Grazing Boards V Charcuterie Boards

What’s really the difference? A grazing board is a board of foods that can be maintained at room temperature and, therefore, can be left out for several hours for family or friends to grab and enjoy a snack as they are able to. A charcuterie board, on the other hand, has food that requires refrigeration. If a food item requires refrigeration, it is usually best to only keep these foods out for two hours or less. Once the charcuterie board has had its last snack taken, cleaning it up and storing any leftovers for another day is safe.

Charcuterie Board Ideas

Grinch Board

This is fun – pair it with watching the classic movie with your friends and family, or just because. Lay out green and red snacks as the Grinch’s face and hat. Cut strawberries and raspberries for the hat with white snowballs as the cotton ball for the tip of the hat. For the face, use green grapes, cut kiwi, green wrapped Hershey kisses, green M&Ms or even Skittles as his face. For this wily smile, black licorice is a great addition to both his licorice-like behavior and smile. Use licorice to outline his eye and fill with yellow M&Ms with a black M&M for the pupil.

Classic Charcuterie Board

Add in and layer any of the following:

• Baked cheese like camembert or cheese wrapped in dough or topped with herbs or nuts
• Various hard cheeses like cheddar or silton
• Dried fruit like figs, apricots or pomegranates
• Thinly sliced cured meats like salami, chorizo or sausage
• Savory crackers
• Dips like cranberry chutney or hummus
• Nuts
• Olives
• Honey or honeycomb

Seafood Board

For those who are more of a fan of what is under the sea, consider making up a seafood board with:

• Smoked salmon
• Cooked shrimp
• Trout Pate
• Cooked prawns
• Crackers
• Sliced toast
• Lemon wedges
• Capers

Breakfast Board

This one is a big hit and can be done without the items that require refrigeration for a grazing board (see below), but if you are feeding a crowd at the same time, consider adding these items to a breakfast board.

• Smoked Salmon
• Deli Meat
• Yogurt
• Fresh Fruit
• Sliced Avocado
• Hard Boiled Eggs

Grazing Board Ideas

Have family or friends coming and going throughout the holiday season. Consider laying out one of these grazing boards.

Hot Cocoa Grazing Board

In addition to hot cocoa in a jar or hot cocoa packets, layout mint candies like Andes mints or York peppermint patties to be added to the powder. Candy canes, marshmallows – mini or full size, crushed peppermints, caramel or chocolate sauce, M&Ms, and sprinkles are all great additions. Shelf-stable squeeze bottles of caramel and chocolate sauce mean that they can be stored on the board all day.

Sweets Grazing Board

A holiday sweets board can go many ways – consider adding these to your board.

• Dried fruit
• Chocolates
• Cookies
• Peppermint bark
• Gummy Bears
• Pretzels – dipped in chocolate or yogurt or naked
• Salted Nuts
• Brownies
• Chocolate coins
• Marshmallows

Breakfast Grazing Board

A breakfast board is always a hit when guests wake at various hours.

• Waffles or mini pancakes
• Pastries, including cinnamon rolls or croissants
• Granola
• Cereals
• Mini jars or chocolate spreads

These boards are great ways to provide food and nourishment, with less stress on the host to have food ready to go for a crowd at a certain time, especially when there are various arrivals of family members or friends throughout the holiday season. Which holiday board will you use this season?

Fresh fruit and vegetables aren’t just for the spring and summer seasons. While some fruits are not widely available in the winter due to the growing season, it doesn’t mean there aren’t ways to enjoy them. Packed with essential vitamins, minerals, and antioxidants, fresh fruits support the immune system, promote healthy skin and aid in digestion. The fiber in fruits helps regulate blood sugar levels, maintain a healthy weight, and improve heart health by reducing cholesterol. Additionally, the natural sugars found in fresh fruits provide a quick and sustained energy boost without the drawbacks associated with added sugars in processed foods. Make sure to enjoy fresh produce this season with seasonal twists.

Red and Green Salads

Looking for a color-themed salad? Look no further!

Frisee, Romaine and Red Endive Salad

Mixing these green and red leaves of frisee, romaine lettuce and red endive creates a great red and green background. Make a sweet and tangy dressing by mixing ¼ cup balsamic vinegar, 2 TBL brown sugar and the juice of lemon with 2/3 cup olive oil. Top the lettuce with the dressing and consider topping with candied nuts and scallions for a crunch.

Pomegranate and Kiwi Salad

Mix these two seasonal fruits for a stunning red and green fruit salad. Top with a little honey and lemon juice for added zest and flavor.

Red and Green Fruit Salad with Mint Syrup

For the mint syrup, bring together ½ sugar and ½ cup of water to a boil in a small saucepan. Remove from the heat and add in ½ fresh mint, allowing the mint to steep in the syrup for 20-30 minutes. Strain the syrup to remove the mint leaves from the syrup. This can be refrigerated overnight until ready to serve.

Combine cut strawberries, honeydew melon, cut grapes, cut kiwi, and pomegranate seeds in a large bowl. Pour the mint syrup over the fruit combination for a holiday taste onto the red-and-green salad.

Red and Green Fruit Salad with Orange-Cinnamon Dressing

Combine ¼ cup honey and ¼ cup orange juice for the dressing. Whisk in ½ ginger, 1 tsp cinnamon and ½ tsp vanilla extract.

Combine cut strawberries, red and green apples, honeydew melon, grapes, kiwi, and one cup of dried cranberries in a large bowl. Pour the dressing syrup over the fruit combination for a zesty dressing.

