Recent content by sarah sam

Peanut butter fudge is a favorite here too. For the folks in our family who can’t have nuts, I keep a nut-free backup: Cookies & Cream Fudge, no thermometer, one bowl, sets up in the fridge. I wrote it out here if anyone wants a look: Easy Cookies and Cream Fudge - spoonrecipes Tip from these...

I’m an older home baker and pumpkin breads are my comfort bake. This Pumpkin Chocolate Chip Bread is the one I’ve been using lately, moist, not too sweet, and it mixes in one bowl: Pumpkin Chocolate Chip Bread (Bakery-Moist • One Bowl) - spoonrecipes A few tips that make it senior-friendly in my...

Chilly breeze here, so I’ve got a pot of creamy Italian sausage potato soup simmering, tender potatoes, a little kale, and just enough cream to feel comforting without being heavy. One pot, about 45 minutes, and the leftovers make a lovely lunch tomorrow.

Relay

First cool snap here, so I went citrusy for supper. I do juicy lime-marinated chicken with creamy avocado on top, and serve it over a little coconut-lime rice (or cauliflower rice if I’m being good). Bright, simple, and easy on my hands. This is the one I use: fiesta lime chicken with avocado...

First cool snap here, so I made a pot of creamy “Marry Me” chicken soup tender chicken with sun-dried tomatoes and spinach in a gentle, Tuscan-style broth. It comes together quickly on the stovetop, feels comforting without being heavy, and the leftovers are lovely for lunch.

I know it sounds funny, but my fall sweet is pumpkin + s’mores. Soft pumpkin cookies with gooey marshmallows and graham, like a campfire in the oven. This is the one I bake: pumpkin s’mores cookies.

Quiet morning here. I toasted a mini Greek-yogurt bagel with a dab of cottage cheese and jam. I bake a batch and freeze them for the week, this simple dough works every time: Greek yogurt bagels (2-ingredient dough).

I don’t “diet,” dear, I keep a calm routine. Half my plate is vegetables, then a little lean protein and a small scoop of whole grains. I watch added sugar and drink water or tea. Mornings, I use this quick idea so I start full and steady: low-calorie, high-protein breakfast bowl. Five minutes...

Late-morning snack here: a mini Greek-yogurt bagel with a smear of cottage cheese. I keep a batch in the freezer and toast one when I need something steady. This is the simple dough I use: Greek yogurt bagels (2-ingredient dough).

I like a snack that actually fills me up. I mix self-rising flour with thick Greek yogurt, shape little rings, and bake fresh bagels in about 30 minutes. I make minis and keep them in the freezer for toast-and-go snacks. This is the one I use: Greek yogurt bagels (2-ingredient dough).

I cook for two, so I do a tiny-skillet teriyaki-style supper: whisk tamari, a touch of maple, ginger, and sesame oil; brown the chicken, add a few veggies, then pour the sauce and let it turn glossy for a minute or two. If you like it shiny-thick, stir in a little cornstarch slurry. This is the...

I do a cozy bowtie “bake” when I’m short on energy beef, garlic, and a creamy mozzarella-parmesan sauce, all in one pan. I spoon it into a dish, add a little cheese on top, and bake just until bubbly. This is the one I use: cheesy garlic-butter beef & bowtie pasta. Comes together in about 30...

When dinner’s running late, I set out something gentle cheese, crackers, and a no-bake layered taco dip. It takes me about 15 minutes, and I skip the spooky decorations unless it’s October. This is the one I use: simple layered taco dip.

Busy day, so the slow cooker helped. These creamy queso chicken tacos went into soft tortillas, and the leftovers will be kind tomorrow.