Pregnancy Update (week 27)

Hello third trimester. It’s good to see you again! Things are….growing and I’m not that mad about it! So grateful for a smooth pregnancy thus far and can’t believe that I’m starting my third trimester already! Before we all know it, this little boy will be here, snuggled in my arms. (Please please please let him be a sleepy baby!)

How have you been feeling?

Pretty great! Once my stomach muscles and body in general gave out trying to hold everything in, my quirky random round ligament pains and such went away! I have a few crampy moments here and there when I’ve gotten up after laying down or resting and gravity just brings the baby down, but besides that there is nothing much to report. Feeling big, but healthy and generally great. I told Gordon that this might be my best pregnancy yet! Mainly because I’ve had literally one afternoon of nausea this entire pregnancy.

Weight gain?

I’m already past 30 pounds with about 12 1/2 weeks to go. Oops? I’m not too worried about it because I’ve done this before and know what to expect from my body. Things get big and spread, but then I have the baby and they shrink right back again. Each time after baby has been a little more challenging because of my age and I’m expecting to have to work hard, but I know it’ll all be fine in the end.

How are you sleeping?

Depends on the day. Sometimes I have pregnancy insomnia and can’t fall asleep until 2am. Other times I just fall into bed and sleep so hard, it’s glorious. Most of the time, I wake up 2-3 times a night because I have to heave myself from side to side. Generally, sleeping on my left side is most comfortable but will always have to switch to my right at some point during the night. I wish I could sleep FOREVER because growing a human is exhausting, but I’m counting my blessings because I recognize how blessed I am to be able to carry a baby and feel this decent this far in.

Exercise?

The last few weeks have been so busy with school coming to a close that I haven’t had the time to zip over to the gym. Some weeks I make it 4-5 times to the gym and other weeks, I’m only able to walk my 3 mile loop at Central Park one or twice and call it good. I’ve started diligently wearing my apple watch to just track my activity so I’m more aware of it, but generally the city keeps me on my feel quite a bit.

Cravings?

The constant tomato cravings have definitely calmed down and now I don’t really crave anything. Super boring, but nothing really to report.

Can you feel the baby move?

Yes! He is moving more and more and I like it! He is most active at night, but I feel him here and there all day. He was breech in my belly for a while but I think he may have switched back to head down again because I’m feeling more kicks and jabs in my lungs these days.

Other Random thoughts

On Monday, I have another ultrasound to check up on the baby and a doctors appointment on Wednesday. I’m so excited to see our little dude on the screen again! And I’m curious to see if his cheeks look a little more plump. He is over two pounds now 😉

Gordon and I are still working out a name. We have our list down to probably 4 or 5 names, but can’t really pull the trigger because there isn’t anything we love. At least we have 12 more weeks to decide!

My first three babies came on their due dates and I’m super curious if this one will be the same as his siblings. What are the odds that that will actually happen FOUR times in a row? Like I didn’t think it could even happen twice, but here we are and its happened three kids in. I’m actually wondering if the baby will come a bit early just based on all the walking we do. I would go for walks to get contractions to start to see if they would progress into anything more and sure enough they did with each baby without fail. So, that’s fun and exciting.

I’m hoping to get the nursery all finished sometime in July, with a quick clothing (and back to school) run to Target in August. I keep making to do lists because there really is so much to do, but by September, I trust everything will get done, be in its place and we’ll be ready for our children to start school and for this little boy to get here.

The post Pregnancy Update (week 27) appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/pregnancy-update-week-27/

Easy Watermelon Salad (with feta & mint)

Watermelon Salad is the perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese. This makes the perfect potluck dish and is great added on top of a tossed salad.

Watermelon Salad is a fresh and simple side or lunch that everyone raves about!

watermelon salad in a bowl topped with feta cheese

How to Make Watermelon Salad

Avocado: This salad starts with ripe avocado diced and drizzled with lime juice.  The lime juice helps to flavor the dressing but most importantly it helps keep the avocado from going brown. Making watermelon salad with cucumbers, sliced tomatoes or other types of melon is also great!

Watermelon: Chop a fresh seedless watermelon into bite sized pieces and simply toss it with the dressing and mint (if you don’t have mint, you can make this salad with basil or even cilantro).

Dressing: This watermelon salad recipe has great flavors on its own so the dressing is light and simple. A touch of olive oil, a small splash of cider vinegar and a bit of lime juice is all it needs.

Close up of watermelon salad being scooped up with a spoon.

How to Pick a Good Watermelon

Sadly one time or another, we’ve all cut into a watermelon that was mealy or just plain ol’ not great.

Here are a few of my favorite tips for choosing the perfect watermelon for all of your summer recipes.

