Crock Pot Lentil Ham and Swiss Chard Soup

As a child, I always loved lentil soup. I remember my Mom packing my Holly Hobbie lunchbox and filling my thermos full of lentil soup for lunch at school. I always sat next to the same girl, who would bring a large, whole green pepper and eat it just like an apple. I was always so intrigued with how she could eat a whole green pepper for lunch and actually like it, as if my lunch was so 'normal'. Today, there is no way I could get my kids to eat lentil soup or a whole green pepper for lunch at school without a fuss. If I could, I would be the happiest parent ever. Until then, my husband and I will have to enjoy this comforting bowl of protein and goodness alone. It is the perfect soup for the fall season and it is oh-so-good. I like to serve this soup with warmed bread or rolls, as it is an amazing, healthy and filling meal. If only my kids knew what they were missing.

Ingredients:

• 4 cups chicken broth
• 2 cups water
• 1 cup brown lentils, rinsed and drained
• 1 1/2 cups cooked ham, diced
  
• 1 large onion, peeled and cut into thin wedges
• 3 medium carrots, peeled and sliced into thin rounds
• 3 celery stalks, sliced
• 2 tsp crushed dried thyme
• 1 large bunch of swiss chard, rinsed and chopped or shredded into 2 inch pieces
• 1 tsp kosher salt {if desired}
• 1/2 tsp pepper
  

In a 5 quart or larger Crock Pot, combine all ingredients together and stir. {Chard will take up a lot of space at first, but will cook down in size as it cooks}. Cover and cook on Low for 7 to 8 hours. Serve, adding more salt and pepper, to taste, if desired.

Enjoy!

Pork Chops and Apples

This is one of my all-time favorite recipes. I've been making this for years and every time I make it, it's always a hit. I love this recipe because there really is not much to it, as it takes very little time to prepare and cook. Not to mention, it has amazing flavor and is such an attractive dish to serve. I like to serve these pork chops in the center of a bed of mashed potatoes. With the apples and butter mixture to top, it makes for a heartwarming, tasty meal. 'Smashed potatoes' are a great pairing, too. Of course, these chops are just as wonderful on their own {without the potato as it's side-kick}, so, either way, you will enjoy this mouthwatering recipe.

Ingredients:

• 4 boneless pork chops, rinsed
• 1 stick butter {1/2 cup}, cut into 5 squares
  
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 apples, washed and cored and cut into 8 to 10 slices each {not too thin as they will get mushy. I leave peel on}.
  

1. In a medium skillet over medium-high heat, melt butter, garlic, salt and pepper together. When bubbles start to form, add pork chops. Cook pork chops for two to three minutes on each side, until the outside of the chop starts to turn white.
   
2. Combine the apples on top of pork and along side of pork in the butter mixture. Cover and cook for 10 to 15 minutes, occasionally turning chops and apples. For thicker chops, cook for 15 to 20 minutes.
   
3. Serve each pork chop with 4 to 5 apple slices on top. Use a ladle or large spoon to top the apples and pork with the extra juices from the pan {for flavor and moisture}.

Enjoy!

"Pork, also known as 'the other white meat', was introduced in the 1980's. This meat is safe to eat when cooked to an internal temperature of 160 degrees F and the juices run a very light pink."

Onion Roasted Yams

Mmm. Mmm. Mmm. These little guys make for a popular side dish in our house, it is definitely one of my favorites {and yes, I have a lot of favorites}. I find myself making yams quite often and not just seasonally. I prefer them over the sweet potato {no offense}. I like the richer color and I find that they are a little sweeter than it's competition {which makes no sense to me why they aren't actually called the sweet potato. After all, sweet potato fries are actually made from yams, not sweet potatoes. It's really no wonder that we are all confused}. This recipe is so flavorful and makes for such an incredible side to just about anything. It's quick, easy and they are oh-so-good. I find myself eating these little morsels for breakfast with a side of eggs at times. They are simply the best and they {obviously} compliment just about any entree.

Ingredients:

• 2 to 3 large yams, peeled and diced into 1/2 inch squares {about 4 cups}
  
• 2 to 3 tbsp olive oil
• 1 {1 ounce} packet dry onion soup mix
• salt and pepper to taste
  

1. Preheat 400 degrees. Lightly grease a large, shallow baking sheet.
   
2. In a large mixing bowl, combine diced yams, olive oil and onion soup. Toss to mix together to coat evenly.
3. Arrange yams evenly onto greased baking sheet. Bake uncovered for 25 to 30 minutes, or until yams are tender and slightly carmelized.
4. Season with salt and pepper, if desired.
   

Enjoy!

Simple Maple Brussels Sprouts

Like I mentioned before, I am obsessed with these little guys. I would eat brussels sprouts for dinner every night if I could. I was craving a sweeter sprout for dinner tonight, so I decided to coat them with pure maple syrup and a little olive oil. I also went heavy on the pepper to give them a little kick, but you decide what you're up for. I think these little guys are just perfect.

Ingredients:

• 1 lb brussels sprouts, rinsed, trimmed and halved lengthwise
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees and lightly grease baking sheet.
   
2. In a large mixing bowl, combine all ingredients and toss to saturate brussels evenly.
   
3. Pour brussels onto baking sheet and bake uncovered for 30 minutes, or until brussels are crisp and browned.
   

Enjoy!

Chicken, Asparagus and Mushroom Casserole

Another great casserole Wednesday. I had some asparagus and mushrooms that I needed to use, so I took an old recipe I had and turned it into this wonderful casserole dish. Despite my lack of photography skills this evening, this is the perfect fall dish and it is absolutely delicious. So, just to clarify, the little black 'pieces' on top of the casserole are portabella mushroom pieces from the cream of portabella mushroom soup I used. My husband thought they were black beans and my photograph confuses the rest of us as well. The look of this casserole and my photo does not do this dish any justice. In this case, I'm just asking you to remember what we have always been told to do..."never judge a book by it's cover". Regardless of what it looks like, this is one tasty casserole. I promise.

