I would consider myself a simple cook. I like easy meals that don’t require a lot of fuss, especially during the week. Here’s a really easy and very delicious side dish you can make to accompany pretty much any meat dish, and it’s perfect to make during the fall when sweet potatoes are in season and cheap! PLUS, this recipe is gluten-free!
sweet potatoes – I like the smaller size ones at Trader Joes
maple syrup or honey
Peel and thinly slice your sweet potatoes and lay them in a baking dish, it’s ok to overlap. Pour apple juice over the top. I fill the dish about 1/3 of the way up. Then sprinkle the cinnamon on top and mix into the juice and sweet potatoes (I use my hands and rub it all in). Then drizzle maple syrup over the top and sprinkle with salt. Stick a lid on top and pop into a 375 degree oven for about 30-45 minutes.
Depending on how much you make will depend on how long your sweet potatoes will need to cook. I did not put exact measurements because it really isn’t going to make too big of a difference. It’s going to taste amazing because sweet potatoes, cinnamon, apple juice, and maple syrup is a great combination!
Let me know if you give this recipe a try!
One pot dinners are ALWAYS the way to go. I LOVE this dinner because it’s fresh tasting, simple to make, and of course very CHEAP! Serve this by itself, or add a side salad or watermelon wedges and you have a complete meal.
I made this last night and we all really enjoyed it. Head over to Do It Delicious for the full recipe. I also enjoyed watching the movie clip they provided of them making the recipe. The lemon is key, and gives a wonderful aroma and freshness to the dish. ENJOY!
*Tip: I buy my brown rice in the bulk section at WinCo. It’s less than $.70/lb and much more affordable than buying the small 1/lb bags. Enjoy the savings 🙂
This recipe comes from the Taste At Home kitchen and it’s delicious! This week at Albertsons they are selling grapes at $.79/lb!!! Make sure to stock-up this week. Try this recipe and I’m sure your family will enjoy it, my family LOVES it!
4/lb seedless grapes
1 package (8oz) Philadelphia cream cheese, softened and cubed
1 cup (8oz) sour cream
1/3 cup sugar
2 tsp. vanilla extract
3 Tbsp. brown sugar
3 Tbsp. chopped pecans
(some people like to add some shredded cheese, totally optional)
In a large bowl beat the cream cheese, sugar, and vanilla until well blended. Add grapes and toss to coat. Transfer to your serving bowl, cover and refrigerate until serving. Sprinkle brown sugar and pecans on top just before serving. Yield: 21-24 servings.
I was at WinCo this weekend and found Zucchini’s for just $.68/lb! I immediately thought of this recipe and knew it would be an inexpensive meal to prepare for this week. Enjoy!
4 Italian Zucchinis, sliced lengthwise
2 cups cooked chicken, chopped (ground beef or Italian sausage would work too)
2 cups cooked rice
1/2 bell pepper, chopped
2 gloves or garlic, chopped
1 jar pasta sauce
1 tsp. dry oregano
2 Tbsp. ketchup
1/4 cup parmesan cheese, plus some for garnish
salt and pepper
Hollow out your zucchinis to make boats, keep the insides, dice them up, and add to your pan with 1/2 cup pasta sauce and all the rest of your ingredients, except the zucchini boats. Let the mixture cook on medium-low for about 10-15 minutes. Meanwhile, place the zucchini’s on a dish and microwave for 2 minutes.
To assemble, first pour about 1/2 cup pasta sauce into your 9X13 baking dish. Then add zucchini boats, then fill them up with the mixture. You will probably have a little mixture left over. You can either just layer it on top, or save and eat by itself for lunch the next day.
Pour the remaining pasta sauce over zucchini boats, top with some cheese and baked at 350 degrees for 30 minutes or until zucchinis are tender.
I first tasted these biscuits at Texas De Brazil, one of my favorite restaurants, and I completely fell in love with these chewy and cheesy bits of delight. Later on my husband and I really wanted those biscuits one day, so I went on the hunt for a recipe to recreate them, and I think I’ve found it.
