Food Friday – Corn Casserole

If you love corn and want to try something besides the traditional corn on the cob, you’ll love this dish. This casserole is a crowd pleaser and easy to make.

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

 

Directions
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

You can get the recipe and more at:

http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html

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Tip Tuesday – Crayon Clean-up

If you have have a toddler in your house then you have probably had crayon somewhere it wasn’t supposed to be! We all know that those magic sponges are great but they don’t always work on everything.  If your TV or computer are low and fell victim to your little one’s art, try a little WD-40. It should do the trick!

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Manic Monday’s – 3 Quick Ways to Have a Great Monday

Nobody likes a Monday, but you can do a few quick things that will help your Monday go a little smoother.

1. Smile – It makes you and others feel better.

2. Do something nice for someone else. No one loves Monday’s but doing something nice for a co-worker with make both of you a little happier on this Monday.

3. Look great! – Pick out your outfit the night before. It will save you time Monday morning and you’ll feel awesome.

 

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Food Friday – Healthy Side Dishes

Tis’ the season for BBQ’s and Party’s! Sometimes this can be just as bad as the holidays when it comes to eating healthy. Rolls and potato salads take over the outdoor buffet.  When you are asked to brink a dish, don’t slack and offer to bring chips. Take the time to make something that is delicious and healthy just in case your options are few. With so many sites offering healthy recipes, take a risk and try out a new dish.

Here is a summer salad recipe for starters. You can find this recipe and many others at eatingwell.com

 

Roasted Rhubarb Salad:

INGREDIENTS

  • 2 cups 1/2-inch pieces fresh rhubarb
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups mixed baby greens
  • 1/2 cup crumbled goat cheese or feta
  • 1/4 cup chopped walnuts, toasted (see Tip)
  • 1/4 cup golden raisins

PREPARATION

  1. Preheat oven to 450°F.
  2. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
  3. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.

TIPS & NOTES

  • Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving: 197 calories; 12 g fat ( 3 g sat , 4 g mono ); 7 mg cholesterol; 21 g carbohydrates; 6 g added sugars; 5 g protein; 3 g fiber; 211 mg sodium; 387 mg potassium.

Nutrition Bonus: Vitamin A (21% daily value), Vitamin C (17% dv)

Enjoy!

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