Category Archives: Recipes

Easy English Muffin Bread Recipe

Row of sliced english muffin bread

Do yourself a favor and add this English muffin bread recipe to your repertoire! Bake up a few loaves, slice, toast, butter and enjoy! We love having this with soups and for breakfast. You can turn it into breakfast sandwiches, serve along side eggs, or simply enjoy spread with your choice of toppings.

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I’ve made traditional English muffins before and they are delicious but I’m all about saving steps and therefore saving time! Those minutes add up when we are taking care of our kiddos and trying to get all the things done. That’s where this bread comes it. English muffins without the shaping, griddling, flipping and all that.

Side note, have you ever wondered where English muffins came from? I was curious so I Googled. Wikipedia says that there were references to English muffins as early as 1850. But English muffins were “officially” invented in New York by a man who moved there from England and started his own bakery! This man was Samuel Bath Thomas. Ever heard of Thomas English muffins? Yep, that’s him!

Now, back to this English muffin bread recipe!

This recipe has ingredients you should have on hand. Flour, yeast, sugar, salt, milk, water, and baking soda (to help with the holes in the bread).

This dough is very sticky, it will not be like a traditional bread dough, so don’t add too much flour! You dump it into the pans and spread the dough out.

English muffin bread batter in the pans

See the stickiness of that dough?!

You will need to make sure you have prepared your pans properly, besides you need cornmeal for the traditional English muffin look! I used my USA pans (this set of 4 mini pans), spread with a little butter and sprinkled the bottom and sides with cornmeal. If you want, you could also sprinkle a little on the top before baking.

I like making this in 4 small loaf pans, but you could also do it in 2 regular sized ones. If you don’t use USA pans be sure you butter and cornmeal really well!
A great thing about this English muffin bread is that it comes together quickly! Hooray! I pull out my stand mixer and use the paddle attachment but the dough is soft enough that you can easily make it in a large mixing bowl using a wooden spoon.

Let’s get to the recipe! I hope you enjoy this as much as we do. Be sure to check out this recipe for Homemade French Bread as well – you will love it!

Sliced English muffin bread on a cutting board

English Muffin Bread

English Muffin Bread Recipe
 
Ingredients
  • 5½ cups flour
  • 2 pkgs. yeast (1½ tablespoons)
  • 1 T. sugar
  • 2 tsp. salt
  • ½ tsp. baking soda
  • 2 c. milk
  • ½ c. water
Instructions
  1. Measure 3 c. of flour, yeast, salt, sugar, soda into large bowl or stand mixer and mix. Have 2½ additional cups of flour ready.
  2. Heat liquids in pan on stove to 120-125 degrees.
  3. Add hot liquids to yeast/flour mixture. Beat vigorously with wooden spoon until mixture is very smooth, elastic, about 5 minutes or in the mixer using the paddle attachment for 3 minutes.
  4. Add remaining flour, continue beating until smooth. Divide into equal parts.
  5. Grease 2 pans and sprinkle with cornmeal. Put dough in pans. Pat top of loaves smooth with floured hands as well as you can. Let rise 45 minutes. (Covering with a tea towel - no plastic wrap because this dough is sticky!)
  6. Bake at 400 degrees for 25 minutes.
  7. You can divide the dough into 4 parts and bake in 4 smaller pans - what I like to do, or use 2 regular sized bread pans.

Slice english muffin bread and a partial loaf sitting on a cutting board

 

Healthy Broccoli Chicken Stir Fry

plate with broccoli chicken stir fry

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During our recent Whole30 we made this recipe three times. We also served it with brown rice for the reintroduction phase. All that to say, we are fans of this easy, healthy broccoli chicken stir fry! My husband proclaimed it his favorite way to eat broccoli.

Most days I don’t have hours to spend in the kitchen so fast recipes are my favorites. This one is really so simple!

If you are gluten free or on Whole30 soy sauce is a no no, however coconut aminos is an option, but I couldn’t find it in our Wal-Mart and didn’t want to spend a fortune on a small bottle so we did without. Even without soy sauce or coconut aminos this recipe had great flavor.

