Monday, April 30, 2012

Green Veggie Smoothie


Isn't that gorgeous?  I finally got my green, green smoothie.  I used my blender rather than my food processor and it blended better and I didn't have spinach chunks. 

The kids were a little grossed out by this. I admit, it was odd for me too at first as we have always made fruit smoothies with maybe a tiny bit of veggies.  It tasted just like celery and cucumbers.  But sweet!  I loved it and have made it several times.

I used a new sweetener.  NuStevia sent me an amazing package of sweeteners to try out. I had never tried stevia so I was curious and excited. I used 2 packets of NuStevia with these smoothies and it was perfect.  Quite sweet but delicious. I've also used some of the other kinds for sauces and oatmeal.  A drop or two of the vanilla NuStevia liquid is awesome in oatmeal. 



Green Veggie Smoothie Recipe
Adapted from Meatless Meals

2 - 3 handfulls of spinach
1 green apple, cored
1/2 cucumber
2 celery stalks
1 - 2 tablespoons of stevia powder (I used 2 packets)
1 tbsp. agave nectar
3/4 cup water
2 cups of ice

Stuff the spinach into the blender.  Pour the water in and grind the spinach a little.  Add the apple, cucumber and celery.  Add the stevia, agave nectar and ice.  Grind it all up until the desired slushy consistency is reached.

One Year Ago...













Chunky Meaty Chili

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou

Sunday, April 29, 2012

Menu Plan Monday ~ April 30 - May 6, 2012



Monday: Cabbage Kidney Bean Casserole

Tuesday: Chicken tenders & Smokey Tomato Risotto

Wednesday: Hamburgers & Roasted Mustard Potatoes

Thursday: Leftovers

Friday: Sweet Potato & Spinach Casserole

Saturday: Huevos Rancheros

Sunday: Pineapple Meatballs

Dessert:  Strawberry Coconut Breakfast Bars

~~~~~~~~~~~~~~~~~~~~~~~~~~~

More menu planning ideas at I'm an Organizing Junkie and Gluten Free Menu Swap at Angela's Kitchen.

One Year Ago....









Spaghetti Squash with Garlic Alfredo and Bacon



Saturday, April 28, 2012

Muddy Buddy Ritz Peanut Butter Trifles


Woohoo!  The summer party picnics have started!  We had the first congregation party this year.  We met at a park for a fish fry.  I'm not really a fish person but the truth is, I haven't really eaten it since I was a kid.  I tried it and after I got over the fact that I was actually eating fish; I loved it.  Bad news was it was cold and rainy but hanging out with friends made it totally worth freezing our fingers off. 

Of course I had to bring something and I've learned that finger food goes over really well. Chocolate finger food, even better.  I found these Muddy Buddies on Lisa's blog right before the party and I knew they would be perfect.  I made two batches of these and everyone loved them!  I'm not sure if I would recommend them on a hot sunny day picnic but since it was super chili, they stayed perfect.  They tasted just like Reeses peanut butter cups. 

I totally forgot to take pictures before we left for the picnic so I snapped a quick one at the picnic. As you can see, just minutes after putting them down, a couple disappeared. I had twice this many and could have made more. 



~~~~~~~~~~~~~~~~~~~~~~
Muddy Buddy Ritz Peanut Butter Trifle Recipe
Adapted from Sweet as Sugar Cookies

1/2 c. butter or margarine, melted
1 c. Ritz cracker crumbs
1 c. powdered sugar
1/2 c. peanut butter

1/2 c. semisweet chocolate chips
1/3 c. peanut butter
powdered sugar (to coat)

In a medium bowl, mix together the melted butter, ritz cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Form the mixture into 1-inch balls and chill in the fridge for 30-60 min.

Put some powdered sugar into a bowl. Melt the chocolate chips with the peanut butter in the microwave or a double boiler. Stir together to combine. Dip the balls in the chocolate-peanut butter mixture and drop them in the powdered sugar to coat (it's easiest if you just sort of shake the bowl to move the truffle around). Put the truffle in your hand and shake off the excess sugar. Let sit on some waxed paper to let the chocolate set.

