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Egg Salad with Bacon

February 18, 2015 · by Ari · Leave a Comment

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor–you will never want to go back to regular egg salad again!

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Sponsored Post

Okay, so I am a huge egg fan. Pretty much any way you can prepare them, and for any meal of the day, I’m game. They are such a great, inexpensive and healthy way to get protein, so when I got the opportunity to work with Eggland’s Best, I was immediately on board!

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

I was super excited to find out they sell hardboiled eggs cooked and peeled. It made making this egg salad so easy. I often hard boil several eggs at once to keep them on hand, but when I’m in a time crunch, it’s great to have the option of having all of that done for me. Plus, boiling eggs is one of those simple things that I always manage to mess up.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

To add even more protein to this egg salad (and cut some of the fat), I swapped most of the mayo with nonfat plain Greek yogurt. You can always use all Greek yogurt, but I find that the tiny bit of light mayo really does add to the flavor and makes it taste more like traditional egg salad.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

A few weeks ago, I happened to have some left over cooked bacon lying around so I threw some on my egg salad sandwich. It.Was.Awesome. Like, I never want to eat my egg salad without it again. It’s one of those amazing secrets I almost wish I didn’t know, but now I know and there is no going back.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

I also add a little Spike seasoning. My mom always put it in our egg salad growing up, and it’s an other one of those things that I just can’t do without. I literally use it on everything, but it is mandatory in my egg salad. Of course, you can replace it with whatever spices you like to keep on hand, but I recommend going with the Spike–you will thank me for sure! 🙂

Print
Egg Salad with Bacon
Author: Ari Ziskin
Recipe type: Entree
Prep time:  5 mins
Total time:  5 mins
Serves: 3
 
Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor--you will never want to go back to regular egg salad again!
Ingredients
  • 6 hard boiled eggs, peeled and chopped (I used Eggland's Best)
  • ¼ cup nonfat plain Greek yogurt
  • 1 tablespoon light mayo
  • light pinch salt
  • generous pinch pepper
  • generous pinch Spike seasoning (optional, but recommended)
  • 4 slices center cut bacon, cooked and chopped
Instructions
  1. Mix all ingredients together in a large bowl until well combined. Serve immediately on sandwiches/lettuce/etc., or store refrigerated in an airtight container for up to 5 days.
3.2.2885

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Filed Under: Dinner, Eggs, Gluten-free, Low Carb, Sandwiches, savory · Tagged: bacon, center cut bacon, egg salad, eggs, gluten free, greek yogurt, healthy egg salad, salad, sandwich, vegetarian

Healthy Tuna Salad {Without Mayo}

January 23, 2015 · by Ari · Leave a Comment

Healthy Tuna Salad: NO mayo, low carb, and super easy!

Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery–you’ll never miss the mayo!Healthy Tuna Salad: NO mayo, low carb, and super easy!

It’s almost the end of January (ummm what?) which means two things: 1. That I only have two weeks left in my twenties (oyyyyy) and 2. That most of the world has already gotten preoccupied and forgotten about all of those lofty goals and resolutions they set on December 31st.

Easy, healthy & delicious one pan Honey Sriracha Skillet Pork Chops

One of the biggest traps I fall into is being too lazy/forgetful to pack my lunch and ending up going out to eat 4x per week. It’s not the healthiest, and it’s even worse for my checking account. Morning are super busy–they are my time to get my work out in, hopefully get some blog work in before going to work-work, and coffee. So.Much.Coffee. What I mean is…I don’t have time to put together anything that takes me more than about 4 minutes.

Healthy Tuna Salad: NO mayo, low carb, and super easy!

Tuna salad is such an obvious option, but it’s one of those things I always forget how much I love it. Also, I’m not super into globs of mayo. I mean, I’ve always loved traditional tuna salad, but it’s generally not the healthiest option. Like, at all.

Healthy Tuna Salad: NO mayo, low carb, and super easy!

Tuna on it’s own is super healthy: packed with protein, and very low in calories, so when you trade in the mayo for some heart healthy Greek yogurt, you get a lunch with practically zero fat, and tons of protein and flavor!

tunasalad-27

With this tuna salad, you’ll be making and bringing your lunch all the time! It’s perfect for a quick lunch at home, to take to work, on a picnic, or however you’d like to enjoy it!

