Tasty Tuesday: SC Butternut Squash Soup

butternut-squash-soup

It’s cold outside! And nothing warms you up better than a savory soup that cooks all day and makes your house smell amazing! Two secret ingredients ( a granny smith apple and coconut milk) give this recipe a one of a kind flavor,and it’s an easy recipe too!  Just toss your ingredients into your slow cooker and you’re good to go!

Recipe from Gimmesomeoven

Ingredients:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

Directions:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper, coconut milk, and cayenne if needed.

Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).

Ways to use or freeze your Thanksgiving leftovers

thanksgivingleftovers

Thanksgiving leftovers are just part of the tradition of the holiday. Usually after a few days, most of us are sick of eating them, but we don’t want them to go to waste either. If freezing your leftovers is more your style, you’ll want to check out this guide to freezing.

Or, you can try one of these healthy recipes for your Thanksgiving leftovers:

Cream of Turkey and Wild Rice Soup

This is a healthier twist on a classic creamy turkey and wild rice soup. Serve with a crisp romaine salad and whole-grain bread. Get the Recipe

Turkey Ramen

You might not think that Thanksgiving food could transform into a nourishing bowl of ramen soup, but that’s exactly what this recipe does. Miso paste, soy sauce, and ginger give the broth impressively authentic flavor that tastes so good, you may want to sip it by itself! Get the recipe.

Turkey Ramen

Turkey Tostadas
Swap out your typical turkey sandwich for these crispy turkey tostadas. Tomatillo salsa wakes up leftover turkey breast, and makes it moist and delectable. Top with shredded lettuce, onion and Monterey jack cheese, and dig in! Get the recipe.

Turkey Tostadas

Turkey and Stuffing Egg Cups
Make the most of the extra turkey and stuffing by using them to make these ingenious egg cups! Combined with eggs and veggies, these cups will make your busy, post-Thanksgiving mornings much easier, and they’re great for meal prep. Get the recipe.

Turkey Waldorf Salad
This refreshingly lean version of the classic Waldorf salad is made with crunchy apples, celery, walnuts sweet grapes, and turkey. Eat it atop a salad, serve in lettuce cups, or make an open-faced sandwich. Get the recipe.

Turkey Waldorf Salad

Turkey Shepherd’s Pie
Have leftover mashed potatoes or sweet potatoes? This shepherd’s pie recipe will transform those tired taters, leftover turkey, and even some veggies, into comfort food at it’s very best. Get the recipe.

Turkey Shepherd's Pie

Turkey and Brussels Sprouts Frittata
What should you do when you wake up the morning after Thanksgiving to a house full of guests and a fridge full of leftover veggies? This, for starters. We created the perfect post-Turkey Day frittata recipe with turkey and roasted Brussels sprouts, but you can use any leftover vegetables or sweet potatoes. Get the recipe.

Turkey Frittata

Turkey, Cranberry, and Brie Sandwich
Cranberry sauce is the magical ingredient that makes leftover turkey sandwiches sing. But this sandwich has even more going for it with creamy brie cheese that melts perfectly when it’s grilled. Get the recipe.

Turkey, Cranberry, and Brie Sandwich

Pumpkin Chili 
Leftover pumpkin or sweet potatoes are right at home in this belly-warming vegetarian chili that has only 96 calories per serving. Get the recipe.

Pumpkin Chili

Turkey, Apple, and Sweet Potato Salad
With its crunchy pecans, apples, and sweet potato, this protein-rich salad is the perfect antidote to the heavy Thanksgiving dinner you probably downed the day before. Get the recipe.

Turkey, Apple, and Sweet Potato Salad

Turkey Tamale Pie
This tamale pie will make you forget you’re eating leftovers. Turkey gets new flavor in a richly spiced sauce with colorful veggies, and all of it is tucked under a cheese and jalapeño corn meal crust. Get the recipe.

