I’ve been getting more comfortable with my Instant Pot and wanted to branch out from our perenniel favorite soup from Skinnytaste, so I went in search of new soup recipes. After making it, I realized that Pasta E Fagioli wasn’t all that different from Beef, Tomato and Pasta Soup… but it was awfully delicious and different enough. Continue reading
If you like olives and crave salty foods in general, you’ll love this recipe! It was inspired by this one on Skinnytaste.com. And by “inspired by” I mean I loved her recipe, but, I’m lazy… so I wanted to make it as easy as possible while keeping all the salty goodness.
I’m including directions on how to make this on the stovetop alone or by transferring it to a slow cooker.
A happy accident at Cooking Club helped us come up with a recent fave recipe. Continue reading
Okay, I know before even typing this that many MANY of you will not be onboard with this. Seafood and Greek yogurt? EW. But, I gotta tell you… if you sometimes get a hankering for a creamy can’t-possibly-be-good-for-you mayo-based “salad” every once in a while, you should give this a try. (I feel like this, coupled with my last post on Buffalo Chicken Salad, demonstrates some weird recent obsession with these kinds of dishes and I guess I just can’t even deny that.) Continue reading
This is so super easy and I’m OBSESSED with it. It started with a Buffalo Chicken Bowl recipe I found here. I didn’t love the tomatoes after it sat a couple of days, so I picked them out… and then I wasn’t sure how to eat it, so I added some mayo and made it creamy and ate it with pita chips.*
That made me think about actually setting out to make chicken salad with a hot sauce kick, and I decided to experiment with a mix of light mayo and Greek yogurt to give it a little more protein and keep the calories in check. Continue reading
My friend Abby and I have an annual tradition of watching the entire Lord of the Rings trilogy in a single cold, winter’s day every January or February. Nevermind that it turned out to be about 60 degrees on our “cold” day this year. 😛 We added a new tradition of walking around the block with each disk change and continued a tradition started last year of making some sort of slow cooker “stew” to eat when Eowyn makes Aragorn stew in The Two Towers.
This year’s dish was based on this recipe from pinchofyum.com and it was SO GOOD. I’ve been making this for my cooking club, too, so (as usual) I increased the protein and made it as simple as humanly possible. Continue reading
As it gets colder, I get happier and happier that I have 3 slow cookers and can pretty much constantly have soups and stews and chilis cooked and ready to eat whenever I crave them. I was looking for some new recipes to try for my cooking club and came across a great looking one for Chicken and Dumplings but, as usual, I wanted to up the protein and reduce carbs, so I modified a bit and came up with this. Continue reading
I’m sort of obsessed with Tasty Bite Madras Lentils. They’re these pouches of lentils in a creamy red sauce that heat up in about a minute and make a perfect snack or, with leftover rotisserie chicken mixed in, a great lunch or dinner. It seemed like cooking the chicken IN the lentils was a logical next step.. which led me to try to come up with my own version that I could make from scratch in my slow cooker. Continue reading
I’m always looking for easy cook ahead breakfast options. I came across a recipe for Pancake Bites that looked adorable and intriguing, but I didn’t want to use sweetener (or coconut flour), so I decided to go more savory. This meant I could try using my basic protein pancake recipe. I added slices of chicken sausage and VOILA!
These were good warm out of the oven, but, also made a great portable snack when I put them in a baggie and took them along on a 14 mile training walk for Avon39! They were pretty dang tasty cold and were a great, healthy snack right when I was getting peckish along the way.
One of my favorite veggies to make is asparagus… just snap the ends off, spray with olive oil, sprinkle with salt, pepper and parmesan cheese and bake. The asparagus is great… but, the BEST part may be the little clumps of parmesan cheese that bake into little salty globs of deliciousness.
So you can imagine how excited I was to find Parmesan Crisps in my mom’s cupboard… an awesome snack, but, as I discovered when I went shopping, a bit on the expensive side.
Since I’d made a similar snack accidentally, I figured it couldn’t be too hard to do on purpose! Continue reading