I am a part-time pediatric pharmacist, full time wife and mother of three teens. I’m also a home chef, gamer, and love to entertain in my home. I know how to relax and enjoy my home life and would love to share my ideas with you.
After I tried this breakfast casserole, I stopped looking for another egg bake recipe. It is so easy and so versatile. It can be assembled the night before for easy morning baking. This casserole can be baked it in an oven or smoked on a pellet grill. Use this casserole to feed a crowd, or use it for leftover breakfast for a few days.
Preheat oven or Traeger to 350 degrees F. Bake uncovered for 35-40 minutes or until the eggs are set.
Can you use Pyrex on a pellet grill?
Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a 9×13 inch Pyrex baking dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees. It is also important to make sure you keep you grill clean to avoid flare ups from grease fires.
Can you prepare breakfast casserole the night before?
Yes, this recipe can be prepared the night before. Overnight directions: After you pour ingredients into the greased 9×13 inch Pyrex baking dish, place the lid on the dish and store the prepared/unbaked casserole in the refrigerator overnight. Remove it from the refrigerator in the morning, remove the lid and bake or smoke it. Note this may increase the baking time slightly.
How do you reheat egg bake?
This casserole can make mornings easier because it makes great leftovers. Just cut a piece, put it on a microwave safe plate, cover, and microwave for 45 -60 seconds. Easy breakfast in 1 minute or less!
Optional Variations
Swap out the ham for 1 pound of browned bulk breakfast sausage or chorizo. Drain the sausage and allow it to cook for 5-10 minutes before mixing it into the eggs.
Swap out the onions for peppers, spinach or mushrooms!
Swap out the cheddar cheese for any cheese you like! If you try goat cheese, I would recommend slicing it on top, rather than mixing it in.
Get creative!
Egg casserole with chorizo sausage and goat cheese
Are you trying to eat more healthy food? Fruits and vegetables pretty much top the list for health benefits, when paired with other healthy food groups. There are many ways to sneak more fruits and vegetables into your diet. Here are some suggestions for how to eat more fruits and vegetables:
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Add more fruits and Vegetables to your favorite recipes
Problem: Your favorite recipes don’t have many fruits and vegetables.
Solution: Take your favorite recipe and add more vegetables or fruit. Start with a small amount, like 3 carrots instead of 2. I do this all the time. For example, try comparing my Italian Mac & cheese with Rachel Ray’s. Mine has more vegetables, and it is better! I dare you to add an extra half cup of shredded carrots to my morning glory muffins! You will get another muffin and they will have more vegetables! I know this because I have tried it. Try adding a 1/2 cup of blueberries to your favorite banana bread or lemon bread. Be brave! It’s fun!
Make fruits and vegetables more convenient
Problem: If you need a quick snack, it’s much easier to grab a cheese stick or a handful of pretzels than to chop up some vegetables or peel an orange.
Solution: Prepare a container of sliced vegetables. Keep it in the refrigerator, along with your favorite dip or hummus. This way you can easily pull out the tray to have a quick and easy snack. Slice up the vegetables on the weekend, when you have more time. Many vegetables will last a whole week this way, if stored in the right container. The same strategy works well for fruit. Simply having the fruit peeled, sliced, and ready to eat will make it easier to consume when you are in a hurry.
Note: I recommend storing cucumber slices separate from other vegetables, since they will not last as long. Slice fresh cucumber slices every 2-3 days.
Keep fruits and vegetables where you can see them
Problem: If you keep all of your fruits and vegetables in the crisper drawer in your refrigerator, they can get lost and forgotten. Out of sight, out of mind.
Solution: Many fruits and vegetables can be stored on the counter for a few days. It’s best to store fruits and vegetables in a wide, flat fruit bowl with holes for better air circulation. This type of design will help your fruit last longer. Although, the goal would be to eat it quickly so you don’t have to worry about self life. If you buy a bag of oranges or apples, put 2 in the fruit bowl and store the rest in the refrigerator. Keep refilling the fruit bowl throughout the week. Some fruits and vegetables should be stored outside of the refrigerator. Bananas and tomatoes prefer the counter. Keep them where you can see them. Also, be sure to haul out that fruit or vegetable tray during premium after school or after work snack time!
