Recipes

Hawaiian Chicken Drumsticks

April 27, 2017 By Sarah Roe Leave a Comment

This is one of my go-to’s, one of my favorites. It’s easy, it’s healthy and my kids love it. Pretty simple. As a blogger, I take pictures of food all the time. Have you seen my instagram? It’s a lot of food. I took this dish outside (as I usually do) to get the best light and I found myself caught in the ridiculousness of standing on my back porch taking pictures of raw chicken.

So, there you have it, a picture of chicken and my Converse. Blogging at its finest. 😉 All of that being said, the recipe is fabulous. It’s super easy and you can prepare it ahead of time. I’m a BIG fan of meal prep and menu planning not just because it saves money but also because it saves time, we are a family of 7 and time is something I do not have a lot of so, this is my go-to.

I have also been on Whole 30 for awhile now and this fits right into that as well.

INGREDIENTS:

2lbs chicken drumsticks

1 pineapple cut into chunks

olive oil

salt

pepper

DIRECTIONS:

Heat oven to 400 degrees, if using a baking dish, spray lightly with oil. Wash and pat dry the chicken drumsticks, add them to a large ziplock bag. Pour in the pineapple chunks and olive oil. Use the olive oil to your own discretion, a couple of tablespoons should be enough. Close the bag and mix all around making sure the chicken is covered in the oil.

Next, open the bag back open and shake in salt and pepper. Close the bag and shake the back to cover the chicken. Place the bag in the refrigerator for at least one hour or overnight. The longer the chicken sits in the bag with the pineapple, the more Hawaiian it will taste.

You can add in bell peppers or even shredded coconut if you want, it’s completely customizable. I kept it simple for this recipe but, you can do a number of different combinations.

Heat in oven for 15 minutes, pull out, stir and turn chicken then heat an additional 15 minutes. Make sure chicken is cooked through to 165 degrees.

And, just like that, you’re ready for dinner!

Easy Gluten Free Zucchini Meatballs

March 25, 2017 By Sarah Roe 2 Comments

Easy Homemade Zucchini Meatballs

Need an allergy friendly meal in a hurry? This one is it! I fell in love with zucchini a few years ago and have found it to be unbelievably versatile. I now have zucchini on hand for nearly everything. For whatever reason, I have been craving meatballs lately. However, I avoid red meat for the most part so that was out. Sure enough, there is a zucchini alternative!

Zucchini meatballs are easy to make with or without sauce and can be tweaked for whatever substitutions are necessary. Plus, you can make these in a hurry, it’s not an all night meal. Now, let’s get to the recipe!

INGREDIENTS:

1 1/2 lbs grated zucchini

2 tsp olive oil (divided)

1 cup gluten free breadcrumbs

1 tsp Italian seasoning

2 tsp crushed garlic

1/4 cup applesauce or other egg replacement

1 cup shredded mozzarella cheese

1 1/2 cup marina sauce

DIRECTIONS:

Heat the oven to 375 degrees. Spray a baking sheet with cooking spray and wash and grate the zucchini.

Easy Gluten Free Zucchini Meatballs

Heat 1 tsp of olive oil on a skillet and add in the gluten free breadcrumbs. If you are not using gluten free breadcrumbs you can skip this step. However, gluten free breadcrumbs need a little kick. Toss them in the oil for a few minutes until golden brown.

Easy Gluten Free Zucchini Meatballs

Once browned, add Italian seasoning and set aside.

Easy Gluten Free Zucchini Meatballs

Now, add 1 tsp olive oil back to the skillet and throw in the garlic and zucchini. The goal is to cook out some of the water so, cook the zucchini for about 5 minutes. Then, transfer to a colander to drain excess water.

Add the applesauce into the breadcrumb mixture and stir in drained zucchini. Next, form into small zucchini balls and place on baking sheet.

Easy Gluten Free Zucchini Meatballs

Bake the zucchini balls for about 20 minutes until golden brown. Cover in marinara sauce and shredded cheese. YUM! This will quickly become your favorite meal, I promise!

