It’s a Colorful Fiesta: Corn and Chickpea Salad With Cilantro Lime Dressing

 Corn and Chickpea Salad With Cilantro Lime Dressing

On a hot Summer day nothings soothes a cool, refreshing salad craving like this Corn and Chickpea Salad recipe.  It’s bursting with flavors and colors but isn’t heavy like potato or macaroni salads sometimes can be.  Instead of thick fattening mayo or Miracle Whip, this salad is topped with a lime and cilantro dressing.

What I love about these kinds of salads is that they keep well for several days.  No need to cook or heat anything up either.  It also can be used in many ways.  I used some leftover on top of a lettuce salad with some grilled chicken.  It could also be yummy on top of a baked or grilled potato too.

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Chicken and Broccoli Stir-Fry Recipe

Chicken and Broccoli Stir-Fry Recipe

Chicken and broccoli stir-fry doesn’t get any easier than this recipe.  This is the second time I’ve made this and it’s much easier and faster than the chicken and broccoli recipe I tried about a year ago.  I had some fresh snow peas in the fridge too so I added them this time but that’s optional of course.

Chicken and Broccoli Stir-Fry Recipe 2

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Vegetable and Cheese Chowder

Vegetable and Cheese Chowder recipe

Fall is here and that means it’s officially time to roll out the comfort foods!  One of my favorite things to make during Fall and Winter is homemade soups.  And who doesn’t love something cheesy?  I love broccoli cheese soup so when I saw this version with other veggies in it, I knew I had to try it.

Soups like this Veggie Cheese Chowder are easy ways to sneak vegetables into my hubby’s diet without him complaining or picking them out.  You’d think he was a two year old!  But nope, he’s a grown man at 36 years old!

The soup tastes delicious!  It basically tastes just like a creamy broccoli cheese soup but it’s a bit more filling with the addition of potatoes, carrots and celery.  I love serving this in small bread bowls for a quick and easy filling meal.

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Who Needs Takeout When You Can Make This Tasty Chicken and Broccoli At Home

chicken and broccoli recipe

Looking for a Chinese takeout Chicken and Broccoli copy cat recipe?  This is by far the closest I’ve come so far to the real thing.  It has all the same flavors you’ll find at your favorite Chinese restaurant.  It’s sweet and salty with just a touch of heat.

The best part is that it takes only minutes to prepare.  Start to finish, I think it took me about 30 minutes to make.  To get a flavorful, filling and semi-healthy meal on the table on a weeknight in 30 minutes is almost a miracle.

I like using chicken tenderloins for these types of recipes because they are a bit easier to cut into chunks.  Feel free to use chicken breasts though if you prefer.  You can eat just the chicken and broccoli alone or you can serve it over rice.  For a quick solution, I love using the Uncle Ben’s Ready Rice packets that take only 90 seconds in the microwave.

chicken and broccoli recipe

Chicken and Broccoli

adapted from Table for Two


1 -2 lbs boneless, skinless chicken tenderloins (or breasts)
1 whole bag frozen broccoli florets

For sauce:
1 cup low salt soy sauce
1/4 cup honey
1 teaspoon minced garlic
2 tablespoon sesame oil
2 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon cornstarch

Uncle Ben’s Ready Rice packets


1.  In a large bowl, whisk together all of the sauce ingredients.  Cut tenderloins into 1″ pieces then toss in the sauce.  Let rest for 10 minutes.

2.  While chicken is marinating, prepare broccoli as desired.  I followed the microwave directions on my bag instead of boiling.  Don’t cook broccoli completely though or it will get too soggy.  You want it still a bit crisp.  Rinse in cold water and set aside.

3.  Heat a large deep skillet on medium heat with a touch of veggie oil.  With a slotted spoon, remove chicken from sauce marinade and add to pan.  As chicken cooks, add some of the remaining sauce to the chicken little by little until you have enough to coat the chicken and maybe some for the rice if you like.

4.  When chicken is done, add the broccoli.  Turn stove to low and continue to cook until broccoli is heated through.  Enjoy over rice!

Homemade Minestrone Soup

homemade minestrone soup

I wanted to make a small batch of fresh soup yesterday so I pulled out this saved minestrone recipe and decided to give it a test.  Whoa, I ended up with way more than a small batch!

This minestrone soup recipe is a great one to make if you like freezing meals for later use.  You’ll get at least two separate dinners out of it.  I shared a large container of it with my parents, hubs and I ate dinner and we still have some left.

It was delicious!  It has a great tomato flavor and tons of texture.  The beans, veggies and pasta make this a very hearty meal.

minestrone soup

Minestrone Soup

from Food Network


2 tablespoons extra-virgin olive oil
1/2 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 box of frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
black pepper
28 oz can diced tomatoes
14 oz can crushed tomatoes
6 cups low-sodium chicken broth
15 oz can kidney beans, drained and rinsed
1/2 cup ditalini pasta


1.  Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook another 30 seconds.

2.  Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.

3.  Add the diced, crushed tomatoes and chicken broth. Salt and pepper to taste. Bring to a boil. Reduce the heat to low and simmer 10 minutes.

4.  Stir in the kidney beans and pasta and continue cooking until the pasta and veggies are tender, about 10 minutes.  Add additional salt and pepper if needed.