simple

Moms 4-Ingredient Tater Tot Casserole

Moms 4-Ingredient Tater Tot Casserole is made with ground beef, condensed soups and tater tots for a really simple, family-friendly recipe that is both comforting and delicious.

This recipe comes from mom and has a funny back story as it is the first meal she made for my dad when they were teenagers many, many years ago. I’m just going to let you all know now – this isn’t really “first date” food. My dad was terrified to eat this – we can be honest that it doesn’t look like a fancy, beautiful meal but it does taste delicious. I promise. Over 30 years later, my mom still makes this casserole so it is a keeper.

Moms Tater 4-Ingredient Tot Casserole

Let’s get to cooking. This casserole is so easy to make. I like to start with a ground beef with 15 % fat content. I have tried leaner ground beef but it has a tendency to get too dry while cooking and any meat with higher fat content, soaks everything so I like that 15% for this particular dish. Just press the meat into the bottom of a medium sized casserole dish, sprinkle some pepper and cover with a layer of frozen tater tots.

Next, mix up the condensed soups and pour over top of tater tots and sprinkle a little more pepper. Cover and bake for 30 minutes and uncover to finish off cooking. Dinner time doesn’t get much easier than that!

Moms 4 Ingredient Tater Tot Casserole

Tater Tot Casserole, Hamburger Casserole, Under 5 ingredients recipe, family friendly recipe, easy casserole

Moms 4-Ingredient Tater Tot Casserole is made with ground beef, condensed soups and tater tots for a really simple, family-friendly recipe that is both comforting and delicious.

1.5-2 pounds ground beef (85/15)
1 pound tater tots, frozen
1 can cream of mushroom condensed soup
1 can cream of chicken condensed soup
pepper
parsley garnish (optional)

Preheat oven to 375 degrees.
In a medium casserole dish (I use 33 x 25), press the ground beef into bottom.
Pepper the top.
Wash hands well after handling meat or use gloves.
Line a layer of tater tots over top.
In a small bowl, stir the cream of chicken and cream of mushroom together and pour over top of tater tots.
Pepper the top.
Cover and bake for 30 minutes.
Remove cover and bake another 15 minutes.
Serve.

Tuna Casserole

Tuna Casserole is a classic family dinner that is affordable, crazy simple and absolutely dish made with tuna, egg noodles, cream of mushroom, corn and green beans topped with breadcrumbs for some extra crunch.

School starts back up in less than 2 weeks and I am gathering up my arsenal of simple recipes for the fall. I love this Tuna Casserole as a go-to for many different reasons but it is a great dinner that feeds a lot of people for very little money and it just tastes good and comforting. Plus, the kids love this meal!

Tuna Casserole

Pasta, pasta, pasta! You can go never go wrong with pasta. I like to use green beans and corn int his dish but you can easily swap those out for whatever vegetables your kids eat (if they happen to be picky like most). Peas taste great or even mushrooms.

Here is the cost breakdown:

Can of corn- $0.79
Can of green beans- $0.79
2 can of condensed soup- $1.78
Can of tuna- $3.89
Egg noodles- $1.69
Milk, butter and bread crumbs cost hardly anything at about $0.30

Tuna Casserole Total

$9.33 which equals $1.16 per serving

We always make a big batch for our family of 4 and enjoy leftovers the next day!

Tuna Casserole

Tuna Casserole is a classic family dinner that is affordable, crazy simple and absolutely dish made with tuna, egg noodles, cream of mushroom, corn and green beans topped with breadcrumbs for some extra crunch.

