@katipederson

Fresh Edamame Salad (My Go-To Healthy Salad!) This salad is fresh, protein-packed, and ridiculously easy to make. Perfect as a side dish, meal prep lunch, or a light dinner. Ingredients • 2 packages (9 oz each) shelled edamame (from the refrigerated section at Trader Joe’s) • ½ cup feta cheese • ¼ cup diced red onion • ¼ cup sliced fresh dill • ¼ cup chopped fresh parsley Maple Dijon Dressing • ⅓ cup olive oil • 3 tablespoons apple cider vinegar • 1 teaspoon Dijon mustard • 1 teaspoon (or more) maple syrup • ¼ teaspoon garlic powder • ¼ teaspoon onion powder • Salt and pepper to taste Instructions 1. In a large bowl, combine the edamame, feta, red onion, basil, and parsley. 2. In a blender (or small jar), combine all dressing ingredients and blend or shake until smooth. 3. Pour the dressing over the salad and toss well. 4. Chill for about 30 minutes if you have time—the flavors get even better! Tip: This salad keeps great in the fridge for a couple of days, so it’s perfect for meal prep. #saladrecipe #edamame #feta

#familymeal #traderjoesrecipe #blt

A perfect snack plate for teenagers 🤩 #snackplate

Easy Homemade Greek Yogurt Bagels 🥯 * 1 cup Greek yogurt * 1 cup flour * 2 tsp baking powder * ½ tsp salt Mix everything together, divide into 4 pieces, and shape into bagels. Spray the air fryer liner with oil so the bagels don’t stick. Brush with egg wash and add your favorite seasoning! Air fry at 350°F for 12–15 minutes, until golden and cooked through!

#honeynutsquash #squashrecipe #lunchideas #easyrecipe #easylunch

3-Ingredient Slow Cooker Chuck Roast This is such an easy way to make a delicious, tender chuck roast with just three main ingredients! Ingredients: * 2½–3½ lb chuck roast (mine was 3 lbs) * 1 container Aldi Mexicali Dip * ½ cup beef broth * Olive oil * Salt and pepper For thickening the sauce: * 1 tablespoon cornstarch * 2 tablespoons cold water Directions: 1. Pat the chuck roast dry with paper towels and generously season both sides with salt and pepper. 2. Add a little olive oil to your slow cooker if it has a searing function. Sear the roast on both sides until nicely browned. If your slow cooker doesn’t have a searing function, you can do this in a skillet on the stove. 3. Pour in ½ cup of beef broth and add the entire container of Aldi Mexicali Dip. 4. Cover and cook on LOW for 8–9 hours, or until the roast is tender enough to easily shred with two forks. 5. Remove the roast from the slow cooker. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. 6. Pour the cornstarch mixture into the liquid remaining in the slow cooker and stir. Turn the slow cooker to HIGH for about 10 minutes to allow the sauce to thicken slightly. 7. While the sauce thickens, shred the chuck roast using two forks. 8. Add the shredded meat back into the slow cooker and stir everything together. Let it sit for a few minutes so the meat can soak up all that delicious sauce. We served ours over rice, and it was delicious! Just three main ingredients, a few pantry staples, and your slow cooker does most of the work!

#chiaseeds #highfiber

This is our favorite way to eat the viral edamame salad #edamamesalad #edamame Kati’s Edamame Salad! This is one of my absolute favorite salads to make! It’s so easy, full of flavor, and even better after sitting in the fridge for a bit! Ingredients: * 2 (9 oz.) packages Trader Joe’s shelled edamame (from the produce section) * 1/4 cup fresh dill, finely chopped * 1/4 cup fresh parsley, finely chopped * 1/2 cup crumbled feta cheese * 1/4 cup red onion, finely chopped My Maple Dijon Vinaigrette: * 1/2 cup extra virgin olive oil * 3 tbsp apple cider vinegar * 1 tbsp Dijon mustard * 1 tbsp maple syrup * 1 tsp garlic powder * 1 tsp onion powder * 1/2 tsp black pepper * 1/4 tsp kosher salt (or to taste) Directions: 1. Add the edamame, dill, parsley, feta, and red onion to a large bowl. 2. Add all of the dressing ingredients to a mason jar. I like to use my little immersion blender to mix everything together, but you can also just put the lid on and shake really well! 3. Pour your desired amount of dressing over the salad and toss everything together. 4. Enjoy right away or refrigerate until you’re ready to eat! Serves 4–6 I actually think this salad tastes even better the next day because all of the flavors have time to come together! 💚

