Creamy Tomato Basil Chicken

Creamy tomato basil chicken in a cast iron skillet ready to be served

Creamy Tomato Basil Chicken is a simple, one pan meal that the entire family will love. With only five ingredients that are most likely in your pantry, this is an easy recipe that will become a dinner favourite!

Creamy tomato basil chicken in a cast iron skillet ready to be served

Lush and saucy is how I would describe this creamy tomato basil chicken. And the best part is how ridiculously simple it is to make.

This recipe uses the most beautiful seasonal produce thats in abundance right now. Fresh roma tomatoes, garlic and basil simmered in olive oil and butter till the tomatoes completely break down into a nice creamy consistency that coat every bit of the chicken. I like to add a little bit of cream towards the end to give this dish a luscious consistency.

Since this is such a simple recipe, its really important to use quality ingredients.

I prefer using chicken breast in the recipe because its lean meat and my family loves chicken breast!

Closeup of creamy tomato basil chicken

I like to start by adding some garlic to olive oil and warming it so that the oil is infused with the garlic flavour. Then the chicken breast is seared on high heat till its cooked through. Chicken breast doesn’t need too long – about 10 minutes in the pan and its done. The sauce is made in the same pan with diced roma tomatoes, cream and lots of basil. I finish this recipe with some cream to give it the beautiful creamy texture and add more flavour.

If you don’t have access to good quality fresh tomatoes, just use a can of crushed tomatoes for the sauce. And you have the same recipe that takes even lesser time to put together.

The recipe is so basic that this will become one of those recipes that you’ll make again and again. Serve this with pasta or rice. Add a little parmesan on top if you are feeling extra indulgent and you have a fantastic dinner thats ready in a jiffy!

Creamy tomato basil chicken in a cast iron skillet ready to be served

More Dinner Recipes

Sheet Pan Honey Balsamic Chicken Thighs

Creamy Lemon Chicken Scallopini

Chinese Cashew Chicken Noodle Stir Fry

Creamy Tomato Basil Chicken
 
Creamy Tomato Basil Chicken is a simple, one pan meal that the entire family will love. With only five ingredients that are most likely in your pantry, this is an easy recipe that will become a dinner favourite!
Author:
Recipe type: Main
Serves: 4 Servings
Ingredients
  • 4 tablespoons Olive Oil
  • 1 tablespoon minced Garlic
  • 1 pound Chicken Breasts
  • Salt and Pepper
  • 5 Roma Tomatoes, diced
  • ¼ cup Chicken Broth
  • 1 cup loosely packed, Basil Leaves, roughly chopped
  • ¼ cup Heavy Cream
Instructions
  1. Add olive oil and garlic to a skillet and heat gently to infuse the olive oil with garlic flavour.
  2. Once the garlic is a light golden colour, season the chicken breasts on both sides with salt and pepper and slide them into the pan. Sear on both sides and cook for 10 minutes in the pan or till the chicken breast is cooked through.
  3. Take the chicken breasts out of the pan and place them on a plate.
  4. Add tomatoes and broth to the pan, along with salt and cook for 8-10 minutes till the tomatoes have broken down completely and are mushy and have formed a thick sauce.
  5. Add basil and cream and mix well. Add the chicken breasts back to the pan, simmer for two minutes and turn off the flame. Serve immediately.

 

Bacon Wrapped Pork Tenderloin (Grilled or Baked)

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

Pork tenderloin is a tender cut of meat to begin with, but the addition of bacon really adds to the tenderness and flavor! By slicing the meat into medallions to serve, there is a little bit of bacon in every bite! Really, bacon wrapped anything is always a good idea!

Bacon Wrapped Pork Tenderloin sliced on a wooden board

Pork tenderloin is one of my favorite proteins just simply roasted in the oven or stuffed pork tenderloin. It’s incredibly juicy and tender and everyone in my family loves it.  While I often simply season and cook pork tenderloin in the oven, this is one of those easy pork tenderloin recipes that is kind of next level and can be pork tenderloin oven baked, or grilled pork tenderloin.

