BHG Delish Dish

Stirring Up Ideas In The Kitchen


Veggie-Loaded Slow Cooker Marinara Sauce

slow cooker marinara sauce

It might feel like fall, but there are still plenty of flavors of summer around—including piles of fresh tomatoes coming out of the garden. We’ve had a banner year with preserving the tomatoes from our yard, in our CSA, and from our neighbor who happens to be a farmer. And while my husband focuses his efforts on making our yearly supply of salsa, I’m in charge of the marinara sauce supply. This Slow Cooker Marinara Sauce recipe is a nice one since it’s easy to customize, it’s totally hands off once the chopping is done, and it makes enough to feed a hungry family—or to stock the freezer for the winter.

fresh tomatoes and zucchini for slow cooker sauce

I used the vegetables that I had on hand—I use light colored squash so my 3 year old doesn’t notice anything unusual in her pasta dish!—and swapped in fresh tomatoes for the canned ones called for in the recipe. I also skipped the tomato paste since I knew that it would thicken up pretty well when I pureed it, though if you like a thicker sauce, do add it in. I choose to do the recipe on the high setting on my slow cooker and I let it cook for closer to 8 hours since the fresh tomatoes tend to have more liquid. The house smelled amazing and it was so nice not to have to worry about stirring the sauce like you do when you simmer it on the stove top and need to prevent it from burning on the bottom.

Pasta with slow cooker marinara sauce

I used my immersion blender to puree the finished sauce and let it cool while I made the pasta. I used half on our dinner and let the other half cool and packed it away into the freezer, in a zip top freezer bag with as much air removed as possible for a future dinner. And just one final note: This sauce easily doubles as tomato soup. Simply swirl a little butter on top and serve it up with a classic grilled cheese!

Get the full Slow Cooker Marinara Sauce recipe here.

Balsamic Chicken with Asparagus and Tomatoes

Hello! This is Julia from the food blog (you can also 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 list of ingredients and directions for this 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.

Pasta Salad with Roasted Tomatoes and Mozzarella

Hello – this is Julia from the food blog (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad

Click here to get the list of ingredients and directions for this recipe

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

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

Hello again! This is Julia from Julia’s Album (you can also find me on PINTEREST) – a blog full of dinner ideas and savory recipes. I love quick and simple weeknight meals, and today I am sharing an excellent, family-friendly dinner recipe I found in Better Homes & Gardens archives – Mexican Mac and Cheese:

This Mexican pasta casserole is so ridiculously easy to make and so tasty – you’ll want to add it to your regular recipe rotation right away!  If you love Mexican flavors, and if you want a delicious recipe that takes no time to make and produces quite a lot of food (12 servings), then join me together in making this amazing Mexican Mac and Cheese:

I’ve made very minor changes to the original BHG recipe: I only added a can of black beans and some diced green chiles! I am also providing a gluten-free option for this recipe.

Click here to get the list of ingredients and directions for Mexican Mac and Cheese

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

  • I added 1 can of black beans (15 oz) to combine with the meat mixture. Make sure to rinse and drain canned black beans before adding them.
  • I added half a can of diced green chiles (2 oz) to the meat mixture.
  • To make the recipe even easier than it already is, I didn’t do layers as step 3 suggests. I just mixed everything together in one pan (the meat mixture, the beans, chiles, and cooked pasta).
  • My personal tip: when making pasta casseroles, I ALWAYS rinse cooked pasta in cold water and drain it – before adding it to the casserole.  That stops pasta from cooking and getting mushy in a casserole dish!
  • If you don’t have Monterey Jack cheese, you can easily use half Cheddar cheese, half Mozzarella cheese instead.

If you want to make the original BHG recipe gluten free, do the following SINGLE substitution:

  • Use gluten-free brown-rice penne instead of rigatoni pasta

And, here are a couple of step-by-step photos of the cooking process. This is what the dish looks like when everything is mixed in together (cooked sausage, cooked onion, green salsa, drained and rinsed black beans, green chiles, cooked pasta, and half the amount of cheese) – right before baking the dish:

Then, you top the casserole with the remaining half amount of cheese (remaining 2 cups):

Then you bake your casserole – it will look nice and bubbly right after baking, with cheese all melted on top:

Top the casserole with sliced tomatoes and chopped green onions – so good!

Chili-Pasta Skillet

Hey guys! I’m Shawn from I Wash You Dry, where I blog about simple recipes with easy clean up. With school back in session, I’m all about no fuss dinners and the least amount of dishes as possible.

Who wants to spend more time than we need to in the kitchen?

Not this gal!

That’s why I love making one-skillet dinners like this cheesy One Skillet Baked Ziti and these mouthwatering Macho Nachos. When Better Homes and Gardens asked me to find a recipe on their site and recreate it, it was a no-brainer. This Chili-Pasta Skillet practically jumped right out at me and begged me to recreate it.

Chili-Pasta Skillet

There wasn’t much that I altered from the recipe’s original state, just a couple things here and there to give it my own personal flare.

The recipe calls for a can of diced tomatoes, but I pumped up the flavor by using a can of fire roasted tomatoes, which added a little more depth to this saucy dish. I also used my family’s favorite – black beans, instead of the pinto beans.

Known fact – my three year old daughter could put away a whole can of black beans if I let her. Which I won’t, but still, that girl loves her beans!

Chili-Pasta Skillet

The original recipe calls for elbow macaroni, but I used these fun swirly and twisted macaroni instead. Our family also loves the flavor of a good marbled cheddar over our chili, so instead of the monterey jack cheese it called for in the recipe, we used the marbled cheddar.

We also topped it off with some diced green onions and other chili toppings like diced tomato, avocado and of course, some sour cream!

Chili Pasta Skillet

My favorite part about this hearty, complete dinner?

One pan!

Oh yes, ladies and gents, even the pasta gets cooked in the same pan! Which makes for one happy Mama. And when Mama is happy, the whole family is happy. Make sure you check out the full recipe HERE, and don’t be afraid to make it your own!

Be sure to stop by my BLOG and say hi! See you there!

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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