Pineapple Mango Salsa

Is there anything quite as ‘refreshing’ as a good blend of some yummy fresh fruits or veggies into a good salsa? I’m not sure, but around here a good, fresh salsa always hits the spot. And this fruity, pineapple mango version is a family favorite.

Pineapple Mango Salsa 2

It’s perfect served up with our favorite or tortilla chips. Served over top grilled fish, or other seafood? Yes sir-ee! We even like it paired with grilled chicken. Serve the meat over a bed of rice with a hearty scoop of  salsa on top, and dinner time is a fresh, healthy hit.

Pineapple Mango Salsa 3

Put a little pep in your step and some groove into your meal with a heaping helping of this refreshing salsa.

Pineapple Mango Salsa

Pineapple Mango Salsa

1 (heaping) cup pineapple, diced
1 cup mango, diced
1 cup tomatoes, diced
1/3 cup red, yellow, or orange bell peppers, diced
1/2 whole red onion, diced
1/4 cup fresh cilantro, roughly chopped
juice of one lemon
pinch of sugar, optional
pinch of salt, optional

Directions

1. In a large bowl, gently stir together the pineapple, mango, tomatoes, peppers, onion, and cilantro until evenly incorporated.
2. Squeeze the lemon juice overtop the salsa mixture. Again, gently stir to mix it in.
3. Add salt and/or sugar, if needed, and stir to incorporate.
4. Serve chilled with tortilla chips, or on top of grilled chicken or fish.

Carrot Zucchini Feta Fritters

Take your veggies to the next level by combining them together, adding in a little cheese, and crisping them up in golden brown fried form. Served with a little plain yogurt for dipping, these carrot zucchini feta fritters are a delicious Summer side dish & a great way to sneak several extra helpings of vegetables into your day.

Carrot, Zucchini, Feta Fritters 2

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Tomato Pie

This Tomato Pie is a perfect way to use up some produce. With thick slices of juicy tomatoes, fresh basil leaves, & bright red onion- it’s piled high in a buttery pie shell & topped with a cheesy spread.

Tomato Pie

Speaking of summer fun, and summer veggies as we have been around this neck of the woods recently I’ve got too bring up one of my favorite Summer show stoppers. The tomato.

I grew up on the tomato. Some of my fondest memories involve the tomato. Specifically, my grandmas plain, but still out of this world tomato sandwiches on toast, and the first bite into one of her vine-ripened beauties every summer.

Now that I think about it, almost every lunch and dinner included it some way, some how. And … IT. WAS. AWESOME.

Tomato Pie

Then you’ve got the hubs. The Italian from a family of second generation Italian immigrants from up North. His idea of the tomato growing up was something to be included in pasta sauces and dishes, and something to be picked out of his salad. And not a darn thing changed for him even when he moved down South.

Seriously. 30 years later, and I’m still trying to change this. Imagine his horror when we married and he found out I’d serve a whole meal based on nothing but, you guessed it, THE tomato!

Tomato Pie

Tomato Pie is pretty much everything the name implies. What the name alone doesn’t tell ya? Just how dang delicious it is. There’s no way to prepare for it.

I may have to baby the hubs a bit with paper thin slices in his servings, but the rest of us bite into our bits of tomato ‘steaks’ with relish (not actual relish, promise). Either way, this is the one dish where even the hubs leaves no tomatoes behind.

Tomato Pie

We have several versions of this dish that we enjoy, but this one is our favorite. Your vegetarian family and friends will thank you. Your carnivorous spouse and offspring will never even miss the meat.

It’s addictive & delicious.

It ain’t just a Southern thing, y’all! At least not anymore 😉

Other Ways To Enjoy Tomatoes:

Tomato Pie

Tomato pie is actually a pretty simple recipe, and assembly’s quick & easy. A couple steps are key though. With the tomatoes, peel & slice them, and place them in a single layer of a large strainer.

Liberally salt them. This is going to draw out all the moisture locked in them, which will prevent a soggy pie later on. Let the salted tomatoes drain for a full ten minutes. Transfer them to paper towels, and pat them dry with extras. Remember, we’re trying to get as much extra liquid out as we can. Just don’t press down too hard so they don’t get squished.

