I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

I decided to make taco stuffed tomatoes because we have been blessed with a bountiful tomato harvest this year.  I have been coming up with creative ways to use extra tomatoes in our everyday meals.  Yesterday, I put at least a quart of fresh diced tomatoes in a big pot of chili along with some canned tomatoes and simmered it on low all afternoon and it was so good.  I have frozen and canned some tomatoes and will preserve more before the garden is done for the year, but this is a delicious way to enjoy them fresh which is always the best.  

Tacos are one of our favorite busy night meals and we love fresh tomatoes so it only made since to put the two together. These taco stuffed tomatoes are such an easy, budget friendly meal. We have had them a few times this summer and the whole family loves them.   

These taco stuffed tomatoes combine all the delicious toppings of tacos with fresh ripe tomatoes. You stuff taco meat into the tomatoes and then top with diced lettuce and shredded sharp cheddar cheese.  Cabot Vermont Sharp Cheddar Cheese is the perfect cheese to compliment the fresh flavors in these taco stuffed tomatoes.   

Simply cut them up and eat like a deliciously fresh taco salad.  ​

​Taco Stuffed Tomatoes
Serves 6-8
Ingredients:
 
6-8 medium to large tomatoes
1 lb. lean ground beef
1 onion, diced
1 tsp. ground cumin
¼ tsp. garlic powder
Salt and pepper to taste
¼ head iceberg lettuce, chopped
4-6 oz. Cabot sharp cheddar cheese, shredded
 
Optional toppings:
Salsa
Sour cream
Guacamole
Cilantro, chopped
 
1. In a skillet, brown ground beef and onion over medium heat.  Add cumin, garlic powder, and salt and pepper. 
2. Cut stem area from tomatoes, then cut down on each side to almost quarter the tomatoes stopping about 2/3 of the way down.  Pull the tomato wedges out slightly to make a “bowl” for the taco beef. 
3.  Spoon cooked meat, then press it into tomatoes to fill each tomato “bowl”.
4. Top with chopped lettuce and shredded cheese.
5. Optional to dress with salsa, sour cream, guacamole, cilantro etc. 
 
To serve, cut with a knife and fork to enjoy as a lovely taco tomato salad. 
 

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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

This broccoli, chicken, and cauliflower "rice" casserole is a family favorite in our house.  The boys love it and come back for seconds plus it is lower in carbs since the "rice" is actually cauliflower.  

This is such an easy meal to put together too since I use budget friendly canned chicken and frozen broccoli.  Simply open a can, drain and mix in the chicken and open a bag of frozen broccoli and mix in.  So easy!  Cauliflower is actually pretty simple to make too...just boil it, then dice it.  If cauliflower is not your thing, you could substitute rice, but the nutrient rich cauliflower is really good.  The sauce is a simple stovetop sauce.  Throw it all together and you have a delicious broccoli, chicken, and cauliflower "rice" casserole that your family will love.  

When making this casserole I use Cabot Vermont Seriously Sharp Cheddar Cheese.  A good sharp cheddar gives such good flavor to the sauce and compliments the other ingredients.  

Did you know Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers?  My husband and I both come from farm traditions.  We didn't grow up on farms, but our parents did.  My grandpa and uncle were dairy farmers and it is a hard job that never quits.  Cows don't go on vacation, they need to be milked, fed, and cared for everyday.  I appreciate farming and rural life and the hard work that goes into it and am happy to support farmers.  

Broccoli, Chicken, and Cauliflower “Rice” Casserole
 
Serves:  8 
Ingredients:
1 large head of cauliflower
2 Tbsp. butter
1/4 cup finely diced sweet onion
2 oz. cream cheese
1 1/2 tsp. Dijon mustard
1/4 tsp. garlic powder
¼ tsp. cayenne pepper
1/2 tsp. salt
1 cup heavy whipping cream
8 oz. Cabot Vermont Seriously Sharp Cheddar Cheese, shredded
12 oz. bag frozen broccoli florets
12.5 oz. can chicken breast, drained
Fresh ground salt & pepper

Preheat oven to 400 degrees F. 

