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Homemade Healthy Dog Treats

May 18, 2013 By Leave a Comment

I love my dogs, they are like my kids.   Just like buying and feeding my kid healthy foods I like to give my dogs healthy foods.  I buy high quality dry dog food and try to buy the best, natural treats I can.  This can all get very expensive and being one who tried to be money smart I decided I would just come up with my own healthy dog treat recipe.  So, a little magic in my kitchen and this is what I came up with.  It makes me feel good to know what is in my dogs food as well as my food.

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Ingredients ~

2 Cans of soft dog food.  (any kind will work)
1 1/2 Cup of carrots chopped up small
2 Medium Sweet Potatoes Shredded
1 Egg
1 Cup Oatmeal

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Mix all ingredient in a large bowl.   You can add a little more or less of each ingredient to get the consistency of a cookie dough.

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Drop by tablespoons onto greased cookie sheets.   (don’t mind the old cookie sheets I have.. yikes)

Bake at 350 degrees for 35 – 40 minutes or until golden on bottom and edges.

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Transfer from baking sheet to wire rack to cool.  Store in air tight container in fridge for up to 10 days.

You can see the chunks of carrots and the oatmeal and sweet potato give it nice texture.

These must look good cuz my husband almost ate one.  LOL!

See my pretty boy Marshall begging for one.  He loves his treats.

Marshallbegging

Having Breakfast After Dark Feels Naughty

May 14, 2013 By 12 Comments


Lisa VP dancingAt least it used to when I was a kid.  I remember begging my Mom to make my favorite breakfast foods for dinner.  Pancakes for supper.. Oh how that would make me smile and feel so naughty.  Even as a kid it seemed like it was a huge taboo to eat a breakfast food for dinner.  Most likely because it didn’t happen very often.   The only time I remember eating breakfast for dinner was when my Dad worked an afternoon shift and then our dinner was generally cereal.  That wasn’t very fun, or naughty.   LOL!

My husband and I love food, enjoy cooking together and love to come up with our own “fun” food ideas.   We are not ones to really eat a breakfast food after dark (for dinner).  But, I found it a fun idea to whip up an old time favorite breakfast food my Dad used to make us kids but added a twist to the meal.   I made my meal with I Can’t Believe it’s not Butter and also added a couple sides to accompany the main dish.

My favorite breakfast when I was a kid was what my folks called “Egg in the Nest”.  Sounds complicated, but super fun and easy.  And, this is a fun one to involve the kids with.    You start with bread (any kind), and take a small dixie cup or some other small container that is no more than 2″ in diameter.  Place the container or cup in the middle of the bread and push down to make a circle and remove that circle from the bread.   Spread I Can’t Believe It’s Not Butter one side of the bread and round middle piece you removed.   Add I Can’t Believe It’s Not Butter to a frying pan and let melt on medium heat. Once melted, place bread in pan with the side that you have the buttery spread on facing up.  Brown the bread on one side, then flip.  Once flipped, crack an egg into each hole.  This is the Egg in the Nest.   Fry until the egg is set up enough to flip, flip and cook to desired egg doneness.

I added some Venison steaks and homemade sweet potato hash browns to my meal as sides to my egg in the nests.    This made for a perfect Breakfast After Dark meal.  Hubby and I enjoyed it while watching a favorite show on tv.

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I used I Can’t Believe It’s Not Butter to prepare all my food.   I Can’t Believe It’s Not Butter! has 70% less saturated fat than butter, no hydrogenated oils and is made from a blend of vegetable oils and is gluten free.

What is your favorite breakfast after dark meals? I would love to hear your feedback.

Have you seen the Breakfast After Dark webisodes ?  Check out my favorite one.

