Uncategorized, Vegetables

Creamed Broccoli


This is pretty good, but obviously it’s high in fat. It’s a fantastic taste and I couldn’t get enough of it. I decided if I make this in the future, I must not make a bunch, because my fingers wanted to stay inside the pot. It’s a wonder there was any left. I found this recipe on facebook.



  • 8 ounces (250 g) bacon roughly chopped
  • 2 tablespoons butter
  • 1 onion diced
  • 5 cloves garlic finely chopped
  • 1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
  • 1 pound (500 g) broccoli florets, from 2-3 broccoli heads — stems removed
  • Salt and pepper to season
  • 1/2 cup fresh shredded or grated mozzarella
  • 1/3 cup fresh shredded or grated parmesan cheese
  1. Preheat broiler (on medium heat of you have the option).
  2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour.

  4. Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking* (SEE NOTES)

    (If sauce is too thin, stir in the cornstarch slurry to combine.)

  5. Add the bacon and give everything a good mix to combine all of the flavours together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).


Uncategorized, Vegetables

Sweet and Spicy Sweet Potatoes


I originally made these with less sugar. I thought they were great, but kiddo and hubby didn’t really love them until I added a tad more sugar. I’m not going to complain though, 3 teaspoons is nothing really. I really love that I’ve found at least a few new veggie recipes. It’s so hard to find something new and fresh. A lot of the stuff are things I wouldn’t be able to sell to these guys. I’ll have to find us some more.

Cooper is home from school now, I guess I better run and do some homework!

2 large sweet potatoes, peeled and cubed

4 tablespoons olive oil

3 teaspoons brown sugar

1 1/2 tablespoons paprika

1/2 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon chili powder

Pinch of cayenne powder

Mix everything in a bowl. Place on Lined pan.  Bake for about 15 minutes on 425. Flip potatoes and cook for an additional 10-15 minutes.

Uncategorized, Vegetables

Baked Cabbage


Cooper is the kind of kid that wont eat a ton of veggies, but he’s weirdly not picky about a lot of other things. My husband and I sat here and talked about what we thought he’d not try, since we had two veggies that were newbie recipes. I said I bet he wont try the sweet potatoes I made, but hubby swore he’d stick his nose up to the cabbage. Wasn’t he surprised when Cooper took a bite and said yum this is good! He tried the sweet potatoes and wasn’t a huge fan. I was a little shocked, but he’s in this kick where he thinks sweet potatoes have to have marshmallows on them. That crazy kid. I’m glad I found another item that I can get him to eat. It makes me feel a lot better. I realized how tired the guys are of the same ol’ stuff. I’m still on the hunt for recipes!

1 head of green cabbage, cut into wedges, core removed

Bacon cut into half pieces

salt and pepper

olive oil

1/4 cup butter melted

Put the cabbage in a glass baking sheet. I used a dutch oven and it worked perfectly. Top with salt and pepper. Drizzle with olive oil. Pour butter over the cabbage. Bake with lid on, or with aluminum foil over it for 30 minutes. Baste with butter. Cook another 15-20 minutes. It should be almost tender at this point. Bake for another 10-15 minutes to slightly brown the top. I did about 10 to prevent a ton of browning. Serve.

Uncategorized, Vegetables

Strawberry Spinach Salad


I know you notice there’s no almonds. That’s because I can’t have almonds! I’ll admit….Like I said last time….I don’t like salads. This wasn’t too bad though. I can live with this. I didn’t use much of the dressing that I used before, but it was the perfect amount.

I’ve been trying to weed out extra junk in my house. I wanted to get the attic done today, but it seriously didn’t happen. I tried really hard to force myself into it, but it didn’t happen. At least I have two rooms in my house done though. It’s better than none. What are your quick clean out tips?

Sliced Strawberries


Toasted Almonds

Dressing of choice

Mix all together! Serve

Uncategorized, Vegetables

Roasted FROZEN Veggies


No kiddin’. I seriously used frozen veggies. I didn’t know if it was going to work, but it did. I had to turn the heat on the stove up a little more to help with the water. We didn’t want to make it mushy.  I’ve really been in a veggie rut. My problem is I have no good ways that I can make them and I really struggle with liking a lot of veggies. I’m pretty plain jane, I just don’t like a lot I guess. There’s no true recipe for this.

Olive oil

mixed veggies

salt and pepper to taste

Parmesan cheese

Place veggies on a cookie sheet. Drizzle with olive oil and salt and pepper. Cook until almost tender. Use a spatula and  flip around. Sprinkle with parmesan cheese to taste and cook until tender. Finish with parmesan. Serve!

Uncategorized, Vegetables

Vamped Frozen Green Beans


We love green beans. There’s only so many ways you can cook them though. My biggest issue is, I get tired of the same ol’ thing. That’s something that I’ve struggled with in eating the way the nutritionist has told me to. I feel like I’ve ate so much broccoli, I might be a broccoli stalk. Ugh….

I need more veggie recipes. I’ve been searching through the blogs I follow at the veggies they post…but I am just so veggie picky. I literally eat like a toddler when it comes to veggies. I HATE salads…but I am going to try a strawberry spinach salad soon! Ugh…What’s your favorite veggies?

2 cups chicken broth

bag of green beans

2 pieces of bacon

salt and pepper to taste

Mix all together and cook until tender.

Uncategorized, Vegetables

Green Beans and Potatoes


I love green beans. When I was a child my favorite time of the year is when I got to help my grandpa in the garden. I don’t have favorite’s now, but back then he was my favorite grandparent. He would do all kinds of things with me. He’d ride bikes with me, let me drive his truck, teach me how to do things, and so much more. Summer was what I always looked forward to. When I was really little, I’d play nearby and watch the family garden. As I got older, about 5 and older, he’d let me help. I got to help plant our vegetables. By the time I turned 8, they used me as a laborer in he tobacco fields. I didn’t mind, I liked to plant the tobacco. I got to ride the setter, drive the tractor, and my favorite is that I got to walk beside him and together we’d replant where the people riding the setter missed. I remember one year we literally JUST finished the whole field and it hailed. It destroyed it all. We had to go buy plants, because ours had been all used… and we replanted the whole field. It was horrible. We were all grouchy. Once they got a certain height I wasn’t allowed to help, because the fields could be dangerous with snakes and stuff. However, I helped harvest, hang, and bail when it was time. During that time we also harvested veggies too. My grandma would sit us all under a big ol’ tree in her yard with water basin’s full of green beans and we learned really young how to string beans. Then we’d get a big ol’ watermelon and we’d all get a piece or two. After that we’d all go in and can the beans. It took ALL day. Morning to night and sometimes another day. They lasted us all winter and into next harvest. I cherish these memories. We might have not had a ton, but I was sure loved and taught the meaning of working and surviving. Every kid should do this!


2 pounds fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 1/2 pounds new potatoes, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt

1 tablespoon chicken bouillon granules

ground black pepper to taste

String the beans and put into a crockpot cover them with water. Add everything except your potatoes. Cook on high for 2 hours. Then add potatoes and cook for up to another hour. Just until tender. Remove ham hocks, shred and add back.