This conversation is sponsored by Silk. The opinions and text are all mine.
It’s my favorite time of year, fall and football season! And I’m so behind on getting game day recipes up, but I’ve got a great one for you today!
When it comes to eating meat, I could often take it or leave it to be honest. My husband would beg to differ though. He’s totally a meat-and-potatoes kind of dude. But at least once a week, I try to go meat-free. It just makes me feel better, lighter, and healthier. You guys may have already seen the phrase “Meatless Mondays” going around the interwebz for some time now. It’s easy to adopt going meat-free just one day a week and why not Mondays? My friends at Silk are encouraging people to take their #MeatlessMondayNight challenge to sideline meat during Monday Night Football games this season! I’ve got a recipe that is perfect to munch on while watching Monday Night Football AND that is also meat-free and dairy-free!
First, I made some suppppper simple corn and black bean taquitos. These puppies are stuffed with sauteed black beans and corn that are seasoned with homemade taco seasoning and then rolled and baked in corn tortillas until they are nice and crispy! No frying required here either, folks! I then wanted to create a dip that was kind of like a guacamole, but smoother and this creamy avocado dip totally fits the bill!
I used Silk’s Soymilk for this dip and it was just perfect. It helped give the dip a smooth and creamy texture that was perfect for dipping the taquitos into! I absolutely love the flavor combos in this appetizer and it’s the perfect dish to make to enjoy while watching the big game! Meat-eaters won’t even miss the meat in this dish with the flavorful corn and black bean filling and the addicting avocado dip.
When Maddie was born, I started thinking about how fun it would be when she started eating solids and I could make her food. Yeah, well, I’ve got one interesting little baby on my hands. She’s still struggling a bit with eating solids. She’s still trying to figure out this whole chewing thing. Despite my efforts, she has been shaking her head “no” at me when I try to feed her homemade food. What’s the deallllll, yo?!
Obviously, I really have no recollection of what I liked to eat as baby, but I started thinking about things I liked as a kid and I remembered a pasta dish my grandma used to make with macaroni and beef. I don’t know if she had a name for it, but I really wanted to make it. I hit up Google and tried to figure out what it might be called and came up with Goulash! Goulash is actually a Hungarian dish typically made with beef and vegetables and there are many variations, but I am calling this Italian Goulash because I used marinara sauce, and well, it just seems Italian! And even better, I made it all in one-pot! That’s right, the beef is cooked in the same pot as the pasta. I’ve become quite fond of one-pot dishes, they are so simple and easier to clean up afterwards!
So what was the verdict when I gave some of this to Maddie? Success! Yup, she seemed to really like this one. I made sure the pasta was nice and tender and it’s not heavy on tomato sauce. I’ll definitely be making this again for my little one! Plus, we obviously liked it too! Yay childhood!
Whenever fall hits, my mind starts going straight to easy and comforting weeknight dinners or lunches. One of my favorite combos? Soup and grilled cheese! It’s definitely grilled cheese season. I hereby declare it. So there.
With it also being football season, I started thinking about one of my all-time favorite party dips, spinach artichoke dip. Who doesn’t love it? A weirdo. That’s who. And then I started thinking about how glorious it would be to turn spinach artichoke dip into a sandwich. And my friends, it is indeed glorious! This is definitely a gourmet grilled cheese sandwich! The filling is made with fresh spinach and artichokes with a touch of creaminess thanks to sour cream or cream cheese (whatever you have on hand!) and then of course is stuffed in a sandwich with jack or provolone cheesy goodness.
Make me this grilled cheese sandwich with a cup of tomato soup and I’ll be in heaven!
You guys, I am totally out of control with fall ingredients in this house. I’ve got my fall candles going and it looks like the weather is starting to cool down. And by cool down, I mean drop below 100 degrees! Sad, I know.
I’ve had a mad chili craving this past week and had some sweet potatoes on the counter so opted for this easy peasy (and vegan!) sweet potato chili! I’m madly in love with this chili. In fact, I’d take a bowl of this over traditional meat chili any day. First, it is PACKED with healthy goodness!
Look at all that delicious freshness! And it’s also packed with black beans, pinto beans, and diced tomatoes. This chili is comforting, hearty, and filling. Trust me when I say that you will not miss the meat one bit. I also added some cocoa powder which was a first for me, but I am a now a cocoa powder and chili convert. It gives this chili a richer flavor. This is the perfect meal to make on a cool fall evening and also makes great leftovers for the week and freezes well!
Thank you Sara Lee Desserts for sponsoring this post! Click here for more deliciously easy recipe ideas to make #UniquelyYours!
Fall is calling my name, friends! I cannot be stopped! Today I’ve got a really easy dessert recipe to share that is absolutely perfect for the season. This Caramel Apple Pound Cake is dreamy, comforting, and just downright delicious!
You guys know I’m all about taking shortcuts, especially when it comes to entertaining. For this dessert, I used my favorite Sara Lee All-Butter Pound Cake. This has always been my go-to pound cake to grab. We actually buy it whenever we do our favorite fondue celebrations. I like it because it’s light and airy and that it’s frozen because you can just slice off as much as you need and put the rest back in the freezer where it is much less tempting to keep grabbing for! And best of all, it is so versatile, you can create all kinds of fun recipes with this pound cake!
Instead of fondue though, I decided to do this Caramel Apple Pound Cake. First you sautee fresh sliced honeycrisp apples in some butter and sprinkle some cinnamon and sugar until they are nice and tender. Then you just toss the slices on top of a big ol’ piece of Sara Lee All-Butter Pound Cake topped with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce! Seriously, this dessert is pure heaven and is super simple to make for the family this season!
So I’ve been all about lunch prep on the weekends lately. Mornings are always so rough for me with trying to squeeze in time with my girl to feed her breakfast, play, and put her down for her morning nap. I’m always trying to rush out the door after putting her down so I don’t have time to mix up things to bring for lunch at work. I need something I can just grab from the fridge and head out the door!
These stuffed peppers have always been a favorite of mine. They are hearty, healthy, low-carb, and packed with protein thanks to lean ground chicken, quinoa, and black beans and not to mention, fiber-rich which are two great things to have in your lunch to keep you going until dinner time. Honestly, the filling is so tasty, I can just eat it on its own, but the tender baked bell pepper is the perfect edible bowl!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!