Summer looks a little different this year, and many of us have had to postpone our beach vacations for a season. But that doesn’t mean you can’t have your own backyard beach party! Get ready to dig out your swimsuit because we’re bringing the beach to you! Here are 23 ideas for a beach staycation! 

1. Beach and Sea Squish Bags– Kids can start to explore the wonders of the ocean with Fantastic Fun and Learning‘s sensory bags.

2. Water Fight Kit– Can’t have a beach day without water and Inner Child Fun‘s water fight kit is just the thing!

3. Butterscotch Crunch Starfish– These yummy starfish look almost real! Try this treat at Hungry Happenings!

4. Mason Jar Aquarium– Make this fun aquarium without all the maintenance at A Little Claireification.

5. Pool Noodle Fishing Game– Here’s a fun easy game from Happy Tot Shelf that is perfect for your littler grandkids!

6. Shark Fruit Salad– Maybe if sharks tried some fruit salad, they wouldn’t be such dangerous predators anymore…. Find this amazing idea at Kid Friendly Things to Do.

7. Marbled Seashell Art– Turn seashells into a work of art with Projects with Kids‘s marbles seashells.

8. Flying Fish Catch– A fun, easy water game from Mrs. Plemon’s Kindergarten  that kids will love!

9. Glitter Fish Painted Rock– Learn how to make these beautiful rocks at I Love Painted Rocks.

10. Sea Glass Candy– Happiness is Homemade ‘s sea glass candy looks almost too real and pretty to eat…. almost….

11. Beach Water Table– Little hands will love exploring the wonders of the ocean with Sugar, Spice, and Glitter‘s fun water table idea!

12. Beach Fruit Dip– This fun fruit dip is a kid favorite! Make it right here at This Grandma is Fun!

13. No-Sew Felt Mermaid Headband– If you have a mermaid for a granddaughter, then you will love Lia Griffith‘s pretty and simple headband!

14. Shark Surfboard Craft– Nothing says the beach like sharks and surfing. Find this craft at Artsy Momma.

15. Clam Cookies– If you’re looking for a treat that is easy but eye-catching, then this is the treat for you! Check it out at Frugal Coupon Living.

16. DIY Slip and Slide– For some natural beach waves in your hair, you’ll have to try All Things Thrifty‘s slip and slide! It’s sure to do the trick!

17. Candy Seashells– Just from the picture, I know I’d be snacking on these gorgeous chocolates all day long. Learn how to make them at The American Patriette.

18. Jellyfish Races– Bring out the family competition with Living Porpoisefully‘s exciting game!

19. Ocean Sand Art– What’s the beach without sand? Make beautiful works of art with The Growing Creatives‘s sand activity.

20. Mermaid Ice Excavation– This activity from Mama. Papa. Bubba. is sure to keep the kids occupied for hours. Perfect for when you need a break!

21. Flip-Flop Sandwiches– These sandwiches from Cutefetti really are the cutest!

22. Water Balloon Volley Ball– A true summer classic, this game from It’s Always Autumn fits right in with a beach staycation!

23. Beach Books– When it’s time for a little bit of quiet, Fantastic Fun and Learning‘s got you covered with this list of beach themed books the kids are sure to love!

Which of these 23 ideas for a beach staycation are you going to try out first?

The post 23 Ideas for a Beach Staycation appeared first on TGIF - This Grandma is Fun.

The beginning of a new school year is an emotional time of year at our house. There’s lots of tears, grumbling, mess, and frustration. I mean, who wants to get out of bed to drive around all day and sit in your car? Packing food, stuffing angry kids in their clothes, throwing out breakfast….  And then there’s homework. Yes, it’s your child’s homework, but it is essentially your homework too.  It’s a lot to take in. So, to help make the beginning of the school year a little bit easier on you and thus your children, we’ve come up with a list of 101 easy school lunches!

It can be hard to find lunches that are both delicious and satisfy dietary needs. We’re making things easier for you with our list of gluten free lunch ideas!

1. Ham and Cheese Apple Wraps– Your kids will love this sweet and savory lunch from Momables!

2. Apple Peanut Butter Sandwich– We love this tasty idea from Boulder Locavore!

3. Egg cups– This recipe from Just What We Eat works nicely for a quick breakfast as well.

4. Lettuce Wraps– This lettuce wrap from The Real Food Dieticians looks so good, I’m making it for my lunch too!

5. Tuna Salad– We love this take on tuna mac salad from MI Gluten Free Gal.

6. Gluten Free Meat Balls– Meatballs are always a kid favorite! Thanks for the great recipe, Food for Fought!

7. Peanut Butter and Jelly Muffins– A tasty twist on a classic from A Mind “Full” Mom.

8. Gluten Free Kid Friendly Pasta Salad– This pasta salad from Vegetarian Mamma makes a perfect lunch for school!

9. Pancake Bites– If your kids love breakfast, then they are sure to love these pancake bites from Hip 2 Save to school!

10. Bunless Cheeseburger Bites– Sugar Free Mom has such a creative take on cheeseburgers that your child will love!

There’s nothing better than a nice, hot lunch from home on a rainy day! What we love about many of these hot lunch recipes is that they make great dinners too and the leftovers are perfect for a school thermos!

1. Bagel Bites– If the Bagel Bites jingle was your anthem as a 90s kid, you (and your child of course!) are sure to love this fun recipe from The Anthony Kitchen!

2. Easy Baked Cheeseburger Sliders– The title contains both the words “easy” and “cheeseburger”. If that’s not enough to convince you to try this recipe from This Delicious House, I don’t know what will!

3. Ramen Vegetable Stir Fry– It could be my own personal bias towards Ramen noodles, but this stir fry from A Cultivated Nest looks delicious!

4. Biscuit Chicken Pot Pie– This easy chicken pot pie from Cook Me Quick screams comfort food! Perfect for students away from home all day!

5. Easy Chicken Fajitas– Check out this tasty recipe from Healthy Recipes Blogs. You can roll up some tortillas to pack along with the thermos! 

6. Mac and Cheese– In all seriousness, if my child could eat mac and cheese every day, he would. The Diary of a Real Housewife’s recipe is perfect for any like-minded student.

7. Sweet-and-Sour Meatballs on Rice– “Most Beautiful Presentation” award goes to the meatballs from Todays Parent. Do those not look amazing? My kids would gobble that up in a minute!

8. Crockpot Chicken Noodle Soup– It doesn’t get much easier (or tastier) than this crockpot soup from The Chunky Chef.

9. Broccoli Pesto Pasta– Does your child avoid vegetables like the plague? Try this delicious pasta from My Fussy Eater and they’ll be begging for broccoli!

10. Quick & Easy Taco Soup– This taco soup from Must Have Mom is both quick and delicious!

11. Spaghetti Carbonera– If your child is obsessed with pasta, you’ll both love Momables’s spaghetti carbonara!

12. Easy Chicken Chow Mein– Just the thought of chow mein makes me drool. I can’t wait to try Life Made Sweeter’s recipe!

13. Shepherd’s Pie Cups– How cute are these shepherd’s pie cups from Eazy Peazy Mealz?! A meal that’s happy to see you!

14. 4-Ingredient Easy Potstickers– I never thought that potstickers could be easy, but I was wrong. Check out this recipe from Little Broken!

15. Ham and Cheese Empanada– These empanadas from The Anthony Kitchen look about a thousand times more appetizing than any microwave Hot Pocket!

16. Pulled Pork Sandwiches– These sandwiches from Baby Food look so delicious, I can already taste them!

A salad-eater is a rare breed in children, but these recipes might just change any kid to being a salad lover!

1. No-Cook Burrito Bowls– Did somebody say “no-cook?” This recipe from Lovely Culinary just made salad/lunch easy!

2. Kid Friendly Pasta Salad– This recipe from Baby-Led Feeding is sure to be a hit!

3. No-Cook Taco Salad Bento Box– This recipe from Sweet Peas and Saffron is like a fiesta in a bento box!

4. Mango Pasta Salad– If you make this pasta salad, make a lot. You and your family will become addicted, so make sure you have lots to satiate your palate. You have been warned….

5. Mason Jar Salad– How were mason jar salads not a thing when I was growing up? Wait…. were they a thing??? Don’t let your child miss the mason jar salad boat and check out this recipe from Pass the Plants!

6. Avocado Chicken Salad– Find this mouthwatering recipe at Gimme Delicious!

7. Southwest Quinoa Salad– Kristine’s Kitchen’s salad is both healthy, delicious, and filling. In other words, a parent’s dream-come-true!

8. Salad Kabob– Make salad fun with this awesome idea from Jett’s Kitchen!

9. Strawberry Spinach Salad– I can’t explain it, but strawberries and spinach are a match made in heaven. Try this recipe from The Hidden Veggies for school lunch!

I know, I know. Sandwiches are the most unoriginal and boring lunch ever. Or are they? Check out this list of sandwiches, and you may feel differently!

1. Grilled Cheese Roll-ups– We love this fun twist to a classic from Raining Hot Coupons!

2. Chicken Salad Sandwich– If you have chicken salad fans in your family, we have just the recipe for you! It’s delicious with or without the cashews!

3. Monte Cristo Roll-ups– When I saw this recipe from Fast Forward Fun, the word that immediately came to my mind was “Ingenious!”

4. Bagels– Eats Amazing has a few tasty bagel ideas you could make for lunch!

5. Kid-Friendly Sushi Sandwiches– We are big sushi eaters in our family and I know my kids would love these sushi sandwiches from Everything Gerica!

6. Healthy Rainbow Sandwich– How pretty are these sandwiches from In the Playroom? I never thought sandwiches could be pretty before…

7. Fruity Peanut Butter Pitas– These pitas from Taste of Home are not only delicious, but healthy too!

8. Hawaiian Sweet Roll Sliders– I can’t get over how easy these sandwiches from Through Her Looking Glass are to make, and yet they taste like something from a restaurant!

9. Woodland Creature Sandwiches– Your kids are sure to smile when they find these cute, little critters from Positively Splendid in their lunch boxes!

10. Peanut Butter and Jelly Tacos– I’m pretty sure tacos are the best thing to ever happen to this planet. They’re even coming in PB & J now! Check it out at Homemade Interest!

11. Sandwich Skewers– Food is just better when it’s eaten off a stick. Get this recipe at Hello Wonderful!

Here are some easy, 100% delicious food ideas that are neither sandwiches nor salads!

1. Mac and Cheese Cups – Experience the miracle of muffin tin food with these mac and cheese cups from Super Healthy Kids!

