No-Bake Peanut Butter Cookie Bites

Because we all like healthy snacks and we absolutely love easy recipes – let us take a moment to review the previous no-bake cookie bite recipes shared here:

One idea turned into another, and now we have No-Bake Peanut Butter Cookie Bites to add to the list!

No-Bake Cookie Bites - Easy Recipes!

With a few ingredient tweaks, a Peanut Butter Cookie Bite came about. Of course, a peanut butter cookie bite must be gently pressed with a fork like the real deal, don’t you think? These taste so much like Peanut Butter Cookies, we couldn’t believe it. But instead of being an actual cookie full of sugar – they are a high protein, high fiber, low sugar snack. But hey, call it a cookie since it still tastes like one. Healthy treats are so exciting!

Peanut Butter Cookie Bites - No Bake!

No-Bake Peanut Butter Cookie Bites

1 cup natural creamy peanut butter (here are my homemade pb instructions)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup coconut flour

Mix the ingredients together in a bowl until well combined. Roll the mixture into teaspoon-sized (or whatever sized) balls. Press down gently, criss-cross, with a fork. Refrigerate before serving.

It really is that easy.

No-Bake Peanut Butter Cookie Bites

Where to get Coconut Flour:

Many have asked about Coconut Flour. I order it from Tropical Traditions or Amazon. A little bit goes a long way, so don’t let the price-tag scare you. Coconut flour is naturally gluten free, high in fiber, and high in protein. I love it for its nutritional value!

Ways to enjoy these No-Bake Cookie Bites:

  • Packed in a lunch
  • As a snack/pick-me-up
  • Before or after a work-out
  • On the road during a trip
  • In a box, on a train, with a fox, in a tree (thank you, Sam I Am) – Do you really need any more reasons to love these? Eat them any where for any reason!

Lovin’ these No-Bake Cookie Bites!

Give me more cookie flavor ideas to play with!! What would you like to see here?

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Pineapple Fluff Salad (All Real Food Ingredients!)

Pineapple Fluff

While we were out at church camp this summer, one of the cooks made a huge bowl of “Green Fluff Salad.” Malachi, our 10 year old, helped himself to seconds and thirds – absolutely loving this salad.

Now I personally think that calling this a salad is kind of like calling margarine butter which no one should ever, ever do in my hearing because I will gag and then I will do the ugly cry on the spot. (Do not picture this.) A dish which contains green jello, cool whip, cream cheese, pineapple (yay fruit!), and mini-marshmallows is…I’m going to say…a dessert? Now if you like that variety of “salad,” more power to you. I understand these types of cravings because I still want an occasional Dorito even though I know better. But I just question the use of the word “salad” here and now back to the story.

Malachi loved the Green Fluff Salad. This is why, when I asked him a week later at home for a side dish suggestion to go with grilled steaks we’d be making, he perked up and said, “Oh Mom! We should make that Green Fluff stuff we had at camp!”

Before I go on, you need to know this: It was my birthday. We were talking about side dishes for my birthday dinner. Mine. Does my child not know me the way I thought my child knew me? Was he also going to buy me some margarine as a gift? I felt an ugly cry coming on.

Catching myself before an outburst because I am always so graceful in my parenting, I gently said, “Buddy, I don’t use those kind of ingredients. I’d rather make something with food we have on hand already.”

To which Malachi said calmly, “I know. I mean we can try to figure out how to make that salad the healthy way. Like you always do.”

Squeeze him. Now that’s a boy who knows how his mama thinks. I mean, I knew all along that’s what he meant. I never doubted for a minute. I knew he didn’t mean for me to go buy cool whip and marshmallows. C’mon now.

Pineapple Fluff Salad (I guess I’m still calling this a salad. I don’t know why.)

