Recipe Roundup: What Are We Going to Eat?

What are we going to eat? That’s a question I get almost every day – whether it’s breakfast, lunch, dinner, or a snack.

If you are looking for a few new options, check out some of the recipes we’ve featured on The Food Factor.

Cooking with your slow cooker is a great option any time of year. Try this Slow Cooker Cranberry Pork Roast this holiday season or any time of year you’re craving these flavors!

This hearty Mighty Skillet Meal comes together quickly on the stovetop with lean ground beef and just a few other staple ingredients you likely already have in your kitchen.

Looking for a fun side dish? Try Parmesan Cilantro Corn. It gets a little kick from cayenne pepper while the creamy cheese sauce balances the heat.

I love to keep a salad in the fridge year-round. Greek Island Salad is one of my favorite recipes from The Food Factor. It’s great as a side dish or a meal all on its own. Try it with chickpeas if you prefer a little more texture to the beans. Corn and Cucumber Salad is naturally vegan, sugar-free, dairy-free, and gluten-free.

Breakfast can be the most difficult meal of the day, especially if you’re trying to get out the door to work. We’ve shared several quick and easy breakfast options over the years, like this Microwave Denver Scramble Slider.

Looking for a fun and healthy snack? These simple five-minute peanut butter and jelly apple nachos are the perfect treat! These were given the stamp of approval by the kiddos of our Food Factor crew. Get the recipe for Slammin’ Graham PBJ Nachos.

Buffalo Chicken Dip is perfect for parties, game day, or snack time. Pair it with vegetables, like celery and bell pepper, or wheat crackers.

Need a dessert, but don’t want to break the calorie bank? Try this two-ingredient Tropical Angel Cake.