Ingredients:

• 2 tbsp butter
• 3 boneless skinless chicken breasts, cut into bite size pieces
• 2 tsp garlic, minced
• 2 cups asparagus, sliced into 1 inch pieces
• 1 cup sliced mushrooms
• 1 {6 oz} pkg bread stuffing mix
• 1/4 cup white wine {if desired}
  
• 1 {14 oz} can chicken broth
• 1 {10 oz} can cream of mushroom soup {I prefer trader joe's 11 oz box of condensed cream of portobello mushroom soup}
  
• salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a 2 to 3 quart casserole dish.
   
2. In large skillet over medium-high heat, melt butter and garlic.
3. Add chicken pieces and stir until the outside of the chicken is no longer pink. Season chicken pieces lightly with a dash of salt and pepper.
   
4. Add the mushrooms and asparagus and stir. Cover for about 5 minutes, or until the asparagus is crisp-tender. Season with a dash of salt and pepper, if desired.
5. Transfer mixture to lightly greased casserole dish. Top mixture with stuffing mix.
   
6. Add wine to skillet {if desired}; cook and stir over medium heat until it starts to lightly bubble. Add chicken broth and mushroom soup. Cook and stir until blended.
   
7. Using a ladle, generously spoon mixture evenly over stuffing mix. Mix well.
   
8. Bake uncovered for 35 to 40 minutes, or until heated through and lightly browned.
   

Enjoy!

Swiss Chard Cottage-Cheese Burger

This is one of me and my husband's favorite ways to do our burgers. I know it looks a little different, but you must try it. It's amazingly tasteful and so much better for you. Full of protein and goodness, I only wish I could get my kiddos to eat their burgers this way. I serve these beautiful burgers with a big pile of tator tots, I know it might not make a lot of sense, but that's how we like to do it in this house. =)

Ingredients:

• 1 lb ground sirloin or ground beef
• 2 tsp garlic, minced
• 1/2 tsp fresh or dried parsley, chopped
  
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 or 2 heads red or rainbow swiss chard, cut into large pieces
  
• 3 tbsp olive oil, divided
  
• 2 tbsp soy sauce
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 1 large tomato, sliced into 4 to 6 rounds
  
• 1 1/2 cups cottage cheese {more or less}

1. Preheat grill.
   
2. In a large mixing bowl, combine beef, garlic, 1/2 tsp parsley, 1/2 tsp kosher salt and 1/4 tsp pepper. Mix together and make 4 patties.
3. Throw burgers on the grill and grill to your liking.
   
4. In a large skillet or wok over medium heat, add 2 tbsp olive oil, soy sauce, 1/4 tsp kosher salt and 1/4 tsp pepper. Add swiss chard pieces and saute until leaves are wilted and soft {like spinach}. Add tomato rounds and cook for another few minutes until tomato slices are slightly softened.
   
5. Using tongs, remove 1/4 amount of chard onto a plate, {letting sauce drip over pan before serving onto plate}. Place burger on top of chard. Spoon a large scoop of cottage cheese on top of burger. Place tomato slice on top of cottage cheese. Sprinkle with pepper and serve.
   
6. Go on serve each plate this way.

Enjoy!

Simple Cranberry Sauce

It's cranberry sauce season and who doesn't love a good cranberry sauce that is delicious and simple to make? Count me in. I usually make this sauce with white sugar, but I decided to make this recipe with brown sugar this time. This sauce is perfect for turkey or even a dessert topping. I am planning on using the leftovers as a cheesecake topper, which I think will be fabulous. However you choose to dress these tart berries, this is simply a great recipe to help make your life easier during the holiday season. Cheers to that!

Ingredients:

• 12 ounce bag fresh cranberries
• 1 cup orange juice
• 1 cup brown sugar

1. In a medium saucepan over medium heat, mix brown sugar and orange juice together stirring frequently for 5 minutes, until blended together.
   
2. Add cranberries and bring to a boil. Stir frequently until cranberries are popped and mixture thickens. Spoon into small bowl and cover with foil. Refrigerate for 3 hours or until chilled.
   

Enjoy!

"When preparing cranberries for cooking, sort out soft, shriveled or bruised berries and discard. Rinse the remaining berries before cooking."

Crock Pot Thai Coconut Chicken

Thank goodness it's Crock Pot Monday. I just sent my dear 6th grader off to Outdoor School this morning and I already miss him. We had a busy weekend with sports activities, birthday parties and packing for Outdoor school. In the midst of all the chaos, I pulled out all my Halloween decorating bins, in hopes of decorating the house {and of course I didn't get very far}. So, now that it's pouring outside, it's a perfect day for me to pull out the Crock Pot and let it slave in the kitchen, while I get my house {and myself} organized for the week and decorated for the upcoming holiday. Here is a great recipe for you to try. A good friend of mine shared this with me over a year ago. At the time, I didn't have all the ingredients the recipe asked for and I wasn't in the mood to run to the grocery store, so I decided to change it up a bit. It turned out perfect, so I never tried to make it any other way. I have since made this recipe again and again, as it has become one of my husbands favorite recipes, hands down. I hope you like it, too.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Shredded Chicken Seven Layer Dip

What's game day without a great 7-layer dip? This is always a hit for football sunday, a party or alone as an appetizer. And, it's sooooo much better than the store bought versions {that I'm obviously not so crazy about}. This is such an easy dish to entertain with that you can whip up in under 10 minutes. You'll be happy you did {and everyone else will be happy, too}. Don't forget the tortilla chips!

Ingredients:

• 1 {16 ounce} can refried beans
• 1 cooked rotisserie chicken, shredded {breast meat only}
  
• 1 {16 ounce} container sour cream
• 1 {1 ounce} packet taco seasoning mix
• 4 avocados, peeled and mashed {add 1 tbsp lime juice with salt and pepper to taste, if desired}
• 1 {16 ounce} jar of your favorite salsa
• 2 cups shredded mexican or sharp cheddar cheese
  
• 1 {6 ounce} can sliced olives, drained {I use less than 1/2 the can}

1. On a large serving platter, spread the refried beans evenly. Spread the chicken pieces evenly across the top of the beans.
2. In a medium bowl, mix the sour cream and taco seasoning together until blended. Spread evenly atop the chicken pieces to cover.
   
3. Spread avocado mixture over the sour cream.
4. Top the layers with salsa and spread evenly.
   
5. Add the shredded cheese and sprinkle the sliced olives to top. You can serve this at room temperature or refrigerate to serve cold. Serve with tortilla chips.
   

