Grilled Watermelon Salad

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Fire up the grill and get your taste buds ready for … watermelon! Most people may think that grilling fruit is bizarre but, it actually makes it taste better because it caramelizes the sugars in it. Add the grilled watermelon to crisp lettuce, top with creamy feta cheese and drizzle with tangy balsamic dressing and you’ve got a delicious, unique salad that you’ll make again and again! If you like extra crunch add some chopped pecans. Enjoy!

Ingredients:

• Balsamic Salad Dressing
• 4 oz Feta Cheese
• Watermelon Cut in 1/2 inch Triangles
• 1 package of Baby Arugula Lettuce

Directions:

1. Preheat your grill to a medium heat.
2. Cut watermelon up in 1/2 inch triangular pieces.
3. Place watermelon on the grill for 1-2 minutes on each side or until you have nice grill lines on your watermelon.
4. Place your watermelon on a bed of baby arugula lettuce. Top with Feta cheese and balsamic salad dressing.

Grilled Watermelon Salad

• Author: Ashley at Frugal Coupon Living

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Ingredients

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• Balsamic Salad Dressing
• 4 oz Feta Cheese
• Watermelon Cut in 1/2 inch Triangles
• 1 package of Baby Arugula Lettuce

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Instructions

1. Preheat your grill to a medium heat.
2. Cut watermelon up in 1/2 inch triangular pieces.
3. Place watermelon on the grill for 1-2 minutes on each side or until you have nice grill lines on your watermelon.
4. Place your watermelon on a bed of baby arugula lettuce. Top with Feta cheese and balsamic salad dressing.

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Also check out these delicious Sweet Fried Banana Bites – Pin to Pinterest.

Follow all Recipes on Frugal Coupon Living as well as FCLAsh on Pinterest.

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WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.

Two soft, chewy oatmeal cookies baked with whole grain oats and molasses, then layered with creme filling.

Homemade Oatmeal Creme Pies

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Little Debbie Oatmeal Creme Pies were my absolute favorite growing up! Even today, I love tossing them in the cart and relieving my childhood with that first bite – isn’t it divine? Take a look at this homemade Oatmeal Creme Pies recipe so your child too can enjoy the flavor of two oatmeal cookies, sandwiched together with a sugar taste of icing! Enjoy!

Homemade Oatmeal Creme Pies
Yield: 6 sandwiches

Creme Filling Ingredients:

• 6 tablespoons softened unsalted butter
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract

Cookie Ingredients:

• 3/4 cup soften salted butter
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tablespoon dark molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 1/2 cups quick-cooking oats
• 3/4 cup all purpose flour

Creme Filling Directions:

1. In a large mixing bowl, beat your butter until light and fluffy.
2. Slowly mix in your powdered sugar and best for about 2 minutes.
3. Now mix in your heavy whipping cream and vanilla extract.

Cookie Directions:

1. Preheat your oven to 350° and a line a baking sheet with parchment paper.
2. In a large mixing bowl beat together your butter and sugar until light and fluffy.
3. Then mix in your egg, vanilla, and dark molasses.
4. A separate small mixing bowl mix together your flour, oats, baking soda, cinnamon, and cloves.
5. Slowly mix in your dry ingredients to your butter mixture.
6. Use a tablespoon to measure out 2 tablespoons worth of dough and roll into small dough balls.
7. Place your dough ball onto your baking sheet a few inches apart, bake for 10 minutes, and let cool.
8. Fill a decorating bag up with your cream filling, cut an inch off the bottom of the bag, and twist the top to ensure your filling doesn’t seep out.
9. Turn one cookie over and squeeze a good amount of your filling onto the bottom of the cookie.
10. Top off with the bottom of another cookie.

Homemade Oatmeal Creme Pies – Creme Filling

• Author: Ashley at Frugal Coupon Living
• Prep Time: 2 mins
• Cook Time: 5 mins
• Total Time: 7 minutes
• Yield: 6 pies 1x

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Ingredients

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• 6 tablespoons softened unsalted butter
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract

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Instructions

1. In a large mixing bowl, beat your butter until light and fluffy.
2. Slowly mix in your powdered sugar and best for about 2 minutes.
3. Now mix in your heavy whipping cream and vanilla extract.

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Take a look at our Copycat Dips and Sauces. Pin to Pinterest.

Check out these Copycat Recipes!

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Follow all Recipes on Frugal Coupon Living as well as FCLAsh on Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.

