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Slow Cooker Cherry Tomatoes
2
Slow Cooker Green Beans and Tomatoes
3
10 Minute Brussels Sprouts Quinoa Rice
4
Slow Cooker Tomato Cheese Dip
5
Kale Rainbow Salad
6
Slow Cooker Shredded Chicken and White Bean Soup
7
Easy Slow Cooker Cabbage Roll Casserole
8
Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!
9
Slow Cooker Mexican Vegetarian Tomatillo Soup
10
5 Minute Mexican Burrito Bowl
11
Creamy Roma Tomato Soup
12
Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)
13
Truffled Three Cheese Flatbread
14
Mexican Vegetarian Lasagna
15
Arugula Refried Bean Burrito
16
Melted Kale Arugula Cheese Sandwich
17
Roasted Tomato Salad
18
45 Minute Vegetarian Chili
19
Mexican Arugula Corn Salad
20
Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!

Slow Cooker Cherry Tomatoes

EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!

If you haven’t noticed from my past few recipes, I’m kinda obsessed with my slow cooker right now.   With a new baby and a garden in full harvest our slow cooker has been saving us (and my sanity!).   August and September is always tomato season and we’re left with baskets filled with beautiful tomatoes, ranging from cherry, beef and roma varieties.   My favorite cherry tomato recipe is this creamy sauce, but I wanted to try something new with them so I threw them in the slow cooker and hoped for delicious results!
EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!  
The verdict? They’re AMAZING!  At first taste my husband said “These tomatoes are something!”.  They sure are!

Did I mention this recipe is EASY?  All you need to do is throw the cherry tomatoes into the slow cooker with a onion, olive oil and salt.  Give them a stir and let the crockpot do the rest of the work.  After 5 hours, the tomatoes will cave in, releasing their sweet juices and you’ll have delicious Slow Cooker Cherry Tomatoes to serve!
EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!

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Slow Cooker Green Beans and Tomatoes

SLOW COOKER Green Beans and Tomatoes! This easy recipe cooks fresh green beans, tomatoes, potatoes and bacon in a crock pot for 4 hours.  This is a healthy dish that you can serve over rice or as a side dish to chicken or Thanksgiving holiday dinners.  This has been become one of families favorite meals! 

With garden season under way I’m constantly wanting to come up with new recipes to try.  With pounds of green beans, potatoes just dug up and the start of the tomato season I wanted to create a easy meal that could use all of them.   I googled “Slow Cooker Green Beans and Tomatoes” but surprisingly nothing existed that actually used the crock pot so I decided it was time to make my own recipe! 
SLOW COOKER Green Beans and Tomatoes! This easy recipe cooks fresh green beans, tomatoes, potatoes and bacon in a crock pot for 4 hours. This is a healthy dish that you can serve over rice or as a side dish to chicken or Thanksgiving holiday dinners. This has been become one of families favorite meals!

Even though it’s Summer time I’ve been making slow cooker meals a few times a week because it’s much easier with the baby.   While wearing her I can quickly cut up the veggies, prepare the rest of the ingredients and toss everything in the slow cooker.   Last week I made this Slow Cooker Green Beans and Tomatoes dish and it was such a hit that I had to share it with you!
SLOW COOKER Green Beans and Tomatoes! This easy recipe cooks fresh green beans, tomatoes, potatoes and bacon in a crock pot for 4 hours. This is a healthy dish that you can serve over rice or as a side dish to chicken or Thanksgiving holiday dinners. This has been become one of families favorite meals!

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10 Minute Brussels Sprouts Quinoa Rice

Tracking Pixel10 MINUTE Brussels Sprouts Quinoa Rice dish!  This EASY clean eating recipe is made with Minute Rice and served with fresh Brussels Sprouts and cherry tomatoes! This wholesome meal is gluten free and vegetarian – make it for a work lunch or easy dinner! This is a sponsored post written by me on behalf of Minute® Ready to Serve Organics.

