Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.
If you add tomatoes to macaroni and cheese, that makes it a healthy dish, right? I’m glad you agree with me!
For this recipe we are mixing 2 cups of fresh chopped tomatoes with some cheesy macaroni noodles. If you don’t have fresh, don’t worry I got you covered too. Instead substitute it with 1 can of diced tomatoes. I have a entire macaroni and cheese recipe section now and check out how many of them have vegetables in… I really love getting veggies cheesy! So next time you’re craving some homemade mac and cheese add some tomatoes! Enjoy!
MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.
We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.
We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!
Fudge is a total weakness to mine. Being around a tray of fudge is just asking for guilt and trouble, so when I make a batch I love to throw it in the freezer so it isn’t staring at me in the face for the next few days. Fudge freezes great which means when you need that afternoon pick me up or need a quick dessert, just reach into the freezer and grab a piece of fudge. It’s such a sweet treat.
This recipe is for Tuxedo Fudge which is half white and half black, just like a tuxedo. Well I guess a tuxedo is more black than white which is how my fudge turned out too. There’s no such thing as too much chocolate, right? This old fashioned fudge recipe is made by combining coconut and chocolate to create one beautiful layered candy.
1. To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
2. Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
3. To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
4. Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.
To freeze cut up into squares and store in freezer bag. Take them out of the freezer as you need one.
CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!
Lately I have really been in the mood for a big bowl of Chinese noodles full of vegetables so I cooked this Bok and Mushroom Noodles dish one night and now it’s a official staple for dinner. I love that I can use both fresh bok choy and kale from the garden making this a healthy vegetable dish too!
This Chinese dish will only take you 15 minutes to make so it’s a easy meal to make on weeknights! The red pepper flakes and ginger add a little spice that goes a long way for flavor. These noodles are not soupy as the broth will boil off and the rice noodles will soak them up.
Hope you enjoy these simple and healthy Bok Choy and Mushroom Noodles!
CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!
1teaspooncrushed red pepper flakes
1large head bok choy - chopped
1/2cupkale - chopped
salt + pepper to taste
In a pot heat olive oil over medium high heat. Add red pepper flakes, ginger, bok choy, kale and mushrooms. Stir to combine them while cooking for 2-3 minutes until the greens wilt.
In a large pot bring chicken broth to a boil. Once boiling add rice noodles, cooking as instructed on noodle package. When the noodles have 4 minutes left, add vegetables and stir.
Cake Batter Granola Bars that taste just like birthday cake and are topped with chocolate chips and sprinkles! This is such a easy recipe, that even kids can help with!
One of my absolute favorite afternoon snacks is a granola bar to add some fuel, but who says your granola bars can’t be sweet too?
Basing this on my Chocolate Chip Granola Bars and Peanut Butter Pretzel Chocolate Chip Granola Bars recipes I wanted to create a granola bar that was filling with oats but tasted more like a pastry. To be exact I wanted it to taste like cake batter because shouldn’t everything? Alongside the other ingredients I added in some dry cake mix which was a great partner to pair with the oats when the wet ingredients are added in to make everything stick together.
Not only do these definitely taste like cake batter, but they smell just like cake too. Isn’t it just wonderful? You can totally be fun with the sprinkle colors too. Maybe add red and green for Christmas, or bright yellow for Summer time picnic treats!
Next time you’re craving granola bars or cake batter, give these a shot and let me know what you think!
This Fudgy KIDNEY BEAN Brownies recipe is the BEST! These brownies are easy to make, moist and made with red beans to make them more healthy! They have a thick chocolate frosting on top that everyone will love! This is a sneaky way to get your kids to eat more vegetables! Trust me, everyone will think they’re the best brownies ever!
A few days ago I was craving brownies (when aren’t I)? Because I always love some adding some vegetables to sweets, I went into the cabinet to grab a can of black beans to make my favorite black bean brownies but sadness hit, I was all out of black beans. So then I sat on the floor, pantry door open, and begun to think.. could I use another bean? So I grabbed a can of dark red kidney beans and these Fudgy Kidney Bean Brownies were made!
These brownies are incredibly fudgy, incredibly rich, incredibly chocolaty and made out of magic. Did I sell you on them yet? The kidney beans worked as a perfect substitution for the black beans. This recipe is now one of my favorite brownie recipes that I can’t keep my paws off of!
