Wednesday, May 27, 2015

Slow-Cooker Smoked Sausage and Bean Soup

  • 1 lb red potatoes, chopped
  • 4 to 6 medium carrots, sliced
  • 1/2 cup onion, diced
  • 2 medium ribs of celery, chopped
  • 2 (15 oz) cans navy or cannellini beans, drained and rinsed
  • 1 (32 oz) carton chicken broth
  • 1 tsp dry thyme leaves
  • 1 tsp seasoning salt
  • 1 lb fully cooked kielbasa sausage, cut in half lengthwise and then into 1/4 inch slices
  • 2 tbsp fresh or dry parsley

  • In slow cooker, mix all ingredients except sausage and parsley
  • Cover and cook on Low setting for 8 to 9 hours
  • Stir in sausage and parsley 
  • Cover and continue cooking on Low for 30 minutes or until sausage is hot

My Thoughts:
This is was okay.  Not going to lie, it is nothing amazing but it is full of veggies and fiber so it is worth it for me to post and make again sometime when I have extra vegetables laying around.  You can experiment with adding different seasonings to make it more flavorful because it can be a little on the bland side.  But it is a good base to do with what you will.

Source:  adapted from Betty Crocker

Jello Salad

  • 1 (20 oz) can crushed pineapple, drained
  • 1 (3 oz) box jello (any flavor)
  • 1 (16 oz) container cottage cheese
  • 1 (9 oz) container Cool Whip, thawed
  1. In a large bowl, heat pineapple in the microwave on High for 3 minutes
  2. Stir in jello till dissolved
  3. Refrigerate 30 minutes
  4. Stir in cottage cheese and Cool Whip
  5. Cover and refrigerate at least 4 hours before serving

My Thoughts:
My family has been making this since forever and I have always enjoyed it.  You can experiment with any flavor but I have always been partial to lime or strawberry.  Best when eaten within a few days.

Tuesday, May 5, 2015

Cauliflower Sausage Casserole

  • 1 lb breakfast sausage (original or sage)
  • 1 can cream of chicken soup or a homemade version
  • 1/3 cup heavy whipping cream
  • 1/4 cup water
  • 2 tsp minced dry onion
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 small head cauliflower, finely chopped
  •  1 1/2 cups sharp cheddar cheese, shredded

  1. Preheat oven to 350 degrees
  2. Grease 2.5 quart baking dish
  3. Cook sausage in a large skillet until no longer pink; drain grease and set aside
  4. In a medium bowl, stir together soup, cream, water, dry onions, salt, and pepper
  5. Place chopped cauliflower in the bottom of prepared casserole
  6. Evenly distribute sausage over dish and top it off with soup mixture
  7. Cover and bake for 1 hour
  8. Remove cover and place cheese over top and return to oven until melted, about 5 minutes

My Thoughts:
This recipe was very good!  It reminds me of a breakfast casserole and I think it would work well for any meal.  The original recipe called for double the salt, but we are not big salt people over here and the homemade cream of chicken soup already had some in it, so season as you see fit.

Source: adapted from Grace2882

Sunday, April 26, 2015

Banana Bread Baked Oatmeal

  • 3 large bananas
  • 1 cup milk, any kind
  • 1 egg
  • 2 tsp pure vanilla
  • 1 1/2 cups quick oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup honey, maple syrup, or sugar (optional)

  1. Preheat oven to 350 degrees
  2. Grease an 8x8 baking dish; set aside
  3. In a large bowl, mash your bananas; stir in egg, milk, and vanilla
  4. Add in your dry ingredients; stir to combine
  5. Allow to soak for 15 minutes
  6. Pour mixture into prepared baking dish and cook fro 30-45 minutes or until cooked through and golden brown on top
  7. Eat by itself or sever with maple syrup or peanut butter

My Thoughts:
I thought this recipe was fantastic!  I have never had baked oatmeal before and it is a definite keeper!

Source:  Southern in-Law 

Lemon Butter Tuna Steak

  • 4 oz tuna steaks
  • 1/2 tbsp butter, divided (per tuna steak)
  • lemon pepper seasoning
  1. Preheat oven to 350 degrees and line cookie sheet with foil
  2. Put 1/4 tbsp butter on pan, cover butter with fish
  3. Season fish with lemon pepper, followed by remaining 1/4 tbsp butter on top
  4. Bake for about 13 minutes or until fish is cooked as desired

My Thoughts:
My husband and I are not big on fish, but tuna is our favorite and this is the only way we prepare it (so far).  I use a salt-free lemon pepper seasoning and it works fantastically!  Simple, fresh, and makes for an easy lunch or dinner.

Tuesday, April 21, 2015

Peanut Butter Oatmeal Chocolate Chip Cookies (gluten free, dairy free)

  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2/3 cup quick oats
  • 1 tsp baking soda
  • 2/3 cup chocolate chips, any kind (1/2 cup works well too)

  1. Preheat oven to 350 degrres
  2. In a medium bowl, mix oats and baking soda
  3. In a large bowl, stir together peanut butter, eggs, sugar, and vanilla until smooth and uniform
  4. Stir in oat mixture and combine
  5. Stir in chocolate chips until combined
  6. Drop spoonfuls of dough, about 2 tbsp worth, on cookie sheet
  7. Bake for about 10 minutes or until edges are lightly brown
  8. Allow cookies to stay on cookie sheet for about 5 minutes  before transferring to rack to fully cool (Makes 15-20 cookies)

My Thoughts:
We are all for healthier cookies over here, these have a great flavor and are nice and moist.  We have not tried this recipe with natural peanut butter yet, but plan to.

Source:  O to the No

Wednesday, April 15, 2015

Greek Chicken

  • 1 tsp sea salt
  • 1 tbsp dry oregano leaves
  • 2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 2.25 lb chicken drumsticks
  • 3 lbs red potatoes, cut into bite size pieces

  1. Preheat oven to 350 degrees
  2. In a small bowl, combine all dry ingredients
  3. Place potatoes in a deep 13x9 pan
  4. Sprinkle half the seasoning over potatoes
  5. Place chicken on top of potatoes
  6. Sprinkle the remaining seasoning over chicken, turning drumsticks to get all sides of meat
  7. Drizzle lemon juice and olive oil over all
  8. Cover with foil and bake for 1 hour
  9. Remove foil and increase heat to 400 degrees and continue to bake for 30 more minutes

My Thoughts:
This makes a great budget meal and the lemon really adds a special note the the potatoes.  Also makes pretty good leftovers.

Source: Southern Plate