Recipe Archives - Busy Moms Helper

Recipes to Try from Other Moms

January 10, 2020 by Lyra Almoite Leave a Comment

There are only 24 hours in the day and for moms, those hours are usually spent helping their kids getting ready for school, doing homework, cleaning up the house and many more other tasks. The job of a mom is rewarding when you hear the laugh of your little ones, but it’s not easy at all!

If your time is consumed by work and all the million little things that you need to do around the house, then you probably don’t have that much time to find new recipes. This is where I come in! I talked to moms from all over the world and I asked them to tell me the secrets of their special “mom recipes” and I am going to share them with you. Check out the best recipes to try from other moms.

Mac and Cheese

Mac and CheeseIf you are looking for a cheap, but delicious meal that your kids and husband will love, then you don’t need to search any further than this one. Mac and Cheese is a worldwide famous mom recipe and this is thanks to the fact it’s super easy to prepare. The secret to making this recipe taste delicious is to use creamy Velveta cheese and cheddar. The combination of these two flavors is amazing.

Chicken Tamale Pie

Who doesn’t love pie? I still get brought back to my childhood when I feel the smell of pie cooking in the house. Chicken tamale pie is a classic recipe and what’s great about it is that it helps you get the kiddos to eat all the proteins that they need to grow big and strong. You can add some tortilla chips and the flavor will be even better!

Spinach Lasagna

If there is one lesson that I learned while babysitting for my friends, then it has to be the fact that kids will do everything they can to avoid spinach. Fortunately, this recipe will be an ace up your sleeve that your kids will not be ready for! Spinach lasagna is a great meal for the entire family and it will finally make your kids fall in love with the healthy spinach. Also, you can switch up things and use sausages instead of chicken to keep things interesting.

Fried Chicken Strips

I want to end the list with a recipe that all moms swear by! Friend chicken strips is such a delicious meal that you will not have to tell your kids to eat everything from their plate. They will do it themselves and probably ask for a second portion! The secret to preparing fried chicken strips is to slice the chicken breast into small strips so that each piece becomes crunchy.

Free Printable Chalkboard Chocolate Chip Cookie Recipe

September 6, 2019 by Danielle Leave a Comment

Who doesn’t love a good chocolate chip cookie recipe? It’s like a classic treat that everybody knows and can count on. Now it can also decorate your kitchen with this stylish Free Printable Chalkboard Chocolate Chip Cookie Recipe! You can have a fun, framed print in your kitchen AND always have a tasty cookie recipe on hand – it’s a win-win!

I love the look of chalkboard styles, so that’s what we’ve been doing with several of our printable recipes – such as our Banana Bread, Brownie and Sugar Cookie ones. It’s just a lot of fun, plus looks amazing! Like the others, this one is designed for 8.5×11 size. I recommend printing onto cardstock for durability, then just frame it and use it to add something different to your kitchen decor.

Download the printable chalkboard chocolate chip cookie recipe HERE

Healthy Blueberry Chia Breakfast Pudding

August 30, 2019 by Stephanie Kirkos 2 Comments

Hello, and Happy Friday! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a healthy – yet protein packed – breakfast. Bursting with blueberries, this Blueberry Chia Breakfast Pudding is thick and hearty, yet light and refreshing for a summer morning.

If you’ve never experienced chia pudding before, I have the weekend activity for you. Chia Seeds are among the healthiest foods on the planet, packed with fiber, protein, and Omega-3 fatty acids. While chia seeds are flavorless, it’s the texture that takes some getting used to. These teeny tiny little seeds expand and swell when placed in liquid, soaking up to twelve times their dry weight. They transform into little gel-like globules, which makes consumption a bit of a slippery endeavor.

I’ll admit, chia pudding took some getting used to because of its flubber-like consistency. Now that I’ve accepted how chia pudding feels on my tongue, I can’t get enough. I’ve made a Papaya Coconut Chia Pudding and eaten it for both breakfast and dessert on the same day. This version embraces summer blueberries, ripe and plump, for a colorful and healthy start to the day.

