Best Ever Tuna Salad Sandwich

What makes the best ever tuna sandwich? It's all in the combination of ingredients—the best tuna you can find, cottage cheese and mayo, and good use of fresh dill, parsley, and more.

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Instant Pot Barley Lunch Jars

These Instant Pot Barley Lunch Jars are a must-try for a quick and easy weekday lunch! Make a few on Sunday and you're set for the week.

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Lighter Eggplant Parmesan

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Baked Eggplant Parmesan

What is eggplant parmesan? Traditionally eggplant parmesan is breaded and fried before baking. I made this low-carb and lighter by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether.

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8 Best Ice Cream Recipes for an Ice Cream Social

Let's throw an ice cream social! Here's everything you need to know from best bowls to 8 favorite ice cream recipes and 6 toppings.

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Rosemary Chicken and Peach Salad

Peaches slices, grilled rosemary-thyme chicken, charred corn kernels + crisp bacon with the creamiest balsamic dressing!

It’s really really hard for me to classify this as a summer salad. Because why in the world do we have to wait 3 seasons just to have this salad?

It’s too good! With the fresh peach slices, perfectly grilled rosemary-thyme chicken (in the most heavenly marinade), charred corn kernels (that you can easily grill with your chicken!), crisp bacon bits, and the creamiest balsamic vinaigrette – no way, Jose. We are making this all year long.

Although, it would be difficult to get some peaches in the dead of winter as they basically disappear after August.

Well, I guess that just means we’ll be making this every single day until those peaches leave us this summer!

Rosemary Chicken and Peach Salad

Yield: 4-6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Peaches slices, grilled rosemary-thyme chicken, charred corn kernels + crisp bacon with the creamiest balsamic dressing!

Print Recipe

salad

Rosemary Chicken and Peach Salad

2 hours 15 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 tablespoon honey
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds boneless, skinless chicken thighs
• 2 ears corn
• 6 slices bacon, cut into thirds
• 1 head romaine, roughly chopped
• 2 peaches, sliced
• 1 avocado, halved, seeded, peeled and sliced
• 1/2 small red onion, thinly sliced

For the creamy balsamic dressing

• 1/2 cup mayonnaise
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to taste; set aside.
2. In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to taste.
3. In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
4. Preheat grill to medium heat.
5. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
6. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
7. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing on top of the salad and gently toss to combine.
8. Serve immediately.

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Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Fresh Salmon Salad

Cool off with this easy Salmon Salad! Poached salmon is gently tossed with celery, red onions, capers, and dill and is perfect for a brunch or light lunch.

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from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/salmon_salad/

Vegan Sheet Pan Fajitas with Chipotle Queso

Southwestern Black Bean, Quinoa and Mango Salad

This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet.

Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.

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Shrimp Cobb Salad with Creamy Basil Dressing

Looking for a light and refreshing salad? Try this Shrimp Cobb Salad with a little tropical flair from mangoes and the salty bite of cotija cheese.

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Blackberry Cobbler

Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.

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The Best Dry Rub for Ribs

This BBQ Spice Rub isn't just for ribs! It also goes great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

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The Best Dry Rub for Chicken

This premade All Purpose Chicken Spice Rub is great on every part of the chicken! You can even sprinkle it on roasted potatoes or vegetables.

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Skinnytaste Meal Plan (July 29-August 4)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.

This week’s meal plan takes advantage of summer fruits and vegetables like zucchini, tomatoes, corn and watermelon.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/29)
B: 2 scrambled eggs (0) and 1 ounce avocado (1)
L: Greek Chickpea Salad (6)
D: Cream of Zucchini Soup  (1) with White Bean Caprese Salad (2) and 2 ounces multigrain baguette (3)

Totals: Freestyle™ SP 13, Calories 813*

TUESDAY (7/30)
B: Strawberry Peanut Butter Swirl Bowls (7) (½ recipe)
L: Greek Chickpea Salad (6)
D: Tzatziki Fish Tacos (6) with Watermelon Agua Fresca (0)

Totals: Freestyle™ SP 19, Calories 975*

WEDNESDAY (7/31)
B: 2 hard-boiled eggs (0) and a plum (0)
L: Greek Chickpea Salad (6)
D: Chicken and Broccoli Stir-Fry (4) with ¾ cup brown rice (5)

Totals: Freestyle™ SP 15, Calories 879*

THURSDAY (8/1)
B: Strawberry Peanut Butter Swirl Bowls (7) (½ recipe)
L: Greek Chickpea Salad (6)
D: Za’atar Lamb Chops (4) with Grilled Corn Salad with Feta (3)

Totals: Freestyle™ SP 20, Calories 911*

FRIDAY (8/2)
B: 2 hard-boiled eggs (0) and a plum (0)
L: Chicken Club Lettuce Wrap Sandwich (5) and an apple (0)
D: Basil-Parmesan Salmon (3) with Zucchini Carpaccio (2)

Totals: Freestyle™ SP 10, Calories 912*

SATURDAY (8/3)
B: Chocolate Chip Zucchini Bread (5) with a banana (0)
L: The Skinny Tuna Melt (4) (recipe x 2)
D: DINNER OUT!

