This is a sponsored post written by me on behalf of Tyson Foods, Inc., Circle Foods LLC, and Pinnacle Foods Group LLC. All opinions and text are entirely my own.
Anyone else struggling with summer dinners?
I’m in no mood to cook.
It’s summer! Who wants to be in the kitchen.
But at the same time, I also want to eat healthy and make sure my kids are eating healthy. So I’m forever on the hunt for easy and delicious ideas that will keep me from reaching for the frozen mozzarella sticks. Click for the full recipe
This Spicy Chicken Salad featuring Blue Plate® Light Mayonnaise with Greek Yogurt is going to become your go-to lunch! Easy, healthy, and so delicious!
What do you usually do for lunch?
I got in this nasty habit of buying salads for lunch a few weeks ago. I used it as an excuse to get out of the house (which is also my work) but it got real expensive, real quick. So I’ve been looking for options that aren’t bags of nacho cheese tortilla chips or boxed macaroni and cheese.
You know, healthier options.
Anyway, I’ve broken the salad habit and the mac and cheese habit and I’m officially hooked on this Spicy Chicken Salad.
You guys, this mayo has half the fat of regular mayo and is the only mayo out there to offer protein as a nutrient. This is a big deal.
You won’t miss the fat though – it’s got a creamy, tangy flavor that really enhances the flavor of food.
This Spicy Chicken Salad recipe was developed specifically for Blue Plate® Light Mayonnaise with Greek Yogurt by James Beard winning Chef Alon Shaya of Shaya restaurant in New Orleans.
I’m a chicken salad person – are you? I am forever making this recipe that calls for sweet things like grapes and pecans so I was excited to try a spicy chicken salad! It’s got chicken, red onion, celery, mint, cilantro! Plus, the Blue Plate® Light Mayonnaise with Greek Yogurt and sriracha for the heat.
I found these cute slider buns to serve mine on but you could totally serve it on regular sandwich bread or even wrapped up in lettuce!
Check out other recipes featuring Blue Plate® Light Mayonnaise with Greek Yogurt here.
Chicken Marsala Quinoa Bowls are light, healthy, and so scrumptious! Perfect for a weeknight meal the whole family will love!
My kids are off school today and I am SO EXCITED. I still got up stupid early but whatever, I don’t have to take anyone to school! Yaaaaaaay!
I hope you had a fabulous weekend. I’m pretty stoked that the Broncos will be at the Superbowl this year! Actually, really, really stoked. I only wish I was back in Colorado to witness my fave grocery store put Broncos stickers all over everything in the store.
I’m obsessed with these Chicken Marsala Quinoa Bowls. They are the perfect light lunch or dinner! Lots of veggies, some chicken thighs (you could use breasts but thighs are so good!), and a delicious marsala sauce! All over fluffy quinoa!
It’s also really quick to put together and in the time it takes the quinoa to cook, you can be almost done with the chicken and veggies!
I made a batch of this and had it for lunch for several days in a row and it was just as fantastic the last day as it was the first!
Orange-Balsamic Chicken Thighs are ready in under 30 minutes and will quickly become a family favorite!
This is the first day in weeks I don’t feel like total garbage so I am so excited for the day. Also, can we talk about how I’ve been sick more in the last year than I have been my entire life?
Is this what getting old is like?
I don’t like it.
Now let me tell you all about my new favorite chicken recipe. I made this twice last week. Which is unheard of for me. I rarely repeat recipes in a month, but especially never in a week!
I made it the first time and decided not to take photos and then kicked myself when everyone loved it and there wasn’t a single piece of chicken leftovers. So two days later, we had it again. And no one complained!
It starts with chicken thighs which are my favorite. They’re so much tastier than the breasts and usually a lot cheaper.
Once the thighs are cooked, you make a yummy sauce out of orange marmalade, balsamic vinegar, and sage. And then wilt some spinach in the same pan and top everything with chopped walnuts. Serve over rice for a 30 minute meal that I guarantee the whole family will love!
I cooked dinner last night. Like, a real dinner. Not putting random blog things on a plate and calling it dinner.
And then I went to Whataburger after the kids were in bed because I am 100% totally absolutely going to eat healthy starting today and I had to have one more burger. And fries. And maybe some Cadbury Crunchie Biscuits. Now I’m ready to be healthy!
I give it 3 days before I’m in the In-N-Out drive thru at midnight.
So anyway, dinner! I made this Cashew Chicken Cassrole for the kids and they loved it! (I had a few bites too and it was definitely delicious.)
Cashew chicken was my go-to Chinese food order in Colorado and I think I had it at least once a month for all 4 years we were there. It was so good there. Packed full of veggies – I mean, zucchini, carrots, mushrooms, celery, peppers, and even water chestnuts.
I wanted to make something kind of like that but a little more kid-friendly so I left out the mushrooms and the zucchini (because my kids won’t eat them) but feel free to add them or any other veggie! The sauce is delicious and tastes just like the one from my fave restaurant and my kids loved all the crunchy chow mein noodles and cashews on top.
This is a easy, healthy meal that the whole family will love.