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Category: Side dishes

Cheesy & Spicy Bean Dip

Cheesy & Spicy Bean Dip

  This will be your favorite dip for the weekends, to bring to your friends house or to just make and use for taco Tuesday to add to your tacos, burritos or nachos! Its so delicious! Need something east and delicious to bring to your…

Loaded  Greek Hummus Dip

Loaded Greek Hummus Dip

My loaded hummus dip will be the talk of the next BBQ you attend!It is full of amazing vegetables and smooth and creamy hummus that is bulked with roasted cauliflower that I puréed into this creamy delicious dip!Serve with your choice of dippers or slab…

Summer Orzo Salad

Summer Orzo Salad

Summer Orzo Salad

This recipe was created over 10 years ago from my love of the Stop & Shop Greek pasta salad. When my mom would go to the store she would sometimes come home with that pasta salad and we always loved it.
A few years later i wanted to try and create it on my own rather than having to buy it. I got it mastered down and since my weight loss journey I've been try to master it lightened and i finally got it down.
Usually it is made with penne but I've made it with orzo and prefer the orzo. Not only do you get everything from one bite, it's also easier for scooping out for meal prep and or portion control.
Serve this with some grilled chicken or steak and you will have an amazing dish for everyone to enjoy!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, BBQ, Dinner, lunch, Main Course, Side Dish
Cuisine: American, greek
Keyword: appetizer, bbq, easy recipe, Pasta, salad, side dish, summer

Equipment

  • Pot for pasta
  • Strainer
  • Knife
  • Large mixing bowl

Ingredients

  • 1 16 oz. Box of Orzo
  • 2 tsp Knorr Chicken Bouillon Flavoring for cooking pasta
  • 1 English cucumber Sliced, halved or quartered
  • 2 Tomatoes Diced
  • 1 Red onion Diced
  • 1 Red bell pepper Diced
  • 1 Yellow or Orange bell pepper Diced
  • 2 tsp Dak's Super Greek or Italian seasoning
  • 1 8 oz. Fat free feta Crumbled
  • 1/3 Cup Scallions or Chives Chopped
  • 1/4 Cup Parsley Chopped
  • 10 TBSP Ken's Lite Greek Vinaigrette
  • 1/2 Cup Non fat greek yogurt
  • Salt & Pepper to taste

Instructions

  • First get the water going for the orzo. Place the knorr seasoning in and once boiling add the orzo. Follow package for cooking and place into a strainer to cool
  • While orzo is cooling. Time to prep and chop your vegetable. Place all into a large bowl when done.
  • Once orzo has cooled off, pour into the bowl with all of the vegetables. Add Dak's Greek or Italian seasoning
  • Mix lightly until everything is coated with seasoning and mixed well. Now time to make the dressing
  • In a small bowl put the greek vinaigrette and the non fat greek yogurt. Mix until combined and creamy. Add to pasta and mix lightly until all coated.
  • Toss in the scallions/chives and the parsley. Season to taste with salt and pepper
  • Serve right away room temperature or place into refrigerator until ready to serve.

Notes

12 Servings
Serving Size: 1 Packed cup
5 WW ( All Plans )
6 Bites on Better Balance iTrackBites
221 Calories
 
Charred Corn Guacamole

Charred Corn Guacamole

How pretty is this bowl? Need something for Taco Tuesday , BBQ or just have a yummy side dish on hand of for a snack, lunch or dinner? How about making my easy charred corn Guacamole? This came together in no time!! Simple fresh ingredients…

Tuna Macaroni Salad

Tuna Macaroni Salad

Growing up my sister and I loved eating this salad my mom @dorna.c makes and still do. We have SO many childhood memories linked to this Tuna macaroni salad. The one main memory is going to the beach or lake.

Not only is it delicious, it’s refreshing with the pops of cold peas, creaminess from the mayo with a slight tang from the yogurt and filling from the pasta. It’s an all around perfect dish.

I took my moms recipe and lightened it to perfection with a few additions!👌🏻

Recipe serves 7
1 Cup ( packed )
4 Bites on Better Balance @itrackbites
1 WW 🟣 4 🔵 5 🟢
202 Calories

INGREDIENTS:
• 8 oz. @barillaus Whole grain elbows ( dry )
• 1 tsp @knorr chicken bouillon
• 1/2 Cup finely diced celery
• 1/2 Cup finely diced onion
• 2 Small cans of @bumblebeefoods Tuna ( in water , drained )
• 12 oz. Bag of @aldiusa frozen peas ( thawed )
• 1/3 Cup light @hellmansmayonaise
• 1/2 Cup non fat Greek yogurt
• Juice of half a lemon
• 2 tsp @daksspices Nothin But Ranch
• 1/4 tsp @hidden.valley ranch seasoning
• Garlic salt to taste
• Pepper to taste

STEPS:
• In a pot , place water & @knorr chicken bouillon. Cook pasta and set aside to cool
• Once cooled, mix everything together and you can serve it right away but I highly recommend you refrigerating it overnight.

‼️ I like to add a little drizzle of dressing on top when ready to serve. I like the @skinnygirlbrand Poppyseed or Honey Mustard‼️

💕 𝓒𝓱𝓮𝓯 𝓐𝓵𝓵𝓲𝓮

‼️ 𝗖𝗢𝗗𝗘: 𝗖𝗛𝗘𝗙𝗔𝗟𝗟𝗜𝗘𝟭𝟬 saves you 10% off at @daksspices ‼️

One Pan Taco Skillet

One Pan Taco Skillet

If this doesn’t scream easy, I don’t know what does. This was all cooked in one pan and served right out of the pan as well for amazing convenience! Need an easy taco Tuesday dish that feeds a crowd? Look no further! I had most…

Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Looking for an amazing healthy dip that seems like it shouldn’t be healthy? Here you are! Talk about easy too! This came together in no time and can feed a crowd. This dip is rich , velvety smooth and full of goodness! RECIPE SERVES 81/2…

Pumpkin Banana Bread

Pumpkin Banana Bread

Jump to Recipe

Pumpkin Banana Bread

Prep Time10 mins
Cook Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: baked goods, banana bread, banana recipes, breads, breakfast, pumpkin

Equipment

  • 2 Loaf pans
  • Hand mixer

Ingredients

  • 3 Ripe bananas
  • 1 15oz. Can of pure pumpkin
  • 3 Eggs
  • 1/4 Cup unsweetened apple sauce
  • 2 tsp Pumpkin Spice
  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 tsp Baking soda
  • 1/4 tsp Baking powder
  • Pinch of salt

Instructions

  • Preheat oven to 350 degrees
  • In a bowl mash the bananas, then add the pumpkin and apple sauce
  • With a hand mixer, add each egg in seperately mixing between.
  • In a seperate bowl mix all of the dry ingredients
  • Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix lightly until flour is all wet.
  • Pour batter into 2 well greased loaf pans
  • Bake one hour or until toothpick comes out dry

Notes

Chefallieskitchen.com
Recipe makes two large loafs
6-8 slices per loaf
Serving 12:
4SP per slice on WW Blue & WW Purple plan
5SP per slice on WW Green plan
Serving 16:
3SP per slice on all WW plans