I recommend that you make this broccoli chicken stir fry without the soy or aminos and instead have the bottle of coconut aminos or soy sauce at the table to use to taste.

If you like an extra kick, I highly recommend serving this with Sambal Oelek chili paste! It’s how I had mine and it was so good. I love the spice and depth of flavor the paste adds. (I also always add it to my serving of fried rice.)

We loved this served with either cauliflower rice or brown rice! Both ways made a delicious meal.

Ingredients:

Chicken. I used boneless chicken breasts each time, but boneless thighs would work as well.
Broccoli. Fresh broccoli is the best for this recipe! I buy a head and wash and cut it myself.
Onion. Half of a fresh onion, diced!
Garlic. Don’t skimp! Get two large cloves of fresh garlic. I love to use a microplane to grate it.
Ginger. Buy a knob of fresh ginger. Keep what you don’t use in the freezer for later. Again, the microplane is perfect for grating the ginger.
Chicken broth. Because this recipe doesn’t use soy sauce, you need broth instead of water to get a good depth of flavor.
Arrowroot PowderYou could also use cornstarch. You just need a little to thicken the liquid slightly.
Rice Vinegar. Rice vinegar is so good! I love using it in pretty much all stir fry type dishes.
Sesame Oil. Another of my favorite ingredients for this type of food (and for Asian style salad dressings)
Coconut Aminos or Soy Sauce. Totally optional. We did without during Whole30.
Sambal Oelek. I love adding this chili paste for an extra kick!
Cooked Rice or Cauliflower Rice. Choice one to serve the broccoli chicken stir fry on. Both are amazing!

plate with broccoli chicken stir fry

How many does this serve? My family of 2 adults and 3 kids got one meal out of this recipe. It would depend, also, on how much caulirice or brown rice you served it on and if you had any sides.

I hope you enjoy this recipe as much as we did!

P.S. The other recipe we ate weekly on our Whole30 were these amazing baked crispy chicken thighs!

Broccoli Chicken Stir Fry

Healthy Broccoli Chicken Stir Fry
 
Ingredients
  • 1 pound fresh broccoli
  • 1 pound chicken breasts, cut into bite sized pieces
  • oil for sauteing
  • ½ onion, diced
  • 2 large cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1.5 cups chicken broth
  • 1 tablespoon arrowroot powder
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • salt and pepper to taste
  • Cooked brown rice or cauliflower rice
  • soy sauce or coconut aminos, optional, for serving
  • sambal oelek, optional, for serving
Instructions
  1. Cut and wash the broccoli.
  2. Heat a couple of tablespoons of oil in a large skillet over medium heat. Place the chicken and diced onion in the hot pan. Cook a few minutes and then add the garlic and ginger. Continue cooking until the onion is tender and chicken almost cooked through.
  3. Add the broccoli and continue to cook.
  4. Meanwhile, combine the chicken broth, arrowroot power, and rice vinegar. Pour over the broccoli chicken mixture. Cover the pan and cook until broccoli reaches desired tenderness.
  5. Remove from the heat and add 1 tablespoon of sesame oil and salt and pepper to taste.
  6. Serve over prepared brown rice or cauliflower rice with soy sauce, coconut aminos, or sambal oelek if desired!

plate with broccoli chicken stir fry

 

Best Basic Pizza Dough Recipe

Almost every Friday night, you’ll find an oven blazing with a round baking stone heating up inside. Homemade pizzas were made weekly when I was growing up and we’ve continued the tradition.  Try this basic pizza dough recipe and join in the tradition!

Last week I shared some ways to make homemade pizza frugally so that even if you are on a budget you’ll still be able to enjoy pizza night and my sauce recipe is here. Today I have my basic pizza crust recipe and baking instructions for you!

two lumps of pizza dough. The best basic pizza dough recipe and tips for making a perfect pizza. This is amazing and so easy. You need this for your pizza night tradition!

