Crisp Veggie Salad


When I make pasta dishes I always like to serve a tossed salad to go along with the meal—that and fresh bread of course. I made spaghetti for dinner the other night, but when I opened up my fridge I was disappointed to discover not a single lettuce leaf in sight. Rather than giving up on my hope for a salad, I decided to work with what I did have. I couldn’t do a leafy salad but I did have some fresh veggies that I needed to use up.  So I gathered them and created a veggie salad, lightly coated in vinaigrette. Problem solved!

fresh veggies


toss and coat


This lite and refreshing veggie salad is simple to prepare and perfect on a warm summer day. Enjoy and have a wonderful week-end!


Crisp Veggie Salad

By: Hannah at Pocketful of Motherhood

Yield: 4 Servings


½ cup cucumber, chopped

½ cup carrots, chopped

½ cup cherry tomatoes, chopped

½ cup yellow bell pepper, diced

¼ cup red onion diced.

For Vinaigrette:

2 Tablespoons Extra Virgin Olive oil

1 Tablespoon Apple Cider Vinegar

½ teaspoon Italian seasoning

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper



1. Toss together the veggies in a large bowl. Set aside.

2. In a small bowl whisk together all of the vinaigrette ingredients. Pour over the veggies. Toss to coat.

3. Refrigerate 30 minutes before serving.






Cheesy Zucchini Rice Bake

Baked Display

As the weather gradually cools down in the Fall, I enjoy turning on the oven a little more and cooking warm comforting meals. A few weeks ago, my fridge was looking fairly vacant because we recently moved into a new home and I had to yet to make a real visit to the grocery store. So, I gathered what we had on hand to create what turned out to be a tasty, vegetarian dish. Not that we are vegetarians in my family, but that’s just how the dish turned out. Even my husband who likes his meat, enjoyed this meatless dish—He even said I should write it down {translation in my head = future blog post!}. So here it is…

veggies ingThere are lots of fresh veggies and nutritious ingredients in this dish {always a bonus}. By the way…did you know that beans and rice pair together to make a complete protein? They do! So even though this dish is meatless, you’ll still get a dose of protein.

mixed ingA little preparation, and this dish comes together in no time.

2 dishes doneThis recipe makes a generous portion of food, so here’s a convenient tip: Divide the mixture into two casserole dishes and freeze one for a convenient future meal. You will appreciate it later! It’s one of those tips that I find especially helpful since becoming a mommy.

finishedThe casserole bakes in a preheated 350 degree oven {covered in foil} for about 1 hour. The foil gets removed, a little additional cheese gets sprinkled on top and it bakes for an additional 10-15 minutes.


Micah Helping 2

My little chef even joined in the fun of preparing this dish with me by putting the zucchini in a bowl after I chopped it up {so cute, I’m glad I got a picture}.

I hope you enjoy this dish as much as my family did!


Cheesy Zucchini Rice Bake

Yield: 6-8 servings


2-3 medium size zucchini’s, cubed

1 cup cherry tomatoes, halved

½ cup fresh or frozen corn

1 medium onion, chopped

1, 15oz.can black beans

3 cups cooked rice

1, 15oz.can chicken broth

1 cup monetary jack cheese

1 cup cheddar cheese

1 tablespoon honey

3-4 dashes of hot pepper sauce

½ tsp. garlic powder

Salt and pepper to taste


1. In a large bowl mix together the zucchini, tomatoes, corn, onions and black beans. Add the cooked rice and stir until incorporated.

2. Add the chicken broth, cheeses, honey, hot pepper sauce, garlic powder, salt and pepper. Stir together.

3. Pour the mixture into a large greased casserole dish and cover with foil. You can also divide it into 2 casserole dishes and freeze one for later use.

4. Bake at 350° for about 1 hour. Remove the foil, sprinkle with a little extra cheese and bake for an additional 10-15 minutes. The casserole should be bubbly.

5. Remove from the oven. Let cool for about 5 minutes before serving.Enjoy!



Many Blessings,

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Refreshing Summer Corn Salad

summer corn Display bThis simple-to-make salad is packed with fresh veggies, loaded with nutrients, full of refreshing flavors and perfect for a hot summer day! This is one of those tasty dishes that you can eat and feel good about because it’s full of nutrition.

summer corn up close

Summer Corn Salad

Yield: 4 Servings

Source: Adapted from Taste of Home 


5 teaspoons olive oil, divided

1 tablespoon lime juice

¼ teaspoon salt

¼ teaspoon hot pepper sauce

1 ½ cups fresh corn

1 cup diced tomatoes

½ cup finely chopped cucumber

¼ cup finely chopped red onion

2 tablespoons minced fresh basil

½ cup crumbled feta cheese


1) In a small bowl, whisk together 4 teaspoons of oil, the lime juice, salt and pepper sauce; set aside.

2) In a large skillet, add the remaining oil and stir in the corn. Cook over medium-high heat until the corn is tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumbers, onions and basil. Drizzle the dressing over the top and toss to coat.

3) Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.



Many Blessings,

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