Tag Archives: quick

Easy salads for lunch or dinner

Work lunches don’t have to be sandwiches over and over again. Try making a few cold salads and keep them in your fridge to enjoy when you’re in a rush. Two of my favorites are pasta salad and coleslaw.

Pasta salad can be made so many different ways. For dressing use olive oil and vinegar (or lemon), mayonnaise and spices or a prepared salad dressing that you enjoy. Add veggies (peppers, green onion, broccoli, carrots etc.) and mix thoroughly. Leave in the fridge overnight for the flavors to mix and enjoy the next day.

Coleslaw is another great salad to serve with fish for a healthy dinner or bring to work the next day. I really like using red cabbage and shred it with carrots, onion, a bit of celery and fresh dill with lemon juice and mayonnaise. For an extra kick, add a dash of chili powder. Again, leave in the fridge for a few hours to overnight.

There are a lot of great cold salads you can make ahead of time for lunches, leaving you a bit of extra time to enjoy your morning coffee or sleep in.


Only Three Ingredients = Delicious Dessert Bars

I’m not sure who invented this recipe, but my mom made it quite a few times when I was younger. Bake sales, bringing treats to school, these were always very popular and everyone loved them. When my mom taught me how to make them I could not believe three ingredients were all you needed to make one of the best dessert bars I’ve ever had.

What’s in them:

  • 1 can sweetened condensed milk
  • 1 bag of Skor bits/chips (or 6-7 Skor bars, broken into tiny bits)
  • 1 bag of regular Ritz crackers

What you do: 

If you have any pent-up aggression, this is the dessert for you. You take the bag of Ritz out of the box, keeping them in the sealed bag, and crunch them up into small pieces. Not large pieces but not a fine dust either, manageable little chunks.

I personally like using the packaged Skor bits/English Toffee better, but after going to 4 stores and not finding any we used regular Skor bars. The added chocolate was also nice so it worked out. Take about 6 Skor bars and break them into tiny “chip-sized” pieces. A meat tenderizer works pretty well.

 

In a bowl, mix together all of the ingredients until well blended.

 

Press into a greased pan (seriously, grease the pan. I can’t stress this enough)and bake for 20 minutes at 350 degrees

 

While still warm cut the bars. I found it easier to cut them in the pan while warm, cool them in the fridge and then remove them from the pan as they can be a bit crumbly while still hot.

 

These really are incredibly tasty, despite having so few ingredients. Give them a try and let me know what you think!


Very quick, very easy, very delicious lemon pasta

I haven’t blogged for a few weeks now, and I have a very good reason. I didn’t think the Chinese takeout containers or pizza delivery really counted as me preparing a quick and easy meal worth blogging about.

It really seems like it’s baby season right now, I have three people in my life currently expecting little wee ones. I could not be happier for them but it makes me wonder how working moms, new moms and all parents in general – how do they do it? I always feel so busy and the only dependants I have are a pug and a boyfriend. And the pug practically raises himself these days.

I came across a great blog, The Sweet Potato Chronicles, where a mom posts quick, easy and healthy recipes. I figured if she can manage, we can all manage. Last night I made a lemon pasta recipe she posted and was not disappointed – it was very refreshing with the citrus and fresh basil, perfect to welcome summer. Very few ingredients and so easy to make, I suggest you give it a try.

You will need:

  • 1 package of linguine or spaghetti pasta
  • 3  lemons juiced (1 zested)
  • 6 Tbsp olive oil
  • 1 1/2 cup Parmesan cheese, grated
  • handful of basil, washed and sliced into strips
  • salt and pepper to taste

 What you do:

Cook pasta according to package instructions. Save 1 cup of the pasta cooking water.

 

While pasta is cooking: mix lemon juice, zest, oil, parmesan in a bowl. Set aside. (Yes, I added the basil right away. I break all the rules.)

Place drained pasta back into serving bowl. Pour the sauce over the pasta and toss well until well coated. If the sauce is too thick, add a bit of the cooking water. Add basil and toss again (unless you already added it like me). Serve immediately.

 

There you have it! And after a long hard day, feel free to have a glass of wine while you enjoy your dinner.

 

Before anyone even asks, no, I do not give my dog wine. He actually prefers scotch on the rocks.