10 Recipes Featuring Avocado…Super Food Meals

No Recipes

No Recipes

Avocado is a super food  – we hear that all the time but, why?  What makes this food so…super?  Well, to start with it’s high in fiber, monounsaturated fats, vitamin B6, vitamin C, vitamin E and acids that help us metabolize proteins, carbohydrates and fats.  It also helps lower your cholesterol, it lowers your risk of diabetes and might aid in the fight against cancer.  Awesome…why am I not eating these things more often? Here are 10 recipes to help us incorporate avocado into more of our weekly meals.

#1.  Shrimp and Avocado Pasta

Seafood and Avocado Pasta

Ingredients:

8 Ounces of Dried spaghetti

1/3 Cup Extra Virgin Olive Oil

.35 Ounces Flat Leaf Parsley

.35 Ounces Cilantro

.15 Ounces Chevril

1 Clove of Garlic

1 Ounce grated Parmigiano-Reggiano

1/2 teaspoon salt

1/4 lbs. Shrimp

3/4 cup Crab Meat

1 Ripe Avocado

1 Lemon

visit No Recipe for Instructions!

#2. Roasted Avocado Over Mixed Lettuce and Couscous

The Stone Soup

The Stone Soup

Ingredients:

1 large avocado
1/2 cup couscous
1/4 small red onion, peeled & finely diced
1 tablespoon lemon juice
2 handfuls mixed leaves

visit The Stone Soup for Instructions!

#3. Cranberry and Avocado Salad with Sweet Almonds and White Balsamic Vinaigrette

Honest Cooking

Honest Cooking

Ingredients:

Ingredients for the dressing:
  • ½ cup (60g) sugar
  • 1 ½ tablespoons poppy seeds
  • 1 ½ tablespoons sesame seeds
  • 1 teaspoon paprika
  • 2 teaspoons dried mustard
  • 1 tablespoon minced sweet onion
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup (120 ml) white balsamic vinegar
  • ⅓ cup (70 ml) vegetable oil
  • ⅓ cup (70 ml) extra virgin olive oil
Ingredients for the salad:
  • 12 ounces (340g) baby spinach, arugula, field greens
  • 1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe)
  • 2 medium avocados, peeled and halved
  • 1½ cup (115g) dried cranberries
  • 1½ cup (115g) Candied Spiced Almonds (see recipe)
Ingredients for the almonds:
  • 5 cups (600g) sliced almonds, or a 1 pound package
  • cup (100g) sugar
  • 3 tablespoons butter
  • 2 teaspoons cinnamon
  • 1 teaspoon cumin*
  • 1-1 ½ teaspoons smoked paprika* – some smoked paprika are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
  • 1 teaspoon vanilla
  • sea salt
  • The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

visit Honest Cooking for Instructions!

#4. Best Guacamole Ever

Style Me Pretty

Style Me Pretty

Ingredients:

  • 3 Ripe Avocados (preferably the black ones)
  • 1 Lime
  • 2 Cloves of Garlic
  • 1 tsp Salt
  • 1 tbs White Onion, minced
  • 2 tbs Cilantro, chopped
  • 1 Tbs Hot Sauce
  • 1 tsp sour cream
  • *optional 1 tsp jalapeno, seeded and minced

visit Style Me Pretty for Instructions!

#5. Sweet Potato and Avocado Soup

Healthy.Happy. Life

Healthy.Happy. Life

Ingredients:

1 cup mashed sweet potato (from a baked sweet potato – all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too

Add to taste (what I used):
* orange or satsuma zest (a pinch)
* salt (3 pinches)
* chipotle powder (1/2 tsp)

Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt

Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

p.s.  This is a Vegan Recipe

visit lunchboxbunch.com for instructions!

#6. Spicy Pork Chops with Avocado Cream Sauce

Taylor Made

Taylor Made

Ingredients:

-4 thick-cut boneless pork chops
-1/2 tsp chile powder
-1/4 tsp cayenne pepper
-1/4 tsp garlic powder
-1/4 tsp paprika
-1/4 tsp salt
-1/4 tsp pepper
-1 tbsp butter
-1 tbsp olive oil
-1 ripe avocado
-1/2 cup greek yogurt
-1/4 cup almond milk
-Juice of 1/2 lime
-Salt and pepper to taste

visit Taylor Made for Instructions!

