5 Minute Italian Salad (Ledo Pizza’s House Dressing Copycat)

Who here knows of Ledo Pizza?

It’s literally the. best. pizza. ever.

It’s an east coast thing really and actually mostly a Maryland thing! The first Ledo’s opened up near University of Maryland and while locations have spread up and down the east coast, most locations are in Maryland.

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Unfortunately today I haven’t come up with a magically “healthified” version of their glorious square pizza, but I have created a homemade version of the salad we got every time we went which includes an amazing house dressing.


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As for the salad, this one is amazing because if you already have everything on hand, it will literally take you 5 minutes to put together.

Okay, 5 minutes to put together a salad doesn’t sound that impressive but with these toppings, this salad can act as a main dish and will satisfy you completely. I ate an average sized portion of this for dinner, was completely full, and had no desire for more!

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To save you time, I have eliminated nearly all chopping from this salad, except maybe your cheese or meats if they don’t come chopped. I even went for bagged, pre-cut salad myself, so just rinse your veggies and throw all of this together!

Here we go:


For the salad:

18 ounces of romaine (approximately 2 bags of pre-chopped salad)

1/2 to 3/4 cups of the following toppings:

  • provolone slices
  • cherry tomatoes
  • banana peppers
  • green olives
  • pepperoni
  • prosciutto
  • ham

1/4 cup shredded parmesan and romano cheese

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For the dressing:

3 oz. olive oil

5 oz. red wine vinegar

1/2 tbs garlic powder

1/2 tbs dried oregano

1/2 tbs dried basil

1 tsp pepper

1 tsp onion powder

1 tsp salt

1 tbs dijon mustard


1. Chop any salad ingredients that are not pre-chopped.

2. Combine all salad ingredients in large dish.

3. Mix all salad dressing ingredients together and whisk or shake well to combine.

4. Top with salad dressing and serve! Easy peasy!

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Kale Kielbasa Soup | The Best Thing I Cook.

I included this in my most recent What’s For Dinner video so I HAD to make it official and share it here too! It’s AMAZING.

I’m back for another installment of “Momma’s Recipes Made Healthy”. This time it’s Kale Kielbasa Soup. Such a comfort food for me and perfect for this time of year!


Funny how in this series I am supposed to be taking my favorite things my mom used to cook me and making them more healthy but this was probably the first recipe in a long time that I have actually followed to a T. As I said in my Fish Chowder post, my mom is a pretty healthy cook to begin with, so I don’t need to make many changes.

That being said, there are some changes you can make if you would like to!

1. Sweet potatoes would taste amazing in this instead of potatoes if sweet potatoes happen to fit better into your diet of choice.

2. This recipe is a bit high in sodium, so if this is a concern to you, leave out some of the canned ingredients. Instead use some fresh tomatoes and dry kidney beans. Also use half water, half broth (whatever kind you find with the lowest sodium).

And that’s it! I can’t think of anything else I might change, it’s perfect the way it is!

This soup is full of nutrients and SO flavorful so it is perfect for picky eaters and it honestly makes me LOVE kale which is usually just tolerated.


So, let’s get on with the recipe!


1 tbs olive oil

1 pound Kielbasa (quartered length wise then sliced into 1/2 inch slices)

1 cup diced onions

1.5 cups diced celery

1.5 cups diced carriots

1 qt. chicken broth

1 can diced tomatoes

1 can kidney beans (drained)

1 tsp black pepper

2 tsp hot sauce (optional, to taste)

2 to 3 medium potatoes (peeled and diced)

1 pound fresh kale – remove large stems and chop 2 inches


  1. In a large pot fry the kielbasa in olive oil until browned.
  2. Add carrots, onions, and celery. Cook about 5 minutes or until vegetables are tender.
  3. Add chicken broth, tomatoes, beans, pepper, and hot sauce. Continue to cook for several minutes.
  4. Add potatoes and kale and cook about 15 to 20 minutes until kale and potatoes are cooked and tender, but not overcooked.

Enjoy!! This recipes makes a big pot!

Oh and look at this good wife right here. I sacrificed a tupperware-full for my husband to defrost when he gets back home from his training 🙂


What recipe should I try next from my momma’s cooking repertoire? Banana bread? Lasagna? Shells Florentine? Dessert Fruit Pizza? Mmmmmm….

