Do you love a good tuna melt? Then these stuffed tomatoes are for you. Ripe, juicy hollowed out tomatoes are stuffed with hearty tuna salad before being topped with spiced Havarti cheese. Just like the iconic open faced sandwich these are baked in the oven– roasting the tomatoes and baking their flavor right into the tuna while melting the cheese to form a golden brown crust on top. Embrace one of the quintessential fruits of the Summer weather and grab a bunch of bright, fresh tomatoes on your next grocery run. You won’t regret forgoing the bread an opting for these Tuna Melt Stuffed Tomatoes instead.
Creamy, dreamy, and moderately healthy– this Strawberry Cheesecake Protein Milkshake is everything the name implies. Whether it’s breakfast, snack time or even a light lunch this shake is satisfyingly filling and refreshing.
While a few simple alterations and ingredient swaps could have this Spinach White Cheddar and Apple Salad showing up in it’s Fall Sunday best, this version still says Spring to me– so that’s what I’m rolling with. Crisp, sliced apples, walnuts, berries, and shredded sharp white cheddar on a bed of fresh baby spinach. A homemade honey vinaigrette is drizzled over top and it’s all lovingly tossed together at the supper table into a complete meal in your salad bowl.
Salmon and broccoli are both super foods that energize the mind and body and provide them with key nutrients and minerals, essential for your health, which is one of the reasons we love pairing the two together. This Baked Teriyaki Salmon with A Sriracha Cream Drizzle does exactly that- combining good for you, oven-baked salmon fillets with a simple, homemade teriyaki marinade.
This makes it perfect for anyone interested in controlling the ingredients going into their sauces, like lowering the sodium or using less sugar. A hint of spice from the sriracha cream drizzle offers a bright burst of bold flavor that pairs perfectly with the teriyaki sauce. Serve this classic fish over a bed of white rice with a generous side of steamed broccoli for a filling meal that’s low on calories but loaded with bold flavor and essential mind and body benefits.
Every year the hubs and I go on a ski trip. It’s usually our mutual anniversary present to ourselves. This year, we decided that we were old enough, and grown enough, that we didn’t need a ‘vacation’ all to ourselves. We decided to make it a family affair, with all three older kids tagging along. For me, that also meant meal planning ahead of time, and even some cooking, because that ‘oops’ moment where you forgot to pack that one ingredient and now you can’t make dinner is a lot more expensive when your party goes from 2 to 5 people. And snacks. Oh my sweet Lord, the snacks! Every 30 minutes, one of my teens is crying they’re hungry, and if you don’t feed them right away? That Snickers commercial we’ve all seen? My hangry boys make that look like a caricature. So I made and brought snacks. As many snacky things as I could get my hands on. Thank God for the snacks! And that was part of the prayer/mantra I repeated while my knuckles were white because I was gripping the door handle so hard on the last hour leg of our trip to the ski resort this weekend.
Black Pepper & Parmesan kale chips have withstood the test of time, and continue to stand out against all the other versions we’ve tried. Perfectly crisp, healthy green chips melt right on the tip of your tongue, delivering a mouth-watering combination of freshly crushed black pepper, and your favorite grated Parmesan.
Not gonna lie, my favorite appetizer ever is probably TGI Friday’s green bean fries. We’ve given them a few healthier modifications to turn them into these Crispy, Oven Baked Green Bean Fries. It’s the best of both worlds! Now you can enjoy one of your favorite snacks, without any eater’s remorse.
Need to feed your crew, and want their breakfast to be wholesome? Meal-prepping breakfast is made easy with these pumpkin pie overnight oats.
One night, my defenses had been systematically whittled down enough that, I let the youngest son have the dregs of my Mountain Dew Voltage. It happens folks, even to the best of us.
My leftover stale soda was in a glass and he didn’t know exactly what it was other than some kind of soda, which he’s rarely allowed to have.
Handing me the empty glass to put in the sink: “Mom, that tasted like it gave me powers, super powers. I know it didn’t, but it tasted like super powers.” It couldn’t have been more that two tablespoons worth.
Aaaaaaaaand, that is why you my son are not allowed to do The Dew. Like, ever.
Protein & oats however, make much sturdier fare (and a better breakfast option) for any real-life Super Heroes in-training. And pumpkin pie is such an obvious Fall flavor. Combining the two was a no-brainer. Thus pumpkin pie overnight oats were born.
And overnight oats? They’re quick and easy enough for Super Heroes of any age to whip up, or just to lend a helping hand.
Throw everything in a mason jar (or pretty much any seal-able container your heart desires), give it a good stir, and let it sit overnight while you sleep.
When you wake up? A protein packed, breakfast that tastes just like dessert will be waiting to greet you. The sons’ actually love helping with this kind of recipe, and get a kick out of customizing their own individual batches in their own personal jars.
Yes, my kids eat these cold out of the jar. No, you don’t have to if that’s not to your liking. Just pop them in the microwave for a few seconds to warm them up, grab a spoon, and dig on in.
If you’ve tried this PUMPKIN PIE OVERNIGHT OATS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Healthy Pumpkin Pie Protein Overnight Oats
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup pumpkin purée not pumpkin pie filling
- 1/4 cup old-fashioned oats
- 1 tbsp sugar
- 1/4 tsp ground cinnamon
- Add all of the ingredients to a mason jar or other plastic container with a tight-fitting lid, and stir everything until evenly incorporated.
- Cover and refrigerate for 8 hours or overnight. Serve cold.
Give a healthier spin to your daily snack with this simple peanut butter apple dip. It’s a healthier, protein laden fruit dip alternative that will have very one ready to dip!
Esquites, a warm Mexican corn salad, is a cozy side dish with a little heat from freshly diced jalapenos, a little tang from chopped cilantro leaves, and cheesy goodness from crumbled Cotija cheese. It’s our favorite way to incorporate a little South of the border flavor into our everyday meals, especially if it’s taco tuesday!
Do you have a Mexican food stand at your local Farmers Market? Or a local food truck claiming authentic Mexican street fare? I
f the answer is yes to either of these, then you’ve probably come across this dish before. If not, you’re in for a treat.
The name literally means ‘toasted’ corn.
And it’s the smokey, sweet, spicy, and tangy off the cob cousin of elote (creamy, cheese coated corn on the cob), and it’s packin all those same feisty flavors. So, it does not disappoint.
Were just loving all these de-constructed versions of things recently, aren’t you? Convenience is priceless.
Esquites ( Mexican Corn Salad )
Even better Esquites, this Mexican corn salad, can be served hot or cold. Making it perfect for a toasty, comforting side dish in the Winter months, and also easily adaptable for a cold corn salad to bring to any Summer barbecue.
My family loves enjoying it as a side to both quesadillas & tacos. It’s also a great option to serve with grilled meats, like steak or chicken- even fish!
If you’ve tried this ESQUITES – Mexican Corn Salad, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Esquites (Mexican Corn Salad)
- 2 tbsp butter
- 2 cans corn drained or 4 ears fresh corn cut off cob
- 1/2 jalapeno seeded and diced
- 3 tbsp mayonnaise
- 1 clove of garlic minced
- 2 green onions thinly sliced
- 1 handful of fresh cilantro roughly chopped
- 1 lime juiced
- 2 tbsp Cojita cheese finely crumbled (or shredded Mexican blend cheese)
- 1/8 tsp chili powder to taste
- 1 ripe avocado peeled and diced (optional)
- In a large skillet, over medium-high heat, melt the butter.
- Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
- Stir in the jalapeno and remove the skillet from heat.
- Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
- Gently stir everything together just until evenly incorporated.
- Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.