The pudding itself is very easy and quick to put together. Simply purée almond milk, blueberries, and agave in a blender and combine with a quarter cup of chia seeds – a little bit goes a long way! You can chill the chia pudding overnight and eat it first thing in the morning, or allow it to chill the day of for 2 to 4 hours. If you don’t want to use almond milk, you can use cashew milk, soy milk, or coconut milk instead.

Once the chia pudding has chilled and thickened, divide it into bowls and top with your favorite granola and additional blueberries. While thick, the pudding is also light and refreshing – the perfect way to start the day in summer.

I would love to hear from you. Are you a chia pudding fan? What’s your favorite way to prepare it? If you try chia pudding for the first time, let me know what you think!

Blueberry Chia Breakfast Pudding l Steph in Thyme for Busy Mom's Helper

Print Recipe

Healthy Blueberry Chia Breakfast Pudding

Prep Time10 mins

Ingredients

1 cup unsweetened almond milk
3/4 cup + 1/2 cup ripe blueberries, divided
1 tbsp agave or other natural sweetener
1/4 cup chia seeds
Favorite granola or dry cereal for garnish

Instructions

In a blender, combine almond milk, 3/4 cup blueberries, and agave. Blend until smooth.
Pour the contents of the blender into a medium bowl. Add the chia seeds and stir until well combined. Cover and refrigerate for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. Pudding is ready when it has thickened, the chia seeds softened.
Divide the pudding into 2 bowls, for larger servings, or 4 bowls, for smaller servings. Top with additional 1/2 cup blueberries and granola, if desired. Serve immediately.

30+ Non-Sandwich Lunch Ideas

August 19, 2019 by Danielle Leave a Comment

In just a couple weeks I’ll have THREE kids in school, which starts at 7:45 am. Yes, that early – insane, right? Not only will I have to get them out of bed, feed them breakfast, get them ready and make sure they don’t forget bags as we rush out the door, there’s lunchboxes to pack. Yikes! Luckily, I can plan ahead with this list of 30+ Non-Sandwich Lunch Ideas.

We still do sandwiches in our lunchboxes sometimes, but how can I make my kids do the same stuff all the time if even I get sick of the repetition? That’s why we need some good non-sandwich ideas to get us through the coming school year.

