Stew Meat Baked Potatoes with Veggies

As I am trying to clean out the pantry to make things little more healthy I'm using what I have at the time not to waste. This ended up being a very good meal that did not hurt my stomach at all and everyone in the family really enjoyed. It really wasn't that bad for you either. 

Sea Salt Baked Potatoes: 

Wash potatoes very well. Rub with olive oil, put on tinfoil and sprinkle with sea salt. Wrap up in foil and bake for an hour and a half at 350. This is mainly if you like to eat the skin of the potato. I don't but a little, but my husband absolutely loves it. 

Stew Meat and Gravy: 

In crock pot

1lb stew meat. I used venison (lean and organic) but can be done with beef the same.

1/4ish packet of McCormick's slow cooker pot roast. (a pantry clean out)

1/2 box of beef broth 

Put in crock pot on low for 8 hours or high 4 hours. 

Veggies:

I used green beans and carrots. 

Simmered in the other half of the box of beef broth. Add water if needed. 

Drained then sautéed in a little butter, garlic salt and pepper. 

Serve meat with gravy it made over the baked potatoes and pair with veggies.

Enjoy! 

~Mrs. Milly~

A product Favorite

For a jarred salsa this one is the best in my families opinion! Plus is not that expensive and goes on sale a lot! 

Also had this for the first time yesterday and loved it and it didn't hurt my tummy! 

~Mrs. Milly~ 

Fish Taco's with Baja Sauce

I have the Coastal Living Cookbook I got from a Southern Homes party I attended one time and this has to be me and my families favorite recipe out of it! My 3 year old just eats fish sticks or cheese and fish tacos be he loves the fish this way. I follow it pretty much to a T except the Baja Sauce I use my chili seasoning (you can find in my Venison Chili recipe) and lime zest instead.

http://www.myrecipes.com/recipe/beer-battered-fish-tacos-with-baja-sauce-10000000385986/

I made it again the other night with Flounder when my in-laws came over and they really enjoyed it too. We all dug in before I could get a photo though so I am using the one from the website above. Plus its way more pretty than my iPhone photos ;-)

Enjoy!

~Mrs. Milly~

Vanilla French Toast

Breakfast is my favorite meals! So I enjoy trying new things to keep it interesting. This morning my son and I wanted something sweet so I thought french toast. I used flavored creamer instead of all milk and it turned out good!

French Toast:
1-2 eggs depending how much you are making
A splash of vanilla creamer, heavy handed if 2 eggs
A splash of milk, heavy handed if 2 eggs
Bread, if soft or very fresh bread lightly toasted
Cinnamon, optional

• While toasting bread heat pan on medium low.
• Mix together egg, milk and cream
•  Dunk both sides of bread in mix and place on pan.
• Add a little cinnamon to one side if wanted
• Cook till both sides are golden brown
• Server with syrup, honey or jelly

 Enjoy!

~Mrs. Milly~

Homemade Alfredo Sauce

My husband asked me forever ago to try to make my own Alfredo Sauce because he doesn't like the jarred stuff. Well I finally tried it, I went to Pinterest to get ideas and like always took bits but made it with my own twist. It is very easy but you cant leave it.
Warning: This recipe is not low in any way and if you try to make it low fat it will not taste the same! So enjoy it =)

Alfredo Sauce:
1.5 sticks of butter
2 cloves garlic, minced or pressed
1 cup heavy cream
2/3 cup of milk
3oz cream cheese
1.5 Cups Parmesan, Romano, and Asiago Cheeses Mix (Kraft makes a good one in the refrigerated section)
Salt & Pepper to taste

• Melt butter with garlic.
• Once butter is melted turn heat to low and melt cream cheese.
• Add cream and milk and bring to a low simmer stirring often. 
• Turn heat back down to low / med low and add cheese stirring the whole time. Till melted.
• Add your S&P to taste.
• Serve over pasta or use to dip bread sticks in. 

I server it over tortellini, but any favorite pasta will do.

My husband, dad, 3 year old and my self really liked it and all agreed it was pretty close to Olive Gardens sauce but maybe better! =)

Enjoy!
 
~Mrs. Milly~

Homemade Baby Food

Here is something a little different.

I like to make about 70% of my babies food to stretch a dollar and that way I know what's in it. I tried to do as much organic as I can. I use the dirty dozen list, Unless something is on a really good sale then I'll skip the organic for that one time and wash and peel it good. 

I steam, boil, roast and mash fruits and veggies. 

My son is 9 months old so we are branching out a bit. Make sure you look in to what foods are good for your babies age. 

I use Sweet Potatoes a lot because they are so easy to just pop in the oven wrapped in tin foil for 45 min.  

Apples, pears, peas steam well so do

berries and peaches but don't take but a few minutes. Once soft take out. 

You can also steam carrots or roast them, zucchini and any other squash are good to roast too. 