Print
Healthy Tuna Salad {Without Mayo}
Author: Ari Ziskin
Recipe type: Entree
Prep time:  5 mins
Total time:  5 mins
Serves: 3-4
 
Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery--you'll never miss the mayo!
Ingredients
  • 2 x 4 ounce cans Bumble Bee® Tuna
  • ¼ cup nonfat plain Greek yogurt
  • 1 teaspoon mustard
  • 2 tablespoons sweet relish
  • 2 ribs celery, finely chopped
  • generous pinch lemon pepper
  • cherry tomatoes, for garnish
Instructions
  1. In a medium bowl mix together tuna, yogurt, mustard, relish, celery and lemon pepper until well combined. Serve immediately. Top with cherry tomatoes if desired. Leftovers may be refrigerated in an airtight container for up to 5 days. Note: The Greek yogurt can become watery when stored. Just stir before serving again.
3.2.2885

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Filed Under: Dinner, Entree, Fish, Gluten-free, Hot Dogs & Sandwiches, Lunch, Salads, Sandwiches, savory · Tagged: gluten free, grain free, greek yogurt, healthy, low fat, tuna, tuna salad

Buffalo Hot Dogs

September 14, 2014 · by Ari · 13 Comments

Spicy and flavorful, buffalo sauce meets hot dogs for the perfect easy grill or tailgating recipe that will satisfy all the men in your life while still maintaining secretly healthy ingredients!

Buffalo Hot Dogs

Ummm, is it really Monday again already? Last week I had Monday AND Tuesday off because Arizona apparently can’t handle rain and the entire Phoenix metro area was basically flooded. Well, it was flooded on Monday. I have no idea why we didn’t have school on Tuesday, but I’m not complaining. I do have to say that it made going back to work on Wednesday, like, ridiculously hard, and now I can’t believe I have to work a real 5 day week. My life is so hard.

Buffalo Hot Dogs

I have been the worst about meal planning. When I’m good, I’m so good, and I’m making new recipes multiple times per week, and saving money, and eating great dinners! But then I get busy, and the next thing I know, Steve and I are riding our bikes at 7:3o pm in the dark, and we’re both starving and have no idea what we’re going to eat for dinner.

Buffalo Hot Dogs

That night, I remembered when we were about 3 miles from home that we still had hot dogs in the freezer, and it was pretty much the happiest moment of my life. I freaking love hot dogs. It’s silly, but I do. They’re so easy, and so delicious, and the possibilities are endless!

Buffalo Hot Dogs

I’m also a freak for buffalo sauce, so the combination? It rocked my world. Also, I’m one of those weird people that eats my hot dog with no bun because I really do just enjoy the taste of it. It don’t be needin’ no breads. But photos, photos need bread. My hot dog on a plate is, uhhh, less than pretty. So you’re welcome for the bread. It’s hangin’ out just for show. 😉

Buffalo Hot Dogs

This meal comes together in about 3 seconds. Okay, more like 10 minutes, but that might as well be 3 seconds when it comes to a delicious dinner! Just a few minutes to grill the hot dogs, mix together the sauce, and chop some celery and you are done! That’s how I like my dinner. Ready before I have a chance to back out on cooking and head to Chipotle.

Buffalo Hot Dogs

Also, about a million bold flavors is a necessity. I think I’m the opposite of a super taster. Like, I need to taste ALL OF THE THINGS in order to be happy. So if you’re anything like me, these will make you happy too!

Print
Buffalo Hot Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 hot dogs

Serving Size: 1 hot dog

Buffalo Hot Dogs

Spicy and flavorful, buffalo chicken meets hot dogs for the perfect easy grill or tailgating recipe that will satisfy all the men in your life while still maintaining secretly healthy ingredients!

Ingredients

  • 4 hot dogs (preferably all beef or turkey)*
  • 1/2 cup nonfat plain Greek yogurt
  • 1-2 tablespoons buffalo sauce (preferably Frank's Red Hot)
  • 1/2 teaspoon ranch seasoning
  • 1 stalk celery, finely chopped
  • freshly crumbled blue cheese
  • hot dog buns, if desired

Instructions

  1. Grill hot dogs over medium heat until warmed throughout, about 5 minutes.
  2. In a medium bowl, whisk together Greek yogurt, buffalo sauce and ranch seasoning. Drizzle cooked hot dogs with prepared Greek yogurt buffalo sauce. Top with chopped celery and blue cheese. Serve immediately.

