Light Recipes

Name: Mexican Lentil Soup
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 16 oz package Lentils rinsed; 2 quarts Water (8 cups); 1 Onion diced; 3 tbsp Chicken base ((I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.); 1/4 cup Tomato paste; 1 tbsp Chili powder; 1 tbsp Ground Cumin; 1/4 tsp Crushed Red Pepper Flakes; Cheddar Cheese to taste; Tortilla chips optional; Fresh Cilanto chopped optional

Healthy Halloween Recipes ~ Monster Eye Salad

10/05/2017 4:00 pm · 0 comments

by Sarah A Thrifty Mom

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Healthy Halloween Recipes ~ Monster Eye Salad

Healthy Halloween Recipes, Monster Eye Salad, Easy Halloween Recipes, Halloween treats

This is such a simple idea but my kids LOVED it. We had Monster Eye Salad as a side for dinner tonight and they gobbled it right up. Funny thing is, is it is just a NORMAL salad, with a few candy Eye Balls on top. We did cut and put all the “circle shaped food” on top to play up the eyes. But other than that is was just a normal green salad. Hope your family enjoys this idea as much as mine did.

Healthy Halloween Recipes, Monster Eye Salad, Easy Halloween Recipes, Halloween treats

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Tagged as: Halloween, Halloween Recipes, Healthy Halloween Recipes, Monster Eye Salad

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Filed Under: Appetizer, Halloween Tips, Light Recipes, Salad, Side Dish

Tags: Halloween, Halloween Recipes, Healthy Halloween Recipes, Monster Eye Salad

Live on Less : Mexican Lentil Soup ~ Money Saving Recipe

10/03/2017 8:00 pm · 1 comment

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Mexican Lentil Soup Recipe

Mexican Lentil Soup ~ Money Saving Recipe by Tiffany

I like to go meatless at least twice a week to help the foodie budget. I love that lentils are so good for you! They are high in nutrition, and very budget friendly. Another great way to live on less! I bet you have most, if not all the ingredients on hand that this recipe calls for. You know what that would mean to feed a family of seven? It would cost you the bag of the lentils, which costs around $.82 Can I get a woot woot! Lentils also have a one year shelf life when stored dry. Lentils are a must for one of my pantry staples. I rely on this meal when I don’t feel like cooking. It’s a win. win. Quick, tasty and HEALTHY!

Here’s some great informative health facts about lentils

Ingredients:

1 package 16 oz. lentils, rinsed
2 quarts water = (8 cups)
1 onion, diced
3 tablespoons chicken base (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
1/4 cup tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper flakes
cheddar or Mexican cheese
tortilla chips, optional
fresh cilantro, chopped, optional

Directions:

Are you ready for the easiest directions in your life?! Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes. If using the chicken instant bouillon & seasoning you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes. 1 teaspoon is = to 1 cube.

Mexican Lentil Soup

Course Soup

Cuisine Mexican, Southwest

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

1 16 oz package Lentils rinsed
2 quarts Water 8 cups
1 Onion diced
3 tbsp Chicken base (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
1/4 cup Tomato paste
1 tbsp Chili powder
1 tbsp Ground Cumin
1/4 tsp Crushed Red Pepper Flakes
Cheddar Cheese to taste
Tortilla chips optional
Fresh Cilanto chopped optional

Instructions

Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.
Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes. If using the chicken instant bouillon & seasoning you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes. 1 teaspoon is = to 1 cube.

More soup ideas you will love:

Chicken Taco Soup

Potato soup ready in 25 minutes

$Olive Garden Zuppa Toscana Soup Recipe, Copy Cat recipe that you can make at home for a fraction of the price #Soup, #CopyCatRecipe, #OliveGarden, #Kale$

Copycat Zuppa Toscana soup

Brown rice veggie and chicken chili

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Or these yummy desserts:

Cookie Dough Cheesecake

Almond Joy Brownies

Coconut Oatmeal Cookies

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Tagged as: Healthy Recipe, Mexican Lentil Soup, money saving recipe, Quick Recipe

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Filed Under: Light Recipes, Recipes, Slow Cooker, Soup / Stew

Tags: Healthy Recipe, Mexican Lentil Soup, money saving recipe, Quick Recipe

Tomato Basil Salad with Honey – Mustard Lemon Dressing #Salad #CleanEating

09/24/2017 8:00 am · 1 comment

by Sarah A Thrifty Mom

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Tomato Basil Salad with Honey – Mustard Lemon Dressing #Salad #CleanEating

Tomato Basil Salad with Honey-Mustard Lemon Dressing

If you are looking for a light refreshing salad to try on a hot summer day give this one a try. Easy to make and this made from scratch dressing is YUMMY!

