Best Amazing Recipes For You In This 2026 #2
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1. My new favorite high protein lunch!!
this dill egg salad has a major protein boost from cottage cheese and trust me..don’t knock it til you try it. i’ve recently become obsessed with cottage cheese (after being a skeptic) and you can’t even taste it in this recipe 🤭
ingredients:
6 eggs
3/4 cup cottage cheese
juice from half lemon
2 teaspoons dijon mustard
sea salt to taste
fresh cracked black pepper to taste
1/4 cup fresh dill, chopped
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
directions:
hard boil 6 eggs (method i use below). once cool, peel the eggs, cut them in half, and add the yolks to a large bowl
add cottage cheese, dijon, lemon, salt and pepper. mash and mix until well combined
chop up the separated egg whites and add to the bowl, along with the chopped dill, celery, and red onion. stir until well combined.
how to hard boil eggs — add 6 eggs to a large saucepan and fill with cold water until the eggs are covered by an inch of water. bring to a boil then remove from heat, cover, and let sit for 10 minutes. after 10 minutes, place eggs in an ice bath to stop the cooking process
From @sweatysweetpotato
2. Eggplant Pizza! 🍕 🍆
It turns out a wonderful plate with the taste we know but with presentation. Be sure to try it 😍
Ingredients:
2 large and thick eggplants
For the topping: 5 tablespoons of oil, some salt and black pepper.
200-250 g minced meat
1 onion
2 cloves of garlic
1 green pepper
1 red capsicum
1 tablespoon tomato paste
7-8 tablespoons of tomato sauce
1 teaspoon of thyme
1/2 teaspoon red pepper powder, sweet
1/2 teaspoon black pepper
1/2 teaspoon chili pepper
Salt
200ml hot water
1 teaspoon tomato paste
1 tablespoon olive oil
salt and pepper
grated cheese
Preparation:
Slice the eggplants lengthwise with a knife.
Then put it in a bowl, fill it with water and add some salt. After resting for 20 minutes, drain and dry.
Place the eggplants on the baking tray. Mix the oil with salt and pepper and spread over the slices. Bake in a preheated 220 degree oven for about 20 minutes.
Meanwhile, prepare the minced meat mixture. To do this, first sauté the onion a little, add the minced meat and fry until it changes color. Add small chopped peppers and garlic and continue roasting. Then add tomato paste and spices and mix.
Add the pureed tomatoes, let them cook briefly, then remove from the heat.
Put the eggplant slices in the baking dish, add some minced meat sauce on it, cover it again with a slice of eggplant and minced meat. Sprinkle some cheese between the layers.
I put 3 layers of eggplant for each serving. Finally, finish with Minced Meat and sprinkle with cheese. Mix tomato paste, water, salt, black pepper and oil and pour into the cooking pot. Bake them all in a hot oven (medium; top/bottom temperature 190 degrees) for about 20 minutes.
Bon appetit 😋
From @ikosun_kitchen
3. Spend a weekend reset with me during a rainy day 🌧️
From @xterrencebjr
4. This Green Goddess Pasta Salad is not your average pasta salad🌱
It’s all about a creamy, herbie, zesty sauce, enriched with the deliciousness of the avocados to really bring it to life! So good!
Ingredients:
4 avocados
Zest and juice of 1 large lemon
1 cup natural yoghurt
Pinch of dried chili flakes
2 handfuls of basil leaves
2 handfuls of flat leaf parsley leaves
Salt and pepper, to taste
2 cobs of corn
500g spiral pasta
200g diced bacon
2 tbsp tiny capers
1 punnet grape tomatoes, halved
2 tbsp extra virgin olive oil
1/3 cup semi-dried cherry tomatoes
Method:
1. To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, & half the basil and parsley into a blender with some salt & pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.
2. Bring a large pot of lightly salted water to the boil & cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside & allow to cool.
3. Add the pasta to the boiling water & cook for 9 minutes (or according to pack instructions). Drain, then refresh under cold water and drain again.
4. Meanwhile once the corn has cooled, cut it off the cob and set aside.
5. Cook the bacon in a frying pan until crispy. Add the caper for 2 minutes toward the end to become slightly crisp and fragrant.
6. Roughly chop the remaining parsley & combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, & capers. Pour in the avocado sauce and olive oil. Toss gently to combine & season to taste.
7. Scoop the remaining 2 Delcados from their skin & cut into large wedges. Add to the salad, tossing a couple times more to mix.
