Classic Macaroni Salad: Creamy & Delicious!

Macaroni Salad is a classic recipe for any gathering, picnic, or barbecue. Tender elbow macaroni, ham, carrots & celery are tossed in a super simple mayonnaise dressing.

Make this ahead of time for the perfect summer side dish!

A serving bowl full of Classic Macaroni Salad

Macaroni Salad is tasty, filling, budget-friendly and goes with everything from baked chicken to a classic hamburger recipe!  With tangy and contrasting flavors and textures, this salad is always welcome at any table.

Make Ahead Side

You can (and should) make macaroni salad ahead of time. It develops a better flavor when it has time to sit in the fridge for a little bit.  Make it at least several hours ahead of time (or even a day ahead of time) to allow the flavors to blend.

It also tastes best served icy cold, straight from the fridge!


Ingredients in macaroni salad are pretty simple (and versatile).

  • MACARONI Use elbows, shells or whatever short pasta you have on hand.
  • CELERY and carrots add color and crunch. Peas add a bit of sweetness.
  • HAM adds a nice salty flavor (bacon is a great substitution too).
  • ONION is great to add zip to this recipe. I like green because it’s mild but red or white work too.

Macaroni salad ingredients in a glass bowl before being combined.

How to Make Macaroni Salad

This foolproof recipe is super easy for even the most inexperienced cooks.

  1. Prepare dressing by mixing all ingredients and set aside.
  2. Boil, drain and cool the macaroni.
  3. Combine all ingredients in a bowl, cover and refrigerate.

Tip: speed prep time by mixing the hot macaroni with the frozen peas for rapid cooling and thawing at the same time.

Favorite Variations

You’ll find lots of room for creativity here. Macaroni salad will accommodate lots of different add ins, such as:

  • Diced hard-boiled eggs – Boiled eggs give macaroni salad even more body and flavor.
  • Diced bell peppers – Juicy, crunchy and colorful bell peppers are fabulous in mac salad.
  • Dill Pickles – Or capers. These briny bits can provide a little extra oomph (and we love them in our dill pickle pasta salad).
  • Cheese – Diced cheddar or mozzarella are great additions.

A serving bowl full of creamy macaroni salad, garnished with green onions.

How Long Does Macaroni Salad Last?

Leftovers will keep in the refrigerator for up to four days. Mac salad can serve as a quick and simple one-pot lunch or snack.

Sadly, you cannot freeze macaroni salad.

More Summer Sides

Classic Macaroni Salad

This classic macaroni salad combines creamy mayonnaise based dressing with the goodness of pasta and veggies!

  • 1/2 lb elbow macaroni (uncooked (approx. 2 cups dry))
  • 1 cup celery (diced)
  • 1/2 cup carrot (shredded)
  • 1/2 cup frozen peas (defrosted)
  • 1 cup ham (diced)
  • 1/4 cup thinly sliced green onion (or red onion)


  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar (or white vinegar)
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard
  • 2 tablespoons sweet relish
  • 1/4 teaspoon salt & pepper
  1. Cook macaroni according to package instructions and let cool.

  2. Combine pasta with remaining ingredients.

  3. Prepare dressing and stir to combine.


Homemade Sweet and Sour Pork

Sweet and Sour Pork reinvents one of our favorite Chinese takeout classics into an easy at-home dinner that the whole family will love.

We’ve loaded it up with extra veggies and created a quick homemade sweet and sour sauce with the perfect balance between sweet and savory. Serve this easy pork stir fry over rice for the perfect takeout-inspired meal!

A bowl of sweet and sour pork with rice topped with green onions

Better Than Takeout at Home

Gone are the days of needing to order deep fried, sugar-laden takeout! I find more and more take out is way too sweet, with limp vegetables (and most of the dishes taste almost the same, just sugary).

Making this easy dish as home is so much better, the veggies are tender crisp, the pork is deliciously tender.

Of course sweet and sour pork has a sweet sauce but this homemade version has just the right amount and is perfectly balanced with a splash of vinegar and lots of flavor from fresh ginger and garlic.

Sweet and sour pork in a pan with sesame seeds and green onions.

Add In Extra Veggies

I’ve upped the veggies in this recipe, adding loads of sweet peppers. While I stick to simple peppers, onions and pineapple, you can add in your favorites from bok choy or broccoli to mushrooms or carrots.

To up the veggies even more, skip the rice and serve this sweet and sour pork over some cauliflower fried rice or zucchini noodles.

