This simple side dish will turn your broccoli-hater into a broccoli-lover! Our 3 ingredients Oven Roasted Broccoli is DELISH!
Friends, take me seriously when I tell you that cooking broccoli this way will convert your family into broccoli eaters. Want proof?
My husband who has turned his nose up at broccoli his entire life now scoops a generous portion of this onto his plate.
My two-year-old repeated the phrase, “Mo brockwy” at least five times when we served this at dinner for the first time.
When we went to a tailgate a few days later, the same two-year-old passed up the chips and other junk food for a handful of raw broccoli (thinking it would taste the way I made it.) She wasn’t too happy when she took a bite to find out it didn’t have the flavor of the oven-roasted goodness.
I don’t think I’ll ever go back to steaming broccoli. We are oven roasted converts.
The Three Simple Ingredients in Oven Roasted Broccoli
This side dish is incredibly easy. To be honest, I don’t even measure the ingredients any more. Once you get the feel for it, you will be able to make it intuitively as well. The ingredients you’ll need are:
Broccoli – using fresh is far better than roasting it from frozen. BUT from frozen will work in a pinch.
Olive oil – another great option is avocado oil.
Sea salt – I have for sure used table salt, kosher salt, and even garlic salt and they all work.
How Long do I Roast the Broccoli?
This really depends how crispy you want your broccoli to be. Anywhere from 13-18 minutes will have it done. I like mine pretty charred so I error on the longer side. If it’s not browning up like you want it to, you can always broil it for a minute or two at the end!
How to Store and Reheat Roasted Broccoli
Like most leftovers, you’ll want to store your roasted broccoli in an airtight container for 3-4 days.
To reheat, I highly recommend using a toaster oven or your oven. If not, the reheated broccoli will be pretty soggy and sad.
What to Serve with Roasted Broccoli
Roasted broccoli would be a great side dish for SO many meals. Here are a few ideas:
Oven roasted broccoli is the perfect side dish for your next meal. It is perfectly crispy, does not get soft, and has fantastic flavor because of the olive oil and sea salt.
Ingredients
2–3 heads of broccoli, cut up
1/4 cup olive oil
pinch of sea salt
Instructions
Cut the florets off of your broccoli and put them all in a ziplock bag
Add 1/4 cup olive oil and a pinch of salt
Shake it up until broccoli is coated with oil
Spread broccoli out on greased baking sheet
Cook at 450 for about 13 minutes.
1360.8 g596.4 mg14.2 g3 g1.2 g1.3 g0 mg
If you like roasted vegetables, you might also like:
This salad is hands-down my favorite Cobb salad ever. With a variety of vegetables, perfectly cooked proteins, and Gorgonzola cheese, this colorful salad is complex in flavor and texture. The savory dressing is to die for, too!
Ingredients in Cobb Salad
Most Cobb Salads have fairly similar ingredients, so what makes this one so great? Let me tell ya.
Lettuce – Start by selecting the best-looking lettuce you can find. I like using either a container of fresh mixed greens or using Green Leaf or Romaine lettuce, but choose what looks freshest in your store or at the farmers market.
Bacon – How you cook the bacon and the brand of bacon you buy makes a big difference. I’ve found that baking your bacon using this recipe reduces the mess and turns out perfectly every time. We are also big fans Burgers’ Smokehouse bacon (in our area) and uncured bacon from ButcherBox (delivery service we use).
Chicken – You choose how to cook your chicken using our instructions below, but the best advice I can give is don’t overcook it. It’s done when it registers 165°F internally.
Cheese – You can use whatever cheese you like the best, but, for my money, I think Gorgonzola provides the biggest impact. It tastes like a mix of feta and blue cheeses, but it’s tamer than traditional blue cheese for sure.
Hard-Boiled Eggs – How you cook your eggs is really important here. If you have an Instant Pot, try this no-fail method. The shells fall right off.
Cherry tomatoes, shredded carrot, avocado – Be sure to pick the freshest looking and ripe produce you can. This salad is amazing when you use garden tomatoes, especially!
The Dressing – The savory vinaigrette is really what turns this salad into something you won’t easily forget. Oh my, the complexity of ingredients like Dijon, Worcestershire, garlic, lemon juice, and more are simply amazing.
How to Make Cobb Salad
Watch our quick 1 minute tutorial see how easily this salad comes together…
Tip for Making the Chopping Easier
This isn’t a difficult salad to make, but it does involve a fair amount of chopping. I got a new chef’s knife for Christmas that I’ve been waiting my whole life for (I didn’t know I was, but I was). It makes chopping vegetable after vegetable a delightful task as it quickly slices and dices anything in its way.
America’s Test Kitchen, my go-to source for unbiased ratings and reviews of cookware and kitchen equipment, highly recommends this particular knife. The best news is that it’s very affordable on Amazon! I tell everyone to get it.
1 cupcroutons(optional; omit if making this gluten-free)
Instructions
Make the Dressing: Combine all dressing ingredients in a jar with lid. Seal and shake. Refrigerate for up to two weeks or freeze for up to 3 months.
Make the Salad: In a large bowl toss the greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a colorful array. Drizzle with the remaining dressing on top and serve.
COOKING NOTES:
How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)
How to Cook Boneless, Skinless Chicken Breasts:
Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
Instant Pot: Place chicken and marinade in Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.
NOTES
We get our meat from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.
Crispy Smashed Potatoes are an easy side dish sure to please even the pickiest eater. They are easy to customize and will make you feel like a pro in the kitchen (even though they require very little cooking skills.)
What Potatoes Should I Use for Crispy Smashed Potatoes?
You’ll want to use a small variety of potato for this recipe. I used Yukon Gold potatoes. They have the smoothest texture and squish (that’s a technical cooking term) very easily!
How Do I Make Them Crispy?
Here’s how you’ll get that glorious contrast of “moist in the middle and crispy on the outside” texture. In short, you’ll boil or pressure cook the potatoes, give them a squish, and then roast them.
First, you’ll need to cook your potatoes until tender. Here are some ways to do that:
Use the Instant Pot! I cooked mine for 12 minutes at high pressure with a quick release in the Instant Pot. Here’s a cooking times chart for reference on other types of meals.
You could steam them on the stove top. Add about 1 cup of chicken stock or water and the potatoes to a pot. Cover the pot and bring the liquid to a boil. Reduce heat to simmer and steam for 10-15 minutes.
Once you’ve cooked your potatoes, lay them out on a greased baking sheet and SQUISH THEM! This is a fun part for kids to do. I’ve found that using the bottom of a glass is an easy way to do this.
After you’ve smashed your potatoes down, you’ll want to season them up. You can also have fun with this.
Drizzle olive oil over the tops of them to help them get crispy in the oven. Your pan will get messy. Fret not. This is quite normal.
Now, add seasonings that make you happiest in life. Some ideas:
Garlic powder
Onion powder
Fresh chopped thyme leaves
Fresh minced rosemary
Salt (lots of salt in my opinion!)
Pepper
Next, you’re going to roast those puppies!
Beware. They smell SO good.
What to Serve with Crispy Smashed Potatoes
These make a great side dish for a lot of different types of main dishes. Here are some ideas:
Delicate Yukon gold potatoes are cooked, seasoned and roasted in the oven. Quite likely to become your next favorite side dish.
