Greetings Fall Foodies!

It’s Fall! Or at least that’s what the calendar says. Here in South Florida we’ve finally dipped into the mid-eighties…so yea Fall?! Regardless of the temps outside, I’m ready for Fall and you know what that means? Soups! And we all know my love of soups. This Cilantro Chicken Potato Soup is the perfect new comfort food you didn’t know you needed!

Soup-tastic

I got the idea for this Cilantro Chicken Potato Soup while waiting for a plane at the Salt Lake City Airport. I ordered a similar soup at a restaurant, in my terminal, and it got me thinking how great this would be on a cold Fall Day. It’s full of chicken, potatoes, and loads of cilantro. It’s healthy and fairly light, but it’s satisfying enough to be a meal on its own.

I start by roasting my chicken in the oven. Turn the oven to 425 degrees, sprinkle your chicken breasts with a little EVOO (extra virgin olive oil) salt, pepper, and garlic powder. Roast for about 10 minutes each side, or until cooked through. Cool and chop into small pieces. If you’d rather skip this step to save time, you can certainly use a rotisserie chicken instead.

While the chicken is cooking, I sauté the celery, onions, bell and jalapeño peppers for about 5 minutes. Next, I add the potatoes and cook for about 5 minutes before adding my stock. I boil until the potatoes are tender, approximately 8-10 minutes. I mix in the corn, can of green chiles, chicken and all the spices. Finally, I add the Cilantro and Lime right before serving.

*Always taste-test your masterpiece to see if you need to add any more salt or pepper.

Ladle It Up!

The great thing about this soup is it’s versatility. I’ve made it with white sweet potatoes and used zucchini instead of peppers, both changes were delicious. You could even try adding black or pinto beans for added fiber, just add a cup more of stock if you do.

The whole family loves this Cilantro Chicken Potato Soup, my kids love it with warm bread and my husband and I love it with a few tortilla chips and hot sauce. It’s a healthy and delicious soup and I promise this will be your new “comfort-food” classic in no time!

Happy Eating!

~Nancy Stanton

If you enjoyed this recipe here are a few more to try!

• Black Bean Soup
• Lemon Thyme Chicken Soup
• Vegetable Soup with Israeli Couscous

Also, if you are exhausted and looking for fun and easy weeknight options, check out my friend Danielle’s post, (creator of The Creative Bite), on The Best Meal Kit Delivery Service. She gives her opinion on the best meal kit delivery services out there. It’s a great read, so go check it out!

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Cilantro Chicken Potato Soup

Looking for a new fall comfort-food favorite? This Cilantro Chicken Potato Soup is the zesty, delicious, and satisfying soup you've been waiting for!

Course Soup

Cuisine American, Tex-Mex

Keyword Cilantro Chicken Potato Soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 cups Roasted/Rotisserie Chicken, diced apprx. 1 ½ lbs of chicken
• 6 cups Chicken Stock, I like low-sodium
• 2 cups Cilantro, chopped
• 2 ½ cups Potatoes, diced I used Russett, but you could use Yukon
• 1 ½ cups Celery, chopped
• 1 cup Bell Pepper, diced (any color)
• 1 Jalapeno, diced devain for less heat if desired
• 1 cup corn, fresh or frozen is fine
• 1 4 oz can Green Chiles
• 3/4 cup White Onion, diced
• 2 Limes, juiced
• 2 tsp Cumin, ground
• 1 tsp Salt a little extra if roasting chicken
• 1 tsp Black Pepper, ground a little extra if roasting chicken
• 1/2 tsp Garlic Powder a little extra if roasting chicken
• 1-2 tbsp Extra Virgin Olive Oil (EVOO_)

Instructions

• Pre-heat oven to 425 degrees
• Drizzle a small amount of EVOO on chicken breasts, sprinkle salt, pepper, and garlic powder on chicken.
• Roast for 20 minutes, flipping half way through. Cook until breasts are cook through and juices are clear. Set aside to cool and then chop.
• Heat a pan, over medium heat, and add 1 tbsp of EVOO.
• Saute the celery, onion, bell and jalapeno for apprx. 5 min.
• Add potatoes and cook for about 5 minutes.
• Add 6 cups stock to pot and bring to a boil. Reduce to a simmer and cook until potatoes are fork tender.
• Add corn, green chiles, and spices and stir. Taste to see if more spices are needed.
• Add chopped chicken and stir to incorporate.
• Add juice of two limes and cilantro right before serving.
• Serve with warm bread, chips or a salad.
• Enjoy!

