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A Super Easy & Delicious Lunch-Vegetable Masala Rice Medley with Corn-A No Recipe, Recipe


When I get tired of big salads for lunch, I search my freezer and can always find some fun convenience foods from Trader Joes.

Even if you don’t live near a Trader Joes, this idea can still work using different convenience foods.


These Vegetable Masala burgers from Trader Joes make me very, very happy.  They are Vegan and Soy Free.

They have a great Indian flavor and a bit of a spicy bite, but not too strong.  They do not scream masala.

They are full of chunks of potatoes, corn, carrot and peas.  They remind me of a potato pancake with added spices and vegetables.

I often eat them between pieces of naan bread as a sandwich.

I also love browning them on both sides then crumbling them up to top salads or rice. They come fully cooked, so just heat and serve.

I like for them to have a crunch to them which is why I brown them first.  It takes just minutes.

On this particular day, I had Trader Joes Rice Medley on hand in the freezer.

This is another super great convenience food that I love having around.  This medley is nice and chewy, full of fiber and grains that are so good for you.

My kids love this one because of the chewiness.  Just heat and serve!

If you prefer plain rice, Trader Joes have organic brown rice in packets in the freezer section.  Or, you could just make your own and freeze it!


I had some leftover corn in my refrigerator from dinner the night before that I added.  I like the texture and color that it gives.

This may seem like it needs flavor or a sauce, but really it doesn’t.  The Vegetable Masala burgers have enough flavor to make this a very hearty and satisfying lunch.

My kids ate the leftovers as an afternoon snack, they loved it.  They commented on the slight spice, but still gobbled it up!

This Garlic Naan is also from Trader Joes.  I do not eat it often since it is not dairy free, but boy is it GOOD!  They also have plain and whole wheat.

Vegetable Masala Rice Medley with Corn & Naan no recipe, recipe!




Baked Vegetable Egg Rolls

I found this recipe at Pinterest, it comes from For The Love Of Cooking .  I made these in the afternoon when my kids came home from school, as an afternoon snack.

They were a bit skeptical when I told them I was making vegetable egg rolls instead of chicken, but they smelled so good that my kids kept coming in the kitchen, asking if they were done yet and eager to try them.

Needless to say, they devoured the egg rolls and asked “when will you make more, Mom?” We had little neighbor friends over, and they too loved them.  I also sent some over to my adult neighbor and got a “thank you these are awesome” text in return.  This recipe is a keeper, one that I will make often.

Filling ingredients: shredded cabbage, shredded carrots, chopped water chestnuts, green onions, and ginger.

 This recipe would be a snap if you bought pre-shredded cabbage and carrots.  It was still very easy to shred and grate it myself, it took just minutes.

Vegetables sauteed with a bit of soy sauce.  The fresh ginger and green onion along with the soy sauce smelled SO good.

About 2 Tablespoons of filling per egg roll.

Fold like an envelope.

Then roll.

Use a dab of water to “glue” the end.

Spray pan with oil.  Then spray tops of egg rolls.  This is the key to getting crunch when baking, and fooling your kids (and yourself!) into thinking they are fried.

I love to serve these with a sweet chili sauce.  It comes already prepared, I buy mine from Trader Joes.

Baked Vegetable Egg Rolls 

{adapted from the recipe at For The Love Of Cooking}

1 teaspoon olive oil

2 cups savoy cabbage, chopped

2 cups shredded carrots

1 can water chestnuts, chopped

2 tablespoons green onions, sliced

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon corn starch

1/4 cup water

14 egg roll wraps

Sweet chili dipping sauce or sweet and sour sauce (for dipping)


Heat the olive oil in a large skillet over medium heat.  Once hot add the cabbage, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes.  The vegetables will just begin to wilt but still remain a little bit crisp.  Mix the cornstarch with the water and mix thoroughly.  Add the corn starch mixture and soy sauce to the pan along with the green onions.  Cook for an additional 1-2 minutes or until the sauce thickens.  Remove from heat and let cool a bit.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold bottom up over the filling.  Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat oven to 400 degrees.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet.  Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over.  Bake for an additional 5-7 minutes or until crispy and golden brown.  Serve with sweet chili sauce or sweet and sour sauce.  Enjoy!


*these are vegetarian, but not vegan, as there are eggs in the egg roll.  I may try using spring roll wrappers next time.

Misto Gourmet Olive Oil Sprayer, Brushed Aluminum


* I don’t like to use aerosol cooking sprays due to the propellant in them.  I have a handy little pump oil sprayer that I use, like the one above.

*the original recipe called for 2 cups of bean sprouts.  I left them out thinking they may freak my kids out.  They make the rolls a little more “plump” if you add them.  The rest of the recipe stays the same.

Healthy Eating/ HOME/ Homemaking/ How-Tos/ RECIPES

My New Favorite Kitchen Toy

Guess how much time it took me to cut all those veggies?  Looks time consuming, huh?  Well, it wasn’t. It literally took me 3 minutes with my new, handy dandy mandolin!

I have been wanting one of these forever, and found this one for a buck at a garage sale.  It is not fancy, but it is sharp and gets the job done!  It makes eating raw fruits and vegetables fast and fun.  I find that we have greatly increased our veggie and fruit consumption in this house due to this handy gadget.
My girls beg me for apples now that we can slice them so thin.  They liked apples before, but now they eat them like they are candy!  

I like this model for basic slicing, but one of these days I am going to get a mandolin that allows you to adjust the thickness of your slices, like the fancy one below.  That would be great!

