opt Sweet Pot Pie

Sweet Potato Pie

Sweet Potato Pie

We prefer a southern sweet potato pie over a traditional pumpkin pie. Perhaps it is because the sweet potato pie does not have all the added spice. This pie is sweet, more dense, and less custardy than a pumpkin pie. You can make the potatoes ahead of time which is a great meal prep.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Entertaining, Party
Servings 8
Calories 319 kcal

Equipment

  • 1 Pie Pan
  • 1 Pie Shield
  • 1 Mixing Bowl
  • 1 Rubber Spatula
  • 1 Baking Dish

Ingredients
  

  • 2 Ea Sweet Potatoes Large
  • 1/2 Cup Butter
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Evaporated Milk
  • 2 Ea Eggs Beaten
  • 1/2 Tsp Ground Cinnamon
  • 1 Tbsp Vanilla Extract
  • 1 9 in Pie Crust

Instructions
 

Preparing the Sweet Potatoes

  • Preheat the oven to 400 F
  • Wash and scrub the potatoes and dry them with a paper towel
  • Rub them in olive oil and sea salt and place into an oven safe dish or pan
  • Bake for an hour or more depending on their size. When you can prick them with a fork and they are soft all the way through they are done.
  • Remove from the oven and set aside to cook until you can handle them to peel
  • If you are making them ahead of time let sit out to cool no longer than 2 hours and refrigerate until you are ready to mix the filling
  • Peel and mash the potatoes and set aside into a mixing bowl

The filling

  • If you are using hot/warm potatoes add the butter right in and it will melt
  • If you are using premade cooled potatoes melt you butter and add it to the potatoes
  • Add the sugars, cinnamon, and the vanilla to the potatoes
  • Add the beaten eggs and evaporated milk
  • Mix all the ingredients until combined

The Pie

  • Preheat the oven to 350F
  • If you make your own pie crust, kudos to you, we are not that advanced in this recipe. However if you make your own pie crust, you likely are not even reading this far in the recipe. Lol
  • Using store bought refrigerated dough , Unroll the pie dough and spread out evenly in the pie dish. You may work with the crust a little to ribbon it, shape it, or make fork marks along the edge.
  • Pour the filling into the pie from the middle point, and spread evenly with a rubber spatula.
  • Cover your crust with a pie shield
  • Bake approximately one hour (varies depending on the size of your potatoes), You will know you can remove it when the middle of pie is set, It no longer jiggles.
  • Let this pie cool for at least one hour before serving
  • Slice and serve with whipped topping

Nutrition

Calories: 319kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 215mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 430IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
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Sheet Pan Quesadillas

Sheet Pan Quesadillas

Sheet Pan Quesadillas

Using this method allows you to prepare multiple quesadillas for a family or when entertaining guests. These are also perfect for freezer meals. I freeze them for my husband's lunch. That way he can just heat and eat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Entertaining, Lunch
Cuisine Mexican
Servings 6
Calories 407 kcal

Equipment

  • 2 half sheet pans
  • 1 Cutting Board
  • 1 Pastry Brush
  • 2 Cutting Boards 1 for chicken and 1 for veggies
  • 3 Chef Knives or 2 knives and 1 pizza cutter

Ingredients
  

  • 7-8 Flour Tortillas (large)
  • 2 Cups Chicken
  • 1/2 Cup Fresh Spinach
  • 2 Cups Peppers
  • 1/2 Cup Onion
  • 2 Cups Cheddar Cheese
  • 1 Tbsp Chili Powder
  • 2 Tsp Ground Cumin
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Tbs Olive Oil

Instructions
 

  • Preheat the oven to 450F
  • Wash your peppers
  • Chop the onion
  • Cook your Peppers and Onions together in a small frying pan with the olive oil and set aside
  • Layer the tortillas on the baking sheet so that they over lap the sides of the pan all around making sure there are no gaps between them on the pan.
  • Add half of the cheese evenly by sprinkling it or laying it out strategically
  • Add the pre-cooked chicken
  • Add the spinach leaves
  • Add the peppers and onions
  • Add the spices
  • Add the rest of the cheese
  • Melt the butter
  • Fold the edges of tortillas back over onto the sheet pan, covering all the toppings. Leave no gaps, leave no topping exposed.
  • Brush the tops of all the quesadillas wit the melted butter
  • Place the second sheet pan over the top of the quesadillas and press firmly
  • Place in the pre-heated oven for 20 minutes
  • Take from the oven, and let them sit up for a minute or two, remove the top baking sheet
  • Place a large cutting board that is at least the size of your baking sheet over the top of the quesadillas and flip the pan onto the cutting board
  • To make triangle shaped quesadillas, first cut them into squares the size of sandwich bread then cut on an angle. To make snack sized simply cut again.
  • Serve with your favorite salsa, sour cream, green onion, or black olives the sky is the limit when it comes to dressing these quesadillas up. (Toppings are not included in nutritional or cost information.)

