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Every year on St. Patrick's Day I make corned beef and cabbage. It's the easiest meal since I make it in the slow cooker and our family loves it. They love it so much that I now make two cuts of corned beef. Life with four growing boys!
I simply put everything in the slow cooker, almost cover with water and cook on low all day. It doesn't get much easier than that.
Here is a quick video showing how to make this easy slow cooker corned beef and cabbage.
I started with two packages of point cut corned beef (about 5 1/2 total lbs.) because we have a big family who loves corned beef and cabbage. You can buy packaged ready to use corned beef in point cut or flat cut. Flat cut was a little more expensive so I bought point cut, since we don’t have a preference.
I put the meat in the slow cooker (amazon link) then sprinkle the spice packets over the meat. The spice packet comes in the package of meat. Then I add some chopped onion, quartered russet potatoes, carrot slices and small wedges of cabbage. I pour water into the slow cooker to almost cover everything and added a little fresh ground salt and pepper over the vegetables. I cook on low all day, until vegetables are tender and meat is done, around 8 hours or so. This is such an easy dinner to prepare and it is always a treat. We make it every year for St. Patrick’s day, but really should make it more often. Happy St. Patrick’s Day!
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One of the hardest things about adjusting to a low carb lifestyle is learning how to bake with alternative sweeteners and flours. I have started using almond flour more in my cooking and baking over the past year and while some things just aren't the same, some things like this low carb, gluten free blueberry crisp are very good. Just ask my kids, there is never a bite left!
To make this yummy crisp topping low carb, I combined almond flour with unsweetened shredded or chipped coconut and used a low carb sweetener like stevia or monk fruit. I have tried several low carb sweeteners and my current favorite is Sweet Leaf stevia blend for baking. (amazon link) It doesn't have a weird aftertaste like some do and tastes the most like real sugar to me. I actually bought it at my local co-op store for the best price so if you buy it often, I would compare prices.
I add xanthan gum (amazon link) which is a lower carb, gluten free thickener to the blueberries to thicken them a little, but if you don't have xanthan gum, you can leave it out. This is the brand I have used (amazon link) which I am really happy with, but it is a lot less expensive at Walmart. It looks like there are lots of other reputable brands on amazon too. I use xanthan gum now to make gravy when I make roast beef and mashed cauliflower. I actually like it better than flour for making gravy. I also use it in place of flour for thickening soups. Read the directions on the package when substituting for flour as a thickener because you use a lot less.
You can use raspberries or blackberries instead of or mixed in the with blueberries too. We love this family friendly, kid approved blueberry crisp and hope you will love it too!
Interested in planting blueberries? Here's how we did it...planting blueberries
Low Carb Blueberry Crisp
Ingredients: Filling: 4 cups fresh or frozen blueberries 1/4 cup low carb sweetener like stevia baking blend (amazon link) or monk fruit 1 tsp. xanthan gum, (amazon link) optional for thickening the blueberry mixture Juice from 1/2 of a lemon or lime Topping: 1 cup almond flour (amazon link) 1 cup unsweetened coconut shredded or chipped 1/4 cup low carb sweetener like stevia or monk fruit 1/3 cup butter, softened 1/2 tsp. vanilla extract 1/4 tsp. cinnamon 1/2 tsp. salt Directions: 1. Preheat oven to 350 degrees F. 2. Grease a 10 inch iron skillet (amazon link) or 9 X 9 baking pan. 3. Mix filling ingredients together and scoop into prepared baking dish. 4. Combine topping ingredients with a pastry blender (amazon link) and sprinkle over filling. 5. Bake for 30 minutes until filling is bubbling and crisp topping is golden brown.
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Enchiladas is one of our favorite meals and I love making a big pan of enchiladas as a way to use leftover meat and rice. Since we have been eating more low carb meals, I made these enchiladas with a couple of adaptations to make them lower in carbs.
I posted easy enchiladas a few years ago as a great way to use up leftovers as a "leftover makeover" meal. These are made similarly, but with some tweaks to make low carb enchiladas.
I start by cooking a diced onion in a small amount of olive oil, then adding riced cauliflower and chopped leftover meat. In this case, I used leftover roast pork, but leftover beef or chicken would be good too. You could also use rotisserie chicken, canned chicken, or just dice and sauté a chicken breast or two.
I used one bag of frozen riced cauliflower in place of using rice. If you have a smaller family, you could use half a bag. I steam fresh cauliflower for ricing too, but this frozen riced cauliflower is so convenient for easy meals like this. I buy this at Aldi, but I think it is available in most grocery stores.
