BHG Delish Dish

Stirring Up Ideas In The Kitchen

healthy recipe

Hey new friend! Sarah here from Everyday Sarah Jane, my little corner of the internet where I share {mostly} healthy recipes…all while having way too much fun. Let’s be honest though…talking about food in any-which-way is fun. Cooking with family and friends is a good time. Then eating it? Stop, just stop. ESJ is my slice of heaven. As it should be!

I love to lighten up a lot of classic family recipes by adding a healthy twist, changing ingredients, and making them work with my day-to-day life. While looking through BHG’s recipe index, I found this.

This one right here.

Their recipe for Lemon-Dill Shrimp Pasta.

Not only did the flavors sound amazing, but I knew that it’d be perfect with zoodles…zucchini noodles…one of my favorite substitutions for pasta. They’re healthy and delicious. BAM!

Done!

As the zoodles were my main change to the recipe, let’s discuss these beauties.

They’re a cinch to make. Nothing to fret about. You can go simple by using a veggie peeler and making thin ribbons of zucchini. If you have the hand-held spiralizer, that’d work great, too. And if you have the man, the myth, the legend, the KitchenAid Spiralizer, well, then you’re really good to go.

Whichever you choose, the most important step is to sprinkle them with a bit of salt and give them time to dry out. There’s nothing worse than a soggy zoodle. For a full, step-by-step basic zoodle recipe, check out my recipe on ESJ here!

The remainder of the recipe was simple and effortless to put together.

Juice a lemon…heat oil in pan…add garlic…cook shrimp…

Easy.

I love easy.

I also love the protein. The lemon and dill combo. The vegetables. The minimal amount of dirty dishes.

 

Oh, and pretty.

I love it when food is pretty.

And this dish packs it all – nutritious, delicious and pretty.

I’m in love.

Check out the full recipe for BHG’s Lemon-Dill Shrimp Pasta here.

And thanks for letting me ramble on a bit about food, new friend. XO


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!


no-bake cookies with peanut butter and chocolate

We’re heading out to our first holiday party this weekend and I decided to bring these energy bites to add a healthy treat to the mix of desserts on offer. I’ve made this recipe before and we always love it, but I did one special thing to make this batch extra indulgent for the holidays. With rolled oats, peanut butter, coconut, and chocolate, these No-Bake Peanut Butter Bites are super easy to make and they are loved by kids and adults alike.

no-bake cookies in process

When I make this recipe, I prefer it with a finer texture. To achieve that, I simply grind the oats, coconut, and the chocolate in a food processor before adding them to the bowl in Step 1. This makes the final cookie hold together really nicely and it also ensures that there’s equal chocolate flavor in each bite. And this time, instead of adding chocolate and dried fruit, I did all dark chocolate so that they’d taste a little bit like a peanut butter cup. (So good!) The brief time chilling in the fridge is key—the dough will be too sticky to roll otherwise.

Holiday No-Bake Cookies

You will likely only need 1/4-1/2 cup of the coconut for rolling and be sure to press it into the cookie to ensure that it adheres. These are definitely better served very cold, so chill them before and between serving. They are perfect paired with a glass of cold milk and make a really satisfying sweet snack—it’s nice to get some good nutrition in a bite that tastes like a candy bar!

I plan to make another batch of these—likely using Sunbutter, which has worked just as well for me in the past—for my daughter’s preschool teachers. Since these are basically an energy bite, I assume that the teachers will appreciate a holiday treat that helps them power through their day chasing after a room filled with 3-year-olds!

Find the full recipe for No-Bake Peanut Butter Bites here.


The holidays are almost here! And I’ve got an easy, healthy, and delicious holiday salad recipe for you: Kale Salad with Cranberries, Walnuts, and Wild Rice. This festive, simple salad is gluten-free, vegetarian, and vegan. It’s a great recipe for this time of the year, and it will perfectly complement other holiday dishes on your Thanksgiving menu!

