#tastyandnutritious

This kid-friendly salad is a colorful and nutritious way to introduce children to the world of salads. Packed with fresh vegetables, cheese, and a creamy ranch dressing, it's a tasty and healthy option for young taste buds.

Ingredients: 2 cups mixed greens lettuce, spinach, or arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/2 red bell pepper, diced. 1/4 cup shredded carrots. 1/4 cup sweet corn kernels. 1/4 cup shredded cheddar cheese. 1/4 cup croutons. 1/4 cup ranch dressing.

Instructions: Wash and rinse the mixed greens thoroughly, then place them in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, diced red bell pepper, shredded carrots, sweet corn kernels, and shredded cheddar cheese to the bowl with the greens. Toss the ingredients together gently to mix them. Sprinkle croutons over the top of the salad for added crunch and flavor. Drizzle ranch dressing over the salad, starting with a small amount and adding more to taste. Toss the salad again to evenly coat the ingredients with dressing. Serve immediately and enjoy your delicious and kid-friendly salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

There is so much flavor in these Sriracha Lime Shrimp Tacos! The spicy sriracha and tangy lime go well with the juicy shrimp, and the crunchy cabbage and creamy avocado add texture. It's a quick and easy meal that tastes great and is good for you.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 2 limes, juiced. 1 teaspoon garlic powder. 1 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1 avocado, sliced. 1/4 cup chopped cilantro. Lime wedges, for serving.

Instructions: In a bowl, mix olive oil, sriracha sauce, lime juice, garlic powder, cumin, salt, and pepper. Add shrimp to the bowl and toss to coat evenly. Let marinate for at least 15 minutes. Heat a skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through. Warm corn tortillas on the skillet for about 30 seconds on each side. To assemble tacos, place shredded cabbage on each tortilla, top with cooked shrimp, avocado slices, and chopped cilantro. Serve with lime wedges for squeezing over tacos. Enjoy your Sriracha Lime Shrimp Tacos!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Fingerling Potato Salad with Shallots, Spinach, and Sun-Dried Tomatoes is a tasty and healthy dish that you can eat for lunch or as a side. When you mix soft fingerling potatoes, sweet sun-dried tomatoes, and tangy balsamic dressing, you get a great mix of flavors. It tastes great with any meal or on a picnic.

Ingredients: 1 lb fingerling potatoes, halved. 2 shallots, thinly sliced. 2 cups fresh spinach leaves, chopped. 1/2 cup sun-dried tomatoes, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/4 cup chopped fresh parsley optional, for garnish.

Instructions: Place the halved fingerling potatoes in a pot of salted boiling water and cook until tender, about 10-12 minutes. While the potatoes are cooking, prepare the dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Drain the cooked potatoes and let them cool slightly. In a large salad bowl, combine the sliced shallots, chopped spinach, and sun-dried tomatoes. Add the cooked fingerling potatoes to the bowl with the vegetables. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Garnish with chopped fresh parsley, if desired. Serve the Healthy Fingerling Potato Salad immediately or refrigerate until ready to serve. Enjoy your delicious and healthy potato salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

The zesty marinade of soy sauce, sriracha, maple syrup, and citrus gives these spicy Asian Citrus Tofu Kebabs an explosion of flavor. When perfectly grilled, they provide a tasty and nutritious touch to any dish.

Ingredients: 1 block firm tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons sriracha sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. 1 tablespoon orange juice. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced. 1 tablespoon sesame seeds, for garnish. 1 green onion, sliced, for garnish.

Instructions: To make the marinade, combine the soy sauce, sriracha sauce, maple syrup, rice vinegar, ginger, garlic, sesame oil, and orange juice in a bowl. Tofu cubes should be added to the marinade and left for at least half an hour. Grill at a medium-high temperature. Put bell pepper, red onion, zucchini, and marinated tofu cubes on skewers. Kebabs should be cooked for 10 to 12 minutes, rotating them once, or until the vegetables are soft and the tofu turns golden. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 40 minutes

Cook Time: 12 minutes

This Chunk-Free Green Smoothie is packed with nutrients and flavor, and the combination of spinach, banana, cucumber, and pineapple ensures a delicious and refreshing taste. The trick to a smooth texture is blending it well and scraping down the sides if needed.

Ingredients: 2 cups fresh spinach leaves. 1 ripe banana. 1/2 cup diced cucumber. 1/2 cup chopped pineapple. 1/2 cup Greek yogurt. 1 tablespoon honey. 1 cup coconut water. 1/2 cup ice cubes.

Instructions: Place fresh spinach leaves in the blender first. Add the ripe banana, diced cucumber, chopped pineapple, Greek yogurt, and honey to the blender. Pour in the coconut water to help with blending. Add the ice cubes on top. Blend everything on high speed for 1-2 minutes or until the smoothie is creamy and all the ingredients are fully incorporated. If necessary, stop and scrape down the sides of the blender to ensure all the leafy chunks are blended. Once smooth, pour the green smoothie into a glass, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Spiced with cumin, chili powder, and garlic, these chicken breasts are stuffed with a zesty and colorful mix of quinoa, bell peppers, onions, and cheese. This dish is healthy and tasty, and it's baked just right, making it a great choice for a weeknight meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cooked quinoa. 1/2 cup diced bell peppers red, yellow, and green. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/2 cup shredded pepper jack cheese. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Juice of 1 lime. 1 tablespoon olive oil. 1/4 cup chicken broth.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together cooked quinoa, diced bell peppers, red onion, cilantro, pepper jack cheese, cumin, chili powder, garlic powder, salt, pepper, and lime juice. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the quinoa mixture, dividing evenly. Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken breasts until golden brown on both sides, about 2-3 minutes per side. Transfer chicken breasts to a baking dish. Pour chicken broth into the baking dish. Cover with foil and bake for 20-25 minutes, or until chicken is cooked through. Serve hot, garnished with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

Savor these grain-free and gluten-free homemade Paleo Chick-fil-A style chicken nuggets. They're flavorful, crispy, and the ideal tasty and healthful substitute for your favorite fast-food nuggets.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Coconut oil for frying.

Instructions: Almond flour, coconut flour, arrowroot flour, paprika, onion and garlic powders, salt, and black pepper should all be combined in a mixing bowl. Make sure the chicken pieces are thoroughly coated by dipping them into the beaten eggs. Apply the flour mixture to the chicken pieces, gently pressing to ensure the coating sticks. In a skillet set over medium-high heat, warm the coconut oil. The coated chicken pieces should be carefully added to the hot oil and cooked for 34 minutes on each side, or until they are crispy and golden brown. After removing the nuggets from the oil, put them on a plate covered with paper towels to absorb any leftover oil. Serve warm, accompanied by your preferred Paleo-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes