Bolognese Stuffed Peppers.

These bolognese stuffed peppers are cheesy, saucy and a weeknight dinner dream! Seriously, these will quickly become a new favorite. They are a quick and delish way to make dinner feel special and satisfying. And if you have leftover bolognese, this will come together in MINUTES!! Bolognese is probably the #1 favorite meal made in […]

The post Bolognese Stuffed Peppers. appeared first on How Sweet Eats.

These bolognese stuffed peppers are cheesy, saucy and a weeknight dinner dream!

bolognese stuffed peppers

Seriously, these will quickly become a new favorite. They are a quick and delish way to make dinner feel special and satisfying. And if you have leftover bolognese, this will come together in MINUTES!!

bolognese stuffed peppers

Bolognese is probably the #1 favorite meal made in this house. My original, AMAZING recipe is in The Pretty Dish. It’s definitely one of the most popular dishes in the book and it is so, so good.

I’ve shared a few quicker weeknight versions of it on the blog, so that’s what you’ll find below! I’m making a ground turkey version today for these peppers and it’s one that you can throw together in 30 minutes. Most bolognese recipes do taste better as they simmer and sit with time. This is no exception, but it’s still REALLY good if you stuff the peppers immediately. 

bolognese stuffed peppers

You can also make the bolognese part ahead of time. My original bolognese recipe in the book makes a large amount and I always freeze (at least!) half. That means I constantly have bolognese on hand, which makes throwing these peppers together a BREEZE. 

Oh and P.S. – I also have a vegetarian version of this bolognese right here! My lentil bolognese is equally as delicious and I have actually served it to Eddie WITHOUT HIM REALIZING there is no meat.

Yes. Let’s just say that may have been one of the greatest successes in my life. It’s true.

bolognese stuffed peppers

Now, this recipe!

Before the holidays, I saw something similar on the kitchn and was like… whoa. I always have bolognese on hand so I gotta make this. So I did!

I made a big batch of my bolognese to make lasagna for Christmas Day, and this is what I did with the leftovers. In less than a month, this alone has become a hugely requested meal in our house. Eddie loves it, wants to take versions of it for lunch – it’s just so good.

bolognese stuffed peppers

Now here’s the secret! I first shared this in my turkey taco stuffed pepper recipe last year. The key to fabulous stuffed peppers? Roast the peppers first.

YES!

Roast them first while you’re preparing the filling. This allows them to get a bit of that roasty, caramely, flavor on their own. It makes the peppers taste SO GOOD! I realize this doesn’t seem like much, but I promise it’s a game changer and many of you have raved about the outcome.

The same goes for this recipe. Roasting the peppers ahead of time is just wonderful and adds a lot to the recipe. Plus, you have the time for it – the bolognese will take about 30 minutes to come together, so you may as well do a quick roast of the peppers while you cook! 

bolognese stuffed peppers

Now I hope I’ve convinced you to try it this week!

bolognese stuffed peppers

Bolognese Stuffed Peppers

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Bolognese Stuffed Peppers

These bolognese stuffed peppers are the perfect weeknight meal! Use beef, turkey or even lentils to make the bolognese you love. So delish!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 4 bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • 8 ounces cremini mushrooms chopped
  • 1 pound lean ground turkey, I like 94% lean
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon brown sugar
  • 1/2 cup dry red wine
  • 1 14 ounce can fire roasted tomatoes
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 1 cup freshly grated mozzarella or provolone cheese

Instructions

  • NOTE: Remember that you can use my LENTIL BOLOGNESE recipe linked above in the post for this to be vegetarian!
  • Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with 1 tablespoon of the olive oil and sprinkle with a big pinch of salt and pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
  • While the peppers are roasting, make the bolognese.
  • Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Add in the onions with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the turkey and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 6 to 8 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 2 more minutes.
  • Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for 15 minutes (or even longer if you wish!). You can make this ahead of time, FYI!
  • Remove the peppers from the oven. Fill the peppers with the bolognese mixture. Top with the grated cheese. Stick them back in the oven for 15 minutes until the cheese is melty. Remove and top with parmesan before serving.

Notes

inspired by the kitchn

bolognese stuffed peppers

That cheese pull though.

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Embarrassingly Easy Potsticker Soup.

This potsticker soup is so easy that I can hardly stand it. Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!  Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut […]

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This potsticker soup is so easy that I can hardly stand it.

super easy potsticker soup

Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible! 

broth with shiitake mushrooms and scallions

Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.