We absolutely love to cook this pork tenderloin recipe on the grill, but we do use a grill mat to keep the bacon from flaring up. If you’ve never cooked on a grill mat before I can’t say how much I recommend them!  I they’re perfect for everything from Grilled Zucchini  to Grilled Asparagus and we often to homemade burgers on them too.  You still get that nice char but nothing falls through and they’re a snap to wipe clean.

Bacon Wrapped Pork Tenderloin cooking on a grill mat

How to Cook Bacon Wrapped Pork Tenderloin

  • Allow the tenderloin to come to room temperature.
  • Season with your favorite seasoning, or homemade Italian Seasoning with salt & pepper.
  • Wrap tenderloin with bacon slices and secure with toothpicks.
  • If cooking in an oven and the bacon has released a lot of grease, use a clean baking pan before broiling as the grease will smoke and splatter.
  • If cooking on a grill, use a grill mat (or a sheet of foil) to avoid bacon drippings from flaring up.
  • Use a meat thermometer and remove from heat once the internal temperature reaches 145 degrees F.
  • Allow the tenderloin to rest for 5 minutes before serving.

Pork Tenderloin Sides

There are so many great options for side dishes for pork tenderloin. Some of my favorite pork loin sides are:

A medallion of Bacon Wrapped Pork Tenderloin

It is important to rest almost all cuts of meat after grilling for two reasons. First, the juices are redistributed and absorbed back into the meat making it far more tender and juicy. Second, the internal temperature of the meat will continue to rise as it rests.  You can find more information on cooking the perfect pork tenderloin here!

Pork tenderloin is lean and should be cooked to about medium and it’s fine to be a touch pink.  Since it’s a fairly long thin cut of meat, this won’t take long (and I’d highly recommend using a thermometer to ensure it reaches the right temperature). Allow about a 20-minute cook time in a 400 degree oven or on a medium heat grill. In either case, remove once the pork tenderloin form the heat once the internal temperature reaches 145 degrees F. Be sure to allow it to rest at least 5 minutes before slicing.

Trying to follow a low carb diet? This Bacon Wrapped Pork Tenderloin naturally low in carbs (and is keto friendly).  Serve it alongside Grilled Zucchini and Honey Mustard Warm Potato Salad!

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

  • 1 lb pork tenderloin
  • southwest seasoning or your favorite meat seasonings
  • 8 slices bacon
  1. Preheat oven or grill to 400° F. Line a baking sheet with foil
  2. Season the pork with southwest seasoning.
  3. Wrap the pork tenderloin in bacon using toothpicks to secure.

Oven

  1. Place pork on foil lined sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Broil 2-3 minutes to crisp bacon.
  3. Allow to rest for at least 5 minutes before slicing.

Grill

  1. Place pork on grill mat and cook 20-22 minutes rotating every 5 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Allow to rest for at least 5 minutes before slicing.

REPIN this Easy Pork Recipe

Bacon Wrapped Pork Tenderloin sliced on a wooden board

MORE RECIPES YOU’LL LOVE

Honey Glazed Pork Chops with Mushrooms

Honey Glazed Pork Chops with mushrooms and a side of broccoli in a white dish

 

Bacon

The post Bacon Wrapped Pork Tenderloin (Grilled or Baked) appeared first on Spend With Pennies.

Bacon Wrapped Pork Tenderloin (Grilled or Baked)

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

Pork tenderloin is a tender cut of meat to begin with, but the addition of bacon really adds to the tenderness and flavor! By slicing the meat into medallions to serve, there is a little bit of bacon in every bite! Really, bacon wrapped anything is always a good idea!

Bacon Wrapped Pork Tenderloin sliced on a wooden board

Pork tenderloin is one of my favorite proteins just simply roasted in the oven or stuffed pork tenderloin. It’s incredibly juicy and tender and everyone in my family loves it.  While I often simply season and cook pork tenderloin in the oven, this is one of those easy pork tenderloin recipes that is kind of next level and can be pork tenderloin oven baked, or grilled pork tenderloin.

