This past month I have been whipping up all kinds of dishes!!  I've had more time to thumb through my recipe collections and make all sorts of tasty dishes.  I enjoy collecting recipes and putting my own "spin" on them at times.  I'd like to share with you a few dishes that I made and hopefully this will give you a few more meal ideas😊!


Cauliflower Salad with Herbs and Lime (From mymagazine c/o Kroger)
You can use this colorful gluten-free salad instead of potato salad at your cookouts this summer!  

Total Time: 15 minutes
Yields 6 servings

¼ cup olive oil
3 Tbsp lime juice
1 tsp lime zest
½ tsp ground cumin
¼ tsp salt
½ medium head of cauliflower
½ English cucumber, diced
1 red bell pepper, diced
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 shallot, minced
¼ tsp crushed red pepper flakes (optional)
¼ cup crumbled feta cheese

1. Make dressing in a small mixing bowl.  Combine olive oil, lime juice and zest, cumin and salt.  Set aside.

2. Grate cauliflower into a large mixing bowl (use large holes on your grater for this).  Add cucumber, bell pepper, parsley, mint, cilantro, shallot and red pepper flakes.  Pour dressing on top of salad and mix well.  Transfer to serving bowl and top with feta.  Serve immediately, refrigerating any leftovers.


Easy Smoky Vegetarian Black Bean Soup (From Jill Weisenberger)
This simple and healthy vegetarian black bean soup can be paired with a variety of foods!

Total Time: 30 minutes
Yields 4 servings

1 Tbsp olive oil
1 large yellow onion, chopped
1 large red bell pepper, chopped
3 cloves garlic, chopped
1 tsp smoked paprika
½ tsp cumin
⅛ - ¼ tsp cayenne pepper
2 (15.5-ounce) cans black beans, undrained
2 cups vegetable broth
1 Tbsp lime juice
Toppings (e.g., cilantro, scallions, red onions, avocado, plain Greek yogurt)

1. Heat a large pot over medium heat.  Add the olive oil and swirl to cover the pan.  Add the onion and bell pepper.  Sauté about 5 minutes.

2. Add the garlic, smoked paprika, cumin and cayenne pepper.  Stir.

3. Add the undrained beans and the vegetable broth.  Bring the contents of the pot to a low boil, and heat about 15 minutes.

4. Blend half of the soup in a blender (carefully transfer ~ 3 cups of soup to the blender and process until smooth).  Combine the blended and unblended soups.  Add the lime juice and stir.

5.  Serve with toppings of your choice.  (I used dairy-free versions of sour cream and cheese!)


Lemon-Garlic Pasta with Salmon (From EatingWell magazine)
Here's a way to use that leftover salmon!

Total Time: 15 minutes
Yields 4 servings

8 ounces whole grain pasta
5 Tbsp olive oil
5 cloves garlic, chopped
1 tsp anchovy paste
¼ tsp crushed red pepper
Zest and juice of 1 lemon
1½ cups flaked cooked salmon
3 Tbsp fresh parsley, chopped
¼ tsp salt
2 Tbsp whole grain breadcrumbs, toasted

1. Cook pasta according to package directions.  Drain and reserve ½ cup cooking water.

2. Combine olive oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet.  Heat over medium-high heat until sizzling (~3 minutes).  Add the reserved water, pasta, salmon, parsley and salt.  Cook and stir until the sauce coats the pasta (~2 minutes).  Serve topped with breadcrumbs.

Sheet-Pan Lemon-Pepper Chicken (From )
This super-easy chicken dish won't leave your kitchen sink full of dishes and you'll even have time to make a side dish while the chicken is cooking!

Total Time: 55 minutes
Yields 4 servings

2 large lemons
4 bone-in, skin-on chicken breasts (3 pounds total)
¼ cup olive oil
2 tsp minced garlic
1 tsp pure maple syrup
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp kosher salt, divided
1 tsp black pepper, divided

1. Grate zest from one lemon (should have 1 Tbsp).  Cut grated lemon in half and squeeze to equal 2 Tbsp lemon juice.  Cut remaining lemon into 8 wedges.  Set aside.

2. Preheat oven to 400℉.  Line a broiler-safe rimmed baking sheet with parchment paper.  Pat chicken dry with paper towels.  Stir together olive oil, lemon zest, lemon juice, garlic, syrup, rosemary, thyme and ½ tsp each of salt and pepper in a large bowl.  Add chicken breasts and toss gently to coat.

