With Memorial Day coming up this weekend and a short week next week, quick & easy recipes are more of a lifesaver than ever! Whether you're whipping up something to share at a cookout with friends or planning dinner ahead, we want to see what you're making for your family these days.
So, tell us...
What are your favorite QUICK & EASY recipes? Share 'em all in today's Recipe Round-Up!
These little tomato nibblers are perfect for sharing and kids love 'em for after school too!
Tomato-Bacon Nibbles Thanks to Anna McMaster from Portland, Oregon, for sharing her family's recipe with us! It appears in our cookbook, Quick & Easy Family Favorites.
24 to 30 cherry tomatoes 16-oz. pkg. bacon, crisply cooked and crumbled 2 T. fresh parsley, chopped 1/2 c. green onions, finely chopped 3 T. grated Parmesan cheese 1/2 c. mayonnaise
Cut a thin slice off the top of each tomato. If desired, cut a thin slice from bottom of each tomato so they'll stand upright. Scoop out and discard tomato pulp; place tomatoes upside-down on a paper towel to drain for 10 minutes. Mix bacon and remaining ingredients in a small bowl; stuff tomatoes. Serve immediately, or chill up to 2 hours. Makes 2 to 2-1/2 dozen.
Comfort food doesn't always have to mean cans of soup, lots of cheese and butter. There are so many dishes out there packed with fresh veggies and fruits, lean meats and simple sauces that satisfy your body and soul.
So tell us...what are some of your go-to comfort food classics with a healthy twist? Whether for breakfast, lunch, dinner or dessert, we're looking for YOUR recipes!
Share below and include a note telling us a little about the recipe and why it's such a hit. If it's selected, it'll be featured in our upcoming book, along with your name and hometown. Plus, you'll receive a FREE copy of the cookbook!
We couldn't create our cookbooks without you, and the comfort-food books are some of our most loved. We're honored that so many of you take the time to submit your favorite recipes, so please click here and share today!
For a limited time only, when you share a recipe, you could also WIN a copy of our newest bookazine, One-Dish Meals, on sale now wherever you find your favorite magazines!
10 lucky winners will be selected later this week and the more recipes you share, the better your chances of winning! Ready to share? Click here!
While it may not be summertime just yet, backyard barbecues and cookouts with family & friends aren't far away! As the days heat up, we love to put our grills to work and avoid heating up the kitchen. Whether you're hosting the neighbors for a get-together with all the fixin's or just grilling up your own special marinated chicken for dinner with family, we'd love to hear about your grilled favorites!
So tell us...
What are YOUR favorite GRILLING recipes? Share them below in our Recipe Round-Up!
This recipe is a simple way to add grilled veggies to lunch or dinner...try it with grilled peppers too!
4 boneless, skinless chicken breasts 4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices olive oil salt and pepper to taste 1/2 c. ranch salad dressing, divided 8 10-inch whole-grain flour tortillas 8 leaves lettuce Garnish: shredded Cheddar cheese
Brush chicken and zucchini with olive oil; sprinkle with salt and pepper. Grill chicken over medium-high heat for 5 minutes. Turn chicken over; add zucchini to grill. Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender. Slice chicken into strips; set aside. For each wrap, spread one tablespoon salad dressing on a tortilla. Top with a lettuce leaf, 1/2 cup chicken and 3 to 4 slices of zucchini. Sprinkle with cheese; roll up. Makes 8 servings.
Mother's Day is coming up this weekend and whether you're the guest of honor or lucky enough to spend it with your own mom, the occasion calls for some favorites. We love any occasion to get together with family & friends, but Mother's Day adds a certain sweetness to any gathering...what's on YOUR menu?
What are your favorite recipes to make JUST FOR MOM? Share 'em all in today's Recipe Round-Up!
This recipe appears in our cookbook, Everyday Simple Suppers, and makes a fresh addition to brunch, lunch or dinner -- no matter when you're celebrating!
Bountiful Garden Salad Thanks to Joanne Fajack from Youngstown, Ohio, for sharing this recipe with us!
6 c. spinach, torn 1 lb. romaine lettuce, torn 1 stalk celery, chopped 1 red onion, chopped 1 tomato, chopped 1/2 cucumber, chopped 1 bunch fresh cilantro, chopped 1 clove garlic, finely chopped 1/2 orange, peeled and sectioned 3/4 c. black berries, raspberries and/or blueberries 1/2 c. strawberries, hulled and sliced 1/4 c. chopped walnuts or pecans, toasted 3/4 c. to 1 c. raspberries, crushed 1/4 c. raspberry vinegar 1 T. sugar 2 T. lemon juice 1 c. olive oil salt and pepper to taste Garnish: croutons
In a large bowl, combine spinach, romaine, vegetables, cilantro, garlic, orange, blackberries, strawberries and walnuts. Toss to mix well and set aside. In a small bowl, combine raspberries, vinegar, sugar and lemon juice. Slowly drizzle in oil, whisking constantly to blend; season with salt and pepper. Drizzle salad with dressing; garnish with croutons. Serves 6 to 8.
We're going way beyond shortcake with these fresh-picked recipes!
Nothing sums up the taste of the season like a red, ripe strawberry, right? Whether hand-picked from your own little garden patch or found by the pint basket at the U-pick field, these little jewels of summertime are the very best berries.
Adding natural sweetness to jam and shortcake, they're just as delicious in savory recipes like salads and salsas! Today, we're sharing a collection of recipes that feature the sweet strawberry in a starring role...maybe you'll find a new way to enjoy your fresh-picked bounty. Let's head to the patch!
(Hover over the image to pin!)
Strawberry Pizza With a sugar cookie crust, a cream cheese “sauce” and fresh strawberry toppings, what’s not to like about this dessert pizza? This recipe comes from the kitchen of Micki Stephens of Marion, Ohio, and appears in our cookbook, Big Book of Home Cooking.
18-oz. tube refrigerated sugar cookie dough 8-oz. pkg. cream cheese, softened 2 c. frozen whipped topping, thawed 1 t. vanilla extract 1 c. powdered sugar 12-3/4 oz. pkg. strawberry glaze 16-oz. pkg. strawberries, hulled and sliced
Roll out dough onto a greased 12" pizza pan; bake according to package directions. Let cool. Mix together cream cheese, whipped topping, vanilla and powdered sugar; spread over crust. Top with glaze and strawberries. Serves 6 to 8.