Just a little gardening . . .

So, as promised, here's what my garden looks like so far this summer! I can hardly believe our spinach and potatoes are finished . . . it feels like it went so fast! I guess that's what happens when spring ends and summer begins -- onto the later harvests!

Like cherry tomatoes!! Yikes! This thing is overtaking my yard! The kids can't even store their bikes back here anymore due to the huge limbs hanging off this tomato plant!

Ultimate Baked Potato Nachos

Just a recipe today. :) Gluten free, but a little decadent. Many thanks to my Hubby for the idea!!

Cheesy Baked Scalloped Potatoes with Ham

My mom told me that when she and my dad first got married, she made this dish a lot because potatoes and ham both really stretch one's grocery budget. They're cheap. They last for weeks.

It hasn't taken me long to figure out that she's right.

All this recipe took was four small potatoes, a handful of chopped leftover Christmas ham, and a couple already on-hand dairy products.

It couldn't be cheaper or easier!

If you haven't tried something like this, you should!! It is absolutely perfect for the frugal, comfort food-loving bakers!

Cheesy Baked Scalloped Potatoes with Ham

Ingredients:

4 Yukon Gold potatoes
1 c. cooked and chopped ham
1/4 c. milk
1/4 c. shredded cheddar cheese
2 Tbsp. grated Parmesan cheese {optional}
1 Tbsp. margarine or butter, divided

Instructions:

Preheat oven to 375 degrees F. Grease a regular pie pan.

Wash and peel potatoes. Cut into 1/4 inch slices until all potatoes are sliced. Pour milk into empty pie pan. Then layer the potato slices around the pan in a circular manner.

Sprinkle the chopped ham on top of the potatoes. This is where I added my grated Parmesan cheese, but it's not a necessary ingredient! Next, sprinkle the entire pan with the shredded cheddar cheese. Finally, divide the 2 Tbsp. of butter into five smaller chunks and place randomly on top of the mixture in the pan.

Placing the divided butter randomly throughout the pan will help the dish cook more evenly, and add more flavor!

Bake for 42-45 minutes. The top will be a gorgeous, crispy golden color, and the potatoes should be fork-tender.

Sit down, relax, and enjoy the delicious frugality! <3

Honey Glazed Sweet Potatoes

These are impossibly simple and delicious. That's all there is to it.

Honey Glazed Sweet Potatoes

Ingredients:

1 large sweet potato
2 Tbsp. (plus more to taste) honey
4 Tbsp. brown sugar

Instructions:

Preheat the oven to 425 degrees F. Spray a large baking sheet with cooking spray. (I love the olive oil ones!) Wash one large sweet potato and cut into slices about 1/4 in. thick. Place slices evenly across a large baking sheet. Drizzle with half the honey. Sprinkle with half the brown sugar (as evenly as possible) around all the slices of sweet potato. Bake for 10 minutes. Remove tray and flip each slice over. Repeat the honey drizzle and brown sugar sprinkle with remaining ingredients. Bake for another ten minutes. Remove and turn off oven. Let the slices cool for at least ten minutes before plating and devouring!!

Pre-oven-roasted...

Post-oven-roasted!!

Enjoy with life. <3

Twice Baked Potatoes with a Twist

Today being Friday (yes!) and a good while since our last grocery outing, I decided to get a little creative in the kitchen for lunchtime. Don't get me wrong, there's nothing like a good peanut butter and jelly sandwich, but I really do enjoy throwing things together to spice up the noon hour every so often.

Yesterday, I had no idea what to make for lunch. So, I did what I usually do when stumped--stare at the pantry. I perused its various contents: half a bag of yellow potatoes, raspberry jello mix, a box of instant tuna tetrazini, and several packages of Ramen. I decided the potatoes were my best bet. Along with a few other things I had stocked in my fridge, I concocted this easy, veggie/fiber-loaded lunch-time (or whenever time!) recipe! It's basically twice-baked potatoes in oven-safe ramekins--delicious.

Ingredients:

About 10 small yellow potatoes
1/2 cup shredded Swiss cheese
1/4 cup Ranch dressing
1/2 cup fresh broccoli florets, chopped into small pieces
1/4 cup fresh, finely chopped green pepper
4 slices of cooked, crumbled turkey bacon
1/4 cup finely chopped green onions

How To:

Preheat the oven to 350 degrees F. Wash the potatoes and bake in microwave for 10-12 minutes on 60% power. {Make sure to poke holes in the potatoes to release the steam as they bake!}

While waiting, chop the broccoli, green pepper, and green onion. Place in a large mixing bowl. Add crumbled turkey bacon, ranch dressing, and shredded Swiss cheese. When the potatoes are done, allow a little time to cool {just so you don't burn you hands!}. Roughly chop the potatoes into pieces that will be easy to mash. Toss potatoes into the mixing bowl {skins and all} with the rest of the ingredients. Using a potato masher, combine all ingredients and mash until thoroughly mixed.

Fill four oven-safe ramekins with potato mixture and bake in oven for about 15 minutes. Garnish with a little minced green onion or chopped green pepper and enjoy!

Don't worry if you don't have everything I listed immediately on hand...this recipe begs for creative use of resources! Use whatever veggies you do have: carrots, zucchini, onions, even corn! Why not try a different dressing that's been sitting in the fridge without use for a while?

Happy Lunch-time!