After a week of amazing all-inclusive eating in Mexico, we needed a little detox coming back from our honeymoon. I didn’t want to do anything drastic. I just needed to do something to get back into a healthier lifestyle. This cabbage soup is low in calories. It
is loaded with yummy vegetables to help you naturally get to a healthier you.
I based this off a traditional diet cabbage soup. I kicked it up a notch by using bone broth to add additional nutrients into it and loaded up on the veggies for a natural detox. The week following our trip I limited my starches, cut out dairy, (more…)
Quick and simple is always my moto for dinners. I use what I have on hand and hardly ever make anything in advance, unless of course it’s in a crock pot. Tomato with basil and balsamic vinegar is one of my favorite things. When I stumbled upon some fresh local tomatoes I new I had to make this dish. With it being 4th of July weekend, there hasn’t been much time to plan out dinner and make a huge meal. This is a 30 minute meal (more…)
Our honeymoon is just around the corner! I am so excited and can’t get Mexico off the brain that I decided to make these tacos. My goal for these tacos was to use as many colors as possible. To me Mexican food is all about flavor and using a wide variety of colored fruits and vegetables that thrive there. This recipe uses (more…)
A good breakfast sandwich is always something I look forward to whenever we are traveling. I love a bagel or english muffin with eggs, cheese and sausage. So, why not just make it at home? It’s a simple breakfast you can make in minutes and the homemade version tastes just like you local cafe for a fraction of the price and WAY better than any version at a drive through.
Start this recipe off by making the sausage. I used Tennessee Pride Sausage, because I’m a southern gal and (more…)
What’s In the Pantry Dinner Idea
White Wine Lemon Chicken with Roasted Potatoes
This week I had one of those nights. A hungry husband and nothing to make for dinner. I made this way to easy chicken and roasted potatoes with what I had on hand and it was a hit! For an easy dinner idea, look no further than a 30 minute (more…)
I’m crazy about a good burger. I typically go for an old fashioned classic hamburger, but my husband loves cheeseburgers with all sorts of crazy toppings. On a rainy day when I was missing the summer sun, I decided to make a burger stuffed with cheese. One of these days the weather in the midwest is going to cooperate with me and we will be able to grill outside. Until then, my cast iron grill pan and I will be “grilling” away on our stove! Here’s a super easy dinner idea that anyone can make for a small or large party.
Cheese Stuffed Burgers (serves 4)
1lb lean ground beef (more…)
Whenever we get invited to someone’s house, I always bring an appetizer or dish. While a six pack of beer or bottle of wine is nice, I think food goes a long way too. Typically, there is never enough food and even if it doesn’t all get eaten, it’s always appreciated. Recently our friends had a cookout 30th birthday party and we couldn’t show up empty handed. Dips are super easy to make and transport. I threw together this simple Spinach Con Queso and it got rave reviews.
I’m sure some of you are wondering why my last two recipe posts have included bone broth. I use a lot of stocks and broths in the meals I cook. A lot of recipes call for stocks and they help add wonderful flavor to dishes, but there is a bigger reason I’m always adding in broths to my food.
What Is Bone Broth and Why Use It?
Bone broth is made by roasting animal bones with vegetables and letting them shimmer for hours.After you remove the bones, minerals and (more…)
My husband loves soup. He is always begging me to make soup and I love a reason to use leftovers and my crock pot. I recently roasted a ham for dinner and a few days later still hadn’t used up all the leftovers. Soup is always a go to for left over meat.
What’s In the Pantry Dinner
Ever have those nights where you get home from work late and haven’t even thought about dinner? Tonight was one of those nights for me. I got home from work late, the hubby was grumbly hungry and I hadn’t planned out any sort of dinner. I opened the pantry and pieced together this chili. It was delicious! Even my husband thought this chili was better than my original version. Here’s the recipe I made and check back often for my What’s In the Pantry dinner ideas.
Two Bean Spicy Turkey Chili
1 Can of Tomato Sauce
1 Can Red Kidney Beans
1 Can White Kidney Beans
¼ Cup of Red Wine
¼ Cup of beef broth (I used beef bone broth, check back for a dedicated post on why I love bone broths!)
2 small jalapenos sliced – omit or remove seeds if you don’t want the chili spicy
1 medium onion chopped
1 small green pepper chopped
1lb ground turkey
1 tablespoons chili powder
1 tablespoon paprika
½ teaspoon cayenne pepper – omit if you don’t want the chili spicy
½ teaspoon sea salt
½ tablespoon garlic powder
Shredded cheese for topping the chili– omit for dairy free
- Brown the turkey in a medium sized skillet
- While the turkey is browning, prep your veggies, drain and rinse your beans and get out your stock or crock pot (I almost always use a crock pot)
- Add ingredients (tomato sauce, red and white kidney beans, red wine, beef broth, jalapenos, onion, green pepper, browned ground turkey, chili powder, paprika, cayenne pepper, sea salt, garlic powder) to the stock or crock pot and mix together. Save the shredded cheese for the end.
- Cook on high for 1 hour and a half or until all veggies are soft.
- If you are using a stock pot, bring to boil, cover and let simmer for an hour and a half, stirring occasionally, until all veggies are soft and desired thickness is reached
- Serve topped with a little shredded cheese and enjoy!
Chili is just about one of the easiest and most forgiving meals out there. Beef broth helps give a meaty flavor to turkey chili and it’s a little “secret” I use often. If you feel like your chili doesn’t come out with enough flavor, add a little more chili powder or let it cook longer. Chili is one of my favorite meals to make because it is a great left over. This recipe can serve up to 6 people.