Christmas Fruit Salad

The key to this fruit salad is mixing in the seasonally available fruits. This usually includes pears, red apples, pomegranate seeds, persimmon, raspberries, red and green grapes. Mix the fruit together and top with your favorite dressing or mix honey, yogurt and lemon juice together for a light and flavorful dressing.

Add extra pizzaz with cutting apples with small star or tree shaped cookie cutters for a themed signal to the holiday.

Pepper Santa

This fun take on a charcuterie board uses vegetables to make a Santa face!

Ingredients:

Red Peppers

Grape or Cherry Tomatoes

Cauliflower Florets

Broccoli Florets

Hummus

Olives

Instructions:

Use hummus to create a “face” of Santa in the middle of the board. Above the face, lay strips of red bell peppers creating a Santa hat. For the “fur” trim with cauliflower florets. Use olive for eyes, cauliflower florets for eyebrows and mustache. Use a cherry tomato for his red nose, and a pepper slice for the smile. For the beard of Santa, use cauliflower florets. For the background add cherry tomatoes and broccoli.

Strawberry Santas

A popular pin on Pinterest is the Strawberry Santas.

Ingredients:

Strawberries

Whipped Cream

Mini chocolate chips

Instructions:

Cut the strawberries about ¾ the way up. Remove the smaller part of the strawberry and top with whipped cream, then add the strawberry piece back on top of the whipped cream. Add two “eyes” with the mini chocolate chips to the white between the Santa “body” and “hat.” Top the hat with whipped cream for a cotton ball puff.

What is your favorite way to dress up produce for the holiday season?

Thanksgiving is the season of cooking and tradition. Well, perhaps. Looking to mix up your Thanksgiving menu this year? Check out these five unique side dishes to add to your list.

Butternut Squash and Cider Soup

The beauty of this soup is it is not only packed full of fall flavor but also takes about 30 minutes to make – a great time saver on a day associated with being in the kitchen cooking all day.

Ingredients:

• ½ large white onion, minced
• 1 clove of garlic, minced
• 8 cups of butternut squash (save time and buy the pre-peeled, seeded, and cubed version)
• 1 cup of chicken stock or water
• 1 cup of apple cider
• ½ cup of sour cream
• 1 tsp salt
• Cracked black pepper

Instructions:

Add the onion, garlic, and ½ cup of water to a heated medium-sized saucepan. Cook the onion and garlic until they are soft and the water is nearly evaporated, checking often to ensure they do not burn. Once the water is nearly evaporated, add the squash and chicken stock (or water if that is what you are using) and bring to a boil. Once boiling, reduce the heat to a simmer and cover for about 20 minutes until the squash is soft. Once the squash is soft, use an immersion blender or pour the contents into a blender and blend until smooth. Add the sour cream, cider, and salt and blend until smooth. Add more apple cider or salt to taste. Serve hot.

Pumpkin and Cheddar Scalloped Potatoes

Scalloped Potatoes aren’t new to the Thanksgiving table, but adding pumpkin to the dish accentuates the fall flavor.

Ingredients:

• 2 tsp unsalted butter
• 1 tsp minced garlic
• 2 TBL flour
• 1 cup warm milk
• ½ tsp kosher salt
• ¼ cup +1 TBL pumpkin puree
• 2 cups shredded sharp cheddar cheese
• 3 large russet or Yukon gold potatoes cut into 1/8-inch slices

Instructions:

Preheat the oven to 350 degrees. Butter a 1-quart oval baking dish. In a medium saucepan, melt butter and add garlic, heating until fragrant. Whisk in flour until all the garlic is coated. Slowly wish in the warm milk, ensuring it mixes well together. Add in salt. Bring the mixture to a boil and then reduce to a simmer until thickened. Whisk in the pumpkin puree and season with salt and pepper to taste. Take the mixture off the heat while preparing the baking dish. Layer the pumpkin slices on the bottom of the dish and spread half the sauce mixture and cheese on top. Then layer a second layer of potatoes and top with cream and cheese. Repeat the process until all the potatoes, cream, and cheese are used. Cover with aluminum foil (be sure to spray with cooking spray to ensure it doesn’t stick to the dish) and bake until the potatoes are fork-tender. Serve hot.

Twice Baked Acorn Squash

Move over twice-baked potatoes. Here is the fall version ready for the fall harvest table.

Ingredients:

• 3 acorn squash, halved
• 1 pound russet potato, peeled and diced
• ¼ cup crème fraiche
• 4 TBL unsalted butter
• Salt
• Pepper
• 2 TBL maple syrup
• Handful of pecans, roughly chopped

Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the halved acorn squash, flesh side down, and roast for 30 minutes until the squash is tender. While the squash is cooking, bring a medium saucepan filled with water to a boil and boil the diced potato until soft. Take the pot off the heat, drain the pot, and add the potatoes back to the pot and mash or run the potato through a ricer.  Add in the crème fraiche, 1 TBL butter, salt, and pepper to taste and set aside. Scoop out the flesh of the cooked acorn squash, add it to the potato mixture, and put the pot back on the heat until combined. Be sure to salt and pepper to taste. Refill the acorn squash shells with the potato-squash mixture. Turn on your broiler and add the filled squash shells to a cookie sheet, baking until the squash tops are just toasted. Mix 3 TBL butter and maple syrup with a pinch of salt in a small saucepan. Spoon the maple butter mixture over the baked squash shells and top with chopped pecans when the squash is out of the oven.

Slow Cooker Sweet Potatoes

The crockpot is the unsung hero in the kitchen – it’s a timesaver and helper cooking a meal or side dish while we get other things done. If sweet potatoes are on your typical menu, use this cooking method to save yourself some time and precious oven cooking space.

