Name: Oatmeal Cranberry Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 12 muffins
Ingredients: 1 cup flour; 1 tbsp baking powder; 1/2 cup packed brown sugar; 1 3/4 cups oats; 1/2 cup dried cranberries; 1/3 cup chopped walnuts; 2 eggs, slightly beaten; 1 cup buttermilk (may sub 1 cup milk + 1 tbsp vinegar); 6 tbsp oil; 1 tsp vanilla

Oatmeal Cranberry Muffins

November 19, 2018 by Missy Rakes Leave a Comment

This post contains affiliate links. If you make a purchase through one of these links we will make a small commission. See our Disclosure Policy for more information.

We do muffins several times per week for breakfast around here. I love them because they can be made ahead of time and when you pair them with fruit and eggs they make a complete meal.

These Oatmeal Cranberry Muffins are exceptionally good because they use mostly oats which holds in moisture and the cranberry/walnut combination gives them a ton of flavor. I know you’re going to love them. PS If you’re in the market for an amazing muffin tin that nothing sticks too and you don’t even have to spray click here. These pans are seriously the best.

More Delicious Muffin Recipes:

Pumpkin Chocolate Chip Muffins

Greek Yogurt Zucchini Muffins

Banana Walnut Muffins

Cinnamon Applesauce Muffins

Yields 12 muffins
Oatmeal Cranberry Muffins
10 minPrep Time
20 minCook Time
30 minTotal Time
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Ingredients
1 cup flour
1 tbsp baking powder
1/2 cup packed brown sugar
1 3/4 cups oats
1/2 cup dried cranberries
1/3 cup chopped walnuts
2 eggs, slightly beaten
1 cup buttermilk (may sub 1 cup milk + 1 tbsp vinegar)
6 tbsp oil
1 tsp vanilla
Instructions
Preheat oven to 400.
In medium mixing bowl , combine flour, baking powder, sugar and oats.
Stir in cranberries and walnuts.
In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.
Add liquid ingredients to dry ingredients and stir until just combined.
Pour batter into greased muffin tin . (Batter will be thick.)
Bake for 20 minutes. Enjoy!
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https://www.gracefullittlehoneybee.com/oatmeal-cranberry-muffins/

Oatmeal Cranberry Muffins

makes 12 muffins

1 cup flour

1 tbsp baking powder

1/2 cup packed brown sugar

1 3/4 cups oats

1/2 cup dried cranberries

1/3 cup chopped walnuts

2 eggs, slightly beaten

1 cup buttermilk (may sub 1 cup milk + 1 tbsp vinegar)

6 tbsp oil

1 tsp vanilla

Step 1: Preheat oven to 400. In medium mixing bowl, combine flour, baking powder, sugar and oats.

Step 2: Stir in cranberries and walnuts.

Step 3: In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.

Step 4: Add liquid ingredients to dry ingredients and stir until just combined.

Step 5: Pour batter into greased muffin tin. (Batter will be thick.)

Step 6: Bake for 20 minutes. Enjoy!

Other recipes you might enjoy:

5 Healthy Swaps for the Holidays

November 19, 2018 by Missy Rakes Leave a Comment

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

The holidays are my favorite time of the year. I love the family time and celebrating, but I don’t love the extra weight that seems to be hanging around come January. This year I’m attempting to be more proactive with my holiday plans and trying to combat the weight gain with a few healthy holiday swaps.

Being healthy is all about choices and today I’m going to share with you a few easy, healthy choices that you can make this holiday season in order to have a fitter and more fabulous new year.

Swap Your Post Holiday Meal Nap for a Walk

Most people enjoy taking a nice long nap or watching football after a big holiday meal, but what if you gathered a few willing family members and went on a nice long walk instead? We used to do this at my grandma’s house after Thanksgiving and Christmas dinner every year and it’s one of my favorite memories. Get the kids, some willing adults, bundle up and burn some of those extra calories while having fun!

Swap High Carb Options for Veggies

This one may sound strange, but trust me, it’s doable. Bread really packs on the calories and swapping it out for veggies when you can is an amazing way to keep those pesky holiday pounds at bay.

One of the best ways to do this is to check out the full selection of healthy options that Green Giant has to offer in the freezer section at Wal-Mart such as their Cauliflower Pizza Crust, Harvest Protein Bowls, Little Green Sprout’s Organics and so much more!

I personally love the whole line of products, especially the Cauliflower Pizza Crust that is made with 80% cauliflower. This pizza crust would be the perfect swap for a fun holiday family movie night. It offers incredible convenience with no prep work and lower calories than regular crust.

I really enjoyed this pizza crust and was surprised at how bread like it really was with so much pizza flavor. I hope you’ll try it and see for yourself. I will definitely be purchasing it again in the near future because who doesn’t like pizza that you can feel good about eating during the holidays??

Swap Heavy Appetizers for Healthier Options

Instead of filling your plate with bread and cheese at your next holiday party, why not look for healthier options such as nuts, popcorn, fruit, vegetables or salads? If you’re afraid that healthy options won’t be available, then just bring them yourself. Most people are happy to see a little green mixed in between the heavy, calorie filled appetizers and desserts during the holidays.

Swap Calorie Filled Drinks for Water or Tea

Calorie filled drinks are an easy way to really pack on the pounds during the holidays. They may taste good in the moment, but are they worth the extra weight in the end?? Pick water or unsweet tea instead and your waistline will thank you come New Year’s Day. You could also brew up a cup of holiday flavored herbal tea instead of hot chocolate for a fun guilt-free treat.

Swap High Calorie Dips for Salsa or Hummus

Creamy mayo based dips can really pack in the calories. A great swap here is to choose salsa or hummus instead. These dips are a great swap because they’re high in nutrients and low in calories. They’re also full of flavor and a fun holiday party food.

I hope you enjoyed these easy holiday swaps. What would you add to the list? I’d love to know! Leave a comment below.

