Healthy, Happy, Homemade Meals by Gooseberry Patch


  • Full Title : Healthy, Happy, Homemade Meals (Keep It Simple)
  • Autor: Gooseberry Patch
  • Print Length: 288 pages
  • Publisher: Gooseberry Patch
  • Publication Date: November 9, 2018
  • Language: English
  • ISBN-10: 162093292X
  • ISBN-13: 978-1620932926
  • Download File Format: pdf

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Make it Healthy

  1. Fresh, Fresh, Fresh. Eating fresh vegetables and fruits is always a goal when eating healthier. Fresh from the garden, the farmers’ market or from the produce section of your favorite grocery store, choose ingredients that look fresh and colorful. Then enjoy them as soon as you can.
  2. Eat uncluttered foods. Who needs to add canned sauces and gravies when a grilled piece of meat or roasted veggies taste so great? Keep food clean and simple whenever you can.
  3. Read the label. If you don’t know what an ingredient is, look it up and be sure you want to eat it. Unprocessed or minimally processed foods are always best. Processed foods often add unneeded preservatives, salt, and sugar. Choose real foods (like eggs, lean meats, fresh fruits and veggies, and whole grain breads) over processed foods with added ingredients you don’t need or understand.
  4. Choose the right fat. Use heart-healthy fats such as canola and olive oil whenever you can. Butter is a real food but margarine isn’t. Fats are good for you—just choose the right ones. And be a bit creative when you can such as using avocado on your toast instead of butter and jelly.
  5. Don’t forget to snack. Having a healthy snack between meals can help you not to overeat when mealtime comes around.
  6. Treat yourself and enjoy. There is always room for a treat. Dark chocolate is everyone’s friend. The oatmeal in an oatmeal cookie is good for your cholesterol.
  7. Watch the calories. The USDA says that most adults need about 2000 calories a day.



Make it Happy

One of the best pleasures of life is sitting around the table with family and friends to enjoy a good meal. Here are some tips for making meal time a happy one.

  1. Presentation of food—colors, plates, etc.
  2. Turn off the devices and have some fun table talk.

Make it Homemade

  1. Preparing a meal together is a great family experience for any age. Even the little ones can help stir and add ingredients and feel a part of the meal prep that is so much fun.
  2. Eating at home ensures that you know where the ingredients came from and that it is fresh and good. Plus you’ll save money!

 

From the Author

Italian Lentil &
Vegetable Stew
 
Submitted by: Eleanor Dionne, Beverly, MA
 
Growing up in an Italian family, we ate a lot of vegetable dishes. We called it "peasant food" and boy, was it yummy. My mom always made some kind of homemade stew or soup every Monday in the winter. This slow-cooker recipe is still a favorite of mine.
 
1 c. dried lentils, uncooked
3 c. water
2 c. marinara sauce
1 1⁄4 lbs. butternut squash, peeled and cut into 1-inch cubes
1⁄2 lb. green beans, trimmed and cut into 1-inch lengths
1 green pepper, cut into 1-inch squares
1 small potato, peeled and cut into 1-inch cubes
3⁄4 c. onion, chopped
1 t. garlic, minced
1 T. olive oil
 
Combine lentils and water in a large slow cooker. Add remaining ingredients except olive oil; stir. Cover and cook on low setting for 8 hours, or until lentils and vegetables are tender. At serving time, stir in olive oil; ladle into bowls. Makes 8 servings.
Nutrition Per Serving: 192 calories, 3g fat, 0g sat fat, 0mg cholesterol, 269mg sodium, 34g carbohydrate, 11g fiber, 7g sugars, 9g protein.

From the Back Cover

Make nutritious, all-time favorite recipes that your family & friends will love! You'll find 325 tasty and good-for-you recipes for breakfast, lunch, dinner…even desserts and parties!

  •     Family-pleasing dishes like burgers, salads, casseroles and more
  •     Mouthwatering meals to bring them to the table smiling
  •     Complete calorie and nutrition information for every recipe

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bread. Roll slice from one corner to the other. Mix cinnamon and remaining sugar together in a shallow bowl. Dip rolled bread in melted butter, then roll in cinnamon-sugar mixture. Place rolls on ungreased baking sheets. Freeze rolls at least 20 minutes. Bake at 350 degrees for 8 to 10 minutes until hot and bubbly. Makes about 2 dozen.

