Summer salads are tasty all year round — especially if you live in the warm South like we do! This one is quick enough to make at a moment’s notice and tastes even better left over. –Mellyn
A friend gave me this recipe years ago. It’s still our favorite chili — mildly spicy with just a hint of sweet. My husband likes to dress it up with tobasco sauce. –Mellyn Continue reading
–From Robin T.
This is one of the first meals our family ate at Robin’s house. She served it with mashed potatoes and toasted Italian bread. I think we all had seconds! –Mellyn Continue reading
This is an adaptation from a recipe brought to us by Natalie T. when our second daughter was born! We loved it and had to add this to our family favorites! I only needed to change a couple things to make it completely shelf stable. Enjoy! Continue reading
–Adapted from a Cooking Light recipe shared with us by Debbie C.
I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining! Continue reading
Wendy was one of my first friends to try to teach me to cook, “to taste.” After many, many tastings I would have to say this is the ratio of rice to liquid to spice that my family enjoys! And thanks to Wendy I can now say this is to our taste! Continue reading
This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn
- 3 tablespoons white bean flour*
- 1/4 cup flour — (optional, add it if you’d like a thicker soup)
- 2 tablespoons dry milk powder
- 1/4 teaspoon garlic powder
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 1 teaspoon cumin
- 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
- 1 15-ounce can corn, undrained
- 1 4-ounce can diced green chiles
- 1/3 cup parmesan cheese
- 1 7.6-ounce can table cream
- Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
- Bring to a boil. Boil and stir for 1-2 minutes.
- Add cumin, white beans, corn and diced green chiles and heat until near boiling.
- Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
This recipe is so simple! It calls for a can of turkey, but it can also be made from leftovers if you want to try the flavor on for size this week. Continue reading
This chili is so super easy with the convenience of dehydrated veggies and beans. Add the pumpkin, and you have one nutrient-packed bowl!