{I’m asking for these for Christmas!:)}

** not let children use these.  It is very sharp and way too easy to slice a finger.  I’m currently growing back half my fingernail–yea, ick.
Healthy Eating/ RECIPES/ Sides

22 Simple Ways To Eat Fruits And Vegetables



22 Simple Ways to Eat Fruits And Vegetables

  1. Frozen berries in cold cereal
  2. Frozen berries in oatmeal
  3. A bowl of frozen berries thawed to perfection during dinner in time for dessert
  4. Apple slices almond butter
  5. Bananas sliced on bran flakes for breakfast
  6. Banana slices on whole wheat peanut butter bagel
  7. Celery and peanut butter or cream cheese
  8. Pepper strips and hummus
  9. Cucumber slices and dip
  10. Frozen grapes– so refreshing!
  11. A 6-cup muffin tin full of different colors for snack
  12. Clementine slices on our salads
  13. Frozen mango chunks in a bowl
  14. Edamame with sea salt-my kids favorite
  15. Fruit smoothies made green by blending in spinach
  16. Eggplant in place of beef in our spaghetti sauce
  17. Fruit kabobs-so pretty and fun
  18. Fresh berries in pancakes
  19. Homemade, no-cook berry jam
  20. Sliced berries on ice cream
  21. Spinach salad with mason jars full of vegetable toppings to add themselves
  22. Make our own fresh vegetable and fruit juices using our juicer.
RECIPES/ Seasonal/ Sides

Too Much Pumpkin?!?

***this post is from last fall.  I’ve been busy having fun with my girls on their fall break, too busy to write new posts!!  
If you love pumpkin, this post is for you!  I am planning on going crazy during the remainder of this fall with the whole pumpkin food theme.  I have collected a few recipes that have caught my eye, and now that it is pumpkin eatin’ season, its time to try a few!

Every year when it comes time to carve pumpkins and scoop out all those pumpkin guts, I have great intentions of saving the seeds and making them into some kind of roasted goodness.  And every year, my good intentions go right out the window after a long night of carving, and even longer time of cleaning up all those pumpkin guts. This year I am FOR SURE going to do it.  I have Old Bay Seasoning sitting in my cupboard, which is what I need to make Maryland Pumpkin Seeds.
*I made these and they were yummy!

This Creamy Pumpkin Pasta recipe is one I am very excited about. Doesn’t that sound so very comforting?
*This pasta is one we will have at least once every fall.  I made it and it was creamy goodness..

We are all about pancakes in this house, so Fluffy Light Pumpkin Pancakes are a must try!
*These are everything their name says they are.  So good!

The picture of these Soft Chocolate Chip Pumpkin Cookies has not left my brain since I first got a glimpse of it, I really hope they taste as good as they look! (I am going to use applesauce in place of the oil and maybe some maple syrup instead of all that sugar!)
*I replaced 1/2 the oil with applesauce and used pure cane sugar (sucanat) instead of sugar.  I made them last fall and I am hoping to get the energy to make them again, seeing the picture again makes me remember how wonderful they were!

This Black Bean Pumpkin Soup I have made, and it is to die for.  It got two thumbs up from my husband, and it is very healthy.  (I used a small amount of bacon instead of the ham)

 I have yet to find a chili made with turkey that I like, maybe this one, Pumpkin Turkey Chili, will be THE one?

As you know, I am a smoothie lover. Not so sure about a Pumpkin Smoothie, but if it can make a vegetable taste like dessert, I’m all for trying it!

Thank goodness I have until the end of November to make some of these!  I have a feeling my family will have had their fill of pumpkin by then!

Gardening/ RECIPES/ Sides


For those of you who have been gardening forever, or those who are just not interested, please bear with me as I FREAK OUT ABOUT GARDEN SUCCESS!
I’m a newbie gardener and have so enjoyed the process, and EATING the outcome.
See that big tomato?   We ate it tonight on BLT sandwiches.  Mid-sandwich, my husband looked at me and said “wow, that is one goooooood tomato!” It is ridiculous how happy a compliment on my tomato made me, he’d be a smart man to keep complimenting my tomatoes!:)
See that monster cucumber I am cradling in my right arm?  It’s huge and yellow.  Not sure it is edible, we were out of town for a few days and came back to that beast hanging on the vine.  Anyone know if it will taste good?
I’ve had a hard time catching my squash while they are still young and tender.  It seems like one day they are babies and the next day they are too big!  I’m planning on using my food processor to chop up  the big ones, then freezing them in 2 cup portions to make a zucchini type bread.  I love to grill the tender, young ones-I just got to get on top of harvesting regularly!
So what do I do with all these cucumbers besides making pickles, and raita?  Does anyone have any good summer squash recipes?
To view my square foot garden, click here.
This post is linked to:
Gratituesday @ Heavenly Homemakers
30 Minute Blog Challenge @ Steady Mom
Saturday Night Special @ Funky Junk

Gardening/ RECIPES/ Sides

Growing Radishes

We had a yummy salad last night, made with lettuce, swiss chard, and radish from our square foot garden.  I can’t believe I’m actually succeeding at growing food!  My girls little fingers planted the radish seeds and it was their little hands that pulled the radishes from the soil last night, so they were pretty excited to eat them. I’ve never been able to get them to eat radishes, but their curiosity got the best of them and they gobbled them up! (as long as they were drenched in dressing:))

Radishes are not at all hard to grow.  They like cooler temperatures (below 75 degrees), so they were one of the first vegetables we planted.  They can be started 4-6 weeks before the last frost date.  Plant the seeds 1/2 inch deep, 2-3 inches apart (I fit 16 in a square foot of my garden.)  They germinate quickly, (3-10 days), and mature quickly (20-40 days.)  They can be grown in containers due to their shallow root systems.  They are super easy, and a great way to start out our gardening season!
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