Tag: Foodie Friday

Keisha McKinney: Keeping Organized in the Kitchen {Foodie Friday}

I’ve often heard my mom say, “The key to cooking anything on a weeknight is just a little organization.” And believe me, my mom could cook just about anything on a week night including a fancy dinner for 8 (but that’s a different post). Now that I’m in a “mom” role, I feel the pressure of taking care of meals for my family. Thankfully, I like to grocery shop and think about feeding my family most of the day, but there are a few things that I try to do consistently that help me stay organized and keep my mind from the crazy zone.

Keeping Organized via Keisha McKinney

  1. Grocery list – we keep a lined notepad on the side of the refrigerator, with a pen on it, that we write items on all week long. Since I grocery shop mostly at Walmart, this can also include things that are not just grocery items. But, having this list out and handy helps me share the weight of knowing when we need to get something. I’ve trained Mr. McKinney to write it down on the list whenever he uses the last or almost last of something if he thinks of something during the week that we need. I know myself and I cannot keep lists in my head and I also don’t want to feel the weight or responsibility of having to remember everything for everyone. We will see if I can keep this up as my little man gets older and I can train him as well. But having that list posted in the kitchen on the refrigerator helps us write down what we need in the place where we usually run out of it.
  2. Meal Planning
  3. Kitchen Staples... READ MORE

 

Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere. She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all that she is learning as a #boymom!

Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/

Facebook – https://www.facebook.com/bigpittstop

Twitter – https://twitter.com/bigpittstop

Instagram – http://instagram.com/bigpittstop#

Pinterest – http://www.pinterest.com/bigpittstop/

Etsy- https://www.etsy.com/shop/kcutiedesigns

Lydia Sartain: Easy Zucchini Grilled Cheese {Foodie Friday}

Comfort food, whether it is a rainy day or just a craving we have our go-to comforts. How about an interesting twist on the comfort of a grilled cheese? This Easy Zucchini Grilled Cheese sneaks in servings of veggies and cuts the carbohydrates down without compromising taste! So many swaps can be made to make it your own version of comfort! And it is dietitian approved! READ MORE

Lydia Sartain headshot

 

Lydia Sartain, Your Local Dietitian, is a dietitian who desires to make healthy simple even for the fullest of schedules. As the owner of Sartain Nutrition, she understands busy makes healthy hard. Her website was formed to bring healthy to you with easy recipes, meal plans, and health coaching. Adding her blog seemed to be a natural fit, since she has always enjoyed writing and good stories. Her favorite people call her wife and mommy. She loves Jesus, a good cuppa’ joe, chatting, waking early, being outdoors, traveling with her family, daydreaming with her hubby, wrestling her boy, writing, teaching, planning and making recipes. Be sure to find her writing about all the good things in life on her blog at yourlocaldietitian.com .

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Facebook: https://www.facebook.com/sartain.nutrition/

Pinterest: https://www.pinterest.com/sartainnutrition/

 

 

Janeal Yancey: Baked Veal Parmigiana {Foodie Friday}

Growing up in Texas, I could probably count on one hand the number of times I tried veal. However, last year, I was given an opportunity to learn more about the American Milk-fed Veal Industry on a three-day tour in Indiana, Pennsylvania and New Jersey. We toured veal farms, calf feed plants, and veal processing plants. I learned that over 75% of veal calves in the US are raised by Amish and Mennonite families, modern-day veal calves live in group housing, veal calves are fed milk replacer and grain, and veal calves are raised to 5 months old and 500 over pounds. I’ve written 3 blog posts about what I learned on my tour of the veal industry.

Baked Veal Parmigian via Janeal Yancey

After my trip, I wanted to incorporate some veal into my family’s meals. First, I tried Veal Parmigiana, a classic Italian recipe that is actually very easy to prepare. We eat plenty of fried food in my house, so I decided to put a healthy spin on Veal Parmigiana and prepare a baked version.

I began by researching recipes for Chicken and Pork Parmigiana, both baked and fried, but eventually decided to start with this veal recipe from Catelli Brothers. Theirs was the classic Italian recipe and fried the cutlets in oil, but I found that it worked well as a baked dish.

I discovered that Veal Parmigiana is an insanely simple recipe (Bonus for moms who seldom cook like me!) and is also fairly inexpensive. Veal cutlets will cost about $10, but I purchased all the remaining ingredients for about $20. It easily made 5 servings for $5 – $6 per serving. This simple dish would be a great way to introduce your family to veal. READ MORE

janeal yancey

Blog: http://momatthemeatcounter.blogspot.com/

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Rachel Hough: Easy Bruschetta Baked Chicken

When I first started cooking well, as I cooked horribly for many years, I looked for easy recipes that looked like I had slaved for hours to make the gourmet dinner for my family.  These days, it’s not only easy and beautiful recipes, but also ones that are healthy for our family.  We live in a home with 2 athletes, 1 rancher, and 1 full time everything (ME), so it must be healthy and full of protein to keep us all full. This recipe meets all those requirements and most importantly is delicious and a frequent request. READ MORE

 

rachel hough

 

Rachel writes about homesteading, gardening, farming, food, and her life in northeastern Oklahoma.  Rachel lives with her husband, 2 teenage daughters, 3 dogs, 30 chickens, 10 pigs, hundreds of cattle, thousands of bees, and one very cranky rabbit. When she’s hiding from all the chaos, she can be found blogging over at HoughFamilyHomestead.com.