Notes

You can make substitutions if you so desire.

• I’ve used white sweet potatoes in place of potatoes.
• I’ve used zucchini instead of peppers, but in addition to, would also be great.
• You could add beans if you wanted extra fiber, just add a bit more stock if you do so. 
• Rotisserie Chicken is a great substitute if you don’t want to roast your own.

This soup is very versatile, feel free to get creative!

The post Cilantro Chicken Potato Soup appeared first on Dinners Swerved.

Greetings!!

Who here loves Taco Tuesday? If you said “Not me!”, I’m pretty sure we can’t be friends, J/K…but we may have to discuss this further 🙂 If you’ve spent any amount of time on my blog, you’ve probably noticed I love all things Mexican food related. This Healthy Turkey Taco Meat checks off my love for Mexican cooking and healthy food all at once! It’s easy, satisfying and no one will guess you’ve snuck a secret ingredient in!

Taco To Me…

Tacos are truly one of the most versatile foods. You put anything in a tortilla and I’m pretty on-board with eating it. No joke. We love traditional tacos, seafood tacos, tofu and even veggie tacos in this house, but Turkey Tacos are by far our family’s favorite. Ground turkey is fast cooking, healthy and it lends itself to almost any flavor you add.

As a parent, I’m always trying to figure out how to get more vegetables into my kids. This Healthy Turkey Taco Meat makes that a little easier. I add riced cauliflower to the ground turkey when cooking and no one is the wiser. This “superfood” adds fiber, B-vitamins and antioxidants, without adding any taste or flavor. That is a total win to me.

I start by heating a large pan over medium heat, adding oil when warm. Next, I add the ground turkey and frozen riced cauliflower (break apart and mix well). The great thing about the frozen cauliflower is it adds a bit of moisture to the turkey, preventing it from drying out. After a few minutes of cooking, I add my seasoning. I let everything cook together for approximately 5-8 minutes and viola…Healthy Turkey Taco Meat!

That’s a Wrap

This recipe makes a large amount and I do that on purpose. A) I’m not joking when I say we love this recipe, it gets devoured here. B) Hello Meal-Prep! This Healthy Turkey Taco Meat is excellent as a leftover in lunches as a Taco Salad or Taco Bowl. It’s also requested as an “After School” Taco (yep that’s a real thing in our house). If you’d like, you can certainly cut the recipe in half, I’ll leave that up to you.

I will often eat this as a taco salad, but the Mr. and the boys love traditional corn and flour tacos. This Healthy Turkey Taco Meat is great with traditional toppings like lettuce, tomatoes, jalapeños, refried beans, cheese, etc. The sky’s the limit!

I encourage you to try this recipe ASAP! It’s crazy delicious and your family will have no idea how healthy it really is. It’s sure to become a top-request at your home for Taco Tuesday!

Happy Eating!!

~Nancy

Here are a few other delicious recipes for you!

• Tofu Tacos
• Taco Salad with Goat Cheese
• Black Bean and Corn Salsa
• Mojito Black Bean Quinoa Salad

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Healthy Turkey Taco Meat

This Healthy Turkey Taco Meat is sure to become a family favorite! It's easy, it's tasty and no one will guess just how healthy! Cheers to Taco Tuesday!

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 8 plus

Ingredients

• 2 lbs Ground Turkey
• 2 cups Frozen Riced Cauliflower
• 1 tbsp Cumin, ground
• 1 ½ tsp Salt
• 1 tsp Black Pepper, ground
• 1 tsp Garlic Powder
• 1 tsp Paprika (can use smoked if you'd like)
• 1 tsp Oregeno, dried
• 1-2 tbsp Extra Virgin Olive Oil
• 1 Lime
• Cilantro, for garnish

Instructions

• Heat large pan on Medium/medium-high
• Add Oil when pan is warm
• Saute Ground Turkey and Riced Cauliflower for 5 min, breaking up the cauliflower pieces
• Add all seasonings, mix well
• Saute meat mixture for 5-8 minutes, until all pink is gone and cooked through
• Taste Taco Meat, add more cumin or salt if so desired
• Squeeze Lime and mix together
• Garnish with Cilantro, if desired
• Enjoy now or use as meal prep all week!

Notes

Leftovers are great as tacos, salads, taco-bowls, etc. 

The post Healthy Turkey Taco Meat appeared first on Dinners Swerved.

Greetings!