Gluten Free Zucchini Meatballs

20 Decadent Butternut Squash Soup Recipes

January 21, 2017 By Sarah Roe 4 Comments

This week, we are featuring butternut squash in our fresh produce baskets. Eventually our weather will reflect the new season coming upon us but until then, we can hope for Fall and think Fall-like thoughts! Here’s a great list of recipes to help you cook your butternut squash this week:

Butternut Squash Sweet Potato Soup | Blissful Basil
Roasted Butternut Squash, Kale, and Cranberry Couscous | Gimme Some Oven
Harissa Roasted Butternut Squash Soup with Spicy Toasted Pepitas | Keepin It Kind
Breakfast Burrito Bowl with Spiced Butternut Squash | Skinnytaste
Curried Butternut Squash Salad | Food Faith Fitness
Creamy Goat Cheese Grits with Roasted Brussels Sprouts, Squash, and Poached Eggs | A Beautiful Plate
Roasted Butternut Squash with Kale and Almond Pecan Parmesan | Oh She Glows
Butternut Squash and Spinach Polenta Bowls | Oh My Veggies

Slow Cooker Cinnamon Sugar Butternut Squash | The Magical Slow Cooker
Butternut Squash Mushroom Enchiladas with Tomatillo Sauce | Pinch of Yum
Tempeh Butternut Squash Bake | Eating Bird Food
Butternut Squash Leek Risotto | Love and Lemons
Roasted Butternut Squash Freekeh Salad | Well Plated
Roasted Balsamic Butternut Squash | Iowa Girl Eats
Pork Chops with Cinnamon Apples and Butternut Squash | I Heart Eating
Cheesy Baked Butternut Squash | Diethood
Roasted Butternut Squash with Smoked Paprika and Turmeric | Healthy Seasonal Recipes
Vegan Butternut Squash Bisque | The Roasted Root
Butternut Squash Brown Rice Bake with Sausage and Apples | Domesticate Me
Creamy Butternut Squash Alfredo Pasta | Joyful Healthy Eats

Frugal and Fun Hot Chocolate Bar

November 29, 2016 By Sarah Roe 1 Comment

Hot chocolate is my favorite. MY FAVORITE. I grew up with bad asthma and somewhere along the way I figured out if I would drink hot chocolate, my symptoms would calm down. Even thought I do not have asthma today, I still drink hot chocolate every single morning.

On a rare occasion I will make homemade hot chocolate but for the most part, I use a Swiss Miss packet simply because I need to make it quickly and get all the kids out the door for school. I do have an amazing Hot Chocolate board on pinterest though filled with recipes including a recipe for slow cooker hot chocolate which sounds like a great addition to the Hot Chocolate Bar for a party.

I do make my own homemade marshmallows on occasion though and those are flat out amazing. They’re perfect for hot chocolate, there’s a lot of powdered sugar though so I wouldn’t just take a bite of it, throw it in the hot chocolate and it will become foamy and delicious.

That’s what makes this Hot Chocolate Bar so much fun, it’s completely customizable! Pour some hot chocolate mix in a bowl and gather up your favorite toppings like whip cream, caramel, mini chocolate chips, mints, marshmallows, anything you can think of! Isn’t it gorgeous?

If you’re having a Christmas party at your house this year, be sure to pull out the Hot Chocolate Bar. It’s a hit with kids and adults too especially this adult!

Easy Mint Strawberry Jello Pie

November 22, 2016 By Sarah Roe Leave a Comment

Perfect for Thanksgiving and even better for Christmas, do not do dessert without this Mint Strawberry Jello Pie. I have made a thousand variations of this dessert which means more posts to come. You can change out the Jello for different flavors, or garnish with different candies from M&M’s to peppermints.

Ingredients:

1 prepared graham cracker crust

1/3 cup water

1 large box sugar free strawberry Jello

2 tubs Cool Whip Extra Creamy

Andes mints and whip cream for garnish

Directions:

Prepare the crust. I use a gluten free crust which consists of gluten free graham crackers, sugar and butter. If you are not gluten free, feel free to use a ready made crust just to keep it easy.

Microwave 1/3 cup water for 2 1/2 minutes. Remove from microwave and add to Jello, whisk until Jello is dissolved. Let cool about 2 minutes. In a separate bowl, fold together both tubs of Cool Whip. You can use extra creamy, lite, sugar free or original. I typically do a combination of one tub creamy and one tub sugar free just to keep the sugar as low as I can but still get the right consistency.

Fold in the Jello mixture, use a spatula to mix Jello and Cool Whip. Pour into prepared graham cracker crust.

Garnish with whip cream and crushed Andes mints.

Adults and kids will love this jello pie. Change it up using orange and it will taste just like a creamsicle! AMAZING! Once you make this easy pie, you’ll find yourself stocking up on Jello. Happy holidays!