PIN the Cauliflower Potato Salad to try it later!

Loaded Cauliflower Potato Salad is a recipe that’s been a hit on the blog since I first posted it. Shortly after I created the recipe I took it to a family party. And everyone loved it, in a family where very few people care about their carbs (and some don’t even like cauliflower!) And it’s starting to feel like summer, so this is a perfect summer salad to feature for Friday Favorites this week.

I do understand if you’re skeptical though. I saw recipes for cauliflower potato salad for long time before I came up with this one. And every time I read through one of those recipes, it didn’t sound like a wow to me. So when I got inspired to see if I could come up with a version that would be something special, I consulted my sister Sandee who’s the potato salad queen in my family.

It was the recommendation from Sandee that inspired me to use a lot of mayo and just a tiny bit of mustard in the dressing. I also used a generous amount of chopped eggs the way Sandee does in her family-favorite potato salad. And we added plenty of bacon and sharp cheddar to make a cauliflower potato salad that would be extra flavorful!

Unless you’re someone who absolutely doesn’t like cauliflower, I hope you will try this salad! For me it’s been a repeater recipe I’ve made over and over; hope you will enjoy it too!

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PIN the Thai Larb Salad recipe to try it later!

When my niece Kara and I made this Thai-Inspired Turkey Larb Salad to update the photos, we were so intrigued by the flavors in this amazing salad. Both of us love the complex blend of flavors in Thai food, and this salad tastes like something you might get in a Thai restaurant. I ate my leftover salad cold for breakfast the next day, and Kara told me she also couldn’t wait to eat the leftovers!

I’m not claiming this is an authentic Thai recipe, of course! But I have been to Thailand twice, so I know the salad has authentic enough Thai flavors to be called Thai-inspired! And it uses ingredients I think will be available to most people. We increased some ingredients to make the Larb Salad a substantial main dish salad when we updated the photos. And doubled the amount of dressing to make sure the salad was loaded with flavor. I hope you enjoy it as much as we did!

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PIN Pork Tenderloin with Mustard Sauce to try it later!

Pork Tenderloin with Mustard Sauce is a favorite recipe I made recently and took new photos to encourage you to try it! I think most people who enjoy pork will love this ultra-easy pan-fried pork recipe that’s low in carbs and easy to cook. And if you’re a mustard fan you’ll love the creamy mustard sauce too!

I call recipes like this that cook in a skillet on the stove Skillet Meals, and I love them for a quick dinner! Of course I always like to “improve” a recipe when I’m taking new photos! But the only thing I changed for this easy pork tenderloin recipe was to be a little more specific about the spices to rub on the pork and to slightly increase the sauce ingredients.

We devoured this pan-fried pork with mustard sauce when we tested the recipe and took the new photos! If you like these ingredients I hope you’ll try this soon for an easy dinner that won’t heat up the kitchen.

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PIN the Bacon Frittata recipe to try it later!

Bacon Frittata with Two Cheeses is going to be a hit with anyone who loves bacon and cheese! We used a combination of grated Mozzarella and Goat Cheese, for plenty of cheesy flavor. And this is wonderful to make for a special breakfast, and it’s perfect to make on the weekend, so I’m reminding you about it for this week’s Friday Favorites pick!!

I first made this frittata recipe with Canadian bacon which is tasty and low in carbs. But through the years I’ve been making it more often with thick-sliced bacon, which is what I used for the updated photos. I do hope you don’t skimp on the cheese or skip the green onions though; those ingredients added so much flavor to the Bacon Frittata. I hope you try it soon if you’re someone who enjoys bacon and cheese!

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PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

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PIN Chopped Greek Salad to make it later!

It’s Memorial Day in the U.S., which is the unofficial start of summer! I just got home very late last night from a wonderful trip to Romania, Bulgaria, North Macedonia, and Albania. And in those Balkan countries I swooned over the salads with tomatoes and cucumbers that were served as a starter for nearly every dinner! Every country had slightly different Greek-Style tomato-cucumber salads with cheese, olives, and sometimes peppers, onions, and other raw vegetables. 

And of course summer means Greek Salad will be on the menu at my house too! Today I’m reminding you about this favorite Chopped Greek Salad with Peperoncini! This recipe combines my fondness for tomato-cucumber salads with my absolute love for spicy Peperoncini peppers. I could go on and on about why I think this is a perfect summer salad combination. But if you like these ingredients and enjoy Feta cheese, you probably don’t need to be convinced!

The Chopped Greek Salad salad starts with tomatoes, cucumbers, olives, and Feta. Then I kicked it up by using brine from the Peperoncini peppers in the lemony dressing and adding some sliced Peperoncini to the salad. This recipe has been popular on the blog, and it’s a treat I’d never get tired of. And when the weather really heats up, I’d eat salad like this any day for lunch or dinner; hope you enjoy trying it!

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PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

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PIN the Tuna Lettuce Wraps to try them later!

I first made Tuna Lettuce Wraps for the blog quite a few years ago, and for a long time this was on my huge list of recipes that needed a photo update! And then when I started making the tuna lettuce wraps to take new photos I realized I was out of celery. Plus there was an avocado in the fridge that was calling my name! So the recipe morphed into a slightly-updated version of this favorite lunch.

Besides the addition of tomato and avocado, there are a couple of important things that bump this up from regular tuna sandwiches. One is using a flavorful tuna, and I’m definitely a fan of tuna packed in olive oil for a recipe like this!

The tuna is mixed with a dressing that includes mayo, Dijon mustard, lemon juice, celery seed, and a little salt or Vege-Sal. That’s combined with the tuna plus capers, dill pickle relish, and thinly sliced green onion. This makes a tuna salad mixture that’s a perfect combination with the crispy lettuce.

If you want to see exactly how this recipe was updated, here’s the original recipe for Tuna Lettuce Wraps I’ve made so many times! Both versions of this are delicious; I hope you try one soon!

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PIN the Chicken Salad with Basil to try it later!

Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

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PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

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