#7. Chicken Enchilada Casserole

I Wash You Dry

I Wash You Dry

Ingredients:

  • 1 cup sliced yellow onion
  • 2 cups shredded rotisserie chicken
  • 2 cups red enchilada sauce; divided
  • 1 cup black beans; drained and rinsed
  • 1 cup pinto beans; drained and rinsed
  • 1/4 cup freshly chopped cilantro
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 avocados, pitted, peeled and sliced
  • 6-8 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sliced black olives
  • sour cream (optional)
  • diced tomatoes (optional)

visit I Wash You Dry for Instructions!

#8. Avocado Fries with Cilantro Dipping Sauce

Adventures in Cooking

Adventures in Cooking

Ingredients:

Avocado Fries

Oil For Frying
2 Avocados
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon
visit Adventures in Cooking for Instructions!

#9. Guacamole Grilled Cheese Sandwich

two peas & their pod

two peas & their pod

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

visit two peas & their pod for Instructions!

#10. Chicken, Bacon & Avocado Chopped Salad

Gimme Some Oven

Gimme Some Oven

Ingredients:

Salad Ingredients:
  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1 Tbsp. olive oil
  • 8 cups chopped Romaine lettuce
  • 8 slices bacon, cooked and diced
  • 4 ounces blue cheese, crumbled
  • 2 avocados, pitted and diced
  • 2 roma tomatoes, diced
  • 1/4 cup garlic vinaigrette (see recipe below)
  • 1/4 cup chopped green onions
Garlic Herb Vinaigrette Ingredients:
  • 1/2 cup apple cider vinegar
  • 3 garlic cloves, minced
  • 1 Tbsp. Dijon mustard (optional)
  • pinch of salt and freshly-cracked black pepper
  • 1 Tbsp. dried Italian seasonings
  • 1 1/2 cups extra virgin olive oil

visit Gimme Some Oven for Instructions!

Ingredients

– See more at: http://norecipes.com/blog/shrimp-and-avocado-pasta/#sthash.jahy8o1Q.dpuf

– See more at: http://norecipes.com/blog/shrimp-and-avocado-pasta/#sthash.jahy8o1Q.dpuf

Ingredients
Shrimp and Avocado Pasta
Shrimp and Avocado Pasta
Shrimp and Avocado Pasta
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10 Clothing Storage Solutions…Perfect for Every Space

Bonanza

Bonanza

Hanging and folding clothes is not my forte.  In fact, I try to avoid laundry at all costs.  I love to clean and mop and dust and decorate…I just really, really hate laundry.  Can anyone else relate?  With that in mind I am constantly looking for easy ways to organize clothes – making the transition from the dryer to the closet seamless and if possible skipping the whole folding thing all together.  We’re in an apartment for the time being so for now space is an issue too.  If you’re in a flat or studio apartment then creating a closet space is really the biggest challenge.  Here are some great clothing storage solutions for any type of home and for anyone who hates folding as much as I do!

Apartment Therapy

Apartment Therapy

I love this because traditionally if you’re in an apartment you’re stuck with white walls.  Hanging your clothes is plain site brings in a lot of color and texture and besides, what could be easier than standing up on your bed and deciding what to wear!

Ifra Lahell

Ifra Lahell

Whimsical and perfect for displaying clothes in a nursery or toddlers room.

FFFFound

FFFFound

My husband has a hundred hats and I find them laying all over the place which is why this set up would be great for him.  The idea of a shelf and hanging bar would be excellent for heels and skirts as well.  Displaying a picture over the clothes storage area completes the look.

Ikea

Ikea

Oh, IKEA…stop making things that I want to buy.

We Heart It

We Heart It

Closet systems are available everywhere and are relatively inexpensive.  This one is a shoe rack, dresser and hanging closet combined.  I love the colorful storage boxes; they give this a polished look.

SF Bay Girl

SF Bay Girl

This is a guys room down to every last detail.  The clothes are easily accessible and organized and they look perfect hanging in this space (which helps if you’re bringing a girl over).

Radical Possibilities

Radical Possibilities

I have to admit, this is one of my favorites.  All you need is some hardware and a corner.  Utilizes every inch of space which is vitally important when space is limited.

https://reclaimingyourcastle.files.wordpress.com/2013/07/e6af5-closet.jpg

Source Unknown

Vintage perfection.  You can find these salvaged pieces at any thrift shop and mimic the set up of any prefabricated storage system.  Love this.

