10.5 oz.) cans beef consommé
• 2 (10.5 oz.) cans reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 envelope onion soup mix
• 1 envelop Au Jus gravy mix
• 8 sub buns, cut in half
• 16 slices Provolone cheese

Season the beef roast with salt and pepper.

In your slow cooker, add the beef consommé, beef broth, Worcestershire, onion soup mix and Au Jus gravy mix. Stir until combined. Add the beef. 

Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Remove beef from slow cooker and shred using two forks.

Preheat your broiler.

Arrange the sub buns on a baking sheet. Top each half with the shredded beef and two slices of cheese. Place under the broiler for 2-3 minutes or until cheese is melted and bread is crusty. Remove from oven and place the second half of bread on top of the sandwich.

Meanwhile, skim fat from the juices in the slow cooker. Spoon juices into small bowls. Serve alongside bread as a dipping sauce.

Source: SK Original

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Grilled BBQ Chicken Wrap

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Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Cuban American Panini

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Not wasting food was a big thing in my household growing up. My parents would literally make me sit at the dinner room table for what seemed like hours until I finished what was on my plate. They always said, "There are starving children in this world that would love to eat that," and it always worked. To this day I always try my hardest to not let things go to waste.

When I made a roast pork the other day, I was faced with tons of leftovers. I like to give my leftovers a facelift so we don't have to eat the exact same thing two days in a row, and this time in was in the shape of a Cuban sandwich. I used ingredients that I had on hand, so I found myself using American cheese in place of traditional Swiss or Provolone cheese. Both Chris and I enjoyed the change and happily ate a couple sandwiches each. See...leftovers don't always have to be bad! Enjoy!

Printable Recipe

Ingredients

• 4 rolls
• 2 tbsp. yellow mustard, divided
• 8 slices roast pork, thinly sliced, divided
• 16 slices deli ham, thinly sliced, divided
• 4 dill pickles, thinly sliced, divided
• 4 slices American cheese, thinly sliced, divided
• 4 tbsp. butter, softened, divided

Slice the rolls in half. Spread one side of each roll with the mustard. Divide the pork, ham, pickles and cheese evenly among the four rolls. Top the sandwich with the other half of the roll.

Heat a large pan over medium heat. Spread the softened butter on one side of each roll. Place the sandwich, butter side down, in the pan. Press down firmly with a spatula to flatten the sandwiches. Allow to cook for 3-4 minutes or until browned. Spread the remaining butter on the top side of the sandwiches and flip to cook the second side. Continue pressing down firmly with a spatula. Cook for an additional 3-4 minutes or until browned. Alternately, you can butter each side of each sandwich and put it in a panini press to cook. Serve immediately.

Source: SK Original