tag:blogger.com,1999:blog-13475920691709304012024-02-24T01:50:05.400-05:00Simply LKJSimply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.comBlogger652125tag:blogger.com,1999:blog-1347592069170930401.post-50551661698775793842019-01-18T10:42:00.002-05:002019-01-18T10:42:28.039-05:00Vegan French Onion Soup~ It's What's for DinnerWe love French Onion soup. However, due to dietary restrictions I needed to find a recipe that was free of beef broth (traditionally used in the soup), gluten and dairy free.<br />
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This recipe was the winner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsnzcn7r-UeWYq5nQDVS7dOAu_C7KMxdSFowKeQF9h_XoV3eOhMoi9bewMUn2r84ZoImc-cv9FNGEDAwJgXB0FQBTBuBp-y_MIZ8mvI6kpbWyBhspsXjohI2HarqpElL61EEu0w_Wzf4/s1600/IMG_9290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsnzcn7r-UeWYq5nQDVS7dOAu_C7KMxdSFowKeQF9h_XoV3eOhMoi9bewMUn2r84ZoImc-cv9FNGEDAwJgXB0FQBTBuBp-y_MIZ8mvI6kpbWyBhspsXjohI2HarqpElL61EEu0w_Wzf4/s400/IMG_9290.JPG" width="400" /></a></div>
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Vegan French Onion Soup<br />
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Ingredients:<br />
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3 large onions<br />
1/2 C veggie broth or water (we used Pacific brand vegetable broth)<br />
3 cloves garlic, diced<br />
1/2 C red wine (alcohol cooks out, but adds to the flavor)<br />
4 Cups water<br />
2 TBS soy sauce (we used liquid aminos for a soy free version, you can also use coconut aminos)<br />
2 TBS balsamic vinegar<br />
1 bay leaf<br />
2 tsp ground or fresh thyme<br />
1/2 tsp salt, or to taste<br />
1/4 tsp fresh ground pepper<br />
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Udi's french rolls or baguettes (thawed out)<br />
Follow Your Heart Vegan sliced Mozzarella or Provolone<br />
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Instructions:<br />
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1. Slice onions into thin crescents.<br />
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2. In a large pot, saute onions in 1/2 cup of water until onions begin to heavily brown.<br />
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3. Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the bottom of the pan to release all the flavor of the caramelizing onions. The alcohol will cook out.<br />
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4. Add the other half of the red wine and continue cooking approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom of the pan.<br />
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5. Add the remaining ingredients to the pot-4 cups water, soy sauce (or alternative), balsamic, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes.<br />
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While this is cooking, cut either the thawed rolls or baguette into 1/2 inch to 1 inch slices and bake approximately 4 minutes at 400 (times will vary depending on thickness and oven), you want the slices nice a crisp.<br />
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Once the soup is down, ladle into individual soup bowls, top with slices of toasted bread and a slice of cheese. The heat will melt the cheese, but if you would like it browned you can place it the bowls under the broil for just a minute (be sure to watch, and use oven safe bowls).<br />
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I hope you enjoy!Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com2tag:blogger.com,1999:blog-1347592069170930401.post-65061323608583485022019-01-05T06:00:00.000-05:002019-01-05T06:00:12.154-05:00Happy 29th Birthday to Our First Born~<div class="separator" style="clear: both; text-align: center;">
Happy 29th Birthday!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXTBX2-mj444rH7iuNmkojEJhCiCCtEjFiti4Enitj0Fzlmh8xzVUqhobdAk0eR7EwC3EVyX8rJlQ7GZHlaWgID3KvraLBdEBtCOCqfmtt7V7CSHT9lkTsW9GMdgW7lkGfS46lke8evc/s1600/IMG_9230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="1090" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXTBX2-mj444rH7iuNmkojEJhCiCCtEjFiti4Enitj0Fzlmh8xzVUqhobdAk0eR7EwC3EVyX8rJlQ7GZHlaWgID3KvraLBdEBtCOCqfmtt7V7CSHT9lkTsW9GMdgW7lkGfS46lke8evc/s400/IMG_9230.jpg" width="310" /></a></div>
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29 years ago, on January 3rd in the wee hours of the morning, God blessed us with our first child. 29 years later she continues to bless us with her self- less heart and fierce love of family. We could not be more proud of the young woman you have become.</div>
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Happy Birthday Elie. We love you to the Moon and Back! Praying your last year in your 20s in your best yet.</div>
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com6tag:blogger.com,1999:blog-1347592069170930401.post-13011500734043647912019-01-04T08:49:00.000-05:002019-01-04T08:49:05.591-05:00What's for Dinner~Easy Chicken PiccataAfter too many holiday treats, we were ready to get back to more healthy eating habits. Chicken Piccata is a family favorite, and I love that we have been able to recreate the dish to meet our dietary needs (gluten and dairy free).<br />
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I posted this picture on my Instagram page, and many asked that I share the recipe.<br />
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Easy Chicken Piccata (Gluten and Dairy Free)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBzdTpm2VO9t-sVHhYtfLbcVHVHd1Spfv3DSNzeyc2ET9ZajCJXvrs4nuGBYes3WDHJrXoLoUvMLywKH_-psxlfbjThCzD3xToEdnfP-fTySkFn4OUISTj9EZhyj5jFsKOhz6MyfA5W0/s1600/IMG_9227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBzdTpm2VO9t-sVHhYtfLbcVHVHd1Spfv3DSNzeyc2ET9ZajCJXvrs4nuGBYes3WDHJrXoLoUvMLywKH_-psxlfbjThCzD3xToEdnfP-fTySkFn4OUISTj9EZhyj5jFsKOhz6MyfA5W0/s400/IMG_9227.JPG" width="400" /></a></div>
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Ingredients:</div>
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1 1/2 lbs thinly sliced chicken cutlets</div>
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1/2 C flour + 1 tsp, divided (gluten free, we like Pillsbury brand)</div>
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2 TBS olive oil, divided</div>
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2 TBS butter, divided (dairy free, we use Earth Balance brand-soy free)</div>
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1/4 C shallots, diced</div>
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2 garlic cloves, finely minced or crushed with a garlic press</div>
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1/4 C white wine</div>
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1 1/2 C low-sodium chicken stock or broth (we use Kitchen Basics stock or Pacific Brand broth)</div>
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Lemon juice, approx. 1/2 TBS</div>
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2 TBS brined capers, rinsed</div>
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1/2 tsp salt</div>
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freshly ground pepper</div>
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Garnish (optional):</div>
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Lemon slices</div>
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3 TBS chopped flat-leaf parsley</div>
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Directions:</div>
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1. Place 1/2 C of flour in a shallow dish or bowl. Add the remaining 1 teaspoon to a small bowl and set aside for the sauce.</div>
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2. Season the chicken on both sides with salt and pepper.</div>
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3. Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.</div>
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4. In a large 12 inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. (you may have to work in batches depending on skillet size) Be sure to monitor the heat as you do not want the flour to burn. Transfer the chicken to a plate and cover with foil to keep warm. </div>
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5. While the chicken is cooking, prep the rest of your ingredients. (I personally prefer to do this ahead of time so I can monitor the chicken) Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish.</div>
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6. To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute the shallots until soft, but not colored, about 1 minute.</div>
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7. Add the garlic and cook until fragrant, about 30 seconds.</div>
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8. Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.</div>
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9. Ad the chicken stock and bring to a boil. To thicken the sauce, add a splash of chicken stock to the reserved teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.</div>
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10. Reduce the heat to a simmer. Stir in remaining tablespoon of butter.</div>
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11. Add the juice of half a lemon (approx. 1/2 TBS) and sprinkle with capers.</div>
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12. Return the chicken and any accumulated juices to the pan.</div>
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13. Taste the dish; season with extra lemon juice, salt and pepper if desired.</div>
