Overnight-Oats-w-Apple-

Overnight Oats w/Apple

Overnight Oats w/Apple

This may be one of the tastiest no cook breakfasts we have ever had. Just. pour the milk of your choice over the oats add a little honey and or brown sugar and cinnamon and top with some apples. .
Prep Time 5 minutes
Cook Time 0 minutes
reheat 1 minute
Total Time 6 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 238 kcal

Equipment

  • Mason Jar

Ingredients
  

  • 1 Cup Oatmeal Quick Oats are Fine
  • 1 Cup Milk We used whole milk
  • 4 Teaspoons Brown Sugar
  • 4 Teaspoons Honey
  • 1/4 Tsp Ground Cinnamon
  • 1/4 Cup Apples

Instructions
 

  • Start with 2 clean Mason jars
  • Add 1/2 cup of oats to each jar
  • Add 1/2 cup of milk to each jar
  • Add 2 teaspoons of honey to each jar
  • Add 2 teaspoons of brown sugar and the cinnamon equally divided to each jar
  • Put lids on the jars and place in the refrigerator until the morning

Video

Notes

Skins on or or off is fine. Skins on adds a little fiber. 
If you want to cut sugar in this meal you could use Soy milk or unsweet almond milk and cut the honey and brown sugar in half. 
You could cut out more calories by using a sugar substitute
If you like cinnamon you could add a sprinkle on top of the finished product. 
I eat mine cold but my husband likes to heat his in the microwave for up to a minute. (note microwaving mason jars is not recommended by manufactures, do to  the dry heat.) 

Nutrition

Calories: 238kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 54mgPotassium: 301mgFiber: 3gSugar: 27gVitamin A: 207IUVitamin C: 1mgCalcium: 172mgIron: 1mg
Keyword breakfast, budget, easy, family
Tried this recipe?Let us know how it was!
Mason-Jar-green-Sal-w-chix-

Mason Jar Green Salad w Chicken

Mason Jar Green Salad w Chicken

I hardly think that anyone needs a recipe to make a salad, however we know when trying to eat Keto even a salad can be challenging. We put in all our favorites veggies and some grilled chicken.
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 1
Calories 152 kcal

Equipment

  • 1 Mason Jar
  • 1 Vegetable Peeler
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 1 Cup Lettuce
  • 1/4 Cup Spinach Leaves
  • 1/4 Cup Zucchini
  • 1/4 Cup Broccoli
  • 1 Ounce Radish
  • 1/2 Ounce Carrot
  • 1 Cup Pre-cooked Chicken

Instructions
 

  • Wash your lettuce, set aside to dry
  • Wash Your zucchini, set aside to dry
  • Wash your broccoli radishes and carrot, set aside to dry
  • If you are using bagged spinach and it is triple washed already there is no need to wash it.
  • Remove your pre-grilled chicken breast from the fridge and slice it into long strips
  • Pour your favorite low carb salad dressing in the bottom of the mason jar
  • Peel and slice the carrot
  • Add the sliced carrots and the radishes to the bottom of the jar as these will not absorb the dressing as much as the other veggies.
  • Slice the broccoli in bite sized pieces and add it to the jar
  • Place the spinach and the lettuce on top
  • Then add your sliced chicken
  • Place the lid on the jar but do not shake it up.
  • When ready to eat she the jar with the lid on and pour onto a plate or bowl.

Notes

You may also add your favorite cheese to make the salad even heartier. 
Nutritional information for salad dressing not included in totals -Use your favorite low carb salad dressing and add any additional data. 
In the plated photo we garnished our salad with tomato and olives for color- This was not included in nutritional information.

Nutrition

Calories: 152kcalCarbohydrates: 7gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 82mgPotassium: 510mgFiber: 3gSugar: 4gVitamin A: 3714IUVitamin C: 36mgCalcium: 54mgIron: 1mg
Keyword easy, Healthy, Low Calorie, Lunch, protein
Tried this recipe?Let us know how it was!
Blueberry Chia Seed Pudding

Blueberry Chia Seed Pudding

Blueberry Chia Seed Pudding

This is a great breakfast or dessert. We used almond milk however you can use any type of milk that you prefer.
Prep Time 5 minutes
Set Up Time 8 hours
Total Time 8 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 2
Calories 392 kcal

Equipment

  • 1 Food Processor or Blender
  • 3 Wide Mouth Mason Jars
  • 1 Dry Measuring Cup
  • 1 Tablespoon

