Diabetic Dessert of the Week – Old Fashioned Bread Pudding Recipe

November 28, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Old Fashioned Bread Pudding Recipe. Made using Fat Free Skim Milk, Egg Whites, Sugar, Margarine, Vanilla, Cinnamon, Cubed Whole Wheat Bread, Raisins, and Dried Apples. The Dessert is 150 calories per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips and more. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link where you can subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Old Fashioned Bread Pudding Recipe
No matter what your day brings, end it with this indulgent bread pudding. This easy-to-prepare recipe comes together quickly and yields 12 servings, making it an ideal dessert for a group of family and friends.

Ingredients
2 cups fat-free (skim) milk
4 egg whites
3 tablespoons sugar
2 tablespoons margarine, melted
1 tablespoon vanilla
2 teaspoons ground cinnamon
12 slices whole wheat bread, cut into 1/2-inch cubes
1/2 cup raisins
1/2 cup chopped dried apples

Directions
1 – Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.

2 – Whisk milk, egg whites, sugar, margarine, vanilla, and cinnamon in large bowl until well blended and sugar is dissolved. Stir in bread cubes, raisins, and dried apples. Let stand 5 minutes. Spoon into prepared casserole.

Bake 35 minutes or until browned and heated through. Serve warm.

Yield: 12 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 214 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/old-fashioned-bread-pudding/

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Diabetic Dessert of the Week – Apple and Oatmeal Cookie Crumble

November 14, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Apple and Oatmeal Cookie Crumble. Easy made Fall Dessert using Apples, Raisins, Cinnamon, Vanilla, and Oatmeal Cookie Mix. The Recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more so check it out today! You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple and Oatmeal Cookie Crumble
You’ll love the fruity fall flavor of this easy dessert! Requiring only seven ingredients and just a few simple steps to prepare, it’s the perfect way to make use of your apple-picking haul.

Ingredients
6 cups diced unpeeled apples
1/4 cup water
1/3 cup raisins
1/2 teaspoon ground cinnamon
1 teaspoon vanilla, butter and nut flavoring or 1 1/2 teaspoons vanilla
3/4 cup oatmeal cookie mix
1 tablespoon canola oil

Directions
1 – Preheat oven to 400°F. Coat 11×7-inch baking pan with nonstick cooking spray. Stir together apples, water, raisins, cinnamon, and flavoring in large bowl. Transfer to pan. Set aside.

2 – Stir cookie mix and oil with fork in medium bowl until well mixed. Sprinkle evenly over apple mixture. Bake 17 minutes or until apples are tender. Let stand 30 minutes before serving.

Tip: Vanilla, butter, and nut flavoring is sold near the vanilla extract.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 169 calories, Carbohydrates: 32 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 69 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-oatmeal-cookie-crumble/

 


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Chicken Dinner Recipe – Mediterranean Orange Chicken

November 10, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Mediterranean Orange Chicken. Some of the Ingredients you’ll be using are Skinless Chicken Breasts, Pine Nuts, Roasted Red Peppers, Capers, Olives, and Raisins. You can find this recipe at the CooksRecipes website where you can find a huge selection of recipes, so be sure to check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Mediterranean Orange Chicken
Mediterranean Orange ChickenUsing authentic ingredients such as pine nuts, roasted red peppers and capers this easy-to-prepare chicken recipe pairs a bold palate of international flavors with nutritious orange juice.

Recipe Ingredients:
4 teaspoons pine nuts, toasted and chopped
1 pound skinless chicken breasts, boned and trimmed
2 tablespoons all-purpose flour for dusting chicken
Canola oil spray
1/4 cup shallots or red onions, minced
1/4 cup red peppers roasted, chopped
2 tablespoons capers chopped
2 tablespoons olives chopped
2 tablespoons raisins chopped
3/4 cup Florida orange juice
1 tablespoon fresh lemon juice
1 cup low-sodium chicken stock
1/2 teaspoon salt (plus additional, to taste)
1/4 teaspoon black pepper (plus additional, to taste)
2 tablespoons fresh parsley, chopped

Cooking Directions:
1 – Toast pine nuts in a 350°F (175°C) oven for 3 to 4 minutes until golden. Remove, cool and chop.
2 – With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.
3 – Dust both sides in flour, and pat so flour stays on.
4 – Heat sauté pan and coat with canola oil spray.
5 – Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan.
6 – In the same sauté pan, add shallots and sauté briefly.
7 – Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent.
8 – Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.
9 – Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.
10 – Stir in salt, pepper and parsley.
11 – Top each serving with 1 teaspoon of chopped toasted pine nuts.
Makes 4 servings.

