Monday, March 20, 2017

Spaghetti Squash and Chicken Bake

We love the flavors of this hearty dish.  It is easy to throw together.  Adjust the seasonings to your preference.  -Kristin

1 spaghetti squash, cooked
2 T. butter
salt and pepper

3 cups cooked chicken
1/2 pound bacon cooked
1 cup coconut milk
2 1/2 cups mozzarella cheese, separated
1 (16 oz.) frozen cauliflower, cooked
1/3 cup diced mild jalepenos
1 t. chili powder
1/8 t. onion powder
1/4 t. garlic powder
1/4 t. season salt
1/4 t. black pepper

  • Mix butter into cooked spaghetti squash and season with salt and pepper.
  • Add remaining ingredients, but reserve 1 1/2 cup of mozzarella cheese for topping.
  • Place all in a greased 9x13 baking dish.
  • Sprinkle with remaining cheese.
  • Bake at 350 for 30 minutes.

Fluffy Lime Jello

This is such a good jello!  My family loves it.  -Kristin

2 small boxes lime jello
1 (29 oz.) can pears in syrup
1 cup water
1 (8oz.) package cream cheese, softened
1 (8oz.) container Cool Whip

  • Drain the juice from the pears and put in a saucepan along with the water.
  • Bring to just a boil.  Turn off heat and add the jello.  Stir well till it is all dissolved.  Let it cool 5 minutes.
  • In a blender, add cream cheese and pears.  Blend till smooth.
  • Add the jello to blended mixture and blend until smooth.
  • Put in a bowl and blend with hand beaters the Cool Whip.
  • Place in a greased dish.
  • Refrigerate until set.

Saturday, March 11, 2017

Butternut, Sweet Potato and Lentil Stew

I adapted this delicious Indian flavored stew from Oh She Glows.  This has amazing flavor and you can play with the spices to meet your preference.  The original recipe uses red lentils but I use regular lentils.  Serve this over rice.  So yummy!  -Kristin

2 Tablespoons olive oil
1 medium onion, diced (about 2 cups)
3-4 garlic cloves, minced
3 (or more) cups diced butternut squash
1 large sweet potato, peeled and diced
3 cups vegetable or chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
1/2 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 (or more) teaspoon cayenne pepper
1 1/2 (or more) teaspoons salt
black pepper, to taste
3 teaspoons apple cider vinegar (or to taste)
5 ounces baby spinach, diced

  • Heat oil in a pan and add onion and garlic.  Sauté for 3- 5 minutes until onion is softened.
  • Add the squash and sweet potato along with a pinch of salt and sauté a few minutes longer.  
  • Add the broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.  Stir well to combine.
  • Increase heat and bring mixture to a boil.  
  • Reduce heat to medium, stir, and simmer uncovered for about 30 minutes until the squash and potato are fork tender.
  • Reduce heat to low and add the apple cider vinegar.
  • Stir in the spinach.
  • Serve over rice.

Egg Roll in a Bowl

This is one of my families favorite and quick weeknight meals.  -Kristin

olive oil
5 cloves garlic, minced
1 bag dry coleslaw mix
1 # ground beef, cooked and drained
1/2 cup (or more to taste) soy sauce
1 teaspoon ginger
1 can sliced water chestnuts
4 green onions
chow mein noodles
  • Sauté the garlic in some olive oil.
  • Add the coleslaw and sauté a few more minutes.
  • Add remaining ingredients except the green onions.
  • Co0k until the coleslaw is at your desired tenderness.
  • Stir in chopped green onions.
  • Serve with chow mien noodles on top if desired.

Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

  • 1 cup quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded red cabbage
  • 4 teaspoons fish sauce
  • 3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes
  • ½ cup chopped peanuts 
  • ½ cup chopped cilantro
  • ¼ cup chopped basil

  • Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
  • Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
  • Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
  • Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.  

Taco Meat with Coleslaw

My family loves this mixture.  Top this with the traditional taco toppings of cheese and sour cream.  It is also great with tortilla chips.  This is a very vague recipe, that you can easily make larger.  You can't go wrong with this mixture! -Kristin

Olive oil
1/2 sweet onion, diced
1 bag coleslaw
1 # Ground beef, cooked and drained
1 package taco seasoning
3/4 cup salsa

  • Sauté the onion in some olive oil.
  • Add the coleslaw and mix till a bit softened.
  • Add the cooked ground beef, taco seasoning and salsa.
  • Mix and sauté until the coleslaw is to your desired tenderness.