Layer the prepped tomatoes, fresh basil leaves, and sliced red onions in the pie shell. Season with salt & pepper. In a separate bowl, combine the cheddar & mozzarella cheeses and mayo until everything’s evenly combined. Add the mixture in dollops evenly out over top of the veggies. Using a spatula, evenly spread the mixture. Sprinkle the Parmesan cheese evenly out over top. 

Bake the tomato pie at 350 degrees for 30 minutes, or until the cheese has formed a crust & turned golden brown. Once cooked, let the pie rest for a full 5 minutes before slicing and serving. The wait time’s important so that the pie can set. Otherwise, it might fall apart when trying to scoop out.

Tomato Pie

If you grew up loving the tomato sandwich as much as I did, then this tomato pie is bound to be an epic hit. Take advantage of sales, or just the regular Spring and Summer produce surplus- and add this flavorful vegetarian meal to the menu. You’ll have zero regrets!

Other Tomato Recipes To Enjoy:

Print Recipe
5 from 2 votes

Tomato Pie

The perfect pie for Spring & Summer, this dish features thick tomato 'steak' slices and tangy red onion slathered with a creamy cheesy topping all tucked in a flaky pie crust shell.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Brunch, Dinner, Main Course, Pie
Cuisine: American, Vegetarian

Ingredients

  • 5 Roma tomatoes peeled and sliced
  • 10 fresh basil leaves roughly chopped
  • 1/2 cup red onion chopped or thinly sliced
  • 1 9-inch pre-baked deep dish pie shell
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 3/4 cup mayonnaise or half mayo and half Greek yogurt
  • 2 tbsp shredded Parmesan Cheese
  • salt and pepper to taste

Instructions

  • Place the tomatoes in a clean colander/strainer in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  • Layer the tomato slices, basil, and onion in the prepared pie shell. Season with salt and pepper, to taste. In a separate bowl, combine the cheddar and mozzarella cheeses and mayonnaise. Spread the mixture out evenly on top of the tomatoes and sprinkle the parmesan cheese on top. Bake at 350 degrees for 30 minutes or until the cheese mixture is lightly browned.
  • Let the pie rest for a minute or two, then cut into slices and serve warm.

 

Stuffed Cheesy Pull-Apart Bread with Spinach & Feta

You know those times when you’re sitting there editing your photos and you just know that they didn’t do your food justice? Well, maybe not, depending on how many of you blog, post an obscene amount of food photos of everything you eat on Instagram, or (long shot) use them to make professional-ish family recipe albums. Just me??

Try as I may, I can never seem to get that money shot of this pull-apart bread that just screams to my readers, ‘oh my gawd, run to your kitchen and make this NOW.’ Which is a real shame. It’s that good. But I (in the effort of full disclosure) won’t let that hold me back a single second longer from sharing this mouth-watering recipe with you.

Spinach & Feta Stuffed Cheesy Bread 2

Inspired by Domino’s stuffed cheesy bread, except with noticeably less cheese. It was on purpose, I promise! It’s not nearly as rich as the original, and it may have less cheese stringing for miles and miles, but it delivers the same flavors, flawlessly. And with less calories.

Hey, sometimes that’s important.

Spinach & Feta Stuffed Cheesy Bread

Fresh spinach leaves, feta cheese, and freshly minced garlic are sandwiched between buttery, flaky layers of bread with a crispy mozzarella crust on top. Get ready to have your taste buds rocked.

Spinach & Feta Stuffed Cheesy Bread 3

Stuffed Cheesy Bread with Spinach & Feta

Bread Dough:

1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast, or regular yeast, proofed
3-4 cups all purpose flour

For the filling:

3-4 tbs butter, softened
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
one bulb of garlic diced
1/2 cup shredded mozzarella cheese

Directions

1. In a small sauce pan add water, buttermilk, butter, sugar and salt and heat until the butter has just melted. Remove from heat and allow the mixture to cool to room temperature.
2. Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.
3. Turn the mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.
4. Turn the dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour, or until the dough has doubled in size.
5. Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3×3 squares.
6. Using your hands stretch each square out so it’s about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.
7. In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.
8. Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.
9. Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.

recipe adapted from Bakeaholic Mama

Healthy Frozen Yogurt Bark

I’m always on the look out for a good snack recipe that both the kids and I can enjoy. I also always love it if I can mess with their little brains and change their preconceived ideas about things. Wondering what I mean? A couple months ago if I’d told them that there’d be a healthy frozen yogurt snack they’d love. They’d have laughed at me. Laughed, I tell ya!! Did it help that I sweetened the yogurt pot a bit? Probably, but what bowl of yogurt doesn’t beg to have some fresh strawberries, coconut, and or a few chocolate chips stirred in? It seemed like a no brainer here.

