Mediterranean Chickpea Salad

My friend Dawn shared a picture of this salad on her Facebook page and it looked so good, I knew I had to make it! I’m so glad I did because it was delicious and helped me use some of the veggies I had in our fridge. It was fresh and refreshing and I loved the feta that was sprinkled throughout. It came together really quickly and made a great side dish for grilled chicken and then I had it for lunch the next day!

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Lunch Lady Brownies

Last week was my kid’s end of camp celebration and Madeline asked to me to make brownies. I’ve not had much luck making ¬†brownies from scratch in the past, but wanted to give it another shot. I found this recipe for brownies and it looked pretty easy and it was! Even better, they came out delicious and everyone enjoyed them!

They’re more of a cake-like brownie, but full of rich chocolate flavor. The chocolate frosting was the perfect addition and I’m sure the kids weren’t complaining about frosted brownies.

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Sweet Corn Oatmeal with Peaches

We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.

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Mushroom Ricotta Open-Faced Sandwiches

As I’ve mentioned before, I’m working to incorporate more meatless meals into our life and this recipe was perfect for that! I love mushrooms and this open-faced sandwich did not disappoint. Saut√©ed mushrooms and onions top a piece of crusty bread with ricotta and then topped with mozzarella cheese and baked in the oven until crispy. YUM!!

I paired our sandwiches with a salad and a glass of red wine, but this would make for a great appetizer too!

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Turkey Sloppy Joes

Sloppy Joe sandwiches are one of the meals that remind me of being a kid. We used to eat them pretty regularly, but with the sauce that comes from a can. I’ve made them several times for my kids and found that if I put anything between a bun, my son will eat it. That’s a win in my book especially since he seems to be getting more picky by the day!

I loved this recipe and the fact that I had just about everything in my pantry and fridge to make it. I used ground turkey in place of ground beef to make it a bit more healthy. I’ll use onion rolls next time, but my kiddos loved it with fried onions on top for a little crunch.

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Snickerdoodle Puppy Chow

Back to school is almost here for my kiddos! I’ve been working on a list of snacks to make for them since I know they’ll both need something during the day and then something after school. The camp they go to provides breakfast and two snacks daily, so I’ve gotten off pretty easy this summer. Now with less than 2 weeks until school starts, I need to get back to making sure they have something nutritious and healthy to eat throughout the day.

My kids love snacks. They’d rather eat snacks instead of meals, so I need to get creative with my recipes. I decided to whip up a batch of puppy chow for them to enjoy. While it’s not the healthiest snack, it’s a little sweet treat and after a small bowl, they’re usually good. I enjoyed the snickerdoodle flavor and was a nice change from the puppy chow I’ve made in the past.

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Mongolian Beef Stir-Fry

I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.

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Fresh Peach Cobbler

Peaches are in season and they have been so good this summer! I’ve been buying them weekly and incorporating them into everything. My husband has been asking me to make peach cobbler and after a failed attempt at a vegan version (I’m not sure what went wrong), I decided to go ahead and make a traditional recipe. I’m so glad I did. It was delicious and the perfect way to highlight peaches.

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Honey Almond Granola

I love granola and have been wanting to make a batch. I found this quick and easy recipe for honey almond granola. With only a few ingredients, it’s the perfect introduction to try making homemade granola. I’ve been enjoying it as “cereal” in the morning with sliced bananas. I also like to top yogurt with granola and this one makes for big clumps, so it’s perfect for snacking!

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1 cup whole almonds, divided
3 cups old-fashioned oats
1/2 tsp salt
1/3 cup coconut palm sugar (or brown sugar)
1/3 cup honey
3 Tbsp coconut oil
1/4 tsp vanilla extract

Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean up.

Add half of the almonds into a food processor and pulse until they are finely chopped. Transfer to a large bowl. Chop the other half of the almonds until they are pieces, pour into the same bowl. To the bowl, add the oats, salt, sugar and stir to combine.

In a small microwaveable bowl, heat the coconut oil and honey for 40 seconds and stir until the coconut oil has become a liquid. Add in the vanilla extract. Pour over the oats and stir until the mixture is evenly coated. Transfer to your prepared baking sheet and spread out to thin layer. Bake for 10 minutes and then stir. Repeat cooking and stirring until your granola is golden brown. Remove from oven and allow to completely cool. Break granola into clusters and store in an airtight container.

Source: Lovely Little Kitchen

Caprese Stuffed Portobello

I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.

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