Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!
Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.
How to Make Dill Pickle Coleslaw
The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!
Dressing: Whisk together the dressing ingredients and set aside.
Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.
Once the salad is prepared, add the dressing and chill up to two hours before serving.
Can I Make Coleslaw in Advance?
The best coleslaw recipes are easy to make, easy to store, and everybody loves them!
As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!
Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!
How Long Does it Last?
If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!
Crisp, golden, delicious Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my favorite dinner recipes!
Air Fryer Chicken Milanese
Chicken cutlets have always been a way of life growing up. I learned how to make them right about the same time I learned how to boil pasta. As an adult, I swapped my frying pan for lighter methods such as baking. Now that I have an air-fryer, this is hands down my favorite way to make them for crisp golden chicken without all the oil! Here’s a few more Air Fryer Recipes you may also enjoy.
This Tiramisu recipe is made with a classic creamy filling of tempered egg yolks, mascarpone and cream, coffee-soaked ladyfingers and a dusting of cocoa and chocolate shavings. It’s a summer dessert that everyone will love!
This easy Tiramisu recipe is light, creamy, and flavored with coffee, Kahlua, and cocoa, which are three of my favorite things.
It’s the perfect thing to get through the afternoon slump, especially paired it with a cup of coffee! Think of all the things you can accomplish ;)
And because it’s a no bake dessert, enjoy this tiramisu cake recipe all summer long without heating up the house. Once you temper the eggs that is! But it’s just a few minutes and no oven required!
How to Make Tiramisu
Pick up store-bought ladyfingers or make your own. Most tiramiu ingredients are found right in your kitchen. But I made my own ladyfingers for this recipe only because I couldn’t find any at any of our grocery stores! I used this ladyfinger recipe and they turned out great! If making your own, it’s best to make a few days in advance and let them get hard and slightly stale, or make one day in advance and leave on the counter without being covered.
Make custard filling: this has to cool to room temperature before you can start assembling so it’s a good idea to make it a couple of hours before you need it. I do like to stir in the mascarpone while it’s warm because it incorporates more easily and without lumps.
Whip cream and fold it into custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
Layer: dunk ladyfingers in the coffee and Kahlua mixture, turning over a couple of times to coat all sides. Place in the pan, top with half the custard filling, and repeat layers one more time.
Let chill for at least 6 hours to set up, then dust with unsweetened cocoa powder and top with chocolate shavings if desired just before serving.
How to Make in Advance
Tiramisu is the best dessert for making in advance because it does require a certain amount of time to sit and chill so the flavors come together and the ladyfingers soften.
It needs at least 6 hours to chill in the fridge before serving, but can be made up to 2 or 3 days in advance.
It will last longer than that, so don’t worry if you have leftovers in the refrigerator. But it is best if enjoyed within the first 3 days.
Can I Skip the Alcohol?
Alcohol is traditionally added to the espresso or coffee that the ladyfingers are soaked in, but it’s an easy thing to leave out.
If making with no alcohol, simply substitute additional water, coffee or espresso for the required amount of Kahlua.
Grilled Cheese with Tomato is the ultimate comfort food, it doesn’t matter if you are an oldster or a youngster. Soft sourdough bread grilled with gruyere, cheddar cheese, and tomato is always the perfect lunch or snack!
A pan-fried grilled cheese with mayo and tomato looks just as good on a plate as it tastes! Why not try a grilled cheese with bacon and tomato for a heartier version?
Sprinkle salt on sliced tomatoes and let drain. This helps it stay a little drier so the tomatoes don’t leak all over the bread.
Spread mayonnaise on the outside of each slice of sourdough bread. Mayonnaise helps the bread get toasty, whereas butter will burn before the cheese is melted all the way.
Place a slice of cheddar, tomato, basil on each slice of bread and sprinkle with gruyere.
To Cook: Place, mayo side down, on a heated skillet and fry until golden brown. Turn sandwich over and fry on the other side. Both sides should be equally browned and the cheese melted just enough to squeeze out the sides of the sandwich.
Tip: To speed up the frying process, cover the pan for a few minutes, this will help melt the cheese a bit faster.
What to Serve with Grilled Cheese
Everyone knows it’s a tradition for a grilled cheese sandwich to be paired with creamy tomato soup, of course! It’s a perfect combination of crunchy and creamy, great for a busy weekday or rainy day!
Another great complement to a tomato grilled cheese sandwich is a crispy tossed salad topped with a bright and tangy vinaigrette and some croutons!
Baked Corn on the Cob is an easy way to enjoy corn during the summer. Almost every farmer’s market and supermarket will be brimming with fresh yellow or white summer corn. It’s an American staple on dinner tables all summer long!
Did you know that baking is a great alternative to boiling corn?
How to Bake Corn on the Cob
Baking fresh corn on the cob in the oven keeps it moist and flavorful. Just a couple of pats of melted butter (or even Garlic Butter), a splash of water, and a dash of salt and pepper will bring out the sweet flavors of tender summer corn.
Preheat oven and husk ears of corn removing the silks.
Brush each ear generously with butter.
Add water, cover and bake.
Remove ears of corn and season with salt and pepper.