Healthy Frozen Yogurt Bark 2

When you need that little pick me up, but don’t want to over-indulge this is the perfect go-to treat. It’s super simple, and guilt free. That and you can claim you’re giving your kids ice cream, with them none the wiser, without all the additional sugar. Do your eaters prefer different add ins? Not a problem. Get creative. Get fancy. Get it in their little bellies. And yours 🙂 Nuts are a great option, or other fruits. We’ve even added a couple handfuls of their favorite cereals for a fun, fast, and refreshing breakfast. Don’t you just love a recipe with so many possibilities?

Healthy Frozen Yogurt Bark

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5 from 1 vote

Healthy Frozen Yogurt Bark

This creamy frozen yogurt bark topped with fresh toppings is a dessert or snack that both parents and kids can agree upon whenever the need arises.
Course: Dessert, Snack
Cuisine: American
Servings: 8
Calories: 39kcal

Ingredients

For The Yogurt Bark:

  • 1 3/4 – 2 cups Greek yogurt plain or flavor of your choosing
  • 2-3 tbsp honey
  • 1 tbsp blueberries
  • 1 tbsp raisins

For The Topping:

  • 5-6 fresh strawberries washed & chopped
  • 1 tbsp semi sweet chocolate chips
  • 1-2 tsp shredded coconut

Instructions

  • Mix the yogurt and honey together until well combined. Add the cranberries or blueberries and raisins, stir again to evenly incorporate everything.
  • Line a baking sheet with foil and pour the yogurt mixture on top. Spread the mixture out evenly, to your desired thickness or thinness of the bark.
  • Sprinkle the strawberries, chocolate chips and the coconut on top of the yogurt and place the whole pan levelly in the freezer for about an hour or until the bark is completely frozen.
  • Remove the sheet pan from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in zip-locking bags.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin C: 5mg | Iron: 1mg

Skinny Buffalo Potato Salad

Skinny Buffalo Potato Salad is the new twist on the traditional Spring & Summer side dish you’re gonna want in on. It’s light yet creamy, and packin’ some flavor. It’s destined to be a star side dish at any picnics, barbecues, and even backyard patio dinners. 

Skinny Buffalo Potato Salad

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Parmesan Vegetable Tian

Give your side dish game a lift with this fancy sounding Parmesan vegetable tian. It’s super simple to put together, and every bite is infused from flavor as the veggies meld during oven roasting. A little cheesy topping and it’s absolutely divine!

So we have a lot of readers. And we post a lot of stuff. Mostly totally tasty dishes that don’t break the bank, but also tutorials, tips/tricks, and crafts. But like I said, were mostly all about the food.

And good food too, although not necessarily always good for you. So I suppose the question was inevitable, even though it still caught me a bit off guard.

The Sons look pretty healthy, so where are all the leafy greens? Where are all the yummy veggie side dishes I’m holding back?

Well there are several answers to that question. First, with four boys and busy schedules I heart a good casserole. It’s the kitchen equivalent of one stop shopping.

The Sons also usually have a salad before or with each meal, so even on nights we’re not doing a casserole, I don’t always stress a ‘veggie’ per say.

And then those nights that we do have a side of broccoli, or cooked carrots, or peas etc, I tend to keep it either pretty plain or just tend to pay it no mind.

But we have heard your request! And this tian is always an instant hit at our table. It’s a great way to brighten up your table and your meal with a pop of color. It’s also a totally tasty way to get your veggies in.