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My number one tip for a successful homemade pizza: A baking stone! We have a 15 inch round stone from Pampered Chef. It has become well seasoned over the years and is well worth the investment. 

My second tip: Don’t roll all of the air bubbles out of the dough. I use a combination of stretching, tossing, and rolling. I like to use my mini pizza and pastry roller (one similar to this).

My third tip: Preheat the oven and the stone. Give it longer than when your oven says it’s ready. You want the stone good and hot.

My fourth tip: Use a high temperature. I turn the oven to 475 degrees.

I know crust thickness is somewhat a personal preference. This crust recipe fits a 15 inch stone. in a hand tossed/New York Style type of thickness. If you like super thin and crispy, cut the flour back. If you like your crust thicker, increase it to 2 3/4-3 cups. Don’t forget, this means the water amounts will change as well. Gradually add the water to the flour until you come up with the right dough consistency. The first time you make this, it will be a little bit of a guessing game. Simply tweak it the next time to your family’s preference.

I prefer to let this dough rise for several hours but when I’ve been in a rush I’ve made and used it after a short 15-30 minute resting period and it was still good.

We’ve also used part whole wheat flour and all whole wheat flour. This will change the texture slightly and you’ll end up using more water.

Now that we are a family of 5, I always double this basic pizza dough recipe. Use a full tablespoon of yeast in a double recipe.
Picture of a lump of pizza dough and a yummy cooked pizza. The best basic pizza dough recipe and tips for making a perfect pizza. This is amazing and so easy. You need this for your pizza night tradition!

Basic Pizza Dough Recipe

Homemade Pizza Crust
 
Ingredients
  • 2½ cups flour
  • ½ teaspoon salt
  • 2 teaspoons sugar (optional, I no longer use)
  • 1 tablespoon olive oil
  • ¾ cup warm water
  • Scant tablespoon yeast
Instructions
Dough
  1. Place flour in mixer bowl.
  2. Top with salt, sugar, and yeast.
  3. Add water and oil. Should make a soft dough that isn't sticky at all.
  4. Knead until dough is smooth and elastic.
  5. Cover mixing bowl and let dough rise until at least doubled - a couple of hours. It's okay if it goes longer.
Preheat
  1. Thirty to sixty minutes before you are going to bake your pizza, preheat the oven and stone to 475 degrees.
Rolling the Dough
  1. Gently put the dough on a lightly floured surface.
  2. Next roll, stretch, and toss your dough into a 15 inch circle. When rolling, do it gently so not to deflate all of the air bubbles. I prefer to use my mini roller.
Topping
  1. Remove the stone from the oven and carefully carry and place the crust onto it.
  2. Spread with sauce of choice.
  3. Top with meats, vegetables, and cheese.
Bake
  1. Bake for 8-15 minutes.
  2. Cut and serve
Notes
I always double this recipe and simply use a full tablespoon of yeast.

 

a lump of easy pizza dough! The best basic pizza dough recipe and tips for making a perfect pizza. This is amazing and so easy. You need this for your pizza night tradition!

Easy Roasted Sausage and Veggies Recipe

Have you jumped on the sheet pan dinner band wagon? They are so easy and customize-able. This  sheet pan roasted sausage and veggies recipe is no different.

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

This recipe is a go to in the fall and winter months. (Actually, even spring. The only time I don’t make this is in the summer when it’s blazing hot.) It’s a simple meal to add to the menu for one of those days when life is crazy and you don’t really want to think about what’s for dinner.

(If you are wondering more about menu planning and why you should do it, be sure to check out this post!)

It’s easy to switch up the ingredients based on personal preference, what you have on hand, and what’s on sale. See, I told you it’s amazing!

pan of cut up veggies

Ingredients:

Italian Sausage: pork, turkey, spicy, mild – your choice. Amount is also up to you, but somewhere between 12-20 ounces or between half of a link to a whole link of sausage.

