We all struggle to find ways to work variety into our weekly dinner menu. This Slow Cooker Hawaiian Pork Chops recipe is both a time saver, with just 20 minutes of prep, and a delicious way to work pork chops and asian-inspired fare into your regular dinner routine. Not to mention the convenience of the set it and forget it nature of slow cooker meals.
All it takes is a little bit of prep, a quick marinade, and about 13 minutes of cooking. This recipe also works for Sweet and Sour Chicken if you make it using boneless, skinless chicken breasts.
This is a great recipe to use leftover chicken and baked sweet potatoes. Don’t have leftovers? Sshhhh....the dish in the photograph above was made with a chicken breast from a rotieserrie picked up after work from the supermarket and a bag of frozen cubed sweet potatoes. And it was indeed hearty, and delicious!
This pulled chicken recipe is smothered in an adobo and chipotle-spiked barbecue sauce, and served with a refreshing cilantro slaw to add creaminess and texture. Oh yeahhhhh.....
Make your own Mexican-inspired chicken burrito bowl with cilantro-lime rice and all the trimmings. This recipe uses black beans, but you can substitute pinto beans if you prefer. With fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce, no other dressing is needed.
When you're spending all day putting your classroom together and planning curriculum, the last thing you feel like doing is cooking-trust me! However, a stuffed baked potato is an easy, filling, and affordable option that will please the whole family. Just bake (or microwave) a potato and fill it with your favorite healthy toppings (like steamed veggies, salsa, and plain Greek yogurt). The flavor options are endless!
Grilling season is here! Try something new~now is a perfect time to step up your burger game and try something totally different. These turkey burgers topped with crisp veggies and a tangy yogurt sauce are an exciting upgrade from the average burger patty. Sun-dried tomatoes, feta cheese, garlic, and oregano give them Mediterranean flavor in every bite. They might become your new go-to recipe for summer.
Let’s talk about pizza for a moment.
There’s New York-style, where toppings are served up on a super thin crust that you can bend and eat as you people watch your way down the street. There’s Chicago’s deep dish with slices so dense and rich that it’s hard to eat more than one (trust me I tried during my most recent trip there). And finally, there’s SoCal pizza, made with a flatbread base and topped with all sorts of exotic toppings…like kale and figs.
By Lili Ladaga
It’s the hot-weather cooking conundrum: What’s a light, refreshing meal that’s not a salad? No one wants to spend hours in the kitchen over a hot stove, and there are only so many greens you can eat before your taste buds start demanding more action.
The answer: Marinated Veggies with Chicken Sausage.