Yields: 8 servinsg

2 10 ounce cans cream of mushroom
9 ounce can tuna, drained
1 pound egg noodles
15 ounce can corn, drained
15 ounce can french-style green beans, drained
1 cup milk
2 tablespoons butter, melted
4 tablespoons breadcrumbs
salt
pepper

Preheat oven to 400 degrees.
Boil a large pot of water on stove top and cook egg noodles according to package directions.
While the noodles cook, combine the cream of mushroom, tuna, corn, green beans, milk and a pinch of salt and pepper. Mix ingredients well and combine the drained pasta once finished cooking.
Place into a 3qt casserole dish.
Cook in the oven for 20 minutes.
Melt the butter and mix in breadcrumbs in a small bowl. Place the breadcrumb mixture on top of casserole.
Cook another 5 minutes.
Serve.

Preparation time: 15 minutes
Cook time: 25 minutes

What are some of your favorite affordable go-to dishes that your kids also love? Let me know in the comments below.

Bacon Wrapped Hot Dogs

Bacon Wrapped Hot Dogs are made with bun sized hot dogs wrapped in delicious bacon cooked on the grill until crispy and covered with barbecue sauce for a simple way to dress up that average hot dog.

Let’s begin with some facts about bacon.

Bacon Facts:

FACT: Bacon is irresistible.

FACT: Bacon makes everything taste more delicious.

FACT: Bacon is ALWAYS a good idea.

Why cover hot dogs with bacon? You get a crispy, salty layer between the bun and dog with caramelized barbecue sauce to top it off. DROOL WORTHY food!

These Bacon Wrapped Hot Dos are fun for a grill out with friends or to just to make hot dog night a little more exciting at your house!

Bacon Wrapped Hot Dogs

Let us get grilling! Start by soaking toothpicks in a bowl of water so we can avoid the toothpicks burning on the grill and preheat the grill to a medium low heat.

Wrap each hot dog with a slice of bacon and secure in place with a toothpick on each end. Make sure to use a regular sliced bacon instead of thick which is what I typically recommend. In this case, thinner bacon will cook better.

Place on the grill for about 10 minutes each side or until that bacon is crispy and brush with barbecue sauce. Leave the lid open while grilling because of all that grease falling can cause a spark below and then you will have some extra crispy Bacon Wrapped Hot Dogs. Hey, maybe you like the extra crisp and in that case, close the lid periodically and keep a close eye on it.

You don’t need a lot of toppings with these Bacon Wrapped Hot Dogs. Keep it simple! Adding just a squirt of mustard was just right for us. Don’t forget to remove those toothpicks before serving!

Bacon Wrapped Hot Dogs

Bacon Wrapped Hots with Barbecue Sauce, BBQ, Grilling hot dogs, grilling bacon

Bacon Wrapped Hot Dogs are made with bun sized hot dogs wrapped in delicious bacon cooked on the grill until crispy and covered with barbecue sauce for a simple way to dress up that average hot dog.

10 bun sized hot dogs
10 slices classic cut bacon
10 hot dog buns
5 tablespoons barbecue sauce
garnish with mustard

Soak 20 toothpicks in water for 20 minutes.
Heat grill up to a medium-low heat.
Wrap each hot dog with a slice of bacon. Secure the bacon with one toothpick on each end.
Toss hot dogs on grill for 10 minutes, flip, and brush on barbecue sauce.
Cook another 10 minutes and brush on more barbecue sauce.
Serve in a hot dog bun with a drizzle of mustard.

Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}

Beef and Broccoli Stir-Fry

gluten-free/keto-friendly

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

Armour Premium All-Natural Lard

Zero Trans Fat | Gluten Free | Lowers LDL Cholesterol

Let’s be honest- lard isn’t the prettiest word! However, considering lard is one of the healthiest cooking fats and incredibly versatile in the kitchen, lard should be viewed as a beautiful thing. Armour Premium All-Natural Lard has heart healthy monounsaturated fats which may lower LDL cholesterol, less saturated fat than butter and no trans fat. Bonus that Armour Premium All-Natural Lard is natural, sustainable and so simple to use. Perfect for baking, sautéing or frying! It is time we change our view on lard and bring Armour Premium All-Natural Lard into our healthy eating plans.

I found my Armour Premium All-Natural Lard in the baking aisle at my local Walmart during my weekly grocery trip where I also picked up all the ingredients needed for the beef and broccoli stir-fry.