Make salad prep easier
Problem: Salads are delicious, but they are time consuming to make. It’s easier to buy lunch than pack lunch.
Solution: Lettuce is the most difficult part of the salad. Some types of lettuce do not last as long as other varieties. Iceberg lettuce will not last long once washed. Meanwhile, washed romaine can last a week if washed, patted dry and placed in a gallon Ziplock bag with a paper towel. If you prefer Iceberg lettuce because of the crunch, add some chopped cabbage to your romaine.
Alternatively, you can purchase baby spinach, mixed greens, or other lettuce that is ready to eat.
Use the washed lettuce and the already sliced vegetables from your tray to make a quick and easy salad anytime.
Try to eat a new fruit or vegetable
Problem: You need to eat more fruits and vegetables, but you really don’t like very many.
Solution: Try a new fruit or vegetable, maybe you will like it.
Try it, you’ll like it was a silly song on Yo, Gabba, Gabba. My kids used to watch it when they were younger. I would sing it when I wanted them to try a new food. As a parent you may feel like this strategy does not work. Don’t give up! It will work eventually! It took about 17 years for my son to eat asparagus. We always encouraged it, but never forced it. One day he ordered it at a restaurant. I was thrilled!
This method works for adults too. I used to dislike mushrooms and olives, but i kept trying them, now I like them. Try it, You’ll like it!
Try different cooking methods
For example, if you don’t like boiled or steamed brussels sprouts, you might like them roasted. They taste totally different.
Some cooking methods can increase the nutritional value of certain vegetables, others can decrease the nutritional value. When you are mainly concerned with increasing your overall consumption, it’s best to focus more on which method will encourage you to eat more, rather than concerning yourself with which way is best. Any way you choose to eat more vegetables is healthier than not eating them. Bottom line, feel free to experiment with many cooking methods with many vegetables. Find what you like!
Boiled Vegetables
This is the most common, yet least desirable way to cook vegetables. They end up soggy and not very appetizing. If this is the only method you use, try one of the other suggestions. If it’s your preferred method, use it!
Steamed Vegetables
Steaming vegetables gives a little better flavor, texture and color than boiling. All you need is a steamer insert and a pot with a lid. Just add some water to the bottom of the pot, place the insert inside and put you vegetable of choice on top, cover and steam the vegetables to desired firmness.
Roasted Vegetables
Many vegetables are very tasty roasted. Brussels Sprouts are my favorite! Sweet potatoes, broccoli, cauliflower, and carrots are awesome roasted! Just place them on a sheet pan, coat with olive oil, season as desired and roast in the oven at 400 degrees F for 25-30 minutes.
Grilled Vegetables
Choose a tasty marinade, then place your vegetable of choice on kabobs, in a grilling basket, or wrap in aluminum foil and grill to desired firmness.
Smoked Vegetables
Vegetables can be smoked! Smoke low and slow to maintain some crispness with a nice smoky favor.
Vegetable Stir Fry
This is a great way to cook vegetables. Traditionally stir fry is done on a large grill or in a wok. Start with some stir fry oil , add the carrots and cauliflower first, fry for a couple minutes. Then add broccoli and snow peas, add more oil and some soy sauce to coat. Fry for a couple more minutes. Add bell peppers, onions and a few drops of sesame oil. Continue to fry for a couple more minutes. Add minced garlic, canned bamboo shoots, canned water chestnuts, and sesame seeds. Continue to fry until all vegetables are warm and slightly softened.
Pressure cooked vegetables
Many vegetables can be pressure cooked faster than roasted. One of my favorites is pressure cooked beets. I use a Ninja Foodi. Just place the washed beets in the Ninja Foodi, add 1 cup of water. Close and pressure cook on high for 15-20 minutes with quick release. Peel and slice the beets!
