Archive for the ‘Main Dishes’ Category

Best Steak Marinade in Existence: Labor Day Steak Feast For Under $100

Monday, August 27th, 2012

Labor Day grilling will soon be underway and there is nothing our family loves more than a great cookout. In honor of the holiday, our family was challenged to pull together a Labor Day feast with Walmart supplies and show what you could do with a $100 budget for your feasting needs.

For this feast, I was able to purchase six large New York Strip steaks, six ears of corn, potatoes and all of the fixings, a loaf of sourdough bread, steak marinade ingredients, two bottles of delicious wine, a seedless watermelon, and a chocolate cream pie to round out our dinner. This feast could easily serve six to eight people with plenty of food leftover.

Walmart is offering steaks with a 100% money back guarantee if you are dissatisfied with your meat in any way. Only 1 in 5 steaks passes the test to be stocked in their stores and the pricing on it is extremely affordable. I will admit, that I have always bypassed the steaks at the store, but after sampling how delicious these are, I look forward to being able to pick up my meat along with other household essentials when doing my grocery shopping. You can find out more information here about the standards and quality of the meat offered.

Of course, we chose a broiling hot day to grill and I was out there roasting in the sunshine and with the grill heat beating on my face. I highly recommend my husband as your grilling assistant when things like this arise. He graciously shielded me with an umbrella and gave me a glass of ice water while I grilled. I love this man.

For our feast, we enjoyed my favorite corn grilled in the husk (the easiest way to grill a large batch of corn without the mess), three cheese grilled potatoes, fresh watermelon, a loaf of sour dough bread, chocolate cream pie, and wine.  We were all groaning after all of this delicious food and our tummies were full and happy. What a way to celebrate Labor Day!

Today I wanted to share with you a recipe I tried for a steak marinade. I am no stranger to marinated steak and the beauty of creating a great steak meal at home. I have never in my life tried a better steak marinade recipe than this one and it is made from ingredients you probably already have in your pantry.

These steaks were so divine that you could keep things simple and just add salt and pepper to these to season them. I wanted to really enhance the flavors in this tender cut of meat so I put together a marinade and let them marinate in the fridge overnight the night before.

Now that I have tried this recipe, it is highly likely I will never make my steak any other way again. You won’t believe the flavors in this and none of them overpower the delicious taste of the meat itself.

Best Steak Marinade in Existence
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
A flavorful steak marinade that will enhance the flavor of any cut of meat you might find on sale at your local supermarket.
  • ⅓ cup soy sauce
  • ½ cup olive oil
  • ⅓ cup fresh lemon juice
  • ¼ cup Worcestershire sauce
  • 1½ tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1½ tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, minced garlic, salt, and pepper in a mixing bowl and whisk well.
  2. Pour marinade over desired type of meat.
  3. Cover, and refrigerate overnight. Grill meat as desired.

For more tips on grilling steaks including temperature and timetables be sure to visit my post on The Best Steakhouse Dining Experience on a Poorhouse Budget!

Happy Labor Day, friends!

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts. My participation is voluntary and opinions are always my own.

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Chicken Pesto Burgers

Monday, August 20th, 2012

There are few flavors I love more than chicken and pesto. You will find that pesto recipes creep up a lot on the blog- from soups to pasta dishes to sandwiches. In fact, it is rare you would ever open my fridge up and not find a bottle of pesto in there. That is why I was so excited to give these Chicken Pesto Burgers a whirl for an easy weeknight meal on our grill.

All the flavor in this patty comes from the pesto, minced garlic, and a little Parmesan cheese. A generous slice of fresh mozzarella, sliced tomatoes, and a little drizzle of pesto complete these. They would be great topped with a little spinach or arugula, should you have any in your fridge or can be served plain if your grocery day is still looming (like me). I served these on crusty whole wheat rolls, but they would be great without a bun too, if you are watching your carbs.

The patties are very delicate so I found that grilling them on a foil-lined grill (sprayed with a little nonstick cooking spray) over a medium-low flame was the way to go with these. You will want to make sure that they have a good five minutes on the grill before attempting to flip these and using two spatulas (one to flip and one to assist) is the best way to help these patties hold their shape.

Add a side of roasted green beans for a fun side that you and the kids will love. With these fresh alternatives,  you have the delicious makings for a fresh take on the old burger and fries!

