Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts

Wednesday, September 4, 2019

This is a sponsored post written by me on behalf of Draper Valley Farms.
All opinions are 100% mine.
Garlic white wine mushroom instant pot recipe

Do you have a favorite part of the chicken that you use over and over again in multiple recipes?

For me, my favorite are chicken thighs.

Meaty, tender and full of flavor, what's not to love?

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Friday, February 1, 2019

The recipe is sponsored by Wild Harvest.
The best hearty beef Instant Pot chili recipe with stew meat

If you are looking for an easy Instant Pot chili that's hearty and delicious, you're in the right place!

This beefy chili recipe is a modified version of the stew meat chili my stepdad used to make when I was growing up.

Instead of ground beef, this chili features large, hearty chunks of organic stew meat from Wild Harvest.
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Thursday, October 11, 2018

Homemade chicken soup recipe
There are a lot of things you can do with a whole chicken but one of my favorite things to do is make homemade chicken soup in my Crockpot because it's easy, delicious and super healthy.

By starting with the whole chicken, you don't need to add chicken broth - the chicken makes the broth for you! It turns out absolutely divine and is perfect as leftovers or to freeze for later.

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Thursday, December 14, 2017

how to make roasted red pepper soup - gluten free and whole 30 compliant

This roasted red pepper soup is one of the finest soups that I have created in a while. There is a rich, warm, almost sweet flavor from the roasted peppers and carrots, that is nicely balanced by the drizzle of olive oil and sprinkle of salty parmesan.  It is delicious. 

This soup is gluten free and has an option to make it paleo, vegan AND Whole 30 compliant - this makes the soup perfect for just about everyone. So bring it to your potluck or as a side dish for family dinner and everyone will be able to enjoy it!

Last week, I wrote about how to easily make your own roasted red peppers, so if you are feeling ambitious, you can make your own roasted peppers to put in this soup.  If you are not up to that, just buy yourself a nice jar of roasted red peppers.  It might not be as satisfying as making your own, but they will work just fine.  

This recipe will help you stick to your New Year's healthy eating resolutions, while still delivering a delicious flavor.  

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Saturday, November 25, 2017

Italian style chili that is gluten free and dairy free is the perfect warming soup for fall and winter!
If you feel like having chili for dinner but don't have time to fire up the crock pot, this easy stovetop recipe is for you.

This Italian chili recipe is gluten-free and features the flavors of Italian sausage and winter squash in a hearty, warming chili.

This chili is NOT spicy, which makes it more family friendly. If you love heat, though, add chili powder or hot sauce when you add the spices to bring it to the level of spicy heat you prefer.

This Italian style chili is also a great way to sneak veggies and fiber into your kids. Between the squash, the tomatoes and the beans, they'll have a nice nutrition boost - ans so much tastier than anything you can find in a can!

This delicious chili keeps well - so if you have extras but don't want to eat them the next day, you can freeze it to save for the next time you want chili without having to pull out the crockpot.
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Tuesday, May 23, 2017

Cancer. It's an ugly word that has touched far too many in my life - and if the statistics hold true, probably in yours, too.

This recipe was originally created in 2017 as part of a campaign against breast cancer with Cost Plus World Market. 

And because I wrote THE book on smoothie bowls, of course, I wanted to put together a nutrition-packed smoothie bowl recipe just for this occasion!

Smoothie bowls are perfect for getting lots of nutrient dense foods broken down in a blender to make them easier to digest - and because they are so pretty it's like a special little pretty treat just for you!

I designed this recipe with cancer patients in mind but it's superfood packed and great for anyone - whether you are a cancer warrior or not!

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Monday, January 2, 2017

Whole 30 is a fabulous way of getting yourself back in gear for The New Year.  Whether this is your first time through it, or your fifth, a tasty new recipe is sure to help you out.  

This dish is gluten-free, paleo, vegan, and vegetarian.  Perfect for all your dietary needs, and absolutely amazing!  You can add meat to it if you like, or eat it just like it is!  Trust me, it is plenty filling without the meat!  

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Friday, November 18, 2016

This post is brought to you by Cost Plus World Market.
panettone french toast recipe (pannetone recipes)

Have you seen those big red boxes of the Italian fruitcake, Panettone, at Christmas time and wondered what to do with it? I have a delightful recipe for Panettone French toast that is perfect for breakfast or brunch on Christmas morning!

