PrintVegan Tomato Soup with Roasted Garlic I love my Creamy Tomato Basil Soup with Roasted Garlic, but I also know that there are people out there who can’t (or who choose not to) consume dairy. I decided to take another spin at the recipe, this time eliminating the dairy products. This recipe also comes in […]
Read more »PrintSlow Cooker Vegetable Barley Soup What I like about this soup is its versatility. You can add a variety of different vegetables (like asparagus or cauliflower), and because the veggies are blended together once cooked, your kids won’t know all the good stuff you are sneaking into their bodies. The beans add protein and act […]
Read more »PrintSlow Cooker Chicken Noodle Soup Super simple and perfect for a cold day.Ingredients8 cups chicken broth 1 small onion, chopped 2 stalks celery, sliced 2 carrots, sliced 3 cups cooked chicken, either shredded or cut 1 16-ounce package frozen egg noodles InstructionsPlace all ingredients except noodles into slow cooker and cook on low for 6-8 […]
Read more »PrintCreamy Tomato Basil Soup with Roasted Garlic Serving Size: Serves 4-6. Don’t let the title of this soup scare you. It’s very easy to make, and has so much more flavor than the canned variety. Even if tomatoes aren’t in season, cooking the tomatoes will bring out their flavor. Ingredients12 Roma Tomatoes, washed and cut […]
Read more »PrintSlow Cooker Baked Beans Fix-it-and-forget-it side dishes. What’s not to love? You can experiment with this dish, adding diced ham or changing up some of the spices to make it your own. Ingredients2 cups dried navy beans 6 cups water ½ cup finely chopped onion 3 strips bacon, finely chopped ½ cup molasses ½ cup […]
Read more »PrintBalsamic Slaw A simple twist on traditional slaw that is safer for picnics and outdoor activties. It’s still best to keep food out of the “Danger Zone” (40-140 degrees F), but this recipe is dairy-free and won’t spoil as quickly. Ingredients3 cups chopped Napa cabbage 1 med. carrot, shredded 1/4 cup red onion, thinly sliced […]
Read more »PrintDeviled Eggs This is a basic recipe for an American favorite. Add your own twist to it by changing the spices or adding relish or another diced vegetable. Ingredients6 each hard-cooked eggs, peeled and cut in half lengthwise 1/4 cup mayonnaise 2 Tbsp. sweet relish 1Tbsp. mustard 1/4 tsp. white vinegar 1/4 tsp. ground black […]
Read more »PrintPotatoes Au Gratin Serving Size: Serves 4. No need to buy a box of dehydrated potatoes and powdered cheese. Making this dish from scratch is easier (and quicker) than you think. Ingredients2 pounds red or russet potatoes, washed and cut into 1-inch chunks 1 tsp. sea salt 2 cups milk 1/4 cup butter 1/4 cup […]
Read more »PrintMediterranean Salad I love making this salad with a variety of different vegetables. Try adding zucchini or another summer squash, carrots, or any other salad-typve vegetable you may have. Ingredients1 pound Roma tomatoes, diced large 1 can quartered artichoke hearts, drained 1 jar pitted kalamata olives, drained 1/2 cup sliced red onion 1 each cucumber, […]
Read more »PrintCilantro Lime Rice Serving Size: Serve 6-8. This easy to make side is perfect for Mexican dinners.Ingredients1 cup basmati rice 2 cups water ½ tsp. sea salt ½ cup chopped fresh cilantro ¼ cup fresh lime juice InstructionsBring water and sea salt to a boil. Add rice, and allow to return to a boil. Cover […]
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