This is your public service announcement to NEVER throw away your rotisserie chicken carcasses – you can make an absolutely delicious, rich, homemade chicken bone broth out of them that GELS! When homemade chicken stock gels up (yes, exactly like jello) that means it’s a nutrient-dense bone broth, which is very high in collagen. The stock has a rich, unctuous, and viscous texture. Not to mention it’s high in protein, and the collagen is beneficial for your joints, skin, and overall well-being. And it’s essentially free since we use scraps that would otherwise be thrown away!

I don’t know about you, but I use rotisserie chickens all the time. Why go through the hassle of cooking a chicken when you can get one fully cooked and super flavorful for like $7 at the store? I use shredded rotisserie chicken meat for all kinds of things. Like chicken salad, chicken and dumplings, and healthy chicken mushroom stroganoff.

When you’re done collecting all the meat from the rotisserie chicken, you’re left with the carcass, mostly consisting of the bones and skin.

...GET THE RECIPE for Rotisserie Chicken Bone Broth (it gels!)!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

Here’s the perfect way to use those juicy, ripe, end-of-summer tomatoes – Fresh Tomato and Basil sauce for pasta, meatballs, pizza and flatbreads, and more! Using a little tomato paste enhances the flavor and texture, while grating the tomatoes is an easy way to simultaneously remove the skins and crush them – no need for blanching. Garlic flavor is subtly infused throughout, with fresh basil leaves and some (optional) butter added at the end for a wonderfully simple, rich, from-scratch tomato sauce made with fresh tomatoes.

I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season!

I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s *gasp!* and my husband wholeheartedly agreed.

...GET THE RECIPE for Fresh Tomato Sauce with Basil and Garlic!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!

Irish Lamb Stew is a hearty, cozy, nourishing meal to make when it’s cold outside, and it’s the perfect way to celebrate St. Patrick’s Day! This version uses Guinness beer, or another dark Irish beer, along with beef broth as the base of the stew (but you can use all broth if you want to omit the beer). A non-traditional addition here is sweet potatoes, which add a subtle sweetness to the stew. And the thick, luxurious broth base? It’s thickened with a puree of the vegetables – no flour needed. As a bonus, you can use the stovetop, slow cooker, or pressure cooker for this Irish lamb stew recipe!

With surprisingly few ingredients for the depth of flavor achieved in this Irish Lamb Stew, you’ll want to keep your kitchen stocked to make this all winter long. It takes a bit of time to cook, as do all stews with a tougher cut of meat, but it’s incredibly hands-off and easy to make.

Irish lamb stew is the perfect thing to keep simmering on your stovetop in a Dutch oven if you’re home on a snow day or working from home on a cold, dreary day.

...GET THE RECIPE for Irish Lamb Stew!

This Shaved Brussels Sprouts Salad features sweet sliced apples, candied pecans, red onion, and is tossed in a delicious simple homemade honey apple cider vinegar dressing! For anyone who wants to learn how to eat raw Brussels sprouts, or who picked up a bag of shaved Brussels sprouts from Trader Joe’s and doesn’t know what to do with it… this recipe is for you.

This shaved Brussels sprouts salad is a gorgeous salad for fall and winter. It’s a fun lettuce-free salad recipe that’s hearty and healthy. Packed with nutrients, you’re going to love this salad as an interesting addition to any dinner!

Serve shaved Brussels sprouts salad with simple roast chicken, pork chops, or even grilled halloumi cheese. Let’s get to the recipe!

Ingredients and Substitutions

• Shaved Brussels Sprouts – you can sometimes find these already prepared and shredded (similar to shaved cabbage for coleslaw). But if you can’t, you can easily shred them yourself (more on that below).
  • Despite the title of this recipe, you can substitute shaved Brussels sprouts with another shredded cruciferous vegetable, such as cabbage, kale, or broccoli.

...GET THE RECIPE for Shaved Brussels Sprouts Salad with Apples and Candied Pecans!

This Sweet Potato Shepherd’s Pie with Ground Turkey is a lighter take on the classic, usually made with beef or lamb and mashed white potatoes. It’s easy to make ahead of time, it’s freezable, and it makes a ton, which is great for a crowd or easy leftovers for lunches for the week!

Shepherd’s pie is the ultimate comfort food – warm and hearty, perfect for those harsh cold winter days. This sweet potato and ground turkey version is especially nutrient-dense, and just as cozy and delicious as ever!