Make sure to Visit Armour Lard to find out more information on how Armour Premium All-Natural Lard is one of the healthiest cooking fats and get more healthy recipe ideas!

Click HERE.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is quick and simple to make. You can have this meal on the table in less than 30 minutes and that includes the marinade time! Stir-fry is one of my favorite meals to make for the family because it never gets complaints from the children and fills everyone up. Normally with stir-fry, the steak would be dunked into cornstarch and flour before it gets sautéed but we are doing things a little different today to keep it gluten-free and keto-friendly. Forget the cornstarch step! We will be using almond flour in later steps to thicken up our sauce.

Begin by cutting your sirloin into 1/4 inch thick slices and prepare the marinade. Thin slices that follow the grain of the meat are ideal for a stir-fry.

Your marinade consists of low-sodium soy sauce, minced garlic and lot’s of grated ginger. Whisk the ingredients together and add in the sliced steak. Make sure to mix everything together well so the marinade covers all the steak and let it sit for about 15 minutes to soak in those flavors.

While the steak is marinating, chop your broccoli. I buy two bunches and chop about six cups worth- that seems like a lot but it is going to be just the right amount. Broccoli is one of the best foods you can put in your body supplying you with vitamin K, vitamin C, potassium, fiber folate and so much more.

Also, begin your side dish. Rice is gluten-free and filling so that is always a great option for stir-fry. If you are really watching those carbs on the keto diet, make some cauliflower rice.

Prepare your sauce. Combine almond flour, a bit of soy sauce and beef broth. Stir and set to the side. Almond flour is a good option for this stir-fry because it is gluten-free, easily accessible and high in protein. Plus, the almond flour is going to help thicken up our dish.

Get your pan warmed up on a high heat. Drop in a tablespoon of Armour Premium All-Natural Lard and drop in each slice of steak. Careful to watch out for any splatter in this step because it is HOT. Let the steak cook for 1 minute, 30 seconds each side and then put on a plate for a moment while the broccoli cooks.

Don’t worry about wiping the pan clean before placing back on the heat. Add in another .5 tablespoon Armour Premium All-Natural Lard. Drop your broccoli in and flip often. Add in some beef broth and turn the heat down slightly. Let the broccoli cook 3-4 minutes. I don’t recommend cooking your broccoli more than 5 minutes because it will reduce the nutrients it provides.

Once the broccoli has cooked 3-4 minutes, add the steak back in followed by your almond flour and beef broth mixture. Give a quick stir and serve immediately.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

1-1.5 pounds sirloin ( my steak was 1.3 pounds)
2 bunches broccoli (6 cups chopped)
1.5 tablespoons Armour Premium All-Natural Lard
1/4 cup beef broth, gluten-free
Sauce
1/2 cup beef broth, gluten-free
2 tablespoons almond flour
2 teaspoons soy sauce, gluten-free, low sodium
Marinade
2 garlic cloves, minced
1 tablespoon ginger root, grated
2 tablespoons soy sauce, gluten-free, low-sodium
pepper

Chop the steak into 1/4 inch slices or slightly thinner.
Mix your marinade ingredients: mince 2 garlic cloves, grate 1 tablespoon ginger root, 2 tablespoons soy sauce and a dash of pepper.
Place your steak slices into marinade and thoroughly mix. Let sit for 15 minutes.
While the steak is marinating, chop your broccoli.
Heat up your pan on a high heat.
In a small bowl, mix 1/2 cup beef broth with 2 tablespoons almond flour and 2 teaspoons soy sauce. Set to the side.
Add 1 tablespoon of Armour All Premium All-Natural Lard to pan. Drop your steak slices into pan and cook 3 minutes flipping halfway through. Place the steak on a plate to the side.
Return the pan to the heat and add another 1/2 tablespoon of Armour Premium All-Natural Lard, followed by your broccoli. Flip broccoli often and add 1/4 cup beef broth after a minute of cooking. Continue cooking and flipping for 3-4 minutes.
Return the steak to the pan, followed by the flour mixture and stir.
Remove from heat and serve over rice or cauliflower rice.

