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Need some new grilling inspiration? Try these simple and flavorful Chicken Pesto Kabobs!
Fire up the grill! Any grill will do, but there are advantages and disadvantages of using both charcoal or gas grills.
Charcoal vs. Gas Grills – What’s the difference?
Charcoal Grills:
Charcoal grills provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when I’m running through the neighborhood and all I smell are my neighbors grilling. Scented wood chips or charcoal will add additional flavor. However, charcoal can be a little messy and sometimes tricky to regulate the temperature.
Gas Grills:
Just turn on a switch and your gas grill is fired up and ready to go. You are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures. You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same time.
I like to create little ribbons for the zucchini to thread on the skewers. Chopped (quartered or in half moons) zucchini works just as fine! I just enjoy the crispy edges of the zucchini ribbons that crisp up from the grilling process.
If you are making zucchini ribbons, just be careful using the mandolin. They can be a tad dangerous. I got into a fight with mine once.
Grilling is a healthy cooking method
Grilling is a healthy cooking method to prepare your food. It requires minimal added fats and imparts a smoky flavor while keeping meats and veggies juicy and tender.
Recipe shortcut
There is nothing wrong with cooking with convenience. If using prepared pesto this recipe only has 4 ingredients and can be whipped up for a delicious dinner in no time!
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup pre-made pesto, divided
salt and pepper, to taste
Instructions
In a large resealable bag, combine chicken and ¾ cup pesto; marinate for 1 hour.
Using a mandolin (or carefully cut with a knife), slice zucchini lengthwise.
Remove chicken from the marinade. Thread the cherry tomatoes, zucchini in a ribbon-like pattern, then chicken. Repeat until skewer is filled.
Preheat grill to medium-high heat. Add kebobs to grill, cook gently turning halfway through for about 10-12 minutes or until internal temperature of the chicken reaches 165 degrees F. Season with salt and pepper, to taste.
Brust on additional pesto, if desired. Serve immediately.
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Did you know April 23rd is picnic day? What are your favorite picnic recipes? Add this Greek Pasta Salad to your next picnic spread.
I had many summer jobs during high school and in between college semesters. One of them was at an outdoor catering business. We did a lot of BBQ’s and graduation parties, which served the classic outdoor fair, including burgers, hot dogs, barbeque chicken, and ribs. Plus, the typical sides like, potato salad, pasta, salad, and coleslaw.
Making the sides was one of the tasks I simply dreaded. With catering, every recipe is made in mass quantities to serve a crowd.
Do you have a certain food or ingredient that just skeeves you out? For me it’s mayonnaise. For a large party, I would have to make potato salad in these large buckets and wear these giant gloves to toss the mayonnaise in.
I used Banza pasta for this recipe. I feel like there are never enough plant-based protein options available at barbeques. This is a great way to have a protein-packed option for those who don’t eat meat and want to enjoy this as more of a meal than a side dish.
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Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.
I go through phases where my waffle iron is always being used daily but then sits there collecting dust. I think it’s because sometimes I get sick of cleaning it. You have to get into all the nooks and crannies to make sure you don’t miss anything.
I used to get SO excited when we would stay at a hotel that had a continental breakfast and we could make Belgium waffles for breakfast. It was always an extra little treat!
Are Potato Waffles Healthy?
Yes! These waffles are packed with nutrition. These sweet potatoes are filled with vitamins, minerals, and antioxidants. Using the ground flax takes place of having to add flour. Flax seeds are a great source of fiber and are high in omega 3 fatty acids. Oats are another good source of fiber and have some protein as well.
This waffle recipe is balanced to help with blood sugar spikes and will keep you fuller for longer, especially when compared to other conventional breakfast foods.
Sweet Potato Waffle Ingredients
sweet potato puree
old-fashioned oats
ground flax (I used Manitoba Milling Co.)
milk
eggs
cinnamon
baking powder
salt
cooking spray
toppings: sliced banana, walnuts, maple syrup (optional)
How to Make Waffles Using Sweet Potatoes
To make the sweet potato waffle base, you need to bake the sweet potatoes first. Once they are done, scoop out the flesh and add it to a blender or food processor.
Add the remaining ingredients to the blender and pulse until it’s smooth. Allow the waffle batter to sit for about 10 minutes.
Spray your waffle iron with cooking spray and heat to medium-high.
Pour 1/3 of the batter at a time to make each sweet potato waffle. Cook 3-4 minutes or until the desired consistency is reached.
