This is one of my favorite meals that I have been making for years. It’s simple to make and tastes fantastic. My kids call them Mexican pizza and absolutely love them. You can use shredded chicken, beef or pork. You could also use steak or black beans, it just depends on your mood and what’s
I’ve been hearing about cinnamon chips for awhile thanks to Jenny at Picky Palate. I looked for months but never found them. Last week I was in a random grocery store and saw them on the shelf. I scooped up a couple of bags and envisioned oatmeal, walnut and cinnamon chip cookies. My kids and
I served this adapted Cooking Light recipe with the Korean-Style Pork Tenderloin and the Sugar Snap Pea Salad with Sweet Ginger Soy Dressing. It was a wonderful and healthy dinner that was full of great flavors and textures. My family enjoyed the entire meal but my husband and I especially loved this cucumber salad. It
I loved my roasted baby potatoes with soy and butter so much that I wanted to make them again but this time I added broccoli too. I’ve seen recipes for roasted broccoli lately and really wanted to try it. This side dish was wonderful! I loved the flavor roasting gave to the broccoli and of
We were having friends over to celebrate my girlfriend’s upcoming birthday. I made her favorite dinner and also wanted to make her a special dessert. She absolutely LOVES rich chocolate and peanut butter. After looking through some old recipes, I decided to do my cocoa brownies. I added peanut butter chips instead of walnuts and
I adapted this recipe from one I found in The Best of Cooking Light cookbook. This salad has wonderful vegetables, textures and flavors. The dressing was subtle but delicious with the sweet and crunchy peas, carrots and red peppers. It paired nicely with the Korean-Style Pork Tenderloin and a tasty Spicy Cucumber Salad with Peanuts.