Tag Archives: easy

Mar 31 2013
8 Comments
Blogging

March Foodie Pen Pal Reveal

The Lean Green Bean

If you haven’t already noticed, I LOVE to go crazy with themes.  Whether it is for Lindsay’s Foodie Pen Pal Program, or a birthday party, if there is a need for a theme, I am there 150%.  So after all the fun I had last month with my Valentine’s Day box, I was excited to throw something together for St. Patrick’s Day.  See what I put together for Brie over at A Foodie’s Recipe Box.

This is my fifth month participating in the Foodie Pen Pal Program, and it is fun, fun, fun! If you want to learn more, check out my first Foodie Pen Pal Post.  It will give you all the details you need to know to sign up :)
For the month of March, I received my package from Katie of Baking and Swimming.  She put together a small collection of her favorite things which ended up being a perfect balance between sweet treats and heathy snacks.
FPP March
Most of what Katie packed in the box was new to me (except for the Girl Scout Cookies, of course).  So each and every bite was an adventure.
I was most excited to try the White Chocolate Peanut Butter.  I have seen so many different versions of this stuff around the blogosphere but have never had the pleasure of picking up a jar for myself.  And let me tell you, this stuff is AWESOME!  Pretty much tastes like Nutter Butters, especially when you spread it on graham crackers.  Divine :)  And to wash it down I took a sip of the Sparkling ICE Pomegranate Blueberry flavored water.  So delicious and refreshing!  I am going to have to be on the lookout for this stuff.  All of their flavors sound amazing.
Next, Harper and I dug into the Peanut Butter filled Pretzels and Girl Scout Cookies (though not at the same time).  Both were scrumptious and a big hit with the entire family.
Katie also included a few meals of convenience, which as a mommy of an adorable toddler and a part time music teacher, I extremely appreciate these days.  Since Katie is from Texas and is a self-proclaimed Tex-Mex lover, she sent me a package of her favorite tortilla soup mix.  I am looking forward to jazzing this up with some shredded rotisserie chicken and topping it off with some grated cheese and sour cream….yum!  Katie also sent me her favorite muffin mix for an easy breakfast on the go.  This is going to be a great activity for Harper and I to enjoy together.  All you need to do is add water and bake.  Doesn’t get more simple than that :)
Finally, Katie indulged my S’mores addiction by sending me a delicious and nutritious Pure Protein Bar (which came in very handy the other day when Harper took an unexpected nap in the car on the way to the grocery store.  Hungry mama locked in the car until sleeping baby wakes = potentially cranky mama.  Thank God for snack stashes!).
Thanks Katie for an awesome box! I hope your pen pal was as generous to you as you were to me :)

Interested in becoming a Foodie Pen Pal? CLICK HERE to fill out the participation form and read the terms and conditions. Who knows, I might be your next Foodie PenPal :)

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Mar 09 2013
8 Comments
Cooking

Lime Squares with Pistachio Graham-Cracker Crust

Lime Squares with Pistacio Graham-Cracker Crust - In Her ChucksBecause it’s Saturday, and I am sitting home relaxing, by myself, while Harper and Freddie enjoy some daddy daughter time, I thought I would sneak in one of my new favorite recipes.

As you know, I have been doing my best to stay on the straight and narrow.  But yesterday we had company over for dinner and I couldn’t help but be a little naughty.  For the main dish I whipped up a delicious Sweet Potato Turkey Shepherd’s Pie using the 2 pound garnet yam I got in my box.  On the side I served a fresh green salad topped with persian cucumbers, heirloom tomatoes, shredded carrots and candied pecans.  It was a yummy and healthy meal that left our tummies satisfied.

But I couldn’t let our guests leave without a small sweet indulgence.  And this simple and easy dessert hit the spot!  The flavors are clean and refreshing and the pistachios give the crust an extra crust that complements the silkiness of the filling.

