Creamy Baked Custard with Maple Syrup

November 17, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 4 Comments
Tags: , , , , , , , , , , , ,

Well I posted a Delicious and Healthy Chicken Dinner for your Sunday Meal and here’s a Dessert to go with it, Creamy Baked Custard with Maple Syrup. Made using Fat-Free Half-and-Half, Egg Substitute, Sugar, Vanilla, Nutmeg, and Maple Syrup. This Dessert is only 131 calories and 1 gram of fat per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Creamy Baked Custard with Maple Syrup
When you’re craving a guilt-free sweet treat, dig into this creamy custard. Containing only 131 calories and 1 gram of fat, this delectable dessert only tastes sinful — so go ahead and indulge yourself tonight.

Ingredients
2 1/2 cups fat-free half-and-half
1/2 cup cholesterol-free egg substitute
1/4 cup sugar
2 teaspoons vanilla
Dash ground nutmeg
3 cups boiling water
2 tablespoons maple syrup

Directions
1 – Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.

2 – Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.

3 – Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.

4 – Drizzle with maple syrup before serving.

Yield: 6 servings.

Serving size: 6 ounces.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/

Jennie – O Turkey Recipe of the Week – Fiesta Turkey Breakfast Tacos

November 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Fiesta Turkey Breakfast Tacos. Start you day off with a healthy and delicious Fiesta Turkey Breakfast Taco! Made using JENNIE-O® Hot All Natural Turkey Sausage, a Package of Pepper and Onion Stir Fry Blend, Extra Virgin Olive Oil, Egg Substitute, Whole Wheat Flour Tortillas, Salsa, and Cilantro. It does sound like one delicious Taco! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy Jennie – O recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Tacos
Good morning, flavor! This breakfast recipe is bursting with the fiery deliciousness of JENNIE-O® Hot All Natural Turkey Sausage, spicing up your morning and leaving you happy all day long.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Hot All Natural Turkey Sausage
1 (14.4-ounce) package pepper and onion stir fry blend
1 tablespoon extra-virgin olive oil
1½ cups egg substitute or 6 large eggs, beaten
8 (6-inch) whole wheat flour tortillas
½ cup salsa
garnish with fresh cilantro, if desired

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In same skillet, sauté frozen peppers and onions in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Add turkey sausage crumbles. Spoon mixture into tortillas. Top with salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 22g
Carbohydrates 23g
Fiber 3g
Sugars 1g
Fat 10g
Cholesterol 60mg
Sodium 810mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1279-fiesta-turkey-breakfast-tacos

Diabetic Dish of the Week – Spinach Crêpes

October 15, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is Spinach Crêpes. Made using Egg Substitute, Fat-Free Reduced-Sodium Chicken Broth, Flour, Spices, Reduced Fat Shredded Swiss Cheese, Frozen Spinach, and Reduced-Sodium Tomato Sauce. And there you have it, Breakfast is served! The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Spinach Crêpes
Ingredients
2 cups egg substitute
1 cup fat-free reduced-sodium chicken broth, divided
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1 package (5 ounces) reduced-fat shredded Swiss cheese
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 can (8 ounces) reduced-sodium tomato sauce

Directions
1 – Preheat oven to 375°F. Spray a 10-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour in 1/4 cup egg substitute, tilting pan to coat surface. Cook until lightly browned and set, about 1 minute. Flip crêpe; cook about 15 seconds. Slide crêpe onto dinner plate and cover with waxed paper.

2 – Repeat, spraying skillet as needed, until 8 crêpes are cooked and stacked with waxed paper.

3 – Heat 3/4 cup of the chicken broth until boiling. Mix remaining 1/4 cup broth with the flour, stirring until smooth. Whisk flour mixture into hot broth, stirring until thick. Reduce heat. Add nutmeg, pepper and cheese and cook, stirring, until cheese melts.

4 – Combine spinach with the broth-cheese mixture.

5 – With the browned side of the crêpe down, spread 3 tablespoons of the filling on one third of the crêpe. Repeat until 8 crêpes are filled and rolled.

6 – Lay crêpes in a sprayed 13x9x2-inch baking dish. Spread tomato sauce over crêpes. Bake at 375°F 25 to 30 minutes.

Yield: 4 servings.

Serving size: 2 crêpes.

