Here’s a weeknight meal that can be thrown together with very little effort, but this Pesto Salmon Sheet Pan Dinner is no slouch when it comes to being healthy!
I’m so excited to be offering you an AWESOME giveaway today. Kamikoto knives are designed for chefs and serious home cooks, and I used one when chopping up a large eggplant for my new Cheesy Eggplant Bake recipe (which I am also sharing below).
One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
Today we’re talking about almonds (one of our favorite nuts!) and ways we can all try harder to limit food waste. So, just in time for Earth Day this weekend, I’m excited to share some recipes to help you do that.
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets 5 from 2 votes Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings  (adjust to suit): 4 Print Ingredients 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini, cut into 1 inch dice 1 pint cherry tomatoes, or grape tomatoes 8 ounces mushrooms, baby bella or shiitake 1 cup basil, just the leaves, fresh 1 cup spinach, just the leaves, fresh 2/3 cup Parmesan cheese, freshly grated 1/2 cup pine nuts, raw 2 cloves garlic, crushed 1/2 cup olive oil salt, to taste pepper, to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in […]
When I first set this Roasted Veggie and Ricotta Pizza down for dinner, my 9-year-old was not so sure, but she was hungry and even surprised herself with how much she liked it served this way!
After a couple attempts, my husband – and the kids too – have given this Creamy Lentil Lasagna two thumbs up, and I’m excited to share it with you today. My 4th grader even ate the leftovers for breakfast if that tells you anything.
One of the things I love about eating spaghetti squash is that my mental veggie consumption checklist for my family goes … check, check, and check! Plus it tastes great too – especially in this Spaghetti Squash Carbonara recipe.
Okay, so I admit it. Frozen spinach is super convenient to use in recipes, but I can sometimes taste the difference between frozen and fresh (and I don’t mean in a good way). So I was pleasantly surprised when I recently tried mixing it directly into the cheesy goodness of this Spinach Lasagna dish and seriously could not taste any frozen flavors AT ALL.
Spaghetti is a super easy go-to weeknight meal that I am so thankful for when everyone is hungry and I just don’t have the time (or energy!) to follow a recipe. BUT I’ve quickly learned this spaghetti bolognese adds a lot more flavor for not too much additional effort, so it’s quickly becoming one of our new favorites
My entire family LOVES this new crispy pork recipe! The first time I made it my 11-year-old was at a friend’s house so she didn’t get to try it with us….