Wintertime is the perfect time for making soups. Both the colder temperature outside, but also the increase in cold and flu season makes soup the perfect food to provide comfort. The hot broth helps soothe any irritation of the throat and nasal passages caused by colder temperatures but also provides comfort if there is any sneezing or runny nose. Add these five soups to your meal rotation this winter.

Chicken Noodle Soup

This classic soup can be made with just a few ingredients and is hearty and delicious. It is naturally dairy-free and can be easily modified to vegan by not adding chicken and opting for egg-free noodles.

Ingredients:

• 1 TBL butter
• 1 onion, diced
• 3 stalks of celery, diced
• 3 whole carrots, peeled and diced
• 2 cloves of garlic, chopped
• 1 TSP dried sage
• 1 TSP dried rosemary
• 4 cups of Broth – bone or regular, chicken or veggie
• Chopped Cooked Chicken
• Egg Noodles

Sauté the onion and celery in the butter in the pan until softened. Add the garlic and cook until aromatic. Add the chopped carrots, herbs and broth and bring to a boil. Salt and pepper to taste. Once the carrots have softened, add in the chopped chicken and heat until warm. Once thoroughly warmed through, add in half a bag of egg noodles and cook for 10 minutes until the noodles are softened. Add water if needed. Once heated through, your soup is ready to eat!

If you don’t have broth on hand, make ready-made broth with bullion cubes.

Sweet Potato-Black Bean Soup

Ingredients:

• 1 TBL Olive Oil
• 1 large Onion, chopped
• 1 TBL fresh Ginger, chopped
• 2  large Sweet Potatoes, cubed
• Garlic
• Black Beans, 10 oz
• 3 cups of Veggie or Chicken Stock
• Lime
• 1 TSP Cumin
• Salt – to taste
• 2 TSP Paprika
• 14 oz Diced Tomatoes (Any type, or a handful of fresh)
• 15 oz Black Beans (dried and soaked or canned)

Heat oil in a dutch oven and add chopped onions, stirring until caramelized. Add in the garlic and ginger and cook until aromatic. Add in the paprika and cumin, stirring frequently for a minute. Then add in 2 cups of stock, the black beans, sweet potatoes, and tomatoes, and stir. Bring to a boil and reduce heat to low to simmer until the sweet potatoes are soft. Check on the potatoes and add in stock as needed. The soup is ready when the sweet potatoes are soft. Add salt and pepper to taste. Once you have served the soup into individual bowls, squeeze a lime slice over to add zest to the soup.

Remember, if using dried black beans, soak them overnight prior to using them in the soup, or they will soak up all your liquid and not be cooked in time to eat.

3 Ingredient Cauliflower Soup

This one will surprise you. Kathleen Ashmore shared it on her blog, and it intrigued me. It is creamier than one would expect in a dairy-free soup and might get the cauliflower adverse to try it.

Ingredients:

• 3 TBSP olive oil
• 1 medium onion, thinly sliced
• 1 head of cauliflower (about 1 ½ pounds), chopped
• Kosher Salt
• 5 ½ cups of water or low-sodium veggie stock
• Fresh Cracked black pepper

Heat the olive oil and add the sliced onion, stirring frequently to avoid browning. Add the cauliflower, one teaspoon salt, and ½ cup of vegetable stock and heat on medium for about 15 minutes. Add the remaining stock or water and simmer for 20 minutes.

Puree the soup in a blender, or utilize a blender stick. Cook the creamy substance for another 20 minutes to thicken.

The originator of the recipe recommends serving with olive oil drizzles on top, cracked black pepper and garnished with roasted almonds.

French Onion Soup

If you haven’t tried making this soup at home before, it can take some work, but it is delicious. While onion may not be your favorite vegetable before this soup, it might just change after.

Ingredients

• 5 TBL olive oil
•  1 TBL butter
•  8 cups of thinly sliced onions
• 2 or 3 garlic cloves, minced
• ½ tsp pepper
• ¼ tsp salt
• 32 ounces beef broth
• ½ cup red wine
• 24 slices of French bread (thickly cut)

¾ cup shredded Gruyere cheese

Heat oil and butter in a dutch oven and stir in onions, cooking until soft reduce heat to medium until onions are golden brown.  Add minced garlic and cook until fragrant. Stir in the wine, and bring it to a boil. Once the liquid is reduced by half, add in the salt, pepper, and broth and return to boil. Once returned to a boil, reduce heat to a simmer and stir occasionally for about one hour.

While the soup is preparing, toast French bread slices.

Once the soup is ready, add soup to an oven-safe bowl, then top with French bread and some cheese and place in broiler until cheese is brown and melted.