Pressure cooked Chioggia beets
Go meatless one day per weekto eat more vegetables
Meatless Monday is gaining popularity. Some Catholics go meatless on Fridays. Whatever your reason, if it helps increase your consumption of healthy fruits and vegetables it’s worth a try. Here are a couple of great meatless recipes:
Puree your fruits and vegetables
Problem: You don’t like the texture of fruits or vegetables.
Solution: Puree them! Make a smoothie or a pureed soup! Soups and smoothies are a great way to eat more fruits and vegetables. Check out this post for more great smoothie ideas:
Try a New way of preserving your fruits and vegetables
There are many different ways to preserve fruits and vegetables. Each will give your produce a new flavor and texture. These methods are worth a try to give you some more variety.
Canned fruits and vegetables
Canning is quite a project, but it is worth a try. If you are interested in canning, I recommend the this book. Canned fruits and vegetables have a different flavor and texture than fresh or frozen. Some people prefer it, if you like canned fruits and vegetables better, then canning it is a good way to eat more of them.
Fermented vegetables
Try it, You’ll like it! Fermented cabbage is sauerkraut. It is a very healthy way to enjoy cabbage. Here is a recipe for homemade Sauerkraut.
Pickle your vegetables
Pickling isn’t just for cucumbers, aka pickles. You can pickle many vegetables: beets, peas, beans, asparagus, and more. Give it a try.
Fill half your plate with vegetables
Problem: You need to eat more vegetables.
Solution: Put more on your plate! It really is that simple.
Pork Schnitzel served with roasted vegetables
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If you love sauerkraut, you will really love it if you make your own. It’s so easy, just 2 ingredients. It’s better to make your own because you can choose how sour you want it to be, which color cabbage you want to use and any additional flavors you want to add. Red cabbage sauerkraut adds a lot of color to your recipes. Any additional flavors are up to you! It’s your sauerkraut, make it the way you want it.
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What tools do you need to make sauerkraut?
Kitchen Scale – The ingredients for sauerkraut are most accurately measured by weight. Since fermentation is a scientific process, it’s best to measure accurately. Choose one that converts from grams to ounces. Find a good one here.
Fermentation kit – Although not absolutely necessary, a fermentation kit will make the process easier. I love this set, it is compatible with any size wide mouth canning jar.
Quart size wide mouth canning jars – These jars are the perfect size for fermenting 1 pound of cabbage at a time. They are also compatible with my preferred fermentation lids. The wide mouth is large enough to fit a jam jar to hold down the cabbage.
Jam jars – These 8 ounce jam jars fit perfectly inside the quart size canning jars. They are used to hold down the cabbage while it ferments. Alternatively, you could use weights for this purpose.
8″ Chef’s knife – An 8″ chef’s knife is the best knife for slicing large vegetables like a full head of cabbage. I honestly don’t know how a kitchen could function without at least one 8″ chef’s knife. Find one here.
Cutting Board – Choose wood or plastic, never glass. Make sure it is large enough to slice a head of cabbage.
Homemade Sauerkraut Ingredients:
1 pound red or green cabbage -chopped or shredded
9 grams (~1.5 tablespoons) kosher salt or sea salt (not iodized- no anticaking ingredients)
Great Sauerkraut additions:
For extra flavor, you can add any of these to your homemade sauerkraut. This is anther reason why it is so much better to make your own sauerkraut.
Caraway seeds
Juniper berries
Shredded carrots or beets (80% cabbage/20% beets or carrots – otherwise the sugar from the beets or carrots can affect the fermentation)
Chop the cabbage any way you like, it’s your sauerkraut! I prefer to dice the cabbage into 1/4 to 1/2 inch squares. This makes the perfect bite size pieces, easy for adding to sandwiches or sausages.
