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8 In food/ Recipes

Greek turkey meatball bowls

Greek turkey meatball bowls

This is such a satisfying and refreshing meal! These Greek turkey meatballs are so delicious and no one will ever guess that there’s zucchini snuck in.  Serve over some roasted vegetables, with tzatziki and feta. Scroll down for my Greek turkey meatball bowl recipe. And be sure to check out my other healthy recipes at the end, including my chocolate zucchini brownies 😉

Greek turkey meatball bowls

Ingredients:

For the meatballs

  • 2 packages of ground turkey
  • 1/2 chopped onion
  • 1 egg
  • 1 cup chopped zucchini
  • 1 cup bread crumbs
  • 1/2 tbsp chopped dill
  • 1 Tbsp oregano
  • 1 tsp garlic powder

For the bowls

  • 1 cup small baby potatoes chopped
  • 2 peppers sliced
  • 1 zucchini sliced into rounds
  • 1 onion diced
  • olive oil
  • salt/pepper
  • 1 cucumber, chopped
  • tzatiki sauce (I used Cedar’s brand but you can make your own)
  • feta cheese

Directions:

If you want to help cut down on time, I usually will have all the veggies cut ahead of time and store in a large ziploc bag in the fridge.

  1. In a large bowl combine the ground turkey, eggs, bread crumbs, and rest of the meatball ingredients.
  2. Mix together until combined.
  3. Roll into balls.
  4. I like to cook my meatballs in the air fryer, I think they get more crispy that way. I usually spray the air fryer with a little cooking spray and will pop the meatballs in the air fryer on 400 degrees for about 10-15 minutes, until golden brown and outside is crispy. (linking my air fryer here) Or you can bake in the oven.
  5. While the meatballs cook, spread out the potatoes and vegetables onto a roasting pan, drizzle with olive oil, salt and pepper and bake until nice and roasted, golden brown.
  6. Next build the bowls! Fill your bowl with the roasted veggies, chopped cucumber and turkey meatballs. Add some crumbly feta cheese and tzatziki sauce. Enjoy!

Greek turkey meatball bowls Greek Turkey meatball bowls

Greek turkey meatball bowls

 

For more easy and healthy meals check out:

My not so antipasta salad

Weeknight chicken sausage pasta

Honey mustard pretzel chicken

And since it’s zucchini season, check out my fudgy chocolate zucchini brownies

 

I would love to see what you make. If you re-create any of my recipes be sure to share and tag me on Instagram @ourtiny_nest.

 

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Greek turkey meatball bowls

Greek turkey meatball bowls

This is such an easy and refreshing meal when you're craving Greek food. Crispy greek turkey meatballs with zucchini snuck in served over roasted veggies and topped with feta and tzatziki.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine greek
Servings 4 people

Ingredients
  

For the meatballs

  • 2 packages ground turkey
  • 1/2 onion chopped
  • 1 egg
  • 1 cup zucchini chopped
  • 1 cup bread crumbs
  • 1/2 Tbsp chopped dill
  • 1 Tbsp oregano
  • 1 tsp garlic powder

For the bowls

  • 1 cup small baby potatoes chopped
  • 2 peppers sliced
  • 1 zucchini sliced into rounds
  • 1 onion diced
  • olive oil
  • salt/pepper
  • 1 cucumber chopped
  • Tzatziki sauce I used Cedars, already prepared
  • feta cheese

Instructions
 

  • In a large bowl combine the ground turkey, eggs, bread crumbs, and rest of the meatball ingredients.
  • Mix together until combined.
  • Roll into balls
  • I like to cook my meatballs in the air fryer, I think they get more crispy that way. I usually spray the air fryer with a little cooking spray and will pop the meatballs in the air fryer on 400 degrees for about 10-15 minutes, until golden brown and outside is crispy. Or you can bake in the oven.
  • While the meatballs cook, spread out the potatoes and vegetables onto a roasting pan, drizzle with olive oil, salt and pepper and bake until nice and roasted, golden brown.
  • Next build the bowls! Fill your bowl with the roasted veggies, chopped cucumber and turkey meatballs. Add some crumbly feta cheese and tzatziki sauce. Enjoy!
Keyword bowl, dinner, greek, turkey meatballs, zucchini
10 In food/ parties

Root Beer Float Bar

Root beer float bar

This root beer float bar is perfect for your summer family fun nights or BBQs.

When I think of some of my favorite childhood summer memories I think of nights at the drive-in, ice cream for dinner, swimming in the pool and catching fireflies. I long to get back to those simple times and give my kids those summers that I had. Scroll down to see my root beer float bar and more vintage summer ideas from some of my friends. Every Friday night we have our Friday night pizza nights followed by a movie. In the summer if it’s a nice night we will set up an outdoor movie on the deck. I made this root beer float bar for a special treat during our movie. It reminded me of being at the drive-ins!

Root Beer Float Bar Fixings

Some other fun and different root beer float variations:

  • Make a boozy peanut butter float peanut butter cup ice cream and with peanut butter flavored whiskey.
  • For the coffee lover use coffee flavored ice cream!
  • For a healthier option if you like bananas, freeze some bananas then blend with a little bit of milk of your choice until an ice cream consistency and use for your float.

