Jennie – O Turkey Recipe of the Week – Turkey Empanadas with Maple Apple

January 8, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This Week’s Jennie – O Turkey Recipe of the Week is Turkey Empanadas with Maple Apple. To make this week’s recipe you’ll be needing Maple Syrup, Apple Juice, Brown Sugar, JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Butter, Red Onion, Monterey Jack Cheese, and Buttermilk Biscuits. Perfect for Breakfast, Brunch, or Lunch. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Empanadas with Maple Apple
Brunch is a special occasion, so why not make something special for it? These flaky little pockets are filled with eggs, cheese and turkey sausage. Turkey Empanadas with Maple Apple are a sweet and savory treat that are sure to start your morning off right. Fewer than 500 calories per serving.
Total Time – 1 Hour
Serving Size – 8 Servings

Ingredients
⅓ cup maple syrup
⅓ cup apple juice
2 tablespoons brown sugar
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
2 tablespoons butter
¼ cup finely chopped red onion
¾ cup shredded Monterey Jack cheese
1 (16-ounce) can buttermilk biscuits

Directions
1) Heat oven to 350°F.

2) In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar. Stir until sugar is dissolved; set syrup aside.

3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Crumble sausage into pieces.

5) In large bowl, whisk 8 eggs. Reserve 2 tablespoons egg; set aside. In skillet over medium heat, melt butter. Add eggs and cook, stirring occasionally, 1 minute or until eggs begin to set.

6) Stir in cooked sausage, onion and cheese. Cook 2 minutes, stirring occasionally, until eggs are set.

7) Lightly grease baking sheet. Press or roll biscuits on lightly floured surface to form a 6-inch circle; spoon turkey mixture into center of each biscuit. Fold biscuits in half to enclose filling. Press edge of biscuits together to seal. Place on baking sheet. Brush with remaining egg mixture.

8) Bake 15 to 18 minutes or until golden brown. Serve warm with syrup.

Nutrition
Calories – 440
Protein – 22g
Carbohydrates – 39g
Fiber – 1g
Sugars – 13g
Fat – 21g
Cholesterol – 80mg
Sodium – 990mg
Saturated Fat – 8g
https://www.jennieo.com/recipes/turkey-empanadas-with-maple-apple/

Jennie – O Turkey Recipe of the Week – Leftover Turkey Banh Mi

December 25, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Leftover Turkey Banh Mi. Good recipe to use for any of your Christmas Dinner if you Roasted a Turkey! Some of the Ingredients you’ll be needing are Apple Cider Vinegar, Apple Juice, Honey, Carrots, Mayo, Demi Baguettes, leftover JENNIE-O® Turkey slices and more! Love those Leftovers! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Leftover Turkey Banh Mi
Total Time – 1 hour
Serving Size Makes – 2 Servings

Ingredients
1/4 – cup apple cider vinegar

1/4 – cup apple juice

1 – tablespoon water

1 – tablespoon honey

1/2 – cup julienne carrots

1/2 – cup julienne daikon radish

1/4 – cup mayonnaise

1 – tablespoon chili garlic sauce

2 – demi baguettes

2 – cups leftover JENNIE-O® Turkey slices

16 – slices cucumber

8 – slices jalapeño peppers

8 – cilantro sprigs

 

Directions
1.) In small saucepan over high heat, combine vinegar, apple juice, water and honey; bring to boil. Remove from heat; let cool.

2.) Combine cooled vinegar mixture with carrots and daikon radish. Cover and chill 1 hour or overnight.

3.) In small bowl, combine mayonnaise and chili sauce. Split each baguette in half almost all the way through. Spread cut sides with mayonnaise mixture.

4.) Place 1 cup turkey, 4 slices cucumber and 4 slices jalapeño pepper inside each baguette. Drain liquid from carrot mixture. Add to baguettes and top with cilantro.
https://www.jennieo.com/recipes/leftover-turkey-banh-mi/

Healthy Pulled Pork Recipes

September 2, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. Find some Delicious and Healthy Pulled Pork Recipes with recipes including Pulled Pork Master Recipe, Pulled Pork with Caramelized Onions, and Five-Spice Pulled Pork Sandwiches. Mouth-Watering! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Pulled Pork Recipes
Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.

Pulled Pork Master Recipe
This slow-cooker pulled pork recipe is perfect for meal-prep weekends. Freeze all of it for future meals (like our Shredded Pork and Green Chili Roll-Ups; see associated recipe) or serve it right away in a toasted pork sandwich……………………..

Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork–and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw………………………….

Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill…………………………………..

* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

Cinnamon Apple Biscuits

July 22, 2020 at 6:01 AM | Posted in CooksRecipes | 1 Comment
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I came across a recipe for Cinnamon Apple Biscuits. Is it for Breakfast, Brunch, or Dessert you choose! To make this dish you’ll be needing Refrigerated Biscuits, Butter, Eqaul Spoonful, Ground Cinnamon, Granny Smith Apples, and Apple Juice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cinnamon Apple Biscuits
Little “apple pie” bites that are quick and easy to make thanks to refrigerated biscuit dough. A terrific treat for guests that drop in unexpectedly.