Talk about a heavenly vegetable.

Spicy Lentil and Veggie Soup

This one requires some morning prep work for dinner but is an easy soup that doesn’t require monitoring all day.

Ingredients

• 1 cup of green beans, halved
• 2 cups of cauliflower, chopped
• 1 cup of dried lentil
• 1 cup of baby carrots, halved
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 2 bay leaves
• 2 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp pepper
• 1 tsp salt
• 1 can of diced tomatoes with pepper

Combine the ingredients, minus the tomatoes, and cook covered on low until the lentils and vegetables are tender about 6- 8 hours. Once the veggies are tender, pull out the bay leaves, and add the diced tomatoes and salt to the pepper to taste. Viola – dinner is served.

There are many more soups that could be added to this list, but these are some favorites using ingredients that are readily available in the winter months. What are your favorite soup recipes?

Making a holiday meal can be an all-day ordeal. Many only make a turkey or ham just a few times a year – and the hours-long labor is over after the 60-minute meal. Repurposing the leftovers beyond the second plate expands the hard work. Here are 8 ways to repurpose those holiday leftovers into yummy meals everyone will love.

Tacos

This is an easy one – utilize the protein of choice – turkey or ham – and add taco seasoning. Viola – add the meat with veggies and cheese into a hard or soft taco shell, and you have a meal that is very different than the holiday meal before.

Enchiladas

Another twist on the holiday meal. Use the holiday protein in your favorite enchilada recipe. Cover with sauce and bake for a warm, comforting meal from the holiday meal.

Nachos

An easy lunch and great for finger food while hanging out together watching a movie or decorating the house, nachos are a fun way to repurpose the meal. It can be made with any protein – from poultry to pork to beef – with your favorite taco seasoning for the meat and topped with veggies and cheese. We have even cut up green beans and sauteed them with the turkey for an extra crunch and bright green color.

Quiche

Make a pie crust and mix eggs with any protein and veggies for a filling quiche. Stuffing makes a great thickener to the custard as well. It can be used for breakfast, brunch, lunch, or dinner and can be served cold or warm.

To three eggs, mix one cup of milk, salt, and pepper ad mix. Add in ¼ cup of chopped protein (turkey, ham, beef), ¼ cup of veggies, ¼ cup stuffing, and 1/3-1/4 cup of shredded cheese on hand. Add in any spices desired and bake in an oven at 350 degrees for 30-40 minutes.

Soup

Soup is a great way to stretch the leftovers. Use ham bone or turkey bones to make the stock. Add in any leftover veggies – from bok choy to spinach to cut-up potatoes. Add stuffing dumplings to make it a dumping soup. Boil the bones for several hours to get off any leftover meat – stretching that meal as far as possible.

Fried Rice

Fried rice is a great way to use any leftovers. Fry up cooked rice, and any meat or veggie can be added to it. Add in an egg or two to create the scrambled eff until cooked through. Add on the seasoning of soy sauce and ginger to taste and voila.

Crepes

Savory Crepes make a delicious lunch or dinner. Crepe batter is essentially a thin pancake but can be filled with anything. Make it a breakfast crepe with cranberry sauce. Make it a lunch or dinner crepe with turkey and veggies with a little cranberry sauce.

Stock

If you don’t need all the stock for the soup, save and freeze the stock for future soup or risotto recipes. Add flavor to rice dishes on the menu for the next month.

How do you repurpose holiday meals?

Holiday parties and gatherings are back, and its time to try out some new dips! While the comfort of our usual, tried, and trusted recipes are great, consider trying out these dips this holiday season.

Smoked Salmon Dip

The richness of the smoky flavor adds depth to this creamy dip. It can be paired with veggies and crackers and bread.

Ingredients:

-8 Ounce cream Cheese

-1/2 cup sour cream

-1 TBL lemon juice

-1 TBL dill

-1 tsp horseradish, drained

-1/2 tsp kosher salt

-1/4 tsp ground black pepper

-4 ounces of minced smoked salmon

Cream the cream cheese with an electric mixer. Mix in sour cream, lemon juice, dill, horseradish, salt, and pepper. Fold in the smoked salmon and mix so it is evenly distributed. Chill before serving.

Hot Crab Dip

Another seafood favorite is the creamy hot crab dip. A variety of dippable items from veggie to crackers to bread can be served on the side. Keep it warm in a crockpot to serve the ooey-gooey dip.

