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Easiest Dinner Ever!

Posted on February 3, 2016 by thesweetlifesugarfree

Well life just got super crazy in our house! We were just getting into the swing of basketball season, and the craziness of baseball season smacked us upside the head. Little did we know that baseball started the day after the draft and looks to be 7 days a week between the two boys.

Pile that onto 3 ongoing basketball teams and a move! My head is spinning. We are regrouping to some very easy, fast meals that can be prepped ahead and thrown into the oven at go time.

This is something I made on a ski trip on the fly so I pulled it out today. It doesn’t get much easier than chicken, sauce and cheese!

Green Enchilada Casserole

2 Chickens or 6 Chicken Leg Quarters

1 jar of 505 Roasted Green Chili Sauce

3 cups Monterrey Jack Cheese

Sour Cream

Hot Sauce

Yes! It is that easy. I bought the precooked chicken quarters at Costco (Not the best quality, but as well as I could do in a pinch) and just peeled the chicken. We prefer the fattier dark meat chicken, but you can also use a rotisserie chicken, chicken breasts or boil or roast a couple of chickens. I was able to get about 5 -6 cups of chicken out of the Costco pack. I used 4 in my casserole dish and saved the rest for chicken salad.

Pile the chicken in your dish and cover with about 2 to 3 cups of the green chili sauce and mix throughout the chicken. (I used 1/2 a large jar) I even mixed it in the baking dish.

Top with cheese!

That is it. Now you can either throw it in the oven or cover and refrigerate until you are ready to cook.
I cooked it on 325 degrees for 45 minutes. You could do 350 degrees for 30 minutes, but I had carpool and needed the time!

We like to top it with a healthy portion of sour cream, and if you like it spicy, add some hot sauce too.

It goes beautifully with broccoli and Kerrygold.

There you have it! A hot great dish in less than an hour!

Enjoy!

Posted in Dinner, Kids, Main Course, recipe, Sauces and Dressing, tips, Uncategorized tagged with chicken, dinner, easy, enchilada, Fast, meal

A New Twist on Salmon

Posted on January 26, 2016 by thesweetlifesugarfree

The amazing world of Salmon!

First a little research, and then a great recipe the family will love!

We all know about the amazing omega-3 benefits of salmon, but there are other unique health benefits from salmon that may have been inadvertently overlooked. One fascinating new area of health benefits involves the protein and amino acid content of salmon. Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract. One particular bioactive peptide called calcitonin (sCT) has been of special interest in these studies. The reason is because a human form of calcitonin is made by the thyroid gland, and we know that it is a key hormone for helping regulate and stabilize the balance of collagen and minerals in the bone and surrounding tissue. As researchers learn more and more about salmon peptides—including sCT—we expect to see more and more potential health benefits discovered related to inflammation, including inflammation of the joints.

Salmon is also filled with plenty of B vitamins, Vitamin D, Selenium, Iodine, and of course, the great Omega 3! It is a great protein to help regulate thyroid imbalances with all of its wonderful nutrients.

Half of my family loves broiled salmon, and the other half will only eat it every now and again. I pulled out an old recipe that my mom and grandmother used to make on a regular basis, made a few changes, and received a lot of compliments. This recipe brought everyone together tonight, so I had to share. Not only was it tasty, but it is a great fast weeknight recipe.

Baked Salmon Croquettes

1/2 White Onion Chopped

3/4 Chopped Green Pepper

10 Tbsp Kerrygold Butter

30 oz Canned Wild Caught Salmon, Drained and Flaked

1 can Evaporated Milk

1/3 cup Heavy Cream

1 tsp Himalayan Salt

1/2 tsp Ground Black Pepper

A Pinch of Xanthan Gum

More butter to top each dish

Directions:

Saute onion and peppers in butter for about 5 to 10 minutes until onion is translucent. Add salmon, evaporated milk, heavy cream, salt, and pepper. Bring to a simmer. Sprinkle with xanthan gum to thicken slightly. Spoon into ramekins, small pyrex bowls or sea shells. Top each with a pat of butter and bake at 400 degrees for 20 minutes.

Caution: These will be very hot, so I always remove from the dish and plate for the children.

Enjoy!

We especially enjoy salmon with sautéed spinach. I use about 1/4 cup of butter melted to saute a few cloves of garlic. Once it is fragrant, add your spinach and stir until wilted. It is ready to serve immediately.