We absolutely love to cook this pork tenderloin recipe on the grill, but we do use a grill mat to keep the bacon from flaring up. If you’ve never cooked on a grill mat before I can’t say how much I recommend them!  I they’re perfect for everything from Grilled Zucchini  to Grilled Asparagus and we often to homemade burgers on them too.  You still get that nice char but nothing falls through and they’re a snap to wipe clean.

Bacon Wrapped Pork Tenderloin cooking on a grill mat

How to Cook Bacon Wrapped Pork Tenderloin

  • Allow the tenderloin to come to room temperature.
  • Season with your favorite seasoning, or homemade Italian Seasoning with salt & pepper.
  • Wrap tenderloin with bacon slices and secure with toothpicks.
  • If cooking in an oven and the bacon has released a lot of grease, use a clean baking pan before broiling as the grease will smoke and splatter.
  • If cooking on a grill, use a grill mat (or a sheet of foil) to avoid bacon drippings from flaring up.
  • Use a meat thermometer and remove from heat once the internal temperature reaches 145 degrees F.
  • Allow the tenderloin to rest for 5 minutes before serving.

Pork Tenderloin Sides

There are so many great options for side dishes for pork tenderloin. Some of my favorite pork loin sides are:

A medallion of Bacon Wrapped Pork Tenderloin

It is important to rest almost all cuts of meat after grilling for two reasons. First, the juices are redistributed and absorbed back into the meat making it far more tender and juicy. Second, the internal temperature of the meat will continue to rise as it rests.  You can find more information on cooking the perfect pork tenderloin here!

Pork tenderloin is lean and should be cooked to about medium and it’s fine to be a touch pink.  Since it’s a fairly long thin cut of meat, this won’t take long (and I’d highly recommend using a thermometer to ensure it reaches the right temperature). Allow about a 20-minute cook time in a 400 degree oven or on a medium heat grill. In either case, remove once the pork tenderloin form the heat once the internal temperature reaches 145 degrees F. Be sure to allow it to rest at least 5 minutes before slicing.

Trying to follow a low carb diet? This Bacon Wrapped Pork Tenderloin naturally low in carbs (and is keto friendly).  Serve it alongside Grilled Zucchini and Honey Mustard Warm Potato Salad!

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin is such an easy meal to prepare and serve!  Seasoned pork tenderloin is wrapped with bacon slices and baked, or grilled, to perfection!

  • 1 lb pork tenderloin
  • southwest seasoning or your favorite meat seasonings
  • 8 slices bacon
  1. Preheat oven or grill to 400° F. Line a baking sheet with foil
  2. Season the pork with southwest seasoning.
  3. Wrap the pork tenderloin in bacon using toothpicks to secure.

Oven

  1. Place pork on foil lined sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Broil 2-3 minutes to crisp bacon.
  3. Allow to rest for at least 5 minutes before slicing.

Grill

  1. Place pork on grill mat and cook 20-22 minutes rotating every 5 minutes or until a meat thermometer reaches an internal temperature of 145° F.
  2. Allow to rest for at least 5 minutes before slicing.

REPIN this Easy Pork Recipe

Bacon Wrapped Pork Tenderloin sliced on a wooden board

MORE RECIPES YOU’LL LOVE

Honey Glazed Pork Chops with Mushrooms

Honey Glazed Pork Chops with mushrooms and a side of broccoli in a white dish

 

Bacon

The post Bacon Wrapped Pork Tenderloin (Grilled or Baked) appeared first on Spend With Pennies.

Strawberry, Apple, and Pear Spinach Salad with an Apple Cider Poppyseed Dressing

Strawberry, Apple, and Pear Spinach Salad is an easy to make spinach salad with crisp apples, pears and strawberries hidden throughout.  Topped with feta cheese, crunchy pecans and tossed in a delicious apple cider dressing! 

If you think this salad is amazing, I also love this Strawberry Avocado Salad,  Cranberry Apple Salad and this Broccoli Apple Salad is so mouthwatering good.  I can’t resist a good salad especially when it involves crisp apples and strawberries!

