@eatingnormal I’ve gotten super into couscous salads this summer. Seriously, I’m making a different variety every single week. This recipe is for my favorite variation so far since the Farmer’s Markets in Green Bay have started up again. A grain salad is a great way to get more vegetables into your diet, and god knows I need to find every method possible for that! The key to pulling off a good salad is nailing the knife work. Try to get the sizes of all of your veggies equal regardless of if you’re leaving it raw or –in the case of our asparagus and green onions below– cooking it through first. Ingredients: 1 Half cup Chopped Asparagus ¼ Cup Chopped Green Onions, White and light green parts ¼ cup chopped cucumber ¼ cup crumbled feta 1 tablespoon pesto 2 tablespoons olive oil 4 oz couscous 8 oz boiling water In a skillet, heat up 1 tablespoon of olive oil on medium heat. Add chopped asparagus and green onions and cook until softened, about 5 five minutes. In a small, heatproof bowl, add 4 ounces of couscous. Measure 1 tablespoon olive oil and 1 tablespoon of a pesto of your choice into the bowl. Add 8 ounces of boiling water to the bowl and stir to combine. Cover and allow the couscous to absorb the water over five minutes. For a cold salad, put everything in the fridge for 30 minutes before combining remaining ingredients. Serve as a side with your favorite protein, or bulk it up with over vegetables to make it a main dish! #food #foodblog #foodblogger #farmersmarket #cookingforone #couscous #couscoussalad ♬ original sound - Eating Normal

@eatingnormal These single serve enchiladas were born during my quest to clean out my freezer. I used some leftover carnitas pork roast from Aldi as my filling, but I think you could do this with really any kind of shredded meat for a different method of using up leftovers. The Enchilada sauce is heavily based on the red enchilada sauce from the food blog gimmesomeoven with the ratios adjusted to my preference with spices I had available. Ingredients: ¼ cup Chili Powder ¼ teaspoon Mexican Oregano ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon cumin 2 tablespoons flour 3 tablespoons olive oil 2 cups chicken stock ½ cup leftover shredded pork ¼ cup shredded cheese 2 yellow corn tortillas In a medium size sauce pan, heat 3 tablespoons of oil over medium heat. As the oil begins to ripple, whisk in the flour. Cook the roux for about two minutes before adding the spices. Whisk together until a crumbly sand forms. Cook for another minute to heat through. Slowly add chicken stock while whisking to break up the clumps. Once all stock is added, stir occasionally and simmer for another five minutes. Set aside. Heat your tortillas in a saute pan so that they’re more pliable for rolling. Mix your meat and cheese together in a separate bowl. When ready to make your enchiladas, dip your tortilla in the sauce. Lay on a flat surface and place half of your filling in the center. Roll, then lay them seam side down in your small baking dish. Top with additional enchilada sauce and cheese. Bake in an air fryer for about 8 minutes at 350 or until the cheese is bubbly and brown. Enjoy. #food #foodblogger #foodblog #cookingforone #freezercleanout #recipes #enchiladas ♬ original sound - Eating Normal

@eatingnormal When the football season started, I saw the bratwurst and cheese curd egg rolls from Lambeau Field on social media A LOT. I thought that I’d only ever be able to get my hands on them if I could make it into a game, and let's face it, I’m not exactly in the financial position to go to a Packers game these days. The best I could do was try to recreate them myself! Now I know that these things are in the tailgate village rather than the actual stadium, I could have just went down there on a game day but hey… How’d I do, Packers fans? Has anybody had the real ones when they’ve been to a game? Ingredients: Two Bratwurst 1 green bell pepper 1 yellow bell pepper 1 large yellow onion ½ cup chopped Cheese curds Egg roll wrappers 1 block cream cheese Cook two bratwurst with your preferred method. I pan fry them in a large skillet and add ¼ cup of water after the casing has browned on both sides. Cover and let steam through for about 3 minutes. Remove cream cheese from the fridge to soften. While the bratwurst cook, chop your bell peppers and onion into equal size pieces. Remove the bratwurst from the pan to cool and add your veggies. Season with a pinch of salt. Cook through until the onions are translucent, about 5 minutes. Allow your veggies to cool as well before beginning to make the filling. Chop your Bratwurst by first splitting it in half. Split those halves again, then chop into small pieces. If necessary, cut your cheese curds into a similar size. In a large bowl, mix ½ cup cheese curds, ½ cup of your veggies, the chopped bratwurst, and the cream cheese vigorously. The cream cheese will resist combining with the other fillings, but after a few minutes, everything will be coated in the cream cheese and pull things together. Use a large spoon to distribute the filling onto each wrapper, then mold into the shape of the egg roll during wrapping. This recipe will make 12-14 egg rolls. Place your egg rolls in the freeze for 30 minutes before frying to allow the cheeses to solidify again. Heat a pot of veggie oil over medium heat until it reaches 350 degrees fahrenheit. Cook egg rolls 2 to 3 at a time until bubbly and brown all over. Serve with ranch! #food #foodblogger #recipes #foodblog #eggrolls #lambeaufield #stadiumfood ♬ original sound - Eating Normal