Lovin' From the Oven

Chicken Potsticker Salad

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I don’t have many salad recipes on here, mostly because I usually just throw them together without measuring specific ingredients. Most of my salads have an olive oil dressing, and this one is no different!

We LOVE potstickers in this household. Ellie eats them like crazy! These ones from Crazy Cuizine are the perfect addition to some protein on top of a salad. I used a mixture of cabbage and romaine lettuce to make the base and added corn, edamame, red bell peppers, and green onions.

It’s seriously the easiest thing to put together. Cooking the potstickers was also a cinch, since they are already fully cooked. All you have to do is fry them in a little bit of oil, add some water, put the lid back on and let it heat up thoroughly. 

Presentation wise, I can’t tell if it looks better with the dumplings whole or cut up. They both look great!

I found the potstickers at my local Ralph’s, but make sure to check the store locator for where to buy them. Crazy Cuizine also has a couple of other delicious products, so make sure to check them out!

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Chicken Potsticker Salad

Ingredients

  • 8 pieces Crazy Cuizine Chicken Potstickers, pan-fried according to the directions on the bag
  • 4 cups chopped romaine lettuce
  • 4 cups chopped cabbage
  • 2 green onions, chopped
  • 2 red bell peppers, chopped
  • 1 can of corn, drained (15 oz)
  • 1 cup edamame beans
    • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • fresh lime juice to taste (I used 2)
  • 1 tsp ground ginger
  • 1/2 cup olive oil

Directions

  1. To make the salad: Toss all of the ingredients, except for the potstickers, together in a bowl. Top with the potstickers.
  2. To make the dressing: Whisk all of the ingredients together, slowly pouring in the oil last. Pour over salad as desired.
https://lovintheoven.com/chicken-potsticker-salad/

This is a sponsored post, but the opinions expressed are my own.

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Pesto Tortellini with Three Bridges

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I’m always looking for meals that take less than half an hour to make from beginning to end. As a mom, there are just never enough hours in a day. Especially with back to school season these next couple of weeks, I’m sure most moms and dads out there can relate.

That’s why I was thrilled when Three Bridges reached out to collaborate. They make a full line of easy to prepare pastas and sauces that help speed dinner prepping right up while still tasting homemade. All of their products are made with simple, honest and better for you ingredients… things that I have no problem feeding Ellie. After all, they only use premium, high-quality ingredients that contain no artificial ingredients, flavors, and colors, and no preservatives, fillers or hormones.

These are just some of the products they offer. On the plus side, if you don’t find yourself using the tortellini right away, you can always throw them in the freezer for later!

I used the Triple Cheese Tortellini and Basil Pesto Sauce for this recipe, but Ellie loved the Heirloom Marinara Sauce the most. 

This was such an easy meal and everyone in my family loved it. The basil pesto sauce brought together the tortellini, bacon, tomatoes, olives, and parmesan cheese. 

It would be a wonderful side served at lunch picnics, dinner parties, or beside a sandwich. I loved the crispiness of the bacon. Next time, I would add even more! You can never have enough bacon.

Three Bridges’ tortellini truly is a quick and easy meal solution. I could toss them in different sauces and with different proteins to make completely different meals. 

This one is catered to our liking, but you can use other add-ins if you want. Roasted bell peppers, avocado, goat cheese, grilled chicken, sun-dried tomatoes, fresh spinach, and jalapenos are just some ideas.

To find out where you can buy Three Bridges near you, click here for their store locator! They also have additional recipe ideas on their website if you find yourself in a rut.

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Pesto Tortellini with Three Bridges

Ingredients

  • 1 package Three Bridges Family Size Triple Cheese Tortellini (18 oz)
  • 1 6 oz can sliced black olives
  • 1 16 oz package bacon, cooked and chopped
  • 2 medium roma tomatoes, chopped
  • 3.5 oz Three Bridges Basil Pesto Sauce
  • 1/4 cup parmesan cheese

Directions

  1. Cook the tortellini as directed on package.
  2. Once done, drain and place into a large mixing bowl. Toss with the olives, cooked bacon, tomatoes, pesto sauce, and parmesan cheese until evenly mixed.
  3. Serve immediately.
https://lovintheoven.com/pesto-tortellini-three-bridges/

This is a sponsored post, but the opinions expressed are my own.

Pesto Chicken Veggie Meatballs

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Here’s another kid-friendly and freezer-friendly recipe for you! Meatballs are so easy to make and are pretty versatile in different dishes. You can eat them as is (as pictured), throw them in marinara, or mash them up into rice. I served mine with butter cheese pasta, Ellie’s favorite.

I liked that these meatballs were loaded with veggies. It’s almost as if you’re hiding them. I was worried Ellie wouldn’t eat them, but the veggies didn’t bother her one bit.

You can change the veggies up to include carrots, corn, asparagus… anything, really. I just used what I had on hand.

I used another batch of meatballs and mashed them into marinara sauce later that week to top off some quinoa pasta. Ellie devoured that as well.  She’s such a good eater. I can’t wait to make more recipes for her! This one comes from Super Healthy Kids.

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Pesto Chicken Veggie Meatballs

Ingredients

  • 1 pound ground chicken breast
  • 1/2 medium red bell pepper
  • 1 cup zucchini, shredded
  • 1/2 cup yellow squash, shredded
  • 3 tablespoons pesto
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 375 degrees..
  2. Pat the zucchini and squash dry with a paper towel.
  3. In a large mixing bowl, stir together the zucchini, squash, bell pepper, pesto, and salt.
  4. Gently fold in the ground chicken breast until well combined.
  5. Line a baking sheet with foil or a slipat and drizzle with oil.
  6. Using a 1" scoop, make small meatballs and place them on the baking sheet.
  7. Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.
https://lovintheoven.com/pesto-chicken-veggie-meatballs/

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