Turkey Cranberry Sliders

November 12, 2018 by Missy Rakes 1 Comment

Thanksgiving is almost here, which means it’s time to start stockpiling easy recipes that use up all of those delicious leftovers. These Turkey Cranberry Sliders fit the bill perfectly. Not only do they use up leftover turkey and cranberry sauce, but they are filling and taste amazing! Also, be sure to check out my other easy recipe for Ham & Swiss Sliders that I know you’ll really love. Enjoy the recipe and holiday shopping friends! If you are in need of more easy holiday recipes then be sure to check out the links below.

Easy Christmas Bark

Christmas Cookie Bars

15 Homemade Christmas Treats to Give

Yields 12 sliders

Turkey Cranberry Sliders

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

1 package Hawaiian Sweet Rolls (12 count)
2 cups diced turkey
1 cup cranberry sauce or relish
6 slices Swiss (or favorite cheese)
6 tbsp butter
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 tbsp dried minced onion
salt and pepper to taste
Parmesan cheese (optional)
dried parsley (optional)

Instructions

Preheat oven to 350.
Cover 9x13 baking pan with foil. Spray with cooking spray.
Remove rolls from package in one piece.
Cut entire slab of rolls in half lengthwise. (You will end up with one slab of "tops" and one slab of "bottoms".)
Place bottom slab in foiled cover pan.
Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)
Add top slab of rolls.
Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.
Cover with foil and let sit for 5-10 minutes.
Bake covered for 20 minutes.
Uncover and cook 5 additional minutes.
(Optional) Sprinkle with Parmesan cheese and parsley.
Slice into individual sliders and serve warm.

https://www.gracefullittlehoneybee.com/turkey-cranberry-sliders/

Turkey Cranberry Sliders

makes 12 sliders

1 package Hawaiian Sweet Rolls (12 count)

2 cups diced turkey

1 cup cranberry sauce or relish

6 slices Swiss (or favorite cheese)

6 tbsp butter

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1/2 tbsp dried minced onion

salt and pepper to taste

Parmesan cheese (optional)

dried parsley (optional)

Step 1: Preheat oven to 350.

Step 2: Cover 9×13 baking pan with foil. Spray with cooking spray.

Step 3: Remove rolls from package in one piece.

Step 4: Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)

Step 5: Place bottom slab in foiled cover pan.

Step 6: Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)

Step 7: Add top slab of rolls.

Step 8: Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.

Step 9: Cover with foil and let sit for 5-10 minutes.

Step 10: Bake covered for 20 minutes.

Step 11: Uncover and cook 5 additional minutes.

Step 12: (Optional) Sprinkle with Parmesan cheese and parsley.

Step 13: Slice into individual sliders and serve warm.

Chicken Cabbage Stir-Fry

November 5, 2018 by Missy Rakes Leave a Comment

If you’re trying to eat low-carb, then this Chicken Cabbage Stir-Fry is definitely for you. It’s similar to my Egg Roll in a Bowl Recipe, but it’s got some different flavors in it. It’s a great wintertime meal because the cabbage and tomato juice give you a huge immune boosting dose of vitamin C. It’s full of healthy and delicious ingredients and it’s super easy to whip up making it a win-win in my book.

This recipe is definitely going into my meal planning rotation. If you love cabbage, then I know you’ll really like this. Enjoy!

Yields serves 4-6
Chicken and Cabbage Stir-Fry Bowl
10 minPrep Time
30 minCook Time
40 minTotal Time
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Ingredients
4 tbsp oil (any that you prefer)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp paprika
salt and pepper to taste
1 small head of cabbage, shredded or diced
1 onion, diced
2 medium carrots, shredded
2 cups cooked and shredded chicken
1.5 cups tomato juice (OR chicken broth + 1 tbsp tomato paste)
Instructions
Add oil and seasonings to large frying pan over medium heat. Stir.
Add cabbage, onion, carrots and chicken to pan. Let saute for approx. 5 minutes.
Add tomato juice (or chicken broth) to pan and let simmer for 15-20 minutes or until cabbage is cooked through and the liquid has reduced to very little.
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https://www.gracefullittlehoneybee.com/chicken-cabbage-stir-fry/

Chicken Cabbage Stir-Fry

makes approx 10 cups

4 tbsp oil (any that you prefer)

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp paprika

salt and pepper to taste

1 small head of cabbage, shredded or diced

1 onion, diced

2 medium carrots, shredded

2 cups cooked and shredded chicken

1.5 cups tomato juice (OR chicken broth + 1 tbsp tomato paste)

Step 1: Add oil and seasonings to large frying pan over medium heat. Stir.

Step 2: Add cabbage, onion, carrots and chicken to pan. Let saute for approx. 5 minutes.

Step 3: Add tomato juice (or chicken broth) to pan and let simmer for 15-20 minutes or until cabbage is cooked through and the liquid has reduced to very little.

Top 5 Materials to Recycle on America Recycles Day (November 15th)

November 2, 2018 by Missy Rakes 2 Comments

This post was sponsored by the Carton Council as part of an Ambassador Activation for Influence Central and all opinions expressed in my post are my own.

Do you recycle? If not, November is the perfect month to start because the 15th is America Recycles Day! Recycling is a great way to help reduce the amount of waste going into landfills and also help conserve the earth’s precious resources. We do our best to recycle as much of our waste as possible each month. It takes a little bit of extra effort, but it’s 100% worth it in my opinion.

Did you know that the Average American generates more than four pounds of trash per day and that about 75% of that trash is actually recyclable? I hope your household is already recycling, but if not I want to encourage you to consider starting this month. If you’re unsure if your city has a recycling program, you can go to Recycle Cartons and enter your zip code to find out.

If you’re new to recycling and wondering how it all works, I’ve put together a list of the top 5 materials to consider recycling. Each city and recycling program is different, so you will want to check with your local program before you begin, but below are the most common items that are accepted.

