A simple yet elegant dish, this stuffed pork tenderloin with cherry port sauce is perfect for a cozy dinner at home or a holiday dinner for two.
Grab your copy of our top 10 most saved recipes ebook!
A simple yet elegant dish, this stuffed pork tenderloin with cherry port sauce is perfect for a cozy dinner at home or a holiday dinner for two.
Cacio e Pepe is a simple yet elegant Italian pasta dish, made with fresh Pecorino Romano cheese and black pepper tossed with spaghetti.
This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil . All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias
Weeknights can be super busy this time of year, that’s why I wanted to share with you a quick and easy dinner option that’s also a lighter option thanks to a few easy better-for-you ingredient swaps. This weeknight chicken stir-fry has a lighter flare, thanks to Mazola® Corn Oil. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. In addition to the corn oil swap, we’re also swapping in brown rice over white rice and liquid aminos for traditional soy sauce.
To get started, the chicken is sautéed in the Corn Oil with a little garlic and ginger. The spices combine nicely to give the chicken that traditional stir-fry flavor, due to the fact that Mazola® Corn Oil has a neutral taste that lets the natural flavor of your food stand out. Mazola® Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. Variety of uses include baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. Which is why corn oil is my go-to oil of choice for any stir-fry recipe.
Once the chicken is done cooking you’ll remove it from the skillet and add in your fresh vegetables. Don’t worry about your vegetables tasting a bit off due to cooking them in the same skillet after the chicken. The good thing about Corn Oil is that it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value. Your vegetables will sauté nicely, without having that overcooked oil flavor.
It’s always been a challenge to get my teenage kids to try new vegetables and/or increase their vegetable intake. One dinner hack that has worked well to overcome this challenge is a weeknight stir-fry recipe that’s loaded with fresh vegetables. My kids will devour stir-fry, and this weeknight chicken stir-fry recipe did not disappoint! It makes me feel good that I’m able to swap in lighter ingredients while still offering up delicious flavors.
Let’s talk about the sauce, because what’s a good stir-fry recipe without a killer sauce, right?? Another better-for-you ingredient swap in this recipe is swapping out traditional soy sauce for straight liquid aminos. Both are traditionally made from soybeans, however, liquid aminos have less sodium than traditional soy sauce, almost 1/3 less sodium. The sauce in this weeknight chicken stir-fry uses three simple ingredients, liquid aminos, honey, and sriracha sauce. So much lighter than traditional stir-fry sauces that normally have much heavier ingredients.
While we’re talking about ingredient swaps, let’s talk about our third ingredient swap of brown rice over white rice. Brown rice is whole grain and is generally higher in fiber and other nutrients. White rice has had the husk, bran, and germ removed, which gives it that lighter (white) appearance and is not considered whole grain due to this.
Once it’s all ready, just assemble into bowls and serve! You’ll have this weeknight dinner on the table in under 30 minutes! Plus, you’ll feel good about serving your family a
lighter dinner option full of better-for-you ingredients.
The perfect weeknight dinner with this #MakeItMazola #simpleswap chicken stir-fry dinner.
The weather is starting to finally cool down which means it’s time to enjoy all the rich and creamy soups like this creamy tomato tortellini soup.
We’re finally seeing some much-desired cooler temperatures here in the Midwest and I couldn’t be happier. It’s that time of year when I’m ready for all things Fall, like soups, and warm drinks, bonfires, and all the plaid clothing. This creamy tomato tortellini soup is the perfect meal to welcome in this cooler weather. Made with fresh tortellini, cream, Italian sausage, spinach, and sun-dried tomatoes.
A creamy tomato sauce is probably one of my favorite options for both pasta and soup, or in this case a soup with pasta! The fresh four-cheese tortellini is the perfect centerpiece for this soup, complemented by Italian sausage, fresh spinach, and sun-dried tomatoes, all blanketed in a velvety rich creamy tomato sauce. You’re going to want more than one bowl of this soup, I promise you that!
This is also a soup you can put together fairly quickly. In under 30 minutes, you’ll have this rich and creamy soup ready to serve. I served this soup with a freshly-sliced baguette and it was dee-licious. This is also a soup the whole family will love, with its rich but subtle flavors. Let me know how you liked it in the comments below, or share your own pictures of your creamy tomato tortellini soup on social media! Be sure to tag Wanderlust and Wellness or use the hashtag #wanderlustandwellness so I’ll be sure to see your own creations!
Creamy tomato tortellini soup filled with fresh tortellini, cream, spinach, and sun-dried tomatoes. #soup #tortellini #tortellinisoup #creamytomatosoup
School is back in session which means sports and activities are in full swing and dinner is a challenge. Try this chicken lo mein dinner option that will feed a hungry crowd and be cheaper on your wallet than ordering take-out.