This is how I cook a lot of chicken at once #easymealprep

#chiaseeds #kefir

Cheesy Chicken Broccoli Rice Casserole Ingredients * 3 cups cooked rice * 3 cups cooked shredded chicken * 3 cups broccoli florets, lightly steamed * 1 can (10.5 oz) cream of chicken soup * 1 cup sour cream or plain Greek yogurt * 1/2 cup milk * 1 tsp garlic powder * 2 cups shredded cheddar cheese, divided * 1/2 cup crushed buttery crackers (optional) Directions 1. Preheat oven to 375°F and grease a 9x13-inch baking dish. 2. Mix rice, chicken, broccoli, soup, sour cream, milk, garlic powder, and 1 1/2 cups cheddar cheese. 3. Spread into the baking dish and top with remaining cheddar and crushed crackers if using. 4. Bake for 25–30 minutes, until hot and bubbly. 5. Let stand 5 minutes before serving. Kati’s Tip: Rotisserie chicken and microwave rice make this an incredibly easy weeknight dinner!

#heartsofpalm #glutenfree #dairyfree

Cranberry Balsamic Roast & Parmesan Potatoes A tender, slow-cooked chuck roast with a rich cranberry balsamic gravy, served over creamy garlic Parmesan whipped potatoes. Perfect for a cozy family dinner or holiday gathering! Servings: 4–6 Prep Time: 20 minutes Cook Time: 7–8 hours for roast, 3–4 hours for potatoes Slow Cooker Cranberry Balsamic Chuck Roast Ingredients * 2.5–3 lb boneless chuck roast * 1 tbsp olive oil * Salt and pepper, to taste * 2 shallots, thinly sliced * 3 garlic cloves, minced * 2 sprigs fresh rosemary, leaves removed and finely chopped * 1½ cups beef broth * 1 cup fresh cranberries * ⅓ cup balsamic glaze * 1 tsp Dijon mustard (optional) For the gravy: * 2 tbsp butter * 2 tbsp all-purpose flour Directions 1. Season both sides of the chuck roast generously with salt and pepper. Add olive oil to a large skillet or a slow cooker with a sear/sauté function. Sear the roast for 2–3 minutes per side until nicely browned. Remove and set aside. 2. Add the sliced shallots, minced garlic, and finely chopped rosemary to the slow cooker. Pour in the beef broth, balsamic glaze, and Dijon mustard (if using). Add the fresh cranberries and stir. 3. Return the chuck roast to the slow cooker. Cover and cook on LOW for approximately 7–8 hours, or until the beef is fork-tender. Cooking times may vary depending on your slow cooker and the size of your roast. 4. Once the roast is tender, remove it from the slow cooker. To thicken the gravy, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour until smooth. Whisk this mixture into the hot cooking liquid and simmer using the sauté function, or transfer to a saucepan, until thickened and the flour is fully cooked. 5. Use an immersion blender to blend the cranberries, shallots, and garlic into a smooth, rich gravy. Taste and adjust seasonings as needed. 6. Slice or shred the chuck roast and serve with the cranberry balsamic gravy over whipped Parmesan potatoes. Slow Cooker Garlic Parmesan Whipped Potatoes Ingredients * 2½ lbs Yukon Gold potatoes, scrubbed and chopped (skins on) * ¾ cup beef broth * 2 garlic cloves, minced * ½ cup heavy whipping cream * ½–¾ cup freshly shredded Parmesan cheese * 3 tbsp butter * Salt and pepper, to taste Directions 1. Scrub the Yukon Gold potatoes and chop into evenly sized pieces. Leave the skins on for extra texture and flavor. 2. Add the potatoes, beef broth, and minced garlic to the slow cooker. 3. Cover and cook on HIGH for approximately 3–4 hours, or until the potatoes are completely fork-tender. 4. Add the heavy whipping cream, shredded Parmesan cheese, butter, salt, and pepper. 5. Mash or whip the potatoes until creamy and smooth. Add a splash of additional cream if needed to reach your desired consistency. Avoid overmixing, which can make potatoes gummy. 6. Taste and adjust seasonings before serving. To Serve: Spoon the creamy Parmesan potatoes onto a plate, top with tender chuck roast, and generously drizzle with the homemade cranberry balsamic gravy. Garnish with fresh rosemary if desired. #sundaydinner