Because I love double chocolate, I added a thick layer of brownie frosting to the top of these that set perfectly. When you take a bite you’re just going to fall into chocolate heaven. So go ahead and make these….. I’ll meet you there!
This Fudgy KIDNEY BEAN Brownies recipe is the BEST! These brownies are easy to make, moist and made with red beans to make them more healthy! They have a thick chocolate frosting on top that everyone will love! This is a sneaky way to get your kids to eat more vegetables! Trust me, everyone will think they're the best brownies ever!
For the brownies
1 15 oz can of dark kidney beans - drained and rinsed
1/4cupcreamy regular or chocolate peanut butter
1/4cupcoconut or vegetable oil
For the frosting
For the brownies
Preheat oven to 350 degrees.
Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
Stir in chocolate chips and mix with spoon so they are equally distributed.
Grease 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
Bake the brownies for 16-18 minutes and remove from oven.
For the frosting
Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat.
Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
Pour immediately over warm brownies.
Put in refrigerator to allow brownies to set quickly.
Today we’re going to give a makeover to our favorite childhood sandwich, The Grilled Cheese.
As a kid I would beg my Mom to make Grilled Cheese sandwiches for lunch and dinner. When I wasn’t asking her to make them, I was ordering them at the diner served alongside a big spoonful of mashed potatoes. Did you ever have grilled cheese and mashed potatoes? It’s the perfect combo, especially if there’s a bunch of gravy poured over your potatoes.
One night we were craving something different for dinner but wanted to use up some fresh broccoli we picked that was growing under the greenhouse. After a quick broccoli roast, these sandwiches were made and enjoyed… very quickly! Immediately after finishing his Matthew said “I want another!”. Me too man, me too.
It’s Spring, right? Are you sure? I mean snow and sleet storms happen when it was just 75 degrees a few days ago, right? Wait. What is going on?
Spring was here. The sunshine was blasting. I had my sunglasses on and short sleeves. I was planning picnics in the park. I was ready to get the tomatoes outside. I was excited for walks for ice cream. I took my mittens out of my bookbag. Winter coat? No way, that was packed away.
Then Tuesday night came. We were on our way home from the last regular season home Brooklyn Nets game (note: The Knicks killed us, but who cares, we’re going to the playoffs unlike you Knicks) when suddenly it just started sleeting and snowing. We’re talking sleet that comes down and cuts you in the face. We’re talking a storm where you get home and you have to throw your clothes right in the washer because you’re soaked. We’re talking weather where there’s no way of not looking like a wet dog (note: I do not look cute like a dog does. I look like a monster). This all happened…. in Mid April!
So immediately worries set in for the garden. Broccoli, Cauliflower, Bok Choy, Lettuce, Peas, Carrots, Radishes, Kale, Onions and more were already planted. We were historically set to not go below freezing again and we were definitely set for not having snow again until Winter. Then Mother Nature had to go out and have a bad day…
There’s not much you can do to protect a garden in mid storm. Yes, you can brave the sleet while getting soaked to throw on some fabric to protect them from the freezing temperatures (which is what we did), but there comes a time where you just have to hope the plants are going to be ok and just leave them be. The wait is the worst feeling. During the next morning we ventured to the roof to find our peas in snow, with more fabric being pressed into the plants due to snow weight on top.
The kale didn’t look good. The lettuce didn’t look great. The sugar snap peas looked frozen. The onions were knocked over.. but it was too early to tell as they still needed some afternoon sun to bounce back.
One thing was certain though, the kale had to be picked. If you guys remember, this kale was planted last Summer (!) and it somehow survived Winter (!) so in terms of how long it’s been planted, it was a real true survivor. I was a bit bummed that this freak storm was the one to finally destroy it, but time was not on it’s side.
So with my winter coat on with a somber heart (I’m so dramatic, I know) I picked all 6 kale plants. These kale plants really grew fantastically and even though they were destroyed by the weather, it was close to time to pick them anyways as they were starting to flower. I got pounds of kale off these plants and my entire bottom shelf of the refrigerator is now full of kale.
But first I had to take a dramatic photo of me with my baby kale and title it “Kale Mother” to post on Instagram. I love my friend Avery’s comment: PAMALEESI: MOTHER OF KALES
How did the other plants do after they thawed out? We think everything is ok. A few leaves got burned by the frost, but the lettuce bounced back beautifully and the peas are still standing tall (alongside the onions). Let’s take a collective sigh of relief as it could have been a real disaster with months of seedling planning ruined. I guess we had a little luck saved!