1.  Cut cauliflower into large pieces.  Boil cauliflower until fork tender.  Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce.  
2.  In a skillet sauté onion in the butter over medium heat until transparent.  
3.  Meanwhile, shred cheese, set aside.
4.  Chop cooked cauliflower, small to “rice” it.  Set aside.
3.  To the skillet, add cream cheese, Dijon mustard, garlic powder, salt, heavy whipping cream and stir to combine.  The cream cheese will melt into the other ingredients.  Cook over low to medium heat for a couple of minutes until bubbling. 
4.  Stir the shredded sharp cheddar cheese into the sauce.  
5.  Spray a large casserole dish or a 9 X 13 pan with olive oil or cooking spray.
6.  Combine the cheese sauce, cauliflower, broccoli, and chicken.  Spoon into prepared casserole dish.  Salt & pepper the top to taste with fresh ground salt & pepper.  
7.  Bake for 20-25 minutes until golden and bubbly. 

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I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.   #elderberry #Sambucol #LetsSambucol 
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I have been taking Sambucol® Black Elderberry Gummies for natural immune support.  Sambucol® is a unique black elderberry extract rich in immune supporting flavonoids.  It is made from black elderberries which have twice the natural antioxidant capacity of blueberries.  Wow, that's a lot of immune support packed into a little gummie!  

These delicious gummies are pectin based, sweetened only with pure cane sugar, and contain no artificial flavors or colors.  They are also gluten, nut, soy, dairy, and egg free.  

Adults and children over four years can take this yummy gummie one to two times a day.  These gummies also have vitamin C and Zinc.  I take one a day for a consistent immunity boost. 

In addition, I got to try this Sambucol® Black Elderberry Immune Drink.  I wasn't sure if I would like it, but I really do.  I often start my morning with this easy to mix delicious drink.  I just mix it with water and enjoy.  

​Sambucol® Black Elderberry Gummies are available to purchase at Walmart, Target, CVS, Walgreens, GNC, The Vitamin Shoppe, Ralphs, Vons, Safeway, and Kroger. 

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Butternut squash is one of my favorite vegetables so I was so excited when we were able to grow it in the garden this year.  Unfortunately, our yield was low due to squash bugs killing the plants, but we have a few butternut squash tucked away for winter.  If you know of a remedy for squash bugs that doesn't harm bees, I am all ears:). 

Roasting butternut squash is super easy once you get the squash peeled and cubed.  I use a vegetable peeler to peel it, then cut it in half lengthwise, then scoop out the seeds.  I then cube the squash.  

Roasted butternut squash is so good my kids clean their plates and come back for more.  

You want to spread the squash out on a large baking sheet that has been spritzed with olive oil.  Spread it out so that the squash can caramelize.  Then sprinkle with fresh ground salt and pepper.  Bake until tender and caramelized, then to really take it up a notch sprinkle with fresh snipped rosemary.  The rosemary makes it truly amazing.  This will be your signature "company is coming" side dish.  

Herbs are so easy to grow too.  I have a couple of big pots on the back patio full of mixed herbs so that I can just snip what I need as I need it.  They are actually really pretty in big mixed pots providing ornamental beauty to the patio in addition to flavoring our food.  

Serves 4-6
Ingredients:
Large butternut squash
Olive oil (spritzer that I use, amazon link)
Fresh ground salt and pepper
Fresh rosemary leaves, chopped (at least a T.)

1.  Preheat oven to 400 degrees F. 
2.  Cut off ends of butternut squash, then peel.  Slice in half lengthwise, scoop out seeds, then cube squash.  
3.  Spritz baking sheet with olive oil.  Spread squash out on the baking sheet.  Spritz squash with more olive oil.  Salt and pepper squash to taste.  
4.  Bake for 15 minutes.  Flip squash, then bake for another 10 to 15 minutes until squash is tender and caramelized.  
​5.  Remove from the oven and finish with a sprinkling of chopped fresh rosemary leaves.  

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My parents grow a large garden every year.  They always grow yellow crookneck squash and I remember my mom making squash cake when I was a child.  It was always such a yummy way to eat squash.  This delicious cinnamon and vanilla flavored squash cake with the texture of a fluffier zucchini bread is one of my family's favorites!  

