The Cross Legacy

Category: Uncategorized

  • How to Have a Special Valentine’s Day WITHOUT a Valentine’s Day Basket

    How to Have a Special Valentine’s Day WITHOUT a Valentine’s Day Basket

    Valentine’s Day has long been debated as just another commercial holiday, but with social media, the pressure to go all out with Valentine’s gifts  seems higher than ever—especially for parents. Suddenly, a Valentine’s basket is a necessity for kids. When did that even become a thing? If you’ve ever felt a twinge of mom guilt over not assembling the perfect themed basket, you’re not alone.

    But here’s the thing—Valentine’s Day doesn’t have to be an expensive basket of goodies or elaborate Valentine’s day gifts to be meaningful. Instead of stressing over extravagant gifts, focus on creating heartfelt traditions that your entire family will enjoy. For over 25 years, my family has embraced simple, budget-friendly fun ways to make this day special. Today, I’m sharing those with you!

    Our Love Story & The Tradition That Started It All

    My husband, Mike, and I are high school sweethearts and have been together for over 30 years. When we were newly married, going out to a restaurant on Valentine’s Day with a baby wasn’t exactly appealing. Finding a babysitter was difficult and an extra cost, so we decided to celebrate at home.

    That’s when Grandma stepped in with an idea that became our most cherished Valentine’s Day tradition—fondue night. She pulled out an old burnt-orange fondue pot (probably from the ’70s), and we gave it a try. Over the years, I upgraded to an electric stainless steel version, but you don’t even need a special pot—you can simply melt cheese or chocolate on the stovetop and transfer it to a bowl.

    The Valentine’s Day Fondue Tradition

    What I love most about fondue is that I don’t need to buy a ton of special ingredients. Most of the items are already part of our regular grocery shopping, making this a budget-friendly and delicious tradition.

    1️⃣ Cheese Fondue Course:

    • Green apples
    • Carrots & celery
    • Broccoli & cauliflower
    • Sourdough bread
    • Pretzels

    2️⃣ Main Course (Optional):

    • Sometimes we use oil or broth for cooking meat, but lately, I’ve opted for baking chicken breasts in the oven for easy cleanup.

    3️⃣ The Chocolate Fondue Star of the Show:

    • Fresh strawberries (February marks their return to season!)
    • Angel food cake
    • Rice crispy treats

    This simple meal brings our family together and gives us something to look forward to each year. Last year was extra special since Grandma was living with us, and she got to enjoy the tradition she started all those years ago.

    Starting the Day with Love

    Beyond dinner, we kick off Valentine’s Day with a festive breakfast. Heart-shaped waffles or pancakes make the morning feel special with minimal effort. When my kids were little, I used to leave lipstick kisses on the bathroom mirror for my husband, a small but sweet way to start the day with a message of love.

    Another fun tradition we’ve kept is hiding love notes for each other. These handwritten messages pop up in unexpected places—inside a bathroom cabinet, in a coat pocket, or under a pillow. In fact, I have one that’s been in my medicine cabinet for years!

    I also enjoy getting heart balloons from dollar tree. They are an easy way to bring joy to our home and they often last for weeks!

    Adding a Touch of Valentine’s Decor

    Celebrating Valentine’s Day doesn’t have to mean buying expensive decorations. Years ago, I made simple heart-shaped garlands from scrapbook paper, and we reuse them every February. These small touches—along with seasonal napkins and little DIY crafts—bring a festive feel to our home without spending much. 

    Baking & Gifting Heart-Shaped Sugar Cookies

    Baking has always been a fun part of our Valentine’s traditions. We love making heart-shaped cookies, decorating them can be so much fun. Baking is something that kids of all ages can enjoy doing together. We usually will package up some cookies in a cellophane bag and bring them to neighbors or friends as special treats. This is a thoughtful gift that is simple that they will appreciate. 

    If you’re looking for a way to avoid artificial food dyes, try adding beet powder to your frosting for a natural pink or purple hue. It is a great alternative if you are looking for avoid dyes along with this natural food coloring option. I also enjoy using these dye-free sprinkles. Kids won’t notice the difference and you can feel better about them enjoying this fun treat. 

    If you or a loved one has dietary restrictions, I have a great allergy-friendly sugar cookie recipe on my blog, as well as a diabetic-friendly powdered sugar alternative using monk fruit. 

    Creative & Healthy Valentine’s Treats

    For a healthier spin, I like making beet hummus and arranging it into a heart shape on a plate. Serving colorful, fresh produce not only makes snacks more exciting but also encourages my family to eat more veggies.

    I’ve always believed in keeping snacks prepped and ready in the fridge, especially after school. Having a veggie tray available keeps hungry kids satisfied until dinner and reduces the temptation for less healthy options. If you want to learn more about how to wash and store fruits and veggies so that they stay fresh for weeks, be sure to check out my Zero Waste Produce Guide.

    Valentine’s Day Doesn’t Need to Feel Like Christmas

    With all the hype surrounding Valentine’s Day, it’s easy to feel pressured into making it bigger and better each year. But it doesn’t have to be an over-the-top production. Simple traditions—whether it’s a cozy fondue night, handwritten notes, or fun activities as a family—create lasting memories without breaking the bank.

    If you’ve been stressing about putting together the perfect Valentine’s Day basket, take a deep breath. You don’t need a basket to make this day special. Focus on what truly matters—showing love, making memories, and enjoying time with the people who mean the most to you.

    Happy Valentine’s Day! ❤️

  • Easy and Delicious Air Fryer Coconut Shrimp Recipe

    Easy and Delicious Air Fryer Coconut Shrimp Recipe

    Coconut shrimp are something that my husband Mike learned to make from a friend. We have adapted the recipe to fit our family’s dietary needs, but they are absolutely delicious! It is something that we usually save to make on special occasions and it is a great date night recipe that you can make at home. If you want to see the coconut shrimp recipe first, you can scroll to the bottom of this post for the recipe card. These air fried shrimp have a perfect crispy exterior and when you combine that with our favorite sauce it’s a tasty meal. 

    One thing I enjoy about this recipe is that it is so versatile! For some people they are their favorite appetizer, or you can add some sides and have a full meal. Using the air fryer makes this a quick dinner option too for busy weeknights! 

    Coconut Shrimp Ingredients

    The batter has just three ingredients which you probably already have on hand at home. They are flour, egg, and beer. The sauce is also made with just three ingredients. Those ingredients are orange marmalade, honey and dijon mustard. When we go out to eat and order coconut shrimp, we almost always prefer our homemade sauce to what they serve at restaurants. It’s that good and quickly will become your favorite dipping sauce! 

    Air fryers have seemed to become the new ‘it’ appliance in the kitchen. I didn’t have one until just recently when I got the Nosh Air Fryer and I can see why people enjoy it so much! It has all of the benefits of an oven, but also the frying capabilities without oil! This particular version cleans itself which is a huge win for me. It makes cleaning up a breeze and one less thing to worry about. One thing to note is that the cooking area inside of it is rather small. It fits about one tray of food, so it works for a couple or small family, but if you have a larger family I’d consider a larger air fryer like this one.

    If you have an air fryer, you can use that, or you can also fry them in a pan with oil. My Always Pan seems to be my go-to pan in the kitchen. I use it for everything and am so impressed with the quality! This is the fastest way to cook them because it will only take a few minutes. When cooking this way, flip them when they are golden brown and once they start curling up they are ready to enjoy! Air frying is a little healthier than deep frying it with oil, but both are good options. 

    If you have leftover coconut shrimp, be sure to store them in an airtight container. We only use glass containers in our home, and this is a set that has a variety of sizes for ease of use. 

    Watch Us Make Air Fryer Coconut Shrimp

    If you are looking for more meal ideas, for another special occasion meal, check out my Fondue Recipe. Other favorite meals in our home include my beef pot pie and Zuppa Toscana.

    Coconut Shrimp

    These coconut shrimp are a favorite of ours for special occasions!

    Batter

    • 1 lb shrimp
    • 1 cup flour
    • 1 cup beer
    • 1 egg
    • 1 tsp salt

    Coating

    • 1 cup shredded coconut
    • 1 cup panko bread crumbs

    Sauce

    • 1/4 cup honey
    • 1/4 cup orange marmalate
    • 1/4 cup dijon mustard
    • Splash tobasco (optional)

    1. Make sure that the shrimp are cleaned and deveined. For best results, make sure that if you are using frozen shrimp that they are fully thawed

    2. In a large bowl, combine the flour and beer. Mix to combine

    3. Add in the egg and salt, mix well

    4. On a large plate mix together coconut and panko crumbs

    5. Place shrimp in batter, once covered, place in the coconut mixture until shrimp is coated

    6. Put coated shrimp on a clean plate

    7. Repeat the process for all of your shrimp

    8. Spray olive oil on shrimp to help it become golden brown once cooking

    9. Add shrimp in a single layer to the air fryer (or in air fryer basket)

    10. Set the air fryer to 360 degrees f

    11. Set the cooking time to 10-12 minutes. *time and temperature will vary depending on your air fryer

    12. Combine sauce ingredients in a small bowl, mix well

    13. Remove shrimp from air fryer and serve

    Appetizer, Main Course
    American
    seafood, shrimp
  • How to Store Broccoli So It Stays Fresh Longer

    How to Store Broccoli So It Stays Fresh Longer

    How to Store Broccoli: Keep It Fresh for Weeks

    Do you ever bring broccoli home from the grocery store, only to find it wilted and turning brown in a couple of days? I will teach you the best way to wash and store your broccoli so you can keep broccoli fresh in your refrigerator for weeks. This will help you reduce food waste and save money on groceries!

    Why Storing Broccoli Properly Matters

    Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. However, it’s also one of those vegetables that can spoil quickly if not stored properly. Learning this easy way to store broccoli the right way ensures you’ll always have crisp, fresh broccoli florets ready for your favorite recipes.

    How to Wash Broccoli Before Storing

    Unlike other produce that I wash in vinegar, I use salt to clean broccoli and cauliflower. Here’s how I do it:

    1. Remove Packaging: The first step is to remove broccoli heads from the plastic bag or any other packaging. If you’re looking for reusable produce bags, these are what I use.
    2. Prepare a Salt Bath: Use a large bowl that holds about 10 cups of warm water—not hot water, just warm enough to dissolve the salt. Add a 1 tablespoon of salt, such as Redmond’s Real Sea Salt, Celtic Sea Salt, or Himalayan Salt.
    3. Soak the Broccoli: Place the whole broccoli in the salt water and soak it for 2 minutes. Be sure to set a timer to avoid over-soaking.
    4. Rinse Thoroughly: After soaking, rinse the broccoli under running water to remove any residue or debris. Pay extra attention to any floating particles in the water.
    5. Dry Completely: Lay the broccoli crowns on paper towels or a cloth towel to dry thoroughly. This prevents extra moisture from causing spoilage.

    How to Store Broccoli in the Refrigerator

    Now that your broccoli is clean and dry, it’s time to store it properly. Here’s how:

    1. Trim the Stem: Before placing the dry broccoli in a jar, cut about ¼ inch off the bottom of the stalk. This opens up the vascular system of the plant, allowing it to absorb water more effectively.
    2. Use a Water Jar: Fill a small jar, such as a jelly jar, with filtered water. You should have at least an inch of water in it at all times. Avoid using chlorinated tap water, as it can harm the plant.
    3. Submerge the Stem: Place the broccoli stems into the jar, ensuring the stem is fully submerged in the water. The florets should remain above the jar’s rim and it will look like a bouquet of flowers. 
    4. Store in the Fridge: Place the jar with the head of broccoli in your refrigerator. The middle shelves in your fridge are the best place to keep this bouquet of broccoli. It will allow it to get good air circulation and avoid any cold spots you might have at the back of the fridge.

    Maintaining Your Stored Broccoli

    To keep your broccoli fresh for weeks, you’ll need to maintain it:

    • Change the Water: Replace the water in the mason jar every few days to keep it clean and fresh.
    • Trim the Stem Again: About every 10 days, cut another ¼ inch off the bottom of the stalk to refresh the vascular system and enhance water absorption. This simple step is key is keeping the broccoli fresh. 

    Bonus Tip: Use Filtered Water

    Filtered water is essential for this method. Tap water, especially if it contains chlorine, can harm the broccoli and reduce its freshness. Use the same water you drink for the best results. I use water from my Boroux Water Filter. This system sits on my counter and each set of water filters will process over 12,000 gallons gallons of water! It’s a great way to ensure that we always have filtered water on hand as we prefer that over the city water.

    Watch How I Wash and Store Broccoli

    How to Wash Other Produce Items 

    If you are looking for information on different ways to store other fresh vegetables, be sure to check out my book, the Zero Waste Produce Guide. You’ll learn how to extend the shelf life of 75 produce items. It also outlines where to store items such as in the crisper drawer, an airtight container, or at room temperature.

    zero waste produce guide cover
  • 5 Tips To Save Money on Groceries This Year

    5 Tips To Save Money on Groceries This Year

    The best way to save money on groceries doesn’t have to mean spending endless hours meal planning or clipping coupons. Let’s be honest: not everyone enjoys mapping out meals for the week or finding the energy to cook exactly what they planned.  I never know what I want to wear 2 days ahead of time, how am I supposed to know what I want to cook next Friday? 

    As someone who’s tried extreme couponing and transitioned to buying more organic, allergy-friendly items, I’ve discovered that there are more effective ways to save money on grocery bills. Here are my top five money-saving tips to help you cut costs at the grocery store in 2025.

    1. Reduce Your Trips to the Store

    Are you making multiple trips to the grocery store each week? Frequent shopping increases the chances of impulse purchases and overspending.

    For our family, grocery shopping once every three weeks is the sweet spot. It took some trial and error to get there. Fewer trips means we save money on groceries. Knowing how to keep produce fresh for the entire three-week period allows me to stretch my trips out that far while enjoying seasonal produce.

    You can learn how to reduce food waste and keep produce fresh in the Zero Waste Produce Guide. Whether you shop weekly or biweekly, the key is to stick to your budget every time you go.  

    I use debit cards for a bank account that we use specifically for our grocery budget. This way we always know what portion of our monthly income goes to groceries and I can keep an eye on the account balance.

    2. Take Inventory Before Shopping

    Before heading to the store, check what you already have at home. Look in your fridge check fresh ingredients, dairy products, pantry items, and freezer for items that might have been overlooked and nearing expiration dates.

    Could you use leftover fresh produce in upcoming meals leading up to shopping day? Are there hidden food items in your freezer waiting to be incorporated into a dish? Twice a year, I do a detailed inventory, but even a quick check can help you avoid buying duplicates and wasting food. I keep a running grocery list in my Grocery Planner so that I know what I need and what I have on hand.

    3. Shop for Versatile Ingredients to Save Money

    Focus on buying ingredients that can be used in multiple ways. Growing up, white bread was the ultimate multitasker, transforming from toast to a hotdog bun. Now, I apply the same principle to items like Greek yogurt. It’s not just a breakfast food; it can replace sour cream, go into smoothies, act as a base for ranch dressing, or even be used in baking to keep muffins moist. Versatile ingredients save both money and space in your kitchen. As you plan meals see what food items could work to similar products you are already buying, with an added bonus of not needing to buy so many ingredients.

    4. Batch Cook and Freeze Extras

    Batch cooking is a game changer. One of the easiest ways is to make dinner with the plan to meal prep the extra portions to go into the freezer. Whenever I make tacos, sloppy joes, or a roast, I prepare extra to freeze for future meals. For example, leftover taco meat or pulled pork can be frozen for quick dinners down the road. This also works for breakfast items like waffles, muffins, and steel-cut oatmeal. Batch cooking saves time and reduces the need for expensive last-minute takeout when you can eat meals in minutes and save so much money.

    5. Maintain a Well-Stocked Pantry

    Keeping your pantry stocked with basic staples ensures you’re always prepared. As soon as I use up a staple, it goes on the shopping list. For instance, when I make tortilla soup, I immediately add black beans, diced tomatoes, and green chilies to my list as they’re used. A simple rule I follow is “one for now, two for later” when restocking items we use regularly. This way, you’re never caught off guard in the middle of a recipe.  Keeping a stocked pantry allows you to seek out lower prices on sale items throughout the year.  

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    Bonus Tip: Save Money By Avoiding Single-Use Ingredients

    I rarely buy items that only serve one purpose. For example, pine nuts, which I initially bought for holiday stuffing, now find their way into my spinach salads. Feta cheese, a summer staple for watermelon salads, has become a favorite addition to scrambled eggs. On the other hand, specialty items like saffron might sit unused. Be mindful of what you buy and ensure it can be used in multiple recipes.

    If you want a budget tracker to help you save money on groceries in the new year, I have a free one for you! You can download it here!

    Which of these suggestions do you think will help you the most to save money in 2025? Share in the comments!

  • Keto Friendly Lasagna Recipe | Easy Dinner Recipe and Meal Prep Idea!

    Keto Friendly Lasagna Recipe | Easy Dinner Recipe and Meal Prep Idea!

    If you’re following a keto diet, you might think lasagna is no longer an option for you. It’s true, traditional lasagna is packed with carbs but I have an option for you! This keto lasagna recipe brings all the classic, comforting flavors of traditional lasagna while keeping it low-carb and guilt-free. It’s perfect for a hearty family dinner, meal prep for the week, or even impressing friends who might not even realize its keto lasagna. As someone who is diabetic, this recipe is also better for me because I do not have to worry about all of the carbohydrates in it. I also have a full video of me making it on my YouTube Channel.

    Zucchini Lasagna

    Instead of pasta, this recipe uses zucchini to make it keto friendly and low carb. You should always wash your zucchini when you bring it home from the grocery store. I have full instructions for how to wash and store zucchini in my brand new book, the Zero Waste Produce Guide. Depending on the size of the zucchini it will stay fresh for a few weeks to a few months when stored correctly! In this recipe, I use zucchini from the store that I have kept in my crisper drawer until I was ready to use them.

    Keto Lasagna Ingredients

    If you are trying to make this lasagna truly keto friendly you will want to check the ingredients in your tomato sauce to ensure that you are avoiding any added sugar, or use homemade tomato sauce.

    Storing Extra Ingredients

    If you have extra cheese from your recipe you can store it in a glass jar with a metal lid in your refrigerator. This will keep it fresh for about two months! I transfer most of my dairy products into glass jars which helps to keep my fridge more organized and more importantly, it keeps the items fresher longer. You can learn more about that and my fridge organization process in this YouTube Video.

    Using Keto Lasagna for Meal Prep

    There’s three ways to use this meal for meal prep. First, you can save the leftovers in the fridge or freezer to eat for meals later in the week. You could also take the entire pan of lasagna and freeze it. This allows you to just take it out and bake it when you need it. Finally, you could make individual sized lasagna’s in these Souper Cubes ceramic containers to do the same thing, except in single size portions. Choose whatever option works best for you and your family. I enjoy having meals in the freezer to stop us from wanting to pick up take out on days when I don’t feel like cooking.

    Watch Me Make Keto Lasagna

    Click below to watch my YouTube Video where I show the entire process of making this keto friendly lasagna!

    Keto Friendly Lasagna

    This veggie packed, low carb lasagna is filled with flavor.

    • 5 medium sized zucchini
    • 2 medium sized squash
    • 2 lbs ground beef
    • 32 oz tomato sauce
    • 32 oz ricotta cheese
    • 3 T fresh basil
    • 3 T fresh parsley
    • 1 cup Parmesan cheese
    • 1 T garlic powder
    • 1 egg
    • 6 cups mozzarella cheese

    1. Preheat oven to 375 degrees

    2. Slice zucchini into thin slices

    3. Place on a baking sheet and sprinkle with salt

    4. Bake in the oven at 375 for 3 minutes on each side

    5. Cook ground beef in a large pan

    6. Add one cup of tomato sauce to cooked ground beef, mix well

    7. Finely chop basil and parsley

    8. Add chopped herbs to ricotta cheese along with 1 egg

    9. Add garlic powder and ½ cup parmesan cheese to ricotta and mix well

    10. In a large 11×14 baking pan, layer ingredients

    11. Begin with sauce at the bottom, then zucchini, meat, ricotta, and repeat

    12. Top with mozzarella cheese and a sprinkle of parmesan cheese.

    13. Cover with foil and bake on a baking sheet at 375 for 40 minutes or put into the fridge or freezer if you are baking it later

    14. Allow to rest 10 minutes before serving

    You can freeze individual portions of this recipe in glass containers before or after cooking to use as meal prep! 