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14. To serve, transfer chicken to a serving platter and spoon the sauce over the top. Garnish with lemon slices and fresh parsley.</div>
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We like to serve this dish with gluten free thin spaghetti or linguine, or for a healthier version steamed broccoli.</div>
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Enjoy!</div>
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com5tag:blogger.com,1999:blog-1347592069170930401.post-63536993640793496442018-08-20T16:39:00.002-04:002018-08-20T16:39:53.615-04:00What's For Dinner~Crockpot Buffalo Chicken Tater Tot CasseroleWow, it's been AWHILE! 6 months to be exact. A lot has happened these past six months. For those of you who follow me on Instagram and Facebook, you know where my attention has been focused. I finally feel we are at a point where I can step back into the world of blogging, but I can tell you that just like before my family will always be my number one priority. So, that may mean five to six posts a week or it may mean one.<br />
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My plan and desire is to share openly with my readers about what we have been through these past six months, I just need to put all my thoughts together. God has blessed us tremendously, and it is just too good not to share it all with you.<br />
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But for now, I will leave you with a recipe that several of my IG friends had requested. With so many having just started school, this is a great recipe for a busy weeknight.<br />
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Crockpot Buffalo Chicken Tater Tot Casserole<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhLfZ1yR3vtcQPx10B0rdb4EGzjal5AcWQo2JTFSFEA55_3kFehFFr0JjsGFoHNzgbPfq8wTq0yPHQwW3R8Zn5wsbNRU-b7xVXulBRmUKi62A8VQMnlzguCx5jN_bsdPF7CC_VZl9rG4/s1600/IMG_8478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhLfZ1yR3vtcQPx10B0rdb4EGzjal5AcWQo2JTFSFEA55_3kFehFFr0JjsGFoHNzgbPfq8wTq0yPHQwW3R8Zn5wsbNRU-b7xVXulBRmUKi62A8VQMnlzguCx5jN_bsdPF7CC_VZl9rG4/s400/IMG_8478.JPG" width="400" /></a></div>
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Ingredients:<br />
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1 pound ground chicken<br />
1 TBS olive oil<br />
1/4 C flour (we use gluten free)<br />
1 1/2 C chicken broth (we use Pacific brand)<br />
1/4 C cream, buttermilk, or milk (we use flax milk/Dairy Free)<br />
1 tsp dried parsley<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
1 tsp dried dill<br />
1 tsp dried chives<br />
1 tsp salt<br />
1/4 tsp pepper<br />
32 oz frozen tater tots<br />
2 TBS butter (we use Earth Balance/Dairy and Soy Free)<br />
1/2 C buffalo wing sauce<br />
1/2 C shredded carrots (optional)<br />
1/4 C chopped celery (optional)<br />
1 1/2 C shredded cheddar cheese (we use Follow Your Heart/Dairy and Soy Free)<br />
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Instructions:<br />
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1. Heat olive oil in a large skillet over medium high heat.<br />
2. Add ground chicken and cook (breaking up with a spatula) until no longer pink.<br />
3. Sprinkle in flour and stir to coat cooked chicken.<br />
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce.<br />
5. Stir in cream (or buttermilk, milk).<br />
6. Add dried seasonings and salt and pepper and stir all to combine.<br />
7. Let cook and additional 2-3 minutes until sauce is nice and thickened up.<br />
8. Melt butter in microwave in a large microwave safe mug or cup.<br />
9. Add buffalo sauce and stir to combine.<br />
10. Spray crock well with non-stick spray.<br />
11. Add 1/2 of the tater tots.<br />
12. Drizzle with 1/2 of the buffalo sauce/butter mixture.<br />
13. Cover with the meat mixture.<br />
14. Top with carrots, celery and bleu cheese if desired.<br />
15. Add remaining tater tots and drizzle with remaining buffalo sauce.<br />
16. Top with shredded cheddar cheese.<br />
17. Cover and cook on low for 5-6 hours or high for 2-3 hours.<br />
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You can also bake this in the oven. Follow steps 1-9, then spray a 9 x 13 inch backing dish and layer as mentioned above. Bake at 350 degrees for 30-40 minutes or until tater tots are crisp.<br />
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You can find another great Tater Tot recipe linked below. Enjoy!<br />
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<a href="http://simplylkj.blogspot.com/2017/10/whats-for-dinner-wednesdaysloppy-joe.html">Sloppy Joe Tater Tot Casserole</a><br />
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com12tag:blogger.com,1999:blog-1347592069170930401.post-59559464493129924542018-02-15T06:00:00.000-05:002018-02-15T06:00:23.502-05:00What's for Dinner Thursday Addition~Slow Cooker Black Bean SoupThis week's What's for Dinner is a special Thursday addition, since Valentine's Day fell on a Wednesday. I hope all my friends were spoiled by a loved one in some way yesterday. And those missing a loved one, I pray God smiled down on you and made your day a little brighter.<br />
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I am a huge fan of slow cooker meals during the winter months. Something about being able to throw a few ingredients into the pot, and then walk away for hours to come home to a hot hearty meal. A win in my book.<br />
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This is a new to us recipe. Since #2 and I's food sensitivity tests have us taking beef and turkey out of our diets, we are out to find meatless hearty dishes so we don't overdo the chicken and fish. We have learned that overcompensating for one sensitivity with a certain food generally leads to that being on the list the next time. So we really try hard to rotate our proteins especially.<br />
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Slow Cooker Black Bean Soup<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygY-OImhMZXIMPP8ePewrHOK0hLmY0-1ty-5mEexyz37dMYVWXS5AFJaHZe8StkyXTbYtG2Aq8CHpa4gcqep0cJT-iroweFXAjbiAOf71xBcwYkLsF7jLDF4IvoAOe22dePPvnk6V5hM/s1600/IMG_7500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygY-OImhMZXIMPP8ePewrHOK0hLmY0-1ty-5mEexyz37dMYVWXS5AFJaHZe8StkyXTbYtG2Aq8CHpa4gcqep0cJT-iroweFXAjbiAOf71xBcwYkLsF7jLDF4IvoAOe22dePPvnk6V5hM/s400/IMG_7500.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prior to cooking. Look at all those gorgeous colors!</td></tr>
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Ingredients:<br />
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1 large white or yellow onion, chopped<br />
2 red bell peppers, cored and chopped<br />
2 carrots, chopped<br />
5 cloves garlic, minced<br />
1-2 jalapeno peppers, seeded and diced<br />
4 C good quality vegetable stock (we use Kitchen Basics)<br />
4 (15 oz) cans black beans, rinsed and drained (we use Eden organic-be sure to by the SOY free version)<br />
1 bay leaf<br />
2 tsp ground cumin<br />
2 tsp chili powder<br />
2 tsp kosher salt<br />
1/2 tsp cayenne pepper<br />
***optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocado, sour cream and/or shredded cheddar (dairy free, if making this soup vegan)<br />
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Directions:<br />
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1. Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf.<br />
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2. At this point, you can either:<br />
1. serve the soup as-is (brothy and chunky)<br />
2. use a blender or food-processor to puree the soup completely (uber-thick and smooth)<br />
3. use a blender or food-processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)<br />
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3. Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPT15cfbhmSc_JSm2awYN_iHBv46gEQAH5bNsBvkkt_P348jRvQhTDPjrau8qsMlmRZhvxRyK2NEGfqW7lf_254bjKRYGOH7bUroYGDPbCN0zTEc5kxCyOK37mZGYt_Aspb0ZDaJxpLM/s1600/IMG_7503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPT15cfbhmSc_JSm2awYN_iHBv46gEQAH5bNsBvkkt_P348jRvQhTDPjrau8qsMlmRZhvxRyK2NEGfqW7lf_254bjKRYGOH7bUroYGDPbCN0zTEc5kxCyOK37mZGYt_Aspb0ZDaJxpLM/s400/IMG_7503.jpg" width="300" /></a></div>
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Original recipe can be found <a href="https://www.gimmesomeoven.com/">here.</a><br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com12tag:blogger.com,1999:blog-1347592069170930401.post-90329084940390179092018-02-14T06:00:00.000-05:002018-02-14T06:00:43.721-05:00Happy Valentine's Day~2018<div class="separator" style="clear: both; text-align: center;">
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Hello my loves! Popping in today to wish each and every one of you a <span style="color: red;"><b><i>Happy Valentine's Day!</i></b></span></div>
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I know this day is not popular with everyone. For some it is a day they would prefer to skip. I get it. Past hurts, missing a loved one, feeling unloved. </div>
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For those feeling a bit down today, I wanted to share this with you. Each of us has been given the BEST <span style="color: red;">VALENTINE</span> gift ever! Jesus. His <i style="color: red; font-weight: bold;">love</i> is unconditional, unchanging, and the best love of all. </div>
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So, if today finds you a bit sad, maybe lonely, or even happy and satisfied, remember <span style="color: red;"><b><i>who you belong to.</i></b></span></div>