I use low carb tortillas to make these lower carb enchiladas. These are very affordable at Aldi.
Spread a thin layer of salsa in the bottom of a 9 X 13 baking pan. We love this easy homemade salsa.
Place meat-cauliflower mixture and shredded cheese in low carb tortillas.
Roll each tortilla up and gently set in pan.
Then cover with more salsa and shredded cheese and bake.
If you like, garnish with fresh chopped cilantro. My family loves enchiladas and they could not tell any difference between these low carb enchiladas and the way I made them previously. They almost finished the whole pan in one night.
Low Carb Enchiladas
Serves 8 Ingredients: (Pick and choose the filling ingredients you like) 1 Tbsp. olive oil 1 onion, diced Shredded chicken, beef, or pork (leftover meat works great) Riced cauliflower Shredded cheese 8 low carb tortillas Salsa and/or Enchilada sauce Salt and pepper to taste 1. Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan. 2. In a large skillet (amazon link), sauté onion in a little olive oil. Then add riced cauliflower and meat. Stir and cook to warm through and salt and pepper to taste. 3. Fill tortillas with cauliflower-meat mixture and shredded cheese. Then roll them up placing them seam side down in the baking pan. Eight to nine should fit nicely in the pan. 3. Drizzle more salsa or enchilada sauce over the prepared tortillas. Then sprinkle more shredded cheese on top. 4. Bake at 350 degrees F. for 25 minutes. Delicious with homemade guacamole and sour cream.
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When I think of holidays, I think of baking sugar cookies and Valentine's Day is the perfect excuse to get out the rolling pin and have some fun.
I think baking sugar cookies is a right of passage everyone should get to experience. When I taught Family and Consumer Science, we always baked cut-out sugar cookies for Valentine's Day. Now, my own children get to enjoy the experience at home.
These cookies are not only delicious, they are also fun to make. See the golden cookies with small red hearts on them. I made the Sacred Heart of Jesus cookies for my PSR (Parish School of Religion) students by placing a small heart cut-out on top of a larger heart cut-out and baking them together, then frosting them to look like the Sacred Heart of Jesus.
Cookie baking and decorating is really an art form that anyone can have fun with. I watched my 11 year old rolling out dough and shaping it without using any cookie cutters. He was singing to himself, enjoying shaping the dough on his own and creating.
I have been using this sugar cookie dough for years and years. At Christmas, I usually add nutmeg, but not for Valentine's Day. This dough makes wonderfully crisp cookies and when you add buttercream frosting on top the cookies are perfection.
These cookies bake for 10-12 minutes, but you can bake them a couple of more minutes to get them extra crispy if you like.
Watch Robert and I baking cookies to see how we make and frost these yummy Valentine cut-out sugar cookies. While you are there, you can subscribe to my YouTube channel too.
Sugar Cookies
½ cup butter (1 stick) ¼ tsp. salt ¾ cup sugar 2 cups flour 1 egg 1 tsp. vanilla extract 1 Tbsp. milk In electric mixer (amazon link), cream butter and sugar together. Beat in egg, then milk and vanilla. Blend salt into flour. Gradually mix the flour mixture into the dough. Put in ziploc bag and refrigerate for about an hour or overnight if you want to bake later. If you don't have a good stand mixer, mix everything by hand and then knead dough on a lightly floured surface a few times before refrigerating. Roll out dough onto lightly floured surface and press with cookie cutters. I roll it out about 1/4 inch thick. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack. I always double this recipe since I have four little helpers who like to help eat them too:) Make frosting below. Butter-cream Frosting: 1 cup butter (2 sticks real butter not margarine) 1 tsp. vanilla extract 4 cups sifted powdered sugar 2 Tbsp. milk In electric mixer, cream butter, shortening and vanilla. Add sifted powdered sugar and milk. Continue to mix at high speed until icing is blended. Tint with icing color if desired. If you want the icing to be stiffer, you can always add more powdered sugar.
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This slow cooker chicken tortilla soup is one of our family's favorite cold weather comfort foods. It is so easy to make, just throw everything in the slow cooker and cook on low all day.
Make it even better with shredded cheese, chopped cilantro, and these crispy homemade tortilla strips. Top it off with a dollop of sour cream if you like.