Chicken Salad with Grapes from Add a Pinch

Pizza Bombs from Spend with Pennies

Chef Salad on a Stick by Pocket Change Gourmet

Easy Pasta Salad from Saving Room for Dessert

Apple Zucchini Muffins from Two Peas and Their Pod

Tortilla Hot Dog Wraps from BS in the Kitchen

Crescent Sloppy Joes from Pillsbury

Baked Spaghetti by The Girl Who Ate Everything

Mini Deep Dish Pizzas from Damn Delicious

Mango Chicken Tacos by Busy Mom’s Helper

Chicken Egg Rolls by Life in the Lofthouse

Cream Cheese & Tomato Crescents by Lil’ Luna

Copycat Panera Macaroni and Cheese by Shugary Sweets

Easy Deviled Eggs by Six Sisters’ Stuff

BLT Pasta Salad by Center Cut Cook

Corn Dog Muffins by The Pioneer Woman

Spiralized Zucchini with Roasted Tomatoes

Banana Chocolate Chip Pancakes from Crazy for Crust

Ham Fried Rice from The Recipe Critic

Make-Ahead Fruit & Yogurt Parfait by Iowa Girl Eats

Chicken Tostadas by Cooking Classy

Blueberry French Toast Sticks by Busy Mom’s Helper

Chocolate Peanut Butter Banana Pita by The Jenny Evolution

Chicken Fajita Quesadillas by Jo Cooks

Lunch on a Stick by Good Life Eats

Better than Chipotle Steak Burrito Bowls by Gimme Delicious

BBQ Chicken Pockets by King Arthur Flour

Heirloom Tomato Caprese Bruschetta by Busy Mom’s Helper

Broccoli Cheese Loaded Twice Baked Potatoes by Good Life Eats

Baked Garlic Popcorn Chicken by The Cozy Apron

Chicken Apple Wraps by Just a Pinch

Mini Biscuit Pot Pies by Busy Mom’s Helper

Pumpkin Breakfast Smoothie

August 12, 2019 by Danielle 47 Comments

Remember how Flash loves Pumpkin? Well, technically speaking I do, too, but I always blame my pumpkin stuff on him 🙂 Anywho – we wanted something new for breakfast the other day, and although I normally would have LOVED to whip up some muffins, the kids wanted a ‘smoothie’. Flash was in a pumpkin mood, so we tried something totally different than what we normally do – Pumpkin Breakfast Smoothie – and it turned out FABULOUS! Originally shared October 2nd, 2013

This is seriously so yummy, pretty darn healthy, and definitely hits a spot for those pumpkin lovers!

Pumpkin Breakfast Smoothie Ingredients

1 cup canned Pumpkin (or fresh pumpkin puree, if you’d rather)
1 Banana
1/2 cup Applesauce
1/2 cup Milk
2 tsp. Pumpkin Pie Spice
5 Tbsp. Honey
2 cups Ice (more if you want a thicker smoothie)
Cinnamon for sprinkling, if desired
Whipped topping, if desired

Pumpkin Breakfast Smoothie Directions

Blend all of the ingredients (except Cinnamon and Whipped Topping) in a blender until smooth.

Divide into glasses – about 2 large glasses, or more smaller ones (for the kids)

Put some Whipped Topping and a sprinkle of cinnamon on top, if desired. Enjoy!!!

If you follow me on Instagram, I posted a photo of Flash enjoying this smoothie two weeks ago 😀

Check out these other Pumpkin-inspired favorites!

Pumpkin Better Than Disneyland Pie

Pumpkin Cream Cheese Cake

Pumpkin Choco-Chip Muffins

60+ Breakfast Ideas for the School Year

August 2, 2019 by Danielle 8 Comments

Back to school is upon us, and although part of me is screaming ‘Yes, Yes, Yes!’ the other part of me is just like ‘No, No, No!’ I love my kiddos like crazy, but I really enjoy school time because a: They’re happier with friends, learning, and a schedule and b: I get a bit to myself to get things done, so I can focus on them when they’re home. That being said, a few things about them being back in school drive me nuts, one of which being the EARLY mornings and trying to squeeze in a good, healthy breakfast! To help save us all what little sanity we may have left, I’ve made a list of 100+ Breakfast Ideas for the School Year!

I’ll admit, I tend to give my kids cereal, poptarts and frozen waffles (I do heat them up!) quite often. It’s just too hard coming up with new ideas that are budget-friendly, mostly-healthy, and don’t take forever! This year I’m going to be prepared with this wonderful list of Breakfast Ideas…..so let’s see how much more pleasant we can make the morning rush, shall we?

These S’more Pancakes from Spoonful of Flavor look so yummy, I may enjoy a few (or more!) myself!

I’m totally crushing on these adorable Back to School Apple Donuts from Your Homebased Mom!

Peach Muffins from Yummy Healthy Easy would be the perfect healthy start to the day.

My hubby would LOVE to have these Southwestern Baked Eggs from A Beautiful Mess before he heads to work!

Printable Charm shared these delish Cheese Biscuits on my blog last week and I can’t wait to try them!

I’m a lover of shakes for breakfast, so can’t wait to add this Almond Date Breakfast Shake from The Bold Abode to my menu plan.

Donuts for breakfast? Yes, please! I love these Cinnamon Sugar Mini Donut Muffins from Averie Cooks anytime of day, actually!

There’s some fabulous breakfast ideas in this round-up of 30+ Easy Breakfast Recipes from Kleinworth & Co.

This Strawberry Basil Oatmeal Bowl from Something Swanky looks so filling and delicious!

I’m excited to try this Zucchini Bread French Toast from Somewhat Simple.

I made this Swirly Cinnamon Banana Bread to share on The Frugal Foodie Mama, and it’s become almost a weekly thing at our house…it’s THAT good!

