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

Ingredients:

  • 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

Ingredients

  • 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

Directions

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!

Enjoy!

 

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

Dressing:

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.

Enjoy!

Mealtime Mama: Two low-carb pancake recipes!

Mealtime-mama1

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

Banana

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!

Mealtime Mama: Mexican Soup

mealtime

Well, sounds like we’re going to be plunged into the deep freeze on Tuesday (woe!), so we wanted to share our friend, Dawn Stanford’s, awesome Mexican soup recipe.

Dawn got this recipe from the parent of one of the kids in her youth group about 20 years ago when she was a youth minister in Texas. The recipe has served her well over the years! Dawn brings this soup to potlucks and Bible study girls’ nights out and she plans on making it for her family this week since it’s supposed to get cold again.

We’ve tried the soup and it’s delish:

DAWN’S MEXICAN SOUP

1 can corn

soup bowls1 can hominy

1 can Rotel tomatoes

1 can black beans

1lb. browned ground beef OR turkey (optional to add onion or green peppers when browning the meat)

1 package Good Seasons Italian Dressing mix

1 package Taco Seasoning

Directions: Mix all ingredients together (do not drain the cans of veggies). Heat over medium heat OR crock pot. Serve over rice or Fritos with shredded cheese sprinkled on top! Serves about 6-8.  I usually double the recipe to fit in large crock pot. ENJOY!!!

Thanks, Dawn! We plan to make this soup ASAP!