Get the flavor of traditional lasagna and use up that surplus of summer zucchini with this easy zucchini lasagna recipe. Since this recipe substitutes zucchini for lasagna noodles, it’s also a great recipe for those who are gluten-free or on a low-card or keto diet. Zucchini lasagna will quickly become a family favorite! Why Zucchini … Read more
Right now we’re eating quite a bit of swiss chard and kale. Chard and kale are great because they grow year round here and they are my “filler” vegetables. And right now we’re needing that filler as we no longer have any broccoli or cabbage growing and the green beans and summer squash isn’t producing … Read more
Last week I found myself with extra milk on hand. Apparently, I ordered 6 gallons not our usual 4 gallons from the co-op. Gabriel has been wanting me to make spinach lasagna and I’ve been wanting to try my hand at homemade ricotta cheese for a while. Perfect opportunity. So we pulled out Homemade Pantry … Read more
Being from Texas, Mexican pinto beans are a staple in our home. We serve them with cornbread for a simple dinner, mash them to make bean burritos for lunch or a snack, and serve them as a side dish to help fill hungry bellies. I like to make a big pot of beans and freeze … Read more
Welcome to our Wednesday Night dinner preparations – an “omelet bar”, actually these are last week’s but this week’s are pretty much the same. Breakfast foods are usually quick to put together which makes having breakfast for dinner a easy option on a busy night. Wednesday nights we have AWANA and youth group up at … Read more
Homemade vegetable stew can be made with pretty much any vegetables you happen to have on hand. I use a combination of fresh seasonal vegetables, home canned vegetables and dehydrated vegetables to make this use-what-you-have vegetable stew. While I do have a real vegetable stew recipe that I share below in the recipe card, I … Read more