Monday, December 15, 2014

Crock Pot Sweet Potato Casserole

This was a big favorite at our Thanksgiving this year, and a very big hit at our local fire department's potluck dinner last night!



Crock Pot Sweet Potato Casserole

  • 2 29 oz. cans or 3 lb. sweet potatoes
  • 1/4 c. butter, softened
  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. white sugar
  • 1 Tbsp. orange juice
  • dash of salt
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. milk or canned coconut milk

Topping:

  • 3/4 c. pecans, chopped
  • 2/3 c. brown sugar
  • 1/4 c. flour
  • 1 tsp. vanilla
  • 1/4 c. butter, melted

Drain and mash sweet potatoes if using canned -- bake sweet potatoes in crockpot on low for 2 to 4 hours until fork tender if not using canned...peel and mash cooked sweet potatoes.
Add rest of ingredients except topping; mix very well.  Put in greased crock pot.  Mix topping ingredients and sprinkle on top of sweet potato mixture.  Cover and cook on high for 2 1/2 to 4 hours depending how hot your crock pot cooks.  I like to remove the cover for the last 30 to 45 minutes.  Serve right in the crock.

Serves 6 to 10, depending on the portion size

Note:  this is easily doubled to feed more people. 

Wednesday, February 5, 2014

Meal Plan February 2 - 8

I'm so very sorry that I've been lax in keeping up with the blog.  I had a severe accident to one hand on November 16, 2013, that resulted in loss of a finger.  It's been an uphill struggle with physical and mental/emotional healing (mostly mental/emotional), but I'm glad to say that it's healed and I'm adjusting very well to the slight handicap.  


Anyway, I hope to be able to post more often, although a new grandbaby due in April may take my attention for a few weeks!


February 2 – 8, 2014

Sunday:
breakfast – farmer's skillet meal, veggie juice
lunch – egg salad on cucumber slices, guacamole & chips
dinner – Super Bowl: pulled pork, coleslaw, buffalo chicken dip, nachos, chocolate covered cherry cake

Monday:
breakfast – eggs in ham cups w/tomato slices & pepper rings, veggie juice
lunch - leftovers
dinner – smokehouse beef roast, beans, salad, oranges

Tuesday:
breakfast – paleo waffles, blueberries, veggie juice
lunch – tuna/tomato/avocado salad
dinner – tacos

Wednesday:
breakfast – paleo granola w/diced apples, veggie juice
lunch – misc. skillet meal
dinner – creamy chicken florentine, carrot & raisin salad

Thursday:
breakfast – grain-free banana pancakes, veggie juice, oranges
lunch – chicken alfredo skillet with broccoli
dinner – lasagna, salad

Friday:
breakfast – veggie omelet, hash browns, veggie juice
lunch – smoked sausage veggie soup
dinner – bacon cheeseburger skillet meal

Saturday:
breakfast – fend for yourself
lunch – leftovers
dinner – pizza, salad



Saturday, November 9, 2013

Gluten-free Dairy-free Banana Waffles

Gluten-free Dairy-free Banana Waffles
  • 1 1/2 c. almond flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon (optional)
  • 4 large eggs, beaten
  • 2 - 3 ripe bananas, mashed
  • 1 tsp. vanilla extract
  • chopped pecans (optional)
Preheat waffle iron.  Mix dry ingredients together before adding wet ingredients (except pecans.)  Mix well with fork.
Grease waffle iron.  Drop batter onto waffle iron per waffle iron directions.  Optional - sprinkle with pecans.  Bake waffles until done.  Remove and serve.

Pulled Pork Salad

I tried an Applewood Pulled Pork Salad from Subway and figured I could make it at home!  Here's what we did:

Pulled Pork Salad
  • 2 to 3 c. pulled pork in sauce (I use this Crockpot Pulled Pork recipe)
  • 4 to 6 c. torn salad greens
  • pickled banana peppers
  • dill pickle slices
  • sliced black olives
  • 2 diced tomatoes
  • diced or sliced red onion
your choice of dressing (we like ranch dressing on this)