Ingredients:

-8 Ounce cream Cheese

-1/4 cup sour cream

-Hot sauce (to taste)

-1.2 tsp Old Bay Seasoning, or similar

-1 garlic clove, minced

-kosher salt and pepper

-12 ounces of crab meat

-2 scallions, thinly sliced

-1 to 2 TBL fresh parsley, chopped

-2-3 tsp lemon juice

Stir the cream cheese, sour cream, hot sauce, garlic, and Old Bay seasoning together. Add in the salt and pepper to taste. Heat the mix in a crock pot or saucepan until warmed through. Fold in the crab, scallions, and fresh herbs, and top with lemon juice. Serve when warm.

Five-Layer Mexican Dip

A crowd-pleaser, this dip deserves to be shared. Layer corn, beans, meat, and tomato with onion and avocado for a delicious dip. Zip up the tomato-onion combo with jalapeno and salt and pepper. Add spice to the beans with cumin and lime juice. Add cilantro to the corn. Add lemon juice to the avocado to keep it from browning. Layer each type and repeat until completed. Serve with warmed tortillas, celery, or chips.

BLT Dip

This one is a favorite because it uses only 4 ingredients. Combine chopped sun-dried tomatoes with ¾ cup of mayonnaise, 1 cup of sour cream, and ½ cup bacon bits. Season with salt and pepper. For added wow factor, serve in hollowed-out iceberg lettuce. Serve with pita chips, chips, or veggies.

Smores Dip

The classic dessert in a dip is a warm, delicious dip. Layer chocolate chips or bars and top with marshmallows – broil until marshmallows are browned and chocolate is melted. Serve with fruit and graham crackers.

Cannoli Dip

Cannolis are a time-intensive desert but a favorite. Make the dip for a nod to the dish. Beat together 2 cups of ricotta cheese and 8-ounce cream cheese until smooth. Add in 1 cup of powdered sugar and 1 tsp vanilla extract until smooth. Add in 1 cup of mini chocolate chips, mini M&M’s, or butterscotch bits.

When the social media channels begin showing images of pumpkins and costumes, you know it is time to bring out the rotation of fall dishes. While you may have your routine comfort dishes that you make and eat every season, this fall, try these cozy recipes to warm you up all season long.

Pumpkin Lasagna

Gourds are common fall foods. Pumpkin is in all the fall-drinks, why not try it in a pasta dish. The ultimate comfort dish for the cooler temperatures is lasagna, so mix the two together and what do you have – pumpkin lasagna!

Ingredients:

Butter

Garlic cloves

1 Chopped Onion

1 tsp dried sage

3 cans of pumpkin puree

1 Tbsp maple syrup

1 tsp ground nutmeg

1 15 oz container of ricotta cheese

3 cups shredded mozzarella

1 cup parmesan

1 egg beaten

1 box of lasagna noodles

Instructions:

Preheat oven to 375.

Sauté butter, chopped garlic, and onion until the onions are soft. Add in sage, pumpkin, maple syrup, and nutmeg and season to taste with salt and pepper.  Heat in a sauté pan until warmed.

In a mixing bowl, combine the cheeses (reserving 1 cup of shredded mozzarella and the parmesan for topping) and egg.

In a 9 x 13 baking dish, spray with no-stick spray. Put a small layer of pumpkin mix on the bottom of the dish so that the noodles do not move when you lay them down. Lay noodles down and rotate between layering noodles, pumpkin, and cheese for three layers.  Top with mozzarella and parmesan.

Bake covered for 30 minutes. Uncover and heat over to 400 degrees and cook until cheese is melted.

If you want to add meat, you could add sausage to the pumpkin sauce, but the flavors are perfectly fall and delicious.

Stuffed Butternut Squash

Another fall gourd is the butternut squash. There are many ways to stuff the squash, and you really can’t go wrong. The preparation of the squash is the same.

Preheat the oven to 400 degrees. Cut the squash halves and place the squash halves cut side down. Bake for 30 minutes. Once the skin begins to brown, flip the squash and season with salt, pepper, and baste with oil or butter. Combining butter and brown sugar will lead to the caramelization of the squash, creating a great background for any dish.

Stuffing ideas:

• Bread stuffing
• Cranberries
• Chickpeas
• Kale
• Chopped Apples
• Walnuts
• Italian Sausage
• Quinoa
• Pumpkin seeds

Mix your favorite stuffing together. Make sure that any meat is cooked before mixing in other fillings.  Top with melted butter mixed with your favorite combination of spices like ginger, nutmeg, sage, oregano and cinnamon.

Shepherd’s Pie

A classic dish in the UK, cottage pie or Shepard’s pie, is a layered pie of meat and potatoes – it’s a comfort dish.