Vegetable Tian

If you’ve tried these PARMESAN VEGETABLE TIAN, 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 PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Parmesan Vegetable Tian

This is the ultimate vegetable side dish, featuring fresh veggies that are layered in a gorgeous pattern and then oven roasted. Seasoned with salt & pepper, and then topped with a sprinkle of Parmesan- it's the perfect way to get someone interested in a vegetable side dish.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American, French
Servings: 5
Calories: 117kcal

Ingredients

  • 1 tbsp olive oil plus more for drizzling
  • 1 large yellow onion diced
  • 3 tsp minced garlic
  • 1 medium zucchini thinly sliced (1/8″)
  • 1 medium yellow squash thinly sliced (1/8″)
  • 1 medium baking potato thinly sliced (1/8″)
  • 2 medium Roma tomatoes thinly sliced (1/8″)
  • heaping 1/4 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup shredded mozzarella cheese
  • 3 tbsp grated Parmesan

Instructions

  • Use your cooking spray to lightly coat a pie pan or a small casserole dish.
  • Heat the olive oil in a small skillet. Once hot, add the chopped onion and garlic, and cook until the onions are soft, about 5-7 minutes. Transfer the onion mixture to the prepared baking dish and spread it out over the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
  • Drizzle 1 tablespoon of olive oil all over the layered veggies and sprinkle generously with Italian seasoning, before adding salt and pepper to taste. Cover with aluminum foil and bake covered at 400 degrees for 40 minutes.
  • Remove the aluminum foil and sprinkle the mozzarella and Parmesan over top of the vegetables. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden brown.

Notes

recipe adapted from The Comfort of Cooking

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 481mg | Fiber: 2g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 1mg

 

Mediterranean Tortellini Pasta Salad

Mediterranean Tortellini Pasta Salad makes a filling vegetarian meal, or a flavor-packed Summer side dish. With bright, fresh veggies, cheese filled tortellini pasta, and salty feta cheese tossed in a Greek-style red wine vinaigrette this is bound to be the headliner of any menu.

Mediterranean Tortellini Pasta Salad

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Maple & Sriracha Glazed Roasted Brussels Sprouts

What can I say about these? The simplest, easiest way to sum these suckers up? They’re the perfect marriage of heat and sweet.

These are really, really good. If you don’t already like Brussels sprouts, then chances are either you just plain didn’t like them as a kid and you’re still hanging on to childhood food prejudices. (If it’s because your parents tried to boil them in a bag and then force feed them to you at dinner time, I can kind of get it) Or, you actually just don’t like them, in which case I think you might be crazy and we probably can’t be friends. But if you do like Brussels sprouts or if you’re feeling adventurous and want to give them a try, which you totally should by the way, then you should definitely try this recipe. Roasting the Brussels sprouts gets rid of any bitterness or bite they may have had and brings out that great caramelized, slightly nutty flavor, and the glaze is that perfect union of spicy and sweet.

The sons like Brussel sprouts. The sons even ask to have them for dinner. What can I say? My boys are weird. Weirdly awesome!

Now, go eat your Brussels sprouts! After all they’re good for you. Which is a plus, since you’re not going to be able to stop at just one or two.

Bonus: this recipe easily doubles! I love getting the 2 lb bags of sprouts from Costco.

Maple & Sriracha Glazed Roasted Brussels Sprouts

 Maple & Sriracha Glazed Roasted Brussels Sprouts

recipe adapted from So Let’s Hang Out

1 pound of Brussels sprouts (about 20 sprouts)
3 tablespoons maple syrup
1/2 tablespoon Sriracha, or if you’re looking to really spice it up, more to taste

 Directions

1. Line a baking sheet with tinfoil and lightly coat it with cooking spray, and then set it aside.
2. Wash your sprouts, and then chop all of your sprouts in half and put them in a large mixing bowl. In a separate bowl combine the syrup and Sriracha and stirring until combined. Pour it over your sprouts and toss to coat. 3. Make sure no sprout is left behind un-coated.
4. Pour out your sprouts onto your lined baking sheet and spread them out evenly. Bake at 400 degrees for 30-40 minutes or until your sprouts are tender on the inside and crispy on the outside.
5. Serve and enjoy!

Are you weirdly awesome like the sons? Do you crave Brussels sprouts or a similar flavor combo of heat and sweet? Check out these other equally awesome dishes:

4 Sons 'R' Us: Sriracha Broccoli

Sriracha Broccoli

Crispy Asian Brussel Sprouts

Crispy Asian Brussels Sprouts 

4 Sons 'R' Us: Sauteed Lemon Garlic Brussel Sprouts

Sauteed Lemon Garlic Brussels Sprouts