Posted in articles, Dinner, Health tagged with dinner, Fish, Omega 3, salmon, Spinach, Thyroid

Home Cooking on a Cold Winter’s Eve

Posted on January 7, 2016 by thesweetlifesugarfree

I don’t know about you, but getting back into the swing of things has been tough this week.

We returned from vacation, had another Christmas at home, entertained family, Happy New Year, undecorated, reorganized, and now back to school and after-school activities! It’s a lot to jump into after a couple of weeks off!

The last thing I always want to do when we return from vacation, is go to the dreaded grocery store. This means a lot of experimenting and improvisation in our house because my crew expects three hot meals a day out of me, and Mom is pooped right now.

What to do? The freezer! This is a word I rarely use because really, all we use our freezer for is ice and meat. We purchased a half of a grass-fed cow in August, and we still have quite a bit left. We always crave red meat when we have been traveling which was obviously the case, because I went to the freezer and pulled out stew meat, a roast, and some steaks. The steaks we grilled right away, but the others required a little more effort. Not much though. On undecorating day, I knew I would be busy so I pulled out an old recipe, made a few changes, and prayed we would have something tummy warming good for dinner.

It was amazing! In fact, my ten year old has asked for stew in his thermos for lunch every day since that he has needed a lunch. We have had some moist bone-chilling days in South Texas recently, and there is nothing better than good, warm you up from within, home-cooked meals from the heart!

This takes a little forethought, but get it going, and forget about it all afternoon. Before you know it, it is dinner time and it’s ready to go. Perfect for those basketball practice nights when everyone is coming home at different times.

Hearty Beef Stew

3 lbs Stew Meat chopped

16 oz bacon

2 cups beef broth

14.5 oz can petite diced tomatoes, drained

1 green bell pepper

1 cup baby carrots

1 small onion

6 cloves garlic, minced

2 Tbsp tomato paste

2 Tbsp Worcestershire Sauce

2 tsp pink Himalayan salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Instructions:

Slice your bacon into small pieces and cook in a large dutch oven.

Once your bacon is cooking and you have a nice layer of grease, add your stew beef. Cook until browned, and then add your onion, pepper and garlic.

Cook these for about 5 minutes. Add your remaining ingredients, stir, and bring to a boil. Once boiling, reduce the heat to low. Cover and simmer for 3 hours or until you are ready to serve.

My family prefers their stew runny, almost like a beef soup.

If you are used to a stew with potatoes and a thicker sauce, this will not turn out like that. If your family likes the thicker stew, dust the top of your stew with just a pinch of xanthan gum. As it sits and you stir, it will slowly thicken. This will give you a more stew like consistency.

Enjoy!

Posted in Dinner, Groceries, Kids, Lunch, Main Course, recipe, Soup, tips tagged with bacon, Beef, dinner, fast meal, make-ahead, recipe, stew

Happy Thanksgiving! Gravy Anyone?

Posted on November 25, 2015 by thesweetlifesugarfree

Happy Thanksgiving! I hope you are with those that you love this year. It is one of my favorite holidays for so many reasons: family, friends, cooking, eating, games, and time to thank God for all of our precious and often overlooked gifts in life! We are all so blessed in countless ways!

How do we do this time of year? It is a production! Lots of food, lots of prep, and LOTS of modification on my part. The menu is planned, I know what I am taking (both by request, and by Keto necessity). I just panicked though, when I realized I didn’t have a plan for the gravy! What to do? I have been researching, and I have two ideas for you folks!

If you are doing the turkey, this is the preferred method:

Use your pan drippings! Do NOT use flour. Instead use Xanthan Gum. Just add a little at a time until it had reached the thickness of a roux. Whisk quickly. This is the one I use:

This will act as your thickener and then you can add broth, wine, butter, you choose slowly, all while whisking. Add a few herbs, whisk, and you should have a traditional gravy.

I, however, am not doing the turkey and will prepare the gravy at home because we have all heard the saying, “Too many cooks in the kitchen”. There is so much going on already, and it’s not my kitchen, so I am modifying! Now, I haven’t tried this, so if you are just looking at this after Turkey Day, this would be a go-to for the leftovers, and I will definitely let you know if it doesn’t work.