8 ounces softened cream cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 Tablespoons lime juice
1/4 cup sugar or 3 Tablespoons real maple syrup or liquid stevia to taste
14-ounce can of pineapple, drained (chunks, tidbits, or crushed works fine)

Open pineapple, drain, and save juice for drinking another time. Set pineapple aside. In a high-power blender mix cream cheese, whipping cream, vanilla, lime juice, and sweetener of choice until well combined and smooth. In a bowl, fold pineapple into the whipped mixture. Chill for at least one hour before serving.

If you want this salad to be green, I’m sorry. Real food is only green if it comes out of the ground that way. Jello doesn’t grow in a garden. It’s okay though. I put this salad in a clear dish on top of a green plate and that kind of gives it the greenish look. I do what I can.

Pineapple Fluff Salad with Real Food Ingredients

Did Malachi like the results? Yes. He absolutely loved it. No jello needed. Lime juice did the trick, as did a tiny bit of sugar. I didn’t take the time to figure out a marshmallow substitute for this because I am not crazy, and whipping cream was an obvious real food substitute for cool whip. This kid received the “favorite kid in my kitchen” award (because none of my other kids were home) and I received the “nailed it” award on this recipe challenge. Fist bump, high five, happy dance.

pineapple fluff malachi
One might wonder, “Why is there a toilet paper tube behind Malachi?” What? Don’t you keep those on your countertop beside your fruit bowls? It’s soooo Heavenly Homemakerish. But for real, we are working on some projects for a great big new book coming out soon for you and your kids. It’s super exciting and on this very Pineapple Fluff making day, the project involved an empty tp tube. Nothing should surprise you about me anymore.

Are you familiar with Green Fluff Salad? Or other colors of fluff salad? Drop-kick those (but not literally because, eww) and make this amazing real food version.

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How to Make Gatorade

Homemade Gatorade

The thing about me experimenting with an idea to try to come up with a healthy alternative is that I can get super excited about the result – but then immediately question, “Will this taste as good to other people as I think it tastes? Will others who are used to the ‘real version’ think this only tastes like a so-so ‘healthy version?'” These questions were especially tricky when making a Gatorade alternative because 1) I haven’t actually sipped on any Gatorade for several years so I couldn’t even remember what it was supposed to taste like and 2) the homemade version looked so cute in my recycled juice bottles that I was going to be super disappointed if my kids didn’t like it.

It’s all about the cute bottles. Am I right?

So there I was with my “I really need my men to love this Gatorade in cute bottles” conundrum. I had the bottles nicely chilled so that they were good and frosty on the outside, enhancing their cuteness and curb appeal. Hoping for the best, I drove the bottles across town to where my entire family was working on a roof.

When I arrived, they greeted me with phrases such as, “We are so hungry, what did you bring for lunch, I hope you brought cold drinks, we are so sweaty.”

This was a perfect time to say, “I actually brought some homemade Gatorade (in cute bottles, please like them) – so that should be perfect to replenish what you need after sweating so much.”

See, my family can talk about sweat right before eating lunch and it’s not a big deal. We are a family of men (except for me) and I’ve learned to live and breathe and talk all things gross. I only brought it up here because in all fairness, Gatorade truly does give a body some of what it needs – like sugar and salt (electrolytes) – to replenish after sweating. It’s just all the other junk in Gatorade I’m trying to avoid. But enough about sweat and high fructose corn syrup.

My pickiest kid – and also the one who loves junk food more than all the others – pulled out a bottle first. I held my breath. This would be the biggest test, because if this boy liked it, they should all like it. He took a sip, said “Hmm,” then took another sip. After considering the taste for a moment he said the best sentence of all, “If I didn’t know it was homemade, I would think it was real Gatorade.” Had he not been so sweaty, I would have kissed him.

Instead I shrugged and said calmly as if it didn’t really matter to me, “REALLY, FOR REAL?! YOU REALLY THINK SO? I WAS REALLY REALLY HOPING YOU’D LIKE IT!!!!” He just kept sipping, then also dug into the cooler for some lunch, because he is a boy and doesn’t understand the importance of the cute bottle.

So make this. Use it to quench the thirst and bless the bodies of all those around you who do sports or other activities in which they need replenishing and refreshment.

