Dinner Archives - Authentic Simplicity

Quick & Easy Fish Fingers

January 27, 2013 By Anne Simpson

I don’t have a lot of fish recipes on this blog because, frankly, I didn’t really cook fish until about a year ago or so: Canned tuna and salmon were pretty much the extent of my fish-cooking repertoire. Also, since I didn’t really grow up eating a lot of fish, I hadn’t really developed a taste for it and honestly knew nothing about it.

But for the past year or more, I’ve been slowly learning more and more about fish and how to prepare it, and I’ve realized it’s a busy mama’s secret weapon for quick and easy – but healthy – meals. Fish fillets cook up so quickly no matter which method you choose and offer a lot of great nutritional benefits to boot. Currently, we eat fish once a week, and I’ve enjoyed trying many different recipes and experimenting with different cooking methods.

Typically, I buy the individually quick frozen wild-caught fish fillets because they are the most reasonably priced. I can typically get them for around $4 a pound, and many types of fish are available in this manner (tilapia, cod, whiting and perch, to name a few).

This particular recipe is one of my early experiments, and one that turned out perfectly. It was so simple and so yummy; my kind of recipe! I recommend using stone-ground non-GMO cornmeal for optimum nutrition.

Recipe: Cornmeal Crusted Fish Fingers

Ingredients

1 pound fish fillets (I used perch; probably cod or other fish would work just as well)
1/2 cup milk (any kind)
1/4 cup cornmeal
1 TBSP Old Bay seasoning
1 TBSP olive oil

Instructions

If the fillets are large, cut them into pieces about 1 1/2″ wide.
Pour the milk into a shallow bowl. Stir together the cornmeal and Old Bay in another shallow bowl. Heat the olive oil in a heavy pan (like cast iron) over medium heat on the stovetop.
Dip the fish fillets into the milk and then into the cornmeal.
Pan-fry the fillets in the pan over medium heat until the crust is lightly browned and crisped, about 5 minutes on each side (the timing varies with the thickness of the fillets; make sure your fish reaches 140F internally).

How do you like to cook fish?

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Leave a Comment Filed Under: Dinner, Lunch, On The Table Tagged With: fish

Toasty Salmon Melts

January 13, 2013 By Anne Simpson

I’m always looking for great recipes that make use of canned salmon because it’s an inexpensive way to incorporate more of that healthy wild-caught fish into our diets. I don’t really love canned salmon, to be honest, but along the way I’ve discovered some great ways to cook it that are truly delicious. Our whole family enjoys eating fish, which I love!

I stumbled across this recipe for grilled salmon and cheese when searching for more canned salmon inspiration. I changed it up a little bit and turned it into these hot and toasty open-faced sandwiches that are great for lunch or dinner, served with a green salad and/or some fresh fruit. Easy, quick, and healthy. (There’s a reason my blog used to be called Quick and Easy Cheap and Healthy!)

Toasty Salmon Melts

Ingredients

8 slices whole grain sourdough bread
1 14.5oz can salmon, drained
1 D’Anjou pear, grated or finely chopped
1 cup shredded cheddar cheese
1/2 cup plain yogurt
1 tsp. dried dill weed
salt & pepper to taste

Instructions

Set the slices of bread on a stone or cookie sheet.
Remove the skin and bones from the salmon, if desired. Stir in remaining ingredients.
Scoop a generous spoonful of the mixture onto each slice of bread, and spread it to the edges in an even layer.
Bake at 400F for 5-10 minutes, or until bread is toasty and cheese is melty.

You could also eat this fresh and raw, without baking, but please don’t tell me if you do. Blech.

What’s your favorite way to prepare canned salmon?

13 Comments Filed Under: Dinner, Lunch, On The Table Tagged With: fish, salmon, sandwiches

Spelt Pizza Crust – Great Alternative for Wheat-Free Diets

August 7, 2012 By Anne Simpson

I have really been enjoying experimenting with other grains in my WonderMill, namely spelt. Spelt is such a great alternative to wheat, because although it tastes and behaves similar to wheat, it can be tolerated by people with sensitivities or allergies to wheat.

My son is one of those who cannot have wheat, but we have found that he can handle spelt. I am thrilled, because spelt is easy to use, creates a finished product very much like those made with wheat flour, and is at least as nutritious as whole wheat flour.

Find my new favorite pizza crust recipe at the Grain Mill Wagon.

