Memorial Day Weekend!

Here’s a little throwback with some easy slow cooker recipes for Memorial Day weekend, plus one of our all time favs!  Hope everyone has a relaxing, safe weekend!

And don’t forget to follow along on Facebook and Instagram where I’ve started posting new little bites here and there while I rev up to full blogger mode!

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You’re obviously firing up the grill this weekend for Memorial Day.  Whether you’re staying at home, having a party, or headed to a friend’s, it’s the unofficial first weekend of summer and time to parrrrtay! But if you’re having people over, you don’t want to heat up the house with those pesky apps and sides.  And if you’re bringing something to a potluck you don’t want to come home to a huge mess to clean up.

So here are a few of my favorite slow cooker recipes for Memorial Day weekend.  Plus my all time favorite no-bake dessert, which isn’t made in the slow cooker, but will keep your house nice and cool and be a quick an easy crowd pleaser.

Bring it on Memorial Day.  And bring it on summer!

Slow Cooker Spinach & Artichoke Dip

Slow Cooker Spicy Spinach & Artichoke Dip | Little Kitchen, Big Bites

Slow Cooker BBQ Buffalo Meatballs

Slow Cooker BBQ Buffalo Meatballs | Little Kitchen, Big Bites

Slow Cooker Honey Balsamic Chicken Sliders

Honey Balsamic Chicken & Avocado Sliders | Little Kitchen, Big Bites

Slow Cooker Sweet & Spicy Chicken Mango Tacos

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

Peanut Butter S’mores Bars {no bake}

Peanut Butter S'mores Bars {No Bake!} | Little Kitchen, Big Bites

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

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Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Before I went into the aforementioned crazy cleanse, I bought some frozen salmon to make some buttery, delicious salmon cakes.  And then we had a busy week and for one reason or another I decided on take out instead of cooking that night.  And the salmon lived in the freezer until one day when I was out of food and I remembered that it was there.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Except I’m trying to be a little more healthy now.  And salmon cakes, while absolutely scrumptious, do not often top the healthy food lists the way that straight salmon does.  So with a little of this and a little of that and some southwestern seasonings this recipe was born.  And then I had avocados, so clearly they needed to be used too.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

This recipe was perfect for me because I cooked the salmon and quinoa and mixed the sauce during nap time and let them cool and marinate before throwing everything together and baking them before dinner.  And the toddler demolished these my friends.  Salmon, quinoa and veggies were all eaten without complaint by her or my husband, and the leftovers were enjoyed cool on salads for days after.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

 

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cakes
 
Ingredients
  • 1 lb salmon, frozen (or adjust cooking time accordingly)
  • 3 limes
  • 1 T olive oil
  • 1 t + 1 t black pepper
  • 1 t + 1 t garlic salt
  • 2 t + 1 t cumin
  • 1 t + ½ t chile powder
  • 1 - 1¼ cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • 1 T preminced garlic
  • 1 cup + 1 cup nonfat greek yogurt
  • 2 eggs
  • ¼ cup cilantro, chopped
  • 1 avocado
  • For topping: shredded cheddar cheese, chopped avocado, cilantro, chopped onion, or pico de gallo
Instructions
  1. Preheat oven to 400 degrees
  2. Coat a small baking dish with nonstick and place salmon in the dish. Cover with juice of two limes and olive oil and sprinkle with 1 t pepper and garlic salt.
  3. Cook for 20-30 minutes, or until salmon is cooked through.
  4. While salmon cooks, combine 1 cup greek yogurt, avocado, cilantro, juice of 1 lime, 1 t black pepper, 1 t garlic salt, ½ t chile powder (less for less heat) and 1 t cumin in a bowl. Smash avocado and stir until smooth. Refrigerate until eating
  5. When salmon is fully cooked, flake with two forks and refrigerate until cool.
  6. Combine flaked salmon with cooked, cooled quinoa, bell pepper, onion, garlic, 2 t cumin, 1 t chile powder (less for less heat), 1 cup greek yogurt and eggs in a large bowl.
  7. Lower oven temperature to 375 degrees
  8. Form into patties and place on a lined baking sheet. You can either make small cakes or larger patties depending on your needs.
  9. Bake for 20-30 minutes, flipping once, for less time if making smaller cakes and more time if making larger cakes.
  10. Let sit for 5-10 minutes and serve hot, topped with avocado cilantro sauce, chopped avocado, cilantro, chopped onion, and/or pico de gallo

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Baked Potato and Zucchini Pancakes with Light Herbed Dip