Ingredients:

• 4 medium sweet potatoes, peeled and sliced into ¼-inch slices
• 6 fresh thyme sprigs
• 3 TBL salted butter
• 4 TBL blue cheese
• Salt and pepper
• 2 TBL maple syrup
• ¼ cup candied pecans, chopped

Instructions:

Layer the sweet potatoes into the slow cooker with half of the thyme sprigs and butter. Cover the potatoes with parchment paper, allowing them to steam as they cook. Cook on low for 4 hours. When ready to serve, top with blue cheese, remaining fresh thyme, salt and pepper, maple syrup, and candied pecans.

Cinnamon Butter Baked Carrots

Ingredients:

• 15 carrots, peeled with tops removed
• 1/3 cup butter, softened
• ½ sugar
• 1 tsp kosher salt
• ½ tsp ground cinnamon
• 1/3 cup boiling water
• 1 TBL orange juice
• Fresh parsley, chopped

Instructions:

Preheat the oven to 350 degrees. Arrange the cleaned carrots in a 9 x 13 baking dish. Cream the butter, sugar, salt, and cinnamon in a separate bowl using an electric mixer. Slowly add the boiling water and orange juice while the mixer runs. Pour the mixture over the carrots. Cover the dish and bake for 90 minutes. Once ready to serve, remove the cover and transfer the carrots to a baking dish. Drizzle with melted cinnamon butter from the baking dish and garnish with chopped parsley.

How many times have you been stuck with a bowl full of leftover Halloween candy? Sometimes you snack on it over the next few days or weeks, sometimes you donate to Treats for Troops and then there are the times where you store it in the back of the snack closet or cabinet, never to be seen again. But have you ever considered repurposing that candy into something a bit more interesting? Whether you bought too many bags of Halloween candy or your kids brought home extra filled bags, if you have extra candy in your home, you are looking for ways to use it.  These are tasty and fun ways to use up the candy, and bonus, you can share them (or not) with friends and neighbors.

Halloween Candy Cookies

The cookies have a great cookie base, and any chocolate-based candy can be added to it for variety. Consider adding two of three types of candy chopped up for more cookie diversity.  For example, mix in Milky Way and Twix bars for caramel lovers, or for peanut butter fiends, mix in chopped-up peanut butter cups and whole Reese’s pieces. Want to go candy crazy? Dump in a bunch of mixed chopped-up and whole candies into the batter.

Consider these candies for the mix-ins. Bars are best if chopped up for mixing:

-Twix

-Reese’s Peanut Butter Cups – small ones can be pushed into the dough for a type of chocolate-peanut butter surprise center, but larger candies mix-in better if chopped

-Snickers

– Kit Kat

– Milky Way

– Hershey’s varieties of bars – ex: chocolate, cookies and cream

– Crunch

– Butterfinger

-M &Ms

Cookie Base

The cookie base is a basic recipe. It does not need a ton of sugar, because the sugar surge comes in from the candy mix-ins. This recipe makes about two dozen cookies. Double the batch for more cookies to share.

Ingredients:

• ½ cup butter, softened
• ¼ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cup unbleached flour
• ½ tsp baking soda
• ½ tsp salt
• Sea salt (optional)

Directions:

Cream the butter, sugar, and brown sugar together in a mixer or with a handheld electric mixer. Once combined, add the egg and vanilla. Mix until well incorporated. In a separate bowl, mix the flour, baking soda and salt. Once the dry ingredients are combined, add them to the wet ingredients slowly, making sure the ingredients are combined before adding more. Once combined, mix in the candy combinations of choice and begin forming a ball of uniform size. Ensure the bar’s chopped-up pieces are well-incorporated into the dough to prevent caramel or peanut butter from leaking out of the cookie and onto the pan, which can burn.

Heat oven to 350 degrees F while forming the cookies. Bake the cookies for 8-10 minutes.

Once out of the oven, you can sprinkle with sea salt. This salt helps balance out the sweetness, but also adds to the flavor of the cookie.

Transfer each cookie to a cooling rack and allow it to cool. Store cookies in an air-tight container for up to two weeks, or place on a themed plate or in a jar to gift to neighbors, friends, or co-workers. Consider bringing cookies over to an elderly or new-to-the-neighborhood neighbor.

Halloween Crack Candy

This “candy crack” can be modified for any specific leftover candy or candy preference. You may be surprised by how you can modify this recipe for other holidays throughout the year. Either way, it is a fun and tasty way to enjoy those fall sweets.

Ingredients:

-2 sleeves of saltine crackers

– 1 cup salted butter

– 1 cup dark brown sugar

– 12-ounce bag semisweet mini chocolate chip morsels

– ½ -1 cup of your favorite candies – chopped or whole, depending on what you have on hand

– ½ cup chopped pecans

Directions:

Preheat oven to 400 degrees Fahrenheit.

Line a 9×13 cookie sheet with parchment paper, making sure to spray it with non-stick spray or well-oiled. Line the paper with the saltine crackers so they are lined up, side by side. Melt the butter and sugar in a large saucepan, mixing often to prevent burning. Bring the mixture to a rolling boil for about three minutes, continuing to stir, until a toffee is formed. Pour the toffee over the saltine crackers, making sure to pour it as evenly as possible over the crackers. Use a spatula to spread out the toffee further, making sure to do it while the toffee is hot as it can harden quickly.  Place the cookie sheet with the saltine-toffee combination in the oven for about 3-5 minutes, until the toffee starts to boil. Once the toffee is soft again, pull out the cookie sheet and spread the chocolate morsels evenly over the saltine-toffee combination. To the top of that, add whatever whole or chopped candies you have chosen, and nuts if desired, making sure to evenly distribute the candy as much as possible. Put the sheet back in the oven for about 5 minutes until the candies and chocolate have melted into the cracker. Once everything is melted, pull out the baking sheet and refrigerate for 2 hours. Once the candy crack has chilled, break it into bite sized pieces. Store the Halloween candy crack in the refrigerator or in an air-tight container on the counter for up to two weeks.

