Ordering groceries online has been quite an adventure. So many things are hard to get and I feel like I’m always trying to add things to my cart so frantically before they disappear. Case in point, I needed oats and added them so quickly. Delivery came and I found that I ordered a bulk size of oats, oops! It’s a good thing I love oatmeal!
Making your own granola bars is also a great way to use them up so I made these simple no-bake peanut butter granola bars! And the best part about these is that you only need a small handful of other ingredients to make them!
Let’s talk about enchiladas. I love ’em. Hands down, my favorite Mexican dish. No matter what restaurant I go to, I order enchiladas.
I really dislike most canned enchiladas sauces though. None of the canned or bottled stuff taste right to me. I first shared this recipe back in 2013 and have been in the process of re-shooting and updating photos and posts. The enchilada sauce for this recipe is good. You just need tomato sauce, broth, and spices (and some flour for thickening), but if you want a more authentic sauce made with more chili powder, try this enchilada sauce. I’ve made this with both sauces and love it either way. I do think I prefer the other sauce slightly better, but try both for yourself and see which you and your family prefer!
I don’t know about you guys, but here in So Cal flour is still almost impossible to come by. I still have a bit to last us a couple of more weeks, but have been trying to get another bag delivered and it’s proving to be no easy task!
I’m trying to save the flour I have for more nutritious things like bread, banana bread, and pizza dough. But, what about dessert?! We’ve got to have dessert still! No-flour-required desserts to the rescue!
This Pineapple Dream is a classic dessert that’s been around for many years and I’m not sure where it originated, but I know that it is really scrumptious! My No-Bake Banana Split Dessert is quite popular and this dessert is very similar to this recipe so if you like that one, give this one a try!
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!