Veggies: 8 cups of vegetables. Celery, carrots, onion, bell peppers, potatoes, sweet potatoes, broccoli, green beans, corn or any other roasting friendly vegetables.

Seasonings: Garlic powder, dried parsley, dried oregano, salt, pepper

pan of cut veggies and sausageHow to Serve: You can serve up just plates of roasted veggies and sausage (my preference)  or put over something like rice, potatoes, zucchini noodles or whatever you like.

Another super easy supper, is this Alfredo or these baked chicken thighs.

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

Roasted Sausage and Veggies

Easy Roasted Sausage and Veggies Recipe
Serves: 4-6
 
Ingredients
  • 3 stalks celery, sliced (2 cups)
  • 3 large carrots, sliced (2 cups)
  • 1 onion, large dice (1 cup)
  • 1 bell pepper, large dice (1 cup)
  • 2 potatoes, large dice (2 cups)
  • Italian Sausage, 12-20 ounces
  • 2-3 tablespoons Extra virgin olive oil (or oil of choice)
  • 1 tablespoon dried parsley
  • 2 tablespoons dried oregano
  • ½ teaspoon garlic powder
  • ½-3/4 teaspoon salt
  • freshly cracked pepper
Instructions
  1. Preheat oven to 450 degrees
  2. Prepare all of the veggies and place on a large sheet pan (or two smaller ones).
  3. Drizzle with olive oil and toss together.
  4. Sprinkle evenly with parsley, oregano, garlic, salt, and pepper.
  5. Slice the sausage (see notes) and spread over the veggies.
  6. Bake for 20 minutes. Remove from oven and stir. Bake another 20 minutes.
  7. Serve by itself or with side of choice.
  8. Enjoy
Notes
1. Sausage: I prefer slicing my sausage when it's partially frozen. You can either slice in circles or cut in half lengthwise and then slice. That is what I do, because I feed kids and don't want to worry about it being a choking hazard. You could also leave the sausages whole.
2. Servings size depends on if you serve with rice or by itself.

 

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

 

The Best Cranberry Salad Recipe

When I think Thanksgiving this best creamy cranberry salad recipe is one of the first things that comes to mind. In fact, my family loves it so much it also makes an appearance at our Christmas Eve dinner.

This is the best creamy cranberry salad recipe ever! This recipe will be passed down to your kids and you will be asked to make it every holiday! It's my FAV!

One of the things that sets this recipe apart is that it uses fresh cranberries. No canned cranberries allowed here. 😉

I like to stock up on cranberry discounts after Thanksgiving is over and store several bags in the freezer to last through the year. They are perfect for this salad, muffins, and any other fresh cranberry recipes.

This particular recipe came from my grandma. It was one of the ones that my continued to make and now so do my siblings and I. Recipes that hold special memories are the best kind. Add this cranberry salad recipe to your Thanksgiving or Christmas dinner (or really, just meal) and it will be the dish you are always asked to make.

Ground cranberries and sugar mixed together.

Ingredients:

What are the other components of this dish besides good old cranberries?

  • Marshmallows
  • Crushed pineapple
  • Sugar
  • Heavy cream, whipped

That’s it! See how easy it is?

You can also make this dish the day before. The marshmallows absorb any liquid and turn into this delightfully light and airy bite.

Cooking for a crowd, be sure and double this recipe! Besides, you will want leftovers too.

Let’s talk sugar for a minute.

This recipe calls for 1 cup. I never make it with the full cup. Not even when making it for company. To me, what’s the point of cranberries if you aren’t going to have a little tart. Your first time making it, try with 3/4 of a cup and see what you think. If you think it’s too tart, you can always add more. (But I don’t think you’ll need too – the pineapple and marshmallows add sweetness as well.)

When I made this cranberry salad recipe for these pictures, I used just 1/3 cup of sugar and a sprinkle of stevia. It’s a little tart, but still good! Disclaimer: I would not recommend starting with that small of amount of sugar your first time making it!

