Category Archives: food

Oven Roasted Brussels Sprouts

Here is a super easy way to make Brussels Sprouts. I used some of the Brussels Sprouts I got with my order from Southwestern Produce a couple of weeks ago.

I’ll be trying out some different recipes as I really haven’t made Brussels Sprouts, unless it was the microwave bags, a whole lot. These were pretty good though.

This recipe can actually be adapted to almost any kind of raw/frozen veggies.

Oven Roasted Brussels Sprouts

Ingredients:

  • 1 lb of Brussels sprouts
  • 2 – 3 T. Olive oil (I may have used a tad bit more as I love olive oil)
  • Garlic salt (I like Lawry’s)
  • Pepper to taste
  • Parmesan cheese, optional

Directions:

Preheat oven to 400.

Grease a large baking pan.

Wash your veggies and cut in half if they are large.

Place veggies in a large bowl.

Drizzle with oil.

Sprinkle with salt and pepper.

Toss to coat.

Pour onto baking pan.

Bake 10-15 minutes, turn.

Bake another 10-15 minutes until slightly browned.

Sprinkle with Parmesan cheese, if desired.

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Oven Roasted Green Beans

Well, now that I have all of these frozen green beans in my freezer I can start using them in many different ways. One of the ways we really like to eat them is oven roasted… the little kids think of them as bean fries.

You can add in the parmesan and breadcrumbs if you like or leave it out if cheese is not your thing. You could also substitute bacon drippings for the olive oil and sprinkle them with some crumbled bacon to take these to another level.

Oven Roasted Green Beans

Ingredients:

  • 2 lbs of fresh, rinsed and dried or frozen green beans
  • 2 T. Olive oil (or bacon drippings)
  • 1 t. salt (or try Lawry’s Garlic Salt)
  • 1/2 t. pepper
  • 2-3 T. breadcrumbs (optional)
  • 2-3 T. Parmesan cheese (optional)
  • 1-2 T. nutritional yeast, optional
  • 2-3 T. bacon crumbles (optional)

Directions:

Preheat oven to 400.

Mix everything except the beans in a large bowl.

Add the beans and toss to coat.

Spread the beans out on a large baking sheet or use two smaller ones.

Bake 15- 20 minutes, stir halfway through. (Frozen beans may need an additional 5-10 minutes of baking time.)

Enjoy!


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

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Pigs in a Blanket

This recipe is as old as I can remember. You can also used canned biscuits in place of the crescent rolls.

Pigs in a blanket

Ingredients:

  • 8 hot dogs (1-2 per person)
  • 4 slices cheese, each cut into 6 strips (optional)
  • 8 ct refrigerated crescent rolls (or biscuits)

Directions:

Heat oven to 375.

Make a slit down the center of each hot dog (not needed if you are not using cheese)

Place 3 strips of cheese into each slit.

Separate the crescent rolls dough.

Starting with the wide end, wrap each hot dog with dough.

Place on ungreased cookie sheet, cheesy side up.

Bake for 12 to 15 minutes or until golden brown.

 

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Crockpot Taco Soup

A friend invited me over for lunch one day and served this wonderful concoction. I’m not sure if this is close to her recipe or not but this stuff is good, really good. You can also make this on the stove top if you don’t have a crockpot.

We like to serve this over rice to make it stretch a little bit further.

Crockpot Taco Soup

Ingredients:

  • 1 lb ground beef, turkey, or pork – browned (I like to brown the meat with the onion & garlic)
  • 1 large onion, chopped
  • 2 T. garlic, minced
  • 1 pack taco seasoning
  • 1 pack onion soup mix
  • 2 – 14 oz cans chili beans
  • 1- 16 oz can corn, undrained
  • 2 – 14 oz cans diced or pureed tomatoes
  • 4 c. beef broth, chicken broth, or vegetable broth or use water and bouillon cubes

Optional Ingredients:

  • 1 c. frozen cauliflower (optional)
  • 1 c. frozen Okra (optional)
  • 2 T. collagen or gelatin
  • 1 T. coconut oil
  • 2 c. very water

If using these add them all to a blender or food processor and puree until smooth. Add to the soup.

