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Ingredients

  • 10 oz lasagna noodles, precooked
  • 5 lbs yukon gold potatoes, cubed with skin on
  • 6 tbs dairy free butter
  • 1/2 tub dairy free cream cheese
  • 4 medium sweet onions, sliced
  • 4 cloves garlic, chopped
  • 1/2 tsp black pepper
  • 1 tsp seasoning salt
  • 1 lb bacon, chopped
  • 6 green onions, sliced
  • 10 oz dairy free cheddar, shredded
  • 5 oz dairy free mozzarella, shredded

In a skillet cook the chopped bacon until crisp. Using a slotted spoon so that most of the renderings remain in the skillet transfer the bacon to a plate lined with paper towel to drain. In the same skillet saute the sweet onions and garlic until caramelized. Boil the potatoes. Mash the potatoes with the butter, seasoning salt, green onion, black pepper, and cream cheese. Once mostly mashed add in 1/2 of the shredded cheeses. In a 9 x 13 baking pan lightly sprayed with cooking spray begin layering. Start by laying down a layer of lasagna noodles. Next add a layer of mashed potatoes (about 1/3 of the mixture). Then add a layer of sauted onions (about 1/3 of the mixture). Then sprinkle on a layer of the bacon (about 1/3). Top that with a layer of the shredded cheeses (about 1/4). Add another layer of the lasagna noodles and continue as above ending with a layer of lasagna noodles topped with cheese. Bake at 350 for 30 to 45 minutes or until the cheese is melted and the casserole is hot and bubbly on the edges.

I made this with several times over the holidays and found that Devil’s Food cake mix is easier to work with while lemon cake mix is softer and I had to freeze it for a while to make it easier to  work with. Lemon tasted amazing and I am looking forward to trying this with strawberry flavored mix. All my cake mixes were dairy free but you could use other types if that is not a problem to the people you gift them to.

Ingredients:

  • 1 box of your favorite cake mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • Powdered sugar

Directions:

Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms. Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Lately I have been MIA online because I could not get motivated enough to write more posts. I lost my job due to the company being sold and they decided to close my location. I started feeling better this past week and decided today to write a post.

Ingredients:

  • 2 lbs pinto beans
  • 1 large onion, chopped
  • 1-4 Tbsp. jarred minced garlic
  • Up to 2 1/2 Tbsp salt (I personally use none.)
  • 1 tsp black pepper
  • 2 tsp cumin
  • 10 cups hot water

Directions:

Rinse the beans in a colander. Pick out any bad beans. Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours. Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. Mash beans with a potato masher to desired consistency. Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

I dedicate this post to a friend of mine in from college. She is often looking for healthy things to eat and this is simple and you can make a little or a lot. I hope everyone enjoys!

Ingredients:

  • Apples, washed and dried

Directions: Cut off the ends of an apple, core out the middle (this is optional, you can just remove the seeds after slicing), and thinly slice into 1/8-inch rounds. This is best done with a Mandolin Slicer, but you can also use a sharp knife. Line a microwave safe plate with parchment paper. Place a few apple slices on parchment paper in one single layer. (You will have to do this in batches.) Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up. Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp. Remove from microwave and let stand 10 minutes, or until crispy and dry. Serve immediately.

Notes: All microwaves are different; start watching the apples at about the 4-minute mark until you can determine the proper time needed to bake the apples in your microwave. If the apples are small, about 2-inches in diameter, decrease the time by 1-minute.

Tip: If your apples are not sweet enough, I also sprinkle a tiny bit of sugar and a tiny tap of cinnamon. You can also do a green apple with a lime sugar. (Lime sugar is made with the zest of a lime in a cup of sugar in a zip lock baggie. Rub the sugar into the zest and let it sit. It will be perfect after 24 hours. You may have to break up the sugar in the bag if the zest had a lot of moisture but this will not hurt the sugar.)

Summer in our family means going fishing with friends and family. That means I got to create a dish that uses up a lot fish and this dish is amazing! I hope you enjoy!

Ingredients for Fish:

  • 1 lb firm white fish fillet, no skin, cut into 1″/2.5cm cubes
  • 1 tbsp lime juice
  • ¼ tsp salt
  • Black pepper
  • 1 tbsp olive oil

Ingredients for Broth:

  • 1½ tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 large red bell pepper, halved and sliced
  • 1½ tsp sugar
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (optional)
  • ½ tsp salt
  • 14 oz canned coconut milk
  • 14 oz  canned crushed tomatoes
  • 1 cup fish broth

Ingredients for Finishes:

  • 1 tbsp lime juice
  • 3 tbsp roughly chopped fresh cilantro

Directions:

Combine the fish, lime juice, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes. Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside. Reduce the stove to medium high and heat 1½ tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1½ minutes or until the onion is starting to become translucent. Add the bell peppers and cook for 2 minutes. Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste. Return the fish to the broth to reheat – about 2 minutes. Stir through lime juice. Garnish with cilantro and serve with rice.

Suitable fish for this dish: Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, Pacific rockfish, Pacific sand dab & sole, striped bass (wild and hybrid), or swordfish.

Last night, we hit the greatest jackpot of all in our grocery store. They had several packs of mushrooms for $0.50 each! We grabbed up all they had and I needed to cook them right away before they went bad. Behold, the perfect way to prepare and save for another night. Enjoy!

Ingredients:

  • 12 ounces small button mushrooms
  • 1 tsp extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, crushed and minced
  • 1/2 tsp sugar (or honey)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4-1/2 tsp sea salt
  • 2 tbsp dried parsley

Directions:

Heat a pan to medium-high heat and add your mushrooms plus the 1 tsp of olive oil. Saute for 5 minutes until tender and slightly browned. While the mushrooms cook, whisk together your the rest of the ingredients for the marinade and set aside. Transfer the mushrooms to a medium bowl and toss with marinade to coat. I place them in a canning jar to use another time or you can place in a bowl with toothpicks nearby as a quick and easy app for a party.

Kids want a cookie but have none on hand? These quick and easy squares will delight your kids if you make them with them. Enjoy!

Ingredients:

  • 1 cup peanut butter (or nut butter of choice)
  • ½ cup honey
  • 3 cups rolled oats (I use both rolled and quick oats)

Directions:

Line a 9×9 pan with foil. Spray lightly with non-stick spray. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats. Press into prepared pan. Place in refrigerator until set. Cut into squares.