Ingredients
2 pounds baby potatoes (recommended: Yukon gold)
3–4 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
Optional: fresh thyme, rosemary. Top with chives and parmesan after cooked!
Instructions
Boil potatoes using this quick stovetop method. Or, cook them in the Instant Pot: Add 1 cup of water to the bottom, place potatoes on the trivet, lock and seal the lid, cook at high pressure for 12 minutes, and use a quick release of pressure. Drain and pat dry the cooked potatoes.
Pre-heat the oven to 450°F.
Place cooked potatoes on a foil-lined, greased baking sheet
Use the bottom of a mason jar or glass to partially flatten the cooked potatoes.
Drizzle olive oil generously over the potatoes and evenly sprinkle the seasonings over the potatoes.
Bake for 18-20 minutes until golden and crispy. Serve immediately!
Notes
Potatoes can be prepped in advance through Step 5 and sit out a few hours before baking.
These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. Freezing instructions included!
I love cooking shows. And, there’s one Food Network star who will always have a special place in my heart. Can you guess who?
Rach, of course! I watched 30 Minute Meals pretty consistently for over 10 years. Honestly, a large majority of what I know in the kitchen, from tips to ingredients to technique, I learned directly from her.
I saw Rachael Ray make a similar version of these Salmon and Sweet Potato Cakes on her show and knew I had to try them. Over the years, I’ve made these few times and tweaked the recipe to make it a little more user-friendly.
Why I Love These Salmon Cakes
I love them because they are super nutritious, my kids will actually eat them(!), and they freeze nicely so I can make a big batch for later. Don’t worry, there’s no fishy-ness in these cakes. All the different flavors and textures make them absolutely great, in my opinion.
How to Make Salmon and Sweet Potato Cakes
Check out how easily this recipe comes together!
What Ingredients are in Salmon and Sweet Potato Cakes?
This delicious recipe uses two of the best super foods on the planet!
Wild Salmon Filets – The big gun ingredient is the Omega 3-rich wild salmon which the American diet is sorely lacking in. The salmon provides heart-healthy fat and lots of protein.
Note: Be sure to buy WILD salmon, NOT farm-raised salmon. That’s because many studies have shown there are 10 times as many PCBs in farmed fish. Dr. Sanjay Gupta in an article here says,
Basically, that’s a reflection of how much pesticides, antibiotics, other contaminants are used in raising these farmed fish. There’s higher pesticide levels in the farmed fish….They actually raise these farmed fish (with large numbers in pens) … You actually have to give them antibiotics. And a lot of the PCBs and toxins are all part of the farming process that are used to try and keep these fish free of disease….sometimes even inject fish like salmon with red dye or pink dye to make them look more pink, more like their wild counterparts.
– Dr. Sanjay Gupta
Wild Salmon is readily available and affordable in most grocery stores now, but the tastiest Wild salmon I’ve had is from ButcherBox. It’s where I get all of my meat, because they offer affordable, healthy (and delicious!) meat from small farmers that is delivered to my doorstep on my schedule. (Cancel any time.)
Sweet Potato Puree – One of the top super foods in the world, packed with plenty of minerals, fiber, vitamins, and phytonutrients that help both your body and mind. The sweet potato helps as a binder (instead of mayo!) and lends a slightly sweet taste.
You can find sweet potato puree in a can or you can easily make your own. Simply poke some holes in a few sweet potatoes using a knife. Place them in the microwave and cook in 2 minute increments. Turn the potatoes between increments and cook until soft and tender all the way through. Use a knife to check. Mine usually take about 5 minutes.
Other Ingredients:
Seafood seasoning – Recommended: Old Bay Seasoning.
Whole wheat crackers – Panko breadcrumbs would work instead.
Egg – Helps to bind the mixture.
Fresh thyme leaves and fresh parsley – These fresh herbs add depth of flavor.
Scallions or green onions – Adds a little pungent flavor
Hot sauce – Optional, but lends a touch of heat.
Extra-virgin olive oil – Another heart-healthy oil that you’ll use to grease the pan.
How to Serve Salmon Cakes
First of all, I’d highly recommend making our Avocado Aiolisauce to top these cakes. The creaminess and beautiful color of the sauce contrasts well with the warm, crispy salmon patties. You can also use an all-natural Tartar Sauce for serving, if you want.
My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes a la carte with some of the Avocado Aioli sauce on top. Delicious!
With these salmon cakes as the center piece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:
Your favorite fruit (i.e. cantaloupe, grapes, berries)
How to Freeze Salmon Cakes
It’s easy to freeze salmon cakes. They turn out tasting just like you made them fresh, if you freeze them this way:
Freeze For Later: Put the salmon cakes together, but do not cook them. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.
Prepare From Frozen: Thaw completely in the refrigerator for 24-48 hours. Then cook according to the directions.
More Salmon Recipes:
Here are few more salmon recipes from our collection you might enjoy…
These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. With a small amount of effort, you’ll make a meal your family is sure to love.
Ingredients
1 large sweet potato, cooked and mashed* (about 1 cup)
3 (6-ounce) skinless salmon fillets
1 quart (4 cups) chicken broth (sub: water)
Salt and ground black pepper, to taste
1 tablespoon seafood seasoning (recommended: Old Bay)
1 1/2 cups whole wheat crackers, crushed into crumbs
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon hot sauce
2 scallions or green onions, finely chopped
1/4 cup finely chopped fresh parsley
3 tablespoons extra-virgin olive oil
Instructions
Make It Now:
Bring the broth to a boil in a large skillet or pot over high heat, then reduce to a simmer.
Season salmon fillets lightly on both sides with salt and pepper. Carefully lower them down into the liquid, making sure they are submerged. (Note: If the broth doesn’t cover the top of the filets, add just enough water to make sure they are covered.) Poach until the salmon is opaque, about 8 to 10 minutes.
Using a slotted spoon, transfer the salmon to a mixing bowl and flake the fish with a fork. Add in the mashed sweet potatoes, seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and parsley. Using your hands or a fork, combine until the mixture is firm enough to mold into cakes. (If it’s too wet, add a few more cracker crumbs.)
Add the remaining cracker crumbs to a plate. Form the salmon mixture into four (4-inch) patties or eight (2-inch) patties and coat in the cracker crumbs on both sides. (Freezing instructions begin here.)
Discard the liquid from the skillet and wipe it clean. In that same skillet, heat the oil over medium heat until shimmery.
Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
Serving suggestion: Serve with tartar sauce for dipping or serve on buns with cheese on top, like a burger.
Freeze For Later: Follow Steps 1-4. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.
Prepare From Frozen: Thaw completely. Heat the oil in a large skillet over medium heat. Follow Steps 5-7.
Notes
*To cook and mash the sweet potato: Wash and dry it. Poke several holes around it using a knife, so steam can release while it cooks. Microwave it for 2 minutes. Flip it over and microwave another 2-3 minutes, until soft all the way through. Test doneness by inserting a knife into the middle. It should give easily.
4 Inch Patties4762 g2528 mg22.2 g16.8 g2.6 g53.8 g172.1 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/11/th-salmon-cakes-7.jpg680999Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2020-04-15 05:00:002020-11-13 06:45:56Salmon and Sweet Potato Cakes
This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy! With just a few simple pantry ingredients, you can take your kabob game to the next level.