Ingredients

Ground lamb

2 tsp dried parsley

1 tsp dried rosemary

1 tsp dried thyme

½ tsp salt

½ tsp ground black pepper

1 TBL Worcestershire sauce

1 cup chopped onion

3 minced garlic cloves

2 TBL all purpose flour

2 TBL tomato paste

1 cup beef broth

2 cup frozen mixed vegetables

For Mashed Potatoes:

2 pounds of russet potatoes cut into one-inch cubes

1 stick of unsalted butter

1/3 cup of milk

½ tsp garlic powder

½ tsp salt

½ tsp ground black pepper

Instructions:

Heat oil in saucepan and cook onions until translucent. Add ground lamb, add in seasonings, and cook until all brown. Once mixed, add in Worcestershire sauce and garlic. Cook until garlic is fragrant. Add in flour and tomato paste until everything is well combined. Slowly add in broth and combine. Then add in frozen veggies. Heat until simmer and heat through.

While making the meat, make sure to get the potatoes covered in water and cook until fork tender. Don’t forget to salt the water! Once the potatoes are fork tender, mash the potatoes and add in butter, milk and seasonings, mix them all together.

Layer the meat mixture into a 9 x 13 dish and then spoon potato mash on top.

Make it vegetarian by omitting meat and use cubed butternut squash instead!

Pumpkin Ravioli

Another great pasta dish, but with a shortcut so you don’t have to make pasta.

Ingredients:

Salted butter

3 garlic cloves, chopped

1 can of pumpkin puree

Kosher Salt

½ chili powder

¼ cup pine nuts

36 whole wonton wrappers

1 egg

Black pepper

Fresh parmesan cheese

Instructions:

To make the filling, melt 2 TBLP salted butter and cook garlic until fragrant. Add one can of pumpkin puree and add salt and chili powder. Cook until mixture is combined.

Toast pine nuts until golden brown. Pull out nuts into a separate dish. In the same saucepan, melt ½ cup of salted butter and let bubble until golden brown – this is the sauce!

Lay out ½ of the wonton wrappers. Place a spoonful of pumpkin puree into the wrapper. Beat one egg with one tablespoon of water and brush egg mixture on outside of wonton wrapper. Place wrapper on top and press edges together with finger. Once all ravioli is made, put them to the side.

Bring a pot of salted water to boil, and place 3-4 ravioli in at a time. Cook each ravioli for about 2 minutes and then pull our with slotted spoon. Complete all ravioli until all are cooked.

To serve, top with toasted pine nuts and brown butter. Yum, yum, extra yum!

What are your favorite fall dishes?

Back-to-school time is an exciting time. Kids get excited about picking out their new backpacks, getting new sneakers, and gathering up their favorite-colored pencils. Whether they have dusted off last year’s lunch box or have a new one, it isn’t always easy to get the kids to eat the lunch inside that lunch bag. Get them excited about what they will be eating with these fun lunches.

Finger Foods

One of the easiest ways to get your kids to eat their lunch is to make it fun to eat. Fun finger foods like small sandwich roll-ups are a hit and can include their favorites. Maybe your kids like peanut butter and jelly – cut the sandwich into rectangles, making it easy.

If your kids enjoy dipping their carrots in hummus, then pack baby carrots or carrot sticks with hummus. It will be like snack time at home. Maybe they enjoy dipping fruit into yogurt – pack a dippable container!

If packing a charcuterie will encourage them, cut up their favorite cheese into cubes and add crackers for a charcuterie on the go.

A fun food to try is rice cakes. They come in different flavors, don’t require refrigeration, and are the perfect snack food.

Warm Foods

A fun treat, especially on a cold day, is warm soup or mac and cheese for lunch. Make sure to warm it up just before storing it in a thermos. Make sure to tighten the thermos, so there isn’t soup leakage within the lunch box of the backpack, though.

Pinwheels

Pizza pinwheels – for the kid that loves pizza, this one is a favorite and easy to make. All you need refrigerated crescent rolls and your favorite pizza toppings – sauce, cheese, meat, and veg. Roll out the crescent rolls pressing the seams together. On top of the crescents, evenly spread pizza sauce and top with your chosen toppings. Once all topped, roll the crescents so it is the longest roll. Once all rolled up, cut every 2 inches and place the pinwheels on a cookie sheet. Bake at 350 for 11-13 minutes until cheese is melted and bread is golden.

Mix up any sandwich by using flatbread and smearing with your favorite condiments and layering with cheese and lunchmeat, or peanut butter and jelly for a sandwich pinwheel.

Go All Out

While it isn’t easy to do this all the time, it is a fun treat to add cookie cutters to the rotation from time to time. Cut your child’s favorite sandwich in a star, the heart or tree shape to add an extra layer of fun. You can even cut up fruits like watermelon, kiwi, or pineapple in fun shapes. Keep foods separated with colorful cupcake liners.