    Main Course
    Italian
    family-friendly dinner idea, lasagna, Pasta
  • Lasagna Recipe | Easy and Delicious Christmas Dinner Idea

    Lasagna Recipe | Easy and Delicious Christmas Dinner Idea

    When it comes to Christmas dinner, I want to be able to make something that my family enjoys but that also doesn’t require me to spend hours in my kitchen cooking and cleaning up. I want to be able to join in on all of the fun and make memories with my family on Christmas, like setting up this giant inflatable snowman that makes us all laugh! We used to do a traditional Christmas Dinner with ham, cheesy broccoli, scalloped potatoes and a spinach salad with a hot bacon dressing recipe. Years ago we switched it to be lasagna (spelled lasagne in the UK) and it makes the day so much more enjoyable. I serve it with Caesar Salad and garlic bread and it’s easy and delicious!

    Simple Lasagna Ingredients

    When it comes to my lasagna, I’ve made it the same for many years and my children will know if I change it up or try something different. For that reason, I use the same brand and sauce and noodles. This ensures that when they taste it, it tastes exactly like what they are expecting. One tip is that you do not need to pre-cook the noodles. Even if you buy regular lasagna, as long as you use enough sauce, they will get soft in the oven.

    You can store any leftover mozzarella cheese in a glass jar in your refrigerator. It will stay fresh in a jar with a metal lid for up to two months in your refrigerator.

    Another great thing about this meal is that you can make it for less than $30. This is so much less than what I used to spend on my traditional Christmas dinner. It allows us to have a meal we enjoy and stay in our grocery budget.

    Preparing the Lasagna

    1. The first step in making my lasagna is mixing together the ricotta cheese with the seasonings and parmesan cheese. I do this in a large bowl or measuring cup.
    2. Once it is all mixed together I start layering the ingredients in the pan. I use a large baking dish. You want to make sure you start with sauce at the bottom, then layer it with noodles, sauce, the cheese mixture, and repeat. The layers do not need to be perfect, once they all bake together you will not notice any imperfections.
    3. I top the lasagna with cheese to make a delicious cheesy layer at the top!

    Lasagna Recipe Modifications

    You’ll notice that there isn’t any meat in this lasagna because that is a preference for someone in our family. You could easily add ground beef, turkey, or sausage, whatever your family enjoys to this classic recipe and make it the same way.

    What does your family make on Christmas? We also have homemade cinnamon rolls for breakfast, and you can find that recipe here. I’d love to hear what you enjoy, share it in a comment below!

    Classic Homemade Lasagna

    This homemade lasagna will become a favorite in your home and it's so easy to make!

    • 32 oz ricotta cheese
    • 1 cup parmesan cheese (1/2 cup in ricotta mixture and 1/2 cup on top )
    • 1 T garlic and herb seasoning
    • 1 T italian seasoning
    • 32 oz marinara sauce
    • 6 cups mozzarella cheese
    • 1 box lasagna noodles

    1. Preheat oven to 375 degrees

    2. Place ricotta cheese in a large bowl

    3. Add 1/2 cup parmesan cheese

    4. Add italian seasoning and garlic and herb seasoning

    5. Mix well

    6. Add marinara sauce to the bottom of the baking pan

    7. Layer noodles, sauce, and cheese mixture

    8. Add layers until the pan is full

    9. Top with 1/2 cup parmesan cheese and mozzarella cheese

    10. Cover with foil

    11. Bake for 40 minutes

    12. Remove foil for last 5 minutes to allow the cheese to get golden brown

    Main Course
    Italian
    homemade, lassagna
  • Easy Beef Pot Pie Recipe: Ground Beef Dinner Ideas

    Easy Beef Pot Pie Recipe: Ground Beef Dinner Ideas

    If you’re looking for a new dinner recipe to add to your meal plan, consider this beef pot pie. I enjoy this recipe especially in the fall and winter months. It’s also a great way to clean out your fridge and use up vegetables that you have nearing the end of their peak freshness. If you want to, you could make mini beef pot pies in a muffin tin. Individual pot pies are a way to customize this classic meal and still have this perfect comfort food.

    Save Money With This Dinner Recipe

    When people ask for advice on how to save money on groceries, two things that I always tell them are that first they need to reduce their produce waste and that they need to plan meals around ingredients that they already have in their home. This recipe helps to accomplish both of these things. The cooking time will vary depending on the type of meat that you are using. I am using lean ground beef in this recipe but you could also use leftover chuck roast if you are making it the next day after having a roast. 

    When I am going to make this pot pie I look at what is in my fridge that needs to be used up and oftentimes I can add this to the pot pie. It allows me to use those vegetables in a way that we will enjoy and ensure that they do not go to waste. Some examples of vegetables that I use in this recipe are celery, carrots, and radishes from the fridge as well as potatoes and onions from the pantry. I also use my homemade beef stock which is always in my pantry as well.

    This image has an empty alt attribute; its file name is 06_CarrotsAndCelery-1.JPG

    Keeping Vegetables Fresh

    Most fruits and vegetables will stay fresh in my fridge for 3 weeks or more because of the way that I wash and store them. I have full directions for washing and storing 75 produce items in my book, the Zero Waste Produce Guide. 

    Knowing how to keep fruits and vegetables fresh for weeks allows me to spread out my shopping trips in order to save money. I try to use up everything in my fridge before I go shopping to reduce the money that I spend on groceries. 

    Batch Cooking Tips

    Batch cooking is one way to make your life easier. By cooking once and being able to enjoy the meal multiple times, you are saving time, money and energy. This beef pot pie recipe could be made using leftover beef from a roast. It is a way to repurpose leftovers in a new way that your  family will enjoy. This beef mixture can also be cooked and frozen to use at a later date.

    I recommend doubling the recipe, then freezing half. You can take it out of the freezer and be able to make a homemade dinner on a busy night. Souper Cubes are one of the items that I use for freezing. They are silicone containers that allow you to freeze in different size portions. When you want to eat it you can pop out the food and easily reheat it.

    Beef Pot Pie Crust

    In this beef pot pie recipe I am using a phyllo dough. That is what I had in my freezer and I wanted to use it up. It filled the bottom of a 9×9 baking pan which is the size that I used for this beef pot pie. You could use puffed pastry or make your own homemade  buttery pie crust. Use what you have on hand or what your family prefers. Whether you make your own crust or use a store-bought pie crust, it will taste great and make an incredible beef pot pie.

    Toxin Free Cookware

    If you’re looking for toxin free cookware, the pan that I find myself using all of the time in the kitchen is my Always Pan my Our Place. I even gifted this pan to family members last year because I enjoyed it so much. It is big enough to make the filling for this Beef Pot Pie recipe. For this recipe, I transfer the filling into a pie pan. Depending on what you are making, this pan can go directly in the oven which makes for easy cooking and cleaning up! They also offer a dutch oven which can be used for other easy recipes. 

    Beef Pot Pie

    Warm, hearty, and full of flavor, our this Beef Pot Pie is a meal everyone will enjoy. The seasoned beef, hearty vegetables, and rich gravy are encased in a buttery, flaky crust that’s baked to golden perfection!

    • 1 lb ground beef
    • 2 T extra virgin olive oil or avocado oil
    • 1/2 onion
    • 1 c. celery (2-3 stalks)
    • 1 c. carrots (2-3 carrots)
    • 1 c. potatoes
    • 2 cups beef broth
    • 3 T tomato paste
    • 1 T Worcestershire sauce
    • 1 T garlic powder
    • 1 T italian seasoning
    • salt and pepper, to taste
    • 1/2 cup chopped spinach
    • 2 T fresh parsley
    • 1/2 cup peas (frozen)

    1. Preheat the oven to 400 degrees.

    2. In a large skillet, cook 1 lb of ground beef on medium heat or medium-high heat and set aside.

    3. Add oil to pan and cook onions, celery, carrots, potatoes, and any other vegetables until tender

    4. Add meat back to the pan

    5. Add beef broth, tomato paste, Worcestershire sauce, and seasonings

    6. Cook for 5 minutes

    7. Add chopped spinach, fresh parsley, and frozen peas. 

    8. Cook for an additional 5 minutes.

    9. Add pie crust to a baking dish or muffin pans

    10. If using phyllo dough, brush melted butter between the top layers

    11. Use an egg wash on the top crust of the beef pot pie

    12. Place pie on a baking sheet if desired

    13. Bake for 20 minutes

    14. Store leftovers in an airtight container in the refrigerator or freezer 

    Main Course
    American, British
    dinner recipe, Easy Dinner, ground beef, meal prep

  • The Best Gluten Free Pumpkin Muffin Recipe

    The Best Gluten Free Pumpkin Muffin Recipe

    Pumpkin muffins are a easy way to enjoy the festive pumpkin flavor in the fall months. If you have people in your family with allergies, sometimes baking can be a challenge. This recipe is for gluten free pumpkin muffins which allows everyone in my family to enjoy them!

    Gluten Free Flour

    When it comes to gluten free flour, I prefer to use Bob’s Red Mill gluten free flour. This flour has a 1:1 ratio, so if you want to make these muffins with regular flour, you can substitute for it in equal amounts. This recipe also includes rolled oats and I get the same brand of Bob’s Red Mill Rolled Oats that are also gluten free.

    Low Sugar Substitutes

    I am diabetic so I also have to be careful about the amount of sugar that I am consuming. I know that many moms also monitor the sugar that their children eat so when there is an option to create a lower sugar option, I always like to try it out. In this recipe, I use mashed bananas as a sweetener. These are a substitute for maple syrup in the original recipe and I have found that they taste the same even with this healthier alternative.

    Pumpkin Muffin Recipe Pan

    To bake these muffins I used a ceramic baking pan from xtrema cookware. I have several of their baking pans and have found that they cook well and I love that they are ceramic and non toxic. If you want to try their products, you can use the code THECROSSLEGACY for 15% off your order.

    Freezing Pumpkin Muffins

    I normally put half of these muffins in the freezer after I make them. This allows us to take out a few at a time as we want to enjoy them and they still taste fresh. They can be stored in a glass container or freezer safe bag. They are really moist muffins so I normally store the ones that we are keeping out to eat in the fridge. When we are ready to eat them, I warm them up and serve with butter. 

    Gluten Free Pumpkin Muffins

    These gluten free pumpkin muffins are also low sugar so your entire family can enjoy this festive treat!

    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 T pumpkin pie seasoning
    • 1 1/4 cup gluten free flour
    • 3/4 cup gluten free rolled oats
    • 1 cup pumpkin puree
    • 1/3 cup greek yogurt
    • 1/2 cup mashed bananas
    • 2 T oil
    • 1 egg (room temp).
    • 2 tsp vanilla

    1. Preheat oven to 350 degrees

    2. In a large bowl mix baking soda, salt, pumpkin pie seasoning, flour, and rolled oats

    3. Set aside

    4. In a separate bowl combine mix pumpkin puree, greek yogurt, mashed bananas, oil, egg, and vanilla

    5. Add dry ingredients to wet ingredients and mix well

    6. Place muffin liners in pan and fill 2/3 full

    7. Bake for 20 minutes

    8. If a toothpick comes out clean, they are done

    If you don’t have pumpkin pie seasoning you can substitute for 1/4 tsp each of: cinnamon, nutmeg, ginger, and all spice.

    Dessert
    American
    gluten free, pumpkin
  • How to Make Homemade Beef Stock: Easy Beef Stock Recipe

    How to Make Homemade Beef Stock: Easy Beef Stock Recipe

    Beef stock is something that I find myself using all of the time during the fall and winter months. I love having homemade beef stock for soups such as beef and barley, minestrone, or vegetable soup. I also use it in my beef stroganoff or any other recipe where liquid is needed. It gives the recipes incredible flavor when you use homemade beef stock. 

    Beef stock is also referred to as bone broth, the process of making them is the same. Many people enjoy drinking bone broth for the variety of benefits that it provides. It can help you get through the fall and winter months and is also helpful if you are recovering from a procedure.

    Why Make Homemade Beef Stock?

    After making homemade beef stock, you will never want to buy store bought stock again. The flavor is completely different and it tastes so much better! It is rich and flavorful from all of the vegetables and spices that are added to it as well as allowing it to simmer and cook for several hours. 

    It is also so much cheaper to make it at home. Usually I am making it from ingredients that are leftover from other meals (such as a bones from a roast and vegetable scraps) but even if you had to buy all of the ingredients, the amount of stock that you are able to make from them will still be cheaper than buying that stock from the store.

    canning jars filled with beef stock sittiing on a counter

    Ingredients for Homemade Beef Stock

    The ingredients for homemade beef stock are simple. You will need beef bones and you can get them from a local butcher shop or you can use leftovers from a roast. I keep a bag in my freezer for vegetable scraps. In this bag I add my carrot peels and celery tops to this bag and when it is full, it is a reminder that it’s time to make stock. I use a silicone bag but you could use any freezer safe bag. 

    If you don’t have vegetable scraps, you can use fresh carrots and celery. Make sure that they are washed first. Here are directions for washing carrots. If you want written directions for washing and storing over 75 produce items, you can find them in my bestselling eBook Series. 

    Onions give the beef stock a rich, deep color. I put them into the stock pot with the skins on in order to ensure this color.

    Step-by-Step Beef Stock Recipe

    To make beef stock, all of the ingredients can be added to a large pot or roasting pan. I prefer to make large batches of stock in the roasting pan, but you can also use an Instant Pot or stock pot. You will need a strainer to separate the liquid from the rest of the ingredients. Make sure that you are saving the liquid!

    We are so used to straining things to keep the item in the strainer, but it is the opposite in the case of stock. Make sure that you are straining it into a clean bowl. I transfer my stock into a gallon sized jar for storage. From there, it can be separated out into smaller jars as needed.

    Tips for Storing Beef Stock

    This beef stock can be stored two ways, in your refrigerator without any additional processing, or it can be pressure canned. You can learn about the basics of home canning in this blog post. 

    When stored in the freezer, beef stock will stay fresh for six months. Make sure that you cool the beef stock off in the fridge before placing it in the freezer. If pressure canned, it is shelf stable for three years.

    Homemade Beef Stock

    Learn how to make homemade beef stock with this easy recipe! It is perfect to add to soups, stews, and sauces.

    • 2 lbs soup bones/beef bones 
    • 5 carrots, whole
    • 5 sprigs rosemary or 2 T. dried
    • 4-5 sticks celery
    • 1 head garlic
    • 2 onions
    • 2 T. salt
    • 2 T. whole peppercorns
    • 1/3 cup apple cider vinegar
    • Thyme (optional)
    • Sage (optional)

    1. Roast bones in the oven for 30 minutes at 350 degrees

    2. While the roast is cooking, wash carrots and cut off the ends

    3. Cut carrots into quarters

    4. Cut the roots off the onion and cut into quarters 

    5. Remove garlic from the root keeping cloves intact and peels on the garlic

    6. Place bones in roasting pan or stock pot

    7. Add carrots, onions, garlic, and spices to the pot

    8. Fill the rest of the container with water to fully cover ingredients

    9. Cook on high until it boils and then lower to 250 degrees (low) for 12 hours

    10. After cooking, use a strainer to separate stock from the ingredients and place it into a large bowl

    11. Transfer stock into glass jars for storage

    12. Allow to cool at room temperature and then place in the fridge

    13. Move to freezer, or pressure can broth based on desired storage time

    American
    beef stock
  • The Best Prime Big Deal Day Deals of 2025

    The Best Prime Big Deal Day Deals of 2025

    Prime Big Deal Days Picks

    Shop ALL Prime Day – Click HERE

    Here are all of the links that I am talking about on social media for Prime Days. I appreciate you choosing to click on my links to shop. No matter what you buy (on my list or now) visiting Amazon via my link helps my business grow and it means so much to have your support!

    Fresh strawberries and romaine lettuce in glass jars sitting on a wooden cutting board.

    Some of My Favorite Items on Sale:

    🥬 My Favorite Lettuce Container – Holds an entire head of lettuce and keeps it fresh for weeks!

    🍳 Our Place Always Pan **Makes a GREAT gift!

    🍓 Gallon Sized Glass Jars

    🥬 Stasher Bags in a Variety of Sizes

    🍽 Glass Containers for Meal Prep/Leftovers

    🥗 OXO Glass Bowl & Salad Spinner

    Cookware and Appliances:

    🍳 Hexclad Cookware – Worth the Investment!

    ✨ Dye Free Sprinkles!

    🍗 Stainless Steel Large Air Fryer

    🍎 Food Dehydrator – Make your own dehydrated food at home!

    🧅 Vegetable Chopper

    Kitchen Organization

    🍴 Bamboo Kitchen Drawer Organization

    Thank you for your support during these Prime Big Deal Days!

  • Powerful American Farmer Stories: Wheat Farming In Central Washington

    Powerful American Farmer Stories: Wheat Farming In Central Washington

    Growing up on a multigenerational farm, agriculture has always been an important part of my life. I learned so many important lessons from growing up this way and continue to use them in my daily life.

    When I saw the story that Kimberly shared on her Facebook page about her life as an American Farmer, I knew that I had to share it and meet her in person after being in a parent group with her for years.

    Photo Credit: Kimberly Gormley Facebook

    American Farmer Families 

    I had the honor of visiting Kimberly on her farm to hear more about her story and the challenges that they were facing. So many farms (theirs included) are generational, which puts so much pressure on the next generation to get into farming and keep the legacy going. They see the stress and pressure that the American Farmer faces, but we need farmers to survive and are so lucky that many continue in this industry.

    Photo Credit: Kimberly Gormley Facebook

    Watch my Full Interview with Kimberly

    Kimberly’s Viral Facebook Post

    Harvest 2024 has began. If you all who are not farmers wanted to know what the price of wheat is right now……it’s about the same as it was in 1972.  $4.86 a bushel. A loaf of bread in 1972 cost $.25

    A bushel of wheat yields 42 one-and-a-half pound commercial loaves of white bread OR about 90 one-pound loaves of whole wheat bread. A bushel of wheat makes about 42 pounds of pasta or 210 servings of spaghetti. There is approximately 16 ounces of flour in a one-and-a-half pound loaf of bread.

    I bought a loaf of bread for $7 today.  $294 for 42 loaves of bread if they cost $7.  The farmer gets $4.86 minus the storage fee.  The one who grows the wheat. The one who is a steward of the ground the wheat grows in.  The one who hires people to help him cut his crop.  The one who spends hours on the combine and tractors to feed the world. The one who makes payments on his equipment his whole life, and he makes $4.86 cents per bushel.  We are feeding the world and we can’t afford to buy the bread back to make our own sandwich.  Things are not right in this world.

    I would like to add that the suicide rate for farmers is quite high when things are this bad.  Please pray for the farmers who are trying to feed the world. – Kimberly Gormley

    Harvest Bees & American Farmer Community

    When tragedy strikes in the farming community, everyone comes together in order to support other families. A Harvest Bee is when farmers from the area join together to complete the harvest for someone who has passed away or is unable to complete it for other medical reasons. Individuals step up and take on the task because they know it is the right thing to do. This is one way that they show love and support to their fellow farmers without even having to be asked. It is incredibly powerful and an example of community and love.

    Photo Credit: Kimberly Gormley Facebook

    Supporting Small Businesses

    If you want to support Kimberly’s small business, check out the link below. She makes custom signs for home decor. 

    Shop them here: https://www.kimberlygormleysignsetcetera.com/#/ 

    Homemade Wheat Bread Recipes

    If you are looking for recipes to make your own bread and support wheat farmers, these ones that I recommend: 

    Beginner’s Sourdough Bread Recipe: Farmhouse on Boone (Lisa Bass)

    No Knead Sandwich Bread: Mary’s Nest (Mary Shrader)

    No Knead Whole Wheat Sandwich Bread: Mary’s Nest (Mary Shrader) 

    Storing Wheat

    If you are looking for long term food storage for wheat, it is important to know that wheat berries can last for decades, while wheat flour will only last for about 18 months. A NutriMill Grain Mill will allow you to be able to mill the wheat berries at any time. If you want to support Washington farmers, you can purchase wheat berries from Palouse Brand or Blue Bird Grain Farms. Wheat berries can also be stored in Wallaby Goods mylar bags. These bags make long term food security easy to do at home and you can trust in their quality. Use the code: TCL5 at checkout for 5% off your order and learn more about them in this video.

