Week 1 CSA Box: Beet Salad

Beet Salad

We received our first box of produce through our CSA and one item in the contents of the box really challenged my kitchen skills.

CSA Produce

After receiving it, I emptied everything out onto the table and was satisfied by the variety of vegetables.

CSA Produce

The green were questionable since I didn’t know which green they were I asked you all on Facebook and everyone agreed they were kale.

I also had to ask you all on Facebook and Instagram what these were.

Beet Salad

I was thinking…

a) Turnips
b) Radishes
c) Beets
d) Rutabaga

You all supplied a variety of responses but the consensus was c) beets.

Many of you provided me with some delicious recipe ideas and I decided to use them in a salad.

Yes…they were just as messy to prepare as you all said.

Beet Salad

  • 6 small beets

  • salad greens

  • raw sunflower seeds

  • dressing

  • Blue Agave nectar or honey


1. Remove the beet stems. Peel. Dice in a food processor.

2. Add them to salad greens and garnish with sunflower seeds, a drizzle of nectar and dressing.

3. Toss and enjoy!!

Beet Salad

This salad was really good. Beets don’t have much if a distinct flavor so they make a great way to get more vitamins in if you are not a fan of raw vegetables.

Caprese Pasta

Caprese Pasta Salad

You read the title, “Caprese Pasta.” For some of you yummy thoughts of basil, sweet tomatoes, and creamy mozzarella begin to swarm in your head.

For others, perhaps the thought of tomatoes or basil brings a sour expression to your face. Well hear me out! I actually was part of that second group until I tried this recipe! My husband and sons LOVE tomatoes, but I usually just tolerate them.

This recipe is so delicious though that it has become a favorite for all of us, yes even the tomato and basil hater! As a bonus, this pasta is also great served cold the next day. So c’mon! Give it a try! Here’s what you need…

Caprese Pasta Salad


16 ounces of pasta (twirly pasta is best in my opinion… corkscrews, cavatappi, or even macaroni)

1 small package of small or bite-size tomatoes

12 ounces marinated mozzarella (regular mozzarella cut into bite-size pieces works well too)

1 tbsp dried basil

3 tbsp olive oil

2 tbsp minced garlic

1/4 cup breadcrumbs (plain or seasoned)

2 tbsp grate Parmesan cheese

salt and pepper to taste


First thing’s first. Bring a pot of salted water to a boil and cook pasta according to package directions. While pasta cooks, in a separate pan, heat olive oil over medium heat until fragrant then add garlic and cook for 1-2 minutes until bubbly but not browned.

Caprese Pasta Salad

This next step can be done before hand if you’re not very quick with your knife. Otherwise, now is the time to chop them tomatoes and mozzarella. I cut the tomatoes in half and the mozzarella into quarters, but the main goal is to get everything into bite-size pieces.

Caprese Pasta Salad

Next add the tomatoes and mozzarella into a bowl and add the basil, salt, and pepper. Mix to combine.

Caprese Pasta Salad

At this point, your pasta should be done, and your garlic should be smelling heavenly. Drain the pasta and pour it into a large bowl with the hot garlic and olive oil from the pan and the tomato and mozzarella mixture from the bowl. Toss gently to coat the pasta.

Caprese Pasta Salad

In the garlic pan, heat the last tablespoon of olive oil until fragrant over high heat. Add the breadcrumbs and parmesan cheese and cook while stirring until slightly browned and bubbly. This happens very quickly!

Caprese Pasta Salad

Top your pasta with the golden breadcrumb mixture tossing gently. Lastly, serve and enjoy!

Caprese Pasta Salad

Recipe Inspired by Michael Symon’s Angel Hair Caprese

Crab Salad Recipe

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If you asked anyone in my family about my eating style, they’d say I was the weird eater of the bunch.

What they’d also say is I’m the one who introduces them to healthy and yummy meal options. So after making this crab salad at one of our family gathering I officially became the person in charge of bringing the crab salad and I always look forward to making it.

Today I’ll share my recipe which is very easy to make and taste great. I love using fresh local produce and providing those whom I love with healthy food for energy.

You’ll Need:

  • 16 oz. of imitation crab meat or lump crab meat

  • 2 bell peppers

  • 2 cucumbers

  • 16 oz. cherry tomatoes

  • oil & vinegar based salad dressing


1. Cut your first 4 ingredients into small pieces.

Crab Salad Recipe

2. Cover with about 1/4 cup of your favorite oil & vinegar based salad dressing.

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You don’t have to be precise but you’ll need to taste until you achieve the desirable flavor.

Crab Salad Recipe (468x351) 4

3. Mix, chill and enjoy!!

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Crab Salad Recipe

Recipe: Spicy Tyson Chicken Fry Wrap

Tyson Spicy

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I cook dinner from scratch around 90% of the time but there are times where I incorporate store bought items to create a semi home cooked meal.

Semi cooked meals are especially helpful during lunch time.

Tyson Chicken Fries

This week I was invited to visit Sam’s Club to get some meal ideas using the Tyson Chicken Fries.

After attending the Sam’s Club food sampling I decided to come up with a recipe idea of my own.

I like easy meals and the Tyson Chicken Fries are just the right shape and size to create a super quick wrap. When using Tyson Chicken Fries inside this recipe I end up spending $0.85 more per pound but I save 45 minutes of cook time.

