I have to credit my father-in-law for this delicious sauteed beet green recipe. He is quite the chef. I’ll probably have plenty more of his tasty recipes to share. This one is a delicious way to use a food many people throw away! Wasting food is terrible, but wasting delicious and nutritious food is even worse. According to Jo Robinson, author of Eating on the Wild Side, beet greens are more nutritious than the beets themselves.
My father-in-law was a child during world war II. Because if this he grew up learning to use all of the food that was provided. Some of his childhood stories make 2020 sound like a picnic. Next time your teens are complaining about wearing masks or giving up football have them read Stolen Childhood. This book is a story similar to what my father-in-law went through and a great explanation for why he has so many tips and tricks for using up left overs and scraps. Through him I learned that beet greens are not scraps!
Where to find Beet Greens
Back to the beets. First you will have to find beets with the greens still attached. Many chain grocery stores will remove them and throw them away! I know it’s really sad. You could grow them your self, find them at a farmers market or a good organic produce store. Don’t get discouraged. If you do manage to find beets with the greens attached, as an added bonus you will know you have found yourself a fresh beet. The beet roots will last a long time on the grocers shelf, but the greens will begin to wilt sooner, which is probably why they tend to remove them. Buy beets with the greens!
Sauteed Beet Greens Recipe
Now for the sauteed beet greens recipe. Start by removing the greens from the beets. Save the beets for later. I’ll share some great beet recipes soon.
These easy prepare ahead breakfast sandwiches are delicious and they are sure to take some stress out of your morning routine. I like to prepare them on the weekend when I have some extra time. They can be frozen and used for hectic mornings during the week.
Recipe for make ahead breakfast sandwiches
Ingredients:
12 Eggs
12 English Muffins
3/4 cup half and half
1 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1.5 pounds ground bulk breakfast sausage
12 slices of cheddar cheese
Directions:
Egg mixture ready for the oven.
Preheat oven to 375 degrees F. Crack 12 eggs into a mixing bowl. Add the half and half, onion, salt a pepper. Whisk until smooth. Pour into a greased 9 x 13 inch Pyrex Baking Dish. Bake uncovered until lightly browned, approximately 25 minutes. Allow to cool, then cut into 12 squares.
While the eggs are baking, toast the English muffins. I like to use my toaster oven for this. I just love my toaster oven because it is also a convection oven, and air fryer. It’s so handy we use it almost every day. If you don’t have a toaster oven, you could also place the muffins on a sheet pan and broil then for 5-10 minutes.
Sausage Patties in a Ballarini Parma Forged Aluminum Nonstick pan
Divide the 1.5 pounds of bulk breakfast sausage into 12 pieces and smash into patties. Fry on the stove top until cooked through. For easy clean up I recommend using the Ballarini Parma forged Aluminum Nonstick Pan pictured. Set the sausage aside on a paper towel lined plate to cool and drain.
Once the eggs, sausage, and English muffins have cooled you can assemble the sandwiches. Place one egg square, one sausage patty and one slice of cheese in each English muffin. I recommend breaking up the cheese slices so they do not hang over the edge of the muffin. If the cheese hangs over the edge it will make a mess when you reheat the sandwich.
How to prepare breakfast sandwiches for freezing
To Prepare the sandwiches for freezing you will need:
12 moist paper towels
12 10×10 inch pieces of parchment paper
12 zip lock sandwich bags
Wrap each sandwich first in a moist (not wet) paper towel, then wrap with parchment paper. Slide each wrapped sandwich into a zip lock sandwich bag. Pinch out the air and place in your freezer.
How to reheat frozen make ahead breakfast sandwiches
Remove the breakfast sandwich from the freezer. Take the sandwich out of the bag, and remove the parchment paper. Place the paper towel wrapped frozen sandwich on a plate and microwave for 2 minutes. Remove the paper towel and enjoy a delicious breakfast and stress free morning!
It’s that time of year again. Time to start packing some lunches. Are your kids getting tired of sandwiches? Maybe it’s time to switch things up and try something new. How about a packing a nice healthy and delicious salads for lunch? It’s good to get kids started early with a nice variety of veggies in their diet. Try these tasty salads for packed lunches.
Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.