  • A True, Honest Tineco Review – How to Clean Your Floors

    A True, Honest Tineco Review – How to Clean Your Floors

    As a former owner of a housekeeping company, I know what it means to have high standards for cleaning. I have always wanted a Tineco and am thrilled to finally have one and be able to review it for you!

    I chose the model Floor One S5 which will run for 35 minutes. One of the reasons this product stands out above the rest is that it will clean wet and dry messes at the same time! It sweeps, mops and
    vacuums all at the same time, cuts your cleaning time in half. Who wouldn’t love that?! It also dries very quickly without leaving any streaks on the floor.

    The cleaning solution is included in the purchase so you’re ready to clean as soon as you open up the package.

    The charging station keeps it ready to go whenever you need it. It also stores the roller brushes and accessories so that you never have to worry about where they are. Best of all, it is also self cleaning! When you put it on the charger, it cleans the roller brush for you so that the next time you clean, you’re starting with a clean machine.

    See the Tineco in action in this video.

    Overall, I am so impressed with the Tineco and look forward to continuing to use it to keep my home lceanr.

    If you want to learn more or get one for yourself, you can shop them here.

    Be sure to use the code: S5CROSSLE for 5% off your purchase!

  • How to Wash Cantaloupe & Keep Cantaloupe Fresh

    How to Wash Cantaloupe & Keep Cantaloupe Fresh

    Melons are at their peak freshness right now. If you are at the grocery store but are hesitating to pick one up because you aren’t sure what to do with it, I can help! It is important to wash your cantaloupe and then when you cut your cantaloupe if you store it correctly it will be fresh for about two weeks. Keep reading for all of the directions so you can enjoy fresh cantaloupe this summer!

    Picking The Perfect Cantaloupe

    When I am at the grocery store, I take a few extra minutes to examine my cantaloupe before selecting one. I look for more detailed lacing on the outside of the melon. I also look closely at the outside and if I can begin to see the wedges forming, I select that melon. They look like small ridges. 

    When you pick up a cantaloupe, you want to select one that feels heavy. If it feels light, it means that it is full of seeds and there is less fruit for you to enjoy. Keep these things in mind when you are at the store trying to select the perfect cantaloupe.

    Is my Cantaloupe Ripe?

    If you can smell your cantaloupe, then I always say that is when it needs to be cut. It means that it is ripe and if you leave it much longer, it will be past its peak freshness. You can feel the end of the cantaloupe where the stem was and if it is soft, then it is ready to be cut. 

    There is not a certain amount of time that a cantaloupe can stay on your counter or in your pantry before being cut. It depends on how long it traveled for and how long it was in the grocery store before you bought it. Additionally, the temperature of your home will have an impact on how fast it ripens. It is best to watch for signs of ripeness or simply cut it when you want to eat it.

    How to Wash Cantaloupe

    • After picking out the perfect cantaloupe at the grocery store, I bring it home and wash it right away.
    • When I’m washing melons or other large fruits, I use a large stock pot instead of a bowl. This allows me to fit more water and wash them more effectively.
    • In the stockpot I put about 10 cups of water and ¼ cup of 5% distilled white vinegar. Use that same ratio if you need to add more liquid to your container. 
    • Add the cantaloupe to the container and allow it to soak for two minutes, rotating it around so that all sides are submerged.
    • Remove it from the water and allow it to dry on a cloth on your counter.
    • Once the cantaloupe is washed, it is ready to be cut or it can remain in your counter or in your pantry until you are ready to cut it.

    Cutting & Storage

    When I had littles in my home, they enjoyed eating cantaloupe smiles. This is what they called slices that were cut to look like smiles. If you hold a cantaloupe slice in front of your mouth, it is sure to make you smile. 

    I would also cut some of the cantaloupe into small, bite size pieces. The rest I would leave in smiles. You can always cut the smiles smaller. But once they are cut, you can’t get the bigger pieces again,  so leave plenty in the larger size.

    I store the cut cantaloupe in a glass container with an airtight lid. The cantaloupe will stay fresh in this container for 3 weeks in the refrigerator. 

    My book, the Zero Waste Produce Guide has directions for washing and storing 75 produce items! It also includes recipe inspiration, fridge organization tips, and so much more. Cantaloupe is also included in that book.

    Learn More On YouTube

    If you want to learn more about keeping produce fresh, be sure to check out my YouTube Channel!

    I have a full video on cantaloupe as well as other melons and hundreds of other videos on my YouTube Channel. Learn about washing various produce items as well as recipes and information for spending less on groceries!

  • Watermelon Feta Salad Recipe: An Easy Summer Side Dish

    Watermelon Feta Salad Recipe: An Easy Summer Side Dish

    In our home we like to eat seasonally in order to enjoy all of the flavors of the season. It alo allows us to eat produce when it is at it’s peak freshness. In the summer when watermelons are fresh, I like to make a watermelon feta salad. It is the perfect mix of savory and sweet, especially when topped with the lime dressing!

    Amy Cross with all of the ingredients for Watermelon Feta Salad on the kitchen counter.

    Watermelon Feta Salad Ingredients

    This recipe calls for several different produce items. Before I start prepping any of them for this recipe, they are all washed. I wash the watermelon, cucumbers, and limes in a vinegar wash for two minutes. In my bestselling eBook, I Bought It, Now What? I have instructions for washing and storing 75 of the most popular produce items so that they stay fresh for weeks!

    If you’re looking for tips to select the perfect watermelon, check out this blog post where I give all of my best tips and tricks. There is even a YouTube video linked at the bottom of the blog if that is an easier way for you to learn.

    chopped onions in a glass jar

    As you are cutting up the ingredients, if you have extra of anything, you should store it in a glass container. Onions and cucumbers can both be stored in a glass jar with a metal lid. They will stay fresh for an additional week or so.

    How to Keep Feta Cheese Fresh

    I store my dairy produce, including Feta cheese, in glass jars as well. This is a tip for keeping your fridge organized by having less of the plastic containers in it. Most importantly, it’s also keeps dairy products fresher longer! I use a sharpie to write the expiration date on the lid. Usually cheese will stay fresh for about a month in the glass jar.

    Glass jar with feta cheese inside of it with a metal lid

    Enjoy This Watermelon Feta Salad this Summer

    This watermelon feta salad will stay fresh for about three days in the fridge. Store it in a glass container with an airtight lid and drain the liquid from it each day.

    What do you have planned this summer where you could make this salad? Share in the comments!

    bowl of finished watermelon feta salad

    Watermelon Feta Salad

    This watermelon feta salad is the perfect addition to your next summer BBQ or potluck!

    • Large bowl
    • Glass Jar
    • Knife
    • 1 Personal Size Watermelon
    • 15 leaves Mint
    • 1 Cucumber
    • 1/4 Whole Red Onion
    • 1/2 cup Feta Cheese
    • 3 tbsp EVOO
    • Juice of Two Limes
    • Salt & pepper

    1. Place all of the dressing ingredients in a glass jar, swirl to mix.

    2. Place cut watermelon in a large bowl, add cucumbers, feta, onions, and mint. Pour dressing on top and gently mix to combine ingredients.

    Salad
    American
    fruit salad, salad, summer salad, watermelon
  • Delicious One Pot Lemon Chicken Orzo Recipe

    Delicious One Pot Lemon Chicken Orzo Recipe

    When it comes to making dinners, usually I stick to the favorites in my home. Occasionally I like to try something new that I see someone else share and that is what I did with this Lemon Chicken Orzo.

    I actually made it on Easter of this year and it was the perfect meal for the holiday. It wasn’t too heavy and the lemon flavor was refreshing and reminded me of spring. I have made it a few times since then and we enjoy it every time.

    Utilizing Leftover Chicken

    This recipe provides you a way to repurpose leftover chicken. If you have been following me for a while, you know that I love batch cooking. I’ll cook chicken once and make enough to use for several other meals. This is one meal that I could use chicken for that is totally different from others that I make. It keeps cooking simple because I only have to cook the major protein once but can use it in a variety of ways. The chicken that I use in this recipe could also be used in my homemade chicken pot pie. 

    This meal can also be made in one pot, which means easy clean up! Right now I am loving my pans from XTrema. They are pure ceramic with no added toxins or chemicals. They also have a 10 year warranty. I have them in a variety of styles and sizes and use them for all different types of recipes. 

    Storing Ingredients to Make Cooking Easier

    This recipe calls for spinach and you can use fresh or frozen spinach. When I wash and store my spinach, it will stay fresh for three weeks. I have full directions for washing and storing 75 of the most popular produce items in my bestselling eBook series, I Bought It, Now What? If I don’t eat all of my spinach within the first few weeks, I put it in a freezer safe bag and freeze it. This allows me to avoid having any food waste and then I can grab it for recipes like this or for smoothies. 

    The chicken stock in the recipe is something else that I make myself at home. If you are looking for a good recipe for chicken stock, check out mine here. It is easy to do, will save you money, and when you make it yourself you know it is only high quality ingredients. 

    We had leftovers from this recipe and I froze them in Souper Cubes. These are so handy and they allow you to freeze items in serving size portions. When you’re ready to eat it again you can just pop them out of the molds and reheat it. This helps to ensure that you actually eat your leftovers and they don’t go to waste. 

    If you decide to try Lemon Chicken Orzo I hope that you enjoy it! Come share in the comments how you liked it and if there’s anything you’d change about your recipe. 

    Lemon Chicken Orzo

    This refreshing meal is a great way to repurpose leftover chicken and enjoy a meal with seasonal flavors.

    • Whole Onion
    • 4-6 Cloves Garlic
    • 2 TBS Butter
    • 1 TBS Italian Seasoning
    • 2 Cups Orzo
    • 4 Cups Chicken Stock
    • 2 Cups Heavy. Cream
    • 1/3 Cup Lemon Juice
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 3-4 Cups Shredded Chicken
    • 1 Cup Shredded Parmesean
    • 4 Cups Chopped Spinach

    1. Select a soup pot with well fitted lid

    2. Melt butter in the pot and cook the chopped onions until translucent

    3. Add garlic, italian seasoning, salt and pepper

    4. Add orzo and toast until light brown (2 mins on med heat), stir orzo while cooking

    5. Add liquids to the pot and bring to a slow boil

    6. Cook for 10 minutes, stirring occasionally so it doesn’t stick to the bottom

    7. Add shredded chicken, spinach, and parmesan cheese

    8. Cook for 3-5 minutes while covered

    9. Serve and enjoy!

    Main Course
    Chicken, Spinach
  • Easy Breakfast Recipes You Can Prep Ahead

    Easy Breakfast Recipes You Can Prep Ahead

    Are you looking for easy breakfast recipes? You are in the right spot! I enjoy making easy breakfast items that I can make on the weekends and store the extras in my freezer. This makes morning less stressful and saves me so much time. It also prevents me from making a mess in my kitchen every morning.

    Breakfast Recipes for the Freezer

    In my freezer I always like to have the following on hand:

    • Muffins
    • French Toast
    • Pancakes
    • Egg Bites
    • Waffles

    Egg Bites Breakfast Recipes

    I make egg bites two different ways, one with phyllo dough and another in silicone containers. Egg bites are a great way to use up extra vegetables in your fridge like peppers, onions, mushrooms, broccoli, etc. These can be stored in your freezer in a silicone bag or glass container.  

    If you aren’t already washing and storing your produce so that it stays fresh for weeks, be sure to get my bestselling eBook Series, I Bought It, Now What? It has directions for 75 of the most popular produce items so that you can keep your items fresh for several weeks!

    The Best French Toast Recipe

    My family members ask for ‘fancy french toast’ and this is a recipe that I picked up from a restaurant that I worked at in high school and it quickly because a favorite in our house. 

    Graham Cracker French Toast Recipe

    Ingredients

    4 graham crackers (good way to use up stale graham crackers)

    3 eggs

    3/4 cup milk

    1/4 teaspoon Cinnamon

    1 tbsp Vanilla Scoop of vanilla protein powder (optional)

    Avocado or coconut oil

    2-4 TBS butter French Toast Batter

    1. Crush or blend graham crackers, stir in protein powder (optional) and set aside

    2. Add eggs, milk, cinnamon, vanilla in a bowl and whisk

    3. Dip bread of your choice into egg batter

    4. Transfer bread into the graham cracker crumbs and press down, making sure the bread is coated

    5. Heat griddle to 350 or pan to medium heat

    6. Melt butter on pan or griddle

    7. Place french toast onto pan or griddle for 1-2 minutes per side or until golden brown, adding more butter before flipping

    8. Let cool completely and transfer to bag to put in the freezer or eat fresh and enjoy!

    This french toast typically last about 3 months in the freezer, reheat in the microwave, pan, or toaster oven. Don’t use a regular pop up toaster for these, they’d make a mess due to the coating.

    Higher Protein Breakfast Recipes

    I like to add extra protein to my breakfast items when possible. When it comes to pancakes and waffles, I use Kodiak Protein Mix and also add eggs to the batter. This increases the protein content in the waffles and pancakes to make them a more filling and nutritious breakfast. 

    I love topping these breakfast items with fresh berries! This is a great way to use berries when they are at the end of their peak freshness. Strawberries in a Jar should stay fresh for three weeks, and in the final week I might slice them up to use on breakfast items. 

    Enjoy These Easy Breakfast Recipes

    I hope that you enjoy these breakfast recipes and they help to make your mornings a little less stressful!  If you want to hear me talk more about them, check out this Breakfast Recipe Video on my YouTube Channel! 

    If you want more recipes from me, join The Grocery Solution Membership. I share all of my best tips for saving money on groceries as well as recipes in an exclusive, interactive Facebook group. Start saving money today! 

  • Canning Pears: How To Can Pears

    Canning Pears: How To Can Pears

    8 jars of canned pears and 3 whole pears on a white counter.

    I had almost 60 pounds of fresh pears given to me this fall from a family member. They were freshly picked from the tree while they were in season. If you get pears that are picked from a tree, they will stay fresh for several weeks. If your pears were picked up off the ground and are starting to feel a little soft, you would want to get started with preserving them right away. I enjoy canning pears every year and look forward to adding these items to my food storage.

    Pears are a great produce item to preserve to make fresh baby food as well as small cut pears for toddlers and little ones. My almost 95-year-old grandma also really enjoys pears. Family members young and old will enjoy these preserved pears.

    Storing Fresh Pears

    Variety of fresh pears on a white tray with black handle.

    You should always wash your fresh pears in a vinegar wash with ¼ cup distilled white vinegar in 10 cups of water. Allow the pears to soak for two minutes in the vinegar wash and then you can allow them to air dry.

    This is a similar washing procedure to many other produce items. You can find directions for washing and storing 75 of the most popular produce items in my book, The Zero Waste Produce Guide.

    After the pears are dry, if you have space, store them in your refrigerator. Make sure to keep pears away from citrus fruits. Citrus fruits will cause both pears and apples to go bad faster, so you want to make sure they have their own spaces in the refrigerator.

    If there is not enough space in my refrigerator due to the large amount of pears I have, I will store them in my 100% organic reusable produce bags in a cool, dark place. This will keep them protected and safe until I am ready to use them, just make sure they are washed first!

    Canning Pears Using the Water Bath Method

    9 jars of canning pears in a water bath canner.

    If you are canning pears or other fruit, you can do this with the water bath canning method. You need a large pot that you can fit the jars in, along with a trivet to place at the bottom. The sealed jars with rings on should be placed in the water which should go at least two inches above the tops of the jars.

    After you have removed them from the water bath, you need to take the ring off of it after 24 hours. This ensures that you do not have a false seal on your jar. I write the date on all of my jars on the lid with a sharpie at the same time so that I can ensure that I am eating older items first. This kit has all of the supplies that you need for water bath canning if you are just getting started.

    If you want to see me go through the entire process of canning pears, check out my YouTube Video.

    The complete instructions and recipe for canning pears is in Ball Complete Book of Home Preserving. This is my favorite reference book when it comes to canning. You can find this linked in my Amazon Storefront.

    Using a Light Sugar Ratio

    2 jars of preserved pears on a white plate. One with the ring on, and one with the metal ring removed.

    Since I am diabetic, I use Monk Fruit in several of my recipes but it has not been approved as being safe for canning. For that reason, I make the lightest ratio of sugar syrup and you can find it on this website. You can also drink this mix as juice after you finish eating the pears since you know exactly how much sugar is in it.

    Storing Canned Goods Safely

    You should always keep items that you have canned in a dark area of your home where they are not in direct sunlight. This prevents the food items in them from browning. I have canned pears that I canned three years ago which are still fresh because they were stored properly in my pantry. 

    When you start with canning pears or other produce, consider how much of that item you use in a serving or within a couple of days to determine the size jar you will use. This time, for my fresh pears, I stored them in a half pint jar because that is enough servings for us. I used to use wide mouth quart jars, but found that they are too large for what we will eat. I have all different size jars linked in my Amazon Storefront. 

    If you want to see more of my home canning recipes, including fresh peaches, check out this blog post: https://thecrosslegacy.com/home-canning/

    fresh peach and peeled peach used for canning peaches with a jar of canned peaches sitting on a wooden cutting board

    Canning Peaches in Extra Light Syrup

    Have you ever tried canning pears? I’d love to hear about your experience or other things you enjoy canning or making for baby food!

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • The BEST Yakisoba Recipe to make on a Blackstone Grill

    The BEST Yakisoba Recipe to make on a Blackstone Grill

    Finished Yakisoba Recipe using gluten free noodles, chicken, peppers, carrots, and onions.

    Are you looking for a new meal to add to your rotation? Consider yakisoba! This meal is easy to make, it can be adjusted for food preference and allergies, and it also allows you to use up items in your fridge in order to reduce food waste.

    Yakisoba Sauce

    For my yakisoba sauce I prefer to use a homemade sauce which is written out at the bottom of this post. I also have a homemade allergy friendly teriyaki sauce which you can find on this blog. We have many allergies in our home, so it is easier to use something that we know is safe because we made it as opposed to purchasing a yakisoba sauce from the store. There are several options at the grocery store, but making a homemade sauce is a lot easier than you might think and either one of these options will be delicious on your yakisoba.

    Easy Yakisoba Recipe

    Bowl of chicken, cooked gluten free noodles, red and green peppers, onions, celery, carrots, and homemade Yakisoba sauce.

    Our new favorite yakisoba recipe includes making our yakisoba on the Blackstone Grill. Using a Blackstone Grill allows you to cook everything in one place and you only have one thing to clean up! Plus, if you’re like me, my husband loves using his Blackstone Grill so he enjoys cooking and it gives me a night off from cooking. If you don’t already have a Blackstone and have been considering purchasing one, I have found the best deals here.

    My yakisoba recipe changes each time we make it and this allows me to use whatever vegetables I have in my fridge that I need to use up. After washing my vegetables in a vinegar wash and storing them in glass containers, most of them last three weeks to a month in my fridge. If you want the full directions for how to wash and store things like peppers, sprouts, or mushrooms which are all included in my yakisoba recipe, check out my eBook series, I Bought It, Now What? In this series you’ll find directions for how to wash and store 75 of the most popular fruits and vegetables. This will allow you to always have fresh produce on hand. 

    When you are getting close to being ready to go grocery shopping again, making yakisoba is a great way to use up veggies in your fridge in order to buy new ones. 

    Most recently, when I made my yakisoba on the Blackstone Grill, we used green peppers, red peppers, onions, and carrots.

    Are Yakisoba Noodles Gluten Free?

    If you have people with allergies in your family you might be asking yourself if yakisoba noodles are gluten free. If you purchase yakisoba from a restaurant, they will probably not be gluten free. But I use gluten free noodles in my recipe. They are from Lotus Foods and they only have two ingredients, brown rice flour and organic millet flour. You can find them in the Pantry List on my Amazon Storefront. I also use these same noodles to make Ramen with my homemade stock. This is one way to have multiple recipes from one ingredient.

    Zero Waste Produce Guide

    If you are looking for more recipes, my Zero Waste Produce Guide has over 40 recipes! While the majority of the book is instructions for washing and storing 75 produce items, the recipes are included to show you new and creative ideas for HOW to use your produce. For example, with yakisoba you can add in any extra veggies from your fridge. This is a great way to reduce produce waste and save you money on groceries! Get your copy in The Cross Legacy Shop!