What better way to have a quick morning than with these Perfect Overnight Cinnamon Rolls from Crazy for Crust?!

Want an energy booster to jump-start your day? Try these Cinnamon Whole Grain Power Pancakes from Pinch of Yum.

I swear I’m not stalking Crazy for Crust…well, okay maybe I am…but you’ve also got to check out her Cinnamon Sugar Pancake Rolls!

All you fruit-lovers out there will love this Whole Grain Fruit Salad from How Does She

Wine & Glue hit the nail on the head with these Blueberry Sour Cream Pancakes with Fresh Blueberry Syrup!

Anyone here love Nutella? Then you’ve gotta try these Nutella Cinnamon Rolls with Vanilla Glaze from Averie Cooks. Okay, so I may stalk her, too 😀

The kids would probably think I’m nuts (but totally love it) if I served these Chocolate Chip Cookie Cinnamon Rolls from What’s Cooking Love

I’m totally in love with crepes, so can’t wait to serve up these Coconut Cream and Strawberry Crepes from Color Me Meg!

Speaking of crepes, does anyone remember when I shared this yummy Chocolate Crepes with Strawberry Cream?

Needing a good muffin with some tasty fruit? Try my Strawberry Muffins!

Or perhaps my Apple Strudel Muffins!

Take a trip with Princess and the Frog with these Super Quick Beignets! Yumm-o!

These Triple Berry Cream Cheese Crepes from Your Homebased Mom have me drooling!

Need a ‘sweet’ fix? Try my Caramel Apple Muffins!

My kids ask for my Sweet Crescent Rolls All. The. Time!

My Pumpkin Breakfast Smoothie is STILL one of my Hubby’s all-time favorites.

Along with my Pumpkin Spice Breakfast Scones.

Since we’re talking pumpkin….how about these Pumpkin Chocolate Chip Muffins?

What a great breakfast: Freezer Breakfast Burritos from Handle the Heat!

How cute are these Mini Egg and Cheese Tortilla Cups from Brunch Time Baker?!

I can’t wait to try this Blueberry Cream Cheese Coffee Cake from Julies Eats & Treats

Who doesn’t love an Old Fashioned Sour Cream Donut? I found these at Tastes Better From Scratch.

Seriously, this Blueberry Muffin Smoothie from Iowa Girl Eats is at the TOP of my menu come school time!

And last, but certainly not least, is this absolutely delish looking Apple Cream Cheese Breakfast Pasty from Yummy Healthy Easy!

50+ Cool Summer Snacks

July 29, 2019 by Danielle 7 Comments

School’s out for the summer – excuse me while I feel a bit crazy with both excitement AND worry! I’m looking forward to more time with them, less rushed mornings, creating our OWN schedules, and plenty of family adventures. I’m also a bit nervous about the ‘I’m bored’ phrase that I know will occur far too often. That, along with ‘I’m hungry’, of course! Luckily we’ve got plenty of delicious recipes for kids with these 50+ Cool Summer Snacks!

Whether you’re a fan of popsicles or ice cream, slushies or lemonade, we’ve got plenty of great summer treat recipes for you to try out! They’re also really ‘cool’, so your kids will happily enjoy them 🙂