51bb3384d9127e121400009f._w.540_s.fit_

Apartment Therapy

Again, accessibility is key and with this you can go from the laundry basket to hanging in one step.  The natural look is nice here, too.

Be Different Act Normal

Be Different Act Normal

Finding creative ways to organize accessories can be challenging – all this is from a cork board!  Very cool.

7 Sinfully Delicious, Savory Sandwiches…

The Candid Appetite

The Candid Appetite

There is nothing better than a good sandwich.  Warm toasty bread, juicy meats and savory condiments…or a crispy baguette with bright herbs and seasonings and fresh vegetables.  You can dress it up with steak or bring it down home with pulled pork and slaw…I love a good sandwich.  I’m currently experimenting with juicing, subbing lunch and/or breakfast for a big glass of fresh squeezed sludge.  Don’t get me wrong, I love the burst of energy I get and I feel better, and lighter…but while I’m drinking it I’m imagining it’s one of these sandwiches.

#1.  Deli-Style Reuben Sandwich

Basil

Basil

via All Recipes

Ingredients:
8 slices rye bread
3/4 cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
1/4 cup margarine, softened

Directions

  1. Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

#2.  Loaded Italian Chicken Sub

Bev Cooks

Bev Cooks

Ingredients:

* 2 Tbs. extra-virgin olive oil, divided
* 1 clove garlic, minced
* 1 (10 oz) can tomato sauce
* 2 slices bacon, halved
* 2 boneless, skinless chicken breasts
* 2 Tbs. caesar salad dressing
* 2 hoagie or submarine buns
* 2 tsp Dijon mustard
* 2 pepperoncinis, stems removed and sliced
* 8 – 10 pepperoni
* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper

* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper

Bev Cooks

Bev Cooks

Visit Bev Cooks for Directions

#3.  Spicy Pulled Pork Popper Sandwich

Mom on Time Out

Mom on Time Out

Ingredients

  • sliced sourdough bread
  • Philadelphia Spicy Jalapeño cream cheese
  • butter

Slow Cooker Pulled Pork

  • 4-6 lb bone-in pork shoulder roast
  • 2 medium onions, chopped
  • 4 cloves garlic, crushed
  • 3/4 c apple cider vinegar
  • 3/4 c light brown sugar
  • 2 Tbls chili powder
  • 2 Tbls Worcestershire sauce
  • 18 oz barbecue sauce, divided
  • 2 Tbls mustard

Caramelized Onions

  • 4 onions, sliced
  • 2 Tbls olive oil
  • 1 tsp salt

Visit Mom-On-Time-Out for Instructions

#4. South of the Border Sandwiches

The Girl Who Ate Everything

The Girl Who Ate Everything

Ingredients

  • 1 loaf French bread, cut into 3/4″ thick slices
  • ½ cup olives, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/3 cup lite mayonnaise
  • 1/3 cup nonfat sour cream
  • 1/3 cup green onions, chopped
  • 1 pound sliced turkey
  • 2 medium tomatoes, thinly sliced
  • 2 ripe avocados, sliced
  • ¾ cup cheddar cheese, shredded
  • ¾ cup pepper jack or Monterey Jack cheese, shredded
The Girl Who Ate Everything

The Girl Who Ate Everything

Visit The Girl Who Ate Everything for Instructions

#5. Fried Chicken and Waffle Sandwiches

The Candid Appetite

The Candid Appetite

Bacon Cheddar Green Onion Waffles / Ingredients:

  • 2 cups (150 grams) all-purpose flour
  • ¼ cup (55 grams) light-brown sugar
  • 1 teaspoon (8 grams) baking soda
  • 1 ½ teaspoons (6 grams) baking powder
  • ½ teaspoon (4 grams) salt
  • 2 teaspoons (14 grams) freshly cracked black pepper
  • 3 large eggs, room temperature
  • ⅓ cup (76 grams) unsalted butter, melted and cooled
  • 2 cups (484 grams) buttermilk, room temperature
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 grams) cheddar cheese, shredded
  • 5 scallions (green onions) thinly sliced
  • cooking spray, for waffle iron
The Candid Appetite

The Candid Appetite

Buttermilk Fried Chicken

Ingredients:
  • 4 chicken breast cutlets, cut in half so you end up with 8 half pieces 
  • 1½ cups (363 grams) buttermilk
  • 1 tablespoon (15 ml) hot sauce, optional
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (6 grams) salt
  • 1 teaspoon (6 grams) cayenne pepper
  • 1 teaspoon (6 grams) garlic powder
  • 1 teaspoon (6 grams) black pepper
  • canola oil for frying
The Candid Appetite

