Corny Salmon Cakes – Made with Pantry Ingredients

These one bowl, one skillet Corny Salmon Cakes are made with convenient ingredients like canned salmon, bread crumbs, frozen corn, an egg, Dijon mustard, and shredded cheese. They’re easy to assemble and provide much-needed omega-3 fats for your family.

Corny Salmon Cakes via #seafood

When the month of March rolls around, I always think about spring cleaning my kitchen. But in reality, my spring cleaning style is more about shopping my fridge and pantry each week and cooking healthy meals with ingredients that I already have on hand and need to use up. The benefit of that spring-clean strategy is a tidier kitchen but also less food waste, since ingredients that might be languishing in the back of my pantry or on their last legs in the veggie crisper get consumed.

Corny Salmon Cakes via #seafood

For this month’s Recipe Redux, we were challenged with creating a recipe with at least 3 ingredients already in our refrigerator or pantry and trying not to go to the store to buy anything new. I did just that with these Corny Salmon Cakes, but I did cheat a wee bit by adding chopped fresh chives as a flavor booster.

Corny Salmon Cakes via #seafood

Corny Salmon Cakes are a Meal Makeover Mom favorite. But in true MMM fashion, I decided to tweak the recipe by adding a few flavor enhancers. From now on, I’ll be adjusting the recipe every time to brighten the flavor. Basically, what I added was the following:

The zest of half a Lemon
A tablespoon of mustard dill sauce vs. Dijon mustard
A tablespoon of chopped fresh chives

And I omitted the Old Bay, because I didn’t need it anymore

Corny Salmon Cakes
Getting kids to eat cute little patties is a no brainer, but seafood is another story. I think you'll find success with this recipe though since the flavor of the boneless, skinless canned salmon is really mild and the add-in like shredded cheese, kid-pleasing corn kernels, and fresh chives make these cute cakes really tasty.
Recipe type: Dinner
Serves: 4
  • Two 5-ounce cans boneless, skinless pink salmon, drained and finely flaked
  • ¼ cup plus 3 tablespoons dried whole wheat bread crumbs, divided
  • ⅔ cup shredded reduced-fat Cheddar cheese
  • ⅔ cup frozen corn kernels, thawed
  • ¼ cup light mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard or mustard dill sauce
  • 1 tablespoon chopped fresh chives
  • Zest of half a lemon
  • ¼ teaspoon reduced-sodium Old Bay Seasoning, optional
  • 1 tablespoon organic canola oil or extra virgin olive oil
  1. Place the salmon, ¼ cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
  2. Shape the mixture into 8 patties (a generous ¼ cup each) and coat with the remaining 3 tablespoons bread crumbs.
  3. Heat half the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
1 gram omega-3 per serving.
Nutrition Information
Serving size: (2 cakes), Calories: 270, Fat: 15g, Saturated fat: 4g, Carbohydrates: 16g, Sodium: 610mg, Fiber: 1g, Protein: 21g

why you need omega-3s Courtesy

Adding seafood to your family’s diet twice a week whether it’s salmon, canned tuna, or tilapia is good for your heart, and these Corny Salmon Cakes are a great way to get started. Each serving has 1 gram of omega-3 fat, which most Americans don’t consume enough of. To put that number in perspective, it’s recommended that you get 250 milligrams to 1,000 milligrams of the long-chain omega-3 fats (DHA and EPA) a day. That’s a lot of numbers to think about, so I aim for 500 milligrams. To find out if you and your family consume adequate omega-3s, check out this online quiz at Always Omega3s.

Turkey & Black Bean Taco Lasagna – {The Recipe Redux}

Add an adventurous twist to Taco Tuesday by turning traditional tacos into hearty Turkey & Black Bean Taco Lasagna. This recipe is simple and nutritious thanks to ingredients like lean ground turkey, a can of black beans, bell peppers, cottage cheese, cumin, chili powder, and lots of cilantro.

Instead of noodles and ricotta cheese, I use flour tortillas and low-fat cottage cheese to create luscious lasagna layers.

