I love quick lunches and this one only takes about 10-12 minutes at the most to completely prepare!
Ingredients: Butternut Squash Pasta Olive Oil Tuscany Seasoning and Garlic Rosemary Seasoning Spinach Garbanzo Beans
Boil water in a saucepan, once it is boiling pour in your Butternut Squash Pasta. I got mine from Target it is the Marketplace brand but there are some great frozen pastas out there so look around. Give it about 4-5 minutes at the most. Drain the water. Then add Olive Oil and the seasonings.
On the side I just threw together some spinach and garbanzo beans and a little sesame ginger dressing.
Anya loves sweet potato pie so I promised I would make one for her. Although I have never made a pie! I KNOW! I’m more of a cake and cookie type of gal, I’ve never been a big pie eating girl. But, I thought I’d try my hand at making a pie so here is the recipe and the outcome! It is delicious!
Ingredients 1 (9in unbaked pie crust) 2 Cups of sweet potatoes 2 Tablespoons of butter softened 2 Eggs beaten 1 Cup of white sugar 1 Tablespoon of All Purpose Flour 1/2 Teaspoon of Salt 1/2 Cup of Buttermilk 1/4 Teaspoon of Baking Soda 1 Teaspoon of Vanilla
I’m not a soup lover, but tonight I wanted something warm, healthy and yummy so I decided to make some chicken noodle soup. I haven’t made this in a couple years so I wasn’t sure how it would turn out, but it was GREAT! Try this recipe if you are looking for a quick warm meal.
Here’s the Very Easy Recipe:
Ingredients –One Box of Swanson’s Chicken Broth -One Package of Wide Egg Noodles -1 or 2 long carrots -2 or 3 pieces of celery – A little bit of onion -Chicken
I chopped up some chicken and cooked it in a little bit of olive oil and seasoned it lightly. While that was cooking I chopped up the carrots and celery and a little bit of onion. I poured the Swanson Chicken Broth into a large pot and added the carrots, celery, and onion. I also added grounded pepper, some rosemary garlic salt and French herbs. You can add whatever seasonings you like.
Then after it was boiling I added the noodles and chicken. If you like a lot of noodles then you may want to add more than one box of chicken broth. I could have used another can for sure. Then I let it cook covered for about 20-30 minutes. Yes that is it!!
I go into work one day a week which is Wednesday. I can’t complain and I won’t, but yes there is a but… Wednesday is always a really busy day for some reason maybe it is because I’m now used to being home during the week. So the day consists of me getting Anya to school, going into the office, picking Anya up, getting homework and dinner done by the time Anya’s dad comes to hang out with her until 7:30 then it is off to church. So, I try to prepare for Wednesday to make the day go as smoothly as possible. So tonight, I made a choice not to procrastinate! Right after ballet we came home I threw Anya in the bath, put her pjs on and let her have some downtime, while I jumped in the shower, finished the dishes, made lunch for tomorrow, got our clothes ready and put a baked ziti in the oven for dinner tomorrow. If you want a simple dinner that you can prepare the night before try this! Baked ziti is always yummy, hardy, and cheap to make. Plus you will go to sleep to some great aromas!
All you need is the following:
Ingredients 1 box of ziti 1 jar of pasta sauce 1 bag of mozzarella or mixed Italian cheeses Some herbs (I love herbs de Provence and mixture of French herbs) basil and olive oil
Simply boil your ziti to al dente and drain it. Get a pan about the size below or if you have a big family then just double the recipe. Pour some sauce on the bottom and layer it with ziti, then add cheese some olive oil and herbs with basil and repeat until the pan is full.
Place in the oven for about 45 minutes to an hour depending on how big your serving is. Then let it cool for a few minutes and put it in the refrigerator.
Throw some greens in a bowl with some fresh mozzarella and tomato and cover with saran wrap. While you’re heating it up the ziti the next day throw in some rolls and your done!
I love pumpkin, seriously I am obsessed with anything pumpkins! Including real pumpkins, pumpkin lattes, pumpkin rolls, pumpkin cupcakes pumpkins…pumpkins…pumpkins!!! I guess that makes me a pumpkin head!! LOL! I look forward to Autumn all year mainly for pumpkins! So I decided to try to make one of my favorite desserts, a pumpkin roll! So I found this recipe from Libby’s that is out of this world! It isn’t the easiest thing on earth and I tried it twice. The first time I didn’t let it cool enough before I unrolled it and it cracked a bit but still delicious! However, the second time I let it cool long enough and it is FABULOUS!!!
FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Yum doesn’t that look good? It really is! I had to throw something together for a back to school cookout. Although, I knew we were only going to catch the last 1/2 an hour, I didn’t want to walk in empty handed. So I put together this quick end of the summer cold salad. Try it, you will love it!