I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway. 

But!

I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!

broth with mushrooms and potstickers

So I figured, why not throw those in?

Um, it was SO GOOD. A moment of brilliance – not really, but you know.

I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.

This is just a win all around!

super easy potsticker soup

The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.

That’s it!

You can season this and flavor it to your liking. 

And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!

See? Ridiculously easy. 

super easy potsticker soup

I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too! 

What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something. 

I think I might be the most excited that this is now a part of my recipe rotation!

super easy potsticker soup

Embarrassingly Easy Potsticker Soup

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Embarrassingly Easy Potsticker Soup

This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil, coconut oil or butter
  • 8 ounces sliced shiitake mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • kosher salt and pepper
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1/3 cup thinly sliced scallions, plus more for sprinkling
  • 12 ounces frozen potstickers or dumplings
  • furikake seasoning, for serving

Instructions

  • Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
  • Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
  • Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
  • Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
  • Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!

super easy potsticker soup

Love an easy go-to.

The post Embarrassingly Easy Potsticker Soup. appeared first on How Sweet Eats.

Lemon Brown Butter Salmon.

This lemon brown butter salmon is about to go down as one of your new favorite dinners!  If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes!  Okay and the best part? Like, the actual best part? There are only five ingredients. […]

The post Lemon Brown Butter Salmon. appeared first on How Sweet Eats.

This lemon brown butter salmon is about to go down as one of your new favorite dinners! 

lemon brown butter salmon

If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes! 

fresh salmon with salt and pepper

Okay and the best part? Like, the actual best part? There are only five ingredients. Four ingredients if you don’t count salt and pepper. How great is that! 

This is a little on the boring, traditional side for my monday recipe, but this is so delicious that I had to share. It’s such an easy, wonderful staple to make. A great recipe to have in your rotation so you can throw something together fast. And one that everyone really enjoys!

salmon cooked in brown butter

This salmon is easily one of my favorites to make. While I generally prefer to roast salmon because it’s so much easier, this method is so unbelievably delish that you won’t believe it! I hope it makes it into the weekly rotation at your house.

First, I start to brown a little butter. This does require keeping an eye on the butter! You don’t want it to get TOO brown (or burn!) before adding the salmon. But once you become a brown butter connoisseur, this will be like second nature to you! 

lemon brown butter salmon

Once the butter is ever-so-slightly browned, which adds a ridiculous depth of flavor, you place the salmon in the pan and brown it on both sides. It only takes a few minutes to cook through, which is wonderful. The key to getting the salmon perfectly crispy is to make sure you pat it dry with a paper towel before throwing it in the skillet.

This helps SO much. 

lemon brown butter salmon

Next, the salmon is mostly browned and ready to go, so I add the lemon to the pan. I add both juice and slices. I love when the slices get all caramely and golden – and if you use meyer lemons or super thinly sliced lemons, you can even eat those. 

Finally, a sprinkle of fresh parsley all over the skillet to top things off and add a little color.

lemon brown butter salmon

I can’t even stand how easy this is. It’s embarrassingly easy! Also, how absolutely delicious it is. Per the photos, I love to serve this with my parmesan roasted broccoli. If you need a few other ideas, these parmesan pistachio kale chips are perfect and so are my cacio e pepe roasted brussels. Crispy smashed potatoes work too and if you want something even more hearty, serve it with a side of creamed spinach mac and cheese!

This is the perfect building block to have for your weeknight dinner menus!

lemon brown butter salmon with roasted broccoli

Lemon Brown Butter Salmon

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Brown Butter Lemon Salmon

This lemon brown butter salmon is the easiest weeknight meal that can come together in 15 minutes! Flavorful and super simple!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces fresh salmon, cut into filets, about 1 inch in thickness
  • kosher salt and pepper
  • 4 tablespoons unsalted butter
  • 3 lemons
  • 2 tablespoons chopped fresh parsley

Instructions

  • Pat the salmon completely dry on both sides. Season all over with salt and pepper.
  • Heat the butter in a skillet over medium heat. After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don’t want it to burn, so watch closely! Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque. If at any time it appears that the butter is burning or getting to dark, lower the heat!
  • Slice 1 of the lemons and juice the the other 2. Once the salmon is cooked through, add in the lemon slices and juice. Increase the heat a bit so the mixture comes to a simmer. Cook for 1 to 2 minutes. Top with fresh parsley. Serve immediately.

lemon brown butter salmon

Maybe drag a piece of toasted sourdough through that sauce too!

