What To Eat This Week: 10/25/20.

Lots of my favorite meals on the menu this week! My mom’s famous chicken marsala, squash pasta, bubbly cheesy cauliflower and my favorite fall breakfast to name a few… To kick things off on meatless monday, make this cheesy cauliflower parmesan. It’s so hearty and comforting. I love serving it with my parmesan roasted broccoli, […]

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Lots of my favorite meals on the menu this week!

what to eat this week

My mom’s famous chicken marsala, squash pasta, bubbly cheesy cauliflower and my favorite fall breakfast to name a few…

what to eat this week

To kick things off on meatless monday, make this cheesy cauliflower parmesan. It’s so hearty and comforting. I love serving it with my parmesan roasted broccoli, which I make at least once a week.

Sheet pan shrimp nachos for taco tuesday! I mean, do these even need an explanation? Everyone loves them!

My mom’s chicken marsala with almond green beans is incredible. You can serve this alone or with potatoes or rice!

Irish beef stew with herbed dumplings is a perfect meal for the chilly weather.

My butternut squash baked ziti is lovely. It’s satisfying enough to serve alone, but I still suggest pairing it with a house salad for some veg.

Finish off the week with this fuji apple chicken salad! If you make extra apple chips, they are great for snacking.

Pumpkin protein pancakes are on the menu for breakfast, and for lunches, I’m going to make a batch of my grilled vegetable orzo. It reheats so well!

what to eat this week

What’s on your menu this week?!

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Currently Crushing On.

Hello hello! It was a huge week over here! The blog got a big makeover and thank you so much for all your amazing support and love. I’m so happy with it – and most importantly, the recipe search function is now AMAZING!! This week on the blog, I shared my favorite copycat fuji apple […]

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currently crushing on

Hello hello!

It was a huge week over here! The blog got a big makeover and thank you so much for all your amazing support and love. I’m so happy with it – and most importantly, the recipe search function is now AMAZING!!

This week on the blog, I shared my favorite copycat fuji apple chicken salad! I also shared this parmesan pistachio stuffed pork tenderloin (omg!), these pumpkin pierogies with brown butter and cheeseburger meatballs with special sauce. There’s also an amazing list of my favorite meal prep lunches – 15 of them that you can fully prep on the weekend.

Of course, there’s a new what to eat menu post up, and a new week in the life post too.

Have a lovely weekend! xo

What I’m loving this week:

Halloween taco bar! I need it.

Whoa. Vegan brownie cookie dough cake. (more…)

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Cheeseburger Meatballs with Special Sauce.

Meet my new obsession: cheeseburger meatballs! Seriously, cue all the exclamation points. !!!!!!! Oh my gosh. I cannot even EXPLAIN how delish these are. Like… wow.  I’m actually stumped for words. I have to tell you how this recipe came about! My cousin Lacy who works with me always gives me the best recipe ideas. […]

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Meet my new obsession: cheeseburger meatballs!

cheeseburger meatballs with special sauce

Seriously, cue all the exclamation points.

!!!!!!! (more…)

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Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

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These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

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15 Lunch Recipes You Can Fully Prep On Sunday!

We’re talking all about meal prep lunches today! With 2020 being complete crazy, who else needs some lunch inspo? I mean, I just need a moment to step out of the kitchen and eat a delicious lunch… So! I’m always on the fence about meal prepping entire lunches for the week. I talk about this […]

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We’re talking all about meal prep lunches today!

With 2020 being complete crazy, who else needs some lunch inspo? I mean, I just need a moment to step out of the kitchen and eat a delicious lunch…

So!

I’m always on the fence about meal prepping entire lunches for the week. I talk about this a TON in my book coming out next year – and it includes so many helpful meal prep tips and plans. However, the same theme remains: I hate to meal prep for five full days and the eat the same thing for lunch.

However! Not everyone is like me. Take Eddie for example, ha. We make his lunches on Sunday for four days. These recipes are some examples of what we make – because he wants more of a “meal” for lunch (i.e. not a salad or a sandwich, in Eddie speak) and he always wants to make it and pack it up. For all of these below, you can fully make them and stick them in a container, with the except of one salad.

While I prefer to make batches of soup and freeze half, then do two or three lunches (so the other two days have variety), most of these will make at least four servings!