Notes

*I try to look for a lower in fat turkey or beef dog that is nitrate free. I especially love Fork in the Road (disclosure: they have sent me products in the past, but I loved them even before that!). Also, not all hot dogs are gluten-free. If you eat gluten-free, be sure to check the labels.

3.1
http://www.arismenu.com/buffalo-hot-dogs/

Filed Under: Dinner, Entree, Gluten-free, Holiday & Seasonal · Tagged: buffalo hot dogs, buffalo sauce, gluten free, greek yogurt, hot dogs, tailgating

Loaded Sweet Potato Salad

October 6, 2013 · by Ari · 17 Comments

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Loaded Sweet Potato Salad

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

Loaded Sweet Potato Salad

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never  happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. 😉

Loaded Sweet Potato Salad

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

Loaded Sweet Potato Salad

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Print
Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

  • 2 lbs sweet potatoes
  • 1/2 lb center cut bacon, cooked and crumbled
  • 1 heaping cup nonfat plain Greek yogurt
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup crumbled goat cheese (I used and herb goat cheese)
  • Generous pinch each salt and pepper

Instructions

  1. Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
  2. Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.
3.1
http://www.arismenu.com/loaded-sweet-potato-salad/

Filed Under: Appetizers, Fall, Gluten-free, Holiday & Seasonal, Salads, savory, Side Dish · Tagged: cheese, gluten free, greek yogurt, recipe, salad, side, side dish, sweet potato

Lemon Crinkle Cookies

August 7, 2013 · by Ari · 17 Comments

Lemon Crinkle Cookies

Hi friends! I can’t believe this week is almost over. It has been a whirlwind over here. I’ve been back in town for just a little over a week, and I’ve started a new job, adjusted to a new 4am alarm, and tried to start setting up a new routine. It has been great, and challenging, but mostly great! Also, yesterday I had the honored of being featured by one of my favorite bloggers. I answered several questions about my weight loss and running journey. Head over and check it out if you want to learn a little more about me. 🙂

Lemon Crinkle Cookies

Anyway, let’s talk about food! Cookies, specifically. Perfectly tart and sweet, melt-in-your-mouth-soft lemon crinkle cookies. Uggghhhh, you guys…I can’t even explain to you how good these cookies are. They rival those Paradise Bakery gems that I’ve been obsessed with for years. They make you want to convert to lemon desserts forever.

Lemon Crinkle Cookies

The combination of the lemon Greek yogurt + coconut oil = cookie texture perfection. Thick, soft and lightly chewy–you will never miss the butter!

Print
Lemon Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Lemon Crinkle Cookies

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 tsp baking soda
  • dash salt
  • Zest of 1 lemon
  • 3/4 cup sugar
  • 3 tbsp coconut oil, melted
  • 5 tbsp nonfat lemon Greek yogurt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 cup powdered sugar

Instructions

  1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  2. In a large bowl, beat together sugar and lemon zest until fragrant. Add coconut oil, yogurt, vanilla, egg and lemon juice. Beat until combined. Add flour mixture and beat until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350. Line baking sheet with silpat or parchment paper.
  4. Place powdered sugar in a large shallow bowl. Roll dough into approx 1" dough balls. Roll in powdered sugar to coat completely, then transfer to prepared baking sheet. Repeat with remaining dough.
  5. Bake for 10-12 minutes until edges gave just set. Allow to cool completely on baking sheet. Store in a loosely covered container for 5 days.

Notes

Plain yogurt may be substituted if lemon is unavailable.

3.1
http://www.arismenu.com/lemon-crinkle-cookies/

Filed Under: Cookies, Dessert, Holiday & Seasonal · Tagged: cookies, dessert, greek yogurt, lemon, recipe, summer

Creamy Greek Yogurt Slaw

August 4, 2013 · by Ari · 18 Comments

Creamy Greek Yogurt Slaw

You know, for the longest time I never ate coleslaw. I always thought it was really gross. Cabbage and mayo?? I’m really not sure where the appeal comes from, but Steve and my mom are both huge fans (weirdos), so one night when I was grilling up some hot dogs, I decided to try to make some coleslaw that was actually appealing.