Add Extras

Add in notes, jokes, or fun toothpicks to the lunch. The kitchen section of your favorite store has fun cocktail picks with bright colors or your kids’ favorite characters on them, poke them into cut fruit or veg, allowing for fun snacking. It may even encourage them to try new foods! Putting in a joke is a fun way to break the ice, and they may even share the joke with their friends.

Pasta is an affordable meal that can stretch, but when you are tired of spaghetti, what do you do. You can mix up the pasta type – try a different noodle. Maybe try a veggie or chickpea one to add variety to the flavor and texture.  And then try these other pasta versions.

Farfalle with Chickpeas and Pesto

This is a fun change to a traditional dish. Swap the traditional noodles for farfalle and the traditional red sauce with pesto. The chickpeas add a great crunch to the dish.

Ingredients:

• Farfalle pasta
• Garlic
• Basil
• Pine Nuts (or walnuts)
• Salt
• Lemon Juice
• Parmesan

Prepare the noodles as stated on the box.

While the pasta cooks, make the pesto sauce by blending 2 cups of basil with two cloves of garlic, ¼ cup of pine nuts (or walnuts if that is what you have on hand), ½ teaspoon of salt, and a squeeze of half a lemon (a little over one tablespoon of lemon juice). Blend until smooth. If you like more lemon, you can do more now or squeeze more lemon on the completed dish.

When the pasta is ready, pull the pasta out into a large bowl with one can of drained chickpeas and pour over the pesto. Mix together and top with parmesan. If you want an extra bite, toss in arugula for an extra zing of pepper.

Cauliflower and Herb Orecchiette

This pasta dish adds in veggies without changing the color of the dish. Cauliflower is a vegetable that can be flavored to just about anything, so add in your favorite spices.

Ingredients:

• Orecchiette Pasta
• Olive Oil
• Head of Cauliflower
• Garlic
• Parmesan
• Parsley
• Other additional ingredients: olives, capers, chili flakes, anchovies
• Prepare orecchiette per the box directions.

While pasta is cooking, heat up olive oil in saucepan. Cut cauliflower into small sizes, all of similar size for even cooking. In the saucepan, cook cauliflower until golden brown. Toss in garlic to your heart’s desire. To add extra flavor, consider olives, capers, or chili flakes. Once the pasta is ready, pull pasta over to the saucepan to mix with the cauliflower goodness. Top with shreds of parmesan for and fresh parsley. The cauliflower and olive oil-garlic sauce is light and flavorful.  Want to add more veggies? Wilt some spinach in with the cauliflower and make sure to add pasta water to the cauliflower-spinach mixture to make sure the flavors meld.

Pasta with Artichoke and Sun-Dried Tomatoes

The beauty with this dish is that it is awesome cold the next day too, no need to heat it up. So make sure to make extras for lunch.

Ingredients:

• Pasta of choice
• Garlic
• Olive Oil
• Red Pepper
• Sun-Dried Tomatoes
• Jarred Artichokes
• Fresh Basil
• Pepper
• Salt

Make pasta according to box – choose a small pasta like bow-tie or spirals so that the sauce will get into all the little areas.

Sautee 2 cloves of minced garlic in olive oil over medium heat until the garlic smells, and then add in 1/2-1 cup of diced red pepper. Once the pepper is cooked, add in ¾ cup to 1 cup of oil-packed sun-dried tomatoes (drained) and 1 cup of chopped artichokes to heat them through. Add in ½ cup of fresh basil sliced just before adding the pasta. Sprinkle ground pepper and onto the dish, and if you need it a pinch of salt. The flavors will meld together creating a great tasting, beautiful dish.

Pumpkin and Pecorino Pasta

This one is a fall favorite and comfort food and any pasta type can be used. Make sure to use your favorite pasta.

Ingredients:

• Pasta of choice
• Olive Oil
• Butter
• Garlic
• Pumpkin Puree
• Pecorino
• Parmesan
• Cook the pasta to the package directions.

While the water for the pasta is heating, add 1 tablespoon oil and 2 tablespoons butter to a heated skillet. Once the butter is melted, add 2-3 cloves of minced garlic. Once you can smell the garlic smell, stir in 1 cup of pumpkin puree to prevent burning the garlic. Combine the mixture and thin it out with one cup of pasta water. Add in the pasta noodles and sprinkle with nutmeg and saved pecorino and parmesan. This is a luxurious tasting dish without the luxury cost.

