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Try this tasty hot honey chicken recipe for dinner tonight. It’s the perfect blend of sweet, spicy, and savory flavors. It’s great served over rice, pasta, or in your favorite power bowl. Use it for meal prep this week!
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Holly Nilsson
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This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.
Did you make this cabbage and sausage recipe? Leave a comment and rating below.
Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.
In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.
Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.
Season to taste and serve.
A pinch of red pepper flakes will add a little kick.
Calories: 448 | Carbohydrates: 21g | Protein: 18g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1491mg | Potassium: 714mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2922IU | Vitamin C: 87mg | Calcium: 118mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American, Polish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Anyone who’s tried to lose weight knows there’s no shortage of products or fad foods out there that will supposedly speed up your slimming. One such advertised food, apple cider vinegar, will have less credibility behind it now, as a clinical trial claiming to show its weight loss success has just been yanked by the publisher.
BMJ Group announced the retraction of the study this afternoon. Originally published last year, the small trial purportedly showed that people who drank apple cider vinegar daily lost more weight than controls over a three-month period. The publisher cited several factors, including implausible data, as reasons to yank the study.
“Tempting though it is to alert readers to an ostensibly simple and apparently helpful weight loss aid, at present the results of the study are unreliable, and journalists and others should no longer reference or use the results of this study in any future reporting,” said Helen Macdonald, Publication Ethics and Content Integrity Editor at BMJ Group, in a statement from BMJ.
Researchers in Lebanon conducted the study, first published in March 2024 in the journal BMJ Nutrition, Prevention & Health. The trial reportedly involved 120 teens and young adults who were overweight and obese. The volunteers were randomly assigned to one of four groups: three groups were asked to drink different doses of apple cider vinegar (diluted in water) once a day in the morning, while the fourth was asked to drink a placebo liquid.
The trial reportedly ran for 12 weeks, and by the study’s end, the researchers claimed that people drinking apple cider vinegar lost significantly more weight than those on the placebo. On average, people taking apple cider vinegar were said to have lost between 13 and 17 pounds, and those who drank the most apple cider vinegar also tended to lose more weight than the other groups—a potential sign that the ingredient was truly improving people’s odds of weight loss (in medicine, this is called a dose-response effect). People on the apple cider vinegar diet were also said to have improved their levels of blood glucose, triglycerides, and cholesterol as well.
It wasn’t long before outside scientists began to raise red flags about the statistical analysis underpinning the study’s findings, however. The BMJ Group initially saw fit to publish some of these critiques alongside the study itself, a common practice in science. But after further review, they determined that this wasn’t a mere disagreement about some figures here and there, but something more concerning. They enlisted statisticians to examine the raw data and to try replicating the study results from said data.
Ultimately, the outside experts were not able to replicate the authors’ analyses; what’s more, they identified other sketchy stuff. They determined that the data contained “implausible values” and found potential evidence that participants were not truly randomized into their group as claimed. The authors also failed to proactively register their trial prior to performing it—a common precaution against later data tweaking that’s required by the BMJ Group—and didn’t explain their methods thoroughly enough, the publisher determined.
The study authors, according to the BMJ, maintain that the statistical oddities were only honest mistakes in how they presented, exported, or calculated the data. But they’ve nonetheless agreed with the publisher’s decision to retract the work.
Gizmodo reached out to the study authors for comment but did not receive a response by the time of publication.
Even before this retraction, though, there really wasn’t much evidence to suggest that apple cider vinegar—or any single food, for that matter—can supercharge your weight loss attempt.
Yes, people can certainly lose weight, even lots of it, through healthy changes in their diet and lifestyle. The much harder part is maintaining this weight loss for a sustained period of time, which is why many, if not most, people eventually regain the weight back. Newer options like GLP-1 therapies have made it easier to treat obesity, though these too aren’t miracles with no drawbacks.
Unfortunately, long-term successful weight loss still remains a challenge, and no amount of apple cider vinegar will change that reality.
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Ed Cara
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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Holly Nilsson
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This Apricot Chicken Recipe is so easy to make and goes from the stovetop to the table in less than 30 minutes.
Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.
Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat.
Apricot Preserves: Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit.
Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.
Besides rice, apricot chicken can be mixed with ramen or low-carb zoodles. Use any extra apricot sauce on a side of bok choy or broccolini.
Did your family love this Apricot Chicken? Leave us a rating and a comment below.
Apricot chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.
Prevent your screen from going dark
In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.
In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.
Stir and move the chicken to one side of the skillet.
Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.
Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.
Serve over rice.
