BHG Delish Dish

Stirring Up Ideas In The Kitchen

easy recipes

This Asian Beef and Broccoli Salad is a great way to incorporate LOTS of veggies in one delicious meal. Even though it’s called a salad, this recipe makes a perfect dinner for any night of the week! So easy to make, it’s unbelievable – only 5 ingredients!

healthy recipes, vegetables

I love the versatility of this recipe! You can literally use any Asian dressing you have on hand (or ginger vinaigrette salad dressing) or Asian sauce. I actually used Gyoza Dipping Sauce and it worked great! If you don’t have an Asian dressing on hand, you can make it from scratch, using my quick recipe for an Asian sauce.

healthy salad with vegetables, broccoli, spinach, red bell peppers

Here are quick 3 steps to making this recipe. First, cook thinly sliced beef steak in 1 tablespoon of vegetable oil on high-medium heat to brown the meat on both sides:

cooking the beef

Then, clean the skillet, add about 2 tablespoons (or more) of Asian salad dressing and all of broccoli and cook for a couple of minutes, stirring and coating the broccoli with sauce:

cooking broccoli in Asian salad dressing

Finally, add all other remaining salad ingredients (spinach and sliced red bell pepper) and the salad dressing:

adding spinach, red bell peppers to the cooked broccoli

Top with cooked beef and add even more salad dressing if desired (be generous):

healthy salad with veggies, broccoli, spinach, red bell pepeprs, beef

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for ginger vinaigrette salad dressing – you can use any Asian salad dressing or Asian Sauce. I used Gyoza Dipping Sauce. If you don’t have an Asian dressing on hand, make it from scratch using my recipe for an easy Asian sauce.

2) I cooked the thinly sliced beef first: I added 1 tablespoon vegetable oil to the skillet, cooked thinly sliced beef on medium high heat for about 3 minutes total, flipping meat once. After the meat was cooked, I seasoned the meat with salt – it’s critical to add salt to meat for flavor.

3) Then, I cooked the broccoli with 2 or 4 tablespoons of Asian salad dressing, just like the original recipe instructs.

4) Finally, I added baby spinach (you can use any mixed spring or baby salad greens), sliced red bell pepper, generous amounts of Asian dressing (more than 2/3 cup that the original recipe calls for), and topped all this goodness with cooked beef!

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Looking for a delicious, easy breakfast that could easily feed 6 people? I highly recommend this Bacon, Potato, and Spinach Frittata. It’s pure comfort food packed with protein (eggs), vegetables (spinach, potatoes) and flavor (bacon)!

breakfast recipes with bacon, potatoes, spinach, vegetables, healthy breakfast

This frittata is so easy to make! I used to be cautious about frittatas because I was afraid they would stick to the pan. Well, I fear no more – I discovered that as long as you cook the frittata on medium-low heat, it will not stick and will not burn. Just be patient and cook the frittata over medium-low heat as the eggs start to set around the edge of the skillet, for about 5 minutes. After that – just put the skillet with the frittata under the broiler and broil until the top is set and no longer wet. So easy, and your frittata is perfect:

how to make healthy breakfast, breakfast with eggs, bacon, spinach

Start by cooking the bacon:

breakfast recipe

Add spinach and cook it with bacon just until the spinach wilts:

breakfast recipe

Add already cooked and drained potatoes:

breakfast recipe

Pour the egg mixture over the top:

breakfast recipe

And cook the frittata on stove-top on medium-low heat until the edges separate from the pan. The center will still be moist and wet – put the skillet under the broiler for a couple of minutes and make sure not to burn yourself (use a glove).

breakfast recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for kale – I used spinach, and used about double the amount (4 cups fresh spinach or about 5 ounces). I skipped the onion altogether.

2) The recipe calls for red skin (skin-on) new potatoes – I used small yellow (skin-on) potatoes instead. Any potatoes will work, as long as they are small. If your potatoes are too large, don’t just quarter them as the recipe instructs – cut them into smaller pieces to fit your skillet.

3) As you can see on the photos, I used stainless steel skillet – even in the stainless steel skillet, my frittata did not stick. The key is to cook the frittata on medium-low heat, or on low heat. And, I did not even grease the skillet (aside from cooking the bacon in it). I just put all the ingredients in the skillet as you can see on the photos (bacon, spinach, potatoes), poured the egg mixture over the vegetables and cooked on medium-low heat for about 5 minutes (the center was still wet at that point, but the edges were already set), then broiled it for about 2 minutes until the center was no longer wet. Make sure to use a glove and do not burn yourself.

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Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!

Spinach Mushroom Pasta

This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!

Spinach Mushroom Pasta

Spinach Mushroom Pasta

I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!

Spinach Mushroom Pasta

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.

2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.

3) I added more fresh thyme – it’s so good!

4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!


These recipes are more than just chips and cheese. Celebrate National Nacho Day with gourmet nacho recipes — complete with toppings like sweet potatoes, cheese steak, and marshmallow sauce. Take your pick!

Grilled to perfection. Pinch of Yum‘s Healthy Grilled Sweet Potato Nachos are filling enough to eat as a meal (despite the lack of meat). To make these as healthy as can be, skimp on the chips and load on the veggies!

Meat lovers’ dream. The Recipe Rebel‘s so-easy, super-filling BBQ Bacon Cheeseburger Nachos are the solution to your game-day meal woes.

Stacked with flavor. Chips. Meat and beans. Cheese. Repeat. These Loaded Nachos from The Pioneer Woman are made up of three layers of nacho-y goodness, then topped with veggies of your choosing.

Sandwich reinvented. Turn yesterday’s steak dinner into today’s lunch with this Philly Cheesesteak Nachos recipe from Life’s Ambrosia.

Ultimate mashup. Combine chicken and waffles with nacho cheese and bacon, and what do you get? These marvelously messy Chicken and Waffles Nachos from Real Food by Dad.

Must-have holiday app. Nachos as a fancy meal starter? We promise, Half Baked Harvest‘s three-cheese, delectable-ingredient Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos will have you starting all your elaborate meals with chips and cheese.

Meat-free bite. Betsy Life takes veggie chips one step further with this vegetarian Zucchini Nachos recipe.

Fruit-chip treat. These super-sweet Caramel Apple Nachos from Butter with a Side of Bread are way easier to eat than the real thing.

Spiced up snack. Up the health factor of finger food by swapping mini bell peppers for chips in this Mini Bell Pepper Chicken Nachos recipe, courtesy of Sweet Pea’s Kitchen.


Well, hello! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), and I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness! To make this chicken dinner, I followed this recipe on Better Homes & Gardens!

Baked chicken thighs with three herb creamy mushroom sauce

I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).

creamy mushrooms with baked chicken thighs, easy weeknight dinner recipe

The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:

browning chicken thighs in a skillet

Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:

cooking mushrooms in a skillet

Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):

creamy mushroom sauce with herbs and mustard

Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!

baked chicken thighs with creamy mushroom sauce and herbs

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!

- When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!

- Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).


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