Sauté an onion and a few cloves of garlic in LOTS of butter – a whole block of Kerry Gold will do. Keep sautéing until the onions are very limp.
Next, add your herbs: I like fresh rosemary, thyme, parsley, and a bay leaf. Salt and pepper to taste.
Now add stock, preferable homemade chicken or bone broth. You can add a bit of white wine too. Simmer over medium low heat until mixture is reduced.
Transfer to a food processor, and process until you have a smooth gravy texture.
If it still needs thickening, add a touch of Xanthan Gum and you should have a delicious flavorful gravy!

I’m keeping my fingers crossed because I really like gravy on my turkey!

So what else am I making? That has been the question of the week.

Everything I am taking is listed on this blog except for the veggie tray!

I am taking:

Cauliflower Mashed Potatoes with garlic and cream cheese

Bacon Brussel Sprouts

A vegetable tray with cilantro dip, ranch dip and spinach dip

Pumpkin Muffins that I have modified into cupcakes by adding cream cheese frosting to the top.

Pumpkin Pie with Whipping Cream

Kerry Gold and Pink Himalayan salt

We will enjoy the turkey, salad, squash and other veggies that other family members are preparing as well. Needless to say, we will have full bellies, full hearts, and count our many blessings!

God bless each of you, and have a safe, happy and very healthy Thanksgiving!

Posted in Dinner, Holiday Dish, Lunch, recipe, Sauces and Dressing, Side Dish, special Occasion, tips tagged with butter, drippings, gravy, Holiday, thanksgiving, Turkey

Make a Pie and Eat it too!

Posted on November 19, 2015 by thesweetlifesugarfree

We are on the countdown to Thanksgiving!

Wow! I don’t know about you, but it really snuck up on me this year.

The Thanksgiving menu is not too tough on Ketoers for the most part. We can have turkey, brussel sprouts, swap the potatoes for cauliflower mashed potatoes, and the list goes on. What to do about dessert though?

I have great news! I have perfected the Keto Pumpkin Pie! It is as simple as following the Libby’s recipe on the back of the pumpkin can. My grandmother (who was a wonderful cook) always said to go with the recipe on the back of the can. Why mess with a good thing that professionals have spent endless hours perfecting?

I stick with my basic almond flour and butter crust, and it is Keto perfection for a Thanksgiving treat! Make it even better with Keto whipped cream! Yum!!!!

Keto Pumpkin Pie

Crust:

1 1/2 cups almond flour

3 TBSP melted butter

3 TBSP Swerve Granular

1/4 tsp salt

Melt the butter in a glass pie pan in the microwave.

Combine all your dry ingredients in a bowl and then add to the butter.

Mix with your hands directly in the pie dish forming a crust up the sides.

Place in a preheated 350 degree oven for 8 minutes. Remove and set aside.

Now for a Modified Libby’s Pie Filling:

1 Cup Swerve granular

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz) Libby’s 100% Pure Pumpkin

1 can (12 fl oz) Carnation Evaporated Milk

Mix your Swerve and spices in a small bowl.

In a separate bowl, beat your eggs. Then add your pumpkin and mix well.

Finally add your dry ingredients while whisking and then add your evaporated milk.

Once all your ingredients are combined well, add to your pie shell.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 40 to 50 minutes.

Let cool for a few hours before serving or chilling.

Top with whipped cream, and serve warm or cold.

She gobbled this huge piece down in no time! It was delicious!

Enjoy!

Posted in Dessert, Dinner, Holiday Dish, Kids, recipe, special Occasion, Treat tagged with almond flour, crust, dessert, Pie, Pumpkin, spices, thanksgiving, treat

A Fast and Delicious Weeknight Favorite!

Posted on November 12, 2015 by thesweetlifesugarfree

‘Tis the season for crazy weeknights! We are all in the thick of school and sports, but add the holidays to the mix, and you are about ready to pull out your hair. Let’s just say, dinner sometimes becomes a hassle, more than a featured event this time of year!