Calories: 663 | Carbohydrates: 26g | Protein: 38g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1329mg | Potassium: 587mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Homemade raisin sauce is the perfect addition to a holiday ham!
This old fashioned raisin sauce recipe is easy to make with fresh citrus flavor and lots of plump raisins. Spoon it over slices of baked ham for serving.
Made in minutes in one pan, this sauce is ready for serving over ham, whether in the crockpot, air fryer, or glazed ham steaks.
Sauce – Water and brown sugar are the base of this sauce. Light or dark brown sugar work just fine. A splash of apple cider vinegar balances the sweetness.
Seasonings – Cloves are fragrant and add a little spice. Use whole cloves (and count them to ensure you don’t miss any!) so they’re easy to remove after cooking. You can add a pinch of cinnamon in place if you don’t have cloves.
Raisins – Use regular raisins or golden raisins in this sauce. Other dried fruits can be added if you’d like.
Add-Ins –Feel free to stir in some brandy, bourbon, whiskey, or rum (don’t worry—the alcohol burns off)! Add rum extract for a delicious rum-raisin sauce to serve over homemade ice cream.
PRO TIP: Be sure to count your cloves as you add them so you can ensure they’re removed. The color can blend with the raisins, so knowing how many ensures nobody gets a spicy bite!
Simmer this raisin sauce to make the best glaze for ham or other meat dishes.
Did you enjoy this Raisin Sauce for Ham recipe? Let us know in a comment below!
This sweet raisin sauce makes the perfect glaze for ham or other meat dishes.
Combine water, brown sugar, cornstarch, vinegar, and cloves in a small saucepan. Bring to a boil over medium high heat while whisking.
Add raisins and orange zest, reduce heat to a simmer (medium low) and let cook 5 minutes.
Remove from the heat and stir in butter and salt. Remove and discard cloves.
Serve warm over ham.
Calories: 146 | Carbohydrates: 34g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 178mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Crock Pot Ham is the easiest holiday ham you’ll ever make!
With just minutes of prep, the slow cooker works its magic, making a tender, juicy ham with an easy brown sugar and jelly glaze.
Serve alongside your holiday favorites, like scalloped potatoes.
I love this slow cooker ham recipe for so many reasons!
I prefer a spiral ham as it’s easy to cut and cook, but of course, any kind of smoked ham will do!
A smoked ham should be cooked to a temperature of 140°F on a meat thermometer. This will take 4-5 hours on low for an 8-10lb ham. Ensure the ham isn’t overcooked, or it won’t be tender. This recipe uses spiral ham which is smoked (fully cooked).
When buying ham, account for:
1/4 – 1/3 lb. per person of boneless ham
1/3 – 1/2 lb. per person of bone-in ham
This is a great holiday recipe, perfect for Christmas or Easter dinner. Slice the ham, place it on a platter, and garnish with herbs or additional rosemary.
We serve this Crock Pot ham recipe alongside a lot of the same sides we put on our Thanksgiving dinner menu. Garlic mashed potatoes, bacon green beans, 30 Minute Dinner Rolls, and a fresh salad.
Store leftover ham in an airtight container in the fridge for up to 5 days. Reheat slices in the microwave or in a skillet over the stove. Leftover ham can also be added to your favorite recipes.
Use leftovers for ham sandwiches on toast or to add to a grilled cheese sandwich. Stir them into soups or casseroles.
Crock Pot Ham is the perfect holiday ham recipe. It takes just 5 minutes of prep and the slow cooker does all of the work!
For the glaze, in a small saucepan over medium heat, melt the apple jelly. Whisk in ½ cup brown sugar, dijon mustard, apple cider vinegar, garlic powder, and ground ginger. Bring to a boil and let boil for 1 minute, stirring often.
For the ham, in the bottom of a 6 to 7 quart slow cooker, sprinkle ¼ cup of brown sugar.
If the ham has a plastic disk in the center, remove and discard it. Use a knife to score the top of the ham in a criss-cross pattern.
Before putting the ham in the slow cooker, separate the layers of ham and brush them with glaze. Place the ham into the slow cooker and pour remaining glaze over the top.
Cover slow cooker (see note), add rosemary sprigs and cook on low 4-5 hours or until the ham reaches 140℉.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Calories: 997 | Carbohydrates: 28g | Protein: 78g | Fat: 61g | Saturated Fat: 21g | Cholesterol: 224mg | Sodium: 4388mg | Potassium: 1081mg | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 1.6mg | Calcium: 46mg | Iron: 3.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Ham, Main Course, Slow Cooker Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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On the November morning when the sulfur burps began, Derron Borders was welcoming prospective students at the graduate school where he works in New York. Every few minutes, no matter how hard he tried to stop, another foul-smelling cloud escaped his mouth. “Burps that taste and smell like rotten eggs—I think that’s what I typed in Google,” he told me.