Paper & Cardboard

Paper and cardboard are a great place to start when you are just beginning to recycle because they are so abundant! Just think about how much you go through in a week. Things like cereal boxes, magazines, office paper, junk mail, newspapers and phone books (yes, they still exist), are recycled into new items such as paper towels, toilet paper, tissues, etc.

Plastic Bottles

Plastic comes in a variety of sizes and chemical formulations, not all of which can be recycled. The best thing to do is to contact your local recycling program and ask them which types of plastic they accept. Also, make sure to clean out your plastic bottles before throwing them into the recycling bin as leftover product residue can contaminate the recycling process.

Food Cartons

Food cartons are used to package items such as soups, broths, milk, juice, nutritional shakes, water, wine and tomatoes. There are two types of food and beverage cartons, Aseptic (or shelf-stable) that are composed of 74% paper, 22% plastic and 4% aluminum and also Gable-top (or refrigerated) cartons which are composed of 80% paper and 20% plastic. When recycled, these food and beverage cartons are used to make paper products and chemical-free, environmentally friendly building materials.

Simply place your empty food and beverage cartons into your recycling bin. There is no need to rinse them. You may also leave the caps on and there is no need to crush them as they are recycled more efficiently when left in their original shape.

By recycling these food and beverage cartons, you are playing a part in reducing litter and keeping our environment more green. America Recycles Day on November 15th is a great reminder to recycle your food and beverage cartons. Click here to find out if your local recycling program accepts food and beverage cartons.

Metals

Things like aluminum soda cans, aluminum foil, and steel or tin cans, can be recycled into new metal products. Most places even have recycling centers that will pay you for your used metal giving people an extra incentive to recycle these materials. Make sure to rinse out your empty canned goods to make sure no food is left in the can.

Glass

Not all recycling programs will accept glass, so you will need to contact your local center to find out if yours does. If your local program does accept glass, they may only accept certain colors, so it’s best to discuss what is accepted with your local recycling program. Glass is recycled into new glass products.

If you aren’t recycling already, I hope you will consider contacting your local recycling program to see what is accepted and start participating very soon. Remember that November 15th is America Recycles Day, making this month the perfect time to start recycling and doing your part in conserving our earth’s precious resources.

Instant Pot Elderberry Syrup

October 29, 2018 by Missy Rakes 2 Comments

This post contains affiliate links. If you make a purchase through one of these links we will make a small commission. See our Disclosure Policy for more information.

I’ve been making homemade Elderberry Syrup for many years now because it’s full of immune boosting vitamins and antioxidants. I like to use homemade remedies when I can because I feel they are better for the health of my family. Taking a dose of homemade Elderberry Syrup every morning is a great way to naturally ward off sickness during cold and flu season.

I realized this year that Elderberry Syrup can be made quicker in the Instant Pot and so I thought I would give it a try to see what I thought. It was great! I love any excuse to use my Instant Pot and it cooked and boiled down quicker than the stove-top method. Give it a try. I know you’ll LOVE it. 🙂

For those that do not have an Instant Pot, click here for the stove-top instructions.

Standard Dose for Cold and Flu Prevention:

1 tsp daily for kids and 1 tbsp daily for adults

If sick, take the above dose every 2-3 hours as needed.

Disclaimer: I am not a medical professional. Please do your own research before taking home remedies. This is not intended to replace a professional opinion.

Instant Pot Elderberry Syrup

53 minPrep Time

7 minCook Time

1 hrTotal Time

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Ingredients

1 cup dried Elderberries
3 cups water
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp whole or ground cloves
1/4 tsp ground nutmeg
2/3 cup raw apple cider vinegar
1 cup honey

Instructions

Add all ingredients except honey to Instant Pot and stir.
Secure lid on Instant Pot and set on manual high pressure for 7 minutes.
Once the cooking time is up, do a quick pressure release and remove the lid.
Turn on the saute function and let simmer until liquid is reduced by half. (This will take 15-20 minutes. You will need to keep an eye on it to make sure that it doesn't boil down too much and burn.)
Once liquid has reduced by half, turn off Instant Pot.
Strain liquid into a bowl and let it cool.
Once liquid has cooled, stir in honey.
Store in an airtight container in the refrigerator for up to 3 months.

https://www.gracefullittlehoneybee.com/instant-pot-elderberry-syrup/

Instant Pot Elderberry Syrup

makes appox. 1 pint

1 cup dried Elderberries

3 cups water

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp whole or ground cloves

1/4 tsp ground nutmeg

2/3 cup raw apple cider vinegar

1 cup honey

Step 1: Add all ingredients except honey to Instant Pot and stir.

Step 2: Secure lid on Instant Pot and set on manual high pressure for 7 minutes.

Step 3: Once the cooking time is up, do a quick pressure release and remove the lid.

Step 4: Turn on the saute function and let simmer until liquid is reduced by half. (This will take 15-20 minutes. You will need to keep an eye on it to make sure that it doesn’t boil down too much and burn.)

Step 5: Once liquid has reduced by half, turn off Instant Pot.

Step 6: Strain liquid into a bowl and let it cool.

Step 7: Once liquid has cooled, stir in honey.

Step 8: Store in an airtight container in the refrigerator for up to 3 months.

Other recipes you might enjoy:

4-Ingredient Instant Pot Mac and Cheese

October 22, 2018 by Missy Rakes 4 Comments

This post contains affiliate links. If you make a purchase through one of these links we will make a small commission. See our Disclosure Policy for more information.

If your family is anything like mine, then they LOVE having mac and cheese for dinner. I don’t buy the boxed stuff very often because it’s so processed and full of junk. Powered cheese anyone? That’s why I’m so excited to have this super easy 4-Ingredient Instant Pot Mac and Cheese that literally takes the same amount of time to make as the boxed variety. It tastes great and you could even use whole wheat macaroni noodles for a healthier version.

