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Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Creamy Zucchini Egg Muffins

Looking for a kid-friendly breakfast that includes plenty of protein, healthy fat AND vegetables? Creamy zucchini egg muffins combine nutrient dense eggs with creamy whole milk yogurt and fresh summer veggies to create a simple and delicious start to the day.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

I am working with Stonyfield, Le Creuset and Kitchen IQ on this post. I have been compensated for my time commitment. All opinions expressed are my own, and I have not been paid to provide positive feedback.

Is your zucchini starting to pile up in the fridge like mine? I’m always looking for new ways to use it.

I love making chocolate zucchini cupcakes, zucchini crackers, soaked gluten free zucchini bread and especially zucchini cake! Our whole family enjoys it grilled, roasted and sauteed. I try to freeze some as well.

Yet no matter how diligent you are it seems there is still more. I’ve got a fun, kid-friendly recipe that will get your kids to eat zucchini for breakfast!

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Eat Your Veggies…I Mean Eggs!

In my house the zucchini is not the hard part…it’s the eggs. Three of us can’t even eat eggs. My oldest can (lucky girl!). But she has always struggled eating eggs. She picks at them, holds them in her mouth, complains about the texture.

But I did not hear a single complaint about these creamy zucchini egg muffins. In fact, she told me she really liked them!

There are two secret ingredients.

  1. Whole milk plain yogurt – it really adds a rich creaminess to the eggs.
  2. Cane sugar – I know what you’re thinking. Add sugar to eggs? Don’t worry, it’s only 1/2 tsp. But it really does something to the flavor.

A little back story on the sugar in eggs. When I was little and had the chicken pox I didn’t have much of an appetite. The only thing I would eat was the scrambled eggs my big sister made (multiple times a day for me). There was something different about them. We called them “oops eggs” because she didn’t make them right. But I loved them. We figured out later that she added a touch of sugar to them!

She was probably only about twelve years old. So she did a great job taking care of her little sis!

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

The final component of these eggs is the vegetable. Sauteed zucchini and onion really boost the flavor of the egg muffins. When you put the yogurt, sugar, sauteed veggies and eggs together you create a flavorful, healthy breakfast (or lunch or dinner) any kid will love.

New Kitchen Tools Are Fun!

One thing I loved about making creamy zucchini egg muffins was using my new cutting boards and measuring spoons from Kitchen IQ. The cutting boards come in four colors. Can I just say that as a mom of kids with different allergies that is so cool?! Everyone has a color. No cross contamination. It’s great!

I love the bright colors…and so does my toddler. She frequently grabs the cutting boards off the shelf just to play with them.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Even more than the cutting boards I love the measuring spoons. It is so easy to level them. And they nest together for easy storage. Who knew that measuring spoons could make such a great toddler toy too? My one year old loves trying to stack them over and over. She also loves to help me cook and bake with them.

Is your zucchini still going strong?

Give creamy zucchini egg muffins a try. You just might be adding sugar to your eggs more often.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Creamy Zucchini Egg Muffins
Yields 6
A high protein, veggie-packed egg muffin perfect for busy mornings.
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Ingredients
  1. 3 pastured eggs
  2. 4 Tbsp. Stonyfield plain whole milk yogurt
  3. 1/2 tsp. unrefined sea salt
  4. 1/2 tsp. organic cane sugar
  5. optional: any additional herbs and spices
  6. 1 cup diced zucchini
  7. 1/4 cup diced onion
  8. 1 Tbsp. butter, olive oil, tallow or coconut oil
  9. 1/4 tsp. unrefined sea salt
Instructions
  1. Sautee the zucchini and onion in 1 Tbsp. fat of choice (about 10 minutes). Season with salt. Set aside to cool.
  2. Heat the oven to 400*F. Grease a muffin pan.
  3. In a medium size bowl combine the eggs, yogurt, salt, sugar and seasonings. Mix well.
  4. Stir in the cooled vegetables.
  5. Divide the egg mixture into 6 greased muffin cups.
  6. Bake for 45 minutes.
  7. Allow to cool 3 minutes before serving.
Notes
  1. You can bake these in advance and eat cold, room temperature or warmed.
  2. You can freeze these muffins for up to a year. Thaw and heat to serve.
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.

