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Salad in a Jar – SRC. Secret Recipe Club time, holla! There are a ton of us in this, not so secret club, now. It’s rad! I look forward to ‘reveal day’ every month to see all the fantastic recipes that have been made. And quite honestly, I also look forward to seeing who got my blog. Of aaaaall the recipes they could have picked, why THAT one? So then, why do I chose the recipes I do? After reading pretty much every tidbit on Denise’s blog I concluded she’s an amazing woman, mom and wife. One of the great things about the SRC club is you can modify the recipe you choose. A few notes on the dressing: 1. 2. 3. Balsamic VinaigretteRecipe from Creative Kitchen Adventures 3 tbsp extra virgin olive oil1 tbsp balsamic vinegar1-2 tbsp water (more or less depending on the consistency you want)2 tbsp honey (can be replaced with agave or brown sugar)1/4 tsp sea salt1/4 tsp black pepper DirectionsPlace all ingredients into a small jar (canning jar).

SaladMakes 2 salads (Salads pictured were made in 32 oz mason jars) Crock Pot Breakfast | Crock Pot Girls. 21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site. Peak-Season Map at Epicurious. Warm Toasted Marshmallow S'more Bars. The 500-Calorie Diet Solution at Epicurious. 4 of 8 Daily Tip: Fill Up with Fiber Eating foods rich in fiber—such as raw produce, legumes, and whole grains—will make you feel fuller longer and thus reduce the impulse to snack or overeat. Women should aim for 20 fiber grams daily, and men should consume 30 grams a day. Pictured: Wilted Greens Salad with Squash, Apples, and Country Ham Except where noted, all calorie counts are for one serving of each recipe.

Oreo-Stuffed Chocolate Chip Cookies - Food on Shine. By Bon Appetit magazine We found these over at the blog Becky Bakes yesterday. Becky, it turns out, was inspired by Jenny at the Picky Palate blog. Both bloggers suggest using double-stuffed Oreos, obviously. Guess you can't spell overload without o-r-e-o. Seriously guys, this is the new cupcake.

Here's the recipe: 2 sticks softened butter 3/4 cup packed light brown sugar 1 cup granulated sugar 2 large eggs 1 tablespoon pure vanilla 3 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 10 oz bag chocolate chips 1 pkg. Preheat oven to 350 degrees. In a separate bowl mix the flour, salt and baking soda. Makes about 2 dozen VERY LARGE cookies. Click here for step-by-step instructions and pictures from Picky Palate. Photo Credit: Rebekah Heinemann More from Bon Appetit: Our 5 Favorite Recipes to Make after a Thundersnow: BA Daily: Blogs. Budget Boosters at Epicurious. 10 DIY Budget-Stretching Tips Do your own prep While it's tempting to buy those prepared fruit salads, precut vegetables, and precleaned greens, you can save a lot by doing a little bit of the work.

Same goes for cheese: Buy a chunk and slice or grate it yourself. Invest in a freezer This lets you buy meats and vegetables in bulk or on sale, divide them into smaller serving sizes, and store safely for later use. It also helps you avoid expensive last-minute dinner purchases because you have nothing in the house. Frozen veggies and fruits come in handy for quick stir-fries or desserts. Make your own cold cuts One of our biggest purchases at the supermarket is convenience. Mix up drinks Brew your own tea and ice it, or mix seltzer with fruit juice for a light and refreshing spritzer. Try your hand at canning When produce is in peak season and you have a glut (and prices are typically at their lowest), stock up and preserve them. Bring lunch Waste not Freeze properly Grow food Compost. Baltimore Bang Recipe Details.

Slow Cooking Made Simple at Epicurious. Get the most out of your slow cooker. Below are tips and recipes for successful slow cooking every time. Keep it convenient Make the slow cooker fit your schedule. Prepare a recipe in the morning and let the slow cooker work all day. Or, get everything ready the day before, cover and refrigerate overnight, and wait until morning to start slow cooking. Use fresh ingredients Avoid using frozen ingredients, especially meat and poultry, which take longer to cook and can disturb the overall timing of a recipe.

Stock the crock the right way For best results, the slow cooker should be half to two-thirds full. Keep the lid on, stir sparingly In general, keep the lid securely on the slow cooker to avoid heat loss, which slows down cooking. Season later, not sooner Slow cooking tends to mellow seasoning so be sure to taste your dish to see if you need to add additional salt and pepper at the end of cooking. Be careful when baking Baking in a slow cooker can be tricky, but it's possible. Day 10: The Food-Lover's Cleanse: BA Daily: Blogs. Follow along as food writer Sara Dickerman cooks her way through our Food-Lover's Cleanse, a two-week detox designed with rules and guidelines from nutritionist Marissa Lippert. I'm usually proud of the spontaneity in my cooking. I'll pick up something at the market and figure out how to build a meal with it, or I'll just raid my own pantry and concoct something delicious with a can of garbanzos, a couple of aging celerystalks, and the salami leftover from some kid lunch earlier in the week.

But the cleanse, of course, is already dictated for me. I'm missing that little creative spark that drives me to the kitchen every day. The good thing is that the program only hasa few more days to go, and then I'll be able to improvise again. Since the plan is unalterable for the next few days, I did what I could to make life simpler yesterday. I experimented with store-bought, pre-peeled and -cubed butternut squash at lunch (not quite as good as the stuff you cut up yourself). See Today's Menu.