How to make Your Own Sauerkraut:
Weigh your chopped cabbage on a Kitchen Scale. Put the diced cabbage in a bowl, then add 1.5 teaspoons of kosher salt per pound of cabbage.
With clean hands, press and squeeze the cabbage until it is very wet. You should be able to see the water dripping down when you squeeze it. This will take a few minutes.
Use a Sauerkraut Pounder to press the cabbage down into the brine. The cabbage should all be completely submerged in brine.
Place the jam jars, or fermentation weights inside the quart size jars to hold the cabbage down in the brine.
Screw on the fermentation lids. Let the jars sit on the counter out of direct sunlight for 1-6 weeks. I usually date the jars. The ideal temperature for fermentation is between 60-70 degrees F. After a couple of days you will begin to see bubbles forming in the jars. This is the fermentation taking place. Check for desired sourness after 7 days. Continue checking every couple days or at least weekly after that. Once you have your desired sourness, put an airtight cap on it, and place it in the refrigerator. The fermentation lids I used have an air tight seal that can be closed when the fermentation vent is removed.
Is Sauerkraut Healthy?
Yes! Cabbage alone is very healthy. It is a good source of Vitamin C and Vitamin K. Cabbage is also good for you because it is a great low calorie high fiber food. Fermentation adds the benefit of probiotics which are good for gut health. Sauerkraut has many health benefits, it is anti-inflammatory, a great anti-oxidant, and may even protect against cancer. Some people experience upset stomach or diarrhea from eating sauerkraut. If you are new to sauerkraut it would be best to start with a small serving, you can increase your serving size when your body adjusts to it.
Recipe By Kristin
Course: Condiment
Cusine:German
Difficulty:Easy
Servings
20 minutes
Preparing Time
30 minutes
Cooking Time
minutes
Calories
6 kcal
INGREDIENTS
1 pound Cabbage
1.5 teaspoons kosher salt
DIRECTION
Chop the cabbage.
Add the salt.
Mash and squeeze the cabbage until it is very wet and water drops form when squeezed. 2-5 minuets.
Press the cabbage into a wide mouth quart size canning jar with a sauerkraut pounder.
Hold the cabbage down in the brine with fermentation weights or jam jars.
Place a fermentation lid on the jar.
Leave on the counter out of direct sunlight, between 60-70 degrees F for 1-6 weeks. Check weekly for desired sourness.
Sometimes even those of us who enjoy cooking just don’t have time to cook. Sometimes we need to get dinner on the table as quick and painless as possible. If you ever have a busy day and need a quick and easy dinner, this chili recipe is for you. This is not an award winning recipe, but it wins many compliments at my house and makes great leftovers for packed lunches.
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Start by browning the ground beef. Once it is fully cooked, drain it and set it aside. Next sauté the onion in the olive oil. When the onion is softened, add the tomato sauce and mix well. Add the drained meat, beans and diced tomatoes, mix well. Add the remaining ingredients and mix until well combined. Continue to heat until warm and bubbly. Taste and add additional seasoning if desired. Simmer on low for about 20 min.
These morning glory muffins are a favorite in my home. It’s best to make them on the weekend, that way you will have easy breakfast all week. They are loaded with heathy ingredients. Plenty of nuts, seeds, fruits and vegetables to start your day out right.
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In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.
In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.
Add the wet ingredients to the dry ingredients and mixt until well combined.
Drain the water from the craisins and stir them in.
Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.
Bake for 25-28 minutes or until a fork comes out clear.
Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack.
Store in an airtight container for a few days, or freeze for longer storage.
Morning glory muffins make a great breakfast
Recipe By Kristin
Course: breakfast
Cusine:American
Difficulty:Easy
Servings
14 minutes
Preparing Time
15 minutes
Cooking Time
25 minutes
Calories
kcal
INGREDIENTS
1 cup Craisins
2 cups flour
1 cup packed light brown sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
2 medium apples, cored and grated
1/2 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/3 cup pumpkin or sunflower seeds
3 large eggs
2/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/4 cup orange juice or juice of one orange
DIRECTION
Preheat oven to 375 degrees F. Grease three 6-cup muffin tins.
In a small bowl soak the craisins in hot water. Set aside.
In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.
In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.
Add the wet ingredients to the dry ingredients and mixt until well combined.
Drain the water from the craisins and stir them in.
Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.
Bake for 25-28 minutes or until a fork comes out clear. Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack. Store in an air tight container for a few days, or freeze for longer storage.
NOTES
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Try this easy vegan pumpkin apple soup for a meatless Monday meal or for a Friday during lent. It is so delicious and warms you up in the winter. This soup is loaded with healthy vegetables and makes great leftovers for packed lunches. It’s a great way to get more vegetables into your diet.
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Sauté the onion in the olive oil over medium heat in a large pot. Grate the garlic on a plate grater.
Garlic grated on a plate grater.
Add the sweet potatoes, apple and garlic to the pot and cook for one minute.
Stir in the stock, tomatoes, beans, pumpkin, and jerk seasoning. Find a great homemade jerk seasoning recipe here. Simmer for 25 minutes, or until potatoes are fork tender.
Serve with pumpkin seeds.
Is Pumpkin Healthy?
Yes, pumpkin is loaded with vitamins and is a low calorie food that is great for filling you up without excess calories. Pumpkin is a good source of vitamin A, Vitamin C, Vitamin E, iron and folate. Unfortunately many pumpkin recipes include tons of sugar and fat because it is so delicious it ends up being included in many desserts and lattes. If this is how you plan to enjoy your pumpkin, then the health benefits may not be as great. Pumpkin apple soup, however, is a very healthy way to enjoy pumpkin.
Easy Pumpkin Apple Soup Recipe
Recipe By Kristin
Course: main
Cusine:American
Difficulty:Easy
Servings
6 minutes
Preparing Time
10 minutes
Cooking Time
25 minutes
Calories
kcal
INGREDIENTS
1 large onion, diced
2 tablespoons olive oil<br>
3 sweet potatoes cubed<br>
1 large apple diced<br>
4 cloves garlic<br>
4 cups vegetable stock<br>
15 ounce can of diced tomato<br>
15 ounce can pumpkin puree ( or 2 cups homemade pumpkin puree)<br>
15 ounce can cannellini beans, drained and rinsed<br>
2 Tablespoons Jerk Seasoning
pumpkin seeds for garnish
DIRECTION
Sauté the onion in the olive oil over medium heat in a large pot. Grate the garlic.
Add the sweet potatoes, apple and garlic to the pot and cook for one minute.
Stir in the stock, tomatoes, beans, pumpkin, and jerk seasoning. Simmer for 25 minutes, or until potatoes are fork tender.<br>
Are you looking for a vegan or vegetarian recipe, or maybe you just need something for Meatless Monday or a Friday during Lent? Maybe you just want a great unique side for something you grilled! If you are looking for any of these, this Caribbean Rice with Jerk Seasoning is for you!
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Start by preparing the white rice according to package directions. Make sure you rinse the rice before cooking. This will remove the outer layer of starch, so the rice will be more fluffy and less sticky. The easiest way to rinse rice is with a fine mesh strainer or sieve.
Rinsing Rice
Next mix the dried coconut with 1/4 cup of the coconut milk and set aside to soften. Hint: Shake the can of coconut milk before opening.
Add the coconut oil to a large pot or wok, and begin to sauté the carrots.
Sauté carrots
When the carrots are slightly softened, add the peppers and onions. Continue to sauté, mixing often.
Sauté peppers onions and carrots.
Once all the vegetables are softened, mix in the shredded coconut mixture and the grated garlic.
Adding coconut and garlic.
Then add the kidney beans, corn and 1/2 cup of the coconut milk. Mix well.
Add kidney beans, corn, and 1/2 cup of coconut milk.
Once the corn and beans are warm, add the rice and mix well.
Add the rice.
