Side Dish Archives » Kay's Clean Eats

Classic Potato Salad

This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!

I’ve had my fair share of potato salads, to be honest, I just love potatoes in all forms, haha! This classic potato salad is the perfect addition to your summer grill-outs. I made it to go with our fourth of July BBQ it went perfect with our Gas Grilled Pork Ribs + Paleo Rub. I love the creamy texture and incredible flavor in this potato salad. So let’s get started with this recipe, shall we!

So eggs in a potato salad, there is a split decision here amongst the foodie scene. Personally I love the eggs in potato salad, I grew up eating it this way. But to each there own, you could easily love them out! 

What’s in Potato Salad

This Classic Potato Salad recipe has been made so many times I don’t even look at the recipe anymore! This is my sister’s favorite, it tastes just like the one my mom used to make us as kids, so creamy and flavorful!

Ingredients

  • 6-7 medium russet potatoes
  • 4 hard-boiled eggs
  • 1/4 cup diced red onion ( white works well too) 
  • 2 celery stalks diced
  • 2 tbsp fresh dill  
  • 3/4 cup mayo
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 2 dill pickles, diced 

Recipes that go with Classic Potato Salad

 

Yield: 6 servings

Classic Potato Salad

Classic Potato Salad

This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 6-7 medium russet potatoes, about 2 1/2 pounds
  • 4 hard-boiled eggs, peeled
  • 1/4 cup diced red onion ( white works well too) 
  • 2 celery stalks diced
  • 2 tbsp fresh dill  
  • 3/4 cup mayo
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 2 dill pickles, diced
  • salt and peper to taste

Instructions

  1. Bring a large pot of cold water to a boil. Add in potatoes and let cook for 20-25 minutes. You should be able to poke a fork through the potatoes. Drain potatoes and let cool.
  2. Cut potatoes into 1/2 inch pieces and transfer to a large mixing bowl. Add vinegar to the potatoes and give it a quick stir. Place potatoes in the fridge for 10 minutes to continue cooling.
  3. Add the celery, pickles, onion, dill, to your potatoes. Chop the hard-boiled eggs and add them to the potato mixture.
  4. In a medium bowl add the mayo, mustard, salt, and pepper. Mix till combined.
  5. Pour mayo mixture into the potato mixture. Taste and season with more salt and pepper if desired. Chill in the fridge till serving time, enjoy!

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

 Potatoes, I love them in all forms! They are versatile, inexpensive, and have a long shelf date. Instant Pot Garlic Mashed Potatoes will be the star of side dishes for your next meal. Cooking them in a pressure cooker pretty much takes all the work for you. Mashed potatoes always remind me of holidays but after having kids it seems as we serve them year-round, the kids are crazy for these! 

Instant Pot Garlic Mashed Potatoes

I tried these a few different ways, as a garlic lover it needs the right amount. My favorite way is to first sautè the garlic in a little avocado oil, it really helps release that delicious garlic flavor into the potatoes. Next, add in the potatoes, pressure cook, stir in your butter and milk then season with salt and pepper. This is an easy and delicious recipe everyone will enjoy!

Ingredients for Instant Pot Garlic Mashed Potatoes

  • Yukon gold or russet potatoes
  • garlic cloves
  • chicken broth 
  • milk
  • butter
  • salt and pepper

How to make Instant Pot Garlic Mashed Potatoes

Step 1: Prep

Peel and chop your potatoes into 1-inch pieces. Keep pieces 1-inch or smaller for even cooking. Peel garlic. 

Step 2: Sautè Garlic

Turn your pressure cooker on sautè, add avocado oil, once oil shimmers add in garlic cloves and cook for 3-4 minutes till fragrant. 

Step 3: Pressure Cook

Now add the potatoes and salt to your pressure cooker, and pour in 1 cup of chicken broth. Close the lid and pressure cook for 6 minutes and quick release.

Step 4: Mash

Open the lid, add in milk and butter. Mash potatoes with a potato masher. Season with salt and pepper to taste. Add more butter and chives for garnish if you desire.

