Chicken Parmesan Subs Recipe
This is the recipe my kids beg for. I mean chicken, cheese, toasted bread that crunches when you bite. We love Chicken Parmesan Subs. This time of year lots of folks are looking for portable meals. You know what I mean…quick, healthy meals you can take with you to the ballpark, swimming pool, and in our case, the hay field. Beyond ham & cheese sandwiches, what should you pack? I have a number of to-go suppers that keep the menu varied and interesting throughout the year.Continue reading
If you have a garden or belong to a CSA, I am sure you have an over abundance of squash at this point! You can prepare squash for the freezer. I wrote a guest post on Mama Bzz this week about freezing vegetables. My favorite way to freeze zucchini is shredded for future zucchini bread. Cream of Zucchini is new recipe to me and I will give it a try!
Summer squash and zucchini squash are here. Both of these classic summer veggies are abundant this time of year and are quite inexpensive. Problem is…it is difficult to preserve them by freezing or canning since they tend to get soggy and lose that fresh-from-the-garden flavor once preserved. So, a friend shared with me a cream of zucchini recipe that I just love. It freezes beautifully, it uses 2 lbs of zucchini, doubles or triples easily, and it is tasty. Don’t skip the bleu cheese; it adds such a wonderful flavor to this soup. Try it even if you think you don’t like bleu cheese. To freeze, cool completely. Pour 4 cups of soup into a quart-size freezer bag. Seal and store flat in freezer. Give this recipe a try when you have plenty zucchini, freeze a batch, and you’ll be enjoying the fresh summer flavor all year long.
I love a big, green salad, especially in the spring. Romaine, arugula, mixed baby greens, spinach, escarole, even cabbages, and good ole iceberg make crisp and healthy salads with limitless possibilities. I decided to tell you how to make A spinach salad. Some of my favorite salad ingredients include something salty, something crunchy, something sweet, and something cheesy. Springtime calls for salad as an accompaniment or a main dish. You can top almost any salad with grilled chicken, thinly sliced beef, or even shellfish and you’ll have a filling and nutritious meal.
Spinach is plentiful right now, so spinach salad is quite popular in my house. There are quite a few ways to serve a spinach salad that satisfies both sweet and savory tastes. To indulge your sweet tooth, make spinach salad with sliced fresh strawberries, red onion, toasted slivered almonds, and crumbled bleu cheese. Toss with a raspberry pecan dressing just before serving. My friend, Kelly, brought this salad to me when I was under the weather and it was delicious. If you wanted to make a more savory salad, start with fresh baby spinach and add crumbled bacon, slightly steamed asparagus, feta or goat cheese, and a light vinaigrette. Either of these spinach salads is sure to please, and these salads are budget friendly since they are made with spring veggies and fruit.
My go-to spinach salad calls for ingredients I generally have on hand all year. My Spinach Salad has salty bacon, crunchy walnuts, sweet dried cranberries, and creamy bleu cheese. Give it a try and experiment with your own favorite toppings. Top with leftover grilled meats and fish for a more filling meal. Salad is never boring; it can change each time you serve those healthy, vibrant greens.
Baked Macaroni & Cheese Recipe-My kids would eats pizza and macaroni & cheese every day if I let them. I’ve experimented with a number of macaroni & cheese recipes over the years and I think I’ve found “the one”. A trick to making this classic Baked Macaroni & Cheese Recipe is constantly stirring the roux when adding the milk and then cheeses. You don’t want the heat too high or you will scorch the milk or cheese sauce, and that will ruin the dish.Continue reading
Save Money While Cooking
1) Use powdered milk instead of regular milk –It is easy to mix up as needed as is a great substitute in recipes, pasta or rice side dishes,pudding and anything else that calls for milk. The only thing I won’t use powdered milk for is if I am having it straight up in cereal or a glass.
2) Keep your brown sugar from getting hard by placing a piece of bread inside the container. The brown sugar draws the moisture from the bread. Change out the bread when you use the brown sugar.Continue reading
I love asparagus! As Connie notes, asparagus can be used in a number of ways. Last week I served a delicious hors d’oeuvre; bacon wrapped asparagus. It was full of calories, but oh so good! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Spring has sprung…and fresh spring vegetables are beginning to show up in the grocery stores and at farmers’ markets. One of the first vegetables to make a spring appearance is asparagus. Asparagus is low in calories and sodium, plus it is a good source of calcium, magnesium, zinc, dietary fiber, protein, and many other nutrients. This tender stalk vegetable is most delicious steamed crisp tender with just a little butter, salt and pepper. But, it can certainly be added to a number of dishes making them fresh and more flavorful.Continue reading