Serve with your favorite toppings for a healthy and nutritious breakfast.
Waffle Topping Ideas
Fresh fruit – bananas, apples, berries, melon
Greek yogurt
Nut Butter – peanut butter, almond butter
Seeds
Honey or maple syrup
Can You Make Sweet Potato Waffles Vegan?
I haven’t tested this version, but if you experiment you could swap the poultry eggs for flax eggs. Then cut down on the amount of additional flax. You would also want to use a plant-based milk as well.
Are These Waffles Gluten Free?
They are as long as you choose a gluten free brand of oats, like Quaker or Bob’s Red Mill.
Tips for Making
I used Manitoba Milling Co. finely milled flaxseed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed.
To store you can reheat them in a toaster. They also freeze really well too which is great for meal prepping.
Make sure you cook the sweet potatoes until they are tender before adding them to the blender.
Preheating the waffle iron first helps to give a crispy outside.
This batter can easily be used for pancakes as well.
Team Waffle or Team Pancake?
I’ve mentioned before that I used to be a waffle person over pancake person, only because I used to be terrible at flipping them. I think my skills have improved though. Waffle pros: They freeze and reheat better than pancakes (in my opinion). Waffle cons: You only can really make one at a time, whereas with a large enough pan, you can easily make a few pancakes at a time.
Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.
Ingredients
Scale
3/4 cup sweet potato puree (about 1 medium sweet potato – baked and flesh scooped out)
1/2 cup old-fashioned oats
1/2 cup ground flax (I used Manitoba Milling Co.)
1 cup milk
2 eggs
1 tablespoon cinnamon
1/4 teaspoon baking powder
pinch of salt
cooking spray
toppings: sliced banana, walnuts, maple syrup (optional)
Instructions
Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
Preheat waffle iron to medium-high heat. Spray with cooking spray.
Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
Top waffles with sliced bananas, walnuts, and syrup, if desired.
Notes
To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.
Meal Prep: Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.
I used Manitoba Milling Co. finely milled flax seed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed.
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These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
Why I love Oat Flour Pancakes
I used to be “anti pancake” because I am the worst at flipping them. Really, it was that I was impatient and tried to flip them too early before they set.
When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a drizzler. I would take each triangle and dunk it into the “good syrup”. My aunt lives in Vermont and she would send us delicious locally made maple syrup.
Using whole grains for pancakes
The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.
I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.
The secret to creating fluffy pancakes
Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.
I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!
Syrup dunker or drizzler?
Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time. How do you top your pancakes?
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This post is sponsored by The Beef Checkoff. Thanks for supporting brands that make this blog possible!
Dietitians are celebrating all month long because March is National Nutrition Month! This year’s theme is “Go Further with Food”. This theme encourages us to achieve the numerous benefits healthy eating habits offer while including a variety of healthful foods from all of the food groups on a regular basis.
Previously working as a Supermarket RD, I quickly learned that a grocery store is a confusing place, especially in certain areas like the meat section.
It can be challenging grocery shopping for beef if you are unsure of the difference between flank steak and skirt steak. The different costs, categories, or even proper cooking techniques of various cuts of beef can throw off even a savvy home cook.
At the supermarket meat case, each beef package label typically identifies the primal cut and the sub-primal cut name. It also includes the weight, price per pound, total price, sell-by date, and safe handling instructions. It may also include a grade, nutrition and preparation information, and the country of origin.
It’s time to “Beef Up Nutrition Month” with decoding what the labels mean in the supermarket meat case.
BEEF QUALITY GRADING
The USDA divides beef into categories by different grades. Prime, Choice, and Select are the ones you will see at the grocery store. The certain qualifications that determine the quality grade of beef are:
Distribution of marbling within the lean muscle at the 12th/13th rib
Age/maturity of the carcass
Color, texture, & firmness of the lean muscle
Prime-Grade Beef is the USDA’s highest designation. Coming from younger, well-fed cattle, this beef has more marbling with afirmer flesh. Prime-grade beef accounts for less than approximately five percent of the market in the United States, with the vast majority going to steakhouses and fancy hotels. Prime roasts and steaks are excellent for roasting, grilling, or broiling.
Choice-Grade Beef is of high quality and produced in highest quantity. Choice-grade beef has less marbling than Prime. This is the standard option at supermarkets. Choice roast and steaks, especially from the rib and loin, will be very tender, juicy, and flavorful when roasted, grilled, or broiled. Less tender cuts are great for slow cooking.