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Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

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Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

32 Weeks of Menu Plans! That’s 224 Different Dinner Ideas For 2021!

Happy New Year!! Today we’re talking dinner meal plans. 32 weeks of them to be exact! This is one of my most favorite posts to share every year. Each year it’s similar but I add in/swap at least 40 to 50 of healthier meals that I really loved over the previous year and then remove […]

The post 32 Weeks of Menu Plans! That’s 224 Different Dinner Ideas For 2021! appeared first on How Sweet Eats.

Happy New Year!! Today we’re talking dinner meal plans. 32 weeks of them to be exact!

This is one of my most favorite posts to share every year. Each year it’s similar but I add in/swap at least 40 to 50 of healthier meals that I really loved over the previous year and then remove the ones I wasn’t as drawn to making. I reference this post approximately ten million times over the the course of the year, especially when I’m really struggling for dinner ideas! Coming up with dinner meal plans is tricky, even for me.

I’ve mentioned often that in our perfect weeks, planning and shopping for three full meals works best for us. This way, we don’t get sick of our “plan,” we always end up with leftovers (but not too many leftovers), it allows for a night or two of eating out on the fly, whether it’s both of us or one of us for work, and usually will allow one night of breakfast for dinner, which we adore. This has changed a bit with the pandemic – we’ve cooked at home SO MUCH MORe. Some weeks I do five or six meals. Some weeks I only do two and we have leftovers and take out! You have to find what works for you.

I always want to make sure our meals are super balanced, always including a vegetable, consistent and most of all – planned ahead of time. This is KEY and even I fall out of practice sometimes. But when our dinners our planned, we just generally eat BETTER.

I’d love to hear some of your favorite meals below, along with your meal planning tips and how you plan your weeks! xo

32 Weeks of Dinner Meal Plans

  1. guacamole turkey burgers
  2. sheet pan gnocchi and vegetables
  3. chicken noodle egg drop soup
  4. cashew shrimp and mango stir fry
  5. korean chicken with coconut rice
  6. brussels and kale spaghetti
  7. halloumi hummus bowls

  1. potato chip frittata 
  2. grilled buffalo chicken sandwiches
  3. honeycrisp quinoa kale salad
  4. creamy vodka sauce pasta
  5. warm winter farro salad
  6. chipotle tomato soup
  7. one pot salsa chicken quinoa

  1. homemade cauliflower gnocchi
  2. chickpea bacon ranch salad
  3. sticky sheet pan chicken with pineapple salsa
  4. shrimp salad rolls
  5. baked black bean taquitos 
  6. grilled thai pork tenderloin
  7. cheesy chicken baked avocados

  1. the best lemon roasted chicken
  2. fish taco bowls
  3. sheet pan sausage and peppers
  4. bruschetta chicken skillet
  5. honey garlic sheet pan salmon and brussels
  6. chicken tortellini soup
  7. cheeseburger chopped salad

  1. lime sheet pan chicken fajitas
  2. broccoli cheddar spaghetti squash
  3. maple turkey chili
  4. coconut curry pork meatballs
  5. baked pesto pasta
  6. triple berry chickpea crunch salad
  7. hot ginger salmon salad

  1. buffalo cauliflower lettuce wraps
  2. minestrone soup with kale pesto
  3. tuscan tuna melts
  4. mediterranean quinoa kale salad with chicken
  5. spaghetti squash parmesan
  6. hot honey salmon
  7. our favorite ground beef tacos

  1. baked parmesan chicken with lemon arugula
  2. slow roasted tomato farro salad
  3. maple bbq salmon with brown butter couscous
  4. buffalo cauliflower soup
  5. flank steak with chimichurri quinoa
  6. black bean tostadas
  7. baked chicken parmesan meatballs

  1. honey mustard chicken chopped salad
  2. BBQ salmon crispy chickpea salad
  3. easy double bean burgers
  4. pizza supreme on cauliflower crust
  5. white bean + chicken enchilada stuffed peppers
  6. balsamic brussels sprouts grilled cheese
  7. crockpot smoky brisket tacos