15 Meal Prep Lunches

Fire Roasted Minestrone. My favorite way to prep this for lunches is to make a batch, freeze half, then use it for lunches for the week. I find that this is so much better than eating it for dinner, then using it for lunches. I get meal boredom easily. Then use the frozen batch for dinner in few weeks!

Greek Orzo Salad in a Jar. I adore this meal so much. It’s one that gets better as it sits! It’s also very customizable – you can use different beans or grains too.

Salsa Chicken Quinoa. This meal is incredible as leftovers. It’s one that you can add toppings to, or easy alone, and it will still be delish.

Smoky Butternut Kale Salad. Kale salads are one salad I actually still enjoy a day or so after they are made. The kale is so hearty and chewy that it can hold up in the fridge. I do suggest waiting to dress these until it’s time to eat!

Ginger Sweet Potato Soup. I LOVE this for lunch because it’s light yet satisfying at the same time. The ginger is refreshing and it is such a good lunch soup.

Baja Grain Bowls. I put the base of these together all the time for lunches. It is wonderful. If you have the time or work from home, you can top it with more ingredients like yogurt or avocado. Or, you can throw those things in the corner of the container and mix it all up together when it’s time to eat!

Sheet Pan Smoked Turkey Sausage and Peppers. This is easily one our most made meals for lunch, ever! Sometimes I’ll make a batch of brown jasmine rice and portion it out with this.

Smashed Chickpea Salad Sandwiches. This chickpea salad gets better as it sits. You can totally prep it ahead of time and make an actual sandwich on bread or toast. It lasts – and the salad doesn’t get too wet or soggy.

Easy Turkey Chili. I have lots of chili recipes but this is my favorite. It comes together SO super fast, is very flavorful and is perfect for portioning out for lunch. It’s a smaller batch than most chilis (it serves 4), so it’s great for the week.

Grilled Vegetable Orzo with Smashed Feta Vinaigrette. Perhaps my favorite meal of the entire bunch! This one is loaded with flavor and you can use whatever veggies you like. Also, if you want to roast instead of grill, go for it!

Maple Sheet Pan Smoked Sausage with Brussels and Squash. Another favorite that is so flavorful and SO good for lunch! Again, if you want to pair it with brown rice or something similar, go for it.

Honey Chipotle Chicken Bowls. They only part I don’t add in until the last minute is the avocado and the dressing. And if you’re in a pinch, just skip the avo slices and add a few dollops of guac.

Turkey Taco Stuffed Peppers. These are SO GOOD for leftovers! Now I do suggest heating them with a little but of melted cheese and topping with guac, but they are excellent for lunches, and also really good over a bed of lettuce!

Squash Pasta with Brown Butter and Goat Cheese. While I usually use summer squash for this, I’ve made it multiple times in the winter with zucchini since it’s readily available. It’s delish and reheats so well.

Sheet Pan Chicken Fajitas. This is one that Eddie loves to take to work. You can bring tortillas with it, or even eat it with tortilla chips. You can also serve it with brown rice.

Korean Beef Bowls. Okay, so technically this is 16, but I couldn’t pass it up! This is SUPER simple, tastes better as it sits and is so easy to prep ahead. I make it with quinoa often too!

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Tuesday Things.

1. This past week, Max called me by his teacher’s name a few times. It was so cute! I remember calling my teacher “mom” in kindergarten and getting so embarrassed. But it’s adorable. 2. Sourdough pancakes!! Totally make these this week. My sourdough starter is still going strong. 3. Have you started holiday shopping yet? […]

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tuesday things

1. This past week, Max called me by his teacher’s name a few times. It was so cute! I remember calling my teacher “mom” in kindergarten and getting so embarrassed. But it’s adorable.

2. Sourdough pancakes!! Totally make these this week. My sourdough starter is still going strong.

3. Have you started holiday shopping yet? I actually have, which is super early for me. My gift guides will be coming in a few weeks! I think this is my tenth year for them!

4. So some exciting news – we are in the process of building of house. Do you want a home series on this? IG stories, blogs? What is one dream thing you wish you could have in your house?

5. Barefoot in quarantine. I love.

6. TV things!! Okay, who watched The West Wing reboot? I watched it and was thrilled, obviously, to see the cast back together. I was disappointed that it was a remake of a previous episode though? I thought we were getting a flash forward!