This post was made possible by WonderMill and the Grain Mill Wagon.

Sharing at Traditional Tuesday, Titus 2sday, Teach me Tuesday, Women Living Well Wednesday,Works for Me Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Real Food Wednesday, Encourage One Another,Healthy 2Day Wednesday, Simple Lives Thursday, Mommy Solutions, Your Green Resource, Tastetastic Thursday, Fight Back Friday, Freaky Friday, Friday’s Favorites, The Better Mom Monday, Homestead Barn Hop

3 Comments Filed Under: Dinner Tagged With: grain mill challenge, pizza

The Easiest Way to Prepare Steak – Salt “Marinade”

July 11, 2012 By Anne Simpson

My DH has had some fun this summer, grilling on our little itty bitty charcoal grill. We had never had one before; I’m not sure why, to be honest! We just never got around to buying one, I guess because it’s a little awkward when you live in an apartment. But around Father’s Day, my DH determined that he was going to get one of those little cheap-o charcoal grills at Target by hook or by crook. Thankfully, neither hook nor crook was necessary, as his brother happened to have an extra one on hand. Still a cheap-o little charcoal grill, but one that had only been used once, and was in great condition. And FREE! Can’t beat free!

One of the first things we (by which I mean my DH) grilled was New York Strip Steak. Now, I know what you’re thinking. El Cheapo grilled steak? And New York Strip Steak at that?!

Yes, I know. It was highly out of character for me. But it was for Father’s Day. My DH is a great dad and he loves steak, so I decided to treat him with fancy schmancy steak in our not-so-fancy-schmancy grill. (Note to the mommies out there: this is a very sneaky way to get your husband to make his own Father’s Day dinner without him hardly even realizing it. Shameless, I know!)

And yes. I know. It’s July, and Father’s Day was a month ago. What can I say?

But it doesn’t have to be Father’s Day to enjoy grilling steak. Any old day is perfect for grilled steak. And what I love about this recipe is its speed – no need to think ahead and marinate for hours on end. For one thing, that’s not necessary with a good steak. For another, marinating for hours on end will not get you any better results than this simple salting method. I guarantee. Why take all day when 25 minutes will do?

Salted Steak

Ingredients

2 lbs. steak, each about an inch thick
Fresh basil, chopped
Sea salt
Freshly ground black pepper
Garlic powder

Instructions

Rinse the steaks and pat them dry. Sprinkle both sides of the steak with the chopped basil, then cover both sides in sea salt, rubbing it into the steak as you go. Allow to rest for 20-25 minutes while you prepare the rest of your meal.
Rinse all the salt and basil off and pat the steaks dry once again. Cover them with the remaining ingredients, rubbing them in as you go.
Heat a cast iron pan over high heat just until it starts to smoke. Place the steaks in the pan and sear them for a couple minutes on each side.
Immediately place them on the grill, and cook to desired done-ness. For well done, that will take about 15 minutes, depending on the thickness of the steaks and the temperature of your grill.
Allow steaks to rest for 5-10 minutes before serving.

This is a great QUICK meal for any hot summer night!

Steaks are EASY to cook, especially on the grill!

CHEAP? Um. No. Not even close! Especially since I bought Safeway’s Open Nature beef, which is not as good as grass-fed beef, but much better than regular old beef… and costs quite a bit more, too!

If you can get grass-fed beef, this is a very HEALTHY meal. I know that vegetarians would beg to differ with me, but if you’re an omnivore like me, you understand!

Sharing at Simple Lives Thursday, Tastetastic Thursday, Titus 2sday, Traditional Tuesday, Healthy 2Day Wednesday, Women Living Well Wednesday, Whole Foods Wednesday, Works for Me Wednesday, Real Food Wednesday, Allergy-Free Wednesday

5 Comments Filed Under: Celebrations, Dinner Tagged With: anniversary, beef

Black Bean Chili with Avocado Mousse {Recipes from Avocado Lovers}

June 18, 2012 By Anne Simpson

We are avocado lovers around here. Well, my boys and I are. My DH doesn’t much care for them (although he enjoys my Chicken Pizza with Avocado Ranch Sauce well enough). But ever since my boys were babies, they’ve been eating avocado straight up like it’s candy. Delicious, wholesome, healthy candy.

