Light Recipes

One of our favorite summer meals is cool pesto pasta.  When we have it, I use homemade pesto.  It is so easy to make and tastes wonderful, here is the recipe for you to try.

Pesto Recipe

5 or so Cloves of Garlic
15 Large Fresh Basil Leaves
1/2 Cup of Pine Nuts (a more frugal option will be Walnuts, Pecans, or Cashews and it works just fine)
Salt and Pepper to taste
7 or so Tablespoons of Olive Oil

  1. In a Blender, blend together the above ingredients, adding oil last slowly.

We mix with pasta, cut up cherry tomatoes and chicken for a cool summer salad.  Super Yummy!!!

Enjoy!

 

Make sure you check out these other Yummy recipes too:

alfredo-sauce-recipeHomemade Easy Alfredo Sauce Recipe

 

 

30-Minute-Whole-Wheat-Pizza-DoughQuick-And-Easy-Dinners-Money-Saving-Recipes-Quick-Pizza-Dough-Recipe-Whole-Wheat-Pizza-Dough-Recipe-1024x680

Easy 30 min Whole Wheat Pizza Dough Recipe

 

 

cheese-pizza-monkey-bread-recipe-1024x678Quick Cheese Pizza Monkey Bread Recipe

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Coconut Quinoa with Spicy Vegetables, Money Saving Recipes, Recipes Using Quinoa, Vegetarian Recipes, Quick Dinner Recipes, 30 minute or less dinner recipes

Coconut Quinoa with Spicy Vegetables by Tiffany

My husband is a very strict vegetarian. He’s not mostly a vegetarian or even partly vegetarian, he’s a full on vegetarian- he’s almost a vegan.  It’s a diet conviction he has chosen for himself after battling cancer, twice. It’s fun coming up with new recipes for him, especially recipes that can be whipped up in a flash. Recently, we had a coconut cilantro flavored rice while dinning out. It was so stinkin’ tasty. I knew I wanted to incorporate that flavor with Quinoa. I came home and started experimenting. Coconut Quinoa with Spicy Vegetables was born. Enjoy, my spicy vegetarian friends!

Ingredients

  • 1 cup quinoa
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 1 heaping  tablespoon chopped fresh cilantro
  • 1 1/2 -2 teaspoon grape seed oil
  • 1/2 cup diced zucchini
  • 1/2 cup diced squash
  • 1 cup sliced portabella mushrooms
  • 1/2 cup diced orange bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup broccoli slaw
  • 1 can (14.5 oz.) diced tomatoes
  • approx. 1 teaspoon kosher salt
  • 1 teaspoon granulated California garlic
  • 1/4 teaspoon ground cayanne pepper

Directions

  1.  Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, coconut milk, water and cilantro. Bring to a boil over high heat. Reduce heat to medium, cover with lid and simmer for 15 minutes or until quinoa is tender.
  2. In a large non stick skillet, heat grape seed oil over medium heat. Add zuchini, squash, mushrooms, peppers and broccoli slaw; tossing frequently. Cook until zuchini is fork tender. Approx. 8 minutes.
  3. Now add diced tomatoes, salt, garlic and cayenne; toss just until tomatoes are heated through. Serve over quinoa.

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Ice Cube Recipe

This is Matt and I wanted to share a recipe with you today,

There are so many pet peeves that people have. One seems to be the proper use of ice. Many do not realize that there is an etiquette to using ice from the ice trays. Just like when you remove the tire from your car to do something with it, once you are done you must put it back or the next person to use it will have a bad experience. Just like the car tire, when a person removes ice cubes from the tray, you must replace the empty spots with new ice so that the next user will have a pleasant experience.

So how do you complete this daunting task? It takes about 10 seconds of prep, and about 2 to 2.5 hours of cook time.

Ingredients:

  • 1 tray of plastic or metal composition.
  • 3 cups of clean room temperature water (tap is preferred, but bottle water is an option)
  • 2 tablespoons clean water (optional depending on availability of empty ice tray)

Directions:

  1. Remove Ice from tray for desired use
  2. Remove remaining ice from tray if desire for fresh ice is prominent
  3. Place empty or partially filled ice tray under tap water.
  4. Allow water to fill and roll over into all empty units of the ice tray
  5. Carefully return ice tray with water completely covering ice tray to the freezer
  6. Slide ice tray into ice tray holder in designated spot in freezer
  7. Close Freezer door and return to daily activities for 2 to 2.5 hours depending on appliance settings

I hope every one can attempt to make this wonderful recipe. It has become such a staple in our home and those around us. As we have enjoyed this delightful recipe, it has become easier and easier to make this for our family. I hope you enjoy it, and share your experience with us on how it went for you in your recipe test kitchen!

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Thanks to ELI SANCHEZ for this recipe

Mexican MEATBALL SOUP WITH VEGGIES (Albondigas)

This is one of my favorites soups I grew up with, my mom would always make it for us, we are mexican so this is a traditional family recipe. So healthy and yummy and full of flavor.

You Will need:

1lb Ground Turkey.
2 Roma Tomatoes
1/2 onion
2 small garlic cloves
1/4 cup white uncooked rice
3 eggs
1 teaspoon Ground Cumin or more if you like more cumin taste
1/4 cup chopped fresh mint
2 cups diced potaoes
2 cups diced squash
2 cups diced carrots
and any other veggies of your choice.
1 teaspoon olive oil.
any other veggie of your choice.
1 chooped chile chipotle canned (optional) if you like it spicy, but you can add half chile for more flavor or leave it out if you have children.
Water
salt and pepper to taste

In a blender add onion,tomatoes,

garlic,cumin. Blend until everything is watery.

Add blender mixture to a hot pot with the oil make sure its hot and let everything come to a boil.

In the meanwhile it comes to a boil in a mixing bowl add the grund turkey rice eggs and mint. Mix well. Make meatballs size of your choice but take in count that the bigger the meatball is the longer it will take to cook, I make small to medium sized meatballs. set aside
When your onion tomato sauce (base) in the pot comes to a boil add veggies. Add enough water to almost the rim of your pot. let it all come to a roaring boil on high heat.

Once it comes to a roaring boil add your raw meatballs one by one taking your time, add them around the pot try not to drop the meatball on top of the other. cook them at a roaring boil for another 2 minutes. Then lower the heat to medium cook until the meatballs ae cooked all the way through about 30-35 minutes. Dont worry if your meatballs start to come apart a bit its normal.

Enjoy warm with tortillas corn or flour your choice. i like to add a bit of lemon juice and chile chipotle into my plate to taste. Its a one pot wonder. Hope you like it.

light recipes

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