 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Grilled Lemon and Dill Swai with Asparagus

May 7, 2013 By 4 Comments

Grilled Lemon and Dill Swai with Asparagus

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What you will need
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Yields 3
Prep time 20 mins
Cook time 20 mins
Over all 40 mins
Ingredients
3 Fillets of Swai or any other white fish
1 Bunch of Asparagus
3-4 Lemons (Squeeze the juice from 1 lemon)
1 Tablespoon Butter
1 Glove of Garlic (Minced)
1 Cup Dry White Wine
Olive Oil
Salt and Pepper
1 Tablespoon of Dill plus more for sprinkling
Paprika for sprinkling
Directions
First of all preheat your grill to Medium-High. Or get your Charcoal grill ready.
1. In a small sauce pan over medium-low heat, add one Tablespoon Butter. Once added add the Minced Garlic and cook for 1 min. After that add the White Wine, Lemon juice, 1 Tablespoon of Olive Oil, and 1 Tablespoon of Dill. Let the sauce come to a boil to ensure the Alcohol is evaporated. After it comes to a boil, leave it for 2 mins, then take it off the heat and set it aside.
2. Cut the remaining lemons into small 1/4 inch thick slices. Cut both ends first to ensure the white will only be on the outside of the lemons.
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3. On a cutting board, cut the root end of the Asparagus off, then cut the whole bunch in half. (Optional, You can leave the whole asparagus intact. I think it’s easier to eat cut in half) After that toss your Asparagus in a bowl with Salt, Pepper, and Olive Oil.  Set aside.
4. On a separate cutting board, coat your fish with Olive Oil, Salt, Pepper, Dill, and Paprika on both sides. Repeat with remaining fish. Go back to your sauce that you made and poor half in a container you can take outside to brush the fish with.
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5. Take the fish, lemons, asparagus, and sauce outside to the grill. Place a piece of aluminum foil onto the grill and coat with olive oil, Cook the asparagus until tender and browned. Place in a bowl and keep in the microwave to ensure it does not cool. (if it does cool, just cook on high for 1 min in a microwave safe bowl)
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6. To grill the fish, cook on a cast iron pan or on heavy duty aluminum foil. Oil your cast iron pan, and place your fish and 3-4 lemon slices and cook. Repeatedly brush sauce on fish as it cooks to ensure moister. Flip the fish after about 1-2 mins and again brush with sauce. Fish will be done when tender and flaky. Flip over lemons slices, they are done when they are browned. Its okay if there a little black too. Repeat with remaining fish and lemon slices.
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7. Serve the fish on top of the Grilled Lemon Slices and top with remaining sauce. ENJOY!
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Recipe created for Living Smart Girl by Bradley.  Recipe is an original.

Grilled Eggplant Parmigiana

April 20, 2013 By 6 Comments

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Yield: 4-6

Time: 45-60 mins

 

Ingredients:

 

2 small or 1 large Eggplant(s)

  • Olive oil or Cooking spray

  • Sea Salt

  • 4 Tablespoons shredded Parmesan

  • 1/2 Cup shredded fresh mozzarella cheese

  • Italian bread loaf

  • 1 Package frozen chopped spinach

  • 3 plum tomatoes

  • 1/2 Tablespoon basil

  • 1/2 Tablespoon oregano

 

Directions:

Preheat your gas grill to medium- high heat, or start your charcoal grill.

Remove stem of Eggplant and cut on a bias into 1/4 inch thick rounds, and place on a baking sheet and sprinkle both sides with the Sea Salt. Then oil both sides of the Eggplant.

Combine your Parmesan and Mozzarella cheese together and set aside. Cut your Italian bread into 1/2 inch thick pieces on a bias. (Cut 6 pieces)

Place spinach in a microwave-safe bowl and add 2 tablespoons of water. Cover with plastic wrap and punch small holes in it. Microwave on high for 3-4 mins.

By now your grill should be well heated and ready to go, place all your ingredients on the baking sheet and bring out to your grill.

Place your Plum tomatoes on the grill and begin to roast them. While those roast, place your Eggplant on the grill and cook until light brown on each side. About 2-3 mins.

