Tag: dinner ideas

Grilled Sweet Potatoes

Grilled Sweet Potatoes

If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]

Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]

Grilled Chicken with Peach-Cucumber Salsa

Grilled Chicken with Peach-Cucumber Salsa

Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks on the grill, it keeps my kitchen cool. This healthy recipe uses minimal ingredients but is absolutely bursting with flavor. Fresh, seasonal produce helps to make it budget friendly too! Pick the cucumbers straight from your garden or swing by a local farmers market where you’ll find lots of ’em right now (and peaches too). Grilled Chicken with Peach-Cucumber Salsa is the perfect end of summer meal.

Here’s all you’ll need: peaches, cucumber, peach preserves, red onion, fresh mint, chicken, salt and pepper.

Grilled Chicken with Peach-Cucumber Salsa ingredients list

This wonderful salsa can even be prepped ahead of time. Peel and chop those peaches. We left the skin on the cucumber, but you could peel those as well if you like. Either way, go ahead and chop them up. You’ll want to dice that red pepper so it’s teeny tiny which helps it blend well into the dish. And we’ll need the fresh mint minced.

The addition of fresh mint gives this light salsa such a refreshing flavor. Don’t skip it! Toss all of our prepped ingredients into a small bowl, along with the peach preserves and 1/4 teaspoon of salt.

Chopped peached, chopped cucumenrs, diced red onion and minced mint in a glass mixing bowl.

Mix well to combine. Annnnndddd……all of our prep work is done! Seriously how simple was that?!? I wish all dinner recipes were this easy. Refrigerate until ready to use.

Peaches, cucumber, red onion, fresh mint, peach preserves and salt mixed together in a glass bowl.

Now for that grilled chicken. We’re keeping it basic because we want all the flavors of that amazing salsa to shine through. So all we need to do is add a little bit of salt and pepper to our chicken breasts. Grill the chicken, covered, on a lightly greased grill rack for 5 minutes. Turn and grill for an additional 7-9 minutes or until a meat thermometer reads 165 degrees.

Three chicken breasts sprinkled with salt and pepper cooking on a grill rack over medium heat.

Remove the chicken from the grill and top with our Peach-Cucumber Salsa. I know you can’t wait to dig in! If you loved this recipe, be sure to try our Bruschetta Chicken next!

Grilled Chicken with Peach-Cucumber Salsa by Happylifeblgospot.com #grilledchicken #peachchicken #cucumberchicken #peachsalsa #lowcarbdinner #healthydinnerrecipes

Grilled Chicken with Peach-Cucumber Salsa

August 13, 2019
: 4 servings
: Easy

By:

Ingredients
  • 1-1/2 cups chopped peeled fresh peaches (about 2 medium)
  • 3/4 cup chopped cucumber
  • 4 tablespoons peach preserves
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon minced fresh mint
  • 3/4 teaspoon salt, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon pepper
Directions
  • Step 1 Peel and chop peaches. Chop the cucumber, finely chop red onion, and mince fresh mint.
  • Step 2 Toss all of our prepped ingredients into a small bowl, along with the peach preserves and 1/4 teaspoon of salt. Mix well to combine. Refrigerate until ready to use.
  • Step 3 Salt and pepper the chicken breast. Grill the chicken, covered, on a lightly greased grill rack for 5 minutes. Turn and grill for an additional 7-9 minutes or until a meat thermometer reads 165 degrees.
  • Step 4 Remove the chicken from the grill and top with our Peach-Cucumber Salsa. Enjoy!