Ingredients

4 Roma tomatoes, ½” dice
½ Onion, thinly sliced
6-8 Fresh basil leaves, finely chopped
1 Tbsp. Honey
1 Tbsp. Dijon Mustard
1 Lemon, juiced
1 Tbsp. Red Wine Vinegar
½ teas. Garlic Powder
¼ teas. Salt
¼ teas. Black Pepper
4 Tbsp. Olive Oil

Instructions

Add the diced Tomatoes and sliced Onions to a medium size bowl.
In a small bowl add the Honey, Dijon Mustard, Lemon Juice, Red Wine Vinegar, Garlic Powder, Salt and Black Pepper. Mix well.
Slowly add the Olive oil to the small bowl whisking to incorporate.
Pour the dressing over the Tomatoes and Onions, toss to coat. Refrigerate until ready to serve.
Add the Basil and stir just prior to serving.

Tomato Basil Salad with Honey-Mustard Lemon Dressing

Course Appetizer, Dressing, Salad, Side Dish

Cuisine American

Prep Time 10 minutes

Ingredients

4 Roma Tomatoes 1/2 in Diced
1/2 Onion thinly sliced
6-8 Fresh Basil Leaves finely chopped
1 tbsp Honey
1 tbsp Dijon Mustard
1 Lemon juiced
1/2 tbsp Red Wine Vinegar
1/2 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Black Pepper
4 tbsp Olive Oil

Instructions

Add the diced Tomatoes and sliced Onions to a medium size bowl.
In a small bowl add the Honey, Dijon Mustard, Lemon Juice, Red Wine Vinegar, Garlic Powder, Salt and Black Pepper. Mix well.
Slowly add the Olive oil to the small bowl whisking to incorporate.
Pour the dressing over the Tomatoes and Onions, toss to coat. Refrigerate until ready to serve.
Add the Basil and stir just prior to serving.

More salad recipes you might want to check out:

Red Potato Salad
Broccoli Grape and Sunflower Salad
Strawberry Apple Pecan Spinach Salad
Pretzel Jello Salad
Caramel Apple Salad
Toasted Almond and Cabbage Salad
Fiesta Layered Corn Salad
Fresh Cucumber Salad – good for 2 months in the refrigerator
Almond Chicken Salad with Grapes
Six Thumbs Up Salad
CAULIFLOWER BACON PECAN SALAD RECIPE ~ WITH KRAFT RASPBERRY VINAIGRETTE
The Pink Stuff Fruit Salad
Spinach Mandarin Orange and Pecan Chicken Salad
Creamy Cucumber and Dill Salad
Fruity Pasta Salad
12 Hour Layered Green Salad
Grilled Chicken and Cabbage Salad
CRUNCHY BROCCOLI SLAW AND RANCH SALAD

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Tagged as: #CleanEating, Honey Mustard Lemon Dressing, Recipe, Salad, Tomato Basil Salad

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Filed Under: Light Recipes, Lunch, Main / Dinner / Supper, Recipes, Salad, Side Dish

Tags: #CleanEating, Honey Mustard Lemon Dressing, Recipe, Salad, Tomato Basil Salad

Cream of Asparagus soup recipe #Soup #Recipe

09/12/2017 8:00 am · 3 comments

by Sarah A Thrifty Mom

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Cream of Asparagus soup recipe #Soup #Recipe

Cream of Asparagus soup

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalks celery, chopped
pinch of garlic powder
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
1 pound fresh asparagus, trimmed and chopped
salt and pepper to taste

Cream of Asparagus soup recipe

Wash and dry your vegetables. Peel the tough skin off the bottom of the asparagus.

Chop into 1 inch segments

Steam or boil till tender. Normally about 7-10 minutes.

In a 3 quart sauce pot, add 2 tablespoons butter, chopped onion, garlic powder and celery. Cook over medium heat till onions start to turn translucent (normally 7-8 minutes).

Add 3 tablespoon of flour into the pot. Stir around and cook to get rid of the “raw” flour taste . Cook about 2 minutes (medium/ low heat) stirring to prevent clumping or burning. Add chicken broth and milk at the same time, stir and bring to a boil. The flour mixture will start to thicken the broth.

Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-1/2 minutes). Salt and pepper to taste, serve hot…. enjoy!

You can find my Bread Stick recipe here

Cream of Asparagus Soup

Course Dinner, Lunch, Main Course, Side Dish, Soup

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 tbsp Butter
1 small onion chopped
1 stalk celery
1 pinch garlic powder
3 tbsp All-Purpose Flour
2 cups chicken broth
1 cup Whole Milk
1 pound fresh Asparagus trimmed and coarsely chopped
Salt and Pepper

Instructions

Wash and dry your vegetables. Peel the tough skin off the bottom of the asparagus.
Chop into 1 inch segments
Steam or boil till tender. Normally about 7-10 minutes.
In a 3 quart sauce pot, add 2 tablespoons butter, chopped onion, garlic powder and celery. Cook over medium heat till onions start to turn translucent (normally 7-8 minutes).
Add 3 tablespoon of flour into the pot. Stir around and let cook to get rid of the "raw" flour taste . Cook about 2 minutes (medium/ low heat) stirring to prevent clumping or burning. Add chicken broth and milk at the same time, stir and bring back to a boil. The flour mixture will start to thicken the broth.
Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes). Salt and pepper to taste.... enjoy!