Heather Marie
More ideas from Heather
Healthy Pumpkin Chocolate Chip Bread | Vegetarian | by Stacey Mattinson, MS, RDN, LD

Healthy Pumpkin Chocolate Chip Bread | Vegetarian | by Stacey Mattinson, MS, RDN, LD

ROASTED TURNIPS WITH PARMESAN http://www.marthastewart.com/326623/roasted-turnips-with-parmesan

Never thought I'd say it, but I am officially in love with turnips. These come out tasting like slightly sweet steak fries and will definitely be part of my regular rotation of sides. Even the hubs loves 'em!

NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on.

Buffalo chicken nuggets

I took my Healthy Baked Chicken Nugget recipe and and added a touch of spice! We eat a lot of homemade Baked Chicken Nuggets for lunch in my house. Madison loves them, I love them and they

Cheesy Bacon and Egg Hash for breakfast, brunch, lunch or dinner! Easy to make and ready in 30 minutes -- all in one skillet or pan!

This one-pan dish is classic breakfast comfort food. Load the skillet up with potatoes, bacon, scallions, and — mmm — mozzarella, and you won't be able to stop at just one scoop. Get the recipe at Cafe Delites.