The Best Creamy Cranberry Salad Recipe

The Best Cranberry Salad Recipe
 
Ingredients
  • 10 ounce bag of cranberries
  • 1 cup sugar
  • 20 can of crushed pineapple, well drained
  • 1½ -2 cups mini marshmallows
  • 1 cup heavy cream
Instructions
  1. Using a food processor or blender, grind the bag of cranberries. Pulse button works well. I like them to to be ground but with some large pieces mixed in.
  2. Drain the can of crushed pineapple very well. It yields approximately 1⅓ cups after drained.
  3. Add the drained pineapple and sugar to the cranberries and mix well. Stir in the marshmallows.
  4. Whip the heavy cream until medium to stiff peaks form. Fold whipped cream into the cranberry mixture.
  5. Refrigerate until serving (at least several hours or up to a day early).
  6. Enjoy!

 

This is the best creamy cranberry salad recipe ever! This recipe will be passed down to your kids and you will be asked to make it every holiday! It's my FAV!

The Best Spaghetti Squash Burrito Bowl Recipe

love spaghetti squash. Several years ago I posted this recipe for Tex Mex Spaghetti Squash, a few weeks ago Spaghetti Squash Chow Mein, and today I have Spaghetti Squash Burrito Bowl recipe for you!

Spaghetti squash burrito bowls are the best! Full of Tex Mex flavors and so healthy. The entire family loves this recipe!

Each year when fall comes around I get excited because it means it’s time for squash to go on sale so I can make all the spaghetti squash recipes. Eating your vegetables never tasted so good! 😉

Mexican food (or technically Tex Mex) is a staple in our house, so I knew I had to do a twist on a burrito bowl with some of the squash I bought.

This recipe was a winner!

The 2 1/2 year old had thirds. Thirds! “More spaghetti squash” she kept saying. As with the Spaghetti Squash Chow Mein recipe, the  flavors are such that even my (non squash loving) husband actually liked this recipe.

As with most dinner recipes, this is so easy to tweak and adjust to your family’s preferences.

Can’t stand bell peppers? Simply leave them out.

mixture for the spaghetti squash burrito bowls

Ingredients:

  • Spaghetti Squash
  • Ground Beef
  • Onion
  • Garlic
  • Bell Pepper
  • Jalapeno
  • Black Beans
  • Corn
  • Rotel
  • Cumin
  • Chili Powder
  • Cheddar Cheese
  • Avocado, tomatoes, cilantro, salsa, sour cream (optional toppings)

No fancy ingredients. If you don’t have access to Rotel, substitute fire roasted tomatoes or even just diced tomatoes and add an extra jalapeno. Leave the cheese off if you are dairy free.

Spaghetti squash and meat mixture combined for spaghetti squash burrito bowls

This recipe is easily cut in half. The 8 pounds of spaghetti squash serves 8 (or my family of 5 two meals). Cut back to 4 pounds if you are only serving a couple of people.

The meat amount is up to you and your taste preference as is the final spice amounts. My kids are fairly wimpy, so I have to watch the chili powder amounts.

Be sure to read the recipe notes for an additional baking method.

Spaghetti Squash Burrito Bowl

Spaghetti Squash Burrito Bowl
Serves: 8 servings
 
Ingredients
  • 3 Spaghetti Squash (mine totaled 8.5 pounds)
  • 1-2 pounds ground beef
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 jalapeno, seeded and minced
  • 2-3 cups cooked black beans
  • 1½ cups corn (frozen is fine)
  • 1 can mild Rotel tomatoes
  • 1-2 teaspoon salt
  • 1 - 1½ tablespoon cumin
  • 1-3 teaspoon chili powder
  • 6 ounces cheddar cheese
To Serve:
  • Cilantro, avocado, salsa, sour cream - all optional
Instructions
  1. Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper and a little cumin and chili powder. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
  2. In a large skillet, brown the beef. Add onion and jalapeno and saute a few minutes. Add garlic and saute a few more minutes.
  3. Add bell peppers, black beans, corn, tomatoes, 1 t. salt, 1 T. cumin, and 1 t. chili powder. Cook until everything is heated through and tender.
  4. Add spaghetti squash to skillet and toss everything together. (See notes for second option) Adjust seasonings if needed.
  5. Return the spaghetti squash mixture to the shells or a 9x13 baking pan and top with cheese.
  6. Bake at 350 degrees for 15 minutes.
  7. Serve with any of the optional toppings.
Notes
When you have the beef mixture finished and the spaghetti squash in noodles instead of combining it all together you can layer the spaghetti squash in the bottom of the shell (or pan) and spread the beef and veggie mixture on top of that and then top with the cheese.

