These Cheesy Chicken Quesadillas are baked so they’re a healthier take on an easy, portable snack popular throughout Mexico, Central and South America. I also recommend replacing sour cream with Greek yogurt to make them even healthier.
Dad’s Red Beans and rice started life as a version of Louisiana Style Red Beans and Rice. This is a variation that comes together much quicker than you might find in the Big Easy while using many of the main flavours. I use it as a side for things like roasts, Barbeque or Tex Mex items like tacos or quesadillas.
Buttermilk Garlic Cauliflower Mash takes minutes to make, enjoys the sugar benefits of cauliflower versus potatoes and boasts only 62 calories a serving versus 110+ calories for basic mashed potatoes. And, it actually packs a more powerful nutritional punch than its starchier cousin.
I looked for ways to make a healthier version of Salisbury Steak. I mix it up half and half lean ground beef and lean ground turkey. I’m also conscious of the sides. I serve it with roasted veggies and mashed cauliflower.
It’s when we pop food into a freezer for later when the trouble starts. You really must be careful and present to the dangers inherent in improperly defrosted food.
Sweet Honey Slowcooker Chicken is another simple dish that can take only minutes to pull together and the end result is amazing. It combines all the healthy benefits of bell peppers and mushrooms with the lean protein value of chicken.
The general concept for Easy Slowcooker Spaghetti and Meatballs is dead easy. Meatballs arranged on the bottom of your slowcooker are covered in tomato sauce and cooked for a while before a layer of dried spaghetti is added and cooked for another hour. Add cheese and parsley and serve. Easy and delicious!
To use my Rice Cooker I just spray the bowl with some olive oil, add rinsed rice and a choice liquid and turn it on. It reliably cooks the rice while I attend to other things in the kitchen. It’s usually ready in 15 to 20 minutes and cooked to perfection.
Sweet Potato Chowder comes together very fast, is truly delicious and the main ingredient is a nutritional powerhouse. The trickiest part about making this creamy delight is using your blender (or food processor) just before you’re ready to serve to give it a thick, velvety creaminess without actually adding any cream!
Should you use cast iron or non-stick? If you ask for my advice I’ll tell you to own both at 10 or 12 inches diameter. But, make sure both are ‘oven proof’ and learn when and how to use each one.