A few years ago, I picked up a grill basket at Target and, little did I know, that grill basket would open up a whole new world of options as far as veggies go for the grill. I personally love the smoky charred flavor that the grill gives all food, from meats to veggies to even pizza (if you haven’t tried grilling pizza you must!).
Do you have an Instant Pot and are unsure where to begin? I felt the same way for a while, in fact it sat in the box on my dining room table for longer than I’d like to admit. Once you start tinkering with this appliance, I promise you’ll get the hang of it. The first time I used it was to make spaghetti squash, and since then I’ve used it quite a few times to cook up mashed potatoes, soup or chili, shredded chicken and the most perfect hard boiled eggs. What I’ve been loving about the Instant Pot is that I can use it in almost the same way as a slow cooker, but in less half the time. For those with busy after-school schedules (like us!), it really helps get dinner on the table without worrying too much about leaving a slow cooker on all day.
Starting a new season is exciting for many reasons, one of them being the anticipation of a whole new crop of seasonal vegetables that are available and peaking in flavor. Root vegetables are one of those categories of vegetables that can easily get overlooked at the grocery store or farmer’s market, unless you grew up eating them often. I personally did not become familiar with root vegetables (other than carrots of course) until a little later in life and am starting to introduce my family to a variety of root vegetable recipes as often as I can.
You know it’s summer when you start seeing tons of zucchini piled up at the grocery stores and farmers markets. I have a hard time walking by a display of summer squash or zucchini and not grabbing as many as I can to take home. When you really think about it, zucchini is one of those veggies that can truly be added to so many dishes – the ideas are endless! If you have little ones that aren’t so keen on zucchini, don’t give up just yet. There are so many tasty ways to introduce and reintroduce this vegetable to your family, it just takes a little creativity in the kitchen.
‘Tis the season for warm and cozy food, like soups, stews and chili! I love this time of year when the temperatures drop (just a bit or a lot depending on where you live) and meal times feel like they should be less fussy and more about comfort food. Nothing screams comfort food like a pot of something healthy and delicious simmering on the stove.
My family always cheers when I declare it “Breakfast for Dinner” night in our house. Something about eating breakfast foods at a time of day that you typically wouldn’t is exciting, I guess. I’ll take the dinner time excitement any day! Normally, I like to serve eggs for nights like this, for the protein and ease of being able to feed a whole family quickly at once. Eggs are so versatile – you can really up your veggie intake for the day with an egg and vegetable scramble or get in an extra serving of fruit by simply adding a side of berries or cantaloupe to your plate (or both!).
I am a mom of three, my oldest being 11 and my youngest just 2 years old, so I’ve been dealing with picky eaters for quite a while now. Personally, I have never considered my kids to be “picky” with food (well, I’ve never let them hear me say it!), however they have had their share of picky moments when it comes to meal time. Most moms will probably agree that there are plenty of phases that come with parenting, food battles with picky eaters is definitely one of them.
Pita bread is one of the most versatile foods, in my opinion. It can be a great (light) replacement for bread when you are in the mood for a sandwich, turned into wonderful crisps to scoop up your favorite dip or topped with your favorite pizza toppings. Personally, I use pita most often to make individual pizzas for my family. Everyone is happy with their own pizza toppings and they cook up extremely quick, which makes for great weeknight meals or Saturday nights. I also love to stuff them with egg scrambles for breakfast or toasted up under the broiler topped with shredded chicken or ground meat and turn it into a tasty melt.
Back-to-school is around the corner, whether we like it or not. With back-to-school comes routine, homework and, for me, a desire to get back to meal planning during the busy school week. Let’s face it, meal planning definitely makes family life easier! To keep from getting bored in the kitchen, it’s great to have an arsenal of healthy, no-fuss dinners to choose from.
Oven roasted vegetables are definitely an easy way to get a healthy flavorful side dish on your dinner table that your whole family will love. With little effort, and just a few ingredients, you can transform your family’s favorite vegetables to complement whatever your main dish is on any given night.