When Eggplant is done, remove from grill and keep on eye on those tomatoes turning them every few mins. Place your Italian bread on the grill and toast both sides. (This will only take about 30 secs on each side) Watch carefully. By now your tomatoes should be roasted. Remove the bread and tomatoes from the grill. Cut the tomato into slices.

On the baking sheet, Place 2-3 eggplant rounds on top of the toasted Italian bread. Then top the eggplant with 4-5 slices of roasted tomato, top that with 2 tablespoons of spinach. Top that off with the Mozzarella and Parmesan cheese. Then sprinkle with the oregano and basil.

Finish by either placing the baking sheet in the grill and closing the top allowing the cheese to melt. About 3-4 mins. Or place in a 450 degree oven until the cheese is melted. Serve with a side salad or pasta. Enjoy!

 

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Original recipe created for Living Smart Girl by Bradley.

Chocolate Toffee Crunch Bars

March 11, 2013 By 6 Comments

 

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Fun, Easy, and Yummy recipe to curb your sweet tooth cravings. 

5.0 from 1 reviews

Chocolate Toffee Crunch Bars
 
Print

Prep time

Total time

 

A healthy treat for any time of the day.
Author:
Recipe type: Dessert
Cuisine: American

Ingredients
  • ½ Cup Honey
  • ¾ Cup Chunky Peanut Butter ( or any kind of nut butter )
  • 2 tsp Vanilla
  • 3 Tbsp Ground Flax
  • 1 Tbsp Protein Powder (any kind works)
  • 3 Tbsp Baking Cocoa
  • 2½ Cups Rice Krispies Cereal (or similar kind)
  • 1½ Cups Old Fashioned Oats
  • ¾ Cup Chips ~ chocolate/peanut butter ones
  • ⅓ Cup Toffee Bits

Instructions
  1. Put honey and peanut butter in microwave safe bowl, microwave till mixable and warm. Cool some, add in vanilla and mix well.
  2. Mix all dry ingredients in large bowl, add wet mixture to it and stir well. Will be sticky so make sure it is all mixed well.
  3. Spread out in a 9×13 pan lined with wax paper. Let cool. Remove from pan and cut into desired size. May wrap individually or just put in airtight container and store in refrigerator.

WordPress Recipe Plugin by EasyRecipe

 

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Spread in a 9×13 pan lined with wax paper.  That way
you can just lift up the wax paper and remove the whole works
from the pan for easy cutting.

Cut into squares and enjoy.   I got 12 bars from this pan.

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Low Fat Blueberry Oat Muffins

January 18, 2013 By 6 Comments

Low Fat Blueberry Oat Muffins

Looking for an easy, and super yummy muffin for your morning?  Check out this great recipe I found at Healthy Aperture that was submitted by This Life Abundant.  A great way to start your day, that is good for you too.

Prep Time
Cook Time
Total Time
Ingredients
  • FOR THE MUFFINS:
  • 1 cup Almond milk
  • ¼ cup Brown sugar, packed
  • 2 Tbsp Honey
  • ½ cup Apple, chopped (about ½ a large apple)*
  • 1 tsp Vanilla extract
  • 1 Tbsp Oil
  • 2 Egg whites
  • 1½ cups Oat flour
  • ½ cup All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Blueberries**
  • FOR THE TOPPING:
  • 2 Tbsp Old-fashioned oats
  • 2 Tbsp Brown sugar, packed
  • 1 Tbsp Flour
  • ¼ tsp Cinnamon
  • ¼ cup Blueberries
Instructions
  1. Preheat oven to 400 degrees F and spray non-stick muffins tin with cooking spray. Or line with paper liners and spray the insides.
  2. FOR THE MUFFINS:
  3. In a blender or food processor, add almond milk, brown sugar, honey, chopped apple, vanilla, oil, and egg whites.
  4. Blend until the apples are relatively smooth, then transfer to a medium bowl. (If you are using applesauce, you can skip the blending and simply stir ingredients together in a medium bowl).
  5. In a large bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, and salt.
  6. Slowly add the dry ingredients to the wet almond milk mixture, being careful not to overmix.
  7. Fold in blueberries.
  8. Spoon batter evenly into 12 muffin cups.
  9. FOR THE TOPPING:
  10. In a small bowl, combine oats, brown sugar, flour, and cinnamon. Sprinkle evenly over the muffins before baking.
  11. Press one or two extra blueberries into the top of each muffin.
  12. Bake at 400 degrees for 18-20 mins, until a toothpick inserted comes out clean.
  13. Notes: *Can substitute ½ cup applesauce. **You can use fresh or frozen blueberries. If using frozen, toss them in a little flour to remove some of the moisture and avoid turning your muffin batter blue.

