I have a confession. I am a recovering Taco Bellaholic. I was totally addicted. Before I converted to eating real food, I used to eat Taco Bell 2 to 3 times per week, if not more. I loved it! The thought of it makes my mouth water as I sit here typing.
Alas, I discovered what was in Taco Bell’s food. Unfortunately, there’s not a whole lot of real food in there. Reconstituted, dehydrated refried beans, barely food grade ground beef, GMO corn tortillas, not to mention all of the MSG laden sauces. You can check out some gory details on Food Babe’s latest post on Taco Bell right here. I would imagine that many of my current physical ailments are due to my indulgence in this fast food joint’s food-like cuisine.
After walking away from this 20+ year addiction, Continue reading Mexican Pizza (gluten free)
Yes, it looks like a colorless crockpot full of mush, but trust me…it’s delicious, versatile, and makes a great leftover! Perhaps even more importantly, my husband likes it!
I love slow cooker meals because they’re flexible. I can throw dinner together early in the day or the night before, then spend the rest of the afternoon interacting with my kids…or wasting time on the computer…just being honest here
The only “hard” part about this recipe is remembering to soak the lentils and brown rice the night before, because it requires me to think about dinner a full 24-hours before I’m actually going to eat it. It’s worth it to plan ahead, though, because it helps to make the rice and beans more digestible so that my family will be able to absorb more of the nutrients when we’re eating.
Plus, when I soak the rice and beans directly in the crockpot, then the rest of the prep goes that much faster. At lunchtime the next day, almost all of the soaking water has been absorbed, so I simply start throwing the remaining ingredients into the crockpot.
Flexible Italian Chicken Dip is also completely flexible because of what you put into it. Don’t have spinach? Skip it. Want to add bell peppers, broccoli, or extra carrots? Rock on. Throw in whatever veggies you have on hand. My basic template is to use a few handfuls of baby spinach, 1-2 grated carrots, most of a chopped onion, and a can of undrained diced tomatoes. But feel free to experiment and add any lonely refrigerator veggies that you just want to get rid of. Continue reading Flexible Italian Chicken Dip
Mmm, I love baked Mac n Cheese.
And sneaking in some secret veggies that actually make it taste even better? It’s a win-win for everybody. Even for the vegetable haters in my family. And the vegetable haters that we invite over for dinner that have no idea that they are even eating vegetables. I was actually “shushed” once by a friend when I started to tell her the secret ingredient, because she didn’t want her veggie-skeptical husband to accidentally overhear! He chowed down on at least two helpings of my Mac n Cheese that night, and I’m pretty sure he was none the wiser.
Developing this recipe has truly been a labor of love. It’s not unusual for me to tweak recipes and make them “my own,” but I’ve tweaked this particular recipe so much over the years that it actually is my own by now. The only ingredients it shares with the original recipe is butter, salt, and pepper!
The original recipe was was called “Creamy Ham n Macaroni.” It was a family favorite, but one day I ran out of ham. The only meat I had available was pepperoni, so I took a chance and threw it in. My family loved it! I even took the pepperoni version to a potluck dinner later that month and received rave reviews. Continue reading Top Secret Pepperoni Mac n Cheese