How To Make Sweet and Sour Pork

To make sweet and sour pork:

  1. Marinate the pork pieces while prepping the veggies
  2. Sear the pork until crisp.
  3. Cook the garlic, ginger, and peppers. Add pork and sauce.
  4. Stir until bubbly and thickened.

While the pork is marinating, prep all of the ingredients and stir together the sauce mixture. Once you begin cooking, it won’t take you long to have this sweet and sour pork on the table!

A pan of sweet and sour pork ready to serve over rice.

More Take Out at Home

Sweet and Sour Pork

This sweet and sour pork recipe combines takes a classic takeout dish and reinvents it as a healthy, at-home dinner that the whole family will love.

  • 1 lb pork tenderloin
  • 1 egg
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 each green, red and yellow or orange bell pepper (diced, about 4 cups)
  • 8 oz pineapple in juice (canned, juice reserved for sauce)
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 1 1/2 teaspoons ginger
  • 1 large clove garlic (minced)
  • 3 green onions (sliced and greens/whites divided)


  • 1 cup chicken broth (low sodium)
  • 1/2 cup reserved pineapple juice
  • 3 tablespoons sugar
  • 1 1/2 tablespoons soy sauce
  • 1/3 cup rice vinegar
  • 2 tablespoons cornstarch
  1. Trim pork of any fat and cut into 1″ cubes. Combine with egg and soy sauce and allow to marinate 20 minutes while preparing the remaining ingredients.

  2. Combine all sauce ingredients and mix well. Set aside.
  3. Remove pork from marinade (remove any excess marinade) and gently toss with flour and cornstarch. 

  4. Heat oil in a wok or large frying pan over medium high heat. Add pork and cook without stirring 3 minutes on one side or until a crust forms. Continuing cooking just until pork is cooked through but still slightly pink, about 3 more minutes.
  5. Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute.
  6. Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes.
  7. Add pork and pineapple and simmer 1 minute more.
  8. Serve over rice.

A bowl of sweet and sour pork with rice topped with green onions
A bowl of sweet and sour pork with rice topped with green onions
Top photo - A pan of sweet and sour pork ready to serve over rice. Bottom photo - A bowl of sweet and sour pork with rice topped with green onions

Oven Fajitas an easy weeknight meal!

Fajita mix including peppers, chicken and onion in baking dish

Oven Fajitas are a delicious and fresh meal that is easy to prep and loaded with flavor. Chicken, onions, and bell peppers are seasoned with a simple spice mixture and cooked in the oven until the peppers are tender-crisp.

These are perfect piled high in a tortilla and topped with your favorite toppings. Serve with a helping of cilantro lime rice and topped with our favorite Pico de Gallo for a delicious meal!

Two small servings of Oven Fajitas on a white plate

Why Make Fajitas in the Oven?

Chicken Fajitas is one of my all-time favorite meals! I should say ANY fajitas including steak or shrimp! Oven chicken fajitas are tender when and so flavorful as the veggies are added and everything cooks together all in one dish!

So just toss the ingredients together, pop in the oven and walk away for an easy, quick, and mess-free dish!

Oven Fajitas ingredients served in a white casserole dish

How to Make Oven Fajitas

This recipe starts with sliced onion, chicken, seasonings, and tomatoes.  I find that slicing chicken while it’s partially defrosted makes the job much easier!

  1. Mix together all ingredients per the recipe below (except peppers) in a casserole dish.
  2. Place casserole dish in the oven and bake about 15 minutes. Add the bell peppers and bake another 10 minutes.
  3. Heat the tortillas (corn or flour) per package directions and fill as desired!

Once done, a quick squeeze of fresh lime (and a sprinkle of cilantro) makes these fajitas pop with flavor!

Ingredients for Oven Fajitas prepared in a casserole dish including chicken tomatoes and onions

My Favorite Fajitas Toppings

Fajitas really lend themselves to all kinds of creative mix-ins! Create a platter of colorful mix-ins and let everyone help themselves! Here are some of my favorites below!

  • Beans: black beans, pinto, pinquito, or refried beans
  • Rice: brown or white rice (seasoned)
  • Cheese: cheddar, Monterey Jack, Cotija
  • Sauce: sour cream, guacamole, salsa
  • Veggies: potatoes, zucchini
  • Additional Toppings: sliced black olives &  jalapenos, green chiles, pepitas (toasted pumpkin seeds)

Close up photo of Oven Fajitas mix in a white dish

Got Leftovers?

If you’re lucky enough to have any leftovers, they make amazing quesadillas the next day for lunch or are perfect on a salad with a dressing of salsa and sour cream (or greek yogurt).