One of my favorite Christmas recipes is Panettone French Toast. Panettone is a traditional Italian bread filled with raisins, candied orange peel and other fruits and it is delicious. This year, Cost Plus World Market asked me to partner with them to show off the recipe - so it's up over on the official World Market blog this week as we focus on Christmas traditions from around the world!

My wonderful Italian grandmother excelled at traditional recipes but wasn't afraid to experiment with new things either. This French toast is a fun twist on the traditional Italian Christmas bread - and something I think Grandma would approve of!
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Thursday, November 3, 2016


The start of autumn yanks me back to reality really fast.  Almost overnight, my leisurely dinner preparations from the summer evaporate and our evening meal has to be on the table by 5:30PM. After that, its the baby's bedtime at 6, then homework, church activities and household chores to finish up before bedtime. I keep a few quick, easy recipes around to make for these busy nights, and this one is a recent favorite.  

I use a prepared pesto, but everything else is fresh and it combines in a delightfully satisfying way! This is definitely a recipe to add to your repertoire of quick meals.  

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Tuesday, April 26, 2016


Are you looking for a healthy, protein-packed lunch recipe? These tuna stuffed avocado cups will not disappoint! This recipe is simple and delicious - and it's Whole 30 compatible to boot. That's a win all around!
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Thursday, April 21, 2016

Tracking Pixel
Do you ever have a weeknight where you are too tired to cook? Or it's hot out and you don't want to warm up the house even more by cooking? I'll admit it: I've had several of these nights lately. Instead of ordering a pizza, though, I've been making smoothie bowls - and my family is loving it!

Making a smoothie bowl takes less time than picking up take-out and is SO MUCH BETTER for you. Plus, when you make your smoothie bowls extra thick, your kids will feel like they are eating ice cream for dinner - but it's actually full of healthy fruit, seeds and veggies. WIN!

Before we jump into the recipe, I want to thank Earthbound Farm for sponsoring this post. They have a delicious variety of organic salad mixes that are great for salads, sides, smoothies and more. During the month of April, pop over to EveryCartCounts.com to take a quiz and get a coupon for $1 off any Earthbound Farm product (plus  they will plant a tree for every quiz taken - up to 20,000!). Awesome!

Let's hop into the recipe shall we?

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Thursday, April 14, 2016


So you've seen the smoothie bowl trend and now you want a part of the action? I'm here to help!

I am constantly on the go and end up drinking most of my smoothies through a straw. A smoothie bowl, though, is a great change of pace. It gives you the nutritional power of a smoothie and the satisfaction of any other kind of breakfast you eat with silverware. It helps you slow down a bit to become more mindful of what you're eating instead of gulping it down on the go. Plus the toppings are great. The toppings can really make or break a smoothie bowl.

When I posted this smoothie to Instagram this week, I saw people mentioning they had never had a smoothie bowl before and wanted some detailed directions. So here they are!

Oh? And if you decide that eating your smoothie with a spoon isn't your style, my son proved that it's just as good in a glass jar with a straw

(PS if you don't already own stainless steel straws, you're missing out! These are the ones I like best for smoothies.)

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Saturday, January 30, 2016

This post was created in collaboration with Stonyfield and Ball Canning Jars



Have you noticed the mason jar salad trend yet? Okay, of course you've noticed the mason jar salad trend! I mean, have you been on Pinterest at all in the last year?


Ha! That e-card makes me laugh. But in case you have either been living under a rock OR you've noticed this trend but have yet to try it let me help you out. Give me 5 more minutes of your time and soon you will be mason jar packing with the pros! Ready? Let's go:


Why pack salad in jars

 There are 4 main reasons I think packing salad in jars is genius:

1) You fit a TON of salad in a quart size mason jar - like a whole dinner plate full.

2) Mason jars are abundant, inexpensive and easy to wash (unlike plastic boxes which slowly warp and degrade in your dishwasher)

3) NO SOGGY SALAD! If you've ever packed a salad in a box, you may have ended up with a soggy salad by lunch time. Or you had to skip all the fun toppings - not so with mason jars.