  1. french onion meatballs
  2. crispy baked quesadillas
  3. chipotle sweet potato quinoa hash
  4. blackened shrimp kale caesar salad
  5. tomato tortellini soup 
  6. turkey taco stuffed peppers
  7. blackened salmon with grilled naan

  1. brussels sprouts breakfast hash
  2. green goddess salmon sliders
  3. thai chicken quinoa bowls
  4. roasted corn caesar salads with yogurt dressing
  5. mediterranean turkey burgers
  6. simple summer chickpea salad
  7. mini chicken meatball soup

  1. summer squash pasta with goat cheese
  2. southwest salmon salad
  3. filet and potato skewers with rosemary chimichurri
  4. chicken taco soup
  5. spring nicoise salad
  6. roasted broccoli toast 
  7. sheet pan nacho chicken

  1. garlic butter scallops with watermelon salsa
  2. vegetarian lentil bolognese
  3. lemon flatbread pizza with hot honey
  4. baja grain bowls
  5. saucy skillet chicken enchiladas
  6. crispy chickpea chopped salad
  7. sun dried tomato skillet lasagna

  1. butternut squash chili
  2. creamy cauliflower soup
  3. roasted chipotle chicken taco stacks
  4. crab cake sliders with pineapple kiwi salsa
  5. lemon chicken risotto
  6. pulled pork stuffed peppers
  7. thai curry pomegranate chicken

  1. 20 minute cajun salmon with salted lime butter
  2. springtime cobb salad
  3. spicy lime chicken enchiladas
  4. butternut squash lettuce wraps
  5. white chicken quinoa chili 
  6. jerk shrimp tacos
  7. black bean stuffed sweet potatoes with arugula + poached eggs

  1. smoky sweet potato burgers
  2. cauliflower crust pizza
  3. sesame crusted shrimp with mango quinoa
  4. baked falafel with spicy feta dip
  5. lightened up beef enchiladas
  6. zoodles with cherry tomato sauce
  7. slow roasted sweet potatoes with spicy garlic chickpeas

  1. grilled vegetable orzo
  2. sheet pan pesto salmon & potatoes
  3. chipotle BBQ chicken with creamed corn
  4. caramelized onion tomato pasta
  5. bruschetta quinoa zucchini boats
  6. fuji apple chicken salad
  7. turkey taco nacho skillet

  1. garlic brown sugar flank steak with chimichurri 
  2. 30 minute thai chili salmon skewers
  3. goat cheese whole roasted chicken
  4. bang bang shrimp with napa cabbage slaw
  5. 30 minute buffalo chicken soup
  6. sheet pan sweet potato breakfast hash
  7. baked hot honey pretzel chicken fingers

  1. roasted jalapeño cheddar turkey burgers
  2. sweet potato quinoa cakes
  3. tequila shrimp taco salad
  4. one pan sesame chicken
  5. thai butternut squash soup
  6. skillet chicken with peppers + peanuts
  7. chickpea wedge salads with avocado ranch

  1. slow cooker barbacoa tacos
  2. chicken avocado salad with peanut dressing
  3. harvest butternut squash pasta sauce
  4. grain bowls with maple chipotle sweet potatoes
  5. brussels sprouts tacos with caramelized shallot salsa
  6. chipotle lime chicken skewers with avocado ranch
  7. butternut squash skillet lasagna

  1. zucchini lasagna bolognese
  2. sheet pan smoked sausage with butternut & brussels
  3. risotto stuffed peppers
  4. pesto mini meatball soup
  5. 20 minute basil chickpea curry
  6. easy parmesan pasta frittata
  7. peanut noodles with roasted broccoli

  1. salmon rice bowls
  2. sausage and kale skillet lasagna
  3. chipotle chicken cobb salad
  4. buffalo cauliflower flatbread
  5. chicken salad stuffed avocados
  6. cilantro lime flank steak
  7. bacon broccoli pasta

  1. mushroom melts with mustard aioli 
  2. winter citrus butter salmon
  3. slow cooker buffalo chicken chili 
  4. beer glazed citrus chicken
  5. spinach artichoke linguine
  6. warm brussels caesar salad
  7. pulled pork tacos with chili slaw

  1. smoky white bean chicken chili 
  2. chili garlic beef stir fry with coconut rice
  3. crunchy chicken spring rolls with blood orange sauce
  4. cashew chicken chopped salad
  5. shrimp zoodle bowls
  6. shrimp burgers with chipotle cream
  7. stuffed peppers with tomato basil cream sauce

