Healthy Sausage Recipes

September 12, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Sausage Recipes. Delicious and Healthy Sausage Recipes like; Scrambled Turkey Nachos, Sausage and Potato Casserole Cups, and Cheesy Grits and Sausage. Find these delicious recipes and more all at the EatingWell website. Also don’t forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Sausage Recipes
Find healthy, delicious sausage recipes, from the food and nutrition experts at EatingWell.

Scrambled Turkey Nachos
These tasty nachos, topped with eggs, turkey sausage and Cheddar cheese, are perfect to serve at your next brunch……

Sausage and Potato Casserole Cups
These Sausage and Potato Casserole Cups are the perfect addition to any breakfast or brunch. Make THEM ahead of time and freeze for a quick and easy breakfast on the go……..

Cheesy Grits and Sausage
If the savory cheddar cheese, sausage, and jalapeno peppers in this southern breakfast recipe don’t wake you up, nothing will! Serve it with your favorite fresh fruit juice……..

* Click the link below to get all the Healthy Sausage Recipes
http://www.eatingwell.com/recipes/22791/ingredients/meat-poultry/sausage/

Kitchen Hint of the Day!

July 26, 2018 at 5:00 AM | Posted in Kitchen Hints | 2 Comments
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Leftover Grits…………..

Grits will firm up when stored in the fridge. Cut them into squares or fingers, coat with seasoned flour and deep fry until a crispy crust forms. Enjoy the leftovers!

Diabetic Egg Breakfast Recipes

July 14, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Egg Breakfast Recipes. Protein packed and Diabetic Friendly Egg Breakfast recipes to start your day off right. Recipes include; Ranch Eggs, Southwestern Breakfast Tostadas, and Green Eggs and Ham Breakfast Burritos. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Egg Breakfast Recipes

Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.

 

Ranch Eggs

Your taste buds will get a wake-up call with this Mexican-style casserole. If hot and spicy doesn’t suit you in the morning, serve this meatless main dish for supper……

 

Southwestern Breakfast Tostadas

Take a trip to the Southwest without leaving your breakfast table with these crispy-outside, chewy-inside tostadas. Add your favorite veggies for even more flavor……

 

Green Eggs and Ham Breakfast Burritos

Zucchini, jalapeno, avocado, and salsa verde team up to give this egg breakfast its Seuss-inspired green hue. Fold the egg-and-veggie mixture into whole wheat, low-carb flour tortillas for a protein-rich breakfast that has just 24 grams of carb per serving……..

 

* Click the link below to get al the Diabetic Egg Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Make Healthy Happen Challenge: 500-Calorie Dinner Menus – Week 2

January 14, 2016 at 6:26 AM | Posted in Eating Well | Leave a comment
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To help you keep Eating Healthy in 2016 it’s Make Healthy Happen Challenge: 500-Calorie Dinner Menus – Week 2. Healthy and Delicious 500 Calorie Dinners and it’s all from the EatingWell website. http://www.eatingwell.com/

 
Make Healthy Happen Challenge: 500-Calorie Dinner Menus – Week 2EatingWell2

 

Crispy Glazed Tofu with Bok Choy
209 calories
Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets.

Serve with:
• Brown rice (1 cup each) – 218 calories
• Cooked carrots (1 1/4 cups each) – 68 calories….

 
Macaroni with Sausage & Ricotta
362 calories
A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. While this recipe calls for macaroni, you can make this dish with any type of tubular pasta. It’s just the thing to satisfy your craving for comfort food in a hurry.

Serve with:
• Small whole-wheat dinner roll – 74 calories
• Steamed spinach (1 cup each) – 65 calories…..

 
Ancho-Honey Pork Tenderloin with Cheese Grits
402 calories
In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor.

Serve with:
• Green beans (1 cup each with 2 tsp. butter) – 102 calories….

 

 

* Click the link below to get the Make Healthy Happen Challenge: 500-Calorie Dinner Menus – Week 2

http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/make_healthy_happen_500_calorie_dinners_week_2

Sausage and Cheddar Grits with Fried Egg and Wheat Toast

December 26, 2015 at 6:45 PM | Posted in breakfast, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Sausage and Cheddar Grits with Fried Egg and Wheat Toast

 

Sausage and Cheddar Grits with Fried Egg and Wheat Toast 005
Had a light Breakfast of a Healthy Life Whole Grain English Muffin topped with Smucker’s Sugarless Blackberry Jam. After that I needed a few items from the store so I headed up to Kroger, wanted to go before the rains moved back in. Back home did a couple of loads of laundry for Mom and tided up around the house. Not much going on after that. The rain started about noon and continued the rest of the day. It’s a cool, gloomy, foggy, and rainy Saturday. For dinner tonight Breakfast! I prepared Sausage and Cheddar Grits with Fried Egg and Wheat Toast.