Before I give you the recipe, I need to preface it with the fact that I used to detest salmon. I LOVE fish, but never ever wanted salmon if I saw it on the menu. I don’t know if I had it poorly prepared in the past or if my tastes have changed, but it is now a staple around here. Not only is it perfectly amazing in healthy fats, but it is SO tasty and E-A-S-Y!!! Many are afraid to cook fish at home, but this one is a no brainer. Up until last night, we were a split family on the salmon. Three of us can’t get enough, but the daddy and one middle child (who shall remain nameless) would eat it, but didn’t love it. Things have changed due to one simple addition: Herb Butter! The best news; you can make it ahead, and you can have dinner on the table in less than 20 minutes! I kid you not!!!

Herbed Butter Salmon

Prepare your butter ahead of time and wrap it up for later.

1 cup butter (I used one block of Kerry Gold – yes, it makes a difference)

1 lemon zested (just the zest) you can save the lemon juice for later.

1 TBSP dried dill (or 3 TBSP fresh)

5 cloves garlic, minced

1/4 tsp ground pepper

1/4 tsp pink Himalayan salt

Bring your butter to room temperature. Zest your lemon and mince your garlic. Combine all of your ingredients.

Stir and mash everything together.

Scrape onto a piece of waxed paper or parchment paper.

Form it back into a block on parchment, seal in a bag, and keep in the refrigerator until ready to use.

Now for the Salmon:

I used a wild caught whole filet. There are many many kinds from farm raised to the cold waters of Alaska. I always ask for the fattiest version of salmon at the seafood counter. Just like everything else, the food industry is actually trying to make salmon “low fat” because of our fat phobic society. I figure the fatty one is the most natural since salmon IS a fatty fish!

Preheat your oven to 425 degrees.

On a cookie sheet sprayed with coconut oil, lay out your filet skin side down.

Sprinkle your salmon with your favorite seasoning. There are several that I love, but this was a favorite last night:

You know how I love my bulk spices! They are such a bargain, and so many from which to choose! This one is the Colorado Spice from Central Market, but take a stab at something new! This is the fun part of grocery shopping!

Once you have your fish seasoned, place in a preheated 425 degree oven. Watch it carefully! Depending on the size, cook for 10 to 15 minutes until the fish flakes. I did this one for 12 minutes. It is always best to ere on the less done side for fish.

I sautéed a box of fresh spinach in butter to go under the salmon while the fish was in the oven, and in under 20 minutes, dinner was served. Top with your fun new herb butter, and it is just perfect!

Enjoy!!!

Posted in Dinner, Kids, Main Course, recipe, Sauces and Dressing, tips, Uncategorized tagged with butter, dinner, easy, Fish, Herbs, Main Course, Quick, salmon, weeknight

A Taste of New England in the Lone Star State!

Posted on November 5, 2015 by thesweetlifesugarfree

I am imagining cooler weather at this point in San Antonio. The humidity is unbearable at the moment, but the sight of pumpkins, falling leaves, and mums make me pretend it’s cold outside and dream of the cool crisp mornings to come.

I am piggy backing off of Erin’s post earlier in the week. She posted our recipe for bone-broth, which if you haven’t tried, you must. I didn’t make it for about a year after I heard about it, and then, once made, I was kicking myself for all those months without. It is an automatic pick-me-up, arthritis healer, sore throat cure, and overall, just an incredible remedy for almost anything. During flu season, everyone in our house gets a cup everyday to boost the immune system – and it works.

So what else is great when cooler weather arrives or you are feel sub-par? Soups, chowders, stews – anything piping hot! Now, I have to come clean…I was really skeptical about this one. First, I have never made clam chowder before. Second, this was a far deviation from the original version I have seen. Third, would my children eat something with clams? My reaction was, why not? Wow! And…Oh YES, they will! In fact, three out of four went back for seconds! So, in thinking positive thoughts about cooler weather, here is a brand new one for you! This is another one that you can make ahead on a busy afternoon and dinner is prepared for later!

Creamy New England Clam Chowder With Bacon

Ingredients:

4 – 6.5 oz cans of chopped clams packed in clam juice

2 – 8 oz bottles of clam juice

2 cups chopped leeks (white and light green parts – this was 5 leaks for me)

1 large head of cauliflower chopped into chunks

8 – 10 slices of bacon chopped into pieces

1 cup broth

1/2 tsp dried thyme or 2 tsp fresh

3 TBSP fresh minced Italian parsley

1/2 tsp fresh black pepper or more to taste

1 tsp Himalayan salt

1/2 cup butter

Directions:

In a large soup pot, cook your bacon over medium heat until just starting to brown. Add you leeks and sauté until wilted and soft.