I have made squash cake a few times over the years, but this summer I have made soooooo much squash cake.  With a garden full of squash and four boys who can finish a cake in no time, I found myself whipping up more cakes than I can count.  

This little cake is so easy to throw together.  Although grating squash is not my favorite thing to do so I use my food processor (amazon link) to make quick work of it.  I usually grate more than I need and store the extra in the fridge for a day or two until I bake another cake.  

You can use granulated white sugar or coconut sugar to make this cake.  To be honest, I like it better with coconut sugar.  It's a healthier option and I think it is too sweet when made with white sugar, but just right when made with coconut sugar.  

I am a little lazy when making this simple snack cake and only spray  olive oil or brush some coconut oil in the pan.  It sticks a little which you can see, but it's good enough for me since it always come out of the pan.  If you want to do things properly, you should probably use nonstick cooking spray or grease and flour the pan to prepare it for batter.  I always use this square baking pan which is a 9 X 9 or 10 X 10 inch pan.  Either size should work fine for the one hour baking time.  

Squash Cake
Ingredients:
1 cup coconut sugar or granulated white sugar
3/4 cup coconut oil (melted)
1 1/3 cup all purpose flour
1 tsp. salt
1 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1 1/4 tsp. cinnamon
2 cups grated yellow crookneck squash
3 eggs
1 tsp. vanilla

1.  Preheat oven to 300 degrees F. 
2.  Mix all together and pour into prepared baking pan.  
3.  Bake for one hour or until cake springs back when lightly touched.  

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Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #WEGGSDAY
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How do like your eggs on Wednesday?  Celebrate #Weggsday with these delicious BLT Egg Sliders.  Layers of crisp bacon, fresh tomatoes, lettuce, and homemade guacamole sandwiched between cold hard boiled eggs make these sliders your easy weekday go-to for lunch, dinner or anytime in between.  

I love cold hard boiled eggs in the heat of summer.  They are one of my favorite breakfasts, lunches or snacks.  Plus eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.  

These are so easy to make.  Boil some eggs ahead of time so they have time to chill.  Prepare a small batch of easy homemade guacamole or use store-bought.  Cook some bacon until crisp.  I microwave it and it is so easy.  Slice or tear a couple of slices of romaine lettuce into small pieces.  Slice small or cherry tomatoes into round slices.  Then just slice the eggs in half, spread with some guacamole and layer on the good stuff.  Finish with some fresh ground salt and pepper.  

Serving hint:  These BLT egg sliders do tend to roll a little, but sit really well next to each other in a sided dish. 

Serves 6  
Prep Time:  30 minutes plus time to boil and chill eggs

Ingredients:
12 boiled eggs
2 to 3 small tomatoes or a pint of cherry tomatoes
2 leaves romaine lettuce, each torn into 6 small pieces
4 slices cooked, crisp bacon, each slice torn into 3 pieces 
Decorative picks to hold the eggs together
​Fresh ground salt & pepper

​Small batch easy guacamole
​1 ripe avocado
Juice from 1/2 lime (gentle squeeze to taste)
Fresh ground salt

For small batch guacamole mash the avocado and add fresh lime juice and salt to taste.  

1.  Slice boiled eggs in half.  Leave the yolks in the whites.  
2.  Spread guacamole on one egg half. 
3.  Layer tomatoes, lettuce, and bacon in eggs like a sandwich.
4.  Hold together with decorative picks.
​5.  Salt and pepper egg sliders to taste
​

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We recently picked a bushel of pears from a friend's pear tree so I have been making pears all kinds of ways.  This morning, I made waffles and decided to make fried pears the same way I make fried apples.  Fried pears or apples are so easy you don't even need a recipe.  

I peeled these pears because the skins are so thick, but you can also just slice the pears and leave the skins on.  

An iron skillet (amazon link) is my favorite for frying pears or apples.  It helps to give a nice caramelization and is so easy to clean afterwards with just hot water and a quick scrubbing.

Tender, caramelized fried pears are the perfect side for breakfast, brunch, or dinner.  Enjoy over waffles or alongside a juicy pork roast for a delicious end of summer treat.  

You don't really need a recipe for this, but here is the general idea.