 

Sausage and Cheddar Grits with Fried Egg and Wheat Toast 001
Came across the idea in the latest issue of Cooking Light. The original recipe and web link is at the end of the post. The original recipe makes 4 servings, I just made 1 serving. To make the dish I’ll need; Sea Salt and Pepper, 1 packet of Kroger Brand Instant Butter Flavor Grits, 1 serving Jennie – O Turkey Ground Breakfast Sausage, Sargento Reduced Fat Cheddar Cheese, 1 Medium Egg.

 

 
To prepare the dish starting with the Grits; Just followed the easy instructions. Emptied the contents of 1 package of the Grits into a bowl. Then added a 1/2 cup of boiling water. Stir and served. Can’t get much easier that! The Grits were 100 calories, 1 fat gram, and 20 net carbs.

 

Sausage and Cheddar Grits with Fried Egg and Wheat Toast 003

On to preparing the Turkey Sausage. I used Jennie – O Turkey Ground Breakfast Sausage instead of Pork Sausage, cutting the calories, fat, and carbs. I used a medium size skillet that I sprayed with Pam Cooking Spray and heated on Medium Heat. When the skillet was heated I added 1 serving of the Ground Turkey Breakfast Sausage. Stirred it occasionally with a wooden spoon (to crumble any large pieces) until fully cooked, about 14 minutes. Removed the Sausage from pan with a slotted spoon and set aside. Left what little accumulated fat in pan. While I had the pan hot and sausage out I also made 3 Turkey Sausage Patties for my Breakfast tomorrow, just reheat and serve in the morning. Then took the Grits, still in the sauce pan, and stirred in the Cheese and cooked Turkey Sausage.

 

Sausage and Cheddar Grits with Fried Egg and Wheat Toast 004

I then grabbed a couple of slices of Klosterman Wheat Bread and toasted them. Topped both slices with I Can’t Believe It’s Not Butter.

 

 

Returned the frying pan with fat to medium-high heat. Cracked the Egg into frying pan. Cooked until the white was set but yolk are still runny, about 3 minutes. Spooned the grits mixture into a bowl and topped with the egg.

 

Sausage and Cheddar Grits with Fried Egg and Wheat Toast 013
Served it with the Buttered Toast. One delicious Breakfast/Dinner! The Sausage and Cheese Grits were incredible and topped with the Runny Sunnyside Up Egg just added to the flavor. Saved calories, fat, and carbs by using; Jennie – O Ground Turkey Breakfast Sausage, Sargento Reduced Fat Shredded Cheddar Cheese, Medium Size Egg over a Large Size Egg, and using Wheat Toast over White Bread Toast, and using I Can’t Believed It’s Not Butter over Butter without sacrificing any flavor.

 

 

 

 

Jennie – O Lean Mild Turkey Breakfast Sausage Roll
Breakfast Sausage Rolls contain less fat than regular pork sausage.

Product Features:
* Gluten Free
* 16-oz package (1 lbs)

Cooking Instructions:
SLICE:
* Remove casing and slice roll into 1/2 inch thick patties.Jennie O Lean Mild Turkey Breakfast Sausage Roll

TO BAKE:
* Preheat oven to 400 °F.
* Spray shallow baking pan with nonstick cooking spray.
* Place patties in pan.
* Bake approximately 20 to 25 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.

STOVETOP METHOD:
* 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, 165º F. as measured by a meat thermometer.

Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 110 Dietary Fiber 0 g
Calories From Fat 60 Sugars 0 g
Total Fat 6.0 g Protein 14 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 6%
Sodium 570 mg Calcium 2%
Ingredients
TURKEY, SEASONING (SALT, DEXTROSE, NATURAL FLAVOR, HYDROLYZED CORN PROTEIN, BHA, BHT, CITRIC ACID), ROSEMARY EXTRACT.

http://www.jennieo.com/products/84-Lean-Mild-Turkey-Breakfast-Sausage-Roll

 

 
Sausage and Cheddar Grits with Fried Eggs

Yield: 4 Servings
Ingredients

Salt and pepper
1/2 cup stone-ground grits (white or yellow)
8 ounces bulk pork breakfast sausage (7 to 8 links)
3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
4 large eggs

Preparation

In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.
Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.
Remove grits from heat and stir in cheese and cooked sausage.
Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.