  1. butternut squash kale salad
  2. chicken marsala with almond green beans
  3. lime loaded shrimp sheet pan fajitas
  4. sticky apricot chicken and broccoli
  5. coffee crusted strip steak with corn salsa
  6. sun dried tomato corn chowder
  7. sheet pan shrimp nachos

  1. grilled avocado kale salad 
  2. spinach red pepper bacon wrapped eggs
  3. crockpot mini turkey meatballs
  4. asiago portobello burgers
  5. adobo shrimp fajitas
  6. 20 minute turkey taco nachos
  7. thai chicken enchiladas

  1. BBQ salmon burgers
  2. chili cheese polenta bowls
  3. oven crisped cheddar chicken fingers
  4. lemon chicken soup
  5. 30 minute greek chicken lettuce wraps
  6. broiled fontina toasts with poached eggs
  7. thai crunch chicken salad

  1. crunchy taco kale salad
  2. smoky gruyere butternut squash soup with chickpeas
  3. 30 minute portobello fried brown rice
  4. chipotle lime shrimp tacos
  5. honey chipotle chicken bowls
  6. 30 minute shallot, spinach and goat cheese pasta
  7. thai beef bowls

  1. salmon with thai curry peanut sauce
  2. rosemary chicken, bacon and avocado salad
  3. quinoa burrito bowls
  4. BBQ shrimp and lime avocado toast
  5. late summer corn tortilla soup
  6. burrata pesto whole wheat pasta
  7. september kale salad

  1. open face steak sandwich with avocado horseradish
  2. 30 minute asian chicken soup
  3. butternut squash galette
  4. chipotle lime whole roast chicken
  5. pan crisp salmon with light dijon cream
  6. homemade spaghettios
  7. BBQ quinoa salad

  1. marinated chickpea panzanella
  2. thai coconut curry shrimp noodle bowls
  3. grilled chicken artichoke skewers
  4. farfalle with marinated feta and arugula
  5. chipotle kale and mushroom tacos
  6. pulled chicken guacamole sliders
  7. zoodles with chicken feta meatballs

  1. toasted sesame quinoa with chicken
  2. spicy parmesan shrimp skillet
  3. chicken pot pie soup
  4. crispy kale grilled cheese
  5. marinated flank steak with caprese salsa
  6. pineapple cashew fried rice
  7. asian turkey burgers with spicy lime mayo

  1. banh mi tacos
  2. roasted chicken or turkey ramen
  3. toasted sesame ginger salmon
  4. sweet potato cream pasta with crispy kale
  5. salmon citrus avocado salad
  6. braised short rib beef stew
  7. BBQ chicken chopped salad

Enjoy!

The post 32 Weeks of Menu Plans! That’s 224 Different Dinner Ideas For 2021! appeared first on How Sweet Eats.

Smoked Sausage and Kale Skillet Gnocchi.

This sausage kale skillet gnocchi is weeknight meal perfection!  It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that.  This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a […]

The post Smoked Sausage and Kale Skillet Gnocchi. appeared first on How Sweet Eats.

This sausage kale skillet gnocchi is weeknight meal perfection! 

smoked sausage and kale gnocchi skillet

It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that. 

preparing smoked sausage and kale gnocchi skillet

This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a bit. While this happens, boil some gnocchi then add it into the pan. Throw in your parmesan and a bit of stock and oh MY.

Dinner is served.

smoked sausage and kale gnocchi skillet

I’m all about dinner but one of my goals for the new year is to perfect dinner in our house every weeknight. By that, I mean to have more of a plan, have it ready at a certain time every night and get the kids in a great routine of looking forward to dinner and enjoying it.

Growing up, dinnertime was one of my favorite parts of the day so that’s my goal!

And we’re starting with this delish gnocchi skillet. You may eat everything out of the pan before it makes it to a plate!

smoked sausage and kale gnocchi skillet

Ugh! I just can’t take how good this is.

I like to use prepared smoked turkey sausage for this recipe – as I do with all my smoked sausage recipes. It’s just my preference. But feel free to use a smoked pork sausage or any other pre-cooked sausage that you enjoy! 

When it comes to the gnocchi, I buy shelf stable and it’s just so simple. Only takes a few minutes to cook.

smoked sausage and kale gnocchi skillet

The kale is wilty and chewy and delicious flavored. The light sauce comes together with chicken stock and parmesan. It’s not an overly saucy skillet, which is exactly how I like these meals. There is enough to give it some flavor and keep the dish moist, but the ingredients are swimming in anything. 