8. Serve the salad scattered with the semi-dried tomatoes & remaining basil leaves.
From @cheftomwalton
5. Tomato, Peach and Burrata Salad🍑
Summer peaches and tomatoes with creamy burrata and the best vinaigrette. It’s a salad, but easily doubles as dinner with a side of crusty bread (: WE LOVE THIS SALAD. So yummy.
Vinegaratte
1/2 cup extra virgin olive oil
1/4 cup balsamic or champagne vinegar
1 tablespoon honey
1/2 shallot, finely chopped
1 clove garlic, grated
1 teaspoon lemon zest
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
Salad
1 1/2 -2 cups cherry tomatoes
2-3 peaches, sliced into wedges
1 cup pitted fresh cherries
2 balls burrata, at room temperature
1/4 cup toasted seeds
From @halfbakedharvest
6. CHIPOTLE CHICKEN SALAD!😍
A fiery spin on classic chicken salad!🔥We’ve been LOVING this one lately! Featuring shredded chicken, fresh veggies & cilantro all tossed in a creamy chipotle lime dressing! (The spice level can easily be tailored too.😉) It’s quick, easy, full of flavor & packed with protein!
What you’ll need:
Shredded chicken
Celery
Red onion
Cilantro
Mayonnaise
Plain Greek yogurt
Chipotle peppers in adobo sauce
Lime juice
Garlic
Smoked paprika
Salt
Black pepper
From @kalefornia_kravings
7. Salmon bowl with coconut rice and mango salsa
Recipe:
-Salmon, cut into cubes:
1 Tbsp olive oil
salt
pepper
smoked paprika
chipotle chili powder
garlic powder
onion powder
-Cover salmon with olive oil and seasonings. Place on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.
-Mango Salsa:
2 mangos, chopped into cubes
1 1/2 cups red cabbage
1 1/2 cups green cabbage
1 large carrot, julienned
1/4 medium red onion, thinly sliced
salt and pepper to taste
1/4 cup cilantro, chopped
1/2 a lime, juiced
1 Tbsp honey
-Combine all ingredients in a bowl and store in the fridge until ready to use.
-Spicy Mayo:
mayonnaise
sriracha
honey
-Add desired amount of each to a bowl and mix. Add more sriracha for a spicier sauce and more honey for a sweeter sauce.
-Coconut Rice:
2 cups jasmin rice washed and rinsed
14 oz coconut milk
1/2 cup water
1/2 tsp salt
1 bay leaf (optional)
1 Tbsp olive oil
-Rinse rice under water until the water runs pretty clear, then drain. Add rice, coconut milk, water, and salt into a saucepan over medium high heat. Add bay leaf and about 1 Tbsp of olive to prevent the rice from sticking to the pan. Add the rice. Stir until most of the water is absorbed by the rice. Cover and simmer on low for about 15-20 minutes.
-Serve with avocado, top with chopped cilantro, and enjoy!
From @emmanuel.duverneau
8. Egg Salad Avocado Toast 🥑
Ingredients
1 slice sourdough bread
1/2pc avocado
2 hard boiled egg
1tbsp mayo
1tsp chili powder
A bit salt and black pepper
From @bckitchen_
9. Lowcarb quesadillas with spicy cilantro sauce🍳
I love making easy protein to have on hand all week long, to make ridiculously good lowcarb, high protein meals like these crispy quesadillas. Now, the quesadilla is delicious, but the sauce takes it to a whole new level.
Make sure you make more of the sauce because it’s super low calorie and it goes well on absolutely everything!
Here is how I made it:
1. First, the one pot roast. I make these regularly and its so easy. Grab an oven safe dish or pot with a lid. Add half a large yellow onion sliced, and 3lbs chuck roast.
2. Next, add a ton of flavor with 4-5 minced garlic cloves, 2 tablespoons of your favorite curry paste (I used a red curry) since its packed with a ton of flavor already… its like the ultimate cheat code. Then season with 1.5 tbsp sweet paprika, a couple generous pinches of salt and pepper.
3. Pour in 18oz of your favorite bone broth.
4. Put the lid on and pop into the oven at 325F for 3-4 hours. After 3-4 hours, remove, shred the meat using two forks, then put back in the oven for 1-2 hours at 400F. This is the time I’ve found gets me the most flavor and buttery texture, but you can reduce the time if you really want.
5. For the cilantro sauce, I processed 1 large handful of cilantro in a food processor with 2 garlic cloves, half a jalapeño, 3 heaping tablespoons plain yogurt, the juice of 1 large lime, salt, and pepper. Process, taste and adjust.
