There’s something magical about bringing a mix of fresh, colorful dishes to the table — the kind that makes your family smile before they even take the first bite. In my kitchen, variety isn’t just nice; it’s essential. Some nights call for a crisp, tangy salad like my Apple Cranberry Coleslaw with Creamy Ginger Dressing, other times a hearty Grilled Chicken Power Bowl hits the spot, and on weekends, nothing beats the comfort of a bubbling Southern Shrimp & Corn Bake. Today, I’m sharing all three so you can enjoy the same balance of freshness, protein, and cozy comfort that’s kept my family asking for seconds year after year.
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How These Three Recipes Became Family Favorites
Long before I started sharing recipes on Irene’s Tasty Kitchen, my weeknight menus were built around a few non-negotiables: flavor, variety, and the ability to whip something up without spending all night in the kitchen. Over the years, I found myself leaning into seasonal inspiration — crisp apples from a fall orchard, sweet summer corn, or perfectly ripe avocados just begging to be mashed into guacamole.
The Apple Cranberry Coleslaw with Creamy Ginger Dressing was born after a chilly October picnic where I needed a salad that could hold up in a cooler without wilting. That little bit of fresh ginger in the dressing was my twist, and it’s been a fall staple ever since. The Grilled Chicken Power Bowl came later, during a summer stretch when my kids were home from college and constantly hungry — it’s the kind of meal that works for lunch, dinner, or even post-workout refueling. And the Southern Shrimp & Corn Bake? That’s my nod to family vacations along the coast, when seafood boils filled the air with spices and laughter.
Cooking these dishes isn’t just about the food. It’s about slowing down enough to enjoy the crunch of fresh cabbage, the sizzle of chicken on the grill, and the savory aroma of shrimp baking in the oven. They’re also wonderfully versatile — the coleslaw pairs perfectly with grilled mains, the power bowl makes a balanced solo meal, and the shrimp bake can be dressed up for company or served family-style on a weeknight. If you’ve explored my Salads & Sides collection, you know I love recipes that can play double duty like that.
In the next sections, I’ll walk you through each recipe — starting with the crisp, tangy coleslaw that’s as pretty on the plate as it is refreshing to eat.
A Crisp & Tangy Start – Apple Cranberry Coleslaw with Creamy Ginger Dressing
This Apple Cranberry Coleslaw with Creamy Ginger Dressing is one of those recipes that feels like it belongs at every gathering — from casual backyard cookouts to Thanksgiving dinner. It’s bright, fresh, and just sweet enough to balance the cabbage’s crunch with the cranberries’ tart bite. That creamy ginger dressing ties it all together with a subtle heat that wakes up your taste buds without overpowering the other flavors.
Choosing the Right Ingredients
The key to an unforgettable coleslaw is starting with the freshest produce. I like using a mix of green and red cabbage for both color and flavor — the green gives a crisp bite while the red adds a mild sweetness. For the apples, choose varieties that stay firm after slicing. Honeycrisp and Pink Lady are my go-to picks, but Gala or Fuji work beautifully too. If you can’t find fresh cranberries, dried ones will do; just soak them briefly in warm water or apple juice to plump them up before tossing them in.
A handful of toasted pecans adds a nutty crunch that complements the dressing. If pecans aren’t your style, swap in walnuts or sunflower seeds for a similar texture. For a little extra bite, thinly sliced green onions work wonders.
The Creamy Ginger Dressing
The dressing is what makes this coleslaw special. Whisk together mayonnaise, apple cider vinegar, honey, freshly grated ginger, salt, and pepper. The vinegar gives it tang, the honey adds sweetness, and the ginger delivers that signature warm-spice kick. Fresh ginger is worth it here — ground ginger won’t have the same bright flavor.
Step-by-Step Method
- In a large bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, 2 diced apples, 1 cup cranberries, ½ cup chopped toasted pecans, and ¼ cup sliced green onions.
- In a smaller bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled and enjoy that crisp, tangy bite with every forkful.
If you’ve tried my Classic Creamy Coleslaw before, you’ll notice the ginger twist here makes it more vibrant and slightly exotic — perfect for pairing with grilled mains or even stuffing into a sandwich for extra crunch.
A Protein-Packed Favorite – Grilled Chicken Power Bowl with Fresh Veggies & Spicy Guacamole
When I’m looking for a dinner that’s as energizing as it is flavorful, the Grilled Chicken Power Bowl with Fresh Veggies & Spicy Guacamole is my go-to. It’s a colorful, balanced plate that hits all the marks — lean protein, crisp vegetables, creamy guacamole, and just the right amount of heat. Plus, it’s endlessly customizable, making it perfect for family dinners where everyone has their own preferences.
Building the Perfect Power Bowl
A great power bowl starts with fresh, high-quality ingredients. For the base, I usually go with crisp lettuce for a refreshing crunch, but you can also use quinoa, brown rice, or a mix of greens and grains for more staying power. Grilled chicken is the star here — I season it with salt, pepper, and a pinch of paprika for smokiness. If you’ve explored my Healthy Mains section, you’ll notice I often marinate chicken for at least 20 minutes before grilling to lock in moisture and flavor.
