DEEEELICIOUS! That’s what this looks like. I’m a big fan of the honey-mustard combination and I’m always looking for new flavors to try with salmon, so I’m going to give this one a try! You should too :)
AAAHHH!!! VEGAN BISCUITS!!! I think I just peed my pants in excitement.
I went to Ruby Tuesdays with Jess the other night and had a sad little moment eating my salad while she enjoyed a couple of their cheddar garlic biscuits. Now I can make my own and eat them all! Can you tell I’m excited?
Originally posted on BitterSweet:
Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.
Garden Herb Biscuits
2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh…
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Although my dairy allergy would prevent me from divulging in this dish, it still looks amazing enough to share! Some of my FB followers asked for a tasty, different butternut squash recipe that could possibly be snuck under a spouse’s nose without them noticing that it’s actually healthy. This recipe is exactly that. Enjoy!
Originally posted on Eat Healthy Be Happy:
Oh, my friends. This dish is wonderful. It’s like fall in my house (even though it’s only July). I received a butternut squash in my box this week and knew exactly what I wanted to do with it. Make the Winter Squash Lasagna from Deborah Madison’s book Vegetarian Suppers. I had a bag of whole wheat pasta hanging out in my pantry so I decided to try a baked pasta instead of the lasagna and this is what resulted.
In the book, Madison serves the lasagna on a bed of garlicky kale, so I incorporated the kale and extra garlic into the baked pasta. The end result is very good, the buttery textured squash melts in your mouth and the sweetness from the squash evens out the bite of the kale. The creamy sauce brings with just that little “Hmm, what is that?” (As Rachel Ray would say… or…
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On my FB page, I got a request for a good recipe to use with Yellow Squash. Well, I found something that’s different than just a saute or a casserole or covered in cheese. Curried Yellow Squash Soup! This recipe is one that you can all enjoy, no matter if you are vegetarian, dairy-free or just in the mood for something a bit different.
Now that I’m dairy-free, I’m on the hunt for delicious new dishes to add to my repertoire. I stumbled across this one and it looks amazing! I’ve been trying to figure out what to do with my massive amounts of lentils and I think a version of this dish will do just the trick. I can use up those lentils and fresh herbs and stay dairy-free at the same time. DOUBLE AWESOME.
Originally posted on Melissa's Menu:
I got the inspiration for this recipe while channel surfing one afternoon. Giada De Laurentiis was making a similar salad on her show Everyday Italian. I switched it up considerably to make it my own. I am always thankful for the inspiration of the Cooking Channel though!
Into the rice cooker goes one cup texmati brown rice with two bay leaves and one and three-quarter cups of vegetable broth. I believe in my rice cooker this take about a half hour to cook. Once it clicks to cook, allow to sit an additional ten minutes or so. Fluff with a fork and transfer to a large mixing bowl to cool. The rest of the components for the dish can be ready while the rice is cooking.
Heat a skillet over medium heat on the stove top. One turn of olive oil goes into the skillet. For this recipe I used my…
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Since I’m getting Mexican for dinner tonight, I have queso on the brain. I saw this recipe and knew that I wanted to share! If you can find a reduced-fat cheese and use 1% milk, this can definitely be a WWF appetizer :)
Originally posted on Delicious Goodies Galore:
1 1/4 Pound block White American Cheese,* cut into 1-inch cubes
1 (4 ounce) can diced green chiles
1/4 Cup chopped pickled jalapenos
2 Tbsp. pickled jalapeno juice
2/3 Cup milk
1/2 Cup cold water
1/8 tsp. ground cumin
Place cubed cheese in a microwave safe bowl.
Add chiles, jalapenos, jalapeno juice, milk, water, and cumin.
Microwave on HIGH for 4 – 5 minutes, stopping to stir well after each minute.
Part of the melting process is completed with the stirring.
Serve immediately with tortilla chips or can be used as a sauce for Mexican dishes.
Store any leftovers in the refrigerator.
Reheat in the microwave in increments of 30 seconds until creamy and hot.
Okay, I love when people turn food into art and this totally qualifies! Rice Crispy Treats turned into a freaking WATERMELON? Love love love it. Perfect to wow those people at the next summer BBQ, right?
