This tangy mint sauce is made with fresh mint leaves. It can be used as a dipping sauce, or to add more flavor to your dish just by drizzling a little over the top. Although it works best with Greek dishes, you can also serve it with some grilled chicken skewers (my favorite) or in a pita! Mint is one of my favorite ingredients to cook with, because it adds a strong, interesting flavor. I love trying it with foods I never thought about before, and almost all of the time I am surprised by how well it pairs together.
Can you think of a dish you would like to try this mint sauce with?
Tangy Mint Sauce
- 1 cup Greek yogurt
- 1/2 cup chopped fresh mint leaves
- 2 Tbsp minced fresh dill
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Add all ingredients to a small Magic Bullet cup and blend well.
As fun as it is to try new things while cooking, there’s also a lot of value in having Ye Olde Weeknight Standards. You may be the most energetic person in the world, but if you’re working a job, you probably aren’t cooking adventurously every night. On nights when you aren’t feeling so “up to it,” you can have Thai takeout, eat a pasta roni, or order a pizza, but you’d probably feel better – about yourself or about what you just had for dinner – if you cooked something cheap and healthy. To wit (to wit!), it’s especially great to have weeknight standards in the back of your brain that you can whip up with little shopping, no prep and almost no work.
Unfortunately, I don’t have any such dishes to offer you here, so you’d best be served by clicking somewhere else. Or just order those drunken noodles.
This is actually a really great weeknight dinner; it comes together in maybe 15 minutes and is pretty healthy, even though it contains both pasta and sausage (and hence is satisfying). The Magic Bullet does a great job of bringing a burst of freshness to the dish, just don’t leave out that basil topping.
Gnocchi with Sausage, Cherry Tomatoes and Basil
(Adapted from The Kitchn)
- 1 lb gnocchi (uncooked)
- 3 links chicken sausage, any kind, sliced
- 1 pint cherry tomatoes, sliced in half
- leaves from 4 or 5 springs fresh basil
- ¼ tsp. red pepper flakes, or to taste
- Cook gnocchi in heavily salted water, 3 minutes or until beginning to float.
- In large pan, preferably with sloped sides, heat a bit of olive oil over medium-high heat. Add the sausage and red pepper flakes and cook, stirring once, until browned. Push the sausage to the side.
- Add the tomatoes and cook until tomatoes start to blister and brown. Stir in cooked gnocchi.
- In Magic Bullet, chop leaves of basil with a dash of olive oil, stopping to shake container to mix up the basil. When all basil is processed, add to pan and stir everything together and add salt and pepper to taste.
- Serve, parmesan cheese optional.
I know, I know. “Low-fat.” Very 1990s. But. But. What if I were to offer you a simple way to lighten up one of life’s great pleasures? Would that be so wrong?
Not diet food, exactly, but here’s a lighter version of ye olde bagel with smoked salmon and cream cheese.
Of course, the Magic Bullet takes well to making spreads of all kinds, and my colleague Kristianne has a great recipe for herbed salmon spread. Here I offer you a similar, but slightly different take: a low-fat version of smoked salmon spread, made with neufchatel cheese, which really is indistinguishable from regular cream cheese, if you want my humble opinion. If you’ll hear me out, here are the advantages: you can make a low-fat cream cheese spread with all the flavor of bagels and lox, but using much less lox and lower calorie cheese. Just try it before you throw something at me. Please?
If you do try it, you’ll discover a lighter, delicious version of a classic. Deal with it.
Low-Fat Smoked Salmon “Cream Cheese”
- ½ package neufachatel cheese (4 oz)
- 4 oz smoked salmon
- fresh chives (optional)
- Add smoked salmon to Magic Bullet and pulse one or two times. (Be careful not to overmix.)
- Add cheese to Bullet and pulse a few times. If necessary, open up Bullet and mix with a knife or spoon.
- Serve on a bagel.