Turkey Tamale Pie

Tasty Tuesday: Coconut Chicken Tenders

coconutchicken

Chicken tenders (or fingers) are one of those foods that you love as a kid and never really grow out of. They are on every kids menu, fast food menu, and restaurant menu around, but they usually come deep fried and full of grease and oil. This recipe uses healthy ingredients and bakes the chicken instead of frying it. You’ll love the sweet and tangy flavor combination and this recipe is one that’s great to get the kids involved with too! They’ll love helping you dip the chicken!

Recipe adapted from here

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12 chicken tenders (more or less…you can also cut chicken breasts into strips)
1-2 eggs (start with one and crack another if it runs out)
1/2 C whole wheat flour or flour of your choice like almond flour
1 C unsweetened coconut flakes
1 C  whole wheat panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish (I like to use a pie plate). Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Whisk the egg.Get your stations ready so they’re in order and you can quickly put them on a foil lined baking sheet that’s been sprayed with non-stick cooking spray.

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Working with one chicken tender at a time, dredge in flour, then egg, then spice mixture.

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Place chicken tenders on a foil-lined baking sheet (for easy clean up!)  that has been sprayed with non-stick cooking spray. You can drizzle a tiny amount of olive oil on top to help them crisp nicely, but it’s optional.

Bake tenders for 20 minutes at 450 degrees, or until juices run clear. Serve with a side salad (you can even chop these up and use in a salad), or a side veggie. These chicken tenders are great dipped in your favorite dipping sauce too! Ranch, ketchup, Dijon mustard, honey mustard, sweet chili sauce…they all taste great!

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Tasty Tuesday: Skinny Burrito Bowl

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Spice up your next family taco night with these skinny burrito bowls. The recipe is high in protein and is loaded with fresh veggies and Mexican flavor! Ditching the traditional tortilla means you’re not adding unnecessary carbs into your diet either.

Recipe adapted from here

Photo via

Ingredients

  • 1 cup diced onion
  • 1/2 pound lean ground turkey (or you can use diced or shredded chicken)
  • 1 cup uncooked brown rice (Uncle Ben’s Instant Brown Rice was used)
  • 11/4 cup chicken broth, low-sodium and fat-free
  • 2 cups salsa, no sugar added
  • 2 teaspoons taco seasoning (recipe for taco seasoning) or you can use Mrs. Dash’s Southwest Chipotle Seasoning (season to taste)
  • 1 (15-ounce) can black beans, drained
  • 3/4 cup frozen or fresh corn kernels
  • 2 cups diced tomatoes
  • 1/4 teaspoon Kosher or sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/4 cup fresh chives or green onions
  • Avocado slices

Directions

Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it’s no longer pink. Drain off any fat.

**If using chicken, cook the chicken (grill, bake, or boil) until done. Chop or shred chicken and set aside. In a skillet over medium heat, saute chopped onions in a small amount of Olive Oil. Stir onions to keep from sticking and burning. Cook until onions are transparent. Then, add in chicken and mix well.

Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.

Mix in the cheese. It will melt with the heat.

Serve in individual bowls and garnish with the remaining tomatoes, salsa, chives, and avocado slices. Add lettuce if desired.

NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben’s 10 minute brown rice was used in this recipe.

Tasty Tuesday: Pumpkin Spice & Everything Nice

pumpkin spice

I’m a couple days early posting this, but I know how some of you LOVE your pumpkin flavored EVERYTHING!! Nothing gets me in the mood for fall like the smell of pumpkin, cinnamon, and cloves baking in my kitchen. However, many recipes out there call for tons of added sugar and oil and are not very healthy at all. Who says your pumpkin recipes can’t be healthy AND taste good?! Some of the recipes I found aren’t just baked goods either. They’re things like hummus and salad dressing–I think it’s fun to branch out with flavors and see what new yummy favorites I can find.

Pumpkin recipes

Let’s start with an old favorite for many of you PUMPKIN COOKIES!