5.0 from 1 reviews

Chicken Pesto Burgers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken, pesto, mozzarella…what’s not to love? Be sure to read the cooking notes above about this delicate patty!
  • 1 pound uncooked ground chicken or ground turkey
  • 4 tablespoons purchased basil pesto
  • ¼ cup finely shredded Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • 4 whole grain rolls
  • 4 slices fresh mozzarella cheese
  • 2 cups fresh spinach (optional for topping)
  • 8 small tomato slices
  • Ground black pepper
  1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four ½-inch-thick oval patties (to fit bread).
  2. Line your grill with aluminum foil and spray the foil generously with nonstick cooking spray. Turn grill on to a medium-low heat.
  3. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling.
  4. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted.
  5. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Place patty in your whole wheat bun. Top with a drizzle of pesto and sliced tomatoes to finish. Sprinkle with coarsely ground black pepper.

Adapted from Better Homes & Gardens Magazine

I am participating in Mouthwatering Mondays over at A Southern Fairytale!

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Insta Meal Plan: Six Meal Ideas For Your Busy Week

Monday, August 20th, 2012

Whole Wheat Cinnamon Waffles with Blueberry Syrup (made from berries I had stashed in my freezer).

Roasted Chicken Cooked in Milk with Roasted Green Beans & Baby Roasted Potatoes.

Mongolian Beef with steamed rice & broccoli.

Baked Chicken Enchiladas with blue corn tortilla chips & fresh strawberries

Homemade Pizza with Cheesy Bread & Dipping Sauce.

Chicken Pesto Open-Faced Flatbread Sandwiches with baby carrots and grapes

Nutella S’mores on the fire pit. Nutella plus marshmallows plus graham crackers equals heaven.

I hope you enjoy a peek into what we ate this week! Let’s be friends on Instagram! You will find me under the username momadvice!

Linking to Menu Planning Monday today over at I’m An Organizing Junkie!

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Asian Lunchbox Noodles

Tuesday, August 14th, 2012

My kids will be beginning their school year in just a couple of short weeks. I am so sad to see our summer come to an end, but also love their excitement and enthusiasm to get back to their favorite friends and learning.

With beginning the school year comes the challenge of making lunchtime fun for my kids. Sandwiches are our usual lunchbox standby, but I thought it would be fun to step out of the sandwich box, so to speak, and offer my kids another fun lunch that could be made and prepared ahead for our busy mornings.

These Asian Lunchbox Noodles fit the lunch bill perfectly! They can be made ahead, are great at any temperature, and you can add your child’s favorite flavors to them to spice them up. Tuck these into a reuseable Glad container or prepare these for any easy weeknight meal when extracurricular activities can wreak havoc on the evening routines. These noodles are great anytime and a great solution for any lunch or dinner.



5.0 from 3 reviews

Asian Lunchbox Noodles
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound linguine, cooked
  • 4 tablespoons fresh parsley
  • 3 cloves garlic
  • ½ cup soy sauce
  • ¼ cup sesame oil
  • ¼ cup canola oil
  • ¼- ½  cup peanut butter (depending on your preference)
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • ½ cup Shredded Carrots
  1. Cook your linguine noodles as directed on the packaging. Reserve a little of the pasta water to help thin your sauce, if needed.
  2. Blend garlic in a food processor until fine.
  3. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Add reserved pasta water, if needed, to thin the sauce.
  4. Blend until smooth.
  5. Add to pasta and toss with shredded carrots.
  6. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

This is just one example of the great things you will discover this month over on the Glad site.  If you would like to see some of my fun ideas including my favorite bubble recipe, homemade play dough, homemade sidewalk chalk, and snag some great free printables to add a little sparkle to your child’s lunchbox, be sure to join Glad’s Facebook Community and click on Glad’s Mom Made tab for tips and tricks to manage the back-to-school madness.   Head over to Glad to get the full scoop on all of these fantastic ideas to get your school year started out right.

Check back next week for a fun project to get those back-to-school lunches organized that will get your whole family involved!

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Mongolian Beef

Monday, August 13th, 2012

There are days where photographing your food is difficult. That was the case with this Mongolian Beef recipe that we prepared this week. It wasn’t that the food was hard to photograph, it was that the Mongolian Beef was so darn delicious that I had a hard time stealing a plate away from my family so I could take a picture of it.

I am one of those people that finds one dish that she likes when she goes out to eat and sticks to it all the way. When I order Chinese, the only dish I want is my Chicken Lo Mein. I rarely browse the menu, for fear I might waste an opportunity to eat out on a dish that isn’t as good as my old standby.

My girlfriends have been bragging about a recipe that they discovered on Pinterest for Mongolian Beef. I decided this might be a fun way to switch up my Chinese food routines and try something new.