Cool Summer Snacks

Rainbow Popsicles from The First Year Blog

Banana Split Ice Cream Cake Loaf from Life, Love and Sugar

Frosty S’mores Brownie Bars from Busy Mom’s Helper

DIY Gogurts from Art From My Table

Strawberry Julius from Busy Mom’s Helper

Kansas City Dirt Cake from Lil’ Luna

Creamy Watermelon Coconut Milkshake from Cook Nourish Bliss

No Churn Brownie Bite Ice Cream from Juggling Act Mama

Pumpkin Pie Smoothie via Busy Mom’s Helper

Cherry Cheesecake Popsicles from The Busy Baker

No Churn Mint Chocolate Chip Ice Cream from Fearlessly Creative Mammas

Jello Shaved Ice from Tips From A Typical Mom

Fresh Strawberry Lemonade with Honey from Art From My Table

Popsicle Brownies from Somewhat Simple

Strawberry Mango Popsicles from Busy Mom’s Helper

Chocolate Covered Peanut Butter Banana Bites from Not Enough Cinnamon

Healthy Orange Julius from Busy Mom’s Helper

Strawberry Lemonade Bars from The Baker Upstairs

Melon Ice Cubes from No Biggie

Homemade Fruit & Yogurt Popsicles from Busy Mom’s Helper

Cotton Candy Ice Cream from Home and Plate

Lava Flow Popsicles by One Lovely Life

Individual Frozen Key Lime Pies from This Silly Girl’s Life

Watermelon Pudding Pops from Clean and Scentsible

Chocolate Chip Mint Greek Yogurt Pops from Country Cleaver

Fruit Pizza from Bakers Royale

Two-Ingredient Banana Chocolate Chip Ice Cream Bites from The Baker Mama

Fruit Infused Water from I Heart Naptime

Pomegranate Coconut Popsicles from My Fussy Eater

Milk & Cereal Breakfast Popsicles from In Katrina’s Kitchen

Choco-Taco from Love Bakes Good Cakes

Watermelon Popsicles from Cooking Classy

Easy Frozen Yogurt Bites from Eating on a Dime

4-Ingredient Watermelon Sorbet from Cincy Shopper

Chocolate Chip Cookie Dough Ice Cream Sandwiches from Mel’s Kitchen Cafe

Fresh Watermelon Cake from Sprinkle Bakes

Strawberry Mojito Mocktail from Art From My Table

Coconut Creme Ice Pops from Simply Stacie

Sand Pudding Cups from Food Fun Family

Watermelon Lemonade from The Recipe Critic

Berry Pomegranate Smoothie Pops from Juggling Act Mama

Banana Split Bites from Our Family of Seven

Watermelon Coconut Ice Cream from Baking Ginger

Blueberry Lemonade from Art From My Table

7 Insanely Delicious Ice Cream Sundaes via Buzzfeed

Cake Batter Popsicles from Just Add Sprinkles

No Bake Ice Cream Cupcakes from Juggling Act Mama

Frozen Hot Chocolate from One She Two She

Watermelon Pie from Make and Takes

Pomegranate Ice Cream from Art From My Table

Back to School Snack Dips: S’mores Dip & Cookie Dough Dip

July 5, 2019 by Danielle Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PackSnacksTheyLove #CollectiveBias

We started school this week – crazy! It’s such a mad-dash to get them all ready and out the door in time in the mornings, and I’m eager for when we get it to a smoother routine. After school isn’t much better yet, as we need to find a good groove for homework, rinsing out lunch boxes, signing their folders and hopefully some play time. Luckily, I have some awesome recipes I can rely on to make the afternoon a little easier, like these Back to School Snack Dips: S’mores Dip & Cookie Dough Dip! I just whip them up when I have time, then store them in the fridge so they’re ready to go when the kids are. originally shared August 2016

These snack dips are perfect to go with crackers, cookies, even fruits for a variety of tasty things! I made sure to stock up on our favorite snack packs from Kroger when I was doing our weekly grocery shopping there – I can rely on them to have the variety I need, and do well to keep their shelves full so I’m not missing anything from my list. I found some awesome (and convenient – yay!) snacks for the kids’ lunches and after school snacks – NABISCO Multipacks like RITZ, Teddy Grahams, OREO, Chips Ahoy, Nutter Butter, Barnum’s Animal Crackers and even Honey Maid crackers are perfect! Not only do my kids love the taste, but the portable packs make it SUPER easy to just toss in a lunch bag, or pull out when they get home from school. Even when we’re racing to dance lessons, we just grab some packs and go.