    Yakisoba Sauce Recipe

    This delicious sauce can be added to your yakisoba whether you are making it on a Blackstone Grill or on your stovetop. You can substitute ingredients to make it allergy friendly.

    • Cutting Board
    • Knife
    • Pint Size Canning Jar with Lid and Ring
    • Fork or small whisk
    • 3 T. ketchup
    • 3 T. Extra Virgin Olive Oil
    • 3 T. red wine vinegar or rice wine
    • 3 T. worcestershire sauce
    • ¼ c. soy sauce ((substitute coconut aminos for allergies))
    • ⅛ tsp. salt
    • ⅛ tsp. pepper
    • 1 T. garlic
    • 1 tsp. ginger, (fresh)
    • Pinch red pepper flakes ((optional))
    • 1 T. honey ((optional))

    OTHER ADD-IN OPTIONS:

    • chives
    • sesame seeds
    • hoisin sauce
    • oyster sauce
    • rice vinegar
    • sesame oil ((would be preferred over Extra Virgin Olive Oil))
    • lime juice

    1. Finely chop fresh ginger.

    2. Combine all ingredients in a glass jar.

    3. Mix well.

    4. Store in the refrigerator for up to one week.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Main Course
    Asian, Chinese
    allergy-friendly, Sauce, Stir Fry, Yakisoba

    Unboxing Blackstone Griddle & Seasoning a Blackstone

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • How to Keep Zucchini Fresh for Weeks + Recipes!

    How to Keep Zucchini Fresh for Weeks + Recipes!

    Amy Cross in her kitchen holding a home grown zucchini

    Do you have an abundance of fresh zucchini from your garden this year? It seems like zucchini is a vegetable that always produces more than we need, but that’s not a bad thing! They are great to share with neighbors, family, and friends!

    How to Store Fresh Zucchini

    When I let the zucchini grow large in my garden, I call it a leg sized zucchini. You can see an example of that here in this YouTube Video. Leg size zucchini will stay fresh for months! I wash them in a vinegar wash with ¼  cup distilled white vinegar and 10 cups of water. You might need to double that amount to have enough water to wash the zucchini. After washing, allow it to completely dry and then store it in your pantry or on your counter.

    Smaller, cucumber sized, fresh zucchini I wash in the same vinegar wash but then I store it in the crisper drawer. If you buy these at the grocery store, be sure to take it out of the plastic bag which will store the moisture and cause it to go bad faster. Better yet, you can use my reusable mesh or muslin produce bags when you are shopping. Those can be found in The Cross Legacy Shop. This smaller size fresh zucchini, whether from the store or your garden, will last three to four weeks when stored correctly in your crisper drawer.

    Zucchini is one of the items included in bestselling book, the Zero Waste Produce Guide. It has directions for washing and 75 of the most popular fruits and vegetables so that you can make them last longer and have no produce waste! Learn more and get your copy on my website.

    Hidden Vegetables

    Chopped Zucchini with Mixed Vegetables for zucchini boats filling

    Adding zucchini to recipes is one way to sneak in vegetables as well as stretch the servings of your meat. For example, diced zucchini could be added to homemade meatballs. It takes on the flavor of the meat and most people won’t even realize it is there. This can allow you to take one pound of beef and prepare even more food with it, which can help tremendously with the grocery budget. You can view my full homemade meatball recipe on this blog post.

    It’s not a hidden vegetable, but I also use zucchini in this caprese chicken dish.

    If you are looking for more creative ways to reduce your grocery budget, I have an online course that can help. Using vegetables to stretch out servings of meat to save money is just one of the many tips that I share which can help you reduce your grocery budget and stress less about food! You can learn more about this course and sign up on my website.

    How to Freeze Zucchini

    If someone offers you a fresh zucchini from their garden, never turn it down! If you aren’t ready to use it right away or store it in your pantry, you can always freeze it. I freeze my zucchini after shredding it. After shredding it, use a towel to squeeze out the excess moisture. Then measure out 1 ½ cup servings to place into silicone bags or other freezer containers. I freeze it in these portions because this is how much is needed for my zucchini bread recipe and this is also a good amount for mixing in with a pound of ground meat. For optimum freshness, make sure to use up all of your frozen zucchini before the next harvest season.

    Another meal that I enjoy making which incorporates zucchini is zucchini boats! The meat mixture for zucchini boats can be batch cooked and put into the freezer so you can take it out at any time for an easy meal that is already mostly prepared for you. As I make recipes like this throughout the year I add them to my private Facebook page for The Grocery Solution, my online course. This is another perk of joining my course.

    Zucchini Bread Recipe

    Slice of Chocolate Chip Zucchini Bread on a White Plate

    One way to use up zucchini is to make zucchini bread! Not only is it delicious, but you can also freeze it and enjoy it later in the year. This allows you to use up the zucchini that you have while it is fresh without having to worry about it going bad.

    Chocolate Chip Zucchini Bread

    This zucchini bread will satisfy your sweet tooth while giving you a fun and easy way to use up the fresh zucchini from your garden.

    • mixing spoon
    • Measuring Cup
    • Medium Mixing Bowl
    • Small Mixing Bowl
    • Loaf Pan, greased
    • Cheese Grater
    • Small Towel
    • 1 c. all-purpose flour ((or Bob's Red Mill Gluten Free Flour))
    • ½ c. unsweetened cocoa powder
    • ¾ tsp. baking soda
    • ¼ tsp. baking powder
    • ¼ tsp. salt
    • ¾ c. semi-sweet chocolate chips
    • semi-sweet chocolate chips ((extra for topping))
    • 2 eggs, large
    • ¼ c. olive oil
    • ¼ c. Greek yogurt, plain
    • ½ c. granulated sugar ((or Monk Fruit, or Honey))
    • 1 tsp. vanilla extract
    • 1½ c. zucchini, shredded

    1. Preheat oven to 375°

    2. Shred zucchini with a cheese grater.

    3. Squeeze out the extra moisture with a towel, set aside.

    4. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, and salt to a bowl.

    5. In a small bowl, add eggs, oil, yogurt, sugar, and vanilla. Mix with a fork until combined.

    6. Add the liquid ingredients to the dry ingredients and mix until combined.

    7. Fold in the zucchini and add chocolate chips.

    8. Bake for 40 mins in a greased loaf pan.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Dessert
    American
    Chocolate, Chocolate Chip, Zucchini Bread

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • My Amazon Spring Sale Favorites!

    My Amazon Spring Sale Favorites!

    Whether you are looking to replace some items that you’ve been spring cleaning, or you want to update your kitchen appliances and tools. The Amazon Spring Sale has a lot of deals to check out. Here’s some of my favorite things that are on sale now.

    Click HERE to see all of my favorite items on the Spring Sale List.

    In the Kitchen

    For The Home

    Tineco Wet/Dry Vacuum and Mop – 40% off!

    Reusable Paper Towels – the cutest designs!

    Drawer Organization – 50% off!

    Clear stackable bins – 50% off!

    Cord Organization – 30% off

    For the Family

  • How to Wash and Store Grapes So They Stay Fresh

    How to Wash and Store Grapes So They Stay Fresh

    Amy Cross in her kitchen holding fresh grapes in a glass airtight container.

    Spreading out our grocery shopping trips is one of the things I do in order to help my family stay within our grocery budget. That means I have to think about how long our food will last. I’ve found that by following my washing and storing techniques, the shelf life of grapes in my fridge for up to six weeks! 

    Fresh grapes make the perfect crunchy, healthy snack so they’re something that we always have in hand. By taking just a few minutes to wash them when you get home from the grocery store, you can prolong how long they stay fresh.

    This means you won’t waste any of those delicious grapes you just spent your hard-earned money on! You use these methods on green grapes, red grapes, or black grapes… it works the same for any of them. Below is the best way to wash and store grapes. 

    How to Wash Grapes

    1. Remove unwashed grapes from the plastic bags or other packaging.
    2. Cut the bunches of grapes into smaller portions while leaving them on the stem. I call this a “grape cluster”. Cutting them into smaller clusters creates easy grab-and-go size portions for when you want a quick snack or for serving them to your family. When you leave the grapes on the stems they last longer. This is because the oxygen doesn’t get inside of the grapes and cause them to go bad.
    3. Once your grapes are cut into clusters, place grapes in a large bowl and fill it with cool water. 
    4. Add ¼ cup of 5% distilled white vinegar to the bowl. The vinegar will kill mold spores which prevents mold growth on fresh fruit. 
    5. Set a timer for two minutes and let the grapes soak until the timer goes off.
    6. Drain the grape clusters using a colander and rinse with water
    7. Lay the grapes in a single layer on a clean towel at room temperature to dry.
    8. Place the dry grapes in a glass airtight container when they are completely dry. I prefer a paper towel at the bottom of a gallon sized glass jar, like this one.
    9. Put the lid on the jar and place it in your refrigerator.
    Amy Cross holding snack size bunches of grapes in her hand.

    It is normal for some condensation to build up inside of your airtight container. You can simply remove the lid and wipe out the excess moisture with a paper towel or clean towel. I talk about condensation in this YouTube video. 

    Grapes in a white square dish and store grapes in an airtight glass jar with a lid.

    How To Store Grapes That Fall Off The Stems

    If there are any loose grapes, I put them in a separate container to eat first. They will go bad faster and you don’t want them mixing with the grapes in the glass jar. Leave the bowl in the front of your fridge, or if it is only a few, on the counter where it’s easy to see. I have taught my family to eat the fruit in bowls first which prevents us from having any waste.

    Follow this washing process and these proper storage techniques and and you will be amazed at how long your grapes will last! 

    The Best Way to Wash Grapes

    If you want to learn how to wash 75 produce items all in one place, check out my Zero Waste Produce Guide. This hardcover book has produce instructions, recipes, organization tips, and more! You can get it at TheCrossLegacyShop.com. 

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • Taco Meat: Batch Cooking for Quick and Easy Meals

    Taco Meat: Batch Cooking for Quick and Easy Meals

    Two finished soft shell tacos with sliced peppers, shredded cheese and a dallop of sour cream on a square white plate.

    Batch cooking is a great way to save time and money. Having food already prepared is the best way to make sure you are eating meals at home and always have an easy dinner available. Taco meat is something I do not enjoy cooking often so when I decide to cook it, I make several pounds at a time. This can be a great first step to getting in the routine of batch cooking.

    Leftover taco meat will last in the refrigerator, in an airtight container, for 3-4 days. It can be used for taco salad, taco soup, or any of your other favorite recipes.

    How to Freeze Taco Meat

    Depending on how long you plan to store your cooked taco meat, you can use freezer bags or glass containers. Make sure to label them with the date so you can rotate through your food for best quality and prevent freezer burn. If using Ziploc bags, I recommend storing for no more than 3-4 months. Freezing your meat in pre-portioned serving sizes means you are always ready for taco Tuesday or those busy weeknights.

    You can decide how much meat you want to batch cook at a time, but I usually cook up 3-4 pounds at once to use for different recipes. Since freezing taco meat is so easy to do, I know I always have a great option for a healthy meal in the freezer. You can use different types of ground meat to fit your family’s preference. However, ground turkey, shredded chicken and shredded pork are other popular options, in addition to the classic ground beef.

    Batch cooked taco meat in glass airtight containers.

    Stretching Your Meat Budget

    Adding things like chopped vegetables and beans to your meat helps to make it spread further and save you money on groceries. In my taco meat I usually add a can of meals as well as chopped peppers and onions. Cauliflower rice is also a good option to bulk up your meat. Everything gets right rich flavor of the meat and you barely notice the vegetables.

    Amy Cross standing at her kitchen counter with all the ingredients needed to make her Homemade Taco Seasoning and batch cooked taco meat recipes.

    Batch Cooking Chicken Enchiladas

    If you’re looking for another meal idea for batch cooking, check out my Chicken Enchiladas Recipe. It makes 18, enough for several dinners as well as easy lunches. Get the full recipe here: Chicken Enchiladas

    Learn More about Batch Cooking Taco Meat

    Homemade Taco Seasoning Recipe

  • Teriyaki Sauce & Marinade: Tasty and Allergy-Friendly

    Teriyaki Sauce & Marinade: Tasty and Allergy-Friendly

    White plate with fresh sliced pineapple, brown rice, and teriyaki chicken.

    Finding an allergy friendly teriyaki sauce can be a major challenge for families. Whether you need a gluten-free soy sauce or something without sesame seeds or sesame oil, this homemade teriyaki sauce recipe is allergen friendly so everyone in your family can enjoy it with no stress. This sauce has a savory flavor, making it perfect as a sauce or marinade and useful in any teriyaki recipe.

    Grocery stores have many pre-made sauces which can be great when you are in a pinch, but it’s a lot easier to make them at home than you think! You may even already have all the ingredients in your pantry, and you can make this Soy-Free Teriyaki Sauce to take your dinner to the next level!

    Allergy Friendly Teriyaki Sauce Ingredients

    Most teriyaki sauce purchased from grocery stores will contain both soy and gluten. As an alternative, you can use coconut aminos. Coconut aminos come from the sap of the coconut plant. It is fermented, dark brown in color, and tastes slightly sweet and salty. You can replace your Soy Sauce with Coconut Aminos using a 1:1 ratio. This allows your recipe to be gluten free, soy-free, vegan, and lower in sodium. Coconut Aminos is a simple ingredient you can keep on hand to make this homemade sauce anytime.

    Brown Sugar Replacement

    If you are looking for a replacement for traditional brown sugar in this recipe, you can use homemade monk fruit brown sugar. By using this, you can keep the sugar content low and not spike your blood sugars which is important for your health.

    When I make teriyaki chicken, I usually pair it with brown rice and pineapple, or a side salad. I also like to make extra for leftovers so we can enjoy the meal more than once. If you need something new for your side salad, try my homemade honey mustard salad dressing recipe.

    Picking up a pineapple for this meal? You can learn how to clean and store your Pineapple by following the steps in my eBook, I Bought It, Now What? Summer Edition.

    Dinner Time Solutions

    After taking a few minutes to whip up this teriyaki sauce, you can save yourself that difficult decision of what to make for dinner. It is so versatile that you can use it to make traditional teriyaki chicken, to marinate pork, or use it as a stir fry sauce. It can even be used on a vegetable side dish when you want some extra flavor. Use it as a dipping sauce, or alter it for salad dressings. The options are endless, and the ingredients are pantry staples which you can have on hand to make dinner time easier.

    Soy-Free Teriyaki Sauce & Marinade

    Allergy Friendly, Gluten free, Soy-Free Teriyaki Sauce & Marinade

    • Measuring Cups
    • Measuring Spoons
    • Small Saucepan
    • Mixing Spoons
    • Small Mixing Bowl
    • garlic press
    • 16-18 oz. Glass Jar with Lid
    • 1 c. Water, (warm)
    • 5 T. Brown Sugar (optional: monk fruit/molasses substitute)
    • ¼ c. Coconut Aminos
    • 2 T. Honey
    • 3 large Garlic Cloves, (minced)
    • 1 inch Fresh Ginger, (minced)
    • 1 T. Arrowroot Powder or Cornstarch
    • ¼ c. Water, (cold)

    1. Warm one cup of water, brown sugar, coconut aminos, honey, garlic, and ginger in a small saucepan for two minutes.

    2. In a small bowl, mix arrowroot powder (or cornstarch) with cold water.

    3. After the arrowroot/cornstarch and water are well mixed and there are no lumps, add it to the saucepan and cook on medium heat for three minutes until desired thickness.

    4. Allow to cool and store in the refrigerator in a sealed glass jar for up to one week.

    • Tip: If your sauce is too thick, add water to reach desired thickness.

     

    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information
    Sauces
    Asian
    allergy-friendly, Marinade, Teriyaki

    More Tasty Sauces & Dressings

    [wprm-recipe-roundup-item id=”4878″] [wprm-recipe-roundup-item id=”7330″] [wprm-recipe-roundup-item id=”7327″]

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • SAMPLE: Use for Gutenberg & Yoast Testing

    FAQ Berries Page Header Banner

    How Do I Have Less Food Waste?

    By making sure that you are washing and storing your fruits and vegetables correctly, you will reduce your food waste. They should be able to last three weeks or longer, so you will have plenty of time to eat them before they go bad. I only grocery shop once every three weeks and can teach you how to do that in my grocery course.

    How Do I Have Less Food Waste?

    By making sure that you are washing and storing your fruits and vegetables correctly, you will reduce your food waste. They should be able to last three weeks or longer, so you will have plenty of time to eat them before they go bad. I only grocery shop once every three weeks and can teach you how to do that in my grocery course.

    @amycrosslegacy

    More grocery shopping tips to save money! There are ways to save even during a time when all of us are seeing higher prices. I can teach you all of the skills you need to save BIG on your grocery budget. I’ve been keeping our budget low for years and want you to save money too! Go to thecrosslegacy.com/ thegrocerysolution to see all of the details. I promise you it will be worth it. Less trips to the grocery store and major savings for your family, big or small. #groceryshopping #groceryhaul #groceryhack #thecrosslegacy #savemoney

    ♬ original sound – The Cross Legacy
    Test 4
  • One Pot Zuppa Toscana (Tuscan Soup) Easy Soup Recipe

    One Pot Zuppa Toscana (Tuscan Soup) Easy Soup Recipe

    One Pot Zuppa Toscana Recipe by The Cross Legacy

    If you are looking for a warm comfort food for a cold or snowy day, look no further than our favorite soup, one pot Zuppa Toscana using everyday items from your freezer and fridge that the whole family can enjoy.

    Most of the ingredients are things that I already had on hand which makes it easy to pull this recipe together. Chicken broth is a staple in our pantry and one of the key ingredients in this easy soup recipe.

    If you are wanting to build up your pantry to ensure that you always have the basics in stock, my course, The Grocery Solution, walks you through this in the first module. It makes cooking so much less stressful when you don’t have to keep running to the store for ingredients because you have a stocked pantry.

    Using Items From Your Freezer and Fridge to make Zuppa Toscana

    All Simple Ingredients it takes to make Zuppa Toscana - potatoes, parmesan cheese, garlic, onion, heavy cream, bacon, kale, stock, etc. laid out on the counter.

    Many of the items used to make this Zuppa Toscana can be prepped or purchased well in advance. The bacon crumbles are one of the key ingredients and you can use mild sausage, spicy Italian sausage, turkey sausage, or even vegetarian sausage.

    When we have sausage or bacon for breakfast, I will take a few pieces and store it in the fridge in an airtight glass container. Using sausage links allows the vegetarian in my family to easily pick the pieces out of the soup. We always have extra meat in our freezer and you can learn more about my freezer organization tips in this video.

    Close up of fresh chopped kale.

    When stored correctly, using the same directions as spinach, fresh kale will stay good for a month in the fridge! It can also be frozen and is useful to have on hand to put into lots of great recipes.

    If you have turkey, chicken, or vegetable stock in your freezer, you can grab a jar of that to use in this Zuppa Toscana soup as well. Heavy cream gives this Tuscan soup a creamy broth.

    Simple Ingredients Already In Your Pantry

    • Potatoes and onions are both items that can be kept in the pantry for months if they are stored properly. They should be washed and kept at least 3 feet away from each other.
    • Potatoes should be covered with a piece of fabric to keep the light away from them. The full directions for washing and storing them are outlined in my books along with 75 other produce items. 
    • We keep shelf stable sourdough bread from Costco in our pantry and it is a delicious addition to this meal or any other crusty bread.
    • Evaporated milk can be substituted for the heavy cream in this recipe if you have a can in your pantry that you need to rotate. Coconut milk can also be substituted for individuals with allergies.
    • Having a well-stocked freezer and pantry means that you can make a delicious meal with tons of flavor without having to go to the grocery store. Next time you need a dinner recipe with simple ingredients, give this Italian soup a try and it will quickly become one of your absolute favorites.

    One Pot Zuppa Toscana

    This delicious Italian soup is a perfect comfort food that the whole family can enjoy on a chilly winter day.