Video

Nutrition

Serving: 2eachCalories: 407kcalCarbohydrates: 25gProtein: 16gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 1012mgPotassium: 267mgFiber: 3gSugar: 3gVitamin A: 1396IUVitamin C: 42mgCalcium: 347mgIron: 2mg
Keyword after school, Dinner, easy, Entertaining, family, freezer meal, Lunch, Repurpose Leftovers, teen
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Plated-Pork-

Rolled Stuffed Pork Loin

Rolled Stuffed Pork Loin

We slice open this roast and fill it with proscuitto ham, spinach, apples, and onion and a tiny bit of cheese. We top the roast with fresh sage and ground sage for fall flavor and a nice brown coloring.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Dinner
Cuisine American
Servings 8
Calories 319 kcal

Equipment

  • Baking Pan or Cassoulete

Ingredients
  

  • 3.5 Lb Pork Roast
  • 1 Apple Peeled, Cored, Sliced Thin
  • 3 Oz Ham We use Prosciutto sliced paper thin
  • 1 Onion Rough cut
  • 1 Tbsp Garlic Minced
  • 2 Cups Spinach Leaves
  • 2 Tsp Grated Cheese
  • 1/4 Cup Fresh Sage Leaves Chopped
  • 1 Tsp Ground Sage
  • 1 Tsp Olive Oil

Instructions
 

  • Starting with a whole roast
  • Holding your hand very flat slice the roast to half its thickness without cutting all the way through. Slice it like you are making a book.
  • Then slice it again on both sides to open it up further (this is a little tricky because you do not want to cut open the seam of your book)
  • Wash your hands well
  • Pre heat the oven to 425 degrees F
  • Wash and Peel and core the apple
  • Using a separate clean cutting board and knife cut the apple into small slices
  • Rough cut the onion
  • Mince the garlic
  • Set the apple onion and garlic aside
  • Layer the Prosciutto on the pork
  • Add the apple mixture ton top of the prosciutto to the middle 3rd way in of the pork so you will be able to roll it. Stay away from the ends as much as possible.
  • Cut 3 to 4 pieces of butcher twine and have them ready to tie the roast as you roll it
  • Place your rolled roast in a braising dish or baking pan
  • Place in the middle rack of the oven and cook for 25 minutes, take the temperature of the meat it must be cooked to at least 145 before removing it to rest. I like to temp the interior of the roast as well to make sure they are also at temp.
  • Rest the stuffed roast 10 minutes before slicing into it to maintain the juices
  • Serve with wild rice and carrots or a spinach stuffed tomato

Video

Nutrition

Calories: 319kcalCarbohydrates: 5gProtein: 48gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 133mgSodium: 249mgPotassium: 866mgFiber: 1gSugar: 3gVitamin A: 727IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword Dinner, Dinner Party, Entertaining, Fall Meal, Meal Prep Party Item, Pork
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No Knead Bread Recipe

No Knead Bread 

No Knead Bread Recipe

This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal

Equipment

  • 1 Dutch Oven
  • 1 Mixing Bowl

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
Tried this recipe?Let us know how it was!
Mini-Quiche-scaled-1

Mini Quiche

Mini Quiche

We love mini quiche in the morning. Not only are they a great handheld grab and go item. These little lovelies can be frozen and defrosted for later. We make ours with onions, peppers, cheese, and sometimes ham. But the sky is the limit to what flavors you can create. If you love mushrooms, spinach and or cheese... go for it. This is a great clean up the fridge item to make.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American, French
Servings 6
Calories 410 kcal

Equipment

  • 1 Cupcake Pan
  • 1 Whisk
  • 1 Large Measuring Cup
  • 1 frying pan
  • 1 Biscuit Cutter or equivalent shaped sharp round object

Ingredients
  

  • 6 Eggs
  • 1 Bell Pepper
  • 1 Onion
  • 3/4 Cup Cheddar Cheese
  • 1/2 Cup Milk
  • 2 Pie Crusts The rolled kind
  • Cooking Spray
  • Salt to Taste
  • Pepper to Taste
  • 1 Tsp Olive Oil
  • 1 Tbsp Flour So the pie crust does not stick to the board