Ingredients: 2-3 boneless skinless chicken breasts 2 cans diced tomatoes with green chilies (Rotel style)* 1 can cannellini beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 (10 oz.) package frozen corn 1 onion, diced 4 cups chicken or vegetable broth 1 cup water 1 Tbsp garlic powder 1 Tbsp chili powder 1 Tbsp ground cumin 1 tsp. creole seasoning (amazon link for the one I use) Optional toppings: Tortilla strips or chips Sour cream Shredded cheese Chopped cilantro 1. Combine ingredients in a large slow cooker and cook on low 8-9 hours. 2. Before serving remove the chicken breasts from soup and shred. Return chicken to the slow cooker and stir to combine. 3. Serve with optional toppings. *I use one can mild and one can regular diced tomatoes with green chilis. I also use the store brand from Walmart or Kroger which are very good and less expensive than the Rotel brand.
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Homemade tortilla chips are such a treat. Fresh and warm, they are great with homemade guacamole or homemade salsa. You can also cut the tortillas into strips to serve with crock pot chicken tortilla soup.
These homemade tortilla chips are so much better than store bought and they will stay fresh for several days in an air tight container.
Cutting them into triangles with a pizza wheel.
Cutting them into strips for chicken tortilla soup.
I use peanut oil which works beautifully for frying, but you can use another oil such as vegetable oil if you like.
Drain on a cooling rack (affiliate link) over a paper towel lined, sided baking sheet.
Sprinkle with salt and serve.
Ingredients:
corn tortillas peanut oil or oil of choice salt 1. Heat oil in a large pot or iron skillet on high to 375 degrees F. I tested several temperatures and figured out that my optimum temperature was around 375. You do not have to use a thermometer. You can gauge the temperature of your oil by how quickly your chips cook. 2. Using a pizza cutter (amazon link), cut corn tortillas into triangles or strips. 3. Gently slide tortilla triangles into hot oil. I fry about a dozen chips at a time. Fry until they start to crisp and turn golden then gently lift them out onto a cooling rack over a paper towel lined pan. Make sure not to over brown them. They will be done in about a minute or less. 4. Sprinkle chips with salt. Cool for a few minutes on the cooling rack. Repeat with the remaining chips. These chips will stay fresh and crisp in an airtight container for several days (if they last that long). If making for a potluck or school function, use canola or vegetable oil in case if anyone has peanut allergies.
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By posting this recipe I am entering a recipe contest sponsored by Juice Products Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
Pork Carnitas is one of our favorite meals. We love it served in warm soft tortillas with shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, and sour cream.
While this is one of our favorite meals, it's usually a long process requiring about three hours of cooking time in the oven. I wanted to speed up the cooking process so I made our favorite pork carnitas in the instant pot.
I also wanted to make them healthier. My original oven recipe for pork carnitas uses real sugar soda which of course is not good for you. So I made these with 100% orange juice instead. The result is perfectly delicious, perfectly flavored meat.
According to the Dietary Guidelines one cup of 100% fruit juice is equivalent to one cup of fruit and contains similar nutrients to the fruit it is squeezed from. Juice complements fruit and when consumed in appropriate amounts, is an easy and affordable way for both children and adults to meet their daily fruit goals.
Enjoy these delicious pork carnitas!
Instant Pot Pork Carnitas
Ingredients: 3 1/4 to 3 1/2 lb. pork shoulder (also known as Boston butt) Small amount of oil 1 1/2 tsp. (approximately) fresh ground salt 1 tsp. (approximately) fresh ground pepper 1 T. oregano 1T. cumin 1 sweet onion, diced 6 cloves garlic, minced 1 and 1/2 C. 100% orange juice 1/2 T. coconut sugar (optional for broiling) Fresh squeezed lime juice and more fresh ground salt and pepper for flavoring the finished pork as desired. 1. Cut the meat into chunks and season with salt, pepper, oregano, and cumin. Add the diced onion. Brown the seasoned meat and onion in a small amount of oil. You can do this with the sauté function on the instant pot. You do not use the instant pot lid when sautéing. Stir occasionally to brown on all sides. 2. Add garlic and orange juice. Close the lid and pressure cook on high for 30 minutes with 15 minutes natural release. Then release remaining pressure and carefully open the lid. 3. Remove any bones and shred the meat adding extra cooking liquid back to the meat. If you like you can put the meat under the broiler (in the oven) to crisp the edges for 5 to 10 minutes. I put the meat in my iron skillet and broil with about a 1/2 T. coconut sugar sprinkled over the top to help it caramelize. 4. Salt and pepper to taste and squeeze fresh lime juice over the top. 5. Serve in tortillas with your favorite toppings...shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, and sour cream. Any leftovers make delicious quesadillas the next day.