    • Large Skillet
    • Measuring Cups
    • Measuring Spoons
    • Large pot
    • Cutting Board
    • Kitchen Knife
    • 1 lb. Sausage of your choice, ground
    • 4-6 Slices Bacon, crumbled
    • 1 Med. Onion, chopped
    • 3 Cloves Garlic, minced
    • 4 Large Russet Potatoes, chopped ((skins on))
    • 1 Qt. Stock ((chicken, turkey, or vegetable))
    • 1 Qt. Water ((filtered))
    • 2 T. Italian Seasoning
    • Pinch Red Pepper Flakes
    • Salt, to taste
    • Pepper, to taste
    • 2 c. Kale, chopped
    • 1 c. Heavy Cream
    • 2 T. Parmesan Cheese, grated

    1. Cook sausage in a large skillet and set aside.

    2. Cook bacon, drain grease, crumble, and set aside.

    3. Sauté onions and garlic in olive oil until translucent.

    4. In a large pot, add stock and water, bring to a boil.

    5. Cut potatoes into bite sized pieces (skins on) and add to pot.

      Bring to a boil and cook potatoes for 15 minutes on medium heat.

    6. Reduce to low heat.

      Add sausage, kale, Italian seasoning, salt, and pepper.

      Let simmer for an additional 10 minutes.

    7. Once kale is soft, add heavy cream and red pepper flakes.

    8. Top with freshly grated parmesan cheese and crumbled bacon.

    • Once the cream is added, do not let the soup come to a boil or it will curdle. 
    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Main Course
    Italian
    dinner, Entree, soup

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • Lasagna Rolls With Hidden Veggies

    Lasagna Rolls With Hidden Veggies

    Baked Lasagna Rolls in white casserole dish with a loaf of crusty bread and basil plant.

    Homemade lasagna rolls are a meal that everyone in the family will enjoy. They provide a comforting meal, fresh from the oven and you can sneak in some extra vegetables. They can also be made in a way that is allergy friendly. If you are looking for a new meal to add to your meal planning rotation, I would recommend giving this one a try!

    Batch Cooking

    This is a meal that I like to double so I have an extra pan of lasagna rolls to put in the freezer for another day. When you have a busy night of activities with your family, you can easily take it out and have a delicious homemade meal to enjoy. I would recommend defrosting it in the fridge overnight before baking. You can also freeze it in individual portions.

    Lasagna rolls in three glass containers lined up on the counter, ready to go in the freezer for leftovers.

    Hidden Veggies

    Sausage, chopped spinach, and onion in a pan.

    This recipe allows for some great opportunities for hidden veggies! Along with adding spinach, you could also easily add shredded zucchini, carrots, and cauliflower rice. The flavors in the meat and cheese overpower the vegetables and it will allow your entire family to get the benefits of these vegetables without even realizing it. You can find instructions on how to wash and store these veggies in my eBooks here.

    Allergy Friendly Substitutions

    These lasagna rolls can be made allergy friendly by using a gluten free noodle alternative and ensuring that the seasonings are all gluten free.

    Lasagna Rolls

    This delicious Lasagna Roll recipe is the ultimate comfort food. I recommend doubling this recipe and making two pans at one time so you can put one in the freezer to enjoy an easy meal on a busy evening.

    • 9×13 Lasagna Baking Dish
    • Cutting Board
    • Measuring Spoons
    • Large Spoon
    • Mixing Bowl
    • Aluminum Foil
    • Freezer Safe Meal Prep Containers
    • 16 oz. Lasagna noodles
    • 1 lb. Italian sausage
    • 1 Onion, chopped
    • 2 c. Spinach, chopped
    • 1 c. Basil, chopped
    • 1 lb. Mozzarella, shredded
    • 32 oz. Ricotta cheese
    • 1 T. Italian seasoning
    • 1 T. Garlic & Herb seasoning
    • 2 c. Marinara sauce
    • Parmesan cheese, grated ((optional))

    For the Filling:

    1. Brown 1 lb. of sausage with onion. After browned, add 2 cups of spinach and 1 cup of fresh basil to the meat and onion mixture in a glass mixing bowl.

    2. Add mozzarella and ricotta cheese and seasonings, mix well.

    Assemble the Rolls:

    1. Parboil lasagna noodles for 3 minutes. Lay a noodle flat on a cutting board and add ¼ cup of the filling mixture to the noodle. Spread the filling 75% of the way down the noodle.

    2. Preheat the oven to 375℉.

      Add about a cup of marinara sauce to the bottom of the casserole dish.

      Roll the noodle and place it with the seam down in a 9” x 13” casserole dish.

    3. Add a spoonful of sauce on top of each roll up and use the back of the spoon to spread the sauce.

    4. Bake in the oven for 40 minutes.

      If they start to brown too much, cover loosely with foil.

    5. At about the 30-minute mark, top with grated parmesan cheese and bake for the remaining 10 minutes.

    • You can use pesto or alfredo sauce for a different spin on this classic meal. 
    • You can make this an allergy-friendly meal by using gluten-free noodles.

     

    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Main Course
    Italian
    family-friendly dinner idea, Freezer Meal, Pasta

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • The Best Homemade Cinnamon Roll Recipe | Christmas Morning Cinnamon Rolls

    The Best Homemade Cinnamon Roll Recipe | Christmas Morning Cinnamon Rolls

    Amy holding a dish of her finished Christmas Morning Cinnamon Rolls in her kitchen.

    There’s nothing quite like fresh baked cinnamon rolls in the morning. For many families, mine included, it is another one of our Christmas morning traditions. Scroll to the bottom for the complete recipe.

    While they are delicious, they are not the healthiest breakfast item. If you have family members with health concerns or allergies, they might not be able to enjoy them with you. This is why I have created this recipe with some simple swaps for traditional sugars so that they fit into a diabetic diet. You could use these sugar alternatives with a traditional cinnamon rolls recipe for a lower sugar version, or use my recipe below for a gluten-free alternative.

    Cinnamon Rolls cut and placed in a white baking dish.

    Simple Swaps for Traditional Sugars

    homemade brown sugar monk fruit in a glass bowl


    Monk Fruit Brown Sugar

    You can use Monk Fruit instead of sugar and you can also make brown sugar alternative using monk fruit and molasses. This is a lot more cost effective than buying brown sugar monk fruit and it works perfectly in the recipe.

    Monk Fruit Powdered Sugar

    You can do something similar to make a powdered sugar alternative. Add 1 tablespoon of arrowroot powder with ½ cup of monk fruit sweetener and blend for 15 seconds and you will have a powdered sugar alternative. Monk fruit is a better sugar alternative because it does not cause the blood sugar spikes that come from eating traditional sugars.

    Allergy-Friendly Sugar Cookies

    If you are looking for another sweet treat to enjoy this holiday season and have family members with allergies, these sugar cookies would be perfect! The full recipe is on my blog and it has alternatives for flour, eggs, butter, and sugar.

    My hope is that with this recipe, everyone, no matter their dietary restrictions, can enjoy this delicious Christmas morning tradition.

    Low Sugar, Gluten Free Cinnamon Rolls

    A healthy twist on classic cinnamon rolls, this recipe is gluten free and lower in sugar than a traditional recipe.

    • Parchment paper
    • Measuring Spoons
    • Measuring Cups
    • Rolling Pin
    • Mixer
    • 9" x 13" Baking Dish
    • Blender
    • Kitchen Knife
    • Pastry Brush

    For the Dough

    • 1 c. Warm water ((not hot))
    • 4 tsp. Yeast
    • ¼ c. Monk Fruit
    • 2¾ c. Bob's Red Mill Gluten-Free Flour
    • ¼ c. Protein Powder
    • 1 T. Flaxseed Meal
    • 1½ T. Xanthan Gum
    • 2 tsp. Baking Powder
    • 1¾ tsp. Salt
    • 4 Eggs
    • ¼ c. Extra Virgin Olive Oil

    For the Cinnamon Sugar Filling

    • 3 T. Butter, melted
    • ¼ c. Monk Fruit Brown Sugar ((See Notes for instructional video))
    • 2 T. Cinnamon

    For the Glaze

    • 4 oz. Cream Cheese, softened
    • 1 T. Vanilla
    • ¼ c. Powdered Monk Fruit ((See Notes for instructional video))

    1. Mix together warm water, yeast, and ¼ cup monk fruit sweetener and let sit for 7-9 minutes to proof which means the bubbles will start to rise and the yeast is activated.

      *Note: It takes longer for monk fruit to activate the yeast, if you use maple syrup or honey instead of monk fruit, it will only take 5-7 minutes to activate.

    2. While waiting for the yeast to activate, mix together flour, protein powder, flaxseed meal, xanthan gum, baking powder, and salt in the mixer.

    3. Once the yeast is activated, add yeast mixture, eggs, and oil to the dry ingredients. Mix until thoroughly combined.

    4. Place the dough hook on your mixer and knead on medium speed for 5 minutes. Or you can knead by hand for 5 minutes.

    5. Lay parchment paper on your counter and lightly flour the paper and your rolling pin before rolling out approximately 9” x 16” of dough.

    6. Melt butter and use a pastry brush to spread melted butter on dough.

    7. Sprinkle ¼ c. monk fruit brown sugar and 2 T. cinnamon on top of dough.

    8. From the longer side roll up the dough, lifting the parchment paper to help it roll.

    9. Cut into 1.5” inch rolls and lay flat in a baking dish.

    10. Let rise for 90 minutes before baking.

    11. After the rolls have risen for 90 minutes, preheat the oven to 350° and bake for 20 minutes.

    12. While the cinnamon rolls are baking, prepare the frosting by mixing the cream cheese, powdered monk fruit, and vanilla. You can microwave it for 30 seconds if you prefer it to be more of a glaze.

    13. Remove cinnamon rolls from the oven and glaze while hot.

     

    Steps 5-8: Rolling dough with Parchment Paper

    Amy rolling Cinnamon Rolls into shape. Cinnamon Rolls are a Christmas Morning Tradition in her home.

    • How to Make Monk Fruit Brown Sugar
    • How to Make Powdered Monk Fruit
    • Tip on what to do with your Cinnamon Roll scraps
    • If you are looking for a lower sugar recipe but can still consume gluten, you can use the monk fruit powdered sugar and brown sugar alternatives outlined in this blog post. 
    • If you do not want to use protein powder, substitute another ¼ cup of gluten-free flour.
    • You can freeze these after letting them rise and then take them out of your freezer when you want to bake them. This allows you to enjoy fresh, homemade cinnamon rolls without having to clean up the mess that morning. 
    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Breakfast
    English, Pastry
    Breakfast, Cinnamon Roll, Pastry

  • Fall Meal Idea: Stuffed Acorn Squash Recipe

    Fall Meal Idea: Stuffed Acorn Squash Recipe

    Amy Cross standing at her kitchen counter holding a white tray with four finished stuffed acorn squash.

    Eating seasonally is a way to enjoy fresh produce at a reasonable price. In the fall we see a lot of different types of squash in the stores and one that I enjoy making is acorn squash.

    When I get them home, I wash them and then leave them out as some nice fall décor. They double as a decoration for a few weeks, until I’m ready to make them. You can also store them in your pantry for a few months which allows you to have a fresh vegetable on hand and not have to go to the grocery store as often. I share tips for how to shop less by washing and preserving over 75 other produce items in my Zero Waste Produce Guide.

    Acorn squash contains a high level of antioxidants which help your body fight off free radicals which can cause sickness. A great reason to consume this vegetable in the fall and winter months!

    One whole acorn squash and one cut in half on a cutting board with a knife.
    Two squash boats sitting on a wooden cutting board.

    When you cut them in half, do it across the shorter side so the halves will look like sunflowers. It will make you smile as you enjoy your meal.

    You can fill them with different types of mixtures. I will be sharing my Stuffed Acorn Squash recipe below, which is stuffed with sausage, but when one of my vegetarian family members is home, I made her this meal stuffed with brown rice and quinoa. It is easy to adapt this meal for allergies and food preferences, making it one that everyone can enjoy.

    Close up of sausage mixture with apples, onion, and spinach cooking in a pan with a wooden spoon.

    Stuffed Acorn Squash

    Enjoy fresh fall produce with this meal that is easy to customize to meet the dietary needs of your family members.

    • Sauté Pan
    • Measuring Cups
    • Measuring Spoons
    • Cutting Board
    • Kitchen Knife
    • 2 Acorn Squash, halved
    • 1 Apple, chopped
    • 2 c. Spinach, chopped
    • 2 Cloves Garlic, minced
    • ½ Onion, chopped
    • ¼ Parmesan Cheese, shredded
    • 1 lb. Italian Sausage
    • 4 T. Olive Oil
    • 2 tsp. Thyme
    • 2 tsp. Sage
    • Cinnamon, to taste
    • Nutmeg, to taste
    • Salt, to taste
    • Pepper, to taste

    1. Preheat oven to 375°.

      Cut Squash in half, remove seeds, drizzle with oil and place open side down on a baking pan.

      Roast for 30 minutes until fork tender.

    2. Meanwhile, sauté sausage, onion, and garlic.

    3. After the sausage mixture is thoroughly cooked, add thyme, sage, salt, and pepper.

    4. Add chopped apple and spinach. Cook for 3 more minutes.

      Add parmesan cheese.

    5. Turn over roasted squash and sprinkle inside each one with cinnamon and nutmeg.

    6. Scoop sausage mixture into the roasted squash.

      Sprinkle remaining parmesan cheese on top.

    7. Bake for an additional 15 minutes.

    • The sausage mixture could be prepared ahead of time and stored in the refrigerator prior to making this meal for easier prep the night you want to eat it. 

     

    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Main Course
    European
    Acorn Squash, Fall Food, Squash

    More Fall Recipes You May Enjoy

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    This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer.

  • Easy Turkey or Chicken Pot Pie Recipe

    Easy Turkey or Chicken Pot Pie Recipe

    Pot Pie fresh out of the oven.

    While the big day of Thanksgiving is tomorrow, it is not a bad idea to start thinking about what you are going to do with all the leftovers, and pot pie is always a crowd pleaser.

    Any turkey you have leftover should be eaten or frozen by Monday. I recommend freezing your leftover turkey in 1-2 cup portions. This is how much you would typically use in a meal and can safely defrost to use in your recipe.

    Close up of chopped turkey.

    One of my favorite things to do with leftover turkey is to make a pot pie. This pot pie is great fresh, or frozen for when you want to enjoy a warm homemade meal on a busy night.

    It’s a lot easier to make than you may think, so don’t be intimidated by it. Most of the vegetables can be frozen, or they can be fresh veggies you already have on hand. To make it even easier, you can also use a store-bought pie crust to speed up the process.

    Chicken Pot Pie filling.

    This recipe can be made gluten free and allergy friendly if you choose to make a homemade crust. You can also substitute the turkey for chicken if you don’t have turkey on hand.

    Learn More About Buying & Storing Meat

    If you want to learn more about buying and storing meat, then my online course, The Grocery Solution, is perfect for you! 

    Building Block #6: Buying & Storing Meat contains 11 video clips, two recipes, and multiple PDF downloads to help you on your way to becoming a savvy meat buyer with an inventory system that will leave you with zero waste.

    I Want to Be a Savvy Meat Buyer!

    Turkey or Chicken Pot Pie

    This classic comfort food is sure to be a hit with everyone in the family. Enjoy it after the holidays as a great way to use up leftover turkey or all year long by substituting turkey with chicken.

    • Sauté Pan
    • Pie Pan
    • Measuring Cups
    • Basting Brush
    • Cutting Board
    • Kitchen Knife
    • 1 Onion, chopped
    • 1 c. Celery, chopped ((2-3 stalks))
    • 1 c. Carrots, chopped ((2-3 carrots))
    • 4 cloves Garlic, minced
    • ¼ c. Flour
    • 2 T. Butter
    • 2 c. Turkey Stock or Broth
    • 1 c. Milk
    • 1 c. Turkey, chopped
    • ¼ tsp. Salt
    • ½ tsp. Pepper
    • 1 T. Parsley
    • 1 T. Sage
    • 1 T. Thyme
    • 1 c. Peas, frozen
    • 1 Egg
    • Pie Crust ((store-bought or homemade))

    1. Preheat oven to 375°.

    2. Chop celery, carrots, onions, and garlic.

      Place them in a sauté pan to begin cooking.

    3. Add butter.

      Once the butter is melted, add the flour and let it cook for a few minutes.

    4. Add chicken stock and continue stirring to create a gravy consistency.

    5. Add chopped turkey and milk to the gravy mixture, continue stirring all ingredients together.

    6. Season with salt, pepper, parsley, sage, and thyme.

    7. Allow the mixture to cook down for a few minutes.

    8. Add frozen peas at the end so they do not overcook, mix with the rest of the pie filling.

    9. Place pie crust in pie pan. * see notes below

      Pour filling in the pie crust.

    10. Add the top layer of pie crust and brush with egg wash (1 egg + 1 tsp water).

      Cut a few (3 or 4), ½" slits in the top layer of the crust to vent.

    11. Bake, uncovered, for 30 minutes.

    • Be sure to taste your filling to make sure it tastes good and you have all of the seasonings correct before you put it in the pie crust. 
    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Main Course
    European
    Chicken, comfort food, Pot Pie, Turkey

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    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • Thanksgiving Turkey Brine Recipe

    Thanksgiving Turkey Brine Recipe

    Thanksgiving Turkey Brine fresh ingredients - Cranberries, oranges, rosemary, thyme, and lemons.

    Thanksgiving can be a stressful holiday if you are not familiar with the steps of preparing and cooking a turkey. There are so many recipes out there that it can be overwhelming to choose one. In this blog, I am sharing my Thanksgiving Turkey Brine Recipe that we use to give incredible flavor to our turkey.

    #image_title

    Before you can prep your turkey, it is important that it has thawed safely. If you are preparing your meal for Thanksgiving Day, look at the size of your turkey and use the chart below to determine when you need to take it out of the freezer. Plan accordingly for the space in your refrigerator so that your turkey can thaw.

    Preserving the Holidays with Amy Cross Turkey Flyer
    Download

    When to Brine Your Turkey

    Thanksgiving Turkey Brine fresh ingredients - Cranberries, oranges, rosemary, thyme, and lemons.

    You will want to brine your turkey on Wednesday night to allow it to soak up all the flavors overnight. In the morning, you will take it out of the brine and season it as desired. I use the same items that I used for the brine to stuff our turkey such as herbs, apples, and oranges. I make stuffing as a side dish and you can view my recipe on my blog.

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    Cooking Times

    When it comes to cooking times, I follow Alton Brown’s recommendations and use a meat thermometer. This video is one of my favorites and even though it is 14 years old, I still watch it every year.

    What to Do With Your Thanksgiving Leftovers

    After you enjoy your delicious turkey with your family, it is so important that you use or freeze your Thanksgiving leftovers by Monday! You can cut up and freeze the turkey meat on its own or you can consider making something like pot pies or turkey noodle soup.

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    Another one of my favorite things to do with Thanksgiving leftovers is to make a turkey bone broth. Bone broth is a nutritious drink that can be consumed all year long. You make it by boiling the bones from your turkey and adding various herbs and spices.

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    You want to fully enjoy your turkey and everything from it, but you want to make sure that you are doing it safely. That means paying attention to how long you have the food in your refrigerator and using it in a timely manner.

    Thanksgiving Turkey Brine

    Elevate your next holiday turkey by using this Thanksgiving Turkey Brine recipe featuring fresh fruits and herbs.

    • 5 Gallon Thermal Beverage Cooler
    • Large pot
    • Kitchen Knife
    • Cutting Board
    • 1 Gallon Apple Cider ((not sparkling))
    • ¼ c. Apple Cider Vinegar
    • 2 Qts. Chicken Stock
    • 1 c. Celtic Sea Salt
    • 1 c. Brown Sugar ((see my Monk Fruit Brown Sugar Recipe if you are watching your sugar intake))
    • 2-3 Oranges
    • 2 Lemons
    • 1 Apple
    • 2 c. Fresh Cranberries
    • 3-4 Sprigs Rosemary, (fresh)
    • 3-4 Sprigs Sage, (fresh)
    • 3-4 Sprigs Thyme, (fresh)
    • 2 T. Black Peppercorns
    • 2 T. Star Anise
    • 2 T. Whole Allspice
    • 2 T. Whole Cloves
    • 2 Ceylon Cinnamon Sticks

    1. Add all liquid ingredients to a large pot.

    2. Cut Oranges in half and squeeze juice into the liquid. Place remaining orange and peel in the liquid.

      Add spices, salt, and sugar.

      Simmer for 10 minutes to dissolve the salt and sugar.

    3. Allow liquid to cool in the refrigerator or add ice to cool.

    4. Put the turkey in a cooler or 5 gallon cooler/bucket and pour in the brine.

      Add ½ a bag of ice.