Don’t have an Instant Pot? You can easily convert this recipe to stove top. Just boil and drain the noodles as usual and then add all ingredients to the pot over medium/low heat until melted and creamy.

If you do have an Instant Pot be sure to check out these other dinner ideas:

Yields 8-10 cups
4-Ingredient Instant Pot Mac and Cheese
15 minPrep Time
15 minTotal Time
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Ingredients
3 cups macaroni or small shell noodles
4 cups water
1 tsp salt
1 - 12 oz can of evaporated milk
3.5 cups shredded cheddar cheese
3 tbsp butter
Instructions
Add noodles, water and salt to Instant Pot. Stir.
Secure lid on Instant Pot and cook on manual high for 4 minutes.
When cooking time is done, do a quick pressure release. Remove lid once pressure has come down.
Drain excess water off of cooked noodles.
Add noodles back into the Instant Pot and hit the saute function. Add remaining ingredients.
Stir until cheese is melted and sauce has thickened.
Turn off saute function and enjoy!
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https://www.gracefullittlehoneybee.com/4-ingredient-instant-pot-mac-and-cheese/

4-Ingredient Instant Pot Macaroni and Cheese

makes approx. 8-10 cups

3 cups macaroni or small shell noodles

4 cups water

1 tsp salt

1 – 12 oz can of evaporated milk

3.5 cups shredded cheddar cheese

3 tbsp butter

Step 1: Add noodles, water and salt to Instant Pot. Stir.

Step 2: Secure lid on Instant Pot and cook on manual high for 4 minutes.

Step 3: When cooking time is done, do a quick pressure release. Remove lid once pressure has come down.

Step 4: Drain excess water off of cooked noodles.

Step 5: Add noodles back into pot and hit the saute function. Add remaining ingredients.

Step 6: Stir until cheese is melted and sauce has thickened.

Step 7: Turn off saute function and enjoy!

Other recipes you might enjoy:

Apple Cinnamon Raisin Baked Oatmeal

October 15, 2018 by Missy Rakes Leave a Comment

The days are getting shorter and the mornings colder, which means it’s time to pull out those warm and hearty breakfast recipes. This Apple Cinnamon Raisin Baked Oatmeal is full of filling grains and other nutritionally dense foods that will keep you full until lunch. I like to make this dish the night before and serve it warm over milk the next morning. Your family is sure to love this delicious breakfast dish full of cinnamon-y goodness. Enjoy the recipe friends! Also check out the recipes listed below for some more quick and filling breakfast ideas.

40 minCook Time

50 minTotal Time

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Ingredients

2 1/4 cup rolled oats
2 tbsp brown sugar
2 tsp cinnamon
1/2 tsp ground allspice
1 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 cup applesauce
1/4 cup maple syrup
2 tsp vanilla extract
2 apples, peel and diced
1/4 cup raisins
1/4 cup sliced almonds

Instructions

Preheat oven to 375. Grease 2 qt casserole dish.
In large mixing bowl, combine oats, sugar, cinnamon, allspice, baking powder and salt.
In medium mixing bowl, combine milk, applesauce, syrup, and vanilla.
Pour the liquid mixture over the oat mixture and stir to combine.
Stir in the apples, almonds and raisins.
Pour into casserole dish and spread evenly.
Bake for 40 minutes.
Serve warm over milk. Enjoy!

https://www.gracefullittlehoneybee.com/apple-cinnamon-raisin-baked-oatmeal/

Apple Cinnamon Raisin Baked Oatmeal

serves 4-6

2 1/4 cup rolled oats

2 tbsp brown sugar

2 tsp cinnamon

1/2 tsp ground allspice

1 tsp baking powder

1/2 tsp salt

2 cups milk

1/2 cup applesauce

1/4 cup maple syrup

2 tsp vanilla extract

2 apples, peel and diced

1/4 cup raisins

1/4 cup sliced almonds

Step 1: Preheat oven to 375. Grease 2 qt casserole dish.

Step 2: In large mixing bowl, combine oats, sugar, cinnamon, allspice, baking powder and salt.

Step 3: In medium mixing bowl, combine milk, applesauce, syrup, and vanilla.

Step 4: Pour the liquid mixture over the oat mixture and stir to combine.

Step 5: Stir in the apples, almonds and raisins.

Step 6: Pour into casserole dish and spread evenly.

Step 7: Bake for 40 minutes.

Step 8: Serve warm over milk. Enjoy!

Other recipes you might enjoy:

How to Make No-Boil Lasagna (using Regular Noodles)

September 10, 2018 by Missy Rakes 2 Comments

Maybe everyone already knows this trick, but it seriously revolutionized my lasagna making once I learned about it. Did you know that you can make lasagna using regular noodles without boiling them first?? No joke. It’s pretty amazing.

I’ve only made traditional lasagna one other time and I decided right then and there that it was too fiddly for me to do again. Messing with boiling a huge pot of water and burning my fingers on hot lasagna noodles was just not worth it to me.

Then I learned that you can make delicious lasagna without boiling the noodles and my world was changed. This method makes cooking lasagna a snap. Try it. I know you’ll feel the same.

One thing that I would note is that I’ve only used homemade tomato sauce for this recipe which tends to be a little runnier than store-bought. I don’t think it makes much of a difference, but adding 1/4 cup water to your sauce will give the noodles a little extra liquid to absorb during cooking if you think it might need it.