Enjoy!

{Tip!} You can also garnish with 1/2 cup of chopped green onions to add color and flavor.

Scalloped Potatoes

I am in love with this recipe. I have made this many times over the years and it is perfect every time I make it. I like to serve this as a side dish with pork or a roast. The creamy sauce covers each potato to the perfect consistency, which I believe is the secret to a perfect scalloped potato.

Ingredients:

• 4 to 6 medium gold potatoes {unpeeled}, sliced into 1/4 inch rounds
• 1 medium yellow onion, peeled and sliced into rings
• 2 cups heavy whipping cream or milk
  
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup butter {1/2 stick}, cut into 4 squares
  
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Lightly grease a 2 or 3 quart casserole dish. Place half of the potatoes in the casserole dish, making a few even layers. Place the onion rings evenly across the top of the potatoes. Continue to cover the onions evenly with the remaining potato slices.
3. In a medium saucepan over medium heat, melt the butter. Combine the flour, salt and pepper with the butter and whisk together about 1 to 2 minutes. Stir in whipping cream or milk and cook until mixture thickens, stirring constantly.
   
4. Stir in cheese and cook until melted.
   
5. Pour cheese over potatoes evenly, making sure cheese gets in between the crevices of each potato.
6. Cover casserole dish with foil and bake in oven for 1 hour and 20 minutes.
7. After an hour and 20 minutes, remove foil and cook for another 7 to 10 minutes uncovered to brown.
   
8. Sprinkle with salt and pepper to serve, if desired.
   

Enjoy!

{Tip!} Use a slotted spoon to serve if too saucy.

Roasted Brussels Sprouts

Ok, I have seriously become obsessed with brussels sprouts. It's crazy because I never enjoyed them until I started roasting these little morsels. I truly believe the key to the perfect brussels sprout is salt with a perfectly browned crisp shell. Now, I've grown to appreciate the unique taste of these little bundled beauties and I can't get enough of them {and my kids are actually starting to enjoy them, too}. This is probably one of the simplest brussels sprout recipes there is, but it is by far my favorite. {It just might be yours, too.}

Ingredients:

• 1 lb brussels sprouts, washed, ends trimmed, yellow leaves removed and halved or quartered {depending on size}.
  
• 3 tbsp olive oil
• 1/2 tsp kosher salt, plus extra to serve {if desired}
  
• 1/4 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Place brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss well to saturate. Sprinkle with 1/2 tsp kosher salt and pepper and toss well, making sure salt and pepper coat evenly.
3. Pour onto large baking sheet and roast in oven, uncovered, for about 15 to 20 minutes, or until brussels sprouts are lightly browned.
   
4. Sprinkle an extra dash of kosher salt to your liking {I prefer them salty}. Transfer to serving dish.
   

Enjoy!

"Brussels Sprouts are high in fiber, Vitamin C, potassium and calcium. They also contain a chemical that appears to block the growth of cancer cells. So, eat up!"

Creamy Lemon Aioli

This is a great dipping sauce for pork, artichokes or whatever you fancy! It's easy and you can whip it up in minutes. Or, prepare it up to two days in advance and store it in the fridge until you are ready to serve, chilled.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 tsp garlic, minced
• 1/4 tsp paprika, {and an extra dash to top}
• 1 tbsp lemon juice

In a small bowl, combine all ingredients and stir together. Sprinkle and dash of paprika on top and serve or place in fridge, up to two days.

Enjoy!

Pan Fried Lemon-Basil Pork

Such an easy recipe and great way to enjoy pork chops a little differently. I served these with a creamy Lemon Aioli, it was delish.

Ingredients:

• 4 boneless pork chops
• 1 cup italian bread crumbs
• 1/4 cup lemon juice
  
• 2 tbsp fresh or dried basil, minced
• 1 tbsp fresh or dried parsley, minced
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbsp olive oil, divided
  
• 2 cloves garlic {or 2 tsp}, minced

1. Pour lemon juice in a shallow dish or bowl. In a medium mixing bowl, combine bread crumbs, basil, parsley, salt and pepper. Mix together until blended.
   
2. Rinse pork chops. Dip pork in lemon juice, then bread mixture, coating evenly.
   
3. In a saute pan over medium-high heat, heat 2 tbsp oil and garlic until lightly browned. Add pork to skillet and cook for 7 to 10 minutes. Flip pork, adding the remaining 2 tbsp oil and cover. Cook for another 7 to 10 minutes, or until internal temperature reaches 160 degrees on thermometer or pork is no longer pink.

Enjoy!

{Tip!} Serve with the creamy Lemon Aioli ~ see recipe in 'Dips and Spreads'.

Peas with Pearl Onions

More peas, please! This is a simple, quick and tasty recipe to serve peas with the addition of pearl onions. {This recipe will serve 4 side servings}.

Ingredients:

• 1 {16 oz} package frozen peas
• 3/4 cup pearl onions, trimmed
  
• 3 tbsp butter, divided
  
• 1/2 tsp salt
• 1/4 tsp pepper

1. In a medium pot, bring 3 cups water to a boil. Add onions and boil for 5 minutes. Drain and pour cold water over onions to cool. Peel and set aside. {Boiling the onions makes for easier peeling}.
   
2. In the same pot, bring 4 cups water to boil. Add peas to boiling water and reduce heat. Cover and cook for 3 minutes, or until peas are tender.
   
3. Drain and leave in colander.
   
4. In the same pot, melt the remaining 2 tbsp butter with the salt and pepper. Add the peas and onions to the butter mixture and stir together until blended.
   
5. Serve with a slotted spoon.
   

Enjoy!

Chicken Soup with Pasta and White Beans

This soup is loaded with goodness. It's not only a delicious comfort soup with great flavor, its also a bowl full of protein.

Ingredients:

• 8 cups chicken broth
• 2 {15 oz} cans cannellini beans, rinsed and drained
• 2 cups cooked shredded chicken {Tip!} shred a pre-cooked rotisserie chicken from the market}
  
• 3 carrots, sliced
• 3 tsp garlic, minced
• 2 cups ditalini pasta {or small pasta}
• 1/4 tsp pepper
  
• 2 tbsp chopped parsley

1. Combine all ingredients in Crock Pot except pasta and parsley. Cover and cook on Low for 4 to 6 hours, or until carrots are tender.
   