Cheesy Chicken Broccoli Rice Casserole Ingredients 3 cups cooked rice 3 cups cooked shredded chicken 3 cups broccoli florets, lightly steamed 1 can (10.5 oz) cream of chicken soup 1 cup sour cream or plain Greek yogurt 1/2 cup milk 1 tsp garlic powder 2 cups shredded cheddar cheese, divided 1/2 cup crushed buttery crackers (optional) Directions Preheat oven to 375°F and grease a 9×13-inch baking dish. In a large bowl, mix rice, chicken, broccoli, soup, sour cream, milk, garlic powder, and 1½ cups cheddar cheese. Spread evenly into the baking dish. Top with remaining ½ cup cheddar and crushed crackers, if using. Bake for 25–30 minutes, until hot and bubbly. Let rest for 5 minutes before serving.

@Green Farm Juicery

Kati’s Edamame Salad Serves 4–6 Ingredients: * 2 (9 oz.) packages shelled edamame * ¼ cup fresh dill, chopped * ¼ cup fresh parsley, chopped * ½ cup crumbled feta cheese * ¼ cup red onion, finely chopped Maple Dijon Vinaigrette: * ½ cup extra virgin olive oil * 3 tbsp apple cider vinegar * 1 tbsp Dijon mustard * 1 tbsp maple syrup * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp black pepper * ¼ tsp kosher salt Directions: 1. Combine edamame, dill, parsley, feta, and red onion in a large bowl. 2. Add all vinaigrette ingredients to a mason jar and shake well, or blend until smooth. 3. Pour desired amount of dressing over salad and toss to combine. 4. Serve immediately or refrigerate until ready to enjoy!

🍋 Lemon Chicken Lentil Soup This bright, cozy soup is packed with protein, fiber, and fresh flavor! Made with easy Trader Joe’s ingredients! Serves 4–6 Ingredients: * 1 package Trader Joe’s Hardwood Smoked Pulled Chicken * 1 package Trader Joe’s Steamed Lentils * 1 container Trader Joe’s Mirepoix * 6 cups chicken broth * 1 Trader Joe’s frozen garlic cube * 1 Trader Joe’s frozen ginger cube * 1 tbsp Trader Joe’s Aglio Olio Seasoning * ¼ cup fresh dill, chopped * ¼ cup fresh parsley, chopped * 1 lemon, zested and juiced * Salt & pepper to taste Directions: 🍲 Stovetop: Add lentils, broth, mirepoix, garlic, ginger, and seasoning to a large pot. Simmer for 15–20 minutes until vegetables are tender. Stir in chicken and heat through. Finish with lemon zest, juice, dill, and parsley. Season to taste! 🥣 Crockpot: Add lentils, broth, mirepoix, garlic, ginger, and seasoning. Cook on LOW for 3–4 hours. Stir in chicken toward the end, then finish with lemon, dill, and parsley. Enjoy! 💛

Feeding my family of four for under $15 from Aldi ##budgetmeals##cheapmeals##easymeals

Feeding a family of four for under $15 from Aldi #budgetmeals #cheapmeals #easymeals

#costcofinds

#snackplate

#snackplate

Feeding my family of four for under $15 from Aldi. #easymeals #simplemeals #budgetmeals