We will be eating crackers and peanut butter all week long. Ok, not really, but with weather like this it is so tempting! I just want to stay outside playing in the dirt all day. Suddenly my little tribe is hungry, and they're all looking at me. So, in the interest of keeping everyone fed and happy, I will try really hard to take off my gloves and lay down my shovel before five o'clock... and stick with this menu plan. Here's what's for dinner at my house this week: Monday -- French Onion Tart, Raw Tuscan Kale Salad Tuesday -- Black Beans & Rice, salsa & guacamole, fresh pineapple Wednesday -- Quinoa Patties, roasted butternut squash, Keep Reading
Broccoli Gribiche recipe + how do you boil hard-boiled eggs?
Broccoli Gribiche The week before Easter brings to mind happy childhood memories of brightly dyed eggs. The week after Easter, however, reminds me of opening my lunchbox to find egg salad sandwiches in strange shades of blue or pink. As a kid, I viewed hard-boiled eggs as a fun tradition before Easter and an unfortunate problem afterward. Well, times have changed. In the All About Eggs post, I mentioned how much my family likes eggs, a cheap and versatile protein. I like keeping hard boiled eggs in the refrigerator to use as a portable snack or topping for salads. Originally, I'd planned to title this post "How to Make Perfect Hard Boiled Keep Reading
What’s for dinner? This week’s vegetarian menu plan (3/25)
We have a busy week ahead of us. Having a menu plan (and actually creating a shopping list around that plan) helps keep me on track. For those of you who create weekly (or monthly!) menu plans, you know how simple and brilliant it is. I’ve been doing it for several years now, and I stick with it for several reasons: It cuts down, if not completely eliminates, that 5 o’clock my-family-is-starving-and-I-don’t-have-a-clue-what-to-make-for-dinner panic. It also helps with prep work. Don’t you hate forgetting to pull out the crock pot or defrost meat until it’s too late for dinner? It streamlines grocery shopping. With store ads and coupons on one Keep Reading
Great Value Refrigerated Crescent Roll Dough: Party Time! #GreatValue
Last week, I shared two spring recipes, an Asparagus Cheese Tart and Crescent Roll Pinwheels, using Great Value refrigerated crescent roll dough. I brought both dishes to our church mom's group where I take care of providing the morning brunch for everyone. Each month I spend a late night and early morning preparing all the food. I love doing it, but it requires quite a bit of time and timing. Adding some recipes using refrigerated dough was a definite time saver to my normal scratch-cooking mode. It even allowed me to do fancy stuff, like brush my hair and make sure my daughter had changed out of her pajamas before we raced out the door. When I Keep Reading
What’s for dinner? This week’s menu plan (3/18)
I can't even tell you how excited I am that Spring is moving into town. I feel like I am coming out of a long winter hibernation, and it feels so good to hear the birds singing and watch the trees changing. If you are needing a little more inspiration in the menu planning department, check out this past post, Local Produce: What is in season and how to prepare it. It was written for June, but many of the vegetables still apply to this time of year. Here's what's for dinner at my house this week: Monday -- Breakfast for Dinner: Waffles, scrambled eggs, oranges Tuesday -- Black Bean Quesadillas, chips with guacamole & salsa Wednesday -- Keep Reading
What’s for dinner? This week’s vegetarian menu plan (3/11)
My husband and I just returned from an amazing kid-free weekend away. Coming back to reality is rough. Who are all these little people calling me "mama" and why isn't anyone doing the laundry? I find that having a solid menu plan is the best way to get my brain back in gear. I might not know what happened to the car keys, but at least I know what's for dinner. Here's what's for dinner at my house this week: Monday -- Burritos (using Refried Beans from the freezer), chips & salsa Tuesday -- Vegetable Fried Rice, fresh fruit Wednesday -- Leftovers Thursday -- Italian Stuffed Cabbages (I am going to use quinoa in place of the sausage), fresh Keep Reading
What’s for dinner? This week’s gluten-free menu plan (3/4)
Menu Plan by Laurie Have you picked up some whole chickens at New Seasons yet (sale price good through 3/5)? I did and am roasting one in the oven today to use the meat in a few different recipes this week. Simple Roast Chicken is a favorite in our house, and we make it often. I will remove the meat and then stick all the rest of it in the crockpot with a few random veggies and spices to make a stock for soup. A few years back I made a New Year's resolution to learn how to make a new soup each month of that year. I honestly think that resolution was one of my best, as I am now pretty confident turning random assortments of ingredients and Keep Reading
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