July Featured Recipes

As much as I love making my very own versions of things, thanks to the internet a lot of times there’s already a really incredible recipe out there for something I’m making. When this is the case, I like to collect all of these recipes here to share with you.

Because while there’s lots of incredible recipe’s on the internet, there’s probably 10 times more really terrible ones. So see my reviews here to take the guesswork out of cooking. No worrying if you’ll have to order pizza because the recipe turned out disgusting or had the wrong oven temperature written down.

Dinner Recipes

Best Clam Chowder at Reluctant Entertainer – I used whole milk instead of cream because I’m cheap and it was still delicious enough we made it three times in a row. Seriously.

Side-Dishes

Perfect Cornbread at House of Nash Eats

Paleo Coleslaw at My Natural Family – I added 1/2 cup shredded radishes.

Snacks

7 Homemade Popcorn Seasonings at Swanson Vitamins – I tried the

Beverages

Cucumber Lime Chia Fresca at Onion Rings and Things

Polar Bear (Creamy Vanilla Coke) at White on Rice Couple

Dessert

One-Bowl Whole Wheat Chocolate Chip Cookies at FiveHeartHome

(No-Bake) Berry Pretzel Dessert at Barefeet in the Kitchen – hint, there is a small amount of baking for the crust.

Crockpot Deep-Dish Lasagna

Deep-Dish Lasagna in the CrockpotI’ve said it before and I’ll say it again: I like pasta and cheese. This is one of my favorite recipes to satisfy said craving because it can feed me and my hubby for days. This recipe provides about 8 servings, 12 if you stretch it with salad and garlic bread.

I also really love this recipe because it takes 15 minutes of prep and it’s in my Crockpot cooking, and then it’s done in 4 hours. And in the summer this is a godsend because baking a lasagna would make my house downright sweltering. Like obscenely hot as in I can’t be inside until the sun goes down.

So if you need to feed a crowd, have a tiny kitchen, no access to an oven, don’t want to heat your house up to make comfort food, or otherwise just want easy delicious pasta and cheese this is the recipe for you!

Crockpot Deep-Dish Lasagna

This fills a 7.5qt Crockpot about 2 inches from the top. It feeds 8 people comfortably.

Thick & Chunky Marinara SauceYou Will Need:

  • 1 tbsp olive oil or bacon grease
  • 1 egg
  • 1 tbsp Italian seasoning blend
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Parmesan/Romano cheese blend
  • 16 ounces ricotta or cottage cheese
  • 1/2 batch thick and chunky marinara sauce
  • 12 lasagna noodles, uncooked
  • 4 cups mozzarella cheese (~8 ounces)
  • 1 tsp dried parsley

Making the Delicious Food:

Grease your Crockpot with a light coating of olive oil or bacon grease.

In a small bowl combine egg, Italian seasoning, salt, pepper, Parmesan/Romano and ricotta. Mix until fluffy and thoroughly combined. Set aside.

Cover the bottom with two cups of sauce. Top with 3 noodles, broken to fit. Then 1/3 the ricotta mixture spread across the top (it doesn’t need to be perfect the other toppings will squish it all together). Top with 1 cup shredded mozzarella. Repeat this layering of sauce, noodles, ricotta and mozzarella 3 times.

Now top with one last layer of sauce, noodles and only mozzarella for the top layer. Sprinkle with dried parsley so it looks pretty.

Cook on high 4 hours.

Serve warm with garlic bread and an Italian salad for maximum pleasure and budget.

Costs $10.40 – $1.30/serving OR $0.87/serving if stretched with salad and bread.

Thick and Chunky Marinara for the Freezer

Thick & Chunky Marinara SauceOne of my favorite things to prep on Saturday’s is a marinara sauce. We eat a lot of pasta here and this saves me a ton of time and dishes for busy weeknights. It takes up very little room in the freezer, since it’s not a complete meal. And I have the comfort of knowing I’m providing nutritious, home-cooked, healthy food for my family.

This sauce is primarily used for spaghetti marinara and lasagna. However it makes a good chili-mac, zucchini Parmesan, eggplant Parmesan and most everything else you might serve with a beef and tomato sauce.

Thick and Chunky Marinara

This makes about 20 cups of sauce, ~5 quarts.

