Tacos are a big favorite at my house, so I love it when I can cut the meat with a can of beans and make it last longer. But what’s better (I’ve learned) is adding in some mushrooms in addition to the beans to stretch things even further.
This is a fun twist on lettuce wraps that will impress your family (and company) for sure! Plus, since lentils are one of the fastest cooking pulses (see below) and it takes just minutes to cook shrimp, this could easily be a weeknight meal.
I am excited to be partnering with Stonyfield on today’s post! They are a great organic company that not only does their best to treat both farmers and the planet well, but also is passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield’s signature product–organic yogurt!!
I think it’s safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That’s the thing though – most of us just sit down and eat yogurt (or add it to a smoothie), but it’s not always top of mind when it comes to cooking and baking. Maybe we don’t think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it’s never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart!
And to think, just last week some readers were asking me what they could substitute for heavy cream…who knew. :)
Here is a recipe that offers a little twist on the classic BLT sandwich…if you so desire. With some fresh locally grown or homegrown tomatoes you cannot go wrong whether you decide to include the crabmeat or not. I do admit this is not an entrée my kids will dig into, but they do like bacon and the bread so I just gave them some of that along with a few other kid-friendly items.
As it turns out, I am not one of the lucky ones who can happily sit down to a huge bowl of salad greens and chow down. If I find a salad I truly like it must have accessories.