Ingredients
  

  • 6 Tbsp Chia Seeds
  • 2 Cups Almond Milk
  • 3/4 Cup Blueberries
  • 1/4 Tbsp Honey
  • 3/4 Tbsp Date Syrup
  • 1 Tsp Vanilla Extract
  • 1/16 Tsp Cinnmamon
  • 1/4 Tsp Lemon Zest

Instructions
 

  • Add the chia seeds to a bowl or directly into your blender or food processor
  • Add the almond milk
  • Add the date syrup
  • Add the honey
  • Blend together well
  • Pour into your Mason jars and add a little lemon zest
  • Add a few whole blueberries
  • Place the lids on the jars and set in the fridge for at least 8 hours or overnight

Video

Notes

We added some lemon zest and a few flakes of shaved coconut to the top to make our look even more appealing. These ingredients are not necessary and were not factored into the nutritional estimates. 

Nutrition

Calories: 392kcalCarbohydrates: 37gProtein: 14gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 29mgSodium: 99mgPotassium: 560mgFiber: 14gSugar: 20gVitamin A: 445IUVitamin C: 6mgCalcium: 531mgIron: 3mg
Keyword breakfast, easy, fiber, Healthy, Low Calorie, Mason Jar
Tried this recipe?Let us know how it was!
dreamstime_s_127581137

17 Ways to Enjoy Thanksgiving Leftovers

Thanksgiving is over, your meal was amazing! They raved about your turkey and everyone loved your homemade cranberry sauce and stuffing. What happens next is an important part of how to save all that delicious leftover food from going to waste. Sure, everyone will want a late-night turkey sandwich or a plate of everything reheated the very next day, but two or three days of that same old meal loses its allure quickly. In the eyes of your family, your beloved turkey dinner slowly morphs into the dreaded Thanksgiving meal that will never end.

Sure, everyone will want a late-night turkey sandwich or a plate of everything reheated the very next day, but two or three days of that same old meal loses its allure quickly.

The secret to using up all that leftover Thanksgiving goodness is a multi-pronged approach including handling the food properly, meal planning, and creativity. By reimagining the Thanksgiving dishes by their ingredients you can team them up with your family’s other favorite foods. Don’t worry if you are not culinary trained, we have compiled information from the experts and have tested some of the recipes ourselves. We will walk you through every step of the way starting with food safety.

How to Properly Pack Thanksgiving Leftovers

The first step to using those leftovers is to properly store them away. Too often the food sits for hours waiting to be packed up and this can be dangerous. Foodborne diseases are far more serious than many people realize. The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Bottom line: Absolutely no grazing!

Watch local food safety expert Ben Chapman, from North Carolina State University, explain what is the safest way to handle Thanksgiving leftovers. Spoiler alert; after he properly packs the food away he also sets the temperature of his refrigerator in a way that allows him to store his leftovers for a longer period of time.

Leftover Food Tips

  • Food should not be left out more than 2 hours without being refrigerated.
  • Remove all the turkey meat from the bone and save the carcass for soup. It is okay to freeze it if you are not going to have time to make soup in the next few days.
  • Sliced white meat can be kept moist in a plastic baggy with a damp paper towel.
  • Leftover cranberry sauce should be put into mason jars or glass bowls with lids. Do not use plastic containers as the cranberry will stain them. Do not overfill as the cranberry will make a mess in the fridge.
  • Leftover gravy should be stored the same way.
  • Don’t throw away the mashed potatoes as these can be recooked or repurposed.
  • Vegetables can all be used again so pack them in baggies or sealed in a container regardless if it is corn, carrots or green beans.
  • Casseroles like Green bean or Sweet potato should be placed in small glass containers with lids so that they can easily be reheated.
  • Leftover salad without dressing can be placed in a baggie with a dry paper towel for the next day.
  • Cover pies with plastic wrap and/or aluminum foil and refrigerate.
  • A cake can be frozen in slices for an appearance on a weeknight meal or late night treat.
  • Even leftover wine or apple cider should be repurposed. You can freeze it into cubes or simply refrigerate and add to sauces or marinades.

Now that it is all packed up and put away in the fridge, what’s next? Taking that refrigerator temperature is really the key as to how long you can safely keep food. According to the FDA, your fridge should be at 40 degrees Fahrenheit or below. At that temperature, you can safely eat the leftovers for 3 days. After that, anything that is still waiting for its moment to shine again should be placed in the freezer. Frozen foods will not spoil, however, they do lose their flavor over time. Ben Chapman, the NC State food safety specialist, set his refrigerator temperature at 38 or 39 degrees Fahrenheit and he keeps his leftovers for as many as seven days. Invest in a refrigerator thermometer to ensure you are storing foods at an appropriate temperature.

