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Chicken, Dinner ideas, Quick and easy recipes, Salads

Avocado Chicken Salad Keto

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This Avocado Chicken Salad Keto is made with perfectly seasoned.

The secret is in the dressing so follow along for the best summer salad eva!

Simple satisfying, healthy and delicious.  You’re sure to feel great after eating this low carb protein packed salad.

Now don’t get me wrong I love carbs, but I also believe that in order to enjoy them.

I have to also enjoy not having them sometimes. And when summer rolls around, I try to limit them more for the sake of my figure.

I’ve been trying to cut out as many carbs as possible these past few weeks, because swimsuit season is right around the corner and I have to keep up with my buff partner.

He’s been hitting the gym a lot these past few month and since I pretty much just walk the dogs to stay in shape.

I knew I had to do a bit more now that I’m no longer in my 20’s anymore and the weight just seems to keep creeping up onto me now much faster.

So I created this salad and have been eating it every other day for lunch and even making a few meal preps.

It’s one of those guilt free yet so oh so satisfying salads that is sure to help anyone stay on track towards obtaining or maintaining those summer fitness goals.

Also I’m sure that if you brought this over to some kind of summer gathering this year, it would be gone in no time. And of course it’s up to you if you want to share the recipe 🙂 

So if your looking to slim down a bit as well this summer then you are going to want to eat this salad as often as possible too.

Plus it’s super healthy for you so go ahead and make a few meal preps while your at it. 

Packed with just enough protein and healthy fats to make it a meal or great as a side dish too. I hope you enjoy!

If you loved this recipe? Chances are you will also love some of my other pasta salad recipes.

Note: If you can’t get your hands on “Szeged chicken rub” you can replace it with Garlic Powder, Basil, Paprika, Oregano and some salt.

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!

 

Christmas & Thanksgiving, Dinner ideas

Best Turkey

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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 my Best 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 recipes as 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

  1. You will want a Turkey Roasting pan
  2. Meat thermometer
  3. Basting tool 
  4. 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

  1. 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.
  2. 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. 
  3. Mix your seasonings well and rub the bird all over.
  4. Season inside the bird with all over and baste with melted butter. 
  5. Place bird “BREAST SIDE” down “produces a better cooked turkey) and bake at 400 for one hour.
  6. 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.
  7. 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.
  8. 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:

See below for more inspiration!

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

Dinner ideas, Quick and easy recipes, Salads

Easy Chicken Pasta Salad

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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.

 


 

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!

 

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Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Mexican Corn on the Cob Salad

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This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

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!

 

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Chicken Pea Pasta Salad

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Looking for a quick and tasty lunch or dinner option? Then this Chicken Pea Pasta Salad is sure to do the trick.

This salad can be served warm or cold.

And makes for an excellent dinner or save it for the weeks meal preps.

Image making this on a Sunday, preparing for the Mon – Wed work week ahead all in one day. 

Talk about healthy and easy ready made meals!

Wanting to feed more people? Simply use my recipe adjuster above and it will calculate the serving size so that you can make as much as you need. 

Also, this simple pasta salad has it all and can feed a crowd easily.

Just simply throw it all together in one big bowl and it’s good to take anywhere!

I never really used to like pasta salads, mainly because I found them to be heavy and or covered with an unhealthy dressing.

But this salad is different, it is pretty healthy and you can really tweak it to your liking. 

I prefer to add equal amounts of pasta to chicken and peas.

However you can definitely add more pasta to stretch it if desired.

Also keep in mind that this type of salad can be refrigerating overnight.

Making it such a great recipe for any type of gathering that your going to attend or host.

Prepare this the night before and you can even have a weeks worth of meal preps ready to go for the work week ahead!

If your on a gluten free diet, simply switch out the pasta for a gluten free variety. 

EASY PEASY!

If you have been looking at other pea salads recipes and are still debating which one to go with.

I encourage you to really give this one a shot, it’s one of the most popular pasta salads on this site.

And is something my aunt makes for the family every summer.

Which always ends up being gone before the nights end!

If you’re still looking more simple pasta salad ideas? 

Simply use my search bar on the sites homepage and you will find other versatile pasta salad recipes.  

And you should not feel any guilt eating this one as it’s much lower in calories than most of those other recipes out there.

That is because we are not using any heavy dressings in here.

Also, feel free to add some different ingredients if desired.

Such as:

  • Cooked asparagus
  • Artichokes
  • Leftover spinach
  • Cucumbers
  • Chickpeas 
  • Shredded turkey etc

HOW TO MAKE A CHICKEN PASTA SALAD?

  • Simply saute the seasoned Chicken Breasts till cooked in a pan or cast iron skillet.
  • Cook the pasta till al dente, strain and set aside. 
  • Cooked the peas till hot, strain and set aside.
  • Then toss everything together in a large bowl along with the dressing!
  • Vulla, enjoy!

Your body will thank you for it eating such a healthy dish and you won’t even miss those high calorie dressings in those others, I promise. 

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.

Tossed in a low fat lemon spiced garlic sauce this dressing is absolutely Dee-licious.