Whether you are gluten-free or not, you are going to LOVE these biscuits!!! Here’s the recipe:
Ingredients (makes 12 biscuits):
1/2 cup butter (or olive oil)
1/3 cup water
1/3 cup milk
1 tsp. salt
2 cups tapioca flour
2 tsp. minced garlic
2/3 cup grated Parmesan cheese
2 beaten eggs
Preheat oven to 375 degrees
Place butter, water, milk, and salt in a large saucepan, and cook over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 15 minutes.
Stir the cheese and eggs into the tapioca mixture until well combined, the mixture will be chunky. Drop rounded 1/8 cup-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 15-20 minutes.
Recipe adapted from: allrecipes.com
We are going gluten-free for this little cutie pie of mine. She suffers from many allergies, which causes sinus infections, which causes fever, and which causes her seizures. I’ve heard from friends and through online research that going gluten-free could actually help her allergies because her body wouldn’t be fighting the gluten in her system, but the actual allergens that give her so much trouble.
Basically I’m tired of her being on allergy medicines morning and night, and I want her to feel healthy. So here we go on this journey of gluten free and a low sugar diet, or should I say lifestyle.
I remembered from a few weeks ago that the 99 Cent Store had some gluten-free products, so I went this morning and they had more than I thought! We found Udi’s Gluten-Free Dinner Rolls and Tortillas. Plus I found Glutino Bread.
I have several gluten-free recipes, but I’d love to hear your favorites!!! What “scares” me is all the different flours recipes call for. I want to keep it simple. PLEASE SHARE YOUR FAVORITE GLUTEN-FREE RECIPES WITH ME!!!! As I learn, in return I’ll share tried and approved recipes with you.
Anytime my mother-in-law comes to town I am always trying to find some new gluten free treats to make, since she has an allergy to gluten. These are a sure winner! Not your typical no bake cookie, these have no butter or sugar (instead you use coconut oil and honey), and they are STILL delicious!
Instead of oats you add nuts and sunflower seeds, I added sunflower seeds, peanuts, and cashews. If you have a nut allergy use soy “peanut” butter and all seeds, like pumpkin seeds and sunflower seeds.
Head on over to Sally’s Baking Addiction for the full recipe!
I also have a fabulous flourless peanut butter cookie recipe, make sure you check these out too. They are our families favorite!
I LOVE a warm healthy breakfast cake in the mornings with my cup of coffee, wait… who doesn’t!?!? Check out this EASY breakfast cake recipe. Trust me, you won’t hesitate giving this to your kids!!!
Place 2 cups oats in blender, pulse until you get a flour like consistency. Add to your oat flour, baking soda, baking powder, and salt.
Give it a little mix and pour mixture into a mixing bowl, set aside.
Now to the blender add 3 ripe bananas (about 1 cups worth), applesauce, honey, egg whites, and vanilla. Blend until bananas are completely broken down and smooth. Now add 1/2 cup walnut halves to blender with mixture, pulse until just broken up.
Mix dry and wet ingredients together in your mixing bowl until you no longer see dry flour.
Add 1 cup frozen or fresh blueberries to your mixture, then pour into a greased 9in round cake pan, or a square glass pan will do. Bake at 400 degrees for 25-30 minutes or until set in the center. You could also make these into muffins!
FYI: Oat flour is very crumbly, so it won’t give you the greatest presentation, but it tastes GREAT!
2 cups oats
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (3 very ripe ones)
1/4 cup honey
1/2 cup applesauce
2 egg whites
1 tsp vanilla
1/2 cup walnuts
1 cup fresh or frozen blueberries
Place the oats in the blender and pulse until you get a flour like consistency. Add other ingredients, pulse a few times, and place dry ingredients in a mixing bowl. Then, in the blender add the rest of the ingredients, pulse until bananas are smooth. Now to the wet mixture in the blender add walnuts and pulse until they are broke up into small pieces, not completely crumb like though (you want a bite!) Add wet ingredients to dry ingredients and mix well. Add blueberries, mix into the dough, pour into a greased 9 inch cake pan or you could use a 9in square glass pan as well. Bake at 400 degrees for 25-30 minutes or until cake is set in the middle. You could also bake in a muffin pan.
Recipe adapted from turtlewoman