https://www.cooksrecipes.com/chicken/mediterranean_orange_chicken_recipe.html

DATE-NUT BARS

October 31, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’ve got a second Diabetic Friendly recipe to pass along this week and this one is from the Diabetic Gourmet Magazine website, DATE-NUT BARS. Made using Pitted and Chopped Dates, Pitted and Chopped Prunes, Dark Raisins, Butter, Eggs, Spices, Nuts, and Equal Sugar Substitute. The Bars are 104 calories per serving. At the Diabetic Gourmet Magazine website you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

DATE-NUT BARS
Ingredients

1-1/4 cups water
1 cup pitted chopped dates
3/4 cup pitted chopped prunes
1/2 cup dark raisins
6 tablespoons stick butter
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup Equal Spoonful or Granulated*
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped nuts
* May substitute 24 packets Equal sweetener

Directions

1 – Combine water, dates, prunes and raisins in medium saucepan. Bring to boil over medium heat. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, stirring occasionally, about 10 minutes.
2 – Remove from heat and stir in butter until melted. Cool mixture to room temperature.
3 – Beat eggs and vanilla into fruit mixture. Mix in combined flour, Equal, baking soda, spices and salt. Spread batter in sprayed 8-inch square baking pan. Sprinkle with nuts.
4 – Bake in preheated 350F oven 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into bars. Store in airtight containers at room temperature.
NOTES:
An easy to make saucepan bar cookie.
Recipe Yield: Yield: 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 101
Fat: 4 grams
Sodium: 84 milligrams
Cholesterol: 25 milligrams
Protein: 2 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/date-nut-bars

Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD

August 22, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.

Recipe Yield: 32

Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins

Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread

Jennie – O Turkey Recipe of the Week – Warm Turkey Sausage and Couscous Salad

November 24, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Warm Turkey Sausage and Couscous Salad. Made using the delicious JENNIE-O® Cooked Hardwood Smoked Turkey Kiebasa. 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 2018! https://www.jennieo.com/

Warm Turkey Sausage and Couscous Salad
Searching for new and adventurous pasta salad recipes? Try this: Grilled turkey sausage, couscous, cilantro and peppers, drizzled with a citrus honey cumin dressing. Serve as the main event or as a delicious side.

INGREDIENTS
1 (14-ounce) JENNIE-O® Cooked Hardwood Smoked Turkey Kiebasa
2 cups low-sodium chicken broth
2 cups couscous
2 teaspoons olive oil
½ cup dark raisins
½ cup almonds
⅓ cup cilantro leaves
¼ cup fresh mint leaves
2 roasted red peppers, chopped

ORANGE DRESSING
⅓ cup orange juice
2 tablespoons honey
1 tablespoon olive oil
½ teaspoons ground cumin
1 garlic clove, minced

DIRECTIONS
1) Grill sausage according to package directions. Set aside; keep warm.
2) In medium saucepan, bring broth to boil. Remove from heat. Add cous cous and oil; stir. Cover and let stand 10 minutes; fluff with fork. Spoon into large bowl.
3) Cut sausage into ½-inch thick slices. Add to cous cous. Add almonds, raisins, cilantro, mint and peppers.
4) To make orange dressing, in jar add orange juice, honey, oil, cumin and garlic; shake to combine. Drizzle over salad. Toss gently.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 19g
Carbohydrates 42g
Fiber 3g
Sugars 10g
Fat 18g
Cholesterol 45mg
Sodium 840mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/675-warm-turkey-sausage-and-couscous-salad

 

 

Jennie – O Turkey Fully Cooked Hardwood Smoked Turkey Kielbasa
JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa is easy to slice and add to your favorite recipes such as pasta, pizzas or even cabbage soup! Because the kielbasa sausage is hardwood smoked, it has a great taste and texture, think of it as a close cousin to polish sausage! Comes fully cooked for minimal prep time.

* HARDWOOD SMOKED
* GLUTEN FREE

NUTRITION INFORMATION
Serving Size 56 g
Calories 90
Calories From Fat 50
Total Fat 5.0 g
Saturated Fat 1.5 g
Trans Fat. 0 g
Cholesterol 30 mg
Sodium 550 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Protein 8 g
Vitamin A 0%
Vitamin C 0%
Iron 4%
Calcium 6%

INGREDIENTS
Turkey, Mechanically Separated Turkey, Water, Soy Protein Concentrate, Contains 2% or Less Salt, Corn Syrup Solids, Dextrose, Seasoning (Sugar, Dextrose, Garlic Powder, Spices, Spice Extract), Natural Flavoring, Sodium Erythorbate, Sodium Nitrite. Made with Collagen Casing. CONTAINS SOY NO GLUTEN

