♥ Hi And welcome to my Blog. My Name is Lisa K Walker, I am a Mom to 3 adult special needs boys, and I LOVE to cook. :) I share awesome Recipes, life change products that have helped not only my family but thousands of others around the world. I hope you Enjoy my Blog and find something that can help you too. So it back with a good cup of Joe and enjoy :) . Feel free to share and if you have any questions, I am always here to help you. Wishing you a fantastic day ♥ Hugs xo ~Lisa~
I make this once and awhile I am sure it’s not the healthiest but boy is it yummy
1 to 2 bags of pierogies (depends on the size of your family and size of bag)
1 can cream of mushroom soup
1 cup sour cream
1 cup Helmsman’s Mayo
1/2 can milk
1 cup of cheese plus some for the top
green onion chopped up
10 pieces of bacon cooked and cut into pieces
pepper and salt
Spray baking pan really good, put in the pierogies, mix the first 5 ingredients and salt and pepper together and blend well. Pour over top of pierogies, sprinkle cheese on top . Sprinkle with the chopped onion and bacon Bake at 350 for about 30 to 45 min
You could also add chicken or ham and make a whole meal out of this too 🙂
A juicy, delicious bacon wrapped turkey for Christmas
Lots of Kosher Salt
HerbsSage,Thyme, Oregano, Parsley, Rosemary
Roasting VegetablesCarrots, Celery, Onions, Leeks, Apples
Plan time to brine your bird 2-3 days before Thanksgiving, this will make your turkey much juicier. Remove all interior parts of the turkey [You can either discard them or use them for giblets in Gravy. Another good way to utilize all parts of the turkey it to make bone broth. When you remove the gizzard and neck, add them to a crockpot with 8 cups of water, a stick of fresh rosemary, and 1 tsp sea salt. Cook on low while turkey cooks. Add any left offer drippings that you don’t use for the Gravy to the crock pot as well as all the bones left over after the turkey is carved.
Cook in a crockpot on low for 24-48 hours. Enjoy.]
Wash the bird (inside and out).
Put the bird in a large plastic bag. [You can use “brining bags” found in most grocery stores or just use an ordinary plastic bag.]
Massage the bird (inside and out) with LOTS of Kosher Salt.
Wash your hands. Close the bag and put it on a platter or pan. Place in the fridge for up to 2 days.
In a food processor, blend ½ lb. of raw bacon slices, ½ lb. butter and generous handfuls of sage, oregano, thyme, rosemary and some oregano. Blend until you have a smooth paste. [This can be made in advance and stored in an airtight container for up to 5 days.] *If you have anyone who does not eat pork, you can combine 1.5 sticks of melted Butter, 1 ½ tsp Garlic Powder, ½ tsp Parsley and tbsp Salt for an alternative mixture.
When you are ready to prepare your gobbler, bring the bacon butter to room temperature.
Take the turkey out of the salt bag and rinse it well.
Place the turkey breast side up on the large platter or pan that will fit in the fridge.
Gently separate the skin from the flesh. Try not to tear it! Lift the skin by the cavity and gently slide your hand under the skin, continue until the skin opens around the neck and over the legs.
After your turkey is prepped, get ready to take your bird to a bacon spa. Using the bacon butter mixture (or the bacon-less alternative mixture), rub it up under the skin. Use about ¾ of the mixture.
Pat the skin down and press the butter into an even layer under the skin.
Rub the bird with a little more salt just for funzies.
Rub the remaining bacon butter mixture (or an alternative mixture) over the outside of the bird, emphasizing mostly on the legs.
Start the weaving! Weave bacon strips into a lattice. Cover the bird along the top/breast with vertical strips of bacon. Weave the horizontal strips through from top to Bottom. Cover the bird as much as you want with the bacon (we just covered the midsection because some of our Keto Kooks don’t eat pork). The bacon will shrink when cooked so place them close together and use as many as you can fit. [A large bird will use about 1 lb of bacon.]
