Skip to content

Crockpot Cruciferous Chicken Stew

Friends are a special gift from God.  As we were visiting a friend of ours, Connie Johnson, we watched as she prepared a delicious soup for us.  What amazed us is a kitchen tool she used that we had not seen before.  The efficiency of the hand stick blender amazed us, so naturally we ordered one for ourselves immediately.  Kevin used it in preparing this delicious, healthy stew.  This is Kevin’s version of “Broc’n Cheese Soup” from Hungry Girl, Spring 2018 ed. 


4 c. chopped cauliflower

4 c. chopped broccoli

3 c. chicken broth

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. pepper

1/2 c. light/reduced-fat cream cheese

1 c. shredded reduced-fat cheddar cheese, divided in half

1 rotisserie chicken, deboned

1/2 c. bacon bits


Place cauliflower, broccoli, and broth in crockpot.  Add seasonings.  Stir to mix.  Cover and cook on high 2-3 hours or on low for 4-5 hours, until veggies are soft.

Using a slotted spoon, transfer half of the veggies to a bowl.  Add cream cheese, 1/2 c. shredded cheddar cheese, and about 1 c. of the liquid from the cooker.  Puree with smart stick hand blender until smooth.

Return pureed mixture to the crockpot, and mix well.  Ladle into bowls.  Sprinkle remaining cheese on top, followed by bacon bits.  Serve.


Burrito Crunchwrap

I am so glad Kevin made this recipe for supper tonight.  Everyone raved about it!  This is something we could eat several times a month.  Kevin’s version of “Crunchwrap Supreme” comes from the website “Pinch of Yum.”


Spicy Ground Beef:

1 tablespoon olive oil

half an onion, minced

3 cloves garlic, minced

1 lb. ground beef

2 tablespoons taco seasoning

Pepperjack Cheese Sauce:

4 tablespoons butter

4 tablespoons flour

1 cup milk

8 ounces shredded Pepperjack cheese


large flour “burrito” tortillas




sour cream



Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Drain grease.  Add taco seasonoing.

Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese.

Wrap: Lay a large tortilla on a flat surface. Layer: beef, queso, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.


Birthday Cake

One year ago today, Kevin’s best friend was born into this world.  The joy he has brought into our home is immeasurable!  The love Kevin and Buster Baxter have for one another touches my heart.  Kevin baked this special birthday cake to honor Buster Baxter on this special day.  Just looking at the picture, you can see that he LOVED it!!!!!   From the way he just about devoured the cake in one bite, we can confidently declare it’s the best thing Buster Baxter has ever tasted.  For us, it was fairly decent.   Kevin’s version of “Happy’s Happy Birthday Cake . . . Bananas and Pecans” comes from the book “Easy to Make Organic Dog Treats.”  Happy Birthday, Buster Baxter!  We love you!!!!

Birthday Cake

(Good for the whole family, not just their pets.)


3 eggs, separate and slightly beaten

2 c. whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/3 c. mashed, ripe bananas

¾ c. water

½ c. unsalted butter, softened

½ c. chopped pecans



Preheat oven to 350 degrees F.  Mix flour, powder, and soda in a large bowl.  In a separate bowl, mix the butter, water, and bananas, and then pour it into flour mixture.  Beat until mixture mixes well.  Add eggs one at a time, beating after each addition.  Stir in pecans.  Pour into greased and floured Bundt pan.

Bake for about 30 minutes.  Cool for ten minutes, and then remove from pan.

Dark Chocolate Peanut Butter Bites

These are the best!  I am so thankful Kevin made these, and I am thankful his cousin gave him the book “100 Days of Real Food” which has this recipe.  Simple.  Delicious.  Satisfying.  Healthy.  A dessert with no white sugar and no white flour!  We hope you enjoy these as much as we did!


4 oz. unsweetened chocolate baking bar made of 100% cacao

1/2 c. pure maple syrup

1/2 c. natural or organic peanut butter (smooth or crunchy)

3 tbsp milk


Line a mini muffin pan with paper liners.  Set aside.  In a small pot over very low heat, melt all of the ingredients.  Stir until well combined.  Using a spoon, evenly distribute the chocolate mixture into the mini muffin cups.  Freeze until solidified, 20 to 25 minutes.  Store in the refrigerator or freezer.


Guacomole with Bell Pepper Chips

Kevin began 2018 with cooking new recipes.  This recipe comes from the cookbook 100 Days of Real Food given to him by his cousin Kristin who shares his passion for cooking healthy meals.  We hope you enjoy this as much as we did!


2 large ripe avocados

juice of 1 lime

2 tbsp. fresh cilantro

2 tbsp. fresh salsa (we used Italian Rose; it has the consistency of pico de gallo)

1 garlic clove, minced

1/2 tsp. salt (we used Himalania Fine Pink Salt)

2 green bell peppers, sliced into 1/2 inch thick pieces

2 red bell pepper, sliced into 1/2 inch thick pieces


Slice the avocados in half and remove the pits.  Scoop out the flesh into a medium bowl and mash with the back of a fork.  Add the lime juice, cilantro, salsa, garlic, and salt.  Mix thoroughly.  Spoon onto peppers.  Serve.

Super Moist Dark Chocolate Cake


Eat your cake and veggies, too, with this delicious recipe!  I am so glad Kevin made it!  It is delicious and filling!  Kevin’s version of this recipe comes from “Sandra Lee Semi-Homemade Cooking Made Light” cookbook.


3 medium zucchini, grated (about 3 cups)

1 pkg. dark chocolate cake mix

5 egg whites

1 1/2 c. unsweetened applesauce

3/4 c. fat-free plain yogurt


Preheat oven to 350 degrees F.  Lightly coat the bottom of a 13 x 9 inch cake pan with cooking spray.  In a large mixing bowl, combine zucchini, cake mix, applesauce, egg whites, and yogurt.  Beat on low speed of an electric mixer for 2 minutes, scraping down side of bowl often.  Pour into prepared pan.  Bake for 40 to 50 minutes or until toothpick inserted into center of cake comes out clean.


Kevin’s Mexican Taco Frittata Casserole

Kevin’s Mexican Taco Frittata Casserole

~A Kevin Kreation

We celebrate each family members birthday with a special meal of his/her choice.  In January, Kevin began deliberating on what meal he would request for his May birthday.  His request was for me to make one of his creations for him.  So, he began creating this delicious recipe!  It is delicious and nutritious!  We hope you enjoy this as much as we did!


6 eggs

1 can corn

1 (14 oz) can Fire Roasted Diced Tomatoes in Sauce

½ lb. ground beef

12  oz. Eckridge Sausage, diced

1 onion, diced

2 oz. chopped mushrooms

6 oz. Block Mild Cheddar Cheese, grated

¼ tsp. caraway seed

½ tsp. garlic

1 tsp. cumin

½ tsp. chili powder

¼ tsp. dried oregano

1/8 tsp. Hot and Spicy Herb Blend (C&J Farms, Texas Artisan Seasonings- red pepper flakes, jalapeno pieces, cilantro, cumin, black pepper)

8 drops Tabasco


Preheat oven to 400 degrees F.  In an iron skillet, cook hamburger meat, sausage, and onion until meat is well done.  Add seasonings.  Stir for 2 minutes.  Add tomatoes and mushrooms.  Stir for 2 minutes.  Remove from skillet.  Let cool.  In a separate bowl, crack eggs and stir.  Stir in corn and Tabasco.  When meat mixture is cooled, add it to egg mixture.  Stir in grated cheese.  Pour into a greased casserole dish and bake for 30 minutes or until set.