Orange Fluff Dessert

May 24, 2013

orangefluff

Here’s another great recipe for a refreshing summer salad. This one uses many items that you can grab for cheap with coupons. To make this Orange Fluff Dessert you’ll need:

  • One large box Cook and Serve Vanilla Pudding
  • One large box orange Jello
  • 2 c. water
  • 1 16 oz. Cool Whip
  • ½ bag mini marshmallows
  • 1 can pineapple tidbits, partially drained
  • 1 can mandarin oranges, partially drained

Head over to On Sutton Place for the recipe!


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Salted Pretzel Caramel Brownies

May 23, 2013

saltedbrownies

Oh my, don’t these look pretty much amazing? These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. To make them you need:

  • 1 box Betty Crocker fudge brownies (for a 9×13 pan)
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 3 cups pretzels
  • 1 jar caramel sauce
  • coarse sea salt

Head over to Tablespoon to get the full recipe!


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Summer Pasta Salad Recipe

May 21, 2013

summerpasta

Now that nicer weather is here it’s time to find some new recipes that won’t heat up your kitchen and make a refreshing supper! This recipe for Summer Pasta Salad might just hit the bill. To make it you need:

  • 1 lb. rotini pasta
  • ½ large sweet onion chopped
  • ½ of an English cucumber chopped
  • 6-8 oz. package grape tomatoes (cut in half)
  • 1½ c. chopped carrots
  • 2 eggs, hard boiled and chopped
  • 24 oz. jar Marzetti’s Slaw Dressing

Head over to On Sutton Place to get the recipe and instructions!


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Southwestern Egg Rolls

May 19, 2013

southwesteggrolls

Time for another great meal idea! These Southwestern Egg Rolls look yummy and use all kind of summer vegetables. To make them you need:

  • 2 tablespoons olive oil, plus extra for brushing
  • 1 pound skinless, boneless chicken breasts – diced
  • 1 medium-large onion, minced
  • 1 cup frozen corn
  • 1 (14.5)oz can black beans, rinsed & drained
  • 2.5 cups fresh baby spinach
  • 2 jalapenos, seeded & minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 cups shredded pepper jack cheese
  • salt & pepper to taste
  • 10 taco sized flour tortillas

Head over to Mrs Happy Homemaker to get the full recipe.


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Strawberry Cheesecake Popsicles

May 17, 2013

strawberrypopsickles

Don’t these look amazing? I think these Strawberry Cheesecake Popsicles would make a great cold summer snacks. To make them you need:

  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 6 large fresh strawberries, chopped or ¾ cup frozen strawberries
  • 6 standard sized graham crackers
  • 1 tbs melted butter

Head over to Domestic Fits to find out how to put these together.


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Fresh Herb Tuna Salad

May 16, 2013

tunasalad

Here’s a great recipe you will want to try this summer if you are growing fresh herbs in your kitchen or if you pick some up at the farmer’s market. To make this Fresh Herb Tuna Salad you’ll need:

  • 1/2 cup mayonnaise or salad dressing
  • 3 French sorrel leaves, snipped (about 2 tablespoons)
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon snipped fresh lovage
  • 1 teaspoon snipped fresh tarragon
  • 1/4 teaspoon curry powder
  • Dash black pepper
  • 1 teaspoon snipped fresh dillweed (optional)
  • 1 9- or 9-1/4-ounce can chunk or solid white tuna (water pack), drained and flaked
  • 1 yellow sweet pepper, halved and seeded (optional)
  • Assorted salad greens and fresh herbs (optional)

Head over to Recipe.com to get the full instructions on how to make this recipe.


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Strawberry Pretzel Salad

May 14, 2013

strawberrypretzel

Mmm, are you ready for a fresh, cool summer dessert? This Strawberry Pretzel Salad might just hit the spot! To make it all you need is:

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries

Head over to Food.com to get the full recipe and instructions.


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Healthy Chicken Burrito Bowls

May 13, 2013

healthychickenburrito

Time to add some new summer recipes to your recipe book! Here’s a great recipe for Healthy Chicken Burrito Bowls. It looks fresh and easy to throw together for a picnic or an everyday recipe.

