• About
  • Contact

Gina Gibson

simple, healthy, meals

  • Home
  • Blog
  • Recipe Index
    • Appetizers
    • Breakfast
    • Dinner
    • Salads
    • Desserts
    • Smoothies & Juices
  • Lifestyle
    • Mom Life
    • Travel
  • Shop
    • Kitchen
    • Home
    • Beauty
    • Dress Me
    • Baby & Toddler
  • Homemade Products

Meatball Flatbread

January 24, 2024 by Gina +

You can't go wrong with pizza or pizza-type meals in our house. So when I had some flatbreads from Aldi I needed to use, I figured turning them into pizzas would be a hit. We always have meatballs in the freezer so with some marinara sauce, cheese, and said meatballs, we had these meatball flatbreads and they were delish. They've quickly become an easy weeknight dinner in our house. I

Continue Reading

Filed Under: Appetizers, Dinners, Recipes, Snacks Tagged With: cheese, Dinner, easy dinner, flatbread, meatball, pizza

Breakfast Strata

January 4, 2024 by Gina +

Toasted bread, breakfast sausage, cheese, and eggs. What more could you need for a breakfast? I will also add that it can easily be made ahead and it loaded with protein. What a great way to start the day. Every Christmas morning I host all our family for presents and breakfast. Breakfast includes a bagel bar and some type of baked egg dish. This year we went with this strata and it's

Continue Reading

Filed Under: Breakfast, Recipes

Chili Mac & Cheese

November 30, 2023 by Gina +

A big dish of total comfort food. Combining mac and cheese with a meaty chili to make what I like to call Chili Mac. Grab a spoon and dive into this pot. One-pot dishes and casseroles were big in my house growing up. Because of that, this chili mac and cheese is somewhat nostalgic and very comforting. The beef chili combo with pasta kind of reminds me of hamburger helper in a way. Does

Continue Reading

Filed Under: Dinners, Recipes

Cream Puffs

November 29, 2023 by Gina +

Looking for a healthier treat that's sweet and delicious but also easy to make? Cream puffs. Puff pastry filled with a creamy, lightly vanilla-flavored filling, and topped with fresh fruit is a deliciously light dessert. These cream puffs are so pretty and look pretty impressive but they are actually rather easy to make. The outside is puff pastry bakes in a muffin tin. Take a spoon

Continue Reading

Filed Under: Desserts, Recipes, Snacks

No-Bake Apple Pie Cheesecake

November 8, 2023 by Gina +

Cheesecake is one of my favorite desserts so when I say this no-bake apple pie cheesecake is one of my favorites, well that means a lot! And one of the best parts is that it's almost sugar-free but doesn't sacrifice any flavor. The creamy and light cheesecake is topped with a delicious apple mix too that really kicks it up in flavor. So a pie is easy but I actually prefer to make

Continue Reading

Filed Under: Desserts, Recipes, Snacks

  • « Previous Page
  • 1
  • …
  • 10
  • 11
  • 12
  • 13
  • 14
  • …
  • 58
  • Next Page »
FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!
FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!
FROZEN BISCOFF ICE CREAM BARS 🤎🍦 No ice cream mak FROZEN BISCOFF ICE CREAM BARS 🤎🍦

No ice cream maker needed! These are layers of Biscoff cookies filled with the creamiest homemade no-churn Biscoff ice cream and an extra swirl of cookie butter through the center.

Easy to make and perfect for summer

Comment ICE CREAM and I’ll send you the full recipe!

Save this for an easy summer dessert and follow @gina_gibson_cooks for more simple, family-friendly recipes.
Just out here doing my little tasks and calling it Just out here doing my little tasks and calling it a day.
Peruvian-style chicken with creamy green sauce T Peruvian-style chicken with creamy green sauce 

The chicken is smoky, garlicky and grilled until juicy, but the creamy cilantro green sauce is what really makes this recipe. I could put it on just about everything.

I kept the heat family-friendly by using just one seeded jalapeño, but you can always leave some of the seeds in or add another jalapeño if you like things spicy. Serve it with rice, grilled corn, potatoes or veggies for an easy summer dinner the whole family will love.

