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30 Minutes or Less

Christmas Antipasto Wreath

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overhead image of antipasto wreath with fresh rosemary on a large plate.

On the lookout for a super easy Christmas appetizer? Look no further than this antipasto wreath! It’s as fun to make as it is to eat. Just a handful of ingredients, 15 minutes, and a little creativity is all you’ll need to make this holiday recipe.

close-up image of skewers on antipasto wreath.

What You’ll Need to Make an Antipasto Wreath

Small Skewers: The secret to the wreath’s charm! Opt for small skewers around 6-inches long to easily thread the delectable antipasto elements. I’ll link to the skewers I purchased on Amazon HERE.

Grape Tomatoes: These little bursts of freshness add a pop of color and flavor to each bite.

Mini Mozzarella Balls (Ciliegine): The cuteness factor is off the charts! These tiny mozzarella balls are the perfect size for our wreath.

Pitted Olives: A mix of green and black olives not only brings variety but also that signature antipasto briny-ness.

Salami: Roll up some savory slices of salami to add a hint of smokiness and a meaty touch.

antipasto wreath on a large plate with extra tomatoes, olives, and salami on the side.

Tips and Tricks

  • Mix and Match: Don’t be afraid to get creative with your antipasto selections. Add marinated artichoke hearts, roasted red peppers, or even pickled veggies to your wreath for extra variety.
  • Wreath Building 101: Start by threading grape tomatoes onto your skewers, then alternating between mozzarella balls, olives, and salami rolls. Continue until you’ve formed a wreath shape. You’re the artist – feel free to customize!
  • Make It Ahead: The beauty of the Antipasto Wreath lies in its simplicity and make-ahead magic. Prepare it a few hours before your gathering and store it in the fridge. When it’s time to impress, bring it out and watch your guests’ eyes light up.
overhead image of antipasto wreath with fresh rosemary on a large plate.
5 from 1 vote

Christmas Antipasto Wreath

On the lookout for a super easy Christmas appetizer? Look no further than this antipasto wreath! It’s as fun to make as it is to eat. Just a handful of ingredients, 15 minutes, and a little creativity is all you’ll need to make this holiday recipe.
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings

Ingredients

  • 1 pint grape tomatoes
  • 4 ounces sliced salami
  • 8 ounces mini mozzarella balls (ciliegine)
  • 1 cup pitted black and/or green olives
  • 6-inch skewers
  • fresh rosemary sprigs, for garnish

Instructions

  • Thread the small skewers with a mix of grape tomatoes, mini mozzarella balls, pitted olives, and folded salami slices.
  • Arrange the skewers in a circle around a large plate, creating the wreath shape. Play with the placement to make it visually appealing.
  • Slide a couple sprigs of fresh rosemary between the skewers for extra garnish.
  • If making ahead of time, cover antipasto wreath tightly with plastic wrap and store in the fridge for up to 4 hours before serving.

Nutrition

Calories: 300kcal

There you have it – an Antipasto Wreath that’s not just a Christmas appetizer; it’s a work of art. Whether you’re hosting a festive gathering or looking to add a touch of holiday magic to your table, this wreath is ready to steal the show. So, gather your ingredients, channel your inner wreath artist, and let the holiday feasting begin!

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30 Minutes or Less

One-Pot Mexican Soup

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overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

What You’ll Need to Make Mexican Soup

Chicken – This recipe calls for chicken breasts, but really any cut of chicken will work. My one recommendation when it comes to buying your chicken, is to make sure it’s boneless and skinless. This’ll make the cooking and dicing process much easier! Also, for a vegan/vegetarian Mexican soup, check out the “Adjust This Recipe to Your Dietary Needs” section below.

Chicken Broth – I used chicken bone broth in my Mexican soup for an extra boost of nutrients. However, any chicken broth, or even chicken bouillon dissolved in water will do the trick. And if you don’t have chicken broth, feel free to use vegetable broth instead.

Taco Seasoning – Two tablespoons of taco seasoning load this soup up with TONS of delicious flavor! This addition makes this recipe even easier to throw together. Though if you don’t have taco seasoning, feel free to use a combo of your favorite Mexican spices. I love smoked paprika, cumin, garlic powder, onion powder, and dried oregano.