How to Make Gatorade

Homemade Gatorade (adapted from recipe at Deliciously Organic)

1 cup 100% juice
2 Tablespoons honey
1/4 teaspoon sea salt (I use Redmond)
6 cups cold water

In a saucepan stir juice, honey, and sea salt over medium heat until the honey and salt dissolve. Pour mixture into 6 cups of cold water. Shake to combine. Chill mixture in the fridge until ready to serve.

Homemade Gatorade Recipe

I’m not sure about the exact math on this recipe, but I would venture a guess that it takes about 50¢ to make this (almost a half gallon). 50¢ divided by five 10-ounce bottles is 10¢ per bottle. Store-bought Gatorade costs quite a bit more than that, plus it is full of ingredients our bodies don’t need.

That, along with the cute bottles, should make you eager to try this recipe.

So tell me? How excited are you about my cute bottles??! (And sure, does the recipe make you excited too?)

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No-Bake Chocolate Fudge Bites (Low Sugar, Gluten Free, Dairy Free)

I always hesitate to put “Gluten Free” or “Dairy Free” in the title of a recipe. Why? Because some people see it and think, “I don’t need to eat gluten free (or dairy free) so I don’t need to look at this recipe.”

No wait! Come baaaaaaack! Do you eat apples? Strawberries? Chicken? Carrots? Then sometimes you eat gluten and dairy free. Right? Because that’s what those foods are, without even having to try.

There are soooo many foods that are naturally gluten and/or dairy free because God made a big variety of food to provide nourishment and balance. I wanted to put “GF” and “DF” in the title of this recipe so that the “GF” and “DF” people would know they could join this party. Everyone wins. Especially because this recipe involves chocolate. Amen and amen.

So gather around all you gluten free and dairy free and I can eat anything people. There are fudge bites to be had! These are cousins to No-Bake Snickerdoodle Bites (which are also GF and DF). Both of these snacks are awesome to have in the fridge for a quick pick-me-up.

Note: I noticed two things about this recipe when I tried them on my family:

  1. They were too sweet for me but my boys wished they were sweeter. Add or subtract that 1/4 cup honey amount as you wish.
  2. These tasted a thousand times better after they had been in the fridge an entire day. I don’t know why. Eat them right away if you wish, but chilling these in the fridge for over 24 hours makes these much fudgy-er and tastier.

No-Bake Chocolate Fudge Bites

1 cup almond butter or peanut butter
1/4 cup honey (more if you prefer)
1 teaspoon vanilla extract
2 Tablespoons cocoa powder
1/3 cup coconut flour

Mix the ingredients together in a bowl until well combined. Roll the mixture into teaspoon-sized (or whatever sized) balls. Refrigerate before serving.

No-Bake Fudge Bites

Have you tried the No-Bake Snickerdoodle Bites yet? These No-Bake Bites are my favorite way to add coconut flour to our diet (which is rich in fiber, protein, and other great nutrients). It doesn’t hurt that they only take a few minutes and little effort to make. :)

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Real Food “Velveeta” and Rotel Recipe

Real Food Velveeta and Rotel Dip

To be clear, this recipe does not include Velveeta as one can not use the words “real food” and “velveeta” in the same recipe and be telling the truth. In addition, this is not a recipe for Velveeta. I refuse to experiment to come up with a way to make a cheese product that has a shelf life.

But. As many of you know, I have a ridiculous love for the completely nasty and absolutely delicious Velveeta Rotel Dip that I grew up on as a kid. You may remember that I wrote a love letter to Velveeta a few years ago and bid her farewell as I created a tasty dip to replace her. Sure enough, we make that dip frequently at our house as it is super easy, all real food, and absolutely yummy.

But. That recipe, as good as it is, is still not the same as the Velveeta Rotel Dip I crave. That is why (and I’m not proud of this) sometimes I put a $6 log of boxed cheese product (otherwise known as Velveeta) into my cart along with 2 cans of Rotel and I bring it home and I melt it together and I eat it even though it is terribly terrible and truthfully it doesn’t even taste as good to me as it used to because of that whole real food thing I’m into now which has made all bad foods taste like chemicals on a tortilla chip.