Turkey & Black Bean Taco Lasagna

Rib-sticking casseroles make me happy. With two grown boys at my table (Josh is 21, if you can believe it, and Simon is 18), I often hear this question right after dinner: “Mom, what’s for dinner?” They always seem to be hungry; it takes a lot of food to fill ’em up!

We’re all big fans of tacos, and casseroles are always a hit, so my taco transformation makes sense. At least to me it does.

Turkey & Black Bean Taco Lasagna

For this month’s Recipe Redux, we were challenged with cooking up a healthy new take on tacos.
My recipe for Turkey & Black Bean Taco Lasagna is just that.

I start with lean ground turkey, rich in protein and low in saturated fat. {3 ounces of ground white meat turkey has 98 calories, 20 grams of protein, and 0 grams saturated fat.} Turkey has a mild taste, which makes it the perfect canvas for a world of interesting flavors. For this dish, I turn to cumin, chili powder, salsa, and cilantro to amp up the flavor profile.

I also use a can of black beans in the recipe. Beans are technically a vegetable, which is no surprise given their stellar nutrient profile. Beans and other pulses are filled with fiber and potassium, and they’re fat free. And if you drain and rinse a can of beans, you’ll wash away 40% of the sodium.

Turkey & Black Bean Taco Lasagna

Lasagna and Italian cooking go hand in hand. But there’s no reason you can’t shake things up, which is why I turned to the cuisine of Mexico for my lasagna re-do. Flour tortillas replace noodles, and instead of ricotta cheese and pasta sauce, I use cottage cheese and salsa. My veggies of choice are beans, corn kernels, and bell peppers, and I use flavor boosters like cumin, chili powder, and cilantro.

Turkey & Black Bean Taco Lasagna

Turkey, Black Bean Taco Lasagna
Whenever I survey our online community, tacos come up as one of the top family favorites. They are versatile, and you can set out a build-your-own taco bar to give the kids more control of what goes into their taco shells. I took some creative license with tacos by turning them into a lasagna. Instead of noodles, I used flour tortillas, and for the filling, I cooked up a mix of lean ground turkey, bell pepper, black beans, corn kernels, salsa, cottage cheese (vs. ricotta), spices, and cheese.
Recipe type: Dinner
Cuisine: Mexican
Serves: 8
  • 1 tablespoon olive oil or organic canola oil
  • 1 large bell pepper (any color), cut into ¼-inch dice
  • 1 pound lean ground turkey
  • 4 green onions, thinly sliced
  • 2 teaspoon ground cumin
  • 1½ teaspoons chili powder
  • One 16-ounce jar salsa
  • One 15½-ounce can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup cilantro leaves, roughly chopped
  • Five 8-inch flour tortillas, cut in half
  • One 16-ounce container low-fat cottage cheese
  • 1½ cups shredded reduced-fat Cheddar cheese
  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, 5 to 7 minutes. The key here is to soften and caramelize the peppers so their natural sweetness shines through. You don’t want to burn them though, so adjust the heat accordingly!
  2. Add the turkey, green onion, cumin, and chili powder and cook, stirring frequently until the meat is no longer pink, about 5 minutes.
  3. Preheat the oven to 375°F. Add the salsa, black beans, corn, and cilantro to the skillet and stir to combine.
  4. To assemble the lasagna, arrange a third (about 2 cups) of the turkey mixture in a 9 x 13-inch baking pan or dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and ½ cup of the Cheddar cheese over the tortillas and spread evenly.
  5. Place 2 more cups of turkey mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the turkey mixture.
  6. Top with the remaining Cheddar cheese and bake, uncovered, until the cheese melts and the lasagna is heated through, about 25 minutes.
35% vitamin C, 20% calcium, 15% iron.
Nutrition Information
Serving size: (1 slice), Calories: 360, Fat: 8g, Saturated fat: 3g, Carbohydrates: 37g, Sodium: 670mg, Fiber: 8g, Protein: 36g,


Cheesy Broccoli-Stuffed Spaghetti Squash Bowls

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls are a modern makeover of twice-baked potatoes. Each roasted squash half gets stuffed with a mixture of shredded cheese, steamed broccoli florets, and basil pesto. Dinner done!