Ingredients

For The Crust:  

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan

2/3 cup shelled pistachios

1 cup (4 ounces) graham-cracker crumbs

1/4 cup sugar

1 tablespoon grated lime zest (about 3 limes)

For The Filling:

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lime juice (about 3 limes)

Preparation

1.  Preheat oven to 350 degrees F.  Brush an 8-inch square baking dish with melted butter.  Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2.  In a food processor, finely grind pistachips with graham-cracker crumbs, sugar, and zest.  Blend in butter.  Press mixture into bottom and 1 inch up sides of prepared pan.  Bake until lightly browned, 8 to 12 minutes.  Cool crust, 30 minutes.

3.  To make the filling:  In a large bowl, whisk together egg yolks and condensed milk.  Add lime juice; whisk until smooth.  Pour filling into cooled crust; carefully spread to edges.

4.  Bake until set, about 15 minutes.  Cool in pan on rack; then chill at least 1 hour before serving.  Using parchment paper overhang, lift out of pan, and transfer to cutting board.  With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe from Martha Stewart

Even though this recipe is easy to make, it does take some time to complete (mostly because the crust has to cool and the bars need to chill).  So allow yourself a few hours to prepare these.  But once made, these will last a few days stored in an airtight container in the fridge.  That is, if everyone doesn’t eat them all at once :)

PS: Don’t forget to enter the giveaway!  You only have until March 11th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway.  Good luck!

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Jan 29 2013
17 Comments
Cooking

Chicken and Swiss Chard with Couscous in Brodo

Chicken and Swiss Chard with Couscous in Brodo

Believe it or not, this has been one cold winter for us Cali folks. The other day Freddie texted me this picture from the car…

photo

Yeah…36 degrees. In these parts that’s considered unacceptable. But if I were to find the silver lining in all of this (which I like to do), 36 degrees is the perfect weather for a warm bowl of soup :) Especially when it’s easy to make, contains ingredients you already have in your fridge and super, duper delicious!

But before we get to the recipe, let’s settle something here. What the heck is brodo? Well, according to my Google search, brodo is another word for broth or clear soup. Nothing special, but when you add it to the title of your recipe, it makes it sound so much more fancy. And these days, I’ll take all the fancy I can get :)

Ingredients

6 cups low sodium chicken broth

1 pound skinless, boneless chicken breasts,

2 garlic cloves, smashed

3/4 cup Israeli couscous

3/4 cup thinly sliced carrots

1/2 bunch Swiss chard, center ribs and stems removed, leaves torn into 2 inch pieces

Kosher salt and freshly ground pepper

1/4 cup fresh dill fronds

2 tablespoons thinly sliced chives

Lemon wedges (for squeezing)

Preparation

Bring broth to a boil in a large saucepan over medium-high heat. Add chicken and garlic, reduce heat to low, and cover. Cook until chicken is cooked through, 10-12 minutes. Transfer chicken to a plate; let cool. Shred into bite sized pieces; set aside.

Return broth to a boil and add couscous; cook until al dente, 7-8 minutes. Add carrots and continue to boil until carrots are crisp-tender and couscous is cooked through, 2-3 minutes longer. Remove from heat and stir in Swiss chard; season with salt and pepper. Divide soup among bowls and garnish with dill and chives. Squeeze a bit of lemon over each bowl and serve.

Recipe from Bon Appetit

What I like most about this soup is the crisp, clean flavors. The dill, chives and lemon really bring this dish to life by adding a subtle sweetness. But don’t let this healthy dish fool you…it’s darn hearty! Between the couscous, chicken and Swiss chard your belly will be happily full. And the leftovers? Even better. The longer you let the flavors mingle, the more delicious it will become. So bring on the cold weather Mother Nature…because I got soup for days!

PS: Don’t forget to enter the giveaway! You have until February 1st to get your entries in. Remember to leave a comment on the original post letting me know that you have completed the tasks. Your comments act as your entry into the giveaway. Good luck!

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Dec 05 2012
13 Comments
Cooking

Apple Crisp

A few months ago, we traveled up north to go apple picking.  After our successful blueberry picking adventure, we were excited to fill our baskets with fresh, peak season, fall produce.