Throwing everything in the skillet is easy and simple. And honestly, you could probably even try my sheet pan gnocchi method with these ingredients too. 

SO easy!

smoked sausage and kale gnocchi skillet

Sausage Kale Skillet Gnocchi

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Smoked Sausage and Kale Skillet Gnocchi

This sausage kale skillet gnocchi is loaded with flavor and such a delicious, simple weeknight meal. Parmesan and pepper flakes top it off!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound gnocchi
  • 1 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 12 ounces precooked smoked turkey sausage, sliced into rounds
  • 1 large bunch of kale, stems removed and chopped (you want about 4 to 6 cups)
  • ¾ cup chicken stock
  • ¾ cup finely grated parmesan cheese
  • pinch red pepper flakes
  • kosher salt and pepper

Instructions

  • Bring a pot of salted water to a boil. Once it boils, cook the gnocchi according to the package directions.
  • While the water is boiling, Heat a large skillet over medium heat. Add the olive oil with the shallots and garlic. Cook for 1 to 2 minutes. Add in the sliced sausage and cook until the sausage is browned on both sides, about 2 to 3 minutes per side.
  • Add in the chopped kale and stir. Cook for 5 to 6 minutes, until it wilts a bit. Stir in the chicken stock and let it warm for a few minutes, continuing to wilt the kale.. Add the gnocchi to the pan. Stir in the parmesan cheese. Cook for a few more minutes to bring everything together. Taste and season with salt and pepper if needed. Sprinkle with red pepper flakes and serve!
  • Leftovers of this are great - you may want to add a bit of stock if it dries out when reheating.

smoked sausage and kale gnocchi skillet
This flavor is TOPS.

The post Smoked Sausage and Kale Skillet Gnocchi. appeared first on How Sweet Eats.

Turkey Taco Nacho Skillet.

Hello dinner tonight! This turkey taco skillet is about to become a weeknight staple! Okay so we’re in that time of year where everything is super holiday focused and it’s all cookies and peppermint and hot cocoa and chocolate everywhere! BUT. We still have to eat dinner and I’m always searching for foods that taste […]

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Hello dinner tonight! This turkey taco skillet is about to become a weeknight staple!

turkey taco nacho skillet

Okay so we’re in that time of year where everything is super holiday focused and it’s all cookies and peppermint and hot cocoa and chocolate everywhere! BUT. We still have to eat dinner and I’m always searching for foods that taste “regular” and different this time of year!

turkey taco meat with melted cheddar

You know? Regular and different? That makes a ton of sense. Ha.

But really, I find myself craving some classic dinners these days that aren’t overly heavy. Ones that are really easy, quick weeknight dinners.

turkey tacos with shredded lettuce and pico

There are SO many things you can do with this turkey taco skillet.

It’s super versatile!

I mean, obviously, you could spoon it directly into tortillas of course. You could even spoon it on top of a sweet potato. You could throw it on top of a salad for a quick, makeshift taco salad! Really, all the things. 

turkey taco nacho skillet

BUT! My favorite thing to do with this skillet? Serve it as is with some tortilla chips on the side. Almost like a taco dip of sorts. It’s not REALLY a dip – it’s just my favorite turkey taco mix, cheese, quick pico, lettuce and guac.

However, when it’s all thrown together like this? It’s ultimate nacho perfection.

turkey taco nacho skillet

Serving this for dinner is a HUGE hit at our house. It’s fun, and while I usually reserve it for a weekend, I can’t say it hasn’t seen a Taco Tuesday rotation lately. It would also be the perfect dinner for Christmas Eve – or even New Year’s Eve. If you’re looking for something ridiculously easy, something so delicious that you can just lay back and relax after eating, this is it. 

turkey taco skillet chip dip

Don’t be freaked out by the long-looking ingredient list! It’s truly not long, but I always use my own spices to season our tacos. If you’re in a pinch or find yourself without a few of the spices called for, just grab your favorite taco seasoning and use that instead.