Ingredients:
Pears, maybe 6 or so, whatever fills your skillet
2 T. butter, you can use more or less
Cinnamon, I just shake some in a couple of times while cooking
Sugar, optional.  I lean towards less because you don't need much.  I used about 2 Tbsp. in this skillet to get the pears to juice.  

Melt the butter in the skillet.  Add the rest of the ingredients and cook over medium heat until the pears are fork tender and start to caramelize.  Stir from time to time to help pears cook evenly.  

You might also like our favorite Pear Crisp.

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We love this baked cauliflower "mac" and cheese!  It is such a treat and lower in carbs than traditional mac and cheese made with macaroni pasta.  One cup of raw cauliflower contains only 5 grams of carbs  and 3 of those grams are fiber.  

Plus cauliflower is rich in vitamins and minerals.  It is a very good source of vitamin C which boosts the immune system and it contains some of almost every vitamin and mineral that you need.  

​I think what makes this cauliflower "mac" and cheese so good is all the wonderful flavors that come together...butter, sweet onion, dijon mustard, garlic, salt, pepper, and sharp cheddar.  The cream cheese and heavy cream give it just the right amount of richness.  It is delicious, filling, and with all those nutrients packed inside you know you are serving something good.  

This low carb baked cauliflower "mac" and cheese is the healthy and delicious comfort food you need.  

​Recipe note:
It will be perfectly done after about 15 minutes in the oven, but to get that nice golden brown top, place the casserole on the top rack of the oven, set the temperature to broil, crack the oven door open and broil for a minute or two until you see a golden brown crisp on top.  Be careful not to burn.  

Low Carb Baked Cauliflower "Mac" & Cheese
Serves:  8 
Ingredients:
1 large or 2 small heads of cauliflower
2 Tbsp. butter
1/4 cup finely diced sweet onion
2 oz. cream cheese
1 1/2 tsp. dijon mustard
1/4 tsp. garlic powder
1/2 tsp. salt
1 cup heavy whipping cream
8 oz. (2 cups) shredded sharp cheddar cheese
Fresh ground salt & pepper

Preheat oven to 375 degrees F. 

1.  Cut cauliflower into small 1/2 inch pieces.  You want it to be small like macaroni noodles.  Boil cauliflower until fork tender about 5-6 minutes.  Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce.  
2.  In a skillet sauté onion in the butter over medium heat until transparent.  
3.  Add cream cheese, dijon mustard, garlic powder, salt, heavy whipping cream and stir to combine.  The cream cheese will melt into the other ingredients.  
4.  Remove from heat and stir in the shredded sharp cheddar cheese.  
5.  Spray a large casserole dish or a 9 X 13 pan with olive oil (amazon link) or cooking spray.
6.  Combine the cheese sauce and cauliflower and spoon into your casserole dish.  Salt & pepper the top to taste with fresh ground salt & pepper.  
7.  Bake for about 15 minutes until heated through and bubbly. 
8.  To toast the top, place under the broiler on the broil setting for 1-2 minutes until lightly browned.

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Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #WEGGSDAY

How do you like your eggs on Wednesday?  Celebrate #Weggsday with old fashioned potato salad made with fresh hard boiled eggs.  One of my favorite foods of summer is good old fashioned potato salad.  This potato salad recipe is a keeper!  Your family will love it and it's good enough to share.  

My favorite way to eat eggs in the heat of the summer is hard boiled.  Cold, chopped hard boiled eggs add so much flavor and nutrition to potato salad.  Did you know eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories?  Plus, eggs are one of the few natural food sources of Vitamin D.  

Since we love this potato salad so much and we are a family of 6, I double this recipe.  I make a single batch of the French dressing because you only need 1/4 cup (1/2 if doubling) for the potato salad and the dressing makes about 3/4 cup.  If making this for guests or a family pot-luck, I would double the potato salad recipe.  When I make a double batch for our family, we have leftovers for another meal which is the best.  This potato salad will keep beautifully in the fridge for 3-4 days.  