You will need:

  • 2 gallon-sized freezer Ziploc bags or 5 quart sized mason jars.
  • 1 tbsp olive oil or bacon grease
  • 1 large onion, chopped
  • 1 lbs. lean ground beef
  • 1 lbs. mild Italian sausage (I like the New Yorker’s brand)
  • 3 tbsp Italian seasoning blend
  • 2 tsp crushed red pepper flakes
  • 1 tsp pepper
  • 2 tsp salt
  • 4 garlic cloves, minced
  • 4 cans diced tomatoes
  • 30 ounces tomato sauce
  • pinch of sugar

Making the Delicious Food:

In a heavy-bottomed, large saucepan heat oil over medium high heat. Add onion, ground beef, Italian sausage, Italian seasoning blend, crushed red pepper flakes, pepper and salt. Saute until onions are translucent and meat is thoroughly browned.

Toss in the garlic and saute until fragrant.

Reduce heat to medium. Add diced tomatoes and let cook, stirring occasionally, for 10 minutes. Now add tomato sauce and sugar. Bring to a boil.

Reduce heat to low, cover and let simmer for anywhere from 30 minutes to 4 hours, depending on how much time you have and how rich you like your sauce.

Once sauce is done remove from heat and allow to cool. Portion between containers and freeze.

This recipe costs: $10.05. That’s $0.50/serving!

One Pot Smokey Sausage and Cheddar Pasta

One pot dishes are my favorite thing right now. I live in a budget-friendly apartment. I like it here. However my kitchen is very tiny. I have a 12 inch sink. A 10 inch toaster oven. 1 working range burner. Virtually no counter space. And the pies de la resistance? Only one outlet that can’t run two appliances at the same time without flipping a breaker.

So one-pot dinners have saved my life when it comes to feeding bigger groups of people healthy, home-cooked, budget friendly meals.

It helps that I like carbs. And cheese. Anything with white carbs and cheese is my friend. I would happily live off of baked ziti and take-out pizza for the rest of my life if I wasn’t afraid it would kill me.

So if you like carbs and cheese this is for you. With added delicious vegetables and the smokey flavour of kielbasa to make it healthy, filling and rich. The pasta will melt and the cheese will ooze and everyone will want more.

Enjoy.

Smokey Sausage and Cheddar Pasta

Comfortably feeds four very-hungry teenagers. Costs $1.77/serving if you get organic kielbasa. Which is like $8+ saved compared to eating out!

You will need:

  • 1 tbsp bacon grease (or olive oil)
  • 1 sweet onion, diced (~1 cup’s worth)
  • 3 vine-ripe tomatoes, diced
  • 1/2 cup red bell pepper, finely diced or juliened
  • 4 four-inch kielbasa links, sliced (~12oz.)
  • 4 cloves of garlic, minced
  • 4 cups chicken broth
  • 1 cup of milk
  • 16oz. macaroni
  • 1/2 tsp salt (more if you use olive oil)
  • 1/2 tsp pepper
  • 2 cups sharp cheddar, shredded
  • 1 pinch red pepper flakes

The Delicious Food

In a heavy-bottomed soup pan warm oil over medium high heat. Add onions, tomatoes, bell pepper and kielbasa. Saute until onions are fragrant and translucent. Toss garlic in and saute another minute, stirring frequently so it doesn’t burn.

Reduce heat to medium low. Add chicken broth, milk, pasta and salt. Bring to a low boil.

Reduce heat to low, cover and let simmer for 10 to 15 minutes, depending on how al dente you like it..

Check pasta for desired consistency. If it’s good, stir in cheddar and pepper flakes.

Serve warm and enjoy.

Winter Root Beef Stew (in the Crockpot)

If you’ve been reading for long you know I have a passion for teaching sustainability – be that on the farm or a city apartment, every system should be sustainable if not self sufficient.

I did not grow up with that lifestyle. I’ve had to learn the hard way, one lesson at a time. One of my more recent adventures has been learning to cook seasonally – and with local ingredients.

This is my new favorite winter recipe. You can even get locally brewed (or homemade) hard cider.

Shopping locally and in season is more work. So to make it easier on you I’ve got a good recipe for you in winter and it’s super easy to make. And if you want it in the summer? Well it makes a good freezer meal too!

