Stuffed Acorn Squash is stuffed full with as much goodness as we could possibly cram into one recipe. This healthy but flavorful Fall dish is filled with savory sausage, good for you vegetables, and plenty of herbs and spices to tantalize your tastebuds. It’s low […]
Tag: <span>dinner ideas</span>
Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal that’s not only beautifully presented but also super satisfying and delicious. This restaurant quality salad will brighten up your dinner menu in a flash. And did I mention it’s not too hard on the waistline either?!? Eating healthy never looked so good!
Here’s all you’ll need: olive oil, apple cider vinegar, orange juice, fresh parsley, honey, garlic, chili sauce, salt, lettuce, strawberries, red onion, mandarin oranges, pecans, and goat cheese.
So watch this…minimal prep work is required for this super easy steak salad! Slice up some strawberries and red onions. You’ll also want to drain the juice from the mandarin oranges and goat cheese. Then set aside these yummy toppings for later.
Alright, alright, alright! Our super simple but amazingly delish made from scratch dressing is up next. In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt. Carefully whisk since it’s oil based. No splashing! Another great way to mix this up is to put all the ingredients in a small tupperware with a tight fitting lid and shake until combined. Strong emphasis on the tight fitting lid.
Give the steak a little sprinkle of salt and pepper to prep and really that’s all you need. The meat will speak for itself. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Resting your steak helps to keeps those flavorful juices in your steak and not on plate. Using a sharp knife cut the steak into thin slices.
Now here’s the fun part! Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, grab a fork and enjoy! You’re gonna want Citrus Steak Salad on the table every night. Mmm mmmmm!!! (And that lettuce came straight from my garden too. I’m so proud!)
Citrus Steak Salad
- 3 tablespoons olive oil
- 1/8 cup cider vinegar
- 1/8 cup orange juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon chili sauce
- 1/4 teaspoon salt
- 4 cups torn romaine
- 3/4 pound cooked beef sirloin steak, sliced
- 1 cup sliced fresh strawberries
- 1/2 medium red onion, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup pecan halves
- 1/4 cup fresh goat cheese, crumbled drained
- Step 1 Slice the strawberries and red onions. Drain the mandarin oranges and goat cheese. Set aside for later.
- Step 2 In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt.
- Step 3 Sprinkle steak with salt and pepper. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Using a sharp knife cut the steak into thin slices.
- Step 4 Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, and enjoy!
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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 […]
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 […]
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.
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.
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.
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.
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 SalsaAugust 13, 2019: 4 servings: Easy
- 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
- 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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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 […]
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 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.
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!
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!!
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!
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!
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?
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
- 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
- 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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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 […]