Nutritional Information
Calories 317
Fat 19 g
Satfat 9 g
Protein 18 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 254 mg
Sodium 847 mg

http://www.myrecipes.com/quick-and-easy/5-ingredients-or-less/sausage-cheddar-grits-fried-eggs

Maize Dishes – Grits

February 22, 2015 at 6:25 AM | Posted in Maize Dishes | Leave a comment
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Grits

Grits

Grits refers to a ground-corn food of Native American origin that is common in the Southern United States and eaten mainly at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy.

Grits are similar to other thick maize-based porridges from around the world such as polenta. “Instant grits” have been processed to speed cooking.

The word “grits” derives from the Old English word “grytt,” meaning coarse meal. This word originally referred to wheat and other porridges now known as groats in parts of the UK. Maize, unknown in Europe in the Middle Ages, is a food derived from corn. (In U.S. English, corn is a specific New World plant; however, “corn” is used generically to describe cereal grains in the U.K. and in many European regions.) “Grits” may be either singular or plural. Historically, in the American South the word was invariably singular notwithstanding its plural form (cf. food names such as “spaghetti” or “linguine”, also plural in form).

 

 

 

Grits with cheese, bacon, green onion and poached egg

Grits with cheese, bacon, green onion and poached egg

Grits have their origin in Native American corn preparation. Traditionally, the hominy for grits was ground on a stone mill. The ground hominy is then passed through screens, the finer sifted material used as grit meal, and the coarser as grits. Many American communities used a gristmill until the mid-twentieth century, farmers bringing their corn to be ground, and the miller keeping a portion as his fee. State law in South Carolina, requires grits and corn meal to be enriched, similar to the requirement for flour, unless the grits are made from the corn a miller kept as his fee.

Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the “grits belt”. The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:

Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.”

In the South Carolina Low Country, the uncooked ground corn is known as “grist”, and the cooked dish is “hominy”. This is distinct from the usual use of the term hominy.

 

 

 

 

Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is “quick” grits, which have the germ and hull removed. Whole kernel grits are sometimes called “Speckled”. Grits are prepared by boiling the ground kernels into a porridge until enough water has been absorbed or vaporized to leave it semi-solid.

 

 

 
Whole kernel grits are prepared by adding five or six parts boiling water (seasoned with salt – 1/4 tsp for each cup of water) to one part grits and cooking for 20 to 30 minutes. Grits expand when cooked and need periodic stirring to prevent sticking and lumps forming. Grits are most typically served seasoned with salt and pepper, as well as generous amounts of butter. On occasion they are served with grated cheese, sausage, bacon, or red-eye gravy. Grits may also be seasoned with butter and sugar, and a small amount of salt, giving them a salty-sweet flavor similar to kettlecorn.

 

 

 

 

Prepared grits

Prepared grits

Although usually eaten with eggs and bacon, grits may also accompany fried catfish or salmon croquettes.

Shrimp and grits is a traditional dish in the Low Country of coastal Alabama, Mississippi, Florida, Louisiana, South Carolina, North Carolina, Georgia and Virginia. It is a traditional breakfast dish.

“Charleston-style grits” are boiled in milk instead of water, giving them a creamy consistency.

Solidified cooked grits may be sliced and fried directly in vegetable oil, butter, or bacon grease, or they may first be breaded in beaten egg and bread crumbs.

 

One of America’s Favorites – Grits

January 6, 2014 at 9:50 AM | Posted in breakfast, One of America's Favorites | 2 Comments
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One of America’s Favorites – Grits

 

Grits, mainly a breakfast side-dish

Grits, mainly a breakfast side-dish

Grits refers to a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy.
Grits are similar to other thick maize-based porridges from around the world such as polenta. “Instant grits” have been processed to speed cooking.
The word “grits” derives from the Old English word “grytt,” meaning coarse meal. This word originally referred to wheat and other porridges now known as groats in parts of the UK. Maize, unknown in Europe in the Middle Ages, is a food derived from corn (a New World plant) and “corn” had been used to describe wheat products in many European regions. “Grits” may be either singular or plural; historically, in the American South the word was invariably singular notwithstanding its plural form (cf. such food names as “spaghetti” or “linguine”, likewise plural in form).