Remove half of your mixture and set aside.

Add your cauliflower, clam juice, juice from the canned clams (save the clams though), water and thyme. Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer for 30 to 40 minutes until the cauliflower is very soft.

Using an immersion blender, puree the soup until it is light and creamy. It should start to resemble clam chowder now. I love my Cuisinart Immersion Blender!

Now, just add the clams, the rest of your leeks and bacon, butter, salt, pepper, and parsley. Simmer for 20 minutes. You can always add cream, or more butter, salt and pepper to taste. At this point, you can turn off the heat and save it for later or serve piping hot with a little cheese on top if you like.

Enjoy!

Posted in Dinner, Main Course, recipe, Soup, Uncategorized tagged with cauliflower, chowder, clam, dinner, kids, Main Course, soup

Southern Comfort Food – Keto Style!

Posted on October 1, 2015 by thesweetlifesugarfree

I am trying to pretend that it is fall here in San Antonio! Sure doesn’t feel like it, but I heard a rumor that it might be coming soon :).

With fall approaching, we start to crave more comfort foods and home cooking. I’m not sure there is anything more comforting in cooler weather than some good ol’ southern cooking. The trick is trying to create southern comfort food lower on the carb scale.

While at Costco last week, I noticed that they had some huge, delicious, bone-in pork chops on sale. I bought them, put them in the fridge, and then began to wonder what on earth I was going to do with all these beauties.

Driving around, looking at all the fall wreathes on doors and pumpkins on stoops really made me want to try something southern good!

I searched, tweaked, and nailed it – gravy and all!

I just had to share so you can plan for this cooler weather we are rumored to have soon.

Best of all, I cooked this entire meal on my kids crazy sports day because it can all be prepared ahead!

Slow-Cooker Pork Chops with Herbed Gravy

3-4 pounds bone-in pork chops (6 chops)

1/2 cup butter

1 white onion

6-8 cloves garlic

1 tsp dried thyme

1 tsp ground mustard

Salt and Pepper to taste

1/2 cup fresh Italian parsley

2 cups chicken broth

1/2 cup bacon drippings

1 pound mushrooms, sliced

Sauce:

1 1/2 cup cream

3 tsp xantham gum

1/2 – 3/4 cup fresh basil chopped

Instructions:

Lay out your pork chops and coat each side with salt, pepper, thyme and ground mustard. Be generous with your seasoning.

Chop onion and mince your garlic.

Saute your onion and garlic in the butter until softened.

Press softened veggies to the side and add your seasoned pork chops. Brown slightly on each side over medium heat. (2-3 minutes per side)

Pour everything from your pan into your crockpot. Then add chicken broth and bacon drippings.

Add your parsley and mushrooms last, cover, and cook on low 6 to 8 hours.

When you are almost ready to serve, remove the pork chops and cover to keep warm while you make your gravy – YUM!

These were so tender, they fell off the bone!

For the gravy:

Turn your crockpot up to high. Add your cream and basil. Stir with a whisk. Very carefully, lightly sprinkle the xantham gum over the top while whisking quickly. This has to be added very carefully with a fine sprinkle or it will clump similarly to corn starch.

Continue to whisk and you will see it thicken – be patient, it will take about 5 minutes.

We served this wonderful mushroom herbed gravy over the pork chops which we placed on a bed of garlic cauliflower mashers with a side of okra. It was a huge hit with the entire family just in time for fall!

Enjoy – and Happy Fall, Y’all!!!

Posted in Dinner, Main Course, recipe, Restaurants, Side Dish, Uncategorized, Vegetable tagged with cauliflower, comfort food, cream, dinner, fall, gravy, m mushrooms, Main Course, okra, Pork, pork chops, southern

What’s For Dinner?

Posted on September 24, 2015 by thesweetlifesugarfree

It is hard to believe that we already have a month of school under our belts! Time certainly does fly! Not only do the months fly, but the hours in the day seem to get shorter and shorter as well. The best advice I can give you for dinners is to PLAN AHEAD!

You need to know your busy days – these are my leftover days!

Know the days that you will have an extra hour or two – these are my cooking days!

