Monday, July 27, 2015

Teriyaki Chicken


  • 1 lb chicken breasts, cut into bite size pieces
  • 2 tbsp olive oil
  • 5 large carrots, peeled and cut
  • 1 large head broccoli, cut into florets
  • 2 cloves garlic, minced
  • pepper flakes, to taste (optional)

Sauce:
  • 2 tbsp fresh ginger, diced
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup cold water
  • 4 tbsp cornstarch or arrowroot powder
  • 1/4 cup honey


  1. In a small bowl, combine sauce ingredients; set aside
  2. Heat oil over medium heat in a large skillet
  3. Stir in chicken and carrots and allow to cook until carrots are almost tender; add garlic and cook for another minute or two
  4. While chicken and carrots are cooking, place broccoli in a microwave safe bowl and microwave for 4 minutes or until desired tenderness
  5. Stir in teriyaki sauce until thickened
  6. Turn off heat and add broccoli and pepper flakes; stir to combine
  7. Serve over rice


My Thoughts:
Thus recipe is a bit on the tame side, but it is a nice way to incorporate vegetables into a meal.  This made four adult servings for us and I served it over brown rice.


Source: adapted from Eat Good 4 Life

Wednesday, July 15, 2015

Vanilla Brown Sugar Coffee Creamer

  • 3 cups of whatever (milk, cream, almond milk, etc) or a combination of two
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup brown sugar, packed
  • 2 tbsp vanilla, or to taste


  1. Mix all together until uniform
  2. Store in an airtight container in the refrigerator
  3. Shake before using each time

My Thoughts:
Just another coffee creamer that you can use your desired amount of sweetener in.  



Inspired by: Natural News

Monday, July 6, 2015

Creamy Chicken Casserole


  • 1 1/2 to 2 cups cooked and shredded chicken
  • 7 tbsp butter, divided
  • 3 tbsp flour
  • 1 cup chicken stock or broth
  • 1/2 cup water
  • 1 1/2 tbsp chicken Better Than Bouillon
  • 2 (12 oz) bags mixed frozen vegetables
  • 1 1/2 to 2 sleeves buttery crackers, crushed



  1. Preheat oven to 400 degrees
  2. Melt 3 tbsp butter in a large pot
  3. Stir in flour and cook for about a minute
  4. Add chicken stock, water, bouillon, and vegetables
  5. Bring mixture to a boil and thicken to the texture of a light gravy
  6. Stir in chicken and pour mixture into a 3 quart casserole dish
  7. Melt remaining 4 tbsp of butter in the microwave; mix with crushed crackers
  8. Sprinkle cracker mixture oven casserole
  9. Bake for 20-30 minutes until bubbly and golden brown


My Thoughts:
This is a nice clean dinner full of vegetables.  It tastes great and I don't even mind the leftovers (although, if you miss the crunch the next day, just save some crackers to put on top).  


Source: adapted from Wholesome Mommy

Vanilla Caramel Coffee Creamer


  • 3 cups of whatever (milk, cream, almond milk, etc) or a combination of two
  • 1 (14 oz) can sweetened condensed milk
  • 1/3 cup caramel ice cream topping, or to taste
  • 1 1/2 tbsp vanilla, or to taste

  1. Mix all together until uniform
  2. Store in an airtight container in the refrigerator
  3. Shake before using each time

My Thoughts:
After looking at the list on ingredients on flavored non dairy creamers at the store, I decided that we needed to make a change.  After quitting soda pop for the most part, coffee became a big part of our lives.  We were buying bottles of non-dairy creamers weekly that were full of chemicals (tasty chemicals) but still chemicals.  So DiY creamers for us, more recipes to come (hopefully).  But, does it taste like the bottled creamers?  Well, no, at least not based on the calorie content.  I'm sure you could dump a bunch of caramel sauce and make it taste amazing, but end up downing 300 calories for one cup of coffee.  But, I still enjoy my coffee with the creamer, so that is good enough for me.


Source: inspired by Natural News


Monday, June 15, 2015

Healthy Mashed Carrots


  • 1 lb carrots, scrubbed
  • 2 tbsp butter
  • 1/4 cup chicken broth or stock
  • salt and pepper, to taste
  • garlic powder, to taste (optional)

  1. Bring a large pot of water to a boil
  2. Chop carrots into even sizes, about 1 inch pieces
  3. Boil in water for 15-20 minutes or until fork tender
  4. Drain; put carrots back into pot with butter
  5. Mash carrots using a hand masher; use a blender for a smoother texture if preferred
  6. Stir in broth and seasonings

My Thoughts:
Do you have a habit of purchasing  bag of carrots and end up throwing half of them away?  This is a great way to use up extra carrots to make a healthy side dish for any meal.


Source: Tastes Lovely

Salmon Patties


  • 1 (14.75 oz) can salmon, drained (remove skin and bones if desired)
  • 1/4 cup panko bread crumbs
  • 1 egg
  • 1/4 tsp ground black pepper
  • vegetable oil

  1. Mix all ingredients except oil together in a medium bowl
  2. Form into patties, makes about 5 or 6
  3. Add oil to a skillet, just enough to coat the bottom
  4. Heat on med-high; once hot, fry patties on each side until golden brown

My Thoughts:
Living in Minnesota, it is difficult to enjoy ocean fish because it is super expensive.  This is a great way to utilized cheaper canned fish and make it taste good.  You can eat these plain, prepare a sauce, or eat in a sandwich.


Source: adapted from Grace2882

Wednesday, June 10, 2015

Crock Pot Chicken Taco Chili


  • 1 lb boneless skinless chicken
  • 28 oz canned diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 15 oz can dark red kidney beans, drained and rinsed
  • 15 oz can corn kernels, drained and rinsed
  • 15 oz can tomato sauce
  • packet of taco seasoning
  • 1 tbsp chili powder

  1. Combine all in crock pot
  2. Cover and cook on Low for 10 hours
  3. Shred chicken before serving
  4. Top off each bowl with cheese or sour cream if desired

My Thoughts:
This is a healthy and stress free recipe that feeds a lot.  We prefer chili with beef, but for a healthier option, this recipe works out just fine for us.


Source:  Indulgy