6. You can use the meat for meals all week, but I made a simple crispy quesadilla. Just bring a pan to medium heat. Add half a serving of cheese, when it starts to bubble add your favorite lowcarb tortilla on top, add 2-oz of the shredded roast, flip, top with another half serving of cheese, then fold. The outside should have some crispy cheese, and the inside should be super delicious.
7. Top with jalapeño, cilantro, avocado, onion, or whatever else you like, and dont forget to dip it in the cilantro sauce
ENJOY!
From @shredhappens
10. Chicken and Avocado Salad 💚
Ingredients:
15-20 cherry tomatoes
5-6 tablespoons canned corn
1 red onion
2 green onions
1 small cucumber
2 small or 1 large avocado
roman salad
Salad dressing:
1 lime or regular lemon
3 tablespoons of olive oil
1 teaspoon of honey
1 tablespoon coriander, fresh and chopped
Or parsley/dill
1 clove grated garlic
salt and pepper
Chicken:
2 pieces of chicken breast
1 teaspoon red pepper powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
juice of a quarter lemon
3 tablespoons of olive oil
Salt
Preparation:
First of all, the chickens are spiced with the ingredients I wrote above and baked in a preheated oven at 210 degrees for 20-25 minutes. Or pan-fried.
All ingredients for the salad sauce are mixed. Place tomatoes, cucumber, corn, onion and chopped avocado in a suitable bowl. Use half of the Salad dressing. Season again with salt and pepper. Green salad is crumbled and dressed with the remaining sauce in a separate bowl. Then, place the green salad, then the avocado salad and sliced chicken on presentation plates and serve.
From @ikosun_kitchen
11. Start cutting body fat with these low carb spinach tortilla caribbean fish tacos🌮
Ingredients
3 cups of spinach
2-3 whole eggs
2 codfish fillets
Caribbean marinade
All Purpose Seasoning
Tortilla Strips
Cilantro
Guacamole
Sriracha mayo
Lime
From @jbailey_justdoit
12. This BAKING HACK is an absolute game changer
It’s the easiest way to perfectly line a pan in under a minute without having to measure anything! I used it in my last brownie recipe reel and it worked perfectly! Don’t believe me? Try it for yourself!
So how do you do it?
Step 1: Put the parchment paper on the pan, making sure it’s big enough on the sides.
Step 2: Fold parchment paper in half and place it on the pan so it covers only half of it, with the folded edge in the middle.
Step 2: Cut two slits in the paper, one on each side, up to the bottom corners of the pan.
Step 3: Open it up, fold the sides in, and push it down. That’s all!
This hack works on all square and rectangular pans, and is great for baking brownies, cakes, no bake desserts and so much more!
From @itsvegansis
13. Easy and Delicious Meal Prep Dinner😋
Ingredients:
2 cups diced chicken breast or tofu
3 cups diced carrots
1 1/2 cups diced red pepper
2 cups diced zucchini
2 cups broccoli
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp Dijon mustard
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tbsp honey (optional)
Salt to taste
From @fayette_nyehn
14. Would you ever make these 🍓 croissants?🥐
From @pastrychef_am
15. CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make.
The secret is the marinate that will elevate the chicken and the quick scallion herb sauce is unbelievably good!
I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too. I paired this with a simple salad, but it would be complete with some regular rice or quinoa
This is how I made it (feel free to multiply for more)
1. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl.
2. For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well.
3. Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight.
4. Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven.
5. Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.
6. While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference.
7. Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce.
From @shredhappens
16. Sheet Pan Quesadillas😋
WHAT YOU NEED:
* 3 cups shredded chicken
* 1 can black beans
* 1 can rotel
* 1 small red onion chopped
* 1/2 cup green onions chopped
* 1 can of corn drained
* 3 cups of monterey shredded cheese
* 1 cup of sour cream
* 1 packet taco seasoning
* 1 stick of butter
* 12 burrito size flour tortillas
* Optional toppings: lime, cilantro, salsa, sour cream, avocado
DIRECTIONS:
1. In a large bowl, add chicken, tomatoes, corn, onions, sour cream, cheese and taco seasoning. Mix well and set aside
2. On a baking pan, brush your melted butter evenly. Border your tortillas and place 2 in the middle to create a bottom layer. Spoon your mixture inside and take a spatula to spread it out evenly. Place 2 tortillas in the middle of the mixture then fold your outter tortillas inward towards the center to close it up and create the top layer.