So now with a ton of kale.. what are we going to do? I wanted to make something right away so I could use up a few full cups of kale, as I get a little stressed with too much kale! We love our kale turkey meatballs, especially on a hoagie, so I decided to make a double batch and put a spin on this recipe with mixing the meats. This was the perfect solution because I got 1 dinner that night out of it, and 2-3 extra dinners to freeze. Lately we’ve been craving meatballs with pasta but we’re too lazy to make them when hunger hits, so now they’re all ready to be eaten (after being defrosted!)
So let’s make some meatballs! First the kale was picked. But first I had to weigh in. This year I’m going to keep track of how much we grow to see. I’ve been telling myself to do this every year but this year I’m going to do it! (I hope..)
In my other meatballs recipe I usually pan fry them but I didn’t feel like babysitting them so I decided to bake them instead. I loaded 2 cookie sheets full of meatballs!
These meatballs turned out beautifully! They were crisp on the outside, moist in the inside and full of flavor. These might be some of the best meatballs I ever made so I was happy to see them made alongside our garden kale. Having a bit of homegrown in every meal always makes it better, right? Also these are going to make your home smell great. When someone walked in our front door about 2 hours after baking they said “It smells so good in here!”. It totally did.
To freeze them, I separate them into meals and put in a freezer bag. When it’s time to enjoy them, I’ll let them sit out for a bit to defrost, then warm them up to eat, or throw in a pot to cook alongside the pasta sauce.
“Hey quick, come over and check out this béchamel sauce” I yelled to Matthew.
“What?” he responded.
“Get over here, you have to check out this sauce. It’s so beautiful!” I demanded. Nicely.
Begrudgingly he arrived at the stove. “What?”
“What? Did you just what this sauce? Look at it!”.
Am I married to a man who can’t see and appreciate the beauty of this white sauce? “What? What again? Look at it! Look at how beautifully the milk has cooked making it oh so creamy.”
“Get out of here. Right now! No sauce for you!”
Sometimes other people just can’t see the beauty in things, but what are you going to do?
I am obsessed with the béchamel sauce that holds together this macaroni and cheese dish. You’d think by looking at it the dish is full of cheese, but there is only 1/4 cup of cheese in this dish! The sauce is made slowly cooking the milk until it turns creamy, patience is key here. The sauce is velvety and oh so rich making it hold together your elbow noodles perfectly.
To make the bechamel sauce, heat the milk until hot but not boiling. Remove from the heat.
Melt the butter, remove the saucepan from the heat, and stir in the flour. Put the pan back on the heat and cook, stirring constantly, for about 30 seconds.
Remove the pan from the heat an add the milk gradually. Return the pan to the heat and cook until the sauce comes to a boil. Season with salt and pepper and a generous amount of nutmeg. Cook for a few minutes, stirring constantly.
To finish the sauce, leave cooking on low for 10-15 minutes, only stirring occasionally. This long, slow cooking makes it a rich sauce you would not be able to achieve if you cooked for a shorter time.
Add the cheeses to the sauce.
Cook the pasta in boiling salted water until al dente, as instructed on box. Drain.
Heat the oven to 350 degrees.
Coat a shallow baking dish with a little of the sauce. Dress the pasta with about 2/3 of the bechamel and transfer to the prepared dish. Spread the rest of the sauce all over the top. Bake for 30 minutes.
Remove from oven and let sit for 5 minutes before serving to allow the flavors to blend while cooking a little.
10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.
This chicken and cherry tomato toss is a gardeners dream serving up a fresh and delicious stir-fry dish! When tomato season hits I like to be prepared for recipes because once one it starts…. then it will start to rain tomatoes!
When tomato insanity hits we often have days where we are picking 10 pounds of tomatoes. I make plenty of sauces to last us through winter, but I love to enjoy our cherry tomatoes super fresh for dinner! This Chicken and Cherry Tomato Toss Stir-Fry is totally going to be a Summer time favorite!
The combination of chicken stock, soy sauce and ginger root gives this a great “Asian” tasting meal. I can totally see this being a Chinese dish served over rice. In my case I served it over thick lo mein noodles which was a perfect compliment to the chicken and tomatoes. After dinner I was declaring this delicious so next time you set your eyes on some cherry tomatoes, grab them and make this Stir-Fry!