2. PB & Banana Burrito – I am convinced that tortillas are the most versatile food on earth. You can even put bananas in them, like this easy recipe from Jif.

3. Shredded Zucchini Tots– These zucchini tots from Brooklyn Farm Girl remind me of french fries, but healthier.

4. Pepperoni Pizza Rolls – We know rolls are good, and we know pizza is good. Combine them together and you get amazing! Try this easy recipe from Yummiest Food!

5. Easy Lunch Kabobs– These kabobs from Mom on Timeout are such an easy way to make lunch exciting for kids!

6. Hardboiled Eggs We’ve even got this super easy way to peel them with a spoon! Perfect hack if you need to peel a lot eggs for a lot of lunches!

7. Mini Quiche– This recipe from Top and Exclusive Foods sounds so fancy, but it’s really easy!

8. Easy Cucumber Sushi– This sushi from Raising Whasians is a fun way to help your kids eat their vegetables!

9. Mini Taco Bowls– Your child never has to be without tacos again with this simple but tasty recipe from Iriemade.

10. Loaded Tot Kabobs– These tots from The Country Chic Cottage look so yummy, I’m probably going to make them for myself.

11. Spring Rolls– An easy and fresh recipe from Dinner Then Dessert your kid is sure to love!

12. Pepperoni Pizza Quesadilla– When it comes to feeding children, the more things you can make into pizza, the better. Take this quesadilla from Snixy Kitchen, for example!

13. Taco Poptarts– My dreams have come true. A taco I can make in the toaster! What child (or mom) wouldn’t love that?! Check it out at Awe Filled Veteran’s Wife!

14. Mini Pumpkin Pancakes– These pancakes from Momables are perfect with fall around the corner!

15. Hotdog Cornbread Muffins– I have to admit that we have these corndog muffins from The Anthony Kitchen a little too much at our house. What can I say? They were a hit!

For the artist inside of you, try out these fun ideas your kids are sure to love!

1. Birdie Kix Snack– I love how easy this food art from Kix Cereal is!

2. Hotdog Octopus– When I was a kid, this was the only way I’d eat hotdogs. Find out how to make them at Exploring Domesticity!

3. Owl Rice Cakes– How cute are these Owl Rice Cakes from Super Healthy Kids?

4. Peanut Butter Snail Snack– Finally, a snail my girls won’t run away from screaming (yes, they are that terrified of all bugs). Yummy Mummy Club makes these snacks look easy! 

5. Chocolate Pudding Bears– Hungry Happenings’s chocolate pudding bears are almost too cute to eat…. almost….

6. Oreo Frogs– No need to worry about from slime from these oreos from Made to Be a Momma.

7. Shark Sand Cups– I can’t believe how easy these shark sand cups from Cook, Eat, Go are to make!

8. Kiwi Turtle– I love how simple and cute these turtles from Eating Richly are!

9. Mini Winnie the Pooh Pizza– I know quite a few kids who would be ecstatic over these pizzas from Disney!

10. Banana Bears– I don’t know about your kids, but this recipe from Weelicious is the only way I can get my daughter to eat bananas.

What lunch is complete without a treat?

1. Rainbow Fruit Banana Sushi– A healthy treat from Hello Yummy.

2. Under the Sea Graham Crackers– A cute, and easy treat from The First Year.

3. Homemade Fruitsnacks– Did you know you can make your own fruit snacks? This recipe from Dessert for Two shows you how easy it really is!

4. Marshmallow Popcorn Ball– Sticky, sweet, and salty- all rolled into one big ball! What’s not to love about this popcorn treat from Tornadough Alli!

5. No-Bake Jello Candy Melts– If it says “no-bake,” that’s my kind of recipe. These candy melts from Smart Schoolhouse are too easy and delicious to pass up!

6. Quick and Easy Face Cookies– Your kids will love how cute and silly these cookies from Picklebums are!

7. Teddy Graham S’more Pops– These s’more pops from Tastes of Lizzy T are liking bringing campfire goodness to school.

8. Apple Pie Cups– Two ingredients? Did they say two ingredients?! Pillsbury, we give you our sincerest thanks! 

9. Confetti Dipped Strawberries– These cute strawberries from Step Stool Chef will make your kid feel like they’re having a party at lunch!

10. No Bake Apple Donuts– This easy apple treat from Fork and Beans is sure to be your child’s newest favorite!

To keep lunch well balanced, it helps to have snacks!

1. Easy No-Bake Energy Balls– Make these energy balls from I Heart Naptime for your kids, sure- but save some for yourself too. You’re a mom. You could use a tasty bite of energy too!

2. Vanilla Yogurt Parfait– A parfait for lunch? C’est parfait! Find this recipe at That Fit Fam.

3. Homemade Strawberry Fruit Leather– If you’re highly suspicious of over processed snack food that surely met their peak in the 90s, try this fruit leather from Mommy Musings!

4. Mini-Zucchini Muffins– If your child is not a fan of vegetables, have them try these muffins from Create Kids Club. I bet they’ll change their mind.

5. Butterfly Snack Bags– Butterflies are the only acceptable bug to my kids and I know they would love these snack bags from The Cents’Able Shoppin.

6. No-Bake Granola Bars– Forget buying granola bars from the grocery store. This recipe is far too easy and much too tasty to ever need grocery store granola bars again!

7. Oatmeal Breakfast Bites– These oatmeal bites from A Night Owl are good for breakfast or snacks!

8. Rainbow Fruit Kabobs– We love these kabobs from The Chic Site!

9. Apple Cheese Bites– I might be sneaking some of these apple bites for myself… Find them at The Adventure Bite!

10. Baked Sweet Potato Chips– A nutritious potato chip? Just what moms everywhere are looking for! Thank you Clean Eats, Fast Feets!

11. Instant Pot Popcorn– Seriously, the Instant Pot can do anything! Check out this popcorn at Tidbits!

A little something extra to bring a small to your child!

1. Printable Lunchbox Jokes– Give your kid a laugh with these funny jokes from Gag Dad.

2. Inspirational Lunchbox Notes– Sometimes, all we need is some words of encouragement. Find these notes at Laura’s Crafty Life!

3. Dr. Seuss Lunchbox Notes– I love how whimsical these notes from Trip Beauty are!

4. Super Hero Lunchbox Notes– Save the day with Bearhugs and Blanket Forts’s superhero notes!

5. Princess Lunchbox Jokes– If you have a little princess, she is sure to love these princess jokes from Kristen Duke Photography!

6. Pokemon Lunchbox Notes– These pokemon notes from Merry About Town are perfect for your pokemon trainer!

7. Unicorn Lunchbox Notes– Make lunchtime magical with Pretty Simple Mom’s unicorn notes!

8. Dinosaur Lunchbox Notes– We think Alice and Lois’s dinosaur notes are perfect for little paleontologists!

9. Animal Lunchbox Jokes– These animal jokes from Simple Every Day Mom are sure to make your child smile!

The post 101 Easy School Lunches appeared first on TGIF - This Grandma is Fun.

This Easy Beef Stew Recipe tastes just like Hungarian goulash.  Hi! I’m Love from Munchkin Time, and today I want to share with you one of my family’s favorite stew recipes.

Delicious, flavorful, heart-warming and loaded with lots of yummy ingredients like beef chuck, bell peppers, ripe tomatoes, garlic, onion, beef stock, thyme and paprika.

What makes this beef stew an easy dinner recipe is that you can make it ahead of time.

All you need to do is cook the beef, add the vegetables and seasonings, add the broth, bring it to a boil, cover it, and let the oven do the magic for the next 2 hours.

Now, how easy was that?!?

Don’t be afraid to make a lot of this stew because it freezes beautifully in the freezer for up to 3 months.

To make Easy Beef Stew Recipe you will need these ingredients:

• 4 tablespoon olive oil
• 2 lb beef chuck, cut into 1in strips
• 1 large onion, diced
• 2 red bell peppers, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon paprika
• 2 large tomatoes, chopped
• 2 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 2 cups beef stock
• 1/4 teaspoon dry thyme
• salt and pepper to taste

If you make  Easy Beef Stew Recipe please tag my name @munchkintimeblog on Instagram, I would LOVE to see your creation!

1. In a large dutch oven pot heat olive oil on medium-high heat. Add beef and cook for about 5 minutes, until all sides are browned.
2. Lower the heat to medium, then add bell peppers, onion and garlic. Cook for another 5 minutes or until the onion turns translucent.
3. Stir in paprika, tomatoes and tomato paste.
4. In a small mixing bowl mix flour with 1/4 cup beef broth, whisk until there are no chunks of flour. Add flour mixture, remaining beef broth, thyme, salt and pepper to the pot. Bring it to a boil, while stirring.
5. After stew begins boiling, cover it with a lid and place it in the oven for 2 hours.
6. Serve with sour cream, rice noodles and a sprinkle of a paprika. Enjoy!

Q. – Did you like Beef Stew Recipe?

Let me know in the comments below, I would love to hear from you!

[amd-yrecipe-recipe:9]

Thank you for stopping by!

3 Popular Posts from Munchkin Time

Honey Glazed Salmon Recipe

European Chocolate Cream Cheese Cake Recipe

Beer Battered Baja Fish Tacos Recipe

The post Easy Beef Stew Recipe appeared first on TGIF - This Grandma is Fun.

Hello again Made For Pinterest reader, it’s Celeste from The Whole Serving, I hope everyone’s Spring is off to a great start. April brought us lots of rain and hail here in Texas, so I hope that means we’ll have lots of pretty May flowers.

Salads have been big on my go-to meals lately, but my daughter Taylor loves cheese ravioli, and she loves to smother it in rich creamy alfredo sauce. With that being said, I had to come up with a healthier way for her to enjoy cheese ravioli.  We had enjoyed a Greek salad a few weeks earlier so I had the idea to add all the traditional Greek flavors and make it a Greek Ravioli Salad. It was an immediate hit.

This salad is so easy even my non-cooking daughter can put it together.

It’s so quick and easy, while the pre-packaged cheese ravioli is boiling, prepare the veggie and salad dressing.

When the ravioli has cooled a bit, just toss in the veggies, toss with dressing and add the feta and you are ready to eat.

This is such a great way to  lighten up pasta for the summer. If you’re not into Greek salad, simply switch some of the ingredients to make it Italian or Mexican.

For Italian you can omit the cucumber, switch the feta for parmesan, and toss with basil and Italian dressing.