Easy. Family Pleasing. Vegetarian. Gluten Free.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

Spaghetti squash is my go-to winter squash because it cooks up quickly, and it’s super versatile. My boys love the mild flavor and I love its endless dinnertime possibilities. You can top it with just about any combo of ingredients:

Beans, sauteed bell pepper, and gooey cheese for Taco-Topped Spaghetti Squash Bowls

Meat-free crumbles, mushrooms, baby spinach, pasta sauce, and cheese for Spaghetti Squash with Meat-Free Bolognese Sauce

Never roasted a spaghetti squash before? Check out my how-to guide.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

We’ve always loved twice baked potatoes, but I’m impatient and prefer the 40 minutes it takes to roast spaghetti squash vs. the hour-plus for potatoes. And as far as I’m concerned, the squash is just as versatile as potatoes, and for some kids it might also be more fun. Think, spaghetti!

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

A few words about cheese:

I recently posted a spinach mac & cheese recipe, and I got pushback from a reader on the use of low-fat cheese.

For years, I’ve used low-fat cheese in most of the recipes here on Meal Makeover Moms’ Kitchen. I am not a fan of fat-free cheese, because I don’t like the way it melts (or shall I say, the way it does not melt). But I’ve always had great luck with low fat in terms of the flavor and meltability.

Cheese provides calcium, protein, a complex mix of fats, and a flavor kids (and adults) adore. While I typically cook with low fat, lately, I’ve been turning more and more to full fat. Yes, the calories are higher, so when I use it, I use it in moderation. But I don’t worry about its impact on heart health like I used to. A growing body of intriguing new research shows that the calcium, some of the fats, and the good bacteria in cheese (cheese is a fermented food) may protect against heart disease by lowering blood pressure and raising our body’s good HDL cholesterol. I’m not talking about giant cheeseburgers here. Adding a small amount of luscious cheese to a diet rich in fruits, veggies (like spaghetti squash!), whole grains, nuts, and seeds is the goal. Think, healthy eating pattern.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

5.0 from 2 reviews
Cheesy Broccoli-Stuffed Spaghetti Squash Bowls
I'm just a little bit obsessed with spaghetti squash. No, make that a lot obsessed. Spaghetti squash is easy to prepare and it's nutritious, providing fiber and potassium. Once it's roasted and shredded into strands, you can top it with just about anything. For this recipe, I chose cute little steamed broccoli florets, which boosted the vitamin C, gooey cheese for bone-building calcium, and super-flavorful basil pesto.
Recipe type: Dinner
Serves: 4
  • Two 1½ to 1¾ pound spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 4 cups small broccoli florets
  • 1 cup + 4 tablespoons shredded part-skim or whole mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup prepared basil pesto
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
  2. Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds. (To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.) Brush the insides of the hollowed out squash with the olive oil, and sprinkle with kosher salt and pepper.
  3. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
  4. While the squash is in the oven, steam the broccoli until tender, about 4 minutes.
  5. Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Scoop the strands into a large bowl. Add the broccoli, 1 cup of the mozzarella cheese, Parmesan cheese, and basil pesto. Stir well to combine, and season with kosher salt and pepper to taste.
  6. Scoop the mixture back into the empty squash bowls, and sprinkle the remaining ¼ cup mozzarella cheese evenly over the tops.
  7. Place back into the oven until the mixture is heated through, about 10 minutes.
Each serving provides 45% calcium and over a day's worth of vitamin C.
Nutrition Information
Serving size: (1/2 squash), Calories: 225, Fat: 11g, Saturated fat: 2g, Carbohydrates: 15g, Sodium: 585mg, Fiber: 5g, Protein: 17g,

Ok spaghetti squash fans. Go ahead and share YOUR favorite ways to prepare it.


