avocado-lime chicken burgers

Worried your child isn’t eating enough vegetables? Try sneaking some into the food they love !


These burgers are a prime example of slipping some veggies into your child’s food.  My kids ate this without complaining.  They had no idea that there was an avocado and red pepper in it.  Mission-accomplished.


I used homemade buns for these burgers.  As I already mentioned, I don’t like store-bought bread, buns, etc.  Freshly baked buns + avocado lime chicken patties = party in my mouth.   Totally loving the “fiesta in a burger.”


You will need:

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion
  • 1/2 red pepper
  • 1 garlic clove
  • 1/4 cup cilantro, finely chopped
  • 1 Thai Green Chili, finely chopped
  • 1 avocado, chopped
  • Juice of 1 lime
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • salt to taste

To assemble:

  • homemade or store-bought burger buns
  • lettuce
  • tomatoes

Chop onion, red pepper, and garlic in a food processor.

Heat oil in a pan, saute the onions, pepper, and garlic until the onions are slightly brown.

In a large bowl add the chopped avocado, lime juice, ground chicken, onions, pepper, garlic, chopped cilantro, chopped chili, cumin powder, black pepper, and salt.   Mix well and form patties.

Place the patties on preheated grill and cook for 4 mins on each side or until done.  Alternatively, you can pan-fry the patties.


oregano-lime grilled lamb chops with vegetable couscous

Flu finally caught up with me and asthma seems to love me too much.  I can’t complain though since the kids are feeling little better, so its not as bad as I expected. And these little trials in life make me realize how blessed my family and I are to be free of major sickness.  Alhamdulillah! (All praise is due to God).

I’m making very simple things at home to keep us going.  Food is not that appealing when we are sick, right?  Sense of taste is another thing we should be thankful for…!!

Moving on…doesn’t this look so mouth-watering??

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These ridiculously easy lamb chops are marinated in oregano, garlic, lime juice, olive oil, salt and pepper.  This is one of those dishes, if you cook it once you would want to cook it over and over again, trust me so scrumptious!

I like my chops well done, so I grilled it 5-6 mins per side.   If you like it medium rare, then I would recommend grilling 3 mins on each side.

I really don’t measure how much salt I put in these, but taste the oregano-lime mixture before you mix it with the chops.

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I served the chops with veggie couscous, which is another easy peasy dish to make, especially if you have vegetable broth handy.   Lamb chops have sufficient flavor to stand up to this light and fluffy couscous.

For the lamb chops you will need:

  • 2 lbs lamb chops (around 8 pieces)
  • 2 tbsp olive oil
  • freshly squeezed juice of 2 limes
  • 3 tsp dried oregano
  • 3 garlic cloves, grated
  • 3/4 tsp black pepper
  • salt to taste

In a small bowl mix olive oil, lime juice, dried oregano, grated garlic, black pepper, and salt.  Pour the mixture over the lamb chops. Marinate the meat for couple of hours or overnight.

Grill on high heat for 3 1/2 mins/side for medium rare, at least 5-6 mins/side for well done.

For the vegetable couscous you will need:

  • 1 tbsp olive oil
  • 1 pint grape tomatoes halved
  • 1 cup spinach leaves, packed
  • 1 1/4 cup vegetable broth/stock
  • 1 1/4 cup couscous

Heat oil in a pot on medium-low heat.  Add grape tomatoes and spinach saute for a min.  Pour in vegetable broth, bring mixture to a boil, reduce heat to low.  Stir in couscous and cook covered for 5 mins.  Remove from the heat and fluff couscous with a fork.

baked salmon with lemon and mustard

We try to eat salmon about once a week in our house.  Its my absolute favorite fish.  It’s something all my kids love too. Finding something everyone loves is not easy, especially with toddlers.

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I like how remarkably easy it is to prep this dish, resulting in a perfectly cooked fish with barely any effort. It’s seriously so flaky, light, and healthy.  Mustard and lemon gives the salmon fillets such an amazing flavor.

We recently had this two days in a row, so yummmy!

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I love to serve this fish alongside steamed broccoli and mashed potatoes, and sometimes with fluffy cilantro lime rice. Try not to over bake these or else you will end up with dry texture.