This Mongolian Beef is so divine that I felt like we were eating out at P.F. Chang’s, but at a small fraction of the price. The sweetness from the brown sugar in the sauce mixed with the saltiness of the soy sauce and then finished with the heat from red pepper flake are truly a perfect balance in flavors.  We served this over rice and with a side of steamed broccoli, to add a little green and crunch to our plates.

I highly recommend giving this recipe a try for your next Chinese food craving night!  I am already thinking about the delicious leftovers I get to have for lunch today and can’t wait to eat this again!

5.0 from 1 reviews

Mongolian Beef
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
A perfect balance of sweet, salty, & spicy!
  • 2 pounds flank steak, thinly sliced crosswise
  • ⅔ cup cornstarch
  • 6 teaspoons of canola or vegetable oil
  • 1 teaspoon grated ginger
  • 2 tablespoons minced garlic (I use bottled minced garlic)
  • 1 cup of water
  • 1 cup soy sauce
  • ¾ cup brown sugar
  • ½ teaspoon crushed red pepper flakes
  • 3 large green onions, sliced crosswise into thirds (we omitted because we don’t like onions)
  1. Slice your flank steak crosswise into thin strips. Pat your meat dry with a paper towel and then toss the meat with cornstarch, making sure each piece is coated thoroughly. Place the meat into a strainer and shake off any excess cornstarch from the meat.
  2. Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Allow this to cook for one minute.
  3. Add soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The sauce will be thin, but will later thicken in the cornstarch.
  4. Turn the heat up to medium-high and add the remaining oil to the wok.
  5. Divide your meat into two batches. Add the first batch of beef and cook, stirring until it is all browned. Remove this meat and then cook your second batch.
  6. Place all of the meat back into the wok. Pour the sauce back into the wok and let it cook along with the meat.
  7. Cook the sauce down for three to five minutes to reduce.
  8. Finish by adding your green onions and cook for one minute.
  9. Serve it hot with rice and a side of steamed broccoli.

Adapted from Pink Bites

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Brown Butter Waffles With Cherries

Monday, August 6th, 2012

In our family, there is nothing we love more than our weekly batch of waffles. I decided to pair together two flavors that our family had never experienced before, brown butter and cherries, for a fun spin to go along with our favorite summer fruit.

Browning butter adds a surprising depth of flavor to your dishes and takes a mere three minutes to pull off. Just by cooking your butter in a saucepan a tad past the melting point, it results in the milk solids in the butter browning, and creates a wonderfully nutty aroma in your kitchen and in your foods.

Much like one of my other favorite  waffle recipes, whipped egg whites add lightness to these waffles and help balance the nutty flavoring of the browned butter in these waffles.

I had half a pound of cherries in our refrigerator and this recipe was the perfect way to use them up. I pitted the cherries and cut them in half, then allowed them time to marinate in a few tablespoons of honey while I gathered the ingredients for the waffles. The sugars in the honey help to break down the cherries and release their cherry juices into the honeyed sauce. It results in a sweet topping that is just sweet enough to balance the delicate flavors of these waffles.

A double batch of these in our freezer won’t last long and I doubt they will last long in your house either! Happy waffle making!

Brown Butter Waffles With Cherries
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Make a double batch of these light and airy waffles for eating and for freezing. They won’t last long!
  • 2 cups cherries (about ½ pound)
  • 3 tablespoons honey
  • 4 tablespoons unsalted butter
  • 2 cups milk
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1⁄4 teaspoon salt
  1. Halve and pit the cherries and place in a bowl.
  2. Add the honey, stir to mix evenly and let stand at room temperature for about 30 minutes to allow the cherries to release some of their juice.
  3. Preheat a waffle iron.
  4. In a small saucepan, melt the butter over medium-low heat and bring to a boil. Cook, stirring occasionally, until the milk solids in the bottom of the pan turn a toasty brown, about 3 minutes.
  5. Transfer to a bowl and let cool slightly.
  6. Add the milk, egg yolks and vanilla, and whisk until combined.
  7. In a large bowl, sift together the flour, sugar, baking powder and salt. Add the milk mixture and whisk just until combined (a few small lumps are okay).
  8. In another bowl, using a clean whisk or a handheld mixer, whip the egg whites until soft peaks form. Scoop the whites onto the batter and, using the whisk, gently fold them in evenly.
  9. Spoon the batter into your waffle maker (sprayed with nonstick spray), and cook until the waffle is golden brown, usually about 4 minutes.
  10. Serve the waffles piping hot with a big spoonful of the cherries.

Looking for more great waffle recipes? Be sure to visit this post with six different varieties of waffles you can make with your waffle iron!