3. Place chicken breasts, skin-side up, on prepared baking sheet, and pour remaining olive oil mixture from bowl over chicken.  Arrange lemon wedges around chicken.

4. Bake in preheated oven about 40 minutes (or until a thermometer inserted into the thickest part of chicken registers 160℉.  During the last 5 minutes, increase the oven temperature to high broil, and broil until skin is golden.  Remove from oven and sprinkle with remaining ½ tsp each salt and pepper.  Let chicken rest for 10 minutes.  Squeeze baked lemon wedges over chicken.

One-Pan Chicken Parmesan Pasta (From
You will only use ONE pot to make this fast and easy meal!

Total Time: 45 minutes
Yields 4 servings

2 Tbsp olive oil, divided
¼ cup whole-grain panko breadcrumbs
1 Tbsp + 1 tsp minced garlic, divided
1 pound boneless, skinless chicken breast, cut into ½-inch pieces
1 tsp Italian seasoning
¼ tsp salt
3 cups low-sodium chicken broth
1½ cups crushed tomatoes
8 ounces whole-grain penne pasta
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
¼ cup fresh basil, chopped

1. Heat 1 Tbsp olive oil in a large ovenproof skillet (I used cast iron) over medium-high heat.  Add panko breadcrumbs and 1 tsp garlic.  Cook, stirring, until the panko is golden brown (1-2 minutes).  Transfer to a small bowl and set aside.  Wipe out the pan.

2. Heat the remaining 1 Tbsp olive oil in the pan over medium-high heat.  Add chicken, Italian seasoning, salt and the remaining 1 Tbsp garlic.  Cook, stirring frequently, until the chicken is no longer pink on the outside (~2 minutes).  Add broth, tomatoes and pasta.  Bring to a boil and cook, uncovered, stirring frequently, until the pasta is cooked and the sauce has reduced and thickened (~15-20 minutes).

3. Meanwhile, position an oven rack in the upper third of the oven.  Preheat the broiler to high.  When the pasta is cooked, sprinkle mozzarella over the pasta mixture.  Place the pan under the broiler and broil until the mozzarella is bubbling and beginning to brown (~1 minute).  Top with the panko breadcrumb mixture, Parmesan and basil.

Honey Citrus Glazed Salmon (From:
Need a quick and simple recipe idea for salmon?  This citrusy salmon pairs well with just about any side dish!

Total Time: 30 minutes
Yields 2 servings

1 salmon fillet (~2 pounds)
2 Tbsp olive oil
2 Tbsp butter or ghee, melted
2 lemons, 1 thinly sliced and one juiced
1 orange, half thinly sliced, ½ juiced
2 Tbsp honey
2 tsp freshly grated ginger
⅛ tsp low-sodium soy sauce
2 cloves garlic, minced
Salt and pepper

1. Add salmon filet to a glass dish or bowl.  Season with salt and pepper and top with lemon and orange slices.  In a separate bowl, whisk olive oil, melted butter, lemon juice, orange juice, honey, ginger, garlic and soy sauce.

2. Refrigerate covered for 10 minutes to let marinade.

3. Preheat oven to 375℉.  Spray a baking sheet with cooking spray or line with aluminum foil.

4. Add salmon to baking sheet and bake for about 15-20 minutes until salmon is slightly translucent.  Use a fork to test if the salmon is flakey to ensure it's done.


Two-Toned Roasted Potatoes (From Cooking Light magazine)
You get the best of both worlds with this potato duo!!

Total Time: 40 minutes
Yields 8 servings

1 tsp chili powder
¾ tsp salt
¼ tsp ground cinnamon
¼ tsp ground red pepper
¼ tsp black pepper
1½ Tbsp olive oil
1 garlic clove, minced or ½ tsp bottled minced garlic
3 small sweet potatoes (~1½ pounds), each cut lengthwise into 8 wedges
3 small baking potatoes (~1½pounds), each cut lengthwise into 8 wedges

1. Preheat oven to 450℉.

2. Combine first 7 ingredients in a large zip-top plastic bag.  Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet.  Bake at 450℉ for 35 minutes or until tender.

Sheet-Pan Roasted Brussels Sprouts with Lemony Yogurt (From
This combination of roasted brussels sprouts laid on a bed of "lemony" Greek yogurt is the perfect protein-packed side dish!

