This recipe has a few ingredients that you don’t typically see in in lasagna, but its seriously good. There are probably, like, a million lasagna recipes out there. They all claim to be the best. And if you were a tall guy with curly hair prancing around NYC in tights, you might say that the first lasagna recipe you try is officially the best and wholeheartedly congratulate them (Elf anyone??). I’m not going to claim this is the best. Because some people might think it is the best, and some people might not. But it’s really darn good. And there’s a few ingredients that make it stand out just a bit from most of the traditional lasagna recipes you see out there in the world wide web. Also there’s four types of cheese. You just can’t go wrong here people.
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There’s something about a chicken tender, isn’t there? You immediately feel guilty eating them, but they bring you right back to childhood when it was totally acceptable to order those every time you went out to dinner, no matter what kind of restaurant it was. I LIVED on chicken tenders growing up. Nowadays though, I prefer my food a little more sophisticated (most days). Every once in awhile though, I want some good old chicken tenders. So I decided to make my own – a healthier version so I could feel a little less guilty about it.
Chili…because it’s feeling like fall…most places anyway right? I’m going to just pretend it feels like fall here in South Texas. Because it’s November, and I want to be in sweatpants and chili mode all weekend. Like literally all weekend. Don’t try and get me to get dressed and leave the house or do basically anything else. There’s no reason we can’t make that happen (excuse the 80 degree temps outside).
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This salted caramel pumpkin pie yogurt parfait is a healthy, quick and easy snack, breakfast or dessert. Like, really easy. Like five minutes and you’re done easy. That is definitely winning in my book. Who has time for making desserts these days? Not me! Also, it’s fall. In case you didn’t realize. I’m not sure if you’ve seen all the pumpkin spice everything…everywhere. There’s just something about adding pumpkin spice to anything in the fall to make it taste better, isn’t there? This yogurt was no exception. It was a deliciously pumpkin-y spice treat!
It’s green chile time!
This past weekend it finally felt like fall. Like, FINALLY. There are times that I just love living in South Texas (like January when it’s 75 degrees out and everyone else is buried under some named snowstorm…Jonas anyone??). But when September hits, and it’s still annoyingly hot, I’m all take me back to the northeast! They are boasting perfect fall temps almost every day and I am still dripping in sweat if I try and take a walk in the afternoon. So in October, when fall finally does make its appearance here, I fully embrace it. This past weekend was it. The temp had finally dropped overnight so when you wake up in the morning it’s in the 60’s, and it warms up throughout the day. Heaven, I tell you. So, Saturday morning we put on pants and long sleeves and headed outside. It was glorious.
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There’s something about eating chips and dips while watching football. It’s just total perfection. This weekend I was seriously craving spinach artichoke dip. But in an effort to lighten up one of these all-time favorites, I decided to try something new. I wanted something that still tasted like traditional football watching munchies. So I went semi-healthy. I didn’t touch the holy grail that is spinach artichoke dip. I’m sorry, I just firmly believe that it needs every bit of mayo, cheese and sour cream that the recipe calls for. So the only option was to change the vessel that you use to eat the dip. And spinach artichoke stuffed mushrooms was born. I still got to eat this yummy treat without quite as much guilt.
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Cranberry, walnut & goat cheese salad – the salad of of all salads. This is one good salad. It will make all your salad dreams come true. Ok, that might be a slight exaggeration, but it is really good. Would you look at all this yumminess in one little bowl?
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BBQ chicken flatbread pizza is football watching food perfection, in a nutshell. It’s football season! I’m sooo excited…and I just can’t hide it…But really, I’m excited for the food 🙂 I truly believe most people fall into three categories when it comes to football: 1 – die hard gotta watch every Sunday if my team loses I’m in a bad mood the rest of the week kind of fans. 2 – Watching football is ok but only if I have some tasty football watching food to munch on. And 3 – Football? Sundays? What are you talking about? I’m busy shopping, watching netflix all day or having all day long brunches with my favorite gal pals. I fall somewhere between a 1 and a 2 (closer to 2 for sure). My hubby is a 1. So, on Sundays we watch football. I half watch while I clean, cook and prep for the week. So, for the first weekend of football I was all about making some yummy munchies. And what’s better to eat while watching football than wings and pizza? Nothing, the answer is there is nothing better to eat while watching football! So this weekend, we started football season out right with a bbq chicken flatbread pizza and some yummy wings.
I thought I had sworn off [cooking] salmon. I don’t know why, I just could not cook salmon no matter what I did. I can cook a lot of things – but salmon just wasn’t one of them. I decided that when I wanted my fix, I would get it at a restaurant. But I decided to give it one more shot. Everyone says how easy it is to cook and if everyone is saying that…well…I must be doing something wrong! I’ve tried foil packet salmon, blackened salmon, baked salmon, you name it, I’ve tried to make it. I always end up thinking it’s not done, so I end up cooking it for too long. And that, my friends, has been my fatal error. Salmon is supposed to be pink – very pink – when cooked through. So don’t wait for the pink to go away, or you will be suffering the same fate as I have – dry, overcooked salmon.
This alfredo sauce recipe is the bomb dot com. I’ve tried many, and this one beats them all. Maybe it’s a personal preference, but I’m not a huge fan of sauces that are too thick, and that’s always my issue with homemade alfredo sauces. I like them a little bit thinner, so they coat the pasta better. You don’t need a lot of this sauce to make anything you’re eating taste absolutely divine, trust me.