Tie the legs of the turkey together with kitchen twine.
Place the bird in the fridge.
When you are ready to start cooking, preheat your oven to 450℉.
Line your roasting pan with a couple layers of foil.
Cover the bottom of the pan with aromatic root vegetables: onions, carrots, celery, leeks, apples. Do not peel or chop, just remove the paper from onions, the tops from carrots, and halve the apples.
Stuff 1 apple and 1 onion into the cavity of the turkey.
Place the bird on the rack and set it on top of the vegetables or just directly on the vegetables themselves.
Tuck some fresh sage and any other fresh herbs you prefer around the bird.
Measure a piece of foil around the bird to form a shield-like shape. Remove the foil and put in a safe place. [This will be used later if the bird begins to brown too much.]
Roast the turkey at 450℉ for 30 minutes.
Lower the oven to 375℉ for the remainder of cooking. [Generally, you need about 15 minutes of cooking per lb. of turkey.]
If you have a probe thermometer you can use it to measure the internal temperature while cooking. 165℉ is ideal.
I wanted to find an easier way of making liver for my family and a healthier way than frying, I came up with this one, if you are a liver lover you will love this recipe 🙂
what you need is
slices of liver enough to feed 4
seasoned bread crumbs
1 egg with 1/4 cup milk beaten
bacon slices cut in half enough bacon for each piece of liver
onions for frying
Cover cookie sheet with tin foil and spray generously with cooking spray. On one plate add flour and season it with salt and pepper, on the second plate put your breadcrumbs on it. In a bowl beat your egg and add the milk. Take liver slices and lightly flour, then dip them in the egg mixture then the breadcrumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done. Once you are done, place 2 1/2 slices of the liver on each piece of bacon. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
Fry onions in a frying pan with butter and I also add gravy on top of ours, I just use our fav packaged gravy for the liver.
Healthy Brownies? YEP! only 142 calories per serving, without walnuts 110 cals
Lisa’s Fudgy Healthy Nut Bars
1 can black beans rinsed and drained
1/2 cup unsweetened cocoa powder
1 tsp instant coffee
3 EX LG eggs
3 tblsp whole wheat flour
3/4 cup agave nectar
1 tablespoon coconut oil
1 tsp vanilla extract
1/2 cup walnuts (optional)
Preheat oven to 350. Spray an 8×8 pan with cooking spray.
Combine the beans, cocoa powder, coffee, eggs and flour in a food processor. Process until the mixture is smooth about 2 min,
Add agave, coconut oil and vanilla, process until the ing are all combined
Pour batter in prepared dish and smooth top. Bake for 20 min turning 1/2 way. Turn down oven to 300 and bake another 10 min or till a toothpick inserted in the centre comes out with a little bit of soft batter clinging to it. It should NOT come out clean if it does it over cooked.
Let bars cool completely at room temp in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When cooled cut them into 12 squares and serve.
I made these and the FAM LOVED THEM and guess what? THEY ARE HEALTHY . The brownies seem underdone when you take them out BUT they will firm up once cooled. These are awesome and you don’t have to feel guilty
only 142 calories per serving, without walnuts 110 cals
This recipe is awesome!!! The chicken will literally fall apart!
2 Tbs Olive oil
1/2 cup dark brown sugar
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne
1/2 tsp Chili powder
1/2 tsp ground cumin
1/2 cup water
Rinse chicken, rub with olive oil and set aside.
Mix all the seasonings with the sugar. Rub the entire chicken, inside and out with the seasonings and place in crockpot. Add the water… Do not pour over chicken… You do not want to wash off the rub. Set on high and cook for 4 hours. The chicken will literally fall apart… Enjoy!!!
This is a quick and easy dish and makes a meal served with cornbread.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounces) can diced tomatoes or Rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large skillet. Add cabbage, onion, and cook on medium-high for about 5 minutes stirring to keep from sticking to the pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.