With its silky ribbons of egg swirling through a rich, savory broth, this classic favorite is simple, satisfying, and surprisingly easy to make at home.

If you’ve ever ordered it alongside your favorite takeout, you’ll be amazed at how quickly you can recreate that same delicious flavor in your own kitchen.

This easy egg drop soup recipe comes together in just 15 minutes, making it perfect for busy weeknights, light lunches, or whenever you’re craving something warm and soothing. With simple ingredients, which usually means no extra trips to the store.

A flavorful broth, eggs, and a few seasonings are all it takes to create this comforting dish.

The key to perfect egg drop soup is all in the technique. Slowly pouring the beaten eggs into the hot broth gently creates those signature delicate ribbons.

Do not add the egg while it’s boiling, remove it from the stove, and then stir the soup in a circular motion while adding the eggs to help achieve that classic texture you know and love. It’s a simple step that makes a big difference in the final result.

Another reason to love this recipe is how customizable it is.

Add in frozen corn, shrimp, or mushrooms, slivers of water chestnuts are another great option

The classic Asian flavors in the broth are irresistible; the combination of chicken broth or bouillon along with garlic, ginger, and sesame is a winning flavor combination you’ll find comforting.

Adding green onions on top brings in that fresh flavor. Add some crushed red pepper flakes to give it a little kick, and add a few drops of soy sauce for more flavor, along with a drizzle of more sesame oil and some fresh cracked black pepper.

Why you’ll love this

Not only is egg drop soup quick and easy, but it’s also budget-friendly. With just a handful of affordable ingredients, you can make multiple servings for a fraction of the cost of takeout. It’s a great option when you want something homemade without spending a lot of time or money.

This soup is also incredibly versatile. Serve it as a starter alongside your favorite Asian-inspired dishes, or enjoy it on its own as a light and satisfying meal.

It’s especially perfect when you’re feeling under the weather or just need something warm and comforting to lift your mood.

Having the right-sized pot is really helpful when making a small batch. I have a round-bottom pot, similar to this one. The one I have doesn’t seem to be available anymore, if I were to buy a new one, I think I’d get orange... I already have green and blue, and the round-bottom pot I have is pale yellow. And these trivets come in the prettiest colors. I might have to get some to match the post I have. And I’m putting these utensils on the list too.

Looking for more Asian Recipes…

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork Wontons 
• Find more Asian Recipes here!

Once you try making egg drop soup at home, it may just become a regular in your recipe rotation. It’s quick, simple, and delivers that cozy, restaurant-quality flavor every time. Whether you’re cooking for yourself or your family, this recipe is sure to become a go-to favorite.

And don’t miss seeing this GREAT Egg Holder, say goodbye to flimsy cardboard or plastic clamshell containers!

You’ll find my favorite items here.

Print

Egg Drop Soup

better than restaurant egg drop soup. With its silky ribbons of egg swirling through a rich, savory broth, thsi classic favorite is simple, satisfying and surprisingly easy toa make at home.

Course Main Dish

Cuisine American, Asian

Keyword Asian, soup

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 cups of soup

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups chicken broth
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger or ginger paste
• 1/4 teaspoon garlic powder or garlic paste
• 1 tablespoon cornstarch
• 2 large eggs (using 1egg + 1 egg white)
• 1 green onion, diced
• 1/3 cup frozen corn
• optional 1 tablespoon soy sauce
• optional chili paste
• pinch turmeric for bright yellow color

Instructions

• In a small bowl crack the whole egg, then add one egg white. Mix then set aside.
• In a medium pot bring chicken broth, sesame oil, ginger, garlic and cornstarch to a boil.
• Remove from heat and with a fork whirl soup in a circle and add the egg mixture in a circle to create ribbons.
• Add corn and green onion.
• If you prefer it spicy add some chili oil, or crushed red chili flakes or chili paste, and for another option add some soy sauce.

The post How to Make Egg Drop Soup Like Chinese Restaurants first appeared on Created by Diane.

Looking for easy, flavorful, and satisfying high-protein meals? This collection of recipes delivers everything from hearty soups and cheesy bakes to fresh salads and bold international favorites. Perfect for meal prep, staying fuller longer, or supporting fitness goals, each dish packs big flavor without sacrificing nutrition.

All of these recipes provide at least 20% of their calories from protein. If you want an extra boost, simply increase the protein portion—doubling chicken, meat, or other protein ingredients is an easy way to tailor each meal to your needs.

While some options are naturally low carb, they’re all high in protein, averaging around 20 grams per serving. These versatile recipes make it simple to enjoy satisfying, protein-packed meals your whole family will love.