3. Brush more melted butter on the top of the tortillas, take a second baking pan and put it on top of your quesadillas. Bake in the oven at 450 for 25-35 minutes.
4. Remove from oven & allow to cool. Cut quesadillas into squares. Serve warm with your favorite toppings!
17. GIANT SUMMER ROLL🌈
Ingredients:
* 3 rice paper sheets
* 1 large iceberg lettuce leaf (or romaine lettuce)
* 1 cucumber
* 1 carrot
* 1 radish
* 1 green apple
* ½ avocado
* Other Vegetables You Can Use: Feel free to get creative with your vegetable choices! Try adding bell peppers, purple cabbage, mango, or even fresh herbs like mint or cilantro for an extra burst of flavor and color.
Directions:
1. Begin by making the savory peanut sauce. Mix peanut butter, soy sauce, rice vinegar, sweetener, and miso paste until well combined. Gradually add water to achieve your desired consistency, and set the sauce aside.
2. Using a julienne peeler or a sharp knife, thinly slice the cucumber, carrot, radish, green apple, and avocado into long strips. Set aside.
3. Fill a wide bowl with cold water. Dip each rice paper sheet into the water for about 10 seconds, allowing them to soften. Lay the dampened sheets on a clean towel or wooden board, ensuring they overlap slightly in the center.
4. Place a large lettuce leaf in the center of the rice paper sheets. Arrange the sliced vegetables on top of the lettuce, creating a colorful medley of flavors. Start folding the rice paper from the bottom towards the center, followed by both sides, and then roll it upwards tightly, resembling a burrito. Ensure the roll is sealed completely, and if needed, use an additional rice paper sheet to wrap it securely.
5. Serve the Giant Summer Roll immediately with the savory peanut sauce for dipping. Cut it into slices for easy sharing, or enjoy it whole for a satisfying meal.
From @itsvegansis
18. 20 MIN SAUCY ORANGE PORK STIR FRY ✨
if you’re looking for a better-than-takeout vibe that you can quickly whip together on a busy weeknight, this is the recipe for you! This saucy stir fry comes together in one skillet in just 20 minutes and is going to leave you wishing you’d make a double batch. The sauce is sticky and tangy with a hint of sweetness and spice that makes it truly irresistible!
Ingredients:
1 pound ground pork
1 small onion, large diced
1 zucchini, large diced
1 colorful bell pepper, large diced
2 tbsp avocado oil
Sauce:
zest and juice of 2 oranges (approx 1/2 cup juice)
1/4 cup tamari
2 teaspoons sesame oil
1 tablespoon coconut sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, finely minced or grated (approx 1” piece ginger)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon arrowroot starch
For serving: cooked rice, thinly sliced green onion, sesame seeds
Directions:
Whisk all sauce ingredients together and set aside
Heat avocado oil in a large skillet over medium heat
Add the pork to the skillet and allow to cook and brown for a minute or 2 before breaking apart
Continue to cook the pork until well browned and crispy, breaking apart as you go (I like to leave mine in small bite-size pieces)
Add veggies to the pork and cook for 3-4 minutes to allow the veggies to soften
Whisk the sauce once more and add to pork and veggies and cook over medium heat for 2-3 minutes while the sauce thickens
Serve over cooked rice and garnish with toppings of choice
Enjoy!
From @olivia.adriance
19. Chicken Alfredo Stuffed Potatoes✨
Simple but make it delicious and looking a bit fancy 😍 it’s so good y’all! I hope you enjoy 💗
1 potato
1/2 cup chopped/ cooked chicken
1/2 cup shredded mozzarella
Spices- garlic powder, paprika, oregano Black pepper + salt *to taste
2-3 tbsp Alfredo sauce
-Bake potato with oil and a little sprinkle of salt for 1 hour, at 400.
-Once potatoes have cooled a little bit, enough to handle them without burning yourself, cut them in half.
-Scoop potato filling out of potato, *carefully* and place in a bowl with chicken, spices, cheese and Alfredo sauce. Mix together. Place the mixture evenly into the potatoes.
-Place back in oven at 425 top with extra mozzarella 12-15 minutes or until cheese has melted. Can broil for the last couple of minutes if preferred. I topped it with fresh parsley and chili onion crunch from Tj’s.