Pasta with Edamame

• Add a pop of color and freshness with some heated edamame.
• Ingredients:
• Shelled Edamame
• Olive Oil
• Garlic
• Salt
• Pepper
• Pasta of Choice
• Lemon Zest

Heat water to warm and cook the edamame beans. You can typically find bags of shelled edamame in the freezer section. Once the edamame is heated through, use the water to cook your pasta of choice. In a large skillet with plenty of oil, heat 2-3 minced cloves of garlic. Add in the edamame to the garlic oil to coat the edamame Once the pasta is ready, put the drained pasta in the oil and top with salt and pepper. If you have a zester and a lemon, get extra fancy and zest on some lemon!

Grocery bills are increasing across the country. Individual items are increasing in price which makes creating affordable meals more challenging. Here are some of our favorite meals that typically cost around $5. The best part is these meals are not only frugal but also appeal to all ages in regard to taste and enjoyment.

Cincinnati Chili

The bonus with this meal is that the filler to the chili is spaghetti. At less than a dollar a box for spaghetti noodles, it adds a great backdrop for seasoning. The Cincinnati Chili is what it is because of the seasonings – chili powder, cumin, and cinnamon. In a crockpot combine, browned ground beef with 6-ounces of tomato paste, 4 cups of water, one can of tomato sauce, chopped onion, and minced garlic. The seasonings vary based on spice level, but a general rule of thumb is to increase or decrease cayenne pepper based on spice level desire. Add 2 tablespoons of chili powder, 1 teaspoon cumin, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon cloves, ¼-1/2 teaspoon cayenne, and 1 1/2 teaspoon salt to the crockpot. Splash in Worcestershire sauce and apple cider vinegar and mix. Cook on low for 8 hours. If you want to really go crazy, add in shaved chocolate (or save for topping). When you are ready to eat, prep the spaghetti. Put a bed of spaghetti on the plate and top with a scoop of chili.

Chicken Enchilada Casserole

This is another crockpot gem and takes a few items. The ingredients include chicken breast, corn tortillas, cheese, enchilada sauce, and sliced olives. Put the chicken in the crockpot and pour enchilada sauce over it. Cook on low for 6-8 hours or high for 4 hours. Once cooked, shred the chicken in the sauce and top with cut tortillas into strips. Top with shredded cheese and sliced olives. Cook for another 30-60 minutes. If you have tortilla chips, you can also use those instead of tortilla strips. Have leftover meat, use that. Rotisserie chicken makes a great quick fix for the casserole when you only have 30-60 to prep a meal.

Red Beans and Rice

This can be an easy and jazzed-up recipe. Combine a can of kidney beans or soaked dried kidney beans with spices like pepper, cayenne, salt, basil, sage, and a bay leaf into a pan and cover with water and chicken or vegetable bouillon. Cook the beans until soft and mix in a can of diced tomatoes. Cook rice separately and pour beans over rice. Add in leftover meat or veggies for added flavor. Don’t forget to remove the bay leaf before eating.

Hawaiian Fried Rice

This one is a great one to combine leftovers. Saute cooked rice in a saucepan with oil. Combine in vegetables and meat of choice. Spam or ham are good choices. Add in chopped pineapple and you have added the tropical flavor. Don’t forget to scramble an egg in the rice for the ultimate fried rice touch.

Homemade Pizza

Enjoy pizza at home with the personalization of any ingredient your family enjoys. Making a pizza crust with pizza yeast is not as difficult as making bread. Make the pizza crust based on the pizza yeast package. Add in Italian Seasonings for extra flavor to the crust. Top with pasta sauce, desired cheese, veggie and meat and bake! What are your favorite pizza toppings?

Topping ideas include:

-Roasted veggies like fennel, broccoli, tomatoes, red bell peppers, mushrooms, eggplant

-Roasted pineapple

-Roasted garlic

-Picked veggies like cucumbers, jalapeños, red onions

-Capers and olives

-Prosciutto, pepperoni, salami, sausage

-Cheese options like parmesan, mozzarella, gouda, cheddar

Do you have a favorite budget meal?

Hosting a summer barbeque? Check out these recipes, and you will want to! Wow your family, friends, or maybe treat yourself to these fun and unique dishes.

Bacon and Egg Potato Salad

Picnic fare like potato salad is common at Memorial Day and summer picnics, add a little flair by using purple and red potatoes for the color and a flavor upgrade by adding bacon to the salad.

Boil one and one-half pounds of red and purple potatoes – making sure that the potatoes are similar in size, ready around the same time. Make sure to salt the water.  Boil until the potatoes are fork-tender. Bake or sauté bacon until it is ready while the potatoes boil. When the bacon is ready, crumble it up. Once the potatoes are ready, let them cool before cutting them into smaller pieces.  Also, cut up hard-boiled eggs. Mix together ¾ cup of Greek yogurt, 1 tsp of dry mustard powder, 2 tablespoons of apple cider or red wine vinegar with thinly sliced scallions, and chopped red onion to the amount you enjoy. Once mixed, mix in a tablespoon of honey and salt, and pepper together. To the mix, add the potatoes and egg and top with bacon. A different variety of a traditional dish is sure to please all.