2. Stir in pasta and cook 1 to 2 hours more, or until pasta is tender. Lightly sprinkle with parsley to serve.
   

{Tip!} This recipe will make 6 to 8 servings. Cut this recipe in half if you are only serving a few people.

Enjoy!

"Cannellini beans are a traditional italian bean. They are loaded with nutrients, high in fiber and low in fat. They provide a high quality of magnesium, fiber and folate and they have twice as much iron as beef."

Cheesy Chicken Broccoli and Cauliflower Casserole

Hooray for casserole Wednesday. Love, love, love this dish. This was so tasty, my husband and I both went back for seconds and I plan on having this again for lunch tomorrow. So easy and such a great recipe to break up the week. Serve with a green salad and voila! This recipe is a keeper.

Ingredients:

• 2 1/2 cups cooked chicken breasts, cubed or shredded {I cut up a pre-cooked rotisserie chicken from the market}
• 2 1/2 cups sharp cheddar, shredded
• 1 {16 oz} bag frozen mix of broccoli and cauliflower
• 1 can chicken broth
• 3/4 cup heavy whipping cream
• 1/2 cup flour
• 1/4 cup butter {1 stick}
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 {9 inch} unbaked pie crust, {found in the refrigerated section of your grocery store}
  

1. Grease a 2 quart or 11 x 7 inch baking dish.
   
2. In a large pot over medium-high heat, melt butter. Stir in flour and whisk until smooth. Add the broth and whipping cream and whisk together. Add salt and pepper. Bring mixture to a boil, stirring until thickened {about 2 minutes}.
   
3. Add the chicken pieces, vegetables and cheese. Mix together and reduce heat to medium. Heat through, while stirring {about 7 to 10 minutes}.
   
4. Preheat oven to 425 degrees.
   
5. Transfer mixture to greased baking dish. Place pie crust over chicken mixture, seal edges and trim any excess dough. Cut four slits over top, to allow steam to escape.
   
6. Bake uncovered for 18 to 20 minutes, or until golden brown.

Enjoy!

Baked Broccolini Spears

I find myself cooking more broccolini lately more than I do broccoli. It has become one of my favorite vegetables. This is a simple recipe that is a keeper and makes for a perfect addition to your meal.

Ingredients:

• 1/2 pound broccolini {or broccolini bundle}
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• pepper

1. Preheat oven to 400 degrees.
   
2. Place broccolini in a mixing bowl and drizzle olive oil over broccolini. Toss to saturate. Sprinkle kosher salt over broccolini and toss well.
   
3. Place broccolini on a large sheet of tin foil {large enough to cover broccolini}. Lightly sprinkle with pepper. Wrap foil to cover broccolini, gathering across the middle.
   
4. Place wrapped foil directly on oven rack and bake for 20 to 25 minutes.
   

Enjoy!

Italian Breaded and Baked Drumsticks

I have always loved breaded drumsticks and this recipe is one of my favorites. Light and crisp on the outside and moist on the inside, these drumsticks are simply perfect. Not to mention, your kids will enjoy them too.

Ingredients:

• 12 chicken drumsticks
• 2 cups balsamic vinaigrette salad dressing {I prefer Trader Joe's}
• 2 cups italian bread crumbs
• 2 tsp kosher salt
• 1 tsp pepper
• 1 tbsp dried parsley

1. Rinse chicken drumsticks. In a gallon size ziploc bag, pour 2 cups balsamic vinaigrette dressing in bottom of bag. Place chicken drumsticks in bag and zip tightly. Lightly shake bag to saturate dressing all over chicken pieces. Place in fridge for at least 1 hour to marinate.
2. After one hour, preheat oven to 375 degrees. Lightly grease a large shallow baking sheet.
   
3. In a large mixing bowl, mix bread crumbs, salt, pepper and parsley together. Roll each marinated chicken piece in breaded mixture, until completely coated with bread crumbs.
4. Place each piece on greased baking sheet and bake in oven on middle oven rack for 50 minutes.
   

Enjoy!

Crock Pot Black Bean Dip

I use my mini 'Little Dipper' Crock Pot for this recipe. This dip is so tasty and has so much flavor, I was immediately in love. This is a perfect appetizer or party dip.

Ingredients:

• 1 can black beans, drained and rinsed
• 1/2 cup medium pico de gallo salsa or chunky salsa
• 2 tsp garlic, minced
  
• 1/2 of a lime, juiced
  
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/2 tsp kosher salt

Combine all ingredients together in your mini (16 oz) 'Little Dipper' Crock Pot. Stir to mix all ingredients together. Cook for 1 to 2 hours. Serve with warmed tortilla chips.

Enjoy!

Wheat Crackers with Cream Cheese and Jelly

When I was a little girl, my grandmother, Bema {as we call her}, would make these little snacks for me. I will never forget how much I loved them and how great they would taste. She had the magic touch. As much as I love to re-create them, for some reason, they never taste just how I remember. But, they are still so good and such a wonderful snack. Not only are they a great snack, they could make a great appetizer or dessert. Your kids will love them.

Ingredients:

• Wheat crackers
• Whipped or Regular Cream Cheese
• Your favorite jelly {I like raspberry preserves, apricot jelly or orange marmalade}

Spread cream cheese onto crackers. Top with jelly. Serve.

Enjoy!

Slow Cooker Pot Roast

It's Crock Pot Monday and I couldn't think of a better meal to make than a good old pot roast. I have been making the same old pot roast recipe for some time, so I decided to change it up a bit by adding a few different ingredients. I had never added brown sugar, ketchup or red wine vinegar to my pot roast before and both my husband and I loved the addition! This is a great recipe with amazing flavor.

Ingredients:

• 3 to 4 lbs top or bottom roast {rump roast}, or chuck roast
  
• 1 tbsp olive or grapeseed oil oil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 2 cups beef broth
• 1/4 cup brown sugar
  
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar or red wine vinegar
• 6 small golden potatoes, washed and cut into fourths {unpeeled}
• 1 cup yellow pearl onions, peeled
  
• 3 carrots, peeled and cut into 1/2 inch pieces
• 3 celery stalks, cut into 1/2 inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp pepper

1. In a large skillet over medium-high heat, combine oil, 1/2 tsp salt and 1/4 tsp pepper. Rinse roast and add to skillet, browning on all sides {about 1 - 2 minutes on each side}.
   
