Posts tagged with "recipes"

15+ Savory Apple Dishes

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Fall will be here before you know it! I don’t know about you, but fall is my absolute favorite time of the year. Even though we live in Florida, I still love everything apple and pumpkin! Here are some Savory Apple Dishes that you can add to your fall menu lineup!

Apple Jicama Slaw by A Taste for Travel
Apple Pie Pizza by Money Savvy Living
Sheet Pan Apple Cinnamon Chicken by Paleo Gluten Free Guy
Apple Chicken Salad by Snappy Gourmet
Grilled Pork Chops with Apple Jam by Carefree Mermaid
Apple Sage Walnut Stuffing by Divine Lifestyle
Apple Sheet Pan Chicken by Tastes of Lizzy T
Pork Tenderloin with Applesauce by Our Wabi Smith
Sweet Potato and Apple Casserole by Spend with Pennies
Apple Roasted Pork Loin by Becky’s Best Bites
Apple Chicken Salad in Cucumber Cups by Happiness is Homemade
Sausage and Apple Stuffed Squash b

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Brown Sugar Sausage with Apples and Onions by Hot Eats and Cool Reads
Pork Loin with Apples by Mom Foodie
Savory Apple Sausage Balls by Domestic Superhero

Three Ingredient Ambrosia Salad

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Have you tried Ambrosia Salad? I feel like it is one of those classic dishes that everyone must try at least once! This recipe couldn’t be easier to prepare, is great for a potluck or quick side dish, and is super budget-friendly!

Three Ingredient Ambrosia Salad

Ingred 
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 ients
•30 oz fruit cocktail
•2 cups mini marshmallows
•1 tbsp sour cream


Instructions
•Drain the fruit coc 
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 ktail
•Pour all ingredients into a large mixing bowl
•Gently fold together
•Refrigerate at least 2 hours, until cold
•Gently stir and serve chilled


Servings: 4 cups

Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 5 minutes

20 Pumpkin Spice Recipes

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I am so excited that Autumn is just around the corner! With the leaves changing colors, sweater weather beginning, and Halloween decorations returning to stores, it’s hard not to get excited about the summer coming to an end. For many of us, nothing gets us more ready for the season than pumpkin spice products returning to bakeries and cafés. Even if you’re not into pumpkin spice lattes, there are plenty of other treats to try that feature this delicious flavor!

These pumpkin spice snacks, breakfasts, and drinks are just the things to celebrate the start of fall. Many of the recipes in this post can be modified for different diets, and some are already vegan. What will you be making once the weather gets colder?

1. Pumpkin Spice Cookies

2. Pumpkin Pie with Vanilla Whipped Cream

3. Vegan Pumpkin Spice Latte

4. Pumpkin Spice Muffins

5. Pumpkin Spice Syrup

6. Pumpkin Spice Chia Pudding

7. Baked Pumpkin Oatmeal with Golden Cashew Cream

8. Vegan Pumpkin Cinnamon Rolls

9. Pumpkin Pie Apple Ring Pancakes

10. Pumpkin Spice Hazelnut Cookies

11. Pumpkin Apple Spice Cake with Maple Cream Cheese Frosting

12. Pumpkin Donuts

13. Pumpkin French Toast with Maple Butter

14. Pumpkin Cheesecake Bars

15. Chocolate Pumpkin Layer Cake

16. Pumpkin Spice Whipped Cream

17. Pumpkin Spice Coffee Creamer

18. Low Carb Pumpkin Spice Frappucino

19. Instant Hot Pot Pumpkin Spice Cider

20. Pumpkin Spice Sourdough Scones 

Blended Chia Seed Pudding

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I have been wanting to hop on the Chia Seed Pudding trend for so long! I was concerned about the texture and whether or not that would be an issue, but with the way that this recipe is blended together it is so creamy and delicious! Chia Seeds are loaded with anti-oxidants, fiber and protein, and are so good for you!

This Blended Chia Seed Pudding could not be easier to make, and you can really customize it with different toppings like fruits, nuts, shredded coconut, etc…. I am excited to whip together a Pumpkin Chia Seed Pudding for fall!