How do you use Armour Premium All-Natural Lard as part of your healthy diet plan?

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

Loaded Potato
Creamy Potato
Cheddar Broccoli
Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

6 slices day old bread (4 cups cubed)
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/4 cup parmesan cheese
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)

Preheat oven to 325 degrees.
Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
In a mixing bowl, add your seasonings and mix.
Mix in half the parmesan cheese.
Drizzle the olive oil on top and mix all ingredients together.
Place on a parchment paper covered baking sheet.
Bake 20 minutes.
Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Slow Cooker Pot Roast

Slow Cooker Pot Roast with onion, carrots, celery, seasonings, potatoes and a moist roast with gravy. All cooked in the slow cooker to come home on long, cold day to a delicious hearty meal.

I will be the first to admit, this dish is not the prettiest! But boy, does it taste great. Plus it is so simple. You just need 5 minutes in the morning to throw everything in your crock pot before you head out the door.

We really love this meal because, besides it being simple, it is comforting and warm. On a chilly day, I want nothing more than to come home to a dinner just like this. You just turn the crock pot off after 8 hours (longer is okay) and serve your family.

The meat is important for this dish. Look for a rump roast or even a chuck roast if you prefer. Make sure the meat is freshly cut. Roast is amazing for crock pot meals…. although I probably don’t have to tell you that. The roast gets tender and falls apart, the juices infuse flavor into your other ingredients and form a nice gravy in addition to the cream of mushroom.

My mouth is watering just thinking about it…

This Slow Cooker Pot Roast recipe makes a lot of food! We enjoy having left overs the following day making this also a super affordable way to feed your family.

Slow Cooker Pot Roast

2-3 pounds rump roast
1 pot roast seasoing packet
1 pound baby carrots
4 celery stalks
2-3 pounds medium potatoes of choice
.5 small white onion
10.5 ounce can cream of musroom

Line your crock pot with a slow cooker liner if you like.
Wash your potatoes and celery well.
Place your potatoes on the bottom and up the sides the crock pot.
Chop the celery and dump inside, along with the carrots.
Place your roast on top. Make sure you will be able to close the lid! It will be a full crock pot.
Place the pot roast seasoning on your meat and press it into all sides.
Chop the half of an onion and place on top of meat.
Top everything with your can of cream of mushroom.
Cook on low for 8-10 hours.
Remove the meat to slice.
Stir the remainder of ingredients in crock pot to get the gravy all consistent.
Serve.

Slow Cooker Pot Roast

2-3 pounds rump roast
1 pot roast seasoing packet
1 pound baby carrots
4 celery stalks
2-3 pounds medium potatoes of choice
.5 small white onion
10.5 ounce can cream of musroom

Line your crock pot with a slow cooker liner if you like.
Wash your potatoes and celery well.
Place your potatoes on the bottom and up the sides the crock pot.
Chop the celery and dump inside, along with the carrots.
Place your roast on top. Make sure you will be able to close the lid! It will be a full crock pot.
Place the pot roast seasoning on your meat and press it into all sides.
Chop the half of an onion and place on top of meat.
Top everything with your can of cream of mushroom.
Cook on low for 8-10 hours.
Remove the meat to slice.
Stir the remainder of ingredients in crock pot to get the gravy all consistent.
Serve.

30 Simple Dinners with 5 Ingredients or Less

The fall season is always a crazy busy time of year for us. Making dinner simple and quick is a must! I rounded up 30 Simple Dinners with 5 Ingredients or Less to help life these crazy days a little but easier.

Paleo Low Carb Chicken Nuggets from Wholesome Yum.

[Click HERE for recipe]

5 Ingredient Crock Pot French Dips from here at Simply Made Recipes.

[Click HERE for recipe]

Simple Parmesan Chili Pasta from Happy Foods Tube for something quick and easy to toss together.

