Kielbasa Honey Veggie Sheet Pan

  • 1 pack skinless kielbasa sliced into rounds
  • 1/2 pound yukon gold mini potatoes, halved
  • 4 carrots sliced very thin on an angle
  • red onion small sliced
  • 1 head broccoli florets
  • salt
  • pepper
  • honey
  • thyme
  • paprika

You can use any combination of veggies.  It calls for a yam or sweet potato but this time I used carrots. I also added 3 cloves garlic sliced in half, 1 small yellow onion.  Use whatever you have.

Drizzle light olive oil on the bottom of the pan and toss veggies and kielbasa on top.  Drizzle more light olive oil and the seasonings and toss right in the pan.

Bake at 400 degrees for about 20 minutes in a preheated oven.

5-Minute Stir Fry Sauce (easy)

¼ cup low-sodium soy sauce
¼ cup low-sodium vegetable stock, or water
½ teaspoon sesame oil
¼ Tablespoon rice vinegar
1 cloves garlic, minced
½ – 1 teaspoon grated ginger
½ Tablespoon sugar or honey*, up to 2 tablespoons for a more sweet than sour sauce
½ Tablespoon cornstarch
Pinch red pepper flakes, optional

Breaded Zucchini

Coating

  • ½ cup unsweetened almond milk (or any milk)
  • 1 tbsp cornstarch
  • 1 tsp lemon juice or apple cider vinegar (helps it thicken slightly)

Whisk until smooth. It becomes a light, clingy coating—way better than egg for zucchini.

  • 1 cup gluten‑free panko
  • ¼ cup grated parmesan (optional but amazing)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

Steps

  1. Slice zucchini into sticks or rounds.
  2. Dip in your binder.
  3. Press into your coating until fully covered.
  4. Lightly spray with avocado oil or olive oil.
  • 400°F
  • 8–10 minutes, flipping halfway
  • Spray lightly again after flipping for max crunch

You’re looking for deep golden edges and a firm exterior.

⭐ Optional Flavor Ladders (You’ll love these)

🔥 Spicy Ladder

  • Add cayenne or chili crisp to the binder
  • Add crushed red pepper to the coating

🍋 Bright & Herby

  • Add lemon zest + parsley to the coating

🧄 Garlic Bomb

  • Add extra garlic powder + a touch of nutritional yeast

⭐ Dipping Sauces That Pair Perfectly

  • Garlic aioli (mayo + lemon + garlic)
  • Marinara
  • Dairy‑free ranch
  • Sweet chili sauce
  • Yogurt‑tahini dip

Chicken veggie nuggies

Boil broccoli & carrots (shows about 10 small broccoli heads) on top of about the same amount of carrots

Drain. Mash or blend

One egg

One pound of ground chicken

Breadcrumbs

Form into thin patties and put on parchment paper. Bake 375 for 30 to 35 minutes and flip halfway through.

NOTES:

Makes a lot to freeze

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Sweet Potato Tots – 8 months & up

Par Boil 1 large or 2 small sweet potatoes for 10 to 13 minutes

When cooled, grate sweet potatoes into a bowl.  I ended up mashing with a fork because I cooked them longer.

Add 3 Tbsp flour

Add 1/2 cup shredded cheese (I used mozzarella)

Mix. Scoop into hand and shape into tater tots.  Spray the pan with light olive oil and the tops of the tots.

Bake at 400 degrees for 20 minutes.

NOTES:

Makes enough to freeze!

You could do this with a combo of sweet potato, potato, carrot, broccoli, peas

Lucy, 1 year old, loved them

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Avocado Pancake – 6 months plus

1/2 avocado

1/3 cup (I only used half of this) grated pecorino romano (or any grated cheese)

1 egg

Put everything into baby food processor.  Spoon out pancakes into a lightly greased frying pan.  Flip over.

March 2026 – Lucy loved

Hard Boiled Eggs

According to Egg Farmers:

The key to great hard-boiled eggs is to use eggs that are a little bit on the older side.

Consider the following pro tips for hard-boiling eggs:

  • Use a pot big enough to place the eggs in a single layer
  • Remove eggs from the boiling water directly to an ice bath before peeling
  • Start peeling at the egg’s larger end—that’s where the air pocket is

Garlic Scallops

Garlic Butter Baked Scallops 🍋

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.

Prep Time: 10 mins | Total Time: 22 mins | Servings: 4

Garlic Butter Steak Bites

Garlic Butter Steak Bites with Parmesan Cream Sauce

Ingredients:

1 lb (450g) sirloin steak, diced into bite-sized pieces

Salt and pepper, to taste

2 tbsp (28g) butter

5 cloves garlic, minced

1/2 cup (120ml) beef broth

1/2 cup (120ml) heavy cream

1/2 cup (50g) grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions:

Season the steak bites generously with salt and pepper.

In a skillet, melt the butter over medium-high heat until sizzling.

Add the seasoned steak pieces and sear until browned, approximately 3-4 minutes.

Once browned, remove the steak from the skillet and keep it warm.

In the same skillet, add the minced garlic and sauté until it becomes aromatic.

Pour in the beef broth, using a spatula to scrape any browned bits from the skillet.

Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken.

Return the cooked steak to the skillet, ensuring it is well coated in the creamy sauce.

Garnish with freshly chopped parsley before serving.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

Mexican Rice

  • White Rice: Grab long-grain white rice. Don’t swap in brown rice in this recipe as brown rice takes longer to cook.
  • Yellow or White Onion: You can use either a standard yellow onion or a sweet white onion.
  • Jalapeno: A small jalapeno that’s diced up gives that kick of that unmistakable spicy flavor.
  • Red Bell Pepper: Dice up half of a red bell pepper to boost the red color and add flecks throughout the rice.
  • Tomato Sauce and Broth: The rice simmers gently in a mix of tomato sauce and broth. You can use either vegetable broth or chicken broth.
  • Spices and Aromatics: Some minced garlic, cumin, salt, and pepper add to the flavor.
  • Chopped Cilantro: I always love to add a little chopped cilantro on top for a pop of green, which also contrasts beautifully with the red rice.
  1. Thoroughly wash and drain the rice with a fine mesh sieve.
  2. Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
  3. Toss in the rice and saute it until it’s lightly toasted and golden brown, about 2 minutes.
  4. Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
  5. Bring the mixture to a boil, cover, reduce the heat and simmer until the rice is cooked all the way through – about 15 minutes.
  6. Garnish with chopped cilantro and serve immediately.
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