Pumpkin Cookiesrec30

Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 12 servings, 2 cookies each

Ingredients:
Nonstick cooking spray
1½ cups old-fashioned rolled oats
2/3 cup almond flour
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. sea salt (or Himalayan salt)
1 large egg, lightly beaten
1¼ cups pumpkin puree
⅓ cup maple syrup
¼ cup chopped raw pecans (optional)
24 pecan halves

Preparation:
1. Preheat oven for 350° F.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
7. Bake for 14 to 15 minutes or until firm.

Fall Harvest Salad with Pumpkin Goddess Dressing

Ingredients8022440732_f11d580af4_o
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.

Notes*can substitute with diced roasted sweet potatoes or butternut squash

Ingredients

pumpkin-blondies-image
Photo Via
  • 3/4 Cup Creamy almond butter
  • 3 Tbsp Pure maple syrup
  • 2/3 Cup Pure canned pumpkin
  • 1/2 Cup Coconut sugar, firmly packed
  • 1/2 Tbsp Vanilla extract
  • 1/2 Tbsp Apple cider vinegar
  • 1/4 Cup + 2 Tbsp Coconut flour, sifted (31g) *
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 Tbsp Pumpkin pie spice
  • 3 Tbsp Almonds, finely chopped

Instructions

  1. Preheat your oven to 325 degrees and line the bottom of an 8×8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
  2. In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
  3. Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
  4. Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
  5. Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
  6. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
  7. Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****

Notes: Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.
*These bars are very moist and dense and you need to get them out of the pan carefully. If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
*** Don’t like microwaves? You can melt them together on the stove too!
**** Since these brownies and dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Also, make sure they are TOTALLY cooled before cutting. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Store blondies in an air-tight container in the refrigerator.

Pumpkin Hummus

Ingredients:hummus-meal-chickpeas-paste-seeds-grains-6

  • 1 cup canned pumpkin puree
  • 2 & ½ tablespoons fresh lemon juice {about 1 large lemon}
  • 1 tablespoon extra-virgin olive oil
  • 2 Tbsp. tahini
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • 1 tsp. kosher salt
  • 2 garlic cloves
  • 1 {15 oz.} can garbanzo beans, rinsed and drained
  • Handful of pepitas {optional}

Directions:

  1. Place all ingredients, except pepitas, in a blender and blend until smooth.
  2. Top with pepitas
  3. Serve with pita chips or vegetables.

Flourless Pumpkin Muffins

Ingredients5025148597_5efded775c_b

  • 2 and 1/4 cup rolled oats
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoons almond butter*
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  2. Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
  3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
  4. Allow to to cool for at least 10-15 minutes before stuffing in your face.

Notes *can also use 3T melted coconut oil *These muffins keep best stored in an airtight container in the refrigerator for up to 3 days.

For EVEN MORE healthy pumpkin recipes CLICK HERE for a MEGA recipe index!

 

 

Tasty Tuesday: 5 Ways to Use Zucchini

zucchini

It seems like all anyone knows how to do with zucchini is make bread. Which is fine, but some zucchini bread recipes are really unhealthy with lots of added sugar and oil. If you’re looking for some healthier ways to use your garden zucchini, try these 5 healthy, clean eating recipes:

  1. zucchini-pizza-boats6+srgb.
    Photo Via

    Zucchini Pizza Boats

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 boats, about 6 servings

Ingredients
  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (I used Classico Four Cheese)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup mini pepperoni slices
  • 2 Tbsp chopped fresh oregano
  • Directions
  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  • Cut each zucchini into halves through the length (if they don’t lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
  • Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
  • Recipe Source: The Comfort of Cooking

2. Crispy Baked Zucchini Fries

Ingredients

  • 3-4 large zucchini
  • 1 cup bread crumbs (panko or itlian or a mixture of both)
  • ¼ cup grated Parmesan cheese (optional)
  • 2 eggs
  • 2 tablespoons olive oil
  • ½ tsp garlic powder (optional)
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 425F. Line a baking sheet with aluminium foil or parchment paper and lightly grease with oil. Set aside.
  2. Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Pre-pare zucchini by trimming the ends and cutting into ½ inch strips or slices.
  3. Dip zucchini strips into egg mixture then in breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
  4. Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
  5. Bake in preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