As I was filling my cart with these, determined to stay prepared for several weeks of back-to-school adjustment ahead, one of their friendly workers asked if I wanted him to grab more from the back. We laughed a bit (you should’ve seen how many I already had in my cart) and he totally understood how crazy this time of year is. I was tempted to say ‘yes’ to his offer just to see if his eyes would get big 🙂

Another great benefit of these snacks are that they’re easy for my kiddos to open, plus bite-sized. Definitely a bonus for my younger ones! They go great with our snack dip recipes, which are already REALLY simple to whip up! Just grab your ingredients next time you’re at Kroger, mix them together, and you’re all set for snacks!

S’mores Dip

Ingredients

1 cup Marshmallow Creme
1 cup Chocolate Pudding
8 oz. Whipped Topping
1/2 cup Chocolate Chips
1/4 cup Mini Marshmallows
1/4 cup Powdered Sugar

Directions

Beat the marshmallow creme, chocolate pudding and powdered sugar until smooth. Fold in the remaining ingredients and enjoy! Store in an airtight container in the fridge.

Cookie Dough Dip

Ingredients

1 cup Butter, softened
1 1/2 cup Brown Sugar, packed
1/2 tbsp. Vanilla Extract
1 1/2 – 2 cups Flour
1 tsp. Salt
1/2 cup Milk
Chocolate Chips, as desired

Directions

Beat the butter, brown sugar, salt and vanilla until creamy. Whip in the milk until smooth.
Slowly add in the flour until desired consistency (I did about 1 1/2 cups). Stir in chocolate chips and enjoy! Store in an airtight container in the fridge.

It was a mix in our family as to which of these dips were the favorite. Personally, I prefer the cookie dough dip – but really enjoyed the s’mores one, too. Dang, can’t really choose!

Which snack packs and dip would YOUR kids enjoy the most?

Spiralized Zucchini with Roasted Tomatoes

July 1, 2019 by Stephanie Kirkos 6 Comments

Just because a weeknight dinner needs to be quick and simple doesn’t mean it can’t be healthy or packed with flavor. This Spiralized Zucchini with Roasted Tomatoes is ready in under a half hour and more wholesome and healthy than traditional spaghetti and meatballs. Don’t worry, you can still twirl the noodles on your fork!

Hello, everyone! This is Stephanie from Steph in Thyme, and I’m so excited to be here sharing approachable gluten-free recipes with you as a member of the 2015 Busy Mom’s Helper Team!

Given this is my first guest post, I feel compelled to share something very personal. I’m slightly obsessed with my Spiralizer. I received a Spiralizer a year ago as a birthday gift, and it changed the way I eat vegetables. This easy-to-use kitchen tool transforms vegetables – such as zucchini, sweet potatoes, carrots, and beets – into beautiful noodles of various sizes. My vegetable intake has certainly increased thanks to this handy gadget. One of my favorite uses is fresh zucchini noodles in place of pasta, although the possibilities are endless (including hearty casseroles and sandwich wrap filling).

There’s a time for simmering homemade sauce – or gravy, depending on where you stand in the terminology debate. Like, Sunday afternoons…not busy weeknights. This short-cut recipe is one of my favorites, and frankly, I prefer it over the traditional sauce I grew up with (oh boy, hope my mom isn’t reading this). On a large rimmed baking sheet, toss grape tomatoes, thinly sliced shallots, and whole garlic cloves, then generously season with salt and pepper. After 20 minutes in the oven, the tomatoes have blistered and softened, the flavor and sweetness more concentrated.

Then, the fun part. With a fork, smash everything on the baking sheet until it forms a lovely, saucy mess. After the smashing fun, stir everything together until it forms a robust sauce. The final result evokes the essence of summer, when tomatoes are sun ripened and so sweet you could eat them raw and unseasoned. This sauce, with the sweetness of the roasted tomatoes and shallots balanced by the roasted garlic, is one I can eat straight with a fork. I sometimes do, then remember the zucchini noodles (zoodles?).

The zucchini noodles only take 3-5 minutes to cook in a skillet. Faster than pasta! All you really want to do is get the zucchini noodles hot, rather than cooking through, otherwise the noodles turn wet and a bit mushy. I’ve cooked them too long way too many times, which also results in a lot of excess liquid in the pan and on the plate. We cannot have our sauce diluted! The noodles are best al dente style, softened slightly, but still with bite and texture.

