Salad…it’s not just a side dish
The topic for the blog today is about having salads for a meal when it is hot. When we planned our blog topics a few weeks ago, we were anticipating we would be experiencing hot weather here in Iowa and across much of the US at this time. However, I have to smile because we are currently experiencing below average temperatures here in the Midwest, in the upper 70’ s and lower 80’s. It’s beautiful! It’s still a great time to enjoy a salad as a meal with all the great produce that is in season and be able to spend more time outdoors.
Black Bean Burgers
Our June recipe of the month, Black Bean Burgers, is sure to surprise you. My children love these burgers and eat them just the same as they would a burger made with ground meat.
Sweet Pork Stir Fry
Our October recipe of the month is Sweet Pork Stir Fry. To be honest with you, my children are pretty picky when it comes to stir fry. There is only one stir fry recipe I make that they really like. This is one that they tend to pick around and eat only their favorite pieces.
Homemade Dried Onion Soup Mix
Last week, I shared our homemade taco seasoning mix. This week, I would like to share our homemade dried onion soup mix. This dried onion soup mix is useful in seasoning soups, dips, and meats. To make this mix, stir together dried minced onion, sodium free beef bouillon granules, onion powder, and sugar and store in an airtight container for up to six months.
Last week our blog was all about buying yogurt. This week we have a tasty recipe using yogurt as the main ingredient – Vegetable Dip. This recipe is very helpful at my house because my youngest son will not eat vegetables unless he has something to dip them in. I like this recipe better than ranch dressing or store bought dip because the yogurt adds some nutrition to those vegetables that he would not get otherwise.
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.
Solid fats and oils: What’s the difference?
Back in 2013, I wrote a blog comparing the cost and nutrition of different vegetable oils. That blog was recently shared by a national outlet and it received a lot of attention. As a result, we got a lot of questions related to what type of fat or oil is best to use so we thought it was time to write another blog on that topic.
Pantry Picks – Tortillas
Last week Justine introduced you to the new feature on our website called Pantry Picks and shared some ways to use whole wheat bread. I am excited about this new collection of resources because it highlights how we can make the best use of ingredients that are inexpensive, long-lasting and really easy to prepare. This week I’m highlighting our Pantry Pick on whole wheat tortillas.
Cauliflower is Having a Moment
It seems like food manufacturers are making just about everything out of cauliflower nowadays. I have seen cauliflower ‘rice’ and cauliflower ‘pizza crust’. I have also seen cauliflower flavored to taste like Buffalo wings and boxed macaroni and cheese with cauliflower added to the pasta. Cauliflower is certainly having a moment.
Veggies for Breakfast
According to the 2015 Dietary Guidelines, about 85% of Americans eat fewer vegetables than we should. That means only 15% are eating enough. Potatoes and tomatoes are the most commonly eaten, followed by lettuce and onions.
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.