Author Archives: Laura Youngquist

Chicken Fajita Pasta is a yummy one-pot recipe you will be sure to enjoy!  It’s creamy and packed with peppers, onions, and tender chicken in each bite.  The main selling point for me on this recipe is that you cook the entire meal in one-pot which means less dishes and easier clean up. The recipe can be found here. Start by slicing the chicken, onion, and bell peppers, and mince the garlic. Heat oil in a large skillet or Dutch oven over medium-high heat.  You want the skillet to be large enough to cook all the ingredients so make sure you are using a large enough vessel.  Add the chicken and cook for 3-4 minutes.  Then, add ½ of the fajita seasoning and stir to coat.  Continue to cook for another 3-4 minutes or until the chicken is cooked through.  It will absorb the fajita flavor and be perfectly seasoned.  Remove the chicken from the pan and set … Continue reading

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Cajun Chicken Sloppy Joe’s is a wonderful weeknight meal!  It’s easy to make, is done in less than 30 minutes, and is packed full of flavor. The Cajun seasoning really bring this dish together and is a wonderful spice.  You can find it at your local Festival Foods or make a homemade version.  It pairs well with so many dishes – pasta, shrimp, steak, chicken, etc. and has a bit of a kick.  The bold, spicy flavor comes from the cayenne and the earthiness you tastes is from the herbs.  Pair the Cajun seasoning with some ground chicken, corn, onions, and melted cheese, and you have a delicious sandwich. The recipe can be found here. Start by preheating the oven to 250 degrees F.  This is so you can melt the cheese and toast the buns before assembly. Heat a large skillet over medium heat.  Add the ground chicken and cook to completion, making sure to break … Continue reading

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I’ve been a big fan of “bowls” lately.  For example, instead of eating a stuffed bell pepper, I would eat the ingredients tossed together in a bowl.  Or instead of having an egg roll, the ingredients would be in a bowl….you get the picture.  My most recent bowl idea is for a Mediterranean Chicken Bowl.  It has a lemon-dill rice, wonderfully seasoned Greek chicken, a fresh cucumber and tomato salad, and yummy tzatziki sauce to bring it all together.  The flavors are rich and vibrant, and incredibly fresh.  It’s a light and healthy meal the whole family will love! The recipe can be found here.   This is really a 4-part recipe.  You must prepare the tzatziki sauce, cucumber tomato salad, chicken, and rice.  I like to start with the tzatziki sauce and salad because those can be refrigerated while you prepare the chicken and rice. For the tzatziki sauce, combine the shredded cucumber, Greek yogurt, lemon juice, … Continue reading

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If you’re a jalapeno popper fan, I have a wonderful recipe for you!  It’s a Jalapeno Popper Grilled Cheese sandwich…and it’s incredible!  The bread is toasted to perfection, the jalapenos add the right amount of heat, the bacon is crisp and adds a hint of salt, and the combination of cheeses oozing out of the sandwich in each bite make it just perfect. The recipe can be found here. Start by cooking the bacon according to package instructions.  Place on a paper towel lined place to absorb some of the grease and set aside.  Pro tip – if you make extra bacon, you have something to snack on while assembling the sandwiches 😊 Next, preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Slice the jalapenos in half (lengthwise) and remove any seeds.  Fill each piece of jalapeno with cream cheese.  It doesn’t matter if the cream cheese is softened for … Continue reading

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Vegan Beyond Meat Unstuffed Pepper Bowls is an easy to make, comfort food type meal, that is 100% vegan.  It’s bright, colorful, and has all the flavors you love from a classic stuffed pepper recipe.  For those of you who aren’t vegan, or aren’t familiar with Beyond Meat, it’s a 100% plant-based protein.  I personally think it’s delicious and substitute it in a lot of dishes.  In its raw form, it has the texture of ground beef.  In its cooked form, it has a similar texture to ground meat, has a slightly nutty flavor, and is juicy (not like other vegetarian or vegan meats that are bland and dry).  It’s hard to describe but it has good flavor. You can add beans, corn, lentils, rice, mushrooms – anything you like to these unstuffed pepper bowls.  They are completely customizable but if you prefer to follow a recipe, it can be found here. Start by cooking the rice … Continue reading