Over 30 recipes… you’ll have plenty to serve all month long. I can’t wait to hear which recipes you’ll choose to make on repeat!

• Chicken Lettuce Wraps Fresh, crisp, and packed with flavor, these wraps are a lighter but satisfying meal.
• Chicken Parmesan Meatballs Juicy chicken meatballs baked in marinara and topped with melty cheese for a fun twist on a classic.
• Lemon Garlic Chicken Thighs Tender chicken thighs roasted with zesty lemon and garlic for a simple, flavorful dinner.
• Chili A hearty, comforting bowl of beans, meat, and spices simmered to perfection.
• Banh mi Meatballs Vietnamese-inspired meatballs with bold flavors, perfect for sandwiches or rice bowls.
• Chicken Pineapple Kabobs Sweet and savory skewers with juicy chicken and caramelized pineapple from the grill.

• Steak with Chimichurri Sauce Juicy steak topped with bright, herby chimichurri for a bold, flavorful finish.
• Pickle Chicken Tangy, juicy chicken marinated in pickle brine for a fun twist on a classic.
• Greek Chicken Meatballs Tender meatballs seasoned with Mediterranean herbs, perfect with tzatziki or salad.
• Chicken Tortilla Soup A hearty, zesty soup loaded with chicken, veggies, spices, and crunchy tortilla strips.
• Honey Sesame Chicken Meatballs Sweet, savory, and sticky meatballs with a sesame glaze, everyone will love.
• Sheet Pan Sour Cream Chicken Creamy, tangy chicken baked on one pan with veggies for an easy weeknight dinner.

While these are definitely low-carb recipes, they also fall into the high-protein category, delivering approximately 20 grams of protein per serving, making them ideal for anyone following a low-carb, high-protein diet.

Why are high-protein meals desirable:

They help build and repair muscle, keep you fuller longer, boost metabolism, help with weight loss, and to maintain your ideal weight. Help balance your hormones, help prevent overeating, strengthen your immune system, and keep your hair and nails looking great!

• Skillet Chicken Curry This creamy, flavorful skillet chicken curry comes together quickly with tender chicken, warm spices, and a rich sauce.
• Chicken Satay Meatballs All the irresistible flavors of classic chicken satay — in bite-sized form! These juicy, spiced meatballs are served with a creamy peanut sauce for dipping or drizzling.
• Stuffed Peppers Colorful bell peppers are filled with a hearty mix, then baked until tender.
• Pork and Clams A Portuguese-inspired classic that pairs tender pork with briny clams in a garlicky, wine-infused sauce. It’s a comforting coastal dish bursting with bold flavor and rustic charm.
• Sausage Peppers Onions This classic combination of Italian sausage, sweet bell peppers, and caramelized onions is a crowd-pleaser.
• Szechuan Chicken and Vegetables A vibrant stir-fry loaded with tender chicken, crisp vegetables, and a bold Szechuan-style sauce that’s savory and a little spicy (adjust the spice more or less or remove if you don’t like it spicy).

• Chicken Pizza Crust A low-carb, high-protein pizza base made from chicken, ready to load with your favorite toppings.
• Greek Non-Kabob… yummy Greek steak! Juicy, marinated Greek-style steak without the skewer, bursting with Mediterranean flavor.
• Greek Chicken Tender, herb-marinated chicken cooked to perfection with classic Greek seasonings.
• Green Chicken Chili A zesty, hearty chili made with chicken, green chiles, and warm spices for a comforting kick.
• Chicken Satay in Thai Peanut Sauce Grilled chicken skewers served with a rich, creamy Thai peanut dipping sauce.
• Grilled Chicken Caprese Salad: Fresh, light, and flavorful, featuring grilled chicken, ripe tomatoes, mozzarella, and basil, all drizzled in balsamic.

• Baked Ziti (add twice as much meat to make it protein loaded!) A hearty baked pasta dish with extra meat for double the flavor and a serious protein boost.
• Stuffed Pork Chops Thick, juicy pork chops filled with savory stuffing and baked to perfection.
• Chicken Kebat Tender chicken in a delicious sauce with mint, along with vegetables to round out the meal, serve over rice.
• Refried Beans and Eggs A simple, satisfying combo of creamy beans and perfectly cooked eggs, great any time of day.
• BBQ chicken French Bread Pizza Crispy French bread piled high with tangy BBQ chicken, melty cheese, and fresh toppings.
• Chicken Enchiladas in Green Sauce Rolled tortillas filled with chicken and smothered in zesty green sauce and gooey cheese.

