This is a recipe I made up several weeks ago when I had leftover roasted chicken and cooked rice. I wanted something creamy and comforting, but I didn’t have a lot of ingredients to work with. Turns out that this recipe was a huge hit and I’m making it again, tonight! This time I’ll be using ground beef, rather than chicken.
What You’ll Need: 1 pound (about 2 cups) shredded chicken or ground beef, cooked 4 to 5 cups cooked rice 1 block of cream cheese, softened 2 cups salsa (homemade or organic store-bought) 1 cup shredded or cubed cheese (anything from sharp cheddar to fresh mozzarella to goat cheese- you can even use a mixture!) 1 tablespoon ground cumin 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon Celtic sea salt 1/4 teaspoon cinnamon What To Do: Stir together all ingredients, except for half of the cheese. Smooth […]
This salmon salad is amazingly nutrient-dense and it’s delicious! We like to add fresh dill, but feel free to add other herbs, too. This recipe serves four.
What You’ll Need Wild-caught Alaskan salmon: I use either a 14 1/2 ounce can or a few cooked and chilled fillets 2-4 tablespoons sour cream (make your own!) or yogurt (make your own!) 4 cups of mixed lettuces 2 avocados 4 tablespoons fresh dill Celtic sea salt, to taste (don’t worry, salt is healthy!) What To Do In a small bowl, stir together the salmon, sour cream and salt. In a bowl for each person, layer 1 cup lettuce, 1/4 of the salmon mixture, 1/2 of a diced avocado and 1 tablespoon of chopped dill.
If you would like to use freshly cooked salmon fillets, it makes a beautiful presentation. Just leave the fillets whole and add a dollop of sour cream, […]
I whipped up this tasty comfort food the other night and it was a huge hit with the whole family! Frittatas are so versatile that you can put just about anything in them, season them with whatever seasonings sound good and you can even make them when you’re out camping (check out out campfire frittata recipe!).
For this recipe, I went with a Tex-Mex theme. It’s full of flavor without being spicy. Feel free to spice it up with some sauteed jalapenos, freshen it up with some cilantro and salsa on top or toss in leftovers that need to get eaten. Frittatas are very forgiving and easily adaptable. 🙂
What You’ll Need Oven-safe skillet (I’m using a 10 inch cast iron. If you are using a larger or smaller skillet, adjust the amounts of ingredients accordingly.) 10 eggs 1 pound ground beef (or other ground meat) 1/2 […]
I often post about what to do when you’re already feeling badly, such as natural remedies for ear infections or ways to ease morning sickness, but today I’d like to talk about a yummy way to boost health to help prevent problems before they start!
We all know that antioxidants are a good thing, right? They neutralize those pesky free radicals that wreak havoc on our cells. Getting plenty of antioxidants is one of the beautiful benefits about a real foods diet. What are good sources of antioxidants? I’m so glad you asked!….
Read the rest of my post over at Modern Alternative Mama!
Up until two years ago I had never had any kind of squash except for “pumpkin” from a can. I wasn’t too crazy about that, so I decided I didn’t like squash. Then, I bought some squash on a whim. Oh, my! It’s love!
There are so many different kinds of squash with different flavors and textures, so don’t give up if you don’t love the first one you try. I’ll be doing a post next week on our favorite types of squash, so be sure to watch for that. I’ll include several ways to cook them, too!
This recipe is one of our favorite fall-time meals! This time, I used delicata squash, which is silky-smooth and creamy. It has a bit of sweetness to it, which perfectly compliments the savory flavors in the sausage. The sausage is a “breakfast sausage” […]
One of our favorite foods to freeze is a big batch of savory muffins. They are perfect for a quick breakfast, mid-afternoon snack, or as a bread to go with dinner. When I was pregnant with my second baby, my mom, four-year-old, and I spent an afternoon making several batches of muffins to freeze. This is a wonderful recipe for your kiddos to help with, both with the planning and the cooking!…
Read the rest of this post at Intentional By Grace! Print PDF
My hubby believes that the ultimate comfort food is macaroni and cheese. I find this amusing, because he has gourmet tastes and is a pretty amazing cook. He can wander into a kitchen where I see nothing resembling the ingredients of a meal and he can whip up something fabulous. And yet, his favorite thing to eat when he doesn’t feel well, or is stressed, is mac and cheese. For years, I just bought him the boxed kind with powdered “cheese”. Gag! When we switched over from eating highly processed foods to “real” food in January of last year, I knew that I would have to learn to make mac and cheese from scratch. After following a few recipes that just didn’t pass muster, I decided to make my own recipe. He loved it- win!…
Read the rest of this post over at Intentional By Grace!
Today I am guest posting over at Stacy Makes Cents. Folks, if you aren’t familiar with Stacy’s blog, you’ve got to check it out! You’ll love it!
So, here’s your sneak peek to convince you to click on the link and check this out. Our house smelled like an Indian restaurant all day. Yum!
Doesn’t that make your mouth water?! Now, if you’re not crazy about lamb, that’s okay. This recipe is just as fabulous with chicken or beef! Give it a try and let me know what you think!
After having several yogurt makers ruin our yogurt-making attempts, I was thrilled to discover this method! I just might get a cooler exclusively for yogurt making! We use yogurt for smoothies, veggie dip and yogurt cheese. Here’s how to do it.
What You’ll Need Milk (we use raw, whole milk) Yogurt culture Glass jars with lids Cooler (a small one is best, unless you’re making several gallons of yogurt 🙂 ) Pot to heat the milk in Thermometer (I use digital- it’s usually more accurate) Whisk What To Do Pour the milk into the pan and start heating it. Stir occasionally until the temperature reaches 110 degrees. While the milk heats, put your culture into a glass measuring cup and put warm/hot water (115 degrees) into the cooler until it’s about 3 to 4 inches deep. Remove the pan from the heat and ladle some of the milk into […]
I get tired of eating the same old breakfast every day, so my last post was about making delicious and creative oatmeal packets (your kiddos will love this!) and today’s post is going to give you all some creative new ways to eat eggs.
Eggs in Pasta Sauce: Sounds a little odd, I know, but it’s goooood! Here’s what you do- Pour enough pasta sauce into a pan to make it about 1 1/2 inches deep (use a small pan for 1 or 2 eggs and a large pan for 3 or more). Get the sauce simmering and then crack an egg into a bowl. Gently slide the egg into the sauce. Repeat with all eggs, then let it cook until the eggs reach the desired doneness (yes, I know “doneness” isn’t a real word). People who like runny yolks will love this recipe, but just leave your eggs in […]