I’ve experimented with avocado in baking – still working on that one – and in smoothies (Shamrock Shake, and Choc-Ocado Smoothie), as a pasta sauce, and – naturally – in guacamole. Recently, though, Avocados from Mexico challenged some of us bloggers to create new Mexican-inspired recipes using avocados. My mind naturally goes to guacamole when I think of Mexican avocado dishes, but I wanted to do something a little different. As yummy as guacamole is, and as fun as it is to create different variations of it, I embraced the opportunity to come up with something I’ve never done before.

Avocado Mousse is what I ended up with, although not the typical dessert variety (I’ve had the chocolate one – it’s yummy!). Nope! I went with a savory version, and served it atop some black bean chili. Yum! Black beans and avocado were made for each other, don’t you think?

If you’re an avocado lover, too, you can find a whole treasure trove of avocado inspiration at Recipes from Avocado Lovers. There’s a whole section there devoted to guacamole if that’s your preferred method of avocado delivery, but if you’re a little more adventuresome, you’ll find ideas for Avocado Ice Cream, Baked Eggvocado, Mexican Lasagna, and a whole lot more. You can also upload your own favorite avocado recipes so others can enjoy them, too.

Black Bean Chili with Avocado Mousse

Ingredients

Chili:

1 lb black beans (rinsed, soaked, and drained)
5 cups broth (chicken or vegetable)
4-5 cloves garlic, minced
1/2 cup chopped onion
1 cup corn
1-2 jalapeno peppers
1 small sweet red pepper
1 TBSP cumin
1 tsp paprika
1 tsp chili powder
2-3 bay leaves
1-2 tsp salt

Avocado Mousse:

2 small avocados
1 TBSP lemon juice
1 TBSP fresh cilantro (or a few sprigs)
dash salt
1/4 cup plain yogurt or sour cream

Instructions

Chili:

Place the beans and broth in a slow cooker and cook on high for 2-4 hours or until beans are softened.
Add garlic, onions, corn, peppers and spices, and cook for an additional hour or two. Serve topped with avocado mousse.

Avocado Mousse:

Pulse the avocados, lemon juice, cilantro and salt in a food processor or blender (I used my VitaMix on speed 3-4) until smooth and thick. Remove from blender and fold in yogurt or sour cream. Pipe or spoon onto chili before serving.

It’s not exactly QUICK because you have to soak the beans and everything. But the hands on time is minimal. And the avocado mousse is a special touch that takes less than a few minutes.

The slow cooker makes it EASY! So does the VitaMix.

Beans are CHEAP, so they make a great frugal meal anytime! And I found Organic Avocados from Mexico at Trader Joe’s in a package of 4 for less than $4, so they were pretty cheap, too.

Wow, this dish is so HEALTHY! The healthy fats from the avocado and yogurt, combined with the protein and fiber from the beans make it a delicious combination that is really good for you.

Submit a recipe to the Recipes From Avocado Lovers website from Avocados From Mexico

Are you an avocado lover?

This post contains affiliate links.

This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.

Sharing at Tastetastic Thursday

1 Comment Filed Under: Dinner Tagged With: avocado, beans, chili, vegetarian

SRC: Avocado Ranch Pizza Sauce

June 4, 2012 By Anne Simpson

Whew! I’ve got a lot going on around the blog here today. If you missed it earlier this morning, the first post in my 5 Days with Whole Wheat Series went live: it’s all about the different types of wheat and wheat flours available on the market today, as well as their different uses and purposes. And I’ve got a great giveaway that’s still open: win a gallon of Tropical Traditions Coconut Chips!

It’s also the first Monday of the month, and you know what that means! Secret Recipe Club Reveal Day!

This month, I had the privilege of browsing through The Cookin’ Chemist’s great selection of recipes. (You know what’s funny? Almost a year ago, The Cookin’ Chemist had ME in the Secret Recipe Club, and she made my Springy Casserole. Check out her rendition here: A Springy Casserole.) If you are looking to make something for dinner that goes beyond the typical ho-hum, Tessa’s got you covered! From stromboli to runzas to tortas to squash bowls, she’s got an intriguing collection of lunch and dinner recipes.

As it happens, I was indeed looking for a creative recipe for dinner when I was assigned The Cookin’ Chemist for SRC. Since it was pizza night, I wanted a fun yummy pizza using ingredients I had on hand. Tessa did not disappoint! I soon found her recipe for Chicken & Avocado Pizza and immediately chose that one.