For Mexican, toss in some jalapeño, cilantro, mexican cheese and avocado.

Print

Greek Ravioli Salad

Servings 5

Author Celeste @The Whole Serving

Ingredients

• 1 20 oz. package of boil and eat cheese ravioli
• 1 cup sliced cherry tomaotes
• 1 cup quartered and sliced cucumbers
• 1/2 cup sliced red onions
• 1/2 cup sliced kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoon chopped parsley
• GREEK DRESSING
• 2 cloves finely minced garlic
• 1 tablespoon onion powder
• 1 tabespoon oregano
• 1 tablespoon parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/2 cups extra virgin olive oil
• 1/4 cup red wine vinegar

Instructions

• Prepare ravioli according to package directions.
• While ravioli is boiling, prepare the veggies and place in a large bowl.
• Place all of the dressing ingredients in a glass jar, secure top and shake until well combined.
• When ravioli is done, drain allow to cool slightly before tosing with the veggies and toss with 1/3 cup plus 2 to 3 tablespoons of the dressing.
• Add feta, parsley and season to taste with salt and pepper.
• Toss and serve.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by and check them out.

Roasted Tomato Avocado Toast

Sparkling Strawberry Shrub

No-Cook Strawberry Mint Chia Jam

The post Greek Ravioli Salad appeared first on TGIF - This Grandma is Fun.

Hi all, Nancy here again from The Bitter Side of Sweet. I really can’t believe it has already been a month since I posted these Fried Eggplants!

Where did my month go? Well I tell you, I spent most of the time behind a computer, but I did have a chance to do some traveling.

We went up to Toronto for spring break with the kids, and it was fabulous! I had never been to Canada before so that was pretty cool.

While we were there we had the chance to visit some of my husband’s family who were visiting from Italy! Our kids are bilingual so it was so good for them to be around their cousins hearing Italian all week!

We also enjoyed some pizza together. We ordered out, but don’t tell anyone!

Eating the ordered pizza inspired this pizza! I love adding sausage to my pizza and pairing it with peppers is the best combination! ENJOY!

Print

Sausage Ham Pepper Pizza

Course Dinner

Servings 8

Author Nancy Piran

Ingredients

• 1 9 ounce pizza dough
• 8 ounces pork sausage cooked
• 3 ounces ham
• 1 1/2 cups diced yellow red and orange peppers
• 1 cup mozzarella cheese
• 1/2 cup tomato sauce
• garlic powder

Instructions

• Preheat oven to 415 degrees.
• Roll out pizza dough into 12 inch circle.
• Spray pan with non stick cooking spray.
• Lay dough on pan.
• Spread on sauce. Sprinkle on garlic powder.
• Top with cheese.
• Layer with sausage, ham and peppers.
• Cook on bottom rack for 15 minutes or until crust is golden brown.

Want more pizza? Here you go!

Pizza Dough

Kale Pizza

 Bacon Spinach Pizza

The post Sausage Ham Pepper Pizza appeared first on TGIF - This Grandma is Fun.

Hi, my name is Jen from Bakerette and I’m currently crushing on this Quinoa Salad that is packed with lots of healthy ingredients so you can eat it without the guilt.

Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber

Eat this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious.

Quinoa is a super food! It is packed with B vitamins, magnesium, phosphorous, potassium, calcium, vitamin E, fiber, and all essential amino acids making it a complete protein. I’m sure there are so many other nutrients packed into this powerhouse grain that I’m not aware of.

First, this tabouleh-like salad is simmered in orange juice giving it a hint of citrus. The taste is awesome!

Second, it has roasted red peppers! Have you had roasted red peppers? Incredibly delicious as they cook under a broiler until blistered and charred. The flavors are completely and utterly revealed when roasted.

Thirdly, add tomatoes, cucumber, tofu, mint, basil, and if desired, pine nuts for a crunchy texture. Serve it over a bed of spinach. You’ll love it!

This quinoa salad is:

Moist

Delicious

Satisfying

Filling

Crunchy

Nutritious

Very high in magnesium

Very high in phosphorous

Very high in vitamin B6

Very high in vitamin C

Very high in iron

Very high in fiber

Has no cholesterol

High in protein

If you like this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber, you will love these other salads at Bakerette.com

Try this Couscous Tabouleh Salad

Or how about this perfect summer salad: Italian Pasta with Vinaigrette Dressing

Enjoy your salad and I’ll see you around at Bakerette!

xoxo Jen

Print

Quinoa Salad with Roasted Peppers, Tomatoes and Cucumber

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 279kcal

Author Bakerette.com

Ingredients

• 1 tablespoon plus 1/4 cup extra virgin olive oil
• 2 cups quinoa rinsed and drained
• 2 cups fresh orange juice
• 2 cups water
• Generous pinch of salt
• 2 large red bell peppers
• 1/2 cup pine nuts optional
• 1 tablespoon white wine vinegar
• 1 medium cucumber peeled, halved, seeded and finely diced
• 1 pint cherry tomatoes whole or halved
• 1/4 cup finely chopped basil
• 6 to 8 ounces tofu drained, pressed, and cubed
• Salt and pepper to taste
• Spinach optional

Instructions

• Over medium heat, warm olive oil in a medium-sized saucepan. Add quinoa and stir constantly until quinoa is lightly brown (about 4 minutes). Increase heat to medium high, stir in orange juice, water, and salt and bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed (about 15 minutes).
• Fluff quinoa with a fork and spread over a baking sheet to cool.
• Place whole red bell peppers on a baking sheet under the broiler on high, turning occasionally until bell peppers' skin blisters and turns black. Remove from oven and immediately cover with foil tightly. Set aside for 30 minutes or until peppers are cool enough to handle. Remove stems and slice into quarters. Remove peels and seeds and discard.
• If adding pine nuts, toast pine nuts in a medium skillet over medium heat stirring occasionally until golden brown (about 5 minutes). Transfer to a plate to cool
• In a large mixing bowl, whisk together 1/4 cup olive oil and vinegar. Transfer quinoa, peppers, pine nuts, cucumber, tomato, basil, mint and tofu and toss until thoroughly combined. Salt and pepper to taste.
• Serve over a bed of spinach.

Nutrition

Serving: 1g | Calories: 279kcal | Protein: 8.2g | Saturated Fat: 1.7g | Sugar: 7g

Jen

Sole Proprietor, Bakerette.com

Connect With Me:
Bakerette.com | Pinterest | Facebook | Twitter | Instagram | StumbleUpon

The post Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber appeared first on TGIF - This Grandma is Fun.

I’m so happy that spring is in full swing and I’m loving getting outside more often. That usually means that the family and I eat dinner outside sometimes to change things up a bit and keep things interesting. I know, the life of a mom. Small things make me happy!

I really love to make foods that don’t require using the oven during the warmer days so my house doesn’t get too hot. This recipe uses a burner, but it doesn’t cook for too long so it’s a perfect summer recipe. This really could be a complete meal since it has carbs, protein, and veggies all in one!

Let me show you my favorite bowls for taking my recipes to potlucks. They are so durable and the lids fit so tightly. I’m never scared that the lid will fly off while driving or while the kids are carrying it from the car to the table. They are the Tupperware Impressions Classic Bowl Set (affiliate) and these ones are in the new Spring color! So pretty!

So let’s get started making this delicious BLT Pasta Salad! The printable version of this recipe is found at the bottom of this post. Also, be sure to check out some of my other salad recipes below!

BLT Pasta Salad

•  12-16 oz Macaroni Pasta
• 3 heaping tablespoons mayonnaise
• 2 heaping tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon (I like mine pretty crisp)
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• Salt and pepper to taste

Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down. When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper. Mix well then add the tomatoes and lettuce and fold the mixture until well blended.

Cover and refrigerate until ready to serve. NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

I’ve also included a video tutorial just in case you are a visual learner like I am. Enjoy!

We love to eat this BLT Pasta Salad with my recipe for THE BEST BURGER with my secret sauce. What a perfect summer time dinner.

I really love salads and have a lot of recipes on my blog. Here are a few more you might like.

Light and Healthy Caprese Pasta Salad

Grapes and Cream Fruit Salad (another very popular recipe)

Double Cream Fruit Salad

Here is a printable version of this recipe.

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BLT Pasta Salad

Macaroni BLT Salad is the perfect salad for those spring and summer barbecues. Pasta, bacon, lettuce, tomato, and mayo make these a great comfort food too!

Course Salad

Author Annette Belnap- Tips From a Typical Mom

Ingredients

• 12-16 oz Macaroni Pasta
• 3 heaping Tablespoons mayonnaise
• 2 heaping Tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon I like mine pretty crisp
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• salt and pepper to taste

Instructions

• Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down.
• When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper.
• Mix well then add the tomatoes and lettuce and fold the mixture until well blended.
• Cover and refrigerate until ready to serve.
• NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

The post BLT Pasta Salad appeared first on TGIF - This Grandma is Fun.

Happy New Years of 2016 from Munchkintime!

After baking so many cookies with my daughter before and after Christmas, it made me desperately crave something healthy.

These Greek Quesadillas were exactly what I wanted.

Made of healthy ingredients like baby spinach, red onion, black olives, oregano, sun-dried tomatoes, mozzarella cheese, and last but not least delicious feta cheese.

I am sure you will love this recipe as much as I do!

Make sure to let us know in the comment below, if you liked this Greek Recipe.

[amd-yrecipe-recipe:3]

Lets begin!

Chop red onion, olives, oregano, baby spinach, and sun-dried tomatoes.

Add of each ingredient to your quesadilla.

It should look something like this. Easy right?

My daughter enjoyed chopping olives and making her own quesadilla.

Grab a skillet and drizzle some olive oil.  Cook quesadillas on medium-low heat until golden color and until cheese melts.

Serve while hot!

If you make Healthy Greek Quesadilla Recipe please tag my name @munchkintimeblog and hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation.

Enjoy!

Here are 3 popular recipes on Munchkintime.

Amazingly delicious Best Hawaiian BBQ Chicken Recipe

Banana Oatmeal Cookies Recipe

Do you want to build a SNOWMAN CakePop?

Thank you for stopping by!

Have a wonderful day!

=)

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This Hot Italian Stromboli is so beloved in our family because it is easy to make and tastes just as good next day hot or cold. My son used to love Hot Italian Stromboli for his school lunches. The key to this Stromboli is the order you lay the meats. We always do ham, turkey, cheese, then salami. When it cooks up the ham and salami flavor the bread and taste amazing. The crunchy parmesan topping tastes as good as it looks, I promise!Now that all the festivities from the holidays are over, I am getting ready to send my son off to college. But, before he goes, he is asking for all his favorite meals before he will be on his own, left to forage for himself. He has been asking for Stromboli over and over again. So I sent him to the store for the deli meat, and got the bread dough rising!