Weekend sleepyheads love to wake up to the aroma of breakfast in the air. So, before they come downstairs, make the table look extra-special…daisies tucked in glass milk tucked in glass milk bottles and a colorful tablecloth made from vintage-style oilcloth really add fun.

Come-On-Over Crumb Cake

Elizabeth Andrus

Gooseberry Patch

After my grandmother sent her children and husband on their way in the morning, a quick call to a favorite neighbor was in order to share crumb cake and a cup of coffee before beginning the day’s houswork.

2 T. oil

1 egg

1/2 c. milk

2 t. vanilla extract

1/2 c. sugar

1-1/2 c. all-purpose flour

2-1/2 t. baking powder

1/2 t. salt

Garnish: powdered sugar

In a large mixing bowl, combine all ingredients. Pour in an ungreased 12″x8″ baking pan, spreading to edges with spatula. Sprinkle topping over batter. Bake at 325 degrees for 30 minutes, rotating pan after 15 minutes. Remove, cool and dust with powdered sugar. Cut into squares. Serves 6.

Topping:

2-1/2 c. all-purpose flour

1 c. brown sugar, packed

2-1/2 t. cinnamon

1 c. butter, melted and cooled

Combine flour, sugar and cinnamon in a large mixing bowl. Pour butter over top; mix with hands until large crumbs form.

Ham & Cheddar Baked Eggs

Mary Scurti

Highland, CA

Green chilies give this old-fashioned favorite a new taste. It could even be garnished with sour cream and salsa if you’d like.

6 slices bread

2 c. cooked ham, diced

2 c. shredded Cheddar cheese

4-1/2 oz. can chopped green chilies

1 t. dry mustard

3 c. milk

8 eggs, beaten

1 t. salt

Spray a 13″x9″ baking pan with non-stick vegetable spray; line the bottom with bread slices. Layer ham, cheese and chilies on top; sprinkle mustard over top. Combine milk, eggs and salt; pour over mixture. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for one hour or until center tests done. Serves 6 to 8.

Feeding a crowd? Keep pancakes, waffles, toast or biscuits warm by placing them in a single layer on a wire rack or baking sheet in a 200-degree oven.

Cheddar-Apple Biscuits

Tammie Jones

Lincolnton, NC

Apples and cheese taste great together…especially when paired with brown sugar and cinnamon.

1/3 c. brown sugar, packed

2 T. all-purpose flour

1/2 t. cinnamon

10-oz. tube refrigerated buttermilk biscuits

1 c. shredded Cheddar cheese

2 apples, cored, peeled and sliced into rings

1 T. butter, melted

Combine first 3 ingredients in a small bowl; set aside. Press each biscuit into a 3-inch circle. Place on lightly greased baking sheets; sprinkle each with cheese and top with an apple ring. Sprinkle with sugar mixture and drizzle with melted butter. Bake at 350 degrees for 15 minutes or until crust is golden. Makes 10 servings.

Cookie cutters make breakfast a treat…use them to cut out biscuit dough, shape pancakes or cut shapes from the centers of French toast. Use mini cutters to make the sweetest pats of butter!

Grandma’s Old-Fashioned Doughnuts

Cheri Emery

Quincy, IL

Easier to make than you’d think, and so delicious!

4 c. all-purpose flour

4 t. baking powder

1/2 t. salt

1 c. sugar

1/2 to 1 c. cinnamon

2 eggs, beaten

1 c. milk

2 T. margarine, softened

1 t. vanilla extract

oil for deep frying

Garnish: sugar

Sift together dry ingredients; set aside. In a separate bowl, combine all remaining ingredients except oil; gradually add dry ingredients until well mixed. Turn dough out onto a floured surface; roll to 1/2-inch thickness. Cut dough with a doughnut or biscuit cutter or the top of a 3-inch diameter glass dipped in sugar. Fry in 360-degree oil until golden. Roll in sugar while still warm. Makes about 2 dozen.