The Candid Appetite

Maple Mustard Sauce

Ingredients:
  • ¼ cup (50 ml) real maple syrup
  • 3 tablespoons (45 ml) yellow mustard
  • 3 tablespoons (45 ml) spicy brown mustard or dijon mustard
Visit The Candid Appetite for Preparation and Instruction

#6.  Teriyaki Chicken Sub Sandwiches

Half Baked Harvest

Half Baked Harvest

Ingredients

    • 1 pound boneless skinless chicken, cut into strips
    • 1 red bell pepper, sliced
    • 1/2 an onion, sliced
    • 2 tablespoons sesame oil
    • 3/4 cup soy sauce or low-sodium soy sauce
    • 1/4 cup dark brown sugar
    • 3 tablespoons honey
    • 2 tablespoon vinegar
    • 2/3 cup pineapple juice
    • 2 cloves garlic, minced or grated
    • 2 teaspoons freshly grated ginger
    • 1/4 cup water
    • 1 1/2 teaspoons cornstarch
For the Sandwich
  • 1 whole grain baguette, toasted or 4 whole wheat sub rolls
  • 1 cup swiss cheese, freshly shredded
  • 4 green onions, sliced
Half Baked Harvest

Half Baked Harvest

Visit Half Baked Harvest for Instructions

Notes

*If you want to make this even easier you can sub 3/4 cup of store bought teriyaki sauce for the homemade. Just add it with the chicken and veggies and bring to a boil.

#7.  Monte Cristo Sandwiches

Simply Goumet

Simply Goumet

For each sandwich you will need:

3 pieces of bread
3 slices of ham
3 slices of turkey
1 or 2 slices of Cheddar cheese
1 or 2 slices of Swiss cheese
Saran Wrap

Dusting of Powdered Sugar
Raspberry or Blackberry Jam

To Deep Fry:

Pancake mix
About 2 inches of oil in the bottom of a large pot

When I make this sandwich, I decide how many I need and make them all together.  I lay my bread out, layer the cheese and meat and then stack.  Your layers will be: bread, swiss, turkey, swiss, bread, cheddar, ham, cheddar, bread…with me so far?  See pictures, it helps.

Simply Gourmet

Simply Gourmet

Take a piece of Saran Wrap and place a sandwich in the middle.  You want to squish the sandwich and then wrap it tight.  The sandwich should be half of what you started with.

Before and After

Visit Simply Gourmet for the remainder of the Instructions

Design Inspiration for Your Entryway…Tables and Storage

Inspirations by D

Inspirations by D

I have an entryway table that just never looks right.  It seems simple enough; a collection of vases, some pictures, a mirror maybe…but the real trick is knowing how to pull it all together and keep it that way.  It’s just a table, but it’s also the first thing people see when they walk into your home.  In my house it’s a dumping ground for keys and book bags and papers and despite my greatest efforts to keep it clutter free…clutter always finds its way back.  Here are a few entryway designs that I would love to try and recreate…not just for the style but for the practicality and storage space as well.

Inside the Loop

Inside the Loop

I really like the monochromatic look of this set up and how it allows the large portrait to take center stage. The big storage boxes would be great for umbrellas and rain boots and they really help balance everything out.

Remodel Aholic

Remodel Aholic

This is so beautiful and balanced but a little overcrowded.  To make this work, I would lose some of the smaller pieces in the front and add storage underneath.  I love the lamps.

Homeslice

Homeslice

Really great for an apartment or town home or any home that has limited space by the door.  The drawers are perfect for organization and the mirrors running up the wall make the space look much larger.

Today and Yesterday Design

Today and Yesterday Design

I adore the look of unfinished wood and the accompanying terracotta really adds to the earthiness of this design.  There’s something very peaceful about natural tones and bringing a bit of the outdoors in as you enter the home.  Again, good storage space with the drawers and basket underneath.

7d134f412c9d3b79e5c1539acb5f84ba

The Sweat Beast

I did a post on dip dyed furniture and this is one of the pieces I featured.  I love it; it makes the table a focal point whether or not the surface is decorated.  Again, in the absence of drawers I would add storage underneath to keep the table clutter free.

