Summertime and the grilling is easy!
Now that we’re officially in those hot, dog days of summer (no pun intend!), grilling has been our preferred method of cooking. The thought of turning on the oven and heating up our kitchen even more makes me cringe. From proteins to veggies and even fruit, I love that you can throw nearly anything on the grill and make easy weeknight and weekend meals.
You know what they say – Chicken Noodle Soup, it’s good for the soul! I firmly believe chicken noodle soup is one of those staple foods that everyone should learn how to make. It’s hearty, healthy, and let’s be honest, it’s the best cure for the common cold. Yet, for some reason, everyone is more willing to go grab a can of salty soup from the grocery store instead of making a pot from scratch. Why? What is so intimidating about making homemade soup? Your grandparents did it and so can you.
I’m one of those people who can eat soup all year round, but it’s not until the temperature drops below 30 degrees that I am in the “soup making” mood. This past week my friend whipped up a pot of chicken noodle soup and ever since she mentioned it, I’ve been CRAVING it. I threw my apron on and made my own this past weekend, some to freeze and some for lunch this week. Soup is one of the simplest meal prep menu items you can make for lunch or busy weeknight dinners. Paired with a side salad, you’ll get a punch of vitamins and antioxidants that will power you through the day, while boosting your immune system!
If you have a secret soup recipe passed down from grandma, grab a pot and start cooking. If you don’t have a recipe in your back pocket, follow these easy steps to make homemade chicken noodle soup even grandma would love!
Who’s hungry?! If you read my first post, you know my favorite food is tacos. I’m pretty sure I could eat tacos every night of the week – hard shell, soft shell, taco salad – you name it! But let’s face it, making a taco spread with all the fixings takes a lot of cutting prep and dirties a lot of dishes. This fifteen minute southwestern taco bowl cuts your prep, cooking and cleaning time nearly in half. And, it’s high in protein and low carb. Make a large batch after work and enjoy later in the week for lunch, dinner and even breakfast. Just add an egg and you’ve got a deconstructed breakfast burrito!
Life Domestikated 