Salsa chicken was one of the first dinner recipes I learned how to make after getting married. I probably made it once a week back then. I like that it’s quick, easy, healthy and gathers many compliments from the husband. I had almost forgotten about it recently until I started putting it on the Mamavation Moms’ meal plans. Their families were loving it, so I decided it to put it back…
How often do you cook and eat meals at home as a family? Once a week? More? Many people I talk to are under the impression that healthy dinners take way too much time to put together and that grabbing fast food or a microwavable meal is just part of a busy family’s life. If that describes your mindset, I want to challenge you to a new way of thinking.…
Since our move, I have been trying to get back into the groove of planning and cooking healthy dinners for the family. Thankfully, we have had beautiful weather and have been able to eat most meals outside. It seems to put the kids in a better mood during meals which means they have a better attitude towards trying new things and end up eating more! Score! One of the meals…
This week’s organic bountiful basket included a large eggplant, a few zucchini and some huge tomatoes. I love eggplant in pasta, but I didn’t want to make lasagna or eggplant parmesan. Instead, I grilled the zucchini and eggplant, chopped them up and threw them in with some whole wheat penne, chopped tomato, feta cheese and the last of the basil from my garden. I also added some shredded chicken breast…
A few weeks ago, my parents ended up with three huge butternut squash in their Bountiful Basket. They have been trying to use it all since then. One of the recipes that my dad came up with was a vegetarian butternut squash pizza…then he added sausage. I tried the recipe tonight with a few changes based on what I could find at the store. I used Trader Joe’s whole wheat…
Last night’s dinner was inspired by a couple of recipes that I had seen posted recently. Coconut Cilantro Chicken Drummies by Maya Nahra, RD, LD and green beans inspired by Jane Maynard’s post on Makes and Takes “My Favorite Way to Cook Vegetables”. I served both of these up with a little brown rice. Maya had mentioned that organic free-range chicken is very affordable in cuts other than the boneless skinless…
These vegan enchiladas are packed with flavor and hearty enough to satisfy even the hungriest “meat-eater.” Don’t believe me? Ask my husband. He and his friend John were patting their bellies last night after eating two enchiladas, telling me how good they were and how they couldn’t believe they were full from eating vegetables. The recipe below is for a double batch. I baked one and put the other in…