Feeds 4- 6 people

You Will Need:

  • 1 tbsp olive oil
  • 2 lbs. Beef roast, cubed
  • 4 medium yellow potatoes
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 onion, quartered
  • 4 cloves of garlic, smashed
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 tbsp worcestershire
  • 1 tsp paprika
  • Salt and pepper
  • 1 can hard cider (I used Angry Orchard)
  • 4 – 6 cups beef broth (enough to cover)

Prepare

Put olive oil in the bottom of the crockpot. Then add garlic cloves and worcestershire. Place beef on top. Then add paprika, salt and pepper. Next the vegetables – potatoes, parsnips, turnips, carrots, celery and onions.

Pour the cider in. Then add broth until all the vegetables are covered.

Cook

Cover the crockpot with lid. Set to cook on high for 6 to 8 hours. All the alcohol will have cooked out.

Serve

Serve hot, with crusty peasant bread and a leafy green salad for best deliciousness.

Freeze It

Put all ingredients except cider and broth in a 2 gallon freezer bag. Freeze for up to 3 months. When ready to prepare, dump still frozen in crockpot, top with cider and broth and cook high 8- 10 hours. It will be slightly mushier.

Budget Version

Omit cider. Replace broth with water. Double onion, carrot and celery. Omit parsnips and turnip. Add 1/2 cup applesauce.

I hope you e joy this recipe. Don’t be afraid to experiment!

Chicken Pot Pie

I had serious doubts about this recipe at first. I was just throwing things together, trying to come up with something edible and packed full of veggies. And while this definitely isn’t a traditional pot pie, trust me – you’ll never go back to Marie Calendars again.

Makes 6 servings; 1 13×9 casserole dish

You Will Need:

  • 1 tbsp + Bacon grease (or butter)
  • 1 large onion
  • 3 cloves minced garlic
  • 1.25 lbs chicken meat, cut into 1 inch cubes
  • 1 tbsp + Poultry seasoning blend
  • Handful of celery leaves (or 2 ribs)
  • 1 cup chopped carrots
  • 3 cups  1/2 inch diced potatoes
  • 1 ear of corn kernels (or half a can)
  • 1 20oz can condensed cream of chicken
  • Salt and pepper to taste
  • 2 pie crust boxes (4 crusts)
  • Garlic salt

In a large pot melt 1 tbsp bacon grease over medium high heat. Add onions and garlic, stirring often, until translucent.

Add cubed chicken, poultry seasoning, celery innards, carrots and potatoes. Stir occassionally, until chicken is cooked all the way through.

Reduce to low heat. Add corn, cream of chicken, and salt and pepper to taste. Thoroughly combine.

Preheat oven to 400.

Grease 13×9 glass pan with bacon grease.

Use two crusts for the bottom – prick with a fork and bake for 10 minutes.

Reduce oven to 350.

Pour filling over baked crust. Top with remaining two crusts. Poke with a fork.

Sprinkle garlic salt and poultry seasoning over crust. Cover with tinfoil.

Bake for 30 minutes.

Remove tinfoil. Bake 10-15 minutes until crust is golden.

Serve warm and enjoy 🙂

Top 20 Dairy Free Recipes

Disclaimer: All off-site recipes linked to may not be mine, but I have personally tested and enjoyed the recipes myself. Some my husband even likes. 
After a month of “maternity leave” from the website, I’m back and with all sorts of new content for you guys. Keep an eye out for baby DIY projects, more freezer meals and breastfeeding-friendly recipes.
Speaking of breastfeeding recipes – we discovered in the first two weeks that my little Pudge is highly allergic to dairy. So I have had to remove dairy from my diet for the foreseeable future so that I can continue to provide him with the best nutrition.
And while I have a history of this lifestyle – I was actually vegan for four years – the transition to just dairy free is extremely easy. You probably already eat quite a few foods that meet the requirement and others that can be converted with little to no effort.
For a little inspiration and community support to all ya’ll lacto-avoiders out there, here’s my top 20 favorite dairy free recipes.

Dinner Recipes

Lunch Recipes

Breakfast Recipes

Dessert and Snack Recipes

What are your favorite dairy free recipes? Comment below!

Potato Leek Stoup

This is probably my most requested recipe. It’s my husband’s favorite, my brother-in-law’s favorite, my mom’s favorite… pretty much everyone who eats my food always wants this recipe.