I don’t know about you, but when our schedules get hectic, the first thing that goes out the window is cooking at home. It’s just so much easier to eat out, drive-thru, or have food delivered. Who feels me?? But, we’ve been working on being super mindful about what we’re spending our money on. When I sat down to look at our monthly budget, I was shocked by the amount of money we spend weekly on eating out. Crazy! Plus, there’s just something about cooking a meal at home and having everyone gather around the table to enjoy it. Call me old school, but I’m all in favor of less consumerism and more authentic time together. Now, whether or not eating out less is on your family’s agenda, this chicken lo mein is super easy (notice a trend here lately), will feed a large crowd (hello teenage boys), and tastes just as good as any take-out!
If you don’t have a large family, this recipe would be perfect for meal prepping for the week. It easily contains 6-8 servings, so if it’s just you or a few, that’s leftover dinner and possibly some lunches for the week. I don’t meal prep much, mostly because our family is so large I’m doing good just to keep us all fed every week! But if I did, this would definitely be a go-to recipe.
This chicken lo mein recipe includes a variety of fresh vegetables, but feel free to make it your own and add whatever fresh veggies your family will enjoy. I find that if I embed vegetables into dishes like this, my kids tend to eat them more vs. on their own. Are my teens the only anti-vegetable kids out there?? Somedays it sure feels like it. Regardless, I hope your family enjoys this chicken lo mein as much as mine did. The pan was empty in minutes!
This chicken lo mein recipe will feed a hungry crowd and tastes as good as any take-out! #chinesefood #lomein #familydinner #onepot
Jennifer Shreckengost/Wanderlust and Wellness is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
A super quick and easy taco pizza recipe, perfect for weeknight dinners or weekend fun!
Sometimes, homemade pizzas can be ‘meh’ when it comes to flavor, would you agree? They’re really hit or miss, so when I’m able to create a homemade pizza recipe that’s A+ on flavor, I’m definitely going to share it with you guys! There’s a local pizza shop that serves its taco pizza with crushed up nacho cheese tortilla chips (like Doritos) and I just LOVE that extra added crunch on the pizza. Tell me, what’s your favorite taco pizza? Chips or no chips?
One thing I like about this pizza is the crescent roll crust! I know, I know, it’s not really the best in terms of ‘healthy’, but remember, I’m all about balance and one of my guilty pleasures is crescent rolls. And did you know that crescent rolls also come in crescent roll sheets?? Yep! That means all you have to do is roll them out, form a little crust, and voila you have your pizza crust. You’ll find that I used a lot of store-bought ingredients vs. homemade because sometimes life is busy and that calls for quick meals that the family will eat. Life’s too short to feel guilty about the quality of your food ingredients 24/7. Balance, right?
As always, get creative! Add extra ingredients even if they’re not included in my recipe. Add sour cream if that’s your jam, or maybe some jalapeños or olives. I went with what my family will eat, so don’t be afraid to do the same for your version! The best part of it all is you’ll have pizza on the table ready to devour in under 30 minutes!
Another quick and easy dinner option with this easy taco pizza. #pizza #tacopizza #quickdinner #wanderlustandwellness #easydinner #homemade
A quick and easy dinner recipe with a mega kick of heat!
Another quick and easy dinner coming at you today with this sheet pan sweet and spicy chicken. Now, before we go any further, I want to emphasize SPICY because this recipe does pack some serious heat. I’ll include a few recommendations for lessening the heat, but if spicy is your thing then you will LOVE this recipe. The best part of this recipe is it requires one pan, that’s it, a trusty sheet pan! You’ll cut up the chicken and vegetables, toss them with a few spices and the sweet and spicy sauce and it’s ready for the oven. You can literally have this dinner in the oven and onto your plate in less than 30 minutes flat. To speed this recipe up even further, you could cut up the chicken and vegetables the night before so that they’re ready to go straight into the pan and into the oven!
One note on the chicken, you can either use boneless skinless chicken breasts or boneless skinless chicken thighs. I recommend thighs because they have more fat to them and don’t dry out as easy as chicken breasts. One of my biggest complaints about sheet pan chicken dinners is the fact that the chicken gets too dried out. If you go with chicken breasts you might consider covering the sheet pan with a sheet of parchment paper to keep some of that juice inside the chicken.
Let’s talk about this sauce. There’s honestly only a couple of ingredients, Frank’s hot sauce, honey, brown sugar, salt and red pepper flakes. Seems doable, right? But, it’s hot, and all of my family members will confirm this. Ha! There are a couple of options for reducing the heat. Instead of Frank’s hot sauce, you could use sweet chili sauce. I find that it has less heat than Frank’s. Another option is to leave out the red pepper flakes. They seemed to take the heat up a notch (or two!) I do have a sweet orange sauce recipe that you could try as an alternative as well. If hot is a hard pass for you or your family, go ahead and try one of the alternatives mentioned here. If you’re cool with heat, give it a shot as is!
Once the chicken is cooked through, remove from the oven and serve it up with some white or brown rice, or even quinoa, whatever you prefer. This will also help subdue some of that heat, too. I promise you, this is one ridiculously easy dinner recipe.