Instructions
 

  • Preheat you oven to 375°F
  • Spray your muffin tin with the cooking spray
  • Wash and cut your bell pepper
  • Peel and rough cut your onion
  • Heat the frying pan over medium heat
  • Add the olive oil
  • Add your peppers and onions and cook until glistening
  • Flour a cutting board
  • Unroll the dough
  • Using a biscuit cutter, or something of equal shape cut as many circles as you can
  • Place a circle in each cup of the pan
  • Repeat with the other pie dough
  • Press the dough to the side of the pan to work our any over laps
  • Cut your cheese into small chunks
  • Crack the eggs into your measuring cup
  • Add the milk to your eggs
  • Whisk the eggs and milk and set aside
  • Divide your cheese between the spots in the muffin pan
  • Add your fillings and pour the egg mixture to about 3/4 the way full
  • Repeat
  • Add salt and pepper
  • You may choose to top with a bit of grated cheese (not included in calorie count)
  • Cook for 22-25 minutes until you are sure the egg has set up.
  • Cool in the pan for a few minutes before removing
  • Eat right away or wrap in wax paper for refrigeration for up to 3 days or freeze

Video

Notes

In this recipe we use the store-bought pie crusts however feel free to make your own if you prefer.  In the video we show you how creative you can be with various flavors. Nutritional data was calculated with the pepper onion cheese recipe. 

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 13gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 180mgSodium: 396mgPotassium: 226mgFiber: 2gSugar: 3gVitamin A: 1034IUVitamin C: 27mgCalcium: 166mgIron: 2mg
Keyword breakfast, brunch, egg, Entertaining
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Mexican Stuffed Bell Pepper w/ Ground Beef

Mexican Stuffed Bell Pepper

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.
Course Dinner
Cuisine Mexican
Servings 6

Ingredients
  

  • 1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
  • 1 Cup Yellow Rice
  • 1/2 Cup Shredded Cheddar Cheese
  • 6 Bell Pepper
  • 1 Onion
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil

Instructions
 

  • Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
  • Add the olive oil to a fry pan and onions.
  • Sweat the onions first then and add garlic then brown the meat to the fry pan
  • Cook your rice and set aside
  • When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
  • Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.

Notes

This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well. 
Keyword Repurpose Leftovers
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Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

These are called Kafta or Kofta depending where in the Mediterranean you are. They are usually shaped more like a sausages or little footballs. We are putting our own spin on them and making them into round meatballs. These can be served with Tzatziki or Hummus or with a Greek Salad and, or some grains. The Lebanese 7 spice make these taste amazing and so different from a traditional Italian meatball. We even freeze them for meals on nights that we won't have time to make them. They freeze quite well.
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 160 kcal

Equipment

  • 1 Food Processor
  • 1 Baking Sheet
  • 1 Cooling rack

Ingredients
  

  • 1/2 Lb Ground Chicken
  • 2 Tbsp Parsley
  • 1 Tbsp 7 Spice Ground Cinnamon, Allspice, Coriander, Allspice, Nutmeg, Cumin and Black Pepper
  • 1/4 Onion
  • 1/2 Tsp Salt
  • 2 Tbsp Mint
  • 1 Pinch Red Pepper Flake
  • 1/2 Cup Bread Crumbs
  • 1 Egg Yolk

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place a cooling rack directly on a baking sheet
  • Place the onion in the food processor
  • Add the parsley
  • Add the mint
  • Add the red pepper flake
  • Add the 7 spice and salt
  • Pulse until everything is chopped and incorporated
  • Add the ground chicken
  • Add the egg
  • Pulse until mixed, do not over process
  • Add 1/4 of the bread crumb and test the stickiness of the mixture. If it is too sticky to roll, add the other 1/4 of the bread crumbs
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 20-25 minutes depending on the size of your balls. Internal temperature must reach 165 degrees F for the balls to be cooked properly.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

We served these with homemade hummus and pita. These would be good with Tzatziki sauce or a Greek salad.