Spinach, Artichoke Mac & Cheese: Macaroni & Cheese Gets a Healthy Makeover

Classic macaroni and cheese from a box gets an adventurous and healthy makeover with whole wheat elbow pasta, convenient frozen spinach, a low-fat cheese sauce, and marinated artichoke hearts.

Spinach, Artichoke Mac & Cheese via #dinner #pasta #wholegrain #spinach #healthy

The secret is in the sauce. My low-fat cheese sauce starts with a roux made with extra virgin olive oil instead of butter, 1% low-fat milk and vegetable broth, and three cheeses including reduced-fat Cheddar.

Spinach, Artichoke Mac & Cheese via #dinner #pasta #wholegrain #spinach #healthy

Leftovers can easily be frozen.

Spinach, Artichoke Mac & Cheese via #dinner #pasta #wholegrain #spinach #healthy

Spinach, Artichoke Mac & Cheese
I'm not going to lie: I've made mac & cheese from a box plenty of times for my family. But when I do, I buy whole wheat varieties, and I often add "mix-ins" like beans and salsa, peas and tuna, or leftover chicken and sauteed mushrooms. And sometimes I make mac & cheese from scratch, because it's easy and it gives me more control over the ingredients. For this mac & cheese dinner, I turn to whole wheat pasta, convenient frozen spinach, a low-fat sauce made with three flavorful cheeses, and marinated artichoke hearts, which elevates the flavor even more.
Recipe type: Dinner
Serves: 8 to 10
  • One 10-ounce box frozen chopped spinach, thawed
  • 3 cups dried whole wheat elbow pasta
  • 3 tablespoons extra virgin olive oil, divided
  • 1 bunch green onions, cut into thin rounds
  • 3 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon black pepper
  • 2 cups 1% low-fat milk
  • 2 cups vegetable broth
  • 1 tablespoon Dijon mustard
  • One 6.5-ounce jar marinated artichoke hearts, drained and chopped
  • 4 ounces reduced-fat Cheddar cheese, shredded (1 generous cup)
  • 4 ounces Gouda cheese (use smoked Gouda if you can find it), shredded (1 generous cup)
  • ⅓ cup grated Parmesan cheese, plus 2 tablespoons
  1. Preheat the oven to 350ºF.
  2. Drain the spinach in a colander. Press with the back of a large spoon to remove excess moisture. Set aside.
  3. Cook the pasta according to package directions until almost tender. Drain and set aside.
  4. While the pasta is cooking, heat 1 tablespoon of the oil in a Dutch oven or saucepan over medium-low heat. Add the onion and garlic and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Raise the heat to medium, add the remaining oil, flour, and pepper, and whisk constantly until smooth, 1 minute. Whisk the milk, broth, and mustard slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
  6. Remove from the heat and stir in the artichoke hearts, Cheddar cheese, Gouda, ⅓ cup Parmesan, and spinach until well combined. Add the cooked pasta and stir to combine. Spread the mixture evenly in a 9 x 13-inch baking pan or dish. Top with the remaining 2 tablespoons Parmesan cheese and bake until bubbly and the top turns golden brown, about 15 minutes.
Bonus nutrients: 36% calcium, 22% iron, 90% vitamin A, 15% vitamin C.
Nutrition Information
Serving size: (1 generous cup), Calories: 320, Fat: 23g, Saturated fat: 7g, Carbohydrates: 31g, Sodium: 490mg, Fiber: 5g, Protein: 16g,

What are your favorite mix-ins for mac & cheese?

Spinach, Artichoke Mac & Cheese via #dinner #pasta #wholegrain #spinach #healthy

19 Healthy Slow Cooker Soup Recipes

January is National Soup Month. The fact that Soup Month takes place during the chilly month of January is no surprise, but you may be surprised by this healthy roundup of soup recipes made easily in the slow cooker. No fuss, no muss! From Barley Bean Soup and Smoky Chili with Sweet Potatoes to Chicken Ramen Noodle Soup, let the slow cooker do the work for you, especially when you’re outside shoveling snow 🙂

Healthy Slow Cooker Soups via #soup #slowcooker

I do most of my hibernating in winter, but when there’s snow on the ground, I strap on my snowshoes and walk through the network of trails and farms near my house. Sadly, here in Boston, it’s currently rainy, wet, and cold, but I’m still craving soup.

