Name: Apple Cinnamon Raisin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
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

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.

Nutrition

Calories

1780 cal

Fat

41 g

Carbs

316 g

Protein

45 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Apple Cinnamon Raisin Baked Oatmeal

10 minPrep Time

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.

Nutrition

Calories

3479 cal

Fat

233 g

Carbs

103 g

Protein

288 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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 4 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!

Nutrition

Calories

3958 cal

Fat

206 g

Carbs

463 g

Protein

98 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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 1 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.

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!

Nutrition

Calories
1838 cal
Fat
101 g
Carbs
130 g
Protein
116 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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!
7.8.1.2
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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 5 Comments

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!

Nutrition

Calories
1381 cal
Fat
110 g
Carbs
18 g
Protein
85 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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
7.8.1.2
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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 2 Comments

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 1 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.

Nutrition

Calories

1047 cal

Fat

42 g

Carbs

105 g

Protein

56 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 20 fritters

Zucchini Fritters

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:

10 Steps to Reduce Waste in the Kitchen

June 8, 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.

According to the EPA, the average American produces 4.40 pounds of waste per day. This number seems insanely high to me, but I believe it. If you think about which area in your house produces the most waste on a weekly basis, your kitchen probably comes to mind first. If you’re trying to reduce the amount of waste your household produces then the kitchen is the perfect place to start. Today I’m going to share with you 10 Ways to Reduce Kitchen Waste so that we can all do our part for a brighter, greener future.

Use Cloth

Switching from paper to cloth is a great way to reduce waste in the kitchen. All you have to do is simply stop buying paper towels/napkins and replace them with a reusable cloth alternative. This can be as easy as cutting up old towels and sheets or as fancy as buying all new cloth versions to use. Either way you will be cutting down the amount of waste your kitchen produces and reducing the amount that ends up in the landfill.

Buy in Bulk

Another good way to reduce waste in the kitchen is to buy in bulk. Choose foods that you eat often and have a way to store, then buy the biggest size you need. Buying in bulk reduces packaging and saves you money. If you want to take this tip a step further, then you can bring your own bags and jars to the bulk food section of the grocery store and produce no waste at all!

Bring Your Own Bags

It seems like plastic bags are everywhere. A great way to reduce your use of them is to bring your own reusable bags with you where ever you go and make a pact with yourself not to accept a plastic bag unless it’s absolutely necessary. If you do take plastic bags home with you be sure to take them back to the stores to be recycled or use them as trash bag liners in the bathroom instead of buying new.

Recycle, Recycle, Recycle

An awesome way to reduce waste in the kitchen is to recycle as much as you possibly can. Most people know that things like paper, cardboard, glass and some plastics can be recycled, but do your research and see what else is recyclable.

For example, did you know that food and beverage cartons can and should be recycled? These cartons which are used to package things like soups, broths, milk, juice, coconut water, wine, tomato juice, creamer and beans are recycled into other paper products or chemical free environmentally friendly building materials.

Curbside carton recycling is available to more than 62% of U.S. households and access continues to grow every day. To check if carton recycling is available in your area, you can use the zip code locator on the Carton Council Website or check with your local program. Also, watch the video below to see for yourself how these cartons are recycled.

Choose Eco-Friendly Packaging

Once you become familiar with what is recyclable in your area, you can learn how to choose the most eco-friendly packaging available. Look for products packaged in recycled materials or those that are reusable, recyclable or biodegradable.

Only Buy What You Need

You can pretty much get whatever food you want whenever you need it in our society, but it’s wise to practice self-control and only buy what you need and will definitely use. You should be meal planning around what you already have in the house and then only adding those items that you need to fill in the gaps. Also, don’t shop when you are hungry or emotional because you will probably make lots of impulse purchases that will go to waste.

Store Food in Reusable Containers

I’m sure you’re used to using plastic wrap, foil and zip lock bags, but you may want to consider alternative storage solutions in order to reduce the amount of waste that you produce. Think about using alternatives such as reusable jars, wraps, bags and containers to store your food.

Grow Your Own Food

Another great way to reduce the amount of waste in the kitchen is to grow your own food. Growing your own food produces almost no waste and gives you fresh, healthy and in season produce to feed to your family. It’s really a win-win and one of my personal favorite ways to reduce waste.