Hello there Foodies! Maybe I should start calling us Swervies? (like swerved and foodies combined) No? Okay, moving on. Let’s just jump right in, this Cashew Cheese Sauce is ahhh-maazing! It’s creamy, a little smokey and a whole lotta delicious. It’s the perfect dairy-free topping for Nachos, Mac-n-Cheese or even as a dip. You need to try this today!!

Nacho Your Average Cheese Sauce

I love cheese, I really do, but this Cashew Cheese Sauce is better than almost every cheese sauce I’ve ever made. The combination of cashews, nutritional yeast, onions, garlic and spices lead to the perfect blend of flavor and texture.

The key to getting this sauce creamy, is soaking the cashews. Many people will tell you to soak the cashews over night, that’s certainly an option, but many of us don’t have time for that. To save on time, I boil water and pour it over the cashews for an hour and it works perfectly.

A key player in this sauce is Nutritional Yeast. Nutritional Yeast is a deactivated yeast that has a nutty, cheesy and savory flavor and it’s often used in vegan cooking. I like it in this recipe because it adds the perfect backdrop of flavor, without overpowering too much.

Simple Steps to Perfection

The quest for the perfect Cashew Cheese Sauce is not long or hard. It’s basically four easy steps:

1. Boil water and pour over cashews. Let soak for about an hour.
2. Sauté onions and garlic until tender. Approximately 4-5 minutes.
3. Drain cashews and blend with broth, onions and spices.
4. Enjoy

That’s all you need to do to have the best Cashew Cheese Sauce. This sauce has so many uses and is so delicious, you may just end up eating it directly out of the jar! However, you choose to eat it, I guarantee you will want to make this sauce again and again!

If you love this recipe, here are a few others you may enjoy:

• Tahini Avocado Dressing
• Salsa Verde
• Chunky Tomato Sauce

Happy Eatin!

~Nancy

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Cashew Cheese Sauce

The Cashew Cheese Sauce is creamy, dreamy and oh-so easy to make! Once you try it, you will always want a jar on hand for all your "cheesy" recipes!

Course Main Course

Cuisine American

Prep Time 1 hour hour 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2 Cups

Equipment

• Blender

Ingredients

• 1 1/4 cup Cashew (Raw)
• 2 cups Boiled Water to pour over cashews
• 1 1/2 cup Vegetable Broth
• 1/4 cup Nutritional Yeast
• 1 4oz can Green Chilies
• 1/3 cup Onion, chopped
• 3-4 cloves Garlic, chopped
• 1 tbsp Ground Cumin
• 1 tsp Salt
• 1 tsp Ancho Chili Powder (could sub with smoked paprika)
• 1/2 tsp Garlic Powder
• 1/2 tbsp Extra Virgin Olive Oil
• 1/2 small Lemon, juiced

Instructions

• Boil water and pour over cashews for minimum of 1 hour
• Dice onions and garlic. Saute in olive oil until tender, apprx 4-5 minutes
• Drain Cashews
• Add all ingredients to blender and blend until smooth. Depending on blender, you may need to blend for a bit. I blended for apprx. 5 minutes.
• May serve immediately or store in the refridgerator for up to 5 days.

Notes

Tips for Eating/Reheating:

• Excellent as Nacho Cheese for Nachos or Tacos, and makes a great Tex-Mex Mac-n-Cheese!
• Also fabulous as a dip straight out of the fridge
• To reheat: heat on low on the stove, add a little broth if the sauce starts to dry out.
• Store in a glass jar (with a lid) in fridge

The post Cashew Cheese Sauce appeared first on Dinners Swerved.

Greetings Everyone! Summer Vacation is coming to an end and I’ll be honest, I am not quite ready for the early mornings, the homework and the sports to begin again. My boys on the other hand, both, can not wait to go back to school and see their friends. (I don’t get it either, but I’m happy they’re happy!) To start the school-year off right, I’ve compiled a list of tips and tricks for Healthy Lunchbox Ideas. Let’s take a look!

Packing, Who Likes Packing?

I will admit, the thing I like least (regarding going back to school) is the packing of lunches every morning. These Healthy Lunchbox Ideas were created, not only for you, but for me to reference later on in the school year when my inspirations fail me!

Packing healthy lunches that my kids WANT to eat is my goal. I try to vary the options, however my youngest has no problem with the same thing days on end. Now, I am not the mom that does the cute cut-out sandwiches or cheese slices, I want to be, but sadly I am not. I do, however, like to add fun messages and I always add a small treat!

