This salad is everything I want in a cold weather salad—full of flavor, hearty, and packed with nutrients to keep us healthy. It may take a little longer to make than a normal salad, but almost everything can be prepared ahead of time, which can allow your weeknight to still run smoothly.
These mini-frittatas are powerful, not just because they’re packed with nutrients, but also because they pack a powerful punch when it comes to flavor. Serve them on their own or with a toasted whole wheat English muffin as an egg sandwich. These freeze well so consider doubling your batch and keeping some on hand for busy weekday mornings when you can just pop them into the microwave.
These savory muffins are so versatile — they’re perfect for on-the-go breakfasts, to pop in lunch bags, or as a side along with soup or salad at dinner. Also, because you can use fresh or frozen corn, they’re in season all year round!
This recipe was inspired by one of the 2011 finalists for the National Beef Cook-Off. It’s such a simple concept but the flavors really work well together, and it’s a fun meal for all ages. For vegetarians, either omit the meat and make mini English muffin pizzas with pasta sauce and cheese, or use meatless soy crumbles.
Chickpeas are one of my favorite vegetarian staples because they are so delicious and versatile and this sandwich is a great example of that. Based on classic tuna salad, this version has a fantastic mixture of textures and flavors. For a lower carb option, skip the bread and instead make lettuce wraps or serve it on top of greens.