“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This light and flavorful Lemon and Fresh Herb Rice Salad is one of my favorite cold side dishes to make. It’s a perfect spring or summer salad to serve at your next party or potluck. I even enjoy just having a bowl for lunch.
If you have an herb garden it is also a great way to use up some of your mint, basil and cilantro! I was so glad I was able to use up a bunch of our mint leaves. And not to mention all the citrus fruits my parents have been giving me from their trees.
I knew this recipe would be perfect to share for Recipe ReDux’s contest sponsored by the USA Rice Federation. In honor of March being National Nutrition Month, they are looking for nutritious and appetizing recipes made with U.S. grown rice. U.S.-grown rice is easily found in most grocery stores and can be seen labeled as “Grown in the USA Rice” or shows the product origin as USA.
This is by far one of the tastiest salads I have made. I love southwestern flavors on just about anything! When I saw the Recipe ReDux theme for January is “Start Smoking in the New Year”, I knew I wanted to do another recipe using my beloved chipotle peppers ! So here I bring you…Southwestern Cobb Salad with Chipotle Ranch Dressing!
Back in September I posted my Smoky Chipotle Sweet Potato Salad (click to check it out!) where I gave some tips on pureeing and freezing a whole batch of chipotle peppers for future use. Well to make this awesome Chipotle Ranch Dressing, all I had to do was grab a cube out of my frozen stash. Easy!
This recipe is another unique way to incorporate pasta, like the Easy Thai Peanut Noodles I posted a few days ago which uses spaghetti noodles. Instead of filling these peppers with rice, I decided to stuff them with orzo! And if you haven’t noticed by now, I have a thing for southwestern food and cilantro So here is my take on Mexican inspired orzo stuffed bell peppers.
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Happy NationalPastaMonth! I was presented with the opportunity to participate in a recipe challenge contest put on for Recipe Redux members by the National Pasta Association to share some pasta dishes that fit into my healthy lifestyle. So for the next week I will be sharing a few mouthwatering and nutritious recipes using pasta.
Today I’m excited to share my Easy Thai Peanut Noodles, one of our new favorite meals! For awhile now I’ve been trying to figure out how to make a tasty pad thai but with out the fish sauce, rice noodles and less common ingredients that I’d have to buy and probably use only once. Finally I came across this version I have adapted, which uses spaghetti noodles and other ingredients you probably already have in the kitchen. It is seriously so simple to make and is ultra flavorful. It is also a great dish for the little ones to try. Our little Noelle can easily pick it up as a finger food and its not too saucy/messy. Win-win!
I recently joined a blogging group founded by registered dietitians called Recipe Redux. They believe that all healthy meals deserve to taste delicious, as do I! The main idea of the group is to challenge members to share a recipe every month based around the monthly theme, and post on the 21st and 22nd of the each month. Well, today is my group’s day and do I have a tasty dish for you! The September theme is “Get Your Dehydrator On”, which can be a recipe on how to dehydrate produce or use it in a recipe. I have a fabulous recipe I’d like to share using dried cranberries.
Here is another light and summery recipe for you! I’ve been making this summer fruit salsa for a few years now and it is SO fresh, juicy and yummy. It’s the perfect refreshing snack to munch on while lounging out by the pool on a hot day. Well at least I imagine I’d be doing that if I had my own pool. 🙂 It also makes a fun and unique appetizer, instead of your typical salsa, to bring to your next gathering. Some fruit salsas are also made with homemade cinnamon chips, but I actually prefer it with regular chips because of the tasty sweet n salty combination. Pair it with a tasty marg and you are good to go!
Spaghetti squash has been one of my favorite meals to make lately. This Enchilada Stuffed Spaghetti Squash recipe, which was adapted from Closet Cooking, was a big hit in my house and very simple to make.
So what’s the big deal with spaghetti squash? Well….
I had my first taste of hummus about 10 years ago when my brother-in-law took us to this small Middle Eastern restaurant in Tempe called Haji-Baba. I was hesitant. Dipping pita bread in this light brown paste did not look appetizing. But then I had my first taste and I was surprised how flavorful and amazing it was! Besides just eating it with pita bread, it is delicious as a spread in a sandwich or wrap, on pizza, or served with fresh or grilled vegetables. This is also a fun dip for kids and a great way to sneak in some veggies 😉