Recipes, Nutrition, Prices
Three words: Tender. Turkey. Meatballs. They’re inexpensive, surprisingly simple to make, and they get an enthusiastic thumbs up from the fam every time. I’ve always loved a good meatball from an Italian restaurant, but to be honest, since adding these to our weeknight menu, the […]
Making this sauce with whole grain spaghetti noodles is one of my “veggie heavy dinner that’s not a salad” staples. I throw veggies, tomatoes, and some spices into a pot and BOOM. Dinner made, and the sauce sticks to the noodles. Also it’s freezer friendly. […]
So basically I have all of the solutions to your home-made pizza crust woes right here. No rising needed Totally freezable Basil + Oregano Heaven Thick and chewy Crispy, sturdy bottom crust This dough recipe makes enough for one large pizza with very thick, chewy […]
The number one complaint I hear about using home-made hamburger patties is that they fall apart on the grill. I’ve solved that problem with a couple extra ingredients and some resting time in the fridge! My rule of thumb for helping burgers stick together on […]
Fruit Salad = Summer Rainbow Giddiness In Your Mouth Traditionally My family served this with dinner as a side salad, but I legitimately think of it as a dessert. Don’t get me wrong, it’s not as heavy as a Reese’s Cheesecake, but it is sweet, creamy […]
Red Beans and Rice is my favorite crock pot dinner: You don’t need to make any sides Veggies, whole grains, protein, legumes, all in one bowl Super for your gut health Unique creole flavors that we don’t experience on an every day basis Excellent for […]
Okay, this pantry staple marinara is seriously the easiest recipe on my site. I make it when I need a dipping sauce for my cheesy bread, or a simmering sauce for my tender turkey meatballs, and for a quick and simple pizza sauce. You could […]
In honor of Mother’s Day I’m sharing a decadent dessert with you that whole-heartedly reminds me of my own sweet mom: Salted Caramel Chocolate Chip Cheesecake. Anything and everything salted caramel brings her to mind, and since I can’t be home for this Mother’s […]
You can end your search for the best apple pie right here. I stumbled across this recipe by Audrey over at Audrey’s Apron a few years ago and have never made it any other way since. The apples, a mix of pink lady and granny […]
I love decorating sugar cookies for ALL the Holidays, but a plain vanilla sugar cookie just didn’t seem festive enough for this Easter. So I’m bringing you a twist on one of Easter’s most classic desserts: Carrot Cake! These carrot cake sugar cookies are complete […]
When a cold, rainy day comes along, a simple and comforting bowl of soup seems to always slide onto our menu. There’s something very meditative about peeling and chopping all of the vegetables and tossing them into an aromatic pot of boiling broth. It really […]
This is one of those light, spring-timey soups that warms you right up and leaves you feeling cozy and refreshed all at the same time. I titled this dish “Pantry Staple” Tomato Basil Tortellini Soup because it’s usually one of those recipes I fall back […]
I think we all need a little bit of this in our lives right now – a little creamy, garlic-smothered, pasta heaven that is still good to your body. Contrary to popular belief, you don’t need cream cheese or heavy cream to make a delicious […]
Fruit Salad = Summer Rainbow Giddiness In Your Mouth
Traditionally My family served this with dinner as a side salad, but I legitimately think of it as a dessert. Don’t get me wrong, it’s not as heavy as a Reese’s Cheesecake, but it is sweet, creamy and cool; the perfect way to top off a summer barbecue.
What’s better is that the ingredient list is super simple:
You can dress up the salad with an additional crunch by adding walnuts or pecans or you can trade out the whipped cream for some lemon yogurt. You really can’t mess up this dish by adding or substituting. Just make it to fit your personal taste.
The only downside to this dish is that it doesn’t keep in the fridge for leftovers very well. The juices from the fruit gather at the bottom and the cream starts to separate after about 48 hours. It does stay good for some “day after” leftovers, just make sure to drain all of the juices off the bottom of the bowl before serving again.
This is not a freezer friendly dish since it’s freshness is what makes the fruit salad soooo satisfying. If you do want to prepare it ahead of time, you can cut up and drain all of the fruit the night before serving (no sooner) and toss it in some lemon juice, cover it, and put it in the fridge until you make the whipped cream the following day. However, I highly recommend making this salad and serving it immediately since you want the fruit to be as fresh as possible.