Add the cilantro, jerk seasoning and remaining coconut milk. Mix until well combined and heated throughout. Taste and add additional seasoning if desired.
Add cilantro and jerk seasoning, and remaining coconut milk.
Serve with a lime wedge if desired. This dish is a delicious vegetarian meal on its own or makes an excellent side dish to baked or grilled chicken or pork.
Caribbean Rice with Jerk Seasoning
Printable recipe for Caribbean Rice with Jerk Seasoning
Save money by making your own seasoning blends. Homemade Jamaican Jerk seasoning is a must have. It’s so easy to make and a great one to have on hand for some fabulous Caribbean flavor. Traditionally it is used for seasoning chicken and pork, but there are plenty of other uses for it.
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What can you use Jamaican Jerk Seasoning for?
Seasoning chicken, pork or fish
Seasoning grilled or roasted vegetables
Add to rice or risotto for Caribbean flavor, try this Caribbean Rice
Measure and mix all of the above ingredients in a bowl. Use a funnel to put the mixture into a 4 ounce spice jar. Label it and you are all set.
Is Jamaican Jerk Seasoning Gluten Free?
This is one of the best reasons to make your own seasoning blends. Some seasonings contain anticaking ingredients that contain gluten, especially seasoning blends. If you make your own blend you can make sure all of your ingredients are gluten free.
Is Jamaican Jerk Seasoning healthy?
Many of the ingredients in Jamaican Jerk seasoning have health benefits. Really the only unhealthy ingredients are salt and sugar. If you make your own, you could eliminate those ingredients, but keep in mind they are minimal when you only plan to use a couple tablespoons of the blend at a time.
Pork Schnitzel is a family favorite! The leftover pork Schnitzel can be re-heated to make delicious Schnitzel sandwiches aka: Schnitzelwiches. Dot’s Homestyle Pretzels used to make a delicious crumble. They stopped making it, but read on to find out how to make it. The pretzel coating adds so much flavor and it does not burn like other coatings, making it a great choice for Pork Schnitzel.
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What is Schnitzel?
Schnitzel is a German term for thin meat pounded until tender then breaded and fried. It is similar to Chicken-fried steak.
What kind of meat is used to make Schnitzel?
Traditionally veal is used, but other meats can be just as tasty. For this recipe I used pork chops, but you can also use beef or chicken.
First you must trim off all of the fat. This is important because after you bread the pork, you will not be able to see where the fat is.
Trimming pork chops
Next you need to pound out the pork chops until they are approximately 1/4 inch thick. The best way to do this is to cover the meat with plastic wrap (to avoid splashing) and pound it with the flat side of a meat tenderizer mallet. It is best to do this on a plastic cutting board to protect your kitchen counter.
Tenderizing Pork.
How to make Dot’s Pretzel Crumble
I was sad when Dot’s stopped selling their crumble. I contacted the company to find out where to buy it. They responded telling me they no longer make it. Fortunately, they told me I could make my own by crushing or food processing Dot’s Homestyle Pretzels . Here’s how:
Measure out 2 cups of Dot’s Homestyle Pretzel’s for every 4 pork chops you desire to coat. Place them in a food processor and process until evenly crumbled.
Original Dot’s Homestyle pretzels in a food processor.Homemade Original Dot’s Homestyle pretzel crumble in a food processor.
How to Bread Schnitzel
First coat the pork chops with flour.
Coating pork in flour
Then dip the breaded pork chops into the egg mixture (see recipe).
Dipping pork into egg mixture before adding pretzels
Then coat the pork chops in the homemade Dot’s Pretzel Crumble. Hint: Only put a little crumble at a time on the plate. That way you can save the leftover crumble. If it touches raw meat you will have to dispose of it.
Breading pork in Homemade Dot’s Pretzel CrumblePork coated in Homemade Dot’s Pretzel Crumble
How to Cook Pork Schnitzel
First add 1/4 inch of canola or vegetable oil to a frying pan and heat. Add your breaded pork 3-4 at a time to the pan. Cook 3 minutes then flip and cook another 3 minutes.