Select-Grade Beef is slightly leaner than Prime and Choice because it has less marbling. It can lack some tenderness, flavor, and juiciness as compared to the higher grades. Select grade beef often benefits from marinating prior to grilling or broiling. 1
Check out this easy to explore chart, outlining the various Grades of Beef.
NATURAL, GRASS-FED, ORGANIC – WHAT’S THE DIFFERENCE?
Beyond just the quality grade, beef comes along with additional labels. Package labeling can be very confusing.
All cattle spend the majority of their lives eating grass on pastures. But beef can be finished in a variety of ways, giving you choices when at the meat case in your local grocery store or at a restaurant.
“Natural” This label implies the beef has no artificial ingredients or colors added to it an is minimally processed. 2
“Naturally Raised” does have validity. As of 2009, the label ensures that the animals are free of antibiotics, never received growth-promoting hormones, never fed animal by-products, and may spend time at a feed yard. Naturally raised cattle may be either grain- or grass-finished.
“100% Organic Beef” means that the animals must be fed completely organic feed grains and have never received antibiotics and growth-promoting hormones. This is certified and inspected by the government. Organic beef cattle may be either grain- or grass-finished, as long as the USDA’s Agriculture Marketing Service certifies the feed is 100% organically grown and can be fed in a feed yard. 3
“Grass Finished” cattle spend their lives eating grass or foraging, but not always necessarily stay on a 100 percent grass-fed diet or finished on grass. Some “grass-fed” cattle are still fed grain for their last few weeks to help fatten the cattle. Grass-fed cattle may or may not be given FDA-approved antibiotics to treat, prevent, or control disease and/or growth-promoting hormones. 2
Need help choosing lean beef or wondering what type of cooking method works best? Use the Beef. It’s what’s for dinner’s cooking guide.
WHY BEEF?
Beef provides you with 10 essential nutrients that support a heart-healthy lifestyle including protein, zinc, iron and B vitamins. The nutrients found in beef provide our bodies with the strength to thrive and grow throughout all the stages of life.
Beef is an excellent source of protein.
One 3-ounce cooked serving of beef provides approximately 50% of your Daily Value (25 grams) of this important nutrient—making it an excellent source! Protein helps maintain a healthy weight, as well as preserve and build muscle.
New research suggests it’s not only important to just get enough protein in at dinner or lunch but to spread it throughout your day for optimal health. Aim for 25-30 grams of protein at each meal. 4,5
What is considered lean?
6 Look for the word “round” or “loin” in its name when choosing lean cuts of beef.
Lean cuts include top sirloin steak, tenderloin steak, strip steak (or top loin steak), or 95% lean ground beef.
Whip up this simple and delicious stir-fry for dinner.
Ingredients
Scale
1 (8-ounce) can pineapple tidbits, 3 tablespoons juice reserved
5 tsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp ketchup
2 tsp brown sugar
1 lb. flank steak, cut into strips
1 tsp cornstarch
3 tsp sesame oil, divided
1 tbsp minced garlic
1 cup sliced mushrooms
1 cup snap peas
1 sweet pepper, sliced
Instructions
Whisk the reserved 3 tbsp pineapple juice, vinegar, soy sauce, ketchup, and sugar in a small bowl until smooth. Place beef in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 20 minutes.
Add cornstarch to the remaining sauce and whisk until smooth.
Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Transfer the beef to the pan. Whisk any remaining marinade into the bowl of sauce. Cook the beef, stirring every 1 to 2 minutes, until tender, about 4-5 minutes. Transfer the beef to a plate.
Add the remaining 1 tsp oil to the pan and heat over medium heat. Add garlic, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms, snap peas and sweet pepper to cook, stirring often, until just tender, about 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the beef and pineapple and cook, until heated through.
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This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish.
One of my meal prep strategies is batch cooking at least one whole grain for the week. Then that whole grain is incorporated throughout the week in various ways.
I’ve been utilizing my Instant Pot to quickly batch cook grains for my weekly meal prep. Wheat berries can take up to an hour to cook and require you to keep a constant eye on them. Throw them into the Instant Pot and voila – done in half the time!
I’ve had a little extra time on my hands this week being completely snowed in the past two days. With an already prepped batch of wheat berries in my fridge, I utilized the ingredients in my kitchen to create this dish.
I feel like many of my recipes are like I am a contestant on Chopped. The items that are in my kitchen are my “mystery basket”. I must say it is a much easier mystery basket than what the contestants end up with. Chopped viewers voted, mashed potatoes candies were voted the weirdest basket ingredient on the show. What even are those?!