Make oh-so-simple maple butter as a tasty change for topping waffles, pancakes or biscuits…just whip 1/2 cup butter with one cup of maple syrup.

Blueberry Breakfast Cake

Linda Brostad

Minneapolis, MN

Bursting with blueberries, this is a great make-ahead recipe when family & friends are coming to visit.

2 c. blueberries

1-1/2 c. plus 2 T. all-purpose flour, divided

1 t. baking powder

1/2 t. salt

1/2 c. butter

1 c. sugar

2 eggs

1/3 c. milk

1 t. vanilla extract

Garnish: sugar

Toss blueberries in 2 tablespoons flour; set aside. Sift together remaining flour, baking powder and salt; set aside. Cream butter and sugar together until light and fluffy; add eggs, one at a time, beating well. Add flour mixture to creamed mixture alternately with milk. Mix for 5 minutes. Stir in vanilla and floured blueberries. Pour into a well-greased 8″x8″ baking pan. Sprinkle top with sugar. Bake at 350 degrees for 35 to 40 minutes. Serves 6 to 8.

Let everyone choose their favorite juice for breakfast. Fill old-fashioned glass milk bottles with a variety of juices, and then tuck them in a wire milk bottle carrier…so easy to pass around the table!

Chocolate Chip Pancakes

Carolyn Demel

Houston, TX

These ooey-gooey pancakes don’t need syrup, but you’ll want to make sure there are plenty of napkins on hand!

1 c. milk

2 eggs, beaten

2 c. buttermilk biscuit baking mix

1/4 t. cinnamon

1/2 c. mini semi-sweet chocolate chips

Optional: powdered sugar

Combine first 4 ingredients, stirring until moistened. Fold in chocolate chips, being sure not to over-blend. Drop by 1/4 cupfuls onto a hot, greased griddle; flip over when bubbles appear around edges. Cook on each side until lightly golden. Sprinkle with powdered sugar, if desired. Makes 12 to 16 pancakes.

Did you know you can use mashed bananas for all or part of the liquid in pancake recipes? The end result is extra-moist pancakes loaded with flavor.

Pumpkin Waffles

Kristina Wyatt

Madera, CA

I love to serve these topped with butter, maple syrup and a sprinkling of toasted pecans.

2-1/4 c. all-purpose flour

1/4 c. brown sugar, packed

4 t. baking powder

1-1/2 t. cinnamon

1 t. nutmeg

1/4 t. ground cloves

1/2 t. ground ginger

4 eggs, separated

2 c. milk

1 c. canned pumpkin

1/4 c. butter, melted

Combine first 7 ingredients in a large bowl; set aside. In a separate bowl, mix together egg yolks, milk and pumpkin; add to flour mixture, stirring until just moistened. Stir in butter; set aside. Beat egg whites at high speed until soft peaks form; fold into waffle batter. Heat oiled waffle iron according to manufacturer’s directions. Depending on size of waffle iron, pour 1/2 cup to 1-1/2 cups batter onto hot iron. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter. Makes 12 to 16 waffles.

Extra waffles can be popped in the freezer and reheated in a toaster for a fast weekday breakfast!

Country Biscuits & Eggs

Kelly Brauer

Rogers, AR

Buttermilk biscuits topped with cheesy eggs and bacon…one taste and you’ll know why it’s a hit!

7-1/2 oz. tube refrigerated buttermilk biscuits

6 eggs, beaten

1/3 c. milk

salt and pepper to taste

2 T. butter

3-oz. pkg. cream cheese, softened and cubed

6 slices bacon, crisply cooked and crumbled

Press biscuits onto bottom and up sides of a 9″ round pan to form crust; bake as directed. Combine eggs, milk, salt and pepper in a mixing bowl. Melt butter in a medium skillet over low heat; add egg mixture. Cook slowly, stirring occasionally, until eggs begin to set. Add cream cheese, stirring until cheese melts and eggs set completely. Spoon eggs into biscuit crust and top with bacon. Slice into wedges. Serves 6.