So what is my problem?

Problem? I don’t have a problem.

Okay fine. Whatever. I have a problem.

And also? When did fake cheese become so expensive? You’d think that would deter me from buying it. But as I said, I have a problem.

It was either time to begin a Velveeta support group or get back in the kitchen to try my hand at another dip recipe since I’ve only tried like seventeen other times and posted like five other cheese dip recipes through the years and may have to rename this website to cheesediprecipesforaddicts.com with the tag line “All Cheese Dip Recipes, All the Time.”

A support group was out of the question because it is my understanding that they don’t serve chip dip at those meetings. So here we are again, back in the kitchen for another attempt at a real food version of my beloved dip.

You guys. I think I nailed it this time. And I mean that with all the humility and sweetness possible, but hey guess what? I just made the best chip dip ever!!! 

So here’s how this dip becomes amazing. Two things:

  1. We must make a cheese sauce for this to work. This requires butter and corn starch and actual cheese. Relax. It’s not as hard as it sounds.
  2. We must use actual Rotel or an off brand of “diced tomatoes and green chilies. Salsa isn’t the same. Thankfully, Rotel is still a real food – read the ingredient label and rejoice.

Note: My wonderful grass-fed beef produces the perfect amount of fat so I never have to drain off grease. In order to make a sauce, one must have fat or grease to work with. That’s why my recipe includes butter. Depending on what meat you have, I recommend either skipping the butter (if your meat has some grease to work with) or draining the grease and adding the butter or using your grease with some butter. Just so you have about 4 Tablespoons of fat to work with, you’re golden.

Real Food “Velveeta” and Rotel Dip Recipe

1 pound hamburger meat
2-4 Tablespoons butter
2 heaping Tablespoons corn starch
1 cup water
1 teaspoon chili powder
sea salt to taste
2 cups heavy cream
10-ounce can diced tomatoes with green chilies (Rotel)
1-2 cups shredded cheddar or colby jack cheese

Brown the hamburger meat in a large pot. Add butter to the meat, melting it throughout the pot. Sprinkle in corn starch, coating the meat. Pour in water, chili powder, and salt. Turn heat up and stir until the mixture thickens. Add cream, continuing to stir as the mixture thickens. (This all happens quickly in my experience.) Stir in Rotel, heating for about 2 more minutes. Remove from heat. Add shredded cheese, stirring until the cheese has melted and the dip is smooth.

If you don’t remove your sauce before adding cheese, your cheese will end up funky and not smooth and creamy. You’ve been warned, so don’t add your cheese while your pot is still on the stove, then email me and ask why your cheese got funky. Not that anyone would ever do that.

Real Food Velveeta and Rotel Recipe

If you need me, I’ll be in the kitchen eating another bowl of my homemade not velveeta but way better than velveeta because it’s real food Chip Dip.

Who wants to come join me? I need to know who loves this dip as much as me. Admit it. Join my support group – the one where there IS CHIP DIP AT THE MEETINGS because my support group meetings rock and we support one another by eating dip.

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No-Bake Snickerdoodle Bites – A Quick and Easy Low Sugar Treat

I’ve been making a treat similar to this recipe for several years (found over at TheNourishingHome.com). I’ve tweaked it here and there…then sort of forgotten all about this great treat. Last week I decided I needed a lightly sweetened snack. Not salty. Not desserty. Not meaty. Just something filling and lightly sweetened.

These Snickerdoodle Bites are perfect.

snickerdoodle bites2

I’ve kept these Snickerdoodle Bites in my fridge, grabbing one in the afternoon when I need a little something to get me through until dinner. Because these are made with coconut flour, they are filling and nourishing. And did I mention that they are lightly sweetened to perfection? Like, if they were produced in mass and put into a box, the box would definitely say, “Lightly sweetened…to perfection.” Yep, that’s what it would say.