Farmhouse Porch

Farmhouse Porch

When my kids grow up and move out I will have this table and just throw my stuff on the floor… : )

Salted Caramel Brownies…Heaven on a Plate

Baked Bree

Baked Bree

We have a Brewster’s Ice Cream shop across the street from our home and this summer they decided to introduce a Salted Caramel (with and without toffee) flavor of pure heaven in a cone that I now cannot live without.  It’s rediculous…first, that they would make it, and second that I keep buying more.  I can’t stop!

I would hate to be the only one overindulging, therefore I am presenting you with the recipe for the most amazing Salted Caramel Brownies ever made (that might be a bit of an overstatement, but seriously, they’re sooo good).  Friday night, a couple of these warm on a plate with a big glass of milk and shameless Bravo television…yeah, that sounds about right.

via Baked Bree

Salted Caramel

1 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de del
1/4 cup sour cream

Brownies

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa
11 ounces bittersweet chocolate (I had an assortment of different kinds)
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, room temperature
2 teaspoons vanilla
1 Tablespoon Kahlua
1 teaspoon fleur de sel
1 teaspoon coarse sugar

salted caramel brownies recipe

Bring sugar, water, and corn syrup to a boil over medium-high heat.

salted caramel brownies recipe

While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.

salted caramel brownies recipe

When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.

salted caramel brownies recipe

Whisk it until it is smooth and comes together. Set aside and get working on the brownies.

salted caramel brownies recipe

Chop the chocolate. This is looking good already.

salted caramel brownies recipe

In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.

salted caramel brownies recipe

Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

salted caramel brownies recipe

Stir the chocolate until nice and smooth.

salted caramel brownies recipe

Add both sugars.

salted caramel brownies recipe

Whisk in the eggs.

salted caramel brownies recipe

Add the kahlua and vanilla.

salted caramel brownies recipe

Mix in the flour mixture, stir until it is incorporated.

salted caramel brownies recipe

Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.

salted caramel brownies recipe

Pour the caramel over the batter.

salted caramel brownies recipe

Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

Instructions

  1. Bring sugar, water, and corn syrup to a boil over medium-high heat.
  2. While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
  3. When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
  4. Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
  5. Chop the chocolate. This is looking good already.
  6. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
  7. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
  8. Stir the chocolate until nice and smooth.
  9. Add both sugars.
  10. Whisk in the eggs.
  11. Add the kahlua and vanilla.
  12. Mix in the flour mixture, stir until it is incorporated.
  13. Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
  14. Pour the caramel over the batter.
  15. Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

A Website That Tells YOU What’s For Dinner…My Fridge Food

My Fridge Food

My Fridge Food

Have you ever stood in your kitchen, arm propped against an open refrigerator door, staring at an assortment of ingredients wondering if any of them add up to a meal?  Well, stand and stare no more!  My Fridge Food does all the work for you…you plug in what you have in your fridge and pantry and it spits back an array of possibilities.  The recipes begin with those matching all of the ingredients you have on hand and then work their way down to others that might only require one or two more.  Not only will this save tons of time and trips to the store, it’s an awesome resource for cutting back on waste by helping utilize food you’ve already purchased.  One of my new favorite sites…and yet another reason why I love the internet.  Check it out!

Quick Kitchen

MY FRIDGE FOOD

Pop Sugar

Pop Sugar

my fridge food

what’s in your fridge?

my fridge food

what’s in your fridge?

my fridge food

what’s in your fridge?

Quick Kitchen

Use Detailed Kitchen

Check the items in your kitchen and click “Find Recipes” below

Apples Avocado Bacon
Baking Powder Barbecue Sauce Beer (in general)
Bread (in General) Brown / Dijon Mustard Brown Sugar
Butter / Margarine Cheese (in General) Chicken / Turkey (in General)
Chicken Breast Chicken Broth / Soup / Stock Corn Starch
Cream of Veggie (in general) Doritos Eggs
Fish (in General) Flour Garlic
Ground Beef Honey Ketchup / Catsup
Lemon Juice Mayonnaise Milk
Onions / Shallots Pasta Noodles (in General) Peanut Butter
Peppers (in General) Potatoes Ramen
Rice (in General) Salsa Shortening / Oil (General)
Shrimp Steak Sugar
Tomato / Red Sauce (General) Tomatoes Tortillas / Taco Shells
Vinegar (in General) Yellow Cake Mix Zucchini