Sometimes I make several batches and put them unbaked in the freezer, wrapped in foil. Then thaw, bake and dinner is done. I will be making some extra for him to put in his freezer at school. It’s always good to have a little taste of home stocked in the freezer for those first overwhelming weeks away from home!

You do not want to miss our most popular posts for the year 2015. Make sure to hop on over and check them out!

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Hot Italian Stromboli

Ingredients

• Dough for 2 loaves of bread - frozen or homemade
• 1 pound deli ham
• 1 pound deli turkey
• 1 pound provolone cheese
• 1 pound salami
• 1 stick 1/2 cup butter, melted
• 1 cup parmesan cheese - I use the bottled kind
• 1 Tablespoon dried parsley
• 1/2 teaspoon garlic salt

Instructions

• Preheat oven to 400°.
• Let bread dough rise or thaw if using frozen. Roll dough into a an approximately 18 x 10 rectangle on a lightly floured surface. Layer 1/2 pound of ham down the center of the dough, lengthwise. Repeat with turkey, cheese and salami in that order.
• Pull dough over the ends of the meats and cheese at the ends.
• Wrap dough around filling and pinch seam to seal the dough. If the dough is not sealed well the juices will leak out. It will still taste amazing! But it is great when you can hold all the flavor in the dough.
• Mix butter, parmesan cheese, parsley and garlic salt in a small bowl.
• Spread half of the parmesan butter mixture over each stromboli.
• Bake for 25-30 minutes, until outside is golden brown.
• Let cool for 5-10 minutes.
• Slice and serve. Enjoy!
• Makes 2 Stromboli. Each stromboli serves 6.
• To freeze: wrap in foil and freeze before baking.
• To prepare: Thaw and bake as usual.

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For Christmas this year we made this DELICIOUS Sweet and Spicy Glazed Ham.  Oh y’all it was to die for. The thing is, there are only three of us in the house and we always have TONS of leftovers.  So this year instead of the usual suspects like my Scalloped Potatoes with Ham, my husband said why not make some Deviled Ham?  I had heard of ham salad, but never Deviled Ham. I did a little research and discovered that it is very similar to my Southern Style Ham Salad.   It’s perfect on sandwiches, crackers, so many thing.  The best part, you have everything you need for it in your fridge! I can’t wait to share this recipe for you, so…

Let’s Get Started!

Southern Style Ham Salad:
Prep Time: 10 min.  *Cook Time: —  *Difficulty:  Easy  *Servings:  2 cups


Ingredients:

• 1 lb, of left over Ham (You can also use deli meat ham for this)
• 4 oz.  Cream Cheese, room  temperature
• 1/4 c Mayonnaise
• 2 Scallions, chopped
• 2 Tbsp. fresh cut Parsley
• 3 tsp. Sweet Pickle Relish
• 2 tsp. Whole Grain Mustard (or plain yellow mustard)
• 1 tsp. Sriracha Sauce
• 1 tsp. Worcestershire Sauce
• Salt and Pepper, to taste

To begin just give the leftover ham a rough chop.
This will help it get going in the food processor a little easier.

Place it into the food processor.

And pulse it until it ‘s finely chopped, but not a paste.
You don’t want it to be come a paste, because you still have more blending to do.

Now add the cream cheese, mayonnaise, scallions, parsley, mustard, and sweet pickle relish to the food processor.

Next you’ll add the sriracha sauce and…

Worcestershire Sauce to the food processor.

Add a pinch of salt and…

Pepper then place the lid on and fire it up!

Blend until it is a creamy, spread-like, texture.

And it’s that simple!  I like to serve this as little tea sandwiches at parties, but placing it in a little ramekin, as I did here, on a platter with raw veggies and crackers is great too. This Southern Style Ham Salad hits all the right notes on your palette too.  Salty and savory from the ham and Worcestershire sauce, but sweet and tangy from the relish and mustard. Oh, and don’t forget that little kick of spice from the sriracha! This ain’t your mamma’s ham salad.  The complex flavors will have your guests begging for more, and no one would ever guess that you made it from your holiday leftovers!  So this New Year’s don’t sweat the small bites, and as always…

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

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Southern Style Ham Salad Recipe

A delicious recipe for a Southern Style Ham Salad, PERFECT for any get together!

Servings 2 cups

Author Mandee Pogue

Ingredients

• 1 lb of left over Ham (You can also use deli meat ham for this)
• 4 oz. Cream Cheese room temperature
• 1/4 c Mayonnaise
• 2 Scallions chopped
• 2 Tbsp. fresh cut Parsley
• 3 tsp. Sweet Pickle Relish
• 2 tsp. Whole Grain Mustard or plain yellow mustard
• 1 tsp. Sriracha Sauce
• 1 tsp. Worcestershire Sauce
• Salt and Pepper to taste

Instructions

• Give the ham a rough chop and place it into the food processor.
• Pulse it until it is finely chopped, but not a paste.
• Add the cream cheese, mayonnaise, scallions, parsley, relish, mustard, sriracha, Worcestershire Sauce, salt and pepper.
• Pulse until it is a creamy, spread-like texture.
• Serve as a sandwich or with raw vegetables and crackers
• Enjoy!

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Hello again! It’s Celeste from The Whole Serving, I hope everyone is enjoying the holidays with friends and family. The weather is finally getting colder here in Texas and that’s perfect for soups like the one I’m sharing today.

I remember when I was a child, my siblings and I would eat lots of creamy tomato soup from a can with a side of grilled cheese.  Oh how the thought of that soup brings back comforting memories. The soup I have for you today is my modern-day version of that childhood soup with an added ingredients to add in extra veggie servings.

The extra ingredient is, wait for it….Butternut Squash and I added potatoes to give the soup its creamy texture.

After sauteing the onions and garlic in a bit of olive oil just add the rest of the ingredients and let it all simmer. After cooling a little blend in batches until smooth. At this point you hae the option of adding in milk, cream, parmesan, pesto or nothing at all. I opted for pesto only because I wanted to keep it on the healthier side.

I served my soup with a side of Pesto Toast. It’s sliced french bread with a smear of pesto topped off with Asiago and lightly toasted.  The next time you’re looking for a comforting soup without that overindulgent feel give this one a try.

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Creamy Tomato Basil Soup

Calories 138kcal

Author TheWholeServing

Ingredients

• 2 tablespoons extra virgin olive oil
• 3/4 cups chopped onions about 1/2 medium onion
• 3 cloves minced garlic
• 6 cups vegetable broth
• 2 28 oz. cans fire roasted diced tomatoes
• 1 12 oz. bag of ready to use diced butternut squash ipurchased mine from Trader Joe's
• 3 small honeygold potatoes quartered
• 1 hand full of fresh basil leaves
• 1 tablespoon of dried oregano
• 1/4 to1/2 teaspoon red pepper flakes optional
• fine sea salt to taste
• 1 french baguette
• pesto sauce (I used a jare of Classico Pesto Sauce
• Asiago cheese

Instructions

• In a large stockpot heat olive oil over medium high heat. Add onions and saute until soft and translucent. Add in the garlic and saute until garlic is fragrant, about 1 to 2 minutes more.
• Add vegetable stock, tomatoes, squash, potatoes, basil, oregano and red pepper flakes to pot, when it starts to boil reduce heat to medium low and simmer stirring occasionally to prevent sticking.
• Taste and add salt as needed.
• When vegetables are fork tender remove from heat and cool slightly.
• In batches transfer soup to blender and blend until smooth and creamy.
• At this point you can blend in crean, milk, parmesan or pesto. I added pesto to my soup.
• While soup is cooking pre-heat oven to 350 degrees and prepare bread.
• Slice baguette lengthwise, spread with pesto and sprinkle on asiago, place in oven and bake until cheese is melted. Remove from oven and slice.
• Serve soup with pesto toast.

Nutrition

Serving: 1.5g | Calories: 138kcal | Carbohydrates: 24.9g | Protein: 3.6g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 261.5mg | Fiber: 6.5g | Sugar: 7.1g

If you like this, here’s more you may like.

Sweet Potato Lentil Stew

Vegetarian Taco Soup

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You can almost always find at least one canister of Progresso Bread Crumbs in my pantry. I usually buy two canisters, to make sure I never run out. Throwing a meal together is easier and faster when I have bread crumbs on hand.

Three of our five children are in college, and we have one married daughter. When the kids come home for the holidays, guess what they want the most? Mom’s home cooking and lots of it! Their requests for favorite recipes start coming in about a week or two before they come home. The anticipation for their favorite recipes is half the fun. Getting a text from one (or several of the kids) once they are on the road confirming their favorite recipe is on the menu is a normal occurrence!

We have given up offering to take our kids out to dinner on their visits home because they decline the offer every time. I don’t mind all the cooking; I cherish the time spent as a family enjoying each others company and creating memories at mealtimes. Leftovers, when we have them, are packed up and put in a cooler then taken back to college to be devoured later!

Recipe requests for the Christmas break have already started. I can’t wait for my crew to try this Macaroni and Cheese when they are home for the Christmas holidays. I know it will be a new favorite because it tastes incredible and makes enough to feed my family of seven and still have leftovers. I’m always looking for new recipe ideas, I’d love to hear about some of your favorite recipes using bread crumbs!

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Macaroni and Cheeses

Ingredients

• 1 cup Progresso Bread Crumbs
• 2 lbs elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 lb butter 2 sticks
• 6 cups half and half
• 4 cups grated sharp cheddar cheese Reserve one cup for topping.
• 2 cups extra sharp white cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup grated asiago cheese
• 1 cup grated gruyere cheese
• 1 cup grated monterey jack cheese
• 1 cup grated muenster cheese
• 1/8 tsp salt
• 1 tbsp black pepper

Instructions

• Preheat oven to 375 degrees.
  
• Spray a 9x13 pan with non-stick cooking spray.
  
• In a large sauce pan bring salted water to a boil. Add the macaroni and cook until it is al dente (about 9 to 10 minutes); drain and set aside to keep warm.
  
• Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the drained warm macaroni until the Velveeta is melted.
  
• Wisk the eggs in a large bowl until frothy.
  
• Mix the remaining half and half with the frothy eggs.
  