Grilling season is my jam.
I really feel like I eat healthier when a grilled recipe is on the menu plan. Having a simple marinade recipe for chicken kabobs like this one makes it even easier. And when I say simple, I really mean it!
What’s in the chicken kabob marinade?
Here’s what you’ll need to make your chicken & veggie kabobs delish...
Oil – I prefer avocado oil or olive oil
Soy sauce
Honey
Ground black pepper
Minced Garlic
Seriously. So simple, right? After whipping up the marinade, you’ll just need some chicken and veggies. Try to chop them up in similar sizes.
A short video of how the kabobs come together
How long do I marinate the chicken and veggies?
Place the marinade, chicken, and chopped veggies into a container and let them sit for at least 2 hours. As with most marinades, the longer it sits, the better and more flavorful the food will be.
Once they’ve done their fair share of marinading, it’s time to get those puppies on skewers! Your hands will get down and dirty during this process so just embrace it and wash up well after.
Can you freeze Honey Garlic Chicken Kabobs?
Great question! If you want to make this a freezer meal, we recommend just freezing the uncooked chicken in the marinade without the veggies. Because of the high water content in the bell peppers and onions, they won’t hold up well on a skewer after being frozen and thawed.
To prepare, simply thaw the chicken using one of our safe thawing methods and then add them to the skeweres with fresh veggies.
What to serve with Grilled Honey Garlic Chicken Kabobs
While the chicken and veggies are enough for a meal on their own, here are some ideas to beef up your meal:
2–3 bell peppers, seeded and cut into bite-sized pieces (any color)
1 red onion, cut into bite-sized chunks
Instructions
Make It Now:
In a mixing bowl, whisk together the oil, soy sauce, honey, black pepper, and garlic.
Add the chicken and veggies to the marinade, cover, and let it marinate in the refrigerator for about 2 hours.
Preheat grill to medium heat (around 350-400 degrees).
Thread the veggies and chicken on skewers and discard the remaining marinade.
Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.
Freeze For Later: To a gallon-sized freezer bag or container, add all the ingredients except the peppers and onions. Seal and toss gently to combine. Freeze.
Prepare From Frozen: Note: You will need the chopped peppers and onions on hand to complete this meal. Thaw completely using one of these three safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.
Notes
We get our meat from ButcherBox*. The chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source all your healthy meat, from grass-fed beef to uncured bacon, and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.
Do you have a green bean hater? I dare you to try this bacon-wrapped green bean recipe. I dare you.
I took the dare and I now have a transformed husband who looks forward to his green beans. Not to mention my kiddos who eat them up as fast as all the other food on their plates. I also love this recipe because it looks super fancy when in reality it takes very little skill to assemble.
Want to take the dare?
How to Make Bacon-Wrapped Green Beans
Preheat your oven to 400°F.
Cook 6-8 pieces of bacon about half way done. You don’t want them cooked all the way because they are going to go into the oven. You don’t want them too undercooked because they won’t get finished in the oven. Half way. Trust me on this one. I cooked my bacon for about 6 minutes but it really depends on the type of bacon you use.
Meanwhile, wash and snap off the ends of about 1 pound of green beans. Bring a large pot of water to a boil and toss green beans into boiling water. Let boil for only 3-4 minutes. They should turn bright green and be softened a tad.
Now, gather about 6-8 green beans and wrap them up in either 1/2 piece of bacon or a whole piece. It kind of depends on how healthy you want to be OR how much of a green bean hater you have at your dinner table.
Green bean hater=full piece of bacon.
Once you’ve wrapped up your green bean bundle, stick it all the way through with a toothpick. This holds the bacon in place, thus holding your green beans in place.
Sprinkle the tops of your bundles with a little salt, pepper, and brown sugar.
Bake your green bean bundles in the oven at 350°F for 15-20 minutes.
Do you have a green bean hater in your house? Try this simple, no-fail bacon and green bean recipe. You’ll convert everyone who tries them!
Ingredients
1 pound fresh green beans, trimmed
1/2 pound bacon (here is where we get our favorite bacon)
2 tablespoons brown sugar
Salt & Pepper to taste
Toothpicks
Instructions
Preheat oven to 400°F.
Bake the bacon on a sheet pan for about 10 minutes, until cooked but not crispy at all. Set aside.
Bring a large pot of water to boil. Boil green beans for about 2 minutes, until still crisp and only partially cooked through. Drain in a colander and run cold water over them to stop the cooking process.
Wrap 6-8 green beans with 1/2 piece of bacon. Secure with a toothpick.
Sprinkle a little salt, pepper, and brown sugar on top of bean bundles.
Cook 15-20 minutes at 400°F until the bacon is done to your preference.
2878.6 g960.3 mg22.5 g13.4 g3.2 g9.2 g37 mg
What goes well with bacon wrapped green beans?
Here are some ideas that bacon wrapped green beans would go great with!
Thank you to my mother-in-law for this quick trick on how to cook corn on the cob in the microwave! Did you know that cooking corn on the cob doesn’t require dirtying up a pot, heating up the kitchen, or waiting for a gallon of water to boil? I sure didn’t.
Get this. You can cook your corn on the cob to perfection in the microwave. It’s especially helpful when you only need to cook a few ears at a time.
Video Tutorial: How to Cook Corn on the Cob in the Microwave
Directions to Microwave Corn on the Cob (Without Husk)
Here’s the foolproof and ridiculously easy trick that I like to call the 3-Minute No Boil Corn on the Cob Method:
1 – Take your shucked ear of corn and wrap it in a moist paper towel so that it is entirely wrapped.
2 – Place it in your microwave and nuke for 3-4 minutes. 3 minutes works for my microwave, but yours may take a smidgen longer. Note: I usually do two ears at the same time and they turn out fine.
3 – Using a potholder or towel, remove the hot ears of corn. They will continue to cook a bit if you leave it in the paper towel after you remove it.
4 – Butter and salt and enjoy some perfectly done corn on the cob!
How Long Do You Microwave Corn on the Cob Without a Husk?
Bottom line: Wrap each shucked ear of corn on the cob in a damp paper towel and microwave for 3-4 minutes, depending on your microwave oven.
I sure hope you enjoy this simple method for cooking corn!
Don’t have time to wait for water to boil? Not enough daylight left to turn on your grill? Then try this 3-minute, no boil microwave method for corn on the cob. It’s a winner!
Ingredients
4 ears of corn, shucked
paper towels
salt and pepper, to taste
Instructions
Take your shucked ear of corn and wrap it in a moist paper towel so that it is entirely wrapped.
Place it in your microwave and nuke for 3-4 minutes. *3 minutes works for my microwave, but yours may take a smidgen longer. Note: I usually do two ears at the same time and they turn out fine.
Using a pot holder or towel, remove the hot ears of corn. They will continue to cook a bit if you leave it in the paper towel after you remove it.