 

Spaghetti squash burrito bowls baked in a pan are the best! Full of Tex Mex flavors and so healthy. The entire family loves this recipe!

Fresh Apple Cake with Crumb Topping

Fresh apple cake. Sounds like the perfect fall dessert. Or maybe year round dessert.

Yummy picture of this fresh apple cake is amazing - loaded with apples and a delicious crumb topping. This recipe will have you dreaming of Fall. Family favorite!

Let’s talk apples for a minute. There are fresh apples and then there are apples fresh off of the tree.

Oh my goodness, aren’t they amazing?

A friends brought me two plastic sacks full of of apples from their trees last week. That meant a few things needed to happen. Making homemade applesauce, baking a fresh apple cake, and lots of eating them raw. My kids ate these up. They tasted so good.

This fresh apple cake with crumb topping was incredible but I think it’s safe to say it would be just as good with store bought apples. Give me this cake over an apple pie any day. (I actually prefer a good apple crisp over the pie too. That probably makes me crazy!)

The apple to flour ratio in this cake is so good you almost think you are eating health food. 🙂

Then there is the crumble topping that puts this cake over the top.

I also love that the recipe uses all basic ingredients that anyone typically has on hand. Then there are even easy swaps you can make within these basic ingredients.

Substitute Options:

Fat: the recipe calls for butter but feel free to replace it with coconut oil (or other oil of your choice) in the cake and the crumb topping.

Flour: this recipe calls for white flour, but whole wheat flour would make the perfect substitute. Soft white wheat is my favorite for non yeast breads.

Sugar: the original recipe called for 1 1/3 cups. I have it cut down to 1 cup here and it is still plenty sweet. If your family isn’t used to super sweet desserts, you could cut it down even further. Try 3/4 cup and go from there. I would say, probably don’t use a granny smith apple if you are reducing the sugar. (You can also skimp a little on the sugar in the topping. I’d start with trying 3/4 cup once again.)

Nuts: nuts are one of those personal preference things. Do what works best for your family. My crew prefers without.

Half a recipe: this recipe is one where you can easily cut it in half. Bake in a square baking dish and decrease the baking time.

Fresh Apple Cake 

Fresh Apple Cake
 
Ingredients
Cake
  • ½ cup butter, softened (oil will work as well)
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 cups raw apples, chopped finely
  • ½ cups chopped nuts (optional)
  • 1 teaspoon vanilla
Topping
  • ½ cup butter, melted
  • 6 tablespoons flour
  • 1 cup brown sugar
Instructions
  1. Combine butter and sugar for the cake; add beaten eggs. Sift dry ingredients together and add alternately with the chopped apples and nuts to the butter mixture.
  2. Put into a greased 9x13 inch pan.
  3. Combine topping ingredients and sprinkle evenly over the cake batter.
  4. Bake at 350 degrees for 50 minutes.

 

What’s your favorite apple recipe? Are you eh about apple pie like me or a raving fan like my husband? (But he does love this cake and apple crisp too.)

Yummy picture of fresh apple cake is amazing - loaded with apples and a delicious crumb topping. This recipe will have you dreaming of Fall. Family favorite!

Chicken Veggie Noodle Soup

This chicken veggie noodle soup is a family favorite. Perfect for a fall or winter day. Actually, we’ve on occasion even made it in the summer.

bowl of delicious homemade chicken noodle soup. This chicken veggie noodle soup is healthy, easy, and so good.