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Pizza for breakfast?  Yes please!  I could, without a doubt, eat pizza for breakfast every day.  I know there is conflicting information out there…is pizza a breakfast food?  Do you eat it hot or cold?  And so on.  This recipe, however, is specifically for BREAKFAST pizza, so you can’t go wrong! The recipe can be found here. The crust is made of hash browns, not a traditional pizza crust.  It gives it a nice crunch while also including a favorite breakfast item in the recipe.  The top is loaded with eggs, cheese, and the veggies of your choice.  You can bake the eggs to meet your taste; bake a little longer for no runny yolk or bake a little less for a runny yolk.  Don’t like bell peppers but love mushrooms?  Skip the peppers and use mushrooms.  Get the idea?  The recipe does list specific ingredients, but you can substitute to meet your needs. Start by preheating the oven to 425 degrees F.  Line … Continue reading

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If you are looking for a simple yet filling and nutritious dinner, you’ve come to the right place.  Sheet Pan Sausage & Vegetables is all that and more!  It’s customizable, cooks on a sheet pan so you have easy cleanup and can easily feed a family of 4.  I like to use chicken sausage, but you can use any sausage of your choice.  I recommend using pre-cooked sausage because all you really need to do is reheat it with this recipe, not cook if fully.  My preference of veggies is potato, onion, and bell pepper but mushrooms, zucchini, cherry tomatoes, broccoli, or cauliflower would also work well.  All you need to do is chop, season, and bake.  Easy as that! The recipe can be found here. Start by preheating the oven to 400 degrees F.  Line a baking sheet with aluminum foil and lightly spray with cooking spray.  If you want to double the recipe, you will want to … Continue reading

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Are you ready for some football?  Or raise your hand if you care more about the food being served at a football party than the game itself.  My hand is stretched high!  Sure, the game is fun to watch, and I enjoy the comradery of being with friends and rooting for our team, but I also enjoy salty snacks and some gourmet grub while I’m being entertained 🙂 I want to share with you some recipes that will be perfect for your next football party! Cheddar Bacon Ranch Pull Apart Bread Bowl Jalapeno Popper Pigs in a Blanket Roasted Buffalo Cauliflower Bites 4 Dip Sheet Pan with Pull Apart Bread Cookies & Cream Football Dip   Let’s start with the Cheddar Bacon Ranch Pull Apart Bread Bowl.  First off, this is amazing and 2 of us can devour the whole thing if we skip dinner.  Just to paint a picture … Continue reading

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Homemade Air Fryer Pizza Rolls are simply the best!  They are mini pizza pockets filled with pizza sauce, melted cheese, and other ingredients of your choice.  Pizza Rolls are best served hot but also reheat well for lunch or a snack, if you have any leftovers. The recipe can be found here. Start by laying out the egg roll wrappers on the counter.  I think one package contains about 16-20 egg roll wrappers.  I like to use the entire package.  These are quick and easy, and make nice leftovers, but you can make as many (or few) as you like. Position the egg roll wrappers in the shape of a diamond. Add 1 Tbsp pizza sauce to the bottom third of the egg roll wrapper. Top with 1-2 Tbsp shredded cheese, then any additional toppings of your choice.  We like to have pepperoni with black olives and Canadian bacon with … Continue reading

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Not too long ago, I hopped on the TikTok trend where you bake a block of feta cheese with cherry tomatoes and when done, toss it with cooked noodles for a light and refreshing pasta.  It was a HUGE hit in our house so I figured I would try it again but with a few changes.  The original recipe is for Baked Feta and Tomato Pasta but the recipe I’m going to share with you today is for Baked Feta and Vegetable Pasta. The recipe can be found here. Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper. Place the feat in the center of the baking sheet.  This recipe calls for a block of feta but if it’s OK to use crumbled if that’s the only available option at the grocery store.  Just pile it high and try to keep it as … Continue reading

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