The fastest way to husk corn: Cut off the stem end of the ear of corn about 1 inch from the bottom. Microwave 2 minutes. Then, with one hand, let the corn simply slide out of the cut end! The husk and silk stay in one piece and the corn is ready to cook!
To Bake From Frozen
If you want to bake frozen ears of corn, the best way is to thaw naturally. Then bake per directions, decreasing the water to 1/4 cup. Freezing corn breaks up the cell walls of the kernels and in order to refresh them as they are baking, less water is needed.
To bake corn from frozen preheat oven and bake for 45 minutes to an hour.
What to Serve with Corn on the Cob
This easy baked corn on the cob recipe literally matches with everything and anything! Pair with grilled chicken, or of course Classic Hamburgers; pretty much anything coming off the grill! Heavier filets of fish like salmon and halibut all pair well with to this baked corn on the cob recipe.
All you need is a crisp tossed salad, some garlic bread and you have the makings of an easy, hearty weeknight dinner or weekend barbecue!
This week I added an air fryer recipe to the plan, but no worries if you don’t have an air fryer you can make it in the oven.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
*Prep Sunday night, if desired.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.
***Points will vary depending on whether you eat the skin and which part of the chicken you eat.
No Bake Key Lime Pie uses minimal ingredients and is completely ready in just 15 minutes. A graham cracker crust is filled with a sweet and tangy lime cheesecake filling to create an amazing combination of flavors.
Hello! It’s Valentina sharing my favorite homemade Key Lime Pie Recipe.
Key Lime Pie
With summer in full swing, no-bake desserts are our favorite. They are so easy to make and always a crowd pleaser for kids and adults alike. No bake desserts are always a winner, especially this key lime pie recipe. The cheesecake filling, from the zest and juices of the lime, combined with the sweetness of the condensed milk gives the pie so many amazing flavors in every bite.
Whenever I make this easy key lime pie recipe, we barely give it enough time to set and it’s gone. It’s one of our favorite summertime desserts! And since it is a no-bake dessert, it’s basically foolproof.
How to Make No Bake Key Lime Pie
CRUST: Though you can substitute store-bought crust, this homemade crust is extremely easy to make (and kids love helping).
Crush graham crackers in a zip top bag with a rolling pin or a food processor.
Stir in butter and press crumb mixture into the bottom and sides of the pan.
FILLING: This easy filling is made with just 5 ingredients!
Combine filling ingredients until creamy and spread evenly over crust.
Top with lime zest, whipped cream or lime slices.
Allow the pie to chill at least 4 hours in the refrigerator or overnight before serving.
TIPS: Add parchment paper to the bottom of the pan for neater and easier removal of pie pieces. For clean slices, run the knife under warm water after each cut.
How Long Will It Last
The pie may be kept covered and refrigerated 2-3 days. The crust will get softer the longer it’s stored.
If freezing, this pie will last well for up to 2-3 months. Thaw the frozen key lime pie overnight in the refrigerator and top with the desired garnish before serving. This key lime pie dessert is a great option to make and freeze if you’re prepping for a party and want to start baking early.
TIP: Frozen key lime pie is also a great option to serve partially frozen during the hot summer days for a cool treat and is always a hit at parties!
Arugula salad is a fresh salad with arugula leaves as the base. Arugula is sometimes called “rocket” and it’s a dark leafy green from the broccoli family. It has a unique, intense flavor that is peppery, tart and pleasantly bitter.
Often, like here, arugula salad is mixed with fruits or berries to cut the bitterness (peaches are also great with this recipe). It is also tossed in a delicious and equally simple homemade arugula salad dressing made with olive oil, honey, and rice vinegar.
How to Make Arugula Salad
Simple arugula salad comes together in a flash, especially when using pre-washed baby arugula found at most grocery stores! Sometimes the ends of the stems are quite tough, especially on larger leaves. These should be trimmed off before mixing the salad.
Whisk arugula salad dressing ingredients together and set aside.
Toast and roughly chop the nuts, slice the onion and pit the cherries (I use this cherry pitter, the best ever)!
Mix all ingredients in a bowl, crumble in the feta, pour over the dressing and toss.
To Toast Nuts: Place them in a single layer on a foil lined cookie sheet in a preheated 350°F oven or toaster oven for about 5 minutes. Be sure to watch them carefully, as they toast quickly, and easily burn.
Add Your Favorites
As mentioned, arugula has an intense taste that makes it almost more like an herb than a vegetable. I like to serve it with roasted or grilled meats like baked chicken thighs or a tender pork tenderloin.
As with any salad, substitutions or additions are totally appropriate, and encouraged! Try adding some of these ingredients for an arugula salad that is totally your own.
Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta.
Fruit: grapes, strawberries, raspberries, peaches
Nuts: toasted pine nuts or pecans
Legumes: chickpeas or cannellini beans
Vegetables: If you want a milder salad, you can also try mixing in some romaine or spinach leaves.
Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.
Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.
A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!
Vegetables: onion, celery, potatoes, and corn.
Seasonings: bay leaf, thyme, and pepper
Creamy Base: chicken broth, heavy cream and milk
If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.
How to Make It
There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.
Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.
How to Freeze Creamy Soups
But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!