My husband’s birthday was this past week, and to celebrate, I’m sharing one of his favorite dishes- Chicken Enchiladas! Last weekend was a busy one, and between working, church, a bridal shower and grad parties, we couldn’t find time to go out for his birthday. I asked him what he’d like to do for his birthday, thinking we might bail on a grad party to have a nice birthday meal. Luke had two requests: 1. Spend time with his wife and 2. Eat enchiladas. Definitely a request I could accommodate!
These enchiladas are one of Luke’s favorites, with melty cheese, flavorful sauce and plenty of chicken and vegetables to make a hearty meal. I usually keep enchilada sauce on hand because Luke requests enchiladas at least once a month! They are easy to prepare, whether you’re making a quiet meal at home or serving a small army, the recipe is simple to double (or triple!) and enchiladas are such a crowd pleaser. Serve with chips and guac, or enjoy them on their own!
These Apple Cinnamon Oat Pancakes are easy to make- just whip up the batter in the blender! Oats not only add nutrients, but make these pancakes naturally gluten free. These hearty and sweet pancakes are light, fluffy and packed with enough nutrition to power your morning.
Pancakes are one of my all-time favorite breakfast foods. I love the basic buttermilk pancakes my mom made when I was growing up, as well as trying all of the unique combinations at restaurants. Blueberry, Pumpkin, Chocolate Chip – trust me, I’ve tried and loved them all. However, one thing I don’t like about pancakes is the nutrition. Ever looked at the nutrition label of your favorite pancake mix? Turns out those light and fluffy pancakes are just nutritional fluff.
Oat pancakes are different. Rolled oats are a whole grain, which are a healthier alternative to white flour. Oat flour adds a heartier flavor, which blends perfectly with the sweet apple. I opted to substitute some of the liquid for fat-free yogurt, which adds protein and thickens the batter, resulting in a thicker pancake. These pancakes are much healthier than your traditional pancake mix, and will keep you full longer and give you plenty of energy as you start your day. And who wouldn’t want to start their day with a delicious stack of pancakes?
As much as I enjoy cooking, there are some nights when I’m frankly not in the mood. It’s been a long day (or long week) at work, someone isn’t feeling well, or I just went to the grocery store and find myself staring at the fridge feeling utterly uninspired. On nights like these, it’s nice to have an easy, go-to dinner that’s as easy to assemble as it is healthy. Enter the turkey meatball.
Turkey is a great alternative to beef because it has much less fat, and recently it has been much more affordable than beef. Ground turkey can be substituted for ground beef in just about any recipe, which is great if you are trying to improve your diet without sacrificing some of your favorites. Still, raw turkey requires just as much work to prepare as beef, and I was trying to find something I could prepare ahead of time and enjoy with minimal effort on those busy, I-don’t-feel-like-cooking nights. Turkey meatballs check all the boxes- they are so easy to make, the recipe lends itself well to being doubled (or even tripled), and they store and reheat nicely. Oh, and they are healthy and inexpensive! What’s not to love?
This winter, we’ve been eating lots of soup. It’s easy to prepare, easy to clean up, and easy to pack for lunch the next day. Butternut squash soup is one of my favorites, and I have been whipping up large batches and enjoying it for lunches for the past few months. After several dozen servings, even a favorite can become not so exciting, so I turned to my all time favorite squash: pumpkin.
If you haven’t noticed by now, I love pumpkin. I’ve shared lots of pumpkin recipes, and I enjoy eating pumpkin all year round. My goals for this pumpkin soup were simple- it had to be easy to make, and taste absolutely nothing like the butternut squash soup. Instead of turning to my favorite, herbes de provence, I opted for curry powder, ginger and cinnamon. Are you hungry yet?
Looking to step up your taco game? Try making your own taco bowls! They are easy to make, don’t require any special equipment, and you can use your favorite tortillas. Luke and I love the crunchy, fried taco bowls at restaurant, but didn’t want to deep fry our tortillas. There had to be a way to bake them instead. Our research yielded a variety of methods to make our own taco bowls, and tested them out so you don’t have to! Here are the results from our Taco Bowl Test Kitchen: