Everyday Mom's Meals

Saturday, April 18, 2015

Elevate Your Salad with NatureSweet® Tomatoes {A Feature}

Warmer weather is finally here, and it's only going to keep getting warmer and warmer as we move from spring to summer. And no other time of year screams "salad" like these sunny months. Always looking for a way to make your favorite salad even better? I'm here to tell you how from NatureSweet® Tomatoes



This month, NatureSweet® is encouraging customers to "Elevate Your Salad" with special recipes and a money-saving offer. 

When visiting your local grocery store from now until April 26th, there will be an added bonus with each package of  NatureSweet® Cherubs. Under each label of the Heavenly Salad Tomatoes, is a coupon for $1 off any bagged salad when purchased with Cherubs. 

Plus, while you are shopping for the delicious Cherubs, a free NatureSweet® Firecracker salad recipe will be available in the store display. Made with crisp green or yellow beans, fresh basil, zesty Dijon dressing, and of course, Cherub tomatoes, this salad is the perfect appetizer or side for your next summer time party or cookout. 

So this month, be sure to take your salad to the next level with  NatureSweet® Tomatoes, and see what summer salads you can create! 

Disclaimer: I received free product in exchange for this feature. All thoughts and opinions are my own. 

Meal Plan April 18-25

*New Recipe
Links to Recipes on Blog


Sunday
Fried Green Tomatoes
Charred Corn Salad*
Cantaloupe

Monday
Three Cheese Pizza Pasta*
Garlic Bread

Tuesday
Thai Shrimp Fried Rice*
Hot & Sour Soup

Wednesday
Pork Chops
Applesauce
Baked Sweet Potatoes
Stuffing

Thursday
Oven Roasted Lemon Pepper Chicken
Rice Pilaf
Corn on the Cob

Friday
Hot Dogs
Baked Beans
French Fries
Jello Parfait Salad







Friday, April 17, 2015

Spring Break Sandwich Supper

A couple weeks ago, during our spring break from school, I was kind of on vacation too. There was one night when little man was having a sleep over with grandma, another he and I had a date night, and then on Good Friday we had supper at my parents. So...out of 5 days, I only cooked 2. It was kind of amazing. Even we food bloggers need a break from the kitchen now and again.

This happened to be one of the things I actually did make. A new chicken salad. I have quite a few versions of it already, but with the sun shining and the temps almost up to 70, I was really craving something with summer time flavors. And one of the things that screams warm weather to me is cucumbers! They are one of the few things we can actually get to grow in our garden, and I always have an abundance in the crisper drawer during the summer.

This is both simple and sophisticated. It gives you the familiar creamy texture of chicken salad, with some extra crunch from the cuke. If you are planning a bridal or baby shower, serve it up on some cocktail bread, or small rolls. It really tastes like springtime on a plate!

Rather it be for a special occasion, simple sandwich supper or weekend at the lake, this new twist on a classic will be just the answer! 

Cucumber Dill Chicken Salad
2 lbs. boneless chicken thighs
2 TBS olive oil
2 TBS steak seasoning
1/2 c. mayo
1 1/2 tsp. dill weed
1 medium cucumber, peeled, seeded and diced
Salt and Pepper to taste

Preheat oven to 375. Combine chicken, olive oil, steak seasoning, salt and pepper in a medium bowl. Mix well. Let sit at room temperature for 10 minutes. Transfer to baking sheet. Cook for 25-30 minutes until done. Allow to cool for 5 minutes and shred. Add cucumber to chicken. In a small bowl combine mayo and dill weed. Add to chicken mixture and stir well. Chill for 30 minutes before serving. 





Shared on The Country Cook April 17, 2015

Wednesday, April 15, 2015

Forget Frozen, Make Your Own! {A Post For Earth Fare}

In no way will you ever hear me bash convenience foods. You've heard me say it time and time again...take the help from the store when you need to, and don't have an ounce of guilt about it. We are all super busy and if there are times we need to cut corners to make sure our families are still fed a good meal, well then, that's how life goes. So, the above title, is in no way a push for you to stop buying frozen anything. It's simply a statement about this recipe specifically, and if you have the time, what you can do with it!