Meal Planning

I like to make dishes that use some of the ingredients but taste nothing like the original dish. Our meal plan will stick with the 40 degrees F refrigerator temperature setting, therefore we will use the three-day rule. Many of the items in our meal plan are adapted from our own recipes where we will simply substitute the original protein with the leftover turkey. By utilizing the leftovers you will save money and feed your family for the rest of the week. The meals will taste great and will not end up repeating the same dinner they had on Thanksgiving.

This above menu is a sample to show how you might plan your meals for three days. We have many other suggestions and substitutions depending on your family’s food preferences.

Recipes for Repurposing

Stuffing Waffles w Cranberry Maple Syrup
Love of Food Magazine

The first item on our menu was the Stuffing Waffles with Maple Cranberry Syrup. This was a savory breakfast item, that could also be substituted for brunch or lunch. The waffle is made from leftover stuffing (I use sausage and apple in mine). The recipe for the waffle calls for cheddar cheese and egg. The syrup is simple to make using leftover cranberry sauce and maple syrup. You can adjust the sweetness as you like.

If waffles are not your jam, maybe repurposing the leftover stuffing inside some acorn squash would hit the spot. This recipe was one that we found created by another food blogger so we can not vouch for it, but it certainly does look interesting.
2. Stuffing Filled Acorn Squash

Photo and Recipe Credit A Taste of Home

When it comes to Shepherd’s Pie there really is no limit to what you can do. Our sample menu utilizes the leftover mashed potatoes so all you needed to do is make your preferred filling using beef or turkey, and corn or green beans. Below are the types of Shepherd’s pies we have made along with their recipes, but if you are utilizing either your leftover Sweet Potato Casserole or the mashed potatoes, you have already cut your prep time in half!

3. Use the Piped Shepherd’s Pie to make everyone think you spent hours making this special dish- Only you will know it’s made from leftovers.
4. The Not Your Momma’s Shepherd’s Pie is filled with Comfort.
5. The Sweet Potato Turkey Shephard’s Pie will leave you craving more.

Cranberry Smoothie Love of Food Magazine

The Cranberry Smoothie is the perfect repurpose of the Thanksgiving cranberry sauce. This recipe was a pleasant surprise. We made these for a quick morning breakfast. We did two versions: a sweet one that will appeal to the kids and a more tart grown up version. Whichever one you decide to make, you will not be disappointed by this leftover cranberry sauce smoothie.

8. We also reimagined our Mexican Stuffed Peppers that are usually made with ground beef and substituted leftover shredded turkey.
9. Mexican Stuffed Zucchini Boats typically made with ground turkey can be made with the pre-cooked turkey that was left from your Thanksgiving feast. Again, this is a timesaver and a money saver. What a great way to repurpose your American food into an ethnic feast.

Continuing with ethnic flavors, bring a bit of Italy in with this twist on turkey soup.

Day-After Turkey Soup Love of Food Magazine

Day-After Turkey Soup is not such a big surprise, however when you add in these little shells and prepare this Italian style dish by adding grated cheese before serving. This soup will certainly have them coming back for seconds!

11.. We also found a recipe for Penne w Turkey, Kale, and Olives in a goat cheese sauce yum! This one belongs to Martha Stewart but if I had any turkey left, I would be giving this one a try.

Photo courtesy Martha Stewart Living
Pho Love of Food Magazine

If you want a change from using your leftovers that are not Mexican or Italian, why not try making a Vietnamese Pho soup? This spicy soup is normally made with beef or chicken so by all means substitute in that turkey. If you want something hearty to go along as we did on our Saturday menu, you could add some chopped turkey to some cabbage and carrots to make the filling for turkey spring rolls.

These spring rolls are really easy to make. You can create the filling ahead of time so all you have to do is roll and fry them when it’s meal time. You can even make them in the air fryer! You could possibly roll some extra and freeze them for another time. I also make my own duck sauce for dipping. You can find the link for the sauce with the Spring roll recipe.

Spring Roll Love of Food Magazine

Bonus Recipes Worth Trying

The days after Thanksgiving are really a long weekend that got us thinking about how to incorporate those leftovers into some pub type foods. 14. Why not make a Buffalo Dip using turkey instead of chicken? Serve it up with a blue cheese dressing and leftover celery you likely have in the refrigerator. You can also make 15. Turkey and Cheese Quesadillas or 16. Turkey Queso.

If your family insists that they want the true flavors of Thanksgiving served to them, once again there is an option that will not look like an unappealing pile of leftovers thrown onto a plate drowning in gravy. This recipe turns all their favorite flavors into little balls called 17. Thanksgiving Leftover Gravy Balls.