Jalapeño – While optional, I love throwing in a diced jalapeño for extra flavor and spice! However, for a mild soup, try just half a jalapeño. Or, feel free to leave it out altogether.

mexican chicken soup in a bowl with a spoon.

Tips and Tricks

  • I highly recommend doubling this recipe! Leftover Mexican soup tastes just as good, and is easy to reheat and enjoy all week long. Heck, you can even freeze it for up to three months!
  • For a heartier meal, add rice! I love adding in a cup or two of cooked rice to my soup. And to keep things super easy, I typically opt for a pre-cooked microwaveable rice.
  • You can also make this Mexican soup in the Instant Pot! To do that, use the sauté function to cook up with veggies. Then, add the remaining ingredients, seal the lid and cook on high pressure for 15 minutes. After 15 minutes, remove the chicken, dice it up, then add it back into your soup – that’s it!
close-up overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a vegan or vegetarian Mexican soup, replace the chicken with two cans of your favorite beans – I love either black beans or navy beans! Also, replace the chicken broth with vegetable broth.

Make it Gluten-Free: While mostly gluten-free, make sure the taco seasoning you use is 100% gluten-free as well!

One-Pot Mexican Soup
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One-Pot Mexican Soup

0 from 0 votes
Recipe by Samantha Course: MainCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!

Ingredients

  • 2 tablespoons olive oil

  • 1/2 yellow onion, chopped

  • 1 celery stalk, chopped

  • 1 carrot, chopped

  • 3 garlic cloves, minced

  • 1 quart chicken broth

  • 1 (14-ounce) can crushed tomatoes

  • 1-2 pounds chicken breast

  • 2 tablespoons taco seasoning

  • salt, to taste

Directions

  • Heat olive oil in a large pot over medium heat, Add in the onion, celery, carrots, garlic, and jalapeño. Cooked 4-5 minutes, or until veggies are tender.
  • Add in chicken broth, crushed tomatoes, chicken, taco seasoning, and salt.
  • Bring to a boil then reduce heat to a simmer, cook uncovered for 20 minutes. Remove chicken from pot, dice into ½-inch pieces, then transfer back into pot. Stir to combine then serve warm with fresh cilantro, lime juice, avocado, sour cream, and tortilla chips.

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30 Minutes or Less

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

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overhead image of a taco salad with chips and beer on the side.

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

creamy cilantro lime dressing being poured over a taco salad.

What You’ll Need to Make Taco Salad

Ground Beef – Or really any ground meat will do the trick. I’ve made this recipe with ground turkey in place of the beef, and it was just as tasty! For a vegan/vegetarian taco salad, refer to the “make it vegan” section below.

Taco Seasoning – A packet of taco seasoning will make your life a million times easier! It’s got all that taco flavor, in one convenient packet. It also adds some serious delicious flavor to the seasoned ground beef. I use and love the Siete Mild Taco Seasoning, it’s a total crowd-pleaser!

Lettuce – I used romaine lettuce, but really any lettuce will work! I love a good, crunchy lettuce for added texture, such as romaine, iceberg, green leaf, or butter lettuce.

Tortilla Chips – While optional, a small handful of crushed tortilla chips are what make this salad taste JUST like a taco. I recommend gluten-free Siete Tortilla Chips to keep it extra light and healthy.

Sour Cream – For a dairy-free version, use your favorite dairy-free sour cream to make the cilantro-lime dressing. I used this Forager Dairy-Free Sour Cream and it was delicious! But if not dairy-free, go ahead and use a regular sour cream instead. Or, if you’re in a pinch, plain unsweetened greek yogurt would also work in its place.

Cilantro – Tons of cilantro bring out the fresh flavors in this easy, healthy salad! Feel free to add more or less cilantro based on your preferences. Or, if not a fan of cilantro, you can totally leave it out of this recipe altogether.

overhead close-up image of a taco salad with cilantro-lime dressing on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a healthy vegan salad recipe, use cooked lentils, crumbled tofu, or chopped mushrooms in place of the ground beef. Also, take the dairy-free option below for a vegan cilantro-lime dressing.

Make it Gluten-Free: Use gluten-free tortilla chips in your salad, most are already gluten-free, but it’s always good to double check!