Affiliate links are used in my posts. See the disclosure page for more information.

This soup is full of vegetables: carrots, onion, garlic, potatoes, celery, and green beans! This is also the perfect soup to make substitutes on. Don’t like green beans, simply leave them out or replace with corn or any other vegetable.

Chicken veggie noodle soup is the perfect recipe to serve with homemade bread. It has made an appearance at our table several times for company as well.

Even if we don’t have company, I make this recipe in mass. I love having the leftovers to feed my family for a second meal. (Leftovers are one of my favorites ways to spend less time in the kitchen.)

Bring out your stock pot and put chicken veggie noodle soup on the menu this week!

Ingredients:

Chicken broth
Chicken (You can use boneless chicken breasts or bone in – personal preference. Of course
you could also use already cooked chicken, or leftover turkey)
Onion
Garlic
Egg noodles
Green beans
Celery
Carrots
Potatoes
Salt, pepper, parsley

Tools:

Stock Pot (this recipe maxes out my 12 quart one)
Ladle
Microplane (completely optional but it makes mincing garlic soooo easy)

Chicken Veggie Noodle Soup


Chicken Veggie Noodle Soup
 
Ingredients
  • 16 cups chicken broth
  • 1 onion, finely diced
  • 4-6 cloves of garlic, finely minced
  • 3 cups of sliced carrots
  • 2 cups green beans (frozen is fine)
  • 3 cups cubed potatoes
  • 2 cups sliced celery
  • 1½ pounds boneless chicken breasts (can use bone in too)
  • 1-2 teaspoons of kosher salt
  • Freshly cracked pepper to taste
  • 3 cups of egg noodles
  • Dried parsley, optional
Instructions
  1. In a large stockpot put stock, onions, garlic, and chicken. When chicken is cooked remove from pot and add remaining ingredients except for the noodles.
  2. Simmer until veggies are tender.
  3. Dice the cooked chicken (or pull meat from bones if using bone in chicken).
  4. When vegetables are tender add noodles and cooked chicken to the pot. Adjust salt and pepper to taste. Cook around another 10 minutes or until noodles are done.
  5. Enjoy!

 

What are your favorite soup recipes? I have a few more I want to post for the winter  months. 🙂 Soups are the best!

bowl of delicious homemade chicken noodle soup. Healthy, easy, and so good.

How To Make Oat Flour at Home

Are you wondering how to make oat flour?

jar full of oat flour! Have you ever wondered how to make oat flour? This post will tell you how!

I’m a fan of making things myself. Especially things that are super easy.

Usually it’s significantly cheaper to DIY and a lot of the time it’s better for you too.

Oat flour is one of those things. Don’t spend extra money paying someone else to grind your oats! Do it yourself. It takes seconds. Nope, that’s not exaggerating.

It really is as easy at it seems.

All you need is:

  • a blender
  • old fashioned rolled oats

a blender with oats in it. If you've ever wondered how to make oat flour, this post will tell you how.

Let’s talk blenders for a second. I received a JC Penney brand blender when we got married 12 years ago. Nothing super expensive or fancy but it worked. Until it didn’t. It burned out after a couple of years.

Next, we got a Ninja Prep. Again, nothing super expensive. I think we got it on Black Friday for under $40. That worked okay for a while. Then it spend a year of making me wonder if each use was going to be its last until it finally hit the dust a year ago.

After months of internal debate (I struggle when it comes to spending money), we settled on a refurbished Vitamix. (That’s the one I got – super, super great deal on 2018 Prime Day for just over $200.)

It is a dream.

The homemade oat flour comes out so much finer than it ever did in the Ninja.

How To Make Oat Flour

It’s as easy as measuring your rolled oats, putting them in the blender, and turning it on.

30 seconds. That’s it – and you are done and ready to bake.

If the recipes calls for 1 cup of oat flour, put 1 scant cup of rolled oats in the blender.

measuring cups with homemade oat flour. If you've ever wondered how to make oat flour, this post will tell you how.

