Simple Cranberry Relish

I love cranberry sauce of any kind but this one is the bomb! It is so easy to make and it really does taste so much better than the kind in the can that you can find in every store around Thanksgiving.

Continue reading “Simple Cranberry Relish”

Pan Fried Green Beans

Sometimes we get in a rut when we are trying to eat healthier and we find ourselves eating everything steamed or broiled. Sometimes we are afraid to season or use any kind of fat but really all fats are not bad and our body does need them sometimes. This recipe is kind of a variation of my Oven Roasted Green Beans as I forgot to preheat the oven and didn’t want to take the time to do it one day. I think this method would probably work well with some asparagus or Brussel sprouts too.

Pan Fried Green Beans


  • 2 c. of fresh, rinsed and dried or frozen green beans
  • 2 T. Olive oil, butter, or bacon drippings
  • 1 T. Red palm oil, (optional)
  • 1 t.  mineral salt (or try Lawry’s Garlic Salt)
  • 1/2 t. pepper
  • 1/3 c. thinly sliced onions, (optional)
  • 2-3 T. bacon crumbles (optional)


Melt the butter or heat the oil in a skillet over medium-high heat. (add the palm oil, if using)

Once heated add the beans and onions.

Sprinkle with seasonings and saute until slightly crispy and browned, stirring occasionally.

Sprinkle with bacon crumbles, if desired.


We like to eat these along side of Super Yummy Caulitaters.

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Super Yummy Caulitaters

When Mr. Awesome made the decision to give up some of his favorite foods I knew I had to get creative with some alternatives to the potato dishes that we eat so frequently. I had tried to make some ‘fake taters’ before without success but this time we finally had a winner.

This version is close to what they have in the Trim Healthy Mama books but may not be entirely on the plan as I have added a few extra ingredients which takes them to a whole nother level! If your crew isn’t entirely sold on the idea of cauliflower taters then try using half potatoes and half cauliflower, to begin with. These are really good on top of Shepherd’s Pie in a Skillet as well! (You can sneak some extra veggies and/or spinach into that recipe as well!)

Super Yummy Caulitaters


  • 4-6 c. cauliflower florets (can be fresh or frozen)
  • 4 T. butter
  • 2-3 T. sour cream, plain greek yogurt, or cottage cheese
  • 1/3 c. parmesan cheese
  • 1 t. nutritional yeast, optional
  • salt and pepper to taste (we like to use mineral salt or Lawry’s garlic salt)
  • bacon bits, optional
  • chives, optional


Steam or boil the cauliflower until tender.

Drain well, pressing down a bit to get out as much water as possible.

Place into the food processor and add the remaining ingredients except for bacon bits and chives.

Blend until smooth and season to taste.

Garnish with bacon bits and/or chives, if desired.

Serve with any meal where you normally serve mashed potatoes.

**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!

Maple Glazed Brussels Sprouts

**This post does contain affiliate links to products we use. These links help to support our blog and our family. Thank you!

So with our Little House On The Prairie  Academic Adventures we’ve been studying about some of the uses of  Maple Syrup. We happened to see some that could be used in Brussels Sprouts.

They turned out quite well and I thought I’d share the recipe with everyone.

Maple Glazed Brussels Sprouts


These are approximate amounts.

  • 12-14 oz (1-2 c.) of frozen Brussels sprouts
  • 1/3 c. Olive oil
  • 1/4 c maple syrup
  • Dash or two red pepper flakes
  • Garlic salt or regular salt


Preheat oven to 350.

Lightly grease a baking sheet or line with parchment paper.

In a medium size bowl mix together the olive oil, maple syrup, red pepper flakes, and seasonings.

Add the brussel sprouts and toss together.

Pour onto the baking sheet and spread into a single layer.

Bake 20-30 minutes, turning once about halfway through.


Preventing The Back To HomeSchool Meal Planning Madness

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Hmmm… have you thought about what you’ll be feeding those hungry learners? If your kids were in public school you may not have had to think much about it before. If you plan to homeschool then you will be feeding them at least three meals a day and maybe a few snacks in between.

This can turn into a chaotic juggling act if you aren’t prepared. How do we prevent meal time chaos in our home? By meal planning. I even plan out snacks sometimes so I don’t forget to include them on my grocery list. Check out this link for some Healthy Snacks to Go.