Who knew that once you had a baby you immediately forgot to feed yourself.  On the first day home I already found myself looking at the clock at 5PM and remembering I never ate lunch.  After this repeated for a few days, along with 3 hour sleep nights, I knew I was going to have to change some things and make sure I was getting the calories and nutrients needed for baby and me.  So I opened up the cabinet and pulled out a couple cups of Minute® Ready to Serve.  Then I opened up my refrigerator and pulled out Brussels Sprouts and tomatoes.  In 10 minutes I had a delicious lunch ready to serve, along with leftovers for the next day.  High 5 to Mom for making a wholesome,  yummy lunch – 10 Minute Brussels Sprouts Quinoa Rice!
10 MINUTE Brussels Sprouts Quinoa Rice dish! This EASY clean eating recipe is made with Minute Rice and served with fresh Brussels Sprouts and cherry tomatoes! This healthy meal is gluten free and vegetarian - make it for a work lunch or easy dinner!

The Minute® Ready to Serve Organic Red Quinoa and Brown Rice with Garlic only takes 1 minute to make which is amazing.  It’s a perfect solution for a fast lunch when trying to eat better.   While the rice is cooking, throw the Brussels Sprouts in a small pot of water to boil to soften them up so you can easily cut them up.  While they’re boiling, chop up your tomatoes too.  Once the Brussels Sprouts are done, drain them, and throw everything together in a bowl.  Just like that, your 10 Minute Brussels Sprouts Quinoa Rice is ready to be served!
10 MINUTE Brussels Sprouts Quinoa Rice dish! This EASY clean eating recipe is made with Minute Rice and served with fresh Brussels Sprouts and cherry tomatoes! This healthy meal is gluten free and vegetarian - make it for a work lunch or easy dinner!

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Slow Cooker Tomato Cheese Dip

Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese!  This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals!   This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

We just planted our tomato plants last weekend and already I’m dreaming up tomato recipes to make in a few months.  Remember I said we were going to plant less tomatoes to make the garden easier on us this year (hi baby! arriving soon!)? Well we didn’t. We’re going to have a whole lot of tomato plants, so I got to thinking about my Creamy Cherry Tomato Sauce and how I could use that method to create a slow cooker tomato recipe.  For this delicious dip recipe,  we’re throwing fresh tomatoes, sweet peppers, salt and pepper in the slow cooker and then adding in cheddar cheese to make it extra creamy.   This is the perfect summer dip recipe because it’s easy to make, uses fresh vegetables and tastes delicious dipping tortilla chips into!

Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese! This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals!

What I really love about this recipe is that it tastes so fresh because you’re using real fresh ingredients.   Summer time is the perfect time to pick garden ripe tomatoes, the sweetest peppers and a few jalapeno peppers to slice and garnish on top.  Besides the cheese, I can grab all these ingredients straight from the garden and throw them right into the slow cooker!
Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese! This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals!

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Kale Rainbow Salad

BEAUTIFUL Kale Rainbow Salad with olive oil and lemon dressing is the perfect healthy salad recipe!  This easy salad includes massaged kale, grape tomatoes and colorful peppers to give it a pretty rainbow look!  My family loves this salad for dinner in Summer and Winter, and it’s great for a crowd!  This recipe is sponsored by Peapod.

Do you ever have a meal that you become obsessed with?   All of a sudden you don’t want a different meal every night, you want this one dish every single night until you get sick of it (which doesn’t seem because possible because you love it so much).  That’s how I feel about this Kale Rainbow Salad.  I LOVE IT!

BEAUTIFUL Kale Rainbow Salad with olive oil and lemon dressing is the perfect healthy salad recipe! This easy salad includes massaged kale, grape tomatoes and colorful peppers to give it a pretty rainbow look! My family loves this salad for dinner in Summer and Winter, and it's great for a crowd!

I’ve been living on this salad for lunch and dinner.   Even if Matthew talks me into making something else for dinner, I have a big side dish of this salad because I crave it so badly!  A few years ago I wasn’t even that into kale, and then we started growing it and my life was changed forever.   Move over lettuce and arugula, there’s a new best green for salads in town and it’s name is kale!
BEAUTIFUL Kale Rainbow Salad with olive oil and lemon dressing is the perfect healthy salad recipe! This easy salad includes massaged kale, grape tomatoes and colorful peppers to give it a pretty rainbow look! My family loves this salad for dinner in Summer and Winter, and it's great for a crowd!

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Slow Cooker Shredded Chicken and White Bean Soup

SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make! We love this as a Fall and Winter meal!

