BHG Delish Dish

Stirring Up Ideas In The Kitchen

weeknight dinner

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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Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

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

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


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!


These recipes are more than just chips and cheese. Celebrate National Nacho Day with gourmet nacho recipes — complete with toppings like sweet potatoes, cheese steak, and marshmallow sauce. Take your pick!

Grilled to perfection. Pinch of Yum‘s Healthy Grilled Sweet Potato Nachos are filling enough to eat as a meal (despite the lack of meat). To make these as healthy as can be, skimp on the chips and load on the veggies!

Meat lovers’ dream. The Recipe Rebel‘s so-easy, super-filling BBQ Bacon Cheeseburger Nachos are the solution to your game-day meal woes.

Stacked with flavor. Chips. Meat and beans. Cheese. Repeat. These Loaded Nachos from The Pioneer Woman are made up of three layers of nacho-y goodness, then topped with veggies of your choosing.

Sandwich reinvented. Turn yesterday’s steak dinner into today’s lunch with this Philly Cheesesteak Nachos recipe from Life’s Ambrosia.

Ultimate mashup. Combine chicken and waffles with nacho cheese and bacon, and what do you get? These marvelously messy Chicken and Waffles Nachos from Real Food by Dad.

Must-have holiday app. Nachos as a fancy meal starter? We promise, Half Baked Harvest‘s three-cheese, delectable-ingredient Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos will have you starting all your elaborate meals with chips and cheese.

Meat-free bite. Betsy Life takes veggie chips one step further with this vegetarian Zucchini Nachos recipe.

Fruit-chip treat. These super-sweet Caramel Apple Nachos from Butter with a Side of Bread are way easier to eat than the real thing.

Spiced up snack. Up the health factor of finger food by swapping mini bell peppers for chips in this Mini Bell Pepper Chicken Nachos recipe, courtesy of Sweet Pea’s Kitchen.


Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with the Fall-inspired dinner recipe for you! I love Fall, especially because it gives me an excuse to indulge myself in making all kinds of cozy meals using my favorite Fall ingredients, such as sweet potatoes, cinnamon, maple syrup, etc. ! It’s no wonder that my today’s recipe is a delicious, easy-to-make, Fall-inspired dinner from Better Homes and Gardens: Maple-Glazed Chicken with Sweet Potatoes. Unbelievably good, kids would love it, this meal is full of protein, fiber, and it’s gluten-free!

chicken dinner, mashed potatoes, gluten free dinner

You’ll love that this recipe takes 30 minutes to make, and there are only 6 ingredients involved! It’s one of those rare recipes where sweet and savory flavors are perfectly combined. Sweet potatoes, maple glaze, savory chicken – this is the ultimate Fall comfort food, and it will be a great addition to your weekly menu.

Maple-Glazed Chicken with Sweet Potatoes

The chicken is cooked in butter + olive oil with Montreal seasoning. YUM!

chicken skillet, easy chicken

The final dish combines chicken seasoned with Montreal seasoning, Maple glaze, and mashed potatoes! Wonderful combination!

Maple-Glazed Chicken with Sweet Potatoes

CLICK HERE TO GET THE FULL RECIPE

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

- The recipe calls for packaged mashed sweet potatoes – I just made my own because they are so easy to make.

- The recipe calls for 1 pound of chicken breast tenderloins – I just used 1 pound of chicken breast and sliced it horizontally, then into smaller longer slices. As you can see on the photos, I was able to get about 12 good-size slices out of 1 pound chicken breast! Also, the recipe calls for cooking chicken in 2 tablespoons of butter; I used 1 tablespoon of butter + 1 tablespoon of olive oil instead.

- I omitted green onions (didn’t have any) and just sprinkled the dish with chopped fresh parsley right before serving.

Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes

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Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe – and you can find the full recipe instructions here, on Better Homes & Gardens!

lemon chicken breast in a skillet

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf.

lemon chicken breasts cooked in a skillet

I love that this recipe uses so many lemons!

Cooking lemons with lemon pepper in the skillet

I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

lemon chicken breasts

CLICK HERE TO GET THE FULL RECIPE

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

1) I used 2 large chicken breasts (1.5 pounds total). I sliced each chicken breast, horizontally, into about 4 or 5 thin slices.

2) I combined flour (I used much less flour, only about 1/3 cup, not 1/2 cup) with lemon pepper in the bowl, and only then coated chicken slices in this lemon pepper and flour mixture.

3) I heated 3 tablespoons of butter + 1 tablespoon of olive oil in the skillet before adding chicken, coated with flour and lemon pepper mixture. After chicken is cooked and removed from the skillet – I cleaned the skillet completely, because it had some burnt butter. Then, I added 1 tablespoon of butter to the completely clean skillet and cooked sliced lemons, seasoned with lemon pepper, just for 1 minute, until they softened (I even squeezed these lemons a bit, with the fork, as you can see on one of the photos above).

4) Finally, I topped the cooked chicken with chopped fresh parsley.

5) I used gluten-free flour to make this recipe gluten-free! Any flour will work here. Use either regular, all-purpose flour with gluten, or use gluten-free flour like I did!

Lemon Butter Chicken
Lemon Butter Chicken
Lemon Butter Chicken

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