First Up…

Some may argue that the “main course” is the most important part of the lunch, while others understand it’s really about getting your kids to eat something (anything!) midday! Here is a list of some of our favorite “main course” ideas: (*V is for Vegetarian options)

• Chicken Nuggets (Try our Almond Flour Bites)
• Peanut Butter (Almond, Sun, etc) and Jelly Sandwiches (V)
• Turkey Roll Ups or Turkey Wraps
• Ham, Turkey, or Roast Beef Sandwiches
• Smashed Lentil Wraps (V)
• Sliced Chicken in a Pita
• Cheese Quesadilla (V)
• Cheese and Crackers (V)
• Veggies Wraps (V)
• Chickpea and Avocado Spread Sandwiches (V)
• Build Your Own Lunchables with Sliced meat, cheese and crackers
• Mac and Cheese (V)
• Soup (Try one of our favorites:Lemon Thyme Chicken Soup)

What About the Sides?

The “extras” I pack for lunches are the items my kids tend to be the most monotonous about, but the items they eat the most of. I usually pack several extras; something crunchy (like pretzels or crackers), a fruit and a veggie. I’ve compiled a list of favorites (the options are really endless!):

• Apples
• Banana
• Oranges (clementines are our favorite)
• Dried Fruit, such as Mangos and Apple Chips
• Berries
• Yogurt
• Nuts (if allowed in your child’s class or school)
• Granola Bars, Z-Bars, Cereal Bars
• Pretzels
• String Cheese
• Salami Sticks or Beef Sticks
• Gold Fish or Bunny Crackers
• Pita Crackers or Chips
• Vegetables (Carrots, Celery, Broccoli, Cucumbers, Peppers, etc)
• Popcorn or Puffs
• Trail Mix

Many people have asked about pre-slicing their child’s apple and how to keep it from turning brown. Fresh squeezed lemon juice has been shown to work, but my boys don’t like the taste. I have found that slicing the apple around the core, keeping the pieces touching the core, then wrapping the apple in plastic wrap (or something similar) has been the winner for us.

Sweet Treats

I like to put a small treat in the boys lunch everyday. Now, I’m not trying to spike their sugar levels too high, but who doesn’t like a little sweet at the end of a meal? (But you do you!) Examples of my boys favorites:

• Peanut Butter Cups (Trader Joes are our favorites)
• A Cookie
• Fruit Snack
• A Few M&M’s
• Trail Mix
• Graham Cracker
• Animal Cookies

Equipment Needs:

You can pack a lunch in a fancy lunch box or a simple paper sack. You can use ziplock baggies or reusable containers (which is what I do…most of the time :-). What ever you do, that’s A-ok. Here is a list of items I have and use regularly:

• Lunch Bags
• Sandwich Containers
• Divided Containers
• Rubber Cupcake Cups (for snacks)
• Sandwich Picks/Kabob Picks
• Soup Thermos (not pictured)
• Water Bottles (I’m a big fan of the Simply Modern brand)

I bought all of the above items at Target (not an ad, just a fact). Amazon, Walmart, or any other retailer would have similar options. I love the idea of the more expensive boxes like Bento, Yumbox, Planetbox, etc. However, my boys are notorious for forgetting lunch containers at school, so I am sticking with the cheaper versions right now. (I know many of you can relate!)

Hopefully this compilation of Healthy Lunchbox Ideas will help make your busy school mornings, a little bit smoother. Remember, how ever you pack your child’s lunch, you are doing a great job and our kids appreciate it (they just don’t know it! lol).

Cheers to a happy school year! Now, who wants a coffee date?

Happy Packing!

Nancy

The post Healthy Lunchbox Ideas appeared first on Dinners Swerved.

Greetings Fellow Foodies! Is there anything better, to a seafood lover, than a perfectly grilled tuna steak? This BEST GRILLED TUNA recipe is sure to make it to the top of your favorites list…fast. It’s easy and it is so tasty!

Let’s Dive In

The key to making the Best Grilled Tuna is the marinade. It packs a lot of flavor in without being too heavy for the tuna. I start out with Extra Virgin Olive Oil, Coconut Aminos and Rice Wine Vinegar, then add in citrus and spices to add the flavor kick we want. I like to blend the ingredients together to emulsify the oil a little bit, but you can whisk or use a shaker if you prefer.

Side note: You may wonder why I choose to use Coconut Aminos in this recipe, rather than Soy Sauce. I am not a fan of most soy sauces, because they tend to be filled with gmo’s and gluten. I don’t mind Organic Tamari, which is a gluten-free version of Soy Sauce, but Coconut Aminos seem to agree with me better and the sweet taste accents the tuna perfectly in this recipe. If you’d rather use soy sauce, you may certainly do so, but reduce the salt later on in the recipe.