Nutrition

Calories: 160kcalCarbohydrates: 12gProtein: 13gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 97mgSodium: 462mgPotassium: 405mgFiber: 2gSugar: 1gVitamin A: 1034IUVitamin C: 6mgCalcium: 51mgIron: 2mg
Keyword chicken, easy, family, Healthy, Mediteranean
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16-11

Mediterranean Beef and Lamb Meatballs

Lebanese Beef and Lamb Meatballs

These meatballs are traditionally shaped more like little sausages. We are presenting our version of Kafta or Kofta to you as meatballs. The flavor of the ground lamb and ground beef combined with traditional Lebanese spices is perfect with a greek salad. or homemade Tzatziki sauce. You could even dip them in some homemade hummus or place inside your hummus pita sandwich.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4
Calories 312 kcal

Equipment

  • 1 Baking Sheet
  • 1 Cooling rack
  • 1 Food Processor

Ingredients
  

  • 1/2 Lb Ground Lamb
  • 1/2 LB Ground Beef
  • 2 Tbsp Parsley
  • 1/2 Tsp Salt
  • 1 Tbsp 7 Spice Lebanese Spice mixture of Cinnamon, Coriander, Allspice, Cloves, Nutmeg, Cumin, Black Pepper
  • 2 Tbsp Mint
  • 1 Egg Yolk
  • 1 Pinch Red Pepper Flakes

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place the cooling rack directly on the baking sheet
  • Place the onion in the food processor
  • Add the mint
  • Add the parsley
  • Add the red pepper flake
  • Add the 7 spice
  • Add the salt
  • Pulse the food processor until the onion is chopped and everything is combined
  • Add the beef and lamb
  • Add the egg yolk
  • Pulse until everything is combined, do not over mix.
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 25-30 minutes depending on the size of your balls and the fat content in the meat.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

Serve with a greek salad and sliced pita.  

Nutrition

Calories: 312kcalCarbohydrates: 2gProtein: 21gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 130mgSodium: 411mgPotassium: 234mgFiber: 1gSugar: 0.2gVitamin A: 1101IUVitamin C: 6mgCalcium: 40mgIron: 3mg
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Low Carb Sausage Egg Keto Muffins

Low Carb Sausage Egg Keto Muffins 

Low Carb Sausage Egg Keto Muffins

These low carb muffins are made with almond flour in place of wheat flour so they can be a good option for anyone who is sensitive to wheat. They can fit into a Keto diet and are delicious even if you are just seeking something new for breakfast.
Prep Time 10 minutes
Cook Time 20 minutes
Set up time in fridge for the dough 10 minutes
Course Breakfast
Servings 6
Calories 237 kcal

Ingredients
  

  • 1/2 Lb Breakfast Sausage
  • 2 Oz Cream Cheese
  • 2 Eggs
  • 1/2 Cup Pepper Jack Cheese
  • 5 Tbs Almond Flour
  • 1/8 Tsp Baking Powder
  • 1 Clove Garlic

Instructions
 

  • Preheat the oven to 350 F
  • Cut cream cheese into chunks and let it sit to soften
  • Cook the ground sausage until no longer pink
  • Spray a muffin tin with non stick spray
  • Mince the garlic
  • Remove the sausage to a bowl to cool and discard any grease to the trash
  • Once the sausage is cool add the cream cheese and mix completely
  • Add in the rest of your ingredients
  • Mix together
  • Place the mixture in the refrigerator for 5-10 minutes
  • Use and ice cream scoop scoop equal amounts into your muffin tin
  • Check after 18 minutes for browning depending on the type of pan you are using
  • Once browned on the bottom remove the pan and let them sit for 3-5 minutes before serving
  • Once cool move to a plate

Video

Notes

We use ground breakfast sausage
These are best reheated on a baking pan in the toaster oven but work in the microwave also.

Nutrition

Calories: 237kcalCarbohydrates: 2gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 351mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!
Homemade-Breadcrumbs-1-1

Homemade Breadcrumbs

Homemade Bread Crumbs

We started making our own breadcrumbs out of left over sandwich bread. However if you are a parent and make your own Uncrustable sandwiches for your little ones. simply use the crusts!
Course Condiment
Cuisine American
Servings 10

Equipment

  • 1 Food Processor
  • 1 Baking Sheet

Ingredients
  

  • 10 Ea Leftover Bread

Instructions
 

  • Preheat the Oven to 350F
  • Place bread on a cookie sheet
  • Cook for 15-20 minutes until the bread is crispy and brown
  • Place into the food processor and blend
  • Optional: Add Parsley or Garlic Powder for Flavor
  • Store in an airtight container

Video

Notes

We use leftover bread or bread crusts from copy cat "Uncrustable" sandwiches. 
All kinds wheat, white, etc...
Keyword bread, budget, family
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Homemade Baked granola

