Broccoli Apple Salad


A delicious salad made with fresh broccoli, gala apples, carrots, dried cranberries, red onion, walnuts and a creamy, sweet and tangy dressing.

Serves 6


 4 cups small diced broccoli florets
 2 small gala apples, cored and diced
 1 cup walnuts
 1 cup matchstick carrots, roughly chopped
 1/2 cup golden raisins or dried cranberries
 1/4 cup chopped red onion
3/4 cup plain Greek yogurt
1/3 cup Hellman’s or Best Foods Mayonnaise (full fat)
1 1/2 Tbsp apple cider vinegar
3 Tbsp honey



  • For the dressing:
  • In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
  • For the salad:
  • In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
  • Recipe source: inspired by Hellman’s and my apple coleslaw and broccoli cauliflower salad


Chicken & Veggies
  • 1 small (~1 cup) sweet potato
  • 1 pound boneless skinless chicken breast
  • 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)
  • 1 and 1/2 cups green beans
  • 2 heads (~3 and 1/2 cups) broccoli
  • 5 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon EACH onion powder, garlic powder, ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)
  • Optional: fresh cilantro, fresh limes
  • Serve with or meal prep with cooked rice or quinoa
  1. Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.

  2. Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)

  3. Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.

  4. Place all the veggies* and chicken on the sheet pan. In a small bowl, combine the olive oil and all of the seasonings listed and mix.

  5. Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.

  6. Bake for 10 minutes, flip and bake for another 10-20 minutes (all depending on the size you’ve cut your veggies and chicken and the heat of your oven) (The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes)

  7. Remove from the oven and top with the cheese if desired. Return to the oven for 1-2 minutes or until the cheese is melted.

  8. Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.

  9. MEAL PREPPING: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 different containers. Divide this baked chicken and veggie dish equally in 4 parts. Top each container with fresh cilantro and a lime wedge. Cover and place in the fridge. Enjoy within 4 days.


  • 4 large zucchini
  • 2 large yellow squash
  • 2 tsp. garlic powder
  • ½ tsp. ground, black pepper
  • Olive oil – In an oil sprayer (affiliate link)
  • ⅛ to ¼ cup parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Chop your squash into large, chunky slices about ½ to ¾ inch thickness.
  3. Spray a cookie sheet with a light coat of olive oil.
  4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
  5. Spray a very light coat of olive oil over the top of the squash.
  6. Sprinkle your spices, including the parmesan over the squash.
  7. Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
  8. Allow to cool slightly and serve.


  • 1 ½ pounds fresh broccoli, cut into bite-size pieces
  • 1 cup fresh blueberries
  • ¼ cup finely chopped red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • 1 large apple, chopped into bite-size pieces
  • 1 tablespoon lemon juice
For the creamy yogurt poppy seed dressing:
  • 1 cup Greek yogurt
  • ¼ cup honey
  • 1 tablespoon lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon poppy seeds


  1. Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.
  2. In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.


Marinated 3 Bean Salad

  • 3 cups fresh green beans, trimmed and cut into bite-sized pieces
  • ½ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon Dijon mustard
  • ¼ cup honey
  • 2 tablespoons fresh thyme, chopped (or sub 2 teaspoons dried thyme)
  • 4 garlic cloves, minced
  • Fine sea salt to taste
  • Pepper to taste
  • 1 medium red onion, minced
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 8 ounces feta cheese, crumbled (buy in a block for more flavor and crumble yourself, when possible) or use goat cheese.
  1. Blanch the green beans:
  2. Bring a medium-sized pot of water to a boil. While the water is coming to a boil set up an ice bath for the green beans right next to the pot of water. Fill a large mixing bowl with a few handfuls of ice and cold water. This shocks the green beans so they don’t overcook.
  3. Once the water has come to a boil add the already trimmed and chopped green beans. Allow the green beans to sit in the very hot water for 30 seconds to 1 minute. You will notice that the green beans turn a bright green; this is a sign that they are done. You don’t want to cook the green beans for very long. You just want to take the raw edge off of them; they should still be very crunchy.
  4. Use a slotted spoon to remove the green beans from the pot of hot water and into the prepared ice bath. Allow them to hang out while you prepare the other ingredients.
  5. Make the red wine vinaigrette:
  6. You can make this while you are waiting for the pot of water to come to a boil.
  7. To a large mixing bowl add the red wine vinegar, olive oil, mustard, honey, thyme, garlic cloves, and salt and pepper. Whisk until well combined and taste. Adjust seasonings as needed. Don’t skimp on the salt and pepper because it’s what seasons the entire salad.
  8. Stir in the minced red onion.
  9. Add the beans:
  10. Add the drained and rinsed red kidney beans and the chickpeas. Drain the green beans from the ice bath, removing any remaining ice cubes. Add the green beans to the salad. Stir to combine.
  11. Transfer the salad to an airtight container and allow it to chill in the fridge for at least 2 hours, but longer is better. (8 hours is best).
  12. To serve, give the salad a good stir and top with the crumbled feta.
  13. Store in the fridge for up to 1 week. It gets more flavorful the longer it sits!
Prep time does not include the time required for the salad to chill in the fridge.

Skinny Beef Stroganoff

  • 8 ounces no-yolk egg noodles, uncooked
  • 1 pound 95% lean ground beef
  • 1 cup chopped onion
  • 8 oz. fresh mushrooms, sliced
  • 12 oz jar beef gravy
  • 8 oz. fat free sour cream
  • ¼ tsp garlic salt
  • ¼ tsp black pepper



  1. Prepare noodles according to package directions, omitting salt and oil.
  2. While noodles cook, place beef, onions and mushrooms in a large nonstick skillet, cooking until meat is browned. Stirring until beef crumbles. Drain meat.
  3. Return meat to skillet. Add gravy, sour cream, garlic salt and pepper. Stir well.
  4. Cook over medium heat 5 minutes or until thoroughly heated.
  5. Serve over drained noodles, top with fresh ground pepper.

Turkey Stuffed Peppers


  • 6 large bell peppers, any color
  • 2 cups wild rice or brown rice, cooked
  • 1 lb. 93% Lean ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 16 oz. jar crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon olive oil


  1. Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
  2. Preheat oven to 350 degrees
  3. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
  4. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
  5. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted