Mealtime Mama: Simple summer pasta

Happy Monday, mamas! I never met a noodle I didn’t like, but this new pasta recipe has made it on to my LOVE-IT list.

I spotted a similar recipe on the Food Network’s website and made a few changes to suit my family’s taste. Hope you like it, too.

Angel Hair with Tomatoes & Basil


Kosher salt

1/2 cup olive oil

cherry tomatoes2 tablespoons minced garlic (about 6 cloves)

4 pints of small cherry tomatoes

18 large basil leaves, chopped

2 tablespoons chopped parsley

1 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

3/4 pound angel hair pasta

1 1/2 cups grated Parmesan cheese


In a large pot, boil the water and add Kosher salt plus a small amount of olive oil. While you wait for the water to boil, use a separate saute pan to heat 1/2 cup olive oil.

angel hair pastaAdd the chopped garlic to the heated oil and cook for 30 seconds on medium heat.

Then add the chopped basil, tomatoes, parsley, black pepper, red pepper flakes and 2 tsp of Kosher salt. Cook for 5 to 7 minutes on medium-low heat, stirring gently until the tomatoes begin to get soft (but make sure they don’t get too mushy.)

While the tomato mixture cooks, add the angel hair pasta to the pot of boiling water and cook according to directions on package. Drain pasta and put it in a large bowl.

Add the tomato mixture plus Parmesan cheese to the pasta and mix it well.

If you like, serve it with some extra Parmesan cheese and chopped basil on top. Enjoy!

Note: My husband grilled some chicken to go on top of this pasta dish, and he loved it.

Mealtime Mama: Easy Peasy Pink Lemonade Pie

pink lemonade

The weather was so gorgeous over the weekend that the neighborhood kids started selling lemonade from their driveways.

Pink lemonade is our favorite, so today we’ll show you how to turn that into a pie! And this one is easy.

Pink Lemonade Pie


  • Graham cracker crust
  • 1 can sweetened, condensed milk (we like Eagle brand)
  • 1 small can of frozen pink lemonade
  • 1 small container whipped topping

Mix together the condensed milk, frozen lemonade and whipped topping. Pour into the graham cracker crust and chill for several hours. Add more whipped topping if you like — to give it a prettier pie appearance.

Bon apPIEtit!

Mealtime Mama: Easy Banana Pudding

I’ll be the first to admit that I am NOT a good cook. But when I make my Great Aunt Eunice’s banana pudding, people think I’m a good cook. But all the credit goes to her recipe. It’s easy, and the results are SO good.

bananas minionThis is my go-to dessert to take to potluck dinners, church events, teacher luncheons, etc. If you have some vanilla wafers and ripe bananas in your kitchen, I’m betting you already have the rest of the ingredients you’ll need.

Hope you love it!

Banana Pudding


  • 5 eggs (separated; only use yolks)
  • 1 heaping cup of sugar (but less than 1 1/4 cup)
  • 4 large heaping tablespoons flour
  • 3 cups homogenized milk (We use 2% milk.)
  • 1 tbsp vanilla
  • 1/2 stick of butter


Mix sugar and flour together. Add milk and beaten egg yolks.

jackson vanilla wafers2Cook until thick over low heat, stirring constantly.

Take off heat and add 1/2 stick of butter and 1 tablespoon of vanilla.

Mix well and cool a little, then pour over about 3/4 package of Jackson vanilla wafers and 6 large bananas that have been sliced and mixed in with the cookies.

This recipe makes a large bowl of banana pudding, and we love it best when it’s still warm. Yum!



Mealtime Mama: Special Spinach Salad

Happy Monday, mamas!

I went to a Bible study meeting not long ago and one of the ladies there had brought this spinach salad that I fell in LOVE with. So delicious. I asked for the recipe so I could make it at home and share it here on the website, too.

The feta cheese and walnuts really make this a more filling salad than most, and the homemade dressing that you toss it with is SO good. Can’t get enough of it lately. Hope you love it, too!

Special Spinach Salad

spinach1 bag of baby spinach (I tear off the hard stems)

1/2 cup chopped walnuts, toasted

1/2 cup dried cranberries

1/2 cup feta cheese


feta cheese1/3 cup olive oil

3 tbs sugar

2 tbs white wine vinegar

2 tbs sour cream

1/2 tsp ground mustard

Mix the dressing ingredients together until well blended and then pour over the salad ingredients and toss it until well coated.

You can always add grilled chicken, if you like, but you’ll be surprised at how the cheese and walnuts in this dish make you feel full even though you’ve only had salad.


Mealtime Mama: Two low-carb pancake recipes!


If you love pancakes, but don’t love all the carbs, here are two low-carb pancake recipes to check out!

These recipes are from two local moms with children who have Type 1 diabetes. For each carb their child eats, they must inject life-saving insulin.

This first one is from Veronica Lynch:

Banana Pancakes

bananaOne egg


Coconut oil

Whipped Cream

Strawberries (or berries of choice)

Directions: Beat one egg, add a banana and mash until blended. Drop by spoonfuls in frying pan with melted coconut oil. Flip once. Serve with whipped cream and strawberries.

Note from Veronica about the carb count: Egg =0, banana = 30, Redi-whip = 0, 3 strawberries = 4. Total carbs, 34  (we often divide it in half).

Edna Mae’s Sour Cream Pancakes, adapted

edna mae's

The Pioneer Woman’s cookbook

Local mama Hawley Woods uses The Pioneer Woman’s sour cream pancakes recipe and switches it up to make it low carb. CLICK HERE to see the recipe on Ree Drummond’s website and make the below adjustments.

 Hawley’s updates:

I use Greek yogurt instead of sour cream.  I also substitute almond flour for 4/7 tablespoons of the regular flour called for. My next step is to try a different substitution for the 2 tablespoons of sugar. You can choose applesauce or a sugar substitute like Stevia instead of the sugar. Even with the 2 tablespoons of sugar, they are low carb and high protein.

Thanks, ladies!