Welcome to the weekend, my friends! I’m spending this morning meal prepping in the kitchen, and then I’ll be headed out for a walk this afternoon to soak up more of the awesome pre-fall weather.
ON THE BLOGS THIS WEEK: Pizza and salad might sound like total opposites, one’s cheesy, gooey, and indulgent, while the other is light, crisp, and refreshing. But put them together? You’ve got the best of both worlds in this pizza salad.
Smoked salmon pasta feels like spring or summer in a bowl. It’s light and lemony with a great balance of flavors. The lemon cuts through the creaminess, the salmon brings that slightly smoky depth, and the pine nuts add just the right crunch.
Let’s just get this out of the way now, I am obsessed with this vegetable confetti. For about 15 years now, I’ve kept a ready-to-eat vegetable box in our fridge, and we pull it out several times a day for snacking.
This confetti, on the other hand? It’s perfect for tossing with crunchy greens for a lightning-fast salad, or simply sauteing a bit of the mix to add to some scrambled eggs or add some to a bit of ground beef for quick tacos.
If you’re looking for a dinner that’s full of flavor, super simple to prep, and practically effortless to cook, air fryer Italian chicken is going to be your new go-to.
Crustless coconut pie is a simple custard pie filled to the brim with sweet bites of coconut. Best of all, it’s so easy to make, the kids can stir it together in about 5 minutes.
This is the cookies and cream ice cream of my childhood dreams. Frosted circus animal cookies dance through every bite of this animal cookie ice cream.
What I’m CRAVING: Rebecca shared these Greek yogurt brownies last week, and oh my word, they look incredible! No eggs AND no butter required, the Greek yogurt does all the heavy lifting to create these ultra-rich brownies. They are surely calling my name today. So, you can bet I’ll be trying them asap.
My FAVORITE THING this week is the new Guilty Pleas