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
TO GRILL:
Grill over medium heat for 10-12 minutes, turning often.
STOVETOP:
Heat 2-3 inches of water to boiling. Add sausage, cover and simmer for 10-12 minutes.
https://www.jennieo.com/products/77-fully-cooked-hardwood-smoked-turkey-kielbasa

Avocado, Turkey and Rice Salad

November 24, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along to everyone – Avocado, Turkey and Rice Salad. Here’s a great idea for some of those Turkey leftovers. To make this dish you’ll need; leftover JENNIE-O® OVEN READY™ Turkey, Jasmine Rice, Green Onions, Celery, Sunflower Seeds, Raisins, and Avocados. There’s also a recipe included for the Green Chili Dressing. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Avocado, Turkey and Rice Salad
Try this recipe with any OVEN READY™ product.

This salad recipe is full of fresh flavor. Tangy green chilies, cilantro and avocado mingle with sunflower seeds, golden raisins and lean turkey. Under 500 calories per serving!

INGREDIENTS
SALAD
4 cups cooked jasmine rice
½ cup thinly sliced green onions
2 cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 cup sliced celery
½ cup sunflower seed kernels, toasted
½ cup golden raisins
2 avocados, peeled and diced

GREEN CHILI DRESSING
⅓ cup cilantro leaves
¼ cup canned green chilies
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey

DIRECTIONS
1) In large bowl, combine rice, onions, turkey, celery, sunflower seeds, raisins and avocados. Set aside.
2) To make the dressing, process cilantro, chilies, garlic, oil, vinegar and honey in a food processor or blender until smooth. Drizzle over salad.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 16g
Carbohydrates 54g
Fiber 6g
Sugars 11g
Fat 16g
Cholesterol 15mg
Sodium 240mg
Saturated Fat 2g
https://www.jennieo.com/recipes/606-avocado-turkey-and-rice-salad

Kitchen Hint of the Day!

October 29, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Mary N. for sharing this baking hint……

When a bread or dessert recipe calls for raisins as one of the ingredients, soak the raisins in a cup of very hot water for 15 minutes. It will make them plumper and juicier in the finished product.

It’s Chili, Soup, or Stew Saturday….Casablanca Chicken Stew

October 27, 2018 at 5:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s Chili, Soup, or Stew Saturday Recipe is – Casablanca Chicken Stew. Made with boneless and skinless Chicken Thighs, Hers, Spices, Beans, and Raisins. Another delicious recipe from the CokksRecipes website. The Cooks site has a huge and varied selection of recipes. Check it out today. Well, Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Casablanca Chicken Stew
Recipe Ingredients:
1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 teaspoon ground ginger
1 (15-ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14-ounce) can chicken broth
1 tablespoon all-purpose flour, mixed with 2 tablespoons water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon lemon juice

Cooking Directions:
1 – In large sauté pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside.
2 – To same sauté pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
3 – Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
4 – Serve over rice or couscous.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 350 calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate.
https://www.cooksrecipes.com/soup/casablanca_chicken_stew_recipe.html

Moroccan Peppers with Turkey Sausage

October 26, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I passing along another Fall Recipe with Peppers and Jennie – O Turkey, Moroccan Peppers with Turkey Sausage. Peppers with JENNIE-O® Lean Turkey Bratwurst and a Moroccan flair. You’ll be using JENNIE-O® Lean Turkey Bratwurst, Bell Peppers, Zucchini, Raisins, Almonds, and more! 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 2018! https://www.jennieo.com/

Moroccan Peppers with Turkey Sausage
Tired of eating peppers that AREN’T stuffed full of savory Moroccan flavor? We know the feeling. Take your dinner on a Middle Eastern excursion with lean turkey sausage, mint, fresh zucchini and garlic.

INGREDIENTS
8 bell peppers, any color combination
1 tablespoon olive oil
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
½ cup diced red onion
2 small or 1 large zucchini, cut into ¼-inch dice
1½ teaspoons minced garlic
1½ cups chicken broth
¼ teaspoon powdered saffron or turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup uncooked couscous
2 tablespoons chopped fresh mint or basil
½ cup currants or raisins
½ cup toasted almonds

DIRECTIONS
1) Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish. In large deep skillet over medium heat add oil and turkey; Add onions and saute until turkey is well-done, 165°F as measured by a meat thermometer.
2) Add zucchini and garlic; continue cooking 2 minutes. Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed. Stir in mint, currants and almonds; spoon into bell peppers. Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 30g
Carbohydrates 45g
Fiber 5g
Sugars 7g
Fat 14g
Cholesterol 90mg
Sodium 930mg
Saturated Fat 4g
https://www.jennieo.com/recipes/231-moroccan-peppers-with-turkey-sausage

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