Shepherd’s pie is such a classic comfort dish. I found a way to lighten up the typical recipe without sacrificing any of the flavor. Basically, my recipe has less meat and more legumes/vegetables than other recipes. Since I am not a fan of lamb, my shepherd’s pie is more of a cow herder's pie, because I make it with beef. This can also be a great way to sneak in lots of extra vegetables that need to be eaten up from the fridge. Healthy Shepherd’s Pie 1/4 pound Ground Beef (1 1/2 Cup Cooked (see notes))1 Cup Carrots (diced)1 Cup
Somewhere in my Mom Life, I had forgotten about these delicious enchiladas. I used to make these ALL the time when we were first married, but somehow, I have not made them for a good 5 or 6 years. I don’t know why. What I do know is everyone gobbled these up last Sunday when they made a reappearance on our dinner table. They are light, creamy, and full of whole-ingredient flavor! To make sure I never forget how awesome these are again, I am sharing them here with you. To complete the meal, I served these with my Mango Salsa.
If you can imagine, I LOVE to host dinners for family and friends. It’s just my thing. I get a lot of satisfaction out of sharing my love for others through delicious food. Once in a while, we will have company with food allergies or intolerances, so I try to adjust the menu to fit their needs. These fudgy brownies made the cut in a big way with our friends with wheat and dairy intolerances. The pan was empty when they left, and that made me feel so good! Not only are these brownies allergy-friendly, but they are delicious too!
The Instant Pot (Aff. link) is changing my life in the food-prep department. Although this rice pilaf takes just as long to make in the Instant Pot as it would on the stovetop, (approximately 45 minutes) I discovered two big advantages to making it this way. First, it doesn’t boil over! Every time I make rice on the stovetop, I have a mess to clean up afterwards. Second, I love having the option to assemble the pilaf and delay its cooking for later. This allows me to do my food prep in the mornings or during afternoon naptime and then not think
Looking for a fun dinner to feed a large crew? Look no further than Fry Bread Tacos! I ALWAYS make our fry bread inside a Cast-iron Dutch Oven on our outdoor barbecue grill because I can’t stand the smell of lingering fried foods in my kitchen. Thus, this is a perfect meal for warmer months. It's a great meal to celebrate Pioneer Day in Utah on the 24th of July because the Pioneers cooked in Dutch Ovens as they crossed the Plains from Illinois to Utah. I also did this once for Halloween (instead of candy) and my neighbors LOVED
The first trimester of pregnancy is NO JOKE! No doubt it is an exciting time of anticipation; but nausea, vomiting, food cravings, food aversions, crazy dreams, acne, and a slew of other symptoms are all part of the ride. The anxiety of nourishing your body and growing baby is real, yet the nausea can make it difficult to eat foods you are used to. I have compiled this list of tips and food ideas based on what worked for me and others I am close to. By no means is this article complete or scientifically-tested, but I do want to
For those “Meatless-Mondays,” “Sunday-Soup-Days,” or even “Taco-Tuesdays,” this vegetable chili is sure to fill your wildest chili dreams. It’s hearty, flavorful, and not too spicy. You will love it. Hearty Vegetable Chili A meatless chili with even more flavor. 1 Tablespoon Canola Oil1 Cup Red Bell Pepper (diced)1/2 Cup Onion (diced)2 Medium Zucchini (diced)2 Cloves Garlic (minced)2 Cans Kidney Beans ((15 oz. each))2 Cans Diced Tomatoes ((14 oz. each))2 Cans Tomato Sauce ((8 oz. each))4 oz. Can Diced Green Chilies3 1/2 Cups Water1 Tablespoon Chicken Soup Base (I like “Better than Bouillon")1 Tablespoon Chili Powder3/4 teaspoon Cumin1/8 teaspoon Oregano1
If you have ever eaten at Cafe Rio, surely you have been introduced to the phenominal dressing served with their salads. Well, I think this one tastes even better, not that I am biased or anything... I'm not a huge fan of spicy dressings, so I made this one a bit less firey than the one served in the restaurant. If you are a spice-wimp like me, you will love this dressing. You might just eat it on everything--salad, chopped veggies, chips, rice, quesadillas--the possibilities are endless. If you aren't like me, well, search Google for the original recipe with
I have fond memories of this salad showing up at many a summer barbecue as a kid. It always tasted better the day after. I’ve made a few tweaks to my mother’s recipe, mostly to make it more colorful. I hope this salad becomes your family tradition like it was mine. Enjoy! Oriental Chicken Cabbage Salad 4 Cups Green Cabbage (shredded)2 Cups Purple Cabbage (shredded)1 1/2 Cups Cooked Rotisserie Chicken (chopped)1/4 Cup Green onions (chopped)1/3 Cup Slivered Almonds (toasted)1/2 packet Ramen Noodles (broken into small pieces)Dressing:1/2 Cup Canola Oil1/4 Cup Rice Vinegar2 1/2 Tablespoons Sugar2 Tablespoons Toasted Sesame Seeds1/2 teaspoon
It is impossible to fail at the dinner table when the main entrée includes marinara sauce, cheese and sausage. The kids love this, and I approve! This dish is loaded with fiber and protein from the quinoa and essential vitamins and minerals from the tomato sauce and shredded carrots. Enjoy! Quinoa Lasagna 3 Cups cooked Quinoa26 oz. Hunts Garlic and Herb Pasta Sauce ((or your favorite Gluten-Free Pasta Sauce))1 1/2 Cups finely shredded Carrots2 Tablespoons Basil (dry)1 Tablespoon Parsley (dry)1 Tablespoon Garlic Salt3/4 Cup cooked Mild Italian Sausage2 Vine Ripe Tomatoes (sliced)2 Tablespoons Fresh Basil (chopped)1 1/2 Cups shredded Mozzarella Cheese (divided)