2. In a 5 quart or larger Crock Pot, combine potatoes, onions, carrots, celery. Place browned roast on top of vegetables in Crock Pot.
   
3. In a small mixing bowl, mix together beef broth, brown sugar, ketchup, red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp pepper. Whisk until blended.
   
4. Pour evenly over roast and vegetables in Crock Pot.
   
5. Cover and cook on Low for 8 to 10 hours.
6. Serve. Season with salt and pepper if desired.
   

Enjoy!

{Tip!} If you would like a thicker broth, add 1 to 2 tbsp cornstarch to thicken broth. Serve with warmed butter rolls.

Greek Yogurt Fruit Cup

This is great for breakfast, a wonderful snack, or a healthy dessert!

Ingredients:

• 1/2 cup plain greek yogurt {I like Fage}
• 1 tbsp honey or agave
• handful or fresh raspberries
• handful of fresh blueberries
• handful of granola

In a small dessert dish or bowl, add yogurt and drizzle with honey or agave on top. Add fruit and top with granola.

Enjoy!

"There are many benefits in choosing a Greek yogurt over your regular plain yogurt. It is low in fat and high in probiotics and protein. Greek yogurt can have twice as much protein as regular yogurt. Up to 20 grams of protein in one cup!"

Sauteed Garlic Green Beans with Walnuts

These lovely green beans are so easy and so, so good.
{This will serve 4 side dish servings}.

Ingredients:

• 1 lb fresh green beans, rinsed and trimmed
  
• 1/2 cup chopped walnuts
  
• 1 tbsp butter
• 3 tbsp olive oil
  
• 1 tbsp minced garlic
• 1/4 tsp kosher salt
• pepper

1. In a large skillet over medium heat, melt together butter and olive oil. Add salt, garlic and walnuts. Saute until garlic is lightly browned.
2. Add green beans and cook while stirring, about 8 - 10 minutes, or until beans are tender. Sprinkle with pepper {if desired} and serve.

Enjoy!

"Fresh green beans provide a rich source of dietary fiber and they also contain a good source of vitamins and minerals. When selecting, make sure to stay away from beans that are limp with tough skin. A healthy bean should give a snap sound when broken."

Chicken Rice Casserole with Green Beans and Mushrooms

It's casserole Wednesday! I like to make my life a little easier mid-week and a casserole dish is a one pot mess that makes for easy clean up and tastes oh-so-good. This is a classic.
{For smaller serving size, see below to halve the recipe amount}.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups white rice
• 2 cups water
• 1 {26 oz} large can of cream of mushroom soup
• 2 cups fresh or frozen green beans
• 1 cup sliced mushrooms
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• paprika
  

1. Preheat oven to 350 degrees.
   
2. Lightly grease a 9x13 baking dish. Mix the rice, soup, green beans, mushrooms, salt and pepper together in greased baking dish, stirring until mixed well and evenly spread out.
   
3. Add the chicken pieces, lightly brushing some of the mixture on top of each piece.
   
4. Top with a sprinkle of paprika and additional dash of pepper.
   
5. Tightly cover with aluminum foil and bake for 90 minutes, stirring the rice occasionally. Bake until chicken is cooked through and rice is tender.

{Tip!} This recipe will make for a lot of rice mixture. If you would like to make a smaller casserole, still use the 4 chicken breasts, but instead use only 1 can of cream of mushroom soup. Halve the rice, green beans, mushrooms, salt and pepper measurements. Cook for only one hour, or until rice is tender.

Enjoy!

"According to Wikipedia, casserole dishes became very popular in the United States during the 1950's, when new forms of lightweight metal and glassware appeared on the market."

Baked Lemon Pepper Salmon

We eat a lot of salmon in this house and I love to bake it with fresh lemons and lemon-pepper. This is a great quick and easy recipe that is delish. It is light and healthy and has a great lemony flavor that incredibly tasty.

Ingredients:

• 2 lbs salmon
• 1 lemon
  
• 1 to 2 tbsp olive oil
  
• 1 tsp lemon pepper
• 1/2 tsp kosher salt

1. Preheat oven to 400 degrees.Rinse salmon and pat dry.
   
2. Place a large sheet of foil atop a large baking pan {make sure foil is large enough to wrap and cover salmon}.
3. Place salmon {skin side down} in the middle of the foil/baking pan and drizzle with olive oil.
   
4. Slice 4 thin round slices from lemon. With the remaining ends of the lemon, squeeze the juice all over salmon. Sprinkle the lemon pepper and salt evenly across salmon, rubbing to work into salmon.
5. Place the lemon slices across the top of salmon.
   
6. Wrap salmon with foil and seal.
   
7. Place in pre-heated oven and bake for 20 to 25 minutes, or until salmon flakes easily with a fork.
   

Enjoy!

Crock Pot Balsamic Chicken Thighs with Caramelized Red Onions

Wow, such a great dish with such great flavor. I love this recipe.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 2 large red onions, sliced into rings {1/4 inch or smaller}
  
• 1/4 cup balsamic vinegar
• 6 tbsp olive oil, divided
  
• 2 tsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp marjoram
• 1/2 tsp kosher salt
• 1/2 tsp pepper

1. In stovetop skillet, heat 3 tbsp olive oil and saute red onions until soft.
   
2. Transfer red onions to Crock Pot and add all other ingredients. Cook on Low for 6 to 8 hours.

Enjoy!

Spaghetti Squash

This is the perfect alternative to spaghetti noodles. I have cooked spaghetti squash for many years, as it is oh-so-good. Not only does it taste good, it is also good for you. So, for those of you who have not tried this squash, I suggest you give it a try. You just might like it {and your health will too}.

Ingredients:

• 3 to 4 pound spaghetti squash

Topping ideas:

• olive oil with salt and pepper to taste
• your favorite marinara or bolognese sauce

1. Preheat oven to 375 degrees. Wash the outside of the squash. Using a sharp, slender knife, prick the squash all over making tiny holes {like a potato}, so it does not burst in the oven. Place the squash on a baking sheet and place in the oven for 1 hour {or until the skin feels tender, using a knife to test}.
   
