Foodie Friday: This Week's Winners!

 

            Last week I shared with you some of the dishes I made throughout the week, and what I loved about them. That worked well, so I’m going to do it again this week. Maybe you’ll find some fun things for your recipes this week!

Taco Dip – This is not the first time I’ve shared this recipe on this blog, and in fact, this link takes you to the time I did share the actual recipe here. I’ve made this for almost a decade now and still love it. This taco dip doesn’t have refried beans in it, so if you’re not a bean lover, this will work for you! It’s healthy and super easy to put together. The one downfall of this dish is that it doesn’t keep for days and days without getting watery, so if you do make it, you’ll want to consume it pretty quickly. I made this Sunday for the little gathering we had at our house, and it was so yummy. (Ryan requested it again soon.)

Apple Crisp – This was another dish I made Sunday, and it comes from Dashing Dish, so if you don’t have a membership, you may not be able to see it. This isn’t the first time I’ve made this one either, and I love having it in my recipe box. It’s bountiful in the apple portion, and I love the taste of the crumble on top. It doesn’t have white flour or sugar in it – or butter either. We added ice cream to ours, and it was so good.

Berry Trifle – I made this one over the weekend to take to small group! One of the couples who used to be in our group moved out of state and they were back to visit this week. I had taken this to small group before and the wife of that couple loved it, so I made it especially for her visit. They all practically licked the bowl clean, which made me simultaneously happy and sad. 😊 It’s also a Dashing Dish recipe, so you may not be able to see it without a membership, but I feel like getting a membership for this one alone is WORTH IT. Such a good trifle with berries and a no-bake-cheesecake filling and some graham cracker crumbs. Oh no. Now I want more of it!

Mushroom and Spinach Scrambled Eggs – I made this for breakfast almost every day this week, and it was so good. I love adding things to my scrambled eggs to make the meal fuller – and make me fuller while I’m at it! I put feta on top of mine. I have grown to love feta in scrambled eggs and am so glad a server at a breakfast restaurant suggested it to me several years ago. Best breakfast tip ever!

Healthy Chicken Salad – I have made several versions of healthy chicken salad over the years, and I have a handful of favorites. This is one. For me, the hard thing about healthy versions is that most eliminate mayo entirely, which (for me) is the joy of chicken salad. This one includes it (low-fat) but not to excess. I did end up adding a tiny bit of Greek yogurt to this so it wouldn’t be quite so dry, and I was really happy with how it turned out. I also love boiling my chicken breasts/tenders and then shredding them in the stand mixer for easy prep. Pinterest taught me that tip years ago, and it’s been a game-changer!

Tacos – I made this taco recipe this week with a couple of modifications. I used ground turkey instead of ground beef (cheaper) and I used my own homemade taco seasoning instead of the one she mentioned. They’re not that different, though. I like adding in some bell pepper to the meat, as she suggests. Extra way to sneak in some veggies, right? I eat mine over a bed of greens, rather than in shells, but you can do it however you want!

PB&J Smoothie Bowl – I made this one for the first time yesterday and loved it. It felt like dessert for breakfast, and I did not hate that one little bit. I used a frozen mixed berry bat I had on hand – cherries, blueberries, and strawberries. It was the perfect flavor. I used all-natural peanut butter, because that is what I use in general. WHOA. So good.

            That has been my culinary week. I hope you find something worth keeping in here!