I am not afraid to experiment with my pizza a little, but my DH is another story. Give him a Meatitarian Pizza and he’s a happy happy man. Guacamole Pizza? Not so much. I had to dress up the “mock-guac”, as Tessa called it, a little to make it more palatable to his conditioned taste buds… and it worked! Instead of a guacamole-flavored sauce, I ended up with more like an Avocado Ranch dressing; it was perfect, and even my DH said it was pretty good. We will definitely be making this again!

Chicken Pizza with Avocado-Ranch Sauce

adapted from Chicken & Avocado Pizza by the Cookin’ Chemist

Ingredients

1 recipe pizza dough
2 avocados
1/3 cup plain yogurt
1/4 cup buttermilk
1/2 tsp salt
1 clove garlic
1 tsp dill
1 tsp parsley
freshly ground black pepper
1 cup cooked shredded or cubed chicken
2 cups Monterey Jack cheese

Instructions

Roll the pizza dough out onto your pan (or on your pizza peel).
Mash the avocados with a fork and stir in the yogurt and buttermilk until well blended. Add the seasonings and stir well.
Spread the avocado sauce on the surface of the dough. Sprinkle with the chicken and cheese until well covered.
Bake at 450F for 12-15 minutes.

Tessa used tomatoes in her original recipe, which would be delicious, but I didn’t have any on hand and my DH can’t have them anyway. I did sprinkle a few chopped red onions on my half of the pizza, and they added some great complementary flavor!

This pizza sauce is one of the QUICKest you’ll ever make.

And it’s pretty EASY, too.

It’s CHEAP when avocados are in season. Or if you get them at Harris Teeter where they are always $1.47 for a package of two.

Avocados are full of HEALTHY fats, and of course, they are a fruit/vegetable, so it counts for one of your 5-9 servings a day. On pizza, no less!

Want to join in the fun? Read all about the Secret Recipe Club and how to join.

And for all you friendly folks visiting from the SRC link-up, if you like what you see, consider subscribing! (Subscribers get a free gift, so it’s totally worth it!)

10 Comments Filed Under: Dinner, Home Tagged With: avocado, pizza, secret recipe club

The Last Sizzlin’ Soup – and a Free Gift for You!

February 17, 2012 By Anne Simpson

Welcome back to Sizzlin’ Soups! It has been so much fun for me and Day2Day Joys, Christian Mommy Blogger, The Humbled Homemaker, Intentional by Grace, and The Purposed Heart to bring you so many different and delicious soup recipes.

If you have missed any of the soups so far, check them out by clicking below:

Creamy Chicken and Vegetable Chowder from LeighAnn

Sausage & Kale Italian Zuppa from Rachel

Sweet Potato & Sausage Soup from Nikki

Creamy Chicken & Rice Soup from Erin

Slow Cooker Chicken and Whole Wheat Garlic Dumplings from me!

And now for our last featured soup, Simple and Delicious Potato Soup, from Mindy at The Purposed Heart. This basic potato soup comes together very easily and will please young and old alike. Dress it up with some fun garnishes to give it even more flavor!

Head over to The Purposed Heart to get the recipe for Simple and Delicious Potato Soup.

And now for the best part! We have compiled a free ebook with 12 delicious and nutritious soup recipes just for you!

Here’s a sneak peek at some of the recipe titles:

Santa Fe Taco Soup
Turkey Soup with Barley and Quinoa
Every-Changing Vegetable Soup
Chicken and Quinoa Dumplings

To thank you for your support we are ovver this ebook free to all of our subscribers! Anyone who subscribes by email or RSS to The Purposed Heart, Intentional By Grace, The Humbled Homemaker, Quick and Easy, Cheap and Healthy, Christian Mommy Blogger, or Day 2 Day Joys will get a free digital copy of this book!

If you are already a subscriber to one of the blogs mentioned above, you will automatically get a copy of Sizzlin’ Soups at the bottom of your email or RSS feed.

If you aren’t an email or RSS subscriber yet, you may sign up to receive your free copy as well. Once you subscribe a free copy of Sizzlin’ Soups will be sent to your email or RSS feeder along with the next post. Enjoy!

