Pumpkin Pie Bars are going to rock your world. They have a quick and easy made from scratch buttery moist oat crust. The topping is a flavor-filled creamy interior filled with pumpkin flavors while being uncomplicated and decadent. The deliciousness continues with an over the top pecan crunch topping.
Are you ready for the most succulent, tender, perfectly seasoned oven roasted pork loin? The meat is luscious and cuts like butter. To take it one step further, the meat is drizzled with an exquisite lemon aioli. The sauce is both herbaceous and tangy. A wonderful addition to a keto, low-carb recipe repertoire.
You will flip for the aromatic flavors that pop in your mouth with every bite of this sumptuous meal.
My love of pork runs deep. One of the first recipes I shared with you is my Pork Chops and Sauerkraut. It's quite popular and I do hope you try it. Today's recipe has become just as popular recipe with the hubs and me. So rich and tasty. The sauce is ah-mazing.
Pork loin is so easy to cook and can be served for a quick family dinner or an elegant dinner with family and friends. Use either a marinated lemon-herb pork roast or follow instructions in the recipe to add seasoning.
Mayonnaise will be the base of the aioli or lemon sauce. Obviously lemon is a must. Use either fresh or jarred juice. Fresh parley will add a tasty flavor to the pork and the sauce.
Garlic, my favorite ingredient, which can also be either fresh or jarred.
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This is an overview of the recipe. The full instructions are below in the recipe card.
The accurate temperature of cooked pork as per Pork Checkoff, cook your tenderloin to an internal temperature of at least a temperature of 145°F. On average, the pork will cook about 20-35 minutes per pound, depending on your preferred level of doneness, as per the very knowledgable pork.com
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Today brings the easiest fresh cherry salsa recipe ever. The cherry and jalapeno combo combines sweet and spicy to make a super flavorful fruit salsa. A no- cooking needed snack that's perfectly paired with any grilled chicken, pork, or beef. Try this with crostini or as a dip with chips.
Cherry Salsa is a summer tribute that is super simple to prepare and full of flavor. This amazing salsa is so versatile and ready in just a few minutes.
It is most definitely the time to enjoy cherry recipes such as my very popular Cherry Chocolate Smoothie which tastes like a decadent Black Forest cake without the calories. Cherry Lime Ice Pop is sugar-free and made with just 2 ingredients.
If you like this recipe, you may enjoy these fruit salsas:
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Cherry Pitter: I use this pitter. It is not expensive and it makes removing the pit a breeze.
Food Processor: A must for every kitchen as it makes chopping and dicing a breeze.
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Instant Pot Shredded Chicken, the most tender and juicy meat that is ready in no time and can be used in so many recipes. Great for meal prepping as the poultry freezes very well. This will be your go-to recipe for getting succulent chicken every time. Use in quesadillas, chicken bacon stromboli, enchiladas, salads, and casseroles.
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Enjoy a delicious Cherry Chocolate Smoothie. A 3-ingredient drink that takes just a few spins in the blender to create a most refreshing beverage. A great snack to enjoy in the morning, after a work-out, or a mid-day bump. Don't forget to make one for the kids too. Trust me, it's always a hit.
While you are at it, freeze a few batches of cherries to use throughout the fall and winter. You will want to make this smoothie year-round.
We love this recipe as written. Looking to boost up your intake of veggies? Feel free to add 1 cup of either spinach or kale. This is a great way to sneak in extra veggies.
I have been experimenting with cherries, and for this smoothie, fresh or frozen cherries work.
For chocolate flavor, use unsweetened cocoa powder, or for those looking for more protein, use chocolate protein powder.
Take a little time to freeze cherries so you can enjoy cherry salsa any time. It's delicious as a topping for grilled or baked chicken.
For a tasty sugar-free dessert, you will love these Cherry Lime Ice Pops
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Mouthwatering Slow Cooker Mexican Shredded Beef is a set-and-forget recipe using real ingredients. It is perfect for busy people who want a great dinner without fuss. The beef is juicy, tender, and flavor-packed. Perfect for everything from tacos to enchiladas, quesadillas, and beef burrito bowls. Great for feeding a crowd too.
Storage: Keep in the fridge for up to 2-3 days in an airtight container.
The beef freezes beautifully for up to 3 months—I use a food saver.