A note on semantics: shepherd’s pie is made with ground lamb, cottage pie is made with ground beef. I find most Americans use “shepherd’s pie” interchangeably for any pie with ground meat, so I’ll be calling this shepherd’s pie. There. I’ve addressed this issue so hopefully we can avoid any controversy on wording (you’d be surprised how many strong feelings this evokes!) and just focus on the DELICIOUSNESS!

Normally, I make a shepherd’s (cottage) pie with ground beef and mashed white potatoes. It’s equally simple and comforting. I’ve also made a shepherd’s pie with mashed cauliflower for a lower carb version.

...GET THE RECIPE for Sweet Potato Shepherd’s Pie with Turkey!

Have you ever wondered how to cook those adorable, tiny honeynut squash? Roasted Honeynut Squash is the perfect fast, easy, delicious autumn or winter side dish! Honeynut squash is like the smaller cousin of butternut squash, with a sweeter and more concentrated flavor. Its small size means a more delicate (and edible!) skin with a much faster cooking time. It only takes 20 minutes to roast these, so it’s easy to stick them in the oven while the turkey is resting for Thanksgiving dinner.

Because the flavor of honeynut squash is so naturally delicious, I chose to roast these simply with olive oil, salt, and pepper. But it’s so easy to experiment with other flavors here – a sprinkling of cinnamon, a brush of pure maple syrup… with such an easy, no-fuss recipe, it’s hard to mess up no matter what you add!

Another joy of the small size of honeynut squash is that each squash is a single serving. You can follow the cooking directions for this for any number of squash – so if it’s just you, pop one in the oven, and if you’re cooking for a crowd, roast a bunch so everyone can put a cute little roasted squash half on their plates.

...GET THE RECIPE for Roasted Honeynut Squash!

Sheet Pan Boneless Pork Chops cook up perfectly juicy on one pan, with apples, sweet potatoes, and red onions roasted alongside. Everything is tossed with an olive oil, rosemary, mustard, and maple syrup marinade for a perfect balance of sweet, tangy, and earthy flavors. This recipe is perfect for cozy fall nights, and best of all – barely any dishes to wash!

Who doesn’t love a good sheet pan meal? Everything cooks on one pan for easy clean-up and a hands-off approach while your oven does all the hard work for you. You’ll fall in love with these easy sheet pan pork chops.

Pork and apples are a match made in heaven. Roasting the apples with the pork softens them and is a deliciously sweet addition to the meal. Sweet potatoes are the perfect thing to add to the mix both for their flavor and heartiness to round out the whole meal.

And the marinade? Oh boy, you’re in for a treat. A mixture of olive oil, balsamic vinegar, maple syrup, fresh rosemary, and whole grain mustard (and salt and pepper of course) – you’ll want to put it on everything!

Ingredients needed and substitutions

• Boneless pork chops – this recipe can easily be made with with bone-in pork chops, or chicken breasts or thighs as well.

...GET THE RECIPE for Sheet Pan Pork Chops with Apples and Sweet Potatoes!

Salmon bites is an easy 5-ingredient, 10-minute recipe, featuring cubed salmon marinated in a simple honey sesame soy sauce and pan-seared to crispy perfection! Since marinating is optional, you can whip this up at a moment’s notice, and you’ll want to put the marinade on everything.

Salmon is one of my favorite proteins to cook. It’s loaded with nutrition, including good-for-you omega 3s and Vitamin D, and it’s easily accessible at any grocery store.

It’s not super expensive, but it’s not super cheap either. So I love cubing the salmon into bite-size pieces to make salmon bites. Somehow, cooking smaller pieces seems to make it go further.

Maybe it’s because each little salmon nugget is so satisfying, wrapped in tons of flavor from the sauce and seared to crispy perfection. It also means you can buy any kind that’s cheap, because you don’t need huge beautiful thick fillets for this, which are usually more expensive.

The marinade is the same that I use for searing ahi tuna – a simple mixture of soy sauce, toasted sesame oil, and honey.

These salmon bites are perfect served in a salmon bowl, with cooked rice and some sautéed veggies.

...GET THE RECIPE for Pan-Seared Salmon Bites with Honey Sesame Soy Sauce!

