My kids are back to playing fall sports and that means I’m on the hunt for quick and healthy recipes for dinner. Ones that can be made in 30 minutes or less, so we eat something substantial … and not grilled cheese or quesadillas.
My husband and I enjoyed these Teriyaki Turkey Rice Bowls. My kids were so-so on them. The homemade teriyaki sauce is delicious and so much better for you because you can control the amount of sugar used in it. I added a can of baby corn pieces in addition the broccoli and carrots, but you could substitute whatever vegetables you have available in your bowls. Cooked edamame would be really good!
It’s starting to feel like fall here in PA and that means all things maple, pumpkin and apple. I bought a big pack of yogurt cups over the weekend and now I need homemade granola to go on top of it.
I love making my own granola. It’s easy, delicious and you can control what goes into it. This batch is made with almond butter, Vermont maple syrup, a touch of cinnamon and three varieties of nuts. It’s perfect to eat along, as a bowl of “cereal” or topping a cup of granola.
I had some blueberries and strawberries that needed to be used up and what better way to do that than make some delicious dessert bars. I’m sure I’ve mentioned it before that my kids go in spurts with eating fresh fruit. Sometimes it’s gone in days and other times, I’m looking for ways to use it before it goes back. They’re in one of their “not really liking fresh fruit” phases.
These bars are delicious! Not only are the packed full of strawberries and blueberries (you could use any berries you like), they have a crumbly oat topping. So good!
Does anyone else struggle with side dishes? I always seem to make the same four things. My goal this fall is to reduce pre-packaged food in our house and eat cleanier. My family is a not huge fans of rice, but I thought I’d give this recipe a try.
It was easy to make and pair great with roasted chicken quarters. You could easily switch out the broccoli for another veggie or reduce the amount in half and add peas or carrots. It’s a great versatile recipe!
After months of not being able to find yeast, I finally found a couple packets and snagged them. Baking fresh bread is super relaxing for me and I so needed to make a loaf. I’ve been stressed about making a decision for what my kids would do when they returned to school and needed to take some frustration out on bread. There’s nothing like a good bread kneading 🙂
I picked up a few jalapenos at the farm stand and had planned to make salsa, but my tomatoes were water logged and splitting. I haven’t had much luck with my garden this year. Anyway, I decided to make a loaf of jalapeno cheese swirl bread. This braided bread is packed full of pieces of jalapenos and cheddar cheese. It’s delicious warm and enjoyed with a cup of chili.
What do you do when your kitchen counters are being overtaken with cucumbers? You make cucumber salad!
Growing up, my mom would always buy cucumber salad from a local supermarket and I haven’t been able to find a recipe that was close to that – until now!
This recipe is very quick and easy. It has a bit tangy from the vinegar, but creamy and delicious! Since posting this recipe for the first time 10 years ago, I’ve made it multiple times every summer. It’s one of my favorite ways to eat cucumbers.
Summertime here in our house means fresh corn on the cob and we’ve been enjoying it for the last couple of weeks. My kids don’t like eating it off the cob so I was looking for something different to make with the last dozen I bought. I scoured Pinterest and found a recipe for elote corn salad.
Elote Corn – also known as Mexican Street Corn – is a delicious way to eat fresh corn. It’s smoky, tangy, creamy and fresh. The corn is grilled first, taken off the cob and then mixed together with spices, butter, sour cream, red onion, lime, cheese and cilantro. It’s great as a side dish or on top of a taco.
We didn’t plan a vacation this year, so I’ve decided I need to make something that reminds me of the tropics. Though, the weather we’ve been experiencing in PA has been quite tropical – lots of days of temps in the 90s and high humidity. We’ve been spending a lot of time in our pool and family time together … so almost like vacation!
This bread was so good! It’s delicious, moist and sweet. I loved it plain, but my husband spread a little cream cheese on it. Either way, it’s a little bit of the feeling like you’re on the beach surrounded by palm trees.
I’m a big fan of smoothie bowls and decided to whip one up for breakfast this morning. I usually don’t eat breakfast as I do intermittent fasting, but was in the mood for a little something this morning. Smoothie bowls can be made so many ways and use whatever fruit you have available.
My bowl today used fresh cherries, frozen bananas and blueberries and topped with some sliced almonds, drizzled honey and cherries. What type of smoothie bowl would you make?
Many years ago I made biscotti all the time and it’s been awhile since I made a batch. I figured now is the time to get back to some of my favorite things to bake and new recipes to try. Biscotti is a twice baked cookie that is meant to be dipped in coffee, tea, cocoa or wine. Traditional biscotti is very hard and crunchy. This recipe yields a crunchy biscotti, but not one that requires dipping it into a liquid to enjoy.
I love the combination of the chocolate cookie, sprinkled with mini chocolate chip and then dipped in chocolate and pecan bits. My entire family enjoyed them as well.