Health-a-licious

We adapted this recipe from this blog.  Breakfast Casserole Ingredients 2 slices of GF bread or Pillsbury French Bread or GF French Bread 1/2 lb Jimmy Deans bulk sausage or Jimmy Deans sausage links 3/4 cup Mexican shredded cheese blend 3 large eggs) 1 cup 1% milk 1/2 teaspoon Red Pepper Chili Flakes 1/4 tsp sea salt 1/8 black pepper Directions Prep work: Preheat oven to 350 degrees.                     Grease 8 in square glass pan.                     Cut bread into cubes.                     Brown sausage (cook fully) and drain.                     In separate bowl whisk eggs, milk, red pepper chili flakes, sea salt and black pepper. Meal prep:  Cover bottom of the greased pan with the bread cubes.                 ...

My family loved this and said it is a keeper. Total Prep Time: 4.5 hours   Ingredients ü   Boneless Pork Shoulder – 4lbs ü   1 can Roasted Tomatoes ü   1 can Rotel with Chilis ü   1 can Black-eyed Peas ü   1 can Margaret Holmes Seasoned Black-eyed Peas ü   1 sweet onion - diced ü   1 green pepper - diced ü   1 bag Publix Kale Salad Mix ü   1 teaspoon Sea Salt ü   ¾ teaspoon pepper ü   ½ cup Olive or Canola oil Directions 1.        Add oil to a large skillet. Warm oil. Add pork shoulder and season with a generous amount of salt and pepper. Brown each side of pork shoulder. 2.        Transfer pork shoulder to a crockpot or insta-pot. 3.        Remove pork fat from skillet. Keep one tablespoon. 4.        Add tomatoes to skillet, the tablespoon of fat, Sea salt and pep...

My husband says that this recipe is a winner. I decided to blog it, so I don't forget what I did. Ingredients Chicken Tenders Fire-Roasted Tomatoes Black Olives Green Olives Barilla Vera Gusto - Tomato and Basil Italian Spice Blend - Sage, Rosemary, Thyme, Oregeno Ziti Pasta Directions Cook chicken tenders in a deep pan with a bit of cooking oil. (We prefer light olive oil.) At the same time, prepare pasta per directions on package. Once chicken is cooked, cut into cubes and add to pot with the rest of the ingredients. Slow cook until hot. Pour over drained pasta and serve. Yummers. Have a Happy Health-a-licious Day!

Ahhh!!!! Love this!! I come from a family of bakers. My great-grandfather Schmitt on my mom's side was a baker from Germany who owned a family bakery. He handed down his craft to my grandfather Schmitt who handed down his craft to my mother and of course then on to me. So, you can understand when I say that I am a cake snob, a donut snob and a bread snob. I will only eat the best. As my mom says, I don't want to "waste calories" on a food that is mediocre. The cake must be delicious. More than delicious, MAGNIFICENT! Kudos and many thanks to Land-o-Lakes who posted this recipe on May 22, 2018. (www.landolakes.com/recipe) Of course, I  had to change and adapt it to become one of my favorites, however, I did use Land-o-Lakes butter. My household uses the one that is wrapped in 1/4 cup sizes. Gluten Free Pound Cake Ingredients: 2 cups Truvia brand white baking sugar (75% Stevia/25% Cane sugar blend) 1 cup Land O Lakes Butter, melted 4 large eggs (We used E...

     I love, love, love fresh summer veggies. The more we know about our health, the more we are finding fresh options throughout the year. Although nothing is as wonderful as "straight from your own garden" vegetable variety, we can still have great flavor and get our health-on too.     Ingredients      10 Brussels Sprouts. Sliced vertically in thirds.      1 whole Red Pepper. Sliced in two inch chunks.      10 fresh White or Bella Mushrooms. Sliced.      1 teaspoon Garlic Salt or 2 crushed cloves of garlic      1 teaspoon Olive Oil (any variety)      2 cups of Water   Directions          Place all of the ingredients into a two quart pot, preferably with a colander-type lid. The lid allows the steam from the vegetables to release. Bring to a boil and steam boil for 7-10 minutes or until the vegetables are at your desired tenderne...

     I have always loved fresh fruits and vegetables. I can't remember a time when fresh, was not important to me. I remember when my sister and I were young, we would help our grandfather and mother pick green beans fresh from his garden. We were allowed to eat as many as we wanted right then and there. We picked rhubarb from the neighbors back yard and ate it while we stood there. I don't even know if we were allowed to. When you are little, you often don't know the asking etiquette yet, especially when it comes to food you love. My mother grew fresh mint in the back yard. It was wild mint and we would pick a leaf, put it in our mouth, or maybe two or three leaves and just suck on them. We picked apples from the tree in the backyard too and mom made fresh apple butter. So delicious that I would eat it like ice cream straight from the jar.     There is no match for an in-season vegetable or fruit compared to a hot house vegetable or fruit. My new favorite s...