One Year Ago...











Summer Squash, Zucchini, Pea Risotto

These are linked with:
Made by You Monday at Skip to My Lou
Ultimate Recipe Swap: Party Food at Life as Mom

Thursday, April 26, 2012

Brown Rice Casserole with Sausage and Peppers


Easiest. Casserole. Ever.  I happened to have leftover rice in the fridge.  Hubs accidently bought bulk sausage in the tube instead of links for breakfast.  Onions and peppers are always in the refrigerator.  This was really a throw together casserole and I loved it.


I used breakfast sausage but you could use any sort of sausage.  I loved this and it would be great to play around with the spices to see what different flavors you come up with! 

 

Brown Rice Casserole Recipe
Adapted from Kalyn's Kitchen

1 large onion, chopped
1 pepper, red or green, chopped
1 tsp. Italian seasoning
1 lb. sausage (I used Jimmy Dean)
1 1/2 cups cooked brown rice (leftover in the frig, it might have been more)
3/4 cup cheese (I used colby jack)

Saute the sausage until almost done.  Add the chopped onion and pepper and saute until meat is done and veggies are getting soft.  Add the italian seasoning and cook for another minute.  Add the rice and stir.  Put the mixture into a casserole dish. I used a 9 x 13 and it was pretty thin, you could use an 8 x 8 for a thicker casserole.  Sprinkle cheese on top. Put the casserole into oven and bake for 20 - 25 minutes until cheese is melted all is hot.

One Year Ago...







Amish Friendship Honey Biscuits

This is linked with:
Foodie Friday at Rattlebridge Farm
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Weekend Wrap Up Party at Tatertots and Jello



Wednesday, April 25, 2012

Honey Sesame Chicken in the Slow Cooker



I love nothing more than chucking meat in the slow cooker, dump in some sauce and come home to an awesome meal. 

Here's the problem.

I. Can't. Make. Rice.

I follow the directions but it just never turns out. It's either mushy, undercooked or completely dry and stuck to the pan.  This time it was undercooked AND mushy.  I'm talented, aren't I. 

So - Hubs stopped at the nearest chinese place and picked up some fried rice.  It added to the calories quite a bit but was really good.  Some day I'll quit being cheap and actually buy a rice cooker. 



Honey Sesame Chicken Recipe
Adapted from Very Culinary

1 1/2 - 2 lbs. chicken
Salt and pepper
1 cup honey
1/2 cup soy sauce
1 small onion, diced
1/4 cup ketchup
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 1/2 tbsp. cornstarch dissolved in 1/4 cup water
Sesame seeds and scallions for garnish

Lightly season both sides of the chicken with salt and pepper; put into crockpot. 

In a medium bowl, combine honey, soy sauce, onion, ketchup, garlic and pepper flakes.  Pour over chicken.  Cook for low for 5 - 7 hours.

Remove chicken from the crockpot, leave sauce.  Dissolve the cornstarch in water and pour into crock pot.  Stir to combine with sauce. Shred chicken and add to sauce.  OR you can just shred to chicken and serve with sauce drizzled over it.  I loved the sauce so I mixed it all together. 

One Year Ago...










Spicy Goulash

This is linked with:
Works for Me Wednesday at We Are That Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Linky at Newlyweds
The Mommy Club at Crystal and Co.
Full Plate Thursday at Miz Helen's Country Cottage

Tuesday, April 24, 2012

Butternut Squash Gratin


I think that this was supposed to be a side dish.  I made this when my husband was working and I ended up just eating this as a main dish.  It was completely delicious and filling.

My only complaint was that that I wish I had made more and had leftovers. 




Butternut Squash Gratin
Adapted from As Good As Gluten

4 cups butternut squash, peeled and diced into small chunks
3/4 cup onion, finely chopped
1 cup apple, finely chopped
1 egg
1 egg white
3 tbsp. mayo
1/3 cup breadcrumbs, I used gluten free
4 oz. cheese, I used sharp cheddar
Salt and pepper to taste

Grease an 8 in. baking dish with cooking dish. Place diced butternut squash into a microwave safe bowl with a couple of tablespoons of water. Cover and steam on high for 3 - 5 minutes.

