This Easy Chicken Pasta Salad is made with Chicken, Baby tomatoes & Romaine Lettuce and can be enjoyed warm or cold for dinner or lunch.
With only 3 main ingredients it’s easy to make and super healthy.
Keep in mind that if your wanting to enjoy this salad at a later time, it’s best to add the romaine lettuce when your ready to eat it. Otherwise it will wilt if left in the fridge for some time.
Also feel free to add a few cheese cubes to this salad, white cheddar would work really well here.
Tossed in a low calorie vinaigrette, you are sure make this Chicken, Tomato & Romaine Balsamic Pasta Salad time and time again.
Or if you have a favorite low calorie dressing go ahead and use that in replace of mine. But first off try mine, you may be surprised at how simple at tasty it is.
What can be easier than this salad? You will start by cooking the penne pasta till al dente then during that time you can season and cook the chicken breasts.
Shredding the chicken then throwing all together. This Salad goes well as a side dish or served as the main course.
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Hi guys, I hope your day is going well. If not this Balsamic Chicken with Roasted Vegetables is sure to put a smile on your face.
It’s super healthy for you and full of flavor.
I just know that your going to love it as much as we do.
Everything you see here is baked together on one pan making it a breeze to prepare.
You will have dinner on the table tonight in 30 minutes time. It doesn’t get any easier, tastier than this.
Be sure to pick up some mini potatoes for this recipe, they work best and cuts the cooking time down.
I like to place all the mini potatoes face side down on the bottom of the pan, this helps them to brown nicely in a little olive oil.
Then top with the asparagus and chicken before drizzling more olive oil over top along with balsamic vinegar and season appropriately.
Bake for 30 minutes and then you ready to serve or section off into meal preps for the week ahead.
Absolutely delicious!
You have three options when it comes to cooking the chicken, you can cube it like I do or you can slice it or leave the breasts whole.
Cubing or slicing it does dry the chicken out some, so be sure to drizzle more olive oil and balsamic overtop of it before baking.
If you end up giving it a try I would love to hear what you think of it in the comments below.
This super satisfying recipe is sure to hit the spot tonight!
You can always skip the chicken and make this a vegan dish. I hope you give it a try, Bon Appetit!
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead! This recipe feeds four, so if your wanting more? Simply adjust the recipe above with my simple recipe adjuster.
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Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious!
What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.
History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.
Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.
Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.
I am so thrilled you are making one of my recipes, if you made this recipe i’d love to hear about it! You can post a Review, Picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I don’t know why they call it Sauteed Red Cabbage vs Purple Cabbage, it looks purple to me. How about you? In any event, it’s super delicious when sauteed.
IS SAUTEED RED CABBAGE HEALTHY
Yes, this Vegetable is not only delicious it’s also a super food and important to eat, because of it’s disease fighting properties.
Along the immune boosting benefits that come from the Vitamin C and antioxidants, your sure to feel great when eating it.
Not to mention, the insoluble fiber that prevents constipation and lowers the risk of developing diverticular disease.
And other nutrients that prevent arthritis and osteoporosis.
If that is not more reason to incorporate this amazing vegetable into your diet more often, then I don’t know what is!
CAN I SAUTE RED CABBAGE
Yes, that is what this recipe is all about. So forget boiling this recipes is the trick to the most delicious red cabbage recipe ever.
SAUTEED RED CABBAGE WITHOUT VINEGAR
You defiantly can, however the vinegar does give it a better taste if you ask me.
This dish can accompany just about any type of meal or can be enjoyed on it’s own.
The balsamic vinegar gives the cabbage a nice tang, along with the butter and olive oil that help to balance the flavors.
These two oils really add a nice element so be sure not so skip on them.
Some people like to add sugar to this particular dish, however I don’t. I find the balsamic vinegar once cooked off, gives a great flavor.
Really there is not much to it, besides chopping the head of cabbage in half and cutting each pieces diagonally into slices.
Then sauteing it all together in one pan on the stove top till tender, approx 15 minutes. We hope you give it a try, and let us know how it turned out for you.
Notes: You can omit the butter and just use olive oil to if desired. Also you can add 1 tbsp of sugar if your wanting a more sweet dish.
MEAL PREP IDEA: Make this recipe along with my other recipe for “Oven Baked Lemon Chicken” and make a few super healthy meal preps for the week ahead.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, red beans and potatoes in it or not.
Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here >
Can be made with LARGE sliced Beets, see that recipe here > Creamy Beet Soup
And of course with it can be made with beef. As you will discover in this recipe here!!
Feel free to make a bone broth as the base for this soup, or simply use some pre made beef stock.
Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker. So a quick version of bone broth!
Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.
Or you can be real lazy here and use a good quality pre made beef stock. This all depends on the time you have and what you prefer for your homemade borscht.
To make this soup that faster way, you will want to have a pressure cooker and at the very minimum a food processor, which will saves you a ton of time.
Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.
I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right? If your looking for a more chunkier borscht soup, you can have that as well.
After all it is all about preference.
With the beef if your using “stewing beef”, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
Serve alongside some crusty bread and a dollop of sour cream and some dill and you will be in borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine.When searching the web and cook books, you will find there are several ways to make borscht.
Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifiesyou.
Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.
But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.
This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.
Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.
Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht
Create 4 or 5 meal preps for the week with the remaining soup
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month