Use your leftovers and save money
These tasty salads are also a really good way to use some of your meal leftovers. I love finding creative ways to use my leftovers. Approximately 30-40 percent of the American food supply is wasted.1 We should all do our part to use our leftovers. Teaching the next generation not to waste food is a huge part of that. Teach your kids to eat the leftover food! Eating your leftovers is also a huge cost savings, it’s estimated that on average, each American household wastes over $1800 of food each year!2 Using up your leftover food leads to having more money for other things and a happier less stressful life.3 Here are some salads my family enjoys:
Tasty Salads for packed Lunches
Caesar Salad
Caesar salad for packed lunch
What can be easier than Caesar salad? Traditionally romaine lettuce is the base, although you could also add some baby spinach or other greens for variety. Croutons, Parmesan cheese and a good Caesar dressing is really all you need. I prefer to buy my Caesar dressing in the refrigerated section of the produce department. My favorite is Marzetti Supreme Caesar dressing. If you would prefer a heartier option add some sliced grilled chicken or fresh bacon bits. This salad is an excellent choice when you have some left over grilled chicken. I used a 2 compartment container, but a 3 compartment container would be ideal for packing because you could keep the dressing and croutons separated until you are read to eat lunch.
Waldorf Salad
This simple salad is made with leftover chicken, apples, celery, grapes and pecans. It’s so delicious! Sometimes I even eat it for breakfast. It can be served alone or on a bed of mixed greens or spinach. You can also serve it on a croissant.
Chicken Fajita Salad
For this salad I used leftover Chicken form my sheet pan chicken fajita recipe, find that recipe here.
Chicken fajita salad packed for lunch
Pasta Salads
Pasta salad is another family favorite. I usually use Organic Garofalo Tricolor Rotini as the base, but any leftover pasta will do. Just add your favorite veggies. I like to make this one after family pizza night. I add the unused pizza toppings like chopped red onion, black olives, salami strips and mini pepperonis. Other excellent options to mix in are sliced cucumber, mini baby mozzarella balls, and cherry tomatoes. I dress my pasta salad with Kraft Zesty Italian and McCormick Perfect Pinch Salad Supreme Seasoning . Once again I used a 2 compartment container for this salad. It works great this way because I can add some fruit on the side. A single compartment container would work well for this salad. I love Fit and Fresh Containers because the lids stay on well and the have an optional freezer pack you can use with them.
Pasta Salad packed for lunch.
Taco Salad
Taco salad is the perfect salad to pack for lunch on Wednesday, following Taco Tuesday. I usually just pack up all of the leftover toppings I sliced for Tacos. Chopped lettuce, tomatoes, and onions. Top with cheese and some leftover taco meat. I mix up sour cream with salsa for the dressing and put it on the side to mix in when ready to eat. I used a two compartment container to pack this one, but once again a three compartment container would be better because you could add a side of tortilla chips!
Super-food Salad
I call this super food salad because it is dressed with poppy seed dressing which works well with so many super healthy foods. I used mixed greens with romaine, dried cranberries and pumpkin seeds on my salad. This salad also loves all types of nuts, seeds, berries, cabbage, broccoli, spinach, and Swiss cheese. Get creative with it. I buy my poppy seed dressing in the refrigerated section of produce. Marzetti has a great one. This salad works well, packed for lunch in a 2 compartment container but would also work well in a three compartment container if you want to keep your nuts or seeds crunchier you could separate them when packing and mix them in when ready to eat lunch.
Potato salad is a great way to use up leftover baked potatoes. It is filled with inexpensive ingredients that together make a tasty lunch. Try this amazing recipe.
When our neighbor brought over a large basket of home grown jalapenos, we knew we had to start using them soon. According to Healthline Jalapeno’s are packed with nutrients and have many health benefits. It would be a shame to let them go to waste. The best way to use up a lot of jalapenos quickly is to make some jalapeno poppers. You may be thinking that jalapeno popper would be way to spicy, but jalapeno peppers are only mild to moderate on the Scoville scale.1 The addition of cream cheese to the jalapeno pepper also helps to neutralize some of the heat.2 Here’s a recipe for how to make the best jalapeno poppers.
Best Jalapeno Popper Recipe
Ingredients:
11 Jalapenos 1 8 ounce package of cream cheese, softened 6 slices of bacon 1/2 onion minced 6 cloves of garlic minced 1/8 teaspoon of salt 1/8 teaspoon of pepper 1/4 cup Mexican blend shredded cheese
They do have some very healthy ingredients. Jalapenos, onions, and garlic are all very healthy. However, it would be difficult to call any recipe with bacon healthy. Overall, Jalapeno poppers are not healthy and should only be enjoyed occasionally. They are great party food, but not great for every day consumption.
Are Jalapeno Poppers Gluten Free?
Yes! All of the ingredients are gluten free. However, you should shred your own cheese from a block, or make sure your pre-shredded cheese is gluten free. To make Mexican blend: shred half cheddar and half Monterey Jack.
Are Jalapeno Poppers Keto Friendly?
Absolutely! All of the ingredients are keto friendly. Enjoy!
Can you prepare Jalapeno Poppers Ahead of Time?
Yes, you can prepare your Jalapeno peppers the night before your party, just wait until your party time to bake them. Put them in the refrigerator overnight, and pull them out when you are ready to bake them.