Blended Chia Seed Pudding (serves 1) 

Ingredients:

1 Cup Unsweetened Almond Milk

2 Tbsp. Chia Seeds

Pinch of Cinnamon

2 Tbsp. of Peanut Butter or Almond Butter

Sweetener of your Choice (I used 2 packets of Truvia)

Instructions:

Place all of the ingredients in a blender and blend until smooth and creamy.

Place in a mason jar and refrigerate for at least 4-6 hours or until the pudding has set. (I have found that it is best if you leave it overnight.)

Serve with your favorite toppings. I used the Coconut Milk Redi-Wip on the top of mine and it was so good! I am going to add fresh fruit and shredded coconut the next time!

Enjoy! Please let me know if you try it!

Picadillo With Spaghetti Squash #LowCarb

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I don’t know about you, but I absolutely love Latin Cuisine! One of our best family friends is Cuban and he makes the best dishes! One of my all-time favorite Cuban dishes is Picadillo. Traditionally, this dish is made with olives, raisins, ground beef, tomatoes and other ingredients and served over white rice. While I love rice, I decided to try it served on top of Spaghetti Squash. It is a winner! This not only makes it lower in carbs, but it is absolutely delicious. You won’t even miss the rice! I have made this for my entire family several times now and they all devour it!

Picadillo With Spaghetti Squash

Ingredients

1 lb. ground beef

1 15oz. can diced tomatoes with garlic and onion not drained

2 tbsp. tomato paste

2 tbsp. olive oil

1/2 cup gluten free beef broth (I prefer this brand)

1/2 green bell pepper, chopped

1/2 yellow onion, chopped 

1/3 cup green pimiento-stuffed olives, quartered (you can use less if you don’t like that many olives)

3 cloves garlic, minced

salt/pepper to taste

1 tsp. oregano

chopped cilantro for garnish

1 large spaghetti squash, cooked 

Instructions

In a non-stick skillet add olive oil and cook green pepper and onion until tender. At the very end add the garlic and cook until fragrant.

Remove vegetables and place in a small dish on the side. Add ground beef into the skillet and season with salt/pepper and cook until browned.

Add vegetables back into the skillet along with tomato paste, diced tomatoes and beef broth.

Add quartered olives and simmer for 10-15 minutes until the sauce has thickened.

While the picadillo sauce is simmering, place slits in your spaghetti squash and cook in the microwave. The time will depend on the size of your squash, but I generally find that 7-8 minutes is perfect. Let cool for a few minutes. After the squash has cooled, cut in half and scoop out the seeds and pulp. I have found this method is the easiest way for cooking spaghetti squash.

Serve the delicious Picadillo mixture over your spaghetti squash, garnish with chopped cilantro and enjoy your yummy low-carb meal!

Philly Cheesesteak Stuffed Peppers

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I love to try out new recipes for family and these Philly Cheesesteak Stuffed Peppers always get my family’s approval! f you like the traditional Philly Cheesesteak, then you will LOVE this! It is really easy to put together and bakes in no time! This recipe is also low carb and Gluten Free which is also a plus in my book.

Ingredients:

8 oz. Thinly Sliced Roast Beef (I just used the Oscar Mayer Deli Fresh variety but any variety will work)
8 Slices Provolone Cheese
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2 Large Green Bell Peppers cut in half lengthwise with the seeds and ribs removed
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
Minced Garlic
 
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice the peppers in half lengthwise and remove the ribs and seeds.
  3. In a large skillet, sautee the mushrooms, onions and garlic in the butter. Add the sliced roast beef to the mixture to blend with the flavors of the veggies.
  4. Line the inside of each pepper with a slice of Provolone Cheese.
  5. Pile the Meat and Veggie mixture high into each pepper.
  6. Top with another slice of Provolone Cheese.
  7. Bake in 400 Degree oven for around 30 minutes or until cheese is golden brown and the peppers are tender to the touch.
Enjoy! Your tastebuds will thank

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Sheet Pan Balsamic Brussel Sprouts

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I don’t know about you, but I love Brussel Sprouts! There are so many different ways that they can be made, and I have found that the flavor really comes through when you add a glaze. This recipe for Sheet Pan Balsamic Brussel Sprouts is going to knock your socks off! It is super easy and delicious, and when the brussel sprouts get all crispy, they are amazing! This is such a great way to get your entire family to eat their veggies!