Consider placing the pieces into mason jars to share the candy with friends, family, neighbors, or co-workers.

Go beyond Halloween – if you have a looming PCS and still have candy, these recipes are great ways to utilize that candy. One year, I used all the chopped-up candy with caramel in it to make Salted Caramel Brown Sugar cookies and they were the hit of the office. Get creative with what you have on hand, enjoy, and use up those items before they go to waste!

The credit of this recipe goes to the Pioneer Woman. Ree is a favorite in our house for all things comfort food. The pre-teen pours over her cookbook, carefully choosing recipes to try for each season. Fall is a season of comfort food, no matter where you live. This breakfast is a fall treat, utilizing all the fall flavors of pumpkin, cinnamon, nutmeg, and cloves, and takes the rush out of the morning with the overnight preparation while providing protein and fiber to keep everyone in the family fueled for the fall adventure.

These ingredients make four containers of oats, so be sure to double if more is needed.

Ingredients:

2 ¼ c milk of choice (almond, soy, oat, coconut, whole, etc)

1 c pumpkin puree

1/3 c maple syrup

3 TBL instant espresso powder

2 TBL light brown sugar

1 ½ tsp vanilla extract

1 tsp pumpkin pie spice

2 c old-fashioned rolled oats

8 tsp chia seeds

¾ cup vanilla Greek yogurt

You will also need 4 jars or airtight containers for each oatmeal.

Directions:

Mix the milk, pumpkin, maple syrup, espresso powder, brown sugar, vanilla, and pie spice.  Once mixed, evenly distribute the mixture into the four jars or containers.

Stir in ½ c oats and 2 tsp chia seeds per container, ensuring the oats and chia seeds are covered in the liquid mix. Cover and refrigerate each container for at least 4 hours, but up to 3 days.

On the morning of use, dollop a bit of yogurt over the oat mix and dust with pumpkin pie spice if desired. Enjoy the chilled mix.

A Word on Additional Mix-Ins

If you prefer more crunch in your oats, consider adding chopped nuts like pecans or walnuts on top of the yogurt for more protein, fiber, and texture. Really want to embrace the pumpkin? Top with toasted pumpkin seeds! Or, if you have granola on hand and want to use it, you can sprinkle some on top. The blank canvas that is the pumpkin pie oats is yours to add what you like.

The best part of the overnight oats is you can prepare them up to three days in advance, so you can have several days of breakfast set and ready to go. It tastes great and will fuel you for a busy day.

Whether you live in a climate with “typical” fall weather or you want to replicate it when it’s still 80 degrees and humid outside, the fall season is coming. This fall dinner menu covers dinner, dessert and even a fall-inspired cocktail. Enjoy them this fall at home or potluck.

Butternut squash soup

While pumpkin in every dish is the star of fall, butternut squash is another fall gourd that is delicious. In soup form, it is a comforting fall dish.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 2 medium potatoes, cubed
• 1 medium butternut squash, seeded and cubed – or 2 ½ cups of precut squash
• 1-32 ounce chicken or vegetable stock
• Bay leaves
• Salt and pepper to taste

Instructions:

A personal favorite worthwhile shortcut is purchasing precut squash. You can use squash in soups, chilis, and even in sweet dishes. Cutting and cubing squash takes time and if you cut it frequently it may irritate the skin. Big box stores often have big bags of frozen cubed squash on sale for fall -so keep your eye out.

Once all the ingredients are prepared, melt butter in a large pot. Once melted, add the onion, celery, carrot, potatoes and squash to get some caramelization. After about five minutes, add enough stock to cover the vegetables and add in a bay leaf or two. Bring to a boil over medium-high heat, then reduce heat to low and cover to simmer until all the vegetables are fork tender.

Once the vegetables are tender, remove the bay leaf and pour the vegetable-stock mix into a blender and blend until the soup is smooth. **CAUTION** Hot liquids in a blender tend to expand and explode. Either let the soup cool before blending or start slow with small amounts and be sure to use your lid. Once blended, add salt and pepper to taste, serve hot and enjoy!

Honey Beer bread

The perfect pairing for a fall soup is this hearty bread. The beauty of this bread is it does not require any yeast, an exciting prospect especially for those who may have just unpacked their moving boxes and haven’t purchased it yet.

Ingredients:

• 3 cups of all-purpose flour
• 1 TBL baking powder
• 1 TBL fine sea salt
• ¼ c. of honey
• 1 12-oz bottle of beer
• ¼ cup of melted butter

Instructions:

Preheat the oven to 350ºF. Mix flour, baking powder and salt into a large mixing bowl until combined. Pour the beer and honey into the bowl and combine. Add half the melted butter into 9×5 inch bread pan and brush it around the side. Add the batter to the pan ensuring that it is spread out in an even layer. Brush the remaining melted butter over the batter. Bake for 40-50 minutes, until a knife comes out clean. Once the bread is ready, pull the pan and cool it on a baking rack for 10 minutes prior to slicing the bread.

Enjoy the bread warm, and perhaps with your butternut squash soup.

Biscuit air fryer doughnuts

This recipe utilizes ready-made ingredients to make delicious donuts reminiscent of fall. This recipe makes 8 donuts and 8 donut holes.