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Baked Shrimp Scampi

Monday, July 30th, 2012

Sometimes an episode of a great cooking show will get stuck in my head and never let me go. It is often the case with the infamous Barefoot Contessa. Let’s face it, there is very little from that show that would not make me happy. Fancy food, fancy friends, a florist pal who brings the perfectly arranged flowers to every meal, the husband who jets off in his convertible to pick up the perfect wine or cheese to compliment all of my suppers. It all sounds like a dream, doesn’t it? It is one of those episodes that I could not escape from and decided to finally recreate the perfect shrimp scampi.

I have started a tradition of making a fancy Sunday supper each week for our family. I love Sunday afternoons spent in the kitchen while my husband keeps the kids entertained. I have been trying to challenge myself to make those dishes that I have always wanted to try and allowing myself the chance to truly enjoy the cooking process, instead of simply rushing to get everyone fed.

This Shrimp Scampi is sinfully delicious. Jumbo shrimp are coated in a topping created from fresh herbs, crunchy panko, a tiny bit of heat from red pepper flake,  and an unbelievable amount of butter. The results yield a perfectly rich shrimp that is the perfect topper to a pile of linguine and a loaf of bread to mop up all the deliciously buttery sauce.

Shrimp Scampi


Baked Shrimp Scampi
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delicious shrimp are coated in a butter coating of panko, fresh herbs, and a hint of lemon and spice. These are the perfect topper to your favorite pasta!
  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • ¼ cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • ⅔ cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on.
  3. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  4. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
  5. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
  6. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly.
  7. If you like the top browned, place under a broiler for 1 minute.
  8. Serve with lemon wedges.

Looking for other recipes to enjoy with shrimp? Try Shrimp Pasta with Oven Dried Tomatoes, Easy Grilled Shrimp Kabobs, or Roasted Shrimp with Rosemary & Thyme for three other great ideas!

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Summer Dinner Inspiration: Roasted Shrimp Pasta, Cinnamon Whole Wheat Waffles, & Grilled Chicken Tenders

Monday, June 25th, 2012

Looking for summer dinner inspiration? Look no further than these Monday posts for dinners that will inspire your kitchen table. This summer I am taking a few mobile pictures to help inspire your summer meals. I will try to share three great dishes to enjoy each week around the dinner table. 

We went on vacation last week so the dishes I am sharing all had to be easy and be able to be prepared with limited pots & pans to create them. The first dish that I created was to kick off our vacation and it is this Roasted Shrimp With Rosemary & Thyme. I served it over a platter of angel hair pasta and we did our favorite lemon roasted green beans for a side dish.

If you haven’t tried this roasted shrimp before, I cannot recommend it enough. These are great served over your favorite pasta, can be served with a great brown rice side, or served alone with your favorite summer veggies. I make this almost every week and it never disappoints!

One of our favorite summertime dishes is these Cracker Barrel Chicken Fingers. I served these with these roasted fingerling potatoes, roasted asparagus, and fresh strawberries from a cute little market in the town.

The tenders were particularly yummy since I created the marinade before we left for our trip and had the chicken marinating for a couple of days before we actually ate them. I also love that the marinade only has three ingredients, making it an easy marinade to pull together!

I have become a huge fan of those disposable containers for marinating foods because they are so easy to transport out to our grill and are easy to stack, especially if you are headed out for a picnic. It may also be because I have had  a few too many leaky bags in my fridge so I find these to be a great option for me!

I love to stick these, marinade and all, in the freezer and prep a few different marinades in one afternoon. Most marinades have similar base ingredients (dressings, olive oil, vinegars, salt, pepper, seasonings, Worcestershire sauce, etc..) and it is so much easier to do this all at once rather than getting them out each time. What a time saver!

I had berries leftover from our meal the night before and decided to dice them with blueberries to top our Cinnamon Wheat Waffles that we devoured for our brunch. I make a double batch of these almost every week and my son loves to eat the leftover frozen waffles for his breakfast each morning. I love that these are packed with whole wheat flour, wheat germ, no sugar, and very little fat in them. It is a great way to start a day and a fun summer brunch.

What is on your summer dinner menus this week?

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Summer Dinner Inspiration

Monday, June 18th, 2012

I love planning summer meals because they are so easy to execute. I am hoping to provide a few ideas for summer dinner inspiration from recipes we have available on our site. I believe though that if you have a grill and you have a slow cooker, you have all the tools you need in the world to get a great dinner on the table without a lot of effort in the summertime.

This summer I am taking a few mobile pictures to help inspire your summer meals. I will try to share three great dishes to enjoy each week around the dinner table. 

