This refreshing feta corn salad starts with refreshing vegetables and then is tossed with the most delicious paprika feta dressing you ever did taste!
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Continue ReadingThis quesadilla explosion salad is everything you love about Mexican flavors in a healthful bowl. Plus a little cheese quesadilla love to brighten the whole thing up! A bed of crisp romaine lettuce topped with a corn salsa that adds an explosion of flavor! Plus quesadilla strips to add a little warmth and cheesy flavor to the whole quesadilla explosion salad! So the inspiration for this quesadilla explosion salad, I guess, comes from Chili’s? I’ve actually never had their version of the salad, but I threw this together based on The Slow Roasted Italian’s recipe, which is a Chili’s copycat…
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Take your homemade from-scratch cornbread up a notch with this super easy Mexican Cornbread. With whole corn kernels and a Mexican flair, this cornbread is good for more than just Taco Tuesday!
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Chinese takeout is the ultimate comfort food, but what if I told you this slow cooker lo mein is easy and delicious? With noodles, pork, and chock full of vegetables, you don’t even need to go outside for this lo mein!
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Everything you know and love from a jalapeno popper, but in a dippable, delicious form! Plus this recipe has added some sweet corn to balance out the kick of spice. Try with pita chips or crackers.
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An adorable hand-held appetizer, and even healthful to boot! A southwest blend of vegetables in crisp wonton cups make for a festive appetizer to any party! – – I’ve always seen wonton cup appetizers, but I’ve never really dabbled, and this was a great forray into the realm! Plus it’s perfect timing, because by the time you’re reading this, I’ll be at Tyler’s family reunion where there’s sure to be good food, good conversation, and good people! You can really fill these cups with pretty much anything, but I was going for a healthful appetizer, and for quick, and thus…
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A vegetarian take on enchiladas with corn, red peppers, zucchinis, and onions mixed with a cheesy bean filling, wrapped in warm tortillas and smothered with store-bought enchilada sauce. – – This recipe is pretty much a straight adaptation of my original enchiladas (recipe) post, but subbing the beef for sauteed vegetables. If I’m being honest, I do like the beef a bit better. But this is still mighty delicious, and if I’m going to try eating more vegetables, I will sit down to eat this quite happily. I’m trying to incorporate a “Vegetarian Monday” into my schedule, so trying to come up with…
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A rainbow of sauteed veggies tossed with ginger rice and a soy sauce based sauce for a healthy but hearty fried rice!
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I’ve been on a health kick. Trying not to overeat and trying to make healthier choices. But foooooood is so yum, it’s hard. BuI found these baked southwest egg rolls and thought they’d be super tasty! With some salsa and fresh guacamole on the side, they make for a nice fresh dinner or a perfect appetizer! I didn’t have black beans, so I just used pinto beans instead. I imagine it’d be fine either way, just use whatever you prefer or have on hand! If you’re planning to use the egg rolls as appetizers, I would try making them in…
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It’s pretty rare that I make a recipe from scratch. Most times I just browse pinterest until I’m drooling then pick the thing that is most drool-worthy that day. But these chicken burgers are quite tasty, and I’m pretty proud of them. Even more so because I snuck a veggie into the burger. Plus with homemade pesto, I feel like it’s complete. Making pesto feels so summery to me. Those big basil plants, snitching a few toasted pine nuts that cost way too much but are way too tasty. I use basil mostly, although sometimes I throw in some parsley…