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Slow Cooker Potato Soup is one of my favorite meals. I bet I have already made it five times this winter. I always have potatoes and bacon on hand and it's easy to throw this soup together so it has become a regular in our meal rotation. (I keep bacon in the freezer until I need it so I am always prepared for bacon emergencies). Lol.
I have been making slow cooker potato soup for years and my family loves it. Of course, my boys love anything with bacon, but this soup is yummy (even without the bacon). It is buttery, creamy or brothy, depending on how you make it, warming and delicious.
I have been making this soup creamy by mashing it with a potato masher (amazon link) before serving. You could also use an emersion blender (I have this simple 2 speed corded one and it works great, amazon link). I am updating this post with new photos, but as you see in the older photo above, you can also serve the soup brothy style instead of creamy if you prefer.
My favorite thing about this soup of course is that I make it in the slow cooker. I love being prepared and having most of my kitchen work done before the boys come home from school. It just makes my evening so much easier.
If you like serve with shredded cheese, chives and of course extra bacon.
Slow Cooker Potato Soup
Ingredients: 6 large potatoes, cubed (Russet or Yukon Gold work great and I don't peel them) 1-2 onions, diced 1 rib celery, sliced 1/2 lb. or more bacon, cooked and crumbled 4 cups chicken or vegetable broth 1 cup water 1 Tbsp. dried parsley salt to taste* freshly ground pepper to taste 1/3 cup butter 1 3/4 cups half and half chopped chives (optional) shredded cheese (optional) 1. Combine all ingredients except milk and chives in a slow cooker (amazon link) . I actually add half the bacon now and garnish with the remaining fresh crisped bacon at serving time.** 2. Cover. Cook on low 8-10 hours. Stir in half and half during last hour. 3. If you like it brothy, serve as is. If you like it creamy, mash it up with a potato masher or emersion blender. 4. Garnish with shredded cheese, chives and extra bacon if desired. *If using homemade broth you may need more salt than you will with store bought broth. **I cut the bacon up with kitchen shears and fry in an iron skillet (amazon link) for perfectly crisp bacon crumbles.
YUM!
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This baked apple cinnamon overnight oatmeal has been one of our favorite fall breakfasts that will carry us into winter. The boys are at home doing virtual school now, but this was a favorite on busy school mornings too. Since I put it all together the night before and store in the fridge overnight, it's a breeze to bake the next morning.
I peel and chop the apples so this takes a little prep work, but it's worth it when you get to enjoy fresh apples in this hearty baked oatmeal. Then, I mix everything together and pour into my smaller iron skillet (10 inch) and put in the fridge overnight.
This baked oatmeal is hearty and delicious. It's more like a muffin or bread than a bowl of oatmeal, but without any flour. The boys love it and ask for more. It's one of my favorite breakfasts too.
Baked Apple Cinnamon Overnight Oatmeal
Ingredients: 2 ½ cups old fashioned oats 1/2 cup packed brown sugar or coconut sugar 1 teaspoon baking powder 2 teaspoons chia seeds (amazon link) 1 teaspoon cinnamon 1 1/2 cups milk ¼ cup butter or coconut oil, melted 1/4 cup applesauce 1 egg, beaten 1 tsp. vanilla 2 cups diced apples Oil or cooking spray for pan Instructions: 1. Combine ingredients in a mixing bowl. 2. Grease a medium casserole or 9 X 9 pan. I use a 10-inch iron skillet (amazon link). 3. Pour oatmeal into pan. Cover and refrigerate overnight. 4. Preheat oven to 375° degrees F. 5. Bake uncovered for 20 minutes. Serve warm.
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If you are roasting pie pumpkins to make your own pumpkin purée, you can save the seeds and roast them for a healthy and delicious snack.
Toasting the seeds is easy. The only hard part is cleaning them after removing them from the pumpkin.
Cut a pie pumpkin in half, scoop out the seeds and clean them.
Spread the pumpkin seeds out on a buttered cookie sheet and season to roast.
Directions:
Clean the seeds and put them on a buttered cookie sheet. Salt or flavor them how you like and bake in a 400 degree F. oven until lightly browned. This doesn't take long, maybe 5-15 minutes or so depending on the size of the seeds.
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Some of our favorite pumpkin recipes:
pumpkin chocolate chip muffins browned butter pumpkin pie pumpkin cookies with browned butter glaze |
Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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