Make it Dairy-Free: Replace the sour cream in the dressing with your favorite non-dairy sour cream. I recommend Forager or Kite Hill dairy-free sour cream.

Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing
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Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

5 from 1 vote
Recipe by Samantha Course: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

Ingredients

  • 1 tablespoon avocado oil

  • 1 pound ground beef

  • pinch of salt

  • 1 packet taco seasoning

  • 1/4 cup water

  • 1 head romaine lettuce, chopped

  • 1 cup grape tomatoes, halved

  • 2 avocados, sliced

  • 1/2 red onion, chopped

  • 1/4 cup fresh cilantro, roughly chopped

  • For the creamy cilantro-lime dressing:

  • 1/2 cup sour cream

  • 2 tablespoons lime juice

  • 1 tablespoon fresh cilantro, finely chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • pinch of lime zest, optional but recommended

Directions

  • Heat avocado oil in a large skillet over medium heat, then add in ground beef and a big pinch of salt.
  • Cook until beef is no longer pink, breaking up the meat as it cooks. Then, add in taco seasoning and water, reduce heat to low and simmer until sauce has thickened.
  • While beef cooks, make the cilantro-lime dressing by adding all ingredients to a bowl and whisking together until smooth.
  • Assemble salad with all ingredients, then top with seasoned ground beef and creamy cilantro-lime dressing.

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30 Minutes or Less

Simple Tomato Salad

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overhead image of tomato salad on a serving platter with olive oil and fresh basil on the side.

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

olive oil being poured over tomato salad.

What You’ll Need to Make Tomato Salad

Tomatoes – Use any variety of tomato you’d like in this recipe! I used heirloom tomatoes, cut into wedges. However, I’ve also made this salad with cherry tomatoes and it was just as incredible.

Fresh Basil – Tomatoes and fresh basil are the perfect pair! Grab a small handful of fresh basil leaves, and stack them on top of each other. Then, gently roll the leaves (like you would a cigar), and run a knife through the basil creating thin basil “ribbons.” Or, if that’s too much work for you, simply grab a handful of basil and gently tear it, then toss into your salad!

Red Onion – Or really any kind of onion! A sweet yellow onion would also taste delicious, it’s totally up to you.

Balsamic – A touch of acidity brings out the fresh flavors in this easy plant-based salad recipe. I LOVE a sweet, yet savory balsamic glaze, but a drizzle of regular balsamic vinegar will also do the trick!

super close-up image of tomato salad with fresh basil on top.

Tips and Tricks

  • Toss your tomato salad together, then refrigerate for at least 15 minutes before serving. This rest time will allow the tomatoes to marinate in all of their delicious flavor. And remember, the longer your salad sits, the more flavorful it’ll be!
  • Have fun with this recipe, and don’t be afraid to make it your own! Add or remove anything you’d like. This salad is super simple, and should remain uncomplicated.
close-up image of tomato salad on a serving platter.

Delicious Additions

Any or all of the following would make delicious additions to your tomato salad!

  • Fresh Cucumber
  • Chickpeas
  • Grilled Chicken
  • Mozzarella Cheese

This side dish is vegan, plant-based, gluten-free, and dairy-free!

Simple Tomato Salad
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Simple Tomato Salad

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fresh, easy, and totally delicious tomato salad! Made with a handful of simple ingredients, this summer salad comes together in just 5 minutes. Fresh tomatoes, basil, and red onion finished off with a sweet balsamic glaze – YUM!

Ingredients

  • 1 pound tomatoes (I recommend cherry, grape, and/or heirloom tomatoes), sliced

  • 1/4 cup fresh basil, sliced

  • 1/2 red onion, thinly sliced

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar, or balsamic glaze

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Arrange the sliced tomatoes, fresh basil, and red onion on a large platter or in a large bowl.
  • Top with olive oil, balsamic vinegar, salt, and black pepper then cover and refrigerate for at least 15 minutes before serving. 

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30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

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overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

Fresh Avocado Salad (ready in 5 minutes!)

0 from 0 votes
Recipe by Samantha Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

Ingredients

  • 2 large avocados, diced

  • 1 cup grape tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 English cucumber, sliced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil

  • big pinch of salt

  • fresh cracked black pepper, to taste

Directions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

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