Tag: Dairy Free

Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta

In my opinion, any time of year is peak bruschetta season. 🍅🌿
And while I love the classic, this version swaps out the bread for something a little more nourishing (and just as satisfying): sweet potato slabs.

If you’ve made even one of my recipes before, you already know—I love sweet potatoes. They’re versatile, naturally gluten-free, and packed with nutrients. In this simple twist on bruschetta, they create the perfect sturdy base for a fresh, vibrant tomato topping.

This is the kind of recipe that feels equally at home as a light lunch, an easy appetizer, or a colorful addition to a casual gathering.

Why You’ll Want to Make This

✔️ Naturally gluten-free and dairy-free
✔️ Bright, fresh flavors with simple ingredients
✔️ Great for entertaining or everyday snacking
✔️ Easy to prep ahead and assemble quickly
✔️ A fresh take on a familiar favorite

It’s classic bruschetta energy—just a little more modern and nutrient-packed.

Fresh Tomato & Basil Sweet Potato Bruschetta

Makes 6 servings (3 pieces each)

Ingredients

  • 2 medium sweet potatoes
  • Olive oil spray
  • 3 large ripe tomatoes, seeded and diced
  • ½ medium zucchini, coarsely chopped
  • 1 small white onion, chopped
  • ¼ cup snipped fresh basil leaves
  • 1 garlic clove, pressed
  • ½ tsp olive oil
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 2 tbsp balsamic glaze

Instructions

  1. Heat oven to 350°F.
  2. Slice sweet potatoes into ¼-inch-thick rounds. Arrange on a sheet pan and lightly spray with olive oil.
  3. Bake 20–25 minutes, flipping halfway, until lightly golden and tender.
    Air fryer option: 400°F for about 5 minutes.
  4. In a small bowl, gently combine tomatoes, zucchini, onion, basil, garlic, olive oil, salt, and pepper.
  5. Transfer sweet potato slices to a serving plate and spoon tomato mixture evenly over each slice.
  6. Drizzle with balsamic glaze and serve immediately.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Bake the sweet potatoes earlier in the day and assemble just before serving.

✨ Easier: Use pre-diced tomatoes and pre-chopped onion from the produce section.

✨ Easiest: Skip chopping altogether and use fresh store-bought bruschetta topping—just spoon and drizzle.

This is one of those recipes that proves simple ingredients can still feel special. It’s fresh, colorful, and flexible—perfect for when you want something that looks beautiful without a lot of effort.

✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Upgrade to paid on Substack so you won’t miss out on any of the fun dinner parties I’ve planned for you.
✨ Forward this email to a friend who loves easy, gluten-free appetizers.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful, and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to peak bruschetta season—no matter the month.

Cheers,
Colleen 🥂

slicedicedishLeave a comment

Garlic Butter Scallops with Zoodles: Simple, Stunning, and Seriously Good for You

Scallops are one of those magical ingredients that need very little to be amazing. A little butter, salt, and pepper—and honestly, you’re already winning.

But when you pour garlic butter over perfectly seared scallops and let it soak down into a bed of tender zoodles?
Well… that doesn’t hurt either. 😉

This dish is elegant enough for entertaining, quick enough for a weeknight, and nourishing enough to feel really good about serving it. And let’s not overlook the obvious: it’s absolutely gorgeous on the plate.

Why This Recipe Works (and Why You’ll Love It)

I swapped traditional pasta for zucchini noodles, and I have zero regrets.

Zoodles cook faster, feel lighter, and let the scallops truly shine. Plus, zucchini is packed with vitamins C and A, potassium, folate, and fiber—all of which support heart health by helping reduce blood pressure, cholesterol, and stroke risk.

Garlic brings more than flavor—it’s been shown to support immunity, stabilize blood sugar, and promote heart and brain health. And scallops? Naturally low in saturated fat and cholesterol, while still feeling indulgent and special.

So yes, this is a meal you can feel good about and feel excited to eat.

Garlic Butter Scallops with Zoodles

Ingredients

  • 4 tbsp ghee
  • 6 garlic cloves, sliced
  • 2 large zucchini, spiralized
  • 1 lb sea scallops, patted dry
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar or red wine vinegar
  • Freshly ground black pepper
  • 4 fresh basil leaves, shredded
  • ¼ cup finely minced red bell pepper

Instructions

  1. Melt the ghee in a large nonstick skillet over medium heat. Add the garlic and cook, swirling the pan occasionally and reducing heat if needed, until garlic is golden and butter is foamy and lightly browned (about 5 minutes). Transfer garlic butter to a small bowl, scraping in browned bits. Wipe out the skillet.
  2. Add zoodles to the skillet, season with salt and pepper, and sauté about 3 minutes until just tender. Transfer to a serving plate and keep warm. Wipe out the skillet.
  3. Season scallops with salt. Heat olive oil in the skillet over medium-high heat. Arrange scallops evenly and cook undisturbed until well browned on the bottom, about 5 minutes. Flip and cook until golden and opaque in the center, about 2 minutes more. Place scallops over the zoodles.
  4. Stir vinegar into the garlic butter and season with salt and pepper. Spoon over scallops and finish with basil and red bell pepper.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Buy pre-spiralized zucchini from the produce section to save prep time.