Creamy Greek Yogurt Slaw

I’m pretty much convinced that Greek yogurt is the cure for all things. I have never made a dish and then thought “Man, it would have been so much better if I had left off the Greek yogurt.” Perhaps I am weirdly obsessed, but it really is a magical food.

Creamy Greek Yogurt Slaw

So I made coleslaw, which I thought I hated. But then I loved it. Steve was a little confused by the texture. He said coleslaw is usually more runny. That sounds gross. Thick, creamy, delicious, and packed with protein and veggies–now it really is the perfect side for your summer grilling!

Print
Creamy Greek Yogurt Slaw

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 10 servings

Serving Size: 1/2 cup

Creamy Greek Yogurt Slaw

Ingredients

  • 2/3 cup nonfat plain Greek yogurt
  • 1 tbsp honey
  • Juice from 1/2 medium lemon
  • 2 tsp apple cider vinegar
  • pinch each salt and pepper
  • 5 cups coleslaw veggie mix*

Instructions

  1. In a large bowl, whisk together yogurt, honey, lemon juice, vinegar, salt and pepper until combined. Stir in coleslaw mix. Serve immediately or keep refrigerated in an airtight container for 3-5 days.

Notes

*Feel free to use fresh cabbage and carrots (or whatever shaved veggies you'd like) to create your own mix. I bought a bag at the store because it was easy, but I'm sure it would be even better with fresh produce!

3.1
http://www.arismenu.com/creamy-greek-yogurt-slaw/

Filed Under: Gluten-free, Holiday & Seasonal, Low Carb, Side Dish, Vegetarian · Tagged: cabbage, coleslaw, fat free, greek yogurt, recipe, side, summer, veggies

Drink & Dish: Buffalo Turkey Burgers

June 6, 2013 · by Ari · 14 Comments

Bold and spicy buffalo turkey burgers topped with a creamy buffalo sauce and crumbled blue cheese. A simple, easy weeknight meal that everyone in your family will enjoy!

Buffalo Turkey Burgers

Growing up, I always wondered “Why is my dad SO weird????” He wore two different color socks, he was never on time, he listened to weird music, and he didn’t dress like any of the other dads.

Buffalo Turkey Burgers

But let’s be honest here…I am totally weird, and nothing like other humans, and I wouldn’t have it any other way. My dad taught me to be myself, the importance of birthdays, and how to be the most sentimental human on the planet. I’m not entirely sure I’m grateful for that last one…

Buffalo Turkey Burgers

My dad doesn’t eat meat, so he would actually hate this recipe (sorry dad…), but I figured I’d pick a Father’s Day dish that most dads would appreciate, and most guys I know love a good burger. Maybe I was a man in a former life?

Buffalo Turkey Burgers

Anyway, these would be perfect for (almost) any man in your life, and ummm you MUST go immediately over to Nicole’s blog to check out her BACON BROWN SUGAR OLD FASHIONED. Yes, I DID just say that. Best.Drink.Ever. Check out the latest episode of Drink & Dish to see the secret to making a perfectly cooked burger, and how Nicole makes the world’s best drink!


Print
Buffalo Turkey Burgers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Buffalo Turkey Burgers

Ingredients

    For the buffalo ranch dressing:
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tbsp buffalo sauce (more or less depending on desired spiciness)
  • 1/2 tsp ranch seasoning
  • For the burgers:
  • 1 lb lean ground turkey (93-96%)
  • 2 tbsp buffalo sauce
  • Extras:
  • 4 whole grain buns (whole wheat, brown rice, whatever you like)
  • 1/4 cup crumbled bleu cheese
  • 1/4 cup finely chopped celery
  • Mixed greens (about a small handful per burger)

Instructions

  1. To make the buffalo ranch sauce, combine yogurt, buffalo sauce and ranch seasoning in a small mixing bowl. Set aside.
  2. In a medium bowl, combine ground turkey with 2 tbsp buffalo sauce. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
  3. Grill over medium heat until completely cooked throughout, about 5-7 minutes each side.
  4. Transfer burgers to buns, and top each burger with about 2 tbsp buffalo ranch sauce, a handful of greens, and a tablespoon each of bleu cheese and celery. Serve immediately. Leftover burgers and sauce can be stored in separate airtight containers in the fridge for 5-7 days.

