Adaptable Recipes, Dinner, Easy Preparation Meals, Makeover Monday Meals, Quick Springtime Menu Ideas

Makeover Monday Meal- Dinner Edition Soup for Springs on for Spring





It’s officially springtime, a time of renewal when our landscape begins to awaken from its winter slumber. However, early spring is a little different, especially in March, the month that comes in like a lion and goes out like a lamb. The temperature in early spring is on a bit of a rollercoaster. Some days it feels like spring, and other days are cool and cold in some cases.

What kind of meal can you make that is both light and comforting at the same time. This Italian Wedding soup is just the ticket. It’s not heavy, yet it’s filling and tasty. This original recipe comes from the Eating on a Dime blog. The genius of this recipe is the number of ingredients you can buy ready-made frozen meatballs and you can use pre-chopped onions, carrots, and celery to save time. The use of a slow cooker or, Crock-Pot is key to just how easy the soup is to make.

Just put the ingredients together in the morning, set your cooker, and head off for your day ahead knowing that all you have to do is add the pasta and spinach when you get home. In twenty minutes’ time, dinner is ready.

We have adapted the recipe for vegan and gluten-free diets. The substitutions are in the parenthesis.


This recipe can be doubled and tripled easily. It freezes well in an airtight container for up to three months.



Crock Pot Italian Wedding Soup Recipe by Eating on A Dime adapted by Still A Chick Lit

Prep Time: 10 mins

Cook Time: 6 hrs

Total Time: 6 hrs 10 mins

Course: Soup

Cuisine: American


Servings: 6



1 pkg frozen chicken meatballs 24 oz (or plant-based frozen vegan meatballs )

1/4 onion chopped

3 large carrots chopped

2 stalks celery diced

3 teaspoon minced garlic

1/2 teaspoon dried thyme

8 cups unsalted or low-sodium chicken broth or unsalted chicken stock (8 cups unsalted vegetable stock or low-sodium vegetable broth)

1 1/2 cup orzo pasta (gluten-free orzo pasta)

4 cups spinach chopped

1/2 cup parmesan cheese optional to top (Vegan parmesan cheese block like Violife)


Place everything but the orzo and the spinach in the crockpot.

Cover and cook on low for 6 hours.

15-20 minutes before you are ready to stir in the orzo and the chopped spinach.

Cook until the pasta is soft.

Serve immediately with fresh parmesan cheese.


For more recipes to start your Monday off right along with interviews with new authors, book recommendations, and more, sign up for our newsletter.

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, Broadway, Amityville, NY, 11701, You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Living Your Best Life North of Forty and Fifty Plus

Spring is in the air again. Why not put blueberry muffins on the table?

The first week after Daylight Savings Time is usually pretty hard for most people. However, the arrival of spring helps make the time change a little more bearable. The days are longer and we begin to see more spring vegetables and fruits in the market.

I love blueberries. They are rich in antioxidants, sweet, and a good source of fiber. I am always on the hunt for a good blueberry muffin recipe. Luckily, the majority of the recipes I’ve tried have turned out well.

I’m sharing this recipe from the Life Made Simple blog. I adapted it for vegetarians, vegans, gluten-sensitivities, low and no-sugar diets. It’s a tasty way to get more fiber in your family’s diets. I hope you try this recipe for one fine spring morning at your home.

Blueberry muffins by Life Made Simple adapted by me


1 1/2 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, or brown rice flour)

1/2 cup cake flour ( ½ cup gluten-free all-purpose less 3 tablespoons, then add 3 tablespoons gluten-free cornstarch, sift together)

1 cup sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1/4 cup vegetable oil – or coconut oil

4 tbsp unsalted butter – melted (vegan unsalted butter)

3/4 cup low-fat buttermilk (3/4 cup of soy, rice, almond, oat, or light coconut milk with 1 ½ teaspoons of apple cider vinegar or lemon juice, combine and let stand for five minutes before using)

2 eggs ( ¼ cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or vegan egg replacer)

1/2 tsp salt

1 tbsp baking powder

11/2 tsp vanilla extract

zest of 2 lemons or the zest of 1 lemon and 2 teaspoons of orange zest

1 1/4 cup blueberries – fresh or frozen

3 tbsp coarse sugar or raw cane sugar – optional topping


Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.

In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, eggs, and milk.

In a separate bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.

With mixing speed on low, slowly add dry ingredients. Mix until combined.

Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle with sanding sugar.

Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.

  • Notes
  • I used a combination of orange and lemon zest in this recipe. I also prefer adding the zest to the flour. I find that even when you mix the wet ingredients well, the zest has a habit of clumping together. If you add the zest to the flour mixture, it gets evenly distributed, and you don’t run the risk of clumps or over-stirring your batter.

Recipe adapted from Life Made Simple blog