A few years ago, during one of our mega New England snow storms, I created the most warming new recipe for Barley and Bean Soup, and I wanted to share it with all of you again today along with a dozen-plus other slow cooker soup sensations. Most of the recipes that I gathered from my fellow food and nutrition bloggers are plant based—made with beans, whole grains, squash, and sweet potatoes—but there are some chicken recipes peppered throughout as well. Let me know which recipe whets your family’s appetite the most. Personally, I’m not sure where to begin.

Healthy Slow Cooker Soups via #soup #slowcooker

Smoky Chili with Sweet Potatoes from Sharon Palmer at The Plant-Powered Blog

Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili from Maria at Halsa Nutrition

Slow Cooker Black Eyed Pea and Pork Chili from Katie at Mom’s Kitchen Handbook

Healthy Slow Cooker Soups via #soup #slowcooker

Slow Cooker Potato Leek Soup from Kara at The Foodie Dietitian

Easy Slow Cooker Chicken Vegetable Chili from Lauren at Bite of Health Nutrition

Tuscan Chicken and Sorghum Soup from Holley at Holley Grainger Nutrition

Healthy Slow Cooker Soups via #soup #slowcooker

Slow Cooker Barley Bean Soup from Meal Makeover Moms’ Kitchen

Hearty Crockpot Mung Bean Soup with Vegetables from Sarah at Family. Food. Fiesta.

Slow Cooker Sorghum and Black Bean Chili from Kathy and Tracee at Triad to Wellness

Healthy Slow Cooker Soups via #soup #slowcooker

Smoked Paprika Sweet Potato Chili from Elizabeth at Shaw’s Simple Swaps

Slow Cooker Potato Leek Soup from Jill at Just the Right Byte

Chicken Chili from Marissa at New Kid on the Guac

Healthy Slow Cooker Soups via #soup #slowcooker

Yellow Split Pea Daal from Dixya at Food, Pleasure, Health

Spicy Winter Coconut Lemongrass Squash Soup from Ginger at Champagne Nutrition

Quinoa and Bean Chili from Kitty at Gluten-Free Slow Cooking

Healthy Slow Cooker Soups via #soup #slowcooker

Slow Cooker Chicken Ramen Noodle Soup from Ann at My Menu Pal

Slow Cooker Chicken Cacciatore from Dana at Dana White Nutrition

Healthy Slow Cooker Soups via #soup #slowcooker

Gluten-Free Minestrone from Kelli at Hungry Hobby

Slow Cooker BBQ Chili from Amanda at The Nutritionist Reviews

I’m curious about something: If you live in a warm climate, do you still crave soup in the winter when you’re running around in shorts and a T shirt? My inquiring mind wants to know…

Cabbage From My CSA + Our Intern’s Recipe for Thai “Bland” Soup

From coleslaw and kimchi to this Thai “Bland” Soup and salads, cabbage is a versatile vegetable that adds crunch, flavor, and good nutrition. Cabbage is a good source of fiber, folate, and vitamin C, and it contains antioxidants that promote good health.

Thai Bland Soup via

Guest Post:

Hi, I’m Ben, a senior in nutrition from Boston University. A few weeks ago, Janice gave me and my fellow B.U. intern, Brett, a challenge. She had two Napa cabbages in her refrigerator that she got from her Community Supported Agriculture (CSA), and she wanted us to create a recipe with them.

Read more

Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook

These vegetarian 3-Seed Lentil Cakes are packed with great nutrition, plus they are gluten free. Like mini meat loafs you can top them with a bit of tomato sauce and serve with a side salad, coleslaw, vegetable and/or rice!