Notes

Taste the sauce before serving--if it is too spicy, add more yogurt. If it is not spicy enough add more buffalo sauce.

Extra lean ground beef may be substituted for ground turkey.

Buns may be omitted, and burgers may be served salad style if desired.

3.1
http://www.arismenu.com/drink-dish-buffalo-turkey-burgers/

Filed Under: Dinner, Drink & Dish, Entree, Gluten-free, Lunch, Sandwiches, savory, Summer · Tagged: buffalo, burgers, dinner, drink and dish, father's day, greek yogurt, grilling, summer, turkey burger

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari · 17 Comments

Loaded Baked Potato Salad

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

Loaded Baked Potato Salad

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Loaded Baked Potato Salad

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

Loaded Baked Potato Salad

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

Loaded Baked Potato Salad

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Loaded Baked Potato Salad

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.


Print
Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

  • 2 lbs red skinned potatoes
  • 1/2 tbsp olive oil
  • 1/2 lb center cut bacon, cooked and crumbled
  • 1 heaping cup nonfat plain Greek yogurt
  • 1/4 cup scallions, thinly sliced
  • 1/3 cup reduced fat shredded cheddar cheese
  • Generous pinch salt and pepper

Instructions

  1. Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
  2. Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

3.1
http://www.arismenu.com/drink-dish-loaded-baked-potato-salad/

Filed Under: Appetizers, Drink & Dish, Gluten-free, Holiday & Seasonal, Salads, savory, Side Dish, Snacks, Summer · Tagged: bacon, baked potato, cheese, gluten free, greek yogurt, grilling, potato, potato salad, recipe, salad, side, summer

Taco Mac & Cheese {like DIY Hamburger Helper}

February 20, 2013 · by Ari · 8 Comments

Taco Mac & Cheese

Have we ever talked about how I went from a fast food diet to Ari’s Menu? I could hardly boil water. My dad can’t even make spaghetti or boxes of Kraft mac & cheese. I grew up constantly eating out, and spent the first few years of college making grilled cheese sandwiches, heating up ramen noodles, and in the Jack in the Box drive through.

Taco Mac & Cheese

When I moved home from Idaho, I had sparked an interest in cooking. I graduated to Hamburger Helper. It’s funny now, but I loved the stuff. I would swap out my ground turkey, and for me, that was “healthy cooking”. I guess I’ve come a long way in the last few years. 🙂 Just ask my mother in law about the time I tried to make gravy….

Taco Mac & Cheese

When the thought occurred to make taco mac & cheese, I didn’t realize that it was so similar to the Hamburger Helper I started out on, but it is similar–just a whole lot better. Real foods, tons of lean protein, and whole grains. Plus, it’s so simple that there is really no reason to cook from a box ever again!

Taco Mac & Cheese

I made this for Steve and Jason to rave reviews. I’m pretty sure Jason ate 3 bowls. Then I gave Steve’s mom the leftovers when she came over for lunch, and she’s been asking when I’m going to post the recipe ever since. 🙂

Taco Mac & Cheese

All of the flavors of macaroni and cheese mixed with bold spicy taco seasonings topped with creamy avocado for the perfect final touch. I loved this dinner so much I made it again not even a week later! That is unheard of for me.

Taco Mac & Cheese

My favorite thing about this dish is it really represents everything I feel like this blog stands for–simple comfort food made healthy. That’s the whole reason I started cooking–I didn’t want to give up foods like tacos and mac & cheese. 🙂

 

Taco Mac & Cheese

yield 6-8 servings

  • 1-2 tsp olive oil
  • 1 medium onion, chopped
  • 2 bell red, yellow, or orange bell peppers
  • 3 cloves garlic, finely chopped
  • 1 lb lean ground turkey or beef (I used 99% ground turkey breast)
  • salt and pepper
  • 8 oz whole grain macaroni (whole wheat, brown rice, quinoa….whatever works for you)
  • 4 oz reduced fat cream cheese
  • 3/4 cup unsweetened almond milk
  • 1 cup nonfat plain Greek yogurt
  • 3 tbsp taco seasoning
  • 1 tbsp lime juice
  • couple dashes hot sauce
  • 2/3 cup shredded reduced fat sharp cheddar cheese
  • sliced avocado and chopped cilantro for serving

