Quiche Lorraine for breakfast, lunch, or brunch because we always want bacon and cheese! Continue reading
Quiche Lorraine for breakfast, lunch, or brunch because we always want bacon and cheese! Continue reading
Maple and cinnamon flavors make this latte so fun with all the flavors of french toast – no pan required. Continue reading
Bruschetta Chicken Burritos pack bright flavor from the balsamic and pesto with melty cheese and tomatoes! Continue reading
This salad is not for hardcore salad people. If you enjoy raw kale, this isn’t for you. Now that it’s just us – we love that juicy bottom of a sub so this salad celebrates some veggie crunch, some creamy cheese, some pickles, and that drippy mayo-oil-vinegar bit!

Clean out your fridge a bit – the specific meats and cheeses aren’t important. Use what you have! Add in croutons if you want!
Sub Salad
Ingredients (serves 2):
3 cups iceberg lettuce
1 cup tomatoes
1/3 cucumber
cheese – mine was havarti
meats – mine was salami
pickles
3 tablespoons mayo
2 teaspoons red wine vinegar
1 teaspoon vegetable oil
1/2 teaspoon oregano/Italian seasoning

Directions:
Chop the tomatoes, cukes, meats, cheeses, and pickles.

Whisk together the mayo, oil, red wine vinegar, Italian seasoning, salt, and pepper. Taste and adjust if needed.
Toss the salad with the dressing.
Enjoy!

I love this. It has all the best parts but nicely dressed all over. The iceberg is just good – it isn’t a new year’s resolution style salad, but it is really addicting.
TikTok kept showing me the viral 1-pot dumpling bake and I thought it could easily be soup. ‘Tis the season for all the soups as lunch right now. Soup is the best since it is easy to make a little or a lot. I keep making a few servings, having them on hand to pack, and stashing one or two in the freezer for variety at a later date!

I loved this – it was flavor packed, so quick, and perfect to add some variety to my prepped meals.
Coconut Curry Dumpling Soup
Ingredients: (serves ~3)
~12 frozen dumplings
1 cup bell peppers chopped
1 can coconut milk
1 cup Red Curry Sauce (or 2 tablespoons red curry paste)
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 cup broth

Directions:
In a medium/large pot, sear the dumplings on each side over medium heat, then remove them from the pot.
Add in the peppers to soften for ~3 minutes.
Still over medium heat, add in the coconut milk, red curry, soy sauce, sesame oil, broth/bouillon + water, and return the dumplings to the pot.
Cook for 5-10 minutes bringing it to a low simmer.

Taste and add water if too strong, or add more curry sauce if too mild.
Serve & enjoy!
No peppers? Swap for spinach, or broccoli, or carrots, or cabbage! Spice it up with chili flakes or chili crunch. Serve it over rice if soup gets tiresome.
This is also great reheated too. The TJ dumplings are easy to cut with just a spoon and the red curry and coconut flavors are so so good.
