Tasty Tuesday – Pulled Pork Pizza

When your husband roasts a pork butt over the weekend and then has plenty of leftovers, so he makes a pizza with delicious caramelized onions and leftover pulled pork 😍

Does your husband like to cook? Mine LOVES to cook, which is good, because I really prefer to EAT the food, not COOK the food 🙂

Tasty Tuesday – Creamy Parm Tortellini Soup

If you are looking for a warming, filling and super delicious dish to get through these bitterly cold days, this one was PERFECT! 😍

Warmed me up after being chilled to the bones for weeks!

Creamy Parm Tortellini Soup

Of note: we added chicken to get protein in. I also suggested next time we could try it with small meatballs like in Italian Wedding Soup, because I bet it’d be delicious!

And we seasoned to our taste, because recipes always go light on the seasoning and we LOVE seasoning!

So good!

Tasty Tuesday – Grilled Sweet Potato Wedges

Fire up the grill! This one is simple but yummy.

First, wash and dry the sweet potatoes, then cut them into wedges (think steak fries sized), toss with a little oil (something high smoke point is preferable as you’ll be grilling them) and sprinkle with this spices of your choice – there are several recipes for “rubs” out there that would work nicely!

Preheat grill to medium and then place the wedges directly on the grill grates. Cook about 3 – 4 minutes per side.

Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Tasty Tuesday – Low Carb Chicken Parm Meatballs

Mmmm excuse me while I just drool a little… okay, almost done…

But seriously, YUM! I love chicken parm, my husband makes it very well, and does it the healthier way by baking instead of frying, and it’s still so good!

In meatball form… I mean, that’s a whole lot of yeah! Perfect party food, too… might make these for the Super Bowl!

Careful though, don’t eat them all!

Nutritional information:

Serving size = 3 meatballs

  • 276 Calories
  • 14.5 g Fat
  • 3 g Net Carbohydrate
  • 32.5 g Protein


Tasty Tuesday – Stuffed Acorn Squash

Do you like acorn squash? What about sweet potato? Dynamo combination, if you ask me!

With all the holiday meals, it can be easy to feel bogged down. This is a lighter, cleaner dish offering tons of flavor but won’t sit in you like a ton of bricks, either.

A note: sometimes using sweetened cranberries takes off some of the tartness. I make this exception to the rule because I don’t like the super bitterness of cranberries that have been baked. You can use whichever cranberry form you like! 🙂