Heavy On The Veggies, Light On The "Treat" Item, Sheet Pan Tips!!
Today I am sharing some of my tips on sheet pan roasting veggies, etc. This is a great make ahead way to do them in large amounts for meal preps for your week. Because I am a fan of roasting my veggies, I make a lot of them. Tip number 1 I found is to use or invest in if you do not have one, a nonstick sheet pan. The reason I say this is because this way you can lightly spray your pan first, cutting down on the amount of oil most people use to coat the veggies. I know there i
We All Have Our Journeys, Am Sharing Mine, Recipe Too!!
Those of you who know me know I am a very private person. Because I have been lax in posting, I want to tell you why. Like a lot of us during covid I gained weight, after all, great food was our comfort amongst other things. Cooking and shopping for ingredients online or out and about was a project. It was a very long stress filled year and the "experts" kept changing what would keep us safe, but food they said was safe, after a bit of course, so a lot of us turned to that...
Sometimes Only Italian Will Do, And Two Tomato Sauce Zoodles!!
Today I just needed something Italian to satisfy me, my favorite food category of all times. I love all ethnic foods, but am always drawn back to Italian. To me there is nothing like the smell of a good tomato sauce of some kind with some garlic and oregano and olive oil in your kitchen. Today I worked with once again what I had on hand and it was great. I have to admit I do make this combo quite often, when all the ingredients fall into place. However, also have to admit I j
Just A Simple Quick Side Dish, Have You Tried Rainbow Swiss Chard?
Today I am sharing a simple way to fix rainbow Swiss chard or any green actually. I like the rainbow because I find it a little less bitter than a lot of greens. However, rainbow is not always as readily available as regular green. As with any type of green I always slice, dice or chop, then toss in a big bowl of cold water and let sit for a bit, swirling around a couple times, and any debris will sink to the bottom. I then sauté in just the water that clings to the leaves ri