Thaw overnight and use in any of your favorite recipes.
Freezer Instructions: The shredded beef freezes well. I use a food saver for storing the meat.
My tip: When you find the beef on sale, buy two and freeze one for another busy day. Defrost overnight in the fridge and use the beef in any of your favorites.
Make Ahead: This is a great make-ahead dinner. Make ahead up to 2 days. Store overnight in the refrigerator and use the beef in any of your favorites.
Here are some ways to change the flavor of this dish.
Other Mexican-inspired recipes to try are Slow Cooker Pork Carnitas, Slow Cooker Chicken Enchilada Soup, and the classic Frito Pie recipe, all delicious!
For side dishes, try our Corn Tomato Salad, Mexican Bean Salad, or our Watermelon Cucumber Feta Salad
Don't forget a batch of tasty Skinny Pineapple Mango Frozen Margaritas. They are amazing and about 180 calories per serving!
The beef should be fork-tender when cooked through.
If the beef won't shred easily, it usually means one of two things: it wasn't cooked long enough, or you're pulling against the grain. Check the meat with a fork—it should fall apart easily.
If it's resistant, give it another 30 minutes to an hour on low. Make sure you're also pulling along the grain, not against it. Using two forks works better than one for this recipe.
The internal temperature should be around 190–195°F (88–90°C) if you're using a meat thermometer.
Absolutely. Sear the roast the same way, then transfer to a large Dutch oven or heavy pot. Add the vegetables, spices, and broth. Bring to a simmer, then cover and cook on low heat for 3–4 hours, depending on the size and cut of your roast. Check it halfway through. The meat should be fork-tender and easy to shred.
For slow cooking, estimate 2 hours of cook time per pound of meat on low, 1 hour per pound on high.
It is not necessary, but it does add flavor to the roast.
Feel free to create many recipe ideas, from rump roast tacos, quesadillas, beef burrito bowls, and beef enchiladas.
To adjust measurements, click the number of servings on the recipe card to the exact number of servings you need.
Cucumber tomato salad is a favorite budget-friendly recipe that is ready in minutes and a great side salad to any meal. I make this year-round. During the summer, we enjoy this salad daily with garden-grown veggies.
Every deli I frequent sells this salad for a crazy price. I've got to tell you, its a delicious salad that takes minutes to put together. Make it ahead of time and it stores well in the fridge so you can enjoy it over a few days
...One skillet sausage and cabbage is full of robust flavors. It's an easy recipe that is sure to be a hit. Pure comfort food for the whole family. A hearty combo to fill you up with just a few budget-friendly ingredients in less than 30 minutes.
We are celebrating this delicious skillet meal with amazing flavors from smoked sausage and cabbage. Both of which have decent pantry shelf lives so I've been ordering them through grocery delivery.
A one-skillet dish is always at the top of my favorites meals. Easy family dinners are the best. I love how easy this recipe is to prepare and it's ready in 30 minutes.
The smokiness of the sausages blends with the cabbage and you have a low-carb dinner. Adding a little beer or chicken stock into the skillet intensifies the flavors.
Smoked sausage: The recipe used smoked chicken sausage. Feel free to swap out and use turkey or pork sausage, kielbasa, or chorizo.
Green Cabbage: We have used Savoy in the recipe with tasty results.
Carrots: Adds another level of flavor to the dish.
Garlic/onion: Whenever possible I add these two to any dish for flavor.
Apple Cider Vinegar: Adds a little flavor and moisture to the dish.
Ground Thyme: Adds a bit of seasoning.
Use a knife, food processor, or mandolin, (check here for my favorites) to get your cabbage sliced thin. Looking for a short-cut, you can purchase shredded cabbage in the produce section of your grocery store.
Mise en Place: Be sure to slice your sausage and veggies ahead. Measure out your ingredients to be ready to make your recipe.
Cutting the ingredients: Be sure to slice your sausage the same size. In addition, cut each veggies in accordance so they cook evenly, cabbage should be cut the same. The shallots should all be diced to the same size so they cook evenly.
Storage: Leftovers keep well covered for about 3 days. Always refer to the experts at USDA for specific info on storing leftovers.
Can I freeze this recipe: This is a fabulous recipe but freezing cabbage is not recommended. The texture will change.