      * see notes section below

    5. Let the turkey sit in the brine overnight.

    6. In the morning, remove the turkey from the brine.

      Prepare and cook your turkey according to weight and oven temperature.

    • Depending on the size of your turkey, you may need to add more chicken stock to your recipe.
    • The turkey should be completely covered when you put it in the cooler or bucket. 
    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Brine
    European
    Brine, Holidays, Thanksgiving, Turkey Stock

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • How to Keep Apples Fresh for Weeks

    How to Keep Apples Fresh for Weeks

    Amy Cross in her kitchen with apples drying on her counter

    It’s apple season! Going apple picking is a fun fall activity for families to enjoy. Whether you are picking apples, getting farm fresh apples, or taking advantage of better prices since they are in season, here are some of my apple tips! 

    How to Wash Apples

    whole apples soaking in a mixture of water and distilled white vinegar

    Once I get my apples home, I wash them with the same rinse that I use for most of my other products. This is using ¼ cup of 5% distilled white vinegar and 10 cups of water in a large bowl for two minutes. While you are washing the apples, be sure to stay close and bob the apples in the water so they get fully washed.

    Since they will float to the surface this is important so that they are truly clean. After they have been washed for two minutes, take them out to dry. I lay them with the stem side down first to drain any water that collects around the stem. Then I rotate them over to fully dry.

    How to Store Apples

    When the apples are dried and ready to be stored, I recommend storing them in the crisper drawer of the refrigerator. Did you know that if you have fresh apples stored correctly, they can last up to a year? That’s amazing!

    If you don’t have room in the refrigerator, keep them in the pantry or in the garage if it is a cool season.

    Something very important to remember is not to mix fruit if you are keeping your apples on the counter or in the fridge. Apples, bananas, and oranges might look pretty together, but they will cause each other to go bad faster. This is why I encourage you to make sure that you keep these items separate and avoid mixed fruit bowls.

    Cut Apple Trick

    pre-sliced apples in a mason jar for healthy snacks

    Do you get tired of wasting cut up apples that don’t get eaten before they start to brown? You can save these apples by putting them in a glass jar and storing them in the refrigerator. You will need to use a canning jar with a metal lid because it is completely airtight, this works better than glass with a plastic lid.

    Fun fact, this also works for avocados! This will prevent them from turning brown and allow you or someone else in your family to enjoy the snack later. This is also a great way to have healthy snacks prepared ahead of time and ready to go when they are needed.

    Zero Waste Produce Guide

    If you want more directions for washing produce and keeping items fresh for weeks, check out my Zero Waste Produce Guide. This hardcover book has 75 produce items as well as over 40 recipes to give you new and fun ways to enjoy your produce. You can find it in The Cross Legacy Shop.

  • How to Make Homemade Elderberry Gummies

    How to Make Homemade Elderberry Gummies

    Amy Cross standing in her kitchen holding homemade elderberry gummies in pineapple and strawberry silicone molds

    During the fall and winter months, a popular item that you see people adding to their diet is elderberry. Elderberries can be consumed in different ways but the most common ways are in a syrup or as elderberry gummies.

    Anise, rosehips, whole cloves, elderberries, ceylon cinnamon sticks, in glass jars sitting on the counter

    Elderberries are talked about so much in the fall and winter because they are filled with antioxidants. Antioxidants help your body fight off free radicals which are things that come from the environment that can cause sickness in your body. The more antioxidants you consume, the better you are able to fight them off and hopefully stay healthy!

    It All Starts With Homemade Elderberry Syrup

    I make elderberry syrup every year and you can view that recipe on my blog here.

    Everything you need to make the syrup is linked in my Amazon Storefront including my spice drawer organizer and spice jars which are one of the favorite parts of my kitchen. Fun fact: When we remodeled my kitchen, we had to change the design to accommodate this drawer and it was 100% worth it!

    small glass jars that contain spices in kitchen spice drawer

    You’ll use the elderberry syrup recipe to make these homemade elderberry gummies which are an easy way for the whole family to get the benefits of elderberries. I made the gummies using a recipe that I got from a vlogger, Rebekah Rhodes.

    Mike and Amy Cross at the Homesteaders of America Conference

    I had the pleasure of meeting her and her family at the Homesteaders of America Conference and wanted to give her recipe a try. We take one elderberry gummy a day during the fall in winter months, usually taking a break from them in the spring and summer months.

    close up of strawberry shaped elderberry gummies sitting on a wooden cutting board with The Cross Legacy logo engraved on it

    Homemade Elderberry Gummies

    Elderberry gummies are a convenient way to enjoy the health benefits of elderberry in a delicious treat. They can be enjoyed by the entire family.

    • Measuring Cup
    • Glass Measuring Bowl
    • Whisk
    • Silicone Molds
    • Plastic Syringe,
    • Cookie Sheet(s)
    • Glass Containers with Airtight Lids
    • 1 c. Elderberry Syrup
    • ¼ c. Gelatin

    1. In a large glass bowl, add ¼ cup of elderberry syrup and ¼ cup gelatin.

      Whisk together until well mixed.

    2. Warm remaining elderberry syrup and add it to the gelatin/syrup mixture.

      Whisk together until gelatin is dissolved.

    3. Place silicone molds on cookie sheet(s) for support, and pour gelatin/syrup mixture into the molds.

    4. If your silicone molds came with droppers, use them to fill your molds.

      Refrigerate for 2 hours, or overnight.

    5. After the gummies have set, pop them out of the silicone molds and store in a sealed glass container in the refrigerator.

    • If you are sharing these with younger members of your family, you can get smaller sized molds for them to enjoy smaller portions. 

     

    • The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
    Homesteading
    European
    Elderberry, Gummies

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    This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer.

  • Classic Lemon Bars – Allergy & Diabetic Friendly

    Classic Lemon Bars – Allergy & Diabetic Friendly

    Clear glass bowl of fresh lemons

    The lemon is such a fun and versatile fruit. Squeeze a little to liven up a glass of water, or squeeze a bunch for a cool and refreshing pitcher of lemonade! And we can’t forget classic lemon bars – yum! Let’s talk about all thing’s lemon today. Go grab yourself a glass of water, squeeze a little lemon in it and read on.

    Picking the Perfect Lemon

    Zested lemons, zester, and small white square dish with lemon zest all on a wooden cutting board

    Picking produce can be a challenge. Do you want firm or soft? As a general rule fruit should be fragrant. For lemons, you want to choose lemons that are heavy for its size as it should give you plenty of juice. It should also have a little give when applying slight pressure. In other words, squeeze the lemon gently. If it doesn’t give a little, move on and try a different one.

    Storing Lemons

    There seems to be a debate on the best way to store lemons. Lemons store well in the crisper drawer. I have seen lemons stored in water and I offer this safer alternative. Wash them and store them with their produce buddy, the avocado in the crisper drawer to extend the life of both items. I typically buy lemons every other shopping trip. So, for me, I buy lemons every six weeks. They last the entire grocery shopping cycle. It just takes my house about six weeks to work through the bag.

    Lemons and Avocados in a crisper drawer

    Making Powdered Sugar

    I have noticed that purchasing specialty sugar like monk fruit brown sugar or monk fruit powdered sugar can be expensive. Like brown sugar, you can make powdered sugar at home. I typically use my Vitamix to make powdered sugar. Using regular monk fruit and running it through the blender, you can make powdered sugar. This also works for regular sugar as well.

    Homemade Monk Fruit Powdered Sugar in a glass bowl with black measuring cups
    Amy holding a slice of lemon bar with the lake in the background

    Classic Lemon Bars

    I use almond flour and monk fruit in place of sugar, making these classic lemon bars both allergy and diabetic friendly.

    • 9×13 Baking Dish
    • Parchment paper
    • Citrus Zester Tool
    • Measuring Cups
    • Measuring Spoons
    • KitchenAid Mixer or Stand Mixer
    • Whisk
    • Spatula
    • Vitamix Blender

    CRUST INGREDIENTS:

    • 2 sticks Salted Butter ((if using unsalted butter, add ¼ tsp. salt))
    • ½ c. Monk Fruit or Sugar
    • 1 tsp. Vanilla
    • 2 c. Almond Flour

    LEMON FILLING INGREDIENTS:

    • 7 Eggs, (room temperature)
    • 3 c. Powdered Monk Fruit ((I made regular monk fruit into powdered sugar so it fully dissolved. Watch my video here.))
    • 2 T. Lemon Zest, (about 5 lemons)
    • 5 Lemons, (juiced)
    • 1 c. Almond Flour

    1. Preheat the oven to 350°

    2. Line a 9" x 13" baking dish with parchment paper.

    3. If making powdered monk fruit from scratch, prepare this now.

    4. Zest lemons and set aside.

    PREPARE THE CRUST:

    1. Cream 2 sticks of butter, vanilla, and ½ cup of monk fruit together with a mixer.

    2. Add 2 cups of almond flour and mix until a crumbly dough forms.

    3. Press dough into a 9" x 13" baking dish lined with parchment paper.

    4. Bake for 18-20 minutes or until firm.

    PREPARE THE FILLING:

    1. Whisk the 7 room temperature eggs together, adding 3 cups of powdered monk fruit sugar, one cup at a time. Making sure sugar is fully dissolved.

    2. Mix in the lemon zest and lemon juice.

    3. Add remaining 1 cup of almond flour and blend together.

    FINAL STEPS:

    1. Pour the filling over the shortbread crust.

    2. Bake for 30-35 minutes.

      (If your oven doesn’t heat evenly, rotate halfway through baking time.)

    3. Remove from the oven and let cool for 1 hour before putting it into the fridge.

      (Chill in the fridge for a couple of hours. It's better chilled)

    4. Dust with powdered sugar just before serving and enjoy!

    1. Cut into pieces and freeze for a summertime treat anytime.
    2. I have noticed that purchasing specialty sugar like monk fruit brown sugar or monk fruit powdered sugar can be expensive. Like brown sugar, you can make powdered sugar at home. I typically use my Vitamix to make powdered sugar. Using regular monk fruit and running it through the blender, you can make powdered sugar. This also works for regular sugar as well. 
    3. Watch the full video on how I make these delicious Classic Lemon Bars here.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Dessert
    American
    allergy-friendly, Diabetic Friendly, Lemon, Lemon Bars, Monk Fruit

    Interested in More Fruit Desserts? Give These a Try!

    [wprm-recipe-roundup-item id=”7666″]
    [wprm-recipe-roundup-item id=”5868″]
    [wprm-recipe-roundup-item id=”100″]

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer.

  • Peach Blueberry Crisp Recipe

    Peach Blueberry Crisp Recipe

    fully cooked Peach Blueberry Crisp in a white baking dish cooling on a wooden cutting board

    I’ve had a sweet tooth lately and have been craving a good dessert like fruit crisp. I love fruit desserts. What I love about this recipe is the variety of ways you can make it. Today I will share with you my Peach Blueberry Crisp recipe, but I will also show you how to make it with a variety of other fruits.

    I like to purchase produce during the peak season. When shopping, I use reusable produce bags, like these, whenever I can. We eat the produce fresh, but I will also freeze or can some for later. This is another trick to save money on your food budget because you are usually getting items at their lowest price. There also comes a time when I have to eat out of the pantry or freezer to make room for the next season of fruits and vegetables.

    close up of a hand with a can opener opening a mason jar of canned peaches

    For my Peach Blueberry Crisp recipe, you can use fresh, canned, or frozen fruit. Do you have a favorite fruit you enjoy in a dessert? This recipe also works great with berries, apples, and pears, too. I used some canned peaches and fresh blueberries I picked that day. Again, see what you have and make it with that. This is a great way to use up some of the fruit around your house whether it is fresh, canned, or frozen. The summer season brings such a variety of fruits. Check out my eBook I Bought It, Now What Summer Edition for full washing and storing tips.


    Show Me!

    Growing Your Own Fruit

    Are you growing any fruit? I have three blueberry bushes. When I purchased the bushes, I made sure to get an early, mid, and late season variety. I pick and clean them, which allows me to have fresh berries all season long. I also like to freeze fruit and will use my food saver to prepare the fruit for the freezer.

    glass bowl with flour and hand holding a measuring cup of brown sugar

    Monk Fruit Sugar Replacement

    Since I am diabetic, I use monk fruit as a sugar replacement and use it for pretty much everything. When shopping for monk fruit products, I noticed the brown sugar version is quite pricey. So, I make my own. I take about ½ cup of monk fruit and about 1 Tablespoon of molasses and mix them together in a Magic Bullet blender. Of course, this is just an option if you are interested in making your own. Otherwise, feel free to use regular brown sugar or another brown sugar substitute of your choice in this recipe.

    Crumble vs. Crisp

    Oats are also used in this recipe. In fact, oats are what makes this a crisp! During the filming of this recipe, I think I called this a crumble and a crisp. The difference is the inclusion of oats. Without oats it is a crumble, with oats it is a crisp! I keep oats in my pantry at all times and make sure I rotate my food stock. This recipe is a great way to use items from your pantry. I order my oats from Amazon in a large bag. I enjoy flexible recipes where I can use items I have on hand and avoid a trip to the grocery store. It is just one more reason to have a well-stocked pantry at home.

    Raw blueberries and peaches in a baking dish

    This recipe comes together super easy. It is also a great way to use fruit when you don’t want to make pie! The filling is mixed in the baking dish, saving you an extra bowl to wash. Once you have your ingredients gathered, it takes just a few minutes to measure, mix, and pour. Place it in the over and wait for it to bake!

    Peach Blueberry Crisp

    There’s no wrong way to put this crisp together. Picking your favorite fruits and adding a tasty topping just makes it that much better! It's also a great way to use up any fresh or frozen fruit you have on hand.

    • Colander
    • 9"x13" Baking Dish, Cast Iron Skillet, or individual ramekins
    • Measuring Cups
    • Measuring Spoons
    • Large Mixing Bowl
    • Pastry Blender
    • Spatula

    For the Filling:

    • 2 Qts. Peaches, (fresh, frozen, or canned. Drained.)
    • 2 c. Blueberries
    • 3 T. Flour ((I used Bob's Red Mill 1-1 Gluten Free Baking Flour))
    • ½ T. Vanilla
    • ¼ tsp. Nutmeg
    • ¼ tsp. Cinnamon

    For the Topping:

    • 1 c. Flour ((I used Bob's Red Mill 1-1 Gluten Free Baking Flour))
    • ½ c. Brown Sugar or Monk Fruit
    • 1 c. Rolled Oats
    • ¼ tsp. Cinnamon
    • ¼ tsp. Nutmeg
    • ¾ c. Salted Butter, (cold)

    For the Filling:

    1. Preheat Oven to 375° F

      Place the drained peaches and blueberries in a 9" x 13" baking dish.

    2. Sprinkle flour, cinnamon, nutmeg, and vanilla over fruit and gently mix together.

      (If you are using individual ramekins, place all ingredients in a large bowl. Mix together and divide evenly between the ramekins.)

    For the Topping:

    1. In a mixing bowl, add the flour, brown sugar, rolled oats, cinnamon, and nutmeg. Gently mix.

    2. Cut cold butter into smaller chunks and place in the mixing bowl.

    3. Blend in the butter with a pastry blender or a fork. The topping will be crumbly.

    4. Layer topping evenly over fruit mixture.

    Baking:

    1. Place in a preheated oven.

      Tip: Place the baking dish on a cookie sheet to catch anything that bubbles over.

      Bake until golden brown, about 35-40 minutes.

    2. Serve with whipped cream or ice cream.

     

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Dessert
    American
    Blueberries, Fruit Crisp, Peaches

    Do you have a bunch of fruit you could add to this recipe and just don’t know where to start? Here are some ideas to help you.

    • Apple
    • Berries – Raspberry, Blackberry, Blueberry, Marionberry (you can mix them all together too!)
    • Cherry
    • Peach
    • Plum
    • Pear
    • Peach/ Raspberry
    • Peach/ Apricot Blend
    • Peach/ Mango
    • Apple/ Cranberry
    • Cherry/ Blueberry

    close up of pastry blender mixing up a fruit crisp topping

    One of my favorite things about making food from scratch is that you can combine flavors you wouldn’t normally find pre-made at the store. There’s no wrong way to put this crisp together. Picking your favorite fruits and adding a tasty topping just makes it that much better!

    Which combination are you going to try? Are you serving it with ice cream, whipped cream, or both?

    Learn How to Can Peaches

    This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer.

  • Sweet and Smoky Rub Recipe

    Sweet and Smoky Rub Recipe

    spare ribs with sweet and smokey rub and BBQ sauce and corn on the cob on a white plate

    Ribs off the grill are a summertime treat. They’re a great item to grab on sale and cook in the Instant Pot or broil in the oven; which means you can make them no matter what the weather decides to do.

    For us here in the Pacific Northwest, this means not having to worry about the rain and cooking them outside. Cooking them in the Instant Pot also means this can be an anytime dinner instead of a weekend treat. The Instant Pot cuts the cooking time down drastically. Adding my Sweet and Smoky Rib Rub makes them even more delicious!

    rack of pork spare ribs rolled and standing in an Instant Pot read to be cooked

    For this recipe, I spent $30 for three racks of ribs, and this was able to feed three families! It seems like a fancy meal, but it’s an easy meal, and a fun one for entertaining. Toward the end of summer, I will pick up another rack or two of ribs for the freezer. Building the freezer and pantry with items on sale helps me stretch our grocery budget a little further.

    When shopping for pork ribs, there are two varieties – baby back and spare ribs. Baby back ribs are smaller and tender. Spare ribs are larger ribs with more meat between the bones. They also have more fat. If you’re looking for a tender, leaner rack of ribs, grab yourself a rack of baby backs.

    This blog post is going to go through the following steps:

    • Sweet and Smoky Rib Rub Recipe
    • Sanitizing the Prep Area
    • Preparing the Ribs
    • Instant Pot Sweet and Smoky Ribs Recipe
    • Side Dish Ideas

    Tips on Making Rubs

    Amy Cross pressing her Sweet and Smoky Rib Rub onto a rack of ribs on a tray

    Rubs impart a great flavor into meat when cooking. This rub recipe is for one rack of ribs. I tripled it to make enough to cover my three racks of ribs. At my house, I use monk fruit pretty regularly. This recipe calls for brown sugar.

    You can watch this video to see how I made brown sugar monk fruit if you don’t happen to have any on hand. You can use regular brown sugar or any brown sugar substitute.

    Having a fully stocked pantry allows you to quickly create a variety of rubs to satisfy everyone in your family. If you are still putting your spices together or need a little help, I can help you. Watch this video or read the blog post below for more helpful information.

    It is best to put this rub on the ribs 30 minutes before cooking them, or up to 24 hours ahead of time.

    Sweet and Smoky Rib Rub Recipe

    Sweet and Smoky Rib Rub

    This recipe is for one rack of ribs. Multiply this recipe by the number of racks you will be making to ensure you have enough rub for the best flavor profile. When following our Sweet and Smoky Rib recipe, rub onto your ribs at least 30 minutes before placing the ribs into the Instant Pot.

    • Measuring Spoons
    • Small Mixing Bowl
    • Whisk or Spoon
    • Glass jar with airtight lid
    • ⅓ cup Brown Sugar
    • 2 tsp. Salt
    • 2 tsp. Black Pepper
    • 2 tsp. Smoked Paprika
    • 1 tsp. Garlic Powder
    • 1 tsp. Onion Powder
    • 1 tsp. Ground Mustard
    • ½ tsp. Ground Cinnamon
    • ½ tsp. Celery Seed
    • ¼ tsp. Cayenne Pepper

    1. Mix all ingredients together in a bowl.

    2. Store in an airtight glass jar on your pantry shelf for up to six months.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Condiment
    American
    Rib Rub, Ribs, Sweet and Smoky

    Preparing the Ribs

    Taking a few minutes to prepare the ribs will make it so much easier to eat them when they are done cooking. The ribs will have a membrane, which looks sort of like a thin layer of pale white “skin” running along the underside of the ribs. You will want to remove this membrane. When cooked, this can be the tougher, chewy part of the rib. If you are curious how to remove this membrane, you can watch this video.

    Instant Pot Sweet and Smoky Ribs Recipe

    If the weather is pleasant, the grill is always an option. However, today we are going to put these in the Instant Pot. I tend to keep a good variety of items in my pantry, which would include Apple Cider Vinegar and Apple Cider, or Apple juice. The Apple Cider I used in this recipe I bought at the fruit stand, is stored in a glass jug, and has a longer shelf life.