  • Weight: Watermelon should be heavy for its size, if not, it could be lacking water/moisture.
  • Yellow Spot: There should be a creamy yellow spot where the watermelon ripened on ground. (The creamy yellow color = ripe).
  • Shape: The fruit itself should have a nice uniform shape indicating even consistent growing conditions.
  • Sound: Watermelon should also have an almost hollow sound when you tap or knock on it.

Watermelon Salad Dressing

This watermelon salad is fresh and flavorful on its own so the dressing is light and super simple.  Watermelon is naturally sweet, feta cheese is salty and avocado is buttery… so the dressing has to be light with a touch of acidity so it complements the flavors of the salad.

I very simply dress this watermelon salad with lime and just a touch of cider vinegar and olive oil. Easy peasy and not too heavy, this dressing makes for the perfect salad!

Watermelon salad in a bowl with feta and mint.

We often serve this easy Watermelon Salad with grilled chicken or at potlucks as a nice fresh side.  Most of the time we eat it exactly as written although my husband does love to top this watermelon salad with balsamic vinegar (just a drizzle) and basil!

More Summer Salad Recipes

  • Creamy Cucumber Salad
  • Grilled Corn Salad
  • Pistachio Strawberry Salad
  • Chickpea Salad
  • Ramen Noodle Salad

Easy Watermelon Salad

Watermelon Salad is the perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese.

  • 2 ripe avocados
  • 1/2 lime
  • 6 cups diced watermelon
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar
  • 1/4 cup fresh mint (chopped)
  • salt & pepper to taste
  • 1/2 cup crumbled feta cheese
  1. Dice avocados and place in a large bowl. Squeeze lime juice over avocado and stir.
  2. Add watermelon, olive oil, cider vinegar, mint, salt & pepper to taste. Toss to combine.
  3. Top with feta cheese and serve.

 

More Recipes You’ll Love

Cucumber Avocado Salad

Watermelon Lemonade

Strawberry Spinach Salad

Watermelon salad is the perfect light and fresh salad! Juicy watermelon, buttery avocado, fresh mint and feta cheese are tossed in a simple dressing. #spendwithpennies #watermelonsalad #potluckrecipe #easyrecipe #summersalad #mint #avocadosalad

Original source: https://www.spendwithpennies.com/easy-watermelon-salad/

Bacon Wrapped Meatloaf (with a 2-ingredient glaze!)

Bacon Wrapped Meatloaf says homemade comfort food like no other. This easy meal is a twist on a traditional meatloaf recipe, by wrapping it in bacon and brushing it with a delicious sticky meatloaf glaze!

Moist and flavorful, this is the ultimate comfort food!

Bacon wrapped meatloaf with a slice cut off

Bacon Wrapped Meatloaf

Meatloaf is practically synonymous with American cuisine and belongs in every cook’s repertoire. A traditional meatloaf recipe is made with seasoned ground beef combined with egg and bread or cracker crumbs as a binder, then shaped into a loaf and baked.

And we all know that everything is better with bacon from bacon wrapped chicken to Bacon Wrapped Asparagus! In this case, a juicy meatloaf is wrapped in for enhanced flavor and to  keep the meat lusciously moist.

How to Make Bacon Wrapped Meatloaf

Easy bacon wrapped meatloaf comes together quickly, especially if you’re not afraid to mix it with your hands! This recipe comes together in 3 easy parts.

Start with the Glaze:

  1. Whisk together the ketchup and chili sauce glaze and set aside.

Meatloaf ingredients in a bowl.

Make the Meatloaf:

  1. Dice onion and green pepper.
  2. In a large mixing bowl, combine all ingredients except bacon and glaze.
  3. Place the mixture in a pan and shape into a loaf (I like to use a rack with a little piece of parchment paper to allow fat to drip off).

Steps for making a bacon wrapped meatloaf including shaping the loaf on a wire rack and brushing with sauce

Wrap with Bacon and Bake:

  1. Brush with glaze, wrap the loaf with bacon, covering top and sides and tucking in the ends.
  2. Again brush with the glaze and bake.

Be sure to allow your meatloaf to rest at least 15 minutes after removing from the oven so it will slice neatly without falling apart.

Steps for making a bacon wrapped meatloaf including wrapping with bacon and brushing with sauce

Times & Temperatures

Meatloaf is made with raw ground beef and eggs so be sure to cook it well done. A 2lb bacon wrapped meatloaf will need about 60-70 minutes at 375°F (a 3lb meatloaf needs closer to 80-90 minutes).

For best results and safety, use a meat thermometer and check that the meatloaf, like all ground beef recipes, reaches an internal temperature of 160°F.

Two slices of bacon wrapped meatloaf on a plate with mashed potatoes and veggies.

Got leftovers?

