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Crockpot Philly Cheese Steak Soup

Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple PieYes, I know it’s spring.  So hot soup may not be the first meal that comes to mind.  But soup is really great all year long.

It is packed with nutrition, of course.  But what’s great about soup in the spring and summer is how easy it is to make so you have lots of time to play outside!  Soup gets even easier when you make it in the crockpot.  Toss the ingredients into the crockpot in the morning, go about your day and dinner is ready when you need it.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

This soup was inspired by the classic Philly cheese steak sandwich.  Beef, peppers and onions are simmered all day in a delicious broth.  Then you can serve it topped with shredded cheese.

For my dairy free friends you can add a dollop of pureed squash to get the cheesy feel.  Or just make the soup creamier with an extra splash of your favorite milk substitute.

Pair the soup with your favorite bread (I like to make garlic bread with this soup) or crackers.  Add a fresh salad and dinner is served.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

The whole family enjoyed this soup.  I love how easy it is to make.  The leftovers are great for lunches.  Or you can make a big batch and freeze a whole meal’s worth so you have an even easier meal on hand.

This is also a very budget friendly meal.  Ground beef, onions and peppers are very affordable!

Do you like Philly cheese steak sandwiches?  You’ll love this soup version.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

Crockpot Philly Cheese Steak Soup
Serves 6
A simple soup version of a Philly Cheese steak.
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Ingredients
  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1 - 2 cups bell peppers, chopped
  4. 2 tsp. unrefined sea salt
  5. 1 tsp. garlic powder
  6. 1 tsp. season salt (I use Redmond)
  7. 1 cup milk or milk substitute
  8. 2 cups beef or chicken broth
  9. 2 cups shredded cheese of choice or 1/2 cup pureed squash (optional - for topping)
Instructions
  1. Turn the crockpot to high.
  2. Add the beef, onion, peppers, salt, garlic powder and season salt. Spread out the beef.
  3. Cover and let cook for 1 hour to start browning the meat.
  4. Break up/stir the meat.
  5. Add the broth and milk.
  6. Cover and cook on high 3-6 hours or low 5 - 10 hours.
  7. Top with cheese or squash if desired when serving.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately.  So far I haven’t come up with a winning recipe.  That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!!  Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make.  It’s a great way to use up bread scraps or old bread.  Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert.  You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe.  I used oat milk since it’s what we have on hand.  Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast?  Try blueberry chocolate bread pudding.  The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes.  It’s kind of an odd meal for small children to love.  But they do.  And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season.  I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!!  Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake.  But there is actually way more zucchini than salmon in them.  So you get the benefits of salmon combined with vegetables.  And even if your kids won’t eat another vegetable with the meal you know they are at least getting some.  That is my kind of meal!

Zucchini salmon cakes are very easy to make.  They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner.  But they were also great cold the next day for lunch.  I honestly think my kids liked them better that way.  I even love them cold for breakfast.  It’s a great way to start my day with fish, eggs and vegetables.  Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it.  There is no need to turn on the oven.  Just fry up some zucchini salmon cakes.  They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

What To Do With Leftover Muffins…Make Bread Pudding!

Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later.  But last week I made a batch of muffins…and it sat on the counter.  I didn’t get around to freezing them.  I had already served them for breakfast twice.  And they were made with wheat, so Rebecca and I couldn’t eat them.

I decided to serve them again in a new way.  I made bread pudding with them.

This was so easy to make.  I assembled it in minutes.  And Justin really enjoyed it.

The next time you have a few leftover muffins turn them into something new.  Make a unique bread pudding with a variety of flavors.  I happened to be using orange cranberry muffins.  That’s definitely not a flavor of bread pudding I’ve ever made before.

This is a small dish since it’s made with a few muffins.  But you could easily make it larger.  This made enough for 2 or 3 servings.
Leftover Muffin Bread Pudding
2-3 servings

2 or 3 muffins
2 eggs
1/2 cup milk
2 – 6 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins)

Heat oven to 375 degrees F.  Grease a small baking dish.

Add the eggs, milk and sugar to the baking dish.  Beat with a fork.  Crumble the muffins and add to the dish.  Push the muffin pieces down to get fully coated.  If there is not enough moisture add extra milk.  Adjust sweetness to taste.

Bake for about 1 hour, until golden on top and baked through.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.