Mom will love breakfast in bed when it’s served on a tray filled with special memories. Remove the glass from a serving tray and slide in a piece of cardstock that’s the same size. Layer on a collage of favorite things…photos, ticket stubs, kids’ art or pressed flowers, then gently replace the glass top.

Overnight Egg & Sausage Bake

Judy Schroeder

Sedgwick, KS

Breakfast favorites are all combined in this simple, make-ahead casserole.

1 lb. ground sausage, browned

9 eggs, beaten

3 c. milk

1/4 c. onion, chopped

1/4 c. green pepper, chopped

1 t. salt

pepper to taste

3 slices bread, cubed

1 c. shredded sharp Cheddar cheese

1/2 c. shredded Swiss cheese

Mix together all ingredients; pour into a well greased 13″x9″ baking pan. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. Serves 8.

The first day of school usually means a busy morning, so why not make a simple overnight breakfast casserole? Putting it together the night before means less fuss in the morning and the kids get a great start to the day!

Melt-In-Your-Mouth Biscuits

Sherri Hagel

Spokane, WA

Split and served with butter and jam or topped with sausage gravy, these flaky biscuits live up to their name.

1-1/2 c. all-purpose flour

1/2 c. whole-wheat flour

4 t. baking powder

1/2 t. salt

2 T. sugar

1/4 c. chilled butter

1/4 c. shortening

2/3 c. milk

1 egg, beaten

Sift flours, baking powder, salt and sugar together; cut in butter and shortening. Add milk; stir in egg. Knead on a floured surface; roll out to 1/2-inch thickness. Cut with a biscuit cutter; place biscuits on ungreased baking sheets. Bake at 450 degrees for 10 to 15 minutes. Makes one to 2 dozen.

Sausage Gravy

Leslie Stimel

Gooseberry Patch

It’s a snap to make this delicious, homestyle gravy.

1 lb. ground sausage

1/4 c. all-purpose flour

3 to 4 c. milk

1/2 t. salt

1/4 t. pepper

Heat sausage in a large skillet over medium-high heat until browned, about 10 minutes. Stir in flour until mixture becomes thick. Reduce heat to medium-low and gradually add milk, stirring constantly, until mixture is thick and bubbly. Add salt and pepper. Serves 4 to 6.

Grandpa’s Fried Potatoes

Michele Olds

Avon Lake, OH

Alongside eggs, any style, these potatoes make a great breakfast even better.

3 to 4 lbs. potatoes

1 lb. bacon

1 onion, chopped

seasoned salt to taste

salad seasoning to taste

Boil potatoes until tender; allow to cool, then peel and cube. Fry bacon and onion together in a large skillet; add potatoes and seasonings. Cook until golden. Serves 6 to 8.

Sugar Plum Bacon

Karen Pilcher

Burleson, TX

Bacon with a sweet brown sugar and cinnamon coating.

1/2 c. brown sugar, packed

1 t. cinnamon

8 slices bacon, cut in half crosswise

Combine sugar and cinnamon in a small bowl. Dip each bacon piece in sugar mixture to coat. Twist each piece and place on a broiler pan lined with aluminum foil. Bake at 350 degrees for 15 to 20 minutes until bacon is crisp and sugar is bubbly. Place bacon on aluminum foil to cool. Makes 16 pieces.

Why wait? Start a family reunion bright & early with a hearty breakfast gathering! a big handmade sign posted in the yard is sure to welcome everyone.

Sour Cream Coffee Cake

Gloria Kaufmann

Orrville, OH

My daughter had a morning wedding and chose this as her wedding cake…it’s delicious!

1 c. margarine

1 c. sugar

3 eggs

1 c. sour cream

2-1/2 c. all-purpose flour

2 t. baking powder

1 t. baking soda

1/8 t. salt

1 t. vanilla extract

1 t. lemon extract

Cream margarine and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Gradually mix in sour cream. Combine dry ingredients in a separate bowl, then add to creamed mixture. Add vanilla and lemon extract. Spread batter, one-inch thick, into 2 greased 8″ round baking pans. Sprinkle with 2/3 streusel topping. Pour remaining batter into pans and sprinkle with remaining streusel topping. Bake at 375 degrees for 30 minutes. Makes 12 to 16 servings.

