Not Your Typical Egg McMuffin!

Egg McMuffin

Most mornings I am scrambling around trying to get ready and out the door for school or work in what seems like seconds! I rarely have time during the week for breakfast, let alone something that is healthy and not loaded with sugar. A couple of years ago I went to a home party and one of the dishes that was made was egg muffins to show how the well the pan they were cooked in worked. Well, I was not sold on the product, but I was sold on the recipe! Since learning how to make the muffins I have adapted the recipe to fit my taste and what I have on hand.

Since Sunday’s are normally my catch up day around the farm house I decided that I would help myself out this week and make a batch of these super easy and super yummy egg muffins. Not having a lot of time these days with school, work, the farm, and life, it is always helpful when I can grab something quick and pop it in the micro to eat on the go. Two of these little beauties in the micro for 45 to 60 seconds and you are good to go! Not only are they easy and quick, but they are good for you too! Packed with protein and veggies, you cannot go wrong with them.



One of the greatest things about these muffins is that you can put just about anything in them. These can be made with or without cheese, depending on your diet. Some days I use bacon, ham, spinach, artichokes, and cheese. And other days I use sausage, spinach, and cheese. This time I had a little bit of already cooked bacon so I added to the sausage and spinach as the sausage and spinach were cooking. Other nice thing about these muffins is how easy they are to make! Depending on what I have going on and what I am putting in the muffins I do not always cook the filling. However, when I am using sausage I always cook the meats and veggies before filling the muffin cups.


I use my pampered chef stoneware muffin pan that I have had for years and years! I always spray the pan with olive oil in my pc spritzer. I was once a pampered chef rep, so I have LOTS of pc products and I highly recommend pampered chef products to  my friends and family. 🙂 Ok, back to the recipe! 😉


The Goods

1 pound of breakfast sausage

5 to 6 strips of bacon

1 bag or frozen or fresh spinach (cook with meat if using fresh)

Garlic, salt, and pepper to taste

6 to 8 eggs (depending on the size of your pan, I use 8 eggs) ( Farm Fresh if possible)

1 to 2 dollops of sour cream (tbsp, I like the sound of dollop better 😉 ) (omit if paleo)

1/2 cup of shredded cheese (omit if paleo)


The How To

Heat Oven to 350 degrees

Brown the sausage until fully cooked, add bacon and spinach, cook until water from spinach is gone. Spray pan with olive oil or other non-stick spray (I do not use Pam due to the chemicals in the can). Fill each muffin cup with equal parts of meat and veggie mixture and top with equal amounts of shredded cheese. Beat eggs with sour cream and add equal amounts to each muffin cup. Place pan in the oven and bake for 15 to 20 minutes until done. Remove from oven and allow to cool to 5 to 10 minutes before removing from pan. Eat and Enjoy! 🙂


Note: I always check around 10 minutes and turn the pan around due to my oven not cooking evenly.

Note to self-Get New Oven! 😉


If you have any questions on these muffins or if you have any feedback please let me know via Facebook. I would love to know how you liked them and what you put in them!

Peace, Love, and Hugs,


Cauliflower? Pizza? Say It Ain’t So!


If you are like me you LOVE Pizza, but you know it is not a food that we can have nearly as much as we want. As a person with gluten issues it is very hard for me to say YES or NO when I am asked if I want Pizza for dinner. I always struggle with my answer when this question comes up. Do I want to see the scale up 2 or 3 pounds and ache all over the next morning and say Yes or do I want to do what is best for my body and say No? Over the years of living with a PIZZA HOUND, I have had to say No to pizza multiple times since he would eat pizza everyday if I let him. 😉 So, due to his LOVE for pizza and my body’s HATE for gluten, we have triple umpteen different recipes and gluten free crusts trying to find “THE ONE!” 