3 Comments Filed Under: Dinner, On The Table Tagged With: sizzlin soup

Crock Pot 5-Spice Chicken {at Stacy Makes Cents}

February 10, 2012 By Anne Simpson

Stacy Makes Cents is a blog I discovered last year, and love. Stacy is frugal (like me) and likes to eat healthy food (like me). I like Stacy! Her blog posts always make me smile, and sometimes laugh right out loud.

Today’s your chance to check out her blog, because yours truly is guest posting there with a delicious (if I do say so myself) recipe for 5-Spice Crock Pot Chicken. (Which, by the way, Stacy features crock pot recipes every Friday, another reason I love her!)

A few months back, I was at Ollie’s (a discount store kind of like Marshall’s or Ross but without the clothes and even messier) and stumbled across a little bottle of Spice Islands’ Chinese 5-Spice Powder. I don’t remember how much it was – maybe $1.99? – but I remember it was cheap. And I like cheap spices. So I bought it.

Problem was, I had absolutely no idea what to do with it! I had never before in my life made or even eaten anything (that I recall, anyway; I suppose there’s always the chance I ate it unaware) made with Chinese 5-spice powder. It was one of those random spice mixes that seemed non-essential to my life.

Until I saw it for $1.99.

Find out what I did with that 5-spice powder by reading my guest post at Stacy Makes Cents. Say Hi to Stacy for me!

3 Comments Filed Under: Dinner, On The Table Tagged With: chicken, slow cooker

Sizzlin’ Soups: Slow Cooker Chicken and Whole Wheat Garlic Dumplings

February 10, 2012 By Anne Simpson

Welcome back to Sizzlin’ Soups! Day2Day Joys, Christian Mommy Blogger, The Humbled Homemaker, Intentional by Grace, The Purposed Heart and myself have had a lot of fun bringing you our favorite heart-warming soup recipes.

In case you missed them, we’ve already featured:

Creamy Chicken and Vegetable Chowder from LeighAnn

Sausage & Kale Italian Zuppa from Rachel

Sweet Potato & Sausage Soup from Nikki

and Creamy Chicken & Rice Soup from Erin.

I’ve already tried the Creamy Chicken and Rice Soup (I made the wheat-free, dairy-free version), and my whole family loved it! These are recipes you will want to include in your regular meal-planning rotation, I promise you.

And we’re going to make it easy for you to do just that… we will have a free gift for you after our last installment that you will definitely want to take advantage of! Be sure to subscribe to one of the above blogs so that you don’t miss out on the announcement!

Now on to this week’s soup. It’s my turn, and I’ve had fun experimenting with Chicken & Dumplings in the crock pot. Can you believe, by the way, that I had never even eaten chicken and dumplings before? Not that I can recall, anyway. But it always sounded like such a delicious comfort food, and one I knew I would love.

And I was right! Delicious comfort food that I will definitely be making again and again. I started with this chicken and dumpling recipe at Goodbite.com, and modified it to make it easier and healthier. I don’t believe in sauteing things before I put them in the slow cooker, because that just adds extra work. I don’t do extra work. Keep it to the minimum! So this is simplified for anybody like me who doesn’t have time for extra steps. (I did make use of a stash of frozen cooked chicken – if you don’t have such a stash, you’ll probably want to saute your fresh chicken at least briefly before putting it in the pot.)

Speaking of saving steps, there is one thing about making soup that seems to take for.ev.er. and that is chopping up the ubiquitous celery and carrots that always end up in soup. I’ve recently discovered a trick that significantly reduces my chopping time and makes soup an even easier weeknight menu option. Here it is:

I am probably the last person in Christendom to have discovered this trick… but just in case, I’m sharing it with you. (So tell me, do you chop your veggies this way?)

Note: I used granulated garlic in the dumpling dough because I’m not a huge fan of fresh minced garlic in my baked goods. But if you prefer fresh garlic, you can just use the same amount (1-2 cloves) of fresh garlic in place of the granulated garlic.

Chicken & Whole Wheat Garlic Dumplings

Ingredients

2 cups cooked shredded or cubed chicken
3-4 carrots, chopped
3 stalks celery, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
6-8 cups broth
1 tsp each rosemary, oregano, and parsley
salt and pepper to taste
1/2 cup cream
Dumplings:
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp granulated garlic
1 egg
1/2 cup plain yogurt

Instructions

Place chicken, vegetables, and broth in slow cooker and cook on high for 4 hours or until vegetables are tender. Add herbs; add salt and pepper to taste. About half an hour before serving, stir in cream, then make dumplings. In a separate bowl, whisk together dry ingredients. Beat egg lightly and stir into yogurt. Add this mixture to the dry ingredients and stir until you have a moist biscuit-like dough. Drop by large spoonfuls into the soup. Cover and allow to cook on high for 15 minutes or so, turning halfway through if desired.