Ingredients:

• Pillsbury Grand Flaky Biscuits, 8 count
• Melted Butter
• Cooking spray of choice
• Cinnamon Sugar, or other preferred fall spice like Pumpkin Pie Spice Or Nutmeg

Instructions:

            Open and separate the biscuits. Cut the dough from the center to make a donut hole with a 1-inch cookie cutter, or small round biscuit cutter. Preheat the air fryer to 350ºF and run for 1-2 minutes. Once the air fryer is warm, spray with the preferred cooking spray and place the donuts around the air fryer, making sure to have space in between each donut. Air fry for three minutes, and then flip and cook for another three minutes. Remove the donuts and while still warm brush with the melted butter and sprinkle the spice on them. Work in batches until all of the donuts are made. Enjoy fresh for a taste of fall, made easily at home.

Hot Apple Pie Cocktail

Ingredients:

·         1 ounce Vanilla Vodka

·         1 ounce Fireball Whiskey

·         4 oz Hot Apple Cider

·         Pinch of Ground Cinnamon

• Cinnamon sugar for the rim
• Whipped cream and cinnamon stick for garnish

Instructions:

Prepare a heat-proof glass by wetting the rim of the glass with cider and dip in cinnamon sugar.

In a saucepan, heat apple cider, mix in vodka, whiskey and cinnamon making sure to stir. When heated, pour into the glass and top with whipped cream and garnish with a cinnamon stick. **This recipe is intended for those 21 years of age and older. Always drink responsibly.**

Back-to-school time means a change in routines from summertime. Finding ways to save time, energy, and money are great sanity savers. One way to save time and money is by planning crock pot meals. The crock pot can be filled, set, and left. Some crockpots even have features where they will turn to warm after the set times. This guarantees a tasty, filling meal at the end of a busy day when people are more apt to go through fast food just to get something to eat. Check out these ten crockpot meals for back-to-school time.

1. BBQ Chicken Quinoa Bowl: A surprising recipe from the CrockPot website, this recipe is a mix on barbeque without the time needed to marinate and grill. To the slow cooker, add 1 cup of uncooked quinoa, 1 cup frozen corn, 1 cup chopped bell pepper (color based on availability and choice), 2 TBL minced garlic, ½ TBL cumin, ½ TBL chili powder, ½ TBL smoked paprika, 1 cup of BBQ sauce, ½ tsp hickory liquid smoke and 1 cup of chicken broth over ½-1 pound of chicken breast. Cook on high for 2-3 hours, or low for 4-6 hours. Once the chicken is cooked through, pull out the chicken and shred it and return it back to the crock pot. Stir all the ingredients together.  
2. Vegetable Minestrone Soup: A hearty and nutritious soup loaded with various vegetables, beans, pasta, and Italian herbs, this is a great one for cool evenings or when a comfort dish is needed. Add together 6 cups of vegetable broth, 1-28 ounce can of diced or crushed tomatoes, 1-15 ounce can of kidney beans, 1 large onion chopped, 3 large carrots diced, 3-4 celery stalks of celery diced, 1 cup of green beans (or add in a cup of mixed veggies or whatever frozen veg you have), 2 cloves of garlic minced, 1 TBL minced fresh parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp pepper, ¾ tsp dried thyme together and mix. Consider adding in any fresh veg you have on hand – zucchini, squash, spinach – whatever is on hand, in season, or perhaps you need to use. About twenty minutes before serving, boil water to make the elbow macaroni, and once cooked, add it to the soup base in the crockpot and cook for 15 more minutes. Serve in bowls with freshly grated parmesan as desired.
3. Honey Garlic Meatballs: This one is a great way to use frozen meatballs as an extra time saver. This delicious sauce will add great flavor to the meal. The honey garlic sauce mixes ¾ cup ketchup, ½ cup honey, 3 TBL soy sauce or mirin, 1 TBL brown sugar, and 3-4 garlic cloves chopped together – mix these all together in a separate bowl. Add two pounds of meatballs to the slow cooker, pour over the honey garlic sauce, and cook on high for 2-3 hours or low for 4-5 hours. Garnish with green onions and serve over rice or noodles for a delightful meal.
4. Beef and Broccoli: Tender beef and broccoli cooked in a flavorful Asian-inspired sauce is a favorite dish ordered for take-out. The ingredients include 4 pounds of sirloin steak or boneless beef chuck roast, sliced thin (4 pounds if you want leftovers), 2 cups beef broth, 1 cup low sodium soy sauce, ½ cup brown sugar, 2 TBL sesame oil, 8 cloves of garlic minced, 8 TBL cornstarch, 8 TBL water, 2-3 heads of broccoli cut into florets. If you don’t want leftovers, halve the recipe. Put everything together with the meat except the cornstarch and water and broccoli. Cook on low for 4 hours. Once the meat is cooked and tender, in a separate bowl create a slurry by mixing the cornstarch and water together. Add the slurry and chopped broccoli to the crockpot, mix and cook for 30 minutes to thicken the sauce. Serve over steamed rice for a satisfying dinner.
5. Taco Soup: A spicy and comforting soup that can be made with and without meat, and with just about anyone’s favorite veggies or meat. Add in chicken breasts and shred them once cooked for a chicken taco soup. Or add beef cubes for a beefy taco soup. Or if you have time, brown some ground beef and add that to the base of the soup. Add in black beans, corn, canned chilies, diced tomatoes, tomato paste, onion and spices. You can add in a packet of taco seasoning or make your own taco seasoning and add that the crockpot. Top with shredded cheese, sour cream (or plain yogurt – trust me!), sliced green onions or even tortilla strips or chips.
6. Lemon Garlic Chicken: This one does require an extra step, but yields great results. This can be done with chicken breasts, or chicken thighs – 2 pounds of meat in total.  Mix together 1 tsp oregano, ½ tsp salt and ¼ tsp black pepper and rub on the chicken. Put a small tab of butter in a saucepan and brown each piece of chicken on each side once melted. Place the chicken breasts in the crockpot, and in the saucepan, add ¼ cup of water and 2 TBL lemon juice to deglaze the pan. Add 2 cloves of minced garlic and one tsp chicken bouillon granules to the pan and heat until just boiling. Pour the mixture over the chicken in the crockpot and cook on low for 6 hours or high for 3 hours. Just before serving, sprinkle on chopped parsley. For a delicious and healthy meal, serve with roasted vegetables or a fresh salad.
7. Creamy Tomato Tortellini Soup: Creamy tomato soup with cheese-filled tortellini and a hint of Italian herbs. Perfect for a quick and delicious dinner. To a crockpot, add in two-28 ounce cans of crushed tomatoes, 1 and ½ cups of chicken broth, ½ cup of minced white onion, 2 cloves of garlic finely chopped, 1 TBL sugar, ½ tsp salt, ½ tsp pepper, and ¼ tsp crushed red pepper flakes. Cover and cook on high for 3 hours or low for 6 hours. Add in 1 cup of heavy whipping cream at the end of the cooking time, if at the low setting, change to the high setting before adding the cream. Add 1 package of premade tortellini to the sauce and cook for 15-20 minutes. Garnish with parmesan cheese, or basil pesto as desired.
8. Beef and Vegetable Stew: A hearty filling stew with tender beef, root vegetables, and a rich tomato-based broth. Toss together beef stew meat, chopped carrots, chopped potatoes, chopped onions, and any other veggie your family enjoys with broth, crushed or diced tomatoes, and tomato paste and cook for 6-8 hours. Add spices per your liking. Ideas for seasoning include the onion or beefy onion packets or make your own.
9. Lentil Curry: A comforting and protein-packed vegetarian curry made with lentils, coconut milk, and a blend of aromatic spices for a delicious, comforting meal. Mix 4 cups of lentils (red or brown – whatever you have on hand), 2 diced onions, 4 cloves of garlic minced, 1 TBL minced ginger, 5 TBL curry paste, 1 TBL garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to a crockpot. Add 1 29-oz can of tomato to the lentils. Fill the can with water and add that to the crockpot – keep adding water to the crockpot this way until the lentils are covered with water. Stir and cook on high for 4-5 hours or low for 7-8 hours. Make sure to add water or tomato puree if the lentils absorb the liquid. Once the lentils are soft, stir in ½ cup of coconut cream or milk and serve. Serve over rice or with naan bread.
10. Hawaiian Pineapple Chicken: Sweet and tangy chicken cooked with pineapple, bell peppers in a sweet and sour sauce. Add 2 cups of pineapple chunks and 1 yellow onion chopped and mix them together. Mix 2 TBL honey, 2 TBL soy sauce, ¼ cup dark brown sugar, 1 TBL grated ginger and 1-2 garlic cloves minced to the slow cooker and mix together. Add 4 chicken breasts, in 1 inch cubes, to the crockpot on top of this. Cook on low for 5 hours or on high for 3 hours. In a separate small bowl or custard cup, mix together equal parts cornstarch and water and add to the crock pot. Mix together. Add in 2 red bell peppers chopped and stir again. Cook for 30 minutes to ensure sauce thickening. Serve over rice.