Butter and salt and enjoy some perfectly done corn on the cob!
https://thrivinghomeblog.com/wp-content/uploads/2019/10/th-microwave-corn-6.jpg10601600Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2019-10-14 07:00:002020-11-13 06:46:51How to Cook Corn on the Cob in the Microwave
But, I know, I know. You’re thinking, “Rachel’s gone off the deep end on this one. Spinach in your oatmeal?” Look, my baked oatmeal philosophy is similar to my smoothie philosophy: what they don’t see, they won’t taste. It’s true. You really cannot see or taste the spinach after using the blender to puree the wet ingredients. This warm bowl of comfort is just pure dark chocolaty goodness…filled with lots of fiber, vitamins, and minerals!
Chock this recipe up to just one more genius way to sneak more fruits and vegetables into a kid favorite (check out 50 more ways here)!
This warm bowl of comfort is just pure dark chocolaty oatmeal goodness…filled with lots of fiber, vitamins, and minerals!
Ingredients
3 cups rolled oats
1/4 cup dark cocoa powder (or regular cocoa powder)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons melted coconut oil (or butter)
2 large eggs
1/2 cup honey or maple syrup
2 teaspoons pure vanilla
1 large or 2 small bananas
Optional: 2 cups fresh spinach, loosely packed
Instructions
Preheat oven to 350 degrees F. Grease a 9×9 baking pan with coconut oil or baking spray.
In a large mixing bowl, combine dry ingredients (from oats through salt).
In a blender, layer the wet ingredients in order (from milk to spinach). Blend until very smooth.
Pour wet ingredients into bowl with dry ingredients and stir until combined. Pour batter into a baking pan and bake for 20 minutes or until set in the middle.
Serve warm with milk and fresh sliced fruit on top.
Notes
Freezer Meal Instructions:
To Freeze:
Make the batter and pour into baking pan, but do not bake. Wrap tightly with plastic wrap and/or foil and freeze for up to 3 months in back of freezer.
To Prepare:
Let baked oatmeal thaw in refrigerator for 24 hours or defrost in the microwave using the defrost setting. Bake according to directions. Cook time will increase if baked oatmeal is still cold or partially frozen. Cover with foil if top begins to brown too much.
Cooking within a tight grocery budget? Let me tell ya, this soup is the bomb. It’s not only cheap thanks to the beans, but it’s also very filling and boasts a rich savory flavor thanks to the ham. (Want to save even more? Try my equally delicious Ham and Bean Soup that’s even more budget-friendly due to only using a ham bone to flavor it.)
I created this new Ham and Bean Soup recipe after Thanksgiving as a way to use up the leftover ham for my Uncle Rich, who won’t touch turkey with a 10 foot pole. What makes this soup so simple is the use of a nine bean soup mix that you’ll find in the bean aisle of most grocery stores. Just be sure to follow the package directions, because YOU WILL NEED TO SOAK THE BEANS a few hours or even a day beforehand. That’s about the most complicated part of all this, which isn’t complicated at all. Soaking the beans just requires a wee bit of planning.
Make this recipe before winter passes, because it’s one of those soups you need to sip on while watching the snow flakes fall outside your window. Add a hunk of crusty bread alongside it, and you’ll feel that all is right in the world for those 10 minutes. It’s true.
Cheap, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food.
Ingredients
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
a pinch of red pepper flakes
salt and pepper, to taste
64 oz (2 cartons) salted chicken broth
4 cups water
1–2 cups of ham steaks, cubed
1 lb soup bean mix (Soak first according to package directions.)
2 bay leaves
1 lb bag of carrots, peeled and sliced
Instructions
In a large stock pot, saute onions in olive oil. Add garlic, red pepper, and season lightly with salt and pepper.
Add chicken stock, water, ham, beans, and bay leaves and bring to a boil. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.
Remove the bay leaves.
Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.
Notes
Freezer Instructions:
To freeze:
Simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months.
To prepare:
Either thaw in the fridge overnight and warm up over low heat on the stovetop or in a crockpot.
1142.7 g1716.5 mg4.1 g7.6 g2.3 g11.6 g24.1 mg
https://thrivinghomeblog.com/wp-content/uploads/2016/02/Ham-and-Bean-Soup.jpg12001600Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2016-02-12 05:10:032020-12-05 19:49:27Leftover Ham and Nine Bean Soup {Freezer Meal}
Since I was in charge of bringing some type of broccoli casserole to Thanksgiving this year, I searched high and low for a recipe that could be made in advance (since we had to drive 2 hours that day) and that most people would like.
I came across Pioneer Woman’s Broccoli and Wild Rice Casserole recipe. I mean, a Pioneer Woman recipe has never served me wrong so I thought it was a no brainer. Well, I’m glad I gave it a trial run before making it for Thanksgiving because, well, I didn’t like it. (Please note-the pictures in this post are from when I made it the FIRST time. I have since tweaked it so if you make it, it may look a bit different).
I made quite a few changes to the recipe. First of all, the original recipe was WAY too much rice. I also felt like it needed more broccoli and veggies so I upped the amount of broccoli and added in some cauliflower. With a few other tweaks, I got the recipe to be where I wanted it. I thought it was pretty dang good! I felt confident about the dish I was bringing (and that felt somewhat representative of my cooking abilities to my in-laws).
Well, pride comes before the fall, my friends. I probably should have known that at a large Thanksgiving, people have LOTS of options and little space on their plate. When a broccoli and rice casserole is competing with cheesy twice baked potatoes, buttery rolls, three different types of turkey and so on, it pretty much doesn’t stand a chance. It just wasn’t fair to put the broccoli casserole to caramelized sweet potatoes topped with marshmallows. Or maybe I’m making excuses. I don’t know. For one reason or not, the broccoli casserole was not a hit. Just being real here.
Despite the majority of the crowds turning their nose at it, I stand by my recipe. I liked it and think it is worth sharing. It was full of flavor, filled with seasoned veggies, and made a great side dish. If you’re a broccoli and rice lover like me, you’ll probably like it too.
Ready or not, here is how to make Broccoli and Wild Rice Casserole.
Preheat oven to 375.
Time to get that wild rice cooking. Combine rice with 4-5 cups of chicken stock. Bring to a boil, then reduce heat to a simmer, cover and cook until rice begins to break open. Mine took about 35-40 minutes, but follow the instructions on the package. As I mentioned above, the pictures I have are not necessarily representative of what it should look like. I used half of the rice in the picture below AND this rice should have cooked a bit more.
Once the rice is cooked, set it aside or go ahead and spread it out in a 9×13 casserole dish.
Meanwhile, get to chopping up all of those veggies. Cut the broccoli into small florets. Finely chop the other veggies up. This recipe does have a lot of chopping to do so use a food chopper if you have one! Otherwise, give your forearms a pep talk because they are about to get a workout.
To make sure your broccoli gets cooked, you’re going to need to give it a head start. This means cooking it in boiling water for a minute or two then blanching it (removing it from the boiling water and plunging it into icy water to stop the cooking process). After this step, spread it out evenly over your wild rice.
Now it’s time to make the good stuff. In a large pot, melt about 6 tablespoons of butter and then toss all the rest of your diced veggies in with it. Stir frequently for about 8 minutes until they are softening and turning a bit darker.
Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
Melt the remaining 2 tablespoons of butter, combine in separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
Cover with foil and bake your casserole for 20 minutes. Uncover and bake 15-20 minutes more until the breadcrumbs brown a bit.
Broccoli and wild rice casserole. Full of flavor, packed with healthy, fresh ingredients and freezer friendly. Take this to your next family gathering!
