Blueberry & Goat-Cheese Dip

I can’t get enough of these goat cheese dips. I’ve shared three so far, and this will be the last. At least for now. To try making the others:

Almond & Goat Cheese Dip

Fig & Goat Cheese Dip

Fig & Almond Goat Cheese Dip

I bought some blueberries because, well, I love them. What more perfect food to add to one of these dips? And the color is simply beautiful.

The consistency of this dip will depend on how juicy the berries are and how much honey you use. Mine was pretty thick, but great for scooping.

Blueberry & Goat Cheese Dip

(I didn’t measure anything out. I just put some ingredients in a bowl, mixed it up, and called it good. Make this dip by trusting your taste buds!)

blueberries

honey

goat cheese

  1. Put it all in a bowl and mix with a fork, while also smashing it all together to break up the cheese and combine everything. Don’t worry about getting all the little chunks of cheese smoothed out. They add texture and taste great!
  2. Place in a small decorative bowl.
  3. Store leftovers in refrigerator, to have with crackers for a snack.

Easy-peasy!

Tips

  • Look for sales on the cheese to save money.
  • Couple coupons with a sale to save more.

Serving Suggestions

  • Serve with apple or pear slices.
  • Serve on a cheeseboard with fruits, vegetables, and Paleo friendly crackers.

Enjoy!

Shannon

 

Fig & Almond Goat-Cheese Dip

I’ve written about how I recently came to try goat cheese for the first time, and offered a couple of goat cheese dip recipes for you to enjoy:

fig & goat cheese dip

almond & goat cheese dip

This recipe is the third experiment, and is just a mash-up of what I’ve already done. I like the flavor combinations.

The consistency of this dip will depend on how much liquid you use.

Fig & Almond Goat Cheese Dip

(I didn’t measure anything out. I just put some ingredients in a bowl, mixed it up, and called it good. Make this dip by trusting your taste buds!)

almond butter, and a little of the oil from the top of the jar

2 or 3 figs, processed in the blender

honey

goat cheese

  1. Put it all in a bowl and mix with a fork, while also smashing it all together to break up the cheese and combine everything. Don’t worry about getting all the little chunks of cheese smoothed out. They add texture and taste great!
  2. Place in a small decorative bowl.
  3. Store leftovers in refrigerator, to have with crackers for a snack.

Easy-peasy!

Tips

  • Look for sales on the cheese to save money.
  • Couple coupons with a sale to save more.

Serving Suggestions

  • Serve with raw cauliflower.
  • Serve on a cheeseboard with fruits, vegetables, and Paleo friendly crackers.

Enjoy!

Shannon

 

Almond & Goat-Cheese Dip

I mentioned the other day that I was experimenting with making flavored goat cheeses. If you missed it, check out how it all came about in that post. Sometimes mistakes turn into good things.

This is the second recipe I tried. I must say I’ve enjoyed creating these recipes. And I’m happy to have something new to share with you here on the blog.

The consistency of this dip will depend on how much liquid you use.

Almond & Goat Cheese Dip

(I didn’t measure anything out. I just put some ingredients in a bowl, mixed it up, and called it good. Make this dip by trusting your taste buds!)

almond butter, and a little of the oil from the top of the jar

honey

goat cheese

  1. Put it all in a bowl and mix with a fork, while also smashing it all together to break up the cheese and combine everything. Don’t worry about getting all the little chunks of cheese smoothed out. They add texture and taste great!
  2. Place in a small decorative bowl.
  3. Store leftovers in refrigerator.

Easy-peasy!

Tips

  • Look for sales on the cheese to save money.
  • Couple coupons with a sale to save more.

Serving Suggestions

  • Serve with cucumber slices.
  • Serve on a cheeseboard with fruits, vegetables, and Paleo friendly crackers.

Enjoy!

Shannon

Leftover Turkey Nachos

(Update 2017) As you can probably tell, I’ve spent some time this year experimenting with and trying out new versions of recipes. I’ve changed them here on the blog to reflect how I am eating now.

For the most part, I’m keeping the recipes healthy. But you’ll notice a few family favorites here and there that are not necessarily the healthiest. There are just some things I don’t want to change. Not just yet anyway.

While the overall focus of the blog has become eating healthy on a budget, there are still some recipes here that aren’t really all that healthy – only because I make them for get-togethers and such. I trust each of you knows what is healthy for you.

*****

This one is good as a snack, or as a movie night treat.

This recipe can be made with children who can either use a microwave or an oven.

Younger children will enjoy putting this together, if there is someone around who can pop them into the microwave or the oven.

Ingredients:

tortilla chips (there are paleo versions)

shredded mozzarella cheese

shredded mild cheddar cheese

bite size pieces of leftover turkey

chopped kale or spinach

  1. Place chips on a parchment lined baking sheet.
  2. Sprinkle mozzarella cheese over the top.
  3. Add chopped spinach or kale over the cheese.
  4. Sprinkle mild cheddar cheese over the greens.
  5. Add the turkey.
  6. Bake at 325* for 15-20 minutes, or until cheese is melted.

Tips

  • Try adding diced tomatoes.
  • Use different cheese combinations to see what your favorite is.

