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Day 10 of Eating at Home- Lunch Recipe- Veggie Lover’s Sandwich

Here is another Healthy alternative for lunch. It does have cream cheese in it which I know is not good for you but it’s so much better than a burger and fries from a fast food restaurant.

Here is what you need.

  • Dark Rye bread
  • avocado
  • tomato
  • cucumber
  • cream cheese
  • leaf of lettuce
  • minced garlic
  • olive oil
  • balsamic vinegar
  • salt and pepper (optional)

First toast your bread. This is optional of course. Spread some cream cheese on both slices then cover one piece with cucumber slices.

Top with some tomatoes.

Right on top of this drizzle some olive oil and balsamic vinegar then spread some of the minced garlic on top. You can use as much or as little as you want. I go heavy on the garlic and vinegar.

You’ll need to slice up some avocado.

Here are some help hints when working with avocado.

slice around the middle then give it a twist to open. Use a your knife and strike the seed. With it imbedded in the seed you should be able to pull the seed out easily. Works best with a large knife. The you can use a spoon to circle around the edges. Just insert like this.

And run the spoon all the way around and underneath till it comes out like this.

Now you can slice it up and cover the other piece of bread with the slices and put a leaf of lettuce on top of the tomatoes.

I sprinkled with pepper and closed it up and then had a delicious looks sandwich.

Now you can either save your left over veggies for next time or do what I did and make a little salad with what you have left. I had about a 1/2 of a tomato and avocado and 1/3 of a cucumber. I chopped all that up and added it to a bowl. Then drizzled olive oil and balsamic vinegar. Sprinkled with some pepper and kosher salt. And added about a teaspoon of minced garlic.

Give that a little stir and now you have a delicious and filling lunch that doesn’t leave you packing on the pounds.



Day 6 of E@H – Pear, Walnut, and Blue Cheese Salad

Yesterday was a toughy. I realized that I didn’t have anything to make for dinner. I mean I might have been able to pull something together but it would have been grilled cheese or Kraft macaroni. It was very tempting to just pick something up or order pizza especially because we have been glued to the TV making sure there aren’t any tornadoes about to attack us. EEK! But I didn’t want to give up just yet. So when I knew we had a while before the SCARY storm was near I decided to head over to the Sunflower Market for something for dinner. After all the hearty meals we have had this week I was really in the mood for a salad. So I decided to whip up one of my favorite salads.

Here is what you need…

  • Some green and red leaf lettuce (you can use spinach too)
  • Blue cheese crumbles
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tbsp stone ground or course ground mustard
  • 1-2 tsp minced garlic
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 2 large pears
  • chopped walnuts (not pictured)


Wash and chop up your lettuce into bite sized pieces or however you like your lettuce.

Halve or quarter your pears and core them. Then thinly slice and put it right on top of the lettuce.


You can either buy the already chopped walnuts and then you can skip the next step or if your local market sells the halved walnuts in bulk you can just coarsely chop them and add those right on top of the pears.

In a separate bowl add the rest of the ingredients except the blue cheese….


Once it is all combined pour it right on top of the lettuce, pears, and walnuts and if you are like me, you can toss the salad with your boney hands.  😀

Keep tossing until it is completely coated. I made a large salad sense is was for the whole family and was a main course If you make a smaller salad you may want to start with half the dressing and add more as needed. Once completely coated add the crumbled blue cheese on top. You can add as little or as much as you would like.

And there you have it. A delicious salad that doesn’t leave you feeling guilty when you have seconds. 🙂

You can have this with your favorite beverage or cocktail.. Last night mine was a Bloody Mary extra spicy with extra olives! YUM YUM!!

This is really tasty and filling and every time I make it I get the double thumbs up from my husband. So try it out and let me know what you think!

Thanks for reading!


Day 4 of Eating at Home– Crockpot Macaroni and Cheese

First I feel like I should say….. If you are on a diet or watching what you are eating or any of that, this is NOT the recipe for you. This is filled with butter and cheese and pasta. Big No No’s when trying to eat healthy. But, I have been wanting to try this for a while and the Hubs and the kids have been asking for it so it went on the menu this week.

This is a Paula Dean recipe that is floating around. I have seen it on several blogs and all over Pinterest. Every time I see it, it is slightly different so…. here is what I did.

You will need…. (PS.. this is doubled)

  • 4 cups uncooked elbow noodles (or whatever noodles you’d like)
  • 4 cups sharp cheddar cheese
  • 1 cup sour cream
  • 2 cups milk
  • 8 tbsp butter
  • 2 cans condensed cheddar cheese soup
  • 2 eggs
  • 1 tsp yellow mustard (you can use dry mustard too)
  • 2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp of nutmeg
  • 1/2 tsp cayenne

First you need to get your water boiling and cook the noodles for about 3 min or about 1/2 -2/3 the time is says to cook them on the package.

In a sauce pan you want to melt the butter and the sharp cheddar cheese together. Stir stir stir or it is going to burn.

Then add everything to the crockpot except the noodles.

Mix it all up really good. It’s going to look gross and be lumpy but that will go away once it starts heating up.

Once it’s all mixed up add the noodles and stir till they are all coated with the mixture.

Now you want to cover this and cook on LOW for 2 1/2-3 hours. I like to stir it every 30-45 min to make sure nothing burns.

When it’s all done this is what it will look like… With pepper sprinkled on top of course!


I doubled this recipe because I thought it would be great as left overs for lunch for my little one. But… only one of the 5 family members was actually crazy about this. I did not like it. For me it was too rich. It tasted less cheese and more like a spiced cream sauce on noodles. I mean it wasn’t horrible but I am sad to say I definitely prefer Kraft over this.  😦

You decide what you think and if you want to try it or not. Let me know if you make any changes that you think will make it better but for now I am going to stick with another stove top recipe I have for mac or just plain ole Kraft.

Thanks for reading!!