How to Make No-Boil Lasagna (using Regular Noodles)

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Ingredients

1 quart or 32 oz tomato sauce
24 oz cottage cheese
1/4 cup Parmesan cheese
4 cups shredded mozzarella cheese
12 regular lasagna noodles (or enough for 3 layers)
1 lb ground beef

Instructions

Preheat oven to 375. Brown ground beef.
Ladle small amount of tomato sauce on bottom of 9"x13" greased baking pan.
Add a layer of uncooked lasagna noodles to pan.
Add 1/2 of the cottage cheese, 1/2 of the Parmesan cheese and 1/3 of the shredded mozzarella cheese to the pan.
Add 1/2 of the ground beef and 1/3 of the tomato sauce to the pan.
Repeat steps 3-5.
Add final layers of noodles, remaining tomato sauce and remaining shredded mozzarella cheese.
Cover lasagna with foil and place dish on baking tray.
Bake for 1 hour.

https://www.gracefullittlehoneybee.com/how-to-make-no-boil-lasagna-using-regular-noodles/

No-Boil Lasagna

1 quart or 32 oz tomato sauce

24 oz cottage cheese

1/4 cup Parmesan cheese

4 cups shredded mozzarella cheese

12 regular lasagna noodles (or enough for 3 layers)

1 lb ground beef

Step 1: Preheat oven to 375. Brown ground beef.

Step 2: Ladle small amount of tomato sauce on bottom of 9″x13″ greased baking pan.

Step 3: Add a layer of uncooked lasagna noodles to pan.

Step 4: Add 1/2 of the cottage cheese, 1/2 of the Parmesan cheese and 1/3 of the shredded mozzarella cheese to the pan.

Step 5: Add 1/2 of the ground beef and 1/3 of the tomato sauce to the pan.

Step 6: Repeat steps 3-5.

Step 7: Add final layers of noodles, remaining tomato sauce and remaining shredded mozzarella cheese.

Step 8: Cover lasagna with foil and place dish on baking tray.

Step 9: Bake for 1 hour.

Peanut Butter Chocolate Chip Energy Bites

September 5, 2018 by Missy Rakes 3 Comments

I’ve been making these Peanut Butter Chocolate Chip Energy Bites for several years now and they’re always a hit with my family. They are great for a quick afternoon snack or breakfast on the go. They’re full of power packed energy and are sure to be just what you need to get yourself through the afternoon slump.

I also love this recipe because it’s simple and you can customize it to your tastes. There are literally hundreds of ways that you could mix and match this recipe. Switch the peanut butter for almond butter or the chocolate chips for dried cranberries. Add your favorite, nuts, seeds, or spices. It’s up to you, although I think the original is pretty hard to beat. Enjoy the recipe friends!

Yields 32 - 1" balls

Peanut Butter Chocolate Chip Energy Bites

1 hr, 15 Prep Time

1 hr, 15 Total Time

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Ingredients

2 cups old-fashioned oats
1 cup peanut butter
2/3 cup honey
1 cup chocolate chips
1 tsp cinnamon
2 tsp vanilla
1/3 cup ground flaxseed

Instructions

Combine all ingredients in medium mixing bowl.
Stir until thoroughly mixed.
Roll into 1" balls and place on cookie sheet.
Place cookie sheet in refrigerator for 1 hour.
Enjoy! Store leftovers in air tight container in the fridge.

https://www.gracefullittlehoneybee.com/peanut-butter-chocolate-chip-energy-bites/

Peanut Butter Chocolate Chip Energy Bites

makes approx. 32 – 1″ balls

2 cups old-fashioned oats

1 cup peanut butter

2/3 cup honey

1 cup chocolate chips

1 tsp cinnamon

2 tsp vanilla

1/3 cup ground flaxseed

Step 1: Combine all ingredients in medium mixing bowl.

Step 2: Stir until thoroughly mixed.

Step 3: Roll into 1″ balls and place on cookie sheet.

Step 4: Place cookie sheet in refrigerator for 1 hour.

Step 5: Enjoy! Store leftovers in air tight container in the fridge.

40 Groceries to Stop Buying and Start Making to Save Money

August 31, 2018 by Missy Rakes 3 Comments

It’s no secret that I love cooking from scratch and sharing easy recipes with my readers, which is why I’m excited to share this round up of groceries to stop buying and start making to save money.

Convenience food has it’s place, but you can save tons on your grocery bill if you cook from scratch and learn to make your own convenience items at home. You’ll find all kinds of recipes in this list for common convenience foods in the grocery store. The more that you can cook from scratch, the more you will save on your grocery bill and the better it will taste. Below I’ve shared some common convenience items paired with delicious recipes to replace them with. I hope this list will be a great resource to you on your frugal living journey.