We have been participating in The Recipe Redux healthy blogger challenge for several years now, and this month’s challenge was to “Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’”

Read more

Kale Salad with Lemon Yogurt Dressing + $100 ALDI Gift Card Giveaway

This Kale Salad with Lemon Yogurt Dressing is now my number one, go-to recipe when I’m craving something healthy, flavorful, and budget friendly for dinner.

Kale salad with Greek yogurt dressing via #aldi #salad #budget

I fell in love with this salad during a recent trip to ALDI headquarters outside Chicago where I had an opportunity to tour one of their flagship grocery stores and learn about their lineup of good-for-you, low-cost offerings.

{My trip to ALDI was paid for. I was compensated for this blog post, but all opinions are my own.}

Kale salad with Greek yogurt dressing via #aldi #salad #budget

As part of the ALDI experience, Chef Brigitte Prather demonstrated how to make this kale salad. I appreciate the simplicity of the dressing—made with  Friendly Farms plain Nonfat Greek yogurt, lemon juice and zest, Carlini Extra Virgin Olive Oil, balsamic vinegar, and SimplyNature Organic Wildflower Honey—and the versatility of the salad itself.

And you can’t beat the price at just $1.83 per serving.

Kale salad with Greek yogurt dressing via #aldi #salad #budget

Kale salad with Greek yogurt dressing via #aldi #salad #budget

While the original ALDI recipe (which I’m sharing below!) calls for add-ins like Marcona almonds, avocado, and Southern Grove Dried Cranberries, when I recreated it for my family, I set out a bunch of other ALDI finds: Specially Selected Pitted Kalamata Olives ($2.99), Southern Grove Dried Apricots ($2.79), Specially Selected Smoked Salmon ($3.49), and Specially Selected Blueberry and Vanilla Hand Rolled Goat Cheese Log ($3.99).

Kale salad with Greek yogurt dressing via #aldi #salad #budget

Have you ever tried blueberry goat cheese? It’s creamy with a touch of sweetness and a great addition to this build-your-own dinner salad.

Do you have an ALDI supermarket in your area? ALDI is no frills, which is one way they keep their prices down. It’s easy to navigate, and you’ll be surprised by their line-up of good-for-you food options. Check out my post on 6 Reasons to Shop at ALDI for more information.

4.7 from 30 reviews
Kale Salad with Lemon Yogurt Dressing
This recipe is from ALDI. I kept the recipe as is, but my photos reflect a few changes. When I assembled the salad, my avocados weren't ripe, so sadly, you won't see any avocados in my pictures. I also subbed raw almonds for the Marcona and added a few additional toppings: smoked salmon, goat cheese, and olives.
Recipe type: Dinner
Serves: 8
  • ½ cup Friendly Farms Plain Nonfat Greek Yogurt
  • 3 tablespoons Carlini Extra Virgin Olive Oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons SimplyNature Organic Wildflower Honey
  • 1 teaspoon lemon zest
  • 1 teaspoon Stonemill Essentials Iodized Table Salt
  • ¼ teaspoon ground Stonemill Essentials Peppercorn Grinder
  • 16 cups SimplyNature Organic Kale
  • ½ cup Southern Grove Dried Cranberries
  • 2 ripe avocados, pitted, peeled and cut into ¾-inch pieces, divided
  • ½ cup roughly chopped Marcona almonds, divided
  1. In a medium bowl, whisk together yogurt, olive oil, lemon juice, vinegar, honey, lemon zest, salt and pepper until smooth.
  2. Toss dressing with kale and thoroughly mix, massaging into leaves. Allow to rest for 30 minutes.
  3. Toss in dried cranberries, half of the avocado and ¼ cup almonds. Mound into a large serving bowl and top with remaining avocado and ¼ cup almonds.

Aldi gift card giveaway via

Giveaway News!

Win a $100.00 gift card to ALDI (U.S. only please).

TO ENTER post a comment here and tell me why you shop at ALDI and/or about your favorite ALDI food products. Post a comment here to be eligible to win. I’ll pick one winner at random on December 16, 2016.

I will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

 Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

Post additional comments every time you do something extra 🙂

Good luck!

