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.
Okay, this is NOT a final recipe… but, I had mentioned to a few friends that I was trying it out, so, I figured I’d get it down in writing because, while it came out pretty decently, it definitely needs some tweaking and refining. Maybe you guys can give me some ideas. 😉
A couple of nights ago I was walking home from the subway and thinking about what I might make for dinner. I was feeling lazy, so, I thought I’d put together one of my favorite dinner hacks… a frozen dinner bulked up with extra protein and veggies (my go-to is a Lean Cuisine Fettuccine Alfredo with added chicken, broccoli and peas). I knew I had a Smart Ones Macaroni and Cheese, but, didn’t think chicken sounded like exactly what I wanted… and then I got an overwhelming craving for Chili Mac and Cheese.
I don’t even remember how I stumbled on this recipe from sheknows.com, but, with a few modifications it became one I know we’ll make over and over again for Cooking Club. The sauce is reminiscent of some of the pestos we’ve made in the past and all the beautiful green ingredients just scream SUMMER! But I also feel that since it relies on spinach rather than basil we’ll make this year-round. Continue reading
This is one of my favorite new recipes (I kind of feel like I say that about every recipe since I only post ones I really like ;))… especially for the summer because it’s SO fast and doesn’t require a lot of time in a hot kitchen. It was based on this recipe from Skinnytaste.com. As usual, we wanted to boost the protein so I increased the shrimp in each portion and added Mung Bean Fettucini for an extra pop of protein (and fiber).
As soon as we made this recipe from Blue Apron, I knew I was going to be modifying it for Cooking Club! So easy and delicious… and a simple swap of Edamame & Mung Bean Fettuccine for the fresh pappardelle gives it big boost of extra protein and fiber!
Another bonus: using just the leaves of the Brussels sprouts leaves you all sorts of extra sprouts to do something delicious with.