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com6tag:blogger.com,1999:blog-1347592069170930401.post-29027255080284545172018-02-13T06:00:00.000-05:002018-02-13T06:00:09.018-05:00Oatmeal Cranberry Pecan Cookies~Good morning friends. I pray all are well, and staying healthy. Gosh this flu season has been a doozy! While I am never one to wish away time, Spring can't come soon enough.<br />
<br />
Today I thought I'd share a hearty cookie recipe with you. We are not big sweet eaters in our house, but we do on occasion like a homemade cookie. These are great with a cup of coffee, and could be considered a "breakfast" <strike>I don't want to have to cook </strike>cookie. I love that they can easily be changed up by choosing different mix-ins.<br />
<br />
Oatmeal Cranberry Pecan Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1uqQ9FvkC0MPrua-qvv-k3JjZWio0QT61C_ilxUmfdiDuvApjth96SFRiSWGcISi8LrxkwK8BmX8Rf_1ql6__yZVLd_VudAD-VY7jSq2US1oDaEXCZUoKJwM-_FTyCKeor9uqsz56ZY/s1600/IMG_7494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1uqQ9FvkC0MPrua-qvv-k3JjZWio0QT61C_ilxUmfdiDuvApjth96SFRiSWGcISi8LrxkwK8BmX8Rf_1ql6__yZVLd_VudAD-VY7jSq2US1oDaEXCZUoKJwM-_FTyCKeor9uqsz56ZY/s400/IMG_7494.JPG" width="400" /></a></div>
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<br />
Ingredients:<br />
<br />
1/4 C unsalted butter (we use Earth Balance Vegan Buttery Sticks)<br />
6 TBS neutral flavored oil (canola, melted coconut, etc)<br />
1 tsp vanilla extract ( we sub with maple syrup due to sensitivities)<br />
1/2 C granulated sugar<br />
1/4 C plus 2 TBS brown sugar<br />
1 large egg (we sub with a flax egg-1 TBS ground flax seed to 3 TBS water, let set up)<br />
2 C old fashioned oats + 1/4 C hot water (we use Bob's Redmill gluten free rolled oats)<br />
1 cup all purpose flour (we use Pillsbury gluten free all purpose flour)<br />
1 TBS cinnamon (we used 1/2 TBS cinnamon and 1/2 TBS nutmeg-cut down on cinnamon due to a sensitivity)<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
Mix-ins-dried cranberries, chopped pecans (could use raisins, other chopped nuts and chocolate chips) equal to 1 C total.<br />
<br />
Instructions:<br />
<br />
1. Preheat oven to 350 degrees F.<br />
2. In a bowl, combine butter, oil and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.<br />
3. In a separate bowl, combine oats and hot water and let sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.<br />
4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup total of assorted mix-ins).<br />
5. Refrigerate dough for at least 10 minutes.<br />
6. Measure out tablespoon -sized cookies, and place them on a parchment lined cookie sheet, bake for 12 minutes, or until bottoms are golden (in our oven that was 14 minutes).<br />
7. Let the cookies cool fully before removing them from the baking sheet. <br />
<br />
They stay moist overnight in an airtight container.<br />
<br />
Original recipe can be found <a href="http://uprootkitchen.com/">here.</a><br />
<br />
Enjoy!Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com5tag:blogger.com,1999:blog-1347592069170930401.post-6181823592280960202018-02-12T11:01:00.001-05:002018-02-12T11:01:59.892-05:00Firecracker Chicken Meatballs~It's What's for DinnerHello my friends! It's been awhile since I lasted posted. We are all well, just crazy busy. I don't think I've had a day without something on the calendar in weeks! <br />
<br />
I shared this recipe on Instagram, and several asked for the recipe. So I am popping in today to share it with you all. <br />
<br />
My #2 and I are dealing with new food sensitivities, so we are once again learning to be creative in the kitchen. The good news is that most of our sensitivities, at least on the big things like proteins, are the same! <br />
<br />
We are really enjoyed this recipe. I think it is a great one for both adults and kiddos alike. Always a win in a busy household.<br />
<br />
Firecracker Chicken Meatballs<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Not the prettiest plating, but it was delicious.</td></tr>
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Ingredients:<div>
<br /></div>
<div>
Meatballs:</div>
<div>
<br /></div>
<div>
2 pounds ground chicken (you can use turkey as well)</div>
<div>
4 tsp minced garlic</div>
<div>
1 1/2 tsp salt</div>
<div>
1 tsp pepper</div>
<div>
2 large eggs (or egg substitute, we make flax eggs-1 TBS ground flax seed to 3 TBS water, let set up)</div>
<div>
1 cup Panko breadcrumbs (we use gluten free, you may find you need a little more if mixture is a bit sticky)</div>
<div>
1/2 tsp paprika</div>
<div>
1 tsp onion powder</div>
<div>
<br /></div>
<div>
Firecracker sauce:</div>
<div>
<br /></div>
<div>
1/2 cup hot sauce (we use Texas Pete's)</div>
<div>
1 C light brown sugar</div>
<div>
2 TBS apple cider vinegar</div>
<div>
1/4 tsp salt</div>
<div>
1/4-1/2 tsp red pepper flakes (depending on spice preference)</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
<br /></div>
<div>
1. Position rack near center of the oven and preheat the oven to 475 degrees F. Line a baking sheet with parchment paper, set aside.</div>
<div>
<br /></div>
<div>
2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.</div>
<div>
<br /></div>
<div>
3. In a large bowl, combine the ground chicken, garlic, salt, pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It's easier to tell when the ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.</div>
<div>
<br /></div>
<div>
4. Shape the meat mixture into a ball, about 3 TBS of meat per ball. You can also use an ice cream or cookie scoop. Place shaped meatballs on prepared baking sheet, bake for 11-13 minutes or until the meatballs are completely cooked.</div>
<div>
<br /></div>
<div>
5. Brush each meatball with the firecracker sauce. Place back in the oven and bake an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.</div>
<div>
<br /></div>
<div>
Original recipe can be found <a href="http://littlespicejar.com/">here.</a></div>
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<br /></div>
<div>
I'll be back tomorrow with a hearty breakfast type cookie. Enjoy!!<br /><br /></div>
Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com6tag:blogger.com,1999:blog-1347592069170930401.post-41722590982121422612018-01-09T12:30:00.000-05:002018-01-09T12:30:07.489-05:00Soups On~Paleo Taco SoupY'all it has been downright cold here this past week. While we do experience temps in the 30s from time to time in Atlanta over the course of the winter months, it generally lasts a day or two and then we jump back up into the 50s and 60s. This system was here to stay!<br />
<br />
Cold, chilly nights accompanied with a HUGE football game on the TV call for soup. Good old comfort food.<br />
<br />
I cannot take any credit for this one as hubby found it online, AND prepared it for us! Winner winner, soup's for dinner!<br />
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Paleo Taco Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkI1NrHSVfs_p_f5y5ormHbeZ-usOgH7il0DJSPr9gVA_66wuh2Y_ET2ec8jisf-NLf5GxWUUtAlcuaIJbOsR84IrGjHVthT6jNfv96wcccEqc7IxtDT85mskSY-XTm-AvxVBkXwqBQ0/s1600/IMG_7352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkI1NrHSVfs_p_f5y5ormHbeZ-usOgH7il0DJSPr9gVA_66wuh2Y_ET2ec8jisf-NLf5GxWUUtAlcuaIJbOsR84IrGjHVthT6jNfv96wcccEqc7IxtDT85mskSY-XTm-AvxVBkXwqBQ0/s400/IMG_7352.JPG" width="400" /></a></div>
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<br />
Ingredients:<br />
<br />
2 lbs grass fed ground beef<br />
1 zucchini, diced<br />
1 red onion, diced<br />
2 bell peppers, diced (we used one red, one orange as our daughter cannot eat green)<br />
1 jalapeno, minced<br />
2 cups tomatoes, diced (we used organic canned)<br />
2 garlic cloves, minced<br />
4 tbsp chili powder<br />
2 tbsp ground cumin<br />
1 tsp paprika<br />
1 cup tomato sauce<br />
4 cups beef stock<br />
1 tbsp cooking fat (we use Earth Balance Vegan Soy Free butter)<br />
fresh cilantro (to garnish)<br />
1 avocado, sliced (optional)<br />
Sea salt and freshly ground black pepper<br />
<br />
Preparation:<br />
<br />
Heat the cooking fat in a large saucepan over medium-high heat.<br />
<br />
Add the garlic and onion, and cook 2 to 3 minutes.<br />
<br />
Add the ground beef and brown 4 to 5 minutes, stirring occasionally.<br />
<br />
Sprinkle all the spices over the meat. Season to taste and mix everything well.<br />
<br />
Add the zucchini, bell pepper, tomatoes, and jalapeno to the saucepan.<br />
<br />
Pour in the tomato sauce and beef stock; give everything a good stir.<br />
<br />
Cover, lower heat to medium, and let simmer 20 to 25 minutes.<br />
<br />
Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.<br />
<br />
The soups has a good hearty Mexican flavor, but not too spicy for those of you who don't care for a lot of heat.<br />
<br />
Enjoy!!<br />
<br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com10tag:blogger.com,1999:blog-1347592069170930401.post-64700147263968750382018-01-07T15:00:00.004-05:002018-01-07T15:00:59.774-05:00One Pan Ranch Chicken and Veggies~It's What's for DinnerHappy Sunday friends. I pray your week is off to a good start. I had several request this recipe after I share in on Instagram. I had thought it was already posted on here, but apparently I was mistaken. Just the older one pan ranch pork recipe was. Similar, but this new one is dairy free as well as gluten free.<br />
<br />
Most Ranch dressings and mixes contain dairy. So if that is of concern to you and you need to omit it due to dietary restrictions you can replace it with this homemade recipe. The original recipe can be found <a href="http://afewshortcuts.com/">here.</a> <br />
