Category: Recipes

Cast Iron Skillet Casserole

My husband actually created this recipe using leftovers. We’ve tweaked it a little to where it’s become a family favorite.

You can use leftovers or cook each ingredient and put together for a delicious meal.

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Cast Iron Skillet Casserole
Course: Main Course
Servings: 4
Author: Debbie Bagley
Ingredients
  • 2 tbsp olive oil
  • 1/4 sliced onion
  • 1 cup cooked rice
  • 1-2 cups left-over roast meat, cut into bite size pieces
  • 1 can black beans, drained
  • 2 cups cooked vegetables (zucchini, yellow squash, carrots, broccoli, etc), at least two varieties
  • 1 can olives, sliced
  • 1/2-3/4 cup Italian Salad Dressing
  • 1 cup goat cheese, crumbled
  • Salt & Pepper, to taste
  • Adobo Seasoning, to taste
Instructions

  1. Drizzle olive oil in bottom of a 9"x9"cast iron skillet. Add sliced onions across the bottom. Then spread cooked rice over the onions. Top with meat, black beans, vegetables, and olives. Then sprinkle with salt, pepper and Adobo seasoning to taste.

  2. Lightly drizzle a little olive oil over the whole thing and then drizzle the Italian Salad Dressing. Sprinkle goat cheese on top.

  3. Grill or bake at 375* for about 20 minutes until cheese is lightly golden.

Recipe Notes

*Optional: When grilling, use smoked wood chips for added flavor.

*I make my own Italian Salad Dressing, using the Kolder Salad Dressing Mixer Bottle, Glass, 13 oz. I substitute honey for the sugar to make it healthier.

Happy Halloween! Healthy dinner idea!

Why is it that Halloween is so fun? Is it that we get to be someone else other than ourselves? Is it the fun decorations in orange, black and purple? Is it the parties? Is it the candy and treats?

If you have food allergies or sensitivities, the candy and treats part might not be all that fun. We have several food allergies in our family right now. Everything from gluten, dairy, sugar and eggs. So we’re doing the teal pumpkin and giving out ‘trinkets or treats’ this year. With more and more allergies showing up for kids, I hope this will be a tradition that will become more widespread.

One thing I’ve tried to do is to have a really good nutritious dinner for the kids before they head out. I’ve taken our traditional dinner in a pumpkin recipe and made it more healthy. It’s so good, we have it other times throughout the year (just not in a pumpkin).

In the past, I’ve made Jello Jigglers in Halloween shape molds.  But because of the high sugar content in Jello, this year I’m going to try a healthier option with some Halloween Gelatin Gummies.  

Hope you have a fun, safe Halloween!

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Halloween Dinner in a Pumpkin

A healthier version of Dinner in a Pumpkin

Course: Main Course
Servings: 6
Author: Debbie Bagley
Ingredients
  • 1 small - medium pumpkin
  • 3/4 cup chopped onion
  • 1-2 Tblsp olive oil
  • 1 1/2 lbs ground beef
  • 2 Tblsp coconut aminos
  • 2 Tblsp coconut sugar
  • 1 4 oz can sliced mushrooms, drained
  • 1 8 oz diced water chestnuts, drained
  • 1 13 oz canned coconut milk
  • 1 1/2 cups cooked rice
Instructions

  1. Cut off the pumpkin top and clean out all seeds and stringy pulp. Use a black marking pen to draw a jack-o-lantern face on the pumpkin. Saute onions in olive oil in a large skillet. Add meat and brown. Drain off grease. Add coconut aminos, coconut sugar, mushrooms, water chestnuts and coconut milk. Simmer, stirring occasionally, for 8-10 minutes. Add cooked rice and simmer an additional 5 minutes. Pour mixture into pumpkin. Replace pumpkin top. Place the filled pumpkin on a baking sheet and bake in a 350* oven for 1 hour. The pumpkin should be tender when removed from the oven. Place on a serving platter. Serve the pumpkin as the vegetable along with the delicious meat mixture.

Coconut Snowball Bites

If you love coconut, and quick and easy treats, this recipe’s for you! We like them so much, I’ve made them 5 times in the last 2 weeks! We enjoy eating them frozen.

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Coconut Snowball Bites
Course: Snack
Author: Debbie Bagley
Ingredients
  • 2 cups unsweetened shredded coconut
  • 1/2 cup raw honey or real maple syrup
  • 1 Tblsp. coconut oil
  • 1 tsp. vanilla extract
  • 1/4 tsp. sea salt
Instructions

  1. Add coconut, honey, coconut oil, vanilla and salt into a food processor and pulse until mixture comes together.  Form into 1" balls and roll in shredded coconut.  Place on greased cookie sheet and put in fridge for about an hour to cool and form. Remove. Put in a container or baggie and store in fridge.  Can be frozen too.

 

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