• Add the egg, half and half and remaining grated cheeses, salt and pepper. Mix until completely combined.
  
• Pour half the mixture into the 9X13 baking dish, sprinkle 1/2 cup of the Progresso Bread Crumbs.
  Add remaining macaroni mixture and top with 1/2 cup of Progresso Bread Crumbs.
  Bake for 30 minutes. Sprinkle remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.

This is a sponsored conversation written by me on behalf of Progresso The opinions and text are all mine.

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Carole here from My Kitchen Escapades and this recipe was the yummy result of the cold weather hitting Minnesota last week. To mark the occasion, I decided to ignore my to-do list and spend the afternoon reading my son’s favorite book “The Giver” by Lois Lowry while eating three (yes, three) bowls of this yummy soup.

I present this yummy Sausage and Spinach Italian Soup to fill that need! Loaded with Italian sausage, cannellini beans, spinach and potatoes.

When I was deciding on what type of soup I wanted to create for this special occasion, I knew it had to be creamy and loaded with good stuff I could pile onto my spoon. My cold day recipe was especially successful with my family and they especially loved dipping some homemade french bread into the crazy delicious broth! This will definitely be on repeat at Casa Jones this long Minnesota winter!

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Sausage and Spinach Italian Soup

Ingredients

• 20 oz mild Italian sausage removed from the casing
• 1 large onion chopped
• 8 oz baby portabella mushrooms chopped
• 4 cloves garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp red pepper flakes
• 6 C chicken broth
• 1 bay leaf
• 15 oz can cannellini beans drained
• 1 pound red potatoes diced
• 12 ounces fresh baby spinach
• 3/4 C heavy cream
• salt and pepper to taste
• sliced provolone cheese

Instructions

• In a large pot, brown the sausage over medium high heat until no longer pink. Use a slotted spoon to remove the sausage from the pan, leaving the grease in the pan. Set aside the sausage. Add the onion and mushrooms to the sausage drippings and sauté until they begin to soften, then add the garlic. Cook for another minute, then add the oregano, basil and red pepper. Stir well then add the chicken broth, scraping the browned bits off the bottom of the pan.
• Add the bay leaf, beans, and potatoes and allow it to begin to simmer. Reduce the heat and allow to simmer until the potatoes are cooked through, about 5 minutes. Add the spinach in large handfuls, allowing them to wilt down before adding more. Add the cream and mix it in well. Taste the soup and add any needed salt and pepper to the finished soup before serving.
• To serve, ladle oven safe bowls with the soup and place a slice of provolone on the top of each bowl. Put the soup under a high broiler until the cheese begins to brown, about 3-4 minutes, then serve.

x

If you like this recipe, check out this Chicken & Potato Chowder

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Hey everyone, it’s Amber from rick•a•bam•boo. Today I am going to share a delicious salad with you that would be a wonderful addition to your Thanksgiving table. A few years ago my mom found this recipe on Miss Mustard Seed and knew that we needed to try it.

It is a fairly simple salad but it packs a lot of flavor and texture.  It’s sweet and chewy and fruity and totally yummy.

The barley is the trickiest part. I know that last year I bought a quick barley but I couldn’t find this at the store this year. So just cook the barley according to your instructions.

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Sweet Barley Salad

Course Salad

Servings 6 - 8

Author Amber Simmons

Ingredients

• 2 cups cooked barley chilled
• The seeds of 1 pomegranate
• 3/4 cup mini chocolate chips
• 1 cup walnuts roughly chopped
• Maple syrup

Instructions

• Mix all the ingredients, except maple syrup, in a bowl.
• Dress salad with a drizzle of maple syrup.

Notes

We like to leave the salad plain and dress our own servings.

You can make this ahead of time and put it in the fridge.  It is meant to be a cold salad. My mom and I like to eat it for breakfast. Or for dessert. Or for snack. We just love it.

It is a great addition to your holiday dinner and it won’t take up any of your time the day of. And all of us cooks know that the more things we can do before Thanksgiving day the better.

Be sure to follow me so that you don’t miss any of the great holiday stuff I have planned!

Pinterest  |  Facebook  |  Twitter  |  Google+  |  Instagram

If you are looking for more holiday meal ideas check out some of my other recipes.

Pistachio Salad Recipe

{TOP SECRET} Stuffing Recipe

The post Sweet Barley Salad appeared first on TGIF - This Grandma is Fun.

Are you on the mayo or mustard side of the great potato salad debate? This recipe is made with mayo, which is what I prefer. Although, you could definitely add mustard if you prefer the tanginess. The great thing about this recipe is that the potatoes are marinated in a vinegar sauce, so the tanginess is built into the potatoes. This means that this potato salad will be delicious even if you prefer the mustard-based potato salad dressing. 

This potato salad is gluten-free and can be made vegetarian or vegan if you substitute the mayo and sour cream. I love to serve potato salad with grilled meat, corn, and baked beans. 

Red Potato Salad Recipe

My husband is NOT a picky eater. He will eat my burnt grilled cheese sandwiches without a word. He will eat my brownies even when they are overcooked and are as hard as a hockey puck. Have I mentioned that I really love my husband?

Now I have a son-in-law who has somewhat discriminating tastes.  In fact, we tease him and say that he has a “Golden Palate”. I don’t think that my hockey puck brownies would get past him in a New York City minute.

A potato salad your family will love

But back to potato salad.  I have made many a potato salad in my time and my husband has always eaten it.  No complaints, but no compliments either.  If I really think about it, I think it might be because his mother (obviously my mother-in-law) makes a GREAT potato salad and I don’t think he wants to compare my cooking to hers! He’s a smart man.

Well, I ran across this old recipe that I found in my files and decided to give it a whirl. We were barbecuing and I needed a great side dish.

One of the best things that I can say about this Red Potato Salad is that hubby liked it. 

And he even said so! 

Aren’t those the best recipes? When your family actually makes a positive comment about something that you’ve made? So this recipe quickly came out of my recipe archives and into my front and center recipe files. 

It’s simple, easy and I think that you’ll like it too.

Red Potato Salad Ingredients

This potato salad only requires a few ingredients but is packed with flavor. The vinegar and dill weed help give it a nice tang so you can enjoy it even if you prefer potato salad with mustard. Here are the ingredients that you will need to put together this husband approved red potato salad:

• Red Potatoes – make sure it’s a waxy potato so it holds its shape. I like red or Yukon potatoes
• Sour Cream – Adds extra creaminess to your potato salad
• Mayo – The classic base for the creamy “dressing” 
• Vinegar – Add some tang
• Green Onions – For extra crunch, you could use white and green onions. 
• Dill Weed – to mix in, as well as to garnish with
• Salt – you could also add some garlic powder
• Pepper – I like to freshly grind some pepper 
• Tabasco Sauce – this is totally optional, and I usually don’t use it.

Making your red potato salad

To make this delicious potato salad, first, you boil and dice your potatoes and allow them to cool down a bit. When I make mashed potatoes, I will boil them whole after washing them. This makes my life easier. I love that I don’t have to worry about washing an extra cutting board and knife.

Hey, it works. 

However, when I make potato salad, I prefer to dice the potatoes before boiling them. I don’t want the potatoes to get too mushy and I find that cutting them before boiling helps me better gauge when they are done.

I also like to cut my cubes kind of small so that the dressing gets on more of the potato. Don’t know about you, but I am not a fan of biting into a huge piece of potato with no mayo-dressing (what the heck do you call the mayo sauce on potato salad? Is it a dressing? If you know, fill me in below in the comments!).

Now its time to mix the potatoes with the dressing

Once diced, toss your cooked diced potatoes with vinegar, dill weed, salt, and pepper.  Leave that in the fridge to marinate for at least one hour. 

While the potatoes are marinating, mix together the sour cream, mayonnaise, and green onions. Allow that to cool in the fridge while the potatoes are marinating. 

When you are ready to serve, mix the potatoes into the mayo sauce and incorporate them well. I usually like to fold the potatoes into the sauce. Don’t fret if you’re like Moira and aren’t sure what folding is – it simply means to gently mix in a folding motion.

This is to prevent the potatoes from becoming mashed. However, if they do get mashed, it’s okay, it’ll still be delicious. Bet you can guess how I know. Don’t worry, happens to the best of us. 

Chill for at least an hour before serving. The longer it’s in the fridge, the better it tastes in my opinion. That’s what makes this a perfect recipe to make ahead of time. 

Garnish with the remaining dill weed and serve with your favorite barbeque dish. You can also top this with slices of boiled egg or even chopped bacon or bacon bits. 

Don’t forget to chill before serving as it will taste better the colder it is. 

Tips for making a great red potato salad

For potato salad, I usually like to cut the potato into pieces before I boil them, unlike when I mash them. To make sure that my potato salad doesn’t turn into cold mashed potatoes I like to wash and dice the potatoes and then boil for a minute or 2 less than what I normally would. I want them to be cooked through but still firm. 

Chilling the potato salad overnight also helps eliminate the stress on barbeque day. There’s nothing worse than being stuck in the kitchen making sides when everyone else is hanging out by the pool or grill hanging out. 

Make sure to let your potatoes cool down before you mix in the mayo dressing so that it does not get watery. I am not sure what the science is, but I know I did not like the results. 

If you prefer no skin on the potatoes, you could boil them whole, cut around the middle of the potato and then squeeze the skin right off, then dice them. This should be fine as long as you use a sturdy, waxy potato. 

Things to keep in mind when making your red potato salad

Remember to keep your potato salad chilled if serving it outside. 

Don’t forget to put the potatoes into the water while it is still cold so that they can warm up with the water. It is also important that you season the water. I like to add my salt once the water is already boiling. 

Don’t forget to let the potato salad chill in the fridge before serving. This is a great recipe to make the day before an event or holiday since it will taste better from chilling in the fridge overnight. 

Potato Salad Variations you can try

You could boil some eggs and top the potato salad with slices of them. 

I also like to add diced green bell peppers to my potato salads to give them more crunch and color. 

Add bacon bits or bacon crumbles over the potato salad. Bake the bacon between 2 sheets of parchment paper for mess-free bacon. 

If you like your potato salad extra tangy, add a few drops of mustard into the mayo dressing before mixing. 

Red Potato Salad is a wonderful side dish for barbeques and potlucks and dinner parties 

I love serving this potato salad with some grilled burgers, ribs, or chicken. It is the perfect accompaniment for any barbeque!