Serve these potatoes with:

Yield: 4 servings

Instant Pot Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 pounds of Yukon Gold or russet potatoes peeled, and cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 5-6 garlic cloves
  • 1/2 cup milk, 2% or whole work best
  • 4 tbsp butter
  • salt & pepper to taste
  • chives for garnish

Instructions

  1. Peel and dice potatoes into 1-inch chunks.
  2. Select Sautè on your pressure cooker. Add in avocado oil and garlic. Satuè garlic for 3-4 minutes, until fragrant.
  3. Add potatoes, salt, and broth to the pot and place lid on the pot.
  4. Select Pressure Cook for 6 minutes on high pressure with the pressure valve sealed.
  5. Quick-release and open the pressure cooker.
  6. Add in milk and butter.
  7. Mash potatoes with a masher. Season with salt and pepper to taste.
  8. Garnish with more butter and chives if desired, enjoy.

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

Looking for more plant-based meals also try:

Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Stop buying canned pintos, let me tell you nothing compares to homemade beans. And canned taste food is just meh, yeah it’s easy but once you try beans in your Instant Pot you will never want canned beans again! Getting a pressure cooker has been a game-changer especially because things like beans cook in half the time. 

Instant Pot Pinto beans are honestly so easy to make, we love ours in Mexican dishes like burritos, burrito bowls, rice and beans, and on their own with a sprinkle of cheese, yum! Pinto beans are usually sold in bulk sections, or 1 pound bags.  

How to Make Instant Pot Pinto Beans

  • Sort and Rinse: No bag of beans is ever perfect there is always some debris and will shriveled beans. Once beans are measured out pick out debris and rinse beans well under cold water. 
  • Saute: Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes. 
  • Add Pinto Beans and Broth: add rinsed beans and chicken broth to your pressure cooker, stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.
  • Pressure Cook: Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release. 

Love using your pressure cooker, also try:

Yield: 8 servings

Instant Pot Pinto Beans

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño, diced, stem removed
  • 1 tomato, diced
  • 1 tbsp cumin
  • 1 tsp chili 
  • 1 tsp salt
  • 2 1/2 cups dry pinto beans, sorted and rinsed
  • 4 cups chicken broth 

Instructions

Sort and Rinse:

  1. Pick out debris and rinse beans well under cold water. 


    Saute:

    1. Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes, until veggies are tender. 
      Add in rinsed beans and chicken broth to your pressure cooker. Stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.

    2. Pressure Cook:

    1. Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release, enjoy!

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

I love Cesar salad! Supposedly Cesar salad originated in Tijuana sometime in the 1920s, now I am sure there is some speculation with that, so don’t quote me, ha! So let’s talk Cesar salad! As a child, I refused to eat Cesar because of the fishy taste. Little did I know that it would taste different everywhere you go. It seems like some go heavy on the anchovies and some don’t. Anchovies are a hard pass for me!

My version of classic Cesar salad has NO ANCHOVIES, I just can’t guys! I know it a personal taste preference but these taste buds just don’t like the mix of anchovies and Cesar! However, Cesar dressing is still so dang delicious and creamy without those little fishies. 

Cesar Dressing

Cesar dressing is garlicky, creamy, and cheesy from the freshly grated parmesan. Currently, because of pregnancy, I am not using raw eggs, so I used a mix of mayo and sour cream which came out so good! The dressing is so creamy but not too thick, honestly,  it’s just perfect!

Love delicious salads, also try:

Yield: 5 servings

Classic Cesar Salad

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Cesar Dressing

  • 1/4 cup mayo, I used avocado mayo
  • 1/4 cup sour cream
  • 1 tsp red wine vinegar
  • 1/2 tsp Worcestershire sauce 
  • 1/2 tsp caper juice
  • 1 small garlic clove
  • 4 tsp shredded parmesan
  • 1 tsp lemon juice
  • salt and pepper to taste, I used 1/4 tsp salt, 1/2 tsp black pepper

Cesar Salad

  • 2 romaine hearts, about 7 cups chopped romaine
  • 1/3 cup shredded parmesan, or more if desired
  • 1/2 cup croutons, or more if desired

Instructions

For the dressing

  1. Place all ingredients in a small blender and blend till smooth, or place all ingredients in a small mason jar with a lid and shake till combined.

