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Easy Lunch Recipes | Lunch Ideas

These days it seems in a hurry for lunch, thrown together, and overlooked in terms of its importance. Many of us get stuck in the rut of the same thing every day - every day. However, the food does not have to be that way, and definitely do not need that fast food or salads of lettuce or boring. With a little planning and some creative ideas for all family members can have a big lunch every day of the week, even on a budget.

Do not forget the vegetables! It's no secret that most Americans do not enough servings of vegetables a day to maintain a healthy balance. Vegetables are great for lunch and can be included every day without looking like a carrot, I promise.

While the carrot sticks are large and delicious, they can get if you are tired to be included in the lunch box every day. Mix it up using some other vegetables in place. Other vegetables, great lunch are the stalks celery, cherry or grape tomatoes, sliced ​​cucumbers, broccoli, cabbage salad and other vegetables slaws. (I like broccoli, carrots and pico salad coleslaw instead of traditional)

Of course, then comes the fruit vegetables in the search for easy to carry food for lunch. An apple a day may keep the doctor away, but sometimes you want something a little different. Bananas, oranges, plums, nectarines, blueberries, pears, peaches, pineapple and all make great fruit for lunch. Browse the product section and take a look at what is fresh and in season rather than grab the first thing to come, which is usually apples and bananas.

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Romantic Dinner Recipes | Rachel Ray Recipes

There's nothing like a romantic candlelight dinner for two to spice up a relationship.
Trying to figure out the menu can be a struggle. While you want to make something elegant and sensual, they also do not want to work the tail preparation. Are you planning a quiet romantic dinner for two for an anniversary or Valentine's Day? Could use some romantic dinner recipes that say "I love you" and is fairly easy to prepare? Then take a look at these simple but elegant recipes for a romantic dinner for two.

Appetizer: Tropical Paradise Passionate

This passion can prepare snacks just before the big event.
Ingredients:
Two large passion fruit, halved 1 pound pineapple, cut into 1 inch cubes
2 teaspoons sugar 4 ripe kiwis, peeled and quartered lengthwise
A dash of lemon juice 1 large banana, cut into ¼ inch rounds
6 pitted prunes, halved

Place a fine sieve into a small saucepan. Remove the pulp of the passion fruit pulp and press on the sieve to extract as much juice as possible to the pan. Add sugar and a dash of lemon juice and moderate heat for 2 minutes until sugar has dissolved. Transfer the syrup passion fruit in a medium bowl and let cool. Scoop the pulp from the passion fruit syrup and another in the mix. In a separate bowl, combine bananas, kiwis, pineapple and prunes it. Add syrup, passion fruit, mix well and serve.

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Quick Breakfast Recipes | Easy Breakfast Recipes

Now is a good time to reflect on healthy breakfast recipes. They often leave home in a state of stress, drinking a cup of coffee and perhaps a slice of toast on the road. However, breakfast is probably the most important meal of the day. Is the food that ignites the engine and gives us energy for the day. This could not be more important when it comes to children and adolescents if we want to concentrate full and conduct on the field, we must ensure that we give them something to sustain them through the morning.

Granola Recipe

This granola recipe is a great substitute for commercial cereals - are lower in fat and sugar and is easy to do at home. It is also much cheaper. You can call to change - substitute any nuts under his own choice - Goji berries, dried cranberries, dried mango or banana. You can cut the nuts in a food processor, which speeds things up - the process until chopped and not let it turn into a puree.

Ingredients:

2 lbs 2 oz / 1 kg of rolled oats
¼ cup oil
half cup honey, melted
1 cup hot water
1 teaspoon ground cinnamon
1 cup chopped toasted almonds or all
2 cups raisins (about 8 oz / 250 g)
2 cups dried apricots
2 cups dried figs
5 oz / 140 g chopped dried apple rings

Method:

Preheat oven to 300 degrees F / 160 º C.
Pour oats in a large baking sheet. Combine hot water, oil, honey, vanilla and cinnamon. Pour over oats. Make sure the liquid is well stirred in
Bake for about an hour, stirring every 10 minutes. Make sure the mixture does not burn. Ready when the oats are no longer moist and are golden in color.
Remove from oven and add the almonds and nuts. Stir well.
Cool and store in airtight containers.