2. Remove squash from oven. Using oven mits for your hands {as this squash will be very hot}, transfer the squash to a cutting board. When slightly cooled, use a serrated knife to slice the squash in half {lengthwise}.
   
3. With a spoon, scoop and discard only the middle seeds and fibrous strings from squash. Using a fork, shred the pulp into strands {making sure to shred along the edges as well}.
4. Serve with suggested toppings or however you fancy.
   

Spaghetti squash is wonderful plain. Although, I like to top it with a bolognese or marinara sauce most of the time. You can also drizzle a little olive oil over the top with a dash of salt and pepper to taste. I like to eat and serve it right out of the bowl of the squash, but you can also shred the squash onto a plate to serve as well.

Enjoy!

"Spaghetti squash has many health benefits, as it contains Omega-3 and 6 fatty acids. It also is a good source of Vitamins A, B and C, and contains Folate and Potassium, as well as other great minerals and vitamins. It is also very low in fat and contains no cholesterol. It can be a great alternative to the spaghetti noodle."

Lemon Butter Artichoke Dip

I have always eaten artichokes with lemon and butter. This is my favorite {and simplest} way to make a quick dip for one of my favorite vegetables.

Ingredients:

• 2 tbsp butter
• 1 tbsp lemon juice
• fresh lemon wedge or lemon slice {not necessary}
• snip of parsley, for garnish {if desired}

Melt butter {you can either do this on the stovetop in a small pan or in the microwave in a small microwave safe bowl}. In small dipping bowl, combine warmed melted butter and lemon juice. Add a fresh lemon wedge or slice in butter dip for presentation and taste. Top with a sprig of parsley {if desired}.

{Tip!} If microwaving butter, place a paper towel over bowl to avoid splattering. It should only take 20 to 30 seconds to melt. This recipe will make for one artichoke. You may want to double recipe if making two.

The Perfect Artichoke

Lucia and I love to eat artichokes together. I usually have to make two at a time, as we gobble them up pretty quickly. Here is our recipe for the perfect artichoke.

Ingredients:

• 1 or 2 large artichokes
• 2 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/8 tsp olive oil {or 1/4 tsp, divided, if making two}

1. Using a sharp knife, cut off the top of the artichoke to make flat. On the stem, peel off the smallest bottom leaves. Also with your knife, cut the stem {leaving 1/2 inches or less}. Make sure you cut it straight across, so it can stand upright. If desired, you can trim the thorn tips on each leaf using scissors {although I rarely do}. The thorn tips will soften during the cooking and will no longer prick you. Trimming of the leaves is more ideal for presentation.
2. Rinse artichoke.
   
3. In a large pot, fill with one inch of water. Add lemon juice and kosher salt to water and bring to a boil. Place artichoke face down in the boiling water {it should stand upside down}. Cover and reduce heat to low for 20 minutes. {Do not open lid}.
   
4. Using tongs, turn the artichoke upright {so it is standing on it's stem}. Drizzle 1/8 tsp olive oil over {each} artichoke, drizzling between each leaf.
   
5. Add another 1/2 cup of water to pot {or however much is needed to fill again to 1 inch}. Bring to another boil. Cover with lid and reduce heat to low for another 20 to 25 minutes, or until leaves tear off easily. {Do not lift lid during cook time}. If artichoke is not ready, cover and cook in 5 to 10 minute increments until done.
6. Using tongs, remove from pan to serving bowl or dish. Serve with my favorite simple 'Lemon Butter Artichoke Dip' {see recipe in 'Dips and Spreads'}.
   

Enjoy!

"Artichokes provide a good amount of dietary fiber. One medium artichoke provides more fiber than a whole cup of prunes!"

Simple Swiss Chard

We love swiss chard in our house and this is one of the simple ways we like to enjoy it. I like to pair this with cajun or lemon pepper salmon. It is delish.

Ingredients:

• 1 head of swiss chard {green, red or rainbow}
• 1 1/2 tbsp olive oil
• 1 tbsp soy sauce
• salt and pepper to taste

1. Rinse and chop {or tear} chard into large pieces {I like to saute some of the smaller parts of the stem as well}.
2. In a wok or large skillet, heat olive oil and soy sauce. Combine chard in pan and saute in oil and soy sauce until tender. Season with salt and pepper to your liking. Using tongs, remove the swiss chard to a serving dish {discarding extra juices in pan}.
   

Enjoy!

"Chard is rich in Vitamin C, Vitamin K, Vitamin A, Iron and other minerals. Eating swiss chard regularly can help to prevent Iron deficiency anemia, Vitamin A deficiency and osteoporosis. It is also believed to protect from cardiovascular diseases and colon and prostate cancers."

Crock Pot Cowgirl Chili

Crock Pot Mondays! This is my favorite day to use my slow cooker. When the craziness begins, bring on the Crock Pot!

This is an easy Chili recipe that kids love. My {very picky} four year old asked me for seconds...need I say more?

Ingredients:

• 2 lbs lean ground beef or turkey
• 1 can {28 oz} tomato sauce
• 1 can {14 1/2 oz} diced tomatoes, undrained
• 1 can {15 oz} kidney beans, rinsed and drained
• 1 can {15 oz} black beans, rinsed and drained
• 1/2 bag of frozen corn
• 1 packet chili seasoning
• 3/4 cup water
• salt to taste
• {a dash of red pepper flakes, if desired for heat - not too much, they are hot and a little goes a long way!}

1. In a large skillet, brown meat until no longer pink. Drain. Transfer to Crock Pot.
2. Combine all other ingredients in Crock Pot. Cover and cook on Low for 8 to 10 hours.
   

Topping Ideas:

• Shredded Cheese and Cornbread. {Tip!} Mix 1 can Creamed Corn into your Cornbread mix.
  
• Avocado and Sour Cream

Enjoy!

Crock Pot Criss-Cross Applesauce

So easy and so good! One of my all-time Crock Pot favorites {especially during the Fall and Winter season}.