Toppings:

  • sour cream or greek yogurt
  • shredded cheese
  • Salsa
  • baked blue tortilla chips

Directions:

Add all the ingredients to the crockpot except for the optional ingredients and the toppings.

If using the optional ingredients prepare them and add to the pot.

Cook on high 3-4 hours or on low 5-6 hours. Add water, if needed.

Serve hot and top with your favorite toppings.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Homemade Chocolate Syrup (with healthier options)

Chocolate should definitely have its own place in the food pyramid. This homemade syrup is so good and can be used for so many things like chocolate milk, over ice cream, on Protein Power Pancakes (3 variations), and on Hot Fudge Sundae Cake! With our updated version this is even better for you than before so you can still enjoy some of those sweet treats while on your journey to becoming healthier.

You can whip up a batch, or two, and keep it in the fridge for those special occasions.

Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)

Homemade Chocolate Syrup

Ingredients:

  • 1/2 c. cocoa powder (I am partial to Hershey’s cocoa for this recipe.)
  • 1 c. milk (or water for dairy-free)
  • 1 c. sugar, to taste (I have been using Stevia in place of the sugar)
  • 1/8 t. mineral salt
  • 1 t. vanilla extract

For a thicker syrup:

Directions:

Whisk cocoa powder and milk together thoroughly in a large saucepan over medium-low heat.

When the cocoa is dissolved add the sugar and whisk to dissolve.

Bring to a boil and boil for 3 minutes. Watch constantly for boil overs.

If you want a thicker syrup:

Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.

Cook an additional 3-5 minutes or until thick, stirring constantly.

Remove from heat and stir in salt and vanilla extract.

Serve warm or cool completely and store in a clean, covered container in the refrigerator.

The syrup will thicken a little as it cools.

**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Cover Image by StockSnap from Pixabay

Blueberry Syrup (with healthier options)

My kids love this stuff. Serve over waffles, pancakes, or french toast. Top with whipped cream for special occasions.

Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)

Blueberry Syrup

Ingredients:

  • 2 1/2 c. blueberries (can use blackberries or other fruits/berries too)
  • 1 c. sugar (I have been using Stevia in place of the sugar but you may want to try the liquid version for this recipe)
  • 1-2 T. honey, optional
  • 1/2 c water
  • a pinch of mineral salt
  • 1 t lemon juice

For a thicker syrup:

Mix blueberries, sugar, salt, honey, and water together using a whisk in a small saucepan over low heat until sugar is dissolved about 5 minutes.

Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened about 15 minutes.

You can gently mash the berries with a potato masher if desired.

If you want a thicker syrup:

Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.

Cook an additional 3-5 minutes or until thick, stirring constantly.

Stir in lemon juice into syrup; serve immediately or cool.

The syrup will continue to thicken as it cools.

**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Salmon Patties

My kiddos really didn’t care for these when I first started making them but now they do ask for them from time to time. Salmon is a great source of protein and is full of other very beneficial nutrients that we need. you can read more about the health benefits of Salmon here.

Salmon Patties

Ingredients:

  • 1- 15oz can of salmon, undrained
  • 1 c. bread crumbs or crushed crackers (try using crushed pork rinds or oatmeal for a lower carb version)
  • 1/2 t. pepper
  • 1 T. sugar (I have been using Stevia in place of the sugar)
  • dash of lemon pepper seasoning, optional
  • 1 egg, optional
  • oil or butter for frying

Directions:

Use a fork to mix together salmon, bread crumbs, egg (if using) and seasonings. Use hands to form into small patties, set aside.
Heat a small amount of oil in a skillet. Fry patties, in small batches, until crispy and brown on both sides.
Makes about 8-10 patties.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!