7. UMMM also, did you see that Dexter is coming back?! Insanity. Pretty sure I documented my Dexter binge watching on Tuesday Things a decade ago.

8. 10 things to do when you’re feeling unproductive.

9. I finished Mariah Carey’s memoir and it was so incredible that I had to tell you about it before my month end reading post. OMG. I might deem it the best book I read all YEAR. Yes. Make sure you listen to it, because she narrates it.

10. How much leopard print it too much leopard print… mine and Emilia’s wardrobes are out of control.

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Parmesan Pistachio Stuffed Pork Tenderloin.

This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight!  This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]

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This parmesan pork tenderloin is sponsored by the National Pork Board!

Parmesan pistachio pork tenderloin is what’s for dinner tonight! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.

stuffing pork tenderloin

Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus! 

pork tenderloin ready for the oven

Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

If you’re looking for inspo, I’ve made this fig and gorgonzola stuffed pork tenderloin, this grilled thai pork tenderloin and this apple, squash and goat cheese stuffed pork tenderloin. Oh and this wonderful holiday pork tenderloin too. They are all dreamy!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.

That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season. 

Yes!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!

I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich! 

It’s a sure fave! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Parmesan Pistachio Pork Tenderloin

Print

Parmesan Pistachio Stuffed Pork Tenderloin

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 to 6
Author How Sweet Eats

Ingredients

  • 2 boneless pork tenderloins, 1.5 to 2 lbs each in size
  • kosher salt and pepper
  • ½ cup roasted, salted pistachios
  • 8 ounces ricotta cheese
  • cup finely parmesan cheese
  • 4 garlic cloves, minced
  • 1 large egg
  • ½ cup chopped fresh herbs, such as sage and parsley
  • brussels sprouts salad, for serving

Instructions

  • Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
  • Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
  • Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
  • Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
  • Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
  • Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Throw it in the dinner rotation! Because FLAVOR.

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Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME!  I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good.  A year […]

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Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME! 

fuji apple chicken salad with champagne vinaigrette

I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good. 

homemade apple chips

A year or two ago we started getting panera once a week for lunch while working. Mostly, my kids were obsessed with different items, but I have gone through phase after phase of their salads – there are multiples that I really love!

I’ve made the strawberry poppy seed chicken salad before and I’ve made their mediterranean kale salad with quinoa too. And! I make their baja grain bowls frequently. 

toasted brown sugar pecans

Even though we’re cooking constantly here, sometimes the dishes aren’t ready for lunch (as in, they need to be photographed!) and lunch take out has added the best spark to the day. It also helps that the salads are fairly healthy, even when I do want to get a vat of broccoli cheddar soup in a bread bowl. As delicious as this is, it puts me in a food coma and I can’t work after!

fuji apple chicken salad with champagne vinaigrette

A long time favorite of mine has been the fuji apple chicken salad. The apple chips, gorgonzola and vinaigrette bring so much life to the salad! I’ve recreated it almost exactly here, with a few exceptions.

Fuji apple chicken salad perfection:

I made my own apple chips, which aren’t quite as crunchy as store-bought ones. You know? They are still really good! Just never as crisp. You can either make your own or grab some from the store. I use these in salads year round, that’s how much I love them.

pouring champagne vinaigrette on fuji apple chicken salad

Also, I either broil or grill some chicken thighs or breasts. It’s delicious, but not necessary. If I was going to prep these for the week ahead, I’d probably use a rotisserie chicken for ease. Or any leftover grilled chicken!

I make pickled onions instead of using raw red sliced onion in the salad. Because pickled onions are ALWAYS better! The tart, briney flavor is out of this world. You can make these ahead of time, of course. I like to keep a batch in the fridge every week.

fuji apple chicken salad with champagne vinaigrette

Finally, I made a creamy champagne vinaigrette instead of a white balsamic. I modeled this after my creamy balsamic dressing in the blueberry salad this summer (which was such a hit!) and oh my word – it is SO good. I’m pretty sure panera has their dressing bottled if you just want to buy that for an extra legit salad. But mine is super close and SO good. 

fuji apple chicken salad with champagne vinaigrette

I mean, see that texture?! Crunchy and crisp and refreshing and satisfying and hearty! Everything a salad should be.