Ingredients:

• 8 apples, peeled, cored and chopped
• 1/2 cup water
• 1/4 cup brown sugar (or, add 1/2 cup for a sweeter sauce)
• 1 tsp cinnamon

Combine all ingredients in Crock Pot. Cover and cook on Low for 6 to 8 hours.
{Tip!} Use as an oatmeal or ice cream topping!

Enjoy!

Crock Pot Parmesan Artichoke Dip

Great appetizer for parties {and everyone will love you}. Use your 'Little Dipper' Crock Pot for this recipe.

Ingredients:

• 1 (6 oz) jar marinated artichoke hearts, drained and chopped
  
• 1/2 cup grated Parmesan cheese
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice

Combine all ingredients in your 'Little Dipper' Crock Pot. Stir to mix all ingredients together. Cover and heat for 60 minutes or until hot.

Serve with toasted french baguettes slices; crackers or tortilla chips.

Enjoy!

Crock Pot Honey Glazed Carrots

I am so proud of these little morsels. They are so good, I dare you to eat just one.

Ingredients:

• 1 {16 oz} bag baby carrots
• 2 tbsp olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tsp kosher salt
• 1/4 tsp pepper
  

Combine all ingredients into Crock Pot. Toss to make sure all ingredients saturate carrots evenly. Cook on Low for 4 to 5 hours or High for 2 to 3 hours. {or until carrots are desired tenderness}.

Enjoy!

"Carrots are high in Vitamin A, which is essential for good vision."

Sunday Morning Baked Bacon

Cooking bacon in the oven is the only way to do it! Less fuss, less mess and it always comes out perfect. We love to make a big breakfast on Sunday mornings and this bacon is most always on the menu.

Ingredients:

• Bacon {thin or thick sliced}
  

1. Preheat oven to 400 degrees. Line a baking pan with foil {wrapping the foil around edges of pan}.
   
2. Arrange bacon on foil and place in oven. For thin sliced bacon, cook for 15 - 20 minutes. For thick sliced, cook for 20 - 25 minutes {or until desired crispness}.
3. Remove pan from oven. Using tongs, carefully transfer bacon to a plate lined with paper towels to absorb the fat, using the paper towels to pat bacon dry.
   

Enjoy!

Peanut Butter Reese's Pieces Cookies

Love, love, love. Peanut butter with the combo of my favorite treat, Reese's Pieces. My sweet tooth is thanking me.

Ingredients:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated white sugar
• 1 cup dark brown sugar {packed}
  
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Reese's Pieces

1. In a mixing bowl, beat together butter, peanut butter, white sugar, brown sugar and eggs until creamy.
   
2. In a separate mixing bowl, combine flour, baking soda, baking powder and salt. Mix together.
   
3. Stir flour mixture into batter until moist. Stir Reese's Pieces into mixture.
   
4. Preheat oven to 350 degrees. Roll batter into 1 inch balls {I like to use a small ice cream scooper} onto ungreased pan. Bake for 10 to 12 minutes.
5. Remove from oven and transfer to wire rack or parchment paper to cool.
   

Enjoy!

Slow Cooker Baby Back Ribs

These ribs are incredible...they will literally fall off the bone.

Ingredients:

• 3 to 4 lbs pork baby back ribs
• 1/4 cup brown sugar
• 1 bottle of your favorite bbq sauce, divided {I love Trader Joe’s Bold and Smoky Kansas City Style BBQ Sauce}
• 1/4 cup water
  
• kosher salt
• pepper

1. Rub brown sugar, salt and pepper all over ribs. Cut ribs into 3 or 4 sections, so they can lay flat in Crock Pot. Pour water in slow cooker. Place Ribs in slow cooker and pour 1/2 bottle of bbq sauce over ribs. Cover and cook on low for 6 to 8 hours, or until tender.
   
2. During last 20 minutes in slow cooker, preheat oven to 400 degrees. Using tongs, remove ribs from slow cooker and place them on baking sheet. Pour the remaining 1/2 bottle of bbq sauce evenly over ribs. Put the ribs in the oven and broil until browned, about 10 to 15 minutes.
   

Enjoy!

Crock Pot Shredded Chicken Tacos

This is a Crock Pot recipe keeper. Excellent flavor and so moist, the chicken could almost shred itself.

Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 {16 oz} jar of salsa {more for topping, if desired}
  
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• fajita or soft taco size tortillas
• mexican blend shredded cheese
• cilantro
  

Other topping ideas: sour cream, tomatoes, lettuce, avocado, salsa

1. Combine chicken breasts, salsa, lime juice, chili powder, salt and pepper in Crock Pot. Blend together to cover chicken breasts evenly.
   
2. Cover and cook on Low for 6 to 8 hours.
   
3. Transfer to large serving bowl and shred, using two forks. Moisten with cooking juices. {Or, just shred in slow cooker}.
4. Serve in tortillas with desired toppings.

Enjoy!

{Tip!} If cooking with only one jar of salsa and you want extra for topping, use less salsa in Crock Pot and set aside extra to serve. It's still just as tasty!
{Double Tip!} Use the leftover chicken to make enchiladas, burritos, taco salad, nachos or soup!

Quick Baked Beans with Apples & Cranberries

I'm not a huge fan of baked beans, but this is one way I love to eat them. If you're in a hurry and you have no time for homemade baked beans, this is my quick-tip-recipe to fancy up a can of baked beans. I serve these with pork ribs and together it tastes so, so good.

Ingredients:

• 1 can of your favorite baked beans {I prefer Bush's Grillin' Beans with Bourbon & Brown Sugar}
• 1 apple, diced {with peel}
• 1/4 cup dried cranberries

On stovetop over medium heat, combine all ingredients in small pot. Cover and cook for 10 to 15 minutes, or until apples and cranberries are tender.

Enjoy!

Lemon & Oregano Chicken

The combination of Lemon and Chicken has to be one of my favorite things {in the food world}. I love this recipe. Last night I paired this chicken with my spinach and ricotta penne {see side dishes}. And, Voila! It was another perfect combo.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups italian bread crumbs
• 2 tbsp chopped fresh oregano {or dried}
• 1/4 cup lemon juice
  
• 1 tsp garlic salt
  
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

1. In a mixing bowl, combine bread crumbs, oregano, lemon juice, garlic salt, kosher salt and pepper. Mix together.
   
2. Pour the lemon juice in a shallow dish.
   
3. Heat olive oil in a saute pan over medium-high heat.
   
4. Dip chicken breast into lemon juice {covering all sides}. Then, roll chicken into bread crumb mixture, pressing bread into both sides of chicken. Transfer to saute pan.
5. Cook chicken for about 7 to 10 minutes on each side, or until chicken is cooked through.
   