I’ve done different variations over the last three years but this is by far the best way to do it. Perfect for a rainy day dinner, this recipe is particularly filling for a “soup” and is very affordable to make.

Potato Leek Stoup

Comfortably served 7 people (2 teenage boys and two large men included)

 

You Will Need:

1 tbsp butter

1 bundle leeks, white parts, thinly sliced (about 3 cups sliced)

1 rib of celery

1 tbsp salt + more to taste

1 lbs thick cut smoked bacon, sliced width-wise (pork jowl is a good substitute, and ends and pieces bacon is a budget friendly change that still tastes damn good)

Pepper to taste

3 lbs potatoes, un-peeled and cubed

4 cups water

2 beef bouillon cubes (or sub 2 cups of water for 2 cups of beef broth)

2 cups whole milk

 

Note: if you like crispy bacon cook the bacon in the pot first, scoop it out with a slotted spoon and let crisp on a paper towel. DO NOT drain the grease – add the butter and leeks straight to it and follow instructions from there.

 

To Prepare:

  1. In a soup pot melt butter over medium heat. Add sliced leeks, celery and salt generously (about 1 tbsp). Stir until coated in butter.
  2. Toss in bacon and a pinch of pepper. cook until leeks are translucent, stirring frequently. The bacon should also be cooked thoroughly at this point but not necessarily crispy.
  3. Add potatoes, bouillon and water to pot. Mix. Bring to a boil.
  4. Cover and reduce to a low heat. Let simmer for 10-30 minutes (depends on how small your potatoes are cut – 20 minutes is usually perfect).
  5. Remove from heat. Add milk, salt and pepper to taste. Serve hot with crusty baguettes for an authentic French dish. If you reserved the bacon for crispness, sprinkle it on top before serving.

 

This would taste very good with a German beer if you don’t mind disgracing the French history of the recipe 😉

Roasted Maple Pecan Granola

maple pecan granolaNote: This was originally posted in 2013 on the first website. This is still one of my favorite recipes, and yes, it was my first recipe ever published. That was the good old days when I was still learning how to cook – I couldn’t even make an omelet!

Hi, guys. Yesterday was awesome, in a crazy sort of way. This week I’ve made chicken noodle soup completely from scratch, and hot cocoa with whipped cream. Last night I turned out two different batches of granola, and some lovely yogurt.

I’ve got a treat for you today: my very first recipe (that I’ve shared with the public)! It’s based off of Alana‘s book The Homemade Pantry, but I’ve changed it around a bit. I highly recommend the book. It’s awesome.

This is a very sweet granola. If you want a little less sugar, just add about 1/2 cup less syrup. If you only have one rimmed baking sheet, halve this recipe and you’ll be fine. Also, given the amount of time this takes, I suggest making it in the morning, or leaving it to cool in the oven overnight.

Now for the granola…

You will need:

  • 10 cups rolled oats
  • 2 cups chopped pecans
  • 1/2 tsp salt
  • 2 1/2 rounded tbsp ground cinnamon
  • 3/4 cup coconut oil
  • 1 1/2 cups maple syrup
  • 1/4 cup agave syrup (or more maple syrup)
  • 2 tsp vanilla extract (the real stuff is best)

Prepwork:

Preheat oven to 250 F. Put oven racks in top 2/3 of oven. Chop nuts.  

Mix:

Combine the oats, pecans, salt and cinnamon in a really big bowl. Mix thoroughly. In a separate, 4-cup bowl whisk together oil, syrup and vanilla extract until uniform. Pour syrup mixture into the oats mixture, and stir until everything’s coated. Don’t leave any dry or wet pockets.  

Bake:

Line two (or one, if you’re doing half a batch) 18 x 13″ rimmed baking sheets with wax or parchment paper. Spread the granola evenly on the pans. Put the pans in the oven and bake for 30 minutes. Take pans out, shuffle/stir granola, turn pan, and put back in oven for another 30 minutes. Take out the granola again, stir it, and put it back in the oven, but turn the oven off. Let granola cool for at least 6 hours or overnight in your oven (but leave the oven off).

Enjoy:

After your granola is done cooling, package some up and share it with your neighbors. Put the rest in an airtight container and store in a cool, dry place. Raisins or chocolate chips can be added, if you like. Have it in your yogurt, or with milk. This makes a great breakfast cereal. 

What was your first original recipe?