Inspiring Moms at Home, at Work, and in the Kitchen
This easy recipe includes several of my favorite fall flavors! Fall pasta salad holds up well for several days, so it’s a great make-ahead dish for weekday lunches! Just prep all of the ingredients, throw them in a bowl, and you’re done! (Make sure you add PLENTY of parmesan cheese..)…
This Sesame Kale Salad is just SO GOOD! It’s super crunchy, it has an incredible Asian flavor, and seriously everybody loves it. (Does anyone else love sesame oil as much as I do??) I made an enormous batch for a 4th of July celebration a few years back, and it was a major hit. You’ll notice that I used baby kale this time around. Truth be told, I used it because it’s what I had in the fridge, and it was already washed and ready to go. But I’ve made this sesame kale salad many times with traditional kale, and it holds up much better than the baby kale. It holds up so well in fact, that the leftovers are great to take for lunch the next day, and are still crunchy even with the dressing. Do yourself a favor and make this, I promise you won’t be disappointed!…
This soup is so satisfying and so easy to throw together! Make a big batch over the weekend and it’s a perfect weekday lunch.
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CHIPOTLES. The essential ingredient when you want to make the BEST chicken tortilla soup. Chipotles and the adobo sauce they’re drowning in. It gives a nice smoky taste, and depending on how many peppers you use, can also add some good spice. I usually use 1-1.5 peppers and 3-ish tablespoons of the adobo sauce for this recipe. But if you don’t like spice, use sparingly and taste as you go. (You can also scrape the seeds out of the peppers to cut down on the spice.) This is easy, delicious, and low in fat.
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