A Game of Thrones recipe for House Stark – sweet oatcakes! Make this easy oat cake recipe while you’re watching your favorite show!
Game of Thrones Recipe
You guys, the season premiere of Game of Thrones is on this Sunday, are you excited as me?
You either have 2 responses:
I don’t watch Game of Thrones
If you say “YES!” then I slap you high 5, hug you and give you my love!
If you say “I don’t watch Game of Thrones” I still hug you because you’re nice, but I need to know why you don’t watch it!
If you haven’t been watching the last few seasons, then you need to catch up because it is my favorite show on television and I get so much thrill from Sunday nights that it’s hard to put into words. Recently I finished reading all the Game of Thrones books which left me in sadness for about a week because I had no idea what to do with my life anymore without these books. I’m also interested to see how this is going to change how I watch the show, as I know so so so so much, but the show likes to change things a bit.
You want to know how excited we are? We just ordered HBO specifically for Game of Thrones. That’s dedication. And then once it’s done for the season, we’ll remove HBO.
Sweet Oatcakes Recipe
To get in the spirit I wanted to make a sweet that would be the perfect treat to bring to a Game of Thrones party. Along with your Cersei wig and your white cloak, I think you should totally whip up a batch of the Sweet Oatcakes! You already know Sansa is obsessed with Lemon Cakes, so let’s stay in the cake family but give it a oat twist!
These oatcakes are sweet but have plenty of crunch making them the perfect and addicting snack! I dare you to eat one….! 🙂 If you eat more than one though, it’s ok, they’re only 113 calories a piece!
Even Jon Snow likes them. PS. Hi Jon Snow. *Wiggles Eyebrows*.
I’m House Stark all the way, even though my Starks are disappearing. What House are you?
LEFTOVER spaghetti casserole recipe! Don’t panic, I got a easy casserole recipe for you that’s delicious! You’re going to love this cheesy spaghetti casserole!
Do you like leftovers? I am pretty picky about them.
Last week I made my favorite Crockpot Tacos and we had them 4 days in a row, and every single night I looked forward to them. That’s one leftover I love! Then there are those leftovers where you just don’t know what to do with. Usually I can talk Matthew into eating them for lunch, but sometimes there’s even still a few meals left over (I tend to cook for a army).
When I make spaghetti, there’s usually always leftover noodles. I’d rather not have spaghetti two nights in a row, so I wanted to find something a little more exciting to do with the leftover spaghetti so I came up with this casserole.
How good was it? Matthew asked if we could have it again, which made me feel pretty happy in having a meal requested from leftovers!
So next time you have leftover spaghetti, don’t you dare toss it.. make this Leftover Spaghetti Casserole!
Do you eat leftovers? Are there any leftovers you won’t eat? Do you also cook for a army?
I love it!
I also love the comments that the Chicken and Broccoli recipe gets. Nothing makes me happier seeing a new comment that someone made it for dinner and loved it. It makes my Chinese Takeout loving heart so happy!
So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list. That was General Tso’s Chicken. How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce? How do you get a hint of spice? I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right. Then finally I got it! It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more. I love this General Tso’s Chicken! Finally… you can have the takeout version at home! No wok required!
CRISPY chicken made with RANCH dip and baked in the oven! This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner! Serve with a salad or some fresh vegetables on the side! I love making this recipe with chicken breasts and drumsticks so my entire family is happy!
This chicken is:
Baked – I always prefer this method!
Crispy – Thanks to some bread crumbs, it has a great crunch to it.
Moist – The meat is still juicy inside!
Flavorful – Thanks to marinating in Buffalo Ranch Dip this chicken is bursting in flavor boldness.
And even better, I made this with assorted pieces, drumsticks and breasts, so everyone was happy at the dinner table. I’m a drumstick kinda girl, Matthew is a breast kinda boy (too easy, going to ignore) so when we both get our chicken of choice then it’s a happy night.
It’s such a simple meal to make, one that I’ll definitely keep coming back to for dinner time. I hope you enjoy!
One of my fondest memories as a kid was Pizza Hut.