Being the Internet Junkie that I am, I have seen what seems like a bazillion different recipes using Cauliflower as the base of the crust. Not being a cauliflower fan AT ALL, I have never tried to bring myself to try it. However, after seeing my friend Jenny Holiday make it and post her recipe, I knew that I had to try it! Just the pictures of her pizza made me drool! HaHa Every recipe that Jenny posts on her blog looks amazing and I want to try them ALL! 🙂

Check out Jenny’s blog for more amazing recipes!

Oh, and take a look at her even More Amazing Art! If you have a little time read about Hurricane Sandy and how it devastated Jenny’s hometown. 😦 One of these days I am going to make my way to New Jersey for a visit!!!  But, until I do, I can look at my painting of the ferris wheel in New Jersey that Jenny painted! 🙂  


Jenny’s recipe makes 4 individual pizzas using 2 cups of cauliflower and is vegetarian! I plan to make our next ones with the toppings that Jenny used very soon! I ended up having 3 cups of cauliflower once I had mine chopped up so I added extra cheese and egg, but I do not think I needed the extra egg and it would have been ok with just 2 eggs. With the extra cauliflower, cheese, and egg, I was able to make 8 individual pizzas. We had lots of yumminess for lunch and dinner the next day! 🙂 I am going to make these again and freeze them for quick dinners and lunches. 

The next time you are thinking about having pizza and you are thinking about how it is not the best item for your diet, try cauliflower pizza!!!! And don’t forget to let me know how you liked them! 🙂 

Here is Jenny’s recipe:

Makes 4 individual pizzas

The Cauliflower Crust:

2 eggs

2 cups shredded low fat mozzarella cheese

1 tablespoon grated parmesan cheese

2 cups grated cauliflower

1 tablespoon minced garlic

1/4 cup fresh chopped basil

salt & pepper to taste

1 teaspoon onion powder

Basil Ricotta:

1 cup low fat ricotta 

2 tablespoons fresh chopped basil

salt and pepper to taste

1/2 teaspoon garlic powder

*Simple Tomato Sauce:

1 cup chopped tomatoes ( I use Pomi brand and LOVE it)

2 teaspoons olive oil

2 teaspoons minced garlic

dash of balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon Italian herbs

dash of salt & pepper

dash of sugar (optional)

Additional Toppings:

 half of a large zucchini thinly sliced

 half of an onion thinly sliced

fresh chopped basil

…..or whatever toppings you like! 

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

To make the crust:

Grate cauliflower into a big bowl ( I used my food processor) 

Combine cheese, eggs, spices, and now mix together (hands work best for this step)

Divide into 4 equal amounts and press evenly onto a lined cookie sheet ( I used silpats)  

Bake for 15 to 20 minutes depending on your oven, check after 10 to 12 minutes (mine took longer since I did 8 at one time) (I also flipped the crusts very carefully to crisp on both sides)

While the crust is baking make the ricotta cheese mixture and tomato sauce. 

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To make the ricotta cheese:

Combine ricotta cheese with spices and mix well (super easy!) 

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To make the tomato sauce: 

In a small sauce pan add olive oil and garlic, cook for one minute, add crushed red pepper flakes, tomatoes, herbs, balsamic vinegar. Stir until combined. Now add salt, pepper and optional sugar. Remove from heat and let cool for a bit. ( I did not cook my sauce and it was still wonderful)


Now here is the super fun part! Top your little bundles of veggie yumminess! You can use any toppings that you like! 

We sautéed spinach, artichoke hearts, salami and pepperoni. Added sliced olives and a little extra cheese on top. Viola!  Super Yummy Supper! 🙂 

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Just think of the veggies you can get in your kids without them knowing!!!! 😉

Peace, Love, and Hugs!


Salsa Anyone?


Do you ever wonder how to get that “Restaurant” taste at home with your salsa? Being the avid “Do-it-yourself” types, we are always telling each other that we can make this or that. Over the years we have been able to Perfect our Salsa recipe. We each had our own when met, but we have now taken the best of both recipes and made one! After a quick poll the other day on Instagram, I decided that our salsa recipe would be the recipe of the week for our blog. BTW- If you are on Instagram, follow us @greenacresest2011 for lots of fun pictures of our farm and our lives!