Pistachio Pea Pesto | Just Take A Bite

Pistachio Pea Pesto

With the return of spring comes color and new life. Add some of both to your meal with this bright and flavorful pistachio pea pesto.

Pistachio Pea Pesto | Just Take A Bite

If there is an easy way to get your kids to eat vegetables it is in a sauce. Put the sauce on pasta or pizza. Instant hit!

This pistachio pea pesto is no exception. Parents love the loads of vegetables and healthy fat from nuts. Kids love the taste and color.

Easy “peasy.”

The really great thing about this pesto is how easy it is to make. Only six ingredients (and the cheese is even optional). Toss them all in the blender and it’s done. No cooking. Just puree and serve. It is easy enough for kids to make themselves!

Mix pistachio pea pesto with your favorite variety of noodles for an easy weeknight meal that can even be made gluten or grain free. Add some extra peas and nuts into the pasta for texture and nutrition. Leftover cooked chicken also makes a great addition for a complete meal.

But the possibilities don’t end there. Make pizza night a little more special with pesto pizza. Make or buy your favorite pizza crust. Top it with pistachio pea pesto and some fresh mozzarella. Bake and serve.

Pistachio Pea Pesto | Just Take A Bite

Whether you are vegetarian or just looking to save a little money on your grocery bill either of these would make a great meatless meal.

The possibilities are endless! Head over to Super Healthy Kids where I’m sharing this easy pistachio pea pesto recipe and more fun ways to use it.

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.

Rainbow Egg Muffins | Just Take A Bite

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these rainbow egg muffins. Lots of color, flavor and nutrition packed into the perfect little bite.

Rainbow Egg Muffins | Just Take A Bite

Spring is coming. I can almost taste it. After the snow and cold I am more than ready to think about new life and color returning.

And after all of the illness we’ve had I am looking forward to spending a lot of time outside in the fresh air. The end to illness can start any time now. Any time.

If you look out your window and still see everything covered in white you can at least bring spring back to your breakfast with these colorful rainbow egg muffins.

Start the day with a healthy dose of protein, vitamins and vegetables all in one. Add a slice of toast with homemade grape jelly or peach jam to make it a complete meal.

 

Rainbow Egg Muffins | Just Take A Bite

Rainbow egg muffins are even great for toddlers. Cut one into bite size pieces so your toddler can practice picking up food and self feeding.

What a fun Easter breakfast for the whole family!

How do they taste?

Will kids really eat them? I let my four year old be my taste tester. I put one on his plate and stepped back into the kitchen to grab something. When I got back his muffin was already half gone. The other half went down about ten seconds later.

Want the recipe? Head over to Super Healthy Kids! I’ve got this simple recipe for rainbow egg muffins plus some tips on how to cut your prep time in half.

This post is linked to Savoring Saturdays.

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.

How To Turn A Pork Roast Into Ham | Just Take A Bite

How To Turn A Pork Roast Into Ham

Are you looking for a way to serve ham without worrying about nitrates, nitrites and fillers? Make your own! You can easily turn a pork roast into ham in your crockpot.

How To Turn A Pork Roast Into Ham | Just Take A Bite

I love ham. I mean love it.

No, not my ham!

You can imagine my sadness when my youngest had a reaction the last time I ate ham…which was months ago now.

Pork is not the problem.

How To Turn A Pork Roast Into Ham | Just Take A Bite

The problem is whatever is used for smoking/curing. Even something simple like beet sugar will cause a reaction.

So I haven’t had ham in a long time.

My solution.

Until I decided to make my own! You can turn a pork roast into ham right in your crockpot (this is my favorite one).

No fancy tools. No strange ingredients.

Really all you need is pork, salt and a sweetener.

I used a rolled pork roast. But any cut will work.

As easy as 1, 2, 3.

Cut some slits in the pork, put it in the crockpot and add the salt and sugar. Turn the crockpot on and you’re pretty much done.

