One of my goals in the kitchen is to waste as little food as possible. I also try to waste as little time in the kitchen as possible too. When food starts going bad in the fridge, my challenge is to re-purpose it or preserve it before it is too late. Years ago, I overheard some ladies in the grocery store checkout line talking about how they freeze spinach for smoothies. They called them “spinach pucks.” I gave it a try, and it worked like a charm! The best part is, because the spinach is blended once into a puck

It’s easy to get in a rut with vegetable dishes. We all know we should be eating more of them, but the same ol’ recipes get boring on repeat. Here’s one of my favorite ways to eat up the veggies (particularly squash) in our garden. You’ll love the variety in flavor and texture. Enjoy! Garlic Sautéed Vegetable Medley 1 1/2 Cup Green Beans (fresh)1 Red Bell Pepper2 Yellow Squash2 Tablespoons Olive Oil (divided)2 Cloves Garlic (minced)1/3 Cup Parmesan (shredded)1/2 teaspoon Salt1/4 teaspoon Ground Pepper Snap the green beans into 2 inch pieces. Dice the bell peppers and cut the squash

This is the most flavor-packed summer salad that takes the least amount of time to make. It’s so fresh, so easy, and so healthy. The quinoa is full of fiber and protein and the veggies provide vitamins, minerals and antioxidants to keep you nourished and energized. Enjoy! Summer Quinoa Salad 1 1/2 Cups Quinoa, cooked and chilled 1 1/2 Cups Cucumbers, chopped 1 Red Bell Pepper, chopped 1/4 Cup Feta Crumbles 3 Tablespoons Pine Nuts 2 Tablespoons Fresh Basil 1/4 Cup Bottled Italian Dressing* Directions: 1. In a large saucepan, combine 3/4 Cup quinoa with 1 1/2 Cups water. Cover with lid

This is the easiest, kid-friendliest salad you will ever make. Because my children are not sandwich eaters, I have to get creative with picnic outings and school lunches for them. This salad frequents our picnic basket and lunch boxes. And (of course) I have tweaked a few ingredients to make it just a bit more hearty than the original recipe. Enjoy! Classic Creamy Pasta Salad A lighter version of macaroni salad with all the flavor! Ingredients8 oz. Bow Tie or Macaroni Pasta2 Cups Frozen peas1 Stalk Celery ((2/3 Cup), diced)3/4 Cup Sharp Cheddar Cheese (cubed)2.5 oz. Canadian Bacon or Ham

It’s that wonderful time of year when my morning routine includes harvesting goods from the garden. Almost every day, a summer squash is in my harvest loot. I always plant WAY more plants than our family needs for the summer, because I like to preserve some for use in the winter months. Squash preservation is my favorite, because it takes very little time and equipment to do. Here’s how to do it: Option 1: Shredded Squash for use in Baked Goods 1. Thoroughly wash the dirt from each squash and cut off the stem and bottom. 2. If the squash

This is one of my favorite salads to serve at summer barbecues because it is super easy to make, doesn't heat up the kitchen, and it can sit out for a long time without concern of microbial growth.  Three-bean salad tastes best when you make it ahead of time and let it marinate overnight. I've made a few changes to the classic recipe to make it less sugary and more flavor-packed. Happy Barbecuing!!! Three Bean Salad 4 Cups Green Beans, steamed (or 2 cans) 2 15 oz. Cans Wax Beans 1 15 oz. Can Kidney Beans 1 15 oz. Can

Summer time is in full swing at the Andersen household and the kids have been asking for popsicles non-stop! I don't blame them--it's hot out there! However, with all the artificial coloring and flavoring in most popsicles, I hesitate to pump the kids full of that stuff. I offered them this smoothie instead as a cool treat and they LOVED it. This is a winner for when you need something sweet and refreshing this summer. You can also pour this into ice pop molds for your own homemade popsicles. Enjoy!   Tropical Strawberry Smoothie 1 Cup Unsweetened Vanilla Almond Milk

This is the perfect meal to make for those hot, lazy days of summer. All these vegetables are ripe and in season, and this dish won't over-heat the kitchen. I use "Our Best Bites" Guiltless Alfredo Sauce so you know it's going to be delicious. Enjoy! Garden Pasta Alfredo A fresh, healthy, and easy dish to use up your garden produce.  2 Cups Carrots (julienned)1 Red Bell Pepper ((1 1/2 Cups), chopped)1 Yellow Squash ((1 1/2 Cups), chopped)2 Cups Snow Peas (halved)1 1/2  Cups White Penne Pasta2 Cups Whole Wheat Penne PastaSalt and Pepper to tasteGuiltless Alfredo Sauce3 cloves Garlic (minced)1

Quinoa has all the essential amino acids to make a complete protein. What does that mean, you might ask? It means that this plant is as complete of a protein as meat. Also, in just 1/2 Cup of cooked quinoa there are FIVE grams of protein. That’s pretty awesome for a plant protein. Quinoa also contains lots of fiber and healthy fats which deems it as SUPER FOOD status. I get lots of people saying, “I know quinoa is good for me, but how do I use it in my cooking?” Well, here you go folks, another quinoa recipe just for

I have fallen in love with this traditional Indian dish for so many reasons. First, all of my kids love it—that is enough of a triumph in and of itself! Second, its flavor is unlike any other dish I make. Third, even with all the spices it contains, it never gives me heartburn! I found a recipe for Tikka Masala on “The Iron You” when I was suffering from a head cold and craving an anti-inflammatory meal that contained turmeric and ginger--both of which are great for opening up sinus congestion. I really didn’t expect the raving review from every