  • 2 chicken breasts, boiled & shredded
  • 2 limes, freshly squeezed
  • 1/2 tbsp. cumin
  • salt to taste
  • 1/4 cup finely chopped cilantro
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 onion, diced
  • 1 can black beans, drained
  • 1 tub pre made pico de gallo

Head over to Pearls, Handcuffs, and Happy Hour for the full recipe!


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Vegetable Frittata With Feta Cheese Recipe #FastFiveMeals

April 12, 2013

Vegetable Frittata
Recently, I teamed up with some of my fellow Savings.com DealPro Ambassadors in a challenge to create and swap some Fast Five Recipes. Fast Five recipes are ones that are simple to make, and can be on the table in less time that it takes you to order and get a pizza. The Savings.com Meal Planning Workshops encourage you to have at least 5 “go-to recipes” that can be prepared from scratch, yet are simple enough to make on those nights when you are running around with the kids, etc.

For this challenge, we each submitted a quick and easy recipe. In return, we were sent the recipe submitted by another Savings.com DealPro, a few goodies and a $20 gift card in order to purchase the ingredients for the recipe.

The recipe that I got to try was provided by Renae from How To Have It All and it was delicious. The best part is that this recipe can be so easily tweaked to include your favorite vegetables or even ones that you just have left over in the fridge! Serve with a side salad for dinner, or even with fresh fruit and have it for Sunday breakfast!

Print
Vegetable Frittata With Feta Cheese Recipe #FastFiveMeals

Vegetable Frittata With Feta Cheese Recipe #FastFiveMeals

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 zucchini, diced
  • 8 oz mushrooms, sliced
  • 1 clove garlic, pressed
  • 1 cup baby spinach leaves
  • 9 eggs
  • 1 tsp basil
  • salt & pepper to taste
  • 3/4 cup feta cheese

Instructions

  1. Preheat the broiler in your oven
  2. In a large cast iron or oven-safe non-stick skillet, heat the olive oil over medium heat
  3. Add the zucchini, mushrooms and garlic. Saute until soft, about 5 minutes
  4. Add in the spinach and cook for a minute or two (until it starts to wilt)
  5. While the vegetables are cooking, beat the eggs in a bowl. Add salt, pepper & basil.
  6. Pour the eggs over the vegetable mixture and cook for about 5 minutes or until the eggs are set.
  7. Remove the pan from the heat and sprinkle with the cheese.
  8. Cook under the broiler for 2 minutes or until the cheese melts.
  9. Cut in to wedges and serve with a side salad or fresh fruit
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Do you need help coming up with your fast five meals? You can find more Fast Five Meals on Pinterest.

WIN IT!

fast-five-mealsOne Moms Need To Know reader will win a Fast Five Meal Gift Box with a surprise recipe, the ingredients and gift card to recreate the recipe.

To enter to win:

Leave a comment letting me know your favorite fast meal that you make on those hectic nights

Optional Bonus Entries (leave a comment for each one that you do):

1. Become a Moms Need To Know Daily Deal E-mail subscriber. Leave a comment telling me you’ve done so.
*Subscription must be verified to count as a qualified entry

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*Like must be verified to count as a qualified entry

This giveaway will remain open until Tuesday, April 16, 2013 at 3:00pm (EST) at which time I will pick a winner using the Comment Contest Plugin and notify the winner by email

Good luck!

(and don’t forget to check out my other open giveaways!)

Full Disclosure: This giveaway is sponsored by Savings.com. I received a Fast Five Meal Gift box. As always, all opinions expressed in this post are entirely my own.


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Chicken Linguine Carbonara

February 18, 2013

Chicken-Linguine-Carbonara

I made this the other night and it was AMAZING! It is absolutely my entire family’s favorite recipe!