<br />
Homemade Ranch Dressing Mix<br />
<br />
Ingredients:<br />
<br />
1 tsp dried parsley<br />
1/2 tsp ground black pepper<br />
1 tsp seasoned salt<br />
1/2 tsp dill<br />
1/2 tsp garlic powder<br />
1/4 tsp onion powder<br />
1/8 tsp dried thyme<br />
<br />
Instructions:<br />
<br />
Mix all ingredients together in a small bowl.<br />
<br />
For Dairy Free Dressing: mix with 1 cup mayo, 1 cup original flavor dairy free milk and 1 tsp vinegar (we use Earth Balance Vegan mayo)<br />
<br />
Dip: mix with 8-10 ounces of dairy free sour cream (we use Tofutti brand-this does contain some soy)<br />
<br />
Other: use in place of one packet of Ranch dressing mix in recipes.<br />
<br />
One Pan Ranch Chicken and Veggies<br />
<br />
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<br />
Ingredients:<br />
<br />
Chicken Breasts (we generally make 4, 3 for dinner and 1 leftover for our daughter's lunch the next day)<br />
1 bag organic fresh organic green beans<br />
1 bag small gold or red baby potatoes<br />
Ranch Dressing Mix (I double the above recipe when making this)<br />
Olive Oil<br />
<br />
Directions:<br />
<br />
1. Line a large baking pan with parchment paper for ease of clean up.<br />
2. Trim chicken breasts and lay them on the parchment paper, leaving room in between each.<br />
3. Rinse and trim green beans and place in a large bowl.<br />
4. Rinse and halve potatoes (quarter if they are larger) and place in bowl with green beans.<br />
5. Drizzle a bit of olive oil on the chicken breasts, enough to coat, and then sprinkle with 1/2 of the ranch dressing mix.<br />
6. Drizzle the green beans and potatoes with olive oil to coat. Sprinkle with ranch dressing mix and toss to coat thoroughly.<br />
7. Spread the vegetables onto the baking pan around the chicken breasts.<br />
8. Bake at 350 for 30-40 minutes or until the chicken is cooked through and the veggies are tender.<br />
<br />
You can adjust amounts depending on how many mouths you have to feed. This is also great with boneless pork chops in place of the chicken. And as always you can easily swap out the green beans and potatoes for other veggies, such as squash, zucchini, carrots, or brussel sprouts.<br />
<br />
Enjoy!<br />
<br />
<br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com7tag:blogger.com,1999:blog-1347592069170930401.post-47451864766151230872018-01-04T17:41:00.000-05:002018-01-04T17:41:53.856-05:00Cilantro-Lime Black Bean Shrimp and Rice~It's What's for DinnerHello from the chilly South. Honestly, while it is cold here I can't complain as I know so many of you are experiencing far worse temps, wind chill, and snow fall.<br />
<br />
After slacking off on our meal planning the week leading up to and after Christmas, I decided it was high time to get back to some sense of normal. While I didn't full out meal plan this week, we are back to eating healthier dinners at home.<br />
<br />
This recipe is similar to one we have made before, substituting shrimp for chicken. My youngest is eating very limited beef due to new dietary restrictions, and she was a bit tired of chicken so shrimp it was.<br />
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Cilantro-Lime Black Bean Shrimp and Rice<br />
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<br />
Ingredients:<br />
<br />
Shrimp-<br />
2 TBS olive oil<br />
1 pound raw shrimp, peeled and deveined<br />
4 garlic cloves, minced (we keep jarred minced on hand, so much easier)<br />
1 /4 tsp salt (we prefer sea salt)<br />
1/2 tsp red pepper flakes<br />
<br />
Rice-<br />
2 C chicken broth or vegetable broth (for added health benefits you can use bone broth)<br />
1 C uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it-we had white long grain on hand)<br />
1/4 tsp salt<br />
2 TBS lime juice, freshly squeezed + extra (we keep Whole Foods organic lemon and lime juice on hand)<br />
1 can (15 oz) black beans, rinsed, drained (we used Eden organic soy free)<br />
1/2 C fresh cilantro, chopped + extra<br />
<br />
Directions:<br />
<br />
Shrimp-<br />
<br />
1. Heat large skillet until hot on medium heat. Add olive oil-it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.<br />
2. Remove shrimp from the skillet to a plate.<br />
<br />
Rice-<br />
<br />
3. To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt. Bring to a boil. Mix everything well. Reduce the heat to low boil/simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add 1/2 cup water if your rice in not completely cooked through.<br />
4. Mix the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.<br />
5. Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp. Add the shrimp to the skillet with the rice and gently reheat.<br />
<br />
Click <a href="http://simplylkj.blogspot.com/2016/03/whats-for-dinner-wednesdayone-pan.html">here</a> for the chicken version.<br />
<br />
Stay warm friends.<br />
<br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com4tag:blogger.com,1999:blog-1347592069170930401.post-70867947078114946592018-01-03T10:57:00.001-05:002018-01-03T10:57:48.899-05:00Happy 28th Birthday to our First Born~<div class="separator" style="clear: both; text-align: center;">
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<br />
Happy 28th Birthday to the one who made us parents. You have been a blessing to many...your family, friends, co-workers, students, athletes, and the lives of 3 in your charge and their families. We always told you to make a difference in someone else's life, and you have done just that. Sometimes overlooking your own needs to do so.<br />
<br />
We are so very proud of the young woman you have become.<br />
<br />
Happy Birthday Elie. May God continue to bless you and use you to do His will.Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com5tag:blogger.com,1999:blog-1347592069170930401.post-57285638924346893092017-12-31T11:42:00.002-05:002017-12-31T11:42:37.483-05:00Dinner's Ready~Top 5 Recipe Posts 2017<div class="separator" style="clear: both; text-align: center;">
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Happy New Year's Eve friends! </div>
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I thought I would close out the year by sharing the Top 5 most viewed recipes here on the blog. There seems to be a bit of a pattern...easy, tasty, good old comfort food. </div>
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I plan to share more recipes like these with you all in the coming year. This past year brought on the new challenge of cooking dairy free. We were already eating gluten free, and soy and nut free 75% of the time. With a few adjustments and some great products, the task no longer seems so daunting. I get asked a lot about what products/brands we like best, so I hope to share those as part of the recipe segment here on the blog.</div>
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Our youngest got her most recent food sensitivity tests back last month, and my results will be back late January. And yes, once again we will be making some adjustments.</div>
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If you would like me to share more about our food journey, or if you have questions, please ask. While not experts by any means, we are always happy to share what is working for us.</div>
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I pray you all have a Safe and Happy New Year. Here's to a Healthy 2018!</div>
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<a href="http://simplylkj.blogspot.com/2017/02/tgifdinner-addition.html">Homemade Hamburger Helper</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1TAK0pg4rnPDEL7xI9qQWYSO1ObzJnzYhhHMUXQGRFB8obUePHvxp9PVJqNYpRMmuMbMnSqNQRc-ErdWVtc2SN0Z7JruG72qJ6_ocbpt2x2uuN0NVQuVjz4zP4KgMMBpAJK0IPccJ1w/s1600/recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1TAK0pg4rnPDEL7xI9qQWYSO1ObzJnzYhhHMUXQGRFB8obUePHvxp9PVJqNYpRMmuMbMnSqNQRc-ErdWVtc2SN0Z7JruG72qJ6_ocbpt2x2uuN0NVQuVjz4zP4KgMMBpAJK0IPccJ1w/s400/recipe.jpg" width="400" /></a></div>
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<a href="http://simplylkj.blogspot.com/2017/01/whats-for-dinner-wednesdayspicy-garlic.html">Spicy Garlic Brown Rice Noodles</a></div>
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<a href="http://simplylkj.blogspot.com/2017/01/dish-it-up-sunday_29.html">Rich French Onion Soup</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQzMzbwCdajH1YrMCHecphZypMCkykMxV40vFgYYFeG2OTXs1FH1b4yCcaN59DaZJc-qDcmPurtLGVj8aveKGhq-dpyeY6dCX3JcitDj27dsrKJHq6IGtCVjNDU6pXeXjQkyfd96C4A/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQzMzbwCdajH1YrMCHecphZypMCkykMxV40vFgYYFeG2OTXs1FH1b4yCcaN59DaZJc-qDcmPurtLGVj8aveKGhq-dpyeY6dCX3JcitDj27dsrKJHq6IGtCVjNDU6pXeXjQkyfd96C4A/s400/cookie.jpg" width="400" /></a></div>
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<a href="http://simplylkj.blogspot.com/2017/01/gluten-dairy-soy-egg-and-nut-free.html">Gluten, Dairy, Soy, Egg and Nut Free Chocolate Chip Cookies</a></div>
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<a href="http://simplylkj.blogspot.com/2017/02/whats-for-dinner-wednesday.html">Slow Cooker Chicken Tortilla Soup (Paleo and Whole 30 Approved)</a></div>