Plus this salad contains just 3 simple ingredients:

  1. Bowtie pasta
  2. Seasoned shredded chicken breasts
  3. Peas

Such an easy salad recipe that is perfect for anytime of the year. 

The only sad part is that it will most likely disappear before your eyes if you have others in the house.

It always does it mine, in fact it is me that tends to eat it all.

Sometimes I will add less pasta if I am the only one having it.

Then I will amp up the pea ratio to make it more filling. I encourage you to do what works for you, also if your on some kind of gluten free diet.

No a days they have gluten free bowtie pasta as well.

So the sky’s the limit here!

What can be easier than this salad? 

You will start by cooking the bow tie pasta till al dente then during that time you can season and cook the chicken breasts and peas.

Before shredding the chicken then throwing all together in a light dressing that is sure to please even the pickiest of eaters.

I highly recommended using frozen or fresh peas for this recipe, canned just taste no good.

If your not really into peas you can replace them with frozen sweet corn.

Just make sure your pre cooking those peas or corn prior of course.

 

My favorite Chicken Rub = Szeged Chicken Rub

 

 

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LOOKING FOR OTHER SUMMER SALAD RECIPES?

Chicken, Date Night, Dinner ideas, Meal Prep, Quick and easy recipes, Skip the takeout

One Pan Lemon Herb Chicken and Asparagus

I’m sharing with you today another “One pan/Meal prep” recipe. This one for Lemon Herb Chicken and Asparagus and it can be ready in under 30 minutes. 

So if you’re looking for a healthy and satisfying dinner recipe tonight and or some meal prep inspiration for the next few days. Then this recipe is sure to get you excited!

I sometimes will make two sheet pans and eat this all week long PLUS freeze a few meal preps too for my lunches. Simple and easy to make, you literally can have four separate meals here or double up the recipe and have enough for eight.

It don’t get any healthy and easier than this guys! Everyone seems to be looking for gluten free recipes these days, so I recommend adding rice as a gluten free side to this recipe. Yes, all rice (in its natural form) is gluten-free.

However if your not on such a diet, feel free to add baked potatoes or enjoy as is. I found a little inspiration for this recipe from another blogger over at Cooking Classy she made a similar one pan recipe that I love too. I encourage you to try more one pan meals yourself, you won’t regret it!

Be sure to slice your chicken breasts prior to cooking, you will want them to marinate them in the fridge prior to cooking for a minimum of one hour, this really helps to enhance the chicken and makes it extra delicious.

Also there is a secret ingredient in this recipe, and that is in the seasoning which you can find below in my amazon favorites for this recipe. It’s called “Szeged Chicken Rub” if you have not tried this seasoning I definitely encourage you to give it a try.

With this recipe, you can have dinner for two and pack 2 meal prep meals for later. Wanting to feed more people, or have more meal preps? Simply double the recipe up and use two pans, easy enough eh?

Now get ready for my favorite oven baked lemon chicken and asparagus recipe, this is sure to knock your socks off. Who knew that healthy eating could taste so good!! I hope you give my recipe a try and let me know what you think… and let me know if you could you skip the take out and eat these meal preps more often?

Juicy, tasty and very healthy baked chicken!

 

MEAL PREP IDEA: Simply, store the leftovers in a few meal prep bowls in the fridge to take on the go with you. Or make enough to create a few meal preps bowls for the week ahead.

Recipe makes four healthy Meal Preps! Double it up for more if desired. 

 


I am so thrilled you are reading 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!

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Chicken, Date Night, Dinner ideas, Meal Prep, Quick and easy recipes, Skip the takeout

Baked Lemon Chicken Breasts

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These Baked Lemon Chicken Breasts are super simple to make and can be on the dinner table in no time.

So if you’re looking for an easy and healthy recipe for tonight, then look no further. 

This recipe can be done on a sheet pan in under 30 minutes and calls for 4 simple ingredients that will leave you will a deliciously moist chicken.

Served alongside rice, potatoes or your favorite vegetable. And don’t forget to pour that delicious sauce from the pan over top.

With this recipe, you can have 4 juicy oven baked chicken breasts done in under 30 minutes. Wanting to feed more people?

Simply double to recipe up and use two pans, easy enough eh? Also you can also use chicken thighs etc for this recipe instead.

The secret to moist oven baked chicken breasts, is making sure you use enough olive oil and lemon juice to moisten the breasts. Then cooking them at the right temperature and for the right amount of time.

 

Szeged the World’s Best Chicken Rub

 

I like to season my breasts with one of my favorite chicken seasonings, called “Szeged the world’s best chicken rub” see below with my amazon picks to order.

If you cannot find this seasoning and want to make this right now, some of the ingredients in it are: Garlic, Basil, Paprika, Oregano, salt and spices  you can substitute with those if desired.

Juicy, healthy and full of flavour!

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead. Simply place your favorite vegetable on the bottom of the meal prep bowls.

I used ” Sauteed Red Cabbage” see here for that recipe: Sauteed Red Cabbage and then top with the baked lemon chicken breasts! Don’t forget to pour the sauce from the pan over top each breasts, the flavor is out of this World!

Easy, and super healthy lunch or dinners for the week ahead!

 


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!