Category: Dinner – Eat it!
Here’s a different salad to bring to your next get-together!
- 1 package 16 ounces thin spaghetti, halved
- 1 cup cherry tomatoes; halved
- 1 cup cucumber; diced
- 1 cup 5 oz thin salami slices, cut into small pieces (or pepperoni)
- 1 medium green pepper diced
- 1/2 small red onion diced
- 1/2 cup black olives thinly sliced
- 1 bottle 8 ounces Italian salad dressing
- 1 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- Salt & pepper to taste
Click HERE for the instructions
Fun way to use left-overs!
- 2 tbsp canola oil for cooking
- 3 cups mashed potatoes
- 3/4 cup finely diced ham
- 3/4 cup shredded cheddar cheese
- 1/4 cup minced chives
- 2 eggs
- 1/2 cup all purpose flour (or substitute gluten free all purpose flour)
- salt
- fresh cracked black pepper
Click HERE for the instructions
I’ve made it a vow to eat more veggies – starting with THIS!
- 1/2 cup walnuts, finely chopped
- 2 tablespoons nutritional yeast
- 2 tablespoons panko or regular breadcrumbs
- 1/2 teaspoon crushed chili flakes or to taste
- Salt to taste
- 3 – 4 portobello mushroom caps, stems removed and cleaned
- 1/2 cup pesto or pizza sauce
- 1/2 cup hummus or 1 – 2 tablespoons sriracha
- 1 red onion, sliced
- 1 bell pepper, sliced
- Crumble topping
- 1 – 2 teaspoons balsamic vinegar, optional
- Freshly ground black pepper to taste
Click HERE for the instructions
Warm those tummies on a cool morning!
- 6 ounces Potatoes O’Brien (half of a 12-ounce bag, about 1 1/2 cups), thawed
- 8 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Click HERE for the instructions
Jump aboard this healthy snack – fun to make and fun to eat!
Click HERE for the instructions
Do It And How 