Marion Webb

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Marion Webb
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Become a breakfast person with overnight oats. I was never very into breakfast. As a kid, I would wolf down some cereal before rushing out the door. It was probably twice the recommended serving size and nothing particularly healthy. As I got older, the cereal stopped and was replaced by … nothing.

Become a breakfast person with overnight oats. I was never very into breakfast. As a kid, I would wolf down some cereal before rushing out the door. It was probably twice the recommended serving size and nothing particularly healthy. As I got older, the cereal stopped and was replaced by … nothing.

Scrumpdillyicious: Zucchini & Ricotta Fritters with Feta, Dill and Lemon

Scrumpdillyicious: Zucchini & Ricotta Fritters with Feta, Dill and Lemon

Zucchini and sweet potato zoodle bake

Zucchini and sweet potato zoodle bake

Classic Slow Cooker Pot Roast | Don't Waste the Crumbs

Classic Slow Cooker Pot Roast | Don't Waste the Crumbs

My family loves this easy slow cooker pot roast recipe. Just dump the ingredients in the pot, hit a button and a healthy dinner is ready when you are. :: DontWastetheCrumbs.com

My family loves this easy slow cooker pot roast recipe. Just dump the ingredients in the pot, hit a button and a healthy dinner is ready when you are.

Original Recipe adapted from: Now You're Cookin'. I like extra cashews - add as many as you like. If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients

lbs boneless, skinless chicken thigh tenders or chicken breast tenders cup all purpose flour tsp black pepper 1 Tbsp canola oil cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced tsp grated fresh ginger tsp

Method: Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender.

Method: Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for minutes, or until vegetables are golden and tender.