3. Zucchini Salsazucchinisalsa

4. Zucchini Tots

Ingredients:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

Directions:

  1. Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

5. Kung Pao Chicken Zoodles (Thanks to Jackie, one of my challengers for sharing this with me!)

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Photo Via

Ingredients:

  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:

  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch

Directions:

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Tasty Tuesday: Berry Sweet, naturally sweetened jam & applesau

It’s berry season! Now is great time to score great deals on strawberries, apples, and peaches! When I find a good deal on strawberries or peaches, I like to chop and freeze them so I can use them for smoothies throughout the winter.

And of course, nothing tastes better than fresh jam or applesauce! Jams, jellies, and applesauce from the store can have processed ingredients and added sugar that you don’t want. I love knowing exactly what ingredients are going into the food my family is eating. Try these easy BERRY SWEET recipes to make the taste of summer last a bit longer at your house!

strawberry jam

Easy Strawberry Jam

Ingredients:

  • 6 cups diced strawberries
  • Juice of one lemon
  • 1 cup of honey

Directions

  • Place all ingredients into a 5-quart pot and bring it to a boil over medium to high heat. Stir occasionally so the jam doesn’t burn.
  • Lower heat to simmer and cook about 10 minutes. Jam should start to thicken
  • Test for thickness with a spoon (about the consistency of runny pudding) and turn off heat. Berries will finish cooking in the canning process.
  • Spoon hot jam into sterilized canning jars, and cover with sterilized lids and rings. Do not tighten rings completely.
  • Carefully lower jars into a canner or large stock pot filled with boiling water. Let process 10 minutes (adjust time for elevation-see below).
  • Carefully remove jars from water. Set on clean kitchen towel on the counter to cool
  • as jars cool to room temp, the lids will pop, indicating they are sealed. If you press on jar lid and it gives (makes a popping sound), it is NOT sealed. Some jars may take several hours to seal. If after several hours, the jars didn’t seal, store them in the fridge and use within 2-3 weeks.

Not only is this jam great to use on sandwiches, but it can be used as a topping on pancakes, or as a natural sweetener for Greek yogurt!

Strawberry Applesauce

Ingredients

  • 8 cups apples, peeled and cored
  • 4 cups strawberries
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon cinnamon

Directions:

  • Coarsely chop apples and strawberries and transfer into large saucepan
  • add water, honey, and cinnamon to the fruit and bring to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally for 10-15 minutes, until the apples have softened.
  • once apples are soft and berries have dissolved, remove from heat and allow the mixture to cool to room temp.
  • carefully transfer the mixture to a standard blender or use an immersion blender to blend fruit to desired consistency. If the sauce is too thick for your taste, add a little more water-1/4 cup at a time.
  • Divide into small glass jars and refrigerate
Ingredients
  • 4½ cups sliced Peaches
  • 3 cups pure maple syrup
  • 2 Tablespoons vanilla
  • 2 Tablespoons Lemon juice
  • 1 box low sugar/no sugar Sure-jell Pectin
  • ½ teaspoon butter

Directions:

  1. Combine peaches, maple syrup, vanilla and lemon juice in a bowl.
  2. Let sit for 10-15 minutes.
  3. Spoon out half and puree
  4. Combine all into a saucepan with the low sugar sure-jell and butter.
  5. Bring to a rolling boil
  6. Boil for 1 minute
  7. Remove from heat and place in prepared jars, place lids and rings on jars
  8. Carefully lower jars into a canner or large stock pot filled with boiling water. Let process 10 minutes (adjust time for elevation-see below).

Processing Time: The processing time in a water bath is based on your altitude above sea level. Altitudes 1,000-3,000 feet you need to add  5 minutes. 3,001- 6,000 feet you need to add 10 minutes. 6,001- 8,000 feet needs to add 15 minutes. 8,001-10,000 feet need to add 20 minutes to your processing time.