Streusel Topping:

1 c. ground pecans

1/2 c. sugar

1/4 c. brown sugar, packed

1 t. cinnamon

Mix all ingredients until combined.

Old-fashioned ramekins are ideal for seting out on the breakfast table. Everyone can choose their favorite for toast or bagels when each is filled with a different topping…try jams, jellies, apple or peach butter, marmalade or honey butter.

Delicious Oatmeal Pancakes

June Eier

Forest, OH

My grandchildren simply love these pancakes!

2 c. milk

1-1/2 c. quick-cooking oats, uncooked

1 c. all-purpose flour

2-1/2 t. baking powder

1 t. salt

2 T. sugar

2 eggs, beaten

1/3 c. oil

Mix together milk and oats; let stand while sifting together flour, baking powder, salt and sugar in a separate bowl. Stir eggs into oat mixture; mix in dry ingredients and oil. Drop by 1/4 cupfuls onto a hot, lightly greased griddle; flip over when bubbles appear around edges. Cook on each side until lightly golden. Makes 10 to 12 pancakes.

Tuck cheery blossoms inside lots of 195o’s-era egg cups and scatter on the breakfast table. They’ll make everyone feel perky even before the orange juice is served!

Applesauce Puffs

Jennifer Haugh

Topeka, KS

Dusted with cinnamon and sugar, these will disappear fast!

2 c. biscuit baking mix

1/2 c. sugar, divided

2 t. cinnamon, divided

1/2 c. applesauce

1/4 c. milk

1 egg, beaten

2 T. oil

2 T. butter, melted

Combine biscuit baking mix, 1/4 cup sugar and one teaspoon cinnamon in a mixing bowl; set aside. Mix together applesauce, milk, egg and oil in a separate bowl; pour into dry ingredients. Beat vigorously for 30 seconds. Fill 24 greased muffin tins 2/3 full. Bake at 400 degrees for 12 minutes. Cool in pan for several minutes. Combine remaining sugar and cinnamon in a small bowl. Dip each puff in melted butter then in cinnamon-sugar mixture. Makes 2 dozen.

Using grandma’s pretty hankie as a mat for a favorite photo helps little ones remember special times shared together.

French Toast Sticks

Margaret Shelton

Delaware, OH

Easy for little fingers to pick up, kids like dipping these in applesauce or warm maple syrup.

4 to 5 slices bread

3 c. crispy rice cereal, crushed

1 T. sugar

1 t. cinnamon

3 eggs, beaten

1 c. milk

1 t. vanilla extract

1/8 t. salt

4 T. butter, melted

Cut bread into 4 strips each. Combine crushed cereal, sugar and cinnamon; set aside. In another bowl, mix together eggs, milk, vanilla and salt. Dip each bread stick into egg mixture and then into sugar coating. Place sticks in an ungreased 13″x9″ baking pan; pour melted butter over top. Bake at 375 degrees for 15 to 20 minutes until golden. Makes 16 to 20 sticks.

Try stuffed French toast for a new twist! Dip half the bread slices in egg mixture and top with apple butter. Dip the remaining slices in egg mixture and lay over apple butter, pressing down slightly to make a “sandwich.” Cook on a hot, oiled griddle until both sides are golden…yum!

Mini Breakfast Cups

Marie Stowers

Jacksonville, FL

This family favorite is a recipe I often make for church breakfasts. It’s a cinch to prepare and bakes in minutes.

2 12-oz. tubes refrigerated biscuits

4 to 5 eggs, beaten

1 lb. ground sausage, browned

1 c. shredded Monterey Jack cheese

1 c. shredded mild Cheddar cheese

Separate each biscuit in half; press into mini muffin tins lightly sprayed with non-stick vegetable spray. Scramble eggs in a skillet. Combine eggs, sausage and cheeses. Spoon into muffin tins. Bake at 400 degrees for 7 to 10 minutes until biscuits are golden around edges. Makes 3 to 4 dozen.

