Food Storage Recipe - Quick Italian Tomato Sauce

 NEED:

1 (28 ounce) can crushed tomatoes

1/2 medium white onion, diced

2 medium carrots, peeled and finely diced

4 medium garlic cloves, crushed

1 tablespoon sugar

3 tablespoons extra virgin olive oil

2 tablespoons fresh basil, finely chopped

1/4 cup Italian parsley, finely chopped

1 teaspoon kosher salt

1 teaspoon black pepper

Heat olive oil in a medium sauce pot over medium-high heat.

 

Add carrots, onions, salt, and pepper, and sauté until onions are translucent and carrots are softened.

 

Add garlic and cook until garlic is lightly browned, about 2 minutes.

 

Turn heat up to high and pour crushed tomatoes into the pan.

 

 Stir in basil.

 

 Bring to a simmer, stirring often. 

 

Stir in sugar and reduce heat to simmer, cooking for 5-7 minutes or until thickened.

 

Stir in parsley and continue to simmer for 5 minutes.

 

 Remove from heat and serve. Serve with pasta. 

Yummy Smoothies From Dollar Tree

 I had to go to Dollar Tree this morning for some items and for the first time in a few months they actually had stuff in the freezers! They have actually been sitting empty. I looked through it all and found some items to get. Even these 2 bags of smoothie starters. They are so yummy and down the aisle from the freezer they has mange juice and almond milk. I will get out my Magic Bullet Blender and have a yummy treat.

So $1.25 for each item. Would be a great healthy snack or breakfast. Frugal and healthy. I don't get to Dollar Tree to often , but if I can get something that is healthy when I do go there that would be worth it. 

𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐚𝐧𝐝 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐁𝐢𝐬𝐜𝐮𝐢𝐭𝐬 𝐟𝐨𝐫 𝐃𝐨𝐠𝐬

 These are a tasty treat for your dog. They are full of vitamins and fiber. 

𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐚𝐧𝐝 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐁𝐢𝐬𝐜𝐮𝐢𝐭𝐬 𝐟𝐨𝐫 𝐃𝐨𝐠𝐬

NEED:

 

1 cup mashed sweet potato (cooked and cooled) 

- 1/2 cup fresh spinach, finely chopped 

- 1 egg 

- 1 cup whole wheat flour 

- 1/4 cup rolled oats 

 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

 

In a large bowl, combine the mashed sweet potato and chopped spinach.

 

Add the egg and mix until well combined.

 

Gradually add the whole wheat flour and rolled oats, mixing until a dough forms.

 

Roll out the dough on a lightly floured surface to about 1/4-inch thickness.

 

Use a cookie cutter to cut out shapes from the dough and place them on the prepared baking sheet.

 

Bake in the preheated oven for 20-25 minutes, or until the biscuits are firm and lightly golden.

 

Allow the biscuits to cool completely before serving.

 

Store any leftovers in an airtight container.

Food Storage Recipe - Honey Butter Skillet Corn

 

This has quickly become my favorite way to make corn. It is so yummy. I used fresh corn that I cut off of the cob. Used up some ears of corn that I got from the Farmer's Market. 

Honey Butter Skillet Corn

NEED:

 

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn or fresh cut off the ears of corn

2 ounces cream cheese, cubed

1/4 teaspoon salt

1/4 teaspoon black pepper

 

In a skillet melt the butter and honey. Let them combine and become smooth.

Add the corn to that butter and honey. Cook the corn for few minutes.

Once the corn is cooked through and covered in the butter honey mixture you can start to add the cream cheese cubes.

Add salt and pepper and stir everything together. 

Serve. 

 

My Zucchini Did Not Grow! (A Recipe , too)

 

I am so depressed about my garden this season. A lot of it grew so great at the start and even though I watered every morning and evening the zucchini and cucumbers started dying. The zucchini totally died. I have several plants, too. Not sure why it did not grow at all. It usually takes over my whole garden.

I had so many recipes that I wanted to use the zucchini for. 

The one one here is one of my favorites. 

Enjoy the crunch with these Pan-Fried Zucchini Rounds!

 3 medium zucchinis, sliced into 1/4-inch rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper, to taste
1/4 cup olive oil Lately I have been using coconut oil to fry things in. Taste amazing and my son's dr said to use it to help with his stomach issues. It has helped a lot. 

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.
Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
Heat olive oil or coconut oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.