Spinach Salad Recipe

I adore an amazing mouthwatering salad.  And now that I have lost the weight I needed after my last baby, I am in maintenance mode.  Don’t you think that maintaining a weight can oftentimes be harder than losing the weight?  Especially when you are a foodie at heart and want to eat #allthethings?  I have learned that it comes to finding a good balance and what is right for you.  A good salad is on repeat for me.  When we went to Hawaii, or when I have gone on a weekend trip, I know that it is important to come back and get right on track again.

I love a good salad and I love when it involves spinach.  I especially love a salad to be combined with fruits like apples, pears, strawberries, blackberries, you name it.  I love when you get the best of both worlds of your fruit and vegetable.  I know that you will love everything that is involved in this salad.  It is especially amazing tossed in the apple cider poppyseed dressing!

What ingredients are in this salad?

  • spinach
  • strawberries
  • apples
  • pears
  • feta cheese
  • pecans

How do you make Strawberry, Apple, and Pear Spinach Salad?

  • To start, add spinach, chopped strawberries, sliced pears and apples, to a large bowl.
  • Make your apple cider vinegar dressing and pour on top of the salad and toss
  • Top with chopped pecans and feta cheese.

 

This salad is light and delicious and perfect served as a side.  You can even add some protein like chicken and it will become a complete meal.  I know that you are going to love this salad and it will become a new favorite as well!

Strawberry, Apple, and Pear Spinach Salad with a Apple Cider Poppyseed Dressing
 
Prep time
Total time
 
Strawberry, Apple, and Pear Spinach Salad is an easy to make spinach salad with crisp apples, pears and strawberries hidden throughout.  Topped with feta cheese, crunchy pecans and tossed in a delicious apple cider dressing!
Author:
Serves: 4-6
Ingredients
  • 4 cups spinach
  • 1 cup strawberries, sliced
  • 1 apple, sliced (I used honey crisp)
  • 1 pear, sliced
  • Apple Cider Poppyseed Dressing:
  • ½ cup apple cider
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Honey
  • 1 teaspoon poppyseeds
  • ¼ cup feta cheese
  • ¼ cup chopped pecans
Instructions
  1. In a large bowl, combine spinach, strawberries, apple, and pear.
  2. In a small bowl, whisk together the apple cider, olive oil, honey and poppyseeds. Pour over salad and toss.
  3. Top with feta cheese and chopped pecans.

 

Skinnytaste Meal Plan (August 20-August 26)

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

August is always so bittersweet for me. It’s my oldest daughter’s birthday month, but also the end of my favorite season, with back to school routines approaching, and cooler days and nights. But it’s also a few months closer to the release of my cookbook, Skinnytaste One and Done (ships Oct 9 if you pre-ordered) which I can’t wait to get my hands on!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (8/20)
B: Spinach, Feta and Artichoke Breakfast Bake* (1) with 1 cup grapes (0)
L: Chicken Club Lettuce Wrap Sandwich (5)
D: Greek Mac and Cheese (10)
Totals: Freestyle Points 16, Calories 847**

TUESDAY (8/21)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0)
L: LEFTOVER Greek Mac and Cheese (10)
D: Turkey Taco Lettuce Wraps (0) with 2 tablespoons reduced fat cheddar (1) and 2 ounces avocado (3)
Totals: Freestyle Points 15, Calories 912**

WEDNESDAY (8/22)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup grapes (0)
L: LEFTOVER Greek Mac and Cheese (10)
D: Asian Glazed Drumsticks (7) with Cauliflower “Fried Rice” (1)
Totals: Freestyle Points 19, Calories 894**

THURSDAY (8/23)
B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0)
L: Chicken Club Lettuce Wrap Sandwich (5)
D: One-Pot Spaghetti and Meat Sauce (8) and a green salad*** (0) with 2 tablespoons light balsamic vinaigrette (2)
Totals: Freestyle Points 16, Calories 912**

FRIDAY (8/24)
B: PB & J Yogurt (6)
L: LEFTOVER One-Pot Spaghetti and Meat Sauce (8) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2)
D: Broiled Fish with Summer Grape Tomato Sauce (1) with 1 ½ cups spiralized zucchini (0)
Totals: Freestyle Points 17, Calories 998**