Nostalgic kitchen shelf edging is a snap with a few scraps of vintage-style wallpaper! Just make color copies of wallpaper, cut to fit the shelf edge and paste pieces together. Use decorative-edged scissors to create a scalloped edge and then tape to shelves.

Apple-Sausage Breakfast Ring

Gail Hageman

Albion, ME

If you’d like, add the sweet taste of maple syrup…just drizzle each slice before serving.

2 lbs. ground sausage

2 eggs, beaten

1-1/2 c. round buttery crackers, crushed

1 c. apples, cored, peeled and grated

1/4 c. milk

Line a Bundt® pan with plastic wrap. Combine all ingredients, mixing well; press firmly into pan. Chill several hours or overnight. Unmold onto a jelly roll pan; remove plastic wrap. Bake at 350 degrees for one hour. Serves 8.

Look at tag sales and flea markets for fabric remnants bursting with colorful 1940’s fruit patterns…they make great window toppers.

Spinach & Bacon Quiche

Barbara Watson

Blountville, TN

Easy to tote, quiche makes an ideal breakfast surprise for new neighbors or a busy mom.

9-inch pie crust

3 eggs, beaten

1 c. half-and-half

1 T. all-purpose flour

1/2 t. salt

10-oz. pkg. frozen chopped spinach, thawed and drained

8 slices bacon, crisply cooked and crumbled

1/2 c. green onions, chopped

1 c. shredded sharp Cheddar cheese

1 c. shredded mozzarella cheese

Fit pie crust into a 9″ pie plate. Whisk together eggs, half-and-half, flour and salt. Stir in spinach, bacon, onions and cheeses. Pour mixture into pie crust. Bake at 400 degrees for 15 minutes; reduce temperature to 325 and bake for 30 additional minutes. Cool 5 minutes before serving. Serves 8.

Charms that are cute as a button…sorting through grandma’s sewing box will turn up all sorts of pretty buttons. Dangling from a bracelet’s links, they create a sweet, heartfelt charm bracelet.

Make-Ahead Breakfast Eggs

Tamara Wallace

Roscoe, IL

For a wedding shower, my mom created a family cookbook… she asked my grandmothers, sisters, aunts and future in-laws for special recipes and memories. This dish comes from that treasured collection.

12 eggs, beaten

1/2 c. milk

1/2 t. salt

1/4 t. pepper

1 T. butter

1 c. sour cream

12 slices bacon, crisply cooked and crumbled

1 c. shredded sharp Cheddar cheese

Stir together first 4 ingredients; set aside. In a large skillet, melt butter over medium-low heat. Add egg mixture, stirring occasionally until eggs are set but moist; remove from heat and cool. Stir in sour cream. Spread mixture in a buttered 2-quart shallow baking dish; top with bacon and cheese. Cover dish and refrigerate overnight. Uncover and bake at 300 degrees for 15 to 20 minutes. Serves 6 to 8.

Homestyle Potato Pancakes

Vickie

Golden and crispy!

4 c. mashed potatoes

2 eggs, beaten

2 onions, finely chopped

1 t. salt

1/2 t. pepper

4 T. olive oil

Combine potatoes, eggs and onions in a medium mixing bowl; stir well to blend. Add salt and pepper. Heat oil in a large skillet over medium heat. Drop 1/4 cupfuls potato mixture into oil, flatten each to 3/4-inch thick. Cook each patty until golden on both sides. Makes about 6 servings.

Homemade Granola

Irasema Biggs

Kearney, MO

Enjoy as a hearty, good-for-you cereal, or try it sprinkled on plain or vanilla yogurt.

2 c. quick-cooking oats, uncooked

2 c. whole-grain wheat flake cereal

1/4 c. wheat germ

1 c. walnuts

1 c. sunflower seeds

1 c. raisins

1 c. flaked coconut

1/4 c. butter

1 t. vanilla extract

1/2 c. honey

Combine first 7 ingredients; pour in an ungreased 13″x9″ baking pan. Melt together remaining ingredients in a saucepan; pour over granola mixture. Bake at 350 degrees for 20 minutes, stirring after 10 minutes. Makes about 8-1/2 cups.

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