I love to make extras any time I make a great meatloaf recipe. Leftovers make for a quick meal or a perfect sandwich.

Fridge: Bacon wrapped meatloaf will last about 3-4 days in the fridge. It can be reheated in the oven or even the microwave.

Freezer: You can safely freeze leftovers once cooled. I prefer to freeze in individual slices to make it easy to reheat and serve.

Stellar Sides

Meatloaf is the perfect main dish for hearty meat ‘n potatoes meal.  Serve it with:

  • Perfect Mashed Potatoes
  • Scalloped Potatoes
  • Green Bean Casserole
  • Homemade Mac and Cheese Casserole
  • Easy Oven Roasted Potatoes

Bacon Wrapped Meatloaf

This easy bacon wrapped meatloaf is brushed with a tangy ketchup and chili sauce glaze and is one of the best ways to prepare ground beef.

  • 1 small onion (finely diced)
  • 2 eggs
  • 1/4 cup milk
  • 1/2 green pepper (finely diced)
  • 1 cup cracker crumbs (crushed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt & pepper (or to taste)
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 2 pounds ground beef
  • 1/4 cup fresh parsley (chopped)
  • 8-10 slices bacon

Meatloaf Glaze

  • 1/3 cup ketchup
  • 1/3 cup chili sauce
  1. Preheat oven to 375°F.

  2. Combine glaze ingredients. Set aside.

  3. Cook onion over medium heat in 1 tablespoon olive oil 5 minutes or until tender (this step is optional but produces a milder onion flavor). Cool completely.

  4. Combine onions, eggs, milk, green pepper, cracker crumbs, seasonings, Worcestershire sauce, 1/4 cup of glaze and beef in a large bowl.

  5. Line a rimmed baking pan with foil and top with metal rack. Add a piece of parchment paper just slightly larger than your meat loaf will be (or foion the rack.
  6. Form beef into a 9×5" loaf and place on the parchment. Brush with glaze.

  7. Wrap meatloaf with bacon tucking the ends under the bottom of the loaf. Brush the loaf with the glaze mixture and bake 45 minutes.

  8. Brush again with glaze and bake another 30 minutes or until meatloaf reaches 160°F.

  9. Rest 15 minutes before slicing.

REPIN this Delicious Recipe

Meatloaf wrapped with bacon, with one piece sliced and garnished with fresh parsley

Smoked bacon wrapped meatloaf is full of flavor and deliciously moist! A classic meatloaf is wrapped in bacon and brushed with a tangy ketchup & chili sauce glaze to create this tasty dish. #spendwithpennies #baconwrappedmeatloaf #meatloafrecipe #maindish #comfortfood
Smoked bacon wrapped meatloaf is full of flavor and deliciously moist! A classic meatloaf is wrapped in bacon and brushed with a tangy ketchup & chili sauce glaze to create this tasty dish. #spendwithpennies #baconwrappedmeatloaf #meatloafrecipe #maindish #comfortfood

Original source: https://www.spendwithpennies.com/bacon-wrapped-meatloaf/

Nine Favorite Things.

Nine Favorite Things | halfbakedharvest.com

Thanks for joining me for another Nine Favorite Things post. (my favorite little sister) Happy summer everyone! I know the official first day was Friday, but either way, it’s SUMMER! Of course, it’s beyond cold up here in the mountains again. However, I’m going to just ignore all this snow and pretend that it’s not freezing […]

The post Nine Favorite Things. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/nine-favorite-things-97/?utm_source=rss&utm_medium=rss&utm_campaign=nine-favorite-things-97

Strawberry Rhubarb Scones

Every year we visit my Dad in Wyoming and he has this epic patch of rhubarb growing in his backyard. It’s actually a marvel of gardening because it survives Wyoming which is not a pleasant growing environment. Every year we bring home a huge bag of the stuff though and these Strawberry Rhubarb Scones are the first thing […]

The post Strawberry Rhubarb Scones appeared first on Macheesmo.

Original source: https://www.macheesmo.com/strawberry-rhubarb-scones/

Creamy Bow Tie Pasta Salad

This Bow Tie Pasta Salad is an easy, tasty side dish that is always a favorite at barbecues, potlucks, or even as a filling lunch! While I often make Italian Pasta Salad, this dish has a rich creamy dressing that’s hard to resist! Ham, cheddar and veggies are mixed in for the perfect potluck dish!

Serve alongside Hamburgers or grilled pork chops for a summer salad everyone loves!

A white serving bowl full of bow tie pasta salad with ham, cheddar and red peppers

Favorite Bowtie Pasta Salad Ingredients

While some of the basic ingredients may change, the star of this pasta salad is the bow tie shaped pasta!  Not only does it hold up well to the creamy mayo dressing but the shape complements round peas, diced pieces of ham and cheese. Like most pasta salad recipes,  you can add or remove ingredients based on what you have on hand; this recipe is very versatile.

