Paleo Zuppa Toscana

I’ve seen this soup floating around Pinterest, but knew it was off-limits for me with my sensitivities to dairy. Then…I saw a paleo version that uses coconut milk and I knew I had to try it. I loved it, it was creamy and wouldn’t have even known it was made with coconut milk, if I didn’t make it. My husband on the other hand said he could taste the coconut – I think it was all in his head LOL!

The soup is rich with potatoes, kale, sausage and bacon and made in your slow cooker – it’s a win, win recipe!

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Grilled Steak Pita

My kids love anything between two slices of bread and these grilled steak pitas were a big hit! I loved that they were quick and easy to make. Life has been pretty busy lately with work, I started another side gig, sports and my husband traveling for work everyday for the last 2+ months. Needless to say…..dinners have been pretty quick and nothing fancy. Can you tell from the lack of posts lately? I’m hoping things will slow down a little and we can have dinners where we sit at the table and talk instead of running out the door eating.

With busy nights, I turn to our grill most of the time. It’s quick and I don’t have to worry about major clean up later. I loved gyros and this recipe reminded them of them, just taken up a notch with the grilled steak.

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Chocolate Covered Strawberry Pie

Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!

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Cilantro Lime Steak Bowl

The weather has been getting warmer and that means grill season is upon us!! We grill most of the summer and I can’t wait to try new recipes this summer. Grilled meats, vegetables and fruit – YUM!! I took advantage of the warm weather to whip up a steak bowl. You could always add in a scoop of cilantro rice; I opted to leave it out and pack my bowl with veggies. The steak had a great flavor even with only a short amount of time to marinate. I completely forgot to take it out of the freezer the night before to start thawing. Next time, I plan to marinate it for the full 2 hours to really pack in the cilantro lime flavor. Cilantro Lime Steak Bowl | Join Us, Pull up a Chair Continue reading

Bacon Breakfast Ring

This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!

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Spinach Artichoke Stuffed Portobello

If you love spinach artichoke dip, you’ll love these stuffed portobello mushrooms! They worked great for meatless Monday dinners served with a green salad or you could cut them into slices for an appetizer.

They’re creamy, cheesy and have the perfect mixture of spinach and artichokes. They’re also were quick and easy to make …plus low carb! You could also make them ahead of time and bake them when you’re ready.

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Carrot Oatmeal Cookies – #FilltheCookieJar

What do you think of when you hear spring cookies? Me, it’s all about carrots. I’m not 2961d-cookiejar
sure why, but carrots are something I always associated with spring. That’s why I decided to go with a carrot cookie recipe for this month’s recipe for the blogging group – Fill the Cookie Jar.

These cookies are delicious and more cake like. The carrot flavor is subtle, but reminds me so much of a carrot cake…if only I would have spread a little cream cheese frosting on top. I also don’t feel bad when my kids eat them for an after school snack since they’re “somewhat” healthy. They’re made with whole wheat flour, coconut, carrots and walnuts.

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Strawberry Ricotta Scones

Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.

These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.

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Lasagna Stuffed Shells

Do you love lasagna? We love it too – it’s probably one of my son’s favorite foods and something he never complains about eating. We always end up with four empty plates at dinner. I wanted to change things up and make stuffed shells, but in place of my regular filling recipe, I used the ingredients to make lasagna as my filling. It was a definite winner and made enough for leftovers and a few days of lunch for me. I’ll definitely be making this recipe again!

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