Panko Crispy Turkey Tenderloins w/ Baked Fries

March 9, 2021 at 7:10 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Panko Crispy Turkey Tenderloins w/ Baked Fries

 

For Breakfast I Scrambled a couple of Eggs, heated up 2 Johnsonville Turkey Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Nice way to start the day! 66 degrees and mostly sunny out, still windy. After Breakfast I went to Kroger for a few things for Mom and stopped by McDonald’s and picked up Breakfast for her. Did a little yard work and then later a friend of mine stopped by for a while to catch up a bit. For Dinner tonight I prepared Panko Crispy Turkey Tenderloins w/ Baked Fries.

 

I purchased another package of the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins at Meijer. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I’m preparing them the same way as last time we had them. I had looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 of a cup Low Fat Buttermilk, 3/4 teaspoon (or more) of Frank’s Hot Sauce, 1/4 teaspoon of Garlic Powder, 1/4 teaspoon Onion Powder, Sea Salt, 1 package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins (sliced into smaller strips), Extra Light Olive Oil for frying, 1 cup All-Purpose Flour, 2 teaspoons Hungarian Paprika, Grinder Black Peppercorn, 2 cups Progresso Panko Breadcrumbs, 1 1/2 tablespoons Chile Powder, and 2 Large Eggs or Egg Beater’s which is what I used.

 

Then to prepare them; You’ll be needing 3 bowls. Whisk the Buttermilk, Hot Sauce, Garlic Powder, Onion Powder, and Sea salt in a small bowl. Place the sliced Turkey in a resealable plastic bag and pour in the Buttermilk Marinade. I refrigerated them for 3 hours.

 

When ready I got a large cast-iron skillet and added3 tablespoons of the Olive Oil to it and heated it on medium heat. As the skillet was heating I put the Flour in a bowl and seasoned it with the Paprika and Sea Salt and Pepper. I then put the Panko in another bowl and season it with the Chile powder and Salt and Pepper. And finally I poured the Egg Beater’s in the last bowl.

 

I removed the Turkey from the Marinade, allowing the excess to drip off. I dredged the Turkey first in the Flour, then in the Egg Beater’s and finally coat them with the Panko. With the cast iron skillet heated I fried the turkey in batches, always being careful not to overcrowd the skillet, until golden brown and an instant read thermometer inserted into the center read 160 degrees. I fried them 3 minutes per side.

 

These came out so delicious! They came out Golden Brown, Tender and so Flavorful. The Spices worked perfect and the Panko Breadcrumbs gave it a fantastic crunch. I served these with some Blue Cheese Dressing for dipping. We have found a new Keeper Recipe! I also baked some Ore Ida Crinkle Cut Fries. Then for Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta, kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich. Find this all natural* product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.

Nutrition Facts
4.5 servings per container

Serving size(112g)
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 75mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 26g
https://www.jennieo.com/products/extra-lean-boneless-turkey-breast-tenderloins/

Healthy Chicken Legs Recipes

March 3, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Chicken Legs Recipes. Find some Delicious and Healthy Chicken Legs Recipes with recipes including Buttermilk-Brined Chicken, Filipino Chicken Adobo, and Louisiana Chicken Drumsticks and Tomatoes. Winner, Winner……. 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 2021! http://www.eatingwell.com/

Healthy Chicken Legs Recipes
Find healthy, delicious chicken legs recipes, from the food and nutrition experts at EatingWell.

Buttermilk-Brined Chicken
This healthy buttermilk chicken recipe has all the flavor of buttermilk fried chicken without the frying. Using salt in the brine to draw moisture into the chicken, buttermilk to tenderize and a heap of herbs for fresh flavor, this easy chicken marinade creates unbelievably delicious fried chicken……………

Filipino Chicken Adobo
Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild…………..

Louisiana Chicken Drumsticks and Tomatoes
Get a taste of the south with this chicken drumstick recipe. Thyme, hot sauce and black pepper lend flavor to this perfect weeknight dinner option.

* Click the link below to get all the Healthy Chicken Legs Recipes
https://www.eatingwell.com/recipes/19157/ingredients/meat-poultry/chicken/legs/

Panko Crispy Turkey Tenderloins w/ Baked Fries

January 31, 2021 at 7:31 PM | Posted in Jennie-O, Jennie-O Turkey Products, Ore - Ida | 2 Comments
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Today’s Menu: Panko Crispy Turkey Tenderloins w/ Baked Fries

 

 

For Breakfast I heated up the leftover Biscuits and Gravy. Also had a cup of Bigelow Decaf Green Tea. It snowed a couple of inches overnight. Then this morning it started raining, which got rid of most of the snow, high of 39 degrees. More snow coming though. There’s not a thing to do today, I’m all caught up on housework, laundry and such. So it was kick back TV and Crossword day! For Dinner tonight I prepared Panko Crispy Turkey Tenderloins w/ Baked Fries.