[Click HERE or recipe]

5 Ingredient Pesto Chicken Sheet Pan Dinner from Avocado Pesto.

[Click HERE for recipe]

Fig Pizza with Caramelized Onion from My Wife Can Cook. If this tastes as good as it looks, we are in business.

[Click HERE for recipe]

5 Ingredient Black Bean Enchiladas from I Heart Vegetables. Simple, quick and delicious.

[Click HERE for recipe]

Easy Grilled Chicken from Cook Eat Paleo. Only 2 ingredients needed! No wonder why my mom always made this.

[Click HERE for recipe]

More Simple Dinners with 5 Ingredients or Less

Purple Sweet Potato Gnocchi with Tahini Parsley Sauce from Strength and Sunshine.

Marinated Flank Steak Dinner from Living Sweet Moments.

Crockpot Mexican Chicken Soup from Low Carb Yum.

Lazy Weeknight Turkey and Spinach Meatballs from The Crazy Craft Lady.

Buffalo Chicken Stuffed Sweet Potatoes from here at Simply Made Recipes.

Gnocchi with fresh Basil Pesto from The Urben Life.

4 Ingredient Crockpot Ranch Chicken from Wanna Bite.

Easy Dorito Chicken Tenders from Dancing Through the Rain.

Cedar Plank Grilled Salmon from Pepper Bowl.

5 Ingredient Broccoli Cheese Soup from 3 Boys and a Dog.

Easy Sausage Pasta Bake from Two Kids and a Coupon.

Slow Cooker Sausage, Green Beans and Potato Dinner from 6 Dollar Family.

Copy-cat Kraft Macaroni & Cheese from This Old Gal.

One Skillet Chicken and Broccoli from Blogghetti.

Smoky Chipotle Slaw Burgers from Geeks Who Eat.

Really Quick Homemade Nacho Recipe from Organized Island.

Best Ever Chicken Bake Recipe from Yummy Inspirations.

Meatball Sub Casserole from Newlywed Survival.

5 Ingredient Crockpot Mexican Chicken from Joyfully Thriving.

Slow Cooker Pineapple BBQ Meatballs from The Handy Foodie.

Creamy Sausage Tortellini Skillet from Soulfully Made.

Southern Baked BBQ Chicken from Julia’s Simply Southern.

Easy Crockpot Pork Salsa Verde from Keeping Life Sane.

Blueberry Banana Oat Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Bananamazing #CollectiveBias

Blueberry Banana Oat Muffins with oats, over-ripe banana, fresh blueberries and Sir Bananas® bananamilk. These muffins are banan-A-mazing!

The new school year has officially started and I am putting together more nutritious meals and snacks for my children….and myself! On my weekly shopping trip to Walmart, I picked up some yummy Sir Bananas® Bananamilk and Sir Bananas® Chocolate Bananamilk for the whole family to enjoy from the dairy aisle. Not only is this bananamilk delicious on it’s own but also fabulous for baking our favorite banana filled snacks like the Blueberry Banana Oat Muffins.

Why are we going bananas over Sir Bananas® Bananamilk?

Offers 8 Essential Nutrients : Protein, Calcium, Potassium, Vitamin A, Vitamin D, Vitamin B12, Riboflavin (vitamin B2) and Phosphorus.
Made with REAL bananas.
Offers 7 grams of Protein.
No artificial flavors, sweeteners or colors.
No high-fructose corn syrup.
Gluten-free.
Carrageenan-free.
Delicious taste!

Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins are a banana filled recipe for breakfast, snack or to place in the kids lunchbox that are quick and really simple to bake in a cinch. Packed with nutritional ingredients like fresh blueberries, banana, oats and bananamilk to keep the family full and energized for the busy school days ahead.