This is especially important on busy nights when I need to quick and easy meal idea.

I like making wraps because they can be customized to each persons liking.

My kids like plain wraps. Meat + cheese = wrap!!

I wanted my wrap to be fresh but also heart so here’s what I used.

Recipe: Spicy Tyson Chicken Fry Wrap - AProverbsWife.com


  • Tyson Chicken Fries

  • Spicy Guacamole

  • Spinach

  • Cucumber

  • Tomato

  • Swiss Cheese

1. Cook Tyson Chicken Fries as directed on the bag. Then heat them under the broiler on Hi for 1-2 minutes.

2. Spread a layer of guacamole in the center of your wrap.

3. Place a half slice of swiss cheese on top of the guacamole.

4. Place 4-5 Tyson Chicken Fries in a single layer in the center of the wrap.

5. Lay a few spinach leaves on top and roll the warp closed.

6. Eat with thinly sliced cucumber and tomato.

Recipe: Spicy Tyson Chicken Fry Wrap - AProverbsWife.com

This wrap is a time saver for busy women.

It took 30 minutes to prepare the entire meal and it was so delicious.

The Tyson Chicken Fries wrap is not only delicious but satisfying.

If you are a fan of Tyson products, keep and eye out for an exciting giveaway launching soon. You’ll be able to enter to win free Six Flags tickets for your family vacation!.

Recipe: Spicy Tyson Chicken Fry Wrap - AProverbsWife.com

Egg, Cheese and Spinach Breakfast Casserole


This Egg, Cheese and Spinach Breakfast Casserole is by far one of my favorite breakfast recipes. It’s easy to make and easy for kids to make as well.

There are only 4 ingredients and it cooks in about 15 minutes. It can be prepped the night before, cooked entirely the night before or cooked and frozen for later.

Here’s how I make it.

Egg, Cheese and Spinach Breakfast Casserole


Egg, Cheese and Spinach Breakfast Casserole
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6-8
  • 12 eggs
  • 5 – 6 oz. of cup torn/chopped or shredded fresh baby spinach leaves
  • 1/2 cup of your favorite shredded cheese (s)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup of milk (if you like fluffier eggs)
  1. In a bowl, beat the eggs, and stir in the baby spinach and cheese. Season with salt, and pepper.
  2. Grab your muffin pan and coat it with cooking spray.
  3. Pour in your egg mixture and cook on 350 degrees for about 15 minutes or until eggs are firm and set.
  4. Let cool and remove them from muffin cups.
  5. Eat immediately or freeze for later.

You could also pour the mixture in a 9 x 14 casserole and once done, use a cookie cutter to create egg circles or use a muffin pan.


Juicing: Pre-Workout Zucchini Citrus Zinger


I drink this Zucchini Citrus Zinger before working out. It packs a lot of tartness so you may want to peel your citrus fruit before adding them to your juicer.

Pre-Workout Zucchini Citrus Zinger


1/2 cucumber

1/2 zucchini

1/2 lemon

1 orange

1/8 purple cabbage

1 (sweet) apple


1. Place your ingredients in you juicer.

2. Chill and enjoy.


Simply Yummy: Vegetable Soup with Kale Recipe


Today I’m sharing a super easy vegetable soup with kale recipe great for anytime of the year. It’s easy to make and a healthy option for lunch or dinner.

So here we go!

Vegetable Soup with Kale Recipe


  • 1 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cloves of garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 -14 oz can of diced tomatoes with juices
  • 1 -15 1/2 oz can of white beans drained and rinsed
  • 6 cups of vegetable stock
  • Salt and pepper to taste
  • 2 cups of kale


To start, get a nice big pot… and believe me when I say you will need a good size pot. I chose my second largest and had to pour it all into my largest about half way through! This recipe makes a decent amount of soup… our family of four had leftovers for a couple of days. Yum!

In the pot, heat up your olive oil just until fragrant. Add the onion and cook gently for about 2 minutes, and then add your garlic.


After one minute, add the carrot, diced tomatoes, thyme, sage, and veggie broth to the mix. Let that simmer for a bit while you work on the next step.


Next, take half of your white beans ( I used Great Northern ) and place them in a shallow bowl or plate and mash with a fork.


When the beans are mashed, scoop them into the pot with the rest of the whole beans. Stir everything together and season with salt and pepper if you wish. Simmer for 45 minutes to one hour.

(This is the point when I realized that the soup would not fit all into one pot… I’m sharing this point because I think it’s important to enjoy cooking. Frustrations are going to pop up! Mistakes are going to happen! That’s ok! God did not call us to be picture perfect chefs. We cook out of love for our families, and that’s what matters. Thankfully this recipe is pretty simple so not too much to mess up.)

The final step is to add in the rest of your veggies. I chose kale instead of spinach because I just LOVE the crunch! That’s part of the beauty of this recipe as well. If you don’t have all the exact ingredients, you can substitute and play with it. If your family doesn’t like one veggie, keep it out! If they love it, add more! This is a very flexible recipe.


 Once everything is mixed into the pot, simmer for an addition 3 minutes. Then serve while hot or refrigerate until ready to serve.


I hope you all love this recipe as much as we did! Mmmm… looking at these pictures again is making me hungry! Maybe I will make this again next week!

Adapted from : For the Love of Cooking