As we reflect on all things Thanksgiving we are thankful for the bounty that sits on our table this year and for all years past. We wish you and your family the best of things to come in the holiday season that lies before us.
Happy Thanksgiving from all of us at Love of Food Magazine.

Cinnmon Roll Pancake

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Yes, you read that correctly! I know it is hard to believe that all that cinnamon-y goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!
These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.
In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.

Ingredients
  

Pancakes

  • 1 Cup Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Milk
  • 1 Egg
  • 1 Teaspoon Vegetable Oil

Cinnamon Filling

  • 6 Tablespoons of Brown Sugar
  • 1/2 Stick of Butter Melted and Cool to the Touch
  • 1/2 Tablespoon of Ground Cinnamon

Glaze

  • 2 Ounces of Whipped Cream Cheese
  • 1/2 A Stick of Butter
  • 3/4 of a Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions
 

Glaze

  • In a small saucepan melt the butter, the vanilla
  • Add the cream cheese until melted
  • Slowly add in the powdered sugar and mix until dissolved
  • Set aside to cool
  • Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing

Cinnamon Filling

  • Stir together all ingredients
  • Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)

Pancakes

  • Whisk together the dry ingredients
  • In a separate bowl mix the wet ingredients
  • Mix together lightly - do not overwork the batter, a few lumps are fine
  • Spray a pan or griddle with cooking spray
  • Over medium heat
  • Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
  • Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
  • Check the bottom of the pancake flip when it is the desired color or light brown.
  • Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
  • Between each batch wipe out the pan to remove excess sugar.
  • Drizzle each pancake with the icing
Tried this recipe?Let us know how it was!

Yes, you read that correctly! I know it is hard to believe that all that cinnamony goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!

These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.

In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.

Ingredients

Pancakes
  • 1 Cup of Flour
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Cup of Milk
  • 1 Egg
  • 1 Teaspoon of Vegetable Oil
Cinnamon Filling
  • 6 Tablespoons of Brown Sugar
  • 1/2 Stick of Butter Melted and Cool to the Touch
  • 1/2 Tablespoon of Ground Cinnamon
Glaze
  • 2 Ounces of Whipped Cream Cheese
  • 1/2 A Stick of Butter
  • 3/4 of a Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions

Glaze
  1. In a small saucepan melt the butter, the vanilla
  2. Add the cream cheese until melted
  3. Slowly add in the powdered sugar and mix until dissolved
  4. Set aside to cool
  5. Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing
Cinnamon Filling
  1. Stir together all ingredients
  2. Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)
Pancakes
  1. Whisk together the dry ingredients
  2. In a separate bowl mix the wet ingredients
  3. Mix together lightly – do not overwork the batter, a few lumps are fine
  4. Spray a pan or griddle with cooking spray
  5. Over medium heat
  6. Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
  7. Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
  8. Check the bottom of the pancake flip when it is the desired color or light brown.
  9. Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
  10. Between each batch wipe out the pan to remove excess sugar.
  11. Drizzle each pancake with the icing

Enjoy!

Let's Meal Prep 1080 x 400 px)

Let’s Meal Prep

Let's Meal Prep 1080 x 400 px)

About six months ago, my husband and I decided to embark on a weight loss journey. To ensure success we needed to stay committed to a low carb, high protein and vegetable diet. We knew in order to meet our goals we could not let our hunger decide what we would eat. No eating junk food or “falling off the food wagon”. Instead, we would make a conscious decision in advance as to what foods would be consumed.  That meant meals would have to be ready for when we would get hungry. For the first time in my life, I started meal prepping. The good news is we did lose weight. Between us, we lost 60 pounds. I took my body fat from 29% to 20.6 %. It turns out, much of our weight loss success was due in a large part to prepping our meals. Not only was it a huge help in this journey, but it has also aided us in making a lifestyle change. It’s so easy and quick.

“Between us, we lost 60 pounds. I took my body fat from 29% to 20.6 %.”

Laura Murdorf and Husband

The Advantages to Meal Prepping:

1. Time to Exercise

The first is, you don’t have to cook every day. This allowed us to reallocate our time to exercise. If you think you don’t have time to go to the gym, simply start meal prepping and voila you have now eliminated an obstacle.

exercise group

2. Save Money

The second advantage of meal prepping is you will save money not just on groceries but on eating out as well. Grocery shopping in bulk for healthy items simplified my shopping list. Each week I now just reordered most of the items and learned to prepare them in various different ways. Going to restaurants is something we used to do a lot and now it is easy for us to notice how much we used to spend out of our budget and how many calorie-laden foods we consumed before. 

cash

We cook just twice a week. We usually do this on Sunday afternoon and then again on Wednesday evening. We allocate approximately two hours for meal prep and often do this together as a couple. This counts for quality time together in the kitchen and keeps us both focused on our weight loss goals. 