Apple picking

The farm we visited, offered three kinds of apples, Granny Smith, Fuji and Golden Delicious.  It was nearing the end of the season so the trees were pretty picked over.  They had a ton of Granny Smith but finding the other two varieties was a bit of a treasure hunt.  Luckily I was able to snag a few Fuji and Golden Delicious for snacking (only a few made it in the basket) and I have to say, the Fuji’s were the best I have ever tasted.  By far my new apple of choice.

At the end of the day we came home with a ton of Granny Smith apples.  Freddie wanted to make sure we had enough apples for a few pies (his favorite dessert).  But after trying my neighbors homemade Apple Crisp, he asked me to make him one of those instead.

Ingredients

3/4 cups sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

Dash of salt

2 1/4 cup flour, divided

6 cups thinly sliced Granny Smith apples (about 4-6)

1 cup butter (2 sticks), chilled and cubed

1 cup brown sugar

Preparation

Preheat oven to 425 degrees F.

In a large bowl whisk together sugar, nutmeg, cinnamon, salt, and 1/4 cup flour.  Add apples and mix until coated.  Pour apples into a 9 x 13 inch glass baking dish.

To prepare crumble, mix 2 cups flour, butter and brown sugar by hand until mixture resembles a course meal.  Sprinkle mixture on top of apples.  Bake at 425 degrees F for 10 minutes.  Reduce heat to 375 degrees F for another 20-30 minutes.

Since apple picking, I have made this recipe at least 5 times.  All with the hopes of getting a few pictures of it to share on my blog.  And every time I make it, it is gone in 60 seconds…no lie!  Every one who tastes this, falls in love.  Something about warm gooey apples topped with crispy, crunchy, goodness makes people swoon.

And let’s be honest, it’s all about the crisp.  Yes, there are a good amount of apples in the recipe, but the best part is the crisp…which there is plenty of.  And of course, this dessert wouldn’t be complete without a scoop of vanilla ice cream.  Or if you want to be fancy, then by all means, ask for it a la mode-y.

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Nov 09 2012
16 Comments
Cooking

Turkey Pumpkin Chili

After a very long summer, temperatures have finally dropped down to the 60s. For those of you with “real seasons” this might seem like a joke, but for us Californians, 61 degrees is considered jacket weather. And I am proud to say, I actually put one on the other day (although before I knew it, the sun came out and it was warm again…but still, it was nice to “pretend” it was autumn for a bit).

As much as I would prefer the temperatures to stay at 75 degrees so I can run around in shorts and a t-shirt, there is something so sweet about the crisp autumn air. The green leaves have begun their transformation to yellow, orange and red, and the wind has picked up just enough to hear it rustling through the trees. It’s beginning to feel a lot like fall which means the weather is just right for a nice warm bowl of chili. And with Thanksgiving only 13 days away (yes, I am still counting), the addition of pumpkin makes this chili even more fun and festive.

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

2 bell peppers, chopped

1 jalapeños, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground turkey

1 (14.5 ounces) can diced tomatoes, with their liquid

1 (15 ounces) can pumpkin purée

1 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

Ground black pepper, to taste

1 (15 ounces) can kidney beans, rinsed and drained

Preparation

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Recipe slightly adapted from Whole Foods Market

I wish I could take credit for this delicious meal, but it was my lovely friend and neighbor who made it for us. One of the things I love most about where we live is doing impromptu family style meals with our neighbors. And since this recipe serves six it is the perfect dish to share with others.

For toppings, we went with a dollop of sour cream, a handful of shredded cheddar cheese and some chopped fresh cilantro. But feel free to get creative! Sliced green onions are always a favorite or if you really want to get wild, add some crumbled bacon :) The sky is the limit. Oh, and don’t forget to pair it with your preferred corn bread recipe. We served ours with corn bread muffins dressed with butter and honey. A nice sweet compliment to the heat of the chili.