40 Groceries to Stop Buying and Start Making to Save Money

1. Replace prepackaged cookies with Flourless Peanut Butter Chocolate Chip Cookies.

2. Replace canned tomato soup with Instant Pot Tomato Soup.

3. Replace canned beef stew with Instant Pot Beef Stew.

4. Replace canned biscuits with Cheddar & Green Onion Biscuits.

5. Replace store-bought vegetable broth with Instant Pot Vegetable Broth.

6. Replace prepackaged party mix with Easy Homemade Ranch Party Mix.

7. Replace Hamburger Helper with Instant Pot Hamburger Cheese Pasta.

8. Replace store-bought chicken broth with Instant Pot Chicken Broth.

9. Replace prepackaged potato salad with Instant Pot Dill Pickle Potato Salad.

10. Replace store-bought applesauce with Instant Pot Applesauce.

11. Replace premade deli sandwiches with Ham & Swiss Sliders.

12. Replace store-bought dinner rolls with Homemade Dinner Rolls.

13. Replace store-bought vanilla with Homemade Vanilla Extract.

14. Replace Hot Pockets with Homemade Ham and Cheese Pockets.

15. Replace canned refried beans with Homemade Refried Beans.

16. Replace canned tomato sauce with Oven-Roasted Cherry Tomato Sauce.

17. Replace store-bought chili seasoning with Homemade Chili Seasoning.

18. Replace canned chicken noodle soup with Slow Cooker Chicken Noodle Soup.

19. Replace prepackaged frozen breakfast bowls with Country Breakfast Bowls.

20. Replace store-bought jam with Strawberry Freezer Jam.

21. Replace canned sloppy joes with Easy 5-Ingredient Sloppy Joes.

22. Replace canned black beans with Slow Cooker Black Beans.

23. Replace store-bought taco seasoning with Homemade Taco Seasoning.

24. Replace frozen burritos with Homemade Bean and Cheese Burritos.

25. Replace brownie mix with Black Bean Brownies.

26. Replace store-bought ranch mix with Homemade Ranch Seasoning.

27. Replace store-bought salad dressing with Avocado & Lime Salad Dressing.

28. Replace store-bought energy bars with Homemade Energy Bars.

29. Replace store-bought bread with Homemade English Muffin Bread.

30. Replace store-bought elderberry syrup with Homemade Elderberry Syrup.

31. Replace canned chili with Easy Slow Cooker Chili.

32. Replace canned pinto beans with Slow Cooker Pinto Beans.

33. Replace store-bought granola bars with 3-Ingredient No Bake Peanut Butter Bars.

34. Replace canned apple pie filling with Freezer Apple Pie Filling.

35. Replace store-bought pie crust with Simple Homemade Pie Crust.

36. Replace store-bought muffins with Homemade Pumpkin Chocolate Chip Muffins.

37. Replace canned pumpkin puree with Homemade Pumpkin Puree.

38. Replace store-bought apple butter with Slow Cooker Apple Butter.

39. Replace store-bought coleslaw with Copycat KFC Coleslaw.

40. Replace store-bought hummus with Fast & Easy Cucumber Hummus.

Instant Pot Sausage and Lentil Stew

August 28, 2018 by Missy Rakes Leave a Comment

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Fall is well on its way and there’s nothing that I like more than a big bowl of soup or stew for dinner during the cold months. Soups and stews are amazing because they’re healthy, frugal and filling all at the same time. I especially love them because they’re easy to make in the slow cooker or Instant Pot.

This recipe for Instant Pot Sausage and Lentil Stew is particularly filling and delicious. It’s so hearty that you don’t even need to serve it with bread, although I’m sure no one will complain if you do!

If you’re on the hunt for more cold weather soups then be sure to check out my recipes for Instant Pot Zuppa Toscana, Instant Pot Tomato Soup and Slow Cooker Corn & Potato Chowder. Enjoy the recipe friends!

Yields 4 servings
Instant Pot Sausage and Lentil Stew
15 minPrep Time
40 minCook Time
55 minTotal Time
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Ingredients
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 small carrots, peeled and diced
2 stalks celery, diced
1/4 tsp cumin
1/4 tsp tumeric
3 cups chicken broth
1 cup dried lentils
salt and pepper to taste
14 oz Kielbasa Sausage, sliced
Instructions
Add oil to Instant Pot and turn on the sauté function.
Add diced onions, garlic, carrot and celery to pot. Sauté vegetables for 2-3 minutes or until onions are soft.
Add chicken broth, cumin, tumeric, lentils and salt/pepper to pot.
Turn off sauté function. Secure the lid on your Instant Pot.
Select the manual function and cook on high pressure for 20 minutes.
While stew is cooking in Instant Pot, sauté sausage slices in pan on the stove until they start to brown. Remove from heat and set aside.
Let pressure natural release for 10 minutes then release additional pressure. Remove lid from Instant Pot.
Add sausage to stew. Stir and enjoy!
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https://www.gracefullittlehoneybee.com/instant-pot-sausage-and-lentil-stew/

Instant Pot Sausage and Lentil Stew

serves 4

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 small carrots, peeled and diced

2 stalks celery, diced

1/4 tsp cumin

1/4 tsp tumeric

3 cups chicken broth

1 cup dried lentils

salt and pepper to taste

14 oz Kielbasa Sausage, sliced

Step 1: Add oil to Instant Pot and turn on the sauté function.

Step 2: Add diced onions, garlic, carrot and celery to pot. Sauté vegetables for 2-3 minutes or until onions are soft.

Step 3: Add chicken broth, cumin, tumeric, lentils and salt/pepper to pot.

Step 4: Turn off sauté function. Secure the lid on your Instant Pot.

Step 5: Select the manual function and cook on high pressure for 20 minutes.

Step 6: While stew is cooking in Instant Pot, sauté sausage slices in pan on the stove until they start to brown. Remove from heat and set aside.

Step 7: Let pressure natural release for 10 minutes then release additional pressure. Remove lid from Instant Pot.

Step 8: Add sausage to stew. Stir and enjoy!

Sausage, Egg and Cheese Breakfast Bagels

August 22, 2018 by Missy Rakes 1 Comment

I don’t know about you, but I like a hearty, protein-packed breakfast which is why I’m excited to share this SUPER SIMPLE and DELICIOUS recipe with you guys today for Sausage, Egg and Cheese Breakfast Bagels.

I bought a snazzy new toaster oven a few weeks ago, I had a bunch of bagels in the freezer that I purchased for .99/pack and my chickens are laying eggs like crazy so this recipe was a no brainer for me. I toasted the bagels in the toaster oven, but I put instructions for using an oven in the recipe since that is what most people will use. Enjoy the breakfast bagels!

Yields 6 breakfast bagels
Sausage, Egg and Cheese Breakfast Bagels
10 minPrep Time
15 minCook Time
25 minTotal Time
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Ingredients
3 Everything Bagels
6 eggs
1/2 lb ground breakfast sausage
1/2 cup shredded cheddar
1/2 cup shredded mozzarella
Instructions
Preheat oven to 400
Cook sausage
Scramble eggs
Slice bagels open and lay on baking sheet
Sprinkle eggs and sausage on bagels
Sprinkle cheese on bagels
Bake for 10-15 minutes or until cheese is melted and slightly brown
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https://www.gracefullittlehoneybee.com/sausage-egg-and-cheese-breakfast-bagels/

Sausage, Egg and Cheese Breakfast Bagels

makes 6 bagels

3 Everything Bagels

6 eggs

1/2 lb ground breakfast sausage

1/2 cup shredded cheddar

1/2 cup shredded mozzarella

Step 1: Preheat oven to 400

Step 2: Cook sausage

Step 3: Scramble eggs

Step 4: Slice bagels open and lay on baking sheet

Step 5: Sprinkle eggs and sausage on bagels

Step 6: Sprinkle cheese on bagels

Step 7: Bake for 10-15 minutes or until cheese is melted and slightly brown

52 Recipes for Using and Preserving Your Garden Produce

July 26, 2018 by Missy Rakes Leave a Comment

This post contains affiliate links. If you purchase through these links I will make a small commission. See our Disclosure Policy for more information.