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One skillet meals are awesome. Give any of these a try: Braised Chicken and Veggies, Chicken Scarpariello with Cauliflower, or Creamy Ham and Peas Pasta. You will love Shelby's, who writes Honey Bunch Hunts, Big Mac Casserole, low-carb deliciousness.
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This oven-baked boneless chicken breast recipe is your go-to method for juicy, flavorful chicken every time. No more worrying if the results will be dry or rubbery. Perfectly cooked chicken in less than 30 minutes.
I've tested this method many times, and using a high-heat oven and a simple seasoning blend is foolproof. Perfect for weeknight dinners, meal prep, and healthy recipes all week long.
Bake chicken breasts at 425°F for 18–25 minutes, depending on the thickness, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
If you love easy, boneless chicken breasts, try grilled apricot chicken, Greek chicken marinade, or Korean BBQ chicken.
This is an overview of the recipe. The full instructions are in the recipe card.
This method works for both small and large chicken breasts—just adjust the baking time using the chart below.
| Chicken Breast Size | Bake Time at 425°F |
|---|---|
| 5–6 oz (thin) | 15–18 minutes |
| 7–8 oz (medium) | 18–22 minutes |
| 9–10 oz (large) | 22–26 minutes |
Tip: Always cook until the internal temperature reaches 165°F.
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Storage - Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer-Friendly - After cooking, the chicken can be kept in the freezer for up to 3 months. Using a food saver is my favorite way to store anything I put in the freezer to keep away freezer burn.
Chicken breasts are very lean, so they can dry out easily if overcooked. Here are the most common reasons:
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Do you want to change up this recipe?
For the best results, baking chicken breasts at high heat cooks the chicken quickly, helping reduce moisture loss when properly timed.
Bake at a high heat, 425°F/218°C, and use a meat thermometer to check the internal temperature of the chicken. Also, let the chicken rest for at least 5 minutes before slicing.
No. Bake the chicken uncovered at high heat for a crispy exterior.
For this recipe, no need to flip the chicken during baking.
Use fresh or defrosted chicken breasts for this recipe.
Whether you are making dinner or meal planning for the week, these are great options for both.
These are great side salads to make ahead and serve with the oven- baked chicken breasts. Tuscan Bean Salad, Corn Tomato Salad, and Bacon Ranch Potato Salad are all great for meal planning.
Use these chicken breasts for meal prepping:
Leftover chicken breasts are great to use in any of these delicious chicken recipes:
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Eileen xo
If you click the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
Roasted Butternut Squash Soup Recipe, creamless, smooth and slowly roasted veggies make the most decadently better for you soup. The soup flavors are robust and blend quickly together once the veggies are roasted. The soup is vegan, naturally gluten-free, low-fat, and low-calorie. Plus it freezes well and a great to any meal plan menu.
One of my family's favorites is this creamless roasted butternut squash soup! A keeper, people, actually a no-brainer and super tasty! Butternut squash has a long shelf life, and right now that's a big plus when storing veggies.
I have been making this recipe for years with many different versions! Roasting butternut squash with a little coconut oil and seasoning adds a lot of flavor to the squash! I then add the roasted squash to veggie stock, seasoning, and herbs to make a delicious creamless butternut squash soup.
The squash can be roasted in small pieces as I do in this recipe. However, you can slice the squash and remove the seeds and roast the two pieces. I tend to like the smoky flavor the cubed squash gets as it cooks.
The soup can be kept in the fridge after it has been made in a well-sealed container for about 3 days.
You can freeze the soup for up to 3 months. Defrost in the fridge and reheat until warm, about 10 minutes over medium heat.
If you prefer a very creamy soup or for variety, add a can of coconut milk before pureeing the soup.
Low-fat Potato Leek Soup: Another creamless favorite soup. Potato Soup, hearty and delish!
Dairy-Free Corn Potato Chowder: A favorite chowder with fresh flavors from corn and potatoes for a delectable dinner.
Butternut Squash and Sweet Potato Soup: Another favorite soup the family loves that's so tasty and the kids don't even realize how healthy it is and it's so good.
Vegetable Barley Soup from my friend Lisa at Jersey Girl Cooks is full of flavor and nutrition.
Roasted Bourbon Maple Turkey Breast
Slow Cooker Homemade Apple Cider
Green Beans with Mushrooms and Shallots
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