Typically, each January (or end of December), you see these posts floating around from bloggers. Their top posts from each year! I’m a little late to this game, but remember…life is slowing down, which means I have more time to get things published! I figured it probably didn’t matter to you if I was a little later on this post. Some people scoff at these type of posts, but personally, I like having my favorites all in one spot, so I’m doing this anyway!
I decided to go with the top 10 recipes from my first 4 years of blogging! Why limit myself to one year since this is my first post like this?! I’ve had a lot of great recipes over the years, so I thought I would include each of them! However, they ended up all being from 2016 and 2017! That’s ok though! Without further adieu….
Don’t let the name of this coleslaw steer you from a traditional side dish! It’s a traditional coleslaw with a small twist! This recipe also came about because I had a bag of coleslaw mix that was going to go bad and when you’re feeding two teenage boys, you don’t waste food and throw it away! I needed to use that mix!
I’m always trying to perfect a homemade coleslaw recipe! I hate buying that sugar laden syrupy dressing at the grocery store! T loves coleslaw and so it’s something I can easily throw together and keep in the fridge for a side for us! We are frequently critiquing new coleslaws and if you remember, we LOVED the coleslaw at the Barrel House in Dubuque! So, I am constantly trying new combinations and T loved this one and said it was the best I had ever made, so of course, I needed to bring it to you!
I love it when we find a healthy recipe that both T and I will eat! This One Pan Beef & Cabbage Skillet is one of those! In fact, most of it came from T! I can’t even take credit for the majority of it. But, that’s why we make such a great team!
As I’ve been working, once again, to clean up my eating, we’ve been trying lots of new recipes! One of those was the ever-popular Crack Slaw floating around on the interwebs! People I know have raved about it over and over, so I was ready to try it! THIS recipe is the one we tried.
I made it exactly as the recipe said except I cut the recipe in half in case we didn’t like it, which left me one bag of coleslaw mix in the fridge! I also had hoped to make an additional batch for work lunches if I liked it. However, I halted when I got to the red pepper flakes! 1 teaspoon seemed like a lot to me, but I’ll admit that I have a very sensitive palate to spicy foods. T likes spicy foods though and I really wanted him to like it, so I went ahead! I still regret that decision. It was WAY TOO spicy for me. I ate about 4 bites and moved on to something else. T managed to eat a bowl full, but passed on having anymore!
So, anyway, T and I were inspired to come up with our own crack slaw recipe and I’m so glad that we did because, in my opinion, we hit it out of the park! This recipe combines the protein of the beef with the vegetables, which is exactly what I’m looking for right now! The rich flavors give it a hearty flavor! Check it out!
Brown your ground beef in a skillet with the green peppers, onions, and garlic until cooked thoroughly.
Drain the grease off and return to the skillet.
Add the water, beef broth and worcestershire to the skillet and the coleslaw mix, stir well.
Season with salt, pepper to your liking.
Place a lid on the skillet and let cook until the cabbage has cooked down to your preference, stirring occasionally.
The flexibility of this recipe is fantastic! If you’d like to add more veggies, feel free! Same thing with the seasoning! If you’re a big garlic fan, use more, T is not, so I don’t load it up. But, I did go heavy on the pepper.
The cooking time is completely up to you! I prefer that the cabbage has a very small amount of crunch to it, so I cook it longer rather than not. If you don’t like the crunch, simply cook it longer!
The beef could easily be swapped out for pork, turkey, or chicken.
This recipe is definitely being added to our regular meal plans as it is filling, but also incredibly healthy! Give it a try and let me know what you think! Enjoy this One-Pan Beef & Cabbage Skillet!
I’ve made lots of shredded chicken by roasting a chicken in the oven! Of course, once I got my Instant pot, I wanted to see it if was as easy everyone else claimed it to be. They weren’t wrong, but what I did notice is that my chicken didn’t have much flavor! I missed the taste of a Sunday roasted chicken shredded up to be put into casseroles or soups! There seemed to be something missing, so I was determined to recreate that flavor in my Instant Pot!