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com8tag:blogger.com,1999:blog-1347592069170930401.post-50435723471729662092017-12-26T15:25:00.001-05:002017-12-27T09:01:31.808-05:00Simply Christmas 2017~Happy Day after Christmas friends. I pray you and your families had a Merry Christmas, and enjoyed your time together yesterday. For those of you missing loved ones this year, my heart and prayers go out to you as this was our first Christmas without my sweet Mother-in-Law, so I totally understand how bittersweet the holidays can be. I did manage to recreate her much loved Anise flavored Christmas cookies, and it made it seem like she was close by (actually I know she was definitely coaching me through it, or laughing at me, as I tried to recreate them gluten, dairy AND soy free). My hubby commented that she would be asking "why I was asking someone named Alexa to set a timer and what in world is gluten, dairy and soy free and why would anyone want to eat like that!!???" She was 98 1/2 when she passed away, and the DVD player still gave her fits. I can only imagine what she would think about Alexa!<br />
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The weather leading up to Christmas was somewhat depressing, cold, rainy and generally overcast, so taking indoor pics was a bit challenging. And then again, maybe it was just the photographer ;-) But I did manage to snap some over the weekend, and thought I would go ahead and share our holiday home with you. I actually quite enjoy this week. The week after leading up to the New Year. The hustle and bustle is over, and we can just sit back and enjoy the sights, sounds and smells of the holiday season.<br />
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Lots of pictures, so I'll mostly let them do the talking.<br />
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Welcome to Simply Christmas 2017~<br />
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The entryway received fresh bows this year along with tiered packages that we set atop our urns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OzSeVScE2UpijgGOCaRYDpplpW6ZoT7WPZD0Tnwx8CyUZUupNzhCCiv-WhLPsdNMMaFYyCW8N0zgkmuYQZUoKKiFrRpdyhRlUphGkEFPHobk_DzaXi9ru-3sMg_wKdL8pPWnYnZ9ABc/s1600/IMG_6066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OzSeVScE2UpijgGOCaRYDpplpW6ZoT7WPZD0Tnwx8CyUZUupNzhCCiv-WhLPsdNMMaFYyCW8N0zgkmuYQZUoKKiFrRpdyhRlUphGkEFPHobk_DzaXi9ru-3sMg_wKdL8pPWnYnZ9ABc/s400/IMG_6066.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQsLAdQzu8VtRoZa1yHYxpTENOxaTDTSfQUtRmOdZJmvMGTAxJdkdx6mpLZxgXI0svLCuVOK626NouXhRAyH9M3BQzYbv6HjcJkiJJSsxxDWb3-0uaHyI7z5fFURknqXKkSMGV_l8JGg/s1600/IMG_6063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQsLAdQzu8VtRoZa1yHYxpTENOxaTDTSfQUtRmOdZJmvMGTAxJdkdx6mpLZxgXI0svLCuVOK626NouXhRAyH9M3BQzYbv6HjcJkiJJSsxxDWb3-0uaHyI7z5fFURknqXKkSMGV_l8JGg/s400/IMG_6063.jpg" width="266" /></a></div>
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The skates that adorn this wreath belonged to my youngest. Our girls were competitive figure skaters for many years, and lots of hours were logged in the skates that adorn our home this time of year. Lots of blood, sweat, tears and precious memories.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN4rRIUW2opVBTJxwXo009Yr-VSfFuwoSHHqe1czUc2krF69j-0yyL_AajakSQY0GRy1cDVD7vLEkg_gRb2kP-IaePU6_730N3DiWDvhhnHfxY73pNsLpjAjWCNU8R5u2V9YuFgG3JGU/s1600/IMG_6068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN4rRIUW2opVBTJxwXo009Yr-VSfFuwoSHHqe1czUc2krF69j-0yyL_AajakSQY0GRy1cDVD7vLEkg_gRb2kP-IaePU6_730N3DiWDvhhnHfxY73pNsLpjAjWCNU8R5u2V9YuFgG3JGU/s400/IMG_6068.jpg" width="266" /></a></div>
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As you enter our home, our staircase is also sporting a pair of ice skates and it just wouldn't be the holidays without LOTS of plaid!</div>
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The doors leading to my home office are each adorned with wreaths that have the initials of our family members on them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdahqpL5TbQeRGhp89blDcI6YE8TP96qmQQfByh_mBkBKRu91cHSE-vE3gmwu83TxIrJZC_9Qmc1z1loyJM1DuU7LWcIJlFxX03rQn0jGumrGhLNlLD30FUK7qPHVM2r9LFUosbA57Vg/s1600/IMG_5995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdahqpL5TbQeRGhp89blDcI6YE8TP96qmQQfByh_mBkBKRu91cHSE-vE3gmwu83TxIrJZC_9Qmc1z1loyJM1DuU7LWcIJlFxX03rQn0jGumrGhLNlLD30FUK7qPHVM2r9LFUosbA57Vg/s400/IMG_5995.jpg" width="266" /></a></div>
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The hall leading to the kitchen got spruced up just a bit with a bench that normally is in our family room. However, I am kinda liking its new spot so it might stay after the holidays.</div>
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I made this adorable ribbon wreath at our Women's Ministry event earlier in the month.</div>
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Our downstairs powder room got a touch of Christmas as well with a woodland and cardinal theme. I also love swapping out the frame near the sink area seasonally.</div>
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As you enter our home to the right is our living room/library/piano room. This room houses our vintage white tree and Shiny Bright ornaments. The baby gate is a necessity. 1) to protect those precious ornaments from our resident 75 pound Golden Retriever and 2) it gives our little 14 pound Cairn a space to escape the aforementioned canine buddy of hers! So, it too got a little touch of Christmas with a wreath and bow.</div>
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This room held so many memories this year. Many of the shelves have pictures of my sweet in-laws, and the Shiny Bright ornaments and sweet little church that illuminates and plays Silent Night belonged to my Mother in Law. I feel honored to be able to display them now in our home.<br />
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A top the piano our little Christmas village is displayed. We have had this set since our girls were little. I look forward to setting it up each year.</div>
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The rocking chair belonged to my husband when he was a child.<br />
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Our vintage tree adorned with hand me down Shiny Bright ornaments.</div>
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Our dining room. This room is a bit harder to photograph as it tends to either be flooded with light or dark.</div>
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I just love this vintage crate. My husband proposed to me at my parents home on Fox Hollow Drive. This was a lucky find. I have my local blog friend Kim of <a href="http://www.savvysouthernstyle.com/">Savvy Southern Style</a> to thank as she had posted a picture of it on her blog after out antiquing, and I was lucky enough to find it still there when I went to look for it.</div>
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The kitchen got a few Christmas touches as well.</div>
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Our advent wreath is center on our kitchen table. A reminder of what the season is truly about.</div>
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The industrial shelves were a new addition to our kitchen this year and I have loved decorating them for the different seasons.</div>
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And we love our coffee and hot chocolate!</div>
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On to the family room. This 13 foot beauty takes center stage for sure. She is by far the prettiest tree we have had to date and has dropped only a handful of needles thus far!</div>
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And Christmas just isn't complete until my girls decorate their gingerbread houses after dinner on Christmas Eve. I just adore the new dog houses!</div>
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Well, that concludes this year's tour. Less than one week until a New Year begins. I pray you all have a blessed week heading into 2018!</div>
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Merry Christmas friends.</div>
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<span id="goog_849281424"></span><span id="goog_849281425"></span>Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com12tag:blogger.com,1999:blog-1347592069170930401.post-60123109358006330072017-12-22T11:15:00.000-05:002017-12-22T11:15:07.855-05:00Let's Keep Christmas~Hello dear friends! Here it is just a few days before Christmas once again. I had hoped to share our Christmas Home Tour with you today, but I still need to take a few more pictures and edit them. The weather here has been rather dark and gloomy, making the process a bit challenging. Especially for this amateur photog!<br />
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Instead I thought I would share a bit from my heart. And if I am being honest, something I feel is more important than yet another blogger holiday home tour.<br />
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I wanted to share a snippet from a book that was handed down to me that belonged to my precious Granny, who loved Christmas as much as I do. She always made the season magical for us, but never lost sight of the true meaning. And for that I am forever grateful. She instilled in us a love for Christ like no other.<br />
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The book was gifted to my Granny and Pop in 1954, by my Great Granny, in loving memory of my Great Grandfather who passed away that year.<br />
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The book is entitled Let's Keep Christmas. A sermon by Peter Marshall.<br />
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I have had the pleasure of reading it as a devotional to several groups of friends over the past several years. Each time all are amazed at the insight he had into the season so many years ago. <br />
