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  • HOME
    • My Story
    • Contact Me
  • BLOG
  • WE LOVE
  • RECIPES
    • Baked Goods
    • Breakfast
    • Chocolate
    • Dinner
    • Gluten Free
    • Granola
    • Make Ahead Meals
    • Mexican Favorites
    • Sugar Free
  • RESOURCES
    • Canning
    • Dehydrating
    • Frugal Living
    • Gardening
    • Meal Planning
    • Old Fashion Living
    • Raising Chickens
    • Small Business Dir. >
      • Submit Your Business
    • PROJECTS >
      • Crafts & Gifts
      • Holidays >
        • Christmas
        • Halloween
        • Mother's Day
        • Valentine's Day
      • Photography
    • Winter Sowing

Blog

Sausage & Potatoes - Sheet Pan Meal

2/12/2024

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This sheet pan sausage & potato meal is so easy & versatile to make.

INGREDIENTS
1 pound of smoked sausage kielbasa
1 pound of baby potatoes (or yukon gold potatoes sliced 1/2" thick)
1 onion sliced into 1/2" pieces (optional)
2 tbsp minced garlic
1 tbsp olive oil

DIRECTIONS
Combine ingredients in a large bowl, making sure that everything is coated.
Spread out onto a lined cookie sheet and cook at 400° for 45-55 mins.
#onesheetmeals
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Protein Overnight Oat "Shake"

1/25/2023

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PictureThis is before I shook it up. Forgot to take a picture of it after - LOL
Most days I take a protein shake to work, but today I tried something different. I saw an add for a company that makes Protein Overnight Oats. Serving price wasn't horrible (about $3-$5 a piece). But I am cheap and I have all the ingredients at home. So I tried making my own this morning. I am really liking it. Here is what I used. Now I will say that this made enough for 2 servings. But since I am working all day and forgot a lunch, I am hoping this will sustain me through. So with that said you can cut this recipe in half, or just divide it into 2 jars.

INGREDIENTS
1/2 cup old fashioned rolled oats (7g of protein)
4 tbsp peanut butter powder (12g of protein)
1 tsp chia seeds (.7g of protein)
1 cup water
1 cup unsweetened almond milk (1g of protein)
1 scoop protein powder (22g of protein)
1/3 cup Oikos Triple Zero Greek Yogurt - Vanilla (8.5g of protein)
1.5 tbsp organic cocoa powder (1.5g of protein

*for a total of 573 calories & 52.7g of protein for the whole recipe.
  Or 286.5 calories & 26.35g of protein per serving


DIRECTIONS
this makes 2 servings
  1. Divide ingredients into 2 pint jars.
  2. Shake ingredients well and put in fridge for at least 2 hours or ideally overnight.
  3. When going to consume, if it's too thick for your liking, you can add more almond milk (or what ever liquid you used)

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Heart Healthy Oatmeal

12/1/2022

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Ingredients
2.5 cups of old-fashion oats
1/3 cup currants
1 tbsp pumpkin pie spice
4 tbsp whole flax seeds
4 cups almond milk
1 cup water
1/2 chopped walnuts
1/8 tsp salt
1/2 cup pumpkin pureé (not pie filling)

Directions
  1. In a medium sauce pan, mix together water, pumpkin pureé, and almond milk. Bring to a boil.
  2. In separate bowl combine oats, currants, spices, flax seeds, walnuts, and salt together.
  3. Once liquid is boiling add dry ingredients and stir. Lower temp to medium/low and simmer & stir for 5-10 minutes until mixture thickens.
  4. Remove from heat, add preferred sweetener, and enjoy!

Makes 8 - 3/4 cup servings.
Variations: For a more robust flavor you can toast the oats, walnuts, and flax seeds before adding to liquid. Make sure to do them separately so they don't burn.
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Cheap, Homemade Cream Cheese

6/7/2022

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Lately we've been making our own cream cheese from the shelf stable whole milk we have in the pantry (in case of emergency). This helps us rotate our supply to make sure we always have non-expired cartons. We buy ours at Dollar Tree for $1.25 a quart.

Cost wise (roughly) its $2.50 for 20 ounces of cream cheese. ​

Now if you are looking for a cream cheese that you would use for cheesecake - I don't know if this would work - I haven't tried using it for that. We use ours for bagels, crackers, dips, spreads, etc.

INGREDIENTS
2 containers of Shelf Stable Whole Milk (1 quart each)
1 Tbsp Buttermilk Powder
Salt to taste
Clean pint jar with lid

DIRECTIONS
  1. Pour milk in a medium size soup pot.
  2. Bring to a low boil on medium to low heat - stirring frequently. You don't want it to burn.
  3. Once it gets to a low boil, reduce heat to simmer and add 3 tablespoons of distilled vinegar (not ACV) - 1 tbsp at a time, stirring for about a minute in between.
  4. Take off heat and let it sit for about 15 minutes. You will notice the milk will start to separate from the whey.
  5. Drain into a very fine mesh cheese cloth or muslin lined colander and let sit for another 15-20 minutes.
  6. Once drained, place in food processor and blend with a little salt (per taste) and a tbsp of buttermilk powder. It will look very runny at this point, don't worry it will set up.
  7. Pour it into a clean pint jar and stick it in the fridge over night. Next day it's set up and ready to use.

P.S. In the picture I used a looser mesh cheesecloth, and I really don't recommend it. It was kind of a pain to get the cheese out, and I ended up losing a little bit. I should have used a finer mesh cheesecloth or better yet unbleached muslin.
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