 

 

 
Grits have their origins in Native American corn preparation. Traditionally, the hominy for grits was ground by a stone mill. The results are passed through screens, with the finer sifted materials being grit meal, and the coarser being grits. Many communities in the United States used a gristmill until the mid-twentieth century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn as a fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for a fee.
Three-quarters of grits sold in the U.S. are sold in the South, throughout an area stretching from Texas to Virginia, sometimes referred to as the “grits belt”. The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:
Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.”
In the South Carolina Low Country region the uncooked ground corn is referred to as “grist” and the cooked dish is “hominy.” This should not be confused with the more usual usage of hominy.
Grits are usually either yellow or white, depending on the color of corn. The most common version found in supermarkets is “quick” grits in which the germ and hull have been removed. Whole kernel grits sometimes are called “Speckled.” Grits are prepared by simply boiling the ground kernels into a porridge until enough water is absorbed or vaporized to leave it semi-solid.

 

 

 

Prepared grits

Prepared grits

Whole kernel grits are prepared by adding five or six parts boiling water (seasoned with salt – 1/4 tsp for each cup of water) to one part grits and cooking for 20 to 30 minutes. Grits expand when cooked and need periodic stirring to prevent sticking and lumps forming. Grits are most typically served seasoned with generous amounts of butter. On occasion they are served with grated cheese, butter, sausage, bacon, or red-eye gravy; it is significant that corn products are typically not served sweet.[citation needed] Grits may also be accompanied by fried catfish, salmon croquettes, and in the Low Country of coastal Alabama, Mississippi, Louisiana, South Carolina, North Carolina, Georgia, and Virginia, by shrimp as a traditional breakfast dish. Charleston-style grits are boiled in milk instead of water, giving them a creamy consistency.
Solidified cooked grits may be sliced and fried directly in vegetable oil, butter, or bacon grease, or they may be breaded in beaten egg and breadcrumbs first.

 

 

 
Folk wisdom contends that dry grits, scattered where ants will eat them, can be used to kill them by causing them to ‘explode’ as the grits expand inside them. However, laboratory tests on fire ants have shown that grits in soybean oil and treated with pesticide may be used against fire ants. It is the pesticide, not the grits that kills the ants.

 

 

* Also here’s a link to http://www.grits.com/ It’s all about Grits and Grits Recipes.

 

 

 

 

 

Shrimp and Grits with Cheese and Bacon

May 29, 2013 at 5:15 PM | Posted in bacon, carrots, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp and Grits with Cheese and Bacon

 
It’s getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I’m not going to use this blog and get all political. Hot and a little humid today, high in the 80’s. I’m not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.

 
I came across this the other day at Walmart, It’s new from Sea Pak Seafoods. It looked and sounded good so I thought I would give it a SeaPak Shrimp and Grits 004try. Easily prepared, I just emptied the entire contents of bag into a 10″ skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat. When the sauce boils (about 5 minutes) turn down to low heat and cover. Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits. Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32 carbs for a serving and there’s two servings per box. I’ll keep a box or two in the freezer.

 
For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recipe, a keeper! For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.

 

 

 
Sea Pak SHRIMP & GRITSSeaPak Shrimp and Grits 001
Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.
Skillet/Saute:

Empty entire contents of bag into a 10″ skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat. When the sauce boils (about 5 minutes) turn down to LOW heat and cover. Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*. Remove from heat and let stand 2 minutes, then serve.
*For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.

Microwave:

Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.

 
http://www.seapak.com/products/shrimp-grits

Cheese Grits

March 13, 2012 at 2:53 PM | Posted in cheese, diabetes, diabetes friendly, Food | Leave a comment
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Cheese Grits

Ingredients
2 3/4 cup cold water
1/2 cup Grits, corn, white, dry
1/4 tsp salt
4 piece Cheese, American, white, low fat, singles
1/2 cup fat free half and half
1/8 tsp ground cayenne (red pepper)
1 pinch black pepper

Directions
1 Bring water to a boil in a saucepan. Mix in grits and salt. Decrease the heat, cover, and simmer for 5 minutes.
2 Take off of the heat and mix in the remaining ingredients except the black pepper. Let sit, covered, for 2 minutes. Season with black pepper and serve.
Additional Information
Try with 1/2 of a large onion bagel, 1 hard boiled egg, and 1 1/4 cup strawberries.

Nutrition Facts
Makes 4 servings
Serving Size: 0.75 cup
Amount Per Serving
Calories     135
Total Carbs     21.5 g
Dietary Fiber     0.5 g
Sugars     3 g
Total Fat     1 g
Saturated Fat     0.5 g
Unsaturated Fat     0.5 g
Potassium     18.7 mg

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