Blog
Children and Fish
A few weeks ago, I mentioned that I rarely ate fish growing up. However, fish is a favorite of my children. We usually eat it for dinner once a week.
Crispy Baked Chicken
Our May recipe of the month is Crispy Baked Chicken and it is a popular one. Boneless, skinless chicken is coated in crushed cornflakes and baked. Serve this tasty chicken with a fruit and a vegetable and you have a complete meal. Many people I have talked to about this recipe like to season the crushed cornflakes beyond the garlic powder. Some suggestions I have received include basil, Italian seasoning, chili powder, lemon pepper, and oregano. If you have a favorite herb or spice give it a try!
Croutons
Our June recipe of the month is homemade croutons. If you enjoy store-bought croutons on your salad, on your soup, or for a quick snack, you are going to love these. When I make these, my children, my husband, and even my mom devour them – there are never any leftovers.
Pantry Picks – Whole Wheat Bread
We are excited to announce a new feature on Spend Smart. Eat Smart. called Pantry Picks. Pantry Picks provide tips on nutrition, storage, and preparation for foods that you might commonly find in your pantry or cupboard. Each week this month, we are going to look at a different Pantry Pick. We hope you learn some new ways to use these staple foods.
Frozen Pudding Sandwiches
It is July and it is hot! This is the perfect time for our July recipe of the month – Frozen Pudding Sandwiches. These treats are sure to cool you down on a hot summer day.
Corn on the Cob
This week we have one more new produce video to share with you – corn on the cob. This is perfect timing here in Iowa because corn on the cob is delicious right now.
Zucchini Hummus Wrap
Our August recipe of the month is Zucchini Hummus Wrap. Zucchini are cut into rounds, sautéed, and then combined in a tortilla with hummus, sliced cheese, and sliced vegetables.
Meal Planning at My House – Justine
Meal planning can look different in every home. In my home, meal planning is flexible. I like to keep it flexible because, with a family of five, things can change very quickly. Today I will share the process I use to plan supper meals at my home.
Breakfast Cookies
A few years ago, I was browsing through some old recipe files that a co-worker sent me. We were looking forward to the upcoming anniversary of one of the programs we both work for and she thought some of the recipes might be fun to bring back. I was skeptical, but I like recipes, so I started reading. It turned out that she was right and I found quite a few recipes that we have been able to bring back over the past year.
Autumn Soup
Our October recipe of the month is Autumn Soup and I hope you will like it as much as I do. This soup is thick and creamy and has a balance of sweet and savory flavors that I love. Winter squash is cooked with onions and apples in chicken broth. At the end of the cooking time, the soup is blended smooth and a little cream cheese is added to make the soup extra creamy.
Golden Cornbread
Our November recipe of the month is Golden Corn Bread. Corn bread reminds me of my childhood. Our school cafeteria made the most delicious corn bread I have ever had. They always served it with chili and then they would put the leftover corn bread on the salad bar the next day. You can bet that I was one of the people who ate it two days in a row.
Mushroom Quinoa
Our December recipe of the month is Mushroom Quinoa. This recipe includes sautéed mushrooms, and any recipe with sautéed mushrooms is a win for me. The mushrooms are cooked with onions, garlic, herbs, ground black pepper, and salt. At the end, cooked quinoa is stirred in to make a tasty side dish. If you are not a mushroom lover like me, you can substitute a different soft vegetable such as bell peppers or zucchini.
