Hey family! On my YouTube Channel this week, I'm sharing a Summer Homemaking Motivation + Recipes video to start off the summer season! School is out and the weather is getting HOT here in Arizona, giving me the motivation to prep some healthy snacks for our family.. whether we are out & about, or hanging out at home for the day. These recipes are both delicious & easy - perfect for last minute dinners or grab n' go snacking! I can't wait to share these recipes with y'all!
Click above to watch my Summer Homemaking + Clean With Me video!
R E C I P E S
S H E E T P A N R O A S T E D V E G E T A B L E S
Ingredients ::
Chopped veggies
Olive Oil / Avocado Oil
Seasoning of choice (I love Montreal Steak)
Salt + Pepper
*You can use whatever veggies you have on hand. A few of our favorites are carrots, sweet potatoes, russet potatoes, bell peppers, broccoli, snow peas, green beans, onions, zucchini, etc.
First, preheat the oven to 425 degrees. Next, chop veggies into bite sized pieces, keeping them all in a similar size to help everything cook evenly. Add the chopped veggies into a large mixing bowl, lightly coat with oil & add your favorite seasoning. Mix until oil & seasonings are well distributed.
Add onto a baking sheet in a single layer. Bake for 25-30 minutes, staring once during the cooking time.
Once the hard veggies (like carrots or potatoes) are fork tender, remove from oven and let them cool a bit.
ENJOY! These can be enjoyed so many ways... as a side, on top of salads, in a veggie omelet... They're so versatile, and they reheat so well too!
M A S O N J A R S A L A D
Ingredients ::
Chopped lettuce
Chopped veggies (peppers, cucumbers, tomatoes, carrots, green onion, etc.)
Toppings (olives, nuts, berries, etc.)
*You can customize this completely! pick your favorite lettuce & your favorite raw veggies!
First, grab several large mason jars (I recommend quart size, or ANY large pasta jar you have on hand!)
Wash and chop all your lettuce & veggies. Dry them all & remove as much moisture as possible before adding them into the jars.
Add everything into the mason jars, starting with the "toppings" & veggies, and adding the lettuce at the top. (If you need to take this on the go, you can add your favorite salad dressing at the bottom with the chopped veggies... If you'll plan to enjoy them at home, feel free to leave the dressing out, and add it in the day of eating.)
Screw the lids onto the mason jars & store in the fridge for up to a week! Enjoy on the go, or pour out into a bowl at home & have a perfectly portioned, remade salad! ENJOY!
H O M E M A D E R A N C H D R E S S I N G
Ingredients ::
1 C mayonnaise
4-6 Tbsp non-dairy milk
2 tsp Apple Cider Vinegar
1 Tbsp dried parsley
1 tsp garlic powder (or garlic pepper)
1 tsp onion powder
1/2 tsp dill
salt + pepper
In a small mixing bowl (or a mason jar is my favorite), add ALL ingredients together & stir until well combined.
That's it!! It couldn't be easier. ENJOY! This homemade ranch can be stored in the fridge in an airtight container for about 1 week... YUM! We use this for salads, veggie dip, etc. Just play around with the consistency until you find what you love.
G R I L L E D C H I C K E N
Ingredients ::
Chicken Breasts (trimmed)
Italian Salad Dressing
Seasoning of choice (I love garlic & herb)
*If the chicken breasts are super thick, I prefer to slice them in half or butterfly them to make them thinner & help them cook quicker, while still being juicy!
First, add the chicken breasts into a ziplock bag and cover with Italian dressing. Marinate for 30 minutes to overnight (the longer the better).
Turn on the bbq grill to medium/low and place the chicken on the grill. Drizzle a bit more Italian dressing on each piece of chicken and sprinkle on your favorite seasoning.
Cook for 10 minutes, then flip. Cook for another 10 minutes. You can check the chicken at this point to see if it's fully cooked. I typically cook for a total of 30 minutes on a low heat.
Once the chicken is fully cooked, set it on a plate & let it rest for 5 minutes before slicing it.
ENJOY! This can be served as a main dish, on top of salads, or even stored in the fridge for meal prep! It's delicious the first day or later in the week!
F R E S H F R U I T S A L A D
Ingredients ::
Chopped fresh fruit
*You can customize this completely! Pick your favorite fruits to use... organizes, apples, grapes, berries, melon, pineapple, mango, etc.
This one is so simple, there's really no recipe needed, but...
Start by chopping your favorite fruits (I recommend using a citrus fruit to make it extra juicy!)
*When cutting your orange, be sure to cut away from the orange peel AND the pith (the white part) because that will allow for all the juices to release, keeping this salad extra juicy & tasty without adding any extra sauce of sugar).
Add all your chopped fruit into a large bowl & gently stir until everything is well mixed.
ENJOY! Serve right away or let it sit in the fridge & get even juicier! I promise its absolutely delicious either way. YUM!
Tag me over on Instagram & let me know how you like these recipes! Did you make any changes to the recipes & if so, what did you do? I'd love to hear how you customized these recipes to your liking!
Love you guys!!
XO, amanda
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I love this video, and all of them! I just made your roasted veg, and am making the salads and dressing for my neighbor who is ill. I have watched many of your cleaning videos, and I’m not sure why, but it’s really motivational for me to see you tearing around 90 miles an hour! I am slowly decluttering, getting ready to move closer to my 1yo grandson. 40 yrs of accumulation takes a long time! I love your positive attitude and approach to the neverending tasks of motherhood- you’re right, we are lucky to have homes to take care of. Thank you, and keep ‘em coming!!! Gma in Wisconsin