This pie is a family favorite. It is requested in place of birthday cake for two of my family members. It can also be baked in an oven, but peach season is in August, obviously a terrible time to heat up the house. I prefer to bake Peach Blueberry Pie on my Traeger Silverton 620 pellet grill.
How do you bake on a pellet grill?
Baking on a pellet grill is basically the same a baking in an oven, as long as your pellet grill has a bake feature and is able to maintain a consistent temperature. Just preheat the grill to the same temperature the recipe calls for in the oven. This peach blueberry pie is baked at 400 degrees, which is a little higher than most baked recipes. Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a Pyrex pie dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees.
Peel and thinly slice peaches. Add peaches, blueberries, sugar, lemon juice, tapioca, and salt to a large mixing bowl. Mix well.
Peach Blueberry pie filling in bottom crust
Pour into a prepared Pyrex pie dish. Top with slices of butter. Cover with top crust. Pinch the edges together. I use the handle of a butter knife to make a decorative edge, and the blade to make a few slits.
Peach Blueberry Pie ready to bake
Cover the pie edges with foil so the crust doesn’t brown too quickly, and place in the center of the grill.
Peach blueberry pie with foil covering edges on the Traeger grill
Bake for 30 minutes, then remove the foil.
Peach Blueberry Pie on the Traeger.
Continue to bake for another 20 minutes or until the crust is slightly browned.
Peach Blueberry pie with Best Pie Crust
Alternate baking directions for the oven.
Preheat the oven to 400 degrees F. Cover the edges of the crust with foil, so the crust doesn’t brown too quickly, and bake for 35 minutes. Remove the foil and bake for another 10 minutes or until the crust is lightly browned.
I have been using this recipe for over 30 years. I have not tasted another crust I like better. It can be used for both sweet and savory pies. I love it so much that I have never even tried making a different one. It’s so easy, just 3 main ingredients and a dash of salt. I always get compliments on my crust, that’s how I know it is the best pie crust. Now I can just share this post when others ask me for my recipe.
Recipe
Ingredients:
2 Cups and 2 tablespoons of All Purpose Flour
1/3 Cup Milk
2/3 Cup Vegetable Oil
1/8 teaspoon of salt
Directions:
Mix all 4 ingredients in a mixing bowl until a dough ball forms. Divide the pie dough in half. Alternatively, you can make one dough ball slightly larger for the bottom crust.
How to roll it out
For the bottom crust, roll half of the dough out between 2 pieces of parchment paper or wax paper. This step is very important. You must roll this crust out between two pieces of parchment or wax paper.
Pie Crust rolled out between 2 pieces of parchment paper.
Remove the upper piece of paper and after that use the bottom piece to dump the rolled out crust into the Pyrex pie dish. This step is also very important. This crust is too fragile to transfer without using the paper for support.
Bottom crust flipped into the pie dish using the bottom layer of the parchment paper.
Remove the paper from the bottom crust and pinch evenly into the pie dish.
This Smoked Shepherd’s Pie on the Traeger recipe is a favorite at my house. It is actually modified from a recipe I got from my favorite chef Alton Brown. My daughter loves it so much that she will eat the leftovers for breakfast lunch and dinner until it’s gone. She even chooses it as her “birthday cake”. It can be baked in a regular oven, but in the Summer months I prefer not to heat up the house with my oven. This is why I started to bake Shepherd’s Pie on the Traeger pellet grill. I use a pyrex baking dish on my Traeger pellet grill for may recipes, including peach blueberry pie.
4-5 pounds of potatoes 3/4 Cup half and half 1/4 Cup butter 1 teaspoon salt 3 Egg Yolks
Ingredients for the meat filling
1 large onion minced 2 Tablespoons olive oil 1 teaspoon garlic power 1 Cup all-purpose flour 2 pounds ground beef or lamb 1/2 teaspoon freshly ground black pepper 1 can chicken broth 1 can tomato sauce 2 teaspoons Italian seasoning 1 bag frozen mixed vegetables (carrots, peas, corn, beans)
Instructions for Shepherd’s Pie potatoes
Peel the potatoes, and slice into quarters. Place in a large pot and cover with cold water. Set over high heat and bring to a boil. Once boiling, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15-20 min.
Drain the potatoes, add the salt and mash with the butter. In a small bowl mix the half and half with the egg yolks. Use a hand mixer to whip the potatoes, slowly add the egg mixture to the potatoes. Whip until thoroughly combined. Set aside.
Preheat the Traeger to 375 degrees F. Bake uncovered for 45 minutes. Enjoy!
If you would prefer to bake this in an oven, then preheat your oven to 400 degrees F. Bake uncovered for 40 -50 minutes or until potatoes are lightly browned.
“As an Amazon Associate I earn from qualifying purchases.”
