Submit a Guest Post

Submit a Guest Post

Do you have an idea for a post that you think would fit well with my blog and readers?  I would love to publish it on my blog!  If you have an original post that will fit well with my blog and readers, feel free to send it to me at Crystal (at) Serving Joyfully (dot) com.  Please do not send attachments!  Type your post into the body of the email.

To be considered, your post should be:

-Family friendly
-No more than 500 words
-Related to topics covered on my blog (Biblical womanhood, homemaking, cooking/meal planning, recipes, kitchen/household tips, parenting, homeschooling, faith, frugal living, budgets, debt-free, etc.)
-Original content not published anywhere else, including your personal blog.

Please note that submitting a post does not guarantee that it will be published.  Please also include a short biography (50 words or less), and a link to your blog if applicable.

Comments

  1. says

    Hi Crystal,

    My name is Mandy Reeves and my sister and I so love your website. Thank you for the encouragement and inspiration!

    My best friend and I have a budding website/blog where we test out new recipes and kitchenware and try to have a little fun with our readers. I’d like to submit a recent recipe for consideration as a guest post. It’s a very kid-friendly recipe, but packed with veggies. I’ve found it to be a great one for my younger daughter, who usually balks at any veggie other than corn. :) I’m unable to paste a pic here, but I do have pics of the dish if you’d like them.

    Kid-Friendly Garden Manicotti

    This recipe is quick enough to prepare on a busy weeknight and freezes well if you want to put half away for those super-busy days. Best of all, kids love this dish, even if they usually turn their noses up at veggies.
    Ingredients:
    2 tablespoon olive oil
    3 cloves garlic
    ½ of a medium onion, diced
    1 stalk celery, finely sliced
    2 medium carrots, sliced very fine
    1 12-ounce package chopped spinach, thawed and squeezed dry
    2 cups of ricotta cheese
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    ¼ cup chopped fresh parsley
    ½ teaspoon Italian seasoning
    1 jar of your favorite spaghetti sauce
    1 lb. manicotti shells
    1 pound of sliced Mozzarella cheese (or about 32 slices)
    Additional fresh chopped parsley to garnish
    Parmesan cheese, if desired

    Preheat oven to 375-degrees and line a 9×13 pan or casserole with aluminum foil. (For easy cleanup later!)

    Heat the olive oil in a large heavy skillet over medium heat. Add the garlic, onions, celery and carrots and saute for 10 minutes, being careful not to brown them.

    Add the spaghetti sauce to the sautéed veggies, reduce heat to low and cover. Simmer for 10 min while your pasta cooks.

    Bring a large pot of well-salted water to boil, add the manicotti shells and cook until al dente – about 9 to 11 minutes. Drain, but do not rinse.

    Meanwhile, in a medium mixing bowl, combine the ricotta, spinach, salt, pepper, parsley and Italian seasoning, mixing well.

    Pour one-half of the veggie/tomato sauce into the baking dish.

    When the manicotti noodles are just cool enough to handle, fill with the ricotta mixture by spooning about 2 tablespoons of mixture into each end. Place each filled shell in the pan until all are filled and arranged closely together in two rows.

    Pour the remaining veggie/tomato sauce over all and top each manicotti with the slices of Mozzarella.

    Place in the oven and bake for 10 minutes or until the cheese is melted. To serve, place 2-3 shells onto a plate and garnish with additional fresh parsley and Parmesan cheese as desired. Makes 4-6 servings.

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