These ten crockpot meals offer a diverse range of flavors and ingredients to keep your back-to-school meal planning exciting and convenient. With minimal preparation and hands-off cooking, you’ll have more time to focus on getting back in the school routine and to spend quality time with your family. Happy meal planning!

Ah PCS season. The season of living out of suitcases, hotel hopping and lots of fast food. But if you are able to get a TLF, or temporary living facility, on a base, chances are you have a kitchen, not just a kitchenette. This means a full oven, stovetop and microwave along with some pots and pans. If you bring your favorite appliances, and you can make some great meals that are tasty, budget-friendly and better yet – aren’t fast food.

Tacos – Many Ways

Get more meat or beans than you usually use, so you have leftovers and are able to make multiple meals from it. Taco seasoning packets are convenient, but there is also a larger container of taco seasoning that will last for many meals and usually has a better unit price.

Taco soup on the stovetop, combining all your favorite taco toppings in a tomato-broth base and topped with tortilla chips, cheese, and plain yogurt or sour cream.

Straight-up tacos – soft or hard shell.

Nachos – a great way to reuse taco toppings the next day for lunch or dinner without getting many new ingredients.   

Use the ingredients to make quesadillas or burritos another day. Tacos are a great way to let everyone in the family add what they prefer onto their taco, individualizing the meal.

Beyond Sandwiches

Sandwiches are great mobile food, perfect for house hunting, checking out local museums or going on school tours like living in the TLF. Don’t forget about the beautiful thing that is grilled cheeses.

If you have an extra pan to press the sandwich down on the stove, you can also make paninis.

Looking for a breadless sandwich? Consider chopping up your favorite sandwich ingredients and adding them to a bed of lettuce or mixed greens.

Rice Bowls

Rice bowls are a great way to add in any veggie or meat your family enjoys. All you need is a stovetop to prep the rice. In a separate pan, cook the meat and veggies. Top with soy sauce and a little honey for a sweet and tangy meal. You can mix up veggies with frozen or fresh, change the meat up for different days, and have rice bowls for several days.