These Blueberry Banana Oat Muffins are the type of recipe that I like to make on Sunday night to have prepared for the chaos of Monday. Start by preheating your oven to 400 degrees. Grab a mixing bowl and add your over-ripe banana with oil and bananamilk. Smush your banana and mix ingredients well. Mix in the vanilla extract, flour, sugar, salt, baking soda and baking powder. Lastly, stir in the fresh blueberries and oats.

Time to bake! Fill your muffin pan and cook for 17 minutes. Let your muffins cool and serve. Try with a glass of cold Sir Bananas® Chocolate Bananamilk on the side. Chocolate bananamilk has all the goodness of regular bananamilk, but with the added deliciousness of cocoa. So crazy good!

TIP! You can easily freeze muffins so go ahead and make a big batch. Wrap muffins in foil and freeze. Remove from freezer and cook for 15 minutes in the oven on 400 degrees.

Blueberry Banana Oat Muffins

1 cup blueberries
1 banana, over-ripe
1 cup Sir Bananas® Bananamilk
1 cup oats
2 tablespoons oil
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
.5 teaspoon salt
.5 cup brown sugar

Pre heat oven to 400 degrees.
In a large mixing bowl, add 2 tablespoons oil and 1 over ripe banana. Squish the banana and mix well.
Add 1 cup bananamilk, 1 teaspoon vanilla extract and mix.
Add in the cup of flour, teaspoon baking powder, teaspoon baking soda, .5 cup brown sugar and .5 teaspoon salt. Mix well.
Add in the cup of oats and blueberries. Mix.
Spray your muffin pan and insert liners. You do not have to use the liners, just spray the pan well.
Fill each liner 3/4 full.
You can sprinkle a bit of oats on top before placing in oven.
Bake for 15-20 minutes. 17 minutes is the magic number for my oven.
Let cool.
Serve with a glass of Sir Bananas® Chocolate Bananamilk or pack in the kids school lunch.

Follow Sir Bananas® Bananamilk on Social Media :

Instagram | Facebook | Pinterest

Triple Berry Yogurt Bark

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HorizonLunch #CollectiveBias

The new school year is beginning and we are getting back in the swing of things. To make mornings a little easier, I made this delicious Triple Berry Yogurt Bark made from Horizon® Organic Yogurt, organic granola, and fresh berries.

Horizon Organic Yogurt can be found in the dairy aisle at your local Walmart within the yogurt section. Every creamy spoonful of Horizon Organic Yogurt offers live and active cultures. With 5 amazing flavors available, the uses are endless. Try them in your cereal, smoothies, place in lunchbox, serve as a yummy after school snack, or use in your favorite recipes like our Triple Berry Yogurt Bark. I strive to lead and teach my children a healthier lifestyle and this recipe helps me put us in the right direction.

The 5 amazing flavors:

Key Lime Yogurt Cup
Vanilla Yogurt Cup
Strawberry Yogurt Cup
Blueberry Yogurt Cup
Raspberry Yogurt Cup

For todays recipe, we are using the Vanilla, Strawberry, Blueberry and Raspberry Yogurt Cups. Although, any combination of your favorite flavors will work beautifully!

Did I mention Triple Berry Yogurt Bark is so easy to make that even your kids can whip it up? My nine year old son helped today in the kitchen for this delicious breakfast. I am a big believer that everyone should have some skill in the kitchen and getting your children to help with simple recipes like this is the perfect start to teaching them basic cooking skills.

Place parchment over a cookie sheet and spread your Horizon Organic Yogurt over top. We wanted to mix things up a bit today so we used all our favorite flavors. Cover your baking sheet with dollops of yogurt. Grab a spatula and evenly spread the yogurt into a rectangular shape.

Next, wash your fresh, organic berries. This family loves strawberries, raspberries and blueberries so why pick just one? Spread out a cup of your fresh fruit over the Horizon Organic Yogurt, followed by some granola. Freeze for 3 hours, cut and serve.