Delicious Mexican Inspired Dishes

Oven Fajitas

Oven Fajitas are a delicious and fresh meal that is easy to prep and loaded with flavor. These are perfect piled high in a tortilla and topped with your favorite toppings.  


  • 1 pound boneless skinless chicken breasts cut into strips ((about 3 chicken breast halves))
  • 1 onion (sliced)
  • 5-6 cups sliced bell peppers ((about 3 peppers))
  • 1 10 oz can of diced tomatoes with chiles ((mild or hot))
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon seasoning salt
  • 1 tablespoon olive oil
  • black pepper to taste
  • lime
  • flour or corn tortillas for serving

Optional Toppings

  • Cheese
  • Sour cream
  • Lettuce
  • Cilantro
  • Salsa
  • Jalapeno Peppers
  1. Preheat oven to 425°F.

  2. Drain tomatoes well. Stir together chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, olive oil, and pepper. Place in a 9×13 pan and bake 15 minutes.

  3. Remove from oven and stir in bell peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
  4. Meanwhile, heat tortillas according to package directions.

  5. Serve chicken mixture in tortillas with desired toppings.

Nutritional Information does not include optional toppings.

Two small servings of Oven Fajitas on a white plate
Two small servings of Oven Fajitas on a white plate
Top photo shows fajitas prepared in a casserole dish while the bottom photo shows the ingredients assembled in the casserole dish prior to cooking

Cajun Chicken Pasta

This creamy Cajun Chicken Pasta is a simple and flavorful homemade ready in under 30 minutes.  Made with chicken breast, pasta, and plenty of fresh, colorful veggies with Cajun Seasoning is an easy meal!

This Cajun Chicken Pasta recipe is one of my family’s favorite meals all-year ’round.

Cajun Chicken Pasta on a white plate

Easy Chicken Pasta

This pasta dish has a creamy cajun sauce that coats every bite.

Pasta for Cajun Chicken: 8 oz of your favorite medium pasta is perfect in this recipe, I like to make mine using Penne pasta (like Chili’s Cajun Chicken Pasta penne dish). Linguine is another a popular option to make this Cajun Chicken Pasta tasty! You can also substitute whole grain or whole wheat pasta for added nutritional value!

Cajun Chicken Pasta in a blue skillet

How to Make Cajun Chicken Pasta

My favorite part about this Cajun chicken pasta dish is that it’s easy to make.

  1. Cook pasta according to package instructions and set aside.
  2. Season chicken, cook through, and remove to a plate to rest.
  3. Cook veggies and add sauce ingredients. Cook until the sauce reduces and thickens.
  4. Add cheese, return chicken to the pan, and add pasta.

To Prep Chicken: I prefer to cut the chicken into bite-sized pieces before cooking so the chicken has a lot of great flavor (as more surface area is covered with seasoning than if you seasoned/cooked the whole breast).

You could alternatively season and cook the chicken breasts whole, keep them removed from the pan after cooking, and then mix all of the other ingredients together and serve the chicken over your cooked pasta.

What should I serve with Cajun Chicken Pasta?

We often eat this creamy Cajun Chicken recipe without anything on the side, it’s a great stand alone meal. However, this time of year we also enjoy it with lighter side dishes including Caesar Salad, Corn on the Cob, or Corn Salad.

Jalapeno Cornbread will also make for a good, heartier, side! And will help scoop up any Cajun chicken  sauce left in your bowl too!

A blue skillet full of cajun chicken pasta

Can I make Cajun Chicken Pasta in Advance?

If you don’t wish to serve this dish right away, you can make it in advance to serve later, and in fact the flavors will develop even more as it sits!

Keep in mind that the pasta will absorb a lot of the sauce, so your dish will be less creamy if you make it in advance and store all the ingredients together.

Another alternative would be to prepare everything except for the pasta, and then to cook the pasta fresh when you are ready to serve and add it to your other ingredients after re-heating them.

Keep your Cajun Chicken Pasta refrigerated in an airtight container until ready to enjoy.

More Chicken Pasta:

What is Cajun Seasoning Made of?

I have the perfect homemade cajun seasoning recipe! It’s a great option to use in this Cajun spice or seasoning contains tasty spices such as garlic powder, onion powder, seasoning salt, oregano, and thyme.

To give it its world famous kick, my Cajun seasoning contains chili flakes, black pepper, and cayenne pepper, and smoky paprika!