• Italian chicken sandwich Juicy, flavorful chicken layered with Italian seasonings, melty cheese, and fresh toppings on a crusty roll for the ultimate sandwich.
• Chicken Parmesan Meatballs All the cheesy, saucy goodness of chicken parmesan, rolled into tender bite-sized meatballs.
• Italian Wedding Soup A cozy classic with tender meatballs, fresh greens, and tiny pasta in a savory broth.
• Broccoli Cheddar Soup (add chicken for higher protein) Creamy, cheesy, and comforting with broccoli and cheddar, plus chicken for a heartier, protein-packed meal.
• Maple Bacon Bourbon Chicken Legs Sweet, smoky, and savory chicken legs glazed with maple syrup, crispy bacon, and a splash of bourbon.
• Pork Chops Wine Sauce Juicy pork chops simmered in a rich, silky wine sauce for an elegant yet easy dinner.

With so many delicious ways to pack in protein, it’s easy to keep your meals exciting and satisfying. From hearty soups and cozy baked dishes to fresh salads and bold international flavors, these recipes prove that high-protein eating doesn’t have to be boring.

Try mixing and matching a few throughout the week to stay full, fueled, and inspired in the kitchen.

The post Easy High Protein Recipes You’ll Love first appeared on Created by Diane.

This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

Print

Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Easy Ground Chicken Lettuce Wraps – Light, Flavorful, and Better Than Takeout!

Craving something fresh, fast, and full of flavor? These easy ground chicken lettuce wraps are your new go-to! Made with simple ingredients and packed with bold Asian-inspired flavor, they’re low-carb, high-protein, and totally delicious. Perfect for busy weeknights, meal prep, or impressing guests—no fork required!

Protein-rich, crunchy, and delicious. This is a recipe you’ll reach for be able to enjoy a quick meal in minutes.

Truth be told, my husband does not want to eat anything wrapped in lettuce. So I plate his in a bowl, and that is how I meal prep this as well.

Placing this over rice is a great way to take it from an appetizer or lunch item to a filling, cozy dinner. It freezes well, too.

You decide how you want to serve it!

The cooked filling is spooned into crisp lettuce leaves, commonly butter lettuce, romaine, or iceberg, creating a refreshing, hand-held wrap. They’re great as an appetizer, light meal, or party dish. Topping options: chopped peanuts, green onions, or a drizzle of sriracha for extra texture and flavor.

Wrap crunchy lettuce or softer butter lettuce around this tasty chicken, mushroom, and water chestnut filling.

Then top it with green onions, cilantro, and peanuts.

Or serve it over rice…

Let’s make rice!

Saute jasmine rice in a little oil to coat the rice. Stir and cook the rice until half of it is opaque and hot. Next, add the water and salt. Bring it to a boil, and simmer on low. This method produces rice that is not sticky, starchy, or clumped together. Jasmine rice portions on water to rice ratio are different, so be sure to read the directions for proper portions. For jasmine rice, it’s 1 cup rice to 1 1/2 cups water.

More on how to make rice if you want more options.

Give some of these other Asian recipes a try…

• Sesame Eggplant
• Chicken and Sausage Fried Rice
• Chicken Pho
• Simple Chicken Curry
• Crab Rangoon DIP
• Brown Sugar Soy Glazed Chicken

This recipe is kid-friendly- serve it in a bowl, it’s naturally gluten-free- using gluten-free items, and make it spicy by adding as much spice as you prefer. Add some crispy wonton strips to add more texture and crunch!

I like making these for meal prep, they freeze and reheat well. They are great over rice, or just place the filling in containers in the fridge or freezer, heat, then place the filling in lettuce.

Print

Chicken Lettuce Wraps

Ground chicken, mushrooms, and water chestnuts sauteed in a silky sauce, perfect for wraps or over rice in a bowl, and is great for meal prep and freezes well, too.

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword Asian, chicken, lettuce, mushroom

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs ground chicken, ground turkey, or ground pork can also use chicken breast, or chicken thighs diced
• 8 oz mushrooms, sliced
• 8 oz canned water chestnut, drained and sliced
• 1 medium carrot, julianned
• 3 green onions, sliced
• 1 small bunch cilantro, chopped
• 1/2 cup peanuts

Sauce

• 1 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon chili paste, Sambal Oelek
• 2 teaspoons sesame oil
• 1 teaspoon garlic paste
• 1-2 teaspoons chicken bouillon
• 2 teaspoons sriracha sauce

Serve with

• butter lettuce
• cooked rice

Instructions

• Prepare the sauce in a measuring cup or glass jar so it's easy to pour.
• Heat a large skillet, and add a little oil.
• Saute the ground chicken.
• Pour the sauce over the chicken and simmer on low, stirring occasionally.
• Add in the mushrooms, water chestnuts, and carrot.
• Place a lid on until the chicken reaches 165°.
• Move off the burner.
• Prepare the lettuce or have the rice ready, and plate the chicken on top of the lettuce or rice.
• Top with green onion, cilantro, and peanuts.

