What's on your tray today?
Crispy, crunchy Mexican tortilla pizza topped with refried beans, salsa, and other favorite toppings. A meatless meal that will leave you filled up and satisfied. This dinner comes together quickly
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy
I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week.
I made this guacamole for a potluck lunch I went to for Cinco De Mayo today. This recipe comes from Alton Brown. Ingredients: 3 avocados 1 lime, juiced 1/2 teaspoon
I made this delicious pasta dish a few nights ago for some good friends. It based off of a recipe from Simply Recipes. Ingredients: 2 Tablespoons Extra-Virgin Olive Oli 1
This is a quick, easy and delicious way to prepare pork chops. The recipe comes from Rachael Ray. Ingredients: 4 Tablespoons Extra-Virgin Olive Oil, divided 4 Yellow Squash, sliced into
This soup is my version of a soup that a friend of mine makes. It is seriously the best soup I have ever made! I really think it could have
Recently we have been getting a lot of tomatoes in our Bountiful Baskets, but we don’t typically eat a lot of raw tomatoes. So, I decided to make my own
These are surprisingly good. It’s like a delicious mini meatloaf wrapped in a cabbage blanket. This is adapted from a recipe by Tyler Florence from the Food Network. You won’t
I’ve never really been a huge fan of tomato soup, but this was delish! This recipe comes from another of my favorite cooks, Tyler Florence from the Food Network. Ingredients:
I made this when my husband, Robbie, was out of town. He isn’t a huge fan of tomatoes, but I really liked them! Ingredients: 4 large tomatoes 1/4 cup parsley,
For tonight’s dinner I used half of the shredded chicken from yesterday. The inspiration for this pasta dish came from a Betty Crocker recipe for a Mediterranean-Style Chicken and Pasta.
Tonight’s dinner was inspired by the ever increasing pile of tomatoes on my kitchen counter. I have been trying to figure out what to do with them for a few