3. Fresher Food

Because we cook twice in a single week it ensures we always have freshly-made food on hand. It also helps that we do not tire of the food that we prepared since we change it up midweek. In other words, we do not have to eat the same dish all week long. If you like more variety, you can make an extra dish in the crockpot; for instance, I like to make Turkey or beef chili in the crockpot. This schedule also leaves five days a week to focus on other projects and exercising.

chili in a crockpot

4. Healthier Ingredients

Eating home-cooked meals not only taste great but since you get to control the ingredients going into the dish it allows you to eat cleaner. If you have not done this yet, look through your pantry and see what prepared foods are there and just read the ingredients list. You may be surprised at the list of ingredients that you can not pronounce. While you are there take a glance at how much sugar and sodium goes into some of this prepared or prepackaged food. 

5. Reduce Cravings

Last but not least, after we started eating this way we began to avoid food cravings, and that in itself was amazingly transformative. 

Groceries in shopping cart

Continue reading for my list for the grocery items and some of my go-to recipes that are easy, delicious and healthy. 

Groceries list:

  • Chicken breast – 2 or 3 lbs
  • Ground turkey / Ground chicken – 1 ½ or 2 lbs
  • Salmon/Tuna/Tilapia – fresh or frozen
  • Broccoli – 2-3 florets 
  • Mixed Greens / Salad / Tomatoes / Cucumbers  / Peppers ( for salads )
  • Sweet potatoes / Regular potatoes – 4-5 potatoes
  • Mrs. Dash, and /or other spices.

The Recipes

Baked Chicken Breast in glass storage container

Chicken Breast – about 2-3 lbs. – Thinly sliced, just keep it simple and season it with salt and pepper, or you can sprinkle Mrs. Dash and whatever other spices you like to use. Bake it in the oven at 450° F for 14 minutes. I use a thermometer and if they reached 165° F, I take them out earlier. I also like to cook chicken breast in the air fryer, it only takes 10 minutes and it comes out a little crispy, which is how I like it. You will need to cook in batches because there isn’t much space in the air fryer. The one I have fits about 3-4 pieces of chicken at a time. An idea for meals is baked chicken breast with half a sweet potato and steamed broccoli.

Ground Chicken– 1 ½ lb to 2 lbs 

In a large skillet over medium-high heat, heat olive oil. Saute 1 red onion and 2-3 cloves of garlic. Brown the ground chicken and then add some water just to cover and 2 -3 bay leaves, salt, pepper and if you like, Mrs. Dash Southwest Chipotle or Original. Let it boil until the water is absorbed and chicken is cooked. Remove from heat, add chopped parsley for an extra fresh taste. This can be used as a meal with broccoli and sweet potatoes, or you can make a tortilla paired with mild salsa, black beans, and cheese.

Broccoli in a Pot

Steamed Broccoli – This is a very easy and quick way to make a side dish. Wash the broccoli, cut it into 1-1/2” florets. Boil about 1 cup of water in a large pot and once it is boiling, place a steamer basket (I use a silicone steamer basket) inside the pot and add the broccoli. Cover and steam them for about 5 minutes. To get the most vitamins, they need to be “al dente” so 5 minutes will suffice.

Baked Potatoes on a Plate

Baked Sweet Potatoes –Heat the oven to about 450° F, wash the potatoes very well, pat them dry and pierce them with a fork. Place them on a pan sheet in the oven for approximately 50 minutes.

Crockpot Chili

Turkey Chili – Great for Winter weather and if you don’t have time for a lot of meal prepping, this is an easy recipe and can be done overnight in the Crockpot. When you wake up in the morning, you can simply pack some to work and have leftovers in the fridge for dinner. I found this healthier version of turkey chili and it is delish! It is not my recipe, but I highly recommend it from Ambitious Kitchen

Baked Salmon on a Plate

Salmon Recipe I use a very simple baked salmon recipe from The Pioneer Woman. I just sprinkle some salt and pepper on the fish, place the salmon on a foil-lined baking sheet and in the cold oven turned onto 400° F. Set the timer for 25 minutes. After 25 min, you have the perfect flaky salmon. I like to pair it with jasmine rice and steamed broccoli. Pioneer Woman Recipe from Pinterest. Search any of the Pioneer Woman’s Recipes for Salmon and you will not be disappointed.

Enjoy
Laura Murdorf