This panini is made with a homemade sun-dried tomato pesto spread on ciabatta bread with turkey and mozzarella cheese. I personally prefer hot sandwiches over cold and I love experimenting with new, hot sandwiches.
The other day, I was at a deli during my lunch break and “sun-dried tomato pesto” caught my eye on one of the sandwich menu items. Too bad it has a lot of other stuff I didn’t want! I decided not to get it, but the pesto sounded so good, I thought, if only they made one with just some turkey and mozzarella! It sounded so good, I decided to make it at home myself. If you have any extra basil, this quick lunch recipe is a great way to use it before it goes bad!
Sun-Dried Tomato Pesto Panini
- 1 cup fresh basil leaves
- ½ cup pine nuts
- 2 Tbsp grated Parmesan cheese
- 1 large garlic clove, peeled
- ⅓ cup olive oil
- 2 Tbsp sun-dried tomatoes
- Salt and pepper, as desired
- 2 slices turkey breast
- 1 slice mozzarella cheese
- 2 slices ciabatta bread
- Preheat an indoor grill or skillet.
- Wash basil leaves.
- Add all ingredients listed above up to the salt and pepper to a small Magic Bullet cup with the flat blade and blend together until well mixed.
- Add more oil, salt and pepper as needed.
- Spread the pesto onto the two slices of ciabatta and add the turkey and mozzarella cheese.
- Cook on an indoor grill or skillet until the cheese is melted and the outer bread is toasted.
Makes 1 panini
When I went away to college, one of the first things I learned to make from scratch was salad dressing. I found that is was so easy to make and cheaper than buying it at the grocery store. They always sell salad dressings in large bottles, which go bad before I can use them all up. If I wanted to have different salads during the week, that would mean I needed to buy a few different large bottles of dressing.
I quickly got into the habit of experimenting with salad dressing recipes and became a pro at whipping them up right before tossing and serving the salad. This creamy zucchini herb dressing is one of my favorites, not only because it can make the simplest of salads incredibly flavorful, but also because you can control the texture. I like it a little chunky, since raw chopped zucchini is so good!
Creamy Zucchini Herb Dressing
- 1 cup chopped organic zucchini
- 2 small garlic cloves, peeled and chopped (or 1 large clove)
- ¼ cup olive oil
- 2 tbsp plain yogurt
- 2 tbsp lemon juice
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp dried dill
- Pinch of salt
- Add all ingredients to a Magic Bullet cup.
- Pulse for a chunky consistency or blend for 20 seconds for a smooth consistency.
Makes ~1 cup dressing
These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 Tbsp brown sugar
- 2 1/2 Tbsp low-sodium soy sauce
- 1 1/2 tsp ground ginger
- 1 tsp grated lime rind
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 1 Tbsp light brown sugar
- 1 1/2 Tbsp low-sodium soy sauce
- 1 Tbsp fresh lime juice
- 1/4 cup chunky peanut butter
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper
- Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
- Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
- Combine the peanut sauce ingredients in a small bowl and set aside.
- Preheat an indoor grill.
- In the meantime, prepare the strips by piercing them with wooden skewers.
- Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.
This spinach artichoke dip is really easy to put together and great if you are short on time or just craving some dip. You can make it ahead of time and store it in the refrigerator until ready to serve, then just microwave it a bit to heat it up. Use your Magic Bullet to chop up the spinach and artichoke hearts into smaller pieces, while still leaving some chunkiness for a nice texture. I like to dip crispy baguette slices into this cheesy dip, but you can also serve it with tortilla chips. The freshly grated Parmesan cheese makes the dip extra cheesy and red pepper flakes give it a little kick!
What would you serve with this spinach artichoke dip?
Spinach Artichoke Dip
- 1/2 cup cooked spinach
- 1/2 cup chopped, canned artichoke hearts
- 6 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp dried red pepper flakes
- 1/8 tsp salt
- 1/4 tsp garlic powder
- Add all ingredients to a Magic Bullet cup and pulse a few times to chop the spinach and artichoke hearts, careful not to overblend to retain some texture.