SATURDAY (8/25)
B: Whole Wheat Pancakes (5) with 1 tablespoon maple syrup (3) and 1 cup mixed berries (0)
L: Prosciutto, Mozzarella and Fig Salad with Arugula (6)
D: DINNER OUT!
Totals: Freestyle Points 14, Calories 504**

SUNDAY (8/26)
B: Strawberry Peanut Butter Swirl Smoothie Bowls (7) (Recipe x 2)
L: Chickpea Egg Salad (2)
D: Grilled Rosemary Lamb Chops (6) with Zucchini and Feta Fritters* (3)
Totals: Freestyle Points 18, Calories 996**

*Make Sunday night, if desired. Freeze any leftover Breakfast Bake or Fritters you/your family won’t eat.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Green salad includes 7 ½ cups romaine, 1 cup each: carrots, tomatoes, cucumber, and 3 scallions.  Serves 4 plus leftovers for lunch on Fri.

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Easy Baked Alaska

Baked Alaska is easy to make with only 5 ingredients and while it looks fancy, it’s actually really easy! I first had this on an Alaskan cruise and knew I had to create a simple version at home!

Ice cream & pound cake are wrapped in meringue and baked in a hot oven until the meringue is golden brown, all while keeping the integrity of the frozen ice cream intact! Truly amazing! Serve this easy dessert as the end to a perfect meal, it’ll absolutely wow your guests!

Thank you to Princess Cruises for hosting our cruise, serving us loads of amazing seafood and sponsoring this delicious Baked Alaska Recipe!

Baked Alaska on a plate with a strawberry

(more…)

The post Easy Baked Alaska appeared first on Spend With Pennies.

Banoffee Pie Recipe

This post was sponsored by Ancestry and recipe was inspired by my AncestryDNA results.

Banoffee Pie is a popular dessert in Britain with a caramel toffee filling topped with bananas, whipped cream, and chocolate shavings.  This is such an insanely delicious pie that you won’t be able to get enough of! 

Banoffee Pie

I have been over the moon excited to share this post with you today.  This has been in the works for a while now, and if you have been following along on my Instagram stories,  you will know that I have partnered up with ancestry.com to get my own results and find out more about my ancestry and where I came from.  The process could not have been easier and I was anxiously awaiting to get my results and dig deep into what my ancestry background is.  AncestryDNA can help you uncover your ethnicity and connect with relatives through the largest DNA network in the world.  You also have a Ancestry Family History membership where you can discover your ancestors, and uncover stories through 20 billion historical documents including military registrations, marriage certificates, census and voter lists city directories and more!

Guess what!?  My results came!!  I am 47% Great Britain.  As soon as I got my results I couldn’t wait to call my mom to share.  She told me that my ancestors the Lavenders’ are from Great Britain.  My grandpa’s mother is Laura Mae Lavender.

What an neat experience to hear about my great grandmother and where I came from.  She also showed me a picture of my grandpa as a boy with my great grandmother and tears filled my eyes.  We got to reading her journal and the stories that she wrote.  It was her desire to go to be sealed in the Salt Lake Temple to her husband and her little boy, Leigh, that was my grandpa. She had a heart condition that they didn’t know about and died suddenly at the age of 26.

I  have tears as I am writing this post because this experience was such a special one.  Seeing the pictures of my grandpa who I was so close to and remembering all of the fun times that we had together as I was growing up before he passed away.

(My great grandmother Laura Mae Lavender with my Grandpa Leigh Sherman)

I loved every minute of discovering more about myself and where I came from.  My husband also did an AncestryDNA test and is 47% Finnish.  I make this Finnish Pancake for his birthday every year,  as it has been apart of their families traditions.  His mother literally came on the boat from Finland.  He has such a cool ancestry heritage and it is so fun discovering more about ourselves from a simple- to use- test!

