I want the fruits of a great home vegetable garden but don’t want to put in the work. I simply want to plant the seeds, walk away, and have a thriving garden in a few weeks. One can dream, right?
Despite my lack of time and effort, I still managed to grow a little spinach and lettuce this year that I am quite proud of. It’s also worth noting that these plants are SURVIVORS. Despite all odds (i.e. being planted by a 3 & 5 year old, not being regularly watered, and fending off the encroaching weeds), they have grown!
Now that it’s time to harvest my crop, I have been on the hunt for some great salad dressings. Since I’m probably not the only one excited to eat fresh lettuce and spinach, I thought creating a roundup of homemade salad dressings would be helpful. Truth be told, I’ll probably use this resource the most! Anyway, hope you guys are enjoying the fresh produce that comes with the spring season. Enjoy!
I recently inherited a huge box of recipe cards from my grandmother in-law. I had so much fun going through the hundreds of recipes that she had accumulated over her lifetime. While I did end up tossing about 2/3rds of them (generations eat very differently from one to the next!), I did stumble on a few gems.
Take for example, this super easy Fluffy Eggs and Bacon recipe. It reminded me of our Oven Omelette but with the addition of a baking mix.
Not only was this super easy to put together, but I think it would be a great one for freezer clubs or freezer cooking parties. The ingredients are simple and will make the frugal shopper happy.
I haven’t personally done this, but it would be pretty easy to swap out the bacon for cooked and crumbled breakfast sausage. Let us know if you try that and how it is!
Spring has finally sprung. We’ve been in our kitchens making smoothies (thank you Hy-Vee for the frozen fruit sale) and at our grills grilling up some real food. Firing up the grill not only saves you time during this busy season for most families, but you can even plan ahead by using a pre-made freezer meal, like these delish Southwest Grilled Chicken Kabobs.
In case you haven’t heard, we’re kind of nerds when it comes to our love of freezer cooking. That’s why we always flag meals in our menu plan that are freezer-friendly with this symbol —> (FF), as you’ll see below. In fact, we believe in this way of cooking so much, we’re publishing our first cookbook called From Freezer to Table (Rodale Books). It comes out in September! Want to hear more?!? Check out this post about our cookbook progress.
P.S. Did you know you can have these menu plans emailed to you to weekly? All you have to do is sign up here.
It’s that time again when I dig through my rather full end table and pull out my good reads as of late. Today, I’m sharing some favs from this past winter and spring that I think are worth picking up. In case you missed it, here were three books I couldn’t put down last summer.
Apparently, I’m also making several unplanned confessions in this post. They just came out as I got writing about the impact these books are having on me. Please let me know if you end up reading any of my random picks below. I’d love to know what you think!