BHG Delish Dish

Stirring Up Ideas In The Kitchen


Three words. Back. To. School.


If you haven’t gotten the hint already, it’s back-to-school season. Along with a multitude of coloring crayons, watercolor paints and No. 2 pencils, comes the stress of planning lunches that the kids will actually eat (and not just bring home 3/4 full). Luckily, I’ve put together 10 kid-favorite recipes that are sure to leave plates (or rather lunch boxes) clean.



1. If your kids are poptart fanatics, then introduce them to Lark & Linen‘s Homemade Strawberry Poptarts. This fresh pastry is oh so sweet!



2. Leave the canned stuff at home. Send your kiddo to school with a thermos filled with something fresh from the garden. Thank you iFoodreal for this amazing Chicken Noodle Harvest Vegetable Soup recipe!



3. That’s right, homemade fruit roll-ups! Look to Willow Bird Baking‘s Straw-Raspberry Basil Fruit Leather recipe for a healthy alternative without the preservatives.



4. How about a sweet that’s energizing and healthy? This Apple Cookies recipe by Rachel Schultz is both!



5. Frozen Yogurt Covered Blueberries offer a less traditional (and fun!) way for the kids to get their daily intake of fruit and dairy. Thank you Family Fresh Meals!



6. Don’t these Homemade Hot Pockets look tasty? Thanks to Jo Cooks, frozen meals have no hold on you.



7. Save money and time by making freezer-ready sandwiches with CincyShopper‘s easy DIY PB & J Uncrustables recipe.



8. Once your kiddos try these Homemade Pizza Rolls by Tracy’s Culinary Adventures, they’ll be asking for this it everyday of the week.



9. Snack day? No problem! Five Heart Home‘s Oats & Honey Granola Bars are sure to satisfy any hungry tummy.



10. A hot lunch is easy to pack when you have Shugary Sweets‘s White Cheddar Mac & Cheese.


Welcome Back To School!



Hi there! My name is Taylor and I blog over at “Food Faith Fitness” which is a blog about nourishing your body, mind and soul through delicious, easy, healthy recipes, fitness tips and thoughts on faith and life.  I want to show you how healthy food can be TASTY and not bland and boring!  I’m super excited to be guest posting on Delish Dish today!

Fall Vegetable Fajitas

What do you think of when I say FAJITASSSS? Besides margaritas of course. Or did you brain not go there? Is that just me?

Don’t answer that.

Back to the question.  Fajitas. Soft tortillas stuffed to the brim with crunchy peppers, crispy onions and some sort of spicy-tender meat.  Don’t forget the salsa.  Like, 3 jars of it.

Let’s just be honest. I KNOW you salsa ALL the things too.

Fall Vegetable Fajitas

When I was searching through Better Homes and Gardens for a recipe to recreate, I had JUST come back from almost 2 weeks of vacation. As in 2 WHOLE weeks where I cooked NADA.  As in “I forgot how to turn on my stove, chop veggies or pretty much do ANYTHING that somewhat resembled making something edible, that my hungry-face would actually like to munch.”

I might be exaggerating.  But, really, I’m NOT.

THEN I STUMBLED (read: clicked. You can’t actually STUMBLE over something in internet land) on these Fall Vegetable Fajitas.  They only had 3 steps and looked E-Z-P-Z.  Plus, they had grilled-to-perfection steak, peppers and ZUCCHINI.


Fall Vegetable Fajitas

Not to mention these fajitas made that secret-inner-corner of my SOUL that yearns to be Mexican (because tacos FOREVER) REALLY happy.

So I did a little slice, did a little dice and then got my Fall Vegetable Fajitas-on-the-grill jam going onnnn.

I had to make a few changes to the recipe, due to not being able to find chili-lime hot sauce at the store. But a little bit or sriracha and lime juice? Spicy, tangy and ZESTY.

The recipe also called for only green peppers. But, one color isn’t as pretty as TWO, so green AND red peppers entered the scene. With a little flank steak instead of chuck eye as well.

Really, you could probably eat this WITHOUT a tortilla. Which I might have done as I wiggled a few tender-smokey zucchini and steak pieces out of the grill basket as they got their char on.  Which may have resulted in burned fingers.

Fall Vegetable Fajitas


The Huberoni and I used some corn tortillas (to keep it gluten free) and Greek yogurt as our fake sour cream for some X-TRA protein goodness. With approximately 3 cups of cilantro on top.

Cilantro. Salsa. I obsess.

Let me just tell you straight up. There was no talking. Just DEVOURING.

Like, no leftovers because YUM. 10 minutes. Smokey, veggies, TENDER MEAT.