Cajun Chicken Pasta

This creamy Cajun Chicken Pasta is a simple but incredibly flavorful homemade dinner that can be on the table in under 30 minutes.  

  • 8 oz penne pasta (cooked according to package instructions and drained)
  • 3 Tablespoons butter (divided)
  • 1 1/2 lbs boneless skinless chicken breast (cut into 1" pieces)
  • 4 teaspoons Cajun seasoning (divided)
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon pepper (divided)
  • 1/2 yellow onion (diced)
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/3 cup fresh parmesan cheese
  1. Place 2 Tablespoons of butter in a large pan over medium-high heat until melted.
  2. Meanwhile, combine 3 teaspoons Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a Ziploc bag. Add chopped chicken, zip closed, and shake until chicken is coated.
  3. Transfer chicken to heated pan and cook until chicken is browned and just cooked through. Remove to a plate and set aside.
  4. Add remaining Tablespoon of butter to pan and allow it to melt.
  5. Add peppers and onion and cook until beginning to soften (about 3-5 minutes).
  6. Add heavy cream, smoked paprika, basil, garlic powder, 1 teaspoon cajun seasoning and remaining 1/4 teaspoon salt and pepper. Bring to a boil and then reduce to a simmer, cooking until sauce is thickened.

  7. Add parmesan cheese and stir until melted. Return cooked chicken and add cooked pasta, stir well and serve.

REPIN this Easy Pasta Recipe

Cajun Chicken Pasta served on a white plate

More Recipes You’ll Love

Slow Cooker Cajun Bean Turkey Soup Recipe

a ladle of Cajun Bean Turkey Soup in the crockpot

Skillet Orange Chicken Recipe

orange chicken in white skillet


Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.

Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!

Four Grilled Hawaiian Chicken Kabobs

Perfect for Summer

Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.

The possibilities are endless.  These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.

If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!

Or Winter….

Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!

  1. Preheat the oven to 450°F.
  2. Place prepared kabobs on a foil lined pan.
  3. Bake 22-26 minutes or until chicken reaches 165°F.

Easy peasy!

A rainbow of veggies on pan for chicken kebabs

One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!

Delicious BBQ Sauce is Key

Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much .

Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.

hawaiian chicken kabobs being brushed with marinade

Great for Marinades

Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!

If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades…  think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!

Grilled Hawaiian Chicken Kabobs with peppers

More Grilled Chicken Recipes

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs. Tender juicy chicken layered with a rainbow of veggies in a tangy Pineapple Honey BBQ Sauce. The perfect quick & easy summer meal!

  • 4 large boneless skinless chicken breasts
  • 1 cup mushrooms (halved)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup diced pineapple
  • 1 green bell pepper
  • 1 purple onion


  • 1 package KC Masterpiece® BBQ Sauce & Dry Rub (Sweet Honey)
  • 1 3/4 cup pineapple juice (divided)


  1. Combine 3/4 pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub. Set aside.


  1. Cut chicken into bite sized pieces. In a large zipper bag combine 1 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub and chicken. Marinate 30 minutes.
  2. Preheat grill to medium high.
  3. Thread chicken and vegetables onto skewers and brush with BBQ Sauce.
  4. Grill 12-16 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of KC Masterpiece® . The opinions and text are all mine.

Grilled Steak Fajitas

These Grilled Steak Fajitas are a delicious summer meal made easy on the barbecue. Flank steak is marinated in a savory fajita sauce and served with sautéed peppers and onions in soft tortillas.

Fresh, easy and delicious, these flank steak fajitas are a fun dinner any time of year!

Grilled flank steak fajitas on a board with toppings

This post is sponsored by Mirum, all opinions expressed are my own.

Steak Fajitas are a great recipe to feed a crowd and loaded with flavor! They’re easy to make and fun to share with a collection of our favorite toppers like Homemade Salsa, sliced jalapenos and cheese!

Like many of you, I’m obsessed with spicy foods including toppers for fajitas (I could literally eat Queso Dip by the bucket full). Unfortunately, along with spicy foods (and summer grilling) comes heartburn. No fun for anyone. I’m not alone; Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn (and more than half of sufferers claim that outdoor barbecues worsens their heartburn).

I can assure you that I don’t let heartburn stop me from indulging in my summer favorites (like patio parties filled with barbecue ribs and of course steak fajitas)!

Always talk to your doctor or a licensed professional before taking a new medication.

We’re always on the go at this time of year. For me, the best part of summer is time spent having BBQs with our friends and neighbors (and drinking mojitos on the deck). Like 1/3 of sufferers, I find that heartburn can keep me from enjoying summer favorites (both foods and activities)! Being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) daily helps keep heartburn at bay.

ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours. (It can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these steak fajitas!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Best Steak For Fajitas

The steak we use for beef fajitas is usually flank steak or skirt steak. I love skirt steak, however our store doesn’t always have it so I more commonly use flank steak.

Fajita Marinade

The key to making the best fajitas is leaving time for the beef to marinate. Not only does it add flavor, but the acidity of lime juice can help break down the proteins in the steak, resulting in tender fajita meat. We marinate at least 4 hours or up to 8 hours.

If you’re using a more tender cut of beef (such as ribeye) you’ll want to reduce your marinating time to about 30 minutes.

How To Make Steak Fajitas

To make these steak fajitas:

  1. Marinate: Marinate the flank steak in the fajita marinade ingredients for 4-8 hours.
  2. Grill: Grill steak to medium rare (135-140°F) or to desired temperature. Remember let the steak rest at least 10 minutes before slicing to keep it extra juicy (while you cook the peppers/onions).
  3. Saute: Saute the onions for a few minutes over medium heat. Add peppers and spices, then saute an additional 3-5 minutes or until they’re tender crisp

Once rested, it’s important to cut the flank steak across the grain. You will see the direction of long fibers running down the steak, you want to be sure to cut across the fibers to ensure tender meat.

Sliced flank steak with peppers, onions and tomatoes for making grilled fajitas

Toppings For Steak Fajitas

When making steak fajitas, we put out an array of toppings to enjoy and let everyone dress them up the way they like! Place your steak slices and a spoonful of peppers & onions in soft tortillas and top with desired toppings: .

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Grilled Steak Fajitas

Tender steak slices are marinated in a savory fajita sauce and served with satueed peppers and onions in soft tortillas. 


  • 1 1/2 lbs flank steak (or skirt steak)
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt


  • 1 white onion (sliced)
  • 1 green bell pepper (seeded & sliced)
  • 1 red bell pepper (seeded & sliced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin

For Serving

  • 8 flour tortillas (8")
  • toppings as desired
  1. Combine beef, lime juice, cumin, chili powder, oregano, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  2. Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  3. Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
  4. Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
  5. Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.


Taking Omeprazole ODT is simple, 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not exceed more than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas

Black Bean Quinoa Salad (make ahead)

quinoa black bean salad in white bowl

Black Bean Quinoa Salad is an easy fresh salad that can be enjoyed as a meal or a side! Deliciously simple, full of fresh veggies and loaded with flavor, this is the perfect easy lunch or dinner.

We sometimes add in grilled chicken or even leftover taco meat if we have it (and top it with a dollop of sour cream and salsa).This is one of the best salads I've ever had! Black Bean Quinoa Salad features all of our favorite veggies in a zesty lime dressing!Cowboy Caviar as a Meal

I’ve been serving Cowboy Caviar at parties pretty much forever. It is one dish everyone raves about and it’s pretty healthy (if you don’t count the tortilla chips because it’s all about balance over here).

I know how well loved my Cowboy Caviar recipe is and I really wanted to find a way to turn it into a complete meal (because really, I just want to eat it with a spoon).

With just a few simple tweaks to the dressing and the addition of quinoa, this Black Bean Quinoa Salad was born!

Easy Quinoa Salad

The best part is that it’s SO easy to make!

A simple combination of fresh vegetables, black beans, corn and quinoa in a zesty lime dressing makes this the perfect weekday meal!

This quinoa was the first thing gone at our potluck! Black Bean Quinoa Salad features all of our favorite veggies in a zesty lime dressing!

Quinoa Is so Versatile!

If you’ve never made quinoa before, it’s easy to make (you can find out how to cook perfect quinoa here). It’s similar to rice but I find it cooks up a bit quicker.

It can be served warm or cold, served by itself or incorporated into a dish in place of rice.

Make Ahead: Black Bean Quinoa Salad is a complete meal in a single bowl and can be made ahead of time. It’ll keep for a few days making for the perfect lunch recipe! If making ahead of time, I prefer to leave the avocado out of the recipe and add some just before serving.

Quinoa salad is the perfect thing to take for lunches! Black Bean Quinoa Salad features all of our favorite veggies in a zesty lime dressing!

Amazing Health Benefits

Quinoa Salad is loaded with goodness!  think of this seed as a grain, it’s the perfect healthy carb to incorporate into our diets and is protein packed!