Total Time: 20 minutes
Yields 4 servings

1 pound Brussels sprouts, halved (large ones quartered)
4 tsp olive oil
Kosher salt and pepper
¾ cup nonfat plain Greek yogurt
2 Tbsp fresh mint, finely chopped
1 tsp lemon zest
1 Tbsp lemon juice
3 Tbsp sliced almonds, toasted
Crushed red pepper flakes (optional)

1. Preheat oven to 425℉.

2. On a rimmed baking sheet, toss the Brussels sprouts and olive oil.  Season with salt and pepper.  Roast until browned and crisp-tender (~15 minutes).

3. Meanwhile, in a small bowl, stir together the yogurt, mint, and lemon zest and juice; season with salt and pepper.  Spread the yogurt mixture onto a platter and top with the Brussels sprouts.  Garnish with the almonds and red pepper flakes.

Cauliflower Alfredo Sauce (From Julie Andrews, "The Gourmet RD")
Ready for a healthier take on Alfredo sauce?  Try this creamy sauce made with cauliflower.  You have to taste it to believe it!!

Total Time: 20-30 minutes
Yields 6 servings

9 ounces whole grain fettuccine or linguine
3 cups cooked cauliflower florets
½ cup evaporated milk (or 2% milk)
¼ cup unsalted vegetable stock
Zest and juice of ½ lemon
1¾ tsp Kosher or sea salt
½ tsp freshly ground black pepper
⅛ tsp ground nutmeg
⅛ tsp cayenne pepper
3 Tbsp butter
2 Tbsp olive oil
4 cloves garlic, peeled and minced
½ cup freshly grated Parmesan cheese
¼ cup fresh flat-leaf Italian parsley, chopped

1. Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  Drain and set aside.

2. Place cauliflower, milk, vegetable stock, lemon, salt, black pepper, nutmeg and cayenne pepper in a blender and puree until smooth.

3. Heat the butter and olive oil in a large skillet to medium-low heat.  Add the garlic and sauté 30-60 seconds or until fragrant.  Pour the cauliflower puree into the skillet and bring to a simmer.  Stir in the Parmesan cheese until melted.  Taste and adjust seasoning, if necessary.  Add the cooked pasta and toss to coat.

4. Serve and garnish with chopped parsley.


Lemon Muffins (From Innovations Restaurant, Duke University Diet & Fitness Center)
These may look like ordinary cornbread muffins, but trust me, they're NOT!!  You'll have to pace yourself once you've tasted these lemony treats (especially if they're warm!)😋

Total Time: 30 minutes
Yields 12 muffins

Vegetable oil cooking spray
1¾ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking soda
¼ tsp salt
1 cup lowfat or nonfat lemon, vanilla or plain yogurt
1 large egg
3 Tbsp butter, melted and cooled
1 Tbsp fresh lemon juice
1 Tbsp finely grated lemon zest
¼ tsp pure lemon extract

1. Preheat oven to 350℉.  Spray 12 standard-sized muffin cups with vegetable oil cooking spray.

2. Whisk together flour, sugar, baking soda and salt in a small bowl.

3. Whisk together yogurt, egg, butter, lemon juice, lemon zest and lemon extract in a large mixing bowl.

4. Add dry ingredients to yogurt mixture and stir with a rubber spatula just until blended; don't overmix.

5. Evenly divide batter among muffin cups, using about ¼ cup per muffin.  Bake for 20-22 minutes, or until the edges are golden brown.  Remove muffins from pan immediately.  Allow to cool slightly on a rack.

Chocolate Raspberry Tart (From mymagazine c/o Kroger)
Need a little something for that chocolate craving?  Well, this dark chocolate treat with homemade graham cracker crust will definitely satisfy that sweet tooth!

Total Time: 1 hour, 45 minutes
Yields 8-16 servings

10 whole graham crackers
2 Tbsp sugar
8 Tbsp unsalted butter, divided
1 cup heavy cream
16 ounces 60% dark chocolate, finely chopped
¼ tsp salt
¼ tsp vanilla extract
6 ounces fresh raspberries

1. Preheat oven to 350℉.

2. Break up graham crackers into a food processor and process with sugar until mixture resembles crumbs (~30 seconds).  With processor running, drizzle in 6 Tbsp melted butter. Scrape down bowl, then process another 10 seconds.  Press mixture firmly into a 9-inch tart pan.  Bake 8-10 minutes.  Let cool.

3. In a small saucepan over medium-high heat, warm heavy cream until steaming but not boiling.  Add remaining 2 Tbsp butter and stir until melted.  In large mixing bowl, combine chocolate, salt and vanilla with heavy cream.  Stir until smooth.  Pour into tart crust and refrigerate until set (~1 hour).  Top with raspberries before serving.  Refrigerate any leftovers.

Now, go have fun in the kitchen!!


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