Pretty Little Apron

milk

Homemade Ranch Dressing-mayo free

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We have all seen recipes claiming to be “the best ever”. I hesitate to call any recipe that because it is a little bit gimmicky. I’m sure at least one of those “best ever” recipes really wasn’t! However, if I were to start coining that term, this would be the recipe I’d start with. It truly is like no other ranch you’ve had. It is better… a lot better!


If you’ve been going the Hidden Valley route, fear not… you’ll never want to eat that crap again after tasting real ranch dressing. Real ranch dressing that doesn’t contain genetically modified soybean oil or any of it’s friends, like EDTA or MSG. The truth is, those ingredients don’t have to be in any dressing, including ranch. So instead of hitting up the middle of the grocery store just grab yourself a container of sour cream and a few spices and you will be all set to make your own ranch dressing.

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This recipe is going to give you a dry mix of ranch dressing spices. All you need to do is simply add the spices to 1/4 cup of sour cream, and 1/4 of a cup of milk and stir. When you want fresh dressing, no need to measure all the spices out again. Just grab your pre-mixed ranch spices and add them to the sour cream and milk. You’ll have enough for that day, and maybe one or two more servings depending on how much you love ranch!

You may be wondering, where’s the mayo? Well mayo is kind of the same thing as bottled ranch dressing. It also contains soybean oil, preservatives, and other stuff that doesn’t need to be there. That is why I choose not to use mayo in my household at all. I’ve simply substituted sour cream instead of using mayo because sour cream doesn’t contain any random ingredients or additives. The simpler the better!

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I just knew everyone was dying to know what my fingernails look like. I asked my husband to be the hand model but his hands just aren’t as pretty as mine (he is a construction worker). Well, here mine are in all of their unpainted and un-manicured glory. This is what life looks like with 3 kids people. No time for fingernail painting! Maybe someday… 🙂

 

Creamy Parmesan Peppercorn Cauliflower

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I am almost embarrassed to say this, but I ate almost all of this! My husband stepped outside to talk to the neighbor and I kept going back for more, and more, and more. Then finally when there was 2 pieces left I had to remind myself he had to at least give me his opinion on the recipe!

Everything about this recipe makes it delicious…especially the crunchy outside the cauliflower gets when you roast it.  This is a recipe that could really wow a dinner party! The texture is just right, the cauliflower looks beautiful, and who doesn’t love cheese! Your friends will think you secretly went to culinary arts school or something when they taste this cauliflower because it is THAT good. Plus, cauliflower isn’t exactly the first side you think of when planning a dinner, but this s a great outside the box recipe to show people veggies can be delicious. I really wanted a good shot of the sauce, and here it is. Tell me that isn’t a beautiful sauce! I love the specks of paprika (secret to making roasted cauliflower look nice), and peppercorns.

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This is a two step recipe. The cauliflower is prepared by seasoning it and tossing it in olive oil, then roasting it n a sheet tray in the oven. The sauce is prepared on the stovetop, then the cauliflower is tossed in the sauce to finish it off. The sauce