While I add my favorite Mexican inspired veggies, you can swap up this Black Bean Quinoa salad by adding in your favorites (or whatever you have in the fridge). If you happen to have leftover tacos & fixings or leftover fajita fillings, they all make great additions.  I’ve also subbed chickpeas for black beans in this easy salad since I love Chickpea Salad so much!

This quinoa salad recipe is created with a quick and easy homemade lime dressing.  You can most certainly use your favorite store bought dressing (red wine vinegar dressing is a good choice).

Everyone has asked me for a copy of this recipe! Loaded with fresh flavors, this Black Bean Quinoa Salad features all of our favorite veggies in a zesty lime dressing!

Tried and True Quinoa Salad Dressing

This quinoa salad dressing was tested countless times. A few tips to make sure it turns out delicious:

  • Do not use Extra Virgin Olive Oil.  The bitter flavor (which I normally welcome in most dishes), does not blend well in this recipe.
  • The dressing is intended to be light and fresh in this recipe, if you prefer a heavily dressed salad, you may like to add more dressing.
  • Use fresh lime juice.  A fresh lime costs about $0.50 and is worth its weight in gold flavor wise.  (Taste the two side by side and I promise you’ll never buy bottled lime juice again).
  • The salad will soak in the dressing as it sits so you may need to add more or less depending on time.
  • Cook your quinoa in broth (instead of water) for extra flavor.

I most often serve this black bean quinoa salad as lunch or a side however it makes a great meatless main. If you happen to have leftover taco meat or grilled chicken, they are perfect added to this recipe!

More Salads That Eat Like a Meal

Black Bean Quinoa Salad

Deliciously simple, full of fresh veggies all tossed in a zesty lime dressing, this is the perfect easy lunch or dinner.

  • 1 cup uncooked quinoa
  • 2 cups water or broth
  • 2 roma tomatoes (diced)
  • 1 ripe avocado (diced)
  • 1-15 oz can black beans (rinsed and drained)
  • 1-12 oz can corn (drained)
  • 1 bell pepper (diced)
  • 1/4 cup green onion (diced)
  • 1 jalapeno pepper (seeded and diced)
  • 1/3 cup cilantro (chopped)


  • 1/4 cup vegetable oil
  • 1 1/2 tablespoon lime juice
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook quinoa according to package directions and allow to cool.
  2. Combine quinoa, tomatoes, avocado, black beans, corn, bell pepper, green onion, jalapeno and cilantro in a large bowl.
  3. In a small bowl, combine all dressing ingredients and mix well. Pour over vegetables and toss to coat. Add quinoa and combine.
  4. Refrigerate until ready to serve.

More Great Dishes


This easy Black Bean Quinoa Salad is deliciously simple, full of fresh veggies all tossed in a zesty lime dressing, this is the perfect easy lunch or dinner.#quinoa #quinoasalad #healthysalad #sidedish #healthyrecipe #blackbeansalad #cowboycaviar
This easy Black Bean Quinoa Salad is deliciously simple, full of fresh veggies all tossed in a zesty lime dressing, this is the perfect easy lunch or dinner. #quinoa #quinoasalad #healthysalad #sidedish #healthyrecipe #blackbeansalad #cowboycaviar

Ramen Noodle Salad

cabbage and ramen noodle salad

Ramen Noodle Salad is a potluck favorite! This easy salad is a delicious version of a traditional Coleslaw Recipe with crisp cabbage, bean sprouts, shredded carrots and ramen noodles are tossed together in a simple sweet Asian vinaigrette! Top with sunflower seeds or toasted almonds for a delicious nutty crunch!

This easy recipe is perfect taken to any potluck dish or served alongside BBQ Chicken or Asian Beef Skewers!

Ramen Noodle Salad with cabbage and carrot slices

To Make Ramen Noodle Salad

Ramen Noodle Salad has been a potluck staple for as long as I can remember!  It’s an easy (and inexpensive) coleslaw to put together and absolutely everyone loves it!

While it may surprise you, the ramen is added to this salad uncooked.  Once it is dressed it does sit in the fridge for a bit and the noodles soften up creating the perfect texture.  You can use any flavor of noodles you like (chicken or beef are my favorites) but make sure you don’t throw away those seasoning packets, they are added to the dressing.

ramen noodle salad in wooden bowl with wooden spoons

Loaded With Fresh Veggies

We eat a ton of cabbage in our household (since a couple of our go to dishes are Cabbage Roll Soup or Unstuffed Cabbage Casserole).  Of course, this Ramen Noodle Salad is another reason to have a fridge full of cabbage!