Feel free to top the bowl off with some freshly grated Parmesan cheese. If it’s not Meatless Monday, it will pair nicely with grilled chicken or shrimp. Hope you enjoy!

Spiralized Zucchini with a Simple Roasted Tomato Sauce l Gluten-Free and Vegetarian l by Steph in Thyme for Busy Mom's Helper

Print Recipe

Spiralized Zucchini with Roasted Tomatoes

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

2 pints grape tomatoes rinsed and patted dry
2 large zucchini spiralized
1 large shallot sliced thin
3 cloves garlic peeled and left whole
1 tbsp + 1 tsp extra virgin olive oil divided
Salt and pepper to taste
1/8 tsp red pepper flakes optional

Instructions

Pre-heat oven to 400 degrees F. Place the grape tomatoes, shallot slices, and whole garlic cloves on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over top, then season generously with salt and pepper. Toss to coat.
Roast the tomatoes, shallots, and garlic cloves for 20 minutes, until the tomatoes blister and start to burst open.
Remove baking sheet from oven. With a fork, smash the ingredients together, including the garlic cloves, on the baking sheet. Stir together and season with 1/8 tsp red pepper flakes, if desired.
Heat remaining 1 tsp olive oil in a medium sized skillet over medium high heat. Add the spiralized zucchini noodles and cook for 3-5 minutes, until noodles are heated through but still have bite and texture (think al dente).
Divide the zucchini into four bowls, and top with the sauce. Garnish with cheese, if desired. Serve immediately.

Gluten-Free 4th of July Sugar Cookie Pizza

June 28, 2019 by Stephanie Kirkos Leave a Comment

Hello, and Happy Summer! This is Stephanie from Steph in Thyme, and today I’m sharing a festive 4th of July recipe that you can bake and assemble with your kids, or bring along to a BBQ. This Gluten-Free 4th of July Sugar Cookie Pizza slices and serves like a savory pizza for a creative twist on a picnic dessert. (originally shared June 2015)

Over the past few years, there has been an explosion of gluten-free products in grocery stores. Every time I go to the store, I encounter a new product. My newest gluten-free find is a Gluten-Free Funfetti Sugar Cookie Mix by Pillsbury. I stumbled upon it in the baking aisle, intermingled with non-gluten-free baking mixes. Gluten-free funfetti?? What a pleasant surprise!

With 4th of July around the corner, I picked up a few boxes to create a treat fitting for the day (2 boxes for $4, I couldn’t resist). But the patriotic treat couldn’t be just simple sugar cookies – it had to be a fun, crowd-pleasing dessert people would reach across the picnic table for.

This sugar cookie pizza is really just one giant sugar cookie, but it’s fun to think of it as a large pizza, a simple crust ready for you to decorate with toppings. And what toppings are more festive for the 4th of July than bright red strawberries, deep blue blueberries, and a creamy white whipped cream?

To save time slicing the strawberries, I recommend using an egg slicer. It slices the strawberries evenly at one time to make pizza prep faster and efficient.

Keeping with the theme “fun and different,” I whipped up a dairy-free whipped cream made from chilled coconut milk instead of traditional whipped cream. This coconut whipped cream is silky smooth and simply divine, subtly flavored with coconut and a dash of almond extract.

In addition to serving as the “sauce” on this pizza, it’s also delicious dolloped over a bowl of fresh fruit or ice cream.

I arranged the blueberries and strawberries in a flower-like pattern, placing a large handful of fresh, ripe blueberries in the center then arranging the strawberries in a double-layer until I reached the edge of the sugar cookie crust, outlining the fringe of the whipped cream with more fresh blueberries.

You can serve the sugar cookie pizza immediately after you decorate it, but I found it easier to slice after it chilled in the fridge for an hour. The whipped cream sets and the fruit doesn’t move around as much when you’re slicing it like a pizza – because it’s just way more fun to eat it that way.