Since food is such an important part of culture as traditional cuisine is passed from one generation to the next, I immediately started doing research on popular foods in Britain.  My husband served his mission in Paris, France and has visited all over Europe including where my ancestry results were from.  He told me about this amazing pie that had a cookie crust layer filled with toffee, topped with bananas and whipped cream.  That sounded like a dessert that I would love and was apart of my ancestry!  ha!  So I did some research and today I am bringing you the famous Banoffee pie!

Where did Banoffee Pie come from?

Nigel Mackenzie invented the world-famous banoffee pie.  You could easily think that it is American, but it was invented in Britain at The Hungry Monk Restaurant.

How do you make banoffee pie?

  • To start, combine graham cracker crumbs and press in the bottom and along the sides.  Chill the crust until firm.
  • To make the filling:  Melt the butter in a medium sized saucepan over medium heat.  Stir in the brown sugar and melt over medium low heat.  Add the condensed milk and bring to a boil stirring continuously.  The toffee will start to darker.  Pour the filling over the crust and and chill for an hour or until firm.
  • Top with sliced bananas, fresh whipping cream, and chocolate shavings.

How do I make homemade whipping cream?

Pour heavy whipping cream and sugar into a bowl or stand mixer.  Beat for about 1 minute or until stiff peaks form.

How is traditional banoffee made?

Traditional Banoffee pie uses Digestive Biscuits as the crust.  But since they are not easily available in the US, a graham cracker, or shortbread crust is a great substitute.  Everything about this pie became my very favorite from the first bite.  The buttery graham cracker crust and the soft caramel toffee center is to die for.  I am so glad that I was able to discover this amazing dessert and learn more about where I came from.

What is the best way to get an AncestryDNA kit?

I really didn’t know a lot of about my ethnic heritage before taking my AncestryDNA test – but and I loved the entire process from start to finish.  Now, I can fill out my family tree and dig even deeper into the huge data base that they provide. This was such an amazing experience for our entire family and something that you have to do for yourself!

 

They have their lowest price onsite right now from until August 10-20th, 2018.  AncestryDNA kits arewill be available for $59 – ro 40% off the original for a price of $59 (excludes tax and shipping).  Click here to purchase your own AncestryDNA kit!

 


Best Ever Banoffee Pie
 
Prep time
Total time
 
Banoffee Pie is a popular dessert in Britain with a caramel toffee filling topped with bananas, whipped cream, and chocolate shavings.  This is such an insanely delicious pie that you won't be able to get enough of!
Author:
Ingredients
  • Graham Cracker Crust:
  • 2¼ cup graham cracker
  • 2 Tablespoons sugar
  • ½ cup unsalted butter
  • Filling:
  • ½ cup unsalted butter
  • ½ cup dark brown sugar, packed
  • 1 14 ounce can sweetened condensed milk
  • Topping:
  • 4 bananas, sliced
  • 1-2 cups heavy cream
  • chocolate shavings
Instructions
  1. Combine graham cracker crumbs, sugar, and melted butter and press in the bottom of a springform pan or pie dish and press it up along the sides. Chill the crust until firm.
  2. To make the filling: Melt butter in a medium sized saucepan. Stir in brown sugar and melt over medium low heat. Add the condensed milk and bring it to a boil for a few minutes stirring continuously. The toffee should start to darken. Pour the filling over the crust. Cool and chill again for at least and hour or until firm.
  3. Top with sliced bananas, whipping cream, and chocoalte shavings.

This post was sponsored by Ancestry.com.  I love working with brands that I am passionate about and all options expressed are my own.

Homemade Blueberry Pie

Blueberry Pie is a classic dessert that has been passed down for generations. Luscious blueberries in a sweet filling are encased in a tender, flaky pie dough and baked until golden brown and bubbly.

I love all berry desserts from an easy and delicious Blueberry Cobbler to our favorite Blueberry Buckle and this blueberry pie definitely tops the list! We like to serve this a la mode.

Blueberry Pie on a plate with ice cream

Homemade Blueberry Pie

Blueberry Pie is as delicious and as easy as… well, apple pie.

Pie Crust for Fruit Pies

You can use pre-made frozen pie crusts or find them in the refrigerator section of your local store. They taste pretty comparable to scratch and are so easy to use! If you prefer a crumb topping, like in my easy Apple Crumb Pie, you can replace the top crust with a crumb topping!