As I stated, we took both of our recipes and made one that we now use. I will share all three for you to decide which one you like. I like mine to be a little on the hotter side, but Tharon likes his with just a little less heat, but still a good amount. All three recipes can be tweaked to your liking for the heat index! I even tweak it a little from time to time depending on the season and if we have fresh veggies in the garden. 😉 Grab your favorite bag of chips and Dive in! 🙂

Roasted Veggies

Tharon and Julia’s Salsa

2 cans of mexican stewed tomatoes (I use the S&W ones, I think they have better flavor)

1 can of el pato (mexican tomato sauce- yellow can) – this has some heat

1 can of ro-tel (I use the mexican -lime & cilantro one) – this has some heat

2 jalapenos (roasted)

1 white onion (roasted)

1  poblano pepper (roasted)

1 bunch of cilantro

3-4 green onions

garlic salt to taste

roast the peppers until black, cut stem off leaving the seeds inside. roast the onion until blackened.  blend everything but the green onions in the blender until desired thickness.

Tharon’s Salsa

2 cans of mexican stewed tomatoes (I use the S&W ones, I think they have better flavor)

2 jalapenos (roasted)

1 white onion (roasted)

1  poblano pepper (roasted)

1 bunch of cilantro

roast the peppers until black, cut stem off leaving the seeds inside. roast the onion until blackened. blend everything together

Julia’s Salsa

6 jalapenos

2 tomatoes

½ white onion

1 bunch of green onions

1 bunch of cilantro

2 cans of el pato (Mexican tomato sauce in a small yellow can with a duck on it)

1-2 cans of water (rinse out the remaining sauce)

Dash of garlic salt

I blend the Jalapenos, cilantro and part of the onion and tomato and chop the rest. It depends on taste, I like mine more blended but it is really good chunky also.

Salsa 2

Peace, Love, & Hugs!


Jackpot Casserole



Do you have those nights when you cannot think of what to make for dinner, but you want something that is super yummy and super easy? More often than not, we have those types of night here at Green Acres! Since we are too busy to plan most meals ahead of time we are always having the “What’s for dinner?” conversation at some point during the day. Since casseroles are usually fairly easy to put together and make gobs, we have our “go to” favorite! Which also happens to be a family favorite! 🙂 The number 1 thing I like the most about this recipe is that I normally have most, if not all of the items needed in the kitchen. 🙂 I do tend to keep my cupboards a little overstocked, but that is not normally a bad thing. 🙂

Jackpot casserole is very simple to put together and fairly quick to get in the oven. Since I have been making it for YEARS, I normally can get it in the oven in about 15 minutes and then on the table in less than an hour from start to finish.


So without further prolonging this post here is the how to part! 🙂


In a skillet brown or oven proof pan ground beef, season to taste, add corn, soup, and water. Bring to a slight boil and add noodles. Stir and cook until noodles are slightly tender. Add 2 cups of cheese, 3/4 of     the olives and stir until fully incorporated. If not using an oven proof pan, transfer into a casserole dish. Top with remaining cheese and olives and then place into a preheated oven. Bake at 350  until bubbly around edges and noodles are tender for 30 to 45 minutes, depending on the depth of pan. This make 6 to 8 servings depending on the size of the serving.



Ground beef, lean, 16 oz

Garlic Salt, 1 tsp

Minced Onions, 1 tbsp

Black Pepper, 1 tsp

Yellow Corn, 1 can drained

Creamed Corn, 1 can

Campbell’s Tomato Soup, 2 cans

Water,  2 cans (rinse soups cans)

Egg Noodles, 1 12 oz bag

Cheddar or Colby Cheese, 3 cup, shredded, divided

Black Olives, 1 can, chopped, divided




This recipe can be made completely gluten free by using gluten free rice or quinoa pasta and gluten free tomato soup.


