Cherry Ice Cream

One of our favorite things to do in the summer is to make our own homemade ice cream. Use an ice cream machine? No way! Who has time for that?? This Cherry Ice Cream is from scratch in less than 24 hours, with no machine!

Several years ago I found a recipe where the blogger promised ice cream with no machine. And I was all about that! I made my own version of a coffee ice cream with peanut butter, chocolate syrup and coffee and it was heavenly.

So naturally, I had to try other flavors, yes? Like Moscato Ice Cream. I promise this tastes as amazing as it sounds. I have made this one many times along with other flavors because there are just so many options!

Here we go ---->
I blended my heavy whipping cream, added cherries



Then added some pureed cherries and the condensed milk



Then I folded it all together until it was blended perfectly.



Once it was blended I added it to a freezer-proof plastic container that has a tight lid fit on it. I say to freeze it for 24 hours, but depending on your freezer it might be less than that or it could be longer.



2 cups of Heavy Whipping Cream, cold
1 can Sweetened Condensed Milk
1/2 c of fresh, pitted cherries
1/2 c of fresh, pitted cherries, blended

1.  Start with mixing your heavy whipping cream, blending until you have stiff peaks.


2. Add in your condensed milk and cherries along with the blended cherries and mix until they are well blended.


3. Pour into a freezer-safe container with a lid.


4. Freeze for approx 24 hours. (It could be less depending on how cold your freezer is)


5. Enjoy!

You could easily add some other ingredients to this as well. Chocolate syrup? Pistachios? Brownie? What would you add to your homemade cherry ice cream?

How to freeze Zucchini

Lately, I have come into an abundance of Zucchini, and I am not complaining. My family eats a lot of zucchini and this year we haven't gotten much from our plant. Luckily, Summer's Girl Scout troop had a garden and it has had an amazing zucchini turn out! But now I am over here working on how to freeze zucchini so that none of it goes to waste!



Look at those huge plants! I have never seen a garden quite like this come from 6 little girls! The tomatoes and Zucchini have literally taken over, but we are gobbling it up as fast as we can!



I love being able to pull out a bag of zucchini in the middle of winter and make zucchini bread, or cookies. And I dice up a lot of it to put into my spaghetti sauces and even the kids gobble it up. I mean, what kids don't love zucchini cookies when they also have chocolate chips in them?



It seems to work best to freeze your grated zucchini in 2 c increments as most recipes seem to call for that. And frozen zucchini doesn't break apart easily.  You could also slice it and freeze it. I would lay it out on a cookie sheet and do a quick freeze before putting the slices into a freezer bag. Then it will be a little easier to take apart when you are ready to use them. (Just be prepared for the extra water they carry once you do unfreeze them!)

Another great way to freeze it is after you cook it in something! I tend to make large batches of spaghetti sauce and add in zucchini. Or zucchini cookies, Zucchini Lasagna, zucchini bread, zucchini cake, zucchini tots- So many things you could make and freeze for later! What are your favorite ways to eat zucchini?

Spaghetti Sauce

I am not even close to ready for summer to be over. My kids are back in school in less than two weeks and we are trying to complete everything we can on our summer bucket list. One fun thing we've done this summer is tend to Summer's Girl Scout troop garden. It has been a lot more work than I really thought it would be, but it has been fun! I will share more about that project later.

Today I wanted to talk about what we are doing with the results of the garden. It has produced an insane amount of zucchini! I love eating and cooking with zucchini but sometimes I feel like there is only so much I can use, so we've been giving away as much as we can after the other parents take what they want!

One of the things I've made is spaghetti sauce. There is nothing quite like a delicious homemade spaghetti sauce, right?



This is a super basic recipe and so easy to make.

1 pound of browned hamburger
3- 28 oz can crushed tomatoes
2- 14 oz cans diced tomatoes
4 diced cloves of garlic
1 medium onion
2 c diced zucchini
2 Tbsp of both basil and oregano
1 tsp of both salt and pepper
(Sometimes I add mushrooms and peppers as well)

Add all ingredients into a crockpot and cook on low for 8 hours. Let cool before putting in containers to freeze.

As you can see, this recipe is so easy to make! There are very few steps to it and soon you are eating all sorts of delicious recipes from your homemade spaghetti sauce.  We love spaghetti, lasagna, goulash, zucchini boats and the list goes on and on because there is just so much you can do with this sauce.  What are your favorite ways to eat spaghetti sauce?

Freezer Breakfast Sandwich

I've gone all in with Weight Watchers. Too many times have I found myself "cheating" on my food and exercise plans in the past and I have promised myself I wasn't going to do that this time. I am taking it super serious while still having fun. Meaning that I enjoy my food each day, but I make sure to track everything, including pieces of chocolate from my daughter's Easter basket. (though that actually hasn't happened much.) So finding meals, like this breakfast sandwich, are important to me so I can eat something filling, but also good for me.