I love the crunch fresh cabbage gives this recipe and I most often use a mandolin slicer to chop it quickly.  Using a mandolin, shreds the cabbage thinly, slices the red peppers and even juliennes the carrots!

ramen noodle salad in wooden bowl

Variations for Ramen Noodle Salad


  • Change green cabbage for your favorite Chinese cabbage or even bok choy.
  • Skip the shredding and use a couple of packages of coleslaw mix or even make ramen salad with broccoli slaw.
  • Make sure you have about 10 cups of shredded mixture.
  • If using the packaged slaw mix, I usually add in some extra carrots.


  • While I use bell peppers and bean sprouts, you can add in other veggies too such as canned baby corn, broccoli florets, mushrooms or even water chestnuts for some crunch.


  • Sesame oil packs big flavor (and we add it to stir fries, Asian noodles or dips)!

This Ramen Cabbage Salad is the perfect make ahead dish and will be the first thing gone from your potluck table!

More Potluck Favorites

Ramen Noodle Salad

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles.

  • 6 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 3 cups julienned carrots
  • 3 cups fresh bean sprouts
  • 1 red pepper thinly sliced
  • 3 green onions (sliced)
  • 2 packages ramen noodles (seasonings reserved for dressing)
  • 1 tablespoon sesame seeds


  • 1/2 cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • 1/2 teaspoon sesame oil
  • seasoning from ramen packages
  • 2 tablespoons sugar
  1. In a large bowl, add green & purple cabbage, carrots, bean sprouts, red pepper & green onions. Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
  2. In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and refrigerate at least 2 hours before serving.

I use chicken flavored ramen noodles, but you can use any flavor you like.

More Recipes You’ll Love

Oriental Ramen Noodle Salad! Crunchy cabbage & tons of yummy veggies with ramen noodles tossed in a quick sesame dressing. This is easy to make & a great summer side and perfect for bbqs! You can use coleslaw mix to make it extra quick!
Oriental Ramen Noodle Salad! Crunchy cabbage & tons of yummy veggies with ramen noodles tossed in a quick sesame dressing. This is easy to make & a great summer side and perfect for bbqs! You can use coleslaw mix to make it extra quick!

Sweet and Sour Chicken

easy sweet and sour chicken over rice in bowl

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Similar to Skillet Orange Chicken, this recipe has tender chunks of chicken in a deliciously sweet sauce.

Spoon it over fluffy white rice or some Cauliflower Fried Rice and you might never order out again!

Sweet and Sour Chicken over rice in bowl

The Perfect Take-Out Fake-Out

There is nothing quite like sweet and sour chicken, it’s a take out favorite and all of my kids love it.  These days we are skipping take-out in favor of healthier home cooked options. Luckily for me, this recipe tastes even better than my favorite take-out version!

This Sweet and Sour Chicken is the perfect take-out fake-out to make at home with loads of juicy pineapple, peppers and tender chicken in a tangy sweet and sour sauce.

This recipe comes from Good Fast Eats written by Amy who blogs over at Belly Full and she always creates such yummy food.

Stir Fry for a Quick Meal

If your evenings are anything like mine, this book is going to become a staple in your kitchen. The recipes are super quick allowing fresh family dinners on the table every night of the week!

Stir fry recipes (like Easy Beef Stir Fry or Chicken and Broccoli Stir Fry) are great weeknight options because they’re so fast! Pair them with Fried Rice, white rice or even ramen noodles!

Don’t be afraid to change out the veggies for your favorites or whatever you have on hand!

Sweet and Sour Chicken being cooked in skillet

To Make Sweet & Sour Chicken

This sweet and sour chicken recipe is unbelievably easy and delicious! Within 30 minutes you can have this on the table for a delicious and economical dinner that is completely comparable to take-out!

  1. Chicken & Veggies: Add chicken to cornstarch (this tenderizes it and I use this technique in my other stir fry recipes) Prep veggies (most stores sell fresh stir-fry veggies that are ready to go).
  2. Sauce: Combine sauce ingredients and set aside.
  3. Cook: Cook chicken and then cook veggies. Add sauce and let it thicken. So easy!

Serve over rice.

More Take Out Favorites

Sweet and Sour Chicken

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Instead of dashing out for take out, you can whip it up at home just as quickly with this recipe.