– See more at: http://www.myfridgefood.com/index.php#sthash.BsgwSqfG.dpuf

Quick Kitchen

Use Detailed Kitchen

Check the items in your kitchen and click “Find Recipes” below

Apples Avocado Bacon
Baking Powder Barbecue Sauce Beer (in general)
Bread (in General) Brown / Dijon Mustard Brown Sugar
Butter / Margarine Cheese (in General) Chicken / Turkey (in General)
Chicken Breast Chicken Broth / Soup / Stock Corn Starch
Cream of Veggie (in general) Doritos Eggs
Fish (in General) Flour Garlic
Ground Beef Honey Ketchup / Catsup
Lemon Juice Mayonnaise Milk
Onions / Shallots Pasta Noodles (in General) Peanut Butter
Peppers (in General) Potatoes Ramen
Rice (in General) Salsa Shortening / Oil (General)
Shrimp Steak Sugar
Tomato / Red Sauce (General) Tomatoes Tortillas / Taco Shells
Vinegar (in General) Yellow Cake Mix Zucchini

– See more at: http://www.myfridgefood.com/index.php#sthash.BsgwSqfG.dpuf

Pasta Salad 5 Ways…5 Recipes for Healthier Pasta Salads!

Host the Toast

Host the Toast

Is this turning into a food blog?  Here’s the thing, so much of my life is consumed with cooking and feeding little mouths that sometimes that’s all I can think about!  Or is that an just an excuse for the fact that I love to eat?  A little of both, maybe : ) So, one of my current summer food obsessions is cold pasta salad.  It’s cheap, great for left overs and weekday lunches and is completely versatile depending on the ingredients.  What it’s not exactly great for – the waistline.  With that in mind, I’ve been in search of some cold pasta salad recipes that are both delicious and won’t require me to wear stretch pants simultaneously. Eating Well’s step by step guide to ‘Making a Healthier Pasta Salad’ along with 5 awesome recipes was the perfect solution!

Eating Well

Eating Well

#1.  Antipasti Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Pasta Salad

  • 6 ounces (about 2 1/2 cups) whole-wheat medium shells
  • 2 cups thinly sliced fennel bulb
  • 1 cup diced bell pepper
  • 1 cup quartered canned artichoke hearts
  • 1 cup canned cannellini beans, rinsed
  • 1/2 cup cubed salami
  • 5 tablespoons shredded Provolone cheese
  • 3 tablespoons chopped pepperoncini
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 298 calories; 14 g fat ( 3 g sat , 9 g mono ); 11 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 535 mg sodium; 269 mg potassium.

Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (21% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch 1 vegetable, 1/2 high-fat meat, 2 fat

#2.  Broccoli & Feta Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 2 cups chopped broccoli
  • 1 3/4 cups halved grape or cherry tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup crumbled feta cheese
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 264 calories; 6 g fat ( 2 g sat , 1 g mono ); 14 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 11 g protein; 6 g fiber; 457 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Folate (20% dv), Vitamin A (19% dv), Magnesium (15% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat

#3.  Melon & Chicken Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh tarragon or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat bowtie pasta
  • 2 cups cubed cantaloupe or honeydew melon
  • 2 cups thinly sliced baby spinach
  • 2 cups cubed or shredded cooked chicken
  • 1/4 cup dried cranberries
  • 1/4 cup chopped prosciutto (about 3 ounces)
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 294 calories; 6 g fat ( 2 g sat , 1 g mono ); 54 mg cholesterol; 38 g carbohydrates; 3 g added sugars; 25 g protein; 4 g fiber; 633 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (38% dv), Magnesium (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 fruit, 2 1/2 lean meat, 1/2 fat

#4.  Vegetable & Tuna Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 285 calories; 12 g fat ( 3 g sat , 8 g mono ); 15 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 17 g protein; 3 g fiber; 401 mg sodium; 354 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

#5.  Peas & Ham Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 10 ounces (about 2 cups) whole-wheat elbow noodles
  • 1 3/4 cups sliced button mushrooms
  • 1 3/4 cups peas, fresh or frozen (thawed)
  • 1 cup diced ham
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 2 hard-boiled eggs (see Tip), chopped
  • 1/2 cup diced Cheddar cheese
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, dill and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add mushrooms, peas, ham, onion, eggs, cheese, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
  • Tip: To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.

Nutrition

Per serving: 315 calories; 9 g fat ( 4 g sat , 3 g mono ); 88 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 671 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (24% dv), Zinc (18% dv), Iron & Magnesium (16% dv), Folate (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium fat meat, 1/2 high fat meat, 1/2 fat