For the chicken:

2 lbs boneless skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp white vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

For the creamy green sauce:

1 packed cup fresh cilantro
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 small jalapeño, seeds removed
1 garlic clove
Juice of 2 limes
2 tbsp grated parmesan
1 tbsp olive oil
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper

Whisk together the olive oil, garlic, lime juice, vinegar and seasonings. Add the chicken and toss until well coated. Marinate for at least 30 minutes or up to 8 hours.

Add all of the green sauce ingredients to a blender or food processor and blend until smooth and creamy. Taste and add another squeeze of lime or pinch of salt if needed. Refrigerate until ready to serve.

Grill the chicken over medium-high heat for about 5–7 minutes per side, depending on thickness, until cooked through to 165°F. Let rest for 5 minutes, then slice and drizzle generously with the creamy green sauce.

Serve with rice, grilled corn, avocado, roasted potatoes or your favorite veggies—and definitely keep extra green sauce on the side.

Save this easy chicken dinner for later, share it with someone who needs new weeknight dinner ideas, and follow @gina_gibson_cooks for more easy, family-friendly recipes! 🌿
CHEESY BIRRIA RAMEN Rich and cheesy, perfect com CHEESY BIRRIA RAMEN

Rich and cheesy, perfect  comfort food mashup I. 

I used our favorite @momofukugoods noodles, Trader Joe’s birria, and plenty of cheese. The birria consommé gets mixed right into the creamy cheese sauce, so you get that birria flavor in every bite. Finish it with onion, cilantro and plenty of lime. 

3 packages Momofuku noodles
1 package Trader Joe’s Beef Birria, cooked and shredded (reserve ½ cup consommé)
1 tablespoon butter
2 cloves garlic, minced
4 ounces cream cheese
¾ cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese or mozzarella
1 ramen seasoning packet
¼ teaspoon cumin
Diced white onion, chopped cilantro, and lime wedges for serving

Cook the ramen noodles, then drain and set aside.

Melt the butter in the pan over medium heat. Add the garlic and cook for about 30 seconds.

Add the cream cheese, milk, ½ cup birria consommé, ramen seasoning, and cumin. Stir until smooth and creamy.

Reduce the heat to low and add the Monterey Jack mozarella cheese. Stir until melted.

Add the cooked ramen noodles and shredded birria beef and toss until everything is coated in the cheesy birria sauce. Add another splash of consommé if needed to loosen it up.

Top with diced onion, cilantro, a squeeze of lime, and extra consommé if you like.

Make sure to SAVE this one and FOLLOW along for more recipes 🙃
Summer hosting doesn’t have to be complicated. I Summer hosting doesn’t have to be complicated. 
I kept this backyard dinner simple with crispy chicken sandwiches that were a HUGE hit! I lightly coated chicken tenders in @lafishyfry Louisiana Fish Fry Brand Seasoned Chicken Fry, fried them until perfectly golden, then piled them onto toasted buns with sliced cheddar and peppery arugula tossed in @Tessemaes Spicy Dill dressing. So simple, so good.
To round out the spread, I set out @powerupsnacks Power Up Premium Trail Mix for an easy snack, @sourpunchcandy Sour Punch Bites for a sweet treat, and served everything on @SOLOcup cups and plates, which made cleanup so easy.
#Tessemaes #LAFishFry #SOLOBoldHold #SourPunchXBabbleBox #PowerUp
No-bake peanut butter pie. Creamy peanut butter No-bake peanut butter pie. 

Creamy peanut butter filling, a chocolate cookie crust, and absolutely no oven required. 

For the crust:
16 Oreo-style cookies
4 tablespoons melted butter

For the filling:
6 ounces cream cheese, softened
1 cup creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
6 ounces Cool Whip, thawed

Optional toppings:
Melted chocolate, crushed Oreo cookies, chopped peanut butter cups, or chopped peanuts.

Pulse the cookies into fine crumbs and mix with the melted butter. Press into a small pie dish and refrigerate while you make the filling.

Beat the cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla, and salt and beat until light and creamy. Gently fold in the Cool Whip until everything is combined.

Spread the filling into the crust, smooth the top, and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, drizzle with melted chocolate and sprinkle with crushed Oreo cookies if you’d like.

Save this one for your next summer get-together!

Copyright © 2026 · Daphne v2 · Designed by Designer Blogs