How To Turn A Pork Roast Into Ham | Just Take A Bite

Your holiday ham really can be that simple. And you don’t have to worry about nitrates or nitrites or whether or not celery powder is better or worse.

To turn a pork roast into ham the important step is using lots of quality unrefined sea salt. Then adjust the sweetness to your liking.

If you want your ham really smokey you can also add a little liquid smoke (be sure to find one without coloring added).

As I write this I’m thinking about how tasty our homemade ham was. I might have eaten all of the leftovers myself. Though now I wish some had made it to the freezer so I could enjoy it again.

I guess that means I just need to make another!

Are you thinking about making a Christmas ham?

Save time and money by making it yourself this year! Just put it in the crockpot in the morning and spend your time focusing on delicious side dishes and desserts.

No crockpot? Or you’ve already filled it with something else? You can make ham in the oven too.

How To Turn A Pork Roast Into Ham | Just Take A Bite

Homemade Ham
Turn a pork roast into a delicious ham with a few simple ingredients and a crockpot.
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Ingredients
  1. 1 pork roast (cut and size of choice)
  2. 2 - 4 tsp. unrefined sea salt (adjust based on size of roast)
  3. 2 Tbsp. - 1/2 cup any combination of sweeteners (honey, maple syrup, organic cane sugar, organic brown cane sugar, molasses; adjust to taste)
Instructions
  1. Using a sharp knife cut slits in the pork roast all over.
  2. Place the pork in the crockpot.
  3. Add salt and flip the roast to make sure there is salt on all sides.
  4. Add the sweetener (start with a smaller amount and add more later if you want it sweeter).
  5. Cover and cook on HIGH for 4 hours, then turn to LOW for 5+ hours.
  6. Flip the roast 2 or 3 times during cooking to make sure all sides get coated with flavoring. You can also baste the roast with the juice in the crockpot, trying to get it into the slits in the meat.
  7. An hour before serving cut the roast into large chunks and coat with the juice in the crockpot.
Notes
  1. You can use a single sweetener like honey or cane sugar. Using a combination of liquid and dry sweeteners gives a good balance of flavor and creates a good "sauce."
  2. To make ham in the oven follow the same directions, baking the pork in a covered dish at 375*F for 2 hours, then turning the heat down to 325*F for 2 hours.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

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.

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.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

Muffin Tin Mini Pumpkin Pot Pies

Turn Thanksgiving leftovers into a fun and delicious breakfast, lunch or dinner. Muffin tin mini pumpkin pot pies are perfect for the whole family.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

The Thanksgiving feast is over. You’re left with a little bit of this and a little bit of that.

There isn’t enough for a full meal. Or is there?

Combine those leftovers to create muffin tin mini pumpkin pot pies that the whole family will love. What kid doesn’t like pie for dinner?!

It only takes a half cup of pumpkin (or squash) to create a fun post-Thanksgiving brunch or lunch. The pumpkin replaces the traditional pot pie cream sauce.

Start with a simple crust (only 4 ingredients!) that you can quickly mix by hand. This is a great project for kids. They love to work with their hands and press the dough into the muffin cups.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

The filling is made with pumpkin or squash, vegetables and turkey. Don’t forget the real star of the show – turkey broth!! It is packed with vitamins, minerals and gelatin.

Prepare them all at once or in steps as you have time.

Muffin tin mini pumpkin pot pies are simple, versatile and delicious! Plus they are a great way to use Thanksgiving leftovers or to enjoy a taste of Thanksgiving any time of year.

Head over to Super Healthy kids where I show you how to make this fun dish that can be served for breakfast, lunch or dinner!

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.

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.

Candy Corn Potatoes And Carrots | Just Take A Bite

Crockpot Candy Corn Potatoes and Carrots

Halloween isn’t limited to sweets. Candy corn potatoes and carrots is festive and healthy! You won’t have any problem getting your kids to eat vegetables when they look like dessert.

Candy Corn Potatoes And Carrots | Just Take A Bite

I love fall.

I wish it could last longer. Mild temperatures. Beautiful colors. All things pumpkin.

Savoring the season.