Often when baking a pie, the outer crust can brown too quickly.  To avoid browning the outer edges of the crust too quickly a simple pie shield is a great way to solve this problem or you can simply cover the edges with foil.

 

A blueberry pie ready to go into the oven.

How to Make Blueberry Pie with Frozen Blueberries

I have to be honest, the consistency of this pie is MUCH better with fresh blueberries. While fresh berries are preferable, I know they’re not always available (or can be crazy expensive) so frozen can be a substitute, especially in the cooler months.

Here are some tips when substituting frozen for fresh blueberries.

  • You do not need to defrost the berries first (but may need to add a few minutes cooking time).
  • Be mindful when mixing that the berries, if thawed, will be delicate and may break.
  • Add at least 1 tablespoon of extra cornstarch to the blueberry mixture.

Frozen blueberries can sometimes leak a little bit of extra liquid making for a pie that can be a bit more runny. Be sure to allow it plenty of time to set and cool as a warm pie will not be set. Once cooled completely and set, you can reheat the pie a little bit for serving.

A baked Blueberry Pie with a lattice crust.

How to make Blueberry Pie

  1. Combine blueberry pie filling ingredients and toss together with the blueberries.
  2. Line the pie plate with your bottom crust. Fill with berry mixture.
  3. Roll out your second pie crust and cut it into 1″ strips. Weave the strips over the pie to create a lattice crust. (How to Make a Lattice Crust).
  4. Brush with milk or butter for a glossy look and sprinkle with decorator sugar for sparkle!

When the blueberry pie filling begins to bubble, you’ll know your pie is nearly done. Allow to cook until the crust is golden!

Once your Blueberry Pie is perfectly done, be sure to allow time to cool and set. Skipping this step will be disappointing as the pie won’t set up properly and will be runny (but still delicious). A perfectly presented piece of pie!

Blueberry pie on a plate

More Classic Pies

Homemade Blueberry Pie

Tender flaky pie crust filled with a sweet lemon kissed blueberry filling.

  • 1 recipe 9" double pie crust
  • 3/4 cup white sugar
  • 5 tablespoons cornstarch
  • 1 lemon (zested & juiced)
  • 1/2 teaspoon ground cinnamon
  • 5 cups fresh blueberries
  • 2 tablespoons milk (or butter)
  • coarse sugar for sprinkling
  1. Preheat oven to 400°F. Zest lemon.
  2. In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
  3. Place one crust into the pie plate. Fill with blueberry mixture. 

  4. Top with remaining crust and cut 4-5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1″ strips and weaving them over the pie. Brush the crust with milk.

  5. Place pie on a pan to catch any drippings. Bake pie on lowest shelf of oven for about 45-55 minutes or until filling is bubbly and crust is golden.

  6. Cool at least 2 hours before serving.

If edges of crust start to brown too much, cover with foil.

 

Blueberry Pie is a classic dessert that has been passed down for generations. Luscious blueberries in a sweet filling are encased in a tender, flaky pie dough and baked until golden brown and bubbly. It is truly one of life’s simple pleasures. #spendwithpennies #blueberrypie #blueberries #pierecipe #easyrecipe #dessertrecipe #pie #latticecrust #summmerdessert

Greek Mac and Cheese

Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.

Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese.

As we get closer to Fall, mornings and nights get cooler, I start craving more comfort food dishes. This mac and cheese puts a healthy, Greek spin on the classic, loaded with vegetables and topped with Feta and dill.

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Shrimp Zucchini Boats

Shrimp Zucchini Boats with succulent pieces of shrimp and artichokes topped with parmesan cheese are a great low carb and tasty way to enjoy zucchini!