This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally.  It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.  
SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make - throw all the ingredients in your crock pot for 8 hours and it's ready! Even better - this meal is economical and doesn't cost much to make! We love this as a Fall and Winter meal!

On the emotional side it makes me happy because it is filled with vegetables from our Summer garden.   Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of.   We canned so many of these tomatoes I lost track of how many.
Stewed Tomatoes in Slow Cooker Shredded Chicken and White Bean Soup

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Easy Slow Cooker Cabbage Roll Casserole

EASY, SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 3 hours! This is a Polish family recipe called Halupkie!

Halupkie (aka Cabbage Rolls) were a big deal in my house.  My Mother is Polish, so the recipe was passed down from generation to generation and ended up being one of my favorite meals she would make. She would add ground beef, rice and tomato sauce into a big piece of cabbage, roll it up, throw it in the fridge overnight to sit and then we would have them for Sunday dinner.  Just the smell of cabbage takes me back to my childhood!

SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 3 hours! This is a Polish family recipe called Halupkie!

This Cabbage Roll Casserole is a direct spin off my Mother’s recipe, but we’re making this in casserole form in the slow cooker.   Honestly, cabbage rolls once cut open aren’t the most pretty food, so just think of this as a big bowl of comfort food and see past the non-perfect visuals.  

SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 3 hours! This is a Polish family recipe called Halupkie!

A nice warm bowl of cabbage roll casserole is the perfect dinner for a cold Winter night.  Even better is that this recipe only takes 3 hours in the slow cooker – so it’ll be ready before you know it!

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Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes.  This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread.   I love this dish because it’s easy to make, filled with healthy vegetables and is delicious.  If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.  I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead.   You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!  See, isn’t this salad awesome because it’s so flexible?  Hope you enjoy!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

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Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

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5 Minute Mexican Burrito Bowl

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own.  Enjoy this quick Burrito Bowl!Tracking Pixel

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa.  Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week!  Monday was Marinated Italian Diced Tomatoes.  Tuesday was Creamy Roma Tomato Soup.  Now I want to show you how to easily use fresh tomatoes in a Mexican dish. 

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden.   It’s perfect for lunch (at home or take to work) because it’s so fast to make.  I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time.   If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too!  You could even add some extra protein to it, such as chicken or more beans.   

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

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Creamy Roma Tomato Soup

Comforting Creamy Roma Tomato Soup using roma tomatoes.   This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes! 

We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!  

There’s something romantic about tomato soup isn’t there?  Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid.   Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket.  For me, it’s all 3 of these.     Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering.  But the best tomato soup is homemade.  It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.

Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

The first step to making homemade tomato soup is getting the tomatoes peeled and diced.  If you’ve never made tomato soup from scratch, don’t worry, this is easy.   Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes  (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.  
Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

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Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!  Bonus how to make tomato paste below the recipe!

Let me welcome you to tomato week!  If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen!  Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup!  Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would.  So let’s jump in to tomato week!

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

We use diced tomatoes frequently in recipes so I like to always have some on hand.   Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze.   There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick!  We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job!  In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes.   You can also duplicate this recipe as many times as you need per how many tomatoes you are picking.  For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!   

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

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Truffled Three Cheese Flatbread

This is a sponsored post written by me on behalf of Home Chef. All opinions are 100% mine.

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula!  Ready in under 15 minutes! Only 650 calories per serving!

Matthew is back to school this week.  No, not as a student, but he teaches classes at FIT and SVA in NYC.  Not to brag as a proud wife, but he’s a awesome teacher. I know this because I see the looks the students give him at end of the year shows, and the followup emails that last for years after the students leave his class.     Earlier this week after back to back classes that wouldn’t bring it home until 10PM,  I wanted to make a dinner that I knew that he would love.  So I made him these Truffled Three Cheese Flatbread which can also be described as white pizza (no tomato sauce).   It was a big hit! He loved it! 

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!

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Mexican Vegetarian Lasagna

This Mexican Vegetarian Lasagna Bake is filled with veggies, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese.   Many times I’ll  prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time.   Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces.    Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor.  This is a lasagna that the family will fall in love with.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

This lasagna is filled with veggies that go perfect with the “Mexican” flavor.   Most vegetarian lasagna recipes use eggplant and zucchini but I don’t .  Why?  That’s easy.  We don’t grow those vegetables, hah.  Case closed.  Instead I use the veggies that are grown in our garden to make this as fresh as possible.  There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

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Arugula Refried Bean Burrito

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula.  Dinner is made in 5 minutes!