For the Cesar Salad

  1. Chop romaine lettuce into bite-sized pieces and place in a large serving bowl. Top with grated parmesan and croutons. Drizzle dressing over salad and toss. Taste and season with more salt and pepper if desired. Serve immediately. Enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 457mgCarbohydrates: 19gFiber: 6gSugar: 9gProtein: 6g

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Easy summer salads are perfect for lunch and come in clutch for a dinner side dish.  Typically I like to eat lighter through the summer and look my best. However this year I am pregnant all damn summer so I followed up my Healthy Cucumber Salad with Tomatoes, Avocado & Chickpeas with homemade blueberry pie for dessert, haha! 

This week I have been grilling outdoors and preparing easy and delicious salads for our meals. I love this dish for lunch with a side of grilled chicken, but the family likes it as a dinner side. So, in my opinion, that’s a win! Whenever my kids eat their veggies I am one happy mama! Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas uses minimal ingredients and is perfect to serve on the side at dinner time, we enjoyed ours with some grilled tri-tip and oven-baked potatoes, yum! 

Because this recipe uses avocado I don’t recommend it as a leftover, its best eaten fresh. If you are making it for 1 or 2 people I recommend you cut the recipe in half that way you don’t have food waste. 

Love delicious side dishes, also try:

Yield: 5 servings

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2-3 large tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup cilantro leaves, can use any fresh herbs (basil, parsley, dill...)
  • 1 garlic clove minced
  • 2 avocados, diced
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 medium lemons, juice of
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3-4 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. In a large bowl add chickpeas, cucumbers, avocado, tomato, and cilantro.
  2. In a small bowl add olive oil, lemon juice, red wine vinegar, dried oregano, and garlic powder. Wisk till combined.
  3. Pour dressing over salad and toss gently. Serve salad cold with your favorite protein or own its own, enjoy!

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

grilled peach salad

The beauty of this salad is that you could throw in any seasonal produce and make it delicious! If you can’t find peaches you can use strawberries, cherries, blueberries, tomatoes, or raspberries in their place. But because it is summer around here peaches are so sweet and abundant and just bring so much sweet flavor to this salad so I highly recommend you use peaches if you can find them!

I am a huge fan of goat cheese, but I get it’s not for everyone. You can sub burrata, feta, or fresh mozzarella in this salad. There is nothing I love more than grilled onions, so just being extra I added some, not a fan keep them out. This healthy and fresh grilled peach salad is perfect for lunch or a side salad at dinner. Want to make it a complete meal, just add your favorite protein on top!

Love delicious salads, also try:

Yield: 3-4 servings

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Honey Mustard Vinaigrette

  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tbsp yellow mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tbsp honey
  • salt to taste

For the Salad

  • 2 ripe but firm peaches 
  • 5 ounces arugula
  • 1/2 cup cooked quinoa
  • 2 oz herbed goat cheese, or more if desired
  • 1/4 cup slivered almonds
  • 1/4 white onion, cut in rings

Instructions

  1. Place all vinaigrette ingredients in a 1 cup mason jar with a lid and shake until mixed.
  2. Preheat your grill or grill pan to medium-high heat and brush with oil. Grill the peaches and onion rings for 3 minutes per side. Remove with a spatula.
  3. Place the arugula in a large salad bowl with quinoa, peaches, onion, goat cheese, and slivered almonds.
  4. Toss with vinaigrette, serve immediately, ENJOY!

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad is loaded with tons of veggies, chicken, crispy tortilla chips, and tossed in a creamy southwestern dressing made from greek yogurt. This is a salad we can all agree on!