Nutrition Facts Per Serving:
Calories: 310 calories, Carbohydrates: 13 g, Protein: 29 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 31 mg, Sodium: 466 mg, Fiber: 3 g

https://www.diabetesselfmanagement.com/recipes/breakfast/spinach-crepes/

Diabetic Dessert of the Week – Hidden Pumpkin Pies

October 3, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is – Hidden Pumpkin Pies. This one just shouts its “Autumn” Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s Dessert. The recipe comes from the Diabetes Self Management website where you’ll not only find a huge assortment of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more. So be sure to check it out and you also subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

*Note: This recipe was tested with sucralose-based sugar substitute.

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Yield: 6 servings.

Serving size: 1 pie.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Diabetic Cornbread Recipe

September 21, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , ,

For me Cornbread is perfect to go with Chili. Having Diabetes I have to watch my carbs though. So here’s a Diabetic Cornbread Recipe to help those with Diabetes to still enjoy Cornbread. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Diabetic Cornbread Recipe
Preparation time: 10 minutes. Baking time: 20–25 minutes.

Ingredients
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup liquid egg substitute
1 teaspoon corn oil
1 cup low-fat buttermilk
1/3 cup water
Cooking spray

Directions
Preheat oven to 400°F. Place an 8-inch cast-iron skillet in the oven to preheat. In a large bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Add egg substitute, oil, buttermilk, and water, stirring until just moistened. Using oven mitts, remove skillet from oven and coat liberally with cooking spray. (Alternatively, an 8″ x 8″ baking pan at room temperature, coated with cooking spray, can be used). Pour batter into skillet and bake for 20–25 minutes or until cornbread is golden and cooked through.

Yield: 9 servings.

Serving size: 1/9 of recipe.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Cholesterol: 2 mg, Sodium: 251 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/buttermilk-cornbread/

Turkey and Hashbrown Brunch Lasagna

September 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

For a second Jennie – O Turkey recipe I have a Turkey and Hashbrown Brunch Lasagna. This one is made using JENNIE-O® Slow Roasted Dark Turkey along with Shredded Hash Browns, Egg Substitute, Half and Half, Chives, Shredded Cheddar Cheese, and Flour Tortillas. Wow this sounds like one delicious dish! 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 2019! https://www.jennieo.com/

Turkey and Hashbrown Brunch Lasagna
Lasagna isn’t just for dinner anymore. When it’s layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch.

INGREDIENTS
8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
1 pound frozen shredded hash browns
10 large eggs or 2½ cups egg substitute
¼ cup half-and-half
1 tablespoon butter
2 tablespoons finely chopped chives
kosher salt
freshly ground pepper
6 (6-inch) flour tortillas
2 cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
3) In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter. Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
4) Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese. Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 22g
Carbohydrates 24g
Fiber 1g
Sugars 1g
Fat 16g
Cholesterol 55mg
Sodium 590mg
Saturated Fat 8g
https://www.jennieo.com/recipes/1239-turkey-and-hashbrown-brunch-lasagna

Diabetic Dessert of the Week – Pineapple Frozen Yogurt

September 5, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is a Pineapple Frozen Yogurt. Made using Egg Substitute, Sugar, Fat-Free Half-and-Half, Plain Reduced-Fat Yogurt, and Crushed Pineapple in Juice. So easy to make and its only 130 calories and 24 net carbs per serving. The recipe is from the Diabetes Self Management website. At the Diabetes Self Management you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management tips, and more so be sure to check it out soon! You can also subscribe to the the Diabetes Self Management Magazine, I’ve left the link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Pineapple Frozen Yogurt
Ingredients
1/4 cup pasteurized or cholesterol-free egg substitute
1/4 cup sugar
1/2 cup fat-free half-and-half
1/2 cup plain reduced-fat yogurt
3/4 cup crushed pineapple in juice

Directions
1 – Beat egg substitute and sugar in medium bowl until thick and cream colored. Add half-and- half, yogurt, and pineapple; mix well. Refrigerate mixture completely before adding to ice cream maker.

2 – Follow manufacturer’s directions for ice cream maker, or pour mixture into shallow glass baking dish and place in freezer. Stir and scrape mixture with rubber spatula every 10 minutes for about 1 hour or until it reaches desired consistency.

Yield: 4 servings.

Serving size: 1/2 cup .

Nutrition Facts Per Serving:
Calories: 130 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 59 mg, Sodium: 79 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-frozen-yogurt/

 

Subscribe to Diabetes Self-Management Magazine. Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Fiesta Turkey Breakfast Bowls FRIDAY

August 2, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s second Jennie – O Recipe is a Fiesta Turkey Breakfast Bowls. This one is made using JENNIE-O® Lean Turkey Breakfast Sausage Links (one of my favorites), Red Bell Peppers, Yellow Onion, Extra Virgin Olive Oil, Egg Substitute, Salsa, Cilantro Sprigs, and served in Whole Wheat Flour Tortillas Bowls. This one is only 270 calories and 27 net carbs per serving. Another great way to start your day! 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 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Bowls
With edible tortilla bowls, turkey sausage and scrambled eggs, these easy-to-make breakfast bowls are a tasty way to get the day going. Under 300 calories per serving!