Cucumber Salad

This vinegar-based salad is a light dish perfect for an accompaniment to a barbeque or picnic. Slice two pounds of cucumbers lengthwise first and remove seeds. If you want to keep the peel on, use English cucumbers. Once the seeds are removed, slice the cucumbers thinly. Mix cucumbers with sliced red onion, one tablespoon of white wine or red wine vinegar, one tsp of sugar, and one teaspoon of dried oregano. You can sub out oregano for dill or even mint to change up the flavoring of the salad. If there is not enough dressing to dress the cucumber onion, add a little more vinegar. Salt and pepper to taste.

Baked Beans

If you have a usual baked beans recipe, change it up by adding chopped different colored bell peppers and onion along with the beans, ketchup, and brown sugar. Mix one tablespoon dry mustard, one tablespoon apple cider vinegar, 1-2 garlic cloves minced, one teaspoon chili powder, one teaspoon smoked paprika into equal parts ketchup and brown sugar to make a zingy sauce. Mix white beans, black beans, or kidney beans- whatever beans you want or have-together. If you are grilling, instead of baking them consider grilling them in a cast-iron skillet for a yummy dish. Add fresh sliced green onions for extra bite and color.

BBQ Short Ribs

Looking for amazingly delicious and tender short ribs? Look no further. Mix together 2/3 cup of brown sugar, one teaspoon smoked paprika, one teaspoon minced garlic, one tablespoon apple cider vinegar, 2/3 cup ketchup, one tablespoon dry mustard, and one tablespoon Worcestershire sauce together. This is the amazing sauce to pour over 2-5 pounds of ribs. Mix the ribs and sauce together, pour into a 13×9 baking dish, and cover with foil. Cook in the oven heated to 300 degrees F for about 3 hours.

Sparkling Lemonade

There are so many different varieties of lemonade and limeade that you can make a rainbow variety of different lemonades. Whatever your lemonade (pink, traditional, limeade, etc), elevate it by mixing in sparking water or soda water and mint simple syrup.

To make the simple syrup, mix equal parts water and sugar in a pot and simmer until the sugar is dissolved. Once all sugar is dissolved, remove the pot from the heat and add mint springs to steep for 10-15 minutes. Remove the leaves. Add as much simple syrup either to the pitcher or drink as you enjoy mint flavoring.

No Bake Smoresbars

Want something for your sweet tooth? The Pioneer Woman shared this recipe, and it is oh so good.  It uses all of the traditional smores fixings and adds some pizazz.

Melt four tablespoons of butter with 2/3 of a 10-ounce bag of mini-marshmallows. Once melted and combined, mix in one 12-ounce bag of chocolate chips until they are all melted. Mix in a pinch of salt and about five graham crackers broken up.

In a 9inch square baking pan lined with wax paper (and sprayed with cooking spray or shortening rubbed all along wax paper), pour the chocolate-marshmallow-cracker mix and press down, so it is an even base. On top, add the remaining marshmallows, 4-5 more graham crackers that are broken up, and ½ cup of chocolate-coated candies. Sprinkle with your favorite colored sprinkles and let cool for one hour before removing and cutting. They are a little slice of smores for all, without the need for a campfire or stove.

Bunny Day is almost here! Spring with its brightly colored flowers, warmer weather, and pastel-colored candies have arrived. It also means that the Easter dinner planning has begun. Are you ready to shed the traditional scalloped potatoes or glazed carrots for your Easter meal, then look no further! Check out these 4 sides to add some deliciousness to your meal this year.

German Potato Salad

Mashed potatoes are great, but this potato dish is a great spring side dish to elevate your spring meal. Bring 2 pounds of red potatoes to a boil and once tender, drain and set aside. Heat olive oil with one-half of chopped red onion with salt and pepper. Once onions are soft, remove the pan from heat and mix in ¼ cup of apple cider vinegar with 1-2 tablespoons of dill. Pour the vinaigrette over potatoes. You can cut potatoes or slightly crush them, so the warm potatoes take on the dressing flavor.

Shaved Carrot Salad

You don’t need iceberg lettuce or spinach to have a salad! Consider shaved carrots in lieu of lettuce for a salad. This is perfect for bunnies while adding color to your salad. Consider shaving rainbow carrots to add all spring hues to your salad. You can also shave radishes and beets to add more reds and purples to your salad. Mix in sliced grapefruit or oranges with a light vinaigrette for a light and refreshing salad.