This salad is perfect for a warm summer night dinner or Bbq. Southwestern Chopped Chicken Salad is loaded with tons of flavor and texture. For the dressing I went with a Greek yogurt-base, however, you could easily sub any fiesta or ranch dressing you may like! 

Its been so hot here, summer is truly my favorite season, I love warm weather and long beach days with the kids. This summer will be my first being super pregnant during summer months, not sure how much I will be loving summer in August and September, haha! One thing I know for sure is that this Southwestern Chopped Chicken Salad will be on repeat, such an easy and delicious meal! I used rotisserie chicken which makes this meal a 15 min prep time, whoo!

Ingredients for Southwestern Chopped Chicken Salad you will need plus substitutions:

  • Chicken, grill your own, use rotisserie or sub ground turkey or beef.
  • Tortilla chips, use your favorite, personally I go for the saltiest & crunchiest around, you don’t want to leave this ingredient out! 
  • Cheddar cheese, but any cheese you like will work pepper jack and Monterey jack would be great. 
  • Lettuce, crunchy romaine is best in this salad.
  • Corn, you can use fresh sweet corn or drained canned corn.
  • Black beans, but use your favorite!
  • Tomatoes
  • Avocado, never pass on avocado!
  • Red onion
  • Cilantro  

There are lots of options when throwing this salad together, if you want to keep this more of a side dish you can leave out chicken completely! If you’re making this for the week add avocado and dressing before serving. Do not toss the salad until you are ready to serve, nobody likes a soggy salad. Lastly, ENJOY!

LOVE FRESH AND EASY SALADS, ALSO TRY:

Yield: 6 servings

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad is loaded with tons of veggies, chicken, crispy tortilla chips, and tossed in a creamy southwestern dressing made from greek yogurt. This is a salad we can all agree on!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Southwestern Salad Dressing

  • 1/2 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 1 lime, juice of
  • 1/2 tsp chili powder
  • 1/2 tso cumin
  • 2 tbsp avocado oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp apple cider vinager
  • 1/2 tsp agave
  • salt to taste

Southwester Salad

  • 7 cups chopped romaine (about 2 romaine hearts)
  • 1 cup corn kernals
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 3/4 cup shredded cheddar cheese
  • 2 1/2 cups chicken breast, cubed
  • 1 large avocado, diced
  • 1 cup crushed tortilla chips
  • 1/2 cup cilantro leaves

Instructions

  1. Whisk all dressing ingredients together, except salt. Taste and add salt to your liking. Let dressing sit a minimum of 10 minutes for flavors to meld.
  2. Add all salad ingredients to a salad bowl. If you are serving later add chips and avocado before serving.
  3. Before serving toss the dressing in the salad or serve on the side, enjoy!!

 

Spinach Artichoke Dip

Spinach artichoke dip is the best creamy, rich, and cheesy dip around! This version is baked, and easy to whip up. 

This easy dish is served warm and is full of gooey and delicious cheese. The method for this spinach artichoke dip is EASY PEASY, mix ingredients, and bake! I love putting this dish out as an appetizer but its also so perfect for a party!

I have had the cold version of this dip, the one they sell near the deli counter in markets, however, nothing compares to warm spinach artichoke dip. I could easily get full of this dip before dinner and sometimes do, haha!

Serve it with tortilla chips or freshly baked baguette. 

Ingredients I need to make Spinach Artichoke Dip

  • frozen spinach
  • canned artichokes
  • garlic
  • cream cheese
  • greek yogurt
  • avocado mayo
  • mozzarella
  • parmesan
  • 3 cheese blend 
  • salt & pepper

How to make Spinach Artichoke Dip

  • Preheat oven to 350 degrees F. Spray a small baking dish (4-5 cups) with nonstick spray, set aside. 
  •  In a medium bowl combine cream cheese, mayo, greek yogurt, mozzarella, parmesan, 3 cheese blend, garlic, salt, and pepper. 
  • Add-in thawed squeezed spinach and artichokes, combine till mixed.
  • Spread mixture into your prepared baking dish. Sprinkle top with parmesan and bake for 20-25 minutes, until warm.