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Mexican Cheesy Pot Pie



First, link up your CHERRY recipes over at I'm No Chef Recipe Cooking Challenge this week! 


I saw this recipe and knew it would be a winner.  I did add my own touch and changed the name but the inspiration was the same.  Pam rocks and she has a ton of awesome recipes so check her site out! 



One change that I made was to add 1/4 tsp. of chipotle chili powder to the cornbread mix.  This was subtle but added an awesome smokeyness that was delicious. 


I also added some peas and carrots that I had leftover in the freezer.  Somehow, when I added the peas and carrots, it became a pot pie to me so that is what I called it.  You can add whatever veggies you'd like!


Whatever you call it, it was absolutely delicious and I can't wait to make it again!! 




Mexicali Cheesy Pot Pie Recipe
Adapted from Pam's Midwest Cooking

1 lb. ground turkey, 93% lean
1 large onion, chopped
2 tbsp. chili powder
1 tbsp. garlic powder
1/2 tsp. each salt and pepper
1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained
1 cup frozen corn
1 cup frozen peas and carrots
5 oz. cheddar cheese, divided

For corn bread topping:
1/2 cup yellow cornmeal
1/2 cup flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. chipotle chili powder
1 egg, lightly beaten
2/3 cup milk, 1%
2 tbsp. vegetable oil

Brown ground turkey and onions in large pan until cooked.  Season with chili powder, garlic powder, salt and pepper.  Stir in tomatoes, corn and peas & carrots (used whatever veggies you want.)  Transfer to an 8 x 8 in. baking dish.

Top with half the cheddar cheese.

In a bowl, combine cornmeal, flour, baking powder, chipotle powder and salt.  Stir in egg, milk and oil.  Spread evenly over turkey mixture. Top with the rest of the cheese.  Bake, uncovered for about 35 minutes or until topping is set. 

Total calories = 2344 calories
6 servings = 391 calories per serving

One Year Ago...







Butterscotch Blondies

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Made it on Monday at Lark's Country Heart
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Little Brick Ranch





Calories calculated from calorieking.com. Some numbers are approximate and rounded.
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Cupcake delight

Já é noite. A esta altura do dia dá-me sempre fome, e só penso em coisas doces. Com o aproximar do aniversário da Carlota, então é que só penso mesmo em bolos, bolos, bolos... E foi por isso que quis-vos falar uma vez mais nos maravilhosos bolos da Cupcake. São tantos, e tão bonitos, que é difícil escolher as fotografias. A Francisca é uma artista, uma profissional - as receitas são deliciosas (mesmo) e variadas (experimentem os cupcakes dela e vão perceber...) e a técnica que domina na perfeição fazem dela uma hábil cake designer - sendo os meus preferidos os bolos com motivos florais e os de casamento. :) Fico feliz com o seu sucesso, pois é um prazer ver alguém trabalhar tão bem e naquilo de que realmente gosta!

Vejam estas preciosidades que não estão publicadas no site (penso que alguns estão na página do Facebook da Cupcake - já fizeram like, btw?). Fico horas a olhar para eles... que mesa não brilha com uma preciosidade destas?

Estas flores são maravilhosas...
These gum paste flowers are wonderful...


Martha Stewart Weddings executado na perfeição
Martha Stewart Weddings at its best


O meu favorito! As cores...
My favorite! The colors...


Coral...
Coral pink...


Peggy Porschen: estes são lindos!
Peggy Porschen: these lilly-of-the-valley mini-cakes are so cute!

