Simple Strawberry-Balsamic Salad

Spice up a spring dinner with the simple, flavorful salad. 

Green or red leaf lettuce (or your favorite), torn into bite-sized pieces 

Balsamic dressing

Strawberries, sliced

Blue cheese crumbles

Chopped walnuts

Toss all ingredients together in desired amounts.

Sweet & Savory Broccoli Salad

I am a pretty picky eater as an adult, but I was even more finicky as a kid. Vegetables and I simply did not get along – especially those of the green variety. Broccoli was one of the worst offenders…until I tried this salad. This recipe made me fall in love with broccoli and it is as simple as it is delicious – I could eat this by the bucket. Maybe even by the trough.

2 heads broccoli, chopped 

½ cup poppyseed salad dressing (I recommend Brianna’s)

¼ cup golden raisins

¼ cup real bacon bits

1/8 cup red onion, diced

Chop broccoli and mix with dressing in a large bowl. Stir in raisins, bacon bits, and onion. Cover and refrigerate at least an hour. Serve cold.

Note: This salad can be served immediately, but is best after sitting for at least an hour to allow the flavors to combine.

Cold Veggie Pizza

This appetizer is always a hit at parties. It is so quick and easy to make and there are so many options when it comes to the toppings!


1 8oz package of crescent rolls
1 8oz package of cream cheese
1 packet of dry ranch dressing mix
2 tbsp sour cream
2 cups of a mixture of raw veggies (I used carrots, broccoli and red pepper)

Roll out the crescent rolls like a pizza crust onto a baking sheet. Cooking according to the package directions on the rolls. Let it cool. Mix together the cream cheese, half of the ranch dressing packet and the sour cream. When the crust is cool, spread the mixture over the crust. Top the cream cheese mixture with the veggies. Chill for about an hour.  Cut into small squares to serve.

Adapted from Allrecipes.com

Chili's Copycat Salsa

I have a serious problem when it comes to Chili’s: I can’t stop eating their salsa. It has the chunk-free texture that I love, with just the right amount of heat. Who knew mimicking it could be so easy?!

1 can (15-oz) whole tomatoes 

1 can (15-oz) Rotel tomatoes

¼ onion, chopped

1 small can (4-oz) jalapenos (not pickled)

1 T lime juice

½ tsp garlic powder

½ tsp salt

½ tsp sugar

¼ tsp cumin

Place all ingredients into a blender or food processor. Blend until puréed to desired consistency. Refrigerate until ready to serve.

*Modified from Deals to Meals

Balsamic Honey-Glazed Baby Carrots

Looking for a new side to impress the holiday guests? Try these deliciously sweet and savory carrots for an elegant and simple dish.

2 lbs baby carrots 

1 tsp Italian seasoning

4 T olive oil, divided

3 T honey

1 T balsamic vinegar

Preheat oven to 400 degrees. Spread carrots onto a large cookie sheet or baking dish. Sprinkle with Italian seasoning and drizzle with 2 T olive oil. Bake about 20 minutes.

Remove from oven and drizzle with remaining olive oil, honey, and vinegar. Bake for about 5 more minutes, until carrots are tender but still crunchy.

*Based on So Wonderful So Marvelous

Almost-From-Scratch Tomato Sauce

A good tomato sauce is key to many Italian dishes. This sauce is the perfect foundation as an ingredient in a meal or as a stand-alone over pasta. I save time by using canned tomato sauce, but the result tastes slow-cooked and bold.

2-3 celery stalks, chopped

½ white onion, diced

1-2 carrots, chopped

2 cloves garlic, minced

1 T butter

¼ cup red wine or apple cider

2 tsp Italian seasoning

1 tsp basil

½ tsp red pepper flakes

Salt & pepper to taste

1 can (28-oz) tomato sauce

In a large saucepan, sauté celery, onion, carrots, and garlic in butter until softened, 3-5 minutes. 

Add wine or cider to deglaze the pan. Stir in Italian seasoning, basil, red pepper flakes, salt, and pepper. Add tomato sauce. Bring sauce to a boil, then reduce heat to low and simmer 30 minutes-1 hour with lid on to reduce splattering.

Turn off heat; use an immersion blender to blend sauce to desired consistency (or use a stand blender in batches). Serve over pasta or use as a foundation for your favorite Italian dish.

Beefy Minestrone

Okay, okay…I know that your typical minestrone doesn’t contain meat, and therefore shouldn’t be “beefy”. But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Consequently, this is the perfect meal to use up last night’s steak or roast to make something flavorful, healthful, and soulful.

½ onion, chopped 

4 cloves garlic, minced

2 stalks celery, chopped

10-15 baby carrots, chopped

1 tsp. oregano

1 tsp. basil

Salt and pepper to taste

1 can (14-oz) diced tomatoes (with Italian herbs)

1 can (14-oz) crushed tomatoes

1 can (15-oz) dark red kidney beans

½ cup red wine

6 cups chicken broth

1 cup lean steak or roast, diced

1 cup pasta (ditalini, egg noodles, elbow macaroni, shells – all work well)

In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender, but not overcooked. 

Broccoli and Spinach Bites

This recipe is really quick and easy to make. It is great as an appetizer for a party or for a different kind of side dish for dinner.

1/4 cup unsalted butter
1 small onion, chopped (I used minced onion)
1 teaspoon minced garlic
1 10-ounces packages frozen chopped spinach, thawed and drained
1 10 ounce package of broccoli thawed
8-ounces stuffing mix
4 large eggs (If the mixture is too dry use a 5th egg)
1 cup grated Parmesan cheese
Salt and pepper, to taste


Preheat the oven to 350 degrees. Melt the butter over medium heat in a pan, add the onion and cook til translucent. Add the garlic and cook for 30 seconds. Make sure all of the water is removed from the broccoli and spinach. Combine the stuffing mix, spinach, broccoli, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well. Line a baking sheet with parchment paper. Roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet. Bake for about 15-20 minutes.

Recipe adapted from The Curvy Carrot

Mexican Stuffed Peppers

My husband and I love, love, love Mexican food. I make something with a Mexican flair at least once a week. I saw this recipe for stuffed peppers online and I have really been wanting to try it. My husband does not eat many vegetables so he ate the stuffing mix in a tortilla. Despite the fact that we love Mexican food, I don't LOVE spicy food so I always cut down the spices in my cooking. Overall I was pleased with how the peppers came out. Maybe next time I will get a little more daring with the spices.

Mexican Stuffed Peppers
Adapted from Can You Stay for Dinner


2 peppers
1-2 Tbsp of minced onion
2 tsp garlic powder
1 15 oz can of black beans drained and rinsed
1 cup water, divided
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika (I omitted)
1/2 tsp salt
pinch of cayenne pepper
1/2 cup sweet corn
1/2 cup of shredded cheese of your choice
2 servings of instant rice or Mexican rice

1. Preheat oven to 400 degrees. Slice your peppers in half. Once the oven had preheated, place the peppers on a cookie sheet and bake for 15 minutes or until the skins start to blister.

2. While the peppers are cooking, put 1/4 cup of water, black beans, minced onion, garlic powder, cumin, chili powder, paprika, salt and cayenne pepper into a sauce pan. Mix together and simmer on low heat for 15 minutes or until the mixture starts to look mushy. You may need to add water from time to time to keep the beans from burning.

3. Cook rice as directed while your beans cook.

4. When the bean mixture is done, stir in the corn.

5. Place a spoonful of rice and a spoonful of the beans into each pepper half. Top with shredded cheese.

6. Broil for 4-5 minutes.

7. Serve with desired toppings.