Recipe Ingredients:
5 jumbo refrigerated biscuits, cut into quarters
1/4 cup stick butter or margarine, melted
1 1/4 cups Equal® Spoonful*
2 1/2 tablespoons ground cinnamon
2 medium Granny Smith apples, peeled, cored, sliced into thin circles, cut in half
3 tablespoons apple juice concentrate, thawed

Cooking Directions:
1 – Roll biscuit quarters in melted butter. Coat biscuit pieces with combined Equal® and cinnamon.
2 – Arrange biscuits in 8-inch round cake pan.
3 – Stand 8 apple halves around the edge. Fill in remaining apples pieces between the biscuit quarters.
4 Sprinkle any remaining butter and Equal® cinnamon mixture over the top.
5 – Drizzle thawed apple juice over the top. Bake in preheated 375°F oven 20 to 25 minutes or until biscuits are golden brown. Let cool in pan 10 minutes. Remove from pan. Serve warm.
Makes 8 servings.

*May substitute 30 packets Equal sweetener.

Nutritional Information Per Serving (1/8 of recipe): calories 235, protein 3 g, carbohydrate 28 g, fat 12 g, cholesterol 16 mg, sodium 425 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_biscuits_recipe.html

Diabetic Dessert of the Week – Mixed Fruit Smoothie

July 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Mixed Fruit Smoothie. To make this week’s recipe you’ll be needing Banana, Frozen Strawberries, Nonfat Dry Milk Powder, Apple Juice, Honey, and Crushed Ice. Cool down with a Smoothie! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mixed Fruit Smoothie
If you’re looking for a frosty treat to cool you down during these dog days of summer, you need look no further than this quick and easy Mixed Fruit Smoothie.

Ingredients
Preparation time: 10 minutes

1/2 medium banana
1/2 cup fresh or frozen strawberries (unsweetened)
1/4 cup nonfat dry milk powder
1/4 cup apple juice
1 tablespoon honey
1 cup crushed ice

Directions
Yield: 1 serving
Serving size: 1 recipe

1 – Place all ingredients in blender container. Blend on high until smooth.

Nutrition Information:
Calories: 233 calories, Carbohydrates: 53 g, Protein: 7 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 98 mg, Fiber: 3 g, Calcium: 230 mg
https://www.diabetesselfmanagement.com/recipes/snack/mixed-fruit-smoothie/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Pork Roast Dinner Recipe – Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

March 29, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is an Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy. To prepare the Pork Loin you’ll need Pork Loin Roast, Kosher Salt, Ground Black Pepper, Dried Sage, Medium Apples, Calvados, or Apple Brandy, Low-Sodium Chicken Broth, Apple Juice, and Heavy Cream. Also included is a recipe for the Cornbread and Apple Stuffing. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Recipe adapted from Bruce Aidells’ Complete Book of Pork, courtesy of Harper Collins Publishers. “A full-flavored American Pale Ale is the perfect compromise between the meatiness of the pork and the rich fruitiness of the baked apples,” says Aidells.

Recipe Ingredients:
Cornbread and Apple Stuffing:
1 1/2 tablespoons butter
1/2 cup smoked ham, finely chopped, or diced smoked sausage
1/2 cup finely chopped onion
1/4 cup finely chopped celery
Kosher salt
Freshly ground black pepper
3/4 cup apples, peeled and diced 1/4-inch
1/2 teaspoon dried sage
1 1/2 cups homemade cornbread, crumbled and dried or dried cornbread stuffing mix
1/4 cup apple juice

4 pound pork loin roast, boneless
Kosher salt
Freshly ground black pepper
1 teaspoon dried sage
3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
1/4 cup Calvados, or apple brandy
1 1/4 cup homemade chicken stock, or canned low-sodium chicken broth
1 cup apple juice, or cider
1/4 cup heavy cream

Cooking Directions:
1 – For Stuffing: Heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
2 – Preheat oven to 450°F (230°C). To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
3 – Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4–inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.
4 – Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325°F (160°C) and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145°F (162.7°C). If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
5 – With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
6 – Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 520 calories; Protein: 50 grams; Fat: 23 grams; Sodium: 1024 milligrams; Cholesterol: 180 milligrams; Saturated Fat: 10 grams; Carbohydrates: 21 grams; Fiber: 2 grams.
https://www.cooksrecipes.com/pork/apple_and_cornbread-stuffed_pork_loin_with_roasted_apple_gravy_recipe.html

Diabetic Dish of the Week – Miniature Apple Muffins

May 2, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is Miniature Apple Muffins. It’s from the Diabetic Gourmet Magazine website. The Dish has 100 calories and 11 carbs per serving. So check out the site for delicious and diabetic friendly recipes along with tips and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 
Miniature Apple Muffins