Squash season is not over yet! I love using delicata squash because of its more tender flesh and skin, making this variety easier to work with. No need to even peel the skin!
You know I love making my own dressings. It’s SO easy. Want to create your own signature vinaigrette? Use my guide with your favorite flavor combination!
This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish.
Cook wheat berries according to package directions (or try my Instant Pot Wheat Berries recipe for a simple method). Let cool once cooked.
Preheat oven to 400 degrees F. Dice delicate squash. Toss with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper. Roast for 20-30 minutes, until squash is tender and caramelized, stirring occasionally.
In a mason jar, combine remaining 1 tablespoon of olive oil, orange zest, orange juice, and maple syrup. Secure the mason jar lid and vigorously shake. Season with salt and pepper, to taste.
In a large bowl, combine wheat berries, squash, kale, dried tart cherries, and sliced almond. Dress with salad dressing. Toss to combine.
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Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.
I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.
Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
Roll out and top with your favorite toppings.
Notes
Recipe adapted from Martha Stewart.
For best pizza results, bake in the oven at 500 degrees F on a baking stone.
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Skip takeout! It will take you less time to make this Instant Pot Sesame Chicken than it is to make a trip out for takeout. This easy dinner idea only takes 30 minutes to make and goes great with a side of rice and steamed broccoli!
There are just some nights where takeout seems like the easier option. Sesame chicken is one of my favorites when ordering takeout but never leaves me feeling the best. What if I told you, I’ve figured out a way to enjoy this signature takeout dish faster than it will take you to hop in the car and grab from a restaurant. Would you believe me?
Healthier than takeout: Cooking the chicken in the Instant Pot creates a crispy texture without a fryer, which how typical take-out restaurants cook this dish.
Simple sauce ingredients: You most likely have the majority of these ingredients already on hand. The soy sauce, ketchup, and red pepper flakes will cook with the chicken helping it stay tender while infusing flavors. The honey and cornstarch will help crisp up the chicken and thicken the sauce.
Easy Dinner and meal prep idea: Take it even one step further to make this dinner with ease. Utilize the steamable rice and broccoli found in the frozen aisle. Or keep putting your Instant Pot to work again by cooking rice and the broccoli in there too.
Ingredients Needed
Chicken – I used boneless, skinless breasts but you can also use tenders since we are cutting the chicken in bite sized pieces.
cornstarch – This makes an excellent thickening agent when mixed with water and helps to get that crispy breading on the chicken.
sesame oil – adds that traditional flavor you are used to
soy sauce – go with the low sodium kind
ketchup
red pepper flakes – this is optional but adds just the right amount of spice.
honey
water
sesame seeds
How to Make Instant Pot Sesame Chicken
Mix a tablespoon of cornstarch with a pinch of salt in a small bowl. Toss the chicken so it’s completely covered.
Set the Instant Pot to saute and add a tablespoon of sesame oil. Once hot, saute the chicken until it’s browned.
Stir in the soy sauce, ketchup, and red pepper flakes if using. Lock the lid in place and switch the valve to the sealing position. Cook on high pressure for 3 minutes.
Once the timer goes off, carefully turn the valve to release the pressure. Remove the lid and add a teaspoon of sesame oil and honey. Stir to combine.
Whisk together the remaining water and cornstarch in a separate bowl to make a slurry.
Turn the Instant Pot back to saute and stir in the slurry. Continue stirring so the sauce thickens.
Top with sesame seeds and serve!
Tips for Making Homemade Sesame Chicken
If you like more spice, swap the ketchup for sriracha.
Don’t have cornstarch? Use a little flour instead.
To make this recipe gluten-free, substitute the soy sauce for tamari.
Toasting the sesame seeds adds more flavor, but it’s not a must!
Using sesame oil is essential. While you can substitute, you will miss out on the of the signature flavor of sesame chicken.
This recipe can be made using any electric pressure cooker, not just the Instant Pot.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Can You Make Sesame Chicken on the Stovetop?
Yes! Follow the same instructions for breading the chicken. Saute it in a large skillet. Whisk the sauce ingredients in a small saucepan and cook until boiling, then reduce to a simmer to thicken. Stir in the slurry and remove from the heat once the desired consistency has been reached. Then toss to coat the chicken.
Skip takeout! It will take you less time to make this Instant Pot Sesame Chicken than it is to make a trip out for take out.
