Fun Food for Kids Week continues with:

Race cars made with fruit!  How fun.  (And easy too!)

Such a great idea to help kids eat more fruit! Apples and grapes come together to make these awesome fruit race cars. Make it fun and watch them gobble it all up! www.ehow.com/...



Bird meatballs in a spaghetti nest!!  Aaaahhhhh!  Cute. 

Things you will need:
  • Cooked spaghetti-(our nest)
  • Cooked meatballs-(our birds)
  • Candy eyes from craft stores or baking supply stores
  • 1 Carrot or orange peel (our bird's beak)
  • Sharp pointy knife 
  • a stalk of celery to represent the tree branch




Egg Sailboats!!  Could you die - how cute are these??

Deviled Eggs-Presentation Inspiration

I mean there are no instructions, it's all in the photo.  Stuff eggs with whatever you like!  ENJOY!



Chickpea Salad!  It's pretty much a vegan meal, and so good!

This 15-Minute Mediterranean Chickpea Salad is loaded with delicious and filling veggies, made in just 15 minutes and is perfect for meal prep! via https://jessicainthekitchen.com

15-Minute Mediterranean Chickpea Salad (MealPrep Friendly)

• 1 1/2 cups chickpeas, drained and dried

• 1 cup cubed cherry tomatoes

• 1/2 large red onion, chopped

• 1 cup cubed English cucumber

• 1/4 cup feta cheese, crumbled or vegan tofu feta

• 1/2 cup chopped parsley, stems removed

• 1/4 cup extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 2 teaspoons lemon or lime juice

• 1 teaspoon dijon mustard

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground black pepper

In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley. Pour the vinaigrette over the salad and toss again to combine. OPTIONAL, but makes a delicious dierence: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the avours combined. Serve and enjoy





Refreshing and low carb!

Cucumber Dill Salad:

Creamy Dill Cucumber Salad - Will make for a perfect side dish. Cucumbers and onions in a delicious dill dressing make for a perfect combo.

2 large Cucumbers
i large Vidalia Onion
1 cup Sour Cream
1 tsp Salt
1/2 tsp Pepper
1 tbsp Dill Weed
1/4 cup Vinegar
1/4 cup Sugar

Peel and slice onion. Then chop each slice into quarters and break apart.
Trim and slice cucumbers (thin is better).
Place cucumbers and onions in a large bowl.
In another bowl, whisk together remaining ingredients until well blended.
Pour dressing mixture over onions and cucumbers and toss to coat.
Best if served immediately.






I made this and ate it like I was just brought home from a desert island, starved and hangry!  I think you'll like it too!


Eggroll in a Bowl recipe




  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 cup low sodium soy sauce
  • sliced green onion


  1. In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.

  2. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.

  3. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Recipe Video



Calories: 396kcal
Fat: 30g
Saturated fat: 10g
Cholesterol: 81mg
Sodium: 1804mg
Potassium: 544mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Protein: 20g
Vitamin A: 3.9%
Vitamin C: 52.3%
Calcium: 6.7%

Iron: 13.9%



Breakfast!  Doesn't this look like it's going to be epic?


Tater Tot Breakfast Casserole on a plate, topped chopped with green onions and bacon


  • 2 (9 Ounce) Packages Breakfast Sausage Links
  • 1 Pound Bacon
  • 1 (32 Ounce) Package Tater Tots
  • 12 Large Eggs
  • 1/2 Cup Milk
  • 1/4 Cup Green Onions Thinly Sliced
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Cup Monterey Jack Cheese, Shredded
  • 2 Cups Cheddar Cheese, Shredded~Divided
  • 2 Tablespoons Green Onions, Thinly Sliced




  1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.

  2. Cook the sausage in a skillet until cooked through. Remove to a paper towel-lined plate and drain skillet of all fat. Slice into 1/2 inch pieces.

  3. Cook bacon in the same, defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.

  4. Arrange Tater Tots in a single layer in the prepared baking dish. 

  5. Whisk together eggs, milk, 1/4 cup green onions, salt, and pepper. Stir in cooked sausage and half the cooked bacon. 

  6. Fold in 1 cup Monterey jack cheese and 1 cup of cheddar cheese into egg mixture and pour egg mixture over tater tots

  7. Bake in preheated oven until egg mixture is set and, 40-45 minutes. 

  8. Sprinkle top evenly with remaining 1 cheddar cup cheese, pop back in the oven, about 5-7 minutes until the cheese is melted. 

  9. Allow to stand 10 minutes before cutting. Sprinkle with remaining half crumbled bacon and green onions and serve.




Easy Peasy!!

Pimento Stuffed Peppers!

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!


  • 1 (8 oz) pkg coarsely shredded sharp cheddar cheese
  • 1/3-1/2 cup finely diced red bell pepper, pimento peppers, or mini peppers
  • 1 large or two small jalapeño peppers (1/3-1/2 cup minced)
  • 3 tsp diced pickled jalapeño peppers
  • 1 tsp vinegar from the pickled jalapeños jar
  • 1/4 cup quality mayo, extra if desired
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika (regular, not smoked)
  • pinch of salt
  • 15+ sweet mini peppers, extra as needed

Extra to taste of any of the above! Have fun with it!

This is a copycat of a zesty deli pimento cheese that stole my heart years ago. They used freshly chopped sweet red pepper in place of the pimentos with both fresh and pickled jalapeños to put a tasty spin on the classic. I fell in love and have been making it this way ever since! Feel free to use pimentos if preferred - anything goes!


  1. Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing. Finely dice red bell pepper or sweet mini pepper.
  2. In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.
  3. Pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors amplify the next day - YUM! If serving right away, allow mixture to sit in the fridge for 15-20 minutes or until chilled.
  4. Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
  5. Slice each pepper lengthwise and stuff with pimento cheese
  6. Commence faceplant!



Brussels Sprout Apple Walnut Red Cabbage Salad!

Brussel Sprout, Apple & Walnut Salad
Prep Time
15 mins
Diet: Grain Free, Gluten Free, Dairy Free, Paleo, Refined Sugar Free, SCD Legal
  • 350 g brussel sprouts 3/4 pound
  • 3 cups shredded red cabbage
  • 1 large apple
  • 1/3 cup chopped walnuts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey or maple syrup (sub for 1 tbsp orange juice for Whole30)
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  1. To shred the brussel sprouts, start by cutting off the hard stem and remove any outer damaged leaves. To save time you can shred the brussel sprouts in a food processor using the thin slicing blade, or alternatively shred them using a knife. To do this cut them in half lengthwise and then shred as thinly as possible.

  2. In a bowl whisk together the olive oil, honey, mustard, vinegar and salt.

Last 5 Played



facebook twitter Listen Live
Facebook Twitter Listen Live