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Fun fact…although I spent much of the last three days decking the halls with boughs of holly, trimming the tree and generally getting into the Christmas spirit, I was actually raised in an inter-faith family.  We celebrated holidays from both religions, and as much as I love me some Christmas, I also always enjoy lighting the candles, reading Hanukkah stories, and frying up some scrumptious latkes.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So with the first night of Hanukkah coming up this weekend, I thought I would start working on that fabulous potato pancake recipe.  Except it was just Thanksgiving.  And holy smokes did I stuff myself like a turkey.  You too?  Yea.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I wondered if I could put together a slightly lighter version of one of my favorite holiday foods, without sacrificing taste.  And this, guys, was awesome.  The zucchini just blended right in with the rest of it and I don’t even think Hubby and the kiddo knew it was there.  And with the pan lightly oiled, you still get that delicious flavor without the deep fry.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I even went outside the box on the traditional sour cream and put together an herbed greek yogurt dip with some mascarpone to richen it up that was over the top good.  But if you have some old school people coming for dinner, you could always have applesauce and sour cream on standby too.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So light those candles, spin that dreidel and keep from getting burnt from that splattering hot oil with all the delicious taste!

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

 

Baked Potato and Zucchini Pancakes with Light Herbed Sauce
Author: 
Recipe type: Entree
Cuisine: Jewish American
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
 
Ingredients
  • For pancakes:
  • 3 medium potatoes, peeled and grated
  • 2 large zucchini, grated
  • 8-10 green onions, chopped
  • ¼ cup bread crumbs
  • ¼ cup parmesan cheese
  • 2 eggs, lightly beaten
  • 1 T preminced garlic
  • 1 t basil
  • 1 t parsley
  • 1½ t salt
  • 1 t black pepper
  • 2 T olive oil
  • For sauce:
  • ½ cup greek yogurt
  • 2 T softened mascarpone
  • 1 t garlic salt
  • ½ t basil
  • ½ t parsley
  • Optional: sour cream and/or applesauce to serve with
Instructions
  1. Preheat oven to 425 degrees.
  2. Pat grated vegetables dry with paper towels
  3. In a medium bowl, combine potatoes, zucchini, green onions, bread crumbs, parmesan, eggs, garlic, basil, parsley, 1 T olive oil, salt and pepper. Stir to combine.
  4. Line a baking sheet with parchment paper. Drizzle olive oil on and rub lightly to cover.
  5. Take approximately ¼ cup of the pancake mixture, squeeze lightly into a ball, and press onto the baking sheet. Repeat until all mixture has been used.
  6. Bake for 30 - 35 minutes, flipping once at about 15 minutes, or until browned on both sides.
  7. While baking, combine yogurt, mascarpone, garlic salt, basil and parsley and chill until serving.
  8. Serve pancakes hot and top with chilled dip and applesauce and/or sour cream.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Vegetarian Enchilada Pizza

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This recipe was not meant to be blogged.  It started off as quesadillas…an easy, weeknight meal that we go for a lot in our house.  And of course I wanted to add some veggies, because I we all need them.  Especially the toddler.  But then when I hunted around and found all of the ingredients, a wonderful match was made in my brain.

Why not put together two of my favorite things??  Enchiladas and pizza?!?  Oh heck yea.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

And when those quesadillas came out of the oven looking all crispy and delicious, I knew they would make the perfect “stuffed crust” for this scrumptious creation.  I may never have a normal quesadilla again.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This fabulous little vegetarian dish made a fantastic dinner for hubby, princess and I, but I can also see it being a great little flatbread style app for your next fiesta.  I don’t know about you, but I’m always looking for something easy and quick that looks pretty on a plate for a party.

That is, if you can keep from eating them long enough to serve them to the guests…

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

 

Vegetarian Enchilada Pizza
Author: 
Recipe type: Entree, Appetizer
Cuisine: Mexican, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
  • 4 large flour tortillas
  • 1 cup shredded pepper jack cheese
  • 2½ cups shredded cheddar cheese
  • 1 t olive oil
  • 1 t preminced garlic
  • ½ red onion, chopped
  • 1 zucchini, chopped
  • 1 can black beans, drained
  • 1 cup shredded cabbage
  • ¼ cup cilantro, plus more to top
  • 1 t salt
  • 1 t black pepper
  • 2 t cumin
  • 1 t chile powder
  • 2-3 T red enchilada sauce
Instructions
  1. Preheat the oven to 350 degrees
  2. Cover a baking sheet with parchment paper and lay out two tortillas on the baking sheet.
  3. Sprinkle pepper jack cheese and 1 cup cheddar on top
  4. Lay a second tortilla on top of each
  5. Bake for 5 minutes, and set aside
  6. While the tortillas are baking, heat olive oil, garlic and red onion in a medium pan for 3-5 minutes, until fragrant
  7. Add zucchini, black beans, salt, pepper, cumin and chile powder and cook for an additional 5-7 minutes
  8. Add cabbage and cilantro and cook for an additional 5-7 minutes, or until cabbage has softened and all ingredients are fully combined. Remove from heat.
  9. Spread vegetable mix evenly over tortillas
  10. Drizzle enchilada sauce over vegetable mix
  11. Sprinkle remaining cheddar cheese on top of pizzas
  12. Bake for an additional 5-7 minutes, or until cheese has browned
  13. Serve immediately

