healthy recipes Archives

32 In food/ Recipes

The Best Deviled Egg Dip

This post contains affiliate links

This is the greatest appetizer if you love Deviled Eggs. To me, it’s not a holiday gathering without the deviled eggs. This is the best deviled egg dip you will ever have. It’s a nice healthy option for Easter or those spring or summer bar-b-ques. The best part is it’s way easier to prepare too! Serve with some fresh veggies and crackers.

The best deviled egg dip

This dip is the perfect way to use up those hard boiled eggs after Easter and makes a great light lunch or snack. You can add whatever seasonings you’d like. I chose to do traditional dill and paprika. Everything But The Bagel Seasoning works really well too! This will be a hit at your Easter table or any party you go to!

(And if you’re looking for more recipes for your Easter brunch, check out this delish spring vegetable goat cheese quiche! Click here for the recipe.)

And these adorable Bunny Treat Jars are a cute place setting or little hostess gift for Easter too!

Ingredients:

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp Dijon mustard
4 oz of cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika (to taste)
chopped dill (to taste)

Directions:

1.) Start by hard boiling a half dozen eggs.

2.) Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.

3.) Peel and chop the hard boiled eggs.

4.) Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.

5.) When ready to serve, spoon into a bowl and top with paprika and chopped dill.

Serve on a platter with fresh veggies and crackers.

For more of my favorite recipes that are sure to be a hit at your next gathering

The best whipped goat cheese board

This summer burrata board

Banana Split Apple Nachos

Pin it for later

Sign up for more of my favorite recipes and holiday ideas right to your inbox

The best deviled egg dip

This is a great healthy, low carb, keto snack. Serve for Easter or for your next picnic or BBQ.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 40 mins

Course Appetizer

Servings 6 people

Ingredients

6 hard boiled eggs
1/2 cup mayonnaise
1 tsp dijon mustard
4 oz cream cheese
1 Tbsp minced garlic
1/4 tsp salt
1/4 tsp pepper
paprika to taste
fresh dill to taste

Instructions

Start by hard boiling a half dozen eggs.
Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.
Peel and chop the hard boiled eggs.
Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.
When ready to serve, spoon into a bowl and top with paprika and chopped dill.
Serve on a platter with fresh veggies and crackers.

Keyword dip, easter, healthy, keto, low carb, spring recipes

April 2, 2023 By Nicolle

2 In food/ Recipes

Crockpot Chicken Cacciatore

If you’re looking for an easy, warm comfort meal, this is it! I hadn’t made this crockpot chicken cacciatore in a long time and I just made it for dinner the other night and I thought, “Why is this not on the rotation?” Chicken in a delicious rich sauce of tomatoes and peppers is packed with flavor and the perfect dinner the whole family will love! Scroll down for my recipe.

Crockpot Chicken Cacciatore

Ingredients:

oilve oil
1 pack of boneless chicken thighs (I chose skinless as well but you do you)
salt/pepper
1 tbsp chopped garlic
1 can crushed tomatoes
1 large red bell pepper sliced
1 large green bell pepper sliced
1 yellow onion chopped
1 packet of Italian seasoning
fresh Basil, chopped

Directions:

1.) Drizzle some olive oil in the bottom of the crockpot.

2.) Add the chicken, sprinkle with salt and pepper.

3.) Add the garlic, tomatoes, peppers, onions and pack of Italian dressing seasoning.

4.) Stir combining all ingredients so that it coats the chicken.

5.) Allow to cook on high for 4 hours.

6.) When ready to serve, top with some chopped fresh basil.

This is great served over pasta or with some bread to sop up all the juice. If you’re trying to watch your carbs I love it over cauilflower rice, spaghetti squash or over green beans.

I love to see what you create! So if you make this recipe, be sure to take a photo and tag me on Instagram @ourtiny_nest!

For more easy recipes check out

Tomato Spinach Tortellini Soup

Easy Caprese Pasta

Sheet pan honey mustard pretzel chicken

Sheet pan gnocchi with sausage and butternut squash

Sign up below for more recipes right to your inbox

Pin for later

January 6, 2023 By Nicolle

12 In food/ Recipes

Easy winter salad recipe

This is the best easy winter salad recipe. I am known in the family for making the best salads and it’s a title I take seriously. This one is perfect for Christmas or New Years too. Roasted brussel sprouts add a nice flavor, topped with pomegranate arils that look like little jewels and the cinnamon candied nuts for the perfect sweet crunch! It’s great paired with pork, turkey or a beef. I’m sharing my recipe below.

Easy Winter Salad

Ingredients:

For the salad

2 cups brussels sprouts, sliced
olive oil
salt/pepper
2 cups chopped pecans or walnuts
1/3 cup maple syrup
dash of cinnamon
For the greens I like to use frisee, kale, spring mix, or a half and half blend of spinach and arugula
2 pears, sliced
1 cup pomegranate arils
1 log goat cheese crumbled

For the dressing

1/2 cup plain greek yogurt
1/4 cup balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp dijon mustard
dash of salt to taste

Directions:

1.) Start by preheating the oven to 350 degrees.

2.) On a sheet pan lined with foil, divide the pan in half. On one side toss the brussel sprouts with olive oil, salt and pepper. On the other side add the nuts, maple syrup, and cinnamon, coating evenly. Sprinkle the nuts with salt. Bake in the oven until roasted about 15-29 minutes. Be sure to stir the nuts periodically.

3.) While the brussel sprouts and nuts are roasting, in a large salad bowl, add the greens, sliced pears, pomegranate arils goat cheese.

4.) Once the brussel sprouts and nuts are roasted, remove from the oven and add into the salad. Toss evenly.

5.) When ready to serve, prepare the dressing. Add all of the dressing ingredients into a mason jar, top and shake. Then lightly pour over the salad.

Enjoy!!!

As always I love to see what you create! So if you make this, tag me on Instagram @ourtiny_nest!

Sign up below for more recipes right to your inbox

For more of my favorite salads check out

My Peach Arugula Salad – this is nice in the summer

My Reuben Salad Bowl – perfect if you love a good Reuben Sandwich

Pin for later

December 17, 2022 By Nicolle

0 In food/ Recipes

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)

Directions:

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.

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

And sign up below to get more recipes right to your inbox!

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.

Print Recipe Pin Recipe

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

Pin for later

June 27, 2022 By Nicolle

Older Posts