Picnic Food Ideas – Tasty picnic recipes that can be prepared and enjoy outdoors. Family style recipes for your next gathering!

Picnic Food Ideas

The weather is warming up and that means we are taking some of our meals outdoors (especially after this winter hibernation!) If you are celebrating with your small family or looking for recipes for a larger group gathering, we have some family style picnic ideas for you! From  watermelon pizza with balsamic and feta to tasty Antipasto Skewers, we have amazing outdoor recipes for you! Grab a blanket, a satisfying sip and the amazing list of recipes below. Enjoy!

Tomato Tart Recipe with Goat Cheese & Puff Pastry | Ciao Florentina

BLT Pasta Salad | Life in the Lofthouse

Watermelon Pizza with Feta, Mint and Balsamic | Frugal Coupon Living

Chicken Pineapple Kabobs | Frugal Coupon Living

Sun Tea | Thirsty for Tea

Italian Pinwheels | Tornadough Alli (how cute is that blog name?)

Veggie Pizza with Crescent Rolls | Frugal Coupon Living

Apple Pie Bites | The Blond Cook

Pesto Smashed Chickpea and Avocado Sandwich | Closet Cooking

Summer Strawberry Salad with Watermelon | Frugal Coupon Living

Tomato Cucumber Salad with Olives and Feta | Five Heart Home

Prosciutto Wrapped Asparagus | Inspired Dreamer

Cabbage, Corn Cucumber and Tomato Salad | Valentina’s Corner

Banana Split Sticks | Frugal Coupon Living

Chicken BLT Ranch Pizza | Inside Brucrew Life

BBQ Grill Cupcakes | Frugal Coupon Living

Baked Ham and Cheese Rollups | High Heels and Grills

Antipasto Skewers | Dinner at the Zoo

Roasted Asparagus Bruschetta with Goat Cheese | Frugal Coupon Living

Chicken Bacon Ranch Layer Salad | Melissa Southern Style Kitchen

Also take a look at these Foil Packet Meals for the Grill, Oven or Campfire. Pin to Pinterest.

Also enjoy these Summertime Mason Jar Recipes. Pin to Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.

Traditional Brown Rice and Seaweed Salad – Rice and seaweed is a classic pairing popular in Japanese cuisine. Create your own in this easy to make traditional Asian recipe.

Brown Rice and Seaweed Salad

Rice and seaweed is a classic pairing popular in Japanese cuisine. Sticky rice and toasted nori are commonly combined to make a variety of rolls, such as sushi. A macrobiotic preparation of rice and seaweed is called nori rice balls with a bit of umeboshi plumb paste placed in the center of the ball.

While all of these preparations are delicious, I enjoy brown rice with hijiki, arame or any seaweed you can find. Though these two mentioned sea vegetables have much more flavor of the ocean than nori. You can find both in most natural foods markets, Asian groceries, or online.

Seaweed is a good source of iodine and minerals. Brown rice is a great supply of dietary fiber, essential for cardiovascular health. Both are low in fat.

The recipe I am sharing here is very simple to make. It will keep in the refrigerator for a few days. The recipe serves 6 people and takes approximately 20 minutes to prepare with rice that has already been cooked.

To prepare 6 cups of cooked brown rice, cook 3 cup raw short grain brown rice in your rice cooker with brown rice option select. Use the accompanied water guide for brown rice as per your pot or rice bag instruction. If you could soak brown rice beforehand, cooked rice would be more flavorable. Adding a piece of kelp to pot or roasting the rice before cooking would also amplify the flavor too.

Salad of Brown Rice and Seaweed Recipe

Ingredients:

•  6 cups cooked short grain brown rice, preferably organic
• 1/2 cup dried hijiki
• 1 cup minced Vidalia or sweet onion
• 4 TBS extra virgin olive oil
• 2 TBS tamari sauce or soy sauce
• 2 tsps apple cider vinegar
• 1 tsp mirin (rice wine vinegar)
• 1 TBS toasted sesame seeds

Directions:

1. Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
2. While the seaweed is soaking, place 2 tablespoons of the olive oil in a cold skillet or sauté pan. Add the onions and turn the heat on to medium low. Cook the onions through until soft. This should take 10 minutes. Turn off the heat and allow the onions to cool down.
3. Drain the seaweed in a colander and squeeze out the excess moisture. Dry the inside of the bowl with a paper towel to remove any residual water left behind.
4. In the bowl, whisk together the rest of the olive oil, tamari, vinegar, and mirin. Add the rice, seaweed, and onions to the bowl and toss all together to coat everything well. Sprinkle sesame seeds on top just before serving.

