This is my go-to soup recipe! I always seem to have these things on hand and it is so super easy. If you’re a beginner at soup, this is the recipe for you!
Also, if you’re a fan of Miso soup (one of my favorite soups!) this is going to be right up your alley. I can’t resist a good Miso soup at a sushi restaurant, the words “and a Miso soup” just automatically come out 🙂
This is one of my favorite breakfasts – so easy and packed full of flavor! There are also so many different variations of this that you can really make it to your own. I’m all about using what you have on hand and tweaking recipes to make them just right for you 🙂 Throw in some green chilies, jalapeños, or omit the sriracha and add some cumin. You really can’t go wrong. Just taste as you go!
This is not only a recipe but a legacy. As long as I can remember, my Grandma has made the BEST banana bread. Hands down, nobody can beat these perfect little loaves of heaven. Walking into her house and smelling the fragrant aroma of freshly baked banana bread was always a happy surprise. Seeing them lined up like little soldiers reporting for duty.
Knowing that one would be for sharing today and hopefully, a couple would be coming home with me. When she did make it, she’d always make enough to share. 🙂
These have been a go-to recipe for the past few months! You may have seen me post about them a couple times on social media because they’re such an easy and super versatile dinner. You can eat them as a meal by themselves, on pasta, spaghetti squash, or on a roll to make a meatball sub AND they reheat very easily for leftovers throughout the week.
Enjoy!
Continue reading “Italian Turkey Meatballs (Crockpot Recipe)”
I love all kinds of squash (butternut, spaghetti, yellow, zucchini…), which is quite evident by my regular Facebook and Instagram posts. Just check out this, this, and this. And last Thanksgiving I had acorn squash for the first time (which was seriously delicious), but for some reason haven’t had it since. Lately, I’ve seen a few stuffed acorn squash recipes floating around and have been wanting to try them. So I took some inspiration from those and created my own 🙂
These were so good, I couldn’t wait to write a post about them!!
As I was looking in the fridge, deciding what to make for dinner, I noticed that we had romaine hearts and a few other veggies left over from our Tuesday Door to Door Organics order (PS: Let me know if you’re interested in this service and I can send you an invite link, so we both save some moula! See my blurb on it at the end of this post.), plus some pre-cooked chicken. I was really in the mood for something flavorful and was thinking we needed to use up the romaine hearts. Then…ding! They would make the perfect vessels for Chicken Lettuce Wraps! I’d never made them before, but thought I could wing it with what was in my fridge! Then I started thinking about all of the delicious chicken lettuce wraps I’ve had at various restaurants and hoped these would come even come close. *Fingers crossed* And they did!
Fair warning, I basically used up what I had in the fridge and I was experimenting, so there wasn’t much measuring involved. But they’re pretty simple, so I think it should be easy to replicate. 🙂
