I came up with the recipe when I saw a sweet potato chili recipe on Pinterest. I love my mom’s chili but wanted to change it up a bit. This is a play on the chili I grew up with. I love how hearty it is and it’s even better the next day. Yay for left overs. AND it’s healthy and adaptible. It’s really a win Win WIN.
Can’t wait to dig into the Large pot I have cookin’ on the stove. Yay for clean, healthy, hearty meals that come together quickly.
It’s been forever since I have done a recipe. This one was just too simple and yummy and HEALTHY to pass up. I had to share. I am currently over halfway through a (mostly) whole30. I feel so great and am loving lots of new recipes that I have been trying. I am writing another “a few of my favorite recipes” to share a few of those said recipes.
Hope you enjoy this yummy recipe! I just finished eating a bowl of it and am very glad there are leftovers in the fridge for later! :)
People, it’s officially fall. And I am overjoyed at that fact. It’s finally starting to look and feel like fall here in NC. The weather is staying in the high 60′s to low 70′s and the leaves are starting to turn colors and fall off the trees.I was talking with a friend at church and we were saying how we are ready to wear a chunky sweater and boots, with a scarf around our necks, and a hot pumpkin spice latte in our hands. It’s not quite that cold out, yet. But we are eagerly awaiting that time. But for now, I will stick with pumpkin chocolate chip cookies.I found this cookie recipe a few weeks ago and have been waiting to try it out. The first week seemed like the perfect time to try it. It was a big hit with the family. They were soft and chewy without being too “cakey”, like lots of pumpkin cookies can tend to be.
I was going to take the pumpkiny goodness to some friends who are moving, but I don’t think there are enough to take the cookies over to them. I can’t show up with 5 cookies on a plate. How lame would that be? I guess we will have to suffer through the rest of the batch.
Sunday evening was one of those nights were I had no idea what we were having for dinner. I had spent the afternoon at a friends baby shower, which was way too much fun. I came home and had no motivation to cook. I set out looking for a soup recipe but wasn’t having any luck. You see, my husband isn’t really a soup fan, so it has to be something hearty with meat.After searching Pinterest high and low, I decided to just start cooking. My original thought was some sort of chicken barley soup. Then I thought maybe a tomatoey soup with grilled cheese croutons. But I finally landed on a lasagna soup. I am so glad I did. It was divine. The hubby even like it. A lot! YAY!This soup is hearty, filled with lots of veggies and meat. It’s a one pot stop and delicious. I love that it has all those lasagna flavors – basil, oregano, garlic, and parsley. It’s creamy, dreamy, and cheesy. My small appetite Jobie ate two bowls of it. This is defiantly a recipe I want to remember.My friend Keri has a vegetarian lasagna soup that I have been dying to try but I don’t have a food processor. It is on my list of recipes to try once I get a food processor. And yes, I know, someone who cooks as much as I do should own a food processor. Someday. For now, I will stick with this yummy recipe.
Okay, I know this picture really has nothing to do with this post other then the fact that Ruthie has the Lasagna Soup all over her face, but seriously, look how bad this picture is of her. I love it. It makes me laugh so hard. She just recently discovered her nose. It’s a new favorite pastime. Anyway, enjoy the yummy soup and think of this picture while you’re making it – because it’s guaranteed to bring a smile to your face.
I had ever intention of making Blueberry Buckle Muffins this morning to share with y’all. I had the muffin tin all ready to go. Then, Ruthie fell in the sink. Yes, quite literally. Hank got soaked outside from the rain, therefore getting water and mud all over my floor. Not only that but every other step I was crushing more blueberries on the floor. It was my own fault because I gave each kid a pint of blueberries to eat out of. You can only imagine the mess. So, that left me looking for something a little less involved. So here we are. Greek Yogurt Pancakes.