Heat a pan with cooking spray and add onions and apple, stir until softened, about 4 minutes.  In another bowl, beat egg, egg white, salt, pepper and mayo together.  Add 1/2 of the cheese, breadcrumbs, onion, apple and squash. Spoon into the prepared pan and sprinkle with remaining cheese.  Bake for 45 minutes at 350 until cheese is melted and slightly browned.  Serve hot. 

One Year Ago...










Honey Lime Enchiladas

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tuesday at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.




Monday, April 23, 2012

Chickpea Salad Wraps -


We all know of my love for chicken salad.  When I saw this vegetarian version I added it to the menu immediately.  This is more like tuna salad consistency though. In fact, I saw it posted by another blogger who called it the Un-Tuna salad sandwich, Veronica called them Mock Tuna salad.  I compare it to chicken salad only because I love chicken salad so much! 

My daughter ate this on a whole wheat tortilla while I loved it with gluten free crackers.  I loved it but enjoyed it better after it had been in the refrigerator for awhile to firm up.


Chickpea Salad Wraps
Adapted from Veronica's Cornucopia

1 (15 oz) can chickpeas, drained and rinsed
1/2 cup celery, diced
1/4 cup roasted, salted sunflower seeds
1/4 cup mayo
3 tbsp. sweet relish (or dill relish)
2 tbsp. lemon juice
1 garlic clove, minced
1 tsp. soy sauce
1/2 tsp. prepared mustard
Salt and pepper to taste

Place everything in a food processor.  Pulse until it is the texture you desire.  I wanted mine with some chunks.  Serve with whole wheat tortillas, bread or crackers.  Refrigerate to firm it up a bit.

One Year Ago...




Buffalo Chickpea Patties

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou

Sunday, April 22, 2012

Menu Plan Monday ~ April 23 - May 29, 2012


I didn't get to a few things last week so I am carrying them over. I'm not sure about the Baked Spaghetti Squash on Friday, we'll see if I get to the store to buy red wine.  If I have red wine, then it's on for sure! 

I want to try a new sauce for the Quinoa Pancakes but I'm not sure what kind. Any ideas??

~~~~~~~~~~~~~~~~~~~~~~~

Monday: Egg Roll Stir Fry



Thursday: Quinoa Pancakes


Saturday: Science Museum, out to eat



~~~~~~~~~~~~~~~

More menu planning ideas at I'm an Organizing Junkie and Gluten Free Menu Swap at Celiac Family!


Saturday, April 21, 2012

Green Smoothie Recipe


I've made many smoothies but for the most part, kept them with fruit. I've always made them for the kids and I know they wouldn't go for anything green. I finally decided to do it. I brought out the spinach and they all went running. Well, phooey on them, this was for ME.

The only problem; mine didn't really turn green. I even added more spinach, but it didn't turn really green. It was more kinda brown. I think it was my food processor.  It certainly not the prettiest smoothie but incredibly delicious.

I only had fresh fruit and I like to use frozen so it is more icy and cold. So I did add 4 cubes of pineapple core. After I cut a pineapple, I cut the core into ice cubes sized chunks and put them in a baggie in the freezer for smoothies. Actually, I freeze any fruit that is on it's last leg for smoothies.



Green Smoothie Recipe
Adapted from Eat the Smart Thing

10 strawberries
10 or so grapes
1 banana
1 handful of blueberries (or blackberries)
6 oz. greek yogurt (I used honey flavored)
1/4 cup milk
1 big handful of baby spinach
4 cubes of pineapple core (optional, I added this)

Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender.



Wednesday, April 18, 2012

Southwestern Breakfast Bake


I make breakfast for dinner quite a bit.  Funny, my actual breakfast in the morning is often quite boring and repetitive.  Much as I would love this in the morning for breakfast, I would never be organized enough to actually make this.  Mornings consist of a quick fried egg or a yogurt.  Delicious meals like this are reserved for dinner.  At least in my house. 

Helen used a can of mexicorn in her breakfast but I used a big can of corn, an onion and a pepper.  Same ingredients but more volume so I added more eggs too.  This was fantastic and I can't wait to make it again.  For dinner.



Southwestern Breakfast Bake
Adapted from Miz Helen's Kitchen

1 - 15 oz. can corn, drained
1 red pepper, diced
1 onion, diced
1 - 4 oz. can of green chiles
10 corn tortillas, cut up
2 cups cheddar or colby jack cheese, shredded
6 eggs
6 egg whites
3/4 cup milk
3/4 tsp. chili powder
3/4 tsp. cumin
Salt and pepper to taste

In a mixing bowl, combine the corn, peppers, onions and green chiles. Line the bottom of a 12 x 15 in. pan (see note) with half the tortillas. I tore mine into bite sized pieces.  Layer half the corn mixture on top of tortillas.  Sprinkle on half the cheese.  Repeat layers.  In another bowl, whisk together eggs, whites, milk and spices.  Pour over layers in pan. Bake 40 - 45 minutes at 350 degrees until browned on top and egg is done. 

Note:  Helen cooked hers in a 9 x 13 pan and used a can of mexicorn instead of corn, peppers and onions.  Mine was larger because of more ingredients and volume so I cooked mine in a 12 x 15.  You can still use a 9 x 13 but it might need to cook longer. 

One Year Ago...







Peanut Butter Marbled Brownies

This is linked with:
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Foods Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Linky at Newleyweds
Mommy Club at Crystal and Co.





Tuesday, April 17, 2012

Blueberry & Cream Baked Oatmeal


The only oatmeal I used to eat was out of a package.  I wasn't a huge fan of it but at one time in my life, I thought it was a healthy alternative breakfast.  Well, now I KNOW that oatmeal is healthy and it doesn't come from a package filled with sugar. 


I love how this uses honey instead of sugar.  This is still sweet and totally tasty.  I didn't get a picture of it but I ate this with a small dollop of vanilla yogurt. Perfect!


Blueberry and Cream Baked Oatmeal Recipe
Adapted from Finding Joy in my Kitchen

3/4 cup Greek yogurt
1/2 cup honey
3 cups oats (I used quick but regular would be fine)
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 cup milk
1 egg
1 tsp. vanilla
1 1/4 cup fresh or frozen blueberries (I used fresh)

Mix the dry ingredients; oats, baking powder, salt and cinnamon.  Add Greek yogurt, honey, milk, egg and vanilla.  Stir to combine.  Toss in the blueberries and stir until well combined.  Pour into a lightly greased 8 x 8 in. pan. Place in the oven at 350 degrees. Cover with a cookie sheet for 25 minutes, then remove cover and continue baking for another 20 - 25 minutes until center of the baked oatmeal is set.

Total calories = 1805 calories
9 servings - 200 calories per serving

Two Years Ago...







Sweet Potato, Potato Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Works for me Wednesday at We are THAT Family
Kelly the Kitchen Kop's Real Food Wednesday
Whole Foods Wednesday at This Chick Cooks
Mommy Club at Crystal and Co.





Monday, April 16, 2012

Honey Pecan Chicken Salad


What I've loved about The Secret Recipe Club is that I have met so many new bloggers.  Every blogger I've been assigned to has been a new one. This month I was excited have the privilege of visiting a blogger that I know and love!  Robin from Penny Pinching Provisions has wonderful recipes and I've made several already!




This month I chose her Honey Pecan Chicken Salad.  I've actually made it twice since finding it.  I love, love, love chicken salad.  I know I've said that before but so true it is!

What drew me to the chicken salad was the relish. I had never put sweet relish in chicken salad. I timidly kept adding it slowly to see if I would like it and found I put it all in and LOVED it.  Very subtle but delicious. The beauty of chicken salad is that it is so versatile. Both times I made it I made it different, just a bit, no drastic changes but just what I had around. I did sub some yogurt for the mayo, subbed part of the celery for cucumber and added some craisins. 