Ingredients 3 cucumbers 4 tomatoes Mozzarella Can of black olives Balsamic Vinegarette Sea Salt Herbs de Provence French herbs
Peel the cucumbers and dice into small squares and do the same with the tomatoes mix together and set aside. Then chop up some fresh mozzarella add to mixture and add the black olives. I then mixed in the balsamic and the seasonings. Make sure you mix it well, the amount of herbs and dressing depend on your taste. That’s it!
Also I made some whole grain pasta to add to it for lunch to make it a little more substantial. This will last for a few days so serve it with the pasta mixed in or as a side. Hope you enjoy!
Moms, with school starting back up we’re all looking for quick easy dinners. So here is a quick meal I cooked up today in the crock pot. The crock pot basically does the work for you! All you have to do is throw in the ingredients. The crock can be a life saver for all moms, but especially the single mom because it is a super time saver! Here is one of my favorite crock pot recipes… Salsa Chicken
This is so simple to make and it is really tasty!
Drained can of black beans
Drained can of corn
Some Taco Mix
All you do is throw all these ingredients into the crock pot! I used 5 drumsticks but if you have a can of salsa about the size I had you can probably add about 7-8 drumsticks. I also used some of my favorite seasonings. Put the crock pot on low if you want it finished in about 7-8 hours and on high if you want it to done sooner.
The meat is extremely tender so if you have little ones, you may want to get the meat off the bone for them, so they don’t get a bone by accident. The meat literally falls of the bone so it won’t take much time.
I served it with only Spanish rice tonight since I was dining solo and had a filling lunch, but I suggest corn on the cob, and a salad on the side along with the rice for a complete meal.
I may never order another pizza again after this homemade pizza we cooked up last night! This was so easy and so good that I had to share. Try this pizza made from naan bread! It was surprisingly light and it was fun and quick to make on a Friday night! I probably spent about $4 bucks since I had the mushrooms at home and got the naan on sale and the basil was a $1! Anya loved it and wants to make this a tradition for our Fun Fridays! This is easy to do with the kids and fun! I’m down with that especially since it is healthier and save me at least $12 or more! Add a leafy green salad and you have a yummy dinner.
Recipe (So Simple!!)
Get naan bread there are usually 2 in a package. You can get them plain, wheat, garlic, any of them would be good!
Sprinkle a little olive oil on it and seasoning to taste
Spread pasta sauce on the naan
Add the cheese of your liking we did mozzarella
Add toppings! I did mushrooms and basil
Put in the oven at 400 and bake for about 7 minutes it is really quick so make sure you check it and don’t over cook
This is a great recipe that I tried this week. The herbs make the biscuits delish! Anya loved them and asked if we can make them again this weekend. They would be great for breakfast with jam or with dinner. They taste best hot right out of the oven!
Flaky Herb Biscuits recipe courtesy Seriouseats.com Yield 12 2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 1 tablespoon baking powder 1 tablespoon chopped mixed fresh herbs such as rosemary and thyme 7 tablespoon unsalted butter, cold, cut into 1/4 inch pieces 3/4 cup milk
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed. Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas. Add milk to bowl and stir just until a dough forms. Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet. Bake until golden, about 17 minutes. Serve immediately.
Instilling healthy eating habits in our children is essential to their physical and mental wellbeing. With childhood obesity at an all time high, it is important that parents make sure their children are getting the nutrients they need to flourish. If you are a parent you most likely have experienced the picky eater. Picky eaters may not be as quick to try new foods, and parents may be at a loss on how to encourage them to experience new foods that are healthy and tasty, well I have a possible solution!
A friend of mine from high school, Karrie Kalich, PhD is a registered dietitian and associate professor at Keene State College did a project called Early Sprouts Gardening Project in the Spring of 2006 with the building of eight raised garden beds on the playground of the Keene State College Child Development Center, the on-site demonstration program for early childhood care and education.The project involved the children helping to plant the seedlings and seeds in June and after months of anticipation harvested the vegetables in August and September, thus observing the complete growing cycle. Not only did the children participate in growing the vegetables they also had an opportunity to use the vegetables in recipes that they themselves helped to prepare. Each week the children help pack a Family Recipe Kit to promote family-level change. The recipe kits contained all needed ingredients and instructions to recreate the week’s featured recipe at home.Each child then received a book with all the recipes! Isn’t that great!
Check out Karrie’s book, The Early Sprout Cookbook and whip up some yummy nutritional recipes with your kids today! Karrie has over 70 fantastic recipes that your kids are sure to love. There is also information on how to build a garden bed and other information that you will find extremely valuable. Karrie also won the Surgeon Generals Champion Award for her commitment and dedication to keeping children healthy and active. I’m proud to call her my friend!