  Root Beer Float Bar

I added some decor I had around the house just to make it feel a little more fancy, like my chalkboard and cake stand.

root beer float bar decor

root beer float bar

Root Beer Float Bar

Some tips-

  • If not making and enjoying right away, you may want to have a galvanized bucket of ice and keep the root beer and ice cream on ice.
  • Use small bowls for things like sprinkles, nuts, marshmallows and chocolate chips.
  • For the sauces, whipped cream and cherries, just put out in their original containers or jars.

Root Beer Float Bar 

Enjoy!!!!

I love to see if you make any of my recipes. Be sure to tag me in your photos on Instagram @ourtiny_nest

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How to make a root beer float bar

 

For more summer inspiration, check out my friends ideas below

More Old Fashioned Summer Inspiration

Grandma's Peach Pie

The Tattered Pew | Eleanor Rose Home | Midwest Life and Style | Green Valley Gable | Our Tiny Nest Blog | White & Wood Grain

 

For another fun snack click here to check out my Banana Split Apple Nachos!

And click here for my summer bucket list

 

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0 In food/ Recipes

Muffin tin cookie pies

Muffin tin cookie pies

Raise your hand if you like an easy recipe. These muffin tin cookie pies are foolproof and they look super cute too! Whip them up for when you’re having friends over or heading to your summer picnics for an effortless dessert that everyone will love!

The best part about these muffin tin cookie pies is that you can top them with anything your little heart desires! From whipped cream and berries, to lemon curd and coconut, or in the fall maybe some pumpkin pie filling, mmmm. Scroll down to see how to make these muffin tin cookie pies.

Muffin tin cookie pies

Ingredients:

  • 1 pack of refrigerated sugar cookie dough
  • Whipped cream
  • Berries
  • Lemon curd

Directions:

1.) Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.

2.) Start by spraying your muffin pan with nonstick baking spray.

muffin tin cookie cups

3.) Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.

Muffin tin cookie pies

4.) Repeat with the remaining dough until the muffin tin tray is full.

5.) Bake for about 8-10 minutes, until the edges are slightly golden.

6.) Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.

7.) When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.

Muffin tin cookie pies

Enjoy!

If you happen to make these, be sure to comment below or share on Instagram and tag me @ourtiny_nest so I can see how they came out!

 

For more easy dessert recipes check out

My strawberry cheesecake trifle bowl. This one is always a favorite!

Banana split apple nachos

Lucky charms ice cream sandwiches

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Muffin tin cookie pies

 

muffin tin cookie pies

Muffin tin cookie pies

This is the easiest dessert recipe you will ever make and it is sure to be a favorite! Top with seasonal fruit or whatever toppings sparkle your fancy!
Prep Time 15 mins
Cook Time 10 mins
Course Dessert

Ingredients
  

  • 1 pack refrigerated cookie dough
  • whipped cream
  • berries
  • lemon curd

Instructions
 

  • Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
  • Start by spraying your muffin pan with nonstick baking spray.
  • Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
  • Repeat with the remaining dough until the muffin tin tray is full.
  • Bake for about 8-10 minutes, until the edges are slightly golden.
  • Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
  • When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
Keyword desserts

 

0 In food/ Recipes

Not so Antipasta salad

Not so antipasta salad

Welcome to the first of hopefully many Summer Salads recipes!  I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.

Not so antipasta salad

 

Ingredients:

  • 1 box cooked pasta
  • 1 head romaine lettuce, chopped
  • 1 jar banana peppers, drained
  • 1 cup olives (halved)
  • 1 cucumber, chopped
  • 1 jar sun dried tomatoes (cut into small pieces)
  • 1 jar marinated artichokes, drained and chopped
  • pepperoni (cut into small chunks)
  • fresh mozzarella balls
  • olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)

Not so antipasta salad

Directions:

  1. Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
  2. In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
  3. Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
  4. Serve chilled and store in an airtight container in the refrigerator.

Not so antipasta salad

 

If you make this, be sure to share and tag me on Instagram @ourtiny_nest!

For more salad recipes, check out

This Peach Burrata Salad

Chopped Reuben Salad

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Not so antipasta salad

Not so antipasta salad

This salad has all the flavors of an antipasta salad but with the pasta! It's the perfect summer dinner when its super hot out and you want something cold.
Prep Time 30 mins
Course Appetizer, Main Course, Salad
Servings 4 people

Ingredients
  

  • 1 box pasta cooked
  • 1 head romaine lettuce chopped
  • 1 jar banana peppers drained
  • 1 cup olives halved
  • 1 cucumber chopped
  • 1 jar sun dried tomatoes drained and chopped
  • 1 jar marinated artichokes drained and chopped
  • 1 cup pepperoni cut into small pieces
  • 1 container fresh mozzarella balls
  • 1/2 bottle olive oil and vinegar dressing more to taste

Instructions
 

  • Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
  • In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
  • Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
  • Serve chilled and store in an airtight container in the refrigerator.
Keyword pasta, salad

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Not so antipasta salad