Appetizer of the Week – Florida Blue Crab Nachos

January 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Florida Blue Crab Nachos. To make these Nachos you’ll be needing Crabmeat, Jack Cheese Blend, Black Beans, Tomatoes, Green Chilies, Green Onions, Ground Cumin, Cilantro, and Tortilla Chips. Not sure, but I think I could make a meal out of this one! 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 2021! https://www.cooksrecipes.com/index.html

 

Florida Blue Crab Nachos

Recipe Ingredients:
1/2 pound crabmeat, drained, shell pieces removed
1 1/2 cup Jack cheese blend, shredded
1 cup cooked black beans, drained and rinsed
2 medium-sized tomatoes, diced
1 small can diced green chilies, drained
1/2 cup green onions, diced
1 teaspoon ground cumin
1/4 cup fresh cilantro
1/2 bag tortilla chips

Cooking Directions:
1 – Preheat the oven to broil.
2 – On a large cookie sheet, evenly distribute the tortilla chips. Evenly distribute the rest of the ingredients except the cilantro, over the tortilla chips.
3 – Place the topped tortillas in the oven on a middle rack. Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted. Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.
4 – Slide the cooked nachos off the cookie sheet and onto a similar sized platter. Garnish nachos with the fresh cilantro. Serve nachos immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 130; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 58mg; Total Carbs: 6g; Protein: 10g.
https://www.cooksrecipes.com/appetizer/florida_blue_crab_nachos_recipe.html

Chile Rellenos Casserole

November 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Chile Rellenos Casserole. The Dish is made using JENNIE-O® Lean Hot Italian Turkey Sausage, Cheddar Cheese, Diced Tomatoes, and Green Chilies, Egg Substitute, Milk, Sour Cream, Spices, and Herbs. There’s 230 calories and 18 net carbs per serving. 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/

Chile Rellenos Casserole
This casserole is great because it’s prepped in 20 minutes, and extremely delicious. Try this Chile Rellenos Casserole recipe for dinner tonight!

INGREDIENTS

6 Anaheim green chilies
6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage
1 cup shredded sharp Cheddar cheese
2 eggs or ½ cup egg substitute
¾ cup milk
⅔ cup flour
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
½ teaspoon dried oregano leaves
¼ teaspoon coarsely ground pepper
chopped fresh cilantro
sour cream

DIRECTIONS

1) Heat oven to 400°F.

2) Line baking sheet with foil.

3) Place chilies on baking sheet.

4) Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently.

5) Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.

6) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

7) Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Cut into bite size pieces.

8) Cut slit in each chili lengthwise down one side.

9) Fill each chili with sausage and cheese.

10) Place cut-side-down in greased 8x8x2-inch baking dish.

11) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.

12) In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies.

13) Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 230
Protein 15g
Carbohydrates 20g
Fiber 2g
Sugars 6g
Fat 10g
Cholesterol 40mg
Sodium 610mg
Saturated Fat 5g
https://www.jennieo.com/recipes/chile-rellenos-casserole/

Sunday’s Pork Roast Dinner Recipe – Roast Pork Loin Southwest Style

May 24, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Roast Pork Loin Southwest Style. Have a taste of the Southwest with this week’s recipe for a Roast Pork Loin Southwest Style. To make this week’s recipe you’ll be needing a Boneless Pork Loin Roast, Olive Oil, Tomatoes, Onion, Cilantro, Tomatillo, Garlic, Jalapeño Pepper, Green Chilies, and Herbs and Spices. This just sounds Delicious! 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

Roast Pork Loin Southwest Style
Your family will shout ‘olé!’ when they taste this Southwestern roast. Enjoy with seasoned corn on the cob and baked sweet potatoes.

Recipe Ingredients:
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil
2 medium tomatoes, seeded and chopped (about 2 cups)
1 medium onion, chopped (about 1 cup)
1/2 cup chopped fresh cilantro
1 tomatillo, peeled, chopped (about 1/3 cup; optional)
4 cloves garlic, minced
1 jalapeño pepper, chopped, seeded (optional)
1 (4-ounce) diced green chiles, drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander

Cooking Directions:
1 – Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeño pepper and chiles; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
2 – Preheat oven to 325°F (160°C). Spray shallow baking pan with nonstick cooking spray.
3 – Using sharp knife, cut 8 to 10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155°F (approximately 65°C).
4 – Let stand 10 minutes before slicing.
Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories 180 calories Protein 26 grams Fat 7 grams Sodium 133 milligrams Cholesterol 66 milligrams.
https://www.cooksrecipes.com/pork/roast_pork_loin_southwest_style_recipe.html

Southwestern-Style Corn Pudding

May 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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A Southwestern-Style Corn Pudding to go with the Roast Pork Loin Southwest Style. To make this recipe you’ll be using Egg Substitute, Fat Free Half and Half, Flour, Splenda Sweetener, Salt, Frozen Corn, Green Chilies, Cooking Spray, and Reduced-Fat Margarine. Time to dig in! 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/