Ingredients
Scale
1 pound boneless, skinless, chicken breast, cut into bite-size pieces
2 tablespoons cornstarch, divided
1 tablespoon + 1 teaspoon sesame oil, divided
1/4 cup low sodium soy sauce
1 1/2 tablespoons ketchup
pinch of red pepper flakes, optional
1/4 cup honey
2 tablespoons water
2 teaspoons sesame seeds
Instructions
In a small bowl, combine 1 tablespoon of cornstarch with a pinch of salt and pepper. Toss chicken to evenly and lightly coat.
Preheat the Instant Pot and set to “saute”. Add 1 tablespoon sesame oil. Once the oil is hot, add the chicken and saute for 3-4 minutes, to brown.
Stir in soy sauce, ketchup, and red pepper flakes, if using. Place the lid on the Instant Pot and seal the valve. Set to manual and 3 minutes cook time.
When done, use the quick pressure release. When most of the steam is released, remove the lid. Add the remaining 1 teaspoon of sesame oil and honey. Stir to combine.
In a small bowl, whisk together the remaining 1 tablespoon of cornstarch and water to make a slurry.
Set Instant Pot back to saute, stir in the slurry and continue to stir as the sauce thickens to desired consistency, about 2 minutes.
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Save time and utilize the Instant Pot to make hearty whole grains, like wheat berries. Learn how meal prepping a batch of whole grains can turn into various recipes throughout the week.
The Instant Pot continues to be magical. What takes over an hour to cook, now is done in 35 minutes.
Meal prep strategies
Every week now, I’ve been prepping at least one whole grain for the week. Everyone meal preps a little differently. I tend not to make full meals, but to get the cooking process started, like chopping veggies, making a batch of whole grains, grilling a few pieces of chicken, roasting a tray of veggies, etc.
This way, I am not mandated to a certain meal and it gives me more flexibility while allowing to save time during a busy week.
Prep a batch of whole grains, like wheat berries, to add on top of a salad, in a stir-fry, mixed into a soup, as a side dish, or even served up breakfast-style. Switch up the prepped whole grain each week for variety.
Health benefits of wheat berries
Wheat berries contain 6 grams of protein, with over 20 percent of your daily value for dietary fiber, and 8 percent of your iron in each serving.
What are Wheat Berries?
Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing. They’re a high-fiber whole grain, containing the bran, germ, and the endosperm. Wheat berries typically take longer to cook because they are not processed and it takes a while for the liquid to penetrate through the bran to soften the grain.
When cooked, wheat berries have a chewy bite and a subtle nutty, earthy flavor. They’re sturdy enough to handle bold dressings in salads and still delicate enough to taste delicious with some milk, honey, and cinnamon.
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Whip up this delicious appetizer with just three simple ingredients! Lemon Pepper Asiago Stuffed Tomatoes are going to be your new go-to recipe. This post is sponsored by La Terra Fina. Thanks for supporting brands that make this blog possible!
For a New York Giants fan, who the heck am I going to root for during the big game on Sunday since both the Patriots and the Eagles are the NYG’s rival? NJ.com interviewed NYG fans, and I guess most will be pulling for the Patriots this year.
My boyfriend is a die-hard Eagles fan (football season is always competitive fun when our teams are playing each other). I’m going to be a supportive girlfriend and root for the Eagles this year. Plus, I always like an underdog win!
With all good football viewing Sundays comes good food! The key to delicious appetizers is each bite is packed with flavor. My secret: La Terra Fina Greek yogurt dips & spreads. Following the tagline “Good Food from the Good Earth,” La Terra Fina produces a wide range of ready-to-eat refrigerated dip, spreads, and quiches that are rich in flavor and high in quality.
You first saw La Terra Fina on RDelicious Kitchen from my one of my Grocery Store Finds round-up. They recently have gotten a brand new look, but kept the same great taste!
These Greek yogurt dips are perfect for entertaining. Enjoy as is served warm or cold, dunked with vegetables, crackers, or bread or utilize them in a recipe.
The lemon pepper & asiago flavor quickly became my new favorite flavor with real ingredients, no artificial colors, flavors, or preservatives.
This is the perfect recipe who wants to show off a new appetizer that tastes like you’ve been developing these flavors in the kitchen for a while, but really this recipe can be put together in 15 minutes with just three ingredients.
Learn more about La Terra Fina and their great products on Facebook, Pinterest, and Twitter — we all need a shortcut here and there while entertaining and their dips are perfect! Follow along with them on social media for more great recipes.
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