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

Sweet Corn & Bacon Salad

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Before you think I’m going all soft posting a salad, let’s focus on the second word there.  Bacon.

This sweet little side dish also doubles as a delish topping to a lightly seasoned fish, or a butt kicking dip for chips.  Hubby likes to say that salsas have reached the peak of their goodness and can’t be improved on.  But then I showed him this.  Because, bacon.  Let’s say his stance is wavering.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

The bacon gives something smokey and fun to an otherwise run of the mill corn salsa.  It’s a perfect little twist on the tradition.  And, because I only used about half the pack, we had a few extra pieces of bacon to snack on afterwards.  I’m pregnant.  Don’t judge.

One more fun bacon fact {because I guess that’s all this post is going to be about. Don’t judge.}.  Did you know that you can cook bacon in the oven??  It’s my new favorite way to do it.  Simply line a cooking sheet with foil or parchment and stick a cooling rack {the kind you cool cookies on} on top.  Preheat the oven to 400 degrees, line up the bacon on the cooling rack, and bake for 15 – 20 minutes {start checking a little earlier if your oven runs hot}.  Let it cool a little, transfer to a paper towel to pat dry, and enjoy.  It’s perfectly crunchy and delicious every time and you save yourself the annoyance of burning yourself with hot grease and smelling like bacon for the rest of the day.  Awesome, right?  You’re welcome.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

 

Sweet Corn & Bacon Salad
Author: 
Recipe type: Salad, Side
Cuisine: American
Prep time: 
Total time: 
 
Ingredients
  • 4 cobs of corn, cooked and cut off of the cob, and chilled
  • 5 pieces of bacon, cooked well and crumbled or chopped, and cooled
  • ¼ cup cilantro, chopped
  • ½ red onion, chopped
  • 2 T olive oil
  • 1 T lime juice
  • 1 T garlic salt
  • 1 t black pepper
  • 1 t chile powder
  • Additional salt and pepper to taste, if desired
Instructions
  1. Combine all ingredients in a medium bowl and stir to combine
  2. Serve cold

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I’m not going to lie to you and tell you this is the easiest recipe I’ve ever made.  But they turned out great and not only did my two year old eat every bite of hers, but she asked for more.  And more.  And more.  And Hubby and I eat had our fair share too.  And you want to know what the majority of the ingredients were?  Salmon and vegetables.  So, overall win.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

These would also be a great one if you have leftover salmon laying around that you want to do something with.  You could probably throw any extra veggies that you have in there too.  It’s kind of a kitchen sink type recipe, like meatballs, where if you chop it up small enough, cook it with some garlic and make it into a patty, they won’t know any better.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

And this made for a ton of cakes, which means leftovers for lunches and dinners.  I even threw one of them on top of a salad for the next two days and it was absolutely scrumptious.  Healthy + delicious + kid friendly + leftovers = quite a happy mama.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

The guacamole was a little something extra for the adults, because you can’t have a salmon cake without something creamy to top, but the little one loved it too {you can adjust the heat by adding more or less of the sriracha}.  And it was super simple and really healthy so there’s no guilt there either.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I made some big ol’ burger sized cakes, but you could also make little tiny ones and serve them as a killer app with a big bowl of the guacamole.  Yum.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

 

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole
Author: 
Recipe type: Entree, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 large cakes
 