Serves 6
Prep Time: 45-60 minutes 
​Chill Time: 4-5 hours

Ingredients:
6 Russet potatoes
1/4 medium onion, diced (I use sweet)
1/2 cucumber, diced
1/2 cup diced celery
2 boiled eggs, diced
1/4 tsp. paprika
1/2 tsp. salt
1/2 T. prepared mustard
1/2 cup whipped salad dressing (or if you prefer mayonnaise)
1/4 tsp. celery seed
1/4 tsp. dried dill plus more or fresh dill for garnish
Fresh ground salt and pepper
1/4 cup French dressing (recipe below)

French dressing:
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. prepared mustard
1/2 tsp. paprika
Dash cayenne pepper
2 T. fresh lemon juice
2 T. apple cider vinegar
1/2 cup olive oil

To make the French dressing:
Mix the ingredients in a jar and shake well.  This recipe makes about 3/4 cup.  I always double the potato salad recipe since we are a big family so I use about 1/2 cup of this dressing in the potato salad and keep the rest in the fridge for use on salads.  If you like, you can halve the dressing recipe for a single batch of potato salad, but it is good as a salad dressing too.  

To make the potato salad:
1.  Boil potatoes in their skins until they are fork tender.  Do not let them cook until they are mushy.  They will continue to cook after you remove them from the boiling water.  Drain in a colander.  Let sit until cool enough to handle.  Peel potatoes, then cube.  
2.  For best flavor, salt and pepper potatoes and boiled eggs when chopping with fresh ground salt and pepper.
3.   Make French dressing (recipe above).
4.  Combine ingredients.  Chill for a few hours before serving to enhance flavor.  
5.  Garnish with extra dried dill or fresh dill

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Our garden is producing squash like crazy this year so I have been coming up with creative ways to use it.  This summer squash pizza has to be our favorite squash recipe I have made.  It is a huge family favorite as my husband and the boys all love it!  

My husband and I usually eat it with a fork and knife, but the boys just pick it up and eat it pizza style.  

I have just made it and baked it and I have grilled the slices first before baking to dry out the squash and remove some moisture.  Either way is delicious, but I think it is better when grilled first.  

I spritz slices with a little olive oil.  This is the spritzer I use and love and have had for years.  (amazon link).  If you don't have a spritzer, you can brush some olive oil on the slices.  Then grill over medium heat for about 5 minutes per side.  If you don't have a grill, you could try baking the slices in the oven for a few minutes on each side before putting sauce and toppings on.  I have also just baked the squash without pre-cooking/grilling and it was very good, just had a little more moisture.  

Grilled squash ready to make squash pizza.

I place the squash slices on a parchment lined baking sheet then layer sauce and cheese and toppings.  

You can use zucchini squash or yellow crookneck squash.  I have made it with both and they are equally delicious.  Our yellow crookneck squash plants are producing huge harvests this year so I have been making this a lot with yellow squash.  

Enjoy this delicious fresh from the garden squash pizza.  We love the bacon, tomato, onion combo, but the best part is that you can use your favorite toppings and make it your way.  Plus, if you are watching your carbs, squash is a much better option than pizza dough and it is rich in vitamin C.  

"Summer squash is an excellent source of copper and manganese. It is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6 and vitamin K. Additionally, it is a good source of vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline and protein." (whfoods.com). 

Serves 6
Ingredients:
2 large Zucchini or Yellow Crookneck Summer Squash
Olive oil (optional)
1/2 Jar Pizza Sauce
16 oz. shredded mozzarella cheese
1/2 sweet onion, diced
2-3 tomatoes, diced
3/4 lb. bacon, cooked and crumbled

1.  Preheat oven to 425 degrees F.  
2.  Slice 2 large zucchini or yellow crookneck summer squash (pick large straight pieces) into 1/4 inch thick slices lengthwise. 
3.  Option:  Grill slices for about 5 minutes per side to remove some of the moisture.  I spritz slices with olive oil before grilling.  You could also brush them with olive oil.  Or you can go straight to baking in step four.  
4.  Line two baking pans with parchment paper.
5.  Place squash slices on parchment lined baking pans.  Spritz or brush slices with olive oil if not already done in step 3.  
6.  Spoon pizza sauce onto slices and spread (like a pizza).
7.  Sprinkle each slice with mozzarella cheese.
8.  Then place onions, tomatoes, and bacon crumbles on the slices.
9.  Bake for 10-12 minutes until cheese is melted and squash is tender.  

​

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