I recently shared my candy corn finger jello recipe as a nod to fall and a tribute to my grandparents. In that same spirit I have another fun play on candy corn today. But this time it is savory!

Candy corn potatoes and carrots is a fun and healthy side dish. You can modify it to meet your dietary needs too.

Change it up.

The base recipe uses white potatoes, sweet potatoes and carrots. But if you don’t want to use roots or don’t like quite that much starch (or have a crazy sensitivity/allergy to them like my daughter) then you can use pumpkin or squash (yellow/orange) and cauliflower (white)!

Candy Corn Potatoes And Carrots | Just Take A Bite

Take your time.

The preparation for candy corn potatoes and carrots is so simple because the crockpot does most of the work for you. Toss all of the veggies in the crockpot. Once they are cooked you simply puree and layer them.

The entire dish can be prepared in advance and just warmed before you eat. The warming can even be done in the crockpot!
Naturally Sweetened Sweets - A Community Cookbook

Pick your flavor.

I love how versatile the flavor of this dish is. Add any seasoning, spices or even sweeteners you like.

My kids love a little brown sugar on their carrots and sweet potatoes. So I added just a touch to the bottom layers. But if you like things really savory adding salt, pepper and herbs would be just as delicious. Or you can find a happy medium by adding a pinch of cinnamon.

Candy Corn Potatoes And Carrots | Just Take A Bite

Go ahead and choose which color to put in which layer. I like the dark to light effect. But you can go with the traditional candy corn yellow, orange, white scheme too.

Fun holiday dinner.

Are you wondering what to serve for dinner on Halloween? How about roast beef paired with candy corn vegetables and candy corn finger jello?! Your kids will love it. Plus they’ll fill up on nourishing foods and won’t crave a bunch of sweets later (can I get an Amen?!).

You could even turn this into a one pot meal by adding seasoned ground beef, chicken or turkey between each layer. Candy corn casserole!

Surprise the kids with some Halloween fun before the trick-or-treating begins. Candy corn potatoes and carrots (or squash and cauliflower) is a healthy way to enjoy the holiday.

Do you have any creative Halloween traditions or treats?

If not, start one with a festive dinner your kids will request year after year that includes candy corn potatoes and carrots.

Candy Corn Potatoes And Carrots | Just Take A Bite

Crockpot Candy Corn Potatoes and Carrots
Serves 6
A fun, fall side dish filled with vegetables.
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Ingredients
  1. Orange layer: 3-5 sweet potatoes OR 1 orange flesh squash (pumpkin, butternut, kabocha)
  2. Yellow layer: 6-8 large yellow carrots OR 1 yellow flesh squash (acorn, spaghetti)
  3. White layer: 3-4 white potatoes OR 1 head cauliflower
  4. unrefined sea salt to taste
  5. water, broth or milk (enough to puree)
  6. optional: brown cane sugar, maple syrup, honey, herbs, cinnamon, spices
Instructions
  1. Peel and cut vegetables into large chunks.
  2. Place the vegetables in glass containers with a small amount of water or broth. Place the containers directly into the crockpot.
  3. Add about 1/2 inch of water to the bottom of the crockpot.
  4. Cook on high about 3 hours, until vegetables are tender.
  5. Remove containers from the crockpot.
  6. Add salt and any sweetener, herbs or spices and puree with an immersion blender (or in a blender). Add water, broth or milk if needed.
  7. Layer the vegetables in desired order in a see-through oven safe dish.
  8. Serve immediately or place in the crockpot on warm or cover and store in the refrigerator until ready to heat (in a 350*F oven for about 20 minutes).
Notes
  1. If using squash it can be roasted whole in the crockpot or oven, then cut open and the flesh scooped out. You can keep it as is or puree it at this point.
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.

This post is linked to Savoring Saturdays.

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.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Crockpot Sprouted Orca Bean and Squash Chili

Put a new spin on your usual chili by adding Bob’s Red Mill orca beans to create sprouted orca bean and squash chili.  Pair it with freshly baked corn bread for a hearty week night dinner.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

There is nothing quite like a bowl of hot chili on a cool fall day. You can add lots of vegetables, make it extra meaty, spice it up or keep it mild.