Shrimp Zucchini Boats

What a great way to use up all that zucchini from the vegetable garden! If you’re like me and have more zucchini than you know what to do with, and have already made more zucchini bread and parmesan zuchini fries than you know what to do with, then it’s time to make shrimp zucchini boats! The possibilities are endless when it comes to zucchini boats. For this recipe, we kept things super simple and filled them with shrimp, marinated artichoke hearts, garlic, and parmesan cheese. I wanted to keep this shrimp zucchini boat recipe super simple, yet filled with flavor. The end result was a healthy, delicious, low carb and protein filled meal. This is a fantastic recipe if you’re looking for a meal that will satisfy your taste buds while making you feel full.

What is a zucchini boat?

If you’ve never made zucchini boats, you’ll find that it’s a great way to use up zucchini from the garden. A zucchini boat is basically a zucchini that has been sliced in half lengthwise. The inside gets scooped out, leaving behind a zucchini boat that you can fill with any filling you choose. For example, taco stuffed zucchini boats use the same concept but taste completely different when compared to these shrimp zucchini boats. I definitely recommend incorporating the zucchini you scoop out into the filling. Zucchini takes on the flavor of whatever you’re cooking, so the possibilities are endless. The best zucchini to use is medium size, about 8-10 inches in length. Zucchini that is smaller than that really tastes the best but should be saved for other recipes because it’s not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.

How to make shrimp zucchini boats:

This recipe is really simple, but does involve a couple different cooking steps.
  • First, you’ll need to prepare the zucchini boats. This is done by slicing the zucchinis in half and scooping out the inside. I always roughly chop the zucchini I scoop out so that I can use it later. Then, you will season and oil the boats and cook them so that they’re soft and tender, but still firm enough to hold the filling. I prefer to set them on a hot grill, but you can also do this step in the oven.
  • Next, you will cook the filling. For this shrimp zucchini boat recipe, I recommend cooking the shrimp first. You want to be sure to get a nice golden brown color without over cooking the shrimp, so medium high heat is best. You’ll set the cooked shrimp aside and cook the zucchini chunks along with artichoke hearts and garlic.
  • Finally, you’ll fill the zucchini boats with the vegetable filling and cooked shrimp. You can leave the shrimp whole, but I prefer the way it looks when the shrimp is torn into pieces. Topping the zucchini boats with grated parmesan will give them a great salty flavor as well as a nice golden brown top when you put them under the broiler.

Love shrimp recipes? Then you’ll have to be sure to make these:

Shrimp Zucchini Boats
Shrimp Zucchini Boats with succulent pieces of shrimp and artichokes topped with parmesan cheese are a great low carb and tasty way to enjoy zucchini!
Author: Krissy
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • 3 large zucchini
  • 1 tablespoon garlic herb seasoning, divided
  • 1 teaspoon olive oil (or olive oil spray)
  • 4 tablespoons butter, divided
  • 1 pound raw shrimp, shell and tail removed, deveined
  • 1 tablespoon lemon juice
  • ¼ cup marinated artichoke hearts, chopped
  • 3 cloves garlic, minced
  • ½ cup parmesan cheese, grated
Instructions
  1. Slice each zucchini in half lenghtwise. Scoop out the center in order to create a well. Roughly chop and save all of the zucchini that you scoop out for later.
  2. Spray or brush zucchini boats with olive oil. Sprinkle them with about a half teaspoon of the garlic herb seasoning. Heat a grill over medium high heat and set the oiled zucchini boats cut side down. grill for about 5 minutes without turning in order to seal. Alternatively, you can bake in a 450 degree oven, cut side down, for 5-10 minutes. Set aside.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter.
  4. Add shrimp to hot melted butter. Add remaining garlic herb seasonings as well as 1 tablespoon lemon juice. Allow to cook until bottom side starts to turn golden brown, about 5 minutes, turn and cook for another minute. Transfer to a bowl and set aside.
  5. In same pan melt remaining 2 tablespoons of butter. Add remaining zucchini and artichoke hearts. Cook until soft, about 5 minutes. Add garlic and saute for another 1-2 minutes.
  6. Place grilled zucchini boats on a baking sheet. Fill with cooked zucchini filling. Tear each shrimp into smaller pieces and place on top of zucchini filling. Top with grated parmesan cheese.
  7. Heat under broiler until cheese turns golden brown, about 5 minutes. Serve warm.