*This serves 1 or 2 potato halves depending on how many stuffed potato halves you’d like so double up as needed 🤗
From @thedailykale
20. Healthy Breakfast Sandwich 🥪🍳
Ingredients:
•Avocado
•Onion
•Tomato
•Salt
•Pepper
•Bread
•Egg
•Garlic
From @tagesrezept_
21. Chicken Salad with Avocado Dressing 🥑
Ingredients:
Damma lettuce
Lilac onion
Three tomatoes
One sweet pepper
Chicken breast (paprika, salt and pepper)
For seasoning:
An avocado
A tablespoon of mayonnaise
A teaspoon of Dijon mustard
Lemon
Salt and Pepper
Method:
- Cut the chicken breasts into small squares, season them with sweet paprika, salt and pepper, and fry them in a frying pan with a little olive oil until cooked.
- Cut the vegetables into small squares
Seasoning:
- Blend avocado with mayonnaise, mustard, lemon, salt and pepper
- Mix vegetables with chicken breasts and seasoning and serve
From @shams_jb1
22. BLTA CHOPPED EGG SALAD
Dont like lettuce as the base? Use bell peppers, or your favorite bread - sourdough would be amazing here.
Here is how to make it:
1. Let’s start with the bacon. You can use regular bacon, beef bacon, or turkey bacon. I used 8oz regular bacon. For easy cleanup my favorite way to make it is to lay out the bacon on a baking sheet and pop it into the oven at 400F for 19 minutes. It comes out perfect every time. Layout paper towel on a plate and add the bacon to cool off. This also removes excess fat.
2. Next, I medium-boiled 4 eggs for about 9 mins. I just remove them from the fridge, toss in boiling water for 9 mins and 20 seconds. When time is up, just rinse under cold water, and peel them. They should peel super easily.
3. Now, let’s chop everything up! I added a large handful lettuce to a cutting board, the medium-boiled eggs, ½ small shallot, ½ avocado, 3-4 cherry tomatoes, a small handful baby pickles, 3 slices of the crispy bacon, 1.5 tbsp dijon mustard, 1 tsp hot sauce, a couple pinches of salt, and fresh pepper.
4. To give this a creamy consistency, I added 2 tablespoons Chosen Foods Avocado Mayo.
5. Chop everything with a knife. If you like it on the chunkier side, chop less. If you like it on the creamier side of things, keep chopping. Then just give it a taste and adjust as you wish.
6. Pop these onto romaine lettuce leaves, then top with everything bagel and some crushed up crispy bacon.
ENJOY!
From @shredhappens
23. Homemade Doritos 😍
I can’t believe how much they taste like actual chips! You can use high protein wraps too if you struggle to hit your protein
Ingredients:
1/2 pack corn tortillas (or any tortilla/wraps)
1 tbs olive oil
1-2 tbs parmesan cheese
1-2 tsp paprika or smoked paprika
Pinch of chili powder
1/4 tsp salt
Method:
1. Cut the wraps into triangles and spray or brush with olive oil
2. Place into a zip lock bag with grated Parmesan and herbs, shake until well coated.
3. Place onto a baking tray and cook for 10-15 mins at 160C, flip halfway and watch so they don’t burn.
4. Allow to cool and enjoy!
Macros for 1 of 3 serves (using high protein wraps)
162 calories
P 10g
C 16.3g
F 8.7g
From @mirandabrady
24. CHICKEN, MOZZARELLA, SWEET CHILLI & AVOCADO 🥑
Serves 1
Ingredients:
1 medium/large tortilla
2-3 eggs, lightly whisked
Sea salt & cracked black pepper
1/2 cup cherry tomatoes, quartered
1/4 red onion, finely chopped
1/2 cup shredded cooked chicken
1/2 teaspoon dried oregano
1/2 cup spinach, chopped
1 tablespoon sweet chilli sauce
1/2 cup grated cheese (mozzarella or tasty)
1/2 avocado, sliced
Method:
1. Place a large frying pan (one that is about the size of the tortilla) onto medium heat. Add the cherry tomatoes, red onion, chicken, dried oregano, spinach and let it cook for 2-3 minutes. Add the sweet chilli sauce and stir through, then flatten out. Whisk and season the eggs with salt and pepper. Pour in the eggs onto the tomato mix. Add half the grated cheese and cook for 3 minutes.
2. Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the tomato is facing up. Slip it back into the frying pan.
3. Add the remaining grated cheese. Place the lid on and let the cheese melt for 2 minutes. Add the avocado slices to one side. Fold the right half of the tortilla over so it sits on top of the left side and remove from the pan. Slice into wedges and enjoy.