2 cups of rolled oats equals about 2 1/3 cups of homemade oat flour!

Again, your blender will make a difference as to how fine the oat flour will be. Not as good of blenders will require a longer period of blending and will still result in a grittier flour – but you can still make it! I did it that way for years. 🙂

Be sure to “fluff” your flour when it comes out of the blender before measure. It can be a little compact.

A couple other easy and cheap things you can try making yourself:

Homemade Yogurt
“Refried” Beans


How To Make Oat Flour
 
Ingredients
  • Rolled Oats
Instructions
  1. Put the amount of rolled oats in the blender that you want of oat flour.
  2. Turn the blender on and blend for a minute - the oats will turn into a flour like powder.
  3. Loosely scoop into a measuring cup and use in place of purchased oat flour.

 

What are you favorite food items to DIY? Give this easy homemade oat flour a try before you go out and buy it again. Learning how to make oat flour is a breeze!

a blender and measuring cups with rolled oats. If you have ever wondered how to make oat flour, this post will tell you how!

Spaghetti Squash Chow Mein Recipe

If you haven’t jumped on the spaghetti squash train yet, this is the recipe to do it on! Spaghetti Squash Chow Mein is so good.
spaghetti squash chow mein in the shells. this recipe is so good and healthy!

I’ve had some spaghetti squash flops over the years, but this recipe is not one of them. In fact, I eagerly await squash season so I can make it again each year.

My girls (2 and 7) eat seconds of this and even my (not a fan of squash) husband gives this a thumbs up. I suppose it doesn’t hurt that one of his favorite meals is the regular kind of chow mein.

This dish is loaded with veggies. If you want it to be vegetarian, leave off the chicken. For the omnivores out there, the chicken adds a tasty touch.

A lot of spaghetti squash recipes don’t hold up well as leftovers, but we enjoy this one the next day just as well. I’m all about cooking once and eating at least twice!

This recipe, as written, fed my family of 5 twice, so I’d say it would serve 6-8 as adult portions. I bought 3 spaghetti squashes that totaled 6 pounds.

The method of cooking spaghetti squash that’s in this recipe is my go to. It always turns out fabulous and once I cut the squash in half, it’s super simple.

Another of my favorite spaghetti squash recipes is this one: Tex Mex Spaghetti Squash! Yum!
A bowl of spaghetti squash chow mein. Amazing and healthy recipe that even kids love!

Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein
Serves: 6-8 servings
 
Ingredients
  • 6 pounds spaghetti squash
  • 6 stalks of celery, thinly sliced (around 3 cups)
  • 4 carrots, peeled and grated (around 2 cups)
  • 2-3 cups shredded cabbage
  • 1 onion, diced
  • 4 cloves garlic
  • 1 teaspoon minced fresh ginger
  • ¼ cup soy sauce, coconut aminos etc
  • 1-2 cups diced, cooked chicken (optional)
  • Oil
  • Salt and Pepper
Instructions
  1. Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
  2. In a large skillet heat a tablespoon of oil and saute the onions 3-5 minutes. Add the garlic and ginger and continue to cook a few more minutes.
  3. Add the carrots and celery to the skillet. Stir and cook a few minutes.
  4. Add the cabbage and cook until all the vegetables are tender.
  5. Add the spaghetti squash to the skillet and combine.
  6. Drizzle ¼ cup of soy sauce (or alternative) over the mixture.
  7. Season with salt and pepper and additional soy sauce to taste.

 

I’m curious, where do you stand on spaghetti squash: lover, hater, or never tried? If you are a fan, what’s your favorite way to eat it?

P.S. If you are curious the way I made it and it flopped, it was a spaghetti squash carbonara recipe. I’m perfectly okay never attempting that one again. 😉

spaghetti squash chow mein in the shells. this recipe is so good and healthy!spaghetti squash chow mein in the shells. this recipe is so good and healthy!A bowl of spaghetti squash chow mein. Amazing and healthy recipe that even kids love!