The post Chicken Lettuce Wraps first appeared on Created by Diane.

Tender, juicy Greek marinated beef with vegetables and a delicious Greek yogurt dip.

This meal is a great low-carb meal, or serve it in bowls over rice.

Kabobs without skewers mean it’s simplified, easier, less fuss, and less time-consuming, making this meal a perfect weeknight meal.

Tri-tip beef is a readily available cut of beef in California but may not be as common where you live, other beef options include:

• sirloin tip
•  flank steak
• top sirloin

Use this recipe for chicken breasts or chicken thighs. Be sure only to marinade it for an hour or two, the vinegar will break down the chicken too much if left on for a long time.

Marinade:

Oil in a marinade helps keep the meat moist, adds flavor, and balances any acid you add. Ensuring a delicious outcome. I use avocado oil, another option is olive oil. Use a great quality and tasting oil when marinating.

marinade ingredients

• 2-3 lbs tri-tip, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Using the Blacktone I was so excited that the meal was ready in minutes. If you don’t have a flat griddle to cook on, it’ll just take a couple of skillets.

Cooking options: use cast iron to get a nice char on the beef and vegetables, but use what you have! Or cut the pieces larger (than shown in photographs) and grill the beef and vegetables. Use a grill basket or tray if needed.

For the beef, I used tri-tip and marinated it for at least an hour (you can easily prep this the day ahead).

Vegetables

Zucchini, red onion, tomatoes, for the veggies, add your favorite… I love mushrooms with this, too.

And now the dip…

Oh my, do I love a nice tasty dip to dunk all the items into!

A few simple items make this dip really tasty.

Greek yogurt, lemon, parsley, mint, garlic, salt and pepper.

The dip tastes creamy, fresh, and delicious. Fresh mint has a way of making everything taste yummy.

Serve this Greek beef recipe with rice. If you need tips on cooking rice, check this out.

More Greek Inspired Recipes

• Greek Charcuterie
• Chicken Orzo Soup
• Pickled Turnips
• Greek Chicken Salad and Tomato Dressing
• Quinoa Tabbouleh
• Greek Chicken Meatballs

Print

Greek Non Kabob

Tender, juicy Greek marinaded steak with vegetables and yogurt dip

Course Main Dish

Cuisine American, Greek

Keyword beef, Blackstone, vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2-3 lbs tri-tip beef, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup avocado or olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

vegetables

• 2 medium red onions
• 16 oz grape tomatoes
• 2 medium zucchini

yogurt dip

• 8 oz plain Grek yogurt
• 2 ccloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• pinch coarse kosher salt and black pepper

Instructions

Cooking Note:

• I cook this meal on the Blackstone flat griddle. Alternatively, you can cook this in a cast iron skillet and cook the meat and the vegetables separately. Cut the beef and vegetables into larger pieces and grill them. Depending on how you will be cooking the items will determine how small to cut the items.

Marinade instructions

• Place all the marinade items into a gallon plastic zipper bag or container to marinade meat. Cut meat to desired size pieces and marinate for 1 hour minimum.

Vegetables

• Slice the vegetables into desired size pieces (other vegetable options peppers, carrots, and sweet potatoes).

Cooking

• Lightly oil the black stone or cast iron and cook the meat to medium rare, and cook the vegetables until tender.
• Prepare the dip- mix all the dip ingredients in an immersion blender or food processor until smooth and refrigerate until ready to eat.
• Serve with cooked rice.

The post Greek Non kabob first appeared on Created by Diane.

Crisp, cool, crunchy, salty-sweet, and full of flavor.

This Chinese chicken salad will be on repeat from now through summer, so be sure to bookmark it, print it, share it, tell your friend, or whoever. Heck, invite them over and have a party.

It’s warm and sunny out and no better time to gather all the ingredients, fry up some crisp wonton,s and enjoy.

Add in vermicelli noodles if you prefer, or fry them for the crunch. I myself like fried wontons on top. They take only a couple of minutes to make, and they are crunchy and addictive in the best way possible!

Now onto the chicken. I like chicken breast for this salad. I also like it shredded. But you can easily served dice, chopped, or large strips of chicken if you prefer.

You can bake, boil, steam, pressure cook, slow cook, use rotisserie chicken, canned chicken, leftover cooked chicken, cast-iron cooked chicken, and grilled chicken. I also have an Asian Chicken recipe that would go great in this.