I marinate the tuna for 30 minutes, while that’s going on I pre-heat the grill on med-high heat (do this about ten minutes before grilling). Tuna is a fast grilling fish, 2-3 minutes per side is all it takes to get a beautiful medium-rare finish. (Do not be afraid of a reddish/pink center on tuna, this is the perfect way to enjoy it.)

This Best Grilled Tuna is perfect on top of a Caesar Salad or along side some roasted vegetables. It’s quick enough to be enjoyed on a weeknight, but impressive enough to entertain with. No matter who you serve it to, you need to make this recipe ASAP!

Happy Eating,

~Nancy

If you enjoy this recipe, try my Citrus Chicken, it’s just as easy and equally as tasty!

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Best Grilled Tuna

This Best Grilled Tuna is simple enough to make on a busy weeknight, but impressive enough to wow dinner guests. It's easy, quick and incredibly delicious!

Course Main Course

Cuisine American, Asian

Keyword Best Grilled Tuna

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 3-5 medium Tuna Fillets Wild Caught, if available

Marinade Ingredients

• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Cocnut Aminos
• 3 Tbsp Rice Wine Vinegar
• 2 whole Lemons, juiced
• 1 inch Ginger, freshly grated skin removed
• 1 tsp Sea Salt
• 1 tsp Black Pepper, ground
• 1/8 tsp Garlic Powder
• 4 Green Onions, finley sliced 1/2 for marinade, 1/2 for serving
• 1 sliced Lemon for serving

Instructions

• Mix all marinade ingredients together
• Blend together to emulsify or shake vigorously
• Pour Marinade over tuna in a glass dish
• Marinate Tuna for 30 minutes, flipping ever ten minutes
• Pre-heat Grill on med-high heat for atleast 10 minutes
• Grill Tuna Steaks 2-3 minutes per side, for medium-rare (grill time may vary with different grills and fillet thickness)
• Garnish with lemon and green onion slices, serve immediately
• Serve with Ceasar Salad or a side of vegetables and rice

The post Best Grilled Tuna appeared first on Dinners Swerved.

Greetings All! I’m back to give you a fabulous and easy breakfast recipe for an Easy Egg Bake! But first let’s catch up!

Summer Livin’

This summer is flying by and I can’t believe we go back to school in 3 weeks! I feel like just yesterday was the last day of school. I have truly enjoyed having the boys home with me, but I do long for my solo grocery shopping days!

My family just came back from a 10-day vacation to the Utah Mountains and it was glorious! It was warm during the day, but the mornings were brisk and cool…so very unlike our South Florida weather. We hiked, biked, caught up with family and had an all around great vacation. If you’ve never vacationed in Park City, UT…I’d highly recommend it!

Let’s Get Crackin’

Let’s talk about this Easy Egg Bake. It’s pretty much the easiest meal prep breakfast you can make and it’s super tasty as well! I like making it during the school year, but also during the summer. It’s nice to have a healthy breakfast ready to be reheated, especially on sports mornings when we’ve been a little too slow moving. (Tell me I’m not alone here?!?)

This Egg Bake is very versatile, it can be made vegetarian or filled with bacon, sausage, etc. I like to make it in a 9X13 pan, but egg muffins are also a hit at my house. It’s so easy and so tasty, it’s a major win for the Stanton household.

I start by chopping up my veggies first and sautéing them for a bit to soften them up. I like using onions, peppers, and mushrooms, but broccoli, kale, and spinach would also be great in here. Sauté the veggies in a little extra virgin olive oil for about 5 minutes and then pour them into your baking dish of choice.

I cook my sausage, bacon, or whatever extra protein I may be using ahead of time as well. After it’s heated through and cut into bit sized pieces, I also place in my baking dish. You could add a little cheese now if you desired, although I didn’t and it was still great!

Lastly, I whip 12 eggs together to make sure they are light and airy. Then pour over top of the other ingredients. Bake the dish in a 350 degree oven for 20 minutes or until the eggs are set.

This Easy Egg Bake is the perfect breakfast for busy mornings and it’s as delicious as it is easy! Try it this week and have easier mornings all week!

Happy Eating!

~Nancy

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Easy Egg Bake

This Easy Egg Bake is perfect for lazy weekends, busy school mornings, or any time you want a fast and healthy breakfast for the whole family!

