Enjoy your garden fresh zucchini and make your family a healthy dinner of Stuffed Zucchini Boats. Seasoned ground turkey, onions, and cheese fill the hollowed out zucchini for a delicious meal. …
I love leftovers for lunch and this Asian Coleslaw was the perfect salad for both dinner and lunch the following day!! It was fresh, flavorful, and easy to prepare! I love that our evenings are still warm and that we can enjoy dinner outside on the deck. This Asian Coleslaw served alongside some chicken was the perfect light and delicious meal!
This healthy appetizer is as delicious as it is beautiful!! The beets absolutely transform regular hummus into a feast for your eyes!
When a soup gets a little thick, but it’s not quite a stew, it’s a “stoup.” This Veggie Lentil
Soup Stoup was thick, extremely flavorful, and healthy!
Spaghetti Squash is a simple, delicious, low carb alternative to pasta. It makes a delicious side dish, but can also be topped with veggie or meat sauces for a fulfilling main course. I’ll be posting the Whole 30 approved meatballs that I served with this Spaghetti Squash in a couple of days.
Candied Sweet Potatoes? Candied Yams? I don’t know, and honestly I’m not sure I care. What I do know is that I love them! Throughout the year, we simply bake them, then top with a little butter, salt, and pepper. But, when it’s time for the holidays, it’s time to make Candied Sweet Potatoes, aka Christmas Sweet Potatoes (or yams).
I absolutely love cooking in my cast iron skillets! So much in fact that I decided to reach out to a few of my food blogger friends to bring you a Cast Iron Cooking Round-Up. Posted below I’ll be sharing a few of my favorite Cast Iron recipes along with links to a few of my favorite blogger’s Cast Iron recipes. Everything, from veggies to bread, main dish to desserts. We’ve got you covered!
This Potato, Tomato, Squash Bake is the perfect side dish. It contains both your starch and veggies, it’s simple to make, tastes delicious, and goes well with chicken or beef. And, if you truly eat with your eyes first, then this dish gets extra points! It’s as beautiful as it is tasty!
Brussel Sprouts are not the enemy!! As a child, like me, did you think you hated brussel sprouts? Blechh! I probably still would if I were forced to eat them boiled to death like our veggies were when I was a child. Fast forward, many many years, and I now love brussel sprouts! You just have to know how to cook them. My husband still isn’t a huge fan, but his loss is my gain. When I make them (which isn’t often since I know he really doesn’t like them), I get to enjoy them for dinner, and then the leftovers for lunch. It’s a total win for me!!
My go to cooking method has been to roast them, with just a little olive oil, salt, and pepper, but I was talking with my daughter and she was telling me about the brussel sprouts her husband had recently made. Cast iron skillet, onion, bacon……… I was sold and knew I had to give them a try!
And you learn something new everyday! I was wondering why the spell check kept underlining the word “brussel” sprouts, so I looked it up. Well dang if it isn’t BrusselS sprouts. Seriously, I’ve been saying it wrong all these years? Feeling a bit foolish now, let me tell you about this Brussels sprouts recipe….
Have you ever had roasted corn on the cob at a fair? If so, you know just how delicious it is! You also know that by the time you’ve finished eating it, you pretty much need a shower. Grilled buttery corn, with all the toppings, on your face, your hands, stuck in your teeth, and likely down your shirt. But, dang, it was good and worth every tasty kernel. I remember, last year, at our local county fair, they sold corn in a cup. It’s such a brilliant idea and equally as tasty!