Peace, Love, & Hugs,



Amazing Sugar Free Jam


In the hustle and bustle of daily life it can be difficult to make healthy and economical  meals. However, with the start of my new nursing program Monday morning I am trying to save as much as I can and eat as healthy as I can. The hardest part of working full time and going to school part time for me has been my diet. I can do really well for months and then once I slip from my day to day diet, all of hard work to be healthy seems to get pushed to the side. I am battling constant stress and I am working on getting better and healthy again. In my quest for getting healthy, I have been following some pretty amazing real food blogs and I have learned a LOT! Billy Always loves it when I make something new and is always happy to watch me in the kitchen. 🙂


Today was no different than any other Sunday for me and scroll through food blogs, however, I came across an Amazing recipe that I wanted to try! Wild Blueberry Chia Seed Jam by One look at the name of the recipe and I knew it was for ME! I love ANYTHING CHIA and to add it fruit to make a jam sent me straight to the kitchen! I always have frozen fruit in my freezer and I grabbed the first bag I saw, which was strawberries! I used the basis of the original recipe, but I added an extra 1tbsp of chia seeds and 3 extra tbsp of water to balance the jam. This recipe can be tweaked to your liking very easily.

I have to say that this recipe is extremely simple to make and the taste is unbelievable! Since I used strawberries as the fruit I did not need to add any sweetener to the jam, making the sweetness entirely from the fruit. Win-Win in my book! 🙂 I hope to get better with pictures as I blog more. I hope you try this amazing simple recipe!


1 cup frozen strawberries

2 tbsp chia seeds

4 tbsp water

sweeten to taste with stevia (sweeter fruit may not need any added sweetener)

In a small saucepan over medium heat bring fruit and water to a low boil

Smash fruit until desired consistency

Remove from stove and add chia seeds

Stir until fully mixed and seeds begin to thicken

Place in a small glass jar, add sweetener if needed

Store in refrigerator

Stir before serving


You can use any type of berries;   i.e. blueberries, raspberries, blackberries or strawberries.


Sunday’s should be for rest and reflection.

Life is hectic and it seems that I never have enough time to do everything that I want or need to do. Yet, on Sunday’s I try to take a little time for myself to relax and unwind, as well as reflect on the week that has just ended. Some weeks are crazier than others and I always enjoy being able to sleep in a little on Sunday mornings when I can. Life as I know it is about to get even crazier as my new nursing program is about to begin, but until it does I am going to enjoy my last 2 Sunday mornings to the best of my ability!


Sunday’s are my day to remember why we do what we do!


Last Sunday we mowed and opened up the side pastures for the boys to graze!


Today I have enjoyed myself by sleeping in and lounging in my PJs’ most of the day. I did make homemade fruit and nut bars, which I will blog about at a later time once I get them perfected! Being the avid DIY’er I am always trying new recipes that I can tweak and make my own! Today’s treats are drying in the oven as I type and the cinnamon in them is making my tummy hungry!!! 🙂

My wish for you today is to enjoy your Sunday and reflect on your week!

Today you are you! That is truer than true! There is no one alive who is you-er than you!

Peace! Love! & Hugs!





Please Help!

I plan to use the scholarship award to lessen the amount of school loans that I will have once I complete my schooling. I am working on getting my RN and plan to get my Masters when I am finished. The $40K scholarship will help me in many ways towards my goal of finishing my masters.

Happy Birthday Dr. Suess!


Little did I know when I started the thought process on creating a blog that amazing things would happen!!!! I have been trying to come up with a name for a facebook page and blog for a while and with the help of my amazing family and friends, I was able to come up with a name that totally fits!!!! Something tells me that it is a good thing that I created these pages on Dr. Suess’s Birthday since they are on a play on one of my favorite Dr. Suess books of all time!!!! 🙂

Happy 109th Birthday Dr. Suess!!!!