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Best Grilled Pork Chops Marinade

Best Grilled Pork Chops Marinade

If you’ve ever eaten a tough and dry pork chop from the grill then you’ll really value this next recipe! We’ve got the Best Grilled Pork Chop Marinade right here folks and it’s a keeper. This excellent marinade grills up juicy, flavorful pork chops every […]

Bruschetta Chicken

Bruschetta Chicken

It’s that time of the year when tomatoes taste best so you’re gonna wanna add this next recipe into your dinner rotation right away! Bruschetta Chicken is an end of summer staple in my house. This relatively simple dish is a spectacular way to fancy […]

Creamy Mixed Vegetable Casserole

Creamy Mixed Vegetable Casserole

Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with pretty much any meal. This crowd pleasing recipe will be your new go to for weeknight dinners, holiday meals, and family potlucks. Everyone loves it! Frozen veggies make this creamy casserole a breeze to throw together. This colorful dish is loaded with flavor. Topped buttery Ritz crackers, Creamy Mixed Vegetable Casserole really has that homestyle cooking feel.  Eating your vegetables never tasted so good!

Here’s all you’ll need: frozen mixed vegetables, onion, celery, cheddar cheese, mayo, Ritz crackers and butter. Creamy Mixed Vegetable Casserole ingredients list

In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. The addition of fresh celery and onion gives this dish a surprising crunch. I love using a low-fat version of mayo or the mayo with olive oil (my absolute favorite!) to cut down on some of the fat. But it’s all about personal preference here. I know people can be picky about their mayo. Everyone pretty much has one brand that they stick with!

In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo.

Stir to combine and mix well. Get those veggies nice and coated and make sure the cheese is spread throughout. Spread into a greased 1-1/2 quart casserole dish. Look at all those colorful vegetables!! This dish is jam-packed with carrots, peas, corn, and green beans. All of my favorites!!

Mix well. Spread into a greased 1-1/2 quart casserole dish. 

Next we need to make the Ritz cracker topping. This is my favorite part of the dish! We need 3/4 cup of crushed crackers which works out to be about 18 crackers. You can use a food processor to crush, I mean if you’re that every day basic type. But if you’re lazy and hate the extra dishes (like me!) just add the crackers to a Ziploc bag and smoosh em! I love handing this part off to a kiddo. My niece Jenna goes nuts trying to crush and smoosh every last cracker. Just makes sure the bag is sealed tight!!! You won’t believe some of the creative ways she’s come up with to get the job done…like stepping on the bag. That kid cracks me up!

Add 18 crackers to a ziploc bag or food processor and lightly crush.

Then melt the butter and add to the crushed crackers. Stir it all up to combine. If you really wanna walk on the wild side swap out the Ritz crackers for Cheez Its! Yum!!!! The would go great with the cheddar cheese! Trying it next time!

Melt the butter and add to the crushed crackers. Stir to combine.

Next sprinkle the cracker mixture on top of the casserole. I like to go just around the edges and leave the middle open. That way people can see what they’re getting themselves into! Plus it makes it pretty! Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. This recipe is great on the reheat too. The flavors don’t change and the veggies aren’t soggy! What more can you ask for?

Sprinkle the cracker mixture on top of the casserole.

Serve hot and bubbly! Seriously so good!! Creamy Mixed Vegetable Casserole needs to be on your table tonight!! You can thank me later. Our Smoky Roasted Cauliflower is another great way to eat your veggies!

Creamy Mixed Vegetable Casserole by happylifeblogspot.com #vegetables #sidedish #mixedvegetables #casserole #dinner

Creamy Mixed Vegetable Casserole

April 13, 2018
: 6
: Easy

By:

Ingredients
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 3/4 cup crushed Ritz crackers (about 18 crackers)
  • 1/4 cup butter, melted
Directions
  • Step 1 In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. Stir to combine.
  • Step 2 Spread into a greased 1-1/2 quart casserole dish.
  • Step 3 Crush about 18 Ritz crackers. Mix in the melted butter. Sprinkle over the top of casserole.
  • Step 4 Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. Serve hot and bubbly. Enjoy!