This potato salad is also a hit for potlucks and other large gatherings, not to mention summer holidays. My favorite part is that it can be made the night before so it is a stress-free potluck or dinner party option. 

This red potato salad goes perfectly with ribs, pulled pork, hamburgers, sausages, brisket, London broil, even grilled fish. No matter what the main dish you want to serve, this potato salad is sure to complement it perfectly. 

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Red Potato Salad

Course Salad

Author Made From Pinterest

Ingredients

• 4 large red potatoes cooked and diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup vinegar
• Green onions diced
• 3/4 tsp dill weed plus some extra for garnish
• Dash salt and pepper
• May add a dash of Tabasco sauce if desired. I did not add any to mine.

Instructions

• Toss vinegar, dill, salt and pepper with potatoes. Marinate one hour. Mix together sour cream, mayonnaise and green onions until well blended. Add to the potatoes and chill until ready to serve. Garnish with some extra dill weed on top.

Did you love this red potato salad recipe? Check out these other great recipes from This Grandma Is Fun:

I love how simple and delicious this red potato salad recipe is, and of course, I love that my husband loved it, too! Here are some other great recipes that are also easy and a hit whenever they are served, just like this red potato salad. 

• Sausage Potato Salad
• Southern Style Ham Salad Recipe
• 101 Tastiest Side Dishes for Thanksgiving
• 21 Perfect Christmas Side Dishes
• Mulling Spices Recipe

The post Red Potato Salad appeared first on TGIF - This Grandma is Fun.

Hey guys, it’s Mandy from Mandy’s Recipe Box! I’m here today with the easiest recipe that everyone will love. My family ate these Pizza Cupcakes up like crazy. Next time I will make more! I found the recipe on Plain Chicken via Pinterest. With Pillsbury Seamless Dough Sheets, these are a breeze to make.

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Pizza Cupcakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Mandy Bird

Ingredients

• 1 can refrigerated Pillsbury Seamless Dough Sheets
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• pizza toppings - pepperoni ham, sausage, peppers, onions, mushrooms, pineapple, peppers etc.

Instructions

• Preheat oven to 375 F.
• Spray or grease a muffin pan.
• Unroll dough sheet and cut into 8 equal squares. Press into muffin cups.
• Sprinkle some cheese into each dough cup. Add 1 Tbsp. pizza sauce followed by remaining cheese and the toppings of your choice. Sprinkle garlic powder over toppings.
• Bake for 15 minutes.
• Remove from pan, carefully, with a fork.
• Serve.

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You may like these recipes:

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Okay, I haven’t actually been to our community pool once this summer. But I have been to the lake several times. But how is it that every year the summer goes so fast. I remember when my kiddos were little, we used to spend every day at the pool. EVERY DAY! I used to think it was just a platitude when moms would say the time goes fast? Sometimes it felt like the time was going slow. Really slow. But in hindsight, it has gone by fast. I am glad to be where I am now. But it has taught me to enjoy every moment.

On Sunday, I shared with you Creamy Basil Ranch Dressing and warned you to be on the lookout for this salad today. I thought about posting them together. But they are so good, they really stand on their own. But mama mia, put them together and WOWSER! The dressing is drink it from the bottle good, and all that fresh basil smells like heaven. Pour it over this salad filled with nuts, veggies, asiago cheese and couscous. Did I mention the dried blueberries? Okay, so that little pop of flavor is amazing! Oh and fresh corn. Think fresh corn is not worth the trouble. We’ve got you covered! Check out the Magic Way to Cook Corn. It only takes minutes and leaves your corn with no silky strings! My mother-in-law shared this recipe with me after visiting her daughter. My sister-in-law is an amazing caterer and every time my mother-in-law comes back from visiting her she makes one of her recipes and they always make it into our family favorites. She and her family are coming to visit next week and I can’t wait.

So quick! Make sure to enjoy some of this Italian Salad and pour some Creamy Basil Ranch Dressing all over it before summer is over and we are on to soups. I am looking forward to that. But it is not time yet. Summer doesn’t last forever.

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Italian Salad

Ingredients

• 1/2 cup grated Asiago Cheese
• 1/3 cup dried blueberries
• 1/3 cup pine nuts
• 10 ounce package plain couscous cooked according to package instructions
• 3 cups lettuce green
• 2 cups grape or cherry tomatoes sliced in half
• 2 cups fresh corn kernels from about two ears

Instructions

• Layer ingredients, pour dressing over the entire salad and toss until salad is coated with dressing.

Notes

For salads that call for fresh corn I always use our Magic Way to Cook Corn.

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This week we are celebrating my little grandsons first birthday.  My daughter is part Tongan and her husband is Samoan.  So a Polynesian celebration is in order for this momentous birthday!

A common Polynesian dish is Hawaiian Macaroni Salad.  They are often served in a Hawaiian Plate Lunch.  Have you heard of them before?

Plate lunches are often made by individual families and then the word gets out through the neighborhood that plate lunches are for sale that day.  People in the neighborhood will go and buy their plate and their lunch is taken care of! Plus that helps financially support the family who makes them.

Typically Hawaiian plate lunches include two scoops of sticky Japanese-style white rice, a scoop of Hawaiian Macaroni Salad and then usually chicken but sometimes beef.    They look a little something like this:

The way to make the  macaroni salad is VERY specific in order for it to be considered authentic and luckily I have found just the right recipe!  I made this salad last weekend and asked my awesome son-in-law if it passed and he said that it did with flying colors.  So now I feel confident to make this salad again for the birthday party!

And I am also passing it on to you.  Here we go!

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Hawaiian Macaroni Salad Recipe

Ingredients

• 1 pound elbow macaroni
• 1/4 cup apple cider vinegar
• 2 cups Best Foods Mayonnaise ONLY! Do not use Kraft Mayonnaise or Miracle Whip. In some areas Hellman's Mayonnaise is the same as Best Foods
• 1 cup whole milk or can also use 2% but not 1% milk
• 1 Tablespoon brown sugar
• 4 green onions thinly sliced
• 1 large carrot peeled and grated
• Salt and pepper to taste

Instructions

• Bring approxiately 4 quarts of water to a boil and add the macaroni. Cook until VERY soft, about 15 minutes.
• Drain the macaroni and return to the pot. Add the 1/4 cup vinegar and stir until the macaroni is well coated. Let cool.
• While the macaroni is cooling, combine the mayo, milk and brown sugar. Mix well. Add any desired salt and pepper.
• Pour this mixture over the cooled macaroni and mix until well blended.
• After mixing, add in the green onions and carrots. I usually save a little of both to add as a garnish on top.
• This salad is best if chilled for 2-4 hours before serving.

Recipe adapted from I Believe I Can Fry.

So from our “Ohana” (family) to yours, we hope that you enjoy this Hawaiian Macaroni Salad Recipe.

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

Looking for some other salad ideas?  Check these out!

Strawberry Cheesecake Salad

Cold Rice Salad

Orange Tapioca Salad

This awesome post has been shared with Home Stories A to Z

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And look at all that colorful summer goodness!  The dressing is simple. How can just a few normal pantry ingredients combined in just the right amounts taste that good? Seriously, this hits all the right notes.One of my favorite things about this salad that I am just gushy in love with, is that it also stands on its own. Those Chickpeas make the salad filling enough for lunch, and make this a meal on it’s own if you want.The other night I had this with some grilled steak, which was delicious, but the shocker was that this salad went faster than the steak, and no leftovers! Good thing I had ingredients leftover for another batch to take to the lake for snacking on the boat. Much better than the bag of chips I usually eat, more filling and flavorful too!

Thanks to Kitchen Confidante and her Chick Pea Salad that was the inspiration for this recipe! This Pin Rocks!

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Cucumber Tomato Chickpea Salad

Ingredients

Salad

• 1 15- oz can of chickpeas sometimes labeled as garbanzo beans - rinsed and drained
• 1 1/2 cups peeled and diced cucumber
• 1 1/2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 1/2 cup cilantro minced
• 2-3 tablespoons minced basil
• 2-3 tablespoons minced mint

Dressing

• 2 garlic cloves mashed
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard I used country Dijon, it's my fave
• 2 teaspoons rice vinegar
• 3 tablespoons extra virgin olive oil
• freshly ground black pepper to taste
• Topping!
• 8 ounces feta cheese crumbled

Instructions

• Combine salad ingredients.
• In a separate bowl, combine dressing ingredients.
• Just before serving, pour dressing over salad ingredients. Toss gently to combine.
• Top with feta cheese and garnish with fresh herbs.
• Yup, it's that easy! Enjoy.

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Michigan Dogs are a Northern New York regional favorite. Unless you have been to the North Country, you have never tasted anything like it! We just recently made a trip to NY to the town where my hubby spent his high school years. I had heard of the fame of Clare and Carls Texas Red Hots. It was nothing like I expected. It is only open seasonally, it is tiny, and it is a shack with a horseshoe counter that looks like it is about to fall down. Not the counter, but the building. But trust me, the residents of Plattsburgh, will never let that happen, because their love for this hot dog is intensely loyal.

Clare and Carl’s is famed for its recipe and you know they are not giving it up. This recipe is our version of this small town favorite. Get ready for some heat, because it is spicy! And, no, it is not a Chicago Dog, it is definitely not a chili dog, because Michigan Sauce holds its own. It is thicker, meatier, more spicy and the meat has a very fine consistency.

When Bar-S contacted us asking us to share a recipe for their Cartin’ Around the Country  campaign sharing regional favorites, I knew this was the recipe to share. They are sharing all kinds of unique dogs on their Facebook and Web page, be sure to check it out and learn more about their hot dogs. Bar-S hot dogs are great value in a budget friendly meal like this. This is a filling, easy recipe year round. The recipe for the Michigan Sauce makes a lot. It freezes really well, which makes this a meal that is perfect for busy nights.

A traditional Michigan Dog, which has nothing to do with Michigan at all, I can find no real history as to why they have acquired this name, is not made with a dog bun. Rather, they are served on New England rolls. They are sort of like short loaves of bread. If you can’t find them, don’t stress. These dogs taste great on regular hot dog buns as well. You can choose to have mustard or no mustard, onions or no onions, but the traditional dog is served onions, buried, with mustard. You can check out this 45 second video to see how easy it is to build your own!

Michigan Sauce is normally cooked on the stove for several hours. I just didn’t have the patience for that, so I made mine in a crock pot. It was sooooo easy! The sauce is one of those that gets better the next day, so don’t be afraid to make it ahead of time and heat it up for dinner.