Pretty much… any way you want to prepare the chicken, it’ll go well in this salad.

OMG, I love going to Chinese food restaurants and having them with spicy Asian mustard and a little duck sauce. the spicy-sweet combo is my favorite.

Which leads me to the wontons, dipping them in the duck sauce and mustard, made going to the restaurant all the more fun, but I was so happy that if you ordered takeout, they packed them up too.

How to cook the crispy wontons

To make the wonton strips, buy square wonton wrappers in the refrigerated section of the grocery store, slice them 1/2″ thick, then separate them so they don’t stick together. They are typically well cornstarched and will easily be separated.

Heat an inch or so of oil in a small pot, a 2-quart pot works well with high sides to avoid splashing and oil going everywhere, but small enough that you don’t need a ton of oil either. You’ll heat the oil to 350°, drop in some wontons to cover the bottom of the pot, and give them a toss, they’ll fry up quickly, about 2-3 minutes. Use tongs and keep moving them.

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

You can find more of my Asian Recipes Here.

I love the cold orange pieces, use fresh slices or canned mandarin orange segments.

Other fun toppings for this salad are cashsews or sliced almonds.

Add some sesame seeds as well.

Print

Chinese Chicken Salad

A tasty, satisfying, crunchy salad with a salty-sweet flavor combination. Filled with chicken, vegetables, and topped with a delicious dressing and crunchy wonton strips.

Course Main Dish, Salad

Cuisine American

Keyword Asian, chicken, Chinese, vegetables

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8 servings

Author Diane Schmidt – createdbydiane.com

Cost $15

Ingredients

• 8 cups chopped romaine lettuce, 1 very large head or 2 smaller heads of lettuce
• 4 cups green cabbage, shredded , napa cabbage is another option
• 2 cups red cabbage, chopped
• 2 medium carrots, julianned
• 3 green onions, sliced
• 1/4 cup chopped cilantro , start with a small bunch
• 3 cups cooked, shredded chicken breast , options in post
• 1 11oz can mandarin oranges, drained
• 1/3 cup cashews or sliced almonds
• 1-2 cups fried wonton strips , instruction in post
• 1/2 teaspoon sesame seeds , toasted and black can both be used

Chinese Chicken Salad Dressing

• 1 tablespoon oil, avocado , I use avocado oil
• 1 tablespooon sesame oil , I use toasted sesame oil
• 1/4 cup rice wine vinegar , or apple cider vinegar
• 1 tablespoon sugar , honey or maple syrup
• 1-2 tablespoons soy sauce
• 1/2 teaspoon fresh grated ginger, or 1/4 tsp dry ginger
• 1 teaspoon garlic paste, or 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice , orange juice or lemon juice
• pinch salt and pepper to taste

Instructions

• Place all cut salad items into a large bowl.
• Mix the dressing in a measuring cup or glass jar with a whisk, allowing the sweetener is dissolved and the dressing is well-blended.
• Pour the dressing over the vegetables and chicken and toss to uniformly distribute the dressing.
• Top with nuts, wonton strips, sesame seeds, and mandarin oranges.

The post Chinese Chicken Salad first appeared on Created by Diane.

I tried a new methods of “hard boiling eggs” as soon as I hear of a new tip or method.

I’ve made many batches of hard boiled eggs for deviled eggs and egg salad.

I even make a high protein deviled egg dip and egg salad spring rolls or just add slices of hard boiled eggs.

These little pumpkin eggs are flavored with pumpkin and smoked paprika. If smokey flavor isn’t your thing use regular paprika.

Ingredients

• Eggs
• Mayo
• Mustard
• Turmeric
• Paprika (smoked or regular)
• Pumpkin puree
• salt and pepper

Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you’d like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.

Peel and slice the eggs, pop out the yolks.

Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.

Place the egg mixture into a piping bag with an 857 piping tip or similar star style tip, the more prongs on the tip the more lines you’ll have on the eggs.

Pipe the egg mixture on the sliced egg whites and top with something green. I used fresh sage leaves. Parsley leaves or diced green onion are another option.

These fun Thanksgiving deviled eggs with be the hit of any holiday dinner.

Print

Pumpkin Deviled Eggs

the best deviled eggs for Fall, Halloween, and Thansgiving celebrations. These eggs are cute enough to serve all year and the flavor combination is delicious.