Can you feel that Summer is here?  I sure can.    With the temperatures rising, the last thing I want to do is eat hot food.  Even worse, I definitely don’t want to turn on my stove!  These fresh burritos are full of vegetables and will cool you down.     They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

You’ll need 4 flour tortillas.  I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love.     My favorite canned beans are Goya (especially the Rancheros) and Rosarita.  You can eat these directly from the can, or you can heat them in the microwave for 1 minute.  If you’re going for homemade check out my Refried Black Beans recipe!

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Melted Kale Arugula Cheese Sandwich

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner. 

With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”.   Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich.  I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it.  Since you’ll only have to worry about Step 1 and Step 3,  this sandwich will take you 5 minutes.

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

First, start out with some delicious kale and arugula.  Our kale comes straight from our very green at the moment garden.
Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

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Roasted Tomato Salad

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes!  Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad!  You can use any type of tomatoes – including cherry and heirloom! 

Well we aren’t quite there yet, but we’re close.  Tomato season is almost here! We put our tomato plants in the ground in the beginning of June so in the next few weeks I hope to see (and pick) all the fresh tomatoes I can dream of!  To get you ready for tomato picking season, I created this yummy Roasted Tomato Salad which is perfect as an appetizer, a side dish, a snack (I eat them with a fork!) or you can throw the tomatoes on a sandwich (like grilled cheese!) or into pasta.  These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes! Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad! You can use any type of tomatoes - including cherry and heirloom!

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45 Minute Vegetarian Chili

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last (last) weekend we had some pretty amazing canned chili for lunch on the land.  The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes.  The thing is though, this was vegetarian chili.  After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili.  This 45 Minute Vegetarian Chili recipe was born!

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

(By the way – Caroline’s is the best canned Vegetarian chili ever.  If you need some cans to take camping or to stock up your pantry, definietely try it!)

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies.  Now comes the beans: black and kidney beans.  There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper.      We’re going to give it that texture that ground meat gives it with meatless crumbles.  If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!).   It has the same texture consistency of meat while being tasty.  I recommend using Neat or Morningstar brands for crumbles.    Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him). 

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

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Mexican Arugula Corn Salad

 

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

I love this Mexican flavored Arugula Corn Salad!  The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner.   I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.   What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch.  And what’s even better is there no time waiting for lunch or dinner to be heated,  this Mexican Arugula Corn Salad is made within minutes.  

Here’s a video that shows just how easy it is to make this salad!

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Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life! 

Spaghetti is a tricky. I don’t mean the process of making it, that’s usually easy. The tricky part is figuring out how much spaghetti you have to make.  Have you ever asked your loved ones “How hungry are you?” in hopes they will tell you precisely how hungry they are so you make the exact amount of food.  Usually the answer is “Sorta hungry” or “Very hungry” which both aren’t that helpful.  So into the boiling pot goes the entire box of spaghetti.  9 out of 10 times, there will be spaghetti left, which then goes into a glass storage container into the refrigerator until someone decides they want to eat leftover spaghetti.  Many times, I’m afraid to admit, noone wants to eat that leftover spaghetti and it goes bad.  I hate wasting food.  It’s the worst.   So I set out on how to bring leftover spaghetti back to life, so it wouldn’t go to waste anymore!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Hack to bring leftover spaghetti back to life:
Put 2 cups of water in a large skillet.  Bring to a boil.  Add leftover spaghetti and cook 30 seconds. Drain water. Serve!
.You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Now you’re all done and ready to make this delicious Leftover Spaghetti Skillet with Tomatoes and Green Peppers!  
This dish is quick and easy (it takes 5 minutes to make).   It’s full of  diced tomatoes and fresh green peppers which makes it great for a vegetable filled Winter or Summer meal.    Sometimes in the Winter we can get dragged down by heavy casseroles or soups, but this dish is the opposite of that.   Along with the vegetables, this spaghetti is coated in olive oil and Parmesan cheese which makes you feel like you’re eating a Summer time meal!
You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

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