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Dinners

Crockpot Lasagna

Vegan Mac & Cheese – Nut & Dairy Free

Black Bean and Veggie Quesadilla with Vegan Queso

Shrimp Curry with Fresh Herbs and Lime

Shrimp Tacos with Slaw and Mashed Avocado

French Bread BBQ Jackfruit (Or Chicken) Pizza

Potato Corn Chowder

Lentil Loaf

Tomato & Rice Soup

Pasta with Creamy Garlic Sauce and Shrimp

Tomato Basil Soup with Homemade Croutons

Mushroom Lentil Burgers

Cauliflower and Walnut ‘Meat’ Tacos

Mexican Polenta Bowl

Butternut Squash Mac & ‘Cheese’ – Vegan

Veggie Pesto Pasta

Tomato Tart

Corn Fritters

Mexican Street Corn Salad

Vegetable Pasta Bake

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The first recipe in my Summer Side Dish Series is

The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔

A good way to start the morning. Picked up our ord

A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery

Sandwich season, my favorite season. We all need s

Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather.

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.

If you’re tired of hearing “I’m hungry!” every 15

If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!

You’ve seen the viral pizza wrap, but let me show

You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.

CRISPY POTATO TACOS WITH BEEF 🌮 These might be on

CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

The first recipe in my Summer Side Dish Series is

The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔

A good way to start the morning. Picked up our ord

A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery

Sandwich season, my favorite season. We all need s

Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather.

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.

If you’re tired of hearing “I’m hungry!” every 15

If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!

You’ve seen the viral pizza wrap, but let me show

You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.

CRISPY POTATO TACOS WITH BEEF 🌮 These might be on

CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

The first recipe in my Summer Side Dish Series is

The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔

A good way to start the morning. Picked up our ord

A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery

Sandwich season, my favorite season. We all need s

Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather.

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.

If you’re tired of hearing “I’m hungry!” every 15

If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!

You’ve seen the viral pizza wrap, but let me show

You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.

CRISPY POTATO TACOS WITH BEEF 🌮 These might be on

CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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