I’ve made chili many ways. The possibilities are endless.

Try something new.

But one thing I have never added to my chili is orca beans! In fact I had never heard of them until recently.

Bob’s Red Mill orca beans are so fun. They look like mini orca whales with the black and white exterior. What kid wouldn’t love to have whales swimming around in her chili?!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

A lot to love about beans.

One of the things about orca beans that stood out to me right away was the nutrition content. They have lots of fiber, protein, folate, magnesium, potassium, phosphorus, iron and zinc. Talk about packing a punch!

Just be sure to sprout your beans first to make them easier to digest and to make the vitamins and minerals available. That means thinking ahead to start the beans the day before you make chili. But it only takes about thirty seconds to get them sprouting.

The other unique thing about this chili is the pureed squash. It adds thickness and a hint of sweetness. Combine that with tomatoes, onions, peppers, zucchini, broth and your choice of beef or chicken. Dinner is served!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Top it. Pair it.

Sprouted orca bean and squash chili can be eaten as is or you can add a variety of toppings. We like to add grated cheese and avocado. Another delicious addition is Stonyfield plain yogurt. It cools down the spice and adds a creaminess to the chili.

Of course you can’t just have a bowl of chili. Sprouted orca bean and squash chili is great served on noodles or rice.

But our favorite way to eat it is paired with cornbread! You can make traditional cornbread. Or if you have corn allergies like we do try my corn free cornbread. You’ll never know the difference.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Eat it now, eat it later.

Load up the crockpot with a big batch of chili. Serve it for dinner and pack up the leftovers for school lunches. Simply heat it in the morning, and it will stay warm in a thermos. Spread a generous helping of butter on leftover cornbread. It doesn’t get much easier or tastier!

Chili also freezes well. So you can keep some on hand in the freezer for an easy lunch or dinner.

My kids love orca beans. They are great in chili or cooked and eaten plain. Give them a try and see what your kids think. Then add them to sprouted orca bean and squash chili. They won’t be able to pass up killer whales in their soup!

Looking for a new, easy dinner this fall? Crockpot sprouted orca bean and squash chili is perfect any night of the week.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

 

Crockpot Sprouted Orca Bean and Squash Chili
Serves 6
A new twist on chili with orca beans and squash.
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Ingredients
  1. 1/2 cup Bob's Red Mill orca beans
  2. warm water
  3. 2 cups chicken or beef broth
  4. 1 lb. ground beef or chicken
  5. 1 cup pureed squash
  6. 1 cup diced tomatoes
  7. optional: 1/2 cup diced onion
  8. optional: 1/2 cup green peppers, diced
  9. optional: 1/2 cup zucchini, diced
  10. 2 tsp. unrefined sea salt
  11. 1 tsp. garlic powder
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. cumin
  14. optional toppings: shredded cheese, avocado, Stonyfield plain full fat yogurt
Instructions
  1. The day before making the chili, place the beans in a bowl and fill it with warm water. Let it sit 8 hours. Drain the water. Let the bowl sit in a warm area or in the oven (turned off) with the light on for 8 hours.
  2. When ready to prepare, cook the meat. Add it to the crockpot.
  3. Saute the onion, peppers and zucchini (if using). Add them to the crockpot.
  4. Add the sprouted beans, broth, squash, tomatoes and seasoning.
  5. Cover and cook on HIGH 6-8 hours or on LOW 8-12 hours, until beans are fully cooked.
  6. Add toppings to individual bowls if desired.
Notes
  1. This chili freezes and reheats well.
  2. You can replace the squash with pumpkin.
Just Take A Bite http://justtakeabite.com/

This post is linked to Savoring Saturdays.

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.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew

Start the school year with nutrient dense creamy sprouted red lentil and sausage stew.  It is full of broth, vegetables and protein for a great lunch or dinner.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Ready or not, summer is over. The holiday has come and gone. It is back to school time for everyone.

It is also time for the weather to turn cooler and the days to be shorter.

