This recipe for Easy Couscous Stuffed Tomatoes is such a great way to close out summer! I served it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad, and it turned out to be a super quick and easy weeknight meal. Enjoy :)
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).
Have you noticed lately that everyone seems to be avoiding certain foods for one reason or another? Maybe it’s food allergies or intolerance or perhaps just a dietary preference.
After recently watching my 4 and 6-year-old daughters gobble down some “Cobb Salad” I decided to apply that very same idea to this “Taco Salad.” Who doesn’t like to see all the choices laid out beautifully so you can pick and choose what you want (like a taco salad platter)? And what mommy doesn’t like to see a few pieces of lettuce accidentally slip into the mix on her kids’ plates? :) Now I’d be lying if I told you that my younger (and pickier) daughter didn’t put up a little fuss about eating some of the green stuff in this dish. But I helped her roll some of the meat, cheese, and sour cream that she looooves inside a few bigger pieces of lettuce, and it helped things tremendously. She knew she had to take a big bite right into the lettuce if she wanted the goodies on the inside. I, on the other hand, just thought this was such a refreshing and fun twist to the traditional taco dinner. So this meal was a big hit in my book.
If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days.
This recipe is incredibly simple, quick and delicious – especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch. Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash. Simple Spaghetti Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4 Adapted from Williams-Sonoma Italian Cookbook Print Ingredients 1/3 cup olive oil 1 yellow onion 1/4 lb prosciutto or pancetta 1 pinch red pepper flakes 10 tomatoes ripe 1/2 lb whole-wheat spaghetti (or penne, rigatoni, macaroni, etc.) parmesan cheese grated (for topping, optional) basil (for topping, optional) Instructions Set a large pot of water over high heat. Dice the onion and proscuitto. Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing. Heat a large sauté pan over medium-high and add the olive oil. Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes. Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato and then peel […]
We had this Cobb Salad for dinner tonight, and it was absolutely delicious…and, to top things off, my two daughters (ages 3 and 6) ate it for dinner too!
This is one of those wonderful dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or bacon, but I still think the dish would be tasty even if you left the meat out all together. If you don’t have any shrimp you could throw in some other type of seafood instead. If you don’t like oysters (I fall in this department!) then not to worry. This is the type of dish where you can be creative and make substitutions as you see fit…and best of all enjoy the end result (and don’t forget to freeze the leftovers!). When I recently made this dish I did not use sausage (we used bacon instead) and I did not add any of the extra black pepper or hot sauce. There is already a little red pepper in the Creole seasoning so that was the only source of heat in our dish. And to my surprise both of my girls ate (small amounts) of it when it was served. Point being – at least they didn’t hate it! When I first added the spices I took a bite and immediately thought it would be too spicy for them, but after the rice and liquids got cooking it really made the dish more palatable for those younger taste buds. So give it shot with your children before offering up a separate kid meal!
Making spaghetti sauce from scratch is surprisingly easy, and not surprisingly, delicious (especially if made with locally grown or homegrown tomatoes). While this dish takes a little bit of time to prepare, it takes very little skill. I recommend to double (or even triple) this recipe for lots of leftovers with little additional effort. The extra sauce can be thrown in your freezer for another day. Now that I have spoiled my family by making this sauce with tomatoes from our garden, I am going to have to load up at the next farmer’s market and freeze enough sauce to last us until the next tomato season. Wish me luck with that one!
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.
I love a lot of different foods, but let me tell you that this fajita recipe is right up there at the top. This is the kind of meal where you hear my husband and I “mmmming” and “aaahhhhing” at how good the flavor is the whole time we are eating. Anytime you cook with the freshest ingredients it is hard to go wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to make the tortillas then I think store-bought corn tortillas are the best alternative. Unless you have a local bakery, it is really hard to find whole-wheat breads or tortillas from the grocery store without a bunch of junk in them. I did once try Ezekiel flour tortillas (which are made with sprouted grains and kept frozen at Earth Fare), and even though the ingredients were decent I didn’t feel the same way about the taste.