Storage Note:  These muffins are best straight from the oven, obviously!  But can be stored in an airtight container for two to three days (Just give them a few seconds in the microwave).  Usually I’ll whip up a half batch, so we get to eat at their freshest!

Image reprinted with permission from “www.thislifeabundant.com” and www.healthyaperture.com

Crockin’ in the USA ~ Venison Stew

November 20, 2012 By 8 Comments

Crock Pot Season Mixes are a great way to bring your recipes to life.   I took a good old fashioned stew recipe and turned it into a mouth watering new creation using the Hearty Beef Stew seasoning packet.

Recipe ~

1.5 # of cubed up Venision
2.5 Cups Cubed Potatoes skin on
2.5 Cups Cubed Carrots
2.5 Cups Cubed Sweet Potatoes skin on
2.5 Cups Cubed Parsnips

Brown venison in 2 tablespoons olive oil quickly over med/md high heat.  Season with a bit of pepper and parsley.

Add slightly browned meat to crock pot and pile on veggies.

Mix up Seasoning Packet, pour over veggies and meat, cover and cook on low for 6-8 hours.

Now, easy as pie.. or stew in this case.   Check out my pics ~

You too can enter ~ click here

Brought to you by Crockin’ in the USA and Living Smart Girl.

Fun Food Friday from Pinterest

October 12, 2012 By 22 Comments

Oh How I love Fall Foods!   They are the food of the heart and soul.  Smell the warm food cooking and baking.
Reminds me of being a kid and stepping into Grandma’s house… YUM!

Check out these really yummy food finds from Pinterest for our Fun Food Friday.   Click on each picture to see the board I found them on.

Caramel Apple Oatmeal Cookies

Chai Spiced Cookies with Pumpkin Kisses

Twice cooked – Oven Roasted Potatoes with Bacon and Parmesan

Roasted Parmesan Sweet Potatoes – a great Healthy Side Dish

Caramel Apple Bites.

Well I must stop for this Friday as I am getting hungry and it’s time for breakfast :)

Enjoy ~

DIY Apple Peel Snacks

September 21, 2012 By 22 Comments

Are you finding yourself with tons of apple peels this fall after baking pies and apple crisps and other apple desserts?

Well, don’t throw them out!  You can make healthy snacks with them.

Make sure you slice the apples so you have strips no more than 1″ wide.  Put the peels in a bowl and add in the spice mixture and toss.  Adding a bit of water will help the spices stick to the peels.  Spread in a single layer on a baking sheet (preferably on parchment paper) and bake about 2 1/2 hours at 250 degrees until peels are curled and crisp.  Rotate half way thru baking.  Let cool.

Here is the recipe ~

Peels from 12 apples
1/2 tsp cinnamon
1/4 c. sugar
tsp or more of water
Mix all together.

Enjoy :)   And make sure to share this tip with your friends.

Meatless Monday Recipes

August 20, 2012 By 3 Comments

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Do you do a no meat Monday or another day of the week?

HellaWella posted some great recipes for meatless meals.

I would love to hear what you do, or see recipes you might have.

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