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Don’t Say I Didn’t Warn You – These Are Addictive!

I had a very special guest this summer, when one of my childhood friends called me and asked if I was around. She lives in Spain and I don’t get to see her very often, but when we do meet up, the days are always filled with laughter, endless conversations, huge meals and good wine. She has shared so many amazing recipes with me and I love how they are a bit different from those I usually make.

This time she brought along all the ingredients for spicy chicken meatballs. Apparently, there is a small farm right next to her home in her village in Spain, and she has become friends with the couple who are running it. She said they are great cooks, as well, and that she hasn’t used beef for meatballs since she got this recipe.

After trying these, I wouldn’t be surprised if I never made beef meatballs again, either! These are so scrumptious – just the right amount of spiciness to amp up the flavor of the mild chicken. And these are very lean, too, so they’re great for anyone trying to get rid of extra calories!

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Quick Tip: Try adding some red pepper flakes!

You Won’t Believe How Fast You Can Get This Done

Don’t you just hate it when it’s 100 degrees outside and you really, really crave for lasagna? Even if it’s not summer, sometimes I ditch lasagna from our dinner rotation simply because I can’t bare to think of all the hassle. All those pots and pans, and all that time! But the kids love it just as much as I do, so occasionally I just have to make it. Boy, was I glad when I heard there is an easy way to work around these issues – and it’s called skillet lasagna!

I know what you’re thinking; how is it even possible to make lasagna in a skillet? What about the lasagna noodles? Doesn’t this dish need a really long cooking time? Those were my thoughts exactly, the first time my friend told me about this recipe.

Believe it or not, you can get this lasagna done in 30 minutes! You heard me – you’re only a half an hour away from your favorite Italian meal, and it’s possibly even tastier than the traditional version. All the familiar flavors are there but you just don’t have to stress over the cooking process!

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Quick Tip: Turn this into a veggie lasagna by replacing the meat with broccoli and grated carrots.

With so many taco bake recipes floating around these days, I consider myself to be exceptionally lucky that I came across this one. I, for one, am absolutely head-over-heels for tacos. I love them, and so does my family. However, tacos can sometimes get boring once you’ve had them a time or twenty. So why not try this recipe and mix things up a bit?

This recipe isn’t for your regular run-of-the-mill tacos. In fact, you won’t even be eating it with your hands. Shocking, I know. Instead, you’re going to be tossing all of your favorite taco ingredients into a baking dish and create a jazzy Mexican taco bake casserole! I’m telling you; this casserole is uh-mazing. It’s packed with zippy spices, juicy meat, and lots of CHEESE. Yum!

Recipe and photo courtesy of A Lot Of Recipes.

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Quick Tip: Feel free to toss in any taco fixins’ that you fancy. From black olives to jalapeno peppers, the sky is the limit!

Spoiler alert: There is no ground beef in these balls! For a healthier alternative, these meatballs use ground chicken, and the flavors are just as yummy!

These spicy Asian chicken meatballs are glazed with honey and have a spicy punch thanks to red pepper flakes. Apple cider vinegar and tamari combine for a flavorful sauce. Make a double batch and freeze them for an easy and delicious dinner when time is not on your side. This recipe makes about 18 meatballs and is ready in under an hour!

Image courtesy of SkinnyMs.

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You don’t have to give up tacos to eat low calorie, because these lettuce wraps are just as delicious!  Use ground chicken or pork, or you can even use turkey, to keep the recipe light.

Potstickers are a favorite Asian appetizer for adults and kids alike. These sesame chicken ones have an amazingly authentic umami flavor that comes from the shiitake mushrooms. If you’re not familiar with umami, I can’t really explain it. You’ll just have to make these to find out – I promise you it’s tasty!