This Healthy Creamy Citrus Ginger Vinaigrette is made with plain yogurt, orange juice, lemon juice, ground ginger, minced garlic olive oil and a few spices.
This Vinaigrette is the start to a line of Healthy Vinaigrette recipes that I will be featuring on my blog over the next few weeks.
So if you liked this one, then be sure to follow me as I will be releasing more of my favorite homemade vinaigrettes in the coming weeks.
This type of vinaigrette goes well on many different types of salads. Think shrimp, white fish, chicken or chick pea type salads and of course with avocados, cabbage, cucumbers, tomatoes and pretty much any type of veggie.
So what makes this a healthy vinaigrette?
Well it is the Plain Yogurt, then I mix that delicious yogurt with fresh orange and lime juice along with some minced fresh ginger, ginger powder, olive oil and salt to taste.
I know longer purchase those store bought salad vinaigrette or dressings, because I have learned to make these better and healthier ones at home.
This Vinaigrette pairs really well with all types of vegetables and proteins.I like to use mason jars for my dressings.
Then you can simply shake everything together and wulla it’s ready to enjoy! You will find a few of my recipes below that feature this dressing in them!
Citrus Explosion = Delicious!
Stores in the fridge up to 3 weeks!
Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up. Personally I like it without!
Then store in the fridge for a minimum of one hour to allow the flavors to merge.
LOOKING FOR MORE AWESOME DIP/DRESSINGS? Try some of my favorite Homemade Creations below!
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This Healthy Creamy Lemon and Lime Vinaigrette goes well on many different types of salads.
Think shrimp, white fish, chicken or chick pea type salads and of course with avocados, cabbage, cucumbers, tomatoes and pretty much any type of veggie.
This is the start to a line of “Healthy Vinaigrette” recipes that I will be sharing on this blog over the next few weeks, so if you liked this one.
Then be sure to follow me as I will be releasing more of my favorite homemade vinaigrettes in the coming weeks.
So what makes this a healthy vinaigrette? Well it is the Plain Yogurt, then I mix that delicious yogurt with fresh limes and lemons, cilantro, minced garlic, olive oil and salt to taste.
I know longer by those store bought salad vinaigrette or dressings, because I have learned to make even better ones at home.
This Vinaigrette pairs really well with all types of vegetables and proteins. And can be stored in mason jars in your fridge for up to 3 weeks.
One of my favorite ways to use this dressing would be on fish tacos and over a fresh Corn on the Cob salad. See below for that full recipe!
I like to use mason jars for my dressings. Then you can simply shake everything together and wulla it’s ready to enjoy!
Healthy Creamy and Light = Perfection!
Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up.
Personally I like it without!
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This Asparagus Mac and Cheese or kraft dinner Macaroni and Cheese is the ultimate of comfort food Canadian food.
If you and your family like macaroni and cheese then this just steps it up a notch and tastes much better than any kind of boxed stuff.
By simply adding in some fresh asparagus and roma tomatoes this dish becomes a meal!
Plus if you have ever felt a tad guilty eating the box stuff but just can’t help yourself “like me sometimes”.
Then this recipe is sure to sway you to enjoy mac and cheese more often but in a healthy way.
I think this recipe will be great for those who want something quick and do like the boxed macaroni and cheese.
The kids will definitely be all over it, i’m sure.
So when that mac and cheese craving hits, I hope you think of this recipe. I do, a lot 🙂
I no longer just make Macaroni and Cheese, I will make this recipe too.
You can add pretty much any other vegetables such as cooked broccoli, kale etc as well.
This recipe will be a fantastic for those of you who want something quick and something that the kids will be able to enjoy too!
So what are you waiting for? ✌
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This Simple Sauteed Asparagus recipe is my go to recipe for whenever I’m making Asparagus.
It is panned fried and ready in less than 20 minutes!
Asparagus is best when prepared simply like this, if you ask me.
Plus, you really don’t need to add anything extra special to it.
IS SAUTEED ASPARAGUS HEALTHY
Yes, asparagus is low in calories and is a proven food item that works well for those trying to loss weight. Plus it is is packed full of great source of nutrients, including fiber, folate and vitamins A, C and K.
It makes for one tasty and healthy snack, that is for sure.
HOW TO MAKE SAUTEED ASPARAGUS
For this recipe, I used olive oil and one tablespoon of butter. The mixture makes for a really crispy and tasty asparagus dish.
It is then lightly fried over medium heat till tender yet crisp.
Asparagus goes well alongside many different types of dishes though. So this recipe can be served with just about any type of main course if your liking.
I have included a few recipes suggestions below! I hope you find what you’re looking for tonight.
Wanting to feed more people? Simply double the recipe up, easy enough eh?