If you’re anything like me, then you grow a massive amount of fruit and vegetables every year and are always looking for new ways to use them up. I put this list together in hopes of helping other gardeners who want some new recipes to add to their summertime harvest collection.

I also made it for myself as a reference for when I’m staring at a mountain of zucchini and suddenly forget how to use it all before it goes bad. I hope this list of garden harvest recipes is helpful for you and if you like this post, don’t forget to check out some of my other popular articles before you leave such as 25 Old-Fashioned Recipes Your Grandma Knew by Heart and 6 Powerful Life Lessons Learned from my Thrifty Grandma.

Peppers

Cheesy Bacon Jalapeno Poppers

How to Freeze Bell Peppers

My grandma grew up during The Great Depression and was part of the greatest generation making her strong, thrifty and frugal by nature. These qualities were ingrained in her by necessity and stayed with her all of her life.

She was one of eight children and grew up on a farm where money and material possessions were scarce, but homegrown food, hard work, love and the grace of God were abundant. I feel like we have so much to learn from this generation and so today I’m sharing 6 powerful life lessons that I learned from my thrifty grandma to hopefully be an encouragement to you as well.

Grow Your Own Food and Cook from Scratch

My grandma had a garden, canned and cooked from scratch her whole life. She did it because that’s just what you did to save money and keep from having to purchase expensive produce from the store. She also cooked from scratch and ate at home 99% of the time because she simply didn’t have the money or the opportunity to buy convenience or eat at restaurants very often.

In today’s crazy busy world, with packaged meals and restaurants at every turn it’s easy to spend an exorbitant amount of money each month on food, but I think a great life lesson for us all is to practice self-control and also common sense by learning to grow, preserve and cook our own food. Check out the links below to help you get started.

Use it Up, Wear it Out, Make it Do or Do Without

My grandma never threw anything away if it had another use. She kept bottles, baskets, tubs, egg cartons, bags and anything else you can imagine for later use. She also used everything up without wasting a drop (as far as it was possible). If she needed an item she would try to make it herself first before she bought it or just simply go without. These practices were second nature to her, but for us it may take some forethought and/or practice.

We can save a lot of money and also learn about gratitude and self-control by implementing these practices in our modern lives. I try my best to reduce food waste by meal planning based on what I already have in my kitchen and also by doing periodic pantry challenges where I limit my grocery budget and try to eat up what we have in our stockpile. For more ideas on reducing food waste and other creative resourceful tips check out the links below.

Be Content with What You Have

One of the most powerful life lessons that I learned from my grandma was to be content. She didn’t have much, but I never heard her complain. She put her faith and trust in the Lord and that was enough for her. She valued faith, family and nature. She didn’t put much stock in material possessions and she was happy with the little that she had.

We can gain so much from practicing gratitude and contentment like my grandmother’s generation did. It’s definitely true that the more you have the less you appreciate it. We have so much in our modern world that it can be hard to slow down, simplify and be grateful for it all instead of complaining about what we don’t have.

Realize the Power of Working with Your Hands

Generations that came before us knew the power of working with their hands. They grew and harvested their own food, sewed their own clothes, created houses, furniture, kitchen utensils, toys, hats, scarves and all kinds of other useful items with their own two hands.

Learning to create with your hands isn’t only practical and frugal, but it also slows you down and gives you a chance to clear your head and appreciate hard work and a job well done. Pick a skill and give it try. You just might realize there’s more to life than purchasing and consuming all of the time.

Give Generously

Another wonderful life lesson that I learned from my grandma was to help others and to give generously. She always had her eyes and ears open to people who needed help. She truly enjoyed giving her time, money and prayers to those in need and I think we would all do well to try to live this way. She may not have had a lot, but she was generous with what she had and was always willing to give and lend a helping hand.

Live Simply and Appreciate Natural Beauty

My grandma lived a simple life by necessity, but she also had a great appreciation for natural beauty. She went on prayer walks every morning down her dirt road and she loved to grow flowers and write poetry. These things cost her very little, but she reaped many rewards from her relatively small investment. A powerful lesson we can learn here is to appreciate the little things in life that matter to us and don’t cost a lot of money. Slow down, live simply and appreciate the natural beauty in your own life.

I hope you enjoyed reading about my grandma and the lessons that she taught me. I’d love to hear your thoughts in the comment section below and don’t forget to check out my similar posts by clicking on the graphics below. Have a great day!

Zucchini Fritters

June 28, 2018 by Missy Rakes Leave a Comment

Zucchini season is here, which can only mean one thing: more zucchini recipes! If you’re like me and are drowning in zucchini because you planted way too much, then you’ll definitely appreciate this recipe.