Lastly, know the days when you have a little extra time to throw something in the oven – these are the days when I usually use something pre-prepared. Yes! I said it! I DO use prepared foods every so often, as long as I know how they are prepared and what is in the package. Other prepared foods are foods that I have made and previously frozen. If I make a chili, stew, lasagna, etc., I always double the recipe and freeze one to pull out on a busy day. It doesn’t take much more effort, but it saves you loads of time in the future for a home cooked meal!

Planning ahead makes all the difference in the world. As long as I know what proteins, veggies, and other sides I have in the fridge, (and always have 3 or 4 days worth of all the above) – I know my family will survive, and even better, be full and satisfied.

For instance, I know that Wednesdays are my worst day. Not only am I in the car for 2 hours in the morning shuttling the kiddos to school, but I am also in the car for 2 hours in the afternoon getting three kids to four different activities. I couldn’t believe it when I timed it! I am actually in the car longer driving around the neighborhood getting kids to gymnastics, soccer, and more soccer than I am taking my children to another town for school. I wouldn’t give it up for the world, but it does take serious planning. Really, though, there is not another better day in the week to have a leftover day! It’s the midpoint of the week, and time to clean out from all that weekend cooking!

Tuesdays are my best day! It is our only day this sports season that we do not have a scheduled regular activity. This is my shopping day and big cooking day.

Mondays I am usually prepared from the weekend before when I hope to have time to prep some things for the week.

Thursdays are always busy so this is usually a pre-prepared day.

Fridays are more relaxed. We either eat out or I cook something easy.

Saturdays are usually cooking days as are Sundays, but this is a good left-over day to clean out the fridge for the week ahead. I generally spend a lot of time preparing for the week ahead on Sundays. This is when I bake for breakfasts, make Keto desserts, my sauces, and my seasonings. It always feels great to start the week prepared.

Here are a few really simple dinner ideas to throw together on those super tough week nights:

The kids favorite:

Taco night – We always have ground meat, and this is super easy with lettuce as your tortilla! We make a taco bar and the kids LOVE it!

This next is a prepared dish: Stuffed Pork Tender (Cream cheese and jalapeño) with a side of zucchini topped with parmesan and bacon brussels.

This one is super fast…Steamed broccolini with butter, alongside broiled salmon and stuffed mushrooms.

Beef pinwheels with a side of asparagus:

Top with queso and you get a thumbs up:

ABC burgers with a side of squash casserole:

Stuffed bell peppers with stuffed mushrooms! Apparently, I was in the mood to stuff!

Keto spaghetti with zucchini and grilled sausage:

Grilled skewers with a veggie…we did grilled asparagus.

I hope that this gives you some easy, quick dinner ideas for your family. These are some of our favorites along with a host of others! Happy cooking!

Posted in articles, Dinner, Groceries, Kids, Main Course, Side Dish, Sugar Substitute, tips tagged with dinner, dinner idea, Main Dish, Sides, tips

Week Night Dinner Tip-Think Frozen

Posted on September 15, 2015 by thesweetlifesugarfree

School is officially in! I am working basically full time and at multiple doctor appointments during the week as well. I’m healthy, but doctors don’t place a whole bunch of stock in changing diet as a means to keep me cancer free. (I COULD GO ON FOR HOURS ON THIS!)

Getting dinner on the table is still important to us! I have very little time to get something on the table after finishing work, getting the kiddo from school, the hubs usually works out for an hour or so, mail, dogs, life…you all know!

Image result for no time food

So our meals are less than creative but still have to be Keto.

I am working on mixing it up, but for the most part, fall into a pattern. Veggie and protein with a cream sauce or butter.

I am a huge advocate for the organic frozen veggies at HEB and Costco, I buy them at almost every trip to the store. They are cost effective, stay fresh, and can be ready in minutes.

Image result for vegetable frozen HEB

Frozen veggies are typically flash frozen right off the plant and can often be just as good for you or even better than items found in the produce section. Top with KerryGold some pink salt, pepper and you are set!
Image result for kerrygold

So next time at the store, toss in a few bags of the frozen cauliflower, broccoli, and chopped spinach! It’s one of the easiest and fastest ways to get a veggie on the table, and keep your weeknight sanity!

Posted in Dinner, Groceries, Health, Kids, Lunch, Shopping, tips, Vegetable

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