Pork chops and apple…slices

I’m ready for fall and this is the falliest of fall recipes! This is the modern take of pork chops and apple slices. Ingredients 4 boneless pork chops 3 green apples 1 large sweet onion 1 packet of apple cider 1 cup water 1 cup chicken broth 2 TBSP Dijon mustard 1 tsp cinnamon salt…

Herb marinated tomatoes

Did you know one average size tomato is just about 22 calories ? Yeah that’s it.  So if you’re wanting a side dish that’s filling and literally no calories, you need to make these herb marinated tomatoes. Ingredients 2 to 3 medium tomatoes sliced 1 bunch of fresh parsley fresh basil 1 shallot olive oil…

Sweet potato red curry

Quarantine caused me to branch out and cook new things. With limits on the amount of meat you could buy or just having no meat available —I picked up I could find and made due. This sweet potato red curry recipe is super easy to make, vegan and vegetarian friendly —and quick to throw together…

Zucchini ‘Big Mac’ casserole

So I kept seeing these posts of people making hamburger sliders using zucchini as the buns—and I thought man those look good! So I went searching for large zucchini to make for the sliders and only could find small zucchini for sale. Using the zucchini that I could find and fueling my desire to make…

Tuna Extra Salad sandwich

I created this recipe about 6 years ago when I was trying to use leftover fresh cabbage. It’s a twist on a Midwest favorite—tuna salad to the next level! You’re probably thinking tuna and cabbage?-no way! But honestly the crunchy texture along with the tangy ranch just makes this recipe so good! It uses few…

Deconstructed egg roll Burrito or bowl

Leftover veggies, Chinese food craving and healthy life choices created this recipe. This deconstructed egg roll can be eaten several ways, burrito form or bowl form. Either way it’s delicious without the deep frying ha. It’s also made in one pan and simple to make. Ingredients 1 chicken breast diced into small cubes 1/2 head…

Baked eggplant parm stack

It’s summer time and that’s means all the vegetables! I’ve been trying to buy all vegetables that are in season and on sale —and with eggplant for 99 cents…that means new recipes! These crispy eggplant parm stacks are probably my new favorite thing, who says you can’t have your cake and eat it too? Hesitant…

Mexican Street Corn Potato boats

 These Mexican Street corn potato boats are simple to make, use limited ingredients and are perfect for summer!   Ingredients (Serving for 2, double recipe as needed) 5 golden potatoes  1 can of black beans 1 bag of frozen corn 1/2tbsp of mayo 1/4 cup red onion diced cilantro for garnish 1 lime or lime…

Mediterranean couscous stuffed peppers

These stuffed peppers were a creation of wanting to use up what I had in my fridge and pure delicious luck ha. These are super simple to make, pack a ton of flavor and perfect for meal prepping. This recipe is for two servings, just double as needed. Easily make vegan or vegetarian! Ingredients 1…

Vegan Veggie Spring Rolls

Its spring and that means all the veggies! This recipe really encompasses the feeling of spring and the rainbow of veggies its packed with. This recipe is fairly inexpensive to make, packed full of nutrients and completely guilt free! It looks fancy but its actually pretty easy to make and only takes about 30 minutes…