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You will need:

  • 1.5 lb salmon
  • 2 tbsp olive oil
  • 2 heaping tsp mustard
  • 1/4 cup freshly squeezed lemon
  • 1/4 tsp garlic powder
  • 1/8 cup chopped cilantro, packed
  • Salt and Pepper to taste

Preheat the oven to 450 F. In a small bowl combine all the ingredients except salt and pepper. Place the salmon fillets on baking tray and generously season with salt and black pepper. Brush the mustard lemon mixture on each fillet. Bake uncovered in the preheated oven for 15 mins or until done.

healthy chicken tortilla soup

Guys, I Love love Mexican food.  Unfortunately, our city doesn’t have a lots of options when it comes to delicious Mexican cuisine.  Oh well, look at the bright side, I get to do trial and error in the kitchen while trying different types of southern recipes.  And I guess we all agree that homemade food tastes so much better.

If you love tex-mex flavors then this is your dish.  I can’t get enough of this soup.  It’s so healthy and flavorful, perfect for this freezing weather, to warm you up in no time.  To be honest, nothing beats winter like a steaming bowl of soup.  Oh so yummy!


This hearty, belly-warming soup can be in front of you in under 20 minutes, just make sure to have boiled shredded chicken ready to get you started.

I recommend that you don’t skip the garnish part, because we totally enjoyed eating the freshly sliced avocados, the crunchy feel of the tortilla chips, and rich nutty taste of shredded Mexican blend cheese.

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Our family loved this and quickly gobbled it down.  I had some leftover soup and I packed that for hubby’s lunch. Like the saying goes, the way to a man’s heart is through his stomach.  So I guess DH must be excited to eat his lunch today.

You will need:

  • 1 lbs boneless chicken breast, boiled and shredded
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp freshly grated ginger
  • 1/2 cup green bell pepper, chopped
  • 1 can fire roasted tomatoes or 1 1/4 cup of  crushed tomatoes
  • 1 can green enchiladas sauce
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 3 cups vegetable stock
  • 2 tbsp freshly squeezed lemon juice
  • 3/4 tsp red chili powder (adjust to your liking)
  • 1/4 tsp paprika
  • 1 tsp cumin powder
  • salt and pepper to taste

For garnish:

  • sliced avocados
  • chopped cilantro
  • tortilla strips or chips (use baked tortillas for healthier alternative)
  • shredded cheese of your choice (I used Mexican blend)
  • lemon wedges

Heat oil in a large pot.  Add onions, garlic cloves, grated ginger, and saute until the onions are slightly caramelized. Add bell pepper and cook for another min or so.

Add fire roasted tomatoes, enchilada sauce, black beans, vegetable stock, corn, lemon juice, red chili powder, paprika, and cumin powder.

Let it come to boil and taste and see if you need to season with salt or pepper. Most likely you will need some salt.

Add the boiled shredded chicken and simmer for 10-12 mins.

Take it out in individual bowls.  Garnish with sliced avocados, chopped cilantro, tortilla chips, shredded cheese, and lemon wedges.   Serve immediately.

chili chicken skewers with spicy mayo sauce

Mmm.  I love food on the stick.   It looks really clean and appealing.  Skewers make frequent appearance at our home.

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Sold yet?


Since these chicken cubes are marinated in chili paste, vinegar, and brown sugar (among other ingredients), you can feel a pinch of sweet spiciness once they are grilled or broiled to perfection.  I served it with steamed broccoli and delicious spicy mayo, which went along quite nicely with the chilli taste of the chicken cubes.  As you can imagine, they can be used as great appetizers, or served as the main entrée.

The best part about these chicken skewers is that they require low prep time.  I find this recipe very useful especially on busy weeknights.

For spicy mayo sauce you will need:

  • 3 tbsp mayo
  • 1/2 tbsp ketchup
  • 3/4 tsp red chili powder or 3 tsp siracha

Combine everything in a small bowl and set aside.

For the chicken skewers you will need: 

  • 1 lbs boneless chicken breast or thigh, cubed
  • 3 tbsp chili paste
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 tsp ginger, grated
  • 1/4 tsp black pepper
  • salt to taste

Combine all the ingredients above and marinate for an hour or even better overnight in the fridge.

Thread 5 chicken pieces on each skewer.  Broil the chicken on high for 8-10 mins or until fully cooked.  Turn skewers once during cooking.   Alternatively, you can grill them on a barbeque if the weather permits.

Serve Immediately with spicy mayo sauce.