Of course, you can always use a store-bought pico or salsa instead too! I love making a quick pico at home because it’s so easy and fresh. And it just might be in Eddie’s top five favorite things that I make. But if you’re pressed for time or sanity, grab one. Same with the guacamole. The only thing you really need to make are the pickled onions, because they are the best.

turkey taco nacho skillet

Embarrassingly easy meals are my favorite!

turkey taco nacho skillet with guacamole

Turkey Taco Skillet

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Turkey Taco Skillet

This turkey taco skillet is one of my favorite dinners! Serve with tortilla chips, tortillas or taco shells, in sweet potatoes or on salad!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 1 bell pepper diced
  • 2 garlic cloves minced
  • 1 pound ground turkey I like 94% lean
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 tablespoon all-purpose flour
  • cup chicken stock
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • pickled onions for serving
  • cotija cheese, for sprinkling
  • lime wedges for spritzing
  • tortilla chips for serving

quick pico

  • 1 pint cherry tomatoes quartered
  • ½ sweet onion diced
  • ¼ cup cilantro chopped
  • ½ lime juiced
  • pinch of salt and pepper

quick guac

  • 1 avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 lime juiced
  • pinch salt and pepper

Instructions

  • Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
  • Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. Sprinkle in 1 tablespoon of flour. Toss and stir. Stir in the chicken stock. Cook for a few minutes until the mixture thickens.
  • Sprinkle the cheddar cheese on top. You can let it melt for a few minutes or even cover the skillet so it melts quicker. Top with the lettuce and pickled onions. Top with the quick pico and guac. Top with cotija cheese if you'd like. Serve with tortilla chips!
  • To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper. You can make this ahead of time and store it in the fridge. It’s better as it sits.
  • To make the quick guac, mash together the avocado, cilantro, lime juice, salt and pepper. Taste and season with more lime, salt and pepper as desired.

turkey taco nacho skillet

We adore it.

The post Turkey Taco Nacho Skillet. appeared first on How Sweet Eats.

Caesar Salad with Pizza Croutons.

Oh yes. We are making a caesar salad with pizza croutons!  This may look just the teensiest boring but I promise it is NOT. If you’re anything like me and craving some “regular” dinner flavors right now, make this salad. You will not regret it!  Do you ever just CRAVE a caesar salad? It’s one […]

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Oh yes. We are making a caesar salad with pizza croutons! 

caesar salad with pizza croutons

This may look just the teensiest boring but I promise it is NOT. If you’re anything like me and craving some “regular” dinner flavors right now, make this salad. You will not regret it! 

toasted sourdough bread cubes

Do you ever just CRAVE a caesar salad? It’s one of the few salads that I actually crave, and that’s saying something because it’s rather simple. It’s no secret that I love a seriously trashed up salad. But I often just crave the crisp refreshing simplicity of a plain caesar.

No chicken. No salmon. Nothing! 

Just romaine tossed in a delicious caesar dressing with parmesan shavings and croutons.

That’s where this baby comes in.

chopped romaine lettuce

Hello pizza croutons! I mean, I cannot get enough.

The pizza croutons start with sourdough cubes that are seasoned with basil and garlic and toasted until golden. Then, they are drizzled with tomato sauce and asiago cheese, plus maybe a sprinkling of parmesan. They go back into the oven until warm and melty. 

And then they find their way to the top of your caesar!

toasty pizza croutons

Unless they find their way into your mouth first.

It’s possible.

In fact, it’s very IMpossible to not eat these right off the baking sheet. They are freaking good.

romaine lettuce with caesar dressing

I’ve done plenty of kale caesars here on the blog. And many times, I prefer a kale caesar. It depends on my mood. Eddie LOVES a kale caesar. I rotate between caesars at home and my house salad. And even though we haven’t eaten in a restaurant for nine months now (what!), we almost always start with a caesar salad or split one. We’re just a little obsessed. 

caesar salad with pizza croutons

So for this one, I stay classic with romaine hearts. They are great for a salad like this because the leaves are hearty enough to hold up to the dressing, but crisp and refreshing enough to give you exactly the kind of bite you crave.

caesar salad with pizza croutons

And speaking of the dressing! This is my longtime caesar dressing that I’ve shared on the blog many times before. I like to make it with greek yogurt and the key ingredient is anchovy paste. I highly suggest not leaving it out, because it really adds a ton of flavor and especially delivers on that classic caesar taste. Plus, you don’t have to chop up the actual anchovies. It’s just the paste. 

