Do you enjoy jello, but do not want all the artificial flavoring and colorings? I’m right there with you. Since my baby arrived, I’ve been craving jello. Sometimes I eat the artificial kind, but I also like to make a healthier version using fruit juice! My Mom would make us this kind of jello as we grew up. I still love that bright red traditional jello, but making jello out of your favorite juice is fun as well.
The transition from being a pregnant lady to a nursing Mom takes a lot of food! Oats helps with milk production, so this granola recipe is a winner for me because I’ve been chowing down on so much granola these days. The crockpot is an easier clean up than when baking granola with regular pans. I adapted this recipe from a friend’s cookbook–feel free to switch out the nuts and seeds to what you like.
Noodles should be my middle name, especially rice noodles, because I enjoy them so much! This soup is far from heavy; it is full of flavor and noodles. Feel free to add other vegetables that you enjoy.
1 egg, beaten
½ cup milk
¼ cup dried onion (or ½ cup chopped fresh onion)
1 tsp. rubbed sage
½ tsp. dried red pepper
½ tsp. lemon pepper
1 tsp. salt
2 Tblsp. white wine worcestershire sauce
1 ½ lb. ground beef (88% lean)
1/3 cup ketchup
Moist zucchini bread makes the greatest breakfast treat. This recipe comes from The Good Housekeeping Cookbook: The Bridal Edition: 1,275 Recipes from America’s Favorite Test Kitchen
They say to add orange zest, which is a new twist to this old favorite.
This pasta is great for an autumn evening! If you need some comfort from a transition you are going through (such as having a baby), this is a recipe to cook. Feel free to change out the vegetables to be the ones you have on hand and enjoy. This lasagna with cheesy sauce and vegetables, will be a hit with a large group of friends or divide this recipe into two dishes and freezing one for later.
3 medium zucchini
4 cups chopped kale
1 onion, chopped
1 green bell pepper, chopped
1 Tblsp. Olive oil
1 tsp. minced garlic
Cook 8 oz. lasagna noodles (2/3 of a box)
½ cup butter
6 Tblsp. flour
3 cups. milk (I used a combo of 2 cup. almond milk and 1 cup cow milk)
1 tsp. powdered garlic
1 tsp. seasoned salt
¾ cup. grated parmesan cheese
8 oz. cream cheese
4 cups shredded Mexican or mozzarella cheese
Did you cook too much macaroni or spaghetti? Here’s a great recipe to make if you have leftover pasta and sauce, and it is different enough that you can serve it a day or two after the original pasta feast. I found the idea for the recipe in Better Homes and Gardens Cookbook, but I have adjusted it into my own recipe over the years, with more of a mushroom slant, since I can’t have enough of that fungi!