    Instant Pot Sweet and Smoky Ribs

    The Apple Cider Vinegar is a secret ingredient in these Instant Pot Sweet and Smoky Ribs and should not to be skipped!

    • Measuring Spoons
    • Measuring Cups
    • Instant Pot
    • Broiler-safe pan
    • Basting Brush
    • 1 rack Ribs, (Spare Ribs or Baby Back Ribs. Seasoned with my Sweet and Smoky Rib Rub recipe.)
    • 2 cups Apple Juice or Apple Cider
    • 2 cups Water
    • 1 T. Apple Cider Vinegar*
    • 1 T. Liquid smoke
    • 1 batch Sweet and Smoky Rib Rub

    1. Remove the thin white layer of membrane from the under-side of the ribs so they are more tender when cooking.

    2. Place trivet/rack in the Instant Pot and add all the liquid ingredients.

      Make sure the liquids do not cover the rack.

    3. Place Ribs in the Instant Pot on the trivet/rack.

    4. Cook on high pressure/meat setting for 25 minutes.

    5. Allow the steam to natural release for 15 minutes.

    6. Remove the ribs from the Instant Pot and place them on a broiler safe pan.

    7. If using BBQ sauce, brush onto the ribs and broil in the oven for 4 minutes per side.

      Remove from oven. Allow the meat to rest for 5 minutes and enjoy!

    *The Apple Cider Vinegar is a secret ingredient and not to be skipped! While it is only a small amount, it does pack a punch of flavor into your ribs. You will be glad you grabbed the bottle and added it!

    **Take the ribs out of the Instant Pot, place them on a broiler safe rack, and broil for 4 minutes per side. If you like BBQ sauce on your ribs, or you have a batch of my Cherry BBQ sauce on hand, baste with the sauce and then broil.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Main Course
    American
    Baby Back Ribs, Instant Pot, Rib Rub, Spare Ribs

    Side Dish Ideas

    While ribs make a great main course, let’s talk side dish ideas for a minute. This is a great time to eat out of your fridge and pantry. Take a look at the veggies in your fridge to see what needs to be eaten. We are trying to eat things up before they go bad, and ribs are pretty versatile when it comes to side dishes.

    I keep canned baked beans in my pantry and this is a great filler if I don’t have a lot of fresh items to eat. If you are trying to follow a low carb diet, a quick side salad with honey mustard dressing can be easily whipped up. Generally, we eat corn on the cob during the summer when we make ribs. If you are making ribs and have a watermelon on hand, you may consider making my refreshing Watermelon Cucumber Juice to go with your dinner!

    [wprm-recipe-roundup-item id=”7330″]
    [wprm-recipe-roundup-item id=”100″]

    Are you excited to try ribs in your Instant Pot now? Let me know how you and your family liked it by giving this recipe a five-star review and leave a comment letting me know what sides you made to go along with your ribs.

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

  • Honey Mustard Dressing Recipe

    Honey Mustard Dressing Recipe

    close-up-of-honey-mustard-salad-dressing-with-a-mixed-green-salad-with-chopped-chicken-strips

    Summer meals usually include a lot of vegetables, especially when the garden is bountiful. One of my favorite things to make to accompany all our vegetables is homemade salad dressing. Homemade dressings are easy to make, cheaper than store bought, and allows you to avoid all the extra additives. As a household with allergies, I often try to make things from scratch. When I make things from scratch, I can easily eliminate ingredients we can’t eat.

    Today I am going to share my homemade mayonnaise, and homemade honey mustard dressing recipes with you. I will also share a whole list of ideas on how you can use the honey mustard dressing. By the end of this blog, you may just want to double the honey mustard dressing recipe! 

    mason-jar-of-homemade-mayoonaise-with-immersion-blender-resting-on-the-lip-of-the-jar

    How to Make Homemade Mayonnaise

    Homemade Mayonnaise

    This mayonnaise will blend up easily when the eggs and oil are the same temperature. Store in the fridge for up to one week.

    • Asparagus Jar
    • Immersion Blender
    • 1 Egg, Whole ((room temperature))
    • 1 Egg Yolk ((room temperature))
    • 1 ½ c. Avocado Oil ((room temperature))
    • 1 tsp. Dijon mustard
    • 2 T. Lemon juice
    • ¼ tsp. Salt

    1. Add all ingredients to your jar and wait one minute for everything to settle in the jar.

    2. Put the immersion blender to the bottom of the jar for 30 seconds and then slowly start the blender.

      As the mayonnaise forms; slowly, move the blender up. The mayonnaise will blend up easily when the eggs and oil are the same temperature.

    3. Once fully blended, place the lid on the jar and store in the fridge for up to one week.

    * I use an asparagus jar which is the pint & half size. These jars are a little harder to find and tend to come in a case of 9 instead of 12. If you don’t have these, you can use a wide-mouthed pint or a quart size jar.

     

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Condiment
    French
    Eggs, Mayo, Mayonnaise

    Fresh homemade mayonnaise is great on sandwiches, to make egg and tuna salads, and all the ways you use mayonnaise. With this recipe you won’t be running to the store for a jar every time you run out. You’ll now be able to throw a few ingredients together and continue on with your recipes. Plus, you know exactly what is in your mayonnaise. For our honey mustard dressing recipe, we’re going to use ¼ cup of our homemade mayonnaise.

    chopped-chicken-strips-on-a-wooden-cutting-board-with-honey-mustard-dressing-in-a-square-white-sauce-dish

    How to Make Honey Mustard Dressing

    Honey mustard is a great dipping sauce for fresh veggies and chicken strips, as a salad dressing on your greens, or drizzled over stir fried or grilled vegetables. Another great way to use this sauce is as a replacement for barbecue sauce on grilled meats like chicken. One of my favorite uses for this salad dressing is on a crispy chicken salad and drizzled over grilled veggies. This can easily be whipped up the next time you make a salad or want an easy sauce for veggies or chicken.

    Honey Mustard Dressing

    This homemade honey mustard dressing stores in the fridge for up to one week.

    • Bowl
    • Whisk
    • Glass Jar
    • ¼ c. Honey
    • ¼ c. Mustard ((I use a mix of yellow mustard and Dijon to make up the ¼ cup.))
    • ¼ c. Homemade Mayonnaise ((you can use my Homemade Mayonnaise recipe, Avocado Mayonnaise, or any other type of Mayonnaise.))
    • ¼ tsp. Garlic powder
    • ½ Lemon, (juiced)

    1. Mix all ingredients together with a whisk.

    2. Store in a glass jar in the fridge for up to one week.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Condiment
    American
    honey, honey mustard dressing, Mayonnaise, mustard


    mixed-greens-with-fresh-veggies-in-a-white-bowl

    Let’s Talk Salads

    Now that you have a tasty homemade salad dressing recipe, let’s talk salads. Spinach, lettuce, microgreens, carrots, celery, peppers, cucumbers, garden tomatoes and more! Grab them all at one time at the store and have them on hand for a quick side dish or full meal. You can find how to wash and store all these and many more in my eBooks, I Bought It, Now What? and I Bought It, Now What, Summer Edition. You can purchase my eBooks here:


    i-bought-it-now-what-ebook

    I bought it now what summer edition book cover

    US Customers


    All Other Countries

    Grow Your Own Microgreens

    If you enjoy microgreens like I do, you may want to start growing your own. It is much cheaper to grow your own and it only takes a few days. Learn more about growing microgreens in this blog post.

    Keep Your Salad Toppings Fresh

    You’ve got your homemade dressing and may even be ready to start growing your own microgreens. Now let me teach you about my salad basket and how to keep all your salad toppings fresh for weeks. Check out my blog post below for all my secrets. 

    A Few More Summertime Recipes

    hexclad-wok-with-stirfry-veggies

    I made dinner for Mike and myself the other night using my new HexClad Wok. I stir fried sausage, onions, peppers, zucchinis, and a little garlic. This was served over rice drizzled with my honey mustard dressing. It was a delightful meal. Check out this video of the meal coming together.

    Summer provides such a variety of wonderful fruits and vegetables. Here are a few more of my favorite summertime recipes.

    • Cool down this summer with my Watermelon Cucumber drink.
    • Want to try another easy salad dressing? Try Mike’s Pretty Basic Salad Dressing.
    • We eat a lot of boiled eggs this time of year and those can be tricky sometimes. Mike has a fun hard-boiled egg video. You can check that out here.

    So, tell me, will you be trying my honey mustard dressing and/or fresh mayonnaise? Let me know which one you try and if you like them. Are you ready to make the switch to homemade?!

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

  • How to Make Cherry BBQ Sauce – Homemade BBQ Sauce Recipe

    How to Make Cherry BBQ Sauce – Homemade BBQ Sauce Recipe

    glass-jars-of-bbq-sauce-sitting-on-a-wooden-cutting-board-with-a-rubber-basting-brush

    Up here in the Pacific Northwest it’s June, and that means it’s summer barbecue season. We’ve had some rain, well, a lot of rain for this time of year. When the sun comes out or we get a break from the rain we like to fire up the grill and that means barbecue sauce! Barbecue sauce is used to marinade, to baste, as a condiment, or topping for your favorite meats, vegetables, and sandwiches. Barbecue originally started with lemon or lime juice and some seasoning, and has grown into what it is today; a whole variety of flavors and styles to choose from.

    In this blog, I will be sharing my Cherry Barbecue Sauce recipe with you. This sauce can range in flavors and spice levels. You can make it super spicy or sweet. You can make it spicier by increasing the smoked paprika and chili powder. This sauce can be made fresh when you want it, or canned for shelf-stable future use.

    Let’s Explore Barbecue Sauce

    I make a variety of barbecue sauce flavors. I started with a recipe from The Kneady Homesteader. We love this recipe and make it often. Here is a great video she put together on how to make her sauce.

    My Cherry Barbecue Sauce recipe uses ketchup. I make my own ketchup using the Living Traditions Homestead recipe.  Her ketchup recipe can be found in the YouTube video below. I make a large batch of ketchup and can it to make it shelf-stable.

    https://youtu.be/AI2hq3sy-eQ
    block-of-frozen-cherries-and diced-fresh-onions-on-a-wooden-cutting-block-with-a-chef's-knife

    The Recipe

    Cherry Barbecue Sauce

    This sauce can range in flavor and spice levels – make it super spicy or sweet. This sauce can be made fresh when you want it, or canned for shelf-stable future use.

    • Pint Size Canning Jars with Lids and Rings
    • Immersion Blender
    • Dutch Oven
    • 2 T. Avocado Oil
    • 2 Onions, (chopped)
    • 6 Garlic Cloves, (minced)
    • 6 c. Cherries, (pitted (fresh or thawed from the freezer))
    • 2 c. Tomato Sauce
    • 2 c. Ketchup
    • 2 c. Monk Fruit Sweetener ((if canning, use can sugar instead)*1)
    • 1/2 c. Apple Cider Vinegar
    • 6 T. Molasses
    • 2 T. Worcestershire Sauce
    • 1 T. Chili Powder
    • 2 tsp. Ground Mustard
    • 2 tsp. Onion Powder
    • 1 T. Garlic
    • 2 tsp. Black Pepper
    • 1 tsp. Himalayan Sea Salt ((if canning, use canning salt)*2)
    • 1 T. Smoked Paprika

    1. In a Dutch Oven or large pan, add oil, onions, and garlic. Cook until lightly browned.

    2. Add the remaining ingredients and bring to a boil.

    3. Reduce heat and simmer for 20 minutes.

    4. Using an Immersion Blender, blend until smooth.

      If using a countertop blender, allow to cool before transferring to the blender.

    5. Divide evenly among six, pint-size glass canning/mason jars.

      Label, date, and store in the fridge for up to one month.

      OR, follow the water bath canning process to make shelf-stable.

    1. * At of the time of this recipe creation, Monk Fruit has not been tested for canning, so please use can sugar if you will be canning this sauce.
    2. * It is important to use Canning Salt in place of Himalayan Sea Salt if you will be canning this sauce.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Condiment
    American
    BBQ Sauce, Cherry


    close-up-of-bbq-sauce-in-glass-mason-jars-sitting-on-a-wooden-cutting-board

    Making Your Sauce Shelf-Stable

    This sauce can be processed by using the Ball Water Bath Canning method. 

    • Jars need ¼ inch of headspace in jars. 
    • 15 min processing time for ½ pint or pint size jars. 

    *As of the time of this post monk fruit has not been tested for canning to make shelf-stable.

    Tips for Pitting Your Cherries

    Do you have an amazing cherry pitter in your kitchen already? If so, you’re all set! If not, the OXO Cherry Pitter works wonderfully. Before I had a cherry pitter in my kitchen, I used a little trick. This trick is also shared in my new book, ‘I Bought It, Now What? Summer Edition’ which will be available for Presale on June 21, 2022. Take an empty long neck bottle like a root beer bottle, and set the cherry on top where the hole is. Use a metal straw to push the cherry pit into the bottle. The pit should fall in the bottle while the cherry remains sitting on the rim.

    cherries-in-mason-jars-and-an-empty-root-beer-bottle-which-can-be-used-as-a-cherry-pitter

    Tips to Use Your Homemade Barbeque Sauce

    Now that you have your sauce, let’s talk about when to use it. While the sauce can flavor the food and make it wonderful, using it at the wrong time can quickly ruin your meal.

    1. For Grilling, keep in mind this sauce has a high sugar content which will burn and char. However, applying it too late, will not give the flavor depth or allow the meat to absorb the flavors. 
    2. Grilling rule of thumb: Apply BBQ sauce in thin layers over 10 minutes for smaller cuts, or 30 minutes for larger cuts, before your meat has finished cooking. This will give you the flavor you are searching for while avoiding the char/burn taste. 

    Smoking is a slow and low heat process using indirect heat which minimizes the chance for sugars to burn or char. For this process, you can marinate your meat in BBQ sauce.

    Are you planning to try my Cherry BBQ Sauce this summer barbecue season? If so, how do you plan on trying it? Will you be making it fresh or canning it? Leave a comment below and let me know.

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at not cost to you. For more information, please read my Disclaimer .

  • The Cross Legacy is Gaining Momentum

    The Cross Legacy is Gaining Momentum

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

    You asked, we listened! I Bought It, Now What? will be available in PDF form!

    The journey The Cross Legacy is on is gaining momentum. The blog, newsletters, recipes, Instagram following, speaking events and the release of my first eBook have all brought things to this point. I couldn’t be happier or more thankful for all the love and support you have shown me along the way.

    With all of this growth and momentum, I am happy to announce The Cross Legacy launched a Kickstarter campaign beginning May 20, 2022. If you already know what a Kickstarter campaign is, please bear with me for a moment. For those of you who don’t, as described on the Kickstarter.com website, “Kickstarter campaigns make ideas into reality. It’s where creators share new visions for creative work with the communities that will come together to fund them.”

    Check out our Kickstarter-exclusive merchandise!

    All About Our Campaign

    The purpose of this Kickstarter campaign will be to fund the release of my new eBook, I Bought I, Now What? Summer Edition, and I’m happy to report that eBook 2 is well under way! As requested by many with the first eBook, my second eBook will be offered as a PDF file on my website and available for download. Shortly after, it will also be offered as an eBook on Amazon Kindle. The first eBook, which features the top 25 fruits and veggies, will also be available on my website for download in PDF format. The new eBook is available for pre-order through the Kickstarter campaign.

    Our campaign has ten cleverly named tiers available for funding. These tiers range from $10 to $1,500. All donations, however big or small, help fund the campaign. Our first tier, Tier ‘Soil’, is a $10 donation and you will receive a quick reference refrigerator magnet. Tier ‘Seed’ and Tier ‘Roots’ have either eBook 1, or eBooks 1 and 2 as thank you gifts.

    This campaign features exclusive The Cross Legacy-branded merchandise with a limited number of offerings. Higher tiers include a one-on-one phone call with Amy, a day in your kitchen with Amy (must be within a specified geographic area), and a phone call with Amy and up to five (5) of your friends! A breakdown of all items included in each tier is available on the Kickstarter campaign website.  This campaign will fund the continued work of The Cross Legacy through the I Bought It, Now What? Summer Edition eBook.

    How You Can Support The Cross Legacy

    Do you want to support the campaign?  Here’s how you can help:

    1. Make a Pledge and support any of the ten available tiers
    2. Share the campaign on your social media pages
    3. Tell your friends and family about the campaign and ask them to join you in making a Pledge

    The Cross Legacy Mission

    My goal is to continue helping families around the world with food security – helping them to eat what they buy, saving money and wasting less. Every day I talk to my supporters and answer questions about food security. Through social media and the first eBook, I have been able to reach families around the world and bring hope back into their kitchens. Your donation, however big or small, will help this movement continue. Sharing the campaign helps too. YOU can make a difference. 

    Join me during this Kickstarter campaign and be my partner in this movement!

  • Easy and Delicious Gluten-Free Allergy-Friendly Meatball Recipe

    Easy and Delicious Gluten-Free Allergy-Friendly Meatball Recipe

    allergy-friendly, gluten-free meatballs pair nicely with this pasta

    How many times have you tried to find gluten-free, allergy-friendly meatballs? Well, I have and it is a challenge. I have looked and looked. Frankly, I am still looking.

    I enjoy meatballs in a variety of ways. To fill that need, I make my own. I prefer to make a large batch and freeze some for later. Meatballs freeze and defrost easily. By making a bigger batch today, you can add some to your freezer for a busy day later. You can store them in silicone bags or in glass containers.

    This is just one example of batch cooking. Batch cooking allows me to fill my freezer with gluten-free, allergy-friendly, quick meals for the days when I am busy and the day gets away from me. We all have those days when we don’t feel like cooking and it is so much more affordable to take a meal from the freezer as opposed to going out to eat, which might not always be in the budget. I use Souper Cubes to freeze portions of meals like my Lemon Chicken Orzo. You can also freeze entire pot pies!

    I have two videos about freezer organization if you want to learn how to keep your batch cooked meals as well as other freezer items. This is about organizing a chest freezer and this one is for an upright freezer.

    If you’re looking for more meal ideas, check out two weeks of meals in this video!

    Gluten-Free Allergy Friendly Meatballs

    This recipe is sure to please and the smaller portion size helps the little eaters. 

    • Blender
    • Large bowl
    • Spring Loaded Scoop
    • Baking Sheet
    • Parchment paper
    • Measuring Cups
    • Measuring Spoons
    • 3 lbs. Ground beef ((could add sausage))
    • 1 c. Onion, (chopped)
    • 2 c. Cauliflower ((Zucchini also works well))
    • 1½ c. Oatmeal (***Use gluten-free if needed)
    • 3 Eggs
    • 1 c. Spinach, (chopped)
    • 2 T. Tomato paste
    • 5 Garlic cloves
    • 2 T. Italian seasoning
    • 2 T. Oregano
    • 2 T. Basil
    • Salt, (to taste)
    • Pepper, (to taste)

    1. Line a cookie sheet with parchment paper.

    2. Blitz oats in the blender for a few seconds.

    3. Mix all ingredients together in a large bowl with your hands. 

    4. Use a spring-loaded scoop to get a consistent size meatball. Then, form them into balls using your hands.

    5. Place meatballs on the cookie sheet lined with parchment paper.

    6. Bake at 400° for about 25 minutes or until internal temperature is 165° when checked with a thermometer.

    7. Let cool and flash freeze on a clean baking sheet overnight.

      Freezing them already cooked will help you timewise for those busy days! I put them in dinner-size portions in vacuum seal bags so they will last a year.  

    ***Read the packaging to ensure you have gluten free oats if you want a gluten free meatball.

    This made 48, 2 inch meatballs about the size of a clementine. You could totally make them smaller sized meatballs for littles.  