Sheet Pan Balsamic Brussel Sprouts 

Ingredients 

  • 1½ lbs Brussels Sprouts 
  • 1/2 Bottle Balsamic Dressing
  • 5 Strips Bacon 

Instructions

  1. Preheat oven to 400°F.
  2. Cut washed brussel sprouts in half.
  3. Transfer to a large baking sheet.
  4. Cut bacon into small pieces and place bacon pieces in between the brussel sprouts.
  5. Coat with balsamic dressing.
  6. Bake in oven 20-25 minutes.
  7. Serve & enjoy! 

Easy Antipasto Salad

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Do you need a new salad idea for grilling season? This Easy Anitpasto Salad is so delicious and packed full of flavor in every bite! It couldn’t be easier to prepare. You just chop, drop and coat with dressing! Yum! 

Easy Antipasto Salad

Ingredients:

  • 1 large head or 2 hearts romaine chopped
  • 4 ounces mozzarella cheese cubed 
  • 4 ounces shredded Parmesan cheese
  • 1/2 cup artichoke hearts chopped 
  • 4 ounces salami sliced in halves 
  • 4 ounces  pepperoni lived in halves 
  • 1/2 cup black olives
  • 1/2 cup pepperoncini
  • Italian dressing to taste

Instructions:

  1. Combine all ingredients in a large salad bowl. 
  2. Serve & drizzle with Italian dressing. 
  3. Enjoy!

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

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I don’t know about you, but the name of the game for dinner lately is definitely Easy. I had some chicken tenders in the freezer and thought to myself how it would be good to mix honey mustard and pretzels as a topping for the chicken. Boy, was I on to something. My boys could not stop talking about these Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders! Give it a try. I think that you will love this delicious and super easy dish as much as we did. How can you go wrong with a three ingredient dish?

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

Ingredients: 

2 lb. Chicken Tenders

1 bag of your favorite pretzels crushed (I used GF pretzels to make this a GF dish) I would suggest that you keep some of the pieces larger for a crunchy texture on the chicken

1 bottle of Sweet Baby Ray’s Honey Mustard Dipping Sauce

Instructions: 

Preheat oven to 350 degrees.

Place the crushed pretzels onto a plate.

Squeeze about 3/4 of the bottle of Honey Mustard Dipping Sauce onto a plate. You can save the rest of the sauce in the bottle to dunk your tenders in when you serve them.

Dip each tender in the Honey Mustard then into the crushed pretzels to coat.

Place on a baking pan that has been covered with aluminum foil. This just allows for no sticking and easy cleanup.

Bake at 350 degrees for around 20 minutes or until the chicken is cooked through and the pretzel topping is golden brown.

Serve with your favorite veggie and enjoy!

Sheet Pan Italian Chicken, Potatoes & Green Beans

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I think many of us are searching right now for easy dinner ideas. After teaching the kids all day long the last thing that you want to think about is what to make for dinner. One of my favorite ways to cook these days is Sheet Pan Dinners. You just throw everything onto the pan, bake it and voila dinner is served!

This recipe for Sheet Pan Italian Chicken, Potatoes and Green Beans is not only easy to prepare, but so delicious! My boys devoured every bite on their plates!

Sheet Pan Italian Chicken, Potatoes and Green Beans

Ingredients:

1 1/2- 2 lbs. cubed chicken thighs (you could also use breasts, but this is what I had on-hand)

1 packet of Italian Seasoning dressing mix

5-6 small red potatoes cubed (any smaller potato would work)

1 pack of fresh green beans (you can also buy the fresh ones in the produce section. I like these because the stems are already cut off)

2 tablespoons minced garlic

Olive Oil

Salt/pepper to taste

Everything But the Bagel Seasoning

Instructions:

Preheat oven to 375 degrees.

Place chicken, potatoes, green beans and garlic on a large sheet pan sprayed with cooking spray.

Coat the chicken mixture with olive oil (just enough to coat the items) and the packet of Italian Dressing mix.

Sprinkle with salt, pepper and EBTB seasoning.

Bake in the oven for 20-30 minutes tossing halfway through. Return and bake until veggies are tender and chicken is cooke through.

Serve and enjoy!