Originally posted on Chew Nibble Nosh:
When my kids are home in the summer time, and it’s a kazillion degrees outside, we spend a good deal of time in the kitchen making “fun food”. Generally, there’s not a whole lot of nutritional value in “fun food”, but that’s OK. It’s for fun, right? This is a recipe that I came across online last year and it has become a summer favorite. Last summer, I should have bought stock in marshmallows, I made so many batches!
The finished product is deliciously chewy, sweet, and tangy, but above all, fun! Plus, from an adult standpoint, it’s pretty cute.
Rice Krispie treats are one of the easiest, universally loved desserts around, and this recipe is just as easy as the original…it just adds a couple of quick steps.
I start, just as I would with regular Rice Krispie treats, by melting down a bag of marshmallows with some butter…
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I’ve really been enjoying fish lately. When I ran across this quick and easy recipe for homemade tuna burgers, I knew it would be my next re-blog! There are a few cans of tuna in my pantry that are looking pretty good right now… and I bet that using Chobani 0% Plain would be a fine substitute for the sour cream to make it even healthier. Enjoy!
Originally posted on Working With What You Have:
As I mentioned in a previous post I dislike eating something unhealthy after a workout, but am too exhausted to really cook anything. Well I think I may have found my go-to for my uninspired workout day dinner blues. The Tuna Burger. It’s simple, tasty, and versatile. It came from CanYouStayForDinner.com.
Lemon Garlic Tuna Burgers
- 2 cans (6oz each) tuna, drained
- 1/2 cup panko bread crumbs
- 1/4 cup finely chopped green onions (I used a large bunch of chives, fresh from my garden)
- 3 tablespoons minced fresh parsley (I used 2 Tbsp dried parsley)
- 2 cloves garlic, minced (I used a few dashes of garlic powder)
- 1/4 teaspoon each, salt and pepper
- juice of half a lemon
- 3 tablespoons sour cream
- 1 egg
- 4 English muffins
- 4 leaves romaine
- 1 small tomato, sliced
- Combine tuna, bread crumbs, green onions, parsley, garlic, salt & pepper, lemon juice, sour…
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My absolute favorite frozen drink is the pina colada. When I saw this lightened up version from Chew Nibble Nosh, I almost peed my pants with excitement. She uses fat free evaporated milk infused with shredded coconut, but I would imagine that some Trader Joe’s light coconut milk might work just as well too… now I just have to try it! This version is about 5 PP. Not bad for a fruity, coconutty alcoholic drink! You can bet I’ll be trying this soon.
Originally posted on Chew Nibble Nosh:
When it’s hot and summer-steamy out, we love to break out the blender and whip up delicious frozen drinks when we entertain. One of my favorite “sit by the pool and relax” drinks is a cool, frosty Piña Colada. The tropical pineapple-coconut combo always tastes so fresh and light to me. The problem lies in that Piña Coladas usually aren’t really all that fresh. Most rely on premixed, heavy on the calories drink mixes, which means they aren’t all that light either. They taste great, but did you know that a typical restaurant/bar Piña Colada can pack up to 650 calories and close to 20 grams of fat? That’s more than a Big Mac! UGH!
Since I read that a while back, I’ve tried to steer clear of my favorite frozen drink. If I’m going to blow 650 calories on something, it’s not going to be something I can…
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Since I’m waiting on some tasty looking pictures for my next couple recipe shares, I thought I’d do a reblog! This dish looks mouth-watering! If you use light feta, a lean ground beef, Chobani 0% plain yogurt, use 3/4 cup panko bread crumbs and a tbsp less of olive oil, this dish can be lightened up quite easily. And it’ll be a great way to use up that parsley you keep buying for one-dish occasions and then you don’t know what to do with the rest of it!
Originally posted on Chew Nibble Nosh:
We’re back! Disney World was a ton of fun, and now I’m in clean-up mode. Unpacking from a trip may top my list of undesirable activities. I spent the morning tackling the pile we unloaded from the car. It really didn’t seem like we took THAT much stuff, but I guess we did. The last batch of clothes are in the washer, and I think I’ve managed to unpack all of the little, random bags we came home with. So, now…I can finally get back to the blog!
I made this for dinner before we left on our trip and it was a huge hit around our house! It’s a delicious Greek twist on traditional spaghetti and meatballs, so it feels a bit more summery. Also, it seems like there are a lot of steps, but it’s a really simple meal to throw together.
I started by mixing up…
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