Shrimp Ceviche is a delicious Peruvian-inspired no-cook shrimp salad recipe served cold, perfect for a hot day as a light meal or appetizer. Ceviche is traditionally made with raw seafood, but this version cheats just a bit. Using cooked shrimp, which is readily available at any grocery store, means you don’t have to worry about letting it marinate for a long time or using expensive sushi-grade fish.

Ceviche is so refreshing, healthy, and takes mere minutes to make. It’s packed with lean protein from the shrimp, healthy veggies, and marinates in a simple citrus-based dressing.

This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed!

You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!

What is Ceviche?

Ceviche is a Peruvian dish traditionally made with raw fish or shellfish.

...GET THE RECIPE for Easy Shrimp Ceviche!

This green smoothie is truly delicious – I promise, you’ll actually look forward to eating it and your body will thank you for it! This green smoothie is packed with spinach and even cucumber, but balanced with the two things bitter greens need most: fat and sugar. Bananas, pineapple, apple, and mango add vital sweetness and tons of nutrition, and a little avocado adds a vibrant green color as well as healthy fats.

Since splurging on a Vitamix blender, I can’t seem to stop making smoothies. And these green smoothies are my favorite kind to make – I’ve been having one in the morning every day for the past couple weeks and I can’t tell you how energetic and healthy it makes me feel! The boost of energy is similar to having a cup of coffee.

My secret to the BEST green smoothie ever: fat and sugar. Bitter green veggies NEED them. It’s why I roast brussels sprouts with bacon and maple syrup, and why I massage kale salad with a sweet maple and olive oil vinaigrette. Fat and sugar balance out the bitter flavor of green veggies. And when you’re enjoying a smoothie, bitter is the last thing you want!

...GET THE RECIPE for A Truly Delicious Green Smoothie!

The Egg Roll in a Bowl recipe is here to save you and your dinner! It’s everything you love about an egg roll, made in one skillet in only about 20 minutes. Aromatics are sautéed with ground pork (or other meat or meat substitute), cabbage, and carrots in a simple umami-packed sauce for a one-pot meal the whole family will love!

It’s easy to make this egg roll in a bowl paleo/whole30 compliant, or even vegetarian/vegan by using a ground meat substitute like beyond meat. It’s low carb and keto, if you’re into that kind of thing, as well as easily adaptable to be gluten-free.

But what I love most about this recipe is how EASY it is and how delicious it tastes! It’s everything you love about egg rolls from your favorite Chinese restaurant, but without the wrapping and frying. Let’s get to it!

Ingredients and Substitutions

• Ground Pork – pork is commonly used in egg rolls and works well here, but you can use another ground meat of choice, like beef, turkey, chicken, or a plant-based substitute like beyond meat.
• Green onions
• Fresh ginger – ginger powder can be used in a pinch
• Fresh garlic – garlic powder can be used in a pinch
• Shredded cabbage – you can just get a bag of coleslaw mix if you prefer not to shred by hand!

...GET THE RECIPE for Egg Roll in a Bowl!

Hello, sausage and sweet potato sheet pan dinner of your dreams! You only need five ingredients and a few minutes of prep for this easy, healthy sausage sheet pan meal, and best of all – you’ll only have one dish to wash. It’s cheap and healthy too. Perfect for breakfast, lunch, or dinner. Hooray!

I’ve made this sausage sheet pan dinner once a week for the past two months. I’m excited to share it with you – I was finally able to resist diving in long enough to grab photos and write the recipe down!

The BEST part about this recipe is that you just need a sheet pan – which means only one dish to wash. The OTHER BEST PART about this recipe is that you only need five ingredients, including whatever seasoning you feel like using. Oh and ANOTHER BEST PART is that it’s healthy and easy and you can use whatever sausage you want. Oh, and the leftovers are amazing for breakfast. There are a lot of best parts about this easy recipe!

Ingredients and Substitutions

• Sweet Potatoes – you can use white potatoes, or a mix, if you like.

...GET THE RECIPE for Sheet Pan Sausage and Sweet Potatoes!

These Delicata Squash Egg Cups are like an egg-in-a-hole, without the bread. If you’re looking for a fun and delicious way to eat more veggies for breakfast, look no further! Delicata squash is sliced into thick rings, pan-fried, and an egg cracked into the center then fried to perfection. What’s even better is you only need two main ingredients and 20 minutes for the whole thing!

Whether you’re looking for a low-carb egg-in-a-hole recipe, a whole30/paleo breakfast option, or just have some delicata squash you want to use up, this easy egg cup recipe is sure to fit the bill. Not only do they come out beautiful, but this breakfast recipe is healthy and delicious as well.

