There is always that one night per week that I want to put something really easy in the oven so that I can walk away, come back and it’ll be ready to eat. That meal for us is this roasted chicken dinner. I actually look forward to the day each week that I get to make this roasted chicken. The only reason I think that we don’t make it more often is just so that we don’t get tired of it. I would totally make this every day if I could! Over the years I’ve gone from making just a simple roasted chicken to making a whole chicken dinner in the same pan. I’m sure you and your family will enjoy this roasted chicken recipe for years to come.[Read more…] about How to Make One-Pot Roasted Chicken Dinner
Farm to table Recipes
I started using the NutriBullet over 5 years ago when I bought it to use as a smoothie maker, juicer, food processor, and blender. Now, don’t tell NutriBullet that I said that, because it’s obviously not supposed to be all of those things! But I really got to know this device over the last 5+ years so I thought I would share its pros and cons with you. Maybe you are trying to decide whether to invest in a blender, smoothie maker, juicer, or food processor. All of these are a decent investment, so this should help you understand exactly what a NutriBullet does and how I use it. I am also sharing one of our favorite cleansing smoothie recipes. This recipe is detoxifying and an anti-inflammatory, and it just tastes great! Enjoy![Read more…] about Cleansing Smoothie Recipe and 5+ Year NutriBullet Pro Review
Today we are in the mood for something warm, cozy, and filling. Our bodies crave this kind of food in the winter time, which is why this is a staple in our house during colder months. We use cottage cheese, zucchini, pork & beef, and a whole host of spices and herbs in this homemade lasagna. If you are like us and love a hearty dinner, you will love this homemade lasagna recipe. This recipe has been tested and proven a success each time – but there are a few secrets to getting the perfect texture and taste. Today I am sharing all our lasagna tips, tricks, and secrets so you can enjoy this recipe all year long.
Why we Love this
If you’ve seen some of my other recipes, like the instant pot sausage soup with kale and potatoes, you’ll see that I love to make balanced meals. And it’s a bonus when all ingredients fit into one pot or pan! I love this lasagna because it has protein, fiber, and grain all in one. So, it’s a complete meal on it’s own. I still serve this with a full bowl of kale salad which we do most nights, though. Like most of you I’m sure, we are big eaters! We eat a lot of food. So the other reason I love this recipe is that it makes great leftovers, or you can even freeze it for another time.[Read more…] about How to Make Homemade Lasagna
This instant pot sausage soup is hearty, healthy, and perfect for the winter months. I love using homemade bone broth in this recipe, but if you have store bought bone broth that works too. Pick out your favorite sausage for this recipe. I had just been to the local butcher shop in our area and got some nice Italian ground sausage, but just about any sausage will do. What I love about this recipe is that it makes good use out of the instant pot. You can leave the instant pot on all afternoon and have dinner ready when you get home!
The thing about this recipe is this – good food doesn’t have to be complicated. You can follow this recipe if you want, but the basics of this soup are quite simple. Good sausage, beans, kale, and tomatoes, mixed with a hearty bone broth, and you can’t go wrong. Add extra onion if you’re an onion fan, or extra garlic if you love your garlic like we do.[Read more…] about Instant Pot Sausage Soup with Bone Broth
We’re getting in the Christmas spirit over here and every year I make sweet chewy lemon bars for Christmas morning breakfast. I love that these are so sweet and lemon-y, as they use lemon zest and a whole cup of freshly squeezed lemon juice! Make these lemon bars to enjoy on Christmas morning and your family will be so pleased!
For past several years I have made these lemon bars for Christmas morning. In fact, these were one of the first recipes I learned how to make way back in the day. Something about the taste of lemon in the morning makes these sure taste healthy and refreshing, even if they do have sugar in them! But we like to eat these on Christmas morning alongside a hearty egg, sausage, and cheese casserole dish, so that we can enjoy opening presents all morning long. If you like lemons and you like dessert for breakfast, you will love these![Read more…] about How to Make Sweet Chewy Lemon Bars
It’s pie season! We are making farm fresh pumpkin pie, sweetened only with natural flavors and spices. Healthy enough to be eaten for breakfast even! What I love about this recipe is that is uses a real pumpkin, so it’s more like a pumpkin meal than a dessert pie. And pumpkin is so good for you too! This no sugar added pumpkin pie is fun to make and is one of the best ways to go farm-to-table this year. Don’t forget pumpkins are in season for a long time, so enjoy this dish well into the holidays![Read more…] about How to Make Pumpkin Pie Naturally Sweetened
This is our go to recipe for when temperatures drop into the low 20s, we go for that walk in the cool crisp fall air, and we come home and need warming up. I make a lot of soup during the fall time, and this has been a favorite since I was a kid and my mom used to make it. Learn how to make instant pot beef stew from scratch, a meal that will keep you happy for all the cold days to come.read more
Ratatouille is a great way to get several vegetables on your family’s plate. Whether you’re cooking for two or for eight, ratatouille is a yummy vegetarian side or main dish. Ratatouille uses eggplants, zucchini, red pepper, tomato, garlic, onion, and olive oil. And this recipe uses NO salt. We make this healthy ratatouille about once a week. And if a party is happening, this is what I bring!
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Ratatouille is already very healthy for you with so many vegetables in one dish. This recipe also uses no salt, and each vegetable is cooked on its own to get the best nutrient and flavor before combining them all into the pot. I actually learned how to make this dish from an authentic French chef, and she gave me some great tips that I will share!
We love to cook with whatever vegetables are in season. If you have access to fresh zucchini, eggplant, peppers, or tomatoes, use those for the best and fullest flavor. If not, you can just grab some organic veggies from your local grocery store. I’ve done this recipe with vegetables that are in and out of season, and it always turns out great![Read more…] about Healthy Ratatouille
We love that crispy, crunchy, tangy taste you get when brussels sprouts are cooked on the cast iron skillet with only lemon and garlic. Here’s how to make crispy brussels sprouts using the stovetop and a simple recipe with one secret step. We make this recipe at least once a week and pair it with a chicken or steak on the side. You can also add bacon or parmesan cheese on top – yum!
In our homestead, we like to have one veggie, one protein, and one grain for dinner every night. Usually we will do a chicken or steak, a stovetop veggie, and sourdough bread or skillet potatoes. Brussels Sprouts are one of our favorite side dishes to pair with chicken or beef. This recipe only has a few ingredients and is simple to make – but there is a simple secret to how to make crispy brussels sprouts. I am posting this recipe alongside a few other bloggers who are sharing delicious Thanksgiving recipe ideas. You can check out their recipes at the bottom of this page.
Many people don’t care for brussels sprouts, but this may be because they haven’t found the right way to cook them. For example, if you microwave frozen brussels sprouts, you may end up with a soggy cabbage-like side dish that doesn’t smell too great. And we don’t want that![Read more…] about How to Make Crispy Brussels Sprouts