Ingredients
1 cup uncooked Wild Rice
10 cups Low-sodium Chicken Broth, more If needed for thinning
1/2 cup (1 Stick) Butter
4 heads broccoli, cut into small florets
1 package (8oz) white mushrooms, finely chopped
1.5 cup cauliflower, finely chopped
1 whole medium onion, finely diced
2 whole carrots, peeled and finely diced
2 stalks celery, finely diced
4 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, more to taste
1 teaspoon black pepper
1 cup Panko breadcrumbs
Instructions
Start cooking your wild rice. Combine 4-5 cups chicken broth with wild rice. Bring to a boil (follow the cooking instructions that are on the wild rice package or cook the rice until it has just started to break open and is slightly tender). Mine took about 35 to 40 minutes. Drain and set it aside.
Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes. Immediately drain and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add all of your vegetables and cook them, stirring frequently for about 7-8 minutes. When they start to soften and turn a bit brown, they are done.
Sprinkle the flour on the vegetables and stir to incorporate. Then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
Add the cooked rice to the bottom of a 9×13 baking dish, then layer on the broccoli. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
Melt the remaining 2 tablespoons of butter, combine in separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
Cover with foil and bake the casserole at 375 for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Optional: sprinkle on the parsley after you remove it from the oven.
Notes
Freezer Meal Instructions: To Freeze:
Follow steps 1-6. Freeze before cooking.
To Prepare:
When ready to cook, let thaw completely and follow step 7.
Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa.
We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited!
The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering.
The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight.
One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business.
And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell.
It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.)
Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-canceled all those chips.
Roasted Corn Salsa has a savory-sweet combination which results in a delicious salsa that kids and adults alike will enjoy.
Ingredients
8 ears of fresh corn, shucks with silks removed (Here’s the best way to cut corn off the cob)
5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
2 medium poblano peppers, seeded, finely chopped
1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
1 cup chopped red onion (1 medium onion) (Here’s a quick way to chop it like a pro!)
1 can black beans, drained and rinsed
1 cup apple cider vinegar
1/2 cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (can add a little more for more heat)
salt and pepper, to taste (we used 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
Instructions
Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
After corn is cool enough to handle, cut the kernels off the cob.
In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
Remove from heat and let cool.
Notes
Freezer Meal Instructions:
To Freeze:
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen. To Prepare:
Place in the refrigerator until thawed. Serve and enjoy!
1756113 g4206.6 mg20.2 g363.8 g73.2 g76.2 g0 mg
https://thrivinghomeblog.com/wp-content/uploads/2015/04/Roasted-Corn-Salsa-Recipe-Freezer-Friendly-Thriving-Home-9.jpg507760Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2015-05-04 05:00:002020-11-13 06:51:27Roasted Corn and Black Bean Salsa {Freezer Meal}
Skip the canned junk and make this delicious and nutritious pasta dish for your family instead. So much sneaky nutrition in this one-pot wonder!
Quick vote: What was your canned Chef Boyardee pasta of choice as a kid?
a. Spaghetti and Meatballs
b. Beefaroni
c. Beef or Cheese Ravioli
Me? I was a Beef Ravioli kid all the way. But, alas, I know too much these days about what goes into a canned product like that to enjoy it, much to my husband’s chagrin sometimes.
If you want to know more about what’s in this kid favorite, you might check out this post. Or take my word for it and make something that tastes far better and is full of good-for-you, recognizable ingredients. This Healthy Homemade Chef Boyardee Pasta has the same saucy deliciousness and comforting pasta that we grew up on, but it knocks the socks off the canned junk.
With the use of the blender, you’ll remove any noticeable vegetable chunks for keen little eyes and also easily whip up this flavor-rich pasta sauce. You can certainly add in some browned ground beef after blending the sauce, if your family prefers a meaty sauce. But, I loved the texture as is. The end result is somewhere between a plate of pasta and a bowl of tomato soup with pasta in it.
Voila! I give you Healthy Homemade Chef Boyardee Pasta.
Skip the canned junk and make this delicious and nutritious pasta dish for your family instead. So much sneaky nutrition in this one-pot wonder!
Ingredients
8 cups (or 2 cartons) organic chicken broth
1 (28 ounce) can organic tomato sauce
1 tablespoon tomato paste
1 bay leaf
1/2 onion, chopped
1 large carrot, peeled and chopped
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon dried oregano
Salt and pepper, to taste
6 ounces of whole wheat pasta, like rotini, elbows or broken up lasagna noodles
Optional: shredded Parmesan cheese or mozzarella cheese
Instructions
Stir together all ingredients EXCEPT the pasta in a large pot. Bring to a boil and reduce to a simmer, stirring occasionally for 10-15 minutes, or until carrots and onions are softened and sauce has reduced some. Remove the bay leaf.
Using an immersion blender or carefully spooning mixture into blender, blend sauce until smooth. Note: Be sure to fit lid tightly and hold down with a kitchen towel, if using an upright blender.) Return sauce to the pot. Taste and season and add more salt and pepper, as needed.
Bring sauce up to a simmer again. Stir in the pasta. Simmer and stir occasionally until pasta is tender, usually about 8-10 minutes. Taste and adjust seasoning again.
Serve warm in a bowl with shredded Parmesan or mozzarella on top.
1516.3 g1448.8 mg1.8 g29.5 g4.3 g7.1 g6.6 mg
https://thrivinghomeblog.com/wp-content/uploads/2015/03/healthy-homemade-chef-boyardee.jpg1368760Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2015-04-01 05:00:152020-11-13 06:51:30Healthy Homemade Chef Boyardee Pasta
This Veggie Sandwich on Whole Grain Bagel rivals for first place in my heart when it comes to favorite lunch meals. The other contestants are the Protein Lunch Bowl, Creamy Avocado Dip with carrots and tortilla chips, and the Small Bites Board, if you’re wondering.
When you stay at home with kids and/or work from home, like I do most days, I long for anything but another PB&J or leftovers. And, if you work away from home, I’d wager this beats out most deli sandwiches you could get at a restaurant. The Veggie Sandwich on Whole Grain Bagel fits the bill as an easy, filling, yet healthy lunch.
The first secret to this sandwich in my opinion is a really good bagel. If you have a Panera Bread near you (or a local bakery with whole grain bagels), stock up when their sprouted whole grain bagels or whole wheat bagels are on sale. At our Panera, you can get a baker’s dozen for half price on Tuesdays. So, I buy a bunch then and freeze them in freezer bags. They last for weeks this way. (ht: My friend, Erin A., for this idea!)
Then, simply pile on your favorite veggies (I love spinach, tomatoes, and avocado…but be creative), your favorite cream cheese, and some hummus and you’ve got yourself a delightful sandwich that’s full of texture and flavor.
P.S. You won’t miss the meat!
Here’s how I make my Veggie Sandwich on Whole Grain Bagel…
Pile some spinach, tomato, avocado, and hummus on a bagel to create the perfect veggie sandwich! You will transform your boring lunch in to something extraordinary!