Remember Pizza Hut’s BOOK IT program where they talked students into reading as a activity in return for free pizza? If there’s one way to get kids into reading, it’s pizza. I’m totally serious. When I found out the more reading I did meant more pizza, I turned into a library monster. One of my life achievements is winning my city’s Winter Reading Contest. I received a picture in the newspaper with my gold medal in one hand, a book in another. Sounds pretty cool, right? Well it was because it meant pizza!
There’s not a day that goes by that I don’t wish I had a donut. Are you that way too?
I have a bit of a sweet tooth that I’ve always battled, basically my eyes tell me to eat all sugar treats in front of me. Most recently I broke open a bag of Halloween Oreos that I have been saving. Do you want to know what is the most depressing thing about these delicious cookies? They’re 100 calories, a cookie. My heart breaks just thinking about that. These cookies are so good I’d like to eat 6, not 1. And then there’s my middle of the night chocolate kisses I have been eating. I found a bag of kisses in the back of my cabinet and suddenly I feel like I need to eat multiple ones when I wake up during the night. Do you hear someone opening a plastic bag at 4AM in the morning? Don’t worry, it’s just me, standing in the dark, eating kisses, while cats circle me because they think it’s time to play. Then with chocolate melting in my mouth, I make my way back to bed. Horrible, aren’t I? Do you have a sweet right now that you are misbehaving with?
What else do I love? These peanut butter donuts with vanilla frosting. I had it in my head I wanted to start baking more with peanut butter so these sweets were made. I’m so happy I made this choice, the peanut butter is a great addition and it sure makes a filling donut. These would be pretty perfect for breakfast too. Start out your day with a donut, talk about a reason to wake up in the morning!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.
So here’s the situation. You were really busy with work this week, time got the best of you, your schedule got changed a few times, and you’re about to kick back for the weekend. Suddenly you realize it’s St. Patrick’s Day weekend which means that party that you totally agreed to bring a snack to a few weeks ago is happening. You look on Pinterest and although those custom shamrock glitter icing cookies look great, you’re feeling a bit exhausted and now overwhelmed. Take a deep breath, I got some Duane Reade seasonal ideas for you.
Let’s make it easy green for St. Patrick’s Day.
Not everything has to be complex or require a bunch of special ingredients for the holidays. In fact I stopped by my local Duane Reade and picked up multiple things that are totally in the St. Patrick’s Day spirit without any work needed.
I haven’t had Rolo’s since I was a kid so picking up a bag made me feel pretty nostalgic quickly. What do these caramels in milk chocolate look like in their wrapper? Little pieces of gold! What leprechaun can resist some treasure at the end of the rainbow? Put these out on your table and watch people come collect their milk chocolate gold.
Need other candy options? The candy aisle has so many green gummy ideas too!
This is such a easy trick! Get some chip dip, like this French Onion Dip, and throw a few squirts of green food dye (a little goes a long way) in it.
Mix it around a little bit and you’ll be left with a festive green chip dip that everyone loves! Arrange a bunch of different potato chips around the dip and let people dip away! This is also a great idea for a small personal snack tray.
Other Ideas thanks to #DRStPattys and #CollectiveBias:
Want a festive dinner for St. Patrick’s Day? Easy. Instead of making your regular pasta, substitute spinach pasta for it. This will give you a nice looking green dinner dish.
Need a dessert? Get some Lime gelatin and create personal size cups of it, or be even more creative and get a clover mold to pour it into.
Want a green drink? Grab some Lemon Lime sparkling water. I love Nice! variety of lemon lime as it’s 0 calories and delicious.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!
I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.
Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
1 1⁄3 cups snow peasends trimmed and cut (can also use frozen peas)
1can baby corn
1bunch chopped bok choy
3green onionswhite and green parts coarsely chopped
1⁄4 cup low-sodium soy sauce
1⁄4 cup rice wine vinegar
2 1⁄2 teaspoon sesame oil
freshly ground black pepper to taste
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Lucky Charms Martini recipe using Lucky Charms cereal. You’re going to love this sweet drink recipe!
Lucky Charms Martini
Lucky Charms is my childhood. Do you have a cereal that is like that?
To get in the spirit of St. Patrick’s Day and to show some yummy green love, why not use Lucky Charms to make something not expected, like a Rainbow Martini?
This is a adult Martini here, but why not be creative and make a juice martini for the kids? Little Sally can have a orange juice with marshmallows crushed on the cup lid while Mom boozes it up along side her on a Monday afternoon. Cheers.