Mommy Octopus

We were challenged to make a Super Bowl recipe that featured Naturally Fresh Lite Ranch, available at Kroger and Publix in the refrigerated section.  Naturally Fresh Lite Ranch is made with Naturally Fresh’s own nonfat buttermilk.  I love that Naturally Fresh uses real, wholesome ingredients in their products.  With no artificial colors, flavors, or MSG, Naturally Fresh is a great choice for my family.

My husband, AKA Daddy Octopus, has been working his magic in our kitchen again to complete this challege.  He had an idea in his head that is perfect for a Super Bowl party and easy to make.  He whipped up a batch of what he refers to as Nacho Poppers.  Easier and better-for-you, they are baked in the oven, not fried.

Ingredients:

• 1 can of black beans, rinsed and drained
• 8 oz shredded sharp cheddar cheese
• 1 package of won-ton wrappers
• 1 egg white
• small bowl of water
• 1/2 cup Naturally Fresh Lite Ranch
• 1 avocado
• 1/4 cup salsa, in your preferred level of heat.  We used medium.

Directions:

On a won-ton wrapper, put a small amount of cheese and beans in the center.  Put a little water on your finger and run it along the edge of the wrapper.  This helps seal the wrapper when you roll it up.  Fold over the edges and roll up like a mini burrito.

Place on a parchment lined cookie sheet.  Brush with egg whites and bake for 15-20 minutes at 350 degrees or until golden brown.

Next up, make the dip!  Mash 1 avocado in a bowl and then stir in Naturally Fresh Light Ranch and salsa until well blended.

Dip and enjoy at your Super Bowl party!!

Disclosure: This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

Giveaway: I have 5 coupons for a FREE Naturally Fresh product.  Leave a comment telling me how you’d use your coupon for your chance to win!  Giveaway ends Feb 15.

Tonight I winged it and made an easy, creamy, and cheesy crockpot chicken.  Try saying that 10 times fast!  Whew!  I started off with some chicken breasts that I had on hand and dumped them in.  Next, sour cream.  Perfect addition to this was curry powder.  My house smelled great!  On a whim, before serving, I tossed in some grated parmesan cheese.  Served over brown rice and with a veggie.  The result?  An incredibly easy and delicious dinner!  My kids approved!

For the okra, we simply sauteed them in butter until they were tender.  Yum!

I’m a huge fan of my crock-pot.  I use it many times a week.  One of my kids’ favorite things for me to make is homemade macaroni and cheese!  Yes, even this can be made in the crock-pot!  What is neat is that you just dump everything into the pot in the morning and it’s ready for lunch!  Or make it early afternoon for dinner.  Done in about 4 hours and you don’t even have to pre-cook the noodles!  How awesome is that!

Simply spray your crock-pot generously with non-stick spray and add in the following Ingredients.  Note, I use a 7 quart crock pot and it comes up a little less than halfway.

Ingredients:

• 1 lb elbow noodles
• 12 oz can of evaporated milk
• 4 cups milk
• 1 stick of butter, sliced thinly
• 1/4 cup cottage cheese
• 4 eggs, beaten
• 8 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

Add all ingredients into crockpot on low heat and stir well.  After about 30 minutes, stir again.  Let sit on low for a total of 4 hours or until noodles are tender and desired consistency is reached.  Some crock pots may take more or less time.  Stir well before serving.

This is the perfect easy meal to take to a potluck dinner!  Enjoy!

Today we went and visited friends who have a child with a gluten intolerance.  I wanted to make gluten free sausage balls to take with us on our visit.  These sausage balls also work well if you are following the Trim Healthy Mama plan.  These would be an S.

I took a recipe that we usually use and then adjusted it.  Here’s what we did and they turned out fantastic!

Ingredients:

• 2 cups almond flour
• 3 tsp baking powder
• I/2 tsp salt
• 1 tablespoon melted butter
• 1 egg
• 8 oz grated sharp cheddar cheese
• 1 lb sausage

It’s easiest to get in with your hands and mix all ingredients together that way.  If you don’t want to use your hands, consider an electric mixer.  Once well combined, roll into balls and place on a parchment lined baking sheet. Bake 20-25 minutes at 375 degrees.

Remove and let cool on a plate lined with paper towels to soak up any grease.  Store in the fridge if not eating immediately.

If gluten is an issue for you, you’ll want to double check all of your ingredients to make sure they are definitely gluten free.

You all know how much I love my crockpot.  I use it several times a week to feed my family.  I have the 7 quart Crockpot.  Last night we had friends over and they were amazed that I had made a lasagna in my crockpot!  I don’t even precook the noodles and I use standard noodles, not the oven-ready kind.  I’m sorry these photos aren’t the best, we dove in before I remembered to get a finished picture.  I’ll have to make it again soon!

Ingredients:

• 1 lb lasagna noodles, any brand, uncooked
• 4 jars of your favorite spaghetti sauce
• 8 cups shredded mozzerella
• 24 oz cottage cheese

You can pre-cook some ground beef and add it into your sauce, but we typically make ours without meat to keep the cost down.

Directions:

1. Spray your crockpot generously or use a crock pot liner.
2. Spread a light layer of sauce on the bottom.
3. Layer noodles on top of sauce and add a spoon full of sauce on each noodle.  You can break the noodles to get them to fit.  Spread the sauce over each noodle.
4. Add a spoon full of cottage cheese on each noodle and spread out just like the sauce.
5. Add 2 cups of cheese spread out evenly.
6. Repeat all steps 3-4 times, or as crockpot allows room, starting with the sauce layer.
7. Finish with a layer of sauce on top.

Cook on low for 8 hours or until your house smells wonderfully and top is bubbly.