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Chicken Linguine Carbonara

Ingredients

  • 2 tsp olive oil
  • 4 ounces thinly sliced pancetta, chopped or 8 oz. bacon, chopped
  • 2 tsp minced garlic
  • 2 1/4 cups whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 8 large egg yolks
  • 1/3 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt
  • 1 lb. linguine
  • 4 cups coarsely chopped chicken
  • Freshly ground black pepper
  • 1 tablespoon finely grated lemon peel

Instructions

  1. In a frying pan large enough to hold the finished product, heat the oil over medium heat.
  2. Add the pancetta (or bacon) and garlic and saute until it is brown and crisp, about 8 minutes.
  3. Cool slightly. (if using bacon, remove from pan to drain on paper towel and discard the bacon fat in the pan)
  4. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  5. While the pasta is cooking, whisk together the cream, cheese, yolks, basil, and parsley in a large bowl. Set aside.
  6. Add the cooked chicken to the pan with the pancetta or bacon
  7. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken and sauce is heated through and the sauce coats the spaghetti thickly, about 4-6 minutes (do not let the mixture come to a boil)
  8. Season the pasta, to taste, with pepper and salt if needed
  9. Sprinkle the lemon zest over the pasta and serve.
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Cheesy Chicken Corn Chowder

January 22, 2013

chicken-corn-chowder

It is freezing outside today and nothing warms you like soup. This soup is delicious and hearty. Serve it with a slice of good crusty bread and it becomes a meal all on its own!

This is also a great way to use up any leftover chicken and it freezes very well!

Print
Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder

Ingredients

  • 3 cups chicken broth
  • 2 cups peeled & diced Yukon Gold potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1-2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 bag (12 oz) frozen corn
  • 2 cups shredded Cheddar-Jack cheese (or you can use plain Cheddar)
  • 2 cups diced cooked chicken

Instructions

  1. In a 4-qt stockpot, heat the olive oil. Add carrots, celery and onion and cook until they begin to soften - about 2-3 minutes
  2. Add chicken broth and bring to a boil. Reduce heat and add the potatoes, salt and pepper. Cover pot and simmer for about 12-15 minutes, until potatoes are tender.
  3. While the broth is simmering, melt butter in a medium saucepan. Add flour and wisk until smooth. Slowly stir in the milk. Bring to a boil then reduce the heat and cook and stir for about 2 minutes or until the mixture has thickened.
  4. Add the butter/flour/milk mixture, chicken, corn and cheese to the chicken broth. Cook and stir until heated through.
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Easy Shepherd’s Pie | 30 Minute Dinner!

January 15, 2013

Shepherds-Pie
When it’s cold outside and the weather is gloomy, comfort food seems to be at the top of everyone’s list of food cravings. But when you’re a mom and your schedule is packed from morning till dinnertime, you probably don’t have all day to spend in the kitchen preparing a lavish baked casserole, especially from scratch. In most households, meals that are fast and easy tend to prevail over ones that are complicated or time-consuming. Lucky for moms, though, fast and easy meals can be just as delicious and comforting as ones that take all day to prepare.

This recipe for Easy Shepherd’s Pie demonstrates just how simple it can be to serve your family a hearty, baked meal without spending an excessive amount of time or money. This recipe only takes fifteen minutes of prep time and an additional fifteen minutes in the oven, making it the perfect meal for a busy, cold-weather day. Try it out on the next chilly evening or when you need to use up any leftover mashed potatoes. Enjoy!

Easy Shepherd’s Pie

Hands on Time: 15 min
Total Time: 15 min
Serves: 4 (1/4th recipe each)
Calories per Serving: 338

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 pound ground round beef (85% lean)
  • 1 3.5-oz package instant butter flavor mashed potatoes (this is also a great way to use leftover mashed potatoes you may have in your refrigerator)
  • 1 15-oz Marie Callender’s® Homestyle Vegetable Soup
  • 1 4-oz can sliced mushrooms, drained
  • 2 teaspoons Worcestershire sauce

Directions

  1. Preheat your oven to 400°F. Spray an 8×8-inch baking dish with cooking spray; set aside. Cook beef in a large skillet over medium-high heat for 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
  2. Meanwhile, prepare your mashed potatoes according to package directions; set aside.
  3. Add soup, mushrooms and Worcestershire sauce to skillet; stir together. Cook for 5 minutes or until hot, stirring occasionally.
  4. Pour beef mixture into baking dish; top evenly with potatoes. Bake for 15 minutes or until hot and bubbly.

Author Bio: This guest recipe was submitted by Meredith K. on behalf of Marie Callender’s®. To browse through delicious chicken pot pie dinners and dessert pies perfect for quick weeknight meals, visit www.mariecallendersmeals.com.

Check out the rest of the easy recipes on Moms Need To Know


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