After hot summer days it is time to return to a warm bowl of soup, freshly baked bread and hot apple cider.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Soup is the perfect fall food. It is comforting and warm.  But it will also help boost your immune system if you include lots of homemade bone broth. Just what you need for warding off illnesses in the fall.

You can go the traditional route with chicken noodle and beef vegetable soup. Or maybe spruce it up a bit with squash or split pea.

But I’ve got a new soup for you that the whole family will love. The really great thing is that it is easy to make and packed with nutrients.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

It starts with lentils.

Sprouted red lentil and sausage stew starts with Bob’s Red Mill red lentils. They contain lots of fiber, protein and iron. It is important to sprout them first for easier digestion and absorption of nutrients. It will also allow them to cook very quickly.

If you’ve never sprouted lentils it is so easy.  Just put warm water over them.  That’s pretty much all there is to it.

Now add bone broth, sausage and vegetables to these colorful lentils and you’ve got an amazing soup that comes together in no time.

Looking to add even more nutrition? Toss your favorite greens in during the last few minutes of cooking (I like spinach). Then top it all off with some plain Stonyfield yogurt for creaminess and healthy fat.

Your kids will love it.

Are you worried your kids won’t be willing to try lentils? No need for concern.  The lentils cook down and virtually disappear into the soup. It just looks like sausage and vegetables. But the lentils will give the soup a great texture and thickness. They make it really filling.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Great for lunch or dinner.

You’ll want to make a big batch of sprouted red lentil and sausage stew. Have it for dinner one night. Then pack the leftovers in lunches. Simply warm it on the stove for a  minute in the morning and pack it in a thermos.

This stew also freezes well.  So you can make a double batch to eat some now and freeze a meal for another busy week night or easy lunches later on.

Red lentil and sausage stew is filling enough to be your whole meal. But we like some variety. So I serve it with crackers and cheese, bread with jam or a delicious sweet bread like pumpkin, zucchini or winter spice.

Have you ever had red lentils? Are you ready to try some?

Whether you’re new to lentils or they are a staple in your pantry, this creamy sprouted red lentil and sausage stew needs to be on your menu this fall.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew
Serves 6
A creamy, rich stew filled with sprouted red lentils and sausage.
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Ingredients
  1. 1/2 cup Bob's Red Mill red lentils
  2. 3 cups warm water
  3. 3 cups chicken broth
  4. 1/2 lb. ground sausage, cooked and crumbled OR precooked sausage, cut up
  5. 2 large carrots, cut up
  6. 1/2 cup sweet potato, cut up
  7. 1 small onion, cut up
  8. 1 Tbsp. extra virgin olive oil
  9. 1 tsp. unrefined sea salt
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. dried thyme
  12. 1/2 tsp. dried dill weed
  13. 1 cup plain, whole milk Stonyfield yogurt
  14. optional: 2 cups chopped greens (spinach, kale, chard)
Instructions
  1. In a small bowl combine the lentils and warm water. Let sit in a warm place or in the oven with the light on for at least 12 hours. Drain water and return to warm place for another 6 or more hours to sprout.
  2. In a large sauce pan saute the vegetables in olive oil 5 minutes.
  3. Add the broth and seasoning.
  4. Simmer 20 minutes.
  5. Add the sprouted lentils and cooked/cut up sausage.
  6. Simmer another 20 minutes.
  7. Add greens in last 3 minutes if desired.
  8. Top individual bowls with plain yogurt and stir into soup.
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.

This post is linked to Savoring Saturdays.

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.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust

Looking for a new way to use up your abundance of zucchini? Rustic chicken zucchini pie with olive oil crust makes the perfect breakfast, lunch or dinner! Serve it warm or cold any time of day for a filling and nutritious meal.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer is about having fun, getting outside and being active. That includes riding bikes, picnics at the park and pool parties.

But summer is also about slowing down, taking it easy and enjoying the simple pleasures. Think lounging on the beach, sitting by the fire watching the stars and snuggling with your kids on a quiet rainy day.

When it comes to soaking up the summer I think of simple, comfort food that utilizes fresh produce.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer food.

Rustic chicken zucchini pie is comfort and summer all wrapped up in a pie crust.