With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions

Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information (Per Serving)
Calories: 100
Protein: 2g
Sodium: 125 mg
Cholesterol: 25 mg
Fat: 6g
Saturated Fat: 3.5g
Dietary Fiber: 1g
Sugars: 4g
Carbohydrates: 11g
http://diabeticgourmet.com/recipes/html/1120.shtml

Soup Special of the Day!…..Smokey Apple and Butternut Squash Soup

October 23, 2016 at 5:38 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day Recipe is Smokey Apple and Butternut Squash Soup. This one just screams “FALL RECIPE”, Smokey Apple and Butternut Squash Soup! A couple of the ingredients you’ll be using are; Butternut Squash and Sweet Apples. The origin of the recipe comes from the U.S. Apple Association but I came across it on one of my favorite sites, CooksRecipes. Be sure to check out the Cooks site for all your recipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Smokey Apple and Butternut Squash Soup

Recipe Ingredients:

1 tablespoon butter
1 tablespoon olive oil
3 large onions, finely chopped (about 4 1/2 cups)Cooksrecipes 2
1 teaspoon chipotle chili powder
2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
1 pound sweet apples, peeled and cut into chunks (about 3 1/2 cups)
1 cup apple juice (more if necessary)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

1 – Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 minutes.
2 – Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
3 – Cover and cook on low heat until apples and squash are very soft, about 30 minutes. Cool.
4 – Purée with an immersion blender or a food processor; return to saucepan and reheat. Add additional apple juice or broth, if needed for desired consistency.
5 – Serve garnished with toasted pecans, sour cream swirls and thin apple slices, if desired.
Makes 7 servings.
http://www.cooksrecipes.com/soup/smokey_apple_and_butternut_squash_soup_recipe.html

Diabetic Dish of the Week – Apple Glazed Chicken Bundles

February 9, 2016 at 5:54 AM | Posted in Uncategorized | 2 Comments
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This week’s Diabetic Dish of the Week is Apple Glazed Chicken Bundles. Boneless Chicken stuffed with apple glazed, green onions, cranberries and spices. Spice up your Diabetic recipe collection with this delicious and healthy recipe. You can find this recipe on the CooksRecipes website and while there check out all the delicious and healthy recipes of all cuisines and tastes. http://www.cooksrecipes.com/index.html

 
Apple Glazed Chicken Bundles

Baked skinless chicken breast stuffed to form a ‘bundle’ with apple glazed, green onions, cranberries and spices.

Recipe Ingredients:

1 tablespoon stick butter or margarineCooksrecipes 2
1/4 cup thinly sliced green onions
2 cups dried unseasoned package bread cubes
1/3 cup dried cranberries
1/3 cup apple juice
1/3 cup water
2 tablespoons Equal® Spoonful*
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (6-ounces each), pounded to 1/4-inch thickness
1 1/2 cups apple juice
1/2 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons Equal® Spoonful**
Salt and ground black pepper to taste (optional)

Cooking Directions:

1 – Melt butter in small skillet. Add green onions. Cook and stir 1 to 2 minutes until tender. Place bread cubes and dried cranberries in medium size bowl. Stir in onion mixture.
2 – Heat combined 1/3 cup apple juice and 1/3 cup water to boiling. Stir into bread cube mixture until all cubes are moistened. Stir in 2 tablespoons Equal®, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper until combined.
3 – Lay chicken breasts on flat surface. Sprinkle with salt and pepper to taste, if desired. Place 1/2 cup stuffing mixture in center of each chicken breast. Fold in sides of chicken to form a “bundle”. Secure each with wooden picks.
4 – Place chicken bundles in shallow sprayed baking pan. Bake in preheated 350°F oven 35 to 40 minutes or until chicken and stuffing reach 160°F and chicken juices are clear when chicken is pierced with a fork.
5 – Meanwhile, combine 1 1/2 cups apple juice, 1/2 cup water, cornstarch and lemon juice in a small saucepan. Stir until smooth. Bring to boil over medium heat, stirring frequently. Boil and stir until thickened. Remove from heat. Stir in 2 tablespoons Equal®. Add salt and pepper to taste, if desired. Spoon glaze over baked chicken. Serve warm.
Makes 4 servings.

*May substitute 3 packets Equal sweetener
**May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/4 of recipe): calories 344, protein 41 g, carbohydrate 30 g, fat 6 g, cholesterol 107 mg, sodium 268 mg.

http://www.cooksrecipes.com/diabetic/apple_glazed_chicken_bundles_recipe.html

Kitchen Hint of the Day!

January 4, 2014 at 9:36 AM | Posted in Kitchen Hints | 1 Comment
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Frozen, concentrated juice is almost always less expensive per glass than juice you buy in a bottle. Find a brand that says “100% juice” and mix with a pitcher of water for savings.

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