I'm not a breakfast eater, but I know that eating breakfast is important and I have really made an effort to make sure I am fueling my body all throughout the day. And these breakfast sandwiches were really easy to make up and get into the freezer.

I started with these muffins, turkey bacon, and eggs.



I have never actually cooked eggs this way, but I found this breakfast sandwich recipe from the Skinnyish Dish and this is how she cooked them so I gave it a try. It was pretty impressive. But make sure you spray the pan with non-stick cooking spray because it could end up in a huge mess! Cook on 350° for 13 minutes.

Afterwards, I cut it into squares the size of my muffin.



Then it was just quick assembly. Cut the muffins in half, added a piece of egg, one piece of turkey bacon that I cut in half and some sliced cheese. When I made these I used a block cheese that I had on hand and accounted for the points, but there are definitely better cheeses to use! My favorite pre-sliced cheese is Sargento ultra thin sliced Colby-Jack. 1 slice= 2 points and it is totally worth it to me.


These breakfast sandwiches are delicious. And I love that I am able to grab one out of the freezer and have breakfast in 90 seconds. And they are worth all 6 points!
Muffin= 3
1 slice turkey bacon = 1
sliced cheese = 2
egg = 0



Then I wrapped them in foil and put right back into the muffin bag and tossed them into the freezer!



What is your go-to breakfast sandwich?

Delicious Crock pot Chicken Tater Tot Casserole

It is a rainy day here in the Pacific NorthWest and sometimes I might complain about that but not today. Today I am grateful for this rain and watching is wash away some of this insane snow we have had that doesn't want to go away!

That is why today I wanted to share this Crock pot Chicken Tater Tot Casserole with you.

It is so easy to make and it is a perfect warm meal to have on a cooler rainy day.



The ingredients are few, which I love, and with in just a few hours you'll have a yummy dinner.



I started with spraying the inside of the crockpot with non stick cooking spray and cover the bottom with tater tots.



Add half of the bacon bits



Then a layer of cheese.



Now add in your diced chicken



Next you'll add another layer of cheese and then tater tots



Add the rest of the bacon bits



And top with cheese.



Turn on the crockpot and let it cook!



Then enjoy every last bite!

• 1 32 oz. bag frozen tater tots


• 1 3 oz. bag bacon pieces


• 1lb boneless, skinless chicken breasts, diced


• 2 cups shredded cheddar cheese


• 3/4 cup milk


• salt & pepper

1. Spray your crockpot with cooking spray


2. Cover the bottom of the crockpot with tater tots


3. Sprinkle with half of the bacon bits


4. Top with a layer of the shredded cheese


5. Add diced chicken on top


6. Layer of shredded cheese


7. Top with the rest of the tater tots


8. Add the last of the bacon bits and shredded cheese


9. Pour milk over the top.


10. Cover and cook on low about 4 hours.

We are tater tot casserole lovers but this was really a fun change from how I normally make it with hamburger!

Have you ever had this? Did your family love it as much as mine?

Southwest Spaghetti Squash

I love finding new fun recipes that I don't feel bad about eating. And this Southwest Spaghetti Squash is right up my alley!

Last year I discovered my love for spaghetti squash and have made many recipes since, like Pesto chicken stuffed spaghetti squash, that was delicious! I have found that I love adding black beans to everything that I can and this is a favorite now for sure!



I used green chilies, corn, black beans.... Yum, I am getting hungry!



And I also added some salsa!



After baking my spaghetti squash I flipped them over and using a fork I loosened everything up a bit.



I took some of the squash out and mixed it in with my bowl, just to make sure it was all mixed together well and then add the filling all back into the squash bowl.

• 1 medium sized spaghetti squash


• olive oil


• 1 can black beans, drained and rinsed


• Diced Green Chilies, 1 small can


• 1 C Salsa


• 1/4 C red onion, chopped


• 1 C frozen corn


• 1 teaspoon cumin


• salt & pepper


• 1 C shredded cheddar cheese

Start with cutting your squash in half and drizzle just a little olive oil on it. Place on a baking sheet cut side down. Bake on 375 for about 30 minutes, but depending on the size of your squash it might need to cook for an extra 10 or so minutes.

Remove from oven and shred the inside a bit- I do this so the squash can be mixed in with the other ingredients.

Put all other ingredients into the squash bowl and mix it up a bit. I put some half of the shredded cheese into the mixture and save half to put on the top.

Bake for additional 15 minutes to get the cheese nice and bubbly.



Topped with cheese and baked and you'll be in spaghetti squash heaven!

What is your favorite way to eat spaghetti squash?

