BHG Delish Dish

Stirring Up Ideas In The Kitchen

vegetarian

slow cooker Indian stew with veggies

Whether the fall weather has you in the mood for soup, or you find yourself pulling out the slow cooker to simply make getting dinner onto the table easier, you will love this Easy Indian Stew. We enjoyed it one recent day when my daughter was home sick—and she needed me to help her build with Legos and play with stickers, rather than spending my time making dinner—and it was a hit with the whole family. It has really interesting flavors but there’s nothing particularly complicated about it. Oh: The leftovers were really delicious, too.

I followed the recipe except for a few small adjustments:

  • I used half potatoes and half butternut squash since we’d gotten both in a recent CSA box. I cut the butternut squash a bit larger than the potato to help prevent it from overcooking or breaking apart during cooking.
  • I skipped the first step of sauteing entirely and simply added everything to the slow cooker. I might have lost a little flavor, but the final results were so flavorful that I’m happy I didn’t dirty another pan.

I prepped all of the ingredients and put them into the slow cooker, which only took a few minutes, and turned it to high since it was already lunchtime. I put the tomato paste and cream of coconut left from the cans into separate zip top freezer bags and stuck them into the freezer for later use. (I also did the same with the ginger, which you can actually grate frozen into dishes with great results.)

baked pita chips with butter and salt

A few hours later, when the house smelled like subtle curry, I had my daughter help me tear up some pita bread so we could bake it into chips. We brushed the pita wedges with melted butter and a little salt and baked them at 350 degrees F for 14 minutes.

Kid serving of Slow Cooker Indian Stew

My girl mostly ate the chips along with the peas and potatoes from the soup, but my husband and I enjoyed everything in our bowls. The split peas were a nice change of pace and I loved getting to enjoy some favorite Indian flavors right at home. Since we don’t have an Indian restaurant in our small town, this slow cooker stew is the next best thing!

Get the full recipe for Easy Indian Stew here.


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: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.


Hey everybody!!  My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating!  I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can.  I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.

You know, so we can indulge…  no strings attached  :)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

I like fro yo and I like guilt-free desserts.

 

 

I presume you do too, I mean, you’re here aren’t ya?  ;)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So, naturally, I fell in love this Greek Frozen Yogurt recipe.  It looks so incredibly smooth, creamy, light and refreshing.  And absolutely delicious of course.

 

I’m dying.

 

Dying of happiness.

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So I got right onto healthifying that fro yo.  Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.

The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead.  Feel free to use low-fat if you got it!  I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor.  We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.

I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.

And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste.  I absolutely love how you can see little black speckles throughout the fro yo!

Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener.  I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.

All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment).  After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even.  Place the frozen bowl onto the stand mixer and turn on the “stir” speed.  Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency.  Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours).  Scoop into bowls and serve!

This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free.  Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Now here is some sprinkle action!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

(And for those of you who might be asking, “Wait, WHAT?  Frozen yogurt in October?!?”  Nope, that’s not weird at all.  Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo…  especially when it’s made secretly healthy!)

More from BHG.com:

Healthy Pork Recipes

Sweet Potato Recipes

Skinny Slow Cooker Recipes


Fajita-Style Quesadillas | Delish Dish

Do you love fajitas AND quesadillas as much as I do? When I saw these fajita-style quesadillas on the BHG site, they went on my to do list. Why? Because when it comes to quesadillas, I’m like a 4-year old. I make just plain cheese ones or maybe cheese and leftover taco meat. Good but sometimes a little boring.

In come these wonderful cheesy wonderful quesadillas!

Fajita-Style Quesadillas | Delish Dish

Get everything all chopped up and ready to go.

Read more


Inspired by this BHG Watermelon Salad, I decided to make an appetizer version perfect for an outdoor summer gathering. Just stack cubes of feta and watermelon on a toothpick with a leaf of fresh mint! Simple, refreshing and delicious. Summer in a bite!

Try to cut the feta and watermelon cubes the same size:

You can mix up the order of the 3 items however you like! However, for thin toothpicks I prefer to put the feta on the bottom as I think it keeps the items from falling off the tooth pick. This could also be served as a salad skewer by putting about 3 watermelon cubes, 3 feta cubes and mint leaves on a longer kebab stick.

I served them at a party recently and they were a hit:

The recipe for these watermelon bites was based on the ingredients in this Watermelon Salad. Happy summer entertaining!

By Erin Gleeson for The Forest Feast, a food blog and cookbook inspired by living in a cabin in the woods in California.

 

 


Kick up a classic summer side dish with this quick and easy recipe for Italian Fruit Salad paired with buttery pound cake croutons.

The official first day of summer may still be a few weeks away, but I’ve decided to get a headstart on my lineup of warm weather side dishes, beginning with this fresh and flavorful Italian Fruit Salad.

The classic dish gets a welcome update thanks to a tangy balsamic dressing, but I couldn’t let the deliciousness stop there. I’ve added an indulgent twist to this summer salad in the form of toasted pound cake croutons. Intrigued? Read on for the recipe!

There are no rules when it comes to mixing and matching the components of fruit salad, so feel free to use whatever fruit you have on hand or that is nearing its peak in terms of ripeness. I’ve added blackberries to the original fruit salad recipe, however raspberries, strawberries or even pomegranate seeds would be welcome additions to pair with the fresh basil.

Italian Fruit Salad

And this is when the dish goes from a basic fruit salad to a taste bud-bursting dessert. Cue the pound cake croutons! Here’s the setup:

  • Dice your favorite homemade or store-bought pound cake into 1-inch cubes
  • Heat a large skillet over medium heat and add 3 tablespoons of unsalted butter
  • Once the butter has melted, add 2 cups of the croutons to the pan, tossing to combine
  • Transfer the croutons to a parchment paper-lined baking sheet and bake them at 375ºF for 8 to 10 minutes until they’re golden brown and toasted

All that’s left to do is add the croutons to the bowl of fruit, drizzle on the balsamic vinegar and honey, then toss, dish out and dig in!

Are you ready to give your fruit salad a dessert-inspired makeover? Then grab the pound cake and preheat your oven for Italian Fruit Salad.

- Kelly Senyei, Just a Taste


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