10 snacks your kids can make star (1)

It might seem like a lot of trouble but when you find a system that works for then it is so easy. It will actually save you time and money in the long run. This is also a helpful thing even if you don’t homeschool.

Check out this post for some quick and easy breakfast ideas to help you beat that morning chaos and fill those tummies with a nutritious breakfast to start their day off right. Here is another link for even more ideas: The Healthy Breakfast Book. Continue reading “Preventing The Back To HomeSchool Meal Planning Madness”

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


  • 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


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.

31+ Breakfast Ideas And Recipes, paperback


31+ Breakfast Ideas And Recipes, ebook



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.

If you buy or pick whole green beans they do make for a prettier presentation but we use a lot of frozen green beans as we get them at a really good price from Southwestern Produce.

Continue reading “Oven Roasted Green Beans”

Ranch Potatoes

My kiddos love these potatoes!

Ranch Potatoes


  • 6-8 potatoes, washed, peeled, and cut into wedges
  • ¼ c. vegetable oil
  • 1 packet dry ranch seasoning


Preheat oven to 450.

Grease a large baking sheet or pan.

Place potatoes and oil in a gallon-size bag or large container with a tight lid. Seal the bag or cover the container and shake to coat.

Add the seasoning packet and toss again until coated.

Bake for 30 to 35 minutes or until potatoes are brown and crisp. (You may want to stir the potatoes from time to time to keep them from sticking.)

Collections ETC Set of 4 Fiberglass Stovetop Burner Protectors, 10.5-Inch, Black

Rubbermaid Easy Find Lids Food Storage Container, 42-Piece Set, Red



Cuisinart 15-Piece Stainless Steel Hollow Handle Block Set, C77SS-15PK

French Fries

I had gotten into the habit of buying the bags of frozen fries at the grocery store. Recently someone had reminded me of how much better fresh fries taste and I have to agree that the little bit of extra work is well worth it. Yes, I do still keep a bag or two of the frozen ones on hand but I have been trying to make them from ‘scratch’ as often as I can.

I’m sure many of you know how to make them but this is for those of us who can be a little unsure of things sometimes. This is more common that you may think and I believe a lot of it may have to do with the fact that our younger generations are not being taught these things at home or in school. We had an associate at a large store tell us that she had just helped someone who didn’t know where to find shredded lettuce. The poor girl had been searching the canned food aisle over and over again.

French Fries


  • potatoes, washed and peeled (1-2 for each person)
  • oil for frying
  • salt and/or seasonings as desired


Heat the oil to about 350. (I use a deep fryer but you could do these on the stove.)

Line a baking sheet or dish with paper towels.

Cut your potatoes into slices, fries, or wedges.

Carefully place the potatoes into the hot oil and fry 3-5 minutes until golden brown and slightly crispy. You can adjust the fry time to get them the way you like them.

Place the fries on the paper towel lined baking sheet and sprinkle with seasonings.

Let cool slightly and ENJOY!


Southern Fried Squash

It’s that time of year when gardens are overflowing with squash. One of my favorite recipes this time of year is fried squash. I could eat this and fried green tomatoes every night!

Southern Fried Squash


  • 2-3 medium squash (yellow, zucchini, or a mixture), sliced thinly
  • 2-3 T. butter or margarine (optional)
  • 1/2 – 1 c. oil
  • 1 c. flour
  • 1 egg, slightly beaten (optional)
  • 1/4 c. milk (optional)
  • seasoned salt, to taste
  • pepper, to taste


Line a plate with paper towels.

Heat the oil and butter in a large skillet over medium high heat.

Whisk the egg and milk together, if using. If not using then put a small amount of water in a bowl.

Mix the flour and seasonings in a separate bowl.

Dip each squash round in the milk/egg mixture or the water.

Then dip in the flour to coat.

Drop the pieces in the hot oil, a few at a time, and fry until crispy brown. Flip to brown both sides.

Drain the squash on paper towels and enjoy.

Baked Potatoes

I love a good baked potato. I can eat them at almost any time with almost any meal and sometimes as a snack. I usually make them in the microwave but this is the way I make them when I need to make more than one or two at a time. Continue reading “Baked Potatoes”

Baked Potatoes in a Crockpot

I like to throw a few potatoes in the crockpot sometimes so that I can have a baked potato later on in the day. Continue reading “Baked Potatoes in a Crockpot”