Baked Potato

Like tacos, potatoes can be individualized for each family member. Bake the potatoes in the oven and have toppings ready – cooked veggies, cheese sauce, bacon bits, shredded cheese and sour cream. These toppings are similar to tacos so you can do taco night one night and use the taco meat for the baked potato bar one evening. Utilize fresh veggies and cook them on the stovetop or get frozen veg and prep it in the microwave. There are even frozen veggie bags made just for potato toppings!

Salads

The beauty of a TLF is a full-size fridge! Load it up with fresh veggies and fruit and have a salad night. Strawberries, spinach, and pecans is a great summer salad. Go classic with mixed greens, tomatoes, cucumbers, and carrots. Add another fruit to the salad mix with watermelon, greens, feta, cucumbers, and mint.  If your TLF doesn’t have a cutting board or you don’t have one with you, consider precut fruit and veggies – while it is more expensive, it is still cheaper than fast food.

Breakfast for Dinner

Omelets are a great meal – protein-packed, and again – can be topped with just about anything, including leftovers. If you are looking for a great way to use up the last of those ingredients before moving out of TLF, or before another grocery trip, omelets are it!

Don’t Forget Your Favorite Appliances

If you are moving CONUS and can bring a kitchen box, consider bringing appliances that your family uses often. Make sure to check the rules at the TLF to ensure there aren’t issues with bringing along appliances. Most TLFs don’t allow outdoor grills.

Bring the blender if your family is a big fan of smoothies or soups. While some TLFs provide a blender, others do not, and not all units are identical.

Bring along the air fryer. Warming up potatoes or even leftovers can move quickly with the air fryer.

The crock pot can be a workhorse and is a great tool for meal planning in the TLF. Many recipes can be prepped in the morning and then ready when you return after a day full of house hunting or exploring the area.

Don’t forget storage containers. Most TLFs do not have storage containers, and you don’t want good food to go to waste!

Powering your body through good food will help manage PCS stress. Prepping these delicious meals for your family can be done when living in a hotel with a kitchen.

Whether you are setting up a leprechaun trap or not, March and St. Patrick’s Day is a time to enjoy traditional Irish meals. Skip the corned beef and cabbage this year and try out these Irish recipes from the United Kingdom’s BBC, with American conversions and additions. You won’t be sorry!

Irish Soda Bread

Irish Soda bread is an Irish staple. The fortified bread is delicious for breakfast or with tea for a snack. All ages enjoy it. Have Irish Soda Bread all month long with the traditional and other varieties.

Ingredients

1 cup plain white flour

1 cup plain whole wheat flour

½ cup oats

1 tsp baking soda

1 tsp salt

¼ cup butter, diced

2 cups of buttermilk

Instructions

Preheat oven to 375 degrees.

Mix the dry ingredients, and then mix in the butter, making sure it is added throughout. Slowly add in the buttermilk. Once the dough is brought together, pour it onto floured baking sheet. Shape the bread into a round loaf making sure to put a deep cross on top. Bake for 40 minutes. You will know the bread is ready when tapping on the bottom produces a hollow sound. If it needs more time, flip the bread and bake for a few minutes. Once baked through, cool on a cooling rack covered in a tea towel. Serve warm or cooled.

For the next variety of Irish Bread, mixed spice is needed. Mixed spice is a staple in British spice aisles, but is not commonly stocked in the US. To make mixed spice, mix 1 tsp of allspice, cinnamon, nutmeg, cloves, coriander and Ginger with 2 tsp of ground mace.

Fruit Spice Irish Bread

Ingredients

½ cup oats

¼ cup butter, diced

1 cup plain white flour

1 cup plain whole wheat flour

1 cup of granulated sugar (if you can get superfine sugar, that is even better)

1 tsp baking soda

1 tsp salt

1 ½ tsp mixed spice (recipe above)

½ cup of raisins

½ cup of craisins

½ cup chopped date

2 cups buttermilk

3 tsp coarse sugar

Instructions

Preheat oven to 375 degrees.

Place oats and butter in a blender until a fine powder is made. Pour the powder into a bowl and add in flour, sugar, baking soda, mixed spice, salt, raisins, craisins, and dates. Once combined, pour the buttermilk and mix it into the mix with a knife.  Pour the mixture onto a floured baking sheet. Shape the dough into a ball and top it with coarse sugar. Place a deep cross on top. Bake for 40 minutes until crusty on the outside.

Rustic Oat Molasses Soda Bread

Ingredients

1 cup flour

¾ cup whole wheat flour

¼ cup oats

1 tsp baking soda

1 tsp salt

1 TBL honey

1 TBL molasses

1¾ cup plain yogurt

Instructions

Preheat oven to 375 degrees.

Combine flour, oats, baking soda and salt. Mix the honey and molasses into the yogurt until combined well. Mix both together until the dough is combined and is a soft, sticky dough. Put the dough onto a floured surface and shape into a circle. Cut a deep cross and sprinkle with oats. Bake for 40 minutes until the crust is golden brown.

One-Pot Irish Stew

This one is a favorite because it is all in one casserole and once in the oven it is baked to perfection!

Ingredients

2 ½ cup chopped lamb

4 medium potatoes – peeled and chopped

3 medium carrots – peeled and chopped

2 onions – peeled and chopped

2 sticks celery – sliced

2 dried bay leaves

2 sprigs of fresh thyme

3 cups beef stock

Instructions

Preheat oven to 350 degrees.

Put all ingredients into a casserole dish and cook for one hour. And voila!

Colcannon

This one is a bit more traditional and may not be commonplace as an Irish dish in America. The United Kingdom serves up this side dish regularly, and this is the year to join in.  This goes great with any roast or meat dish or even as a side to a delicious roasted mushroom or squash. Or if you are using leftover corn beef and cabbage, this is a great way to use extra cabbage and add variety to leftovers.