Preserve Your Own Food

Another tip that goes along with growing your own food is to preserve your own food. If you have a bowl full of fresh cucumbers from the garden then learn how to turn them into homemade pickles or if you have lots of tomatoes, learn how to make your own sauce or juice with them. Canning, dehydrating, fermenting and freezing are great ways to reduce waste and preserve what you grow. Always be sure to use safe canning and preserving practices to ensure safety for you and you family.

Donate or Barter

My last tip for today is to donate or barter what you don’t need or want. Maybe you made too much soup and are tired of eating it, but your mom or neighbor would appreciate it. Maybe you grew too much produce and want to trade your neighbor who has chickens for eggs. Get creative and either give away or trade your extra or unwanted resources instead of letting them go to waste.

I hope these tips will inspire you to get into your kitchen and become more eco-friendly. What would you add to the list? I’d love to know!

Cinnamon Raisin 7UP® Biscuits + Enter to win a FREE BACKYARD MAKEOVER!

May 18, 2018 by Missy Rakes 3 Comments

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

Summertime is the best time of year for getting together with family and friends and cooking up some amazing food. I love shopping at Walmart for my summer snacking and entertaining essentials because they are quick, budget-friendly and have a huge selection of summertime food. Whether you’re going camping, on a hike, a picnic, to the beach or having a BBQ at home, Walmart has got you covered.

If you love summertime entertaining, but think your backyard needs a makeover, then you should definitely enter the Upgrade Your Summer Giveaway with Walmart. You can enter (multiple timers per day!) to win a backyard makeover including patio furniture, speakers, a grill, a cooler and a $300 Walmart giftcard. All you need to do to enter is click this link and then find a recipe that sounds good to you. Click through and fill out the form to enter the giveaway and unlock the recipe for your chance to win. Good luck!

Like I said before, summertime is a great time for entertaining using classic summertime essentials such as Johnsonville Brats made from premium pork from US and Canadian farms. Johnsonville is a trusted brand from a family-owned company started in 1945 and they are a gluten-free product. Brats are great for any kind of summer entertaining, but they are perfect for a backyard BBQ. They can be topped with pretty much anything and are so easy and quick to cook up on the grill.

Now let’s get on to the recipe I’m sharing today for Cinnamon Raisin 7UP® Biscuits. I had an idea in my head of how these biscuits would turn out and they definitely exceeded my expectations. They are light, fluffy, sweet, cinnamon-y and sooo amazing. Can you believe that they are made with 7UP?? Of course you know 7UP as a crisp, clean and refreshing drink made with high quality natural lemon lime flavors, but did you know that you can also bake with it??

I’ve found it to be an extremely versatile product in the kitchen and it’s fun trying to come up with new ways to use it. You are definitely going to want to try today’s recipe using 7UP because these biscuits are soooo good. They make the perfect summertime breakfast. Enjoy the recipe friends! Click here for more recipe ideas.

Yields 15 biscuits
Cinnamon Raisin 7UP® Biscuits
15 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
4 cups baking mix
2 tsp cinnamon
1/4 cup sugar
1/2 cup raisins
1 cup sour cream
1 cup 7UP®
1/2 cup melted butter
CINNAMON SUGAR GLAZE:
1 1/2 cups powdered sugar
cinnamon (to taste)
a few drops vanilla
1-2 tbsp milk
Instructions
Preheat oven to 425.
Pour melted butter into 9"x13" baking dish.
In large bowl, combine baking mix, cinnamon, sugar and raisins.
Add sour cream and 7UP. Stir until just combined. (You may need to add a little flour to make the dough workable, but it should be slightly sticky.)
On a lightly floured surface, pat or roll out dough and cut with a biscuit cutter.
Place biscuits in baking dish.
Bake for 12-15 minutes or until golden brown on top.
While biscuits are in the oven, mix powdered sugar and cinnamon in a small bowl.
Slowly add vanilla and milk until a glaze consistency is formed.
Once biscuits have cooled, drizzle with glaze and serve.
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https://www.gracefullittlehoneybee.com/cinnamon-raisin-7up-biscuits/

Cinnamon Raisin 7UP® Biscuits

makes 15 biscuits

4 cups baking mix

2 tsp cinnamon

1/4 cup sugar

1/2 cup raisins

1 cup sour cream

1 cup 7UP®

1/2 cup melted butter

CINNAMON SUGAR GLAZE:

1 1/2 cups powdered sugar

cinnamon (to taste)

a few drops vanilla

1-2 tbsp milk

Step 1: Preheat oven to 425.