Ingredients
1 whole grain bagel, sliced lengthwise (preferably from a bakery)
2 tablespoons plain cream cheese (or your favorite kind)
5–6 baby spinach leaves
2 thick slices of tomato
1/2 avocado, sliced
2 tablespoons hummus ([here’s/https://thrivinghomeblog.com/2012/08/simple-blender-hummus-other-real-food-snacks-kitchen-stewardship/] how to make your own)
Instructions
Starting on the bottom portion of the bagel, spread cream cheese.
Top with baby spinach. Add tomato slices and then avocado. Spread hummus on inside of the top of the bagel.
Put the sandwich together and enjoy!
3992 g148.2 mg17 g55.7 g12.9 g13.1 g14.6 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/09/IMG_4579.jpg540720Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2014-09-25 10:00:002020-11-13 06:52:07Veggie Sandwich on Whole Grain Bagel: Another Quick and Healthy Lunch
For some reason I have always preferred canned green beans versus fresh. Maybe it’s just what I grew up on, but I have never been able to LOVE fresh green beans.
However, when I saw the Pioneer Woman make this recipe on her show, I knew I had to give them a try. I have yet to find a recipe of hers that I don’t like, so I was hoping these green beans wouldn’t be the exception.
I was right! Even my husband who claims he doesn’t like green beans at all went back for seconds. It probably doesn’t hurt that they have a little bacon grease in them. If bacon is in any recipe I make, my husband has an open mind.
Have a picky eater in your house? Try these crowd-pleasing green beans. A touch of bacon grease and a combo of fresh veggies makes a delicious side dish!
1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
Ground black pepper
Instructions
Snap the stem ends of the green beans
Melt the bacon grease (or butter) in a skillet over medium-low heat.
Add the garlic and onions and cook for about a minute.
Add the green beans. Toss and cook for about 1-2 minutes
Add the chicken broth, chopped red pepper, salt and pepper to taste.
Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape.
Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. Usually takes about 20 to 30 minutes depending on cooking temperature.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.
Notes
Recipe adapted from The Food Network
844 g412.2 mg4.8 g9.3 g2.8 g2.7 g4.1 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/05/green-bean-recipe.jpg480720Polly Connerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngPolly Conner2014-06-09 05:44:022020-11-13 06:52:27Crowd Pleaser Green Beans
As afternoon snacks go, dark chocolate chips and peanuts rank #1 in my book. But, Creamy Avocado Dip might come in at #2. This healthy and filling dip is a great love of mine for lunch or for snacking.
You can also whip up this Creamy Avocado Dip for an appetizer for a crowd. Pinky swear that it doesn’t taste “healthy”–just creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.
I must note that my absolute favorite salsa in this recipe is the Double Roasted Salsa from Trader Joes. We always stock up on it when we’re in the city. As you may know, I heart TJs.
Check out more of our healthy snacks here and appetizers here. I hope you can enjoy some of this green goodness soon!
You can whip up this Creamy Avocado Dip for an appetizer or for a crowd. It is creamy and delicious! Serve with tortilla chips, carrots sticks, and any other fresh veggies you like.
Ingredients
For One:
1 avocado
1 tablespoon fresh lemon or lime juice
salt, pepper, and garlic powder, to taste
1–2 tablespoons of salsa (I love Double Smoked Salsa at Trader Joe’s in mine!)
1–2 tablespoons of plain Greek Yogurt (fat-free works fine)
For a Crowd (serves 8-10):
8 avocados
8 tablespoons fresh lemon juice (juice of 2–3 lemons)
salt, pepper and garlic powder, to taste
1 1/2 cups salsa
1 1/2 cups plain Greek yogurt (fat-free works fine)
Instructions
Remove the avocado flesh with a spoon and place in a bowl. Add lemon juice and smash with a potato masher or back of a fork until smooth.
Add salt, pepper, and garlic powder to taste. Stir to combine.
Add in salsa and Greek yogurt and stir until thoroughly combined.
Serve with fresh veggies (carrots, celery, broccoli, peppers) and/or chips.
3673.8 g478.6 mg30.9 g21.1 g13.3 g8 g5.6 mg
https://thrivinghomeblog.com/wp-content/uploads/2014/05/IMG_4214-e1400366574627.jpg540720Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2014-05-23 05:00:042020-11-13 06:52:29Creamy Avocado Dip: For One or For a Crowd
Looking for a quick and healthy lunch option? As moms, our lunch doesn’t have to consist of leftover sandwich triangles from our kids’ plates and a rogue baby carrot or two we find left in the vegetable drawer. With a few simple ingredients in the pantry and fridge, you can whip up a Protein Lunch Bowl that will keep you full and give you energy for the afternoon ahead (and maybe even help you fend off the mid-afternoon snack craving!).
I eat some version of this Protein Bowl about five days a week…no joke. I can’t get enough of it. It’s lemony fresh, simple, and so filling and good for you! Plus, if you are trying to reduce your gluten intake, this Protein Bowl is entirely gluten-free. Two other similar dishes you might like are Tabbouleh and Greek Garden Salad.
This bowl of goodness is clean eating at it’s best!
This protein bowl is FULL of flavor. You’ll find yourself eating it again and again. It lends itself to some creativity – allowing you to use up what you have on hand.
Ingredients
1/2 cup cooked black beans (drained and rinsed)
1/4 cup chopped bell pepper
1/4 cup chopped cherry tomatoes
1/2 avocado, chopped
2 tablespoons feta cheese
juice from 1/2 a lemon
salt, pepper, and garlic powder, to taste
Instructions
Combine black beans, bell pepper, tomatoes, avocado, and feta cheese in a dinner-sized bowl. Squeeze lemon over the top and sprinkle on salt, pepper and garlic powder to taste. Stir, taste, and season as needed.
Eat cold or warm up for about 30-45 seconds in the microwave and stir.
Optional: I often add a bit of quinoa or brown rice, too.
These meatballs are full of flavor and packed with sneaky nutrition thanks to the finely chopped carrot, onion, garlic, and parsley. Our entire family loves them!
When I make these, I usually double the recipe and freeze half of them for future lunches or dinners. They make such a great freezer meal!
Preheat oven to 400°F. Cover a sheet pan that has sides or a 9×13 casserole dish with parchment paper or foil for easy clean-up.
In a large bowl, combine the carrot, onion, garlic, parsley, Parmesan, egg, bread crumbs, ketchup, salt and pepper.
Mix in the ground beef. Use your hands to combine well.
Roll meat mixture into meatballs, using about 2 tablespoons of mixture per meatball. They will be about 1½ inches in diameter. Place on sheet pan, leaving a little room between each one.
Bake for 18-20 minutes or until cooked through. Cut one open and make sure there is no pink in the middle to assure doneness. Internal temp should be 160 degrees F.
Freeze For Later:
Option 1 (Uncooked Meatballs): Follow steps 1-4. Store uncooked meatballs in a freezer bag or container in a single layer. Or, if stacking meatballs in a container, divide single layers with parchment paper. Seal and freeze.
Option 2 (Fully Cooked Meatballs): Follow Steps 1-5. Let cool. Freeze the cooked meatballs in a freezer bag or container in a single layer. Or, if stacking meatballs in a container, divide single layers with parchment paper.
Prepare From Frozen:
Option 1 (Uncooked Meatballs): Thaw the uncooked meatballs. Follow Step 1. Bake according to directions in Step 5. Or, if cooking directly from frozen, increase baking time by about 30 minutes (total baking time will be about 50 minutes); cover with foil if they are getting too brown on the outside.