    You can bulk these up with veggies so the meat and veggies are equal in the ball especially if you are trying to sneak in some extra veggies.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Main Course
    Italian
    allergy-friendly, gluten free, meatballs

    You May Also Want to Try

    [wprm-recipe-roundup-item id=”10051″] [wprm-recipe-roundup-item id=”6511″] [wprm-recipe-roundup-item id=”9942″]

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • How to Make Homemade Gluten-Free Pizza

    How to Make Homemade Gluten-Free Pizza

    delicious homemade gluten-free pizza with a slice taken out of it Let’s make a gluten-free pizza! Is your house dealing with multiple diets? I know at my house when everyone is together it is a cluster of allergies, but mostly soy and gluten-free pizza crust. Whew! That was a lot to get out. Now let’s cook for everyone! Needless to say, I have a family full of allergies. Not to mention food preferences. It is so hard to get allergy-friendly, gluten-free pizza crust that meets all of the requirements that we need. I mean where do you get a soy-free, gluten-free pizza dough that will feed the family without breaking the bank? My answer…

    Homemade Pizza

    Make it homemade. That was my answer. Now to find an easy, tasty pizza dough recipe. It has got to taste good otherwise it is a waste of time and money. Amy holding a fresh ball of pizza dough The added bonus of making it homemade is that you can get the whole family involved. By making pizza together we save money and we have quality family time together. Pizza night has created fun memories for my family and hopefully yours too. When you have a good pizza oven, it makes the pizza even better! We love our Newair Portable Countertop Electric Pizza Oven. It’s easy to use and the pizzas come out perfectly cooked every time. countertop pizza oven

    Favorite Pizzas

    What is your favorite pizza? Pepperoni? A pizza with everything? Another great tip is to make sure you have your family’s favorite toppings on hand. On your three-week shopping cycle grab your ingredients. chopped onions, peppers, and mushrooms for pizza toppings At my house in my freezer you will find a pizza topping section. I will freeze toppings in bags for each pizza. Does your family like sausage? Get a package of sausage, cook it all up and then freeze in pizza-sized portions for each pizza. I freeze the 1lb mozzarella cheese packages and each one is perfect for each pizza. Stick some Canadian bacon in the freezer and canned pineapple. Does pineapple belong on a pizza? Are you team pineapple? Check out my What’s in My Freezer video here to see how I store my pizza toppings for quick easy pizza night

    Level Up Pizza Night

    You can make your pizza night even more exciting with fun drinks for the entire family. The Luma Nugget Coutertop Ice Maker makes the best ice for a pink lemonade or Shirley Temple for the kids. If you want to enjoy some wine, a wine fridge like the Newair Shadow Series Wine Cooler Refrigerator will keep it at the perfect temperature. With a fun drink in hand and your freshly baked homemade pizza, it will be a fun and memorable night for the whole family!  ice maker

    Gluten-Free Pizza

    This makes one family size gluten-free pizza crust which can be divided into personal pizzas. You can have the family in the kitchen measuring, mixing, kneading and rolling. Or you could just have them put the toppings on!

    • Measuring Cups
    • Measuring Spoons
    • Mixer with Dough Hook
    • Large bowl
    • Towel
    • Pizza Stone
    • Pastry Brush
    • Pizza Cutter

    FOR PIZZA DOUGH:

    • 1 c. Warm water ((warm, not hot. Hot water will kill the yeast.))
    • 1 T. Honey or sugar
    • 1 T. Active dry yeast, (or 1 package)
    • 1 T. Olive Oil
    • 2 c. *Flour ((2 – 2½ flour. Start with 2 cups. (See Notes for flour recommendations.))
    • 1 tsp. Salt
    • 1 T. Baking powder

    FOR GARLIC BUTTER (OPTIONAL):

    • 2 T. Butter, (melted)
    • 1 tsp. Garlic Powder

    FOR PIZZA TOPPINGS:

    • 1 T. Garlic, (minced (optional, but adds great flavor))
    • 1 c. Pizza Sauce
    • 1 lb. Shredded Mozzarella Cheese
    • Toppings of your choice

    PREPARE THE DOUGH:

    1. In your mixers mixing bowl, mix together 1 cup of warm water, 1 T. honey (or sugar) and yeast.

      Let it proof for 5 minutes, until frothy and bubbly.

    2. Add the remaining dough ingredients to the bowl and mix with the dough hook attachment.

      I use my Kitchen Aid Mixer and dough hook for a couple minutes until the dough forms.

    3. Remove dough from the mixing bowl and knead into a smooth ball.

    4. Place the dough ball in a bowl and cover it with a towel.

      Let the dough rest for 30 minutes.

    BAKE THE CRUST:

    1. Preheat oven to 450° F.

      If you are using a pizza stone, preheat your stone.

    2. If using a pizza stone, sprinkle it with cornmeal so it doesn’t stick (if needed)

      Poke holes in the crust to eliminate air bubbles.

      Bake the crust for 5 minutes.

    3. Remove pizza crust from the oven.

    PREPARE GARLIC BUTTER (OPTIONAL):

    1. In a small bowl, mix the butter and garlic powder together.

    2. Spread over the edges of the crust with a pastry brush for extra flavor.

    ADD TOPPINGS:

    1. Add sauce.

    2. *Sprinkle with mozzarella cheese.

    3. Add toppings of your choice.

    4. Bake on lower rack for 15-20 minutes or in pizza oven for 5 minutes

    5. Allow to cool for 2 minutes, slice, and enjoy!

    The recipe makes one family-sized pizza crust

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Main Course
    Italian
    allergy-friendly, gluten free
    homemade gluten-free pizza, with cheese and pepperoni When do you have pizza? What is your favorite pizza? Did you get the family in the kitchen to help? I hope you did and I hope there was LOTS of laughter! Let me know when you make this recipe and what your family thought of it. DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .
  • Easy Ways to Make Sugar Cookies Allergy-Friendly

    Easy Ways to Make Sugar Cookies Allergy-Friendly

    allergy-friendly sugar cookies with allergy-friendly frosting and sprinkles, all organic and ready to enjoy!

    Though the food industry is slowly offering more options for those with food allergies. Even so, it can still be a difficult and frustrating journey to find good-tasting food that is safe for those with allergies.

    As a mama of a family that deals with many different food allergies and special diet needs, finding alternatives to traditional recipes has been something I have done for quite a while. I know the struggle of trying to look for recipes and it feels like there is one thing in every recipe that has something your family can’t have. It seems like more and more it is common for every household to have some kind of special diet requirement.

    The great thing about these cookies is that they can taste great and still be gluten-free, nut-free, soy-free, dairy-free, egg-free, diabetic-friendly, vegetarian, or vegan if needed. They are kid-friendly, and you can feel at ease knowing what is in your food.

    My goal is not just to teach you one sugar cookie recipe. My goal is for you to be able to look at a recipe and see what substitutes you could use to make it work for your family. Being an allergy and special diet mama, I know this can be daunting at first, but you can do it and I am here to help.

    Allergy Friendly Sugar Cookies for the Holidays

    Valentine’s Day and St. Patrick’s Day are my favorite holidays to make these allergy-friendly cookies. But you can adapt them for any holiday or special occasion. All you have to do is switch out the cookie cutters.

    I make them for Valentine’s Day, along with our fondue tradition (check that out here). Baking these gives me an activity to do with littles. It provides a great opportunity to learn more about shapes and colors. Making these holiday cookies with your kids and their friends would also be a fun activity (watch how I make them here).

    a baker in the making helping to peel the surrounding dough from the cookies
    young helper assisting in rolling out sugar cookie dough

    Know the Ingredients in Your Sugar Cookies

    I am all about breaking down recipes into single-ingredient items. It is part of my mindset when it comes to providing healthy meals for my family. It gives me a great sense of peace about what I am feeding to everyone. Once you purchase the ingredients that you can stock in your pantry, it is more budget-friendly to make meals, snacks and treats from scratch.

    Most importantly, for those of us who deal with food allergies, it is a necessity to know what is going into what you eat. I love working with single ingredient items as a foundation for a recipe because if you have multiple people in your family with different food allergies, it is easier to swap out one ingredient for another that can work for everyone.

    As an example, it can be hard to find a diabetic-friendly, no-dye, gluten-free, no vegetable oil, soy-free pre-made item at the store that is also organic. That is a long list of things that can’t be included. When you change how you shop and view store-bought products, it will free you from worrying about always scanning the nutritional info box on the back of a package for allergy-inducing ingredients.

    a fun baking activity that covers your hands with flour

    How To Substitute Ingredients

    Flour: You can use any all-purpose flour. My go-to when I need to make something gluten-free is Bob Red Mill’s 1:1 flour. Almond flour is also a go-to if you don’t have a nut allergy.

    Butter: For butter, I usually use grass-fed organic butter but there are also vegan butters that you can substitute with.  We do better with grass-fed than soy which is found in a lot of plant-based options.

    Sugar: I substitute monk fruit for raw cane sugar in recipes. This helps the cookies to not cause the glucose spike that cane sugar does. This can be very important for those who are diabetic and need to watch their numbers. Monk fruit can be used as a 1:1 sub for raw cane sugar.

    Note: Monk fruit is a great substitute for cane sugar, however it will taste a little different. The sweetness of the cookie is more subtle than it would be with cane sugar.

    Egg: Bob’s Red Mill Egg Replacer or aquafaba. This is the liquid from a can of garbanzo beans, believe it or not. Here are the conversions for using that liquid:

    1 Tbsp.= 1 egg white

    2 Tbsps.= 1 egg yolk

    3 Tbsps. = 1 whole egg

    Dye-Free Food Coloring and Sprinkles: I use these to avoid dyes and preservatives. (Watkins food coloring and sprinkles, and Supernatural food colors and sprinkles).

    freshly made allergy-friendly sugar cookies frosted and covered with dye-free sprinkles

    I also used up some of the leftover chocolate fondue (link mentioned above for how I make this) from our strawberries (see how I wash and store those here) for frosting on our Valentine’s heart shaped cookies made with the assistance of a little helper.

    How to Make Powdered Sugar

    You put a cup of sugar and blend it on high for 30 seconds. You can achieve that smooth texture by adding 1 tablespoon of arrowroot (as a substitute for cornstarch) per cup of sugar. Blend on high in a blender for 30 seconds. This works in both the Magic Bullet and Vitamix blenders. I have not tried to make it in other blenders. When I make my powdered sugar, I work with 1 cup batches.

    I normally put a towel over the lid to catch any particles flying and give it a minute to settle so you don’t breathe in all of that very fine sugar. The short video of me doing this is below.

    After I learned how to make powdered sugar I stopped purchasing it from the store. This trick allows me to store less items in my pantry and still be prepared to make anything without making a trip to the store. To see my pantry blog post and a more detailed tour of it on YouTube, click here and here respectively.

    I only make as much as I will need for a recipe. It is not recommended to save it. If you do choose to buy powdered sugar from the store, make sure to store it in a glass jar to keep it longer.

    Storing Your Cookies

    If they aren’t all eaten first, they will last about 2 weeks in a glass container. When you put them in a container and they are frosted, make sure to let the frosting set for a few hours before stacking the cookies. Otherwise you will have a sugary mess on your hands. Literally.

    I hope you have fun with these and that these tips will help your family to adjust the recipe as needed for your special dietary needs. Happy baking!

    Allergy-Friendly Sugar Cookies

    A homemade sugar cookie recipe that can be used to accommodate all types of food allergies and dietary needs.

    • Cookie sheet
    • Parchment paper
    • Mixer
    • Rolling Pin
    • Cookie cutters
    • Measuring Spoons
    • Measuring Cups
    • 2 sticks Butter (room temperature)
    • 1 c. Sugar, (or sugar substitute)
    • 1 Egg, plus one yolk (room temperature)
    • 1½ tsp. Vanilla
    • ½ Lemon, juiced ((about 1-1½ T. of lemon juice))
    • 3 c. Flour, (gluten-free (optional))
    • 1½ tsp. Baking Powder
    • ½ tsp. Salt

    PREPARE THE DOUGH:

    1. Preheat the oven to 325°F.

    2. Cream the butter and sugar together.

    3. Add eggs, vanilla, and lemon to the butter and sugar. Mix all together.

    4. Slowly mix in the flour, cup by cup.

    5. Finally, add in the baking powder and salt. Mix until a dough forms.

    6. Chill dough for an hour in the fridge before baking for the best results

    CUT OUT YOUR COOKIES:

    1. Dust the countertop with flour and roll out cookie dough until it is ¼" thick.

    2. Using whatever cookie cutters you want, cut the dough into shapes and place them on a cookie sheet lined with parchment paper.

    BAKE AND DECORATE:

    1. Bake 12 minutes or until golden brown.

    2. Decorate as desired.

    • Lemon is my little trick to these cookies. You don’t even really notice it, but it does something magical for your tastebuds. Don’t worry though, adding in the lemon does not make them taste like lemon cookies. It just adds a bit more to the flavor profile. 
    • This dough does not need to chill before rolling.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Dessert
    American
    allergy-friendly, cookie, dairy-free, diabetic, diabetic-friendly cookie, egg-free, gluten free, holiday cookie, nut-free, soy-free, sugar cookie, vegan, vegetarian

    Auntie Nessa’s Italian Buttercream

    This is the perfect icing to go with my Allergy-Friendly Sugar Cookies.

    • Stand Mixer
    • Measuring Cups
    • Medium Saucepan
    • 6.37 oz. Egg whites, (roughly the whites from approx. 6 eggs (room temperature))
    • Pinch of salt
    • 1¾ c. Sugar,
    • ¾ c. Water
    • 5 sticks Butter ((room temperature))

    1. Whip the egg whites in the bowl of a stand mixer until foamy, add a pinch of salt, continue to whip until it reaches stiff peaks.

    2. In a medium saucepan, mix the sugar and water together and cook until it reaches about 240° F.

    3. Slowly, and very carefully, drizzle the sugar syrup into the egg whites while the mixer is going. If you pour it too fast it will pool at the bottom of the bowl and won’t incorporate.

      Let it whip until it cools to just warm.

    4. With the mixer still going, start adding the butter in pieces, roughly half a stick at a time.

      It might look soupy during this part, but don’t panic. Continue to add the butter until it has all been added. If it is still soupy, let it whip.  It should thicken as it cools. 

    *For eggs, water, and butter, their weight is the same as their volume.

    *The bowl and whisk should be super clean as any fat will cause the whites not to whip.

    *This can be done in a large mixing bowl with a handheld mixer, or if you have really buff arms, can be mixed with a whisk.  But I recommend a mixer.

    *To make it egg free use the same amount of aquafaba. The rest of the recipe would be the same.

    *To make it dairy free, use a plant-based butter.  Oil will not work for this.

    *To make it vegan, use aquafaba and a plant-based butter.  The rest of the recipe would stay the same.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Dessert
    American
    buttercream, frosting, icing

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

  • My Super Versatile, Allergy-friendly Chicken Strips

    My Super Versatile, Allergy-friendly Chicken Strips

    chicken strips with condiments

    These Chicken Strips Are A Staple in Our House

    They can be gluten-free, egg-free, dairy-free, soy-free, grain-free, keto-friendly, kid-friendly, and husband-friendly. My husband could live on chicken strips. I don’t have to feel uncomfortable serving these to my family because I know exactly what is in them.

    These chicken strips are another item that I like to batch cook. I will make enough for 3 months. It’s a great busy night type of meal that everyone will like. You can add them to salads, have them with dip, or even make chicken parm as I have done. You can add just about any seasoning to the dredge and this just furthers the possibilities with this dish. When I batch cook these, I make some with the regular dredge and some with Italian seasoning in the flour. You could totally use multiple seasonings in one batch and make several types of chicken strips. The possibilities are endless.

    I never really follow the same process every time. It’s more of a technique that I want to bring to your attention/teach you about.

    packs-of-chicken-from-costco-thawing-in-a-dish

    The key is in the chicken.

    It has to be raw, never previously frozen. There are only so many times you can defrost and refreeze food products before they lose flavor, nutrients and get freezer burn. They need to be raw to bread them.

    Dredging the Chicken

    ingredients to make allergy friendly gluten free chicken strips

    I like to cut my chicken breasts into strips, but you can choose to leave them whole and flatten them out. The basic dredge is this:

    • Flour
    • Egg (or a substitute)
    • Panko, breadcrumbs, or chicharrones. You choose!

    This is where you can add whatever seasonings you want to the flour. Have fun with it! You could add things like onion powder, garlic powder, paprika, whatever you feel like.

    It’s Freezing in Here!

    chicken strips in the freezer

    You will freeze your raw, breaded chicken. When I freeze them, I flash freeze them on a cookie sheet for a few hours, or overnight. This process ensures they won’t stick together. I lay down parchment paper or a silicone baking sheet to make them easier to remove. After they are completely frozen, I put them in bags (these are my favorite) in the freezer.

    My Two Go-To Favorites

    That’s easy. I make one batch with Italian seasoning added to the flour. We love chicken parm in this house, but you could add these to any Italian pasta dish. So good! When I make the chicken parm, I just put them in a glass baking dish and top with marinara and parmesan cheese. Once cooked, I will serve them over pasta. Easy!

    chicken strips used to make chicken parm

    My other go-to way of using these is definitely on salads. Earlier, I mentioned we keep a sort of salad basket in our fridge (I talk about that here). With all the salad toppings and lettuce already prepped and ready to go (see how I prep my lettuce here), it is incredibly easy and quick to put a salad together.

    chicken strips on a salad with dressing on counter

    Sometimes I will add a tablespoon of Dijon mustard to the egg mix. We often eat chicken strips with my homemade honey mustard dressing or cherry barbecue sauce.

    [wprm-recipe-roundup-item id=”7330″] [wprm-recipe-roundup-item id=”4878″]

    OK, Now Let’s Talk Allergies

    Food allergies are the real reason I make these and I believe they are healthier than the ones you get from the store. 

    Gluten-Free

    If you need gluten-free panko, which can be hard to find, here is what I like to use. This brand is also soy-free, which is something I need. You can use any gluten-free flour. I often like to use almond flour. 

    Egg-Free

    Make sure the coating you use doesn’t have eggs in it. Panko often does. You can use arrowroot and cold water to make a slurry as an egg replacement. Melted butter works well too if you are only allergic to eggs.

    chicken strips with fruit and vegetables

    Keto/Low Carb

    You can substitute chicharrones for breadcrumbs or panko. Just blitz them in a food processor to make crumbs. This is what I used to do that. 

    We make homemade croutons, which can also be put through the food processor. Here is how I make those. I love to add them to one of my favorite spinach salads (Check out the recipe here).

    I hope that this simple technique helps you to understand that making your own meals at home doesn’t have to be complicated and time-consuming.

    Allergy-Friendly Chicken Strips

    These chicken strips are easy to make and easy to customize to your family's dietary needs. They are quick to make if you want to eat immediately and easy to store if you don't.

    • Cutting Board
    • Knife
    • Tongs
    • Medium Bowls
    • Cookie sheet
    • 9×13 casserole dish
    • Freezer storage bags
    • Parchment paper
    • 6 Chicken Breasts ((I get the 3 pack of organic chicken breasts from Costco and there are 2-3 in each pack.))
    • 1 c. Flour
    • 2 Eggs, (beaten)
    • 2 c. Panko Breadcrumbs ((I use gluten-free panko))
    • ½ tsp. Each optional seasoning of your choice (Ex. Italian Seasoning, Parmesan Cheese, Garlic, etc.)
    • ¼ tsp. Salt, (or to taste)
    • ¼ tsp. Black pepper, (or to taste)
    • Olive Oil Spray (optional)

    1. If eating immediately, preheat oven to 375℉.

    2. Cut the chicken into strips.

    3. Add flour to a medium bowl and completely cover the chicken strips in flour.

    4. Dip each chicken breast in the egg mixture.

    5. In a third bowl, mix the panko bread crumbs, salt, pepper, and any additional seasonings of your choice.

    6. Cover the strips completely in the panko mixture.

      You may have to use your hand to press down and make sure the panko sticks to the chicken.

    IF EATING IMMDIATELY:

    1. Optional: Lightly spray with olive oil for a nice golden brown look.

    2. Place chicken strips in a casserole dish bake for 20 minutes.

      Internal temp of the chicken should reach 165°.

    IF MAKING AHEAD TO FREEZE:

    1. Place chicken strips in a single layer on a lined cookie sheet.

    2. Flash freeze raw chicken strips for a few hours, or overnight.

    3. Once chicken strips are frozen, move them to freezer safe bags for storage.

    Again, this is how I make them, but you are welcome to use whatever substitutes work best for you and your family. 

    I use tongs to dredge the chicken. I will hold the tongs in one hand and use the other hand to pat the panko down. This way, I’m not constantly having to wash my hands from touching raw chicken. 

    I like to spray my chicken strips lightly right before baking with a little olive oil to get that nice, golden look. 

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Main Course
    American
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