  • 1 1/2 tablespoons cornstarch
  • 1 Tablespoon water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons low sodium soy sauce
  • 8 oz pineapple chunks (drained, juice reserved)
  • 2 tablespoons vegetable oil
  • 1 1/2 pound boneless chicken breast (cut into chunks)
  • salt and pepper
  • 1 small red bell pepper (cut into one inch strips)
  • 1 small green bell pepper (cut into strips)
  • 1 small sweet onion (cut into strips)
  • cooked white rice (optional)
  • sesame seeds for garnish (optional)
  1. In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar and reserved pineapple juice.
  2. In a large skillet heat the vegetable oil over medium high heat. Toss the chicken in the remaining 1/2 tablespoon of cornstarch and season with salt and pepper.
  3. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to cook for 6 -7 minutes. With a slotted spoon transfer the chicken to a plate.
  4. Add red bell pepper, green bell pepper and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper. Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
  5. Serve over cooked white rice.

Recipe from Good Fast Eats by Amy Flanigan. Nutrition information does not include rice.

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Crab Rangoon

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!
Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!

Shrimp Stir Fry

Shrimp Stir Fry is a quick and healthy meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.

Prep your veggies ahead of time for a quick weeknight meal. Serve this stir fry over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low carb option)!

An overhead shot of shrimp stir fry on a bed of rice on a white plate.

Easy Take Out at Home

Everyone loves a healthy stir fry including this easy shrimp recipe! Nearly every stir fry recipe can be changed based on what you have on hand!

To make prep faster, check the produce area in your grocery store, many stores carry fresh chopped stir fry veggies.

  • Vegetables: Use whatever vegetables you have on hand. Remember to cook harder veggies (like carrots) a little bit before adding the softer veggies (peppers & mushrooms).
  • Protein: Add extra protein for a chicken and shrimp stir fry or go light on the protein and make a healthy and crunchy shrimp and broccoli stir fry!
  • Flavor: How spicy do you want it? This easy recipe even makes the best shrimp stir fry sauce that you can spice up any way you want to! A dash of chili flakes or sriracha adds a bit of heat.

It’s so easy to toss together, just a bag of frozen shrimp and mixed vegetables and dinner is ready in no time at all!

A frying pan full of shrimp stir fry surrounded by rice, sesame seeds, and ginger.

How to Cook Frozen Shrimp

You can buy precooked frozen shrimp, but I prefer raw for this recipe and they literally take minutes to cook.  Whether it’s precooked or raw, take it out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Putting frozen shrimp in the microwave to defrost is not recommended.

How to Devein Shrimp: If you are using fresh, raw shrimp, deveining them is a cinch. Most shrimp is already scored across the back spine so all you have to do is separate the shells, grab by the legs and gently pull the shell off. Take the tip of paring knife and gently lift up the black intestine, it should come out in one piece. Rinse and set aside.

Some people think leaving the pink tail on is more attractive, but I’d remove it if you are serving shrimp stir fry to kids. It just makes the stir fry easier to eat.

Shrimp stir fry ingredients like raw shrimp, veggies, ginger, and garlic.

How to Make Shrimp Stir Fry

Truly one of the easiest meals ever! We prep the veggies ahead and can make this stir fry recipe faster than the rice cooks!

  1. Prepare the sauce first and set aside.
  2. Gently saute shrimp until they just turn pink. They’ll cook a little bit more when combined with the sauce so be sure not to overcook them. Remove and set aside.
  3. Stir Fry the veggies (I chose broccoli and peppers but you can use whatever veggies you want).
  4. Add the shrimp and sauce and cook a few minutes until bubbly. Season with salt and pepper to taste.

Voila, it’s that easy!

A close up of shrimp stir fry full of shrimp, peas, peppers, and broccoli.

What to Serve with Stir Fry

  • Top with sesame seeds, green onions, cilantro
  • Serve over rice or noodles
  • Serve with Fried Rice

If you have leftovers, chop them up and make an easy fried rice the next day!

Our Favorite Stir Fry Recipes

Shrimp Stir Fry

Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.

  • 4 teaspoons vegetable oil
  • 4 cups mixed vegetables (I used peppers and broccoli)
  • 3/4 pound shrimp (peeled & deveined)
  • 2 cloves of garlic minced
  • 1/2 teaspoon ginger
  • green onion and sesame seeds for garnish (optional)


  • 1/2 cup chicken broth or water
  • 1 tablespoons soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  1. Whisk together sauce ingredients and set aside.
  2. Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.

  3. Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
  4. Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
  5. Serve over rice and garnish as desired.

Shrimp Stir Fry is a quick and healthy 30 minute meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce. #spendwithpennies #shrimpstirfry #stirfryrecipe #chinesefood #copycatrecipe