If you need an easy way to use a lot of cabbage, try this super tasty cabbage and ground beef recipe. This quick dinner will make an excellent addition to your weekly rotation!

Simple, fragrant and inexpensive, this spaghetti with garlic and olive oil is so good, cheap, satisfying and ready in a flash! Recipe updated: originally posted in November 2018, I've tweaked the post adding more notes and new pictures.

This ultra crispy air fryer tofu is super flavorful and cooked through in just 13 minutes! Popular with kids and adults and an easy vegan recipe.

When it comes to easy, flavorful and delicious, this Slow Cooker Meatloaf is it. With a delicious tangy sweet glaze, set it and forget it for the perfect weeknight meal.

Everything you love about classic eggplant Parm, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella.

This wonderful baked mahi mahi is topped with a delicious seasoning blend and cooked to tender perfection.

You can easily enjoy more nutritious plant-based meal preps this week when you make these tasty vegan meal prep recipes. These super yummy meal preps for vegans will help you eat healthier and stay full longer.rn

Do you want a yummy meal that makes your taste buds happy? Try this Meemaw's Brisket Recipe! It's a tasty dish that's great for family gatherings and special times, or when you want something comforting.

This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

Ground Turkey Easy Recipe; If you love recipes with ground turkey, this one is for you! It’s a Korean-style ground turkey for weekdays dinner or lunch, even in a lunchbox.

Zucchini Sticks are lightly breaded and fried zucchini that are perfect for dipping in marinara sauce for an appetizer or snack.

Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

This post will tell you all about sardines, including what nutrients they contain, sardine brands I like, and how to prepare fish in a tin!

This lasagna is full of garden veggies!