I’m all about easy dinners right now. The less steps, the better! Between trying to figure out how to work from home and homeschooling, dinnertime seems to just creep up out of nowhere. We are still going strong with not going into grocery stores, but getting deliveries is not easy!
We managed to score some spaghetti a few weeks ago and when I realized I had forgotten to take out any meat from the freezer to make with it, I found peas and bacon in the fridge and said that’s good enough for something! Turns out, it was more than good enough because this easy spring pea pasta was super delicious and I could not stop eating it!
You can use fresh peas if you can find them, but I used frozen peas for this. And of course, any kind of pasta that you may have will work in place of spaghetti as I know pasta isn’t super easy to get right now.
I made a light and tangy “sauce” with just the reserved pasta water and some plain Greek yogurt that needed to be used up. You could also use sour cream in its place. Grated Parmesan also adds nice flavor to this pasta dish.
So when I was in high school and into college, I decided to become a “vegetarian”. I don’t really know why, but I just stopped liking meat. I put vegetarian in quotes because in hindsight, I was actually a pescatarian, I just had no idea that was a thing back then.
Anyway, one of the only things I would eat that wasn’t a side dish was tuna burgers my mom would often make for me. I totally forgot about them until recently! We were lucky enough to hit Costco before things got really crazy and got a big pack of tuna. It’s tuna burger time!
These burgers couldn’t be easier. Just drain a can of tuna and mix in some Italian-style bread crumbs, salt, and an egg. You can mix in some finely diced celery and onion if you’d like to do that too. This is a very simple base burger recipe.
I can’t believe Easter is almost here. The last month has felt like such a blur and we are still in such a weird place in life, but we still plan to try to make our Easter the best it can be!
I made these little Easter Deviled Eggs in early March before all the craziness began. If you live in a place where it is still easy to get eggs, these are the perfect way to eat up all those hard-boiled Easter eggs!
The filling is just a very basic deviled egg recipe with mayo and a bit of Dijon mustard. To make the bunnies, you will just need some baby carrots and either raisins or finely chopped olives!
This beef and taco rice skillet was one of those recipes that I had no plan to make or intention to photograph for the blog, but my husband and I both really liked it so I was happy to have extra to photograph! This recipe is great for those of you who are currently cooking out of your pantry and freezer!
And best of all, this is a one-pan meal so clean up is a breeze!
I don’t know about you all, but we’ve been doing a lot of baking over these last couple of weeks. It’s a good way to pass the time and stock up my house with snacks for the freezer (and some sweet treats, of course).
We’ve been lucky to be able to sneak in online grocery orders and avoid the stores, but every time I get bananas, they aren’t as green as I’d prefer and so I’ve got a surplus on my counter. Maddie asked me to make some spinach muffins with them which is funny because she’d normally not want to go within 10 feet of a spinach leaf if I put it on her dinner plate. In smoothies or muffins though? She will happily eat it!
These muffins are super quick and easy and are sweetened with honey instead of sugar. A healthy and nutritious breakfast or snack indeed! I made two batches and stuck the extra in the freezer.
You can add in other ingredients like chia seeds, chocolate chips, or nuts if you want to as well!
I’m not sure about you all, but I have been going super simple on dinners and lunches. Having to adjust to working at home and having to do homeschooling for Maddie is a lot and dinner has been the last thing I’ve been thinking about!
I was searching the fridge recently and found some mozzarella cheese that I needed to use up and some turkey pepperoni. I also always have tomato sauce in the freezer in various size containers and found a smaller one to use up. Pizza Paninis it was!
You just need five simple ingredients for these: sauce, pepperoni, mozzarella cheese, bread, and a pat of butter. These sandwiches are super delicious and comforting and offer a much easier way to satisfy your pizza cravings without having to make dough!
These sandwiches are so quick to make. Serve them up with a salad or alongside some soup for a more complete meal!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!