Your turn: What is your favorite meal to prepare when the weather gets chilly? Do you have any special toppings that you like to add to your chili? Looking forward to reading your responses :)

 

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Nov 02 2012
22 Comments
Cooking

Pumpkin Pie Oatmeal

If you are anything like me, you are eagerly counting down the days until Thanksgiving.  It is my all time favorite holiday.  And as soon as I flip my calendar over from October to November (yes, I still have an old school calendar hanging on my wall in the kitchen…), I can automatically smell the aroma of a Thanksgiving feast.  Turkey, cranberry sauce, stuffing, green beans, sweet potatoes, Brussels sprouts, hot rolls, mashed potatoes…and that’s just the main course.  Don’t forget about dessert!  Pecan pie, apple pie, and of course pumpkin pie.

But Thanksgiving is still 20 days away, and well, I have never been much of a patient person.  So I am starting my feast today!  First up?  Pumpkin Pie Oatmeal :)

Ingredients

1 (15-ounce) can pumpkin puree (unseasoned)

2 cups water

2 cups unsweetened vanilla almond milk

1/4 teaspoon kosher salt

3/4 teaspoon pumpkin pie spice

2 cups rolled oats

1/4 cup toasted pecans, chopped

Maple syrup, for serving

Preparation

In large saucepan over high heat, combine the pumpkin puree, water, milk, salt, and pumpkin pie spice. Bring to a boil.  Add the oatmeal.  Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.  Once the oatmeal is cooked, serve with maple syrup and a handful of pecans.

Recipe slightly adapted from Aarti Sequeira via Food Network

If you are looking for the perfect way to start off your autumn mornings, this recipe is definitely it!  It is hearty, festive and will warm your soul.  The maple syrup offers just the right amount of sweetness to the dish and the nuts give it a nice salty crunch.

This breakfast will remain on repeat until Thanksgiving day.  Because for some reason, I have this idea that any and all pumpkin related food must retire after that fourth Thursday.  Kind of like white pants after labor day.  Although, I am trying to talk myself into letting it stay on as a regular staple.  I’ll let you know how that goes…

Your turn:  What is your favorite food to kick off a chilly autumn morning?  Do you eat pumpkin after Thanksgiving?  Looking forward to reading your responses :)

PS:  Thank you to everyone who participated in the Little Duck Organics Giveaway!  A winner was chosen at random and the giveaway goes to…Tiffany T!  Please email me at inherchucks [at] gmail [dot] com as soon as possible with your mailing address and choice of flavor :)  Congratulations!!!

 

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Oct 27 2012
24 Comments
Cooking

Cherry Tomato Pesto

I’m not one to pick up a cherry tomato and pop it in my mouth. To be honest, most of my tomato consumption only happens when they are cooked. But this pesto? This pesto is an exception. This pesto is not only my new favorite way to eat raw tomatoes, it is my new favorite way to eat tomatoes, period.

And not only does the flavor of the pesto rock, it is quite possibly the easiest thing I have ever made. Throw all the ingredients in the food processor and in a few seconds your done. Kind of reminds me of an infomercial. No, but really, I made this on my lunch break to jazz up a piece of boring chicken breast. And now I am totally hooked.

Ingredients

1/2 cup + 2 tbsp extra virgin olive oil

3/4 pound cherry tomatoes

12 large fresh basil leaves

1/3 cup salted toasted almonds

1 clove garlic, peeled and crushed

1-2 tsp coarse salt

Preparation

Using a blender or food processor, purée the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining oil in a steady stream to emulsify.

Recipe slightly adapted from Everyday with Rachel Ray via Rachel Ray Show

Since I have loads of this pesto in my fridge and freezer (because it does make a bundle) I’m looking forward to trying it on everything from pizza to pasta and beyond. It is a great way to add a new twist to an old favorite. Or in my case, a creative way to use up your cherry tomatoes.

PS: Don’t forget to enter the giveaway! You have a little less than a week to get your entries in. Remember to leave a comment on the original post letting me know that you have completed the tasks. Your comments act as your entry into the giveaway. Good luck!

