Recent Posts

Avocado Chips

Avocado Chips

INGREDIENTS 1 large ripe avocado 3/4 c. freshly grated Parmesan 1 tsp. lemon juice 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning Kosher salt Freshly ground black pepper INSTRUCTIONS Preheat oven to 325° and line a medium baking sheet with parchment paper. In a medium bowl, mash avocado with a […]

Power Muffins

Power Muffins

INGREDIENTS 2 cups all-purpose flour 1 cup oats–quick or regular oats 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups honey nonfat Greek yogurt (I like Chobani) […]

Healthy Pineapple Smoothie With Banana

Healthy Pineapple Smoothie With Banana

INGREDIENTS

  • 1 1/2 cups baby-cut carrots 7 ounces
  • 1 cup chopped fresh pineapples 5 ounces
  • 1/4 cup orange juice 2 ounces
  • 1/2 ripe banana
  • 1 cup water

INSTRUCTIONS

  1. Add all ingredients to a blender container.
  2. Blend until smooth, about 30 seconds.
  3. Serve immediately.
Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

INGREDIENTS 2 tsp olive oil 1 lb Italian Sausage (casings removed if necessary) 4 oz bacon (about 4 slices), diced into small pieces* 1 cup chopped yellow onion (about 1 small onion) 3 (14.5 oz) cans low-sodium chicken broth 2 cups water 1 1/2 lbs Russet potatoes , scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices 1 1/2 tsp granulated […]

Creamy Mexican Corn Chowder

Creamy Mexican Corn Chowder

INGREDIENTS 5 Tbsp butter, diced into 1 Tbsp pieces 1 medium yellow onion, chopped (1 1/2 cups) 1 medium red bell pepper, chopped (1 cup) 4 cloves garlic, minced (1 1/2 Tbsp) 5 Tbsp all-purpose flour 3 cups whole milk 3 cups chicken broth 1 (14.5 oz) can fire roasted diced tomatoes 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups) 1 (7 […]

Coleslaw Recipe {Only 4 Ingredients!}

Coleslaw Recipe {Only 4 Ingredients!}

INGREDIENTS

  • 1 (14 oz.) pkg. coleslaw mix
  • 1/2 cup good quality mayonnaise
  • 1 1/2 Tbsp honey (or white sugar)
  • 1 1/2 Tbsp apple cider vinegar
  • Salt (optional, to taste)
  1. In a small mixing bowl whisk together mayonnaise honey, apple cider vinegar and a pinch or two of salt if needed.

  2. Place coleslaw mixture in a medium mixing bowl pour mayonnaise mixture over then toss to evenly coat. Serve immediately.

Moroccan Sweet Potato Salad

Moroccan Sweet Potato Salad

INGREDIENTS 2 1/2 lbs sweet potatoes/yams (such as red garnet), peeled and cut into 3/4-inch cubes 5 Tbsp olive oil, divided Salt and freshly ground black pepper 2 1/2 Tbsp fresh lemon juice 1 Tbsp fresh orange juice + 1/2 tsp orange zest 1 tsp minced garlic (1 clove) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp paprika 1/4 tsp ground cinnamon 1/4 tsp ground ginger […]

Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs

INGREDIENTS 1/3 cup ketchup 1/3 cup packed dark brown sugar 1/3 cup low-sodium soy sauce 1/4 cup canned pineapple juice 4 Tbsp olive oil , divided, plus more for brushing grill 1 1/2 Tbsp rice vinegar 4 garlic cloves , minced (4 tsp) 1 Tbsp minced ginger 1/2 tsp sesame oil Salt and freshly ground black pepper 1 3/4 lb boneless , skinless chicken breast, chopped into […]

Instant Pot Boneless Pork Chops

Instant Pot Boneless Pork Chops

INGREDIENTS

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

INSTRUCTIONS

  1. Mix spices and brown sugar and rub into both sides of pork chops.
  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
  5. Let pork chops rest for about 5 minutes before serving.
Amish Macaroni Salad

Amish Macaroni Salad

INGREDIENTS 2 c. uncooked elbow macaroni 3 hard boiled eggs, chopped 1/2 c. finely chopped onion 1/2 c. chopped celery (about 2 stalks) 1/2 c. chopped red pepper (about ½ of a large pepper) 2 T. pickle relish 1 ½ c. Miracle Whip salad dressing 3 T. yellow mustard 1/2 c. granulated sugar 1 T. white […]