This salad is perfect for nights when you aren’t that hungry or just want a light meal. The pizza croutons add an incredible element to the salad. They make it more flavorful and more satisfying – and honestly, just more fun!

caesar salad with pizza croutons

Caesar Salad with Pizza Croutons

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Caesar Salad with Pizza Croutons

This caesar salad with pizza croutons is the perfect weeknight meal! Light and simple and loaded with flavor. It's delicious!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

pizza croutons

  • 3 cups sourdough bread cubes
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ¼ cup marinara sauce
  • ¼ cup freshly grated asiago cheese
  • 2 tablespoons finely grated parmesan cheese

caesar salad

  • 3 hearts of romaine, washed and chopped
  • 4 garlic cloves, minced
  • 3 tablespoons greek yogurt
  • 2 tablespoons parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • 1/3 cup olive oil
  • shaved parmesan, for garnish

Instructions

  • Preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet. Drizzle with the olive oil and toss. Sprinkle with a pinch of salt and pepper, the garlic powder and basil. Bake the cubes for 10 to 12 minutes, until slightly golden.
  • Remove the baking sheet and top each cube with a dollop of marinara sauce. Sprinkle the asiago cheese on top (don’t worry if it gets on the baking sheet too - it gets crispy and amazing!) along with the parmesan. Return the sheet to the oven and bake for 4 to 5 minutes more, until warmed through and the cheese is melted.
  • I make the caesar dressing while the bread cubes are toasting. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.)
  • Chop the romaine hearts and place them in a bowl. Toss with a pinch of salt and pepper. Add in a few tablespoons of the dressing and toss the romaine with kitchen tongs, until the dressing is evenly dispersed. Top with a few shavings of parmesan cheese. Top with the pizza croutons. Serve immediately with extra dressing for serving.

caesar salad with pizza croutons

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Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.

This chipotle tomato soup is an absolute GAME CHANGER. Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible. I’ve told you before about how I love the tradition of tomato soup and grilled cheese […]

The post Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. appeared first on How Sweet Eats.

This chipotle tomato soup is an absolute GAME CHANGER.

chipotle tomato soup with smoked cheddar pull apart bread

Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.

chipotle tomato soup with smoked cheddar pull apart bread

I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating! 

sourdough bread stuffed with smoked cheddar

These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know? 

But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!

saucepan of chipotle tomato soup

This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.

baked smoked cheddar pull apart bread

First, the soup!

This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic. 

The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream! 

P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.

chipotle tomato soup

Now, for the bread!

YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.

Yes. Stuff it full of cheese. OMG my dream. 

Then bake it!

smoked cheddar pull apart bread

The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling. 

chipotle tomato soup with smoked cheddar pull apart bread

This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough. 

chipotle tomato soup with smoked cheddar pull apart bread

DREAM MEAL. 

chipotle tomato soup with smoked cheddar pull apart bread

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

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Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

This chipotle tomato soup is creamy and delish with a hint of heat. Serve with smoked cheddar pull apart bread for a slice of heaven!
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

chipotle tomato soup

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • ¼ teaspoon chipotle chili powder
  • 28 oz diced fire-roasted tomatoes
  • 2/3 cup cooking sherry
  • 1/3 cup chicken stock
  • 3 tablespoons brown sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
  • freshly snipped chives for garnish

smoked cheddar pull apart bread

  • 1 loaf sourdough bread
  • 4 tablespoons butter, melted
  • 8 ounces smoked cheddar cheese, freshly grated
  • fresh chives, for sprinkling

Instructions

  • Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
  • Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.

smoked cheddar pull apart bread

  • Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
  • Loosely tent the bread with foil and place in the oven for 10 minutes.
  • Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.

chipotle tomato soup with smoked cheddar pull apart bread

I mean look at that meltiness.

The post Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. appeared first on How Sweet Eats.

12 Meals To Make For Dinner When You Don’t Feel Like Cooking.

Today I’m sharing 12 meals for when you don’t want to cook! Hello, story of my life! There are nights when I just don’t know what to make for dinner – or I just don’t feel like cooking at all… and I love to cook. The current stay-at-home situation as made this even worse! I […]

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Today I’m sharing 12 meals for when you don’t want to cook!

15 meals to make when you don't feel like cooking dinner

Hello, story of my life! There are nights when I just don’t know what to make for dinner – or I just don’t feel like cooking at all… and I love to cook. (more…)

The post 12 Meals To Make For Dinner When You Don’t Feel Like Cooking. appeared first on How Sweet Eats.