TIP Wash berries in large bowl with a vinegar-water bath: 1 cup white vinegar to 8 cups water to kill spores #ad #HorizonLunch Click To Tweet

If you have younger children, I recommend cutting your bark into small, bite size pieces because this can get messy of it starts to melt in their little hands.

Not only does Triple Berry Yogurt Bark make a great breakfast, it also provides the perfect after school snack. Here in the Cincinnati area, school starts really early in the season. Many schools are back in session beginning of August with no air conditioning provided in the buildings. My son comes home from school drenched in sweat. To cool off, some Triple Berry Yogurt Bark is cold and fruity. Just the type of snack he needs before he sits down to do homework.

Feel free to switch things up a bit and customize to your families likings. Vanilla and Strawberry flavored Horizon Organic Yogurt with sliced strawberries or maybe a Key Lime Horizon Organic Yogurt with fresh kiwi and orange slices. You may also add a bit of honey to mix into yogurt before spreading onto the baking sheet. Delish!

Triple Berry Yogurt Bark

#ad, #HorizonLunch, #CollectiveBias, frozen yogurt, yogurt bark, fruit, snack, kid friendly recipe, breakfast

6 ounce container Horizon Organic Vanilla Yogurt
6 ounce container Horizon Organic Rasbpberry Yogurt
6 ounce container Horizon Organic Blueberry Yogurt
6 ounce container Horizon Organic Strawberry Yogurt
.5 cup organic granola
1 cup fresh organic berries (equal parts blueberries, raspberries and sliced strawberries)

Grab ingredients, spatula, measuring cup, cookie sheet and parchment paper.
Wash berries well.
Spread out your yogurt onto the parchment paper covered cookie sheet. You can use dollops like we did or section the flavors however you please.
Use your spatula to spread the yogurt evenly.
Spread out a cup worth of fresh berries over top.
Spread out your granola on top.
Place in freezer for 3 hours minimum.
Cut.
Serve.

Zucchini Muffins

It is that time of year for everything zucchini! I made these simple and delicious Zucchini Muffins from garden zucchini with a pinch of cinnamon and crunchy walnuts baked in.

Zucchini Muffins and loaves are one of those foods that just taste like home to me. It is a comfort food for sure and really simple to make. These happen to freeze very well also. Go ahead and make a huge batch and use them for after school snacks or breakfast for the months ahead.

Freezer tip: Place the muffins on a baking sheet and set into freezer for 2 hours. Remove from freezer and place into freezer bags. They will stay good in the freezer for about 3 months. You can have them sit out and thaw until at room temperature or microwave for 30 seconds each.

My mother ‘n’ law brought me over two zucchinis from her garden and these should have been entered into some sort of competition because they were the biggest zucchinis I have ever seen! I got 3 batches of muffins from a single zucchini! That isn’t typical. Normally, I would buy one or even two zucchinis for a single batch.

Feel free to add raisins or grated carrot! Both are a great addition to these Zucchini Muffins and add some extra flavor.

You can also use this recipe to make a loaf of zucchini bread. Change your temperature and cook time to 325 degrees for 50-60 minutes.

Love these muffins? Try The Banana Oat Muffins also!

Zucchini Muffins

3 eggs
1 cup vegetable oil
2.25 cups sugar
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 cups zucchini, grated
1 cup walnuts, chopped

Pre heat oven to 350 degrees.
Grate your zucchini until you have 2 cups worth.
Place the grated zucchini into a kitchen towel and squeeze out all the excess water.
In bowl #1, add eggs, vegetable oil, sugar, and vanilla extract. Use a hand mixer to blend.
In bowl #2, add flour, salt, baking soda, baking powder, and cinnamon. Give a quick mix and add to bowl #1. Mix well. This will be thick.
Add your grated zucchini and chopped walnuts. Stir in.
Spray your muffin pan with cooking spray.
Place cupcake liners into your muffin pan.
Fill each liner 3/4 full.
Place in oven for 20 minutes.
Remove muffins from oven and place on cooling rack.

simple

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