 

 

I purchased a package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins on my last visit to Meijer. There’s only 120 calories, 1 gram of fat and 0 carbs per serving! I looked around at different recipes and I combined a couple of ideas from a few of them to prepare the Tenderloins tonight. I’m making Panko Crispy Turkey Tenderloins. To make these I’ll be needing 1/3 cup Low Fat Buttermilk, 3/4 teaspoon (or more) of Frank’s Hot Sauce, 1/4 teaspoon of Garlic Powder, 1/4 teaspoon Onion Powder, Sea Salt, 1 package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins (sliced into smaller strips), Extra Light Olive Oil for frying, 1 cup All-Purpose Flour, 2 teaspoons Hungarian Paprika, Grinder Black Peppercorn, 2 cups Progresso Panko Breadcrumbs, 1 1/2 tablespoons Chile Powder, and 2 Large Eggs or Egg Beater’s which is what I used.

 

 

Then to prepare them; You’ll be needing 3 bowls. Whisk the Buttermilk, Hot Sauce, Garlic Powder, Onion Powder, and Sea salt in a small bowl. Place the sliced Turkey in a resealable plastic bag and pour in the Buttermilk Marinade. I refrigerated them for 3 hours.

 

 

When ready I got a large cast-iron skillet and added3 tablespoons of the Olive Oil to it and heated it on medium heat. As the skillet was heating I put the Flour in a bowl and seasoned it with the Paprika and Sea Salt and Pepper. I then put the Panko in another bowl and season it with the Chile powder and Salt and Pepper. And finally I poured the Egg Beater’s in the last bowl.

 

 

I removed the Turkey from the Marinade, allowing the excess to drip off. I dredged the Turkey first in the Flour, then in the Egg Beater’s and finally coat them with the Panko. With the cast iron skillet heated I fried the turkey in batches, always being careful not to overcrowd the skillet, until golden brown and an instant read thermometer inserted into the center read 160 degrees. I fried them 3 minutes per side.

 

 

Hey Chicken Tenders, you just got replaced! These came out so delicious! They came out Golden Brown, Tender and so Flavorful. The Spices worked perfect and the Panko Breadcrumbs gave it a fantastic crunch. I served these with some Blue Cheese Dressing for dipping. We have found a new Keeper Recipe! I also baked some Ore Ida Crinkle Cut Fries. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta, kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich. Find this all natural* product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.

Nutrition Facts
4.5 servings per container

Serving size(112g)
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 75mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 26g
https://www.jennieo.com/products/extra-lean-boneless-turkey-breast-tenderloins/

Diabetic Dish of the Week – Quick Turkey Pot Pie

December 1, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Quick Turkey Pot Pie. Great recipe for those Thanksgiving Day Dinner Leftovers! Some of the ingredients you’ll be needing to make this week’s dish are Red Bell Pepper, Onion, Fat-Free Reduced-Sodium Chicken Broth, Potato, Spices, Turkey Breast, Peas, Buttermilk and more! 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/

Quick Turkey Pot Pie
Looking for a way to use up that Thanksgiving turkey? You can’t go wrong with this quick and easy pot pie! Featuring turkey breast, potatoes, peas and bell peppers, it will give a new life to your leftovers!

Ingredients
2 teaspoons olive oil
1 cup diced red bell pepper
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups fat-free reduced-sodium chicken broth
1 cup cubed peeled potato
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed cooked turkey breast (about 10 ounces)
1/3 cup frozen peas
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold reduced-fat stick margarine, cubed
3 to 5 tablespoons buttermilk

Directions
Yield: 5 servings
Serving size: 1 biscuit and 3/4 cup turkey mixture

1. Preheat oven to 425°F.

2. For filling, heat oil in large skillet over medium heat. Add bell pepper, celery and onion; cook and stir 4 to 5 minutes. Stir in flour until blended. Stir in broth, potato, thyme, salt and black pepper; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes.

3. Stir in turkey and peas; simmer 5 to 7 minutes, or until potato is tender and peas are hot. Pour into 1- to 1 1/2-quart casserole dish.

4. For topping, combine flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives until margarine is size of peas. Stir in buttermilk until dough forms. Place on floured surface; knead lightly. Pat out to about 1/2-inch thickness. Cut dough into 5 biscuits with 2- to 2 1/2 inch biscuit cutter, rerolling dough as needed. Place biscuits on top of filling. Bake 12 to 14 minutes, or until lightly browned.

Tip: This fast and delicious recipe will please both adults and children. The recipe is quick because most ingredients are common pantry staples. The fresh (and frozen) vegetables make it a healthy version of an old favorite. You can substitute the vegetables in the recipe for other vegetables you may have on hand, such as broccoli, carrots or cauliflower.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-turkey-pot-pie/

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/

Kitchen Hint of the Day!

October 27, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Switch to low-fat dairy………….

Many dairy products used in cooking and baking are high in fat. You can lower the fat content without compromising taste.

Instead of whole milk or half-and-half, pour 1% or skim milk, evaporated skim milk, or nonfat half-and-half. Instead of sour cream, try low-fat or nonfat plain yogurt, buttermilk, or even low-fat cottage cheese (you may need to blend it first to make it smooth.)