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Oct 20 2012
12 Comments
Cooking

Lentil Flatbread Pizza

Cooking is one of my favorite things to do.  I love to get in the kitchen and chop, sauté, sear, mix, bake…you name it, I’ll do it.  But sometimes it’s nice to slip off your fancy pants and take it easy for a night.  But easy doesn’t have to mean that you sacrifice flavor or quality.  Easy can mean whipping up a delicious meal in less than 20 minutes with fresh and healthy ingredients.  But only if you are familiar with my buddy Joe (or as his shop is known to the rest of the public…Trader Joe’s).

If you have been reading this blog for a while (shout out to all my loyal followers!) , I am sure you have picked up on the fact that I LOVE all things Trader Joe’s.  It’s pretty much my favorite place to be and I do my best to shop there as often as I can.  And by “shop” I mean, peruse the aisles for new items to try (I told you I want to be a product tester!).  No Trader Joe’s “shopping” trip is ever complete without a visit (or two) to the tester booth.  And they deliver every time!  This Lentil Flatbread Pizza is my most recent find and it might possibly be my favorite Trader Joe’s combo to date.

Ingredients

1 Middle Eastern Flatbread

1 1/2 – 2 tsp Balsamic Glaze (plus more for drizzling)

1/3 cup Steamed Lentils

1/4 cup Crumbled Goat Cheese

1/4 cup Slow Roasted Yellow Tomatoes, chopped

1 tbsp pine nuts

Chopped parsley

Preparation

Preheat oven to 350 degrees F.  Spoon the balsamic glaze over the flatbread.  Cover the glaze with a layer of lentils, followed by the cheese and tomatoes.  Sprinkle the pine nuts over the top.  Place flatbread on a baking sheet lined with foil.  Bake for 10-15 minutes or until crust is slightly browned and crisp.  Top with chopped parsley and a drizzle of balsamic glaze.

This pizza is so versatile, it can be enjoyed anytime of day.  Pair it with a salad for a yummy lunch or make a couple, slice them up and serve them as an appetizer the next time you have company.  Your guests are sure to be impressed :)

Don’t have a Trader Joe’s nearby?  Swap out some of the specialty items for products easily found at your local grocery store.  A whole wheat pita or pre-made pizza crust would be a great alternative to the flatbread.  Sun dried tomatoes would work well to replace the slow roasted ones.  And if you are feeling really ambitious, make your own batch of balsamic glaze.

So the next time you feel like you need a break from the kitchen, throw this simple dish together, pop it in the oven and enjoy an easy and delicious meal compliments of my buddy Joe!

Your turn:  What are some of your tips for getting dinner on the table on nights when you don’t feel like being in the kitchen?  Any Trader Joe’s tester booth favorites?  Looking forward to hearing your responses :)

Blog party, Linky Party

 

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Jun 22 2012
23 Comments
Cooking

Homemade Granola

It finally happened.  After 8 months of writing my blog I am without words.  Writers block.  I have been sitting here staring at this delicious picture of granola for a good while now and still can’t seem to come up with a creative way to gush about my new favorite snack.  Don’t get me wrong, I have penned numerous introductions that were cute, clever and funny (some of which referenced my life as a “crunchy granola mom“…one of my favorites for sure), but after a few sentences I become stuck.  So instead of wrestling with it any longer, I decided to do what comes naturally to me…be honest.

*Sigh*…Now that I got that off my chest, let’s talk about this yummy, crunchy, salty, sweet concoction.

It was love at first bite.  I can’t say that I would call myself a granola lover (although I am in love with this granola…[scroll down to #10]), but there is something special about this homemade snack that has got me hooked.

Harper and I went swimming with a bunch of our mommy/baby friends a few weeks ago and a friend of mine had just made a fresh batch.  She offered some to the group and Harper and I took a small handful to share.  Well, let’s just say I went back for seconds, and thirds, and maybe fourths (don’t judge me…its amazing!).  I then begged her for the recipe.  The moment she sent it to me my oven was pre-heating and I began tossing my rolled oats in a bath of sugary goodness.