Eventually, Borders learned that his diabetes medication was to blame. Sulfur burps appear to be a somewhat rare side effect of semaglutide, tirzepatide, and other drugs in their class, known as GLP-1 receptor agonists. Over the past several years, these medications have become more popular under the brand names Ozempic, Wegovy, and Mounjaro, as a diabetes treatment and a weight-loss drug. And as prescription numbers rise, a strange and unpleasant side effect has been growing more apparent too.
GLP-1 receptor agonists are well known to cause gastrointestinal symptoms, including abdominal pain, diarrhea, and vomiting. In clinical trials of semaglutide for weight loss, 44 percent of participants experienced nausea and 31 percent had diarrhea. (The same conditions afflicted only about one-sixth of participants who received a placebo.) Burping, a.k.a. “eructation,” showed up in about 9 percent of those who got the drug, versus less than 1 percent of those who took a placebo. The FDA lists eructation as a possible side effect for semaglutide and tirzepatide alike.
But I couldn’t find any information in the clinical-trial reports or FDA fact sheets about sulfur burps in particular, and neither Novo Nordisk nor Eli Lilly, the companies that make these drugs, responded to my inquiries. Laura Davisson, the director of medical weight management at West Virginia University Health Sciences, told me that more than 1,000 of her clinic’s patients are currently on a GLP-1 receptor agonist, and about one-fifth experience sulfur burps at first. For all but a handful of these patients, she said, the issue goes away after a few months. Holly Lofton, an obesity-medicine specialist at NYU, guesses that it affects just 2 percent of her patients.
Experts aren’t sure why taking GLP-1 receptor agonists might lead to having smelly burps, but they have some theories. Davisson proposed that semaglutide boosts the number of bacteria in patients’ digestive tracts that produce hydrogen sulfide, a gas that can be expelled from either end of the digestive tract, and that smells (as Borders found) like rotten eggs. She also noted that the drugs slow down digestion, which could give the stomach more time to break down food and produce gas. In this situation, Lofton told me, the putrid air may escape most readily up through the mouth, because it’s lighter than the liquids and semi-solids that also fill the stomach. “Whatever’s on top will come up,” she said.
Eating more than usual while on the medications seems to be a common trigger. Davisson said that certain foods, such as dairy, may also lead to more odorous emissions. “Sometimes it’s a matter of trial and error,” she said. “Some tips that we give people are things like: Don’t eat really heavy meals; don’t eat large portions at once; don’t eat right before bed.” In addition to these behavioral approaches, Craig Gluckman, a gastroenterologist at UCLA Health, told me he recommends antacids and anti-gas medications to patients with GLP-1-agonist-related sulfur burps. (Online, apple-cider vinegar is commonly recommended as a fix, but Gluckman said he would not recommend it.)
The providers I spoke with said that, in general, patients tend to experience sulfur burps when they’re first starting an Ozempic-like drug, or raising their dose. That was the case for Crystal Garcia, an HR administrator in Texas who started taking semaglutide from a compounding pharmacy after her doctor told her she was prediabetic. (Garcia vlogs about her experience with weight-loss drugs.) Three months later, while out to breakfast at a restaurant, Garcia’s family started to complain about a gross and eggy smell. Garcia figured that the smell was coming from the food, but it lingered in the car after the meal. The family wondered whether Garcia’s young son had had an accident. “I was like, it could not be me. There’s no way,” she told me. But when she burped again, she was forced to change her mind.
Many patients are unaware that sulfur burps are a possible side effect of their medication until they start, well, burping sulfur. For a while, Borders had no idea that his diabetes medicine might be the culprit; when he saw a physician’s assistant to discuss his issue, “Ozempic didn’t even come up,” he said. The side effect is relatively new to physicians. Earlier GLP-1 agonists didn’t seem to produce sulfur burps so frequently, Lofton said. In her practice, the phenomenon wasn’t really apparent until Ozempic hit the American market in 2018, and even then, she learned about it only from her patients. “I’d never heard of sulfur burps before I started prescribing this medicine,” she said.
Though the sulfur burps are (physically) harmless, some patients do stop taking their diabetes or weight-loss drugs because of them, Lofton told me. But most, including Garcia and Borders, end up sticking with their program. As bad as the side effects may be, patients think the drugs’ benefits are worth it. “I have had a patient say that her burps smelled like poop,” Davisson said. But even then, she did not want to stop the medication.
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Rachel Gutman-Wei
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