In my humble opinion, Thanksgiving dinner is not about turkey, on the contrary for me it is all about Thanksgiving Side Dishes. Who agrees? Well, also about seeing your family members that only remember you once a year, and when you host Thanksgiving dinner read more
When it comes to creating the perfect appetizer, simplicity often reigns supreme. This recipe was initially intended as a Three-Ingredient No Bake Buffalo Chicken Dip. However, to ensure transparency and avoid any potential backlash on social media, let’s be honest: we will be incorporating read more
I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.
I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.
As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.
Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.
Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.
Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?
I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!
Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking
Happy Cooking!
You can use any pasta.
Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
You can use any pasta.
Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
To be completely honest, I don’t personally enjoy sliders with turkey and cranberry sauce. This kind of combination of savory and sweet flavors is not one of my favorites. I am aware, though, that a lot of people enjoy this combo. Several bloggers have shared read more
I love cornbread, especially when it’s made into Spinach and Feta Cornbread Muffins. Almost everyone I know enjoys cornbread, except for my youngest. I am not sure why he dislikes it but i never pushed for him to eat food if he doesn’t like eating. read more
Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.
These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.
Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.
My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.
This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.
You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.
Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.
As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.
Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar.
If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.
You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.
2. Mix the pecan flour
with the pumpkin spice and add the melted butter.
3. Press this into the prepared
pan and chill while preparing the chiffon layer.
PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves
NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