Spring Minestrone Soup | Healthy Spring Recipe

It’s still spring guys! Yeah, yeah, you know that already. But I mean, the weather around here can’t make up its mind. The weather thinks it’s either the middle of summer or still February here… come on man. It’s spring and ALMOST summer.

Anyways, enough of being so boring I’m literally talking about the weather….

Tell me! Is it wrong to make soup in the spring? I know its more of a winter/fall thing, but I love soup. Always. So, hey, let’s make some soup!

Instead of my hearty kale kielbasa soup or dense chili, I packed this one with as many spring vegetables as possible. I’m talking leeks, peas, asparagus, carrots– all the good stuff that’s freshest in the spring.

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Minestrone is an Italian soup that often contains beans, tomatoes, carrots, onion and celery along with pasta or rice sometimes. Other than that, you have a lot of leeway with minestrone soup, but don’t kill me if I’m not authentic, you Italian cooks out there. Whatever vegetables are in season are what is typically used, which is my favorite way to cook!

Hence, today’s recipe and the abundance of spring veggies we’re using.

I’m also adding in some mini-chicken meatballs to the mix, but feel free to make this vegetarian if you’d like. You can also leave out the pasta for a lower carb version!

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For the Meatballs:

  • 16 ounces ground chicken
  • 6 tbs grated parmesan
  • 3 cloves garlic, minced
  • 1.5 tsp salt
  • 1 tsp ground pepper

For the Soup:

  • 1 leek, sliced in quarter inch rounds
  • 1/2 yellow onion, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, sliced thinly
  • 3 carrots, chopped
  • 1.5 cups asparagus, chopped
  • 1 can diced tomatoes
  • 6 cups low sodium chicken broth
  • 4 cups water
  • 8 ounces small pasta shells (about 1/2 a box)
  • 1.5 cups peas
  • 2 cups spinach
  • 4 tbs grated parmesan
  • salt and pepper to taste


  1. Combine all ingredients for the meatballs and form mini-meatballs, about 1/2 inch size balls.
  2. Heat oil in pan and brown meatballs for 2 minutes. Flip meatballs and brown for 2 more minutes. They will finish cooking in the soup.
  3. Heat oil in large soup pot. Saute leeks and onions until soft.
  4. Add celery, garlic, and a dash of salt and pepper.
  5. After a few minutes, add in the carrots and asparagus. Let cook for a 2-4 minutes.
  6. Add diced tomatoes, water, and broth. Bring liquids to a boil.
  7. Pour pasta into pot and cook until al dente, about 8 minutes.
  8. Add the meatballs and peas, allowing to cook for about 4 minutes or until meatballs are cooked through.
  9. Stir in spinach and parmesan, allowing the spinach to wilt.
  10. Finish with a dash of salt and pepper to taste, if needed.

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My husband was OBSESSED with the meatballs! So excited to have a new meatball to make for the fam. Me, my son and even my mom, were more into the flavorful soup.


Crabs | A Food Writing Exercise from Will Write For Food

Disclaimer: this is another old post I wanted to transfer over from my old blog. I talk about it in an upcoming video so I wanted you all to be able to reference it from that but also because I think it’s pretty cool AND pretty fun to try. Think about a food experience that means a lot to you and write about it! Then, of course, share it with me pleaseee!

I’m trying something new for me. “New”, but also something I have been thinking about for some time now. Food writing. I have been reading Will Write for Food by Dianne Jacob. I’m only 25 pages in and no expert (as I never fail to tell you) but in Chapter 1 there is a writing exercise and I wanted to share what I wrote with you here. Because well, why not…. be nice though 🙂

Today’s the day that I look forward to all year. It might sound a little insensitive to say that the reason I have been counting down the days until our biggest (not to mention wildest) family gathering is because of the food, but hey, just don’t tell Grandma.

As we drive up the steep, windy road that is their driveway we turn a curve and suddenly I see the rows of worn, well-used picnic tables covered in newspaper. The rolling hills in the distance serve as the perfect backdrop for a feast. The uncles are playing horseshoes nearby, but that’s not where I’m headed.

