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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.
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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.
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
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.
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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
- 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)
- 2-3 T. bacon crumbles (optional)
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.)
My kiddos love these 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.)
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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.
- 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!
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.
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.
- potatoes (one for each person), washed and dried
- olive oil (about 1 t. for each potato)
- salt and pepper
- desired toppings (butter, cheese, sour cream, bacon bits, etc.)
Preheat the oven to 300. Lightly grease a baking pan.
Pierce the skin several times with a knife or fork.
Brush the skin with olive oil, then with salt.
Place the potatoes on a baking sheet and bake for 60-90 minutes, until softened and slightly browned.
Remove from oven and enjoy!
I like to throw a few potatoes in the crockpot sometimes so that I can have a baked potato later on in the day.
Baked Potatoes in a Crockpot
- 4-6 potatoes, scrubbed and dried
- 1-2 T. olive oil
- desired toppings (butter, cheese, sour cream, bacon bits, etc.)
Prick the potatoes with a fork or knife several times.
Brush the potatoes with olive oil and sprinkle with salt.
Wrap tightly in foil.
Lay the potatoes into the bottom of a crockpot, cover, and cook on high for 4 1/2 – 5 hours, or on low for 7 1/2 – 8 hours until tender.
This is another one of those things that I make from time to time but many times I do use the frozen french fries. These are always so much better though!
You could also add a packet of ranch dressing to make ranch potatoes.
Oven Roasted Steak Fries
- 10-12 red potatoes (can substitute with whatever potatoes you have on hand)
- 5 T olive oil (or use canola)
- 2 T. garlic powder
- 1 t. paprika
- 1 t. salt
- 1/2 t. pepper
Preheat oven to 450°F.
Line a large baking sheet with waxed paper; set aside.
Cut the potatoes in half lengthwise and slice into 1/4 thick slices. Place potatoes in a large bowl.
Mix together the remaining ingredients. Pour over the sliced potatoes and stir to coat.
Bake fries for 25 minutes, stir. Bake another 20-30 minutes until cooked through and crispy brown.
Easy Creamed Spinach
- 2 1/2 pounds spinach, washed
- 2 T. butter or margarine
- 1 onion, minced
- 2 cloves garlic, minced
- 1 block cream cheese, softened and cubed
- 1/2 cup milk
- Salt and pepper, to taste
Steam spinach in boiling salted water until just wilted, about 1 minute. Drain and rinse with cold water until cool.
Once cool, squeeze the spinach to remove as much water as possible. Chop and set to the side.
Melt the butter in a large saucepan over medium heat.
Add onion and garlic to the butter and cook 3 to 5 minutes until softened.
Add cream cheese and milk. Stir constantly until the cheese is melted.
Stir in spinach and simmer mixture for 8-10 minutes until slightly thickened.
Season with salt and pepper to taste.
My dad loves fried potatoes. This may be one of the first things I learned to make when I was younger. They are good to eat with almost anything, even for breakfast.
Grandpa’s Fried Potatoes
- 8-10 medium-large potatoes (peeled, washed, and sliced or diced)
- 1 large onion, sliced or diced
- oil or butter for frying
- salt and pepper to taste
Heat the oil in a large skillet over medium high heat.
Add the onions and potatoes, cover and fry for 10-12 minutes. Use a spatula to flip the potatoes every so often to keep them from sticking.
Remove the lid and continue to fry another 5-10 minutes until tender.
Season with salt and pepper and enjoy!