Love easy appetizers, also try:

Yield: 6-8 servings

Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach artichoke dip is the best creamy, rich, and cheesy dip around! This version is baked, and easy to whip up. This is a total crowd pleaser!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 ounces frozen spinach, thawed and squeezed to drain liquid
  • 1 (14 oz) can artichoke hearts, drained and squeezed to drain liquid
  • 8 ounces cream cheese, softened
  • 1/4 cup plain Greek Yogurt
  • 1/4 cup avocado mayo (can sub regular)
  • 2/3 cup mozzarella cheese, shredded
  • 1/3 cup parmesan, finely shredded + more for topping
  • 1/4 cup 3 cheese blend, shredded
  • 2 small garlic cloves, minced
  • salt & pepper to taste

Instructions

    1. Preheat oven to 350 degrees F. Spray a small baking dish (4-5 cups) with nonstick spray, set aside. 
    2. In a medium bowl combine cream cheese, mayo, greek yogurt, mozzarella, parmesan, 3 cheese blend, garlic, salt, and pepper. 
    3. Add-in thawed squeezed spinach and artichokes, combine till mixed.
    4. Spread mixture into your prepared baking dish. Sprinkle top with parmesan and bake for 20-25 minutes, until warm.

Notes

This dish can be made the night before and stored in the fridge, baking time will double to make dish warm.

Easy Pasta Salad

This Easy Pasta Salad is full of fresh crisp veggies and tossed in Italian dressing. This is the perfect side dish to bring to your next picnic or bbq! It is also great to keep in the fridge or lunches and dinners.

More than ever I think this Easy Pasta Salad is a must-have for summer lunches and dinners. Cold pasta salads are easy to have on hand and make meals effortless. Personally I love mixing mine with chopped romaine for a literal pasta salad, ha!

Tips for making this Easy pasta salad

  • Use any pasta you like, penne, fusilli, or rotini. The kids love tri-color rotini noodles, so that is what I use. 
  • Cook pasta till al dente, nobody likes mushy noodles. 
  • Rinse pasta under cold water to cool and drain completely. 
  • To make pasta salad combine all ingredients in a bowl.  I used tomatoes, broccoli, cucumber, black olives, and red onion. 
  • Dress the salad with your favorite store-bought Italian dressing. Its summertime, after all, don’t worry about cheating with store-bought dressing. I used Trader Joes Italian Dressing with Romano Cheese. 
  • If your Italian dressing is dairy-free you can add in some parmesan or feta to your liking.
  • Serve this salad cold. You can make it ahead of time and store it in the fridge for up to 3 days.

What to put in Pasta Salad

I added all my favorite fresh veggies to this recipe, however, feel free to add what you like. Some ingredients that work well in this salad are:

  • bell peppers
  • artichokes
  • chicken
  • ham
  • fresh herbs
  • mini mozzarella cheese balls
  • salami
  • chickpeas or white beans

The options are seriously endless!! Use your favorites!

Other great pasta dishes:

Yield: 10 servings

Easy Pasta Salad

Easy Pasta Salad

This Easy Pasta Salad is full of fresh crisp veggies and tossed in Italian dressing. This is the perfect side dish to bring to your next picnic or bbq! It is also great to keep in the fridge or lunches and dinners.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 12 ounces tri-colored rotini 
  • 12 ounces heirloom grape tomatoes, halved (cherry tomatoes  work great too)
  • 1 1/4 cup diced cucumbers 
  • 1 1/2 cup bite size broccoli florets 
  • 1/3 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 1 1/2 cups Italian Dressing, I used Trader Joes Italian with Romano Cheese
  • grated parmesan cheese for serving 

Instructions

  1. Bring 4 quarts of salted water to a boil. Add pasta and cook till al dente, about 7-8 minutes. Rinse under cold water, and drain again.
  2. In a large bowl combine, tomatoes, cucumbers, broccoli, red onion, and sliced black olives. Stir in the cold pasta salad and pour in the dressing. Store covered in the refrigerator till serving.