An easy and healthy slow cooker chicken dinner with flavorful olive oil, oregano, white wine and Dijon mustard. Plus winter vegetables – like onions, carrots, and potatoes – for a complete meal in one pot!
To parents of young children, I have to ask you: is there anything more merciless, more grueling than dinnertime prep?
For little ones, dinnertime is normally the part of the day in which their personalities will veer way off course in one of two directions: either really, really fussy OR bounding with so much energy, they’re literally running circles around the kitchen table.
For parents, this time of day is when physical and mental exhaustion normally kicks in. I take my hat off to anyone who – after working, cleaning up toddler tornadoes of toys, fending off tantrums, and battling with car seats – can summon up the motivation to prepare a healthy meal at the end of the day. Instead of just defaulting to Chinese take-out.
A Southwestern salad with crispy chickpeas and an easy-to-make avocado-lime dressing. Fresh, vegan, full of delicious flavor, with a satisfying crunch!
Here’s a surprise for today: more avocado!
I know that’s not actually surprising at all, but hear me out.
This time I used it in a dressing for a tasty Southwestern-flavored salad with really addictive baked crispy chickpeas.
I know I said I can never get enough avocado, especially in the summer, and here’s why: it works with everything!
Case in point for this Southwestern salad: avocado as the base in a salad dressing.
Just purée it up with some lime juice, agave, and white wine vinegar.
And you’ve got the most heavenly, ultra-thick and creamy salad dressing.
It’s really flavorful.
(Not to mention it’s a thick, creamy salad dressing that’s healthy and vegan too. How often can that happen in this world?)
But I’ll try not to get too carried away with my ode to avocado and leave out the best part of this particular southwestern salad:
Grilled chicken with strawberry avocado salsa is easy to make and ready in 20 minutes. With savory feta and fresh basil, it’s healthy and full of flavor.
I can never get enough avocado in my life.
It’s just a can’t-lose ingredient that seems to perfectly complement everything from chips to chili to tacos.
Salmon Avocado Bowls filled with tender flaky salmon, creamy avocado, crisp bok choy, green onion, and the most flavorful, easy-to-make Sesame-Ginger sauce.
Long before our beagle Calvin and long before our baby Trevor joined our family, Chris and I ate out almost every Friday night.
Most Fridays, tired from a long week of work and bumper-to-bumper traffic on the commute home, we’d stop at a Japanese restaurant just a couple of minutes from home.
Small, decorated with live plants and piping in serene instrumental music, the restaurant had a calming effect.
It was the perfect spot for a leisurely meal, which we had time for in those days!
All of the food was delicious, but we loved the salmon-avocado maki especially.
Savory fresh salmon, crisp seaweed, creamy avocado.
Complemented with nutty sesame seeds and a touch of pickled ginger and soy sauce.
It was just the perfect bite of food.
What happens when you mix creamy spinach and artichoke dip with classic macaroni and cheese? A healthy comfort food recipe that’s unique and full of flavor!
I’m a forever devoted fan of creamy spinach and artichoke dip.
I always order it when I see it on restaurant menus.
I posted one of my favorite
spinach and artichoke dips a long time ago, and I still go back to this site and pull up the recipe to make it all the time.
Warm, rich, creamy, cheesy, flavorful.
What’s not to love about that combo?
It’s a classic for a reason.
So of course this had to happen in my kitchen eventually:
Spinach and Artichoke Mac and Cheese!