  • Base: Bow Tie pasta (you can substitute any medium shaped pasta or even make Tortellini Salad).
  • Meat & Cheese: cheddar cheese & ham are my favorite choices. You can make bowtie pasta salad with feta and skip the ham and make it with chicken or pepperoni.
  • Veggies: I love pasta salad with peas! Add white onion (or swap for red or green), bell pepper (even chopped spinach works well).

These are just the basics! Get creative with what you have on hand and make your own custom summer bow tie pasta salad with items like sliced black olives, celery and even sun-dried tomatoes!

A bowl of bow tie pasta with salad ingredients in bowls around it.

How to Make Bowtie Pasta Salad

To make this pasta salad start by boiling the pasta according to package directions. Once cooked, run it under really cold water to cool, this stops the cooking process so the noodles don’t get overcooked (and mushy)! Once you have that complete, it’s easy ‘peas’-y!

  1. Mix all the dressing ingredients in small bowl.
  2. Toss everything together and refrigerate for at least one hour.

Before taking a big scoop of tasty pasta salad, season with salt and pepper.

A bowl of bowtie pasta salad ingredients and dressing ready to be mixed

To Make Ahead

The flavors blend as this recipe sits making it the perfect make ahead party dish. If making more than a few hours ahead of time, be generous with the dressing as the pasta will soak it up a bit.

Got Leftovers?

Fridge: A bowtie pasta salad with ham can last 3-5 days in the fridge if it is kept cold and in a tightly sealed container.

Freezer: Pasta Salad doesn’t freeze well so prep this shortly before serving.

Close up of a prepared bow tie pasta salad in a creamy dressing

More Delicious Pasta Salad Recipes

  • Italian Pasta Salad – one of my favorites!
  • Dill Pickle Pasta Salad – Reader favorite!
  • Easy Greek Pasta Salad – full of crunch.
  • Broccoli Pasta Salad – creamy homemade dressing.
  • BLT Pasta Salad – classically perfect flavor combo!
  • Summer Pasta Salad – filled with garden fresh veggies!

Creamy Bow Tie Pasta Salad

A creamy bowtie pasta salad recipe with ham, peas and cheddar cheese!

  • 1 lb bow tie pasta
  • 1 cup cheddar cheese (diced)
  • 1 cup ham (diced)
  • 3 tablespoons white onion (finely diced)
  • 1/2 cup frozen peas (defrosted)
  • 1/2 cup red bell pepper (finely diced)

Dressing

  • 1 cup mayonnaise
  • 3 tablespoons sweet relish
  • 2 teaspoons sugar
  • 1 teaspoon yellow mustard
  • 1 tablespoon cider vinegar
  • salt & pepper to taste
  1. Boil pasta al dente according to package directions.
  2. Combine all dressing ingredients in a small bowl and mix well.
  3. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

REPIN this Easy Pasta Salad

Bow Tie Pasta served in a large white bowl

This easy bow tie pasta salad is a family favorite! Made with bow tie pasta, peas, ham and cheese, topped with a creamy homemade mayo dressing. It's the perfect potluck, or barbecue dish and a super tasty lunch! #spendwithpennies #bowtiepastasalad #pastasalad #barbecue #sidedish
This easy bow tie pasta salad is a family favorite! Made with bow tie pasta, peas, ham and cheese, topped with a creamy homemade mayo dressing. It's the perfect potluck, or barbecue dish and a super tasty lunch! #spendwithpennies #bowtiepastasalad #pastasalad #barbecue #sidedish

Original source: https://www.spendwithpennies.com/bow-tie-pasta-salad/

Pistachio Strawberry Salad {with homemade vinaigrette}

This pistachio strawberry salad is the best summer salad ever. Crisp lettuce, fresh strawberries, chewy dried cranberries, green onions, quinoa, a handful of pistachios.

A favorite salad recipe that everyone loves!

A serving bowl full of pistachio strawberry salad ready to serve.

This pistachio strawberry salad is a perfect side or summer lunch.

Pistachio Strawberry Salad

There are basics to a strawberry salad, but like a tossed salad, almost anything goes. Here is a list of the basics, with a few tips to make your pistachio salad the best one on the table!

  • Lettuce: Use lettuce, green or red leaf. For a Spinach Strawberry Pecan Salad, swap out the leaf lettuce for spinach (and add pecans instead of pistachios).
  • Berries: Strawberries can be swapped with any kind of berry.
  • Pistachios: Use almonds, walnuts or pecans in place of pistachios.

A Perfect Strawberry Salad

For a really beautiful strawberry salad, keep the lettuce evenly chopped or torn, slice the berries and green onions.