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I am the first one to sit down at the table and the last one to get up. I used to get teased a lot about it by well-intentioned family and maybe the fat girl in me should be embarrassed, but I don’t mind anymore. With age I now decisively believe that it says a lot about a person if they don’t like to pick crabs. As Julia would say, “People who love to eat are always the best people”. So alas, every year I sit at that table as long as I can, savoring every little bite as my pile of scraps grows bigger and bigger.

Despite the open air and expansive land, the smell of Old Bay swarms around you. I grab the one in front of me that’s caked in the orange seasoning. Jiggle it- it’s a heavy one! Then begins the mindless task of picking a crab. To me it is like riding a bike. A task that requires no thought at all so much so that it is a difficult thing to teach to newcomers.

I carefully remove each claw as to not rip out any meat. I like it all inside my two halves in a neat little, meat-packed package. I peel back the apron and swiftly remove the curly, winding innards, leaving a little bit of the yellow “mustard”, as mom calls it. I like the strong flavor.

The first bite is a fat, fluffy little chunk. Not too squishy like the inferior lobster. Just right, with a hint of salty spice. No butter. Don’t ruin it, now. I stick my little fingers in to each crack and crevice so I don’t miss one bite of the sweet meat. Dad always inspects my piles. Can’t disappoint.

Time goes by as I blindly go through crab after crab with ease enjoying each delicate lump while holding a conversation with the other two last standing crab feast champions- a cousin who always tries to eat more crabs than me (ha!) and another cousin’s new boyfriend. Clearly, he’s passed my test. I approve. I notice my lips burning and a cut on my finger is stinging. I hadn’t realized that I cut myself until now. Even I have to surrender sometime. Pass me the paper towels. And where did my beer go?

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That’s all for today. A bit different, huh? We’ll be back soon with more of our regularly scheduled content 🙂

What’s For Dinner | Kids Meals | Will My Picky Toddler Eat Anything?

In this video I have a week of dinner ideas, but this time it’s a kids edition. I am showing you dinners that were for my kids only. I have one super picky eater and I tell you the truth about if he ate the dinners or not! I hope you get some ideas about what to cook for your kids this week!


Stella & Dot Summer Sale | What I Got & What I Recommend

Guys! The Stella & Dot Summer Sale is going on all Memorial Day Weekend (through Monday 5/25/20) and its got me super excited.

In fact, I had JUST ordered the Everything Hoops not realizing that they were going to be on sale for only $14! I could kick myself. That’s okay, they’re worth full price but, I mean, $14 ?? Wow. If you’re going to order one that, it should be these hoops.

Despite that, I did find some other wonderful items I wanted from the sale… There were a few pieces I had been thinking about for a while and just hadn’t pulled the trigger on but now that they were on sale… I mean, the answer was clear. As well as a few that I didn’t even realize we had! Stella & Dot has so much.

Anyways, I want to show you what I got as well as a few other recommendations.

First, what I ordered myself. I am so excited to try the slider charm system from Keep Collective and figured, what better time than now? I also grabbed a few things at great prices that I thought would be perfect for summer and a few classics (like the Deja Vu Earrings) that I had been thinking of getting for a while now but just haven’t.

Now for my recommendations. This consists of some items in the sale that I know are super popular, some that are so discounted I just couldn’t NOT tell you about them and also some statements/pricier items. There are some pieces like the Alexandria earrings and the Sutton necklace that is so stunning, but it’s a big statement piece on the pricier side so a sale is the best time to buy it. The Sutton is still on my mind… I keep contemplating going back and ordering it at this sale price myself 🙂

Also, if you wanted to try the slider charm system from Keep, I really recommend getting the Multi-Chain Necklace ($70 off the regular price!) so you can try it out and buy some charms to go with it.

Here is the link to the entire Summer Sale for you to peruse yourself, but I’m also linking each of the pieces I mentioned specifically down below (along with listing the sale and regular prices). What are your favorites?! Let me know what you’re thinking about getting. I’m also always happy to answer any questions! Happy sale shopping!

