Make-Ahead Recipes
Roasted Veggie Meatloaf with Balsamic Glaze
Meatloaf is one of those meals that I make a little differently each time. The possibilities are endless and you can hardly go wrong: fresh herbs, oats, grated onion, sauteed vegetables, raw vegetables, barbecue sauce, Dijon, mashed black beans, various combinations of meat–all of which can provide excellent flavor and texture. Lately, thanks to my…
Mango Macadamia Muffins
My kids are crazy about mangos. When I made Mango-Peach Smoothies recently, I marveled at the thick, velvety texture the mango created. With their wonderful texture and incredible sweetness, I started thinking mangos would make a great muffin. Yet, we seldom (never?) see mango muffins! I was also thinking that pureed mango could be incorporated…
The Ruby Red
My husband is a big fan of Fresca, so a friend of ours concocted this drink to please him. I thought the combination was brilliant and took a shining to it myself. The best part is that it tastes great with or without the alcohol and the grapefruit juice provides a good dose of Vitamin…
Pineapple Salsa
Sweet and savory with a hint of heat, this vibrant salsa adds flavorful appeal to fish, tacos, pork, lamb, and grilled meats of all kinds. Grilling is the perfect way to get a great dinner on the table quickly. Marinades are wonderful, but sometimes I don’t think far enough in advance for an adequate steep. With…
Butterscotch Shortbread Nut Balls
Feel free to use this recipe as a framework, switching the ice cream flavors and/or cookie and nut combination. For added value, this crowd-pleasing dessert offers make-ahead convenience and built-in portion control! Girl Scout cookie time is a happy time for my husband who looks forward to Thin Mints and Trefoils every year. Trefoils…
Honey Peanut Butter “Ice Cream”
Those who know me are well aware of my huge penchant for ice cream. I love it. I could eat in every night. I buy ice cream cones for home use and I am rather heavy-handed with the scooping. Once, I gave it up for lent just to prove to myself that I could. I…
Mango Peach Smoothie
A nasty, little virus knocked on our door a few days ago and my younger son was hit rather hard. After a couple days of not eating much, he requested a smoothie last night (as well as last week’s bread…couldn’t pull that one off in time!). I had one more mango on hand–his favorite–so I…
Kale Chips
We grow kale in our garden and eat it in a myriad of ways. Our plants actually survived past Christmas this year. My kids seriously love it. Our chickens love it, too. (That’s a whole other interesting story!) Knowing kale might not be a hit with two young boys, the first way I ever served…
Whole Wheat Banana Chocolate Chip Cake
With the bananas and whole wheat flour, I like to think of this dessert as two-thirds healthy! It is 100% delicious and the perfect way to keep over-ripe bananas from going to waste!
Potato-Chive Salmon Burgers (or Sliders)
Having canned, wild salmon on hand is such an easy way to whip up a quick, healthy, affordable dinner–in this case, as salmon cakes. ย The addition of leftover potatoes and chives give the cakes some heft and great flavor. ย Remaining salmon cakes make a satisfying sandwich for lunch or another dinner the next day. ย To…
Perfectly Broiled Salmon with Scallion Salsa
Humble alliums pair with two pantry staples for a tangy, crisp salsa that adds something special to perfectly broiled, 5-minute salmon. My husband is an onion lover and has been known to eat this salsa by the spoonful. The rest of us aren’t so bold but absolutely enjoy how the salsa effortlessly elevates broiled salmon.…
Mango Madness Wheat Berry Salad
This salad invention was the result of one sweet, juicy mango that simply inspired me. My kids adore mangos. As a fun snack, they typically eat the mangos right off the skin (see photo). I had to hide this one so that it actually made it to the salad! To easily cube the mango, slice…