4) Pack lots of salads several days ahead. Following this method will let you pack up to a week worth of salad all at once so that your lunch prep is done and you're ready to go all week long!

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Tuesday, January 19, 2016




If you need an easy weeknight dinner that doesn't make a big mess, this recipe is for you! Make the marinade and add the chicken - keep it in the fridge until you're ready to go (for up to a week!). Because you roast the potatoes in the same pan, there is less mess to clean up. Steam some green beans on the stove or in the microwave for an easy vegetable to round out the meal.

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Monday, August 31, 2015




My Italian grandmother was the ultimate hostess. There are not many dinners I can remember having at her house where appetizers were not served. In classic Italian style, she often laid out antipasto platters (antipasto is Italian for "before the meal") full of olives, salami and marinated vegetables for grazing. Many times, though, she would lay out a different appetizer and then serve the classic Italian antipasto ingredients in salad form.

My grandmother's antipasto salad was so delicious and full of flavor - but light at the same time due to not being weighed down with heavy or creamy dressings. We usually ate it as a salad course but you can make a large helping of this salad and serve it as the entree as well. It's the perfect no-cook meal for busy school nights or warm summer and fall evenings when you don't want to cook.

Cost Plus World Market recently approached me and asked if I would share one of my favorite Italian recipes with you to help promote their gourmet giveaway sweepstakes (below!) and of course I said YES!
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Friday, June 26, 2015



This summer, my little family is living in France.  We are here for my husband's job, and it has been such an incredible experience to be able to really enjoy a city (we live in Lyon), because you have an apartment, and more than just a few days to see the sights.  I have already found my favorite ice cream shop, and we have a neighborhood bakery where we buy baguettes a few times a week.  It is kind of magical.

Even though we are in France where there are many delicious restaurants to eat at, because our baby goes to bed early, and restaurants here open late, we cook dinner at home just about every night.  Our apartment here doesn't have an oven, so cooking has been somewhat of a challenge.  I normally cook at least 3 dinners a week in our oven, so not having one has forced me to become creative on our stove-top. I have created a few new recipes, including this beauty!  It sounds extremely fancy, but don't be fooled, it is very simple, healthy and delicious.

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Thursday, May 21, 2015




There are times when I make up some crazy concoction in the kitchen and then when my husband and I sit down to eat, we look at each other and say "this needs to go on the blog." This, my friends, is one of those recipes. And you need to make it - because it will truly be the most delicious sandwich you have ever had in your entire life.

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Wednesday, February 18, 2015

Portobello Pepper Steak


Steak-less Pepper Steak?! Don't worry. This pepper "steak" is a wonderful stand-in for your meatless nights (hello Meatless Monday!). You honestly don't miss the meat when you have mushrooms as a stand-in (so savory, so satisfying!). And the addition of cauliflower rice is not only absolutely scrumptious, it's also an easy way to pack more veggies into your day. Is this as good as take-out? I think it's even better!
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Wednesday, January 28, 2015

Chicken and Orange Salad


At least once a week at my house, we eat a salad for dinner. It's great way to use up any leftover meat or lonely vegetables that might otherwise be forgotten in the drawer of the refrigerator. It's also easy to customize for picky eaters.

I love this salad because the saltiness of the blue cheese pairs well with the sweetness of the oranges. It's packed with protein and vitamin C (which is vital for the immune system during cold and flu season!). It's also filling and completely satisfying (words people forget can describe salad).

Have leftovers? Chicken and Orange Salad makes an amazing wrap for lunch.

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Tuesday, January 20, 2015

#healthysoup #warmup #creativegreenliving

This recipe was inspired by this Coconut Carrot soup recipe which appears on My Wife Makes. It is warm and creamy and spiced without being too spicy. It's a great way to use leftover shredded chicken but stands well on its own without the chicken if you don't happen to have any in your fridge. It's also a fabulous source of vitamin a - you get more than 150% of your recommended daily value in just one bowl!


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Monday, April 14, 2014

This post is brought to you by Stonyfield.
Best baked pasta recipe ever - you'll never believe the secret ingredient!

Creating nutritious hot dinners for your busy family can easily become every mom and dad's least favorite chore.

This baked pasta dish, on the other hand, is easy to make.

