Tag Archives: healthy
This is my go-to turkey burger recipe. The spinach and feta add moisture, while the oats provide texture and bind everything together. I promise it will convert you!
One of my favorite things about this recipe is how dang simple it is. Six ingredients, y’all: ground turkey breast, frozen chopped spinach, old fashioned oats, feta, chopped onion, and 2 eggs.
POSTED IN: burgers, dinner, freezer-friendly, grilling, ground turkey, healthy, turkey burgers
Salsa. Tortillas. Chicken. Cheese. Repeat.
That’s essentially what we’re doing today. Can you dig it?
Boy is studying for the Georgia Bar at the moment, so our apartment is a bundle of excitement and joy.
Oh, sorry, I misspelled “stress” and “nerves.”
Needless to say, he has plenty on his plate right now without worrying about what to eat. So I have been stocking the freezer with his favorite foods that he can reheat when I’m out of town (or feeling lazy). We’ve got meat sauce, pizza, and slow-cooked vegan chili. And now, chicken enchilada casserole.
When I want to cook something healthy without feeling like I’m on a diet, I always turn to stir fries. Healthy? Check. Flavorful? Check. Versatile? Totes check. Oh, and they only require one skillet. Hooray for easy cleanup!
This quick and easy stir fry features chicken, broccoli, cashews, and a sweet Asian sauce. Of course, you could use any veggies you like, and I suspect it would be fantastic with other meats as well (shrimp, pork, steak…anything!). I just happened to have these on-hand, and they’re some of my absolute favorites.
I’m on a bit of a health kick lately, what with the New Years and all.
So tonight, I whipped up these delicious roasted green beans with mushrooms. They’re a great go-to side dish. Super easy, totally healthy, and a little different than your traditional steamed green beans.
Guys. Guys. Guys.
I did it! I DID IT!
I conquered pork tenderloin!
Thank you for your matched enthusiasm. Official announcements will be sent out on Thursday.
I can’t tell you how many times I’ve tried (and failed) to cook pork tenderloin like this. Sure, I’ve cooked it all day in a crock pot and shredded it for tacos. But any jerk can do that.
No. These delicate slices of medium rare perfection have always eluded me. I’ve overcooked it. I’ve under-cooked it. I’ve somehow pissed off the pork gods and earned myself some bad pork juju.
But this time….this time, I cracked the code.
There is nothing sexy about lentil soup. I know that. You know that. We aren’t kidding ourselves here.
But I have to tell you, when I made this soup one blistery winter evening, Boy scarfed it down and went back for seconds before I even sat down.
And today, in the midst of one of Georgia’s hottest summers, we enjoyed some surprisingly delightful weather. So I decided to celebrate by whipping up this pot of goodness.
I’ll be the first to admit that salads are not always a huge hit in my house.
But this salad? This one lasts approximately 3.6 seconds on the dinner table.
I think it’s the diversity of the ingredients. The ginger brings a fresh Asian flavor, and the peach glaze provides a subtle sweetness. As you dig in, some pistachios fall away from the pork and become part of the salad, adding a delicious crunch.
It’s just a masterpiece. I don’t know what else to say.
“What are you cooking? It smells amazing!”
I have heard those words every time I have made this dish. Literally. Every. Single. Time.
So it is out of the goodness of my heart, dear readers, that I bring you the advanced, highly technical recipe for Balsamic Pork Tenderloin.
Not to brag or anything, but my dad’s chili is pretty famous in Franklin, TN. It has won countless awards at the First United Methodist Church’s annual chili cook-off (an accomplishment that requires no further embellishing), and I recently took first place at my company’s chili cook-off with his recipe. Every time he cooks it, he makes a massive batch to share with family and friends. Everyone looks forward to chili season and seeing my daddy at their door.
I guess you can say I’m the daughter of a celebrity.
Cauliflower is all the rage these days. I see it scattered across my Pinterest feed, used in place of potatoes, flour, and — in this case — rice!
I’ve always been a cauliflower fan, so I’m happy to use it any way I can. Boy, on the other hand, has a weird aversion to the stuff. He doesn’t hate it, but it’s one of the last veggies he would request for a side dish. I think it has something to do with the fact that his father hates cauliflower. Boys and their daddies.