Serving Suggestions

Baked Cheese Pumpkins

This recipe is great as a snack, or can be made for a Halloween. Children will love helping you make these, once they have cooled.

8 slices paleo bread
4 slices white cheese
pumpkin cookie cutter
  1. Line a cookie sheet with parchment paper (can be wiped and reused later).
  2. Place 4 slices of bread on the cookie sheet.
  3. Put a slice of cheese on each slice of bread.
  4. Put a slice of bread over each slice of cheese.
  5. Bake both at 350* until cheese is melted.
  6. Remove cookie sheet from the oven.
  7. Remove the sandwiches from the pan and place on a cutting board. Allow to cool some.
  8. (This is the part the children can do!) Use the pumpkin-shaped cookie cutter cut ghost shapes out of the sandwiches.

This actually gives you eight pumpkin-shaped cheese sandwiches. The cutouts and the outer edges.

Enjoy!

Shannon

Tomato Bake

Here is a vegetable bake for you to try. This does not take much time, and can be served as the main component of a meal or as a side dish. The best vegetables to use are the organic heirloom variety you grow yourself. Same with the herbs. Heirloom varieties of each taste better than non heirloom varieties.

The amount of each ingredient needed will depend on the size pan you are using, and the number of people being served. Think lasagna for basic amounts. I usually start with bulk purchased shredded cheeses and a jar of each grated cheese, as well as about 32 ounces of sauce and a bowl of tomatoes.

Beefsteak tomatoes work well, but you can use other medium to large varieties. Experiment. Also consider trying more than one type of tomato in your bake.

Ingredients

tomatoes

shredded mozzarella cheese

shredded mild cheddar cheese

grated Parmesan cheese

grated Romano cheese

dried parsley

pasta sauce

  1. Start by pouring ¼ cup of the sauce into the bottom of a baking dish and spreading to cover, then work in layers. You will be able to fit 2 or 3 layers into one baking dish, being sure to leave room at the top for another cheese layer.

  2. Rinse the tomatoes well, and dry with a towel.

  3. Cut the tops off and then slice the tomatoes about ¼ inch thick, placing some of the slices in a layer over the sauce. Spread more sauce over this.

  4. Sprinkle mozzarella cheese over the slices, covering completely.

  5. Sprinkle some of mild cheddar cheese over this, so as not to completely cover.

  6. Shake some of each grated cheese over the other cheeses, then add another layer of tomatoes.

  7. Spread the sauce again, then add the cheeses.

  8. If there is room in the pan, start another layer.

  9. If not, add a thin layer of sauce over the cheeses, and sprinkle the parsley on top.

  10. Bake at 350* – 400*, depending on the oven, until the cheese is melted.

Tips

  • Use tomatoes from your garden and home canned sauce, to save money on this recipe.

  • Growing your own herbs and drying them will save you a great deal of money as well.

  • Try other types of cheeses as desired.

Serving Suggestions

 

Tortilla Wrap: Shrimp Scampi & Veggies

I bought tapioca flour just to try this recipe, and I’m so happy I did. With a love of tortilla wraps, I was really missing the flour tortillas that I used for so many favorite recipes. But now I’ve found a non-grain, Paleo version. Yay! Eating healthier means I miss out on some old favorites, so if I can find a replacement recipe I am a happy lady.

Note that I do not use cheese often and, when I do, I use only a little. It is more like a treat, and one I will likely be cutting out completely.

Ingredients

2 almond flour tortillas (I use this recipe from Paleocupboard.com.)

1 tomato slice, diced

2 cucumber slices, diced

shredded lettuce

6 shrimp scampi (I use the scampi recipe from Paleoplan.com.)

mozzarella cheese, shredded (optional)

mild cheddar cheese, shredded (optional)

  1. Place the tortillas on a plate.
  2. Spread shredded lettuce over each tortilla.
  3. Top with the other vegetables.
  4. Place three shrimp on each tortilla.
  5. Top with just a little of each shredded cheese.
  6. Enjoy!

Tips

  • Almond and tapioca flours do not come cheap. Shop around online and off for the best deals.
  • Buy whatever vegetables you like that can be found on sale, to save money.

Serving Suggestions

You May Also Enjoy

Shannon

Corned Beef and Potatoes One-Pan Meal

Earlier, I posted the Chicken and Potato One-Pan Meal. This meal is only slightly different, and maybe even more tasty.

Ingredients

1 – 2 tablespoons coconut oil

1 small carrot

1 medium white potato

1 small sweet potato

1/2 to 3/4 cup pre-cooked corned beef

Seasonings to taste: sea salt, pepper, onion powder

  1. Melt the coconut oil in a skillet.
  2. Wash the vegetables and pat dry with a towel.
  3. Cut the end off the carrot and discard. Chop the rest of the carrot and place the pieces into the skillet.
  4. Cut the white potato, skin left on, into small pieces, adding them to the pan.
  5. Cook at medium-high until the vegetables about half done.
  6. Peel the sweet potato and chop, putting the pieces into the skillet with the other vegetables.
  7. Add the corned beef, and cooked until just about done. (I like some of my potatoes to be crispy, while others are still mushy.)
  8. Sprinkle the seasonings (to taste) over the foods in the pan, and cook another minute or two.
  9. Turn the stove off, and serve the meal.

