I’m so excited about this Bacon and Brussels Sprouts Pizza recipe! And that’s because my family was freaking out with enjoyment when I made it last week.Keep Reading
I’ve got a new recipe for you that is so easy and so good, AND it’s a great way to get a reluctant family member to eat their lettuce. :) My family scarfed down these BLT Chicken Lettuce Cups, and I loved how it took no time to make (or clean up).Keep Reading
I’ve got a yummy and hearty new soup recipe for you that’s SO easy to make! And the best part is that this Potato and Cauliflower Chowder recipe makes enough for leftovers (unless you’re cooking for an extra big family, of course).Keep Reading
I’ve got a “one dish” meal for you today that can be ready in no time at all! So warm up with this flavorful kale, sausage and white bean soup before the spring weather is here to stay.Keep Reading
I bet you didn’t know you’ve been making grilled cheese wrong all this time. There are two tricks – First, is a key ingredient that I bet you aren’t using nearly enough of and the second is a secret ingredient that takes this classic sandwich from good to amazing!Keep Reading
Today we are talking about a fabulous (colorful) fruit option that holds up really well in the lunch box, and that’s berries!Keep Reading
It recently dawned on me that almost all the salads I like these days have a combination of toppings from three specific categories: fruit (or dried fruit), nuts (or seeds), and cheese. It’s no secret how much I love cheese.Keep Reading
Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (and it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!Keep Reading
Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.
Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:
Don’t like celery? Substitute carrots.
Don’t like mushrooms? Omit them from the recipe.
On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
Short on time? Buy pre-sliced mushrooms.
Like being thrifty? Make and use homemade stock.
Too busy to cook during the week? Make this over the weekend and you can count on leftovers.
I’ve tried making chicken salad all different ways (even using the dreaded processed store bought mayo), and my older daughter has always claimed that she “doesn’t like chicken salad.” Well, that girl changed her mind super fast when one day I introduced this combination: Sour Cream and Onion Chicken Salad! This stuff is good with crackers, veggies, pretzels, and even just by itself. Trust me. Give it a go and you’ll see what all the fuss is about!Keep Reading
How about warming yourself up on this cold winter day with some hearty, rich mushroom vegetable soup? There are three reasons I love this recipe. (1) If you buy fresh mushrooms already sliced, it’s as “easy as pie” to make. (2) The pearl barley that’s added turns this soup into a filling, one dish meal that you can eat for dinner without having to make anything else. (3) It’s just plain delicious!Keep Reading