What I Got:

Sardinia Earrings (Reg: $64, Sale: $39)

Deja Vu Studs (Reg: $42, Sale: $25)

Brilliance Wishing Bracelet (Reg: $24, Sale: $9)

Geo Cut Out Letters (Reg: $10, Sale: $1.99)

Double Leather Band (Reg: $39, Sale: $24.99)

My Recommendations:

Keep Collective Beaded Engravable Bracelet (Reg: $29, Sale: $17)

Alexandria Chandeliers (Reg: $52, Sale: $39)

Sutton Necklace (Reg: $139, Sale: $99.99)

Erika Long Sleeve Top (Reg: $84, Sale: $44.99)

Waverly Petite Bag (Reg: $99, Sale: $39.99)

Keep Collective Beaded Necklace (Reg: $29, Sale: $4.99)

Multi Chain Necklace (Reg: $79, Sale: $9.99)

Leopard Scarf (Reg: $74, Sale: $34)

Essential Hoops – Large (Reg: $52, Sale: $34.99)

Take Heart Delicate Necklace (Reg: $52, $35.99)

Ava Backpack (Reg: $99, Sale: $59.99)

Inspo Necklace (Reg: $29, Sale: $19.99)

Everything Hoops (Reg: $42, Sale: $14)

If you purchase through my links, I get some commission. I really appreciate it if you want to support and shop through me! If not, you can always just go to the website without clicking on my links. Totally up to you. Thanks for stopping by my post either way. I hope you got some good ideas! 🙂

What I Eat In A Day for Weight Loss | Steak Dinner & The BEST Meal Prep

What do I eat to lose weight? I have officially lost 30 lbs and I’m showing you a typical full day of eating. This diet has been helping me lose weight. I show you some of my typical meal prep including Chipotle style burrito bowls and a steak dinner!


Meal Planning Tips When Your Options Are Limited | Stuck at Home Meal Prep (Frozen & Pantry Items)

Okay, we all know what is going on in the world right now and I’m not going to talk about it specifically because we have heard enough of it from all angels. If you’re not hearing it from the news, you’re seeing Facebook friends share anything and everything they find (thoroughly vetted for accuracy, I’m sure…), or you’re scrolling through Instagram seeing meme after meme, caption after caption about it.

At this point, I just want some normalcy.

That being said, it seems we won’t be getting much of that for a while now.

So, without dwelling on the current situation much I wanted to come on here and talk about something we are pretty much all dealing with— cooking with limited options and less fresh ingredients.

But first, I hope you all are safe, healthy and getting through this with minimal breaks in sanity. This is a tough time. It’s unprecedented. We will adapt and figure it out and get through it. This might be a reminder to myself too….

Deep breaths……

Today I’m going to start with some specific ingredient suggestions. Then I’ll move into meal ideas that are typically more readily available and include ingredients with a longer shelf life. So, let’s dive in


Can you still get your hands on meat? If you can, do it. Freeze it. Already in the store (if you’re allowed/able)? Ask your meat department or butcher when the shipment comes in. It might be different from when the other stock comes in. Not encouraging hoarding. Take what you need and leave plenty for others.

I know a lot of us on fitness journeys are very focused on getting plenty of protein but to save money and food, this might be an area we can stretch a little. Are you over estimating how much you really need? A lot of people in the U.S. eat more meat than we actually need to. If you haven’t, calculate your macros and find how much you’re really consuming vs. need to consume on a daily basis. We can also find protein in plenty of other foods than actual meat.

One non-meat source I like is, of course, canned beans. We like black beans and kidney beans the most in our house. Dry beans are great too, especially lentils. I could make lentils every week and not get sick of them.

Cans and packets of tuna or even chicken are awesome and easy sources of protein too if your stores haven’t run out. Don’t forget to check out your frozen food section for frozen protein that you might normally buy fresh. Also, don’t be afraid to pick up those odd cuts of meat that seem to be the only ones left in the meat section. In this day and age, there is not a recipe you cannot find simply by googling an ingredient.

I’d also suggest getting a container of protein more than ever if you can right about now…..



This is easy. Just make sure you replenish your stock of your favorites… mine are rice, couscous and quinoa but if you like pasta (I love it, just eat too much of it when I do) or potatoes, grab those too. Potatoes can store nicely for at least a few months in a cool, dark place. Basements work great.


