This meal is a long time favorite of ours; even our 4 year-old enjoys it. It’s been modified from a photocopied recipe shared in a Weight Watchers meeting and a quick google search shows it’s not to be found anywhere online, so I’m glad to be able to share my version...
This pasta dish is fresh and light – absolutely perfect for a nice fall day. Best part, I can throw in a few of my garden tomatoes that are still going strong in mid-October. It’s my favorite recipe of the moment.
I made a double batch of bolognese sauce and used the leftovers to make a wonderful Zucchini Noodle Lasagna. It was my first time trying to make zucchini lasagna noodles. I decided to try the mandoline and I’m glad I did – it worked perfectly. I layered the zoodles with herbed...
I’ve mentioned before that I do weight loss challenges to lose weight. Well, I’ve got a challenge wrapping up soon. I need to lose four pounds in two weeks. Totally doable right? Forgot to mention we are also going on vacation during those two week. I’m doomed! Or maybe not. We...
Our tomatoes took forever to turn red this year, but they finally have and that means I will be posting a lot of tomato recipes. I’m not sure any will top this authentic bolognese sauce – I took inspiration from Marcella Hazan’s Bolognese Sauce; however, that recipe called for...
My version of Bang Bang shrimp served as a dinner salad. Super easy because I used a Dole chopped salad kit (Sesame Asian). We will definitely make this one again!
What a wonderful summer dish – spicy basil chicken – with basil and jalapeño from our garden. We served it over cauliflower rice with – why not – corn on the cob on the side.
Sriracha Thai peanut sauce tossed with zoodles, chicken, snow peas and carrots is a sure way to spice up your lunchtime routine (or this would make a great dinner salad)!
What a great – and easy – summer side dish. Jasmine rice cooked with coconut milk and water, then tossed with some Trader Joe’s frozen mango salsa.
This is a staple in our home – we make and freeze fresh pesto every summer in ice cube trays, and thaw and add with yogurt as a delicious sauce for your baked salmon.