Honey Pecan Chicken Salad
Adapted from Penny Pinching Provisions

1 - 6 cup of greek yogurt (I used Honey Flavored Yoplait)
1/4 cup mayo
3 tbsp. minced onion
1/2 cup sweet relish
2 tbsp. honey
1 tsp. salt
1/4 tsp. pepper
1/2 cup celery, diced
1/2 cup cucumber, diced
3/4 cup pecans, coarsely chopped
1 1/2 lbs. cooked chicken, chopped
3/4 cup craisins

Combine yogurt, mayo, relish, onion, honey, salt and pepper in a bowl.

Stir in celery, cucumber and pecans.  Fold in chicken and craisins.  Adjust seasoning to taste.

 

Sunday, April 15, 2012

Menu Plan Monday ~ April 16 - April 22, 2012


I had a lot of new meals planned last week but the stomach flu invaded our house which of course meant way less cooking and several meals of cheese and crackers.  So I am carrying a bunch of meals over to this week.  I love trying new meals and I hope I can get to them all!

~~~~~~~~~~~~~~~~~~~~

Monday: Egg Roll Stir Fry

Tuesday: Butternut Squash Gratin

Wednesday: Orange Chicken with Broccoli

Thursday: Chickpea Salad Wraps

Friday: Tuscan Chicken, green beans

Saturday: Cheesy Egg Salad with Gluten Free Crackers

Sunday: Leftovers

Desserts: Rice Pudding

~~~~~~~~~~~~~~~~~~~~~~~

More menu planning ideas at I'm an Organizing Junkie and Gluten Free Menu Swap at Celiac in the House.

Two Years Ago...










Taco Pasta


Thursday, April 12, 2012

Sweet and Tangy Chili Recipe


Another chili?  Yes, another chili!  Chili is incredibley versatile and can be made so many ways. And by golly, I am determined to try as many as possible!

Did I really just say, "By Golly?!"


The red wine with the balsamic vinegar add a wonderful tang that is perfect in this chili.  The cinnamon and the other flavors blend together perfectly!

Throw it in the slow cooker and come home to an awesome meal.


Sweet and Tangy Chili Recipe

2 lbs. ground turkey
2 onions, chopped
2 peppers, chopped
1 jalapeno, chopped
2 tbsp. garlic, minced
1/3 cup balsamic vinegar
2 tsp. beef bouillion
1 (15 oz) can of tomato sauce
1 cup ketchup
1/2 cup water (or more if desired)
3/4 cup red wine
2 (15 oz) can black beans, drained and rinsed
2 (15 oz) can pinto beans, drained and rinsed
1/4 cup + 2 tbsp. chili powder
1/4 cup + 2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. cumin
2 tsp. cinnamon
Salt and pepper

In a large saucepan, brown ground turkey.  Add onion, peppers, garlic and jalapeno and cook for about 5 minutes.  Pour ground turkey mixture into a large crock pot.  Add the remaining ingredients and stir thoroughly.  Heat on low for at least 4 hours, I cooked mine for more like 7 hours. Everything is cooked, you're just getting the flavors to come together nicely. 

This makes a huge batch.  It freezes well if you want to freeze half for another meal.

One Year Ago...









Italian Vegetable Soup

This is linked with:
Foodie Friday at Rattlebridge Farm

Wednesday, April 11, 2012

Savory Oatmeal


I think this wins the award for the most unusual oatmeal ever.  In my book at least.  Onions and soy sauce on oatmeal.  Oh yes. 

I've made this a couple of times with a bunch of different twists.  I find it interesting and unique everytime I eat it. 

I made another version with sweet chili sauce instead of soy sauce and hot sauce.  Both were good but I think I like the sweet chili sauce a bit better. 



 
Savory Oatmeal
Adapted from Mostly Food and Crafts

1 cup water
1/2 cup oats
Cooking spray
1 egg
1/3 cup onion, diced
1 1/2 tsp. soy sauce
1/4 tsp. tsp. hot sauce
1 tsp. sesame oil

Bring one cup of water to a boil. Stir in oats and cook, stirring frequently, over medium heat until thickened and creamy, about 1 1/2 minutes. Cover oats and remove the pot from the heat. 

