November 10, 2019
Chicken & Veggie Sizzle Rice
November 10, 2019
Maple Roasted Brussels Sprouts with Walnuts, Blue Cheese & Cranberries
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Creamy Blueberry Pasta
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Flourless Chocolate Brownies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Pumpkin Bars with Maple Cream Cheese Frosting
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Mini Blueberry Lemon Muffins
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Thai Chickpea Curry
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Sweet Potato Coconut Curry with Chicken and Bacon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Pasta with Spinach, Pancetta and Pomegranate
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Creamy Orzo Pasta with Bacon & Fava Beans
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Skinny Bacon Potato Salad
Don’t let the word “skinny” fool you. This side dish has plenty of flavor kick. Just don’t eat the whole bowl of it…if you wanna keep it skinny that is.
Ingredients
3 pounds Red Potatoes, cleaned and cut into 1 inch pieces
1 pound Bacon, cooked & crumbled
1/2 cup Italian Vinaigrette
2 tablespoons fresh Lemon Juice
1/4 cup Mayonnaise
chopped Green Onion
Garlic Salt
Pink or Black Cracked Pepper
Fresh Herbs ~ Rosemary, Thyme, Oregano
Directions
Bake or cook your bacon in a pan until crispy. Drain on paper towels and crumble.
Put potatoes in a large saucepan and fill with water (covering the potatoes). Bring to a boil and simmer, covered for about 10-15 minutes or until tender. Drain. Place potatoes in a bowl filled with ice water to stop cooking. Drain again and pat dry with paper towels.
Toss potatoes with vinaigrette, mayonnaise, lemon juice, green onion, bacon and fresh herbs. Season with garlic salt and pepper to taste.
~ Marla Meridith
November 10, 2019
Recipe: Quinoa Salad with Kale, Chicken, Chickpeas & Bacon