I'm kinda a fry snob. They have to be just right for me to really rave about them. The right texture. The right flavor. Even the right temperature. I hate cold fries; but I also can't stand ones that burn my mouth with hot leftover grease.

So, when I set out to my own steak fries, I'm not even going to lie to you, it took me a few tries to get them just how I wanted them. For my taste buds, these have the perfect combination of seasonings. But feel free to add your own and switch them up. This is really a method, a jumping off point, that could lead to a thousand different varieties.

These would be so good with anything coming off the grill this summer! Steaks, burgers, hot dogs, barbecue...steak fries go with them all!

Oh, and on that time issue? These really don't take that much more than their frozen counterpart. Just a few extra minutes in the prep department to cut them. So if you have those few moments to spare, treat your family to something a little extra special. And if you don't? Well then, reach for that bag of frozen tater tots and know I fully support you!

Oven Steak Fries
6-8 medium potatoes, scrubbed and cut into wedges
1-2 TBS steak seasoning, to taste
1/4 c. olive oil
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 425. In a large bowl mix potatoes, oil, and seasonings. Stir very well to coat. Transfer to a large baking sheet that's lightly sprayed with nonstick spray. Bake for 30 minutes. Carefully turn. Bake for 10 minutes more. Change oven to broil setting. Cook for 5-7 minutes until golden.  *NOTE* To cut potatoes into wedges, cut each in half lengthwise. Then cut each of those halves into 4 wedges. 






Shared on The Country Cook April 17, 2015

Tuesday, April 14, 2015

Happy National Banana Day!! {A Feature}

Okay, to be fair, I'm a little early with that, because tomorrow, April 15th is actually National Banana Day, and my friends at Great Grains  have the perfect way to celebrate with some tasty recipes using their Banana Nut Crunch Cereal.



Great Grains Banana Nut Crunch is packed with 40g of whole grain per serving, 7 grams of fiber and 6 grams of protein, so you know any recipe you make with it, you're getting something a little better for you.

Banana Raisin Scones
1/2 c. raisins
2 TBS hot water
2 1/2 c. flour
2 TBS sugar
2 tsp. baking powder
1 tsp. baking soda
6 TBS. cold butter or margarine
1 1/2 c. Great Grains Banana Nut Crunch cereal
1 egg
1 (6 oz.) container vanilla low fat yogurt

Preheat oven to 425. Mix raisins and water in a small bowl, set aside. Mix flour, sugar, baking powder and baking soda in a large bowl. cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbles. Stir in cereal. Beat egg in small bowl; stir in yogurt and raisins with liquid. Add to flour mixture. Stir until mixture forms soft dough. Drop dough by 1/4 cupfuls, 2 inches apart onto greased baking sheets. Bake 10 minutes or until lightly browned. Serve warm. 




Banana Nut Chocolate Chip Crumb Cake
2-1/2 cups Great Grains Banana Nut Crunch cereal, divided
1 tsp. baking soda
3/4 cup (1-1/2 sticks) butter or margarine, softened, divided
1/2 cup firmly packed brown sugar
2 egg
1 container (6 oz.) vanilla low-fat yogurt
3/4 cup semi-sweet chocolate chips
3 Tbsp. honey

Preheat oven to 350°F. Sprinkle 1 cup of the cereal onto bottom of greased 8-inch square baking pan; set aside. Combine flour and baking soda; set aside. Beat 1/2 cup of the butter and the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the yogurt, beating after each addition until well blended. Stir in chips. Spoon into prepared pan. Bake 35 min. or until toothpick inserted in center comes out clean
Preheat broiler. Melt remaining 1/4 cup butter. Mix with the honey in medium bowl. Add remaining 1-1/2 cups cereal; toss to coat. Sprinkle evenly over cake. Broil, 4 inches from heat source, 2 to 3 min. or until lightly browned. Cool slightly. Serve warm.




Disclaimer: I received free product in exchange for this feature. All thoughts and opinions are my own.