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The idea of Christmas becoming commercialized was of concern even back then. Imagine how much more so today!<br />
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I wanted to share the last little bit of the book with you as it speaks to my heart every time I read it, and usually strikes a chord with those I am reading it to as well.<br />
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"We want to hold on to the old customs and traditions because they strengthen our family ties, bind us to our friends, make us one with all mankind for whom the Child was born, and bring us back again to the God Who gave His only begotten Son, that "whosoever believeth in Him should not perish, but have everlasting life."<br />
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So, we will not "spend" Christmas...<br />
not "observe" Christmas.<br />
We will "keep" Christmas-keep it as it is...<br />
in all the loveliness of its ancient traditions.<br />
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May we keep it in our hearts,<br />
that we may be kept in hope."<br />
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As many of you know we lost a precious gem this year. My sweet Mother-in-Law passed away back in March. As we went through some of the things in her attic, I stumbled upon this little church with the stained glass windows and bell in the steeple. It instantly reminded me of the church on the cover of the book. It is beautiful illuminated at night.<br />
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I am so grateful to have these two precious gifts, handed down by two of the finest Christian women I have ever known, to remind me of what is truly important this time of year.<br />
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May God bless each of you this Christmas season.<br />
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com8tag:blogger.com,1999:blog-1347592069170930401.post-52529587431415351452017-12-19T22:50:00.000-05:002017-12-19T22:50:19.392-05:00Chocolate Peppermint Crinkle Cookie Recipe~Hello sweet friends. First of all, I want to say a sincere thank you to those who have reached out to me via email or insta message asking if all was well. The answer is yes, we are just busy with life and all that the holidays entail. <br />
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I decided to step away from the blog for a bit to focus on what truly matters this season, first and foremost our Heavenly Father, Jesus, whom this holiday would be for nought without. He is the REASON for the SEASON after all. Along with family, missing some who are no longer with us this year, spending time with friends and going back to a true passion of mine, singing. Lots of choir rehearsals this time of year in preparation for two services this coming Sunday.<br />
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However, I posted a pic tonight on Insta of the cookies I made for my Life Group cookie swap I am hosting Thursday, and several asked for the recipe. The link wasn't working for some reason. So, as promised...here it is. So easy and they smell amazing!<br />
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Chocolate Peppermint Crinkle Cookie (vegan)<br />
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Ingredients:<br />
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1 cup dutch-process cocoa powder<br />
2 cups sugar<br />
1/2 cup vegetable oil<br />
3/4 cup applesauce<br />
1 tsp vanilla extract<br />
1 tsp peppermint extract<br />
2 cups all purpose flour<br />
2 1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 TBS peppermint candies crushed<br />
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Sugar Coating:<br />
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1/2 cup granulated sugar<br />
1/2 cup powdered sugar<br />
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Instructions:<br />
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1. In a small bowl combine flour, salt, and baking powder. Set aside.<br />
2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil and extracts until well blended. Fold in crushed peppermints. Add flour mixture and mix until just combined.<br />
3. Wrap the dough in plastic wrap and chill for 4 hours.<br />
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulate sugar and powdered sugar in two separate bowls.<br />
5. Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.<br />
6. Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.<br />
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Enjoy!Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com7tag:blogger.com,1999:blog-1347592069170930401.post-63579326074719786862017-11-23T09:35:00.002-05:002017-11-23T09:35:54.069-05:00Being Thankful~Happy Thanksgiving!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;">May God bless each one of you today as you spend time with family and friends. May we take time to reflect on all His goodness, grace and mercy. And remember to be thankful not just on Thanksgiving Day, but each day we are blessed to wake up and enjoy everything He has given to and provided for us.</span><br style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;" /><br style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;" /><span style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;">Happy Thanksgiving! I am thankful for each and every one of you.</span>Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com3tag:blogger.com,1999:blog-1347592069170930401.post-33907044038307691072017-10-23T19:05:00.000-04:002017-10-23T19:05:17.143-04:00Slow Cooker Meal~Chicken Enchilada Soup (Paleo, Whole30, Dairy-free)I had planned to post the recipe for this tomorrow, but so many of you have already requested it via Instagram, so tonight it is (only after tasting it of course ;-)<br />
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It was a rainy morning here in Atlanta, so slow cooked soup sounded really good. It was already on the meal plan...good timing! And no, I do not meal plan around the weather reports. When have they ever been accurate? <strike>snowpocalypse2014 wish I'd had soup then</strike><br />
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Chicken Enchilada Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3v6_GCKCOte10TqhIwFohdF__o9xOKzfwfkJSRNcnxU82QudVpNOikbfRg8_yy98VN8qqrWqGpiriRqIAjRMfc3G9ECMXsvH2-5ARgRsltqQj0K-ciuUiY_puC2C5KW7v3qEfAXKvNM/s1600/IMG_6851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3v6_GCKCOte10TqhIwFohdF__o9xOKzfwfkJSRNcnxU82QudVpNOikbfRg8_yy98VN8qqrWqGpiriRqIAjRMfc3G9ECMXsvH2-5ARgRsltqQj0K-ciuUiY_puC2C5KW7v3qEfAXKvNM/s400/IMG_6851.JPG" width="400" /></a></div>
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Y'all it doesn't get easier than this. If you can chop, measure and dump...you've got this!<br />
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Original recipe can be found <a href="http://realsimplegood.com/crockpot-chicken-enchilada-soup">here.</a><br />
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Ingredients:<br />
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1.5 lbs boneless skinless chicken thighs (we used two chicken breasts equal weight, who has time for bones?)<br />
1 can fire roasted crushed tomatoes (14.5 oz can)<br />
1 bell pepper, thinly sliced<br />
1 onion, thinly sliced<br />
3 cloves garlic, minced<br />
2 cups bone broth (we used chicken)<br />
1/2 cup water<br />
1 TBS cumin<br />
1 TBS chili powder<br />
1 tsp oregano<br />
1/2 tsp smoked paprika (regular works just fine)<br />
1/2 tsp sea salt<br />
1/2 tsp ground pepper<br />
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For garnish:<br />
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1 avocado (optional, we omitted as they are a migraine trigger for our youngest)<br />
fresh cilantro (we used dried we had on hand)<br />
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Instructions:<br />
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1. Add all of the ingredients in order to your slow cooker, except the garnish.<br />
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2. Cook on low for 6-8 hours, on high for 3 hours. Once done, remove chicken to a plate and use two forks to shred the chicken, return to the slow cooker and stir.<br />
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3. Ladle into bowls and serve with garnish.<br />
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***Notes:<br />
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While we followed the directions and sliced the onion and bell pepper, I would chop next time for ease of eating. Also, if you don't like too much heat you can cut the cumin, chili powder and paprika in half and still have plenty of flavor.<br />
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And I will leave you with this...<br />
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What is the difference between a crockpot and a slow cooker?<br />
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A crockpot uses a ceramic pot while a slow cooker uses a metal pot.<br />
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And now you are prepared to participate on Jeopardy!<br />
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com12tag:blogger.com,1999:blog-1347592069170930401.post-33294313472288269072017-10-13T10:53:00.000-04:002017-10-13T10:53:54.997-04:00Dishes for a Crowd~What's for Dinner Weekend AdditionHello friends, and happy Friday! It's a bit overcast at the moment here, and the temperatures have cooled off a bit. I'll take it.<br />