Browning the first side of schnitzelBrowning Pork Schnitzel
The pork will not be fully cooked at this time. Place the fried pork chops on a jelly roll pan and bake at 350 degrees F for 15-20 min. Use a meat thermometer to ensure the internal temperature has reached 160 degrees F.
Pork Schnitzel with Dot’s Pretzel Crumble, ready to bake.
Sweet potatoes are a Thanksgiving staple. They are most commonly loaded with …
How to serve Pork Schnitzel
Serve with any side dish you wish. Some great suggestions include: roasted vegetables, rice, risotto, and/or potatoes. Alternatively, you can serve it on a bun as a sandwich with lettuce, tomato, mayo/mustard, onions, pickles or slaw. Get creative!
Pork Schnitzel served with roasted vegetablesPork Schnitzel Sandwich served with kohlrabi slaw.
What can you do with Leftover Pork Schnitzel?
Air fry your leftover Schnitzel for best results. I air fry on high in my Ninja Foodi for 6 minutes. You can serve with your leftover sides or make a sandwich and serve with fries, chips or slaw!
Is Pork Schnitzel Healthy?
Absolutely not. This is why I suggest serving it with some roasted vegetables or a side of coleslaw! Try sauteed beet tops for another healthy side.
Recipe for Pork Schnitzel with Dot’s Pretzel Crumble
Parties are a great way to enjoy your home. Food is always expected at a party. Awesome appetizers can help to bring people together for great conversations, or can help accent any planned activity. It is not always easy to find great recipes for tried and true appetizers that will be loved by everyone. These 14 Awesome Appetizers will be a great addition to your next home party.
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Buffalo Chicken Dip Appetizer
This Buffalo Chicken dip is really easy to make, and it has relatively few easy to find ingredients. In other words, it is a simple appetizer. It is gluten free and keto friendly if served with celery instead of chips. The recipe includes 3 different cooking methods, slow cooker, baked and smoked. It is best for Big Game Day parties, New Year’s Celebrations, and Potlucks.
Jalapeno Poppers
These Jalapeno Poppers are quick and easy to make, find the recipe here. All of the ingredients are easy to find at your local grocery store. These jalapeno poppers can be prepared ahead of time, then baked right before serving. They are gluten free and keto friendly. They are best for small gatherings, Big Game Day parties, backyard parties, and family get togethers.
Chicken Strips aka Boneless Wings
This chicken strip recipe is more difficult than your average appetizer, but it is worth the effort. Your guests will be pleased. These chicken strips would best be kept warm in a chafing dish. Pick up some great dipping options: Ranch, BBQ sauce, and honey mustard and serve them in a cute tray. Chicken strips or boneless wings are perfect for small parties, game night, and football parties.
Easy Bean Dip
Easy Bean Dip
This bean dip recipe is so easy! The dip can take on the shape of any container, making it simple to match any party theme. Most of the ingredients are easy to find, and the recipe includes suggestions for alternative ingredients. It is gluten free. This recipe can be prepared ahead of time. There are suggestions for how to make it work for different holidays, such as serving in a football shaped bowl for a super bowl party. Overall this is the most versatile appetizer on the list, it is really great for any occasion.
Chips and Salsa or Pico de Gallo
Photo by Tai’s Captures on Unsplash
If you are looking for an easy appetizer, this one is for you. Just open a bag of chips, dump it in a bowl, open a can of salsa and dump it in a smaller bowl. If you want to get fancy about it, get a cute chip and dip set.
If you want to be even more fancy, make your own Pico de Gallo. Both Pico de Gallo and some canned salsas are gluten free, and keto friendly. This appetizer is also vegan and vegetarian.
Homemade Pico de Gallo recipe
5-6 Roma tomatoes chopped
1 onion minced
2 jalapenos minced
2 tablespoons lime juice
1/4 cup mince fresh cilantro
salt to taste
Mix all ingredients and serve with tortilla chips!