Rosemary Rolls

Refrigerated rolls move aside and try your hand at these homemade rosemary rolls. If you have a favorite basic bread recipe, mix in 2-3 tablespoons of chopped fresh rosemary at the final rest to add a fresh element to your bread. Don’t forget to add whisked egg to the top of the rolls for baking to add a crunchy, glazed look to your rolls. These do take planning as you need to let your bread mix rise and rest in between, but with great planning comes great rolls!

Fresh Fruit with Honey-Lime Vinaigrette

A fruity gelatin mold this is not. Chop seasonal fresh fruit into a bowl. Stick to what you know everyone will eat. Talk about eating your colors, this is an easy and fun way to eat the rainbow. Once you have all the desired fruit chopped, mix together ¼ cup of honey, 1-2 teaspoons of lime juice, and a ½ teaspoon of lime zest. Once mixed, pour over your chopped fruit. It can be made ahead of time, but any fruit like bananas may become brown or soft, even with the lime juice on it to prevent it from browning.

Add these sides to your meal repertoire is visually appealing and delicious! Save them for barbeques and gatherings throughout the spring and summer for seasonal, budget-friendly, and refreshing sides.

When the temperatures warm up, the home improvement stores are filled to the brim with plants, and the produce aisles at grocery stores begin to be more varied, salads become more prominent as a meal. While salads for some can be seen as “bird food” or even “girl food,” salads can be hearty, filling, and varied with these additions.

Varied Cheeses

If you are not dairy-free, consider adding feta or goat cheeses to add a tangy flavor to salads. If you are dairy-free, there are great dairy-free alternative cheese shreds to add to salad.

Beyond Traditional Veg

Blanched cut asparagus add a great crunch to salads. Don’t forget about fresh peas as well – if you don’t have fresh, thawed frozen peas work too. Avocado adds a creamy texture to salads while packing healthy fat. Sliced radishes add a pop of color to salad and crunch – bonus that kids may magically like them in “chip” size versus whole. Add kohlrabi or sugar snap peas for extra fun and crunch. Shaved brussel sprouts add a texture and greens to a salad.

Vary the Traditional Veg

If you have picky eaters or looking to add variety to salads, consider carrot shreds instead of sliced carrots. Marinated beets and even mushrooms change the flavor profile enough for a variety for everyone to try. What about baby corn or bamboo shoots for more crunch and variety? Even if you don’t have the bounty of fresh produce, some canned veg adds pizazz to salads. What about olives?

Fresh Herbs

While it isn’t typical to add fresh herbs to salads themselves, they aren’t just for salad dressing. Consider tossing in chives for an added zesty zing to your salads. Basil is a natural complement to salads with tomatoes. If you are making a Greek salad with feta cheese and tomatoes, don’t forget about adding fresh mint to your salad.

That’s Nuts

Nuts like pistachios, sunflower seeds, pumpkin seeds, and peanuts (although they aren’t actual nuts) add crunch and protein to salads. Consider toasted almonds or walnuts for extra flavors profile changes.

But Those Beans

If you have some mixed beans, leftover chickpeas, or even kidney beans – these are a great addition to salads adding protein and flavor to salads. Beans will soak in the flavors of dressings adding a bonus of flavor to spring salads.

Just Add Fruit

Salads aren’t just for vegetables. Add sliced strawberries to a salad with salty balsamic and creamy goat cheese for a change. Mandarin oranges, sliced chicken, and rice noodles add an Asian flair to a crunchy salad. Sliced pears can add a nice crunch to salads. Think beyond the regular salads and mix in your family’s favorites.

More Than Lettuce

The greens in salads don’t have to be just iceberg or romaine lettuce. Consider mixing up greens with mixed greens like arugula, butter, watercress, or red leaf lettuce. And you don’t have to stick to just one lettuce type for salad – be a rebel and mix them all together for a variety of peppery flavors or crunch.

Let Them Eat Meat

You don’t have to stick to one flavor of the meat. Add chicken, steak, veggie burgers, salmon, tuna with any flavor profile. This is a great place to mix in leftovers. If you made a steak but don’t have enough for everyone to have a typical portion, consider slicing them and adding them to salads.  

Even More

Crunchy rice noodles and tortilla strips can add an extra crunch and style to salads. Crotons, or even chopped crunchy bread, can elevate a salad.

Don’t Forget Pasta

Not all salads are greens. There are noodle salads, orzo salads, and even potato salads that can be varied and provide a fun element to meals.

Salads are not all the same and are great places to mix in leftovers. They aren’t just for lunch or a side and can easily be a main meal if you add in some of these varieties. What salads will you make this spring?