This shop/post has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ItsAMatch, #DietCoke #CollectiveBias
I’m baaaack! I’ve been away for a hot second due to travel and schoolwork, but I’m finally back. And I’m celebrating my return by teaming up with Diet Coke® to share one of my all-time favorite easy weeknight dinner recipes with y’all!
If you haven’t hit up your local Kroger recently, you probably haven’t seen the brand-new designs for Diet Coke… or any of the new flavors! You can still get classic Diet Coke (the original flavor, my personal fave), but now they’ve also launched flavors like Diet Coke® Feisty Cherry, Diet Coke® Ginger Lime, Diet Coke® Twisted Mango, and Diet Coke® Zesty Blood Orange. Each is available in 8-packs or in single cans for on-the go. You can find the flavor that best fits you and your personality here! For this post, I decided to feature classic Diet Coke – a longtime staple in my fridge – alongside my recipe for crockpot turkey chili (aka the perfect easy weeknight dinner!).
Today marks exactly two weeks until Halloween. Slash a week and a half until Halloweekend. Are you ready?
Y’all: I get really into Halloween. Each year since sophomore year of college, I’ve hosted a Halloween party. As a result, over the years, I’ve accumulated quite the list of Halloween recipes.
In the event that any of y’all will be hosting a Halloween party this year (or attending!), I rounded up all of the best Halloween recipes I’ve made over the years. And my favorite group costumes for 2017. Mainly because I really need to see a couple dress up as Lumière and Cogsworth in order to feel like my Halloween/life is complete.
It has been a hot second since I last posted a recipe (see my last one here). However, after all of the comments and DMs after I posted this lil crab pasta salad dish on Instagram earlier this month, I knew I had to share this recipe with y’all!
Before we kick off, I used a Texas-shaped pasta to make this dish (you can buy some here). BUT you can obviously make it with a variety of pasta types. I’d recommend using shells, orzo, rotini, or penne… but totally up to you!
Eggplant Parmesan has long been one of my parents’ favorite dishes. I feel like every time we go to Ti Amo – our favorite Italian spot in the Vail Valley – at least one of them gets eggplant parmesan (or, at the very least, chicken parmesan).
As a result, I grew up eating eggplant parmesan. And, when I finally taught myself how to cook, I tried to make the dish. And failed miserably. Before then, I had never known that proper eggplant parmesan requires soaking the eggplant rounds in milk before breading them and blah blah blah COMPLICATED.
So I figured out how to make my own easy eggplant parmesan recipe. This vegetarian recipe has fewer calories than a traditional eggplant parmesan, it’s faster to make, and (most importantly) it’s easier to make.