Totals: Freestyle™ SP 9, Calories 484*

SUNDAY (8/4)
B: Chocolate Chip Zucchini Bread (5) with 1 cup mixed berries (0)
L: 2 cups Summer Macaroni Salad with Tomatoes and Zucchini (6) (½ recipe)
D: Grilled Chicken Bruschetta (4) with corn on the cob (0)

Totals: Freestyle™ SP 15, Calories 842*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

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Caprese Pasta Salad

Make the most of your next backyard barbecue with this simple, easy-to-make, and utterly delicious Caprese Pasta Salad. Fresh tomatoes and basil mixed with al dente pasta and creamy mozzarella—summer never tasted so good!

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Simply Recipes 2019 Meal Plan: July Week 5

This week's meal plan checks all the boxes! Foil packs for a "no dishes" dinner, grilled tacos with fruit salsa, salmon poke bowls, juicy burgers, and creamy basil artichoke mac and cheese!

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from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/collection/simply_recipes_2019_meal_plan_july_week_5/

Baked Corn and Crab Cakes

Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

Baked Corn and Crab Cakes

If you love crab cakes, you may also love these Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Cakes Benedict with Avocado Relish (also good as a breakfast!).

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Feel-Good Zucchini Muffins

The Friday Buzz! Collapsible Water Bottles, Grilling Eggs, and Cookbooks Galore!

Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this fabulous week… Collapsible Water Bottles, Grilling Eggs, Cookbooks Galore, and more!

Ack! July is almost over and I just finished my third trip of the month and have one left to go! It’s been super busy, and I’m looking forward to a relaxing August. I’m envisioning lotsa trips to the coast, and yes, I said COAST!

Remember, I’m in Oregon, so we live the “coast life”… not the beach life. We show up with jackets and pants and bring plenty of blankets. The first dip into the ocean is absolutely frigid, but pretty soon, it just numbs your feet right up and you can splash for a few hours! P.S. This is my favorite beach so far! Have you ever been? Our friend, Bev over at Bev Cooks just spent a month there and wrote about her stay. You should definitely check it out.

Want to know what else you should check out? What’s going on with our Simply Recipes Team! It’s so fun to chat with them (virtually, of course) and hear about what they’re diggin’ as humans!

OUR FAVORITES FROM THE WEEK

• Cool & Collapsible: Megan introduced us to these leak-proof, collapsible water bottles. I may have ordered 328 immediately because they are the coolest things around!
• Grilling is thrilling! Have you ever made grilled eggs?! They sound quite interesting, but I’m always up for trying new things! You know what I’ll be doing this weekend!
• Meme Mania! Summer stumbled upon Meme Appetit on Instagram—memes from Bon Appetit‘s videos–and has declared it to be the greatest treasure known to humankind.
• Blueberries Year-Round: Our contributor Sally Vargas just released a The Blueberry Cookbook and it’s must for blueberry lovers!
• Tasting Pennsylvania: Also…. Carrie will soon be releasing her cookbook Tasting Pennsylvania! It looks FABULOUS. You go, girl!
• Queen of Comfort: I’ve fallen down an Amazon clothes shopping rabbit hole. I’ve been living in this dress all summer long and have no plans to stop. It’s cute AND comfy, which means you can’t go wrong with that!
• Life Before Cell Phones… Just in case you needed a good laugh today, I thought this was pretty funny!

MEANWHILE ON INSTAGRAM

I was shocked when a few people commented on how they would skip the bacon in this guacamole. Hold up. SKIP THE BACON?! I thought bacon was supposed to make everything taste better. Weigh in here about what you think.

READER COMMENT OF THE WEEK

Sher commented on our Swedish Meatballs and said:

Fantastic! I have made these three times now, in 5 weeks. I had a recipe years ago and remembered that it included Holland House white cooking wine and dried onions so the last 2 times I prepared this I sautéed 2 tablespoons grated onion, 2 Tablespoons dried onion and I poured in 1/3 cup of cooking wine and let cook a couple minutes, right before I added the beef stock. I love it both ways but do think that the wine adds some zing to the sauce. when I use wine I also cut the sour cream in half. Thank you so much!!! Best Swedish meatballs recipe I have found in 15 yrs.