Option 2 (Fully Cooked Meatballs): When ready to cook the fully-cooked meatballs, thaw in the refrigerator. Warm up over low to medium-low heat on the stove in some marinara sauce. If you warm frozen meatballs in sauce it will take longer, so stir continually so sauce doesn’t scorch. Another option, although not the preferred method, is to warm frozen meatballs by themselves in the microwave in 30 second increments until warmed through, being careful not to overcook. Lastly, you can warm up the meatballs in marinara sauce in the slow cooker over Low heat for about 2-3 hours.
It’s not often I get addicted to a salad and can’t stop eating it. But, I did with this Garden Greek Salad. (Oh, and this one, too.) Who doesn’t want to be addicted to veggies?!?
The simplicity of the dressing highlights the freshness of the produce this time of year and lends some sweetness, as well. So, load up on the Garden Greek Salad and pat yourself on the back when you binge on this dish!
Have you ever had purple potatoes? My son picked them out at Natural Grocer a few weeks ago (that’s one of my keys to getting the kids to try new foods) and they were delightful. The bluish-purple hue popped against the carrots when I served them. And, since you eat with your eyes as well as your mouth, it made for a delicious and beautiful side dish. The rosemary and thyme lent some deeper character to them, as well.
But…get this. Purple potatoes are much better for you than white potatoes. Why? This Chicago Tribune article reports that their bluish-purple color is “due to the antioxidant powerhouse anthocyanin…This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. U.S. Department of Agriculture analysis of potato varieties reveals that their content of phenols (powerful plant antioxidants) rivals that of broccoli, spinach and Brussels sprouts.”
If I have choice in potatoes to roast, purple is my pick!
Have you ever cooked with purple potatoes? If not, check your local store for these beauties. They are full of anti-cancer ingredients and may help fight against memory loss.
Ingredients
2–3 purple potatoes (they are fairly small), cut into 1 inch cubes
2–3 carrots, cut into 1/2 inch slices
1–2 tablespoons good olive oil
1 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper (or a few good cranks)
3–4 sprigs of thyme, stems removed and chopped
1 sprig of rosemary, stems removed and minced
Instructions
Preheat the oven to 425 degrees F.
Place all the cut vegetables in a single layer on a baking sheet. Drizzle them with olive oil, salt, pepper, thyme and rosemary. Toss well. Bake for about 20 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Keep an eye on them so they don’t burn.
Season with salt and pepper to taste and serve hot.
906.4 g628.9 mg3.8 g13.9 g3.3 g1.5 g0 mg
https://thrivinghomeblog.com/wp-content/uploads/2013/07/roasted-potatoes-e1374805267274.jpg692720Rachel Tiemeyerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngRachel Tiemeyer2013-08-22 05:00:132020-11-13 06:53:45Roasted Purple Potatoes and Carrots
I can’t wait to share this recipe with you. If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! It’s simply perfect for a summer day, especially when your fridge is overflowing with garden produce to use up.
Here’s a bowl full of veggies my green-thumb friend, Nicole, sent me home with last week. This palette was quite an inspiration. You know cooking is art, don’t you?
Now, let’s talk lentils for a minute. Did I scare you off with a mention of those? If so, don’t shy away from these small round, lens shaped legumes. I hadn’t tried cooking with them until this recipe, and I tell you, I’m sold! Not only are they full of fiber and protein, but they made this soup hearty and rich-tasting. They really cook down in the broth, adding a buttery creaminess to the texture. The key, I learned, is using lots of seasoning to keep them from tasting bland in this soup.
One more thing to share before we get to the recipe. Would you believe that my kids even tried and ate some of this soup? All three of them–the 2, 4, and 6 year olds. That’s because they helped me pick the produce and chop it for the soup. The push to get kids in the kitchen isn’t just a nice theory. It really works if you’re wanting your children to try new foods and take an interest in where their food comes from.
My 6-year-old has become an expert chopper, as we’ve worked on his knife skills over the past year. My 4-year-old daughter isn’t too bad either. I usually give them a butter knife and it works fine, although I now trust my older son with a small sharp chopping knife. The 2-year-old picked herbs off the back porch for me and then proceeded to make his own “soup” while we cooked. What great fun in the kitchen (and quite a mess…yes…but worth it)!
Keep in mind, you can use all kinds of veggies in this recipe. Just toss in what you have on hand in place of the ones I suggest, if you want. Happy summer soup making!
A low calorie, nutritionally-dense, and tasty soup that’s simply perfect for a summer day or a cold winter night.
Ingredients
2 tablespoons olive oil
1–2 cups onion, chopped
1 bay leaf
red pepper flakes, to taste
salt and pepper, to taste
2 garlic cloves, minced
12 cups chicken broth
1 cup red lentils
fresh thyme, bundle a few sprigs and tie together with kitchen twine or another sprig
2–3 large carrots or 1 bag of baby carrots, chopped
2 cups green beans, chopped
1 small to medium zucchini, chopped
1 cup cherry tomatoes, chopped
fresh herbs (i.e. parsley, basil, etc), chopped, to taste
Instructions
Note: Try to chop the vegetables about the same size and small enough to fit on a spoon bite.
Heat olive oil in Dutch oven over medium heat.
Add onions, bay leaf, and season with salt, pepper, and red pepper flakes to taste. Saute until softened. Add garlic and sauté for another minute. Pour in chicken broth and bring to a boil.
Add lentils and thyme bundle and simmer about 10 minutes less than the lentil package directions call for.
Add vegetables and simmer another 10 minutes.
Remove bay leaf and thyme bundle. Top with freshly chopped herbs. Taste and season with salt and pepper as needed.
Serving suggestion: Top with fresh Parmesan cheese and serve with a good loaf of crusty bread.
Notes
Freezer Meal Instructions:
To Freeze:
Cook soup completely and let cool. Put soup in freezer-safe container or bag. Freezer for up to 3 months. To Prepare:
Thaw soup in refrigerator overnight. You can also warm it from frozen on the stovetop.
*Note, you may need to add some more water or broth because the vegetables will absorb some of the liquid.
Anyone a big fan of Panera’s Tomato Bisque? I may have found a recipe as good or better. That’s a bold claim, I know. It began with this recipe from Food & Wine. But, then I added a few healthy spins to it–ones that did not sacrifice taste in any way I assure you!
The result was a huge home run with my entire family and a few of our friends on New Year’s Eve. I’m talking picky little kids and foodie adults, people. There are few recipes in my repertoire that I can honestly say that about.
My kids affectionately called it “ketchup soup,” in honor of their favorite condiment (and side dish). My husband and I just call it a soup worthy of a special occasion or any night.
Here are a few things you may want to know before making this soup:
I wrote the recipe for a crowd or for your family to have enough to freeze for later. If you want just enough for one 4-person meal, just simply cut it in half.
Seasoning all along the way is key to deep flavor. Season with S & P when you saute the veggies, season again when you add the liquids, and finally season at the end after tasting. But, don’t get too heavy-handed at the get go!
We also loved the kicked-up addition of the hot sauce at the end. I just left it out of the kids’ bowls.
Add a gourmet grilled cheese alongside this soup, and you’ve got the perfect winter comfort food. Plus, you’ll have just fed your family a bowl full of vegetables!