Tips

  • Use leftovers from previous meals to save money.
  • Experiment with different vegetable and protein combinations, adjusting the seasonings accordingly.

Serving Suggestions

  • Serve with a side of greens topped with chopped fresh parsley and Parmesan cheese.
  • Serve at breakfast with a side of greens topped with a sunny side up egg.
  • Serve for lunch with raw vegetables.
  • Serve at dinner with apple slices sprinkled with organic cinnamon.

Photograph by Shannon L. Buck copyright 2015.    Photograph by Shannon L. Buck copyright 2015.

 

 

Enjoy!

Shannon

Meal Prep for the Coming Workweek

Another workweek. Another food prep day. Do I mind spending an entire day each week cooking? Absolutely not! I love to cook. And I have less to do on a day-to-day basis when I do this.

This week was pretty basic, and not overly expensive. Here goes:

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

I started with a slow cooker meal. This week I made an Autumn Sausage Slow Cooker Meal that came out real well. I love slow cooker meals. They’re so easy to put together, and free up plenty of time for preparing other foods and getting my cleaning done. Then I also have time for writing. The squash I used in this recipe was a freebie from my parents garden. And the cost before taxes for the sausage was $3.75. Take a look at the store’s selection. You may find a more affordable sausage option than what you use already. I did.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

I then made the base for my iced tea for the week, Berry-Orange Iced Tea. In a few days I will change the tea bags and replace the old orange slices with new. I just keep refilling the pitcher with water during the week. The tea bags were left over from last winter. The fruit was left over from last week. So I did not pay any more to make this.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

Next I made more Chunky Applesauce. This is such a simple recipe. I cook the apples down in water. I don’t add anything else when cooking. When I’m ready to eat the sauce, I add some organic cinnamon. Organic tastes so much better than the stuff I used to buy. The apples were also leftover from last week, so this is essentially another freebie.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

And I put together 6 Vegetable Jars. This weeks jars consist of carrots, celery, broccoli, sugar snap peas, cherry tomatoes, and a bit of cheese. The carrots were left over from last week. As was the slice of cheese that I broke into 6 pieces.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

Plus I had leftover vegetables to have with other meals or as snacks.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

After using up all the sandwich meat that comes in the covered containers, I reuse the containers for packing my lunches. I split the food between the containers. I know it does not look like much, but I bring other foods as well.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

This all made 6 meals, and I have a few snacks. Not too bad.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

So, this is my food from the days work:

  • 6 proportioned out slow cooker meals.
  • 6 vegetable jars.
  • Extra vegetables.
  • 2 applesauce jars.
  • A jar of pickled beets.
  • An orange.
  • 2 bottles of water. Free from a guest at work. (She actually gave me 8 bottles.) I’ll drink tea at work when I don’t have the water (also free), or the iced tea I made is for when I’m at home.

That is 6 meals and, because my work schedule changed this week, I only need two of them for work. I put three slow cooker meal portions into the freezer. They will be good on my days off.

You may also enjoy

More Work Week Meal Prep

Even More Work Week Meal Prep

Enjoy!

Shannon

 

Patriotic Holiday Recipes: A Simple Food Platter Idea

What would a Fourth of July celebration be without a food representation of the US flag? This simple platter is placed out at the beginning of the party or picnic, for everyone to snack on until the main foods are brought out.

You are simply going to fill a rectangular food platter with red, white, and blue foods, in such a way that finished platter resembles the US flag.

Ingredients

1 pint blueberries

small watermelon

1 pound strawberries

2 pints raspberries, or another red berry

cheese cubes, enough to fill white lines – mozzarella/provolone/another type

  1. Cut the watermelon into slices. Chop into (about) 1 inch squares
  2. Rinse the berries, and use a towel to gently pat them dry.
  3. Hull the strawberries, and cut them in half.
  4. Place the blueberries into a square, white bowl, just big enough to hold them. Put this bowl in the upper left corner of the platter.
  5. Cut a few cheese cubes into quarters, to place on the berries to act as ‘stars’.
  6. Beginning next to the bowl, at the top of the platter, you are going to add lines – red and white stripes. Start with a line of watermelon for red, then a line of cheese cubes. End with a line of watermelon for red, and a line of cheese cubes above that. In between, use the strawberries as red lines, raspberries as red lines, and watermelon if you need to. Do these separately, so only one type of fruit is in each line. (The order does not really matter.) The white lines will all be cheese cubes.
  7. Cover and refrigerate until needed.

Tips

  • Place on a table and let everyone enjoy while hanging out.
  • Cut expenses where possible. Look for coupons on cheese. If you notice a sale, most cheeses freeze. A sale combined with coupons will save a lot of money. Some fruits, such as watermelon, can also be bought when on sale and frozen.

You may also be interested in

Patriotic Holiday Recipes: Fruit Salad

Patriotic Holiday Recipes: Berries and Cream

Easy Burger Options

Enjoy the holiday weekend!

Shannon