Ingredients

4 cups of potatoes, washed and cut in half

½ cup butter

4 slices of thick-cut bacon

1 small cabbage, shredded

½ cup heavy cream

Instructions

Boil the potatoes until they are tender. While the potatoes are boiling, heat ¼ of the butter in a saucepan to fry up the bacon and cabbage. Once prepared, turn off the heat and set it aside. Once tender, mash the potatoes until smooth. Heat the cream with the remaining butter and add the combination to the potato mash. Add the bacon and cabbage to the mix. Season with salt and pepper to taste.

What do you think when you hear or read the phrase “heart healthy”? Fish? Egg whites? Salads? Beyond that, here are some amazing cozy, delicious, heart-healthy meals!

Chicken Cacciatore

Ingredients:

1 Tablespoon olive oil

3 slices of prosciutto, chopped

1 medium onion, chopped

2 garlic cloves, finely chopped

1 Tablespoon sage

1 Tablespoon rosemary

4 skinless chicken breasts

1 cup of dry white wine

1 ½ cup of cherry tomatoes, or one can of diced tomatoes

1 Tablespoon tomato puree

1 cup of chestnut mushrooms

½ teaspoon parsley

Instructions:

Heat oil in a frying pan, and once the oil is hot, fry the prosciutto. Remove the prosciutto and lay it on a paper towel to remove any excess grease. Use the same pan to fry up the onion, garlic, and herbs for about 5 minutes. Lay the chicken breasts on top of the onion and garlic mix and season with salt and pepper. Make sure to brown the chicken on both sides. Once cooked, remove the chicken and pour the wine in to deglaze the pan. Allow the wine to boil and reduce slightly before lowering the heat to medium. Return the prosciutto to the pan, and add tomatoes, tomato puree, and mushrooms. Cover for 15-20 minutes until the sauce thickens. Then return the chicken to the pan and cook the chicken through. Seve the dish and top with parsley.

Burrito Bowl

A burrito bowl is an easy and fun way to get lots of vegetables into the meal for everyone int eh family to enjoy.

Ingredients:

1 cup of basmati rice

1 Tablespoon olive oil

2 garlic cloves, minced

1 can black beans, drained and rinsed

1 Tablespoon apple cider vinegar

1 teaspoon honey

1 chopped chipotle pepper in adobo

1 cup of chopped curly kale

Avocado

Tomato

Red onion

Instructions:

Cook the rice separately. Heat oil in a frying pan, add garlic, and cook until fragrant. Add in beans, vinegar, honey, and chipotle pepper. Season with salt and pepper and warm through.

Boil chopped curly kale for one minute, drain and squeeze out any excess water.

For bowls, divide rice and top with bean mixture, kale, avocado, tomato, and onion.

Lentil Curry

This affordable meal is packed with flavor, and the veggies and beans provide heart-healthy fiber.

Ingredients:

2 Tablespoon Avocado Oil

2 medium onions, chopped

2 Tablespoon Curry Paste

3 ½ cups of vegetable stock

16 oz frozen vegetables

½ cup dried lentils

1 cup cooked rice

Instructions:

Heat oil in a large pan and saute onions until golden. Stir in the curry paste and cook until onions are coated in sauce. Slowly add the vegetable stock, making sure to scrape the bottom of the pan to pull up any bits cooked to the bottom of the pan. Heat the stock to a simmer. Add in frozen vegetables, cover, and heat until warmed through. Then add in lentils and simmer for twenty minutes until vegetables and lentils are cooked through.  Cook rice separately. For serving, place rice on the bottom of the bowl and top with curry.

Creamy Chicken and Leek Pot Pie

While leek isn’t a commonly used vegetable in dishes in America, it provides a subtle flavor of onion to this creamy pot pie.

Ingredients:

2 cups of parsnip, peeled

1 ½ cups of peeled potato

2 cups of boneless skinless chicken breast

2 teaspoon cornstarch

1 Tablespoon olive oil

4 leeks, sliced

Zest of lemon

2 Tablespoon parsley

2 Tablespoon plain yogurt

1 Tablespoon whole-grain mustard

Instructions:

Chop parsnips and potatoes into chunks and boil in water until tender. Drain the water into a cup and mash the parsnips and potatoes.

Heat oil in a large frying pan and cook the leeks. Cut the chicken into small chunks and toss it into cornstarch. Add chicken to the cooked leeks and 1 cup of potato water. This will make the combination creamy without adding cream. Once the combination boils, return to simmer for 10 minutes. Remove the combination from heat and stir in the lemon zest, yogurt, and mustard.

To make the pot pies, layer the chicken combination on the bottom and the parsnip-potato combo on top into small ramekins. Bake in the oven for 30 minutes at 375 degrees Fahrenheit. The pot pie is ready when the potatoes are golden on top.

Light Rice Pudding

A sweet treat is not typically synonymous with heart-healthy unless you are talking about dark chocolate. This creamy treat tricks your tastebuds into thinking you are enjoying a full-fat treat, but you are enjoying a flavorful, creamy dish.

Ingredients:

½ cup Cooked Rice

¼ cup Sugar

3 cups of 2% milk

Nutmeg – fresh grated or a pinch

Instructions:

Grease a glass dish. Pour in rice and sugar and mix in milk. Sprinkle the nutmeg on top. Cook for 2 hours until the pudding is combined – it should give a little wiggle.

Consider topping with sliced fresh fruit or nuts for variety and flavor changes.

Enjoy!