Traditional Wedding Cake Frosting

This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!

Traditional Wedding Cake Frosting

Traditional Wedding Cake Frosting

Course Dessert
Servings 14
Calories 133 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ½ tsp salt dissolved in 1 teaspoon warm water
  • 1 tsp vanilla*
  • ½ tsp almond extract**
  • ¼ cup water
  • 4 cups confectioners' sugar, divided
  • Food coloring, optional

Instructions
 

  • Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
  • Beat on low speed until well blended.  Turn the mixer speed to high and beat for 10 minutes.
  • Shut the mixer off and add the rest of the confectioners' sugar.  Beat on low speed until well blended, adding more water if needed to reach desired consistency. 
  • With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
  • *Use clear vanilla extract for a bright white frosting.
  • **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
  • Hack:  Leftovers can be stored in the refrigerator for up to 3 months.
  • Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting

Did you know?  The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels.  Check out some other fun facts about wedding confections here!

Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!trcarbs

Curry Chicken With Potatoes

This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.

Curry Chicken With Potatoes

Curry Chicken With Potatoes

Course Main Course
Servings 5
Calories 354 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 egg white
  • 3 tbsp soy sauce, divided
  • 2 medium potatoes
  • 1" knob of fresh ginger (1 tbsp or .25 oz)
  • 5 tbsp vegetable oil
  • cup water
  • 3 squares Golden Curry Sauce Mix
  • 1 green onion, sliced

Instructions
 

  • Cut chicken into 1” cubes.
  • Place chicken in a bowl and add the egg white and 2 tbsp soy sauce.  Mix thoroughly, massaging the ingredients with your hands.
  • Peel potatoes and cut into 1” cubes. Mince ginger.
  • Pour oil into a heavy skillet or wok and heat over high heat.  Add ginger and saute until fragrant, 1-2 minutes.
  • Place the chicken in the pan and brown it.  Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
  • Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.  
  • Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally.  Remove cover and allow the broth to thicken. 
  • Add green onions.  Serve with rice, if desired.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.  
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy

Did you know?  Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.

Suggestion:  Serve this dish with some easy-to-make vegetable rice!

Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • tsp ground cumin
  • tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

Japanese Omurice (Rice Omelette)

Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

Course Breakfast
Servings 2
Calories 360 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • ½ cup cooked rice, cold
  • ½ cup onion, chopped
  • ¼ cup ketsup
  • 1 tsp soy sauce
  • ½ cup shredded cooked chicken (2.5 ounces)
  • 2 eggs
  • 1 tbsp milk

Instructions
 

  • Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
  • Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
  • Add chicken and cook just until warmed through. Remove from pan and set aside.
  • Coat pan with cooking spray.
  • Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
  • Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
  • Serve immediately.
  • Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
  • Hack: As with all fried rice, cold leftover rice gives the best results.
  • Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
  • Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Keyword breakfast, easy, eggs, fast and easy, fried, Japanese, Japanese cooking, Jasmine rice, leftovers, omelet, omelette, quick and easy meal, rice dish, simple

Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!

Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!

Roasted Asparagus with Pine Nuts

Roasted asparagus with pine nuts is a super easy dish that can be on the table in less than 15 minutes! It’s also a nutritional powerhouse that can’t be beaten!

Roasted Asparagus with Pine Nuts

Roasted Asparagus with Pine Nuts

Course Side Dish
Servings 2
Calories 235 kcal

Ingredients
  

  • 1 bunch asparagus, trimmed and washed
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 2 tbsp Parmesan cheese

Instructions
 

  • Preheat the oven to 350℉.
  • Place asparagus on a baking sheet lined with parchment paper. Drizzle asparagus with olive oil and toss to coat.
  • Sprinkle pine nuts and Parmesan over asparagus and toss to coat.
  • Bake for 10-12 minutes or to desired tenderness.
  • Hack: Store leftovers in the refrigerator for up to 5 days. To freeze, lay cooled asparagus spears in a single layer on a baking sheet. Place in the freezer until completely frozen. Seal in a freezer-safe container and store in the freezer for up to 6 months.
  • Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Keyword asparagus, easy, fast and easy, healthy, keto, low calorie, low carb, pine nuts, quick and easy, roast vegetables, side dish, vegetarian

Asparagus is a healthy addition to your diet with many nutrients and a good amount of fiber!

Suggestion: Use leftover pine nuts in Healthy Vegetable Lasagna with Butternut BechamelScallion Pesto or Baked Rice Pilaf!

Suggestion: Use leftover asparagus to make a 3 Egg Omelette with Asparagus for breakfast!

Fresh Whole Cranberry Sauce

This sweetly tart fresh whole cranberry sauce is vegan, vegetarian and super easy to make. It only takes a few minutes and can be made up to 3 days in advance!

Fresh Whole Cranberry Sauce

Fresh Whole Cranberry Sauce

(Courtesy: Jacqueline Letouneau)
Course Side Dish
Servings 5
Calories 175 kcal

Ingredients
  

  • 1 cup water
  • 1 cup sugar
  • 3 cups fresh cranberries (12 oz)
  • ½ tsp finely chopped or grated orange zest

Instructions
 

  • Bring water and sugar to a boil in a saucepan stirring until sugar is melted.
  • Add cranberries and simmer for 10 - 12 minutes or until cranberries pop and liquid just begins to thicken.
  • Stir in zest, cover and cool.
  • Hack: Fresh or frozen cranberries will work equally well in this recipe.
  • Hack: Store sauce in the refrigerator for up to 3 days or freeze leftovers in a tightly covered freezer-safe containerfor up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay any leftover zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or bread. 1 orange yield about ¼ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
  • Hack:  Fresh cranberries are only between October and December, which is why they’re such a holiday favorite!  Take advantage of that time window to buy a few extra bags for your freezer.  Did you miss your chance?  Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry orange, cranberry sauce, easy, fast and easy, fresh cranberries, holiday side dish, low calorie, orange zest, quick and easy, side dish, vegan, vegetarian

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast or Cranberry Jalapeño Dip.

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