From @wholesomebysarah
25. Easy chocolate blueberry discs🫐🍫
nothing like making a snack that takes 2 minutes to prepare and seconds to eat 🤤 blueberry and chiller combo is my fav and these chocolate coins take this combo to the next level 🙌
👉 recipe:
> blueberries
> chocolate chips (melt with coconut oil)
👉 instructions:
> melt the chocolate chips
> fill a silicone muffin mold with blueberries
> drizzle the melted chocolate on top
> freeze for 10-15 minutes
pop out enjoy!
this snack takes a few minutes to prepare, is made with 2 ingredients and tastes so delicious 😍 it’s dairy free, gluten free, vegan, kosher and made with clean ingredients
From @behindthesnack
26. LENTIL, CHICKPEA, AVOCADO & GOATS CHEESE SALAD 🥗
Serves 4 (6 as a side)
Ingredients:
1 cup French lentils, rinsed
400g can chickpeas, drained & rinsed
5 baby cucumbers, cut into long thick strips
1 red capsicum, cut into long thick strips
1 cup cherry tomatoes, halved
6 spring onion, finely sliced
1/2 cup pitted kalamata olives, roughly chopped
1/2 cup mint leaves, finely chopped
1/2 cup dill, finely chopped
100g goats cheese, crumbled
1 avocado, cut into long slices
1/2 cup pine nuts, toasted
Sea salt & black pepper
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
1 lemon, juice squeezed
Method:
1. Place a medium saucepan of water onto boil. Add the lentils and bring to the boil. Once boiled, turn down to a low simmer and cook for approx. 15 mins. Drain and sit somewhere until cooled.
2. For the dressing: Mix together all ingredients. Season well and adjust to taste.
3. For the salad: In a large bowl, add lentils, chickpeas, cucumbers, capsicum, cherry tomatoes, spring onion, kalamata olives, mint and dill. Add half the dressing to the salad and give it a good toss. Then lay the salad out on a plate or in a bowl, top with goats cheese, avocado slices and toasted pinenuts. Feel free to drizzle the remaining salad dressing over the top. Season well.
From @wholesomebysarah
27. Mom’s Broccoli and Cheddar Scalloped Potatoes ✨
For the Potatoes:
▪️3 lb. Yukon Gold Potatoes, peeled and cut in 1/8” (3 mm) thick rounds
▪️5 Cups Whole Milk
▪️1 tsp Kosher Salt
For the Sauce:
▪️4 Tbsp Butter
▪️1 Yellow Onion, diced small
▪️1/4 Cup All Purpose Flour
▪️Reserved Whole Milk (from above)
▪️1 tsp Pepper
▪️1 tsp Kosher Salt
▪️3 Cups Broccoli Florets, roughly chopped
▪️1 Cup Shredded Cheddar Cheese
For the Rest:
▪️2 Cups Shredded Cheddar Cheese
▪️Foil
▪️1 Tbsp Fresh Parsley, minced
1️⃣ Place the sliced potatoes in a large pot and add the milk along with 1 tsp kosher salt; bring to a simmer over high heat, and once the milk starts bubbling (it should take 8-10 mins), turn the heat down to low and simmer for 5 mins stirring occasionally; remove the potatoes from the milk with a slotted spoon and let cool; reserve the milk for the sauce
2️⃣ Preheat the oven to 375F
3️⃣ In a large pot over medium heat, melt the butter and then add the onions with a sprinkle of salt and pepper; sauté for 3-4 mins until the onions are translucent then add the flour
4️⃣ Cook the flour for 1 min, stirring constantly, then start gradually adding the whole milk 1/2 cup at a time, whisking so that all the milk gets fully incorporated before adding more; once all of the milk is mixed in, add 1 tsp kosher salt, 1 tsp pepper, and the chopped broccoli
5️⃣ Cook the broccoli in the sauce for 1 min, then stir in 1 cup of grated cheddar cheese and turn off the heat
6️⃣ Add a layer of sauce to a 9x13” baking dish followed by a layer of potatoes, another layer of sauce, and a generous sprinkle of cheddar; repeat two more times ending in cheese on top
7️⃣ Cover with foil and place on a baking sheet; bake 45 mins covered and 25-30 mins uncovered until potatoes are bubbly and the top is golden brown; top with parsley and enjoy!
⏲25 minute prep time + 1 hour 30 minute cook time
Recipe serves 8 people
From @maxiskitchen
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