That is it, simple and super tasty side dish that will have you coming back for more!
You can of course add crushed garlic to the asparagus during the last 2 minutes of sauteing if desired.
So, if you’re looking for a healthy and satisfying side dish to your dinner tonight or just a better way to prepare Asparagus. You just found it!
You can also bake the asparagus, however that takes longer to cook and turns out less crispy.
I much prefer my asparagus sauteed as I can cook it just to my liking.
What way is your favorite way to make asparagus?
Will you give this recipe a try?
SIMPLE SAUTEED ASPARAGUS
If this recipe looks good to you, please pin it and share it.
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I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Balsamic Portobello Pasta is 100% vegan and can be pulled together in no time at all.
You can use just about any pasta for this recipe, I like to use fettuccine. You are sure to feel amazing after eating this and trust me you won’t miss the meat in this recipe.
Because those portobello mushrooms are packed with full of vitamins and minerals along with protein and are high in fiber.
This dish is tossed in a healthy olive oil, balsamic dressing. So if you looking for a quick and healthy vegan meal for tonight, you just found it!
Go ahead and make some meal preps with this if you want as well.
Sometimes I will double the recipe and pack a few for the weeks ahead.
However make sure to add in the tomatoes the day of, otherwise they will go to soft if stored diced in those bowls for a few days.
What can be easier than this dish? Feel free to add some cooked kale to this pasta if you would prefer that too parsley.
This pasta dish can be enjoyed pretty much any time of year, so go ahead and give it a try. I’m sure your going to love it!
Looking for a Awesome drink recipe to serve with dish? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
Note: You can always toss in some Parmesan cheese if desired.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! 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!
This Broiled Lasagna Soup is absolutely delicious and is one of our new favorite soup recipes! I created this recipe one day while I was making “onion soup” that recipe can be found on this blog as well.
I love soup so I’m always thinking of new ways to recreate the classics. This lasagna soup is similar to many other lasagna soups recipe you will find, however mine has a few other special ingredients such as passata sauce and Worcestershire sauce.
Not to mention it’s broiled at the end which makes it taste allot like real Lasagna.
So if you LOVE lasagna as much as we do then you are going to love this soup!
Oh btw if your ever looking for an amazing Lasagna recipe, I will link that recipe below for you.
What I like about this soup is that there really is no effort to making it, well that is compared to actual lasagna.
Where you are to pre -cook the noodles and other ingredients before merging it all together in layers and placing it all into a large baking dish.
With this soup we are simply adding everything into a large pot and cooking it all together, it’s like a lazy lasagna.
And the last step will have you placing the soup into oven safe bowls, the same kind of bowls you would use to make “onion soup” and broiling it with extra cheese on top.
Then it’s like your eating a big bowl of lasagna expect there is some beef broth inside. AMAZING!
Also the time to cook it is cut in half compared to traditional lasagna. So it’s a win win! I really encourage you to get your hands on passata sauce, it’s fresh pureed tomatoes that have been uncooked and it really makes this soup creamy and so delicious!
Passata sauce can be found in almost any mediterranean market or in your local grocery in the canned tomato section.
Now the trick to making the best “Lasagna soup” is also using the right cheeses. This soup calls for white cheddar cheese, and marble cheese along with a bit of ricotta for serving.
This soup is out of this world delicious! I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.
Notes: Feel free to freeze this soup it works great as leftovers, however keep in mind that broiling it from frozen doesn’t so much. Also make sure to break up those whole tomatoes with a wooden spoon while cooking, you do not want bites of whole tomatoes.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! 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!
Warm up to a BIG Bowl of “Chicken Pho Soup” it’s super simple to make guys. And is great for kicking or preventing the common cold? give it a try!
This Chicken Pho Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and chicken along with noodles in it. However it has a Vietnamese twist that your sure to love.
Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the stock. In Vietnam they make the stock from scratch which I am not going to lie is delicious, but time consuming.
Making any kind of Pho Soup from scratch can take hours.
My recipe will have this soup on the table for you in under 30 minutes, so I encourage you to use your favorite chicken stock for this recipe. The better the stock the better the soup of course.
I like to spice my soup up by adding chili paste! If you don’t like spice just omit the chili paste.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! 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!
This is my Best Turkey recipe that produces a savory bird that is seasoned with all the right spices and comes out moist on the inside and crispy on the outside.
A Turkey like this is always a hit during the holidays!
Serve this main course along with myBest Bread Stuffing and you will be in business.
This recipe makes for a family favorite recipe every year. And also serves well alongside my Instant Pot Mashed Potatoes, Stuffing and Homemade Cranberry Sauce and dinner will be divine!
Also, I have included an easy homemade gravy recipesas well that utilizes the drippings from the bird.
You do not want to skip on this either!
HOW LONG TO DEFROST TURKEY
If your like me and buy your Turkey frozen, you will want to keep in mind the size of your Turkey when looking for defrosting times.
Allow approximately 24 hours for every 5 pounds of turkey.
Here in Canada we have our Thanksgiving and Christmas holidays pretty far apart.
So we tend to have Turkey twice per year. Personally I’ve made just a few Turkey dinners for a crowd myself.
One being for my family one year and another for a boyfriend’s family. Y
Yes, this was before I was a blogger and I was nervous as hell to do it.
But being that I have watched family and friends prepare it often, I got some tips prior and it came out just as good as this recipe here.
So you can rest assured that this recipe is a Winner!
Once you learn the basics to preparing and cooking a turkey you too will become well versed in the right techniques to cooking a whole turkey.
Turkey Roasting Pan
You will want to use a pan large enough to roast.
You can either use a throw away type metal pan that can be found at any dollar store or purchase a good quality one that will last you through the years.
What herbs and spices go with Turkey
The most popular used spices for a Turkey is; thyme, rosemary and sage.
Some people use nutmeg, personally I do not like.
Best Store-Bought Poultry Seasoning
When I want to make a turkey that’s sure to impress, I will use my favorite store bough poultry seasoning ” McCormick Poultry Seasoning”. You can also make yours from scratch at home instead. By replacing the 2 tbsp of poultry seasoning with 1 tbsp of kosher salt, 1 tbsp of pepper, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp sage.
Best Turkey Seasoning
This is what I use for my Best Turkey Recipe!
2 tbsp of poultry seasoning, I like”McCormick Poultry Seasoning”.
1 tsp chili powder
1 tsp paprika
1/2 tsp onion powder
1 tbsp salt
Pour the gravy all over the sliced breast for an incredible meal and even save as leftovers to make some other meals.
HOW COOK TURKEY IN THE OVEN
You will want a Turkey Roasting pan
Meat thermometer
Basting tool
Tinfoil
IS IT BETTER TO COOKA TURKEY BREAST SIDE UP OR DOWN
Cook the turkey breast side down as this allows the juices to fall down towards the breast producing a juicer turkey!
HOW COOK TURKEY IN OVEN
Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side of the turkey.
Mix your seasonings well and rub the bird all over.
Season inside the bird with all over and baste with melted butter.
Place bird “BREAST SIDE” down “produces a better cooked turkey) and bake at 400 for one hour.
One the hour is up, turn down the oven to 350 baste the bird in it’s own juice and cook for one more hour.
Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.
WHERE TO COOK TURKEY IN OVEN
Middle rack is always the best practice!
My top tips to cooking the best Turkeys are as follows:
Allow the bird to fully defrost and then sit on the counter at least one hour prior to baking, this ensure that the skin doesn’t break and that the bird cooks properly thought out.
Butter the turkey all over with solid butter as well as liquid.
Use a food thermometer and remove the Turkey once it reaches it’s ideal temperature.
Place 1 cup of water into the bottom of the pan to prevent burning and aid in creating the gravy. Nothing more you don’t want to boil the turkey.
Baste the turkey every hour to ensure it stays moist.
Cover the legs, breast and wings of the turkey with tinfoil and place the birds legs towards the back of the oven where it’s the hottest and where the bird needs most the cooking. “The breasts always cook the fastest.
Do not stuff the bird with stuffing, rather make the dressing on the side.
Now what is turkey without the stuffing?
It’s really not a complete holiday meal now is it, so that part is definitely something you do not want to forget!
You can stuff the turkey with the stuffing prior to cooking if desired.
However keep in mind that they turkey will then take another hour to cook fully. Or you can cook the stuffing on it’s own for one hour also. One of my favorite stuffing recipes is :
Otherwise you can do the same thing and just stuff the bird, keeping in mind you may need to cook it longer.
TURKEY GRAVY WITH THE DRIPPINGS
Oh and do not forget the gravy, I’ll show you below how to make the best homemade gravy from the same bird you are cooking here.
Utilizing every part of this amazing bird is key to a great Turkey dinner.
I hope you give it a go, and have an enjoyable dinner with those who mean the most to you.
Tips: I always save the bones to make a turkey soup the next day, it’s simple. Also I like to make my own Gravy from the drippings see my recipe below for a simple Homemade Turkey Gravy
Wondering what to do with all those turkey leftovers? Try my “Turkey Pot Pies” I will even show you how to make the most delicious “HOMEMADE PUFF PASTRY” if you choose.
More Christmas & Thanksgiving recipes you may like:
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