Step 2: Pour melted butter into 9″x13″ baking dish.

Step 3: In large bowl, combine baking mix, cinnamon, sugar and raisins.

Step 4: Add sour cream and 7UP. Stir until just combined. (You may need to add a little flour to make the dough workable, but it should be slightly sticky.)

Step 5: On a lightly floured surface, pat or roll out dough and cut with a biscuit cutter.

Step 6: Place biscuits in baking dish.

Step 7: Bake for 12-15 minutes or until golden brown on top.

Step 8: While biscuits are in the oven, mix powdered sugar and cinnamon in a small bowl.

Step 9: Slowly add vanilla and milk until a glaze consistency is formed.

Step 10: Once biscuits have cooled, drizzle with glaze and serve.

7UP is a registered trademark of Dr Pepper/Seven Up, Inc. ©2017 Dr Pepper/Seven Up, Inc.

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Instant Pot Zuppa Toscana Soup

April 23, 2018 by Missy Rakes 2 Comments

This post contains affiliate links. See our Disclosure Policy for more information.

I love eating out, but since we have small children and also live on a budget, it doesn’t happen very often. One of my favorite things to do is recreate my favorite takeout dishes at home which not only saves us money, but is also healthier.

I love the Zuppa Toscana Soup from Olive Garden and I was so excited to realize how incredibly simple it is to make at home, especially since I get to use one of my favorite appliances the Instant Pot. This recipe only requires a handful of ingredients and it tastes so good. It’s definitely one of my favorite ways to eat kale.

If you’re on the hunt for more Instant Pot recipes then you don’t want to miss my Tomato Soup, Beef Stew, Hamburger Cheese Pasta and Dill Pickle Potato Salad. Enjoy the recipes friends!

Nutrition

Calories

3415 cal

Fat

257 g

Carbs

171 g

Protein

101 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Instant Pot Zuppa Toscana Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

3 tbsp butter
1 small onion, diced
1 tbsp minced garlic
5 cups potatoes, diced
8 cups beef or chicken broth
1 lb pork sausage
2-3 cups chopped kale, stems removed
1 cup heavy whipping cream

Instructions

Hit Sauté button on Instant Pot and add butter to melt.
Add diced onions and garlic to pot. Sauté until softened (approx 3 minutes).
Turn off sauté function and add potatoes and broth to pot.
Place lid on Instant Pot making sure the valve is set on sealing.
Hit the Soup button and adjust time to 7 minutes.
When the Instant Pot is done cooking do a quick pressure release.
While the pressure is coming down on the Instant Pot, cook pork sausage and prep kale.
Use a potato masher to break up some of the cooked potatoes and create a thicker broth. (Don't mash too much, you still want mostly large potato pieces).
Add cooked sausage, whipping cream and chopped kale to soup pot.
Stir, let cool and enjoy!

https://www.gracefullittlehoneybee.com/instant-pot-zuppa-toscana-soup/

Instant Pot Zuppa Toscana Soup

serves 4-6

3 tbsp butter

1 small onion, diced

1 tbsp minced garlic

5 cups potatoes, diced

8 cups beef or chicken broth

1 lb pork sausage

2-3 cups chopped kale, stems removed

1 cup heavy whipping cream

Step 1: Hit Sauté button on Instant Pot and add butter to melt.

Step 2: Add diced onions and garlic to pot. Sauté until softened (approx 3 minutes).

Step 3: Turn off sauté function and add potatoes and broth to pot.

Step 4: Place lid on Instant Pot making sure the valve is set on sealing.

Step 5: Hit the Soup button and adjust time to 7 minutes.

Step 6: When the Instant Pot is done cooking do a quick pressure release.

Step 7: While the pressure is coming down on the Instant Pot, cook pork sausage and prep kale.

Step 8: Use a potato masher to break up some of the cooked potatoes and create a thicker broth. (Don’t mash too much, you still want mostly large potato pieces).

Step 9: Add cooked sausage, whipping cream and chopped kale to soup pot.

Step 10: Stir, let cool and enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

April 18, 2018 by Missy Rakes 1 Comment

This post contains affiliate links. See our Disclosure Policy for more information.

Who else is a fan of super easy recipes that are basically fool-proof?? These Flourless Peanut Butter Chocolate Chip Cookies definitely fall into that category. They only require five simple ingredients and they come together really quick. Also, they always turn out perfectly. I know your family is sure to enjoy them for a quick weeknight treat.