My grandma used to make fritters similar to these, although I don’t remember if she used zucchini or not. Fritters are such a grandma type of dish, don’t you think? I hope you enjoy the recipe friends and if you’re in need of more zucchini recipes then be sure to check out the links below.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

approx. 5-6 cups shredded zucchini (2 large OR 3 medium zucchini)
3/4 cup flour
1/2 cup Parmesan cheese
2 tsp minced garlic
4 eggs, beaten
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
1/2 cup oil for frying (or enough to fill bottom of pan)

Instructions

Shred zucchini and squeeze as much moisture out as possible.
In medium mixing bowl, combine all ingredients (except the oil) and stir.
Pour oil into frying pan over medium high heat until oil is hot (this will take approx. 2 minutes.)
Once oil is hot, drop approx. 2 tbsp batter into pan and flatten into a circle with a spoon.
Repeat step 4 until pan is full.
Cook until golden brown (approx 2 minutes) and flip fritters.
Cook additional 2 minutes or until golden brown on both sides and cooked through.
Remove fritters from oil and place on a plate lined with paper towels.
Repeat steps 4-8 until all batter is cooked (makes approx. 20 fritters).

https://www.gracefullittlehoneybee.com/zucchini-fritters/

Zucchini Fritters

makes approx. 20 fritters

approx. 5-6 cups shredded zucchini (2 large OR 3 medium zucchini)

3/4 cup flour

1/2 cup Parmesan cheese

2 tsp minced garlic

4 eggs, beaten

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper to taste

1/2 cup oil for frying (or enough to fill bottom of pan)

Step 1: Shred zucchini and squeeze as much moisture out as possible.

Step 2: In medium mixing bowl, combine all ingredients (except the oil) and stir.

Step 3: Pour oil into frying pan over medium high heat until oil is hot (this will take approx. 2 minutes.)

Step 4: Once oil is hot, drop approx. 2 tbsp batter into pan and flatten into a circle with a spoon.

Step 5: Repeat step 4 until pan is full.

Step 6: Cook until golden brown (approx 2 minutes) and flip fritters.

Step 7: Cook additional 2 minutes or until golden brown on both sides and cooked through.

Step 8: Remove fritters from oil and place on a plate lined with paper towels.

Step 9: Repeat steps 4-8 until all batter is cooked (makes approx. 20 fritters).

Other recipes you might enjoy:

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We do muffins several times per week for breakfast around here. I love them because they can be made ahead of time and when you pair them with fruit and eggs they make a complete meal.

More Delicious Muffin Recipes:

Oatmeal Cranberry Muffins

makes 12 muffins

1 cup flour

1 tbsp baking powder

1/2 cup packed brown sugar

1 3/4 cups oats

1/2 cup dried cranberries

1/3 cup chopped walnuts

2 eggs, slightly beaten

1 cup buttermilk (may sub 1 cup milk + 1 tbsp vinegar)

6 tbsp oil

1 tsp vanilla

Step 1: Preheat oven to 400. In medium mixing bowl, combine flour, baking powder, sugar and oats.

Step 2: Stir in cranberries and walnuts.

Step 3: In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.

Step 4: Add liquid ingredients to dry ingredients and stir until just combined.

Step 5: Pour batter into greased muffin tin. (Batter will be thick.)

Step 6: Bake for 20 minutes. Enjoy!

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Being healthy is all about choices and today I’m going to share with you a few easy, healthy choices that you can make this holiday season in order to have a fitter and more fabulous new year.

Swap Your Post Holiday Meal Nap for a Walk

Swap High Carb Options for Veggies

This one may sound strange, but trust me, it’s doable. Bread really packs on the calories and swapping it out for veggies when you can is an amazing way to keep those pesky holiday pounds at bay.

One of the best ways to do this is to check out the full selection of healthy options that Green Giant has to offer in the freezer section at Wal-Mart such as their Cauliflower Pizza Crust, Harvest Protein Bowls, Little Green Sprout’s Organics and so much more!

I personally love the whole line of products, especially the Cauliflower Pizza Crust that is made with 80% cauliflower. This pizza crust would be the perfect swap for a fun holiday family movie night. It offers incredible convenience with no prep work and lower calories than regular crust.

Swap Heavy Appetizers for Healthier Options

Swap Calorie Filled Drinks for Water or Tea

Swap High Calorie Dips for Salsa or Hummus

Creamy mayo based dips can really pack in the calories. A great swap here is to choose salsa or hummus instead. These dips are a great swap because they’re high in nutrients and low in calories. They’re also full of flavor and a fun holiday party food.

I hope you enjoyed these easy holiday swaps. What would you add to the list? I’d love to know! Leave a comment below.

Other posts you might enjoy:

Turkey Cranberry Sliders

makes 12 sliders

1 package Hawaiian Sweet Rolls (12 count)

2 cups diced turkey

1 cup cranberry sauce or relish

6 slices Swiss (or favorite cheese)

6 tbsp butter

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1/2 tbsp dried minced onion

salt and pepper to taste

Parmesan cheese (optional)

dried parsley (optional)

Step 1: Preheat oven to 350.

Step 2: Cover 9×13 baking pan with foil. Spray with cooking spray.

Step 3: Remove rolls from package in one piece.

Step 4: Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)

Step 5: Place bottom slab in foiled cover pan.

Step 6: Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)

Step 7: Add top slab of rolls.

Step 8: Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.

Step 9: Cover with foil and let sit for 5-10 minutes.

Step 10: Bake covered for 20 minutes.

Step 11: Uncover and cook 5 additional minutes.

Step 12: (Optional) Sprinkle with Parmesan cheese and parsley.

Step 13: Slice into individual sliders and serve warm.

Other posts you might enjoy:

Chicken Cabbage Stir-Fry

makes approx 10 cups

4 tbsp oil (any that you prefer)

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp paprika

salt and pepper to taste

1 small head of cabbage, shredded or diced

1 onion, diced

2 medium carrots, shredded

2 cups cooked and shredded chicken

1.5 cups tomato juice (OR chicken broth + 1 tbsp tomato paste)

Step 1: Add oil and seasonings to large frying pan over medium heat. Stir.

Step 2: Add cabbage, onion, carrots and chicken to pan. Let saute for approx. 5 minutes.

Step 3: Add tomato juice (or chicken broth) to pan and let simmer for 15-20 minutes or until cabbage is cooked through and the liquid has reduced to very little.

Other posts you might enjoy:

This post was sponsored by the Carton Council as part of an Ambassador Activation for Influence Central and all opinions expressed in my post are my own.

Paper & Cardboard

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