We love pancakes in this household! There are many mornings that we eat pancakes, so I am always looking for different variations of them. I came across greek yogurt pancakes and have tried my fair share of them. I think I have FINALLY come up with a good protein packed pancake with greek yogurt that actually tastes good and has a light and fluffy texture, like a pancake should. These do fluff up quite a bit and spread out on the pan, so start a little on the small side when pouring your batter. If you don’t, you will end up with them all running together, creating one giant pancake. This recipe was adapted from Julia’s Album. As shared on Frugally Sustainable.
This week is birthday week in the Lugg household. My Mom’s birthday is the 12th, mine is the 13th, and my sweet baby girl’s is TODAY, the 17th. This year marked some BIG milestones – 50 years, 25 years, and 1 year! So we celebrated the 76 years of life with a giant flaming cake and a yummy steak dinner.
I am so glad my mom was able to be here to celebrate our birthday week. Growing up I always liked sharing my birthday with my mom. I am just so glad my daughter gets to share in the fun too.Look at all that smoke! And our matching shirts! LOVE!We did make Roo-Roo her own little cake, and she LOVED it!!! She was so cute eating it one finger-dip at a time. She would do this cute little giggle in-between each bite. What can I say, she’s like her mama! Loves her food and her sweets.She then decide that one finger at a time would not do. She went right into a face plant. She continued to eat the cake like that until brother joined in on the fun. I am so thankful the Lord gave me such a great mom and sweet daughter. I am one blessed girl with a giant plate of yummy cake and the best people in the world to share it with!
I have a recipe for Autumn Pear Bread. It’s one of my favorite fall recipes. I had some left over peaches that needed to be eaten the other day. So I set out to find a peach muffin recipe. I searched pinterest, but didn’t really find anything promising.You see, I am picky about my muffins. I want them to be more like a quick bread and less like a soggy sponge. And then, I remembered my pear bread recipe. It would be the perfect thing to adapt to make peach muffins.These muffins have great flavor with both the cinnamon and the nutmeg in them. They are dense, yet fluffy and chalked full of yummy, juicy peaches. This is a great way to use up all of these summer peaches we have lying around.As shared on Frugally Sustainable.
Many nights in high school I would eat dinner at my friend’s house. They made the best chimichangas and they were served up along side homemade chips. The best homemade chips you will find! The other night I made the chimichangas and thought fondly of my high school days and the many nights spend around their table.As I was cooking up the chicken this time around I thought, “Why not turn this filling into quesadillas?” So I made the filling, put it in the fridge for the next night and set out to make quesadillas. And boy were they good! The sauce is the perfect balance of creamy and cheesy and the crisp shell is the perfect complement to the soft ingredients inside.These make for a great quick dinner or perfect for an appetizer for a night of mexican food. I hope you enjoy this yummy, quick meal. I know my whole family does.
I love lemon and blueberry together. I guess I get that from my father. And the love of pancakes, well, I guess I get that from my mother. So naturally, I love blueberry lemon pancakes. They are a great way to start your morning or excellent for an easy, quick dinner.I also love that my kids get some fruit along with the yummy goodness of pancake. Although when it comes to blueberries, I definitely don’t have to twist anyones arm. My kids DEVOUR them! I actually have to make sure they don’t eat too many of them. They will literally eat an entire container in about 2 minutes!The first time I made these, I didn’t add in the lemon zest. They were lacking a little of that fresh lemon taste. The zest made it perfect!
We all love these fluffy pancakes filled with a burst of blueberry and lemon flavor. Slather them in butter and top them with some slightly warmed maple syrup. Enough said.
These cookies are C-R-A-Z-Y good! I like most cookies but these are definitely near the top of my list of favorites. I love that they are a powerhouse when it comes to super foods with out losing any of that yummy cookie taste. I made these when a family in the church came over for dinner and their four kids, couldn’t get enough. I also took these cookies to our church anniversary celebration. I am even baking up a batch as I type this post. And I know I am going to be hard pressed to not eat 5 right when they come out of the oven. I love eating warm cookies that are soft and gooey.I love that they are a take on the monster cookie – meaning they are chalked full of nutritious ingredients but still loaded with yummy stuff. Yes, there is still lots of sugar in them but, they are a cookie after all.I am so glad I came across this inspiring recipe over at