And since you can eat the skin of a delicata squash, there’s very little prep to this. No peeling! Hooray!

Ingredients and Substitutions

• Delicata Squash – you can use another squash that you don’t need to peel, like acorn or honeynut, or even a very large zucchini or summer squash if you have one.
• Eggs
• Olive oil, salt, and pepper

How to make Delicata Squash Egg Cups

1. First, prep the squash.

...GET THE RECIPE for Delicata Squash Egg-in-a-hole!

This easy recipe for Sautéed Shrimp features Greek flavors – plenty of fresh chopped garlic, oregano, and a little crushed red pepper for spice (if you want it). Fresh lemon juice and white wine are added to the skillet at the end and reduced until a thick, luxurious sauce coats every piece of shrimp. These little flavor bombs take only 15 minutes to make are great added to salad, to a shrimp gyro, or just on their own!

In this recipe, chopped fresh garlic (and plenty of it) is sautéed first over a lower heat, along with oregano and crushed red pepper, in olive oil. This helps toast the garlic (but not burn it), and infuse the garlic, herb, and red pepper flavor into the oil and allows all the flavors from the spices bloom.

The shrimp are then added and partially cooked, then they finish cooking while fresh lemon juice and white wine reduce in the skillet. The result is a thick, bright, flavorful sauce that coats every bite of shrimp.

Fair warning: this sautéed shrimp is addicting.

...GET THE RECIPE for Sautèed Shrimp with Garlic, Lemon, and Herbs!

Shrimp Stir Fry with Vegetables is an easy weeknight dinner that takes 20 minutes to throw together with only a few ingredients! You can use any veggies you want, fresh or frozen, for this deliciously simple, healthy, and low calorie shrimp stir fry recipe, and you can make it spicy or mild depending on preference. Plus it’s gluten-free and dairy-free as well!

Shrimp is one of my favorite proteins to cook. Why? Because it’s super healthy, and takes about 3 minutes (literally – three minutes) to cook through. I always keep some in my freezer for fast, healthy, and easy weeknight dinners.

And this shrimp stir fry packs a nutritious, healthy punch with the addition of LOTS of vegetables. Four whole cups of veggies! And the best part? You can use any veggies you want – fresh or frozen – for this recipe (I used asparagus, bell pepper, and shredded carrots).

The stir fry sauce is super simple. I tried to steer away from lots of pre-made condiments for those with a more minimal kitchen – you only need a few ingredients you probably already have to whip up the easy, simple sauce (though you can use any stir fry sauce you like for this recipe as well).

...GET THE RECIPE for Easy Shrimp Stir Fry with Vegetables!

This Chia Seed Pudding recipe features fresh (or frozen) strawberries but you can use any kind of fruit you want for this healthy, refined sugar free and make-ahead breakfast, snack, or even dessert! Chia seeds gel up to make a pudding-like consistency that’s similar to tapioca. And since chia seeds are so healthy, this is a guilt-free dessert recipe that’s vegan, dairy free, whole30, and paleo optional!

When combined with liquid, chia seeds gel up and turn to the texture of pudding, similar to tapioca. This recipe is sweetened only by strawberries and a little bit of maple syrup and vanilla extract, and tastes like a delicious mixture of strawberry ice cream and tapioca pudding. While it takes at least 4 hours to set, the hands-on time is only 5 minutes, and it’s so easy to make this in advance since it lasts for up to 5 days in the fridge.

Health benefits of chia seeds

Chia seeds are one of those amazing superfoods with multiple health benefits.

They are high in Omega-3s, fiber (mostly heart-healthy soluble fiber, which results in the gel-like consistency), calcium, plant-based protein, magnesium, and other nutrients and minerals.

...GET THE RECIPE for Strawberry Chia Seed Pudding!

This recipe for Oven-Baked Potato Wedges comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.

I love a good potato wedge, but they have to be done right. Too often, potato wedges are served undercooked and firm on the inside (too… “potatoey”), soggy on the outside, and underseasoned. No more, I say! Down with bad potato wedges!

THESE potato wedges are oven-baked so they are crispy on the outside and pillowy soft on the inside. Not only are they delicious and addicting with ample seasoning, but they are so inexpensive to make with only THREE ingredients, and so hearty and filling! One of the reasons I love using potatoes – they’re such a budget-friendly ingredient.