If you need more easy dessert ideas then be sure to check out my recipes for Amish Chocolate Chip Bars, Pretzel Turtle Bites, Cake Mix Sugar Cookies and Pumpkin Chocolate Chip Muffins. Enjoy the recipe friends!

Yields 15 cookies

Flourless Peanut Butter Chocolate Chip Cookies

10 minPrep Time

14 minCook Time

24 minTotal Time

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Ingredients

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup chocolate chips

Instructions

Preheat oven to 350.
Cream peanut butter and sugar until creamy.
Mix in egg and vanilla.
Fold in chocolate chips.
Roll dough into balls and flatten with a fork.
Bake for 12-14 minutes.
Let cook completely before moving or they will crumble.

https://www.gracefullittlehoneybee.com/flourless-peanut-butter-chocolate-chip-cookies/

Flourless Peanut Butter Chocolate Chip Cookies

makes 15 cookies

1 cup peanut butter

1 cup sugar

1 egg

1 tsp vanilla

1/2 cup chocolate chips

Step 1: Preheat oven to 350.

Step 2: Cream peanut butter and sugar until creamy.

Step 3: Mix in egg and vanilla.

Step 4: Fold in chocolate chips.

Step 5: Roll dough into balls and flatten with a fork.

Step 6: Bake for 12-14 minutes.

Step 7: Let cook completely before moving or they will crumble.

Sausage and Sweet Potato Sheet Pan Dinner

March 7, 2018 by Missy Rakes 5 Comments

This post contains affiliate links. See our Disclosure Policy for more information.

As a mom, I love quick and easy recipes that are also healthy, know what I mean? I especially love simple meals that can be made all in one pot, pan or dish which is why sheet pan dinners are so genius. All you do is chop up your ingredients, drizzle with oil and seasonings, roast in the oven and BAM dinner is done.

Our sweet potato crop was especially large last year which means I try to incorporate them into all kinds of meals including this deliciously simple Sausage and Sweet Potato Sheet Pan Dinner. I used Aldi’s Never Any! Chicken Sausage, but you can use any sausage that you prefer. Also, be sure to chop your white potatoes smaller than your sweet potatoes as they will take longer to cook. Enjoy the recipe friends!

Nutrition

Calories

1433 cal

Fat

83 g

Carbs

107 g

Protein

65 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4-6 servings

Chicken Sausage and Sweet Potato Sheet Pan Dinner

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

12 oz Chicken Sausage (or sausage of choice)
2 medium sweet potatoes
2-3 small baking potatoes
3 tbsp olive oil
Salt & Pepper (to taste)
Garlic Salt (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Paprika (to taste)
Dried Italian Herbs (to taste)

Instructions

Preheat oven to 400.
Peel and dice sweet potatoes and white potatoes making the sweet potatoes larger than the white as they will cook faster.
Slice Sausage into 1/2 inch chunks.
In large bowl, add potatoes and olive oil. Stir until potatoes are thoroughly coated.
Spread potatoes and sausage out on large baking sheet in single layer.
Sprinkle seasonings to taste.
Bake 30-40 minutes or until potatoes are fork tender. Enjoy!

https://www.gracefullittlehoneybee.com/sausage-and-sweet-potato-sheet-pan-dinner/

Chicken Sausage and Sweet Potato Sheet Pan Dinner

serves 4-6

12 oz Chicken Sausage (or sausage of choice)

2 medium sweet potatoes

2-3 small baking potatoes

3 tbsp olive oil

Salt & Pepper (to taste)

Garlic Salt (to taste)

Garlic Powder (to taste)

Onion Powder (to taste)

Paprika (to taste)

Dried Italian Herbs (to taste)

Step 1: Preheat oven to 400.

Step 2: Peel and dice sweet potatoes and white potatoes making the sweet potatoes larger than the white as they will cook faster.

Step 3: Slice Sausage into 1/2 inch chunks.

Step 4: In large bowl, add potatoes and olive oil. Stir until potatoes are thoroughly coated.

Step 5: Spread potatoes and sausage out on large baking sheet in single layer.

Step 6: Sprinkle seasonings to taste.

Step 7: Bake 30-40 minutes or until potatoes are fork tender. Enjoy!