Credits: Cupcake

It's late in the evening. At this time of the day, I always get hungry. With sugar cravings. And with Carlota's birthday party coming, all I can think about is cakes, cakes and more cakes... So I decided to write about wonderful Cupcake once more. Francisca's cakes and cupcakes are absolutely delicious and her technique and professionalism never cease to amaze me. The recipes she uses are so yummy and with such a variety of flavours... She's a great cake designer and I'm so happy for her sucess! My favorite designs are florals and wedding cakes... :)

So I'm sharing some photos that aren't published on her site (I think some of them might be in Cupcake's Facebook page - have you already liked it, btw?). I stare at thes pictures for hours... what dessert table wouldn't shine with such beauties?

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Creamy Chicken Tortilla Soup in the Slow Cooker



I've made a lot of soups. I love soup.  I've made many southwestern flavored soups.  But never tortilla soup. At least not with tortillas actually IN the soup.



I'm a flour tortilla fan. No clue why.  I think my brother once said years back that he preferred them so I just never tried corn tortillas. Why on earth would I trust my brother?! Corn chips of course, but never corn torillas. Weird.


So I bought corn tortillas for this recipe. I loved, loved, loved how they completely dissolved in the soup and flavored and thickened it wonderfully. 

Then of course was the toasting of the corn chips.  That was awesome too.

This soup was a complete hit. Wonderful flavor but not spicy.  Definite keeper.



Creamy Chicken Tortilla Soup Recipe
Adapted from Cinnamon Spice & Everything Nice

1 1/2 lbs. chicken breasts, boneless
2 cans chicken broth (14 oz)
1 can (15 oz) diced tomatoes
1 can (4 oz) green chiles
1 1/2 cups corn
1 large onion, chopped
1 tbsp. garlic, minced
1 bay leaf
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. pepper
6 corn tortilla, cut into thin strips
1/2 cup half & half
1/4 cup cilantro, chopped
Optional toppings: Tortilla strips, sour cream, cheddar cheese or avocado

Add chicken breasts, broth, tomatoes, green chiles, corn, onion, garlic, bay leaf and spices to the crock pot.  Add the cut tortilla strips to the pan. Cook on high for 4 hours or low for 6 - 8 until chicken is able to shred.  Shred chicken, return to crock.  Add half and half and cilantro.  Cook an additional half hour.  Garnish as desired.

Tortilla Strips:
Cut corn tortillas into strips.  Spread out on a lightly oiled baking sheet, sprinkle with salt and pepper and bade until crispy at 400 degrees, about 10 minutes.

Total calories with out extra toppings: 1809 calories
11 cups = 164 calories per cup

One Year Ago...








Peanut Butter Dip

This is linked with:

Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie
Ultimate Recipe Swap: Soup at Life as Mom





Calories calculated from calorieking.com. Some numbers are approximate and rounded.
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Peanut Butter Pancakes



9 times out of 10, if I ask my kids what they want to eat, they'll say pancakes.

They aren't too picky, they'll take regular pancakes anyday. Me? I like something different. 

Peanut butter makes everything better so of course it was the logical choice.


The kids loved them of course.

I really wanted to try to make a peanut butter icing or syrup but time got away from me and it didn't happen. We'll save that for another day!


Peanut Butter Pancakes
Adapted from Lime Cake


1 cup flour
1 cup milk
1/4 cup peanut butter, chunky or smooth
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1 egg
1 tbsp. melted butter

In a large bowl, whisk flour, baking powder, sugar and salt.

In a medium bowl, whisk peanut butter and milk until smooth.  Add egg and melted butter.  Gently stir wet ingredients into dry until you have a very lumpy batter. 

Ladle batter onto griddle pan, and cook for 1 - 2 minutes on each side, until lightly golden. 


One Year Ago...








Beef and Bean Chimichangas

This is linked with:
$5 Dinner Challenge at $5 Dinners
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Meat Free Monday at Penny-Pinching Provisions
Let's do Brunch at My Sweet and Savory
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life & Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple







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