Hopefully, it’s not too hot for you, and if it is I hope one of the alternatives will lessen the heat. I’m not trying to scare you off, but I always like to warn people when there’s some spicy heat to a dish.
This sheet pan sweet and spicy chicken is a quick and easy dinner option with a kick of heat! #easydinner #chicken #sheetpandinner #sweetandspicy #wanderlusutandwellness
Gather your girlfriends together and host a summer rosé tasting party!
Yes way, rosé! Enjoy a late-summer evening with your girlfriends by hosting a stellar outdoor rosé tasting party. I’ll walk you through how to plan your menu, design your tablescape, pick out your rosé, and add in extra details that will create a fun, unforgettable evening for your guests.
If you’re looking for a super fast dinner, this chicken enchilada casserole is exactly what you need!
You spoke and I listened! A few weeks ago on my Facebook page, I asked my readers what types of recipes they’d like to see on the blog. The overwhelming majority wanted quick dinners and casseroles. Now, while you won’t probably see a ton of traditional “casseroles”, I definitely plan to incorporate more dinners that are quick and easy. The mission of Wanderlust and Wellness is to bring friends and families back to the kitchen table one recipe at a time. If quick dinners will help your family reconnect at dinner time, then let’s do this, starting with this chicken enchilada casserole! Oh, and my readers also wanted to see more “in process” shots of the recipe in development, so I’ll be incorporating more of those into each post when I can.
First things first, to make this recipe super quick we’re using my all-time favorite meal lifesaver, a rotisserie chicken. You’ll be able to skip the cook time of the chicken and just throw all of the filling ingredients into a bowl. I bought all of the ingredients for this recipe at Wal-Mart for under $25 and fed a family of six (basically six adults when you count four teenage boys!)
After you combine all of the filling ingredients, you’ll begin to layer the casserole. In a 9×13 baking dish, you’ll first grease the dish then add a thin layer of enchilada sauce. From there, you’ll do a layer of corn tortilla pieces, the filling mixture, and shredded Mexican cheese blend. You’ll repeat this three times and then top it off with a little additional enchilada sauce. You’ll cut the corn tortillas into small squares, which makes it easy to serve.
After you’ve finished all of the layers, you’ll bake uncovered for 20 minutes. After you remove the chicken enchilada casserole from the oven, top with some chopped green onions and serve. Also, as with most of my recipes, don’t be afraid to make this your own! Add jalapeños for some heat, or black olives if that’s your thing. Get creative and make it your own! I’ll talk about this more in my upcoming cookbook this Autumn, but I think we’ve become so afraid of “messing up” in the kitchen that we fear experimentation and customizing recipes to our own twist. We’ve overcomplicated cooking for whatever reason, so let’s work to uncomplicate cooking, shall we?
One thing I really love about this chicken enchilada casserole is that it holds its shape! How many times do you make a casserole and when you serve it on your plate it just melts into a pile of mush? Not this casserole! You can see the layers in this photo, so many great flavors in those layers!
A quick and easy dinner with this chicken enchilada casserole. #casserole #enchilada #chicken #mexicanfood
So many flavors happening with this blackened lemon shrimp with zucchini noodles!
Let’s talk zoodles today, shall we? Zucchini noodles, otherwise known as zoodles, have gained in popularity as a low carb pasta swap in many dishes. If low carb is what you’re looking for, then this is definitely your dish. I don’t particularly follow a low carb or any diet restriction for that matter these days, but I will enjoy zoodles when my body craves them. Zucchinis have such a mild flavor they make a great option for a pasta swap.
This dish reminds me of shrimp scampi, with its butter lemon sauce. I can remember as a kid my mom made shrimp scampi, served in traditional individual oval dishes, it felt so fancy! Looking back I’m so glad my mom chose to always cook dinner at home the majority of the weeknights (weekends were definitely for eating out!). Her own cooking experimentation helped me discover new foods, just like the night we had shrimp scampi at home. As a kid, I felt like I was dining at a 5-star restaurant.
Zoodles are super easy to make, so don’t be hesitant to give them a try. I ordered a spiralizer off of Amazon for under $20, like this 5 Blade Spiralizer – Spiral Slicer, Vegetable Maker, Shredder. The spiralizer is very easy to use and you’ll have your zoodles ready to cook in a matter of minutes. Plus, zoodles also don’t require a long cook time so they’re perfect for a quick dinner, faster than it takes to cook pasta. You’ll want to be ready to serve the zoodles immediately after cooking, too. The longer they heat the more moisture they release, so if they sit too long you’ll end up with soggy zoodles.
This blackened lemon shrimp with zucchini noodles is also an easy one skillet dish. Just blacken the shrimp, remove from the skillet, add the zoodles for a short minute, then add the shrimp back in and it’s ready to serve!
If you’re needing a #lowcarb option, this blackened lemon shrimp with zucchini noodles is a great option! #zoodles #FBPrecipe #lemon #shrimp
Recipes Straight to your Inbox!