Course Appetizer

Cuisine American

Keyword appetizer, deviled eggs, eggs, fall, halloween, pumpkin, thanksgiving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon turmeric
• 1-2 tablespoons paprika regular or smoked
• 2 tablespoons pumpkin puree
• salt and pepper to taste

Instructions

• Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you'd like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.
• Peel and slice the eggs, remove yolks and place them in a bowl
• Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.
• Place the egg mixture into a piping bag with an 857 or similar piping tip
• Press the mixture out of the piping bag onto each half of the egg white
• garnish with sage leaves, parsley, diced green onion or similar to create the pumpkin stem or leaves
• Keep refrigerated until ready to serve, these can be made a day or two ahead of time, cover with plastic wrap but don't allow the plastic wrap to touch the eggs.

The post How to make the cutest Pumpkin Deviled Eggs first appeared on Created by Diane.

Minimal ingredients make for simple, great tasting meals.

Grab some boneless chicken breasts, and cut them into 1-2″ chunks. Cut up some peppers, I like using orange peppers, cut half a red onion into pieces, and you’ll need a can of pineapple chunks in pineapple juice.

Drain the pineapple and use the pineapple juice for the sauce.

Making the sauce using a few pantry staples. Marinate the chicken in the sauce for a few minutes to a couple of hours.

You can skewer the items or choose to saute them, or place them on a a sheet pan and bake them, or cook the items on a Blackstone.

I love kabobs, but if I’m short on time, it’s nice to have options.

What’s in the sauce?

The sauce is full of flavor. It’s sweet and tangy and has a great tropical taste.

• The base of the sauce starts with pineapple juice
• soy sauce gives it some umami flavor
• ketchup helps balance the sauce

Change up the flavor of the sauce, make it spicy, sweet, or more tangy by just adding some simple pantry staples.

• Adding crushed red pepper flakes will make it spicy
• Adding additional brown sugar will sweeten it up
• Adding white vinegar will make it more tangy
• Add smoked paprika for that smokey flavor
• Add BBQ instead of ketchup if you love BBQ

Let’s talk about the sauce, it’s made with the juice from a can of pineapple, some brown sugar, soy sauce, and a few spices.

There are a few ways to prep this dish:

• 1) marinade the chicken in some of the sauce
• 2) cook the chicken and then brush with the sauce
• 3) do both!

If you like lots of sauce, go right ahead and make a double batch.

If you run out of pineapple juice and still want more sauce, use orange juice.

This super tasty pineapple sauce for chicken will have you making this meal anyway you can.

Don’t want to skewer the chicken and pineapple kabobs?

No problem, just stir fry it or place all the pieces of chicken and vegetables on a sheet pan and bake it.

Cooking options:

These kabobs can be cooked on skewers or not, they can be cooked on the stove in a pan, in the oven, on the grill, or Blackstone griddle.

This recipe can be made in an instant pot, or cook the chicken pieces in an air fryer.

As you’re cooking the chicken add a tablespoon of water if needed at the tend to add steam adn cover it for 2 mintues to ensure the chicken is the proper 165° and the veggies have softened enough and that it retains moisture and doesn’t get dry. Use a aluminum foil chafing style dish to cover kabobs on the Blackstone or oven to trap in that moisture.

Add a cornstarch slurry to the sauce. 1 cup water 1/4 cup cornstarch whisk until smooth. Bring the sauce to a simmer (small bubbles) and cook for 2 minutes, add the slurry solution, pouring it slowly into the sauce while it’s simmering over medium heat, turn to high if needed to keep it boiling with small bubbles. Stir until thicked to a glaze consistency.

[If you are using the sauce your marinated in be sure to cook it completey to 165°]

Brush the cooked sauce over the kabobs or chicken and vegetables you cook to wrap it all in that delicious flavor.

Print

Chicken Pineapple Kabobs

Bright colors and fresh tasting flavors with a tropical twist, these chicken pineapple kabobs with onions and peppers are bound to satisfy your tastebuds!

Course Main Dish

Cuisine American, Asian

Keyword chicken, onions, peppers, pineapple

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 servings

Author Diane Schmidt – createdbydiane.com

Cost $10

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts sliced into 1-2 inch pieces
• 1 20 oz can pineapple chunks reserve juice for sauce and use pineapple chunks for the skewers
• 1 large bell pepper I like using orange peppers
• 1/2 large red onion cut into pieces
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1/3 cup brown sugar
• 1 tablespoon minced garlic or 1/2 teaspoon garlic powder
• 1 tablespoon white vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1 cup water
• 1/4 cup cornstarch

Instructions

• In a medium bowl or measuring cup, mix the pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic, and crushed red pepper toghether until blended.
• Pour some sauce over the cut chicken to marinade it for a few minutes to a couple of hours. (You can use all the sauce if desired, if you like lots of sauce make a double batch, use orange juice if you don't have more pineapple juice)
• Add double the brown sugar to make it sweeter, double the vinegar to make it tangier, double the ketchup for less umami flavor, double the soy sauce for more umami flavor and saltiness, more crushed red pepper flakes for more spice, add 2 teaspoons smoked paprika for a smokey flavor, add 2 tablespoons BBQ sauce if you're a BBQ sauce fan.
• Skewer the peppers, onions, pineapple and chicken onto kabob skewers.
• Cook in the oven, on a pan on the stove, on the grill, on a Blackstone griddle. Don't want to use skewers, saute the chicken and vegetables in a pan, air fryer or bake on a sheet pan.