I love a good Sunday dinner and one of our family’s favorite dishes is roast chicken. There are a million ways to roast a chicken, but absolute favorite is this Roast Chicken Cooked in Milk. Once I found this recipe, I have never cooked my chicken any other way. It is a fun flavor combination of sage, cinnamon, lemon, and milk. The sauce is heavenly. I served this with crusty bread with dipping sauce (pesto with a generous drizzle of olive oil) and roasted fingerling potatoes.

The potatoes were cooked at 375 for 45 minutes. They were tossed with olive oil, rosemary, thyme, and kosher salt. These were golden and crunchy. We dipped those in our pesto dipping sauce too.

There is pasta and there is summertime pasta. My Rotini with Turkey Meatballs is one of those deliciously light dishes that you just can’t stop eating. If you have cherry tomatoes and herbs in your garden, you have the makings for a really great sauce for this dish. We served it with the leftover bread from our meal and my favorite roasted green beans. To drink, I have become addicted to Tazo Passion Fruit Tea. I mixed this with some lemonade and it was so delicious and refreshing.

Breakfast for dinner is always a hit around our house. Thanks to using the Cooks Illustrated guide to freezing my blueberries last summer, I still enjoying the last of our fabulous blueberries for our dishes.

Nothing screams summer to me more than a pile of these blueberry pancakes. If you have some blueberries on hand in your house, I highly recommend visiting my list of eight great recipes to try with your blueberries this year.




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DIY Salad Bar For Summer

Tuesday, June 12th, 2012

Healthy eating should always be a priority, but making it a priority in the summer seems to be more challenging because we seem to always be eating on the go. I decided to create an easy DIY salad bar that you can create on your grocery day and enjoy all week long. This DIY salad bar can be on hand in your fridge and I wanted to show off an easy way you can enjoy this DIY salad bar on the go too!

All of the supplies can be found at your local Walmart store. You will need a Freezer Storage Basket (found in the same aisle as the plastic containers in the housewares section of the store, $5.97), three Fresh Take Arm & Hammer 5 cup containers ($2.87), and 1 Sterlite Ultra Latch 12.5 cups container ($5.47).

Chop up your favorite salad ingredients and organize them in your containers like this. The largest container does not sit firmly flat, but it still wedges in there nicely so that you can place all of these neatly in this wire organizer.

Don’t you just love summer? I love having such fresh ingredients on hand to choose form and creating a salad bar couldn’t be easier with the fantastic selection we have of fresh fruits and vegetables. Pictured here are just a few of the basics I love in my salad. You could definitely fill your produce drawer up with a few other great salad add-ins!

Ingredients for a Great Salad Bar

Bell pepper
Sunflower Seeds
Corn Kernels
Onions (none for me please!)
Artichoke Hearts
Homemade Dressings

One ingredient I always have on hand in the summer for quick summer salads and wraps is roasted chicken. I don’t keep a lot of fresh chicken around and prefer to buy the frozen chicken breasts instead. There is money to be saved in buying and preparing whole chickens, but my family only likes white meat  so for convenience sake (and to get them to eat it), we stick to the chicken breasts.

I buy the 3 pound bag of chicken  cook and slice all of the chicken for the week. The chicken is then ready to go to be made into wrap sandwiches, fast paninis, a protein addition to my salads for lunch, and it helps me save a step for our dinners for the week.

It is a matter of preference how you like to cook your chicken, but I will share my favorite way that I do weekly!

Roasted Chicken Breasts for Bulk Cooking

Preheat the oven for 375 degrees. Spread the frozen chicken breasts out over one or two cookie sheets. Drizzle a little olive oil over the chicken breasts and then sprinkle with kosher salt and fresh black pepper. Bake for 45-50 minutes or until the chicken is cooked through. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice, slice, or shred for your recipes for the week.

Here is my beautiful salad bar on full display! Isn’t she pretty? It makes me really happy to have all of our fruit and vegetables chopped and ready to go for our week. It is something I vow to try to do regularly for our family so that we can, literally, enjoy the fruits of our labor all summer long.

Since we are a family on the go, I wanted to show you a fun way to enjoy your salads while you are out and about.

Over by the other food storage containers were these cute Salad Break Bowls. The set came with two complete sets and cost $3.97 total! I picked up this collapsible basket (in the same aisle) for $6.97. Inside I placed our outdoor blanket, salads, fresh cut fruit, and homemade iced tea for an afternoon picnic. I plan to use these a lot this summer and think it will be a great way to encourage healthy eating wherever we might be.

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts. My participation is voluntary and opinions are always my own.


I hope this inspires you to make healthy eating a family priority this summer and would love to hear what summer shortcuts you use to achieve healthy in the summer months in your house?

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