Veggie toppings can change with the seasons. In summer, I love sweet corn kernels cut fresh off the cob, juicy tomatoes, and cucumber slices. In cooler months, roasted peppers or even steamed broccoli work beautifully.
The Spicy Guacamole
The guacamole is where the flavor really pops. Mash ripe avocados with fresh lime juice, minced garlic, chopped cilantro, a finely diced jalapeño, and a pinch of salt. For extra heat, keep some of the jalapeño seeds in — but taste as you go so it doesn’t overpower the rest of the bowl.
Step-by-Step Method
- Season chicken breasts or thighs with salt, pepper, paprika, and optional cumin. Grill over medium heat until fully cooked, about 6–8 minutes per side depending on thickness.
- Slice cucumber and tomatoes. Cut corn kernels from the cob (or thaw frozen corn for a quick option).
- Make the guacamole by mashing avocados with lime juice, garlic, jalapeño, cilantro, and salt.
- Assemble bowls by layering lettuce (or grains), grilled chicken slices, and fresh vegetables. Add a generous scoop of spicy guacamole on top.
- Serve immediately for the best texture and flavor.
The beauty of this recipe is how easily it can be prepped ahead — grill extra chicken, chop vegetables, and store them separately in airtight containers. Then, when it’s time to eat, just assemble and enjoy. It’s a satisfying, nutrient-packed meal that works as well for lunch the next day as it does for dinner tonight.
A Comforting Coastal Classic – Southern Shrimp & Corn Bake
The Southern Shrimp & Corn Bake is the kind of recipe that instantly transports me to seaside vacations, where the air smells of salt and spice, and dinner is as much about the company as it is the food. It’s hearty, saucy, and brimming with sweet corn and tender shrimp — a true Southern comfort dish that’s surprisingly easy to pull together.
Why This Recipe Works
Shrimp cooks quickly and absorbs flavor beautifully, making it ideal for a one-dish bake. When paired with corn, the result is a sweet-and-savory combination that’s irresistible. I love using fresh corn in summer, but frozen works perfectly for a quick weeknight version. A can of diced tomatoes with green chilies adds both tang and a gentle heat that complements the seafood without overwhelming it. If you’ve tried my Seafood Favorites before, you know I like to keep the seasoning simple — salt, pepper, and a little paprika let the shrimp shine.
Step-by-Step Method
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine 1 pound of peeled and deveined large shrimp, 3 ears of corn cut into thirds (or about 2 cups of kernels), and one 14.5-ounce can of diced tomatoes with green chilies.
- Season generously with salt, pepper, and your favorite Southern-style spices (paprika, garlic powder, and a dash of cayenne are my go-tos).
- Bake for 20–25 minutes, until the shrimp are pink and cooked through, and the corn is tender.
- Garnish with fresh chopped parsley or cilantro before serving.
Serving Suggestions
This bake is incredibly versatile. Serve it with crusty bread to soak up the flavorful tomato broth, or spoon it over rice for a heartier meal. It also makes a wonderful addition to a summer spread alongside the Apple Cranberry Coleslaw with Creamy Ginger Dressing for a refreshing contrast.
In just about half an hour, you’ll have a dish that’s as fit for a casual family dinner as it is for entertaining friends. The leftovers (if you’re lucky enough to have any) taste even better the next day, making it a great make-ahead option.
Frequently Asked Questions
Can I make apple cranberry coleslaw ahead of time?
Yes! You can prepare the coleslaw up to a day in advance. Keep the dressing separate until about 30 minutes before serving to maintain the crunch. For more salad tips, check out my Make-Ahead Salads collection.
What’s the best way to grill chicken for a power bowl?
Start with evenly sized chicken pieces so they cook at the same rate. Season generously, and grill over medium heat to avoid drying out. Rest the chicken for 5 minutes before slicing so the juices stay inside.
Can I use frozen shrimp in a shrimp bake?
Absolutely. Just thaw them first under cold running water, then pat dry before adding them to the baking dish. This prevents excess liquid from watering down the sauce.
How do I store leftovers for each recipe?
Store coleslaw in an airtight container in the refrigerator for up to 2 days. The grilled chicken power bowl components should be stored separately for 3–4 days, and the shrimp bake will keep for 2 days. Reheat seafood gently to avoid overcooking.
Conclusion
From the crisp, tangy bite of Apple Cranberry Coleslaw with Creamy Ginger Dressing, to the hearty balance of the Grilled Chicken Power Bowl, and finally the warm, savory comfort of the Southern Shrimp & Corn Bake, these recipes bring a range of flavors to your table without overwhelming your schedule.
Each dish stands beautifully on its own, but together they make a well-rounded dinner spread that can please any crowd. Whether you’re planning a weeknight meal, a weekend gathering, or a festive holiday spread, these recipes have you covered. I’d love to hear how they turn out for you