You could even make a double batch and freeze it before baking to save for a night when you're in a rush.

The Greek yogurt gives it a delicious creamy appeal that feels sinful but is actually great for you.

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Saturday, September 7, 2013

The are lots of reasons we grow our own garden but the primary reason is to have enough tomatoes for canning. There are high levels of BPA in metal-canned tomatoes - higher than any other canned food product. This year my garden is doing even better than last year and I have a LOT of tomatoes (learn my secret about how to plant strong, healthy tomatoes here). Here are some great tomato recipes - both for your fresh tomato bounty as well as tasty things you can make with your canned tomatoes.

Antipasto Veggie Pizza from Creative Green Living
Crockpot Italian Pesto Chicken from Miss Information
Tomato & Goat Cheese Tarts from Richly Rooted
Pakistani Kima (Beef Curry w/ vegan option) from Whole New Mom
Pesto, Tomato & Goat Cheese Stuffed Portobellos from The V Spot
Chicken Salad Stuffed Tomatoes from Mom Endeavors
Zucchini Tomato Lasagna from Hydrangea Hippo

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Thursday, September 5, 2013


Some pasta primaveras are made with heavy cream sauces - which are their own kind of tasty but definitely heavy on the calories. This dish is a much lighter pasta primavera and is chock full of veggies. The veggie to pasta ratio is almost 1:1. It is light and tasty and a great way to use your garden bounty for dinner!

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Saturday, July 27, 2013

If you're like most gardeners in the United States right now, you have way more zucchini than you know what to do with and not enough friends who aren't growing their own. I've got a great collection of 25 things you can make with your garden bounty from main dishes to desserts - some of them you can't even tell have zucchini in them!

Grilled Zucchini Pizzas from Kalyn’s Kitchen 
Antipasto Veggie Pizza from Creative Green Living 
Zucchini Frittata from Yesterday on Tuesday 
Stuffed Zucchini from Happieness is Homemade / 
Grilled Fish Provencal from The Nourishing Home 
Summer Squash Pizza Pasta from Don’t Waste the Crumbs
Cheesy Zucchini Bake from Mom Endeavors 
Zucchini Casserole from Blessings Overflowing 


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Tuesday, March 26, 2013

Chicken & Kale Stuffed Portabello Mushrooms

Even before I started my Shaklee 180 plan, I loved stuffed mushrooms. In college it was my signature dish. In my 20's, it was not unheard of for me to order a stuffed mushrooms appetizer as my entree when eating out. Now that I am doing Shaklee 180, mushrooms are my new BFFs because they are a free food. In addition to being very tasty, they are high in selenium, protein and B vitamins.

I paired mine with fresh asparagus spears sauteed in coconut oil. I normally like some kind of dip or dressing (even just plain balsamic vinegar) on my asparagus but the virgin coconut oil I used imparted a tasty nutty flavor that made additional condiments unnecessary.

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Monday, February 25, 2013


Kale is no doubt a nutritional powerhouse. One cup of kale can meet this much of your recommended daily intake of:
15% Calcium
15% B6
40% Magnesium
180% Vitamin A
200% Vitamin C
1,020% Vitamin K
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Tuesday, October 30, 2012

I was on a hunt last week for the perfect spinach and artichoke soup and found this one from Rachel Ray. Using it as a base, I made a few tweaks and added leftover chicken for heartiness.

And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.


Spinach, Artichoke and Chicken Soup

Ingredients:
  • 5 organic baking potatoes - scrubbed, peeled and quartered
  • 2 Tbsp butter
  • 2 Tbsp olive oil (EVOO)
  • 1 onion (finely chopped)
  • 4 cloves garlic - pressed or finely chopped
  • 1 cup whole milk
  • 1 quart vegetable or chicken broth
  • 1 Tbso dried Oregano
  • Pepper to taste
  • Sea Salt 
  • 2 tsp dried Thyme
  • 1 can (14 ounce) or artichoke hearts - drained and chopped
  • 16 ounces of frozen or fresh spinach
  • 2 cups diced or shredded cooked chicken
  • 1 cup grated Parmesan cheese
  • Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great) 
Directions:
  1. Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
  2. Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
  3. Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
  4. Garnish with cheese on top and serve with crusty bread. 
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Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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