Course Breakfast

Cuisine American

Keyword Easy Egg Bake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 Servings

Ingredients

• 12 cracked Eggs
• 8-10 Sausage Links (I like precooked and frozen sausage)
• 3/4 cup Mushrooms, diced
• 1/2 cup White Onion, diced
• 1/2 cup Tomatoes. diced
• 1/2 cup Bell Pepper, diced
• 1/4 tsp Salt
• 1/4 tsp Grd. Black Pepper
• 3 Tbsp Cilantro, diced ,used as garnish
• 2 Tbsp Extra Virgin Olive Oil ,for sauteing
• 6 Tbsp Water ,add to eggs

Optional

• Shredded Cheese
• Bacon/Ham
• Broccoli, Spinach or Kale

Instructions

• Preheat oven to 350 degrees
• Dice up vegetables, then saute in oil for apprx. 5 minutes
• Cook/reheat sausage (or other protein if using), dice and place in baking dish
• Add vegetable to baking dish
• Whip 12 eggs with 6 tablespoons water until light and airy
• Pour eggs over vegetables and sausage mixture, stir to combine
• Bake egg casserole for apprx. 20 min, Egg Bake is done when eggs are set and not watery
• Top with cilantro and serve
• Can be refridgerated for up to four days

Notes

No meat is needed to make this casserole delicious, just veggies is divine! Feel free to mix up your veggies as well.

Feel free to use another protein if desired. (Ham, bacon etc. would all be great)

If making egg muffins, start out with a shorter amount of time and watch until eggs are set.

You can mix cheese into the Egg Bake if desired, 1 cup would be plenty. But you do you!

 

The post Easy Egg Bake appeared first on Dinners Swerved.

Summer Greetings Everyone! Summer days should be filled with relaxing by the pool and quick and easy meals! Some of my favorite summer memories involve my Mom’s pasta salad. She would always make a giant pasta bowl filled with veggies and Italian dressing. This old-school pasta salad was delicious, it wasn’t exactly “healthy”. Enter the remake: Greek Zoodle Pasta Salad. It’s light, it’s flavorful and it’s full of veggies.

The Details

One of the great things about this “pasta” salad is that it’s made with zucchini noodles or Zoodles. These zoodles are grain-free/guilt-free and a perfect way to lighten up traditional pasta salads. I like the Inspiralizer the best out of all the vegetable spiralizers I’ve had, it’s easy to use and even easier to clean!

If you don’t already have one, you can grab the Inspiralizer here. (Disclaimer: you can click on the link and buy this spiralizer directly from Amazon and I will get a small commission.) I like the Inspiralizer the best out of all the vegetable spiralizers I’ve had, it’s easy to use and even easier to clean!

If you are looking for a quick, this entire salad comes together in a snap. I like to mix the dressing up first, to allow a few minutes for the flavors to settle together. Next, I spiralize my zucchini and cut up my other veggies. Finally, I mix all my ingredients together and sprinkle with fresh crumbled Feta. (Skip the Feta if you are not a dairy fan)

Pro-Tip: I like to serve this salad the day I make it, because zucchini is a watery vegetable and it won’t last as long as normal pasta salad.

This low-carb/no-grain take on the traditional pasta salad is the perfect summer evening side dish. Or make it a complete meal by adding in grilled chicken or shrimp! This Greek Zoodle Pasta Salad is sure to become a healthy favorite and perhaps make a few summer memories as well!

Happy Eating!

~Nancy

If you like this recipe, here are a few others you may enjoy!

• Balsamic Chicken with Greek Salsa and Feta https://dinnersswerved.com/balsamic-chicken-with-greek-salsa-and-feta/
• Citrus Chicken https://dinnersswerved.com/citrus-chicken/
• Kale Quinoa Greek Salad https://dinnersswerved.com/kale-quinoa-greek-salad/

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Greek Zoodle Pasta Salad

This Greek Zoodle Pasta Salad is a delicious and guilt-free way to enjoy your summer vegetables. It's light and flavorful and, oh, so easy to make!