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Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!!  It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn […]

Perfect Baked Potato

Perfect Baked Potato

There are some recipes that I feel like EVERYONE needs to know and this is one of those recipes!!! A classic baked potato….it should be simple, right?!? A quick internet search for “baked potato” will show you there are apparently about a gazillion ways to […]

Classic Beef Chili

Classic Beef Chili

From now until the end of December, my to do list is about a mile long. I cross one thing off and suddenly 3 more things pop onto to the list. I don’t know how, but it just keeps multiplying!!! Pull out the Christmas decorations. Decorate the Christmas tree. Make cookies. Wrap presents. Make sure everything I ordered online shows up in the mail (that is a full time job in itself!!). And it goes on….and on……and on! If anyone is looking for gift ideas for me, a personal assistant would be great please!!! And then there’s the normal every day stuff that still has to be done, like grocery shop and make dinner. Well I’m here to help ya with that last one! I’ve got an easy, one pot, super filling, delicious, husband approved recipe, and it’s a good old fashioned chili! This is your basic chili recipe that will appeal to everyone. You can doll it up to suit your taste. Don’t like peppers, leave ’em out! Need to kick the spiciness up a notch, add some hot sauce. This is a recipe where I encourage you to do you!!! Heck if you forgot to buy a can of beans, just skip it! Pinky promise that it will still be awesome. This recipe is meant to be stress free!!! And I have a feeling that’s just what you need right about now. Toss this on the stove and go to work on that list! Think of it as an early Christmas present from me to you!

Here’s all you’ll need: ground beef, onions, peppers, garlic, chili powder, salt, oregano, stewed tomatoes, tomato sauce, and kidney beans. Chop the onions and peppers into small pieces. I will tell you time and time again, I am a total wimp when it comes to the spicy foods, so I of course, always use sweet green peppers. But you can use any kind of pepper that your heart desires to make this as mild or wild as you like!In a large pot, combine the peppers, onions, garlic, and ground beef. I started out with a dutch oven. I don’t know what made me think that I could fit two pounds of meat and all of the other chili goodness inside that lil pot, but I had to switch to my gigantic soup pot about half way through. So take it from me, grab a big pot for this one!Cook and crumble meat over medium heat until browned. Drain excess oil.Toss in the stewed tomatoes. Do not drain. We want all of that good tomatoe-y liquid right in there! Break up the tomatoes as you stir. I just corner them with a spatula and cut them in half or squish them against the side of the pot. That is a real technique. If you have picky eaters that aren’t into tomatoes, I find that if you break them up really, really good, the tomato haters don’t even mind that they’re in there. Really! I couldn’t believe it myself the first time I snuck them in. It’s really THAT good! BTW….did you notice the bigger pot??? Stir in the chili powder, oregano, salt, and tomato sauce. Bring to a boil. Reduce to a simmer and cook covered for one hour, stirring occasionally. Oh my yumm-ness!! So many good flavors!!Stir in the beans (with the liquid). Simmer uncovered for 20 minutes. Again this is an awesome time to freestyle. Do you really like beans??? Add two cans! Do you really hate beans??? Skip ’em! Make this recipe your own! For real. Go nuts!! Serve hot with your favorite chili toppings! I think cheddar, sour cream and green onions are absolutely perfection, but I also love adding crushed Tostitos. What are your favorite toppings or add ins?

Classic Beef Chili

November 29, 2017
: 8
: Easy

By:

Ingredients
  • 2 pounds ground beef
  • 2 onions, chopped
  • 2 green peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans with liquid
Directions
  • Step 1 In a large pot, combine the peppers, onions, garlic, and ground beef. Cook and crumble meat over medium heat until browned. Drain excess oil.
  • Step 2 Stir in the stewed tomatoes (with liquid). Break up the tomatoes as you stir.
  • Step 3 Stir in the chili powder, oregano, salt, and tomato sauce. Bring to a boil. Reduce to a simmer and cook covered for one hour, stirring occasionally.
  • Step 4 Stir in the beans (with the liquid). Simmer uncovered for 20 minutes.
  • Step 5 Serve hot with chili toppings of your choice. Enjoy!

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