Heat a small pan over medium heat, spray with cooking spray.  Crack egg into pan and cook as desired.  I like mine over hard.  Remove egg and set aside. 

Add sesame oil and onion to pan and saute until soft.  Add soy sauce and hot sauce to egg and stir to combine. 

Scoop oats into a bowl and top with diced onion mixture and fried egg.  Drizzle with extra hot sauce if desired.

**Alternative version: substitute sweet chili sauce instead of soy sauce and hot sauce.

Two Years Ago...








Spicy Turkey Burgers

This is linked with:
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.





Tuesday, April 10, 2012

Lentil Baked Beans


Ugly food alert!  There really just was not any way I could make this prettier.  What this lacks in appearance makes up tenfold in taste.  I was afraid there wouldn't be enough flavor as I was making these.  I am happy to say that I was so wrong!  The flavor was fantastic and I ended up eating way, way too many of these. 

I know I'll make them again and I might just add some leftover ham to it next time. 


Lentil Baked Beans Recipe
Adapted from Moveable Feasts

4 slices bacon, finely chopped (omit if vegetarian)
1 yellow onion, finely diced
1/2 teaspoon minced garlic
2 cups lentils, rinsed and picked over
4 cups water
1/4 cup ketchup
2 tablespoons maple syrup, plus more as needed
2 tablespoons neutral oil
2 tsp. mustard
1 tablespoon cider vinegar, plus more as needed
1 teaspoon ground pepper, plus more as needed
1 bay leaf
Salt
Preheat the oven to 350°F

In a pan, fry bacon over medium-high heat until crisp. Add the onion and cook, stirring, for about 4 minutes, or until softened. Then add the garlic and cook for 1 minute longer.

Add the lentils, water, ketchup, maple syrup, oil, mustard, vinegar, pepper and bay leaf. Stir well and season with salt. Bring to a boil. Cover, place in oven, and bake for 45 - 50 minutes, or until lentils are tender.  Or if your pan doesn't go in the oven, place in a 9 x 13 in. baking dish.
Two Years Ago...









Chipotle BBQ Chicken w/Spicy Cilantro Slaw




Monday, April 9, 2012

Ham, Sweet Potato & Apple Casserole


Leftover ham anyone?? 

Here is the perfect recipe to use.  It almost seemed like dessert. I was sweet and full of fantastic flavors.


There isn't too much sugar in it but it was super sweet.  Super sweet in a good way though.  We all loved it and I can't wait to make it again.  I love having ham leftovers!




Ham, Sweet Potato and Apple Casserole Recipe
Adapted from Easy to be Gluten Free

3 large sweet potatoes (she used less, I love sweet potatoes though)
2 medium apples, cored and sliced, unpeeled
1 lb. cooked ham, cut into bite sized cubes
1 medium onion, rough chopped
1/2 cup dried cranberries (I used craisins and went heavy on them)
3/4 cup apple cider or juice
2 1/2 tbsp. cornstarch
2 tbsp. brown sugar
2 tbsp. maple syrup
1 tbsp. lemon juice
1/2 tsp. cinnamon (slightly heaping)
1/2 tsp. allspice (silghtly heaping)

Peel and chop sweet potatoes into bite size chunks.  Cook in water until just tender, not mushy.  Drain well and transfer to a big bowl.  Add apples, ham, onion and cranberries to the sweet potatoes; gently stir to combine. 

Pour into a large baking dish. I used a 12 x 15 but a 9 x 13 would work, it would just be very full. (I did use a LOT of potatoes). 

In a small bowl, combine apple cider and cornstarch and stir until combined.  Add the brown sugar, maple syrup, lemon juice, cinnamon and allspice. Stir.  Pour mixture over the casserole. 

Cover and bake for about an hour at 375. 

One Year Ago...









Stir Fry Chicken in Sesame Sauce

This is linked with:
Made from Scratch at Living with Food Allergies and Celiac
$5 Dinners Challenge at $5 Dinners
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesday at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
Recipe Linky at Newlyweds
Mommy Club at Crystal and Co.