To make a sauce that calls for cream or whole milk, use cornstarch and skim milk.
https://www.webmd.com/diabetes/diabetes-recipes-cooking-tips-diabetic-friendly-meal

Rich Chocolate Cupcakes

September 10, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Delicious and Diabetic Friendly Dessert Recipe to pass along, Rich Chocolate Cupcakes. To make these you’ll be needing Fat Free Margarine, Sugar, Flour, Cocoa, Baking Soda, Salt, Buttermilk, and Vanilla. The Cupcakes are 97 calories and 17 net carbs per serving. This recipe is also 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/

Rich Chocolate Cupcakes
If you’re looking for a homemade treat to bake this weekend, you’ll want to try our this delightful chocolate cupcake recipe. With just 97 calories per serving, these pastries are the perfect indulgence!

Ingredients
Preparation time: 10 minutes
Baking time: 18–20 minutes

6 tablespoons reduced-fat margarine
3/4 cup plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla

Directions
Yield: 18 cupcakes
Serving size: 1 cupcake

1 – Preheat oven to 350°F. Line 18 muffin cups with paper baking cups. Melt margarine in a large saucepan over low heat. Remove the pan from the heat and stir in the sugar. In a separate bowl, combine flour, cocoa, baking soda, and salt; add dry mixture alternately with the buttermilk and vanilla to the saucepan containing the margarine and sugar. Stir the batter with a whisk until it is well blended. Fill each muffin cup 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove the cupcakes from the pan and allow them to cool completely on a wire rack. Store, covered, at room temperature.

Nutrition Information:
Calories: 97 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 146 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/rich-chocolate-cupcakes/

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/

“Meatless Monday” Recipe of the Week – Creamy Yellow Squash Soup

May 18, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for a Creamy Yellow Squash Soup. A delicious and healthy Soup made with; Yellow Squash, Green Bell Pepper, Onion, Reduced-Sodium 99% Fat-Free Chicken Broth, Buttermilk, Diet Margarine, Reduced-Fat Shredded Sharp Cheddar Cheese, and Spices. 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/

Creamy Yellow Squash Soup

Ingredients
Nonstick cooking spray
1 pound yellow squash, cut into 1/4-inch slices
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon dried thyme
1 teaspoon ground cumin, divided
1 3/4 cups reduced-sodium, 99% fat-free chicken broth
1 cup fat-free buttermilk
1 tablespoon diet margarine
1/4 teaspoon black pepper
2 ounces reduced-fat sharp Cheddar cheese, shredded

Directions
1 – Heat Dutch oven over medium heat until hot. Lightly coat with cooking spray. Add squash, bell pepper, and onion. Spray vegetables with cooking spray. Cook and stir 6 minutes or until onion begins to brown.

2 – Add thyme, 1/2 teaspoon cumin, and broth. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook 20 minutes.

3 – Working in 1-cup batches, place mixture in blender or food processor. Cover. Purée. Repeat with remaining ingredients. Return soup to Dutch oven over medium heat. Add buttermilk, margarine, remaining 1/2 teaspoon cumin and pepper. Cook until heated through. Serve topped with cheese.

Yield: 4 servings. Serving size: 1 cup soup plus 2 tablespoons cheese.

Nutrition Facts Per Serving:
Calories: 113 calories, Carbohydrates: 12 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 401 mg, Fiber: 2 g
https://beatcancer2010.wordpress.com/?s=Creamy+Yellow+Squash+Soup

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/

Healthy Buttermilk Pancake Recipes

April 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Buttermilk Pancake Recipes. Find Delicious and Healthy Buttermilk Pancake Recipes with recipes including Healthy Pancake Mix, Apple-Bacon Pancakes with Cider Syrup, and Blueberry Pancakes. So 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 Buttermilk Pancake Recipes
Find healthy, delicious buttermilk pancake recipes, from the food and nutrition experts at EatingWell.

Healthy Pancake Mix
With this whole-grain mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable………………………….

Apple-Bacon Pancakes with Cider Syrup
If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor………………………………….

Blueberry Pancakes
This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds………………………………….

* Click the link belowto get all the Healthy Buttermilk Pancake Recipes
http://www.eatingwell.com/recipes/20491/mealtimes/breakfast-brunch/pancakes/buttermilk/

Kitchen Hint of the Day!

April 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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We love our Buttermilk…………………………

Buttermilk may be easier to digest than other dairy products. The lactic acid in buttermilk can make its lactose content easier to digest. May support strong bones. May improve oral health. May help lower your cholesterol levels. Linked to lower blood pressure levels. Buttermilk also is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Buttermilk can be fresh, frozen, and sold in powdered form.

Kitchen Hint of the Day!

April 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Get the buttermilk…………………

Marinating your chicken in buttermilk the day before you fry it is an essential part of deliciously juicy fried chicken. The buttermilk’s acids and enzymes break down the proteins in the chicken, making it extra tender.

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