Fruits & Veggies: 

This is not as easy as starches, in my opinion. Produce seems to be more readily available in my area than other food groups (or paper products, ahem) but they don’t last as long. When it comes to fruit, try canned fruit, but check that they are not canned in syrup. We like canned mandarin oranges, pineapples, pears and peaches. Frozen are great too, especially if you like smoothies. If going with fresh, get longer lasting, hearty fruit like apples or root vegetables such as beets. Winter squashes last a long time too. We can’t afford to be veggie snobs right now. Frozen are JUST as good as fresh nutritionally and canned are great budget options that come close nutritionally. My personal favorite frozen veggies are broccoli, mixed peas/carrots/corn, corn, peas (probably our most used), and mixed stir fry vegetables.



Are your eggs gone from the grocery too? If you’re lucky enough to have them, guess what! They last a lot longer than people think! About 4-5 weeks, so don’t worry about perishability.

I can’t seem to get them so I was forced to get egg substitute. That will do just fine OR I am switching over to oatmeal. A container of rolled oats is cheap and lasts for a long time. It is a great whole grain carb source full of fiber, those ever important vitamins and minerals AND it’s a pretty decent source of protein for a carb. Add a scoop of protein or, be like me and don’t ruin your oatmeal with protein (haha) and have a side of breakfast meat with it (frozen sausage is perfectly fine!). Mix in some fruit with your oatmeal or eat it separately and you have a good meal.



You’re going to be going nuts inside and in the same space for a long time. Get stuff you will crave. Don’t be a dummy. This isn’t the time to pretend you’re going to suddenly be perfect haha. Trust me, I know. Get your favorite lower calorie salty snack. My favorite is pirates booty and pop chips. Then, get your favorite sweet treat. I go for mini Reese’s and often have two or three in the evening after dinner (accounting for this in my macros of course). Cover your salty and sweet cravings so you don’t go off the rails and make poor decisions. But wait, there’s more. I swear I have healthier suggestions too. Frozen edamame is my personal go to as a salty snack lover, along with cheese (if you can find it in stores!), rice cakes (topped with hummus and veg or pb and fruit), and frozen mango or pineapple (or whatever you might like as a popsicle substitute). I also like yogurt, cottage cheese (I go for individual containers because I could eat a whole, massive container in one sitting…) and pretzels which are often pretty low calorie.



Remember, condiments and seasonings are your friend. I mean, look at the calorie count on condiments first but don’t be afraid to flavor, especially more “boring” meals. Most seasonings (depending on what you’re using) have little to no calories. Condiments and seasonings last for a long period of time so that is good. Make sure you have your favorites too because I know some people (MEEE) can’t eat half their meals without ketchup (yes, I measure it now, because I have no willpower with ketchup).


This is where it gets fun. You can use any combo of the ingredients I suggested above under each food group, but I am going to list out some of my favorites that use mostly non-perishable and fairly accessible ingredients– at least as far as I know, every region is different.

I swear, I won’t make you wait any longer. Onto the meal ideas….