And peeling? No peeling here. Just give the potatoes a good scrub and they’re good to go (making them even healthier and easier to make).

...GET THE RECIPE for Crispy Baked Potato Wedges!

This easy recipe for Coconut Chicken Curry takes only 25 minutes to make and features thinly sliced chicken breast meat, carrots, and broccoli stems (yes, the stems!) that cook directly in a creamy (but dairy free) and flavorful coconut milk sauce. You can use other veggies if you like – this is a versatile, healthy curry recipe that’s packed full of flavor and is so easy to make in one skillet!

It all started one day during a major snowstorm…

Seriously though. I made this recipe completely by accident during the crazy winter storm in Texas in February that left millions of people without electricity or means to get groceries. With super limited food in my fridge and pantry, I played around with what I had and this coconut chicken curry was born!

I don’t think I ever would have used a broccoli stalk like this otherwise, but y’all… they are DELICIOUS. They have a mild and sweet taste – not bitter like the florets. They’re crunchy and the perfect addition to this curry recipe. They kind of remind me of water chestnuts.

...GET THE RECIPE for Coconut Chicken Curry!

This Slow Cooker Chicken Breasts recipe is a great way to cook simple, basic chicken breasts that are tender and juicy, flavorful, and SO easy and hands off to make! They’re perfect on their own, or to use in chicken salad, soups and stews, sandwiches, and more. These crockpot chicken breasts are flavored with lemon and oregano and can be sliced, chopped, or shredded for all kinds of uses.

These chicken breasts are great on their own for dinner, but I like using these in a more utilitarian way throughout the week.

Having cooked chicken around is one of the best ways to meal prep. You can slice cooked chicken to add to salads, shred it for chicken salad sandwiches or to add to soup, or throw it in some pasta.

Cooking chicken breasts in your slow cooker is so easy, and you don’t even need to touch the raw chicken with your hands! Just use tongs to transfer it in along with some herbs, lemon, and broth, then set it and forget it.

Here’s everything you need to know about cooking these versatile chicken breasts in a crockpot, how to store them, and what to use the cooked chicken for.

...GET THE RECIPE for Slow Cooker Chicken Breasts!

Making Homemade Pumpkin Pie Spice Mix is not only tastier and cheaper than buying the store-bought stuff – it only takes 5 minutes, and you probably already have the 5 ingredients you need! Use this homemade pumpkin spice recipe for pies, cookies, oatmeal, lattes, or even chili.

I love using pumpkin pie spice mix in the fall, and if I’m being honest, year-round! But those tiny, overpriced jars of pumpkin pie spice you buy at the store are easy to go through quickly.

Making your own homemade pumpkin pie spice mix can save you money, and is also good for the environment (no tearing through all those tiny plastic containers!). And this pumpkin spice mix has 5 ingredients – all warm, aromatic, fragrant spices that are the perfect thing to elevate any fall-inspired recipe.

Ingredients in Pumpkin Pie Spice

• Cinnamon
• Ginger
• Nutmeg
• Allspice
• Cloves

All of these spices should be ground, but you can grind them yourself if you prefer (see more about this below).

...GET THE RECIPE for Homemade Pumpkin Pie Spice Mix!

This Homemade Salsa recipe comes together in 5 minutes with the simplest, healthy ingredients. This Texas Mexican restaurant style salsa has the perfect consistency that’s not too chunky and not too thin- perfect for dipping chips, serving on tacos, or using in your other favorite Tex-Mex recipes!

Mexican restaurants in Texas do salsa really well. It flows freely (both in quantity and the fact that it costs nothing!) with fresh tortilla chips. It’s always packed with fresh flavor and has the perfect consistency.

So here’s how to make your over own Texas restaurant-style red salsa in only 5 minutes with the help of a food processor!

This recipe uses canned whole tomatoes, rather than fresh. It’s a shortcut that doesn’t skimp on flavor and, in my opinion, is actually better than using fresh tomatoes.

You can enjoy this low calorie, healthy, fat free salsa with tortilla chips, on tacos, in burritos, spooned on top of scrambled eggs… or any other way you use salsa!

Ingredients and substitutions

• Canned whole, peeled tomatoes – you may substitute diced in a pinch (drain them first as indicated in the recipe) but I think whole are best for the texture of this salsa.

...GET THE RECIPE for Homemade Salsa!