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Today I thought I'd share two new to us recipes that will feed a hungry crowd. And if not feeding a crowd, great for leftovers so you don't need to think about lunch the next day.<br />
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The first is a hearty fall soup made in the crockpot. Super simple. While I say soup, it really is more like a chili in consistency. Very filling.<br />
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Homemade Minestrone Soup (Slow Cooker)<br />
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Ingredients:<br />
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2 cans (14.5 oz) diced tomatoes<br />
2 TBS tomato paste<br />
1/4 C sun-dried tomato pesto (we used Stonewall Kitchen brand-it does contain a small amount of dairy, so omit for those with true dairy allergy, ours are sensitivities)<br />
1 parmesan rind (again, omit for dairy allergy, we did not include)<br />
4 Cups vegetable stock (gluten free)<br />
2 Cups water<br />
1 C carrots, diced<br />
1 1/4 C celery, diced<br />
1 1/2 C white onion, diced<br />
4-5 cloves garlic, minced<br />
1 tsp dried oregano<br />
1 sprig rosemary (or 1/2 tsp dried)<br />
2 bay leaves<br />
salt and pepper to taste<br />
1 can (15oz) red kidney beans, drained and rinsed (we omitted and just double the northern beans due to food sensitivities)<br />
1 can (15oz) great northern beans, drained and rinsed<br />
1 1/2 cups zucchini, diced<br />
1 1/2 cups tubular pasta (we used gluten free elbow noodles we had on hand)<br />
1 cup frozen green beans, thawed<br />
2 1/2 cups baby spinach, chopped<br />
Finely shredded Parmesan or Romano cheese, for serving (omit for dairy free, or use vegan)<br />
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Directions:<br />
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1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.<br />
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2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high for an additional 20-25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with the parmesan cheese and garlic toast (optional).<br />
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The original recipe can be found <a href="http://littlespicejar.com/homemade-minestrone-soup-slow-cooker">here.</a><br />
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This next recipe is also a crowd pleaser, and kid friendly too.<br />
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Chicken Parmesan Pasta Bake<br />
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Ingredients:<br />
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12 ounces Penne Ziti (or any pasta shape) *we used Tinkyada gluten free penne<br />
2 cups shredded, cooked chicken (about 2 chicken breasts) *we used a rotisserie chicken<br />
1 (25 oz) jar Tomato Basil Marinara Sauce (brand of choice)<br />
1 1/2 cups shredded mozzarella cheese *we used So Delicious brand dairy free<br />
1/3 C freshly-grated Parmesan cheese *we used Go Veggie brand vegan<br />
1/4 C packed fresh basil leaves, roughly chopped<br />
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Directions:<br />
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1. Preheat oven to 375 degrees F.<br />
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2. Cook the pasta al dente in a large stockpot of generously salted water, boiling according to package instructions. Drain and return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.<br />
<br />
3. Pour half of the pasta into a greased 9 x 13 inch baking dish. Sprinkle evenly with 1 cup mozzarella cheese, half the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.<br />
<br />
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.<br />
<br />
Original recipe can be found <a href="https://www.gimmesomeoven.com/chicken-parmesan-baked-ziti-recipe">here.</a><br />
<br />
I get asked a lot about how I go about meal planning for the week. I am working on putting together a post(s) where I will share how I find new recipes to try alongside some old favorites, rotating proteins, grocery shopping (creating a list) and stocking a pantry. I will also try to share some of our favorite gluten free and dairy free brands and products with you.<br />
<br />
It's not something that magically happens over night. It takes time, planning and a whole lot of trial and error. <br />
<br />
Have a Blessed Weekend Friends!!<br />
<br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com9tag:blogger.com,1999:blog-1347592069170930401.post-25729300964866967262017-10-10T18:12:00.000-04:002017-10-10T18:12:21.410-04:00Shrimp Pad Thai and a new cookbook, The Organic Heart~Hello friends!<br />
<br />
First, thank you again to all who have emailed, left sweet comments here or on my Insta feed regarding our sweet pup who recently had emergency surgery. I am happy to report he is on the mend and doing remarkably well. Even his surgeon was a bit surprised by how well he is doing given the extent of the surgery. And, if you are in the Atlanta area or a bit further north (Gainesville area) and ever find yourself in need of someone in a pet emergency, please reach out to me. Dr. Brown and his staff are excellent, but more importantly compassionate toward both the pet and the pet's owners. We are so grateful to the entire team.<br />
<br />
I shared a picture of this recipe on Instagram over a week ago, and had promised to post it here prior to all that took place with our pup. It is too good not to share, and it comes from a new to us cookbook that I know we will love and enjoy for many months to come.<br />
<br />
The recipe comes from Breeana Pooler's new cookbook, The Organic Heart, a Gluten- Free, Dairy-Free, Clean Food Cookbook. I love the story behind the creation of the cookbook. <br />
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<br />
At age 26 (yes just 26), Breeana's husband Jason was suddenly and unexpectedly diagnosed with severe heart failure. Following his diagnosis, Breeana set out to regain his health. She succeeded in doing so by completely changing their diets. Yes, their diets! I know y'all have heard the old saying, "you are what you eat." I personally think there is so much truth to it. After a year, her precious husband not only did NOT need a heart transplant, but was healthier than he had ever been in his entire life.<br />
<br />
You can follow Breeana on Instagram @the_organic_heart and her <a href="http://www.the-organic-heart.com/">food blog</a>.<br />
<br />
Most of you know that while we have been gluten free for quite some time now, the dairy free came in to play a year ago. <br />
<br />
When we mention to people that we are gluten, dairy, soy and mostly nut free (among other food sensitivities that vary by family member), the usual response is, "What DO y'all eat". Then when they start following along on either the blog or my Instagram account, I get "Would you come cook for me?" LOL While we are eating healthier than ever before, we are also enjoying our food so much more.<br />
<br />
Give this one a try!<br />
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<br />
Shrimp Pad Thai (Gluten Free and Dairy Free-2-3 servings)<br />
<br />
Pad Thai Sauce:<br />
<br />
1/4 C lime juice<br />
1/4 C coconut aminos (replaces soy sauce in recipes)<br />
2 TBS honey<br />
1 TBS coconut oil<br />
1/4 tsp crushed red pepper<br />
<br />
6 ounces brown rice pad-Thai noodles (we found them at Whole Foods)<br />
10 large shrimp, peeled and de-veined<br />
2 TBS coconut oil<br />
2 garlic cloves, minced<br />
1 tsp ginger, grated<br />
1 C green onions, roughly chopped<br />
2 eggs, whisked<br />
<br />
Serve with:<br />
1 C mung bean sprouts<br />
1/2 C cilantro, roughly chopped<br />
Crushed peanuts, as desired<br />
Plenty of lime wedges<br />
Chili sauce, as desired<br />
<br />
Directions:<br />
1. In a bowl, mix together all sauce ingredients and set aside.<br />
<br />
2. Fill a large bowl with warm water and soak the pad Thai noodles 10-15 minutes, or as directed on the package.<br />
<br />
3. In a large skillet or wok, sauté the shrimp in 1 tablespoon of coconut oil with the garlic, ginger, and green onions for a few minutes until the shrimp is pink and cooked. Remove from the skillet and set aside. Add the whisked eggs to the same skillet and sauté until cooked. Remove the eggs from the skillet and set aside.<br />
<br />
4. Turn the heat up on the skillet and add 1 tablespoon of coconut oil. Drain the soaked rice noodles (they should feel soft, not firm) and add the rice noodles to the hot skillet., frying them in the oil about 30 seconds. Now add the shrimp mixture, eggs, and Pad Thai sauce to the skillet, and combine everything well. Once the sauce is nearly absorbed, turn the heat off and transfer the noodles to a large plate. Top the pad-Thai with the mung bean sprouts, cilantro, crushed peanuts, and drizzle the noodles with plenty of lime juice. Serve with chili sauce for added heat.<br />
<br />
***Notes:<br />
<br />
Our daughter has a sensitivity to eggs, but can have them occasionally. I feel you can omit them all together if necessary (we make fried rice quite often without them).<br />
<br />
We also served all the optional toppings on the side.<br />
<br />
Breeana's cookbook is not only packed with easy to prepare delicious meals, it is chock full of information including how to stock a Gluten and Dairy Free Kitchen and Pantry. And, I just loved reading their story.<br />
<br />