Tuesday, January 10, 2017

Ham and Beans

I have been making this recipe for many years. I like that it isn't a soup, it's just warm and filling. I like to serve this with corn bread. -Sarah

1# dried Great Northern beans
1# diced ham
1/4 cup brown sugar
small onion, diced
1/4 t. cayenne pepper
1 t. salt

  • Soak beans overnight.
  • When ready to cook, combine all ingredients in a large pot and cover with water. 
  • Cook until beans are tender, 3-4 hours adding more water if needed. Adjust seasonings. 

Creamy Tomato Soup

Warm tomato soup is so delicious on a cold day. I love how quickly this recipe comes together and it's very rich and creamy. -Sarah

1 onion, chopped
2 T. butter
32 oz crushed tomatoes
2, 10 1/2 oz cans condensed tomato soup, undiluted
1 1/2 cups half and half or milk
8 oz. cream cheese
1 t. salt
1/2 t. basil
1/2 t. oregano
1/2 t. garlic powder

  • Cook onions in butter until softened. Add cream cheese and half and half cooking on low and whisking until mixture is smooth. 
  • Add remaining ingredients and heat through. 

Alfredo, Beef & Broccoli Sauce

I got the idea for this recipe from a friend. She was using a jar of Alfredo sauce which would work but I prefer this homemade version. It's delicious served over rice or pasta. -Sarah

1# ground beef
1/2 t. onion powder
1/2 t. Lawrys
1/2 cup butter
8 oz. cream cheese
2 t. garlic powder
2 cups half and half
6 oz. Parmesan cheese
16 oz. frozen broccoli, cooked and chopped

  • Cook and drain beef, season with onion powder and Lawrys. Set beef aside. 
  • In another pan melt butter, add cream cheese and cook on low whisking until mixture is smooth. Add garlic powder, half and half and Parmesan. Heat through. 
  • Combine all ingredients with the Alfredo sauce. 

Thursday, January 5, 2017

Hamburger Cabbage Soup

I played with this recipe a few times until I got it where I wanted it. I love the flavors and it makes quite a big batch. Perfect for leftovers! -Sarah

1 pound ground beef, cooked and drained
3 garlic cloves, minced
1 cup chopped carrots
1 cup chopped onions
6 cups chopped cabbage
10 oz. frozen corn
6 cups beef broth
15 oz. tomato sauce
32 oz. diced tomatoes
1 t. Lawrys
1 t. Italian seasoning

  • Brown beef with garlic, drain.
  • Add remaining ingredients and simmer until veggies are cooked. About 1 1/2-2 hours. 

Crock Pot Macaroni and Cheese

This tastes very similar to our homemade mac and cheese recipe and that's probably why I think it's so good! It's very convenient for a potluck because it stays warm in the crock if you need to have it sit out for awhile. I doubled it and put it in my larger crock pot, it was perfect for a crowd. -Sarah

12 oz. macaroni noodles 
4 T. butter, cubed 
12 oz. evaporated milk
1 1/2 cups half and half
12 oz. shredded sharp cheddar 
8 oz. Velveeta, cubed
1 t. salt
1/4 t. pepper
    • Spray crock pot with cooking spray. (3 1/2-4 quart for single batch & 6 quart for double batch) 
    • Cook pasta to al dente, drain and place in crock. Add butter and stir until melted. 
    • Add evaporated milk, half and half, most of the cheese (leaving some out for top), Velveeta, salt and pepper. Stir all together.
    • Cover and cook on low 2-3 hours. Stir to combine all together, sprinkle with remaining cheese and melt. 
    • Turn crock pot to warm so it doesn't overcook. 

Sunday, January 1, 2017

Kristin's Baked Oatmeal

It's kind of funny that Kristin isn't the one posting this recipe, but she made this up years ago and I wrote it down with that name. I've made it a lot since then but never put it on the blog. I love it warm with some vanilla yogurt on top! -Sarah

4 1/2 cups oats
2 t. baking powder
2 t. salt
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
4 eggs
1 1/2 cups milk
frozen blueberries or other fruit

  • Line bottom of a greased 9x13 pan with a single layer of blueberries or other fruit.
  • Combine oats with baking powder and salt.
  • Mix the melted coconut oil with the honey, whisking till well combined. Add to oat mixture and stir in eggs and milk. 
  • Pour oat mixture over the blueberries and bake at 350 for about 45 minutes.