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 20 minutes minutes

Equipment

• Inspirlalizer or vegetable spiralizer of your choice

Ingredients

• 2 medium Zucchini, peeled
• 1 1/2 – 2 cups Grape Tomatoes, halved
• 1 whole Green Bell Pepper, diced
• 1 whole English Cucumber, diced
• 1/2 – 1 cup Red Onion, diced add 1 cup if you love onion, less if desired
• 1/2 cup Kalamata Olives, pitted and halved
• 1/4-1/2 cup Feta, cumbled *Optional, skip if no diary is desired

Dressing

• 1/4 cup Balsamic Vinegar
• 1/4 cup Red Wine Vinegar
• 1/3 Cup Extra Virgin Olive Oil
• 1 whole Lemon, juiced
• 1 tsp Salt
• 1 tsp Grd Black Pepper
• 1 tsp Dried Oregeno
• 1/2 tsp Garlic Powder

Instructions

• Mix dressing ingredients together, taste to see if more salt is needed. Set aside to let flavors meld together.
• Spirlalize your zucchini into "noodles".
• Cut all additional vegetables into bite sized pieces.
• Mix the dressing with the vegetables and the zoodles.
• **May top with crumbled Feta Cheese, if desired.
• Serve within a few hours. May be stored over night in fridge.

The post Greek Zoodle Pasta Salad appeared first on Dinners Swerved.

I love smoothies! I have one almost daily. They are a super easy way to have a meal on the go or to jump start your morning! Throw all your ingredients into your blender, blend, and enjoy….that’s one easy breakfast! This Chocolate Almond Coconut Smoothie is, by far, the best morning treat you could ask for!

My friend Erin Indahl-Fink, from Delightful E Made, has created a wonderful smoothie recipe book called The Protein Smoothie Bible. (Full disclosure, you can click on that link and buy it directly off Amazon. If you do, I may get a small profit at not extra cost to you.)

The Protein Smoothie Bible has 60 delicious smoothie recipes, all with tons of protein to keep you full and satisfied for hours! Erin also gives you some amazing tips on how to create healthier smoothies and ways to avoid the extra “junk” sometimes found in “healthy” smoothies. It’s a great book people…go get one today!

My favorite smoothie from this book is the Chocolate Almond Coconut Smoothie. With chocolate protein powder and almond butter as two of the main stars, this smoothie is filling and will easily get you from breakfast to lunch! Chocolate, Almond Butter and Coconut…..now you are speaking my language!

There are many other amazing smoothies in The Protein Smoothie Bible; some of our favorites are the Triple Berry Chiller, Pineapple Avocado Winner, and my kids adored the Chocolate Peanut Butter Buddy.

Erin, was gracious enough to allow me to include the recipe for this smoothie in this post, but don’t think that means you shouldn’t check out her new book! While you are drinking our new favorite smoothie, go buy her book today!

Happy Eating! (and blending)

~Nancy

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Chocolate Almond Coconut

This Chocolate Almond Coconut Smoothie is like having a Mounds Bar for breakfast, only much healthier! It's chocolatey, coconut-y and just plain D-licious!

Course Breakfast

Keyword Chocolate Almond Coconut

Cook Time 5 minutes minutes

Servings 1 8oz Smoothie

Author Erin Indahl-Fink from the Protein Smoothie Bible

Ingredients

• 1/2 cup Almond Milk
• 1/3 cup Unsweetened coconut flakes or coconut meat
• 2 tbsp Almond Butter
• 1 scoop Chocolate Protein Powder
• 1 frozen Banana

Instructions

• Add all ingredients into blender and blend until smooth. Enjoy right away while cold!

If you enjoyed this recipe, here are a few others you may love!

• Berry Smoothie
• PB&J Protein Smoothie

The post Chocolate Almond Coconut Smoothie appeared first on Dinners Swerved.

Tahini Avocado Dressing is the perfect way to add pizazz to a boring salad, add a little zest to a chicken wrap or even to give some flare to tempeh. This dressing is a burst of citrus with a creamy avocado finish, and best of all it is so easy to make!

Tahini is Dreamy

We all know you need tahini to make humus, but what is tahini? Tahini is a condiment made from toasted ground sesame seeds. It’s tan in color and usually located near the nut butters at your local grocery store. It’s used in many Mediterranean, Middle Easter, African and even some Asian recipes.

Besides being popular in many cultures, it also has many health benefits, such as:

1. It’s a great source of essential vitamins and minerals, such as B vitamins, magnesium, iron and zinc.
2. It helps regulate blood pressure and cholesterol.
3. Tahini can help balance hormones, especially in menopausal women.

This is only a short list of ways tahini can benefit us, if consumed regularly.

Avocado is Ah…mazing!

Let’s not over shadow our second star in our Tahini Avocado Dressing, the Avocado. We have all heard the many benefits of  eating avocados, but just in case you need a reminder…

1. Avocados are also full of nutrients, such as Vitamin C, Vitamin K, B5 and B6.
2. They contain more potassium than bananas.
3. The fat from avocados, may assist you in absorbing nutrients from plant-based foods.
4. Avocados are loaded with heart-healthy fats, that may help lower your cholesterol.