  1. Chipotle Burrito Bowls: Oh wait, I think I just made an entire video on these? Yes, yes I did in fact… Honestly though, this isn’t just a plug. This is a great meal and the only fresh produce I used in the video was tomatoes. I often add shredded lettuce and avocado too, but it’s not necessary or an option for me right now. Use what you have and mix it all up, give it some Mexican spice and voila. Delish.0FA7FA22-8085-4006-A96D-252E75E6DDC5
  2. Ground Meat/Green Beans/Rice: This one is so so simple, but somehow the perfect combination that you just need to try. This is my number two most made and most loved meal prep recipe, second only to the one above… but it comes close. The key to this one: ketchup. Okay, I know that’s not for everyone but I swear it compliments the meat just like ketchup on a burger. Here are the very complicated steps to making this one. Cook your favorite rice. Brown your meat. Ground beef has more flavor, but we usually get very lean ground turkey. Add some salt, pepper, and garlic powder. Finally, steam fresh green beans or….. you won’t believe how tricky this part is…. open up a can of green beans and heat them up. I love both fresh and canned in this recipe, honestly. The fresh might have the edge for me but canned green beans are probably the best canned veggie out there and perfect for what we’re going for here.9BCB3EF4-DAE7-49D7-A4C8-C040E40AB715
  3. Stir Fry over Rice: This isn’t so much a recipe as a general idea. The genius of stir fry is its versatility, which is what makes it so perfect for a difficult time like this. Our family uses chicken most often, but almost any type of meat works great. Use whatever you can get your hands on, throw it together and voila! Done! Frozen veggies work especially good in stir fry which also makes this ideal. Use whatever veggies and protein source you have on hand, mix it up with some rice and soy sauce and you’ve got a meal. I like to add peanuts or cashews as well as some scrambled egg. Trust me on those additions, you won’t regret it.F84A2AF3-5E1A-4545-B6B8-76F3855A48FE
  4. Crockpot Lentils: Like I said at the beginning of this post, I could eat lentils weekly and not tire of it. Better yet, this is a crockpot recipe. My kids love it too. I have made this about a million times but never photographed it because it’s well… not so pretty. So no pictures, but just trust it’s delicious and nutritious. Pour your dry lentils into your crockpot, cover with water until the water is a few inches above the lentils. I add about two of the Knorr Chicken Bouillon cubes (this brand far surpasses the others) to the water, but boxed or canned chicken broth or vegetable broth would work well too. After that, it’s up to you! Diced onion and minced garlic are great additions, but onion and garlic powder are fine too! I also usually sprinkle in a touch of cumin and add salt and pepper to taste at the end before serving. One cup of dry lentils has about 50 grams of protein, but I often also add in a ham slice that I chop into small, bite sized pieces, if I have it. Talk about adding some flavor. Finally, I like to add in some shredded carrots or kale towards the very end. Frozen carrots and frozen kale or spinach would be fine too! OR just go with the lentils and serve as is: a perfect, mushy brownish green bowl of deliciousness. Cook them on low for about 6-8 hours, try to check that there is enough liquid during cooking and add any if needed.

That’s it! Thats’ all I’ve got for you. That’s what I’m eating while I’m stuck at home, my grocery stores are half empty, and I’m still trying to lose weight.

I hope you have some ideas now and I hope you have access to good food options. I hope you are physically healthy and mentally surviving this difficult time for so many. We are all in this together…. or, alone but…. together. You know 🙂 Let me know what you’re cooking right now in the comments!


Mama’s Fish Chowder | Healthy Dinner Idea (Fast, Easy & the Best Soup Ever!)

I shared my fish chowder recently in my What’s For Dinner video and totally forgot to post in here so ya’ll had the recipe! So here it is. One of my oldest and most used recipes…


This is my “Momma’s Recipes Made Healthy” series where I take one of my favorite recipes that my mom makes or made me as a kid and make some alterations to it so that it is a bit more healthy.

My mom is honestly a really healthy cook and person, so I might not have to make too many changes to them, but dammit, I will try.

This is her Fish Chowder recipe that she has made my whole life. Her soups are some of my favorite things she cooks! She recently revealed that she got the recipe from Good Housekeeping (she thinks), but about 30 years ago so her version is a bit different as some alterations have been made along the way (for example, she has never used bacon in this).


Here are the changes I am making to Momma’s recipe:

  1. Lower fat OR skim milk instead of cream- I went in with fat free milk then ended up adding a splash of my son’s whole milk. Making it lower in fat does make the consistency a bit different. The result is a bit less thick and less white. I don’t mind one bit, the flavor is still there! Just be aware of that and if you want the typical thickness and color of a traditional chowder, go with something with some more fat in it- maybe reduced fat milk!
  2. Unsalted chicken broth instead of clam juice- First of all, it’s not as readily available. Second of all, talk about sodium, man! I used unsalted broth and added a bit of salt myself to it. Much better!
  3. Sneak in some kale or spinach- Throw this in at the end and let it wilt because why not get in a few more micronutrients when you can? Greens like that don’t bother me one bit in soups!

And that’s it! Told you I wouldn’t have to make many changes! This is also a great way to get your kids into fish if they are picky eaters because nobody can resist a good chowder 🙂


fish chowder recipeEnjoy!