Category Archives: Recipes

Easy Roasted Sausage and Veggies Recipe

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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

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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

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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

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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

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I 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

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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

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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 

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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

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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.

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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

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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.