No-Bake Snickerdoodle Bites

1 cup creamy almond butter or peanut butter (almond butter is my fav for these)
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup coconut flour

Mix the ingredients together in a bowl until well combined. Roll the mixture into teaspoon-sized (or whatever sized) balls. Refrigerate before serving – or just start eating because who can wait?

Do feel free to add more honey if you prefer – although then these might be slightly more than lightly sweetened, thus ruining my description. But I’ll never know, so it won’t matter, and truly – we want these to be perfectly sweetened for your family’s delight.

No-Bake Snickerdoodle Bites - a quick and easy low sugar treat

Coconut flour is naturally gluten free – a great option for those of you who must avoid gluten. Our family doesn’t not need to avoid gluten – however we like coconut flour because it is so rich in nutrients! “Coconut flour is the fiber from coconut meat after most of the oil has been extracted to make coconut oil.” (source: Tropical Traditions) Adding protein and fiber to our (lightly sweetened) snacks? Yes please!

Where do I get coconut flour? I either order it from Tropical Traditions or Amazon. (Right now, this coconut flour at Amazon is a wonderful price!) Here are some of my other coconut flour recipes:

But right now, these lightly sweetened No-Bake Snickerdoodle Bites are my favorite coconut flour recipe. It’s probably because they only take 5 minutes to prepare and don’t require baking. And also because they are lightly sweetened to perfection.

Are you a fan of coconut flour? How do you use it at your house? 

This post includes affiliate links.

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Make Orange Creamsicle Ice Cream – No Ice Cream Freezer Required

Orange Ice Cream

Knock, knock.

Who’s there?

Orange.

Orange who?

Orange you glad I didn’t bore you with the ridiculous banana knock-knock joke your three year old thinks is funny every time he tells it over and over? Between my four boys, I heard that joke 45,000 times. It was so hilarious every single time, of course. If you don’t know which joke I’m talking about, I am very, very jealous and and also very happy for you. Look it up if you must, but I’m warning you: do not tell your three year old.

All jokes aside, orange you excited to try this recipe? You should be! It’s very refreshing – and super easy. No need to dig out the ice cream maker and rock salt. You do need a high power blender, however. I invested in a BlendTec about a year ago, and I’m not sure how Ma Ingalls and I ever lived without it. That thing is a power horse and makes my kitchen life so much easier. I probably use it three times every day – no exaggeration.

But speaking of exaggeration, check out this orange:

orange ice cream 1

I got two of these giants in my Bountiful Basket order last week. As you can see, this one was so huge, I could barely hold it in my hand. This recipe calls for two medium-sized oranges. The above orange does not qualify as “medium-sized.” He is an over-achiever and we are so proud. I used about 1 1/2 of this size orange for this recipe. And really, this recipe isn’t rocket science because I don’t know what rocket science is and also because this recipe is flexible in its ingredient quantities. Just freeze some orange wedges and throw them in a blender with the other stuff and it makes a really great treat.

Knock, knock.

Just kidding.

Alrighty, here is the very easy recipe, which I found here and tweaked only slightly. Thank you for the great idea, SuperHealthyKids.com!

Low Sugar Orange Ice Cream

2 cups whole milk or coconut milk
2 medium-sized oranges
3 Tablespoons maple syrup or 20 drops liquid stevia
1 teaspoon vanilla extract

Peel oranges and divide them into sections. Lay them flat on a cookie sheet. Place them in the freezer for about two hours or until they are frozen solid.

Put half the frozen orange segments into a high power blender. Add milk and blend until smooth. Add remaining oranges, maple syrup or stevia, and vanilla. Continue blending until smooth.

Pour mixture into a 9×13 inch dish. Place in the freezer for 1-2 hours before serving. (If it is in the freezer longer than 1-2 hours, remove from freezer a few minutes before serving to make scooping easier.

Orange Ice Cream with dairy free option!

