Crockpot breakfast is a woman’s way to sanity! Getting up and moving in the morning can be tough for people. Heck! It’s hard for most people. We’re certainly not a family of joyful early risers. And pre-coffee trying to make a healthy breakfast seems way too difficult. But reaching for a stale pastry or stopping for something that pretends to be healthy from a fast food joint aren’t great options either. That’s why we love a good crockpot breakfast. [Read more…]
I found this recipe on Pinterest and couldn’t wait to try it! Pinch of Yum has this amazing vegetable alfredo sauce that MAKES this meal and makes it HEALTHY. Yes. Healthy. The secret? Cauliflower! Cauliflower Alfredo sauce is creamy and delicious. The best part is you don’t know you’re missing the calories!
Vegetable Lasagna Ingredients:
For the cauliflower Alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
For the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
salt and pepper to taste
Vegetable Lasagna Instructions:
For the cauliflower sauce:
Saute the garlic with butter in a large nonstick skillet over low heat until the garlic is soft and fragrant.
Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender.
Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor.
Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk.
Blend or puree for several minutes or until very smooth.
For the lasagna:
Preheat oven to 375°.
Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
Spread a spoonful of cauliflower sauce on the bottom of a 9-inch square glass baking dish with a drizzle of olive oil to prevent sticking.
Layer lasagna noodles, ½ cup sauce, one-fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put the sauce in each layer twice – once under the veggies and once on top).
Repeat layers 4 times, ending with noodles.
Cover the top noodle layer with ½ cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes.
The liquid should be bubbling along the sides of the dish.
Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking.
Cool for a few minutes before cutting and serving.
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise, it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
Pumpkin Coffee Creamer – a favorite of ours this time of year. Sure. You can buy it in the store. You can buy it in Starbucks. You can buy it anywhere! But we digress. This isn’t Dr. Seuss. This is serious autumn flavors at their best! Sisters Know Best has found a way to make your own that’s fast and easy and delicious! Imagine on a blustery fall day that you’re sitting under a warm quilt reading your favorite novel with a cup of coffee flavored with your homemade pumpkin coffee creamer? Yes. We can see it! [Read more…]
It’s the season for comfort foods. Fall is in the air, gardens are winding down, and our peppers are plentiful. We have a couple different stuffed pepper recipes for you to try. One of them is featured in our crockpot freezer meal series and uses cauliflower instead of rice. And the other is below.
This stuffed pepper recipe stands out because of it’s use of lentils. Lentils are known for being high in fiber and protein. These nutrition packed stuffed peppers are also delicious.
This chili recipe is quick to put together as well as tasty and filling. You can use canned ingredients if you’re short on time without affecting the flavor, but it’s more fun to start with dry beans. I like to make it early in the morning in winter and keep it warm on the wood stove. [Read more…]
Stir-frying is a great way to get some extra veggies in your meals. It’s also a great way to use up left-overs in the fridge! This sauce is fantastic and adaptable for heat and sweetness. Whip up a batch and enjoy!
Thai food is one of my favorite discoveries! But when we order take out it’s easily $70! This meal was $10 and we ate it twice. PLUS it’s part of the Sisters Know Best Freezer Meal Series so I have another in my freezer for another time. The peanut butter gives it a creamy flavor and adding the vegetables makes this Slow Cooker Thai Pork with Peanut Sauce recipe a delicious well rounded meal!
Adding vegetables to stuffed shells is a genius idea! We have a delicious stuffed shell recipe but adding the vegetables increases the nutrients and the taste! And it’s a freezer meal that we are going to be adding to our Freezer Meal Series. That’s right! Make LOTS and freeze them for later. [Read more…]
Hands down, this easy potato salad recipe is the best I’ve ever had… EVER. And I’m proud to say it was passed down from my mom. She’s one amazing cook and I’m glad I paid attention for this recipe. My family loves how creamy and flavorful it is and I love that it’s a healthy potato salad. I usually make a large amount for a party but below is a potato salad recipe for a few people that serves 4-5. [Read more…]
I LOVE corn chowder and every winter I crave it. I realize the winter is over, the snow is melting but I made this recipe a month ago and am just now getting around to sharing it with all of you. It’s so easy to make! I’ve heard chowders are tricky because of curdling the milk and you need to watch it closely but this easy crockpot corn chowder recipe changed my life! I’m looking forward to experimenting with other chowders over the summer like seafood chowder. Mmmm mmm! If you have any favorite recipes, we would love to hear about them! Please, pop on over to our Facebook page and share! [Read more…]
I used to work at a ski resort and they had delicious vegetarian lasagna. Since then I’ve searched for a replacement recipe. While this vegetarian lasagna recipe is a red sauce and that one was a white sauce, I really like this option! My bf isn’t a fan of the white sauce version… and I’m not sure if it’s healthy anyway but this version is! You can use whatever vegetables you would like but the following is what I did. After it was cooked, I added garlic salt to mine. I just prefer a little more zap to my flavors. Everyone else loved it as is. I’m sure you will too! [Read more…]
One of the best parts of Thanksgiving and Christmas are the leftover turkey recipes! My favorite of several is my easy Turky Pot Pie recipe. It’s wholesome ingredients add comfort to the cold months ahead… if it lasts that long. In my house, it doesn’t stand a chance!
The colder it gets out, the more I want to make comfort foods. This All American Chop Suey recipe is one of the easiest recipes I’ve ever made and one of the most satisfying comfort foods there is. LOL, it’s probably why my mom taught it to me. When I was young, I was not a cook, that’s for sure.
Because my mom taught it to me, the only way I know how to cook it is in LARGE amounts so we usually freeze half and eat half. If you like chop suey, you will love this hearty recipe! And if you love it, please share it!
Here’s what I did:
Mom’s Tuna Casserole recipe is home to me. My mom is an amazing cook and out of ALL the mouth-watering recipes, this is the one I love the most and request for my birthday. Every time I go for a visit she makes this for us. She usually makes a double batch so she can send some home for me, freeze some for another time and have some leftovers for herself. Yup, I’m pretty spoiled.
I wish I lived closer to mom. I don’t get home as often as I’d like so sometimes I make a batch myself. Even though I follow the recipe to a tee, it’s never quite the same. The secret ingredient, without a doubt, is mom’s love.