Thanksgiving salad, Christmas salad, healthy salad, gluten free salad

I simplified the original recipe just a little bit, using dried cranberries instead of fresh ones, and omitting roasted garlic and bulb fennel! With my changes, all you have to do is chop everything up, have the pre-cooked wild rice ready, make the delicious homemade dressing and toss everything together! So easy! NOTE: Make sure to precook the wild rice in advance – the wild rice normally takes about 45 minutes to cook (cook the wild rice in boiling water), so make sure to have the wild rice all ready before starting to assemble the salad.

Thanksgiving Salad, Christmas Salad, healthy salad, gluten free salad, vegetarian salad

I loved the dressing, made with olive oil, Dijon mustard, lemon juice, and lemon peel (I omitted garlic). It had a beautiful color and amazing flavor – I just wanted to eat the dressing with the spoon! The whole salad looks so much like Autumn itself:

vegetables, homemade salad dressing, Dijon mustard salad dressing made from scratch

I hope you will enjoy this healthy salad during the holiday season!

healthy Thanksgiving recipes, healthy Thanksgiving side dish, healthy Christmas recipes, holiday recipes

CLICK HERE TO GET THE RECIPE

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

1) The recipe calls for 2 cups of fresh cranberries – I used 1 cup of dried cranberries instead, and did not roast them. SO easy!

2) I also omitted roasted garlic and bulb fennel. Even easier!

3) By making the above changes (omitting 2 ingredients – roasted garlic and bulb fennel) and using dried cranberries instead of fresh cranberries, I made the salad simpler as I did not have to roast cranberries and garlic. The salad did not lose any flavor by making these changes! You will only make the recipe simpler by skipping step 1 of the recipe completely and just doing the last 2 steps (make the dressing and mix everything)! Easy, just the way you and I like it!


Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

CLICK HERE TO GET THE FULL RECIPE

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

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.


Hello! This is Julia from the food blog JuliasAlbum.com (you can also ALWAYS find me on PINTEREST), and today I am sharing with you a delicious recipe for Balsamic Chicken with Asparagus and Tomatoes – healthy, low fat, low cholesterol, low calorie meal, packed with fiber (vegetables) and protein (chicken). It’s so delicious, you will wish all your healthy food tasted like it!

healthy chicken dinner, chicken and vegetables, italian chicken dinner

This dish has a Mediterranean AND Italian flare about it, as it is packed with colorful veggies, and the ingredients include both olive oil and balsamic vinegar! This recipe is lean, healthy, yet will not leave you hungry thanks to all the protein and fiber!

balsamic chicken coated in a delicious Mediterranean sauce made with Italian salad dressing and balsamic vinegar

If you’re trying to incorporate more healthy delicious meals into your diet – this is the recipe to add to your recipe rotation list!

And, it takes only 30 minutes to make, from start to finish! Start by preparing all the veggies:

sliced veggies, slice carrots, asparagus, chopped tomato

Then, cook the chicken and mix it with the half of the balsamic vinegar mixture:

cooking chicken in balsamic sauce

Then, cook the vegetables (in the same pan – so you will only have to wash one pan!):

chicken and vegetables, Mediterranean recipe, Italian comfort food

Finally, combine everything for a delicious meal and beautiful presentation:

healthy dinner, easy chicken dinner, chicken and vegetables, Mediterranean recipe

CLICK HERE TO GET THE FULL RECIPE

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

1) The recipe is very good as is. I would double the sauce as I always love to have lots of sauce! You can use leftover sauce as a salad dressing.

2) If you’re using a different cut of chicken (I actually did – I mistakenly bought boneless, skinless chicken thighs and not chicken breast tenderloins) – make sure to drain all the liquid that the chicken releases after being cooked, before you add the balsamic sauce. That way, the balsamic sauce will not be thinned out by the chicken juices (if you use skinless, boneless chicken thighs like I did). With leaner meat, such as chicken breast, this should not be a problem.

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