Do you remember the Book-It program? It’s Pizza Hut‘s program for rewarding kids for reading. I crushed Book-It. I mean, in first grade, I had piles of those free Personal Pan pizza coupons stacked up at home. About once a month, mom would take me to the neighborhood Pizza Hut to collect my prize. You were only allowed one topping. One.
Here kids, here’s a whole bag of Skittles, now let’s just eat one. Say what?
Early on I narrowed in on my choice and never once deviated. At age six — through elementary school — it was a plain mushroom pizza for me. I love those little squishy, cheesy bites of fungi! Three nights ago I ordered pizza for dinner — mushrooms only. It’s really the best option. Even my homemade pizzas are piled high with thick slices of mushrooms, and the salami, bell peppers, and basil are just there for decoration.
This, however, is not about pizza. It is a lot about how I’ve found one more place to enjoy three of my favorite things — mushrooms, cheese, carbs. Pile ’em up, baby!
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I very much grew up in a meat and potatoes household. Our dinner menus were as predictable as the negotiating was to get out of doing dishes. Every night there was a meat entree — ground beef made into burgers, meatloaf, sloppy joes — with some form of potato — be it baked, mashed, or frozen fries. A side of canned green beans or corn would round out our plates. And for dessert we never received more than two small sandwich cookies.
This is my comfort food. This is what I fall back to when I’m homesick, too exhausted to think through a meal plan, or just want to keep things really simple.
So many of my recipes are fresh takes on old favorites, and that’s exactly what I’m serving up here. There’s nothing new with this recipe, it’s been served out of casserole dishes for decades. What is new is the realization that you can make it a little more wholesome, but just as savory, familiar, and comforting.
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When it comes to the what’s for dinner? question, the struggle is real folks! We’re taking most of the guess work out with our new weekly meal plans! Turn Sunday in to Plan Day and you’ll be set right on through the weekend. We’ll even thrown in a few goodies, like a new side dish to try and expand those culinary horizons. And you’ll find something to settle your sweet tooth, a reward for all your effort! Be sure to use our FREE MEAL PLANNER WORKSHEETS to keep you on track.
From all of us at DietsInReview.com … have a delicious week!
MONDAY — Black and Mushroom Quesadillas with Chunky Serrano Guacamole
TUESDAY — BBQ Pork Sliders with Homemade Coleslaw with Side to Try Sriracha Oven Fries
WEDNESDAY — Creamy Parmesan White Wine & Chicken Pasta. Use this Greek Yogurt Caesar Dressing for a salad on the side.
THURSDAY — Crispy Pork Wontons with DIY Trader Joe’s Bistro Salad
FRIDAY — Trashcan Nachos with a Jalapeno Watermelon Mojito
SOMETHING SWEET — Dark Chocolate Covered Pretzel Protein Balls
The more the merrier is my food philosophy. I love hosting and I really get my jollies by sharing dinner with as many friends and loved ones as I can. That, to me, is the soul in food.
I never like to serve the same thing twice. Who would ever want to come over when they know it’s Chicken Something again? But when the menu is always a little unexpected, it makes the invitation that much more enticing.
Pork tenderloin has been an easy go-to for my menu planning for some time now. It seems strange to say I’m obsessed with this tender cut of meat — but really, I am. I’ve grilled it and served as medallions, shredded for pulled pork sandwiches, sauteed with veggies for fajitas, cubed for pork and veggie stew, and so much more. The question is — what haven’t I used pork tenderloin for?
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