Two 28-ounce cans diced fire-roasted tomatoes, drained (look for BPA-free cans)
6 tablespoons tomato paste (look for BPA-free cans)
4 teaspoons sugar (I used unrefined raw sugar)
1/2–3/4 cup half and half
4 tablespoons unsalted butter
hot sauce, to taste
1 cup croutons, for garnish (optional)
freshly grated Parmesan cheese (optional)
Instructions
In a large stockpot or dutch oven, heat 4 tablespoons of olive oil over medium high heat.
Add the chopped onion, carrot, celery, and garlic. Then, season with salt, pepper, and red pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes.
Sprinkle the flour over the vegetables and stir for 1 minute, or until flour is fully incorporated.
Add the chicken stock, tomatoes, tomato paste, and sugar.
Season lightly with more with salt and pepper, if you’d like.
Bring to a boil, then reduce heat to a simmer (over about medium heat) and cover partially.
Stir occasionally until the vegetables are tender, about 15 minutes.
Transfer the soup in batches to a blender (or use an immersion blender) and puree until fairly smooth. (Note: Please be careful during this step! Don’t fill the blender full. Cover the lid with a towel and hold securely while blending so the lid doesn’t pop off.) Carefully, return the puree to the saucepan.
Add the half and half and cook over medium-low until the soup is just heated through.
Taste and then season the soup with salt, pepper, and hot sauce to your preference.
Swirl in the 4 tablespoons of butter.
Ladle the soup into bowls, garnish with croutons, fresh shredded Parmesan cheese, and serve.
Notes
Freezer Meal Instructions: To Freeze: Full cook and fully cool. Freeze in a freezer container or bag and seal well. Store up to three months in freezer. To Prepare: Thaw in the refrigerator or using the defrost setting in the microwave. Warm over medium-low heat, stirring occasionally.
A common household dilemma, right? (I hope you are picking up on my thick sarcasm)
I’ve never had to ponder the fate of a bag of chicken necks until my parents generously shared a portion of Amish chickens that they had ordered. They sent us home with a cooler of whole and quartered freshly slaughtered, organic chickens but hidden within their generous gift to us was a bag of necks. We went though the other chickens fast but the bag of necks sat in our deep freeze for months. I was about to toss them out when my mom told me they packaged them up so you could make chicken stock out of them. Oooooh. So THAT’S what I should do with them.
I’ve never made chicken stock before so I set out to find a recipe.
What I found was that there are a gazillion different recipes and ways to make chicken stock. I finally landed on a version of this one from the food network.
So now that I had 9-10 cups of chicken stock, what did I do with it??
Well, I used our chicken noodle soup recipe and made a big ‘ol batch. This came in handy when both my husband and I came down with some sort of flu bug. We still have quite a few servings of the soup in the freezer that I plan to use in the near future. Yum! I was pretty glad I didn’t chuck that bag of chicken necks out!
A simple combination of chicken and veggies will help you create a healthy, delicious homemade chicken stock. Freeze some to use in homemade soups!
Ingredients
3–4 lbs of thawed chicken parts (in my case, necks)
1 large onion quartered
4 carrots peeled and cut in half
4 stalks of celery, cut in half
A handful of fresh thyme
A handful of fresh basil
2 bay leaves
2 whole cloves of garlic
about 9–10 cups water
Instructions
Bring all ingredients to a boil in a large stock pot and then lower to a simmer, uncovered for about 2-3 hours.
Strain out all ingredients leaving just the chicken stock.
Note: Some recipes say to refrigerate overnight at this point, but I didn’t do this.
Notes
Freezer Meal Instructions: To Freeze:
Let stock cool completely. Ladle in to freezer safe bags or containers and store for up to 3 months. To Prepare:
Pull individual sizes of chicken stock from freezer and let thaw in refrigerator overnight. Use in soups, casseroles, or any meal that calls for chicken stock.
1 cup2033.3 g103.8 mg3.8 g9 g2 g31.8 g99.3 mg
https://thrivinghomeblog.com/wp-content/uploads/2012/12/chicken-stock.jpg480720Polly Connerhttps://thrivinghomeblog.com/wp-content/uploads/2019/10/thrivinglogo.pngPolly Conner2012-12-03 05:33:082020-11-13 06:54:06Homemade Chicken Stock Recipe (Chicken Necks Can Actually Be Useful!)
Here’s a healthy and super EASY lunch, appetizer, or snack idea for you. Try out this tasty Mediterranean Layered Dip and make it your way.
This Mediterranean Layered Dip is full of heart-healthy fats, protein, fiber and antioxidants from the hummus and veggies. The feta cheese provides a nice, tangy, salty bite to top it all off. Serve it with some Pita chips and you’ve got yourself a killer real food meal or appetizer.
This versatile dip stays good in your fridge for a few days, so why not whip up a batch and feel good about snacking all week?
Below is how I made mine, but feel free to add in a layer of chopped tomatoes, olives, chopped artichokes, minced red onions, or roasted red peppers. Just do whatever floats your Mediterranean boat!
Try this Mediterranean twist on the classic 7-layer dip. You’ll not only love the taste, but you’ll be loaded up with protein, fiber, and antioxidants.
Optional: chopped tomatoes, olives, chopped artichokes, minced red onions, or roasted red peppers
Instructions
In a glass bowl, layer the ingredients in this order:
1/2 cup hummus
1 cup chopped spinach
1/2 of the red pepper
1/2 cup hummus
1 cup chopped spinach.
Squeeze lemon juice over the top of ingredients. Top with 1/2 cup feta cheese.
Optional: Add in any of the optional ingredients as a layer. You may want to add more hummus and/or feta in between every two layers to keep the dip creamy.
Serving Suggestion: Serve with pita chips, fresh vegetable sticks, or torn pieces of pita bread.
We get a little crazy with the sweet potato recipes around Thriving Home. Rachel has found amazing ways to sneak them into banana bread, biscuits, pancakes, and even french toast. If you poke around our Recipe Index you will have no problem finding lots of recipes that include them. Why are we so crazy about sweet potatoes? Because they are seriously good for you.
While Rachel may be the queen of baking with sweet potatoes, I have stumbled upon a flavorful way to cook them that I can’t get enough of. This is an easy sweet potato recipe that only requires a few simple ingredients. The glaze adds such a unique flavor from the sweet potatoes that I’ve never tasted before. Ready for some serious YUM?
The unique flavor from the glaze makes these sweet potatoes taste out of this world! If you’re not a sweet potato fan, you will be after this recipe.
Ingredients
1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
2–3 large sweet potatoes, peeled, cut into 1 1/4-inch pieces
Instructions
Preheat oven to 400°F. Cover a rimmed baking sheet with foil or parchment paper (for easy clean up).
In large skillet over medium heat, bring balsamic vinegar and brown sugar to a boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes.
Add butter and salt and stir until butter melts.
Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper.
Spread potatoes evenly on the rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 30-40 minutes.
Taste and season to taste with salt and pepper. Transfer potatoes to large platter or bowl and serve.
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Since I was in charge of bringing some type of broccoli casserole to Thanksgiving this year, I searched high and low for a recipe that could be made in advance (since we had to drive 2 hours that day) and that most people would like.
