BHG Delish Dish

Stirring Up Ideas In The Kitchen

spinach

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


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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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!


I adore quiche. However, I never make it.

Spinach and Bacon Hash Browns Quiche

Omelets? Sure! Been there, done that. Frittatas? Love those and make those too! But quiche? I’m not sure why I never attempted to make one at home. It isn’t difficult but for some reason, I have always just enjoyed it when served to me. I decided this year that I needed to start making the dishes I enjoy eating, and this was definitely on the bucket list.

To find a delicious and simple quiche recipe that would eliminate my rookie status, I turned to BHG.com’s recipe portal and did a search. I loved the sound of the spinach and bacon quiche, and it turned out to be just what I was looking for. The original recipe itself was perfectly flavorful and perfectly easy. A rich custard filled with ingredients like salty bacon, spinach (one of my absolute favorite veggies) and cheese was just the ticket to fill a flaky pie crust, however I decided to switch up the crust to make this recipe even more rich; I added a hash brown crust.

Spinach and Bacon Hash Browns Quiche

I simply made the following changes to the recipe:

  • To replace the traditional crust, I browned one 20 ounce package of refrigerated hash browns in a skillet with olive oil until golden.
  • Then I sprayed my pie pan with nonstick spray and pressed the cooked hash browns into the bottom and around the sides of the pan to create a crust.
  • I continued the recipe as written filling the hash browns crust with the quiche custard and baked until cooked through.

Spinach and bacon hash brown quiche

The results were comforting, decadent and absolutely irresistible. All the flavors really came together wonderfully, and the hash brown crust turned out beautifully golden, crunchy and also tender. The colors are bright and vivid, and the quiche is a true showstopper for any breakfast entertaining you plan to do. Because of this recipe, I fell in love with not only quiches again, but making them at home. I will be pulling out this recipe for brunches all Spring, and you should too!


Hi everyone! My name is Chelsea and I’m the girl creating the recipes and photographing the food behind Chelsea’s Messy Apron. I am so excited to be posting on BHG’s Delish Dish blog. I’ve modified a pasta salad dish with a tangy orange dressing and I think you are all going to love it!

For today’s post I decided to stick with a recipe that is light and perfect for Spring. Salads filled with vegetables always comes to my mind when I think of Spring. So I found a salad on BHG’s site and changed it up a bit. I’ll note my changes throughout the post.

Let’s start with the main ingredients. For this recipe, you’ll start off by boiling some pasta. Just one cup of penne pasta – white or whole wheat.

Next is one pound (or three cups) of cherry tomatoes that you will need to halve. The remaining line-up is ten ounces of baby spinach, some crumbled feta cheese, and three tablespoons of slivered almonds.

The original recipe calls for pine nuts, so you can use those, but I switched to almonds since I prefer their taste.

The last ingredient for the actual salad is chicken.

This recipe calls for grilled chicken. If you don’t have a grill, no problem. You can cook it over your stovetop in a large saucepan. I like to season the chicken with some salt and pepper and chicken seasoning (on both sides).

My favorite chicken seasoning is Mrs. Dash chicken grilling blends. If you cook it over the stovetop it will be quicker to slice it into strips before cooking. If you grill the chicken it should be done at about 170 degrees F and cooked until no longer pink inside. This takes about 6-8 minutes on a covered grill and 12-15 minutes on an uncovered grill. Make sure to flip the chicken if you are using an uncovered grill.

Finally, let’s talk about the dressing.

The base is olive oil + red wine vinegar. It gets sweetened by some honey and orange juice. There is also orange peel in the dressing.

I used a clementine to get fresh juice from and the peel from. I love oranges and orange juice, but I find that clementines have a more tart and tangy flavor when compared to regular oranges.

The dressing is definitely more tart from the clementines than it would be with regular oranges. Feel free to switch and use either or.

You can garnish your salad with some extra orange peel if desired and make sure to sprinkle on that cheese liberally!

To see the full recipe and instructions, click here. Enjoy!

 


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