Directions:

  1. In a large pan over medium heat, saute onion, bell peppers, and garlic until tender, about 10 minutes. Add turkey and season with salt and pepper (about a pinch of each). Cook until turkey is browned, then remove from heat.
  2. In a medium pot, cook macaroni according to package instructions.
  3. Meanwhile, in a large pot, whisk together cream cheese and almond milk over medium-low heat until combined. Whisk in greek yogurt, taco seasoning, lime juice, and hot sauce. Stir in cheddar cheese until melted and combined.
  4. Stir turkey and veggies into sauce, then stir in cooked and drained pasta.
  5. Top with sliced avocado and fresh chopped cilantro.

Filed Under: Entree, Gluten-free, Pasta · Tagged: dinner, gluten free, greek yogurt, hamburger helper, mac and cheese, pasta, recipe, taco, whole grain

Drink & Dish: Buffalo Chicken Dip {with video!}

January 29, 2013 · by Ari · 6 Comments



Let’s talk for a second about making a video.

Healthy Buffalo Chicken Dip

It’s, um…hard. I naively assumed that I would be great at this, You see, I’m an actor. I have a degree in musical theatre. This is what I teach people to do all day long, right??? Well, as it turns out, it’s not quite that simple. Shocking, right? But it is a whole lot of fun!

Healthy Buffalo Chicken Dip

I believe it was the day that Nicole and I ran 21 miles that we decided to create our own internet cooking show. When we talk about food, we run faster. We spend a lot of time talking about food.

Healthy Buffalo Chicken Dip

I think the hardest part of this process for me was that my big, ridiculous, often over-the-top personality doesn’t always translate to a tiny little camera box. Nicole kept telling me I was shouting because I’m so used to having to project on stage, haha. It’s definitely a learning process, and there are quite a few things I want to work on for the next time (like, oh…actually plugging in our microphone and shooting in the hd format…whoops…), but I am pretty proud of what we put together.

Healthy Buffalo Chicken Dip

Make sure you go over to Nicole’s page to check out her recipe too!

Buffalo Chicken Dip

yield your entire party

  • 9-11 oz chicken breast, cooked and shredded 
  • 4 oz reduced fat cream cheese
  • 1 cup nonfat plain Greek yogurt
  • 4 oz reduced fat sharp cheddar cheese
  • 2-3 tsp ranch seasoning
  • 1/3 cup buffalo sauce (or more if you want it spicier)
  • bleu cheese for topping (optional)
  • carrots and celery for dipping

Directions:

  1. Combine chicken, cream cheese, Greek yogurt, cheddar cheese, ranch seasoning, and buffalo sauce in a medium sauce pan over medium heat. Stir constantly until all items are incorporated and dip is heated throughout, about 10-15 minutes.
  2. Serve topped with crumbled bleu cheese, with carrots and celery. Dip can be stored in an airtight container in the refrigerator for one week, and reheated or eaten cold (if you’re weird like me 😉 ).

Filed Under: Appetizers, Drink & Dish, Gluten-free, Holiday & Seasonal, savory, Snacks · Tagged: buffalo, cheese, chicken, dip, drink & dish, greek yogurt, low fat, recipe, super bowl, video

Elvis Smoothie

January 18, 2013 · by Ari · 11 Comments

Okay, I promise I’m not crazy. Elvis did it. He put bacon on his peanut butter sandwich. If Elvis can put bacon on his sandwich, I can put bacon on my smoothie.

Elvis Smoothie

This smoothie is really quite simple. Imagine the components of an Elvis sandwich being blended together to make the perfect breakfast drink. Peanut butter, banana, honey, bacon—what can I say? It just works. The sweet and salty flavors balance out perfectly, and by making it into a smoothie, it’s so easy to grab it, and go on your way out the door. It literally takes 5 minutes, so if you’re one of those people who tries to say you don’t have time for breakfast (I don’t get it…I ALWAYS have time for food!), then I say to you: You have 5 minutes, especially when your breakfast tastes like dessert.

 Elvis Smoothie

This smoothie may sound indulgent, but it is actually packed with fiber and protein, and filled with nutrients that provide a balanced breakfast that only tastes like dessert.