Do you have a BlendTec or other high power blender (like Vitamix)? What all do you do with it? Isn’t it great?!

 Some of the links in this post are affiliate links.
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Low Sugar Strawberry Cheesecake Parfait (With a “To-Go” Option)

Low Sugar Strawberry Cheesecake Parfait 1

There is only one requirement for making this recipe: All parties – including the makers and the recipients – must lick the bowl, dish, cup, spoon, and spatula when preparing, serving, and partaking in each Strawberry Cheesecake Parfait. Lickage (oh, it’s totally a word) is not an option. Failure to lick said bowl, dish, cup, spoon, and spatula will result in…you know, the missing out of the enjoyment of every last taste of goodness. It would be devastating, and friends don’t let friends not lick delicious creaminess out of the bowl. This is how you know how much I love you. I insist on the lickage (pronounced lick-uj). You can thank me later.

You know what is so amazing to me about recipe creation? It is that with just a couple of little tiny tweaks, one recipe becomes another – with very little thought or effort. Case in point: I basically took my Low Sugar Cheesecake filling, tweaked the measurements just a little bit, and spooned it into bowls with layers of sliced strawberries. Really. I’m not as smart as you didn’t think I was. It’s simply a matter of changing things up, of taking one idea and forming another, and also of being way too lazy to bake a cheesecake crust.

It’s also a matter of…fresh strawberries are amazing.

If that’s not motivation enough for you to go to the kitchen immediately to make these, then I should let you know that these little parfaits can be put together in a very short amount of time, they have very little sugar, and they are seriously bowl/dish/cup/spoon/spatula lickin’ good.

Low Sugar Strawberry Cheesecake Parfait (serves 6-8)

2 1/2 cups heavy whipping cream
8 ounces softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon real maple syrup
Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
1 -2 pounds fresh, sliced strawberries

Place all ingredients (minus the strawberries) into a blender. Whip until smooth and creamy. Spoon mixture into bowls or cups – layering them with sliced strawberries. Lick the blender. Lick the spoons. Lick the spatula that you will use to get every last little bit of goodness out of the blender.

Lick your lips, lick your chin, lick your fingers. That oughta do it.

Low Sugar Strawberry Cheesecake Parfait

And guess what else? I learned that these Strawberry Cheesecake Parfaits are perfect for a treat-to-go! Simply layer the parfait in 8-ounce jars, cover with a lid, and take them with you. (Pack a spoon though, because while licking is good, it is rather difficult to be that good of a licker.)

Low Sugar Strawberry Cheesecake Parfait - To Go!

Feeling more like a blueberry, a blackberry, a raspberry, or a peach? By all means, switch out the strawberries with any or all of the above. See, the choice of fruit is optional. It’s the lickage that is a requirement.

Go therefore and begin fighting over which family member gets to lick the spatula.

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The Most Amazing Cinnamon Smoothie (with a Dairy Free Option)

Be sure to check out these ten great ideas for how to use fresh cinnamon sticks. And now, idea number 11 for how to use fresh cinnamon sticks. Trust me that when I say Amazing Cinnamon Smoothie – I really do mean amazing. Wowza.

Amazing Cinnamon Smoothie 2

When I came across a recipe similar to this, it claimed that the smoothie tasted just like a fresh cinnamon roll. Hmmm, really? Because have you ever had a fresh cinnamon roll?? I mean, nothing is quite the same as a fresh, warm cinnamon roll straight from the oven dripping with gooey… STOP! That’s just not nice to tease people with talk about freshly baked rolls of cinnomony-ness. Not nice at all.

Let’s very quickly focus on the negatives of freshly baked cinnamon rolls so that we can all stop craving them.

  1. They take forever to make. Hours and hours. A very long time.
  2. Making homemade cinnamon rolls creates many, many dirty dishes – not to mention a crusty counter-top.
  3. Cinnamon rolls can be addicting.
  4. Cinnamon rolls are full of empty calories and sugar. Just think of the stomach ache to follow the indulgence. Misery, it is.