To add extra flavor, roast the pistachios (and all nuts) in a small pan until they are just barely browned and fragrant. Allow them to cool completely before adding to this salad. Cooking nuts makes them crunchier and really enhances their flavor!

A bowl of pistachio strawberry salad filled with fresh ingredients like feta, cranberries, quinoa, and lettuce.

To Make Strawberry Salad:

  1. Cook quinoa and set aside, make sure it is fully cooled before adding to the salad.
  2. Combine dressing ingredients and refrigerate.
  3. Add cooled quinoa, sliced strawberries, cranberries, sliced green onions, and chopped, roasted pistachios and crumbled feta cheese.
  4. Drizzle dressing over the salad, toss gently and serve immediately.

A hand pouring the vinaigrette over the pistachio strawberry salad.

What Goes Best With This Salad?

Croutons go great on this salad to give it a little extra crunch. But a side of thinly sliced garlic bread or crackers also works well!

This is definitely a salad that can stand on it’s own as an entrée, but if it’s served as a side, it goes great with pork chops or grilled chicken breasts fresh off the grill!

 

More Delicious Side Salad Recipes

(In case you can’t decide)

  • Caesar Salad – always a great option
  • Black Bean Quinoa Salad – healthy!
  • Chickpea Salad – super refreshing
  • Cobb Salad – a classic
  • Tomato Avocado Salad – great in the summer!

Pistachio Strawberry Salad

This pistachio strawberry salad is such a flavorful summer dish!

  • 1 lb strawberries
  • 6 cups leaf lettuce (washed)
  • 3/4 cup cooked quinoa
  • 1/4 cup dried cranberries
  • 3 green onions
  • 1/3 cup roasted pistachios
  • 1/3 cup feta cheese (crumbled)

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon fresh basil (chopped)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon each salt & pepper
  • 1/2 cup vegetable oil
  1. Combine all dressing ingredients in a jar with a tight fitting lid. Shake well and refrigerate.
  2. Add all ingredients to a large bowl, drizzle with dressing and toss well.

REPIN this Fresh Recipe!

Strawberries, pistachios, cranberries, crisp lettuce and vinaigrette all tossed together in a large salad bowl.

This pistachio strawberry salad recipe is a fresh, healthy, and delicious summer salad that will outshine any main dish. We love this easy side salad! #spendwithpennies #pistachio #strawberry #strawberrysalad #pistachiostrawberrysalad #salad #saladrecipe #easysalad #vinaigrette
This pistachio strawberry salad recipe is a fresh, healthy, and delicious summer salad that will outshine any main dish. We love this easy side salad! #spendwithpennies #pistachio #strawberry #strawberrysalad #pistachiostrawberrysalad #salad #saladrecipe #easysalad #vinaigrette

Original source: https://www.spendwithpennies.com/pistachio-strawberry-salad/

Perfect Grilled Corn Salad

Grilled Corn Salad is the perfect way to enjoy the abundance of fresh corn in the summer! Sweet cobs of corn are grilled and tossed with tomatoes, feta cheese, and fresh herbs to create an easy summer salad recipe.

Serve it alongside your favorite barbecue dishes, grilled chicken breasts or some juicy grilled pork chops.

Grilled corn salad prepared in a white bowl.

Grilled Sweet Corn Salad

When you see those huge bins of sweet yellow and white corn at the supermarket or even better, your local farmers market, you know it’s time to stock up on some summer goodness!

Corn Salad is exactly what it sounds like! A mixture of corn, tomatoes, feta and, basil in a simple olive oil vinaigrette. This is a lighter fresh version a corn salad compared to a creamy corn salad with fritos!

Corn for this Summer Salad

This corn and tomato salad has all the bright flavors of the season!

Fresh Corn on the Cob:

  • I use fresh corn on the cob for this salad so I can toss it on the grill and get an extra layer of flavor!
  • Grill it directly on the grate (no husk) for easy cooking.

Grilled corn cut off of the cob on a cutting board to make corn salad

If you don’t want to grill the corn (or it’s not available) you can use frozen, canned corn or you can still make a fresh corn salad with microwaved corn or boiled corn on the cob.

If using frozen/canned corn:

  • Defrost and/or drain the corn and add it to a frying pan with a bit of butter. Season and cook for a few minutes.
  • To char the corn (like you’d get from grilled corn on the cob), you can broil it in the oven instead of a frying pan.
    • Ensure the corn is dry (moisture will cause it to steam) and toss with a bit of olive oil.
    • Broil it close to the element for a few minutes until some of the pieces begin to brown. 