This is not as QUICK as many slow cooker recipes, because there’s the added step (sorry, couldn’t eliminate that one) of making the dumpling dough. However, you can set the soup going in the morning, then make the dumplings about half an hour or so before dinner-time – that will still save you some dinner prep.

It is very EASY. The only thing to be aware of is not to add too much liquid to the dumpling dough, or you will have a mass of dough that never quite cooks through covering up a delicious pot of chicken soup. Not that I would know from experience or anything.

This is a good CHEAP dish. Soups are so good for using up odds and ends of meat and vegetables, and this is no exception. (If you have corn, peas, or green beans instead of the veggies I used, go ahead and throw ‘em in the pot!) The dumplings take the place of the pasta typically found in a chicken noodle soup with very little extra cost.

I love my HEALTHY changes to this recipe, namely the use of whole wheat flour. You can use buttermilk in place of the yogurt (which is what the original recipe called for, and is just as healthy), but I usually have yogurt on hand, and I found it made the perfect substitute. These dumplings are SO much better for you than the typical canned biscuit recipe most people use. And I think they taste a lot better, too!

Sharing at Tastetastic Thursday, Pennywise Platter, and…

14 Comments Filed Under: Dinner, On The Table Tagged With: chicken, sizzlin soup, slow cooker

Sizzlin’ Soups: Creamy Chicken and Rice Soup

February 3, 2012 By Anne Simpson

Welcome back to Sizzlin’ Soups–a 6-week series sharing cozy, wholesome soup recipes! I have to admit, the weather in my neck of the woods has been more spring-like than wintery, inspiring thoughts of gardening and fresh salads more than soup. But according to Punxsatawney Phil, we have 6 more weeks of winter, so let’s not put away the soup pots yet!

So far, we’ve warmed up with

a yummy Creamy Chicken and Vegetable Chowder from Leigh Ann at Intentional by Grace,
a Sausage and Kale Italian Zuppa from Rachel at Day2Day Joys
and a Sweet Potato and Sausage Soup from Nikki of Christian Mommy Blogger.

At the end of the 6-week series, we will have a surprise for you. *hint: it’s FREE* To be sure you don’t miss out, consider subscribing to any one of these participating blogs:

Rachel @ Day 2 Day Joys,

Nikki @ Christian Mommy Blogger,

LeighAnne @ Intentional by Grace,

Mindy @ The Purposed Heart or

Erin @ The Humbled Homemaker

or me, of course!

This week Erin at The Humbled Homemaker is bringing us her favorite soup recipe!

This soup can be classified as the comfort of all comfort foods: Creamy, frugal and filling, it’s the perfect addition to any cold winter night. Check out the recipe for this Creamy Chicken and Rice Soup over at The Humbled Homemaker!

1 Comment Filed Under: Dinner, Home, On The Table Tagged With: chicken, sizzlin soup

Quick & Easy Fish Fingers

Recipe: Cornmeal Crusted Fish Fingers

Ingredients

Instructions

Toasty Salmon Melts

Toasty Salmon Melts

Ingredients

Instructions

Spelt Pizza Crust – Great Alternative for Wheat-Free Diets

This post was made possible by WonderMill and the Grain Mill Wagon.

The Easiest Way to Prepare Steak – Salt “Marinade”

Salted Steak

Ingredients

Instructions

Black Bean Chili with Avocado Mousse {Recipes from Avocado Lovers}

Black Bean Chili with Avocado Mousse

Ingredients

Instructions

This post contains affiliate links.

This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.

SRC: Avocado Ranch Pizza Sauce

Chicken Pizza with Avocado-Ranch Sauce

Ingredients

Instructions

The Last Sizzlin’ Soup – and a Free Gift for You!

Crock Pot 5-Spice Chicken {at Stacy Makes Cents}

Sizzlin’ Soups: Slow Cooker Chicken and Whole Wheat Garlic Dumplings

Chicken & Whole Wheat Garlic Dumplings

Ingredients

Instructions

Sizzlin’ Soups: Creamy Chicken and Rice Soup

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