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Fast Lunch Solutions the Smart Way

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Too many Mom’s watch their loved one’s grabbing a quick lunch most days.

So we learn they had a burger or fried chicken, maybe a taco which is all great food but years later does not deliver good health results.

We were at a serious “crossroad” relative to yearly Doctor’s check-up’s – specifically blood work results.

According to the results we got our health condition was on a slide in the wrong direction.

I began to read and learn about all the additives we ingest with seemingly healthy food. We were not nutritional label readers – we are now.

Look at this Wrap made with a 100% Whole Grains Tortillas, Grilled Chicken (leftovers) and Sweet Kale Gourmet Salad by Eat Smart.

It took 3 minutes to put together – no excuses!!

Earlier this morning we published this article Eating Clean is a Challenge

We learned the importance of No Artificial Colors, Flavors or Preservatives Label and when you see this label on packaging – what it means. “No Artificial Colors, Flavors or Preservatives.”

A good place to start is this web site EatSmart.net and read the blog articles.

I am happy to report that my Husband and I have embraced the concept and are enjoying what we have found.

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Breads/Soups/Salads

Potato and Cheddar Vegetable Soup Recipe

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Now that Fall is in the air and the days are getting cooler, Potato and Cheddar Vegetable Soup Recipe makes it’s way onto the weekly menu.

I love simple and flavorful soups and this hearty potato and cheddar vegetable soup recipe is just that.

Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.

What I love most about this soup is if you don’t have a certain vegetable, substitute for whatever you have in the fridge.

Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat.

Serve with fresh bread and sharp cheddar (or even a jalapeno jack).

Potato and Cheddar Vegetable Soup Recipe

Freeze whatever leftovers you have and save them for another night.

This soup freezes really well and only needs reheating to enjoy.

Keep warm this Fall with this healthy potato and cheddar vegetable soup.

What you will need:

  • 2 large russet potatoes; peeled and quartered
  • 2 large carrots; cut into 1 inch chunks
  • 3 stalks of celery; diced
  • 1 1/2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 large onion; chopped
  • 1 1/2 tsp pepper
  • 2 tsp. salt
  • 1 tsp. thyme
  • 1 vegetable bouillon cube *or chicken
  • 2 cups shredded cheddar cheese
  • 8 cups water

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Breads/Soups/Salads

Smokey Ham and Lentil Pasta Salad

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A lentil pasta salad may not seem like it should be a staple in your house but trust me when I say it should be.

With smokey ham and three different types of vegetables lentil pasta salad is a healthy side or main dish.

Kids and adults will enjoy it.

Smokey Ham and Lentil Pasta salad is also a great pick for your next potluck.

Just increase the amount of the ingredients as needed.

There is mayonnaise in the dish so it will need to be kept chilled but since it can be served cold it is still a good option for summer picnics.

Smokey Ham And Lentil Pasta Salad Recipe

Serves 8-10

Ingredients

  • 8oz penne pasta, cooked & drained
  • 1/2 lb lentils
  • 1/2 lb ham steak, cubed
  • 1 small broccoli crown, chopped
  • 1 small red pepper, diced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup Italian Dressing
  • 2/3 cup Mayonnaise
  • Salt & Pepper

Instructions

To prepare the lentils, soak them for 10 minutes (even though the bag says no soaking required).

It will speed up the cooking process.

Remove any that float to the surface, these are more than likely dried up and do not need to be in your finished dish.

Drain the water and start fresh cooking per the bag instructions.

Add a few cubes of ham to the lentils while they cook.

When the lentils are fork tender (be careful not to over cook or they will be mushy), remove from heat and set aside to cool.

In a large bowl- add the dressing and mayonnaise.

Mix well.

Add the pasta, chopped broccoli, diced red pepper, peas, cubed ham and cold lentils.

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Breads/Soups/Salads

Super Moist Apple Butter Banana Bread with Printable Recipe

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Super Moist Apple Butter Banana Bread with Printable Recipe

I’m not a pro in the kitchen, not even close.

With a  family of 4 to feed I am there what seems like constantly.

I love banana bread and thought I could elevate it by adding Musselman’s Apple Butter to the mix.

Adding Musselman’s Apple Butter to banana bread made the loaf super moist. It is a new staple in our house.

Ingredients:

1 c. Brown Sugar

1/2 c. Musselman’s Apple Butter

2 eggs

1 1/2 c. Mashed Banana

4 T. Milk

2 c. All Purpose Flour

2 t. Baking Powder

1 t. Vanilla

Additional Musselman’s Apple Butter for topping

Directions:

Mix Sugar and Apple Butter.

Add one egg at a time and beat well.

Add Mashed Banana and Milk and Blend

Mix together Flour and Baking Powder in a separate bowl.

Add to the other mixture and blend.

Add Vanilla and blend.

Batter will be thick.

Pour into greased bunt or bread pan.

Bake at 350 degrees for 25-30 minutes.

Once cooled remove from pan and drizzle with melted Apple Butter.

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