Pulled Pork Street Tacos
These street tacos are made with 4-inch street taco shells. Certainly small enough to be an appetizer. This recipe is easy to make, especially if you have leftover pulled pork. If you do not have leftover pulled pork you can buy pulled pork at the grocery store, or make your own. To use this recipe as an appetizer, the pulled pork could be kept warm in a crockpot. The other toppings are all cold, and could be set up like a taco bar. Your guests will enjoy putting together their own taco. They are so tasty, you better plan on your guests eating more than one! Best for small gatherings, perfect for summer.
Polish Roses
Polish roses, aka onion wraps are really easy to make. Just wrap a green onion and 1 tablespoon of cream cheese in your choice of lunchmeat. If you don’t like onions, use pickles instead. This is a very easy appetizer, gluten free and keto friendly. It can be made ahead of time and is perfect for any occasion.
Charcuterie Board
Photo by Ana Maltez on Unsplash
This is a very easy appetizer. You will need to start with a charcuterie board and it would help if you had some ramekins for jams and dips. Once you have the basics, all you need are a variety of meats, soft and hard cheeses, fruits, veggies, olives, jams and dips. Get creative, don’t worry your guests will be pleased. This appetizer is best for wine tastings, book clubs, and bible studies.
Meatballs
These Thai Inspired meatballs are an amazing appetizer. Find the video recipe here. You can prepare the meatballs ahead of time, then refrigerate until you are ready to bake for your party. They would be best kept warm with a chafing dish rather than a crockpot. These meatballs would be best for a small get together. They are great for any season. Don’t expect any leftovers.
Guacamole
Photo by Tessa Rampersad on Unsplash
Guacamole is very easy to make, find the recipe here. All of the ingredients are easy to find. It is the healthiest appetizer on this list. It is gluten free, vegetarian, vegan and keto friendly. Guacamole is versatile. It is traditionally served with tortilla chips, but it can also be used as a vegetable dip or spread on crackers. You can make it ahead of time, but it can brown a bit. To prevent browning, place a piece of plastic wrap right on top to protect the top from the air. Due to the versatility of this appetizer it would be a great addition to any gathering.
Cheese and Crackers
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This appetizer can be a simple as arranging a variety of crackers and cheese slices on a platter or you can make your own cheese spread.
Easy Homemade Cheese Spread recipe
8 ounces cream cheese
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 garlic cloves, minced
dash of hot sauce, more if desired (optional)
Mix all ingredients with a hand mixer. Refrigerate at least 2 hours before serving with crackers.
Pierogi
Pierogi served with sauteed onions and sour cream
This is a difficultrecipe, but it is worth the effort. It is also an awesome vegetarian option. Your guests will be amazed! Pierogi can be prepared ahead, they can even be frozen. To serve as an appetizer you will need to fry them up, then keep them warm in a chafing dish. Be sure to fry up plenty of onions to serve with the pierogi. If you are willing to put in the effort pierogi are a great appetizer for any event especially Christmas Eve parties, where they are a polish tradition.
Chips and Dip
Another easy appetizer. The key to great chip dip is to make it yourself. The best chip dip is A Spice Above – Oven Roasted Garlic. Just mix the packet with 1 cup full fat sour cream and 1 cup of mayonnaise. Refrigerate for at least 2 hours prior to serving. It is gluten free and keto friendly. This appetizer will be gone no matter where you bring it. It is a simple appetizer perfect for any event.
Easy Deviled Eggs for all Occasions
Deviled eggs are an easy and inexpensive appetizer for all occasions. They are gluten free and keto friendly. Make them cute or sophisticated. Find many recipes here:
Mix Olive oil, red wine vinegar, sugar and salt in a bowl to make the dressing. In another bowl mix all the other ingredients. Pour the dressing over the other ingredients. Chill for at least 1 hour. Serve with tortilla chips.