It is a cross between pie and pizza.

The crust is a simple soaked dough made with flour, water, olive oil and salt. The filling is chicken and a bit of squash simmered in bone broth until a thick sauce forms. Finally a layer of zucchini tops the pie for a beautiful and delicious dish.

Simple and versatile.

Rustic chicken zucchini pie is fancy enough for dinner guests. Though you might want to make two! It will go quickly.

It is also simple enough for a weeknight meal that the kids will devour.

Eat it with a fork and knife or your hands. Serve it at the dinner table or pack it in a picnic.

Breakfast, lunch or dinner.  Warm or cold.

A full meal all wrapped up in a delicious package, rustic chicken zucchini pie is really that good and that versatile.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Allergen friendly.

The thing I love about it is that it is naturally dairy, egg, nut, corn and coconut free. I did use a wheat crust, but gluten free flour can replace the wheat. So it is safe for just about everyone!

If you can tolerate cheese some fresh mozzarella mixed into the sauce or grated parmesan on top would taste great.

No chicken on hand?  Swap it for another meat like sausage. Or simply make it a veggie pie.  The sauce underneath can be made without the meat. Simply add a little extra squash to the broth for a creamy base.

Lunch time!

For all of the busy moms out there chicken zucchini pie is perfect for a grab and go lunch. It’s hard enough to feed the kids let alone find time to make your own lunch. Make a pie at the beginning of the week and grab a slice or two each day for lunch.

If you want to get a head start on school lunches you could make a few chicken zucchini pies, cut them into slices and freeze individual pieces. Simply pull out a piece when you need it for adding to a lunch box or even for an easy breakfast.

I don’t know about you but any time I can get my kids to eat broth while at school is great. Vegetables on top of it is a bonus.


Check out the Lunch Box ebook for more fun recipes (35% off through 9/7/15!)


Don’t let that pile of zucchini go to waste! Create a simple summer dish the family will love. Rustic chicken zucchini pie with olive oil crust is perfect for any occasion.

How do you like to use zucchini – in sweets like zucchini bread, cake and scones or in a savory dish?

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust
Serves 4
Creamy chicken, fresh zucchini and a simple olive oil crust - the perfect breakfast, lunch or dinner!
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Crust
  1. 1 cup whole wheat, all purpose or gluten free flour
  2. 1/2 tsp. unrefined sea salt
  3. 3 Tbsp. extra virgin olive oil
  4. 2-3 Tbsp. cold water
  5. 1 Tbsp. lemon juice
Filling
  1. 2 Tbsp. pureed squash
  2. 2 medium zucchini
  3. 1 cup cooked, shredded or diced chicken
  4. 3/4 cup chicken broth
  5. 1/4 tsp. unrefined sea salt
  6. 1 tsp. of a combination of basil, rosemary and thyme
Crust
  1. In a food processor combine the flour, salt and olive oil. Pulse until crumbly.
  2. Add the water and lemon juice.
  3. Process until a ball of dough forms.
  4. Wrap in plastic wrap and refrigerate 7-24 hours.
Filling
  1. Slice the zucchini and lay it on a cooling rack.
  2. Sprinkle with salt and let sit 20 minutes. Flip and repeat. (This will remove a lot of the water.)
  3. Pat the zucchini dry with paper towel when done draining.
  4. While the zucchini is draining, cook the chicken, squash and salt in broth. Simmer until it is thick and the liquid is evaporated, 5-10 minutes.
  5. Heat oven to 350*F.
  6. Roll the dough into a 12" round on parchment paper.
  7. Spread the chicken filling on the dough, leaving a 2" border.
  8. Layer the zucchini on top of the chicken.
  9. Season with herbs.
  10. Fold edges of dough onto zucchini.
  11. Drizzle the top with olive oil.
  12. Bake for 70 minutes.
  13. Allow to cool for 10 minutes before slicing.
Notes
  1. This can be served warm, room temp or cold.
  2. This can be frozen whole or in slices.
  3. You can add 1/2 cup shredded cheese to the filling and/or the top.
  4. To make a meatless pie omit the chicken and increase the squash to 1/2 cup.
Just Take A Bite http://justtakeabite.com/
Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

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.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Green Bean and Bacon Casserole

Green bean and bacon casserole is a real food version of the classic side dish.  With nourishing ingredients like bacon, raw milk and fresh beans it is healthy and filling enough to be a main dish.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Every summer we have a garden with a variety of vegetables. We change up what we grow each year.

