Do you love a good tuna melt? Then these stuffed tomatoes are for you. Ripe, juicy hollowed out tomatoes are stuffed with hearty tuna salad before being topped with spiced Havarti cheese. Just like the iconic open faced sandwich these are baked in the oven– roasting the tomatoes and baking their flavor right into the tuna while melting the cheese to form a golden brown crust on top. Embrace one of the quintessential fruits of the Summer weather and grab a bunch of bright, fresh tomatoes on your next grocery run. You won’t regret forgoing the bread an opting for these Tuna Melt Stuffed Tomatoes instead.
Creamy, dreamy, and moderately healthy– this Strawberry Cheesecake Protein Milkshake is everything the name implies. Whether it’s breakfast, snack time or even a light lunch this shake is satisfyingly filling and refreshing.
While a few simple alterations and ingredient swaps could have this Spinach, White Cheddar, Apple Salad showing up in it’s Fall Sunday best, this version still says Spring to me– so that’s what I’m rolling with. Crisp, sliced apples, walnuts, berries, and shredded sharp white cheddar on a bed of fresh baby spinach. A homemade honey vinaigrette is drizzled over top and it’s all lovingly tossed together at the supper table into a complete meal in your salad bowl.
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Salmon and broccoli are both super foods that energize the mind and body and provide them with key nutrients and minerals, essential for your health, which is one of the reasons we love pairing the two together. This Baked Teriyaki Salmon with A Sriracha Cream Drizzle does exactly that- combining good for you, oven-baked salmon fillets with a simple, homemade teriyaki marinade. This makes it perfect for anyone interested in controlling the ingredients going into their sauces, like lowering the sodium or using less sugar. A hint of spice from the sriracha cream drizzle offers a bright burst of bold flavor that pairs perfectly with the teriyaki sauce. Serve this classic fish over a bed of white rice with a generous side of steamed broccoli for a filling meal that’s low on calories but loaded with bold flavor and essential mind and body benefits.
Every year the hubs and I go on a ski trip. It’s usually our mutual anniversary present to ourselves. This year, we decided that we were old enough, and grown enough, that we didn’t need a ‘vacation’ all to ourselves. We decided to make it a family affair, with all three older kids tagging along. For me, that also meant meal planning ahead of time, and even some cooking, because that ‘oops’ moment where you forgot to pack that one ingredient and now you can’t make dinner is a lot more expensive when your party goes from 2 to 5 people. And snacks. Oh my sweet Lord, the snacks! Every 30 minutes, one of my teens is crying they’re hungry, and if you don’t feed them right away? That Snickers commercial we’ve all seen? My hangry boys make that look like a caricature. So I made and brought snacks. As many snacky things as I could get my hands on. Thank God for the snacks! And that was part of the prayer/mantra I repeated while my knuckles were white because I was gripping the door handle so hard on the last hour leg of our trip to the ski resort this weekend.
It’s that time of year again for our older kids. We’re over half way through the school year, and the scheduling sheets are coming home for parental approval for their course load next year.We usually let the kids pick their own electives, making sure to talk to them abut why they’re interested in that, etc. It’s almost always a well-thought out decision, and thankfully not an ‘I heard it was an easy A’. Other than them actively considering their options, we do have two other requirements. One, that they take a foreign language in high school, whichever most appeals to them, and stick with it until they graduate. It’s an invaluable life-skill, and a great way to expose them to a different culture. Luckily, this rule’s never been a sticking point, and we’ve all learned a lot about Germany in just a few years. Turns out two of them have a knack for it.
The youngest son has eaten ‘salad’ since almost the first day he could eat table food. And by salad, I meant plain chopped lettuce devoid of any fixin’s or toppings, or dressing of any kind. In the years since, his love for lettuce in a bowl has only grown and if it’s on a bed of green leaves, he’s game to try it. Thankfully, since he’s regressed with almost all other green veggies. More on that another day.
Have you ever had the opposite of a picky eater? A kid who from the get-go has eaten their greens and loved them too? I’m talking one of their first foods being salad, and the less dressing the better. Son # 4 would eat green beans like they were French fries. Something I, obviously, encouraged. And then I got to thinking, why not? Let’s just roll with that.
One night, my defenses had been systematically whittled down enough that, I let the youngest son have the dregs of my Mountain Dew Voltage. It was in a glass and he didn’t know exactly what it was other than some kind of soda, which he’s rarely allowed to have.
Handing me the empty glass to put in the sink: “Mom, that tasted like it gave me powers, super powers. I know it didn’t, but it tasted like super powers.”
Aaaaaaaaand, that is why you my son are not allowed to do The Dew. Like, ever.
It’s that time of year again. No, not the one where the world’s dressed in white and everything you hear sounds like Christmas. The one before that. The one that starts right after Labor Day. The one that is harkened by different shades of purple, orange, and black. The one with candy, fruit, and gourds a plenty. Don’t be surprised to see a lot of posts featuring apples and
Even when it’s not Apple-picking season at our local orchard, we go through *at least* 10 lbs in a regular month. It’s one of the sons’ go to after school snacks. Pair it with a scoop of peanut butter, and they’re in heaven. BUT serve them with this dip? And you’re both going to be feeling great, because A. It’s delicious, and B. You know that it’s as nutritious as it is yummy.
The Best Ever, Healthy Peanut Butter Dip
Peanut Butter (we prefer using homemade, organic, or an all natural style since they’re of a thinner consistency)
- Mix together 1 part peanut butter, 1 part Greek yogurt, and 1/2 part honey, stirring until smooth and the dip’s a uniform consistency. Serve with sliced apples for dipping. The sons like apples, pretzels, and grapes with this dip. It can be stored in the fridge in an airtight container for up to two weeks, just give it a good stir before serving as some separation is bound to happen.