  Cook or bake on medium high heat until the chicken is 165°.
• Heat the remaining sauce in a skillet and mix 1 cup water with 1/4 cup cornstarch and drizzle it into the simmering sauce until thick and glossy. Be sure to bring the sauce to 165° if you use any sauce that the chicken was marinating in.
• Brush sauce over the chicken and vegetables to add more flavor! Make extra sauce if you want more sauce to pour over rice or noodles.

The post Chicken Pineapple Kabobs first appeared on Created by Diane.

This taco dip with cottage cheese is a high protein taco dip it’s quick, easy, and delicious. The protein is an added bonus, which has so many benefits, it turns an ordinary dip into a more filling recipe, will balance snacking, will fill you up without having to feel like you have to eat the whole platter… which may be hard to do since it tastes fantastic! Just look at those toppings.

I just love chips and dip, and this flavor combo is so delicious!

The dip is a mix of cottage cheese, herbs, lime, and spices.

It’s simple and delicious!

Using a round plate, platter, or tray, spread on the dip to create a thin layer of dip and lots of toppings adding to the flavor.

The toppings are:

• olives
• peppers
• green onions
• tomatoes
• cilantro
• jalapenos

other topping options:

cheese- my preference would be cotija, but if you’re more of a shredded cheddar person, add it on.

If you don’t want to use cottage cheese, you can use plain yogurt or sour cream. This cold taco dip is super delicious! This taco dip is keto friend, helps keep you on track when keeping track of sugar, want a snack that is full of flavor and if you want you can add avocados to increase the healthy fat content. This dip is gluten free (as long as your taco seasoning is gluten-free, which is one more reason I make my own taco dip, because I know what’s in it.

I am a snaker and love chips and dip… this has become my go to dip!

And no one knows it’s cottage cheese! It’s blended smooth and with all the flavors added in, it tastes like a delicious dip.

After blending the dip be sure to give it time in the fridge to set up and become cold again, mixing it warms it up. I get impatient but it’s best cold. This dip can be made ahead of time, the day before then spread out just before serving or hours before add the topping and keep it in the fridge until serving.

Options to add into the dip:

avocado, minced tomatillo, diced green chilis, onions, garlic, and jalapenos are other great options to blend into the dip.

I use an immersion blender to mix everything together, use a blender or food processor to blend everything smoothly.

And don’t you just love when you can get in some added protein without even thinking about it. Cottage cheese is full of protein and the brand Good Culture is my favorite, no odd ingredients it’s thick, rich tasting, and creamy.

I always have a jar of this Taco Seasoning to make recipes like

Marinated Taco Chicken

Taco Salad

Bean and Cheese Burritos

Print

Cottage Cheese Taco Dip

high protein dip made with cottage cheese and taco seasoning with lime juice and cilantro for a fresh flavor.

Course Appetizer

Cuisine American, Mexican

Keyword appetizer, cottage cheese, dip, Taco

Prep Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 16 oz cottage cheese I prefer Good Culture Brand
• 2 tablespoon taco seasoning start with 1 tablespoon and taste before adding more.
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 4 oz black olives, sliced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 10 grape tomatoes, sliced
• 3 green onions, sliced
• 1 jalapeno, sliced
• 8 sprigs fresh cilantro, chopped for garnish

Instructions

• Place all ingredients in a tall container, use an immersion blender, and mix until smooth. Alternatively, it can be blended in a blender or food processor.
• Spread on a round plate or platter (or put in a jar and refrigerate until cold, then spread if making it ahead of time)
• Add toppings: olives, peppers, green onions, tomatoes, jalapenos, cilantro
• serve with tortilla chips, or sliced carrots ans zucchini

The post How to Make High Protein Cottage Cheese Taco Dip first appeared on Created by Diane.

I’m a sucker for Mediterranean Chicken…

anytime I see a sign for Mediterranean food, Gyro, or Kabob place, I automatically have to try it.

I could talk for days about the places I’ve tried and loved. I always wish they were just much closer to my house. Instead of dreaming of it.