How to Remove Corn from the Cob

For this easy corn salad recipe, you’ll need to remove the kernels from the cob after they’ve been grilled and cooled (just like you do to make creamed corn). You can buy a tool to remove the kernels, but to be completely honest, I find it just as easy to do with a knife.

  • Place the cob upright on a cutting board.
  • Using a straight edged paring knife, slice the kernels off as close to the cob as you can.

This easy trick keeps the kernels intact and gives them the perfect crunch for this amazing corn and tomato salad!

Two bowls of grilled corn salad garnished with cilantro.

How to Make Corn Salad

Corn tomato salad takes just a few ingredients, but for best results, get the freshest! Better yet, grab the corn, tomatoes, and basil from your garden or a local farmer’s market!

The rule of thumb to any great dish is the fewer the ingredients, the higher quality they should be!

  1. Once grilled, remove the corn kernels using the method above and toss with the remaining ingredients.
  2. Let the roasted corn salad marinate in the fridge at least 15 minutes before adjusting with salt and pepper to taste.

Close up of a bowl of grilled corn salad with a spoon in it.

Serve this summer corn salad with grilled chicken or BBQ ribs and some peaches and cream for dessert!

This tangy grilled corn salad recipe is so colorful and easy to put together! You’ll want to make it again and again for every occasion!

Fave Summer Sides

  • The Best Bacon Pea Salad – simple summer side
  • Italian Pasta Salad – perfect barbecue side!
  • The Best Potato Salad Recipe – classic recipe with a little extra flair
  • Dill Pickle Pasta Salad – BEST. EVER!
  • Favorite Spaghetti Salad– fun twist on a classic pasta salad

Grilled Corn Salad

This tasty salad combines crunchy kernels of corn with juicy tomatoes, feta cheese, and basil, all tossed in a simple oil vinaigrette.

  • 3 cobs of corn (shucked)
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes (halved)
  • 2 green onions (sliced)
  • 1/4 cup feta cheese (crumbled)
  • 1 tablespoon fresh basil (or parsley, chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar (or white wine vinegar)
  • salt & pepper to taste
  • chives or green onions (for garnish)
  1. Preheat grill to medium heat.
  2. Brush corn with olive oil and grill over medium heat about 10-12 minutes turning occasionally. Remove from heat and cool completely.
  3. Remove corn from the cob and toss all ingredients in a large bowl and let sit 15 minutes before serving.

REPIN this Tasty Salad Recipe

Summer Salad with grilled corn, tomatoes, feta and basil served in a small wooden bowl

Grilled corn salad is an easy salad to prepare ahead of time. Once your corn is grilled you toss it with tomatoes, crumbled feta and fresh basil to create this tasty salad. Top with a simple oil vinaigrette and let chill before serving! Mmmm! #spendwithpennies #cornsalad #sidedish #salad #barbecue #grilledcorn #makeahead
Grilled corn salad is an easy salad to prepare ahead of time. Once your corn is grilled you toss it with tomatoes, crumbled feta and fresh basil to create this tasty salad. Top with a simple oil vinaigrette and let chill before serving! Mmmm! #spendwithpennies #cornsalad #sidedish #salad #barbecue #grilledcorn #makeahead

Original source: https://www.spendwithpennies.com/grilled-corn-salad/

Mexican Chopped Salad with Honey Lime Dressing

This Mexican Chopped Salad with Honey Lime Dressing is the perfect, light side dish to a heavy Mexican food meal.

Mexican Chopped Salad tossed with Honey Lime Dressing

I find it tough to locate Mexican-style side dishes that aren’t starchy (rice), heavy (beans), or fattening (quesadillas.) Since many Mexican main dishes tend to be starchy, heavy and fattening themselves, it’s refreshing to have something light to serve alongside. A salad is the perfect choice!

Ingredients for Mexican Chopped Salad

What are the ingredients for this Mexican Chopped Salad?

This salad is smack-full of good stuff like black beans, tomato, jicama, corn, radishes, avocado, red bells and reduced-fat feta cheese. You could certainly sub Cotija (Mexican) cheese for the feta if you’d like, but it will be higher in fat. All of these ingredients are combined with chopped Romaine lettuce. 

adding dressing to Mexican Chopped Salad

Honey- Lime Dressing:

This is the wonderful salad dressing that is used for this Mexican Chopped Salad.  It’s homemade, and it’s quick and easy to make.  Oh, and it’s simple too!  You’ll combine freshly squeezed lime juice with olive oil, honey, fresh cilantro, minced garlic and jalapeno.  It’s the perfect pairing for a Mexican salad.

tossing Mexican Chopped Salad

This vegetarian salad is tossed with the dressing.  The dressing will coat it lightly.  It’s packed with flavor and crunch. You won’t miss that there isn’t any meat in it!  Though you could always add some chopped steak or chicken, if you’d like to make it a main-dish salad.