Ingredients

3 cups rolled oats

1/3 cup packed brown sugar

1/2 tsp. salt

1/3 cup canola oil

2 tablespoons of water

1/3 cup of pure maple syrup

Preparation
Heat oven to 250 degrees F.  Line baking sheet with parchment paper.  In a large bowl combine oats, brown sugar and salt and mix until combined.  In a small saucepan over medium heat combine oil, water, and syrup.  Bring to a boil, remove from heat and pour over the oat mixture.  Stir mixture to coat oats evenly.  Spread mixture onto baking sheet and bake for 1 hour.

Once the granola has cooled, you can mix in any of your favorite additions.  One cup of any of the following would be delicious:  raisins, dried cranberries, currents, flaked coconut, chocolate chips, almonds, cashews…the list goes on and on.  I threw some dry roasted pecans in there.  Feel free to make it your own :)

So what’s so great about this granola?   First of all the texture happens to be perfect.  The crunch meter weighs in at about 5, not too soft and not too “ouch this snack is ripping the inside of my mouth apart” rough.  It’s light and airy and almost reminds me of rice cereal (except maybe a few notches more on the crunch scale).  Secondly, it has a great balance of sweet and salty.  Adding nuts will help to kick up the salt factor a bit, which is a nice compliment to the maple syrup glaze.  Lastly, your options of how to enjoy it are endless.  Drowning in a bowl of almond milk?  Delish.  Sprinkled over a spoonful of yogurt?  Divine.  Shoveled into your mouth by the handful?  Why not?  And remember, with all of the add-ins, this snack can be transformed a million times over.

Need one last reason to stop what you are doing and get busy in the kitchen?  It might just be the easiest thing I have ever made.

Now if you will excuse me, I have some granola to tend to…it’s snack time :)

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Jun 08 2012
10 Comments
Cooking

Red Snapper with Lemon

People always ask me how I find time to prepare home cooked meals with a toddler running around (trust me, it’s not as easy as it looks…).  My secret?  Choose recipes that are quick, healthy and delicious.  And this dish is a perfect example.

I became inspired to prepare this recipe after I received 2 lovely Meyer lemons and a fresh bunch of parsley in my box this week.  This dish has been on my “need to try” list for a while now.  And when I read that this meal could be ready in less than 20 minutes, I was sold!

What makes this dish super easy is that you simply season and bake the fish in the oven for 13 minutes.  While the fish cooked, I whipped up some mashed potatoes, and sautéed some swiss chard with shallots and chicken broth, and dinner was served in no time.

Ingredients

2 lemons

Cooking spray

4 (6-ounce) red snapper or other firm white fish fillets

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 tablespoons butter, softened

1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme basil, and parsley)

Preparation

1.  Preheat oven to 425 degrees F.

2.  Cut 1 lemon into 8 slices.  Place slices, in pairs, on a rimmed baking sheet coated with cooking spray.  Grate remaining lemon to get 1 teaspoon lemon rind; set aside.  Reserve lemon for another use.

3.  Place 1 fillet on top of each pair of lemon slices.  Combine salt, paprika, and pepper; sprinkle evenly over fish.  Bake at 425 degrees F for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.  While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

5.  Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired.

Recipe from Cooking Light Fresh Food Fast, Oxmoor House via MyRecipes.com

This dish is definitely a new household favorite.  The fish was super moist and full of flavor.  The herbed butter was a wonderful addition and a great idea I plan on incorporating into other dishes.  The hubby, who usually isn’t a huge fan of baked fish, gave it two thumbs up, and even asked for seconds!

In my house, it’s all about fast food.  And I’m not talking about the drive through.  There is nothing I love more than cooking food that is healthy and fresh with recipes that are quick and easy.  Having a busy home life doesn’t have to keep you from eating delicious home cooked meals.  The key is planning ahead.  True, I spend an inordinate amount of time on Pinterest, picking out and sorting through recipes that work for my current circumstances, but having a collection of great ideas that you can pull from helps to make meal planning a snap.

Your turn:  What are some of your favorite quick and easy meals?  Any tips or tricks on how to make dinner prep a simple and enjoyable task?  Looking forward to reading your responses :)

 

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