The salad can be served immediately as a main or side dish or stored in the refrigerator.

Brown Rice and Seaweed Salad

• Author: Ashley at Frugal Coupon Living

Print Recipe

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Ingredients

Scale 1x2x3x

• 6 cups cooked short grain brown rice, preferably organic
• 1/2 cup dried hijiki
• 1 cup minced Vidalia or sweet onion
• 4 TBS extra virgin olive oil
• 2 TBS tamari or soy sauce
• 2 tsps apple cider vinegar
• 1 tsp mirin (rice wine vinegar)
• 1 TBS toasted sesame seads

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Instructions

1. Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
2. While the seaweed is soaking, place 2 tablespoons of the olive oil in a cold skillet or sauté pan. Add the onions and turn the heat on to medium low. Cook the onions through until soft. This should take 10 minutes. Turn off the heat and allow the onions to cool down.
3. Drain the seaweed in a colander and squeeze out the excess moisture. Dry the inside of the bowl with a paper towel to remove any residual water left behind.
4. In the bowl, whisk together the rest of the olive oil, tamari, vinegar, and mirin. Add the rice, seaweed, and onions to the bowl and toss all together to coat everything well. Sprinkle sesame seeds on top just before serving.

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Victoria is a home cooking mom and a food blogger. She loves to share her recipes and culinary tips from her diversified experience of multi-cuture. Check out her blog at HowDaily.com for more recipes.

Also take a look at our 52 weeks of Meatless Monday Recipes. Pin to Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.

I mean who doesn’t enjoy a favorite recipe you can replicate at home. Enjoy this Copycat Panera Broccoli Cheddar Soup in your own kitchen. We bet it will be a comfort food recipe you make over and over for the family!

Copycat Panera Broccoli Cheddar Soup

If you had to list your top 3 soups, I bet this one would rank… at least it would for me…

Because.

Cheddar.

I am obsessed with Broccoli Cheddar and I have no reservations telling myself this is a hearty side of veggies.

Because.

Broccoli.

Enjoy this Copycat Panera Broccoli Cheddar Soup Recipe and don’t forget our very popular Copycat Panera Autumn Squash Soup Recipe.

Because.

Fall.

Broccoli Cheddar Soup

Makes 4-6 servings

Ingredients:

• 6 tablespoons of unsalted butter
• ½ cup of chopped onions
• 2 cloves of garlic, minced
• 4 tablespoons of flour
• 1 cup of half and half
• 4 cups of chicken broth
• 4 cups of broccoli, chopped
• 2 carrots, thinly grated
• 1 celery stalk, finely chopped
• 3 cups of sharp cheddar shredded cheese
• 2 ounces of softened cream cheese
• 1/8 teaspoon of ground nutmeg
• ½ teaspoon of cayenne pepper
• black pepper to taste
• salt to taste

Directions:

1. Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
2. Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
3. Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
4. Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes.
5. Serve.

Tips: Fresh is best! Use block cheddar cheese. If you can get a block and shred it yourself, go this route! Your soup will taste so much better! Additionally, to speed cooking time, steam broccoli before adding it into the soup.

Copycat Panera Broccoli Cheddar Soup

5 from 1 review

• Author: Ashley at Frugal Coupon Living

Print Recipe

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Description

Who doesn’t enjoy a favorite recipe you can replicate at home? Enjoy this Copycat Panera Broccoli Cheddar Soup in your own kitchen. We bet it will be a comfort food recipe you make over and over with your family!

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Ingredients

Scale 1x2x3x

• 6 tablespoons of unsalted butter
• ½ cup of chopped onions
• 2 cloves of garlic, minced
• 4 tablespoons of flour
• 1 cup of half and half
• 4 cups of chicken broth
• 4 cups of broccoli, chopped
• 2 carrots, thinly grated
• 1 celery stalk, finely chopped
• 3 cups of sharp cheddar shredded cheese (fresh is best, if you can get a block and shred it yourself, go this route!)
• 2 ounces of softened cream cheese
• 1/8 teaspoon of ground nutmeg
• ½ teaspoon of cayenne pepper
• black pepper to taste
• salt to taste

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Instructions

• Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
• Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
• Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
• Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes.
• Serve.

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This has been one of our more popular soup recipes, Copycat Panera Autumn Squash Soup. Pin to Pinterest.

Also, take on this challenge – 31 Days of Fall & Winter Soups. And if you don’t want to do soup for 31 days, just choose your favorites! Pin to Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.