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Michigan Hot Dogs

Ingredients

• 2 lbs lean ground beef
• 1 15 ounce cans tomato sauce
• 4 teaspoons chili powder
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 2 teaspoons dried onion flakes
• 2 teaspoons crushed red pepper flakes
• 1/4 teaspoon hot sauce - optonal

Instructions

• Combine seasonings with tomato sauce. Mix with ground beef as if you are making meatballs. Put the mixture into the crock pot and cook on low for 2-4 hours. When cooked, the meat will need to be broken up. The sauce is traditionally has no chunks of meat, the meat is broken up to a very fine consistency.
• You may also simmer this on low for 2-3 hours on the stovetop, but I find the crock pot easier.
• Leftovers freeze well.

Visit Bar-S Facebook for a chance to win products & prizes!

Find more information on Bar-S products

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Recently I made a Shaved Asparagus Salad with Lemon Vinaigrette (and topped it with salmon) which was so incredible that when I came across this recipe for asparagus salad from The First Mess on Pinterest I knew it had to be good.  I love the Asian flare the dressing has with it’s chili paste, rice vinegar and sesame oil, along with ginger, garlic, lime, and honey.  A delightful combination.

No need to turn on any ovens or stove for this recipe.  It’s a raw salad! Perfect for hot days when you don’t want to heat up your kitchen.

To make this shaved asparagus salad discard the tough bottoms and don’t use the tops, but don’t throw those tops away, save them for another recipe.  Instead of cutting off the tops of the asparagus I found it easiest to peel the asparagus by holding on to the head.  Using a good, sharp vegetable peeler is essential.

If you love asparagus as much as I do, you’re gonna love this Shaved Asparagus Salad with Asian Dressing.  Give it a try and let us know what you think!

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Shaved Asparagus Salad with Asian Dressing

Course Salad

Cuisine Asian

Author Judy

Ingredients

For the Dressing:

• 1 clove garlic minced
• 1 inch piece of ginger peeled and grated
• 1 lime zest and juice
• 2 tsp. chili paste
• 1 Tbls. honey or agave nectar
• 1 Tbls. rice vinegar not seasoned
• 1 tsp. sesame oil
• 1 Tbls. grape seed oil or other neutral oil
• salt & pepper to taste

For the Salad:

• 1 bunch thick stalk asparagus ends trimmed and stalks peeled into ribbons
• Handfull of thinly sliced cabbage I used about 2 handfuls
• 2-3 green onions thinly sliced (I used 2)
• 3 sprigs of mint leaves removed and finely sliced
• 1/3 C. peanuts roughly chopped (I used dry roasted peanuts)

Instructions

• Make the Dressing: In small bowl, combine the dressing ingredients in small jar with lid. Shake well to combine.
• Make the Salad: Toss the peeled asparagus ribbons, cabbage, green onions, and mint in medium bowl to combine. Just prior to serving, pour dressing over salad and toss to combine. Garnish with chopped peanuts and additional mint (if desired).

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

P.S.  Here’s a few more of my favorite salads I’m sure you’ll enjoy:

Mexican Street Corn, Zucchini & Shrimp

Chicken Salad w/Curry Dressing

Orange Avocado & Fennel Salad

This awesome post has been shared with Homestories A to Z and Whipperberry.

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I Pinned this salad from the Cafe Sucre Farine on my Salad and Veggies  board and knew it was one of those must make recipes, not just a “pin it and forget about it recipe”.  This salad will be perfect for gatherings of women… I’m thinking baby and bridal showers this summer.

Come visit me at A Bountiful Kitchen also on Instagram and Facebook for other recipes that will inspire you to celebrate the flavors of Spring!

Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette

Found on Pinterest – from Cafe Sucre Farine

Time to get to this delicious salad! Here are the recipes for the dressing, the salad, as well as the yummy spiced almonds that give it a little extra something special.

To make the dressing:

⅓ cup sugar

1 ½ tablespoons poppy seeds

1 ½ tablespoons sesame seeds

½ teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup white balsamic vinegar

⅓ cup vegetable oil

⅓ cup extra virgin olive oil

Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

To make the salad:

12-16 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems

2 medium avocados, peeled and halved

¾ cup dried cranberries

¾ cup Candied Spiced Almonds

Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about ¼ cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.

Serve with the extra dressing.

To make the Spiced Almonds:

5 cups sliced almonds, or a 1 pound package
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

Enjoy savoring every bite!

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Is everyone getting ready for summer?  Are you getting ready for picnics, summer bbq’s and potlucks?  Well if you are looking forward to the coming summer like I am, then you are going to want to save this Strawberry Cheesecake Salad Recipe.

My immediate family is going to have a family reunion this year. It’s the first for this group and I’m already scouring Pinterest for recipes to make while we are together.  I stumbled across this pin/recipe from Time For Supper and it looked like something my crew would like so I tried it out last week.

This creamy Strawberry Cheesecake Salad is made even creamier with the cheesecake pudding added in.  Although the recipe recommends to chill the creamy cheesecake mixture for an hour or so, you can definitely make this right away without chilling and it is still great.

With strawberries and bananas, it’s also a salad that your kids are going to ask for again and again.  I promise it’s that good!  I can’t wait to make it for MY kids and grandkids!

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Strawberry Cheesecake Salad

Course Salad

Author Made From Pinterest

Ingredients

• 12 oz. whipped topping I used Cool Whip
• 1 small package of cheesecake pudding powder
• 2 6 oz strawberry yogurts (I used Yoplait)
• 1 lb fresh strawberries sliced
• 3 bananas sliced (add just before serving)
• miniature marshmallows if desired - add just before serving

Instructions

• Wash and slice your strawberries.
• In a large bowl combine your whipped topping with the strawberry yogurt until well incorporated.
• Add in the cheesecake pudding powder and mix well until all clumps are gone.
• You can put this in the refrigerator for about an hour to set but if you need to make it up right away, you can skip this step and it will still taste wonderful!
• Add in your strawberries and bananas. Add the marshmallows if desired.
• Keep refrigerated and serve immediately so the bananas won't brown.

This Pin Rocks!

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

Are you looking for some more SALAD ideas?  Check these out!

Mediterranean Chicken Salad

Mango Pasta Salad

Orange Tapioca Salad

This awesome post has been shared with Tatertots and Jello and Whipperberry

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I found this pin for Thai peanut sesame noodles on The Recipe Critic. If you haven’t been to Alyssa’s blog then you should take a look. She has lots of family friendly recipes but this is my favorite. Tender pasta is swathed in a creamy, spicy, peanutty sauce that just couldn’t be easier. The original recipe calls for linguine but I used spaghetti because that’s what I had on hand. I’ve added chicken or pork to this recipe in the past and it is fantastic but my favorite way to eat these is just like this. I do like to squeeze a little fresh lime over the top to brighten the flavors but that is just me.

I was making wedding cake for my eldest daughter’s best friend’s wedding the day that I made these. The kids were all eating sandwiches for dinner and I was up to my elbows in ganache and buttercream. I was feeling very stressed, and although I try to stay low-carb because of my health issues, I just needed the calming effect of carbing out.  These did the job!

I am almost ashamed to admit that I ate all of this recipe myself in the space of 24 hours.

If I can throw this dish together in the midst of making wedding cake you can make this no matter what is going on!

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Easy Thai Peanut Sesame Noodles

Spicy Thai peanut sesame noodles are an easy side or a main dish with the addition of a protein. They go together in minutes with ingredients you probably have on hand -- and if you love Thai food, you'll love this recipe.

Course Side Dish

Cuisine Asian

Servings 4 to 6 servings

Calories 387kcal

Author Marye

Ingredients

• 3 tablespoons creamy peanut butter
• 3 tablespoons low sodium soy sauce
• 1 teaspoon red chile sesame oil or regular sesame oil if you like it less spicy
• 1/2 cup chicken stock
• 1 teaspoon minced garlic
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon Sriracha or as desired to adjust spiciness
• 8 ounces linguine spaghetti, or fettuccine - cooked and drained
• 1/2 cup chopped peanuts optional
• 1/4 cup chopped green onions optional
• 1/4 cup chopped cilantro or Thai basil optional
• 2 tablespoons sesame seeds optional

Instructions

• Whisk together the peanut butter, soy sauce, sesame oil, stock, garlic, ginger, and Sriracha if using, in a small saucepan over medium heat until smooth.
• Add the cooked noodles, toss so that they are completely covered with sauce, and serve them immediately with desired toppings.

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 39.8g | Protein: 15.9g | Fat: 19.8g | Saturated Fat: 3.2g | Cholesterol: 41mg | Sodium: 629mg | Fiber: 3.1g | Sugar: 2.3g

Hey, lets connect on Facebook, Pinterest, and Twitter!

You may also like these popular posts from my blog, Restless Chipotle…

Chocolate Chip Gooey Butter Bars

Oh Henry Bars 

Super Soft Potato Rolls Recipe

 This awesome post has been shared with Tatertots and Jello and Whipperberry

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These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.

Doesn’t the word fresh conjure up everything deliciously good in this world? Think about it…fresh as a daisy, freshmen, refreshments, fresh air, fresh bread, Fresh Prince of Bel Air, Fresh Market, fresh fruit, fresh flowers, fresh sheets, and these fresh roasted squash tacos.

I love fresh starts! Doesn’t mean I didn’t like the old, it just somehow invigorates me to start fresh in all aspects of life. As crazy as it may sound (you are all thinking “So what’s new”, right?), on occasion I will drive half-an-hour to go to a different grocery store just to pretend I’m in a whole new local or on vacation somewhere new (one week my daughter and I found a Smith’s store we have named “One-Eyed Smith’s” and we go there whenever we need a pick-me-up… but that’s a story for another day).

Anyway….. back to fresh…these roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans, and a spicy garden slaw to drive up the heat. I know you are all as out of your minds with excitement as I am to eat this light, fresh and clean dish.

Enjoy!

For more delicious recipes for Cinco de Mayo, visit Jen at Bakerette.com

All-Star Cinco de Mayo Recipes

Mexican Potato Soup

Crazy Cake Wacky Cake

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Spicy Roasted Squash Tacos

These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.