I highly recommend this cookbook to anyone who is either embarking on a Gluten and Dairy Free journey or has been on one for awhile already.<br />
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<span style="color: red;">***I am in no way being compensated for this post. All opinions are that of my own. </span>Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com6tag:blogger.com,1999:blog-1347592069170930401.post-69238555725136946082017-10-04T10:36:00.000-04:002017-10-04T10:36:19.843-04:00What's for Dinner Wednesday~Sloppy Joe Tater Tot CasseroleHappy Wednesday friends. Been a busy and crazy week for us thus far. One of our sweet pups had to have emergency surgery Monday evening. He decided to eat his bandage we had put on his front leg to keep a hot spot clean and dry last week and it got stuck. No fun!! He did great through the surgery and is recovering, but it will take time. We are praying today is the last day at the vet, and he can come home to finish his recovery as we have been having to drive him between his ER doc and regular vet each day (one keeps him at night the other during the daytime hours).<br />
<br />
I posted a pic of this recipe last night on Instagram. I have to give our #2 credit for making it while we were making one of our many trips home from our pup's ER doc's office. She said it was really easy to put together. So many requested the recipe after seeing it, so here ya go.<br />
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<br />
Sloppy Joe Tater Tot Casserole<br />
<br />
(original recipe can be found <a href="https://realhousemoms.com/sloppy-joe-casserole">here)</a><br />
<br />
Ingredients:<br />
<br />
1 LB ground beef (we use 90/10 grass fed)<br />
1 large yellow onion, finely chopped<br />
1 large green bell pepper, finely chopped<br />
1 (15 oz can) no-salt-added tomato sauce<br />
1/4 C ketchup<br />
2 TBS tomato paste<br />
1 TBS yellow mustard<br />
1 TBS Worcestershire sauce<br />
1 tsp chili powder<br />
1/2 tsp kosher salt<br />
1/2 tsp sugar<br />
1/2 tsp dried oregano<br />
freshly ground black pepper, to taste<br />
1 (2 pound package) frozen tater tots (Ore Ida's are gluten free)<br />
<br />
Instructions:<br />
<br />
1. Preheat oven to 400 degrees F.<br />
2. Using a large 12-13 inch oven safe skillet or sauté pan, brown the ground beef with the onions and the bell pepper over medium high heat until the meat is fully cooked and crumbly, about 10 minutes. Add all of the remaining ingredients except the tater tots and stir well to combine.<br />
3. Arrange the tater tots in a single layer on top of the sloppy joe mixture in the pan. Cook uncovered in preheated oven until the tater tots are cooked through and golden brown, 25-30 minutes (she set the broiler for just a couple minutes in the end to get them crispy, be sure to keep an eye on them so they don't burn).<br />
4. Serve hot and enjoy!<br />
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<br />
Y'all it was delicious. Another one pan meal that is great for those busy week nights.Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com9tag:blogger.com,1999:blog-1347592069170930401.post-56011975305609482052017-09-30T12:17:00.001-04:002017-09-30T12:17:33.562-04:00Happy 24th Birthday Baby Girl~<div class="separator" style="clear: both; text-align: center;">
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<br />
Celebrating this gem today. <br />
<br />
You have and continue to be a blessing to all who know you and come in contact with you. Your smile lights up a room. Your patients are lucky to have someone so devoted to her career and to their care. <br />
<br />
Praying you have a wonderful day cheering on your fav team. Go vols!!Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com9tag:blogger.com,1999:blog-1347592069170930401.post-32516321537879839512017-09-23T06:00:00.000-04:002017-09-23T06:00:27.305-04:00Gluten Free, Dairy Free, Finger-Licking Good Fried Chicken~Happy Saturday! <br />
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<br />
I had a few requests for this recipe on Instagram, so I thought I'd post it here. This is not a new to us recipe. I originally posted it back in 2014. The recipe comes from Ina Garten's cookbook, Family Style.<br />
<br />
In my original post, we had adapted the recipe to be gluten free only (just sub gluten free flour). This time around however we had to omit the dairy (buttermilk). Turns out this is easy peasy. <br />
<br />
To make 1 Cup of dairy free buttermilk sub one of the following:<br />
<br />
1 cup almond milk with 1 TBS white vinegar<br />
<br />
1 cup soy milk with 1 TBS white vinegar<br />
<br />
1 cup coconut milk with 1 TBS white vinegar<br />
<br />
Since we do not consume either almond nor soy milk (due to sensitivities), we used coconut.<br />
<br />
The recipe calls for 1 quart buttermilk, so 4 cups of your choice of dairy free milk and 4 Tablespoons white vinegar. Whisk together.<br />
<br />
Of course if you have no allergy concerns, you can certainly make the original recipe.<br />
<br />
The recipe can be found <a href="http://simplylkj.blogspot.com/2014/09/whats-for-dinner-wednesday_10.html">here.</a><br />
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<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com4tag:blogger.com,1999:blog-1347592069170930401.post-6097707213650512872017-09-22T09:27:00.001-04:002017-09-22T09:27:32.688-04:00Soups On~Stuffed Pepper SoupWell, good Friday morning my friends. Today I thought I'd pop in with a new to us, yummy fall soup recipe. If you love traditional stuffed peppers like we do, this will quickly become a favorite for the next few months. And, it's even better the second day.<br />
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Stuffed Pepper Soup (original recipe found on <a href="http://www.cookingclassy.com/">Cooking Classy.</a><br />
<br />
Ingredients:<br />
<br />
1 lb lean ground beef (we prefer grass fed)<br />
2 TBS olive oil, divided<br />
Salt and freshly ground black pepper (we use white)<br />
1 small yellow onion chopped (1 cup)<br />
3/4 C chopped red bell pepper (a little over 1/2 of a medium)<br />
3/4 C chopped green bell pepper<br />
2 cloves, garlic, minced<br />
2 (14.5 oz) cans petite diced tomatoes<br />
1 (15 oz) can tomato sauce<br />
1 (14.5 oz) can beef broth (use use Pacific brand that comes in a box)<br />
2 1/2 TBS chopped fresh parsley, plus more for garnish (optional)<br />
1/2 tsp dried basil<br />
1/4 tsp dried oregano<br />
1 C uncooked long grain white or brown rice (whichever you prefer)<br />
Cheddar or mozzarella cheese, for serving (optional, we chose not to add)<br />
<br />
Instructions:<br />
<br />
In a large pot heat 1 TBS olive oil over medium heat (we love our Staub dutch oven for this). Once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.<br />
<br />
Heat remaining 1 TBS olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and sauté 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.<br />
<br />
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice*. Serve warm topped with optional cheese and garnish with fresh parsley.<br />
<br />
*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. The original recipe said to not add all if you planned to use for leftovers, as the rice would be mushy the next day if added to the soup (just add a bit of rice to each bowl and then add soup). We did not find this to be the case at all. It was perfect.<br />
<br />
Enjoy!Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com4tag:blogger.com,1999:blog-1347592069170930401.post-89931117039832707402017-09-21T21:28:00.002-04:002017-09-21T21:28:49.549-04:00Autumn Sausage Veggie and Apple Sheet Pan Dinner~It's What's for DinnerHello everyone! Sorry for the silence. It seems that when I get back in a regular routine of posting, life happens.<br />
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I had several requests for this recipe after posting it on Instagram last night. This is another fabulous one pan dish, perfect for fall.<br />
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<br />
<br />
Autumn Sausage Veggie and Apple Sheet Pan Dinner<br />
<br />
Ingredients:<br />
<br />
12 oz. smoked kielbasa sausage, sliced into 1/3 inch thick slices<br />
16 oz. sweet potatoes, peeled and diced into 3/4-inch cubes<br />
16 oz. brussels sprouts, halved (we omitted as I am the only one who will eat them, but shouldn't due to sensitivities)<br />
1/2 medium red onion, diced into chunks<br />
1 TBS minced garlic (3 cloves)<br />
1/4 C olive oil<br />
1 tsp each dried thyme, sage and rosemary (crush rosemary)<br />
Salt and freshly ground black pepper (we use white)<br />
2 crisp baking apples, cored and diced into 1 1/4-inch chunks<br />
2 TBS chopped fresh parsley<br />
<br />
***since we omitted the brussels sprouts, I added a bit more sweet potato and apple<br />
<br />
Instructions<br />
<br />
Preheat oven to 400 degrees using roast setting (ours is convection at 350 degrees). Line a rimmed baking sheet with parchment paper (easy clean up).<br />
<br />
In a large bowl mix sausage, sweet potatoes, onion, apples, garlic and brussels sprouts (if using).<br />
<br />
Drizzle with olive oil, sprinkle with the herb mixture, salt and pepper. Toss to coat.<br />
<br />
Roast in preheated oven 15 minutes, then toss. Roast another 15 minutes (or until veggies are cooked through).<br />
<br />
Sprinkle with parsley and serve warm.<br />
<br />
Adapted from a <a href="http://www.cookingclassy.com/">Cooking Classy</a> recipe.<br />
<br />
Enjoy! And, Happy Fall Y'all!!!<br />
<br />
<br />Simply LKJhttp://www.blogger.com/profile/06691860606573110974noreply@blogger.com7