Avocado and bananas just mash raw

Citrus squeeze.

White potatoes, pasta and green beans boil and mash. 

I by boxed rice and oatmeal that way I can mix in at meal time but you could add to prepared food too. 

Combos I like: 

Apples, bananas, pears, berries & carrots Can all be combined together any way you like.

Avocado and banana add a squeeze of orange to help with browning if you want, its ok if it browns though its still good. Careful with too much citrus it can hurt their bellies I learned the hard way. 

Blueberries, pear and spinach 

Carrots, apple, sweet potato- can add a dash of cinnamon if want

Green beans and potatoes

Peas and carrots 

Zucchini, carrots, pasta 

Just play with it and you'll find ways to hide veggies they aren't crazy about and things they like. I started with 1 ingredient at a time to see what he liked then started with combos. 

Storage: 

Freezer safe air tight container, cleaned baby food jars, or even an ice cube tray covered and stored in a freeze bag. 

Stays good in freezer for 3 months in the fridge 2 days.

Have Fun! 

~Mrs. Milly~ 

Disclaimer:

I am not a professional at homemade baby food. The food, process and storage are ways I've found work for me and my child. Use caution when introducing new foods to any baby. Allow three days between before trying new food to be able to deceit any reactions.  

Venison Chili

The cold hit which means time for warm you up foods! So I turned to one of my favorites that living in Florida we don't get the weather for often, Chili! I love all the spices and things you can top it with. Speaking of spices I decided to make my own chili seasoning instead of using my trusty store bought packet I've always used. 

Chili Seasoning: (Mild)

5Tbs Chili Powder 

2Tbs Flour

1 1/2Tbs Cumin

2Tbs Garlic Powder

2Tbs Onion Powder

2Tbs Sugar

2Tsp Paprika

2Tsp Cayenne pepper

2Tsp Black pepper 

2.5Tsp Salt

1Tsp Red pepper flakes

2Tsp Italian seasoning 

Mix all together in an air right container. 

Use 2.5Tbs per 1lb meet in chili   

Chili:

2 cans diced tomatoes

1 can diced fire roasted garlic tomatoes

1 can red kidney beans, drained

1 can pinto beans, drained

2lb venison or ground beef

5Tbs Seasoning 

Brown meat in pot, drain fat. 

Add rest of ingredients, simmer on low for at least an hour. Longer is better. 

Serves 10

Topping options we like: 

Fritos

Chopped Onion

Shredded Cheese 

Sour Cream 

Avocado

Hot sauce

Corn bread is a good side

I fed 6 people with it and had enough left over to freeze for a lunch another day. 

Everyone really liked it and had no clue it was venison ;-) 

Enjoy! 

~Mrs. Milly~ 

 

Homemade Hot Coco

One of my sons favorites! 

Hot Coco:

2 tbs coco powder

3 tbs sugar

1/4 cup hot water 

Bring to boil stirring the whole time for about 2 min. 

Take off heat 

Add 1 1/2 cup milk 

Check temp. May need to put back on low heat to bring back up to temperature. 

Add marshmallows, whipped cream, candy can or whatever you want! 

Enjoy! 

~Mrs. Milly~

 

New Years Day Greens and Black-eyed Peas

It's been a tradition since I was a kid to eat black-eyed peas and greens (collards were always the favorite) on New Year's Day for luck and money for the starting year. 

They are both very easy to make and very tasty! 

Collard Greens: 

(I eyeball all the ingredients so its an "about" on all measurements)

I used 2 bags of pre cut and washed from the grocery store, may seem like a lot but they cook down a lot! 

1 ham hock 

2 cloves garlic, minced 

1 shallot, finely chopped 

1 box beef broth (enough to almost cover but not all the way covered, add water if need more liquid) 

2 tbs Olive oil 

1/2 cup sugar 

2 tbs salt 

2 tbs cracked black pepper 

In big pot put oil, shallot and garlic, then add ham hock and greens and sauté a little. Once sautéed add broth and water if needed. Add all spices. Cover and cook on low for and hour or till tenderness desired. 

Serves 6 - 8 

Black-eyed Peas:

I used shelled fresh peas, 2 packages (also frozen or dried work, but have to soak dried) 

2 cloves garlic, chunked in to 4's

1/2 sweet onion, chopped 

1tbs Cajun seasoning

1 box chicken stock 

1 ham hock

1tbs oil 

Put oil in skillet and brown ham hock. Add onion and garlic and sauté. 

Put beans in add chicken stock to cover beans a good bit. Can add water if needed. 

Add seasoning, cover and simmer on low 30 min

Pick ham hock if good meat on it and mix in or add ham for a meal. 

Serves 6-8 

Serve over rice

The whole family at multiple servings! 

I like to add butter to rice and mix it all together :-) 

Enjoy! 

~Mrs. Milly~