Other recipes you might enjoy:

New Orleans Red Beans & Rice

February 19, 2018 by Missy Rakes 2 Comments

This post contains affiliate links. See our Disclosure Policy for more information.

I have to admit that I started making this dish only a couple of months ago and have made it many times since. I think my husband may be a little bit tired of it, but it’s so good that I just can’t stop. 🙂 It’s filling, affordable, feeds a crowd of people and is full of yummy flavors. I know you and your family are going to love this fun weeknight dinner idea. Enjoy the recipe friends!

Nutrition

Calories

4163 cal

Fat

211 g

Carbs

426 g

Protein

210 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

New Orleans Red Beans & Rice

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

1 lb Kielbasa sausage, sliced
1 orange bell pepper, diced
1 onion, diced
2 ribs celery, diced
2 cloves garlic, minced
4 tbsp butter
1/4 cup flour
2 cans red beans, drained
1 cup beef broth
2 tsp Creole Seasoning
1/2 tsp garlic salt
3-4 cups cooked rice

Instructions

Cook rice (I use the Instant Pot ).
Slice sausage and brown in skillet over medium heat.
Dice all veggies.
Remove sausages from skillet and set aside.
Add butter and diced veggies to skillet. Sauté until tender.
Shake flour over veggies, stir for one minute.
Pour in the beans and stock. Stir until thickened. Add seasonings.
Turn off heat and mix in rice and sausage. Enjoy!

https://www.gracefullittlehoneybee.com/new-orleans-red-beans-rice/

New Orleans Red Beans & Rice

serves 4-6

1 lb Kielbasa sausage, sliced

1 orange bell pepper, diced

1 onion, diced

2 ribs celery, diced

2 cloves garlic, minced

4 tbsp butter

1/4 cup flour

2 cans red beans, drained

1 cup beef broth

2 tsp Creole Seasoning

1/2 tsp garlic salt

3-4 cups cooked rice

Step 1: Cook rice (I use the Instant Pot).

Step 2: Slice sausage and brown in skillet over medium heat.

Step 3: Dice all veggies.

Step 4: Remove sausages from skillet and set aside.

Step 5: Add butter and diced veggies to skillet. Sauté until tender.

Step 6: Shake flour over veggies, stir for one minute.

Step 7: Pour in the beans and stock. Stir until thickened. Add seasonings.

Step 8: Turn off heat and mix in rice and sausage. Enjoy!

Other recipes you might enjoy:

Hamburger Dill Pickle Biscuit Casserole

February 12, 2018 by Missy Rakes 3 Comments

I had a little trouble naming this recipe because it’s got the characteristics of a hamburger, pizza and casserole all in one. Whatever you want to call it, it’s good. I’ve made it a couple of times now and even though the ingredients seem a little strange it all comes together in the end to make a fun family friendly casserole. Unless you want to call it a pizza, since you can slice it and eat it with your hands. Enjoy the recipes friends!

Hamburger Dill Pickle Biscuit Casserole
15 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
1 lb ground beef or sausage
2 cups flour
1 tbsp baking powder
1 tsp dried Italian Herbs
1 tsp salt
1/4 cup olive oil
1/2 cup buttermilk (may sub. 1/2 cup milk + 1/2 tbsp vinegar)
1/2 cup ketchup
1/4 cup mustard
1 1/2 cups shredded cheddar
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/3 cup mayo
2-3 tbsp dill pickle juice
Instructions
Preheat oven to 400. Brown ground beef (or sausage).
In medium mixing bowl, whisk flour, baking powder, dried herbs and salt.
Add oil and milk. Stir until combined. (Should be a biscuit dough consistency.)
Press dough into a greased 9"x13" baking dish.
Mix together ketchup and mustard. Pour over biscuit dough.
Add ground beef and cheese. Bake for 15 minutes or until bottom is golden brown.
In small bowl, mix together mayo and pickle juice.
Sprinkle casserole with shredded lettuce, chopped pickles and drizzle with mayo mixture.
Cut into squares and enjoy!
Notes
You may need to add more flour or milk to get the right consistency. You are looking for a slightly sticky, soft biscuit dough.
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https://www.gracefullittlehoneybee.com/hamburger-dill-pickle-biscuit-casserole/

Nutrition

Calories

Fat

Carbs

Protein

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:

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.

Nutrition

Calories

Fat

Carbs

Protein

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.

Other posts to enjoy:

Nutrition

Calories

Fat

Carbs

Protein

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.

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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.

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.