fuji apple chicken salad with champagne vinaigrette

Print

Fuji Apple Chicken Salad

This fuji apple chicken salad is a copycat of the delicious version from panera! Topped with a creamy champagne vinaigrette - it's so good!
Course Salad
Cuisine American
Prep Time 30 minutes
For the apple chips 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

fuji apple chicken salad

  • 2 fuji apples, thinly sliced (or 1 to 2 cups apple chips)
  • ½ cup pecans
  • 1 tablespoon brown sugar
  • pickled onions, for serving
  • 1 cup cubed or shredded chicken breast
  • 8 cups spring greens
  • ½ cup sliced grape tomatoes
  • cup crumbled gorgonzola cheese
  • salt and pepper

creamy champagne vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon heavy cream
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil

Instructions

  • To make the apple chips, preheat the oven to 225 degrees F. Thinly slice the fuji apples and place the slices in a single layer on the sheet. Bake for 1 hour, then flip the slices and bake for 1 more hour. You can do this head of time and store them at room temp in a bag or container.
  • To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add in the brown sugar. Toss and stir constantly, as the pecans toast and the sugar melts. Cook for 2 to 3 minutes until toasty. Remove and spread on a piece of parchment paper to cool. You can leave these whole or chop them.
  • To assemble the salad, toss the greens with a big pinch of salt and pepper. Top with chopped chicken, the apple chips, toasted pecans, chicken, gorgonzola, tomatoes and dressing. Toss well and serve!

creamy champagne vinaigrette

  • Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

fuji apple chicken salad with champagne vinaigrette

This is heavenly.

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A Week In The Life, Vol 42.

Lovely week here for #42! Max had the day off from school on Monday, so I took the kids to triple b farms. They had so much fun! We literally got lost in the corn maze. I’m not even kidding! Did not think we would find our way out at all. Even though the events […]

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Lovely week here for #42!

Max had the day off from school on Monday, so I took the kids to triple b farms. They had so much fun!

We literally got lost in the corn maze. I’m not even kidding! Did not think we would find our way out at all.

Even though the events were outside, masks were still required. It was pretty crowded, but easy to distance and my kids love their masks.

I had to make them take them off for this one… ha!

Why are they so big?!

We went on the hayride…

And finished with apple cider donuts!

It was SO fun. Monday is always an insane work day for me but I basically played hooky and we went last minute.

Hmmm what else. I made my tomato soup this past week!

And I made Eddie chicken parm… one of his favorite meals ever.

Emilia wanted to be hidden inside a pillow and blanket fort.

And she has so much fun playing in and collecting leaves.

We made sugar cookies!

I can’t frost to save my life but they were good.

The leaves are the most gorgeous they have been in years!

My mom and I ventured to homegoods and at home. Cutest gingerbread stuff ever.

Promise I’ll stop with the pumpkin spam soon! How was your week?!

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What To Eat This Week: 10/18/20.

We’re definitely in cozy meal season! This week doesn’t disappoint. So many cozy and comforting meals ahead. To kick things off, make these french onion stuffed sweet potatoes! You can bake the sweet potatoes ahead of time and reheat when it’s dinner time. We love these! If you want more to the meal, you can […]

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We’re definitely in cozy meal season!

what to eat this week

This week doesn’t disappoint. So many cozy and comforting meals ahead.

what to eat this week

To kick things off, make these french onion stuffed sweet potatoes! You can bake the sweet potatoes ahead of time and reheat when it’s dinner time. We love these! If you want more to the meal, you can add in some shredded rotisserie chicken or beans.

Taco Tuesday! Make these lime sheet pan chicken fajitas. You can marinate the vegetables and chicken the night before, separately. When it’s time to eat, this should come together in minutes!

Cheeseburger chopped salad is up next! This is heavenly. Such a good meal.

Soup season is everything. Try this creamy buffalo cauliflower soup! It’s delicious and so satisfying.

Creamy vodka sauce pasta is next on the menu. You can add any protein you’d like here (shrimp is great!) but I love it without meat. It’s so simple and classic and wonderful.

Finally, homemade fish sticks with roasted parmesan broccoli to end the week. The tartar sauce is incredible.

For breakfasts, go with this overnight autumn breakfast quinoa. And for lunch, make a batch of this tortellini salad ahead of time! It can also be a clean-out-the-fridge meal.

what to eat this week

What’s on your menu this week?!

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