But one thing we always have is beans!

I am in the kitchen freezing beans a couple times a week all through July and into August so we can enjoy them all year.

Our favorite way to enjoy beans is cooked fresh.  My son always has to have second and sometimes third helpings. He knows what’s good!

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

A new twist on an old favorite.

This year I decided to use some of our abundance to recreate the classic green bean casserole.

The original includes canned beans, canned cream soups and fried “onions” on top. To me that means MSG, thickeners and all sorts of strange ingredients I don’t care to consume.

My homemade green bean and bacon casserole is made with fresh beans, homemade bone broth, raw milk and pastured bacon. It really doesn’t get any better than that!

Green bean and bacon casserole can be served traditionally as a side dish.  But my version is so filling that I served it as the main course! Give me a big pile of green bean and bacon casserole and a slice of sourdough bread and I am a happy mama.

The kid seal of approval.

This was the first time eating a green bean casserole for my kids. They couldn’t get enough! My husband thoroughly enjoyed it as well.

Green bean and bacon casserole is great when beans are fresh. It also works with frozen beans. So you can enjoy it year round.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Make it work for your schedule.

It is perfect for potlucks, family gatherings and holidays. You can even make it for an easy week night meal. Green bean and bacon casserole can be prepared in advance and baked at dinner time.

As a busy mom I love meals like this. I prepare it during the day while the kids are napping or at school.  Then when dinner time rolls around and everyone needs my attention I just pop it in the oven.

No time to bake it? No problem. Green bean and bacon casserole is great straight from the pan. Serve it on a bed of rice and you’ve got a complete meal.

If you enjoy the crispy onions on top of green bean casserole simply fry up some onion slices until crispy. Add them to the top after it is done baking.

If you don’t have bacon on hand you can substitute cooked chicken.  Then use whatever fat you have on hand in place of the bacon grease (lard, tallow, butter, etc.).

Whether you’ve got fresh summer beans or you’re working through your freezer stash green bean and bacon casserole is sure to please the whole family.

My only regret when making this was that I didn’t have time to take better photos before my kids devoured it!

Did you grow up on green bean casserole? You’ll love this updated, nutrient dense version.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Green Bean and Bacon Casserole
Serves 6
An updated version of the classic green bean casserole. This one is filled with nourishing ingredients and can be served as a main dish.
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Ingredients
  1. 1 lb. green/yellow beans, snipped, cut
  2. 1 cup chicken broth
  3. 1 cup milk (can be replaced with broth to make it dairy free)
  4. 2 Tbsp. all purpose flour, tapioca flour or cornstarch
  5. 1 tsp. salt
  6. 1/2 tsp. pepper (optional)
  7. 1/2 tsp. garlic powder
  8. 1/2 lb. pastured, nitrite/nitrate free bacon, cooked, crumbled, grease reserved
  9. 2 Tbsp. bacon grease
  10. 1/2 small onion. sliced (optional)
Instructions
  1. Cook the beans in water until tender, 30 - 40 minutes. Drain.
  2. Heat the bacon grease in a large skillet.
  3. Stir in all purpose flour OR mix tapioca or cornstarch with 1/4 cup of the broth and add to grease.
  4. Cook 1 minute.
  5. Slowly stir in the broth and milk.
  6. Season and simmer until it thickens.
  7. Add the cooked beans and simmer on low 5 minutes.
  8. Add the bacon.
  9. Transfer to a 1 1/2 qt. casserole dish.
  10. Bake at 350*F for 20 minutes.
  11. Cook onion slices in bacon grease until crispy.
  12. Top casserole with onion slices when serving.
Notes
  1. This can be served straight from the pan without baking.
  2. This can be prepared in advance and baked when ready to eat.
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.