Other fun ALDI posts to enjoy …

Facebook Live Recipe Demo: Potato Cauliflower Smash
by Teaspoon of Spice

Kale Salad with Lemon Yogurt Dressingby Nutritionist Reviews

Quinoa Salad with Spinach & Onions – Gluten Free, Vegan & Paleo FriendlyFacebook Live Recipe Demo: Wild Hunt Quinoa Salad by Shaw’s Simple Swaps

Tropical Superfood Smoothie (Plus Video)by Love & Zest

Kale Salad with Lemon Yogurt Dressing and ALDI Giveaway!by The Foodie Dietitian

My 4 Favorite Ways ALDI Keeps Prices So Lowby Healthy Aperture

Facebook Live Holiday Solutions: How to Set Up a Dessert Crostini Bar by Holley Grainger

Facebook Live Recipe Demo: No Bake Energy Bitesby Michelle Dudash

Pita Pizzas with Thai Chicken and Broccoli Slaw

Add a fun, flavorful and healthy twist to pizza night with our Pita Pizzas with Thai Chicken and Broccoli Slaw. Each “pie” is made with toasted whole wheat pita, a layer of cottage cheese and sautéed chicken, bell peppers, and green onions, and a topping made with broccoli slaw, fresh herbs, Thai peanut sauce, and chopped peanuts. The combination of ingredients will definitely tempt the adventurous eaters at your table.

Pita Pizzas with Thai Chicken and Broccoli Slaw via

We’ve made plenty of pizza pies over the years, and for the most part, we’ve used pasta sauce for the base. For this recipe, we use cottage cheese. It’s a surprise for sure but works wonders in this recipe for a few reasons: Cottage cheese provides a hefty helping of protein (25 grams per cup), and its mild, fresh flavor balances out the hint of spicy in the peanut sauce and the brightness of the herbs.

Pita Pizzas with Thai Chicken and Broccoli Slaw via

We also love the unexpected crunch from the broccoli slaw and the peanuts. If you want to kick up the flavor even more, use a chili lime flavored peanut 🙂

Pita Pizzas with Thai Chicken and Broccoli Slaw via


Pita Pizzas with Thai Chicken and Broccoli Slaw
Recipe type: Dinner
Serves: 4
  • Four 7-inch whole wheat pita breads
  • 1 tablespoon olive oil
  • 8 ounces boneless skinless chicken breast, cut into 1-inch dice
  • 1 red bell pepper, cut into thin strips
  • 3 green onions, thinly sliced
  • 1 garlics clove, minced
  • 1½ tablespoons Thai peanut sauce, divided
  • 1 cup low-fat cottage cheese
  • ½ cup shredded low-fat Mozzarella cheese
  • 1 cup broccoli slaw mix
  • ¼ cup packed fresh basil
  • ⅛ teaspoon lime zest
  • 2 tablespoons roasted peanuts, roughly chopped
  1. Preheat the oven to 350°F. Place the pita bread on a large baking sheet and bake until lightly toasted, 5 minutes. Remove from the oven, flip the pitas over, and set aside.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, bell pepper, green onions, garlic, and 1 tablespoon of the Thai peanut sauce and cook, stirring frequently, until the chicken is no longer pink and the peppers are tender, about 4 minutes.
  3. To make the pizzas, spread ¼ cup cottage cheese evenly over each of the pita rounds. Top evenly with the cooked chicken mixture and mozzarella cheese. Place back in the oven and cook until the cheese melts, 5 minutes.
  4. While the pizzas are in the oven, make the topping by placing the broccoli slaw, basil, lime zest, and the remaining ½ tablespoon Thai peanut sauce in a bowl; stir to combine.
  5. Remove the pizzas from the oven and cool slightly. Top evenly with the broccoli slaw mixture and the peanuts. Serve each pizza whole or slice into quarters.
Nutrition Information
Serving size: (1 pita), Calories: 360, Fat: 12g, Saturated fat: 3g, Carbohydrates: 35g, Sodium: 790mg, Fiber: 6g, Protein: 30g

Can’t wait to hear what you think of the recipe.

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