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

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