Making a dish three times in five weeks is definitely something! So glad you loved it, Sher!

Cheers to a scorching weekend. Stay cool!

Continue reading "The Friday Buzz! Collapsible Water Bottles, Grilling Eggs, and Cookbooks Galore!" »

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Mai Tai Cocktail

A classic Mai Tai is creamy, nutty, and crazy delicious! Made with two kinds of rum, lime juice, a sweet almond syrup, and orange liqueur, it's set to become your new go-to cocktail.

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Sheet Pan Chicken Fajitas

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Hello best-ever-weeknight-dinner here.

No joke. We got one single sheet pan here. Okay, maybe one small bowl to mix the seasonings but that’s it. One sheet pan. One small bowl.

So you have your seasonings, your chicken and your veggies. You toss them all together, throw it in the oven, warm your tortillas (corn or flour, your choice), and serve immediately.

I like to serve mine with pico de gallo + guacamole but these are also fine as is.

And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.

If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.

Sheet Pan Chicken Fajitas

Yield: 6 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Print Recipe

entree

Sheet Pan Chicken Fajitas

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 (8-inch) flour or corn tortillas, warmed

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
3. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
4. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
5. Serve immediately with tortillas.

Did you Make This Recipe?

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Deviled Eggs

It's not a party without deviled eggs! Deviled eggs are a classic for all kinds of gatherings, whether it's an Easter brunch or a summer picnic or just because.

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Lobster Rolls

Lobster Rolls scream summer to me! Made with chunks of chilled lobster tossed with celery, shallots, chives, light mayonnaise and a little lemon zest served on a hot dog bun – delicious!

When you want an extra special lunch, this is it! This easy lobster roll recipe starts with fresh steamed lobster, if live lobsters aren’t available near you, frozen tails or fresh lump crab or even shrimp would be great! To keep it light, I mix in a little 0% Greek yogurt with the mayo, you can’t tell!

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Fresh Tomato Salsa (Pico de Gallo)

Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it's called salsa fresca, for a reason.

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Ginger Pork Rice Bowls

This Ginger Pork Rice Bowl is just so good! You can't go wrong with savory, garlicky pork mixed with rice and loads of crunchy veggies. Your kids will love it, too!

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Zucchini Bread

Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This one's easy, delicious, and gently spiced.

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Tzatziki Fish Tacos

Tzatziki Fish Tacos have a Greek twist! Crisp breaded fish fillets served on tortillas topped with tzatziki sauce made with Greek yogurt, cucumbers and fresh herbs.

I love fish tacos, some favorites are Cilantro Lime Fish Tacos, Blackened Fish Tacos and Lobster Tacos. Since my family is obsessed Tzatziki sauce (we eat it with everything!) I thought why not make fish tacos with a Greek twist. Bake them in the oven or make them in the air fryer! Directions provided both ways.

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10 Best Side Salads for Summer BBQs, Potlucks, and Parties

Need an awesome side dish for your next summer get-together? Look no further! We've got suggestions ranging from classic macaroni salad to Asian coleslaw!

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Dad’s Ratatouille

This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.

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Farmers’ Market Pasta with Walnut Pesto

Copycat Chipotle Guacamole

If you love the lime- and cilantro-spiked guacamole from Chipotle Mexican Grill, then this recipe is for you. It will make all of your tortilla chip dipping dreams come true.

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Thai Chicken Thighs

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Greetings from NYC!

Guys, it’s a toasty one out here. What’s so funny is that the last time I was here with Ben, it was for the Thanksgiving parade last year and it was 19 degrees, tying it for the second-coldest Thanksgiving Day in New York City’s history, and the coldest since 1901. (Temperatures dipped to 15 degrees in 1871.)

And now it’s just shy of 100 degrees F!

That’s okay though. I’m just thinking about being even hotter right now, behind a hot grill, flipping these perfectly crisp-tender chicken thighs that’s been marinated in cilantro, Thai basil, fish sauce, lime juice, lime zest, brown sugar and garlic.

It’s legit a bath of all the best Thai flavors ever.

But if you’d rather cook this on the stovetop, you can easily throw these on a grill pan over medium-high heat, cooking until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.

Thai Chicken Thighs

Yield: 6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Print Recipe

entree

Thai Chicken Thighs

2 hours 15 minutes20 minutes

Chungah Rhee

Ingredients:

• 1/3 cup chopped fresh cilantro leaves
• 1/4 cup chopped Thai basil leaves
• 2 green onions, thinly sliced
• 1/4 cup fish sauce
• 3 tablespoons canola oil, divided
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• 1 tablespoon dark brown sugar
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

Directions:

1. Preheat grill to medium high heat.
2. In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
3. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
4. Preheat grill to medium high heat.
5. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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