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Baked Chicken Bruschetta via houghfamilyhomestead

Ami Lee: Champignon Bourguignon

I found my love of cooking many years ago. It started off with my original blog “The Common Sense Cook” where I shared all of my recipes that I often made up. This lead to researching, reading, and watching many different recipes from many cuisines. The one that caught the most of my attention was Julia Child. Her fun personality and warbly voice combined with easy instructions for any home cook became an obsession.My husband bought me both volumes of “Mastering the Art of French Cooking” for Christmas and I knew exactly what to make. I instantly turned to bouef bourguignon (beef stew). It was the first video I had watched when I found “The French Chef” on YouTube. I followed her instructions intimately, as I rarely do, and I was rewarded with probably the most delicious French beef stew that could be put into existence by us mere mortals.

  But, nearly two years ago I contracted Rocky Mountain Spotted Fever and as a side effect became allergic to all mammal meats. So yes, you guessed it. No more Julia’s Bouef Bourguignon. It didn’t bother me at first and sparked my vegan journey so in a way I’m grateful for this experience. There’s been so many great lessons, however… Cravings do happen. READ MORE

 

Ami Lee, author of Work Hard Eat Kind, is a busy mom and wife who blogs about plant-based recipes, body positivity, and family. She was inspired to go vegan after she was diagnosed with Rocky Mountain Spotted Fever and chronicles the failures and successes as she goes.

Lyndi Fultz: 5 Ingredient Quick Soup

Today I thought I would chat a moment about soup. If you are like me, I can spend hours (okay, minutes) scrolling through Pinterest and admiring all the beautiful photos of thick and abundantly overflowing soups. They’re gorgeous, aren’t they? And every once in a while, I will take the time to prep all the vegetables and cook all the meat and simmer a large pot of whatever tickles my fancy.

5 Ingredient Soup via nwafoodie Lyndi Fyltz

But every once in a while, I don’t feel like prepping all the vegetables and cooking all the meats and simmering it all together in a large pot. Every once in a while, I like to keep it simple.

This isn’t a recipe post. This is a how-to-always-have-a-quick-and-delicious-soup-at-your-fingertips post. Let’s talk through the ingredient process.

Read more…

Lyndi Fultz

nwafoodie is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.

Connie Kay Ash: Sweet Potato Soup {Foodie Friday}

For several years I have been focusing on eating a healthy vegetarian diet.  Being a vegetarian when you live with a house full of men who are carnivores can be cause for some disagreement at meals. 

One vegetarian meal, that two out of three men in my house will eat, is Sweet Potato Soup.

I am not sure where I originally found the recipe for Sweet Potato Soup, but it has turned out to be a quick go-to-meal after a long day of work.

I meal plan on Friday for the next week and try meal prep on Sunday for the whole week. Baking the sweet potatoes early in the week and storing them in the refrigerator helps speed up the prep time on a weeknight. 

I serve this soup with grill cheese sandwiches or bagels and cream cheese.

Sweet Potato Soup via Connie Kay Ash

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Connie Kay Ash: Sweet Potato Soup {Foodie Friday}

Ingredients

  • 3 large sweet potatoes
  • 3 (14 ounce) cans low-sodium vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon (you can add more to taste)
  • 1/4 tsp ginger
  • Black pepper to taste (about 1/4 tsp)
  • Cayenne pepper to taste (about 1/2 tsp)
  • 1/3 cup low-fat milk

Instructions

  1. ns:
  2. Preheat oven to 350 degrees F
  3. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave them). Remove and let cool slightly
  4. Peel the sweet potatoes, and puree with chicken broth in batches. (I used one can of chicken broth for every one sweet potato in the blender.)
  5. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low.
  6. Stir in the salt, nutmeg, cinnamon, ginger, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes.
  7. You can add brown sugar (1/4 of a cup) if you prefer a sweeter soup.
  8. Remove from heat, and serve warm.
https://arkansaswomenbloggers.com/connie-kay-ash-sweet-potato-soup-foodie-friday/

Sweet Potato Soup via Connie Kay Ash

I am a 50-something southern girl, living in a small community in Arkansas, located in the far Northeast corner of the State. I share my home with her husband aka The Big Man, 14 rescue dogs and 20 chickens. Collectively we have five adult near-perfect children, five perfect grandboys, and 4 awesome granddogs.  I am a family nurse practitioner who runs a small family practice. My family and I also own and operate Bed and Biscuit Boarding and Faultline Athletics.  You can keep up with my abundantly blessed life at ConnieKayA.net (http://conniekaya.net)