A Dressing Up!

With all the potential health benefits from out two main ingredients, is there any reason not to make this Tahini Avocado Dressing? It is incredibly easy to make and it’s delicious. You simply add all of the ingredients to your blender or food processor and blend until smooth and creamy.

• Black Bean and Corn Salsa
• Restaurant Style Salsa
• Chunky Tomato Sauce

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Tahini Avocado Dressing

This Tahini Avocado Dressing is what you’ve been missing in your life. It’s creamy, tangy, and an all-around win…on everything!

Course Salad

Cuisine Mediterranean

Keyword Tahini Avocado

Prep Time 10 minutes minutes

Author Nancy Stanton

Ingredients

• 1/4 cup Tahini
• 1/2 small Avocado
• 1/2 cup cilantro
• 1/3 cup water
• 1 whole lime juiced
• 1/2 of a lemon juiced
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/2 tsp Green Dragon or another green hot sauce **Optional

Instructions

• Add all ingredients into a blender and blend until creamy.
• Add a bit more water if it is too think, blend until incorporated.
• Taste dressing and add more salt if needed.
• Enjoy on salads, wraps, or with plain veggies!
• **Store in an airtight container, in the fridge, for three to four days.

The post Tahini Avocado Dressing appeared first on Dinners Swerved.

This Easy Four Ingredient Chocolate Trifle is layered with chocolate cake, pudding, cookies and whipped topping. It’s crazy delicious and so easy to make!

How easy is this Four Ingredient Chocolate Trifle? So easy your kids could make it … with some supervision of course! It would make a perfect Mother’s Day Treat and it always “Wow’s” at parties, I guarantee you will have more friends after making this trifle than you did before! (Assuming you share it with anyone

     These are the ingredients I used for this recipe. You can use whatever cake, pudding, cookie and whipped topping you’d like.

Follow These Easy Steps

This easy Chocolate Trifle comes together in a hot minute (okay, maybe a little longer), but seriously quick.

Pro-Tip: I like to use a Trifle Dish when making this dessert. You can use any deep glass dish you’d like, but a Trifle dish makes everything look so pretty. I got mine, years ago, at Walmart for under $10.

VIOlA!

It’s really that simple. I have made this Easy Chocolate Trifle for so many occasions and I am always amazed at how fast this dessert goes, I almost feel bad for the other desserts at the table! (Okay maybe not But seriously, isn’t it so pretty?? Almost too pretty to eat!

You need to try this Trifle ASAP and don’t forget to save the recipe, you’ll be asked to make this again and again!

Happy Eating!

~Nancy

Easy Four Ingredient Chocolate Trifle

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This Easy Four Ingredient Chocolate Trifle is layered with chocolate cake, pudding, cookies and whipped topping. It's crazy delicious and so easy to make!

Author: Nancy Stanton

Recipe type: Dessert

Cuisine: American

Serves: 10-12 servings

Ingredients

• 1 box Rich Chocolate Cake
• 1 package Chocolate Sandwich Cookes, such as Double Stuffed Oreos
• 2 large boxes Chocolate Pudding, get the quick set kind
• 1 large tub Whipped Topping, such as Cool Whip

Optional

• Large Glass Trifle Dish, or any deep set glass dish

Instructions

1. Prepare cake according to instructions, set aside too cool. Once cool, cut into 1 inch squares
2. Prepare pudding according to instructions, allow to set and chill in the refrigerator
3. Crush or break apart sandwich cookies, I like mine to be quartered or about that size
4. Set whipped topping out to thaw
5. Place a ¼ cup pudding on the bottom of the dish and smooth out
6. Next add enough cake to cover the bottom of the dish, apprx. ⅓ of cake cubes
7. Follow with ⅓ of the pudding, around 1½ cups
8. On top fo the pudding you add ⅓ of the broken cookies, I arrange so the cookie edges can be see through the glass
9. Top with ⅓ of the whipped topping, about 1½ cups
10. Continue this pattern two more times, ending with the whipped topping and a few semi-whole cookies on top
11. Can be served immediately, but chilling for several hours is preferred, refrigerating overnight is perfectly fine
12. Sit back and prepare for the compliments!

3.5.3251

Here are some other Dinners Swerved Favorites…

• Kale, Sweet Potato and Lentil Stew
• Smashed Lentil Wrap with Sriracha Mayo
• Berry Smoothie
• Chunky Tomato Sauce

The post Easy Four Ingredient Chocolate Trifle appeared first on Dinners Swerved.