- Use a spoon to stir.
- When ready to serve, microwave for 2 minutes to heat up.
- Serve with a baguette or tortilla chips.
Makes 1 cup
The weather is heating up and summer is quickly approaching! During the summer months, I love to eat different salads. No matter what ingredients I add, my go-to dressing is always a simple balsamic vinegar. It just tastes so good with everything! The Magic Bullet makes it really quick and easy to prepare – just add all the ingredients, pulse a few times to mix up and pour over your favorite salad before tossing. Look no further for a salad dressing recipe – this is all you will ever need!
Easy Balsamic Vinegar
- 6 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp brown sugar
- Salt and pepper, to taste
- Add all ingredients to a small Magic Bullet cup and blend until mixed.
- Add to your favorite salad, or chill in the refrigerator for up to 1 week until ready to use.
Makes ~1/2 cup dressing
The first time I tried aioli, it was paired with an artichoke (it was also the first time I tried an artichoke!). The word aioli simply means “garlic oil.” Aioli originates from an area of France and can be paired with a variety of vegetables and fish. After trying it for the first time, aioli instantly became one of my favorite dips. Personally, I like to serve it over asparagus, cauliflower or potatoes. How could you not like the combination of garlic and lemon in a dip? MMMMM…
This aioli recipe is really easy because it only consists of three steps: Add the ingredients, blend, and chill. It really is that easy!
1, 2, 3, Aioli!
- 1 egg yolk
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 garlic clove, finely chopped
- 1/4 cup olive oil
- Add the egg yolk, lemon juice, salt and garlic to a small Magic Bullet cup.
- Blend for 20 seconds, then add the olive oil and blend for 10 more seconds.
- Cover with a lid and refrigerate until ready to serve.
Makes 1/2 cup
There are nights when you want to cook dinner, and there are nights when you want to order takeout, and there are nights when you want to make dinner, but you’d rather order takeout, but you’d rather not reeeally order takeout. This recipe is for those nights. It mostly involves assembly, not much cooking, but it’s homemade and healthy and satisfying.
I offer two little tricks here for turning what is really just a salad into something resembling a homecooked meal. The first is homemade Caesar salad dressing. As I’ve mentioned, I’m not necessarily into DIY (do-it-yourself) for DIY’s sake, but homemade salad dressing really is better than anything you can buy and pretty easy, too. This is a not-creamy version of Caesar salad dressing and it’s really good, delicious, and easy. The second trick is soaking tofu in salted water for fifteen minutes before sauteing. I don’t know why it works, but this little trick is the best way I’ve found to produce springy tofu with a crispy brown crust.
Can you really ask anything more from me? Well, a recipe’d be nice…
The Magic Bullet does a great job of making this meal come together easily and with minimal cleanup.
Caesar Salad with Homemade Dressing and Salt-Soaked Tofu
- 2 hearts of romaine, sliced, tough ends discarded
- 1/2 cup olive oil (or use a mixture of olive and vegetable oil)
- 1 egg yolk
- 2 garlic cloves
- 1 tin anchovies
- 1 small hunk of parmesan, cut into cubes, with more for serving
- 1/2 juice of a lemon
- 3/4 tsp dijon mustard
- 1/2 package extra firm tofu, in the refrigerator package (i.e. not “silken”)
- croutons, store bought
- Put tofu in bowl, cover with water, add abundant amount of salt, stir water, and let soak for 15 minutes. Then cut tofu into cubes and saute in vegetable oil.
- Add parmesan to Magic Bullet, large cup, with the cross blade. Blend until grated. Remove and set aside most of the cheese, but don’t clean the cup.
- Add garlic cloves to Bullet and blend until roughly chopped.
- Add 1/2 tin anchovies, egg yolks, olive oil, lemon juice, and mustard to Bullet. Blend until well emulsified.
- Mix dressing, parmesan cheese, remaining anchovies, croutons, and tofu with romaine in large bowl. Serve, passing parmesan.