Course Main Dish

Cuisine Southwestern

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 tacos

Author Bakerette.com

Ingredients

Roasted Squash

• 1 medium butternut squash peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Ground black pepper to taste

Black Beans

• 1/4 cup vegetable stock
• 1/2 cup diced onion
• 1 garlic clove minced or pressed
• 1 teaspoon ground cumin
• 1 15 ounce can black beans, drained and rinsed
• 1/2 cup vegetable stock
• Black ground pepper to taste

Garden Slaw

• 1 cup thinly sliced red cabbage
• 1/4 cup shredded carrot
• 1/4 cup thinly sliced red or yellow bell pepper
• 2 tablespoons dairy-free egg-free mayo (such as Vegenaise)
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon salt

Instructions

For Squash

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
• In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
• Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.

For Black Beans

• While the butternut squash is roasting, warm up vegetable stock over medium heat. Add onion and garlic and saute for about 5 minutes. Add more vegetable stock as needed to keep the onion from burning. Stir in cumin. Add beans, stock and pepper. Increase heat to medium high and bring mixture to a boil, lower the heat, and simmer until liquid evaporates (about 15 minutes).

For Garden Slaw

• Mix all ingredients together in a medium bowl.

Recipe adapted from Hobby Farms Vegetable Gardens Magazine, Volume 4G, 4th Edition, p95

This awesome post has been shared with Homestories A to Z and Whipperberry.

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When I was trying to decide what I wanted to make to share this month I kept thinking of some sort of fresh salad with spring veggies.  Perhaps artichokes or asparagus.  When I came across a pin from Two Peas and Their Pod for a Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing I knew I had to give it a try.

I’m so glad I did!  It’s a fantastic, fresh tasting salad that I enjoyed warm and chilled.  The lemon basil dressing is delicious and I loved how the creamy avocado contrasts with the crunchy peas and asparagus…and even the little pop you get from the quinoa.

I highly recommend this Spring Quinoa Salad, it’s fantastic!

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Spring Quinoa Salad

Ingredients

• 2 C. water
• 1 C. quinoa
• 1/2 tsp. salt
• 2 tsp. olive oil
• 1 small bunch asparagus cut into 1" pieces
• 1 tbls. fresh squeezed lemon juice
• 1 C. frozen peas
• 1 avocado diced
• 1/4 C. chopped basil
• salt & pepper to taste

For the Vinaigrette

• 3 Tbls. olive oil
• 3 Tbls. fresh lemon juice about 1 lemon
• 1 tsp. honey
• 1 Tbls. finely chopped basil
• salt & fresh ground pepper to taste

Instructions

• Combine the vinaigrette ingredients in bowl or dressing jar, whisk or shake well to combine. Set aside.
• In medium saucepan add water, salt and quinoa. Bring to boil and continue to boil over medium heat for 5 minutes. Reduce heat to simmer and continue to cook until water is absorbed, about 15 minutes.
• Remove saucepan from heat. Fluff quinoa with a fork.
• Heat olive oil in large skillet over medium heat and add asparagus and lemon juice. Quickly sauté to soften asparagus. Add peas and heat through.
• In large bowl, add quinoa, asparagus, peas and avocado. Toss with the vinaigrette. Add basil and salt and pepper to taste.
• Serve warm, room temperature or chilled.

Notes

You could also steam the asparagus and peas or blanch in boiling water if you prefer not to sauté it in a skillet.

Recipe from Two Peas and Their Pod

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more recipes I think you might enjoy:

Tortellini with Asparagus, Basil & Parmesan

Mexican Quinoa Bowl with Chipotle Vinaigrette

Sugar Snap Peas with Lemon, Mint & Pine Nuts

This amazing article has been shared with Whipperberry!

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   Right now I am packing to fly to Virginia to see my sister Sherri.  Debbie is going to meet us there and then we will be off to New York City for a fun trip with our sweet mom!  But before I go, I have a super yummy soup recipe for you!

Just yesterday, Sherri let us know to pack warm clothes because it is going to be cold in Virginia AND in New York!  One of the places that we are definitely going to visit in New York is Little Italy.  Gah! The food!  If they have anything like this Italian Sausage Soup, I will be consuming it.

This hearty soup is chock-full of potatoes, spinach, cream and sausage. It’s the kind of meal that will keep you full and satisfied for hours!  Thank you Chung-ah from Damn Delicious for the awesome recipe!

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Italian Sausage Soup

Course Soup

Author Adapted by Made From Pinterest

Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage casing removed
• 3 cloves garlic minced
• 1 onion diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes diced
• 3 cups baby spinach
• 1/4 cup heavy cream

Instructions

• In a large saucepan or stockpot heat olive oil over medium heat.
• Add and cook Italian sausage until browned, around 3-5 minutes.
• Make sure to crumble the sausage as it cooks.
• Drain off all excess fat, season with pepper and salt to taste.
• Add garlic, onion, oregano, basil and red pepper flakes.
• Cook and stir frequently until onions become translucent, about 2-3 minutes, season again with pepper and salt to taste.
• Stir in the chicken broth and bay leaf and bring to a boil. Add potatoes, cook until tender, around 10 minutes.
• Stir in spinach until it begins to wilt 2-3 minutes. Mix in the heavy cream until it is heated through, season with pepper and salt if desired.
• Serve immediately.

Three more great soup recipes!

Tomato Basil Soup 

Spicey Chicken Tortilla Soup

Wisconsin Cheddar Cauliflower Soup

You can also find Made From Pinterest  on:

Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

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Adapted from Zesty Quinoa Salad

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Cilantro Lime Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1 1/2 to 2 limes juiced to taste
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups halved cherry or grape tomatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 cup fresh or frozen corn thawed
• 5 green onions chopped
• 1/4 cup chopped cilantro
• salt and pepper to taste

Instructions

• Bring water and quinoa to a boil. Cover and reduce to a simmer, about 10-15 minutes, until quinoa is tender.
• Mix olive oil, lime juice, cumin and 1 teaspoon salt and red pepper flakes until well combined.
• Combine quinoa, beans, tomatoes, onions, cilantro. Add dressing and toss to coat. May be chilled in refrigerator or serve immediately.

Cold Rice Salad
 Corn and Black Bean Salsa

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So what does this Weight Loss Soup Recipe have to do with our Bucket List? No, it’s not on our bucket list to lose weight. Well, kinda…Read on!

My husband loves snow skiing.  As a second job, he has worked as a Pro Ski Patroller for almost 20 years.  So one of the things on his bucket list is that he wants to ski in all 50 states.  Obviously some states don’t have a ski resort and for those states, he usually tries to find a city park, he puts on his boots and skis and will ski down a hill.

He was well aware that the southern states were going to be a challenge. However, just last week they had a storm which deposited snow in the southern states.  Hubby just so happened to have some vacation time coming so we spontaneously flew to Dallas and rented a car for a massive road trip!

In just four days, we drove through Texas, Oklahoma, Arkansas, Louisiana, Mississippi,  Alabama, Georgia, South Carolina, North Carolina and Tennessee and my husband skied in every state!  We knocked 10 states off his bucket list for a grand total of 30 and so now he has only 20 more to go.  Isn’t that great?

I am not a skier so what did I do during this trip?  Well what else do you do on a road trip but…eat?   Some days we were driving for 12 hours and of course we needed some snacks during our drive.

I might have eaten four candy bars in one day.

Geezo Peezo, no, I really didn’t.

Okay, maybe I really did. 

Which is where today’s post comes in.  Whenever I need to lose a few  pounds this is my go-to food.  It is flavorful and satisfying and is virtually fat free.  (There is just a trace in the corn)  It really helps me to get back on track.  I seriously can eat it every day (and I do) and the pounds start dropping off!    You seriously are going to want this recipe.

I love my crockpot and this is the one that I love!

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Weight Loss Soup Recipe

Course Main

Author MadeFromPinterest

Ingredients

• 1 14 oz can of cut green beans
• 2 14 oz cans of whole new sliced potatoes
• 1 15 1/2 oz can of corn
• 1 14 1/2 oz can sliced carrots
• 1 15 oz can of kidney beans
• 1 14 1/2 oz can of Del Monte Zucchini with italian sauce
• 2 14 1/2 oz cans of Del Monte fresh cut diced tomatoes with basil oregano and garlic
• 2 14 oz cans of fat free chicken broth

Instructions

• Drain the green beans, potatoes, corn, kidney beans and carrots of all liquids.
• Put into large pot.
• Add the canned zucchini, diced tomatoes and chicken broth. Bring to a boil then let simmer for 5 minutes. It's then ready for serving!
• You can also put all of these ingredients into a crockpot for a few hours on low.
• **See notes!

Notes

Sometimes to make a thicker broth, I will blend the diced tomatoes before adding to the soup. I love it this way!

If you also  have a bucket list and you are having too much fun while you are crossing off your activities, make sure to come home to this soup!

If you are looking for more soup recipes, you won’t want to miss these:

Spicy Chicken Tortilla Soup Recipe

Wisconsin Cheddar Cauliflower Soup

Tomato Basil Soup Recipe

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I am from Southern California and have always loved me some good Mexican food.  Now that I live here in Utah, authentic Mexican food is harder to find.

I don’t really know how “authentic” this Spicy Chicken Tortilla Soup is but it sure makes me feel like I’m at home in Southern California surrounded by all of my favorite Mexican restaurants.

Another thing that I love about this soup is that you can make it as mild or as spicy as you would like.  Me?  I like more of a mild spicy flavor.  My husband? He wants to burn his nose hairs off.  It’s all up to you!

But no matter how spicy you make it, I know that you are going to want to keep this recipe close to your el corazon (heart) because you are going to love it so much!

How much do I love it?  It is one of my favorite recipes that I have and I could eat it EVERY.SINGLE.DAY.

It’s that good.

Oh and did I mention that this soup is made in your crockpot?

Yeah, baby.

I love my  crockpot and this is the one that I love!

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Spicy Chicken Tortilla Soup Recipe

Course Main

Author Made From Pinterest

Ingredients

Soup

• 1 pound chicken shredded
• 1 15 oz can crushed tomatoes
• 1 small can enchilada sauce
• 1 medium onion
• 1 4 oz can chopped chilies
• 2 cloves garlic minced
• 2 cups water
• 14 oz chicken broth
• 1 15 oz can whole corn
• 1 15 oz can black beans drained
• 1 tsp cumin
• 1 tsp chili powder - More if desired for a spicier soup
• 1/4 bay leaf crushed
• 1 tsp cilantro

Toppings

• Crunched tortilla chips
• Sour Cream
• Grated Cheddar Cheese

Instructions

• Combine all ingredients and cook in a crockpot on low for 6-8 hours or on high for 3-4 hours.
• Serve with crunched tortilla chips, sour cream and grated cheese

Notes

I ALWAYS double this recipe!

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