Serving of Mexican Chopped Salad

Let me know if you try it. Enjoy!

Here are a few more salad recipes you might like to try:

  • Grilled Steak Chopped Summer Salad
  • Chopped Vegetable Salad with Feta and Olives
  • Black Bean Taco Salad
  • Steak Fajita Pasta Salad
  • Layered Nacho Salad
  • Quesadilla Cobb Salad
  • Chopped Chef Salad
  • Southwest Spinach Salad
  • Easy Gourmet Salad

Mexican Chopped Salad with Honey-Lime Dressing

A great chopped salad with a Mexican twist.

SALAD:

  • 2 1/2 cups chopped romaine lettuce
  • One 15.5-ounce can black beans, (rinsed and drained)
  • 3/4 cup seeded and chopped tomato
  • 3/4 cup peeled and chopped jicama
  • 3/4 cup fresh corn kernels ((or use canned or frozen))
  • 3/4 cup thinly sliced radishes
  • 1 large avocado, (diced)
  • 1 large red bell pepper, (chopped)
  • 1/4 cup reduced-fat crumbled feta cheese

HONEY- LIME DRESSING:

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • 1 medium garlic clove, (minced)
  • 1 teaspoon finely chopped fresh jalapeno

ASSEMBLE SALAD:

  1. Toss all salad ingredients in a large bowl.

PREPARE THE DRESSING:

  1. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

  • 7 Weight Watchers Freestyle SmartPoints per serving (recipe divided into 4 servings)

The post Mexican Chopped Salad with Honey Lime Dressing appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/mexican-chopped-salad-with-honey-lime-dressing/

Grilled Asian Chicken Dinner

Asian Chicken

Ingredients

2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice

Directions

Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

Bacon Fried Rice

Ingredients

4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions

Directions

Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.


Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.

Broccoli In Oyster Sauce

Ingredients

3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
Water
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)

Directions

Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.


In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.

Original source: https://jovinacooksitalian.com/2019/06/21/grilled-asian-chicken-dinner/

Imitation Crab Salad with Shrimp Recipe

This Imitation Crab Salad with Shrimp Recipe is a perfect seafood salad that is easy to make and full of amazing flavors you will love! If you love shrimp appetizers, be adventurous and give my shrimp tempura sushi roll recipe a try! This recipe was originally posted November 25, 2015, we’ve tweaked it a bit…

Read On →

The post Imitation Crab Salad with Shrimp Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/crab-and-shrimp-salad/

Baked Rigatoni Pasta

This Baked Rigatoni Pasta Recipe is a spin on classic lasagna. It’s SO much easier, healthier for you and just as, if not more, delicious!

Wanting lasagna but not all the work that comes with it? I got you covered with this dreamy, cheesy and relatively simple to throw together Rigatoni Pasta Recipe. It’s somewhat healthy too! Take a peek and the recipe and you’ll see what I mean (I’m talkin’ bout you, zucchini and low fat cottage cheese.)

Baked Rigatoni Pasta

Baked Rigatoni Pasta

I’m not gonna lie, I’m sort of in love with this new way to make lasagna. It’s so much easier to just throw everything together sloppily and not care too much about the layering. I mean, there are layers don’t get me wrong, but this is so much more forgiving than traditional lasagna is.

Plus, it’s sort of supposed to look like a hot mess, so if you’re not the best cook in the world, this is the recipe for you. If people start asking questions, you can just respond with “it’s supposed to look like that” or “stop asking questions”.

I say these two phrases a lot more than the average person, I’m 98% sure.

What is Rigatoni?

Rigatoni is a type of pasta that is larger than Penne or Ziti pasta. It is tube shaped with lines going down the sides and cut straight across. These characteristics make rigatoni the perfect noodle for this recipe. Those lines I mentioned earlier make the perfect ridges to scoop up the sauce and cheese. Plus they are relatively quick to make!

Baked Rigatoni Pasta

Rigatoni Ingredients

This sauce is made up of a bunch of ingredients, but don’t worry, it’s not difficult to throw together at all.

  • Jarred Marinara – to make this recipe a little easier. If you rather make your own marinara, go for it!
  • Seasonings – for flavor! Seasonings include basil, oregano, bay leaf, and Italian seasoning.
  • Zucchini and Diced Tomatoes –to make this recipe a little healthier! My kids gobbled this stuff up making it a winner to me. Sneaking vegetables into dinner is just one of my many skills…
  • Ground Turkey – also to make this recipe healthier! If you prefer ground beef, go ahead and substitute away. Or if you want some spice, try adding Italian Sausage.
  • Parmesan, Low-Fat Cottage Cheese and Fresh Mozzarella – I used three types of cheese for this rigatoni recipe because is there anything better than a cheesy pasta? I don’t think so. And this recipe just proves my point even more.