Bleh. Ick. Nothankyou. We absolutely do not want a freshly baked cinnamon roll not even a little bit, no way, nuh-uh.

Clearly, I should have gone into psychology because this tactic is working very, very well to make us believe that fresh, hot cinnamon rolls are disgusting.

(Just now I had to look up how to spell psychology so I guess I’ll stick with writing and recipe creations.)

Now how about this Amazing Cinnamon Smoothie? Here are all the positives and the wonderful reasons we should make these instead of cinnamon rolls:

  1. This smoothie can be made in about two short minutes.
  2. Making this smoothie only dirties a blender and a glass. Fine – and a straw if you’re feeling fancy.
  3. Instead of making you say “okay, but I’ll just eat one more” (three times) like fresh hot cinnamon rolls can do – this smoothie is quite satisfying with one delicious glassful.
  4. Every part of this smoothie offers nourishment.

I’m sure none of us want a fresh hot cinnamon roll anymore. I’ve talked us all out of it. Cravings be gone! Right? Right. Absolutely.

Either way, just go make this simple – no sugar added, by the way – Cinnamon Smoothie. It’s super delicious and you really can make it in about two minutes.

Amazing Cinnamon Smoothie

2 cups whole milk or coconut milk
2 ripe, frozen bananas
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Blend ingredients until smooth. Serve right away. Makes about 2 servings. (I’m pretty sure homemade cinnamon roll instructions are just a tad more lengthy. Just sayin’.)

Amazing Cinnamon Smoothie

If you’re still wanting a homemade cinnamon roll (a real one, like the kind that comes out of a pan in the oven) – I recommend this Whole Wheat Cinnamon Roll recipe. Not that you are. After all, you’re about to get up and make this smoothie.

Click over to this post to learn more about picking up some free cinnamon sticks to use in this recipe and others. You’ll also learn how to make Cinnamon Extract, Cinnamon Infused Sugar, Cinnamon Pancake and Waffle Syrup and much more. :)

Now, raise your hand if you definitely do not want a cinnamon roll. 

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Garden Veggie Chicken Skillet Recipe {Quick, Easy, Healthy, and Delicious}

Garden Veggie Chicken Skillet 2

Several of you have commented that you would love more one-skillet-meal recipes.  Tell you what – me too.  I have very few recipes like that, especially those that fall under the healthy, real food, easy categories.  So I tinkered last week and hoped my family would like what I came up with.

Did they like it?  Well, would I be posting it here if they didn’t?  We were six for six on this one.  Sweet!  (Actually, it’s savory, but you get the point.)   So now I present to you a recipe which:

  • Takes only a few minutes to prepare
  • Takes only a few minutes to cook
  • Will help you stretch the meat, saving you money
  • Is full of tasty veggies
  • Is a complete meal in one dish
  • Tastes amazing (my family said so)

This recipe filled my large electric skillet, feeding six of us.  If you have a smaller family, you may want to cut this recipe in half.  Also, while this recipe covers all your nutritional bases, I still recommend serving this with a salad (more veggies!) and/or some fresh fruit.

Garden Veggie Chicken Skillet Recipe

5 medium potatoes, any variety, cut into small cubes
1 pound uncooked boneless chicken breasts or thighs, cut into small bites (I use thighs because they taste better to us)
4 cups chopped veggies – any variety or combination (zucchini, asparagus, sweet peppers, mushrooms, and onions recommended)
1/2 cup Italian dressing (I use my simple homemade Italian Dressing recipe)

Combine all ingredients in a large skillet.  Stir dressing around to coat veggies, potatoes, and meat.  Cover and cook over medium heat, stirring occasionally, for 12-20 minutes or until veggies are tender and meat is cooked thoroughly.

Garden Veggie Chicken Skillet

The Italian Dressing is the rock star in this recipe.  It gives the meat and veggies awesome flavor, plus the oil in the dressing helps in the cooking process.  Delicious and super simple!

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