If you’re watching your waistline this summer, then let me introduce you to the beautiful, scrumptious world of lettuce wraps. It’s pretty simple, instead of using bread for a sandwich (or wrap), forgo the carbs and use lettuce. These special wraps can be made into any crazy combination your heart (or should I say stomach) desires. The fun part is experimenting with different recipes. Lettuce wraps are perfect for light lunch or an easy appetizer.

If you are looking for something with a kick…Then try these oven-fried Buffalo Chicken Lettuce Wraps by Sugar Dish Me. The breaded chicken mixed with quinoa, avocado, blue cheese and tomatoes are certain to keep your tummy happy long past dinner time.

If you are a die-hard bacon lover…Then make your BLT “protein style” with these BLT Lettuce Wraps by Jackie’s Happy Plate. Stuff crisp romaine leaves with applewood smoked bacon, a little mayonnaise and a few fresh tomatoes from your garden.


If all you really want to do is go to P.F. Chang’s and order the chicken lettuce wraps, but can’t spend the money right now…Then this Copycat P.F. Chang’s Chicken Lettuce Wraps recipe by Bobbi’s Kozy Kitchen is for you. Instead of worrying about a parking spot, you can enjoy this family-favorite in the comfort of your own home. Plus it’s ready in under 30 minutes!


If you are looking for a vegetarian option…Then these Vegetarian Lentil Sloppy Joe Lettuce Wraps by Foxes Love Lemons are a wonderful alternative. The rich (and hardy!) lentils are so satisfying, you won’t even miss the meat.



If you looking for something on the sweeter side…Then try these Korean Beef Lettuce Wraps by The Complete Savorist. Garnished with green onions and sesame seeds, this flavorful stir-fried beef is sure to be a crowd-pleaser.


If it’s seafood night…Then try out these Shrimp Lettuce Wraps with Peanut Dipping Sauce by Natasha’s Kitchen. With a special peanut sauce drizzled over tasty shrimp, it’s like a party in your mouth waiting to happen.

Consider serving lettuce wraps at your table this week! You’ll be surprised how fun (and easy!) they are to make.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: And don’t forget to tweet at @BHG with your favorite recipes.

If you’re looking for a quick and delicious, meatless main dish, this Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce is a definite keeper.

Gnocchi, Sweet Corn & Spinach in Cream Sauce

As I was searching the Better Homes and Garden’s website for my next inspiration, I came across a selection of 42 Healthy Dinner Recipes for under $3.00 per serving. That’s when I found this scrumptious recipe for Gnocchi, Sweet Corn & Arugula in Cream Sauce.

The recipe as written is fantastic, so if you want to stick with the original, you’re golden.

Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce

All I did was modify a few simple things…

For one, I switched out the regular gnocchi for whole wheat gnocchi. I figure if we’re going to call this dish healthy, we might as well go all in. I even added 1/2 of a diced red bell pepper for a little added veg and a nice pop of color.

The original recipe calls for 3 cups of torn fresh arugula, but I found a nice blend of baby spinach and arugula at my supermarket so I opted for that instead. I am sort of obsessed with spinach (and luckily so are my kids), so it totally worked out.

Whole Wheat Gnocchi, Sweet Corn & Spinach in Cream Sauce

The last thing I did was to add 1/3 cup of grated parmesan cheese to the cream sauce which gave it more of a creamy and silky alfredo taste.


I was pleasantly surprised at how quick this meal came together, as well as how cost friendly it was, not to mention healthy too! It doesn’t get much better than that, am I right?!

You can find the original recipe HERE. Use the little tweaks I made, or make it your own. Either way, you’re going to love it!

Hi there, Delish Dish readers!  It’s Allie here, from Baking a Moment!  I’m so happy to be posting on Delish Dish again today, to share this fabulous recipe for healthy(ish) Boozy B-52 Coffee Custards.

Boozy B-52 Coffee Custards | Baking a Moment

This dessert worked out so well for my family this week, because it happens to be my husband’s birthday!  As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around.  But- I have a dirty little secret.

My husband is diabetic.

I know, I know!  I’m the worst wife ever!  I mean, have you seen my blog???  It’s nothing but sugary treats and carbs!  I should be ashamed of myself, right?

But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted.  It was totally a lost cause!  But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free.  And these coffee custards proved to be just that.

Boozy B-52 Coffee Custards | Baking a Moment

Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us.  My 7 and 5 year old could sit this one out  ;)  I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur.  Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.

Boozy B-52 Coffee Custards | Baking a Moment

The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result.  It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.

Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute.  There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.

Check out the original recipe here!

Boozy B52 Coffee Custards | Baking a Moment

Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe!  And for the wonderful opportunity to chat with your readers today!  I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!

Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!

I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.

I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.

I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:

  • I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
  • I added an additional egg, using 2 eggs instead of 1, to help with binding
  • I opted for homemade mayonnaise
  • I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking

please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)

These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.


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