INGREDIENTS
6 (7-inch) whole wheat flour tortillas
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 medium red bell pepper, chopped
1 small sweet yellow onion, coarsely chopped
1 tablespoon extra virgin olive oil
1½ cups egg substitute or 6 eggs
½ cup salsa
6 fresh cilantro sprigs

DIRECTIONS
1) Heat oven to 375°F. Lightly spray custard cups with cooking spray. Gently place tortillas into cups, overlapping edges as necessary to fit. Bake tortillas 12 to 15 minutes or until lightly brown.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove turkey from skillet and cut each link into three pieces. Set aside.
3) In same skillet, sauté bell pepper and onion in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Spoon egg mixture into prepared tortillas. Top with turkey sausage pieces. Serve with salsa and garnish with cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 29g
Fiber 2g
Sugars 5g
Fat 8g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2g
https://www.jennieo.com/recipes/479-fiesta-turkey-breakfast-bowls

Diabetic Dish of the Week – Surfin’ Salmon

July 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
Tags: , , , , , , , , , ,

This week’s Diabetic Dish of the Week is – Surfin’ Salmon. To make this dish you’ll need 1 can (about 14 ounces) of salmon, drained and skin and bones removed. Along with Corn Flakes, Egg Substitute, Fat Free Milk, Dill Weed, Black Pepper, and Hot Pepper Sauce. For toppings; Tarter Sauce and Pimiento Pieces. This recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetic Management Tips, Diabetes News, and more all at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Surfin’ Salmon
Chock-full of healthful omega-3 fatty acids, you can’t go wrong with this fun fish dish. And with its delightful shape and friendly face, the kids will look forward to getting their serving of seafood!

Ingredients
1/3 cup cornflake crumbs
1/3 cup cholesterol-free egg substitute
2 tablespoons fat-free (skim) milk
3/4 teaspoon dried dill weed
1/8 teaspoon black pepper
Dash hot pepper sauce
1 can (about 14 ounces) salmon, drained and skin and bones removed
Nonstick cooking spray
1 teaspoon olive oil
6 tablespoons tartar sauce
5 small pimiento pieces

Directions
1 – Combine cornflake crumbs, egg substitute, milk, dill, black pepper, and hot pepper sauce in large bowl. Add salmon; mix well.

2 – Shape salmon mixture into 5 large egg-shaped balls. Flatten each ball into 3/4-inch-thick oval. Pinch one end of each oval to make tail shape.

3 – Spray large nonstick skillet with cooking spray. Cook fish over medium-high heat 2 to 3 minutes per side or until firm and lightly browned. Turn fish over, adding oil to skillet, as necessary, to prevent sticking and increase browning.

4 – Place small drop tartar sauce and pimiento on each fish to make “eye.” Serve with remaining tartar sauce, if desired.

5 – Serving Suggestion: For a tasty side dish of sea plants, serve fish on a bed of shredded Romaine lettuce and matchstick-size cucumber slices.

Yield: 5 servings.

Serving size: 1 salmon patty.

Nutrition Facts Per Serving:
Calories: 279 calories, Carbohydrates: 12 g, Protein: 20 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 638 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/surfin-salmon/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Nourished Blonde

BY JENNA LAVASSANI

The Brava Blog

Powering the Home cooking revolution

Shayna's Kitchen

Shayna Taylor - Food and Wellness, Healthy GF Recipes

Traffic Light Cook

Find the link between health and food

Michelle Can Cook!

I do many things, but when I'm doing what I love - it is cooking! Welcome to my happy place filled with all things delicious!

Anchored Female

Life and Health Coach for Moms, Teens, and Young Women

All About the Kids

You thought giving birth was hard, try raising them!

Leite's Culinaria

Recipes, Food, and Cooking Blog

The Gourmet RD

Simple. Wholesome. Delicious.

Britney Breaks Bread

Let's break bread together!

Nature's Flavors Blog

Specializing in All-Natural and Organic Flavorings and Extracts for over 40 Years!

Moved By Design

Food, decor and more!

Sip and Feast

A food and drink blog with delicious recipes

Our Happy Mess

Fast. Fresh. Family-friendly.

Easy Chicken Recipes

Family-Friendly Meals

and everything nice

the story of us