Homemade Baked Granola

Homemade Baked Granola

Homemade Granola is so much better than the store-bought granola. When I found out how easy it is to make with oats, nuts, and seeds. I never considered buying it in a box again. It is also very inexpensive to make. Compare the cost of making versus purchasing it.
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Breakfast
Servings 20
Calories 133 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Rubber Spatula
  • Wide Mouth Funnel
  • Quart Jar with Air Tight Lid

Ingredients
  

  • 2 Cups Oatmeal
  • 1/2 Cup Pumpkin Seeds
  • 1 Cup Pecans
  • 1/2 Cup Honey
  • 1 Tsp Vanilla Extract
  • 1 Tsp Ground Cinnamon
  • 1/4 Tsp Salt
  • 1/2 Cup Coconut Oil

Instructions
 

  • Preheat oven to 300 F
  • Line a baking sheet with parchment paper
  • Add the oatmeal to a large mixing bowl
  • Add the cinnamon and salt
  • Add the vanilla
  • Add your preferred oil
  • Add the honey
  • Mix with a rubber spatula until well combined and clumps are formed
  • Turn on the parchment paper lined baking sheet
  • Gently press the granola out into a single layer starting at the middle, try to not break up clumps
  • Toast for 7 minutes, you should be able to just smell the oats starting to cook. Do not over cook as your granola. Turn the granola over and move around in the pan .
  • Add the pecans
  • Add the pumpkin seeds
  • Return it to the oven for 3-5 minutes more until it is a very light golden brown and you can smell the nuts - do not burn the nuts and seeds or it will taste terrible.
  • Remove from oven and let it cool before transferring to an air tight jar
  • Keeps for 10 -14 days in that jar or freeze in serving sized bags
  • Place a wide mouth funnel in your quart jar
  • Fold the parchment paper with the granola inside corner to corner and slide it into the funnel

Video

Notes

If you do not have coconut oil on hand, you can substitute olive oil.
This granola last for about 2 weeks in the pantry. You can however freeze it in individual portions for up to six months.

Nutrition

Calories: 133kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 30mgPotassium: 55mgFiber: 1gSugar: 7gVitamin A: 3IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
Hawaiian Sliders w Prosciutto Recipe

Hawaiian Sliders

Hawaiian Sliders w Prosciutto Recipe

Calling all the salt-a-holics! This recipe is your cure if you are craving salt. These are a similar to those lovely warm sliders that you may have been served at a brunch or pot luck, however we kick them up a notch to include prosciutto ham and some parmesan cheese. While these do not have any vegetables in them, they do still keep you under 500 calories per serving (a serving size is 3 sliders) and they offer up a good amount of protein.
Prep Time 10 minutes
Cook Time 30 minutes
Course Brunch, Lunch, Party
Servings 4
Calories 355 kcal

Equipment

  • 1 Baking pan
  • 1 Cooling rack
  • 1 Sauce Pan

Ingredients
  

  • 1 pkg Hawaiian Rolls
  • 6 Slices Deli Ham
  • 6 Slices Swiss Cheese
  • 6 Slices Prosciutto Ham
  • 1/2 Cup Parmesan Cheese
  • 4 Tbsp Butter
  • 1/2 Tsp Onion Powder
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Dijon Mustard

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a baking pan with parchment paper and set a baking rack inside
  • Slice the dozen Hawaiian rolls in half keeping them all together
  • Place the bottom of the rolls onto the baking rack
  • Heat the butter, Worcestershire, onion powder, and dijon mustard until the butter is melted (stove top or microwave)
  • Assemble the ham on the bottom layer, them both the cheeses, and the prosciutto on the top
  • Add the top of the rolls
  • Stir the sauce and using the spoon pour the butter mixture all over the sandwiches, cover all the top and the top sides
  • Place aluminum foil over your pan
  • Bake for 25-30 minutes until your cheese begins to melt
  • Uncover and bake for 3 more minutes
  • Remove from the pan carefully with two spatulas and place onto a cutting board.

Video

Notes

If you prefer the traditional sandwiches simply leave off the prosciutto and the parmesan. 

Nutrition

Calories: 355kcalCarbohydrates: 1gProtein: 21gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 88mgSodium: 870mgPotassium: 169mgFiber: 0.1gSugar: 0.3gVitamin A: 661IUVitamin C: 0.3mgCalcium: 385mgIron: 1mg
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