Blake’s Nursery Reveal I’m actually a little proud of myself for getting this done so soon after Blake was born. It took more than two months to get Four’s nursery reveal up. Blake’s Birth Story The time has come. I’m ready to sit down and write out what happened the night sweet baby Blake entered our world. Call me dramatic, but it has been 19… How I Tame My Baby Hairs Y’all know my hair has been a JOURNEY for me since having Four.
Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
This is so easy and delicious, especially if you get pre-cut or frozen squash! It’s also very forgiving of slightly different ratios , so it’s a good backup recipe for using what you’ve got on hand. This has been one of my favorite recipes for years! My husband is typically skeptical of meatless dinners, but this one really won him over.
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, dumb in asl hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
It’s so easy, flavorful & comforting. It’s also super flexible and easy riff on based on what you have on hand. Quick easy and delicious.
Really cuts down on the prep time and just as good. Bake, covered with foil until the sauce is bubbling and hot and the cheese is melted, about 15 to 20 minutes. Heat the olive oil in a large skillet over medium-high heat. Add the onions, garlic, and jalapeno to the pan and sauté, 2-3 minutes, until the onions become translucent.
Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Made these yesterday and was quite pleased.
