Penny Pinching Peach


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Warm Salad

Warm salad

Warm salad

My kiddos and I love our veggies.

Sometimes you don’t really need a recipe to have a quick and healthy meal, and this is one of those times. When I was a little one, I loved veggies, but absolutely hated salads. I think it may’ve been because they were just so much lettuce and so little flavor, so it kinda felt like I was literally eating rabbit food.

My munchkins love Mommy style salads, because there are lots of veggies, but lettuce is never the only star of the show. I have mixed greens growing in my little backyard garden, and prefer spinach or green leaf lettuce to iceberg, for both taste and nutrition. I make sure to use a variety of ingredients like a variety of veggies, shredded or cubed cheese, crushed pecans or croutons, fruit, and at times even proteins like chicken or egg.

Sometimes I even make a warm salad, which is what I want to share with y’all now. For supper the other night I threw together a warm broccoli, carrot and egg salad, which the kiddos and I gobbled right up. Wanna try it?

You’ll need to steamed or boiled  broccoli florets and julienned or thinly sliced carrots. (If you’re in a huge hurry, you can microwave them on high for 4 minutes in a microwave safe container with a moist paper towel over them.) Add chopped boiled eggs, shredded cheese and a small amount of salad dressing. You want enough dressing to lightly coat your veggies, but not enough for them to swim in. 🙂 We used caesar salad dressing this time, because that’s what was in the fridge at the time. Ranch or Italian both work well, also. Stir until everything is well coated, and serve warm.

It’s as simple as that! I had my little ones digging into their vittles less than 10 minutes after I opened the fridge to gather my ingredients together. They thought it was yummy, and I knew it was healthy. That is what I call a win-win! 🙂

Good stuff!

Good stuff!

What is your favorite kind of salad?

We eat lots of different types of salads during the spring and summer. There are just too many delicious fresh fruits and veggies available this time of year for us not to take advantage of them! They make for many healthy, delectable meals, desserts and snacks for this penny pinching peach’s family. 🙂

For another great vegetarian dish, try my Easy Mexican Bean Salad!

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Some More S’mores

S'mores Cupcakes

S’mores Cupcakes

Princess Peach and I love our s’mores, but there isn’t always a bonfire and roasting stick available, so I’ve come up with some creative ways to get that ooey-gooey yummy fix. One of my s’more inspired concoctions is S’more Cupcakes. Lemme tell ya, we gobbled these right up! Not to brag, but they were so moist, just gooey enough and the flavors were the bomb diggety. They were also alot of fun for Princess and I to make together, which helped make this a recipe to keep in the “make again” file. Want to make these yourself? You know that you do! Who doesn’t love s’mores?? They’re basically a symbol of summer, and they include chocolate! Oh, and don’t get me started on cupcakes! They just make me happy! They’re a pre-portioned piece of cake and they bring back fond memories of childhood with every bite. Put those together, and you’ve got Heaven in your mouth! 🙂 On to the directions…

S’more Cupcakes

1 Devil’s Food Cake mix, following directions on box for mixing

12 large marshmallows (we used the ones made for s’mores, since they were flat)

1 cup mini marshmallows

1/2 cup of chocolate chips

Dropping in Marshmallows

Dropping in Marshmallows

Mix the cake batter according to directions, adding the chocolate chips. Fill each cup about 1/3 of the way with the cake batter. Drop three mini marshmallows in each cup. Finish filling the cups with the remaining batter to about 2/3 full. Bake in the oven according to the directions for cupcakes on your Devil’s Food Cake mix.

Before the marshmallow topping

Before the marshmallow topping

When you remove them from the oven, flip the oven to broil. Place your large marshmallows on top of each cupcake, then pop them back into the oven. Broil until they puff up and are very lightly browned, watching closely, since they will burn very quickly. Remove, cool, and enjoy!

My kiddos absolutely drooled over these, gobbling them right up. They had a blast with the process of making them together, as well. My daughter loved adding the chocolate chips to the batter and dropping in the marshmallows. Both of my munchkins were mesmerized by watching the marshmallows puff up in the oven. They were so excited to finally get to chomp into these scrumptious bites of gooey goodness! You’ve got to try them, too! There are even coupons available to go with this yummy recipe! See below…

Sharing their cupcakes

Sharing their cupcakes

What is your favorite kind of cupcake? Do you enjoy s’mores, or are you allergic to melty chocolate gooey scrumpdeliciousness? 😉 For more recipes, please click the Chef’s hat!