{Tip!} Top each breast with a fresh lemon slice while cooking or top with parmesan cheese when serving.

Enjoy!

"Whenever possible, use fresh leaves of oregano over dried leaves. Fresh oregano has a superior flavor and is rich in vitamins and anti-oxidants like beta carotene, vitamin C, and folates. Although, they both will get the job done!"

Spinach Penne with Ricotta & Pine Nuts

This makes for a great side, entree or potluck dish. This recipe will serve 10 {as a side}. Cut this recipe in half for smaller serving size.

Ingredients:

• 1 {16 oz} box penne pasta
• 1 {10 oz} bag fresh or frozen spinach
• 1 cup ricotta cheese
• 1/4 cup shredded parmesan cheese {plus more for topping, if desired}
  
• 1 1/2 tsp kosher salt, {divided}
• 1/4 tsp pepper
• 4 tsp lemon juice
• 2 Tbsp olive oil
• 1/2 cup pine nuts

1. Cook pasta in large pot according to package directions, adding 1/2 tsp kosher salt to water. During last 3 minutes of cooking, add spinach to the pot. Let the spinach and pasta boil together while stirring. Drain together in colander.
2. Transfer pasta and spinach to large serving bowl. Add ricotta, parmesan, 1 tsp salt, pepper and lemon juice. Stir together.
   
3. In medium skillet, heat olive oil. Toss pine nuts for 2 to 3 minutes, or, until lightly toasted. Toss pine nuts into Penne mixture and stir together. Serve. Top with shredded parmesan {if desired}.
   

Enjoy!

"Pine nuts contain a rich source of amino acids and provide a good amount of dietary fiber. They also supply a good amount of vitamins and minerals, including iron, magnesium and vitamin A. So, pile them on!"

Simple Grilled Crostini

Simply wonderful! I couldn't keep my hands off these little toasts.

Ingredients:

• 1 Baguette {sliced 1/4 inch thick, cut as many slices as you like}
• Olive Oil
• Kosher Salt
• Fresh Ground Pepper

1. Preheat grill to medium-high.
   
2. Brush each slice of bread with oil on both sides. Sprinkle with Salt and Pepper to your liking.
   
3. Grill slices uncovered, 1 to 2 minutes per side, or until toasted.
   

{Tip!} Not only are they great plain, try with Bruschetta or any topping of your pick!

Enjoy!

"Crostini. This Italian word means 'Little Toasts'."

Mom's Mac and Cheese

This is what I call 'Gourmet Mac'! This dish will serve 10. Cut this recipe in half for smaller serving size.

Ingredients:

• 1 {16 oz} box elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1/2 cup shredded parmesan cheese
  
• 1/4 cup butter
• 3 tbsp flour
• 3 cups heavy whipping cream or milk
  

Topping ingredients:

• 2 tbsp butter
• 1/2 cup breadcrumbs

1. Cook macaroni as directed on package. Drain. Place noodles in a large casserole dish. Set aside.
   
2. In a medium skillet, heat 1/4 cup butter until melted. Add flour and whisk together to make a roux. Slowly add milk, continuing to whisk until milk starts to bubble.
   
3. Stir in cheeses and cook on low until cheese is melted, continuing to stir. Pour cheese mixture over noodles in casserole dish and stir well until mixed together.
   
4. For topping, in a small skillet, melt 2 tbsp butter over medium heat. Add breadcrumbs and mix until breadcrumbs are moist. Crumble evenly over noodles.
   
5. Bake at 350 degrees for 30 minutes.
   

Enjoy!

"It is believed that Thomas Jefferson first served macaroni and cheese at a White House dinner in 1802. Kraft Company introduced an inexpensive simple-to-make boxed version in 1937. Today, Kraft sells more than 1 million boxes of their mac and cheese each day."

Crock Pot Split Pea Soup

It's soup season! I couldn't think of a better soup to kick off the fall season. And, this soup never let's me down.

Ingredients:

• 6 cups vegetable broth
• 1 {1 lb} bag dried split peas, rinsed
• 2 cups ham steak, diced
• 1 medium yellow onion, chopped
• 1 large russet potato, peeled and diced
  
• 1 cup celery, chopped {about 2 to 3 stalks}
• 1 cup carrots, chopped
• 1 tsp kosher salt
• 1/4 tsp pepper

Combine all ingredients together in Crock Pot and stir. Cover and cook on High for 4 to 5 hours, or until peas, potatoes and carrots are soft.

{Tip!} Garnish with fresh parsley or top with shredded cheese! Serve with warmed bread rolls.

Enjoy!

"Split Peas are full of fiber, protein and all around goodness. A single cup of cooked dried peas in your daily diet provides about 65% of the recommended daily fiber. So, eat up!"

Crock Pot Creamed Corn

Incredible. Amazing. Fabulous. Delish. This is so good, it's trouble's best friend.

Ingredients:

• 2 bags sweet frozen corn
• 1 (8 oz) cream cheese, cubed
• 1/4 cup butter, cubed
• 1/4 cup heavy cream
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp sugar

Combine all ingredients together in Crock Pot. Cook on High for 3 1/2 hours or until cheese is melted and corn is tender.

{Tip!} Sprinkle a dash of Nutmeg on top to make a festive fall side dish.

Enjoy!

"Corn is low in saturated fat and cholesterol. It also contains a great source of Folate."

A Recipe Collection

I have been cooking for my family for the past 10+ years. I have always wanted to organize my recipes, to pass them along to my children when they are older. This blog will become a recipe book for my children, while also sharing my favorite recipes with my family, friends and {hopeful} followers. This blog is named after my daughter, Lucia. I hope to someday pass the 'Ladle' down to her, in hopes that I will one day inspire her to cook and enjoy the kitchen as much as I do.

Happy eating!