Southwest Breakfast Casserole

One thing I love is having a hot breakfast ready on Christmas morning. And one that I don't have to slave over in the kitchen while my family is enjoying their gifts and the relaxing morning is even better. That is why I love this Southwest Breakfast Casserole.

I got this amazing recipe from Julia's Album.  And in the last year I couldn't even tell you how many times I have made it. I've made it for Christmas breakfast, Easter brunch, dinner.... I LOVE it!



Brown your sausage and onion, add peppers.



Add beans and chilies



Add hashbrowns and cheese



Mix it all together



Add in half of the egg mixture



Then add the remaining hash brown mixture



Rest of eggs to the dish



Bake!

• 1 lb regular pork sausage


• 1 medium onion, finely chopped


• 1 large red bell pepper, chopped


• 1 can black beans (15 oz), drained


• 1 can diced green chili peppers (4 oz)


• 1 and 1/2 cups cheddar cheese, shredded


• 1/2 cup Mozzarella cheese, shredded


• 3 cups hash browns (I used frozen but make sure to unthaw them completely)


• 6 eggs


• 1/2 cup heavy cream


• 1 teaspoon chili powder


• 1 teaspoon ground cumin


• 1 tablespoon butter, melted

1. Preheat oven to 375 F.


2. In a large skillet, cook sausage and onions on medium heat until the sausage is cooked. Add pepper, beans, and green chilis. Then add half the spices and mix.


3. Add both cheeses, and hash browns to the sausage mixture and mix them together.


4. In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).


5. Use a 9x13 pan and spray with cooking spray.


6. Put half of the sausage mixture in the pan, and pour half of the eggs over the sausage mixture. Add the rest of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.


7. Bake uncovered for about 50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center.

If I am making this to take somewhere for a breakfast or brunch I will make it the night before and then just cook it in the morning. So after I put it into my pan and pour the eggs over I cover it and refrigerate it. Then in the morning, uncover and put in the oven.



Have you ever had this Southwest Breakfast Casserole? What do you make for breakfast on Christmas morning?

Johnny Mazette

I never really feel old. I mean, my back hurts sometimes, or my knees hurt if I sit on the floor too long. But I don't "feel" old. And I have never really looked at my age as a sign of getting older. But when I notice some heartburn after I eat certain foods I can't help but laugh at myself a little and feel that I am "getting old"... Plus I have a 14 year old that likes to tell me I am old too...

And I hate having to pass on my favorite foods because of heartburn. It seems like a silly thing to do and I love foods like Johnny Mazette so I would rather take something for my heartburn than live without it!



PEPCID® is great because it helps relieve my heartburn fast! And with all the candy because of Halloween, and the amazing feasts you will be eating next month for Thanksgiving, you should definitely head to Walmart and stock up on everything to help Tame Your Tummy Troubles!

What foods give you heartburn?

• Chocolate


• garlic


• raw onion


• vinegar


• fried/fatty food


• ketchup/mustard


• tomato/tomato sauce

Even caffeine and alcohol can give you heartburn!



So now that you are prepared to subside heartburn, let's talk dinner!

Start with butter in your pan. I use a larger pan because it ends up being a lot of food!



And Saute your peppers, celery and onion



Add in your beef and brown.



Stir in olives, mushrooms (with liquid), soup, sauce and water chestnuts. Cook for 5 minutes





Boil noodles, then drain. (Yes, I used 2 different kind of noodles because that is what I had!)



Add drained noodles to burger mixture and stir well.



Pour it into a baking dish and sprinkle with cheese. I put a little less in my 9x13 pan so I could make an extra dish to give to someone!



One thing I love about Johnny Mazette is that it is great to make ahead to freeze! Just use a tin baking dish and you can make them quite a head of time! When I was pregnant with both Tyler and Summer I made a couple of these ahead of time so that once I had the baby at home and Travis was back to work I could just grab one out of the freezer and pop it in the oven and it was one less meal to worry about!

• 2 C. chopped green pepper


• 1 C. chopped celery


• 2 C. chopped onion


• 2lbs. ground beef


• 1 C. butter


• 2 C. grated cheese


• 1/2 C. chopped olives


• 1 (4oz) can sliced mushrooms (with liquid)


• 1 (10 oz) can tomato soup


• 1 (16 oz) can tomato sauce


• 3/4 lb. egg noodles


• 1 can sliced water chestnuts

1. Saute peppers, celery, onion and beef in butter.


2. Add salt (just a dash) Reduce Heat and cook for 5 minutes.


3. Stir in olives, mushrooms (and liquid), soup, sauce and chestnuts. Cook 5 minutes


4. Cook noodles, drain.


5. Add mixtures too noodles. Stir well.


6. Pour into a 9x13 baking dish and sprinkle cheese on top


7. Bake on 350° for 35 minutes.

Visit Walmart.com/digestivehealth to learn more and shop these brands to feel better from top to bottom!

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