✨ Easier: Use frozen, dry-packed scallops—just thaw and pat dry before cooking.

✨ Easiest: Swap homemade garlic butter for melted butter mixed with garlic paste and a splash of vinegar. Still delicious, even faster.

This is one of those recipes that proves simple food can still feel luxurious. Perfect for date night, a small dinner party, or when you just want to eat something beautiful on a random Tuesday.

✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Upgrade to paid on Substack so you won’t miss out on any of the fun dinner parties I’ve planned for you.
✨ Forward this email to a friend who loves restaurant-style meals at home.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful, and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to simple ingredients, big flavor, and dinners that feel a little fancy.

Cheers,
Colleen 🥂

slicedicedishLeave a comment

All the Flavor, None of the Bread: Deconstructed Club Sandwich Salad

Today I’ve got a delightful treat for you—one that pays homage to a beloved American classic: the Club Sandwich.

With roots tracing back to the Union Club of New York City and documented as early as 1889, the club sandwich has earned its place in culinary history. It’s iconic, dependable, and endlessly craveable. And today? I’m shaking things up.

Instead of stacking it between slices of bread, I’m deconstructing the classic club and turning it into a fresh, vibrant, better-for-you salad. Trust me—you won’t miss the bread once you take a bite of this Ultimate Chicken Club Salad.

A Little History (Because Food Stories Matter)

The earliest known reference to the club sandwich appeared in The Evening World on November 18, 1889—and it even included a basic recipe. From its original triple-decker form to countless variations over the decades, the club sandwich has stood the test of time.

Why? Because the flavor combination just works:
savory chicken, smoky bacon, crisp lettuce, juicy tomatoes, and a tangy dressing to tie it all together.

This salad keeps everything you love—and skips what you don’t need.

Why You’ll Love This Salad

✔️ All the classic club flavors—no heavy bread coma
✔️ Protein-packed and satisfying
✔️ Perfect for lunch, dinner, or casual entertaining
✔️ Flexible enough for leftovers, shortcuts, or upgrades
✔️ Feels indulgent while still being fresh and balanced

If you love nostalgic food with a modern, realistic twist, this one belongs in your rotation.

Deconstructed Club Sandwich Salad

Ingredients

  • ½ lb meaty bacon
  • 4 cups warm shredded chicken
  • ¼ cup white balsamic vinegar
  • ½ cup olive oil
  • 1 garlic clove, pressed
  • 1 tsp onion, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp dried parsley
  • 1 tbsp sugar
  • 2 tbsp Dijon mustard
  • Salt and pepper, to taste
  • 6 mixed grape tomatoes, cut into wedges
  • 3 large heads romaine, chopped
  • 1 red onion, thinly sliced
  • 1 cup basil leaves, torn
  • 1 cup flat parsley leaves, coarsely chopped

Instructions

  1. Heat oven to 400°F. Bake bacon on a slotted pan, wire rack-lined, or parchment-lined baking sheet until very crisp, about 20 minutes. Drain and chop into 1-inch pieces.
  2. In a salad dressing container or jar with a lid, combine vinegar, olive oil, garlic, onion, thyme, parsley, sugar, Dijon, salt, and pepper. Cover and shake until well mixed.
  3. Prep the vegetables: wedge tomatoes, chop lettuce, thinly slice onions, and chop herbs.
  4. In a large bowl, combine lettuce, chicken, tomatoes, onions, herbs, and bacon.
  5. Drizzle with dressing, toss gently, season to taste, and serve.

✅ Easy, Easier, Easiest Ways to Make It

✨ Easy: Use rotisserie chicken or leftover grilled chicken instead of cooking chicken from scratch.

✨ Easier: Buy pre-washed romaine and pre-chopped herbs to cut down on prep time.

✨ Easiest: Use store-bought cooked bacon and a high-quality bottled vinaigrette—still delicious, zero stress.

(And if you love bread? Add homemade croutons or your favorite gluten-free option for a nod to the original.)

This salad is proof that you don’t have to give up flavor to make smarter choices. It’s familiar, flexible, and endlessly adaptable—just like the original club sandwich, only reimagined for how we cook and eat today.

✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Upgrade to paid on Substack so you won’t miss out on any of the fun dinner parties I’ve planned for you.
✨ Forward this email to a friend who loves classic comfort food with a healthier twist.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful, and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to honoring the classics—while making them work for real life.

Cheers,
Colleen 🥂

slicedicedishLeave a comment

Your New Weeknight Hero: Tuscan Herb Chicken Rice Bowls (Big Flavor, Zero Chaos)

There’s a very specific kind of recipe I’m always chasing: bold flavor, minimal effort, and zero sink full of dishes.

Enter: Tuscan Herb Chicken Rice Bowls—a cozy, colorful, one-pot meal that’s about to earn a permanent spot in my weeknight rotation.

This is the kind of dinner that feels thoughtful and elevated… without requiring an hour of chopping or a second wind after work. If you love meals that work just as well for a Tuesday night as they do for casual entertaining, this one’s for you.

Why You’ll Want to Make This (Again and Again)

✔️ One-pot magic (hello, fewer dishes)
✔️ Big Tuscan flavor without measuring a dozen spices
✔️ Customizable for rice lovers and cauliflower-rice fans
✔️ Meal-prep friendly and reheats beautifully
✔️ Impressive enough for guests, realistic enough for real life

Basically: it’s doing the most while you do the least.

Pressure Cooker Magic: Dinner, Simplified

On busy nights, my Pampered Chef Deluxe Multi Cooker is my MVP. This recipe leans hard into what it does best: efficient, one-pot cooking that doesn’t sacrifice flavor or texture.

One of my favorite tricks here is cooking the rice inside the pressure cooker using a separate pan on the trivet. Everything finishes together, the flavors stay clean, and nothing turns mushy. Smart cooking without overthinking it.

Prefer cauliflower rice? Same delicious chicken and veggies—just skip the rice step and microwave your cauliflower rice at the end. Done and done.

The Flavor Shortcut That Changes Everything

Let’s talk about the real secret weapon: Pampered Chef’s Tuscan-Style Herb Chicken Mix.

This single packet delivers layered, herby, Tuscan-inspired flavor—no spice drawer excavation required. It’s the reason this dish tastes like you tried harder than you actually did. Bonus: the packet includes other recipe ideas, so it’s not a one-and-done ingredient.

Shortcut cooking, but make it delicious.

Tuscan Herb Chicken Rice Bowls

Ingredients

  • 1 tbsp olive oil
  • ½ small white onion, chopped
  • 2 bell peppers, any color, sliced
  • 4 cups spinach
  • 1 lb chicken breasts
  • 1 pkg Pampered Chef Tuscan-Style Herb Chicken Mix
  • ¼ cup water
  • 1½ cups long-grain white rice
  • 1½ cups vegetable stock

Instructions

  1. Set the pressure cooker to SEAR and heat 1–3 minutes. Add oil, onion, and peppers; sauté 3–4 minutes. Press CANCEL, add spinach, and stir to wilt.
  2. Season chicken with the Tuscan-Style Herb Chicken Mix and place on top of the vegetables. Sprinkle any remaining seasoning over everything. Add water.
  3. Place the trivet over the chicken. Combine rice and stock in a ceramic bowl, cover, and lower onto the trivet.
  4. Secure lid. Select POULTRY, adjust time to 9 minutes, and press START.
  5. When done, allow natural release for 10 minutes, then release remaining pressure.
  6. Remove rice bowl and chicken. Cover chicken to keep warm.
  7. Return rice bowl to cooker, select RICE, and press START.
  8. Slice chicken. When rice is done, fluff and serve topped with veggies, sauce, and chicken.

✅ Easy, Easier, Easiest Ways to Make It Happen

✨ Easy: Use the Tuscan-Style Herb Chicken Mix instead of building your own seasoning blend. One packet = instant, layered flavor.

✨ Easier: Grab pre-sliced bell peppers and diced onion from the produce section to skip chopping altogether.

✨ Easiest: Use microwave-ready rice or cauliflower rice and focus solely on cooking the chicken and veggies in the pressure cooker.


✨ Subscribe so you don’t miss more real-world entertaining tips and weekly recipes.
✨ Upgrade to paid on Substack so you won’t miss out on any of the fun dinner parties I’ve planned for you.
✨ Forward this email to a friend who love to entertain.
✨ Follow along for easy menus, decor ideas, and ways to make every gathering feel special, joyful and authentic.
✨ Download Dinner Party Menus here: MENUS
✨ Shop my kitchen here: SHOP
✨ Grab what you need at a discount: HOST
✨ Earn some extra income while you’re at it: SELL
✨ Watch what I’m making for dinner every day on Instagram
✨ Join my Slice, Dice & Dish Community on Facebook

Here’s to weeknight dinners that feel a little fancy without the stress!

Cheers,
Colleen 🥂

slicedicedishLeave a comment