What to Serve with Rigatoni

Side dishes that go super well with Rigatoni are the traditional things you have with other pasta dishes. So that includes salads, slices of bread or an antipasto platter.

For salads try Brussels Sprouts Caesar Salad or this Caprese Salad with Garlic Balsamic Dressing

These are my favorite breadsticks but there’s also Hasselback Homemade Garlic Bread Recipe.

This $25 Cheese Board is super great for a platter to snack on before the main dish is ready. But you can also try this kid-friendly Snack Board.

Baked Rigatoni Pasta

How to Make Baked Rigatoni

  1. Bring a large pot of salted water to boil. Cook pasta 1-2 minutes shy of al dente and drain. Set aside.
  2. Place the hot pot over medium heat and sauté onions, garlic, and zucchini in olive oil until they start to get tender. Add in ground turkey and break apart to brown. Once turkey meat is completely cooked, add in remaining sauce ingredients, adjusting seasonings as you like. Bring to boil, then reduce to simmer and cook 15 minutes. *Add in splashes of water as needed. You don’t want this to get too terribly thick.
  3. While sauce is cooking, stir all ingredients for the cheese layer together in a large bowl. Set aside.
  4. Remove bay leaf from sauce. Stir in pasta and toss to coat. Spoon half pasta and sauce into the bottom of a lightly greased 9×13 glass baking dish. Spread entire cheese layer over hot pasta and top with half the sliced mozzarella. Pour over remaining pasta and top with last few slices of mozzarella.
  5. Bake at 350 for 30 minutes. Remove from oven and sit 10 minutes before serving.

Make Ahead

This is a great recipe to make ahead and then bake later! Simply follow the directions and stop before baking. Cover with plastic wrap and refrigerate for up to three days. To bake, follow the last step of the directions.

Rigatoni

Can you Freeze this Rigatoni Recipe?

Short answer yes! Long answer: Store in an airtight container. This can either be the cover to a casserole dish or plastic wrap and tin foil. This can last in the freezer for up to 3 months. To bake, preheat the over to 350 degrees F, covered with foil bake until heated all the way through. This can be anywhere from twice to three times as long as the original baking time (60-90 minutes).

Make sure your baking dish is freezer-to-oven safe! If it’s not you could end up with a shattered dish. To avoid shattered glass, thaw in the refrigerator or on your counter for a couple of hours before baking. In this case, baking time is closer to the 30-minute mark, but watch it just to be safe.

other pasta recipes you might like:

  • Smoked Sausage Asparagus Pasta
  • Creamy Pesto Alfredo Chicken Pasta
  • Sweet Potato Gnocchi with Italian Sausage Alfredo
  • Skinny Baked Spaghetti

Printable recipe below. Enjoy, friends! xoxo

Baked Rigatoni Pasta

This Baked Rigatoni Pasta Recipe is a spin on classic lasagna. It’s SO much easier, healthier for you and just as, if not more, delicious!

  • 1 lb. rigatoni pasta (or ziti)

for the sauce:

  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 cloves garlic (minced)
  • 1 small zucchini (diced)
  • 1/2 lb. ground turkey (I used 99% fat free)
  • 28 oz. jarred marinara (+ 1 cup water to wash out jar)
  • 15- oz. diced tomatoes (1 can)
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt & pepper (to taste)

for the cheese layer:

  • 2 cups low fat cottage cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon garlic seasoning salt (such as Lawry's)
  • salt & pepper (to taste)
  • 1/2 lb. fresh mozzarella (sliced thin)
  1. Bring large pot of salted water to boil. Cook pasta 1-2 minutes shy of al dente and drain. Set aside.
  2. Place hot pot over medium heat and sauté onions, garlic and zucchini in olive oil for 3 minutes or until they start to get tender. Add in ground turkey and break apart to brown. Once turkey meat is completely cooked, add in remaining sauce ingredients, adjusting seasonings as you like. Bring to boil, then reduce to simmer and cook 15 minutes. *Add in splashes of water as needed. You don’t want this to get too terribly thick.
  3. While sauce is cooking, stir all ingredients for the cheese layer together in a large bowl. Set aside.
  4. Remove bay leaf from sauce. Stir in pasta and toss to coat. Spoon half pasta and sauce into the bottom of a lightly greased 9×13 glass baking dish. Spread entire cheese layer over hot pasta and top with half the sliced mozzarella. Pour over remaining pasta and top with last few slices of mozzarella.
  5. Bake at 350 for 30 minutes. Remove from oven and sit 10 minutes before serving.

 

The post Baked Rigatoni Pasta appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/baked-rigatoni-lasagna/