I decided it was time to make my own yogurt marinated chicken. And this recipe is a keeper.

Super flavorful, the chicken is really tender, it’s the type of recipe that will be on repeat!

This recipe comes together simply and easily.

In a bowl add the chicken. I use chicken thighs as they stay so tender and juicy, but chicken breasts will work too if you don’t prefer chicken thighs.

In this recipe I really love thighs. And if you’re a chicken thigh lover check out this other fantastic chicken thigh recipe.

You’ll find this Greek chicken marinated in yogurt irresistible!

Greek chicken always goes well with rice, I prefer basmati or jasmine rice.

If you want to add flavor to the rice, add some saffron or tumeric and garlic to the rice. When it’s cooked add some chopped parsley.

Ingredients

• Greek yogurt
• turmeric
• garlic
• oil
• lemon juice
• oregano
• paprika
• salt

The turmeric yogurt combination is super tasty.

Completely coat the chicken in the marinade mixture. Place it all in a large bowl or bag and be sure the marinade evenly coats the chicken, it’s thick and won’t spread like liquid marinade.

Marinade the chicken for at least 6 hours to overnight, it’s easiest to marinate the chicken the night before cooking. Or you can start marinating in the morning if you prefer.

This recipe can be baked or grilled.

Heat the oven or grill to 400°.

Place the chicken on a baking sheet or directly on the grill.

When grilling the chicken you’ll turn it about 3-4 times. In the oven, you’ll only need to turn it once.

I think it tastes best when it gets a little char on it, but you cook it the way you like.

Use a thermometer to ensure the internal temp of the chicken is 165°. If baking the chicken you can slice the chicken and then add it back to the baking sheet to crisp it if needed.

When it comes out of the oven, I cut all the chicken into strips.

What to serve it with…oh, the possibilities.

It’s great on a Greek salad, lettuce, cucumbers, tomatoes, onions calamata olives, and feta cheese.

You can serve it alongside some hummus and taboulah.

Pile the chicken on a nice roll top it with lettuce and tomato and drizzle some fresh lemon juice on top. Add some taziki or toum for a zing of flavor.

I’ve always loved the fresh flavors you find in Mediterranean recipes and this one is no different. This turmeric marinade for chicken is a show stopper!

The chicken tastes outstanding, and it’s so tender, it’s full of lemon and garlic and the yogurt tenderizes the chicken deliciously.

Having all your favorites at the ready makes for easy meal making.

Prepare your rice when you are cooking the chicken, I like basmati rice or jasmine rice. I often add some chicken bouillon, saffron, turmeric or just add butter.

Now what are your favorite toppings…

I most often add

• tomatoes
• cucumbers
• onions
• lettuce
• feta cheese
• tzatziki sauce
• hummus
• toum
• calamata olives (or black olives)
• Greek pita

Make chicken and rice bowls, or make salads, the possibilities are endless!

And be sure to make plenty, you’ll want leftovers. I typically double the recipe and make 6 lbs of chicken… some meals you never get tired of, this is one of those. The same goes for these taco bowls.

This is a great recipe for meal prep, add all your favorite toppings. If you want to add salad items, I suggest putting them in a separate container so you can easily heat the portion you want.

This recipe also freezes well.

I typically use this style container, then add rice, chicken, feta cheese, and olives. I also use 2 oz containers to put tzatziki or hummus in and place those inside the meal containers, it makes for a great item to have when eating leftovers.

Print

Mediterranean Marinated Chicken

Tender marinated chicken, perfect for enjoying all the Mediterranean flavors,pefect for bowls, wraps, salads and more.

Course Main Dish

Cuisine Greek

Keyword chicken

Prep Time 5 minutes minutes

marinade 6 hours hours

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $12

Ingredients

• 3 lbs boneless skinless chicken thighs or chicken breasts
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice fresh squeezed
• 1 tablespoon oil, avocado or olive
• 4 cloves garlic, minced
• 2 tablespoons turmeric
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon coarse kosher salt

Instructions

• Place the chicken into a large bowl.
• Add all the ingredients to the top of the chicken.
• Wear gloves or use tongs and mix until all the chicken is well coated.
• Place into a zipper bag or container with lid and refrigerate 6 hours to overnight.
• This chicken can be baked or grilled.
• Preheat oven (or grill )to 400°
• Place chicken onto a baking sheet and bake until 165°, turning once. Chicken thighs don't dry out easily so cook them until desired doneness. I like a little char/browning on the chicken, you can broil it for a few minutes.
• Remove chicken from oven (or grill) and let it rest for 5 minutes.
• Slice and serve.

The post Mediterranean Marinated Chicken first appeared on Created by Diane.