Elvis Smoothie Nutrition

 

To help keep the smoothie thick and delicious and the calories low, I used Silk Pure Almond Unsweetened Vanilla. The same smoothie using skim milk would come in at 372 calories—a pretty huge jump! Just the one change of using Silk instead (it is the lowest calorie almondmilk on the market!) saves 50 calories!

 

Elvis Smoothie

Yield 1 huge smoothie

  • 1 medium banana, frozen
  • 1 cup ice
  • 1 cup Silk Pure Almond Unsweetened Vanilla
  • 1 tbs honey peanut butter (regular peanut butter is fine too)
  • 4 oz nonfat honey Greek yogurt
  • 1 slice center cut bacon, cooked and crumbled
  • extra peanut butter and graham cracker crumbs for garnish (optional)

Directions:

  1. Place banana, ice, Silk, peanut butter and yogurt in a blender, and blend until well combined, about 2 minutes.
  2. If desired roll the top of your glass in graham cracker crumbs and drizzle some extra melted peanut butter on the inside.
  3. Top with crumbled bacon.

This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. To learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.

Filed Under: Breakfast, Dessert, Drinks, Gluten-free, Smoothies & Shakes, Summer · Tagged: bacon, banana, breakfast, elvis, greek yogurt, peanut butter, recipe, silk, smoothie

Buffalo Chicken Salad

January 1, 2013 · by Ari · 15 Comments

Buffalo Chicken Salad

HAPPY NEW YEAR!!! I made you a present.

Buffalo Chicken Salad

Whenever I’m coming out of a self imposed sugar coma, I always want flavors that a bold, flavorful and spicy. My palet gets used to too much sugary goodness, and I need equally strong and delicious flavors to combat my cravings. And if I don’t have to put too much effort in, well, that’s just an added bonus. 😉

Buffalo Chicken Salad

Have I shared my undying love of buffalo sauce? It’s on my menu scanning list. Please tell me you have one of those too? You know, you sit down at a new restaurant, open the menu, and scan for your favorites which, if you’re me, include goat cheese, avocado, roasted red peppers, bleu cheese, cilantro, and buffalo sauce. Two menu scanners in one recipe. Also, fresh crumbled blue cheese would be AWESOME on this when served, especially if you make it into a sandwich.

Buffalo Chicken Salad

But let’s be honest. This only actually ever made it to sandwich form for this photo. The rest of the time it was lucky if it made it onto a plate, and wasn’t eaten straight out of the container. What can I say? I’m kind of a gross human. And I’m lazy, but I swear I have lots of redeeming qualities. I do really great impersonations.

Buffalo Chicken Salad

And I make chicken salad. Chicken salad that is bold and spicy without being overpowering. It breaks all the chicken salad rules using no mayo and fresh, fall-off-the-bone rotisserie chicken combined with zesty ranch seasonings, crisp celery, and fresh cilantro. You will love how quickly and easily this meal comes together. It is perfect for make ahead lunches, or serving a large group. It is the ultimate taste-good-feel-good kinda meal. Just the way I like it!

Buffalo Chicken Salad

Print
Buffalo Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8

Buffalo Chicken Salad

Healthy, bold and spicy buffalo chicken salad with no mayo. A super addicting and easy make ahead lunch or dinner.

Ingredients

  • 2/3 cup nonfat plain Greek yogurt
  • 2/3 cup buffalo sauce (I recommend Frank's Red Hot)
  • pinch freshly ground pepper
  • 1-2 tsp ranch seasoning
  • 1-2 tbs chopped fresh cilantro
  • meat from 1 rotisserie chicken, skin removed
  • 1 cup chopped celery

Instructions

  1. In a small bowl, whisk together yogurt, buffalo sauce, pepper, ranch seasoning and cilantro. Set aside. Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined. Eat immediately, or store in refrigerator for up to 7 days.

Notes

**Note: I would call this a medium on the spice level. If you'd like to make it more/less spicy, just adjust the yogurt/buffalo sauce ratio.

3.1
http://www.arismenu.com/buffalo-chicken-salad/

Filed Under: Dinner, Gluten-free, Low Carb, Lunch, Salads, Sandwiches, savory · Tagged: buffalo, chicken, chicken salad, dinner, gluten free, grain free, greek yogurt, lunch, recipe, sandwich

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