Gluten-Free Sugar Cookie 4th of July Pizza l Steph in Thyme for Busy Mom's Helper

Print Recipe

Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins

Cook Time17 mins

Servings: 8 -10 slices

Ingredients

17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
1/2 cup 1 stick unsalted butter, softened
1 egg
2 tbsp water
13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
3 tbsp confectioners sugar
1 tsp gluten-free almond extract
2 cups thinly sliced strawberries
2 cups ripe blueberries

Instructions

To prepare the cookie:

Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.

Notes

You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.

Gluten-Free Summer Quinoa Salad

June 17, 2019 by Stephanie Kirkos Leave a Comment

Happy Monday! This is Stephanie from Steph in Thyme, and today I am sharing a healthy side dish for your next supper or picnic. This Gluten-Free Summer Quinoa Salad is filled with sweet and savory flavors for a light, refreshing, and healthy summer side.

My aunt made a variation of this quinoa salad a few years ago at a Labor Day picnic. I’ve never been the biggest fan of fruit in salads, preferring a purely savory plate. Load up the veggies, but add in fruit? Heavens, no!

Well, all that changed with this Summer Quinoa Salad. I was pleasantly surprised how much I loved the sweet and savory flavors together in one bite. The sweetness of the seedless grapes and ripe blueberries contrast nicely against the tangy crumbled feta, crisp cucumber, and savory vinaigrette.

The fresh fruit also adds color and texture to the dish, each bite chock full of ripe fruit and creamy feta. For a bit of crunch, I recommend adding a few tablespoons of pine nuts or walnuts.

Quinoa, the base of this salad, is one of the healthiest foods on the planet, first cultivated over 5,000 years ago by the Incas who considered it “the Mother of all Grains.” Quinoa is naturally gluten-free, rich in fiber, and high in protein (in addition to numerous other health benefits).

Red and white quinoa have slightly different textures – white quinoa creamier and softer, red quinoa maintaining more of a bite after cooking. I often combine the two together for a blend of textures and colors. For added flavor, I always cook the quinoa in broth versus water.

The vinaigrette is oh so simple – red wine vinegar and dijon mustard whisked together with olive oil, salt, and pepper. That’s it!

(If you’re following a gluten-free diet, check to make sure that the mustard you are using is gluten-free. The vinegar in mustard may have been distilled from gluten grains, posing a reaction risk).

This salad is delicious served chilled or slightly warm (my preference). So healthy and simple, but rich with flavor and texture. Grab a fork and dig in!

Summer Quinoa Salad with sweet and savory flavors of crumbled feta, blueberries, and grapes in a tangy vinaigrette l Steph in Thyme for Busy Mom's Helper

Print Recipe

Gluten-Free Summer Quinoa Salad

A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: 6 -8 servings

Ingredients

Quinoa Salad

1/2 cup uncooked red quinoa
1/2 cup uncooked white quinoa
2 cups vegetable or chicken broth
1/2 cup crumbled feta
1 cup fresh blueberries
1/2 cup halved green seedless grapes
1/2 cup halved red seedless grapes
1/2 cup seeded diced cucumber
3-4 tbsp pine nuts optional

Vinaigrette

2 tbsp red wine vinegar
1 tsp dijon mustard gluten-free, if needed
1/4 cup extra virgin olive oil
salt and pepper to taste

Instructions

In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
Serve immediately, or cover and chill in the refrigerator prior to serving.

Notes

You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.

Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos Leave a Comment

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun.

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

12 oz gluten-free or regular Fusilli pasta cooked and rinsed
1 red bell pepper seeded and diced
1 cucumber seeded and diced
2 scallions both white and green parts, thinly sliced
1 cup shredded carrots
1 cup shelled edamame
1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

3 tbsp creamy peanut butter
2 tbsp lime juice
1 tbsp gluten-free or regular soy sauce
1 tbsp unseasoned rice vinegar
1/4 cup water
1/4 tsp red pepper flakes
salt and pepper to taste

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
Add the peanut dressing ingredients to a blender, blending until smooth.
Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
Serve immediately, or store in the fridge for a few hours prior to serving.

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