Life Is Busy
I can’t even being to tell you how busy life has been recently! Between 2-3 nights of basketball each week, 1-2 meetings a week, I’ve barely had time to do the regular chores (laundry and meals) in my house! Thankfully, last fall when I was having back problems, T and I decided that we would hire a cleaning lady! She comes 1 hour every other week and it’s the most glorious thing! She cleans both bathrooms, cleans the kitchen floor, and whatever odd and end jobs I ask when she has time! It has been a game changer for me! I used to spend my weekends cleaning, laundering, and then meal prepping leaving no time to relax. I was going back to work on Monday stressed and almost more exhausted than I was during the week! Not to mention, she will put away my clean dishes from the dishwasher, and folds my bathroom towels like those in a hotel! (It’s the little things in life, right?!)
Like I said before, there is something about the taste of roasted chicken when it’s shredded and put into soups and casseroles. I love the ease of using my Instant pot to make shredded chicken, but not the taste! So, I was determined to achieve both! Here’s how I did it!
The holidays are here, eating healthy is harder than ever! Thankfully, these Parmesan Herb Turkey Burgers make it easier than ever to provide your family with a healthy meal! Using oats instead of bread crumbs makes it clean friendly and healthier for us!
If you’re looking for the newest and greatest food scene in North Iowa, look no further than Fieldhouse in Clear Lake! With it’s farm to table menu, cozy setting, along with park & lake views, it can’t be beat! With an every changing menu and farm fresh supplies, this is a unique dining experience that will blow you away!
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Eating healthy doesn’t have to be boring and these Cinnamon Sweet Potato Fries with Yogurt Dipping Sauce prove that to be true!
Growing up in a family where meals were meat and potatoes, it’s been a tough transition to cutting carbs down! I’m also a big texture person when it comes to food, so I have to be strategic about cooking things that are good for me otherwise it makes me not like them!
Growing up in my family, the other part of food was growing our own food! We grow green beans, tomatoes, onions, cucumbers, etc! While we don’t have room to grow a little bit of everything, my dad does and he loves to share, so sweet potatoes are easy to come by!
The holidays are fast approaching and we all feel our pants getting a bit tighter! Thanks to this Healthier Taco Skillet, you can worry a little less! When you live in Iowa in the winter, all you want to eat are comfort foods! Comfort foods are usually associated with words like creamy, gooey, cheesy, etc! That also usually means they pack on the fat and calories too! I knew I needed an ooey, gooey comfort good without all that, so I came up with this dish!
I’m in a round of the 21 Day Fix right now! (I know, how many times have you heard me say that?!) But, seriously, I have to stay after it or my addiction to sugar just goes crazy! A good friend of mine is a coach and decided to run this challenge before the holidays and I thought it was a great idea, so I joined in! For the most part, I’ve done REALLY well (except for that ice cream on Saturday night and that Oatmeal Cream Pie on Sunday night)!
Thanks to Iowa, I’m craving warm comfort foods sooner than normal! We seemed to have skipped over fall for the most part and our temps are already consistently in the 30’s and have even dipped into the 20’s already! UGH! It’s going to be a long winter at this rate! Thankfully, I have this new Taco Skillet in my arsenal to help me get through it without having to just eat salads when it’s so cold out!
Getting to bake is one of my favorite things to do! Getting to share my baked goods with other people is just the icing on the cake! Or, the ice cream on the pie as it would be for today’s recipe! This Crumb Topped Apple Pie (with a secret ingredient) is one that I recently shared with some friends and I loved getting their feed back!
Supper at The Barrel House and a snack of ice cream set the tone for our outstanding trip to Dubuque, Iowa a few weeks ago! While we were there, we grabbed 2 full meals and a snack! Breakfast in the morning was a Caroline’s Restaurant which is in the Hotel Julien and we highly recommend!
The Barrel House
For supper when we arrived in town, we headed to The Barrel House and what a treat it was! It’s location is super handy when you’re staying at the Hotel Julien as it’s right across the street, which is one of the reasons we selected it!