Southwestern-Style Corn Pudding

Ingredients
Preparation time: 10 minutes
Baking time: approximately 30 minutes

3/4 cup liquid egg substitute
2 cups fat-free half-and-half
1/4 cup flour
4 teaspoons Splenda sweetener
3/4 teaspoon salt
2 cups frozen corn, thawed and drained (fresh corn cut from the cob may be used)
1 can (4 1/2 ounces) diced green chilies, drained
Cooking spray
2 tablespoons reduced-fat margarine

Directions
Yield: 6 cups
Serving size: 1/2 cup

1 – Preheat oven to 350°F. In a large bowl, whisk together egg substitute, half-and-half, flour, Splenda, and salt. Stir in corn and chilies. Pour into a 2-quart baking dish coated with cooking spray. Dot with margarine. Bake uncovered 15 minutes, stir, and continue baking another 15–20 minutes, or until pudding is no longer liquid in the center.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 253 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/southwestern-style-corn-pudding/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
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It’s Chili, Chowder, or Stew Saturday – White Chili with Turkey

April 18, 2020 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a White Chili with Turkey. To make this week’s recipe you’ll need Cooked Turkey, Dried Navy Beans, Onion, Garlic, Green Chilies, Spices, Chicken Broth, and Shredded Monterey Jack Cheese. 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

White Chili with Turkey
Cooked or leftover turkey, white beans, onions, green chiles and favorite Mexican seasonings create a tasty variation on chili. Serve with salsa, sour cream and cilantro, if desired.

Recipe Ingredients:
1 pound (about 2 1/2 cups) dried navy beans
3 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 (4-ounce) cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
9 cups chicken broth
4 cups chopped cooked turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Monterey Jack cheese – divided use

Cooking Directions:
1 – Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
2 – Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
3 – Stir in chiles, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4 – Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
5 – Stir in turkey, salt, pepper and 1 1/2 cups of the cheese. Cook until cheese is melted.
6 – Ladle chili into bowls. Top with remaining cheese.
Makes 8 servings.
https://www.cooksrecipes.com/soup/white_chili_with_turkey_recipe.html

“Meatless Monday’ Recipe of the Week – Queso Tortilla Torte

February 17, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is a Queso Tortilla Torte. Made with; Green Chilies, Onions, Refried Beans, Tomatoes, Cheese, and Corn Tortillas. You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes for all cuisines and tastes! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 – Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
https://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Salsa Scramble

January 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Salsa Scramble. Made using JENNIE-O® Lean Ground Turkey Roll, Taco Seasoning, Egg Substitute, Low Fat Plain Yogurt, Green Onions, Green Chilies, Mexican Blend Cheese, and Salsa. Start your morning off with a Delicious and Healthy Breakfast Skillet, only 150 calories and 2 carbs per serving! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Turkey Salsa Scramble
There’s something magical about breakfast skillets. The sizzling of ground turkey, the bubbling eggs…mmm. Made with green onions and fresh salsa, this magical skillet breakfast is ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
1 teaspoon taco seasoning
1½ cups egg substitute or 6 eggs
1 tablespoon low-fat plain yogurt
2 tablespoons chopped green onion
2 tablespoons chopped green chilies
2 tablespoons shredded Mexican blend cheese
2 tablespoons salsa

DIRECTIONS
1) In non-stick skillet over medium-high heat, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In bowl, whisk taco seasoning, eggs and yogurt. Add to turkey. Cook 1 to 2 minutes or until eggs are almost cooked, stirring occasionally.
3) Stir in green onion, green chilies, cheese and salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 24g
Carbohydrates 2g
Fiber 0g
Sugars 1g
Fat 11g
Cholesterol 90mg
Sodium 280mg
Saturated Fat 3g
https://www.jennieo.com/recipes/539-turkey-salsa-scramble

Kitchen Hint of the Week!

November 17, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Save the chilies…………….

Remove the stems of green chilies while storing them . This will help them to stay fresh for long.

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 30, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey recipe I’m passing along is a recipe for Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. Another healthy and delicious Turkey and Pepper recipe with this one using JENNIE-O® Lean Ground Turkey. Some other ingredients you’ll need are; Cherry Tomatoes, Green Chilies, Red Peppers, Poblano Peppers, Shredded Mozzarella Cheese, and more! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce
Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

INGREDIENTS
TOMATO SAUCE
3 cups cherry tomatoes
2 (4-ounce) cans diced green chilies
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro

CHILE RELLENO
8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

DIRECTIONS
1 – Tomato Sauce
2 – In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
3 – POBLANO PEPPERS
4 – Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
5 – TURKEY SPINACH FILLING
6 – In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
7 – STUFF PEPPERS
8 – Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
9 – BAKE PEPPERS
10 – Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 450
Protein 39g
Carbohydrates 40g
Fiber 13g
Sugars 5g
Fat 16g
Cholesterol 85mg
Sodium 920mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/867-turkey-and-spinach-chile-relleno-with-fresh-tomato-sauce

Diabetic Dish of the Week – SOUTHWESTERN EGG SCRAMBLE

June 18, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week’s recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It’s 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SOUTHWESTERN EGG SCRAMBLE
Ingredients

3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend

Directions

1 – Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 – Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 – Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.

Recipe Yield: Yield: 4 servings“ Serving Size: 1/4 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble

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