Today's post was brought to you by Martha Stewart Living.
All opinions are mine alone.
Tired of the same ol' thing on your table every day? These recipe remix ideas will give you some ideas to change things up a bit. And they're all super delicious.
Check out some unique twists on some classic dishes and snacks below.
This snack starts with TRISCUIT Crackers and peanut butter…can’t go wrong there, huh?
I LOVE the PB&Jams Classic Peanut Butter.
Such a delicious peanut butter that tastes fantastic…on snacks and spoons, y’all.
This remix is easy and inspired by Megan Gibson of PB+Jams…grab a TRISCUIT Cracker, add a dollop of peanut butter, and then an apple slice and some cheese. Yummy! My kids went crazy for this one…as did my husband. For more fun snack recipes, check out pinterest.com/TRISCUIT.
A delicious way to snack smart!
Bumble Bee® Solid White Albacore Tuna, Nicoise-Style Olives, and Red-Wine Vinegar come together with onions, olive oil and other ingredients for a delightfully zippy sandwich.
This sandwich reminds me of the traditional luncheon type of sandwich from days gone by. It was hearty and filling…and such a different take on traditional tuna salad sandwiches. Add a little fresh lemon juice before enjoying. You can find this complete recipe here on Martha Stewart.
And we can’t forget dinner, right? The below idea is perfect to shave some time off of the dinner routine.
This Barilla Gluten Free Penne Pasta is made with a blend of corn and rice, but still has that classic pasta taste and texture.
Check out the recipe above for this Barilla Gluten Free Penne with Fresh Lemon & Basil. My family really enjoyed this and it was ready in less than thirty minutes. It has Arugula in it for a fun veggie addition.
It was a fork-full of awesome!
For more delicious recipes like this, check out www.Barilla.com.
Be sure to give these recipes a try…you won’t be disappointed in the spins they put on your meals and snacks.
All of the dishes in this post were from the Martha Stewart Whim Collection.
No comments:
Post a Comment