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!).
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.
If you know me, then you probably know that I’m a pasta fiend. Truly, the fastest way to my heart is by feeding me carbs. So is it really any surprise that one of my favorite go-to dishes is this spinach lasagna rolls recipe?
This dish is one of my favorites to make because a) it only takes about 20 minutes of prep time (and requires verybasic tools), b) it makes enough to have leftovers for a week, and c) it has spinach in it so you’re basically eating a salad. That’s how that works, right?
I’m baaaaack! Sorry for the radio silence, kiddies. Sunday night I was like “Monday’s a holiday… no post” and then Monday night I was like “I’m a deep-fried lobster who did nothing but lounge around looking at attractive men all day but somehow that’s all super exhausting so I’m going to sleep instead of writing Tuesday’s post”.
And now y’all know what my thoughts sound like… and why I choose not to voice like 88% of them. Yep, I know, you’re thanking me for that.
So now for today’s recipe: orzo with peas. Y’all. This is one of my all-time favorite recipes. I make it all of the time for dinners with friends, or I’ll make a giant vat of it on Sunday and eat it throughout the entire week. It’s always a huge hit… plus this orzo with peas recipe is super delicious hot or cold! Keep reading for the full recipe (and there’s an AMAZING giveaway at the bottom of this post!)