Ingredients
  • For Salmon Cakes:
  • 1 lb salmon
  • 2 T olive oil
  • 1 t salt
  • 1 t pepper
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 1 cup diced celery
  • 2 cups spinach, chopped
  • 1 T minced garlic
  • 1 T basil
  • 1 t parsley
  • ½ T chili powder
  • 1 t black pepper
  • 1 t salt
  • 1 cup bread crumbs
  • 1 T dijon mustard
  • 3 T greek yogurt
  • 3 eggs, beaten
  • For Guacamole:
  • 2 ripe avocados
  • 4 T greek yogurt
  • 2 T lime juice
  • 2 t - 2 T sriracha {more or less depending on how spicy you'd like it to be}
  • 2 t garlic salt
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place salmon in an oven safe dish, drizzle 1 T olive oil, 1 t salt and 1 t pepper.
  3. Bake for 20-25 minutes, or until cooked through. Set aside to cool.
  4. In a large skillet, heat 1 T olive oil and minced garlic over medium high heat.
  5. Add onion, bell pepper, zucchini, celery, basil, parsley, chili powder, 1 t pepper and 1 t salt and cook for 8-10 minutes, or until softening.
  6. Stir in spinach, until wilted.
  7. Remove from heat and set aside to cool. Drain any excess cooking liquid, if necessary.
  8. Place salmon in a large ziplock back and flake into pieces.
  9. Add dijon, yogurt, bread crumbs and eggs, and knead gently to combine.
  10. Add vegetables and knead gently to combine.
  11. Place in the refrigerator to set for about 5-10 minutes.
  12. Reset the oven to 400 degrees and line baking sheets with parchment paper
  13. Form into patties of desired size {I made them burger sized} by forming a ball in your hand and pressing gently onto the baking sheet until it's about ½ in thick
  14. Bake for 10-12 mins on one side, flip and bake for 10-12 minutes on the other side
  15. While the cakes are cooking, combine all guacamole ingredients in a small bowl and use a fork to smash and combine. Chill until use.
  16. Remove cakes from oven and serve hot, topped with guacamole.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

Want to know one of my favorite things about fall?  Football season!  I mean how can you not?  I’m mostly a college football girl nowadays {go bruins!}, but I have an allegiance to the Rams thanks to my dad from when they were in LA a million years ago {and fingers crossed, they’ll be back soon!}.  I remember when I was younger, I sat down with my dad and he taught me the game.  I fell in love with it and we spent Sundays screaming at the tv together, celebrating victories and pouting over losses, and always eating lots of delicious game food.

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

And I love this dish because it’s perfect for an afternoon of football, whether you enjoy it as an entree on a big burger bun or share with friends as an app as cute little sliders.  It’s pretty much as easy as it gets to set up the chicken in the slow cooker, pre make the slaw and pop it in the fridge, and let everyone throw it all together during half time.

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

Honestly, the tropical slaw is amazing by itself.  We had some extra leftover and I ended up eating it as a snack for a couple days in a row.  It’s not your typical slaw weighed down by mayo or anything like that.  Just light, refreshing, and full of healthy fresh ingredients.  Not necessarily your typical football food, but perfect to add some lightness and cool down the heavy bbq chicken, or as a lighter side for your friends who are looking for other options.  If you haven’t noticed, I’m kind of into using the tropical slaws and salsas on everything right now.  Just soaking up as much of the summer fruit as I can before we sink into the fall.

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

Confession:  I took a bite out of the sliders to take this picture about half an hour before we ate.  To give it some depth and different angles and such.  Ok, mostly because I wanted to try it.  After I took my pictures, I figured, what was one more bite going to hurt?  And another?  And another.  I may or may not have hid in the kitchen and ate the whole plate of sliders before my family sat down for dinner.  #dontjudge

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker
Author: 
Recipe type: Entree, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 sliders
 
Ingredients
  • For the chicken:
  • 4 boneless skinless chicken breasts
  • 1 bottle of your favorite bbq sauce {I used Trader Joes sriracha garlic bbq sauce}
  • 1 cup onion, chopped
  • For the slaw:
  • ½ cup red onion, chopped
  • 1 bell pepper, chopped
  • ¾ cup mango, chopped
  • ¾ cup pineapple, chopped
  • 1¼ cups green cabbage, shredded
  • ¼ cup cilantro, chopped
  • 1 T olive oil
  • 2 t lime juice
  • 1 t dijon mustard
  • 1 t garlic salt
  • 1 t black pepper
  • 8-10 slider buns
Instructions
  1. Place chicken, onion and bbq sauce and cook in the slow cooker for 4-6 hours on high or 6-8 hours on low. Shred with two forks and let marinate in the juices before serving.
  2. While chicken is cooking, combine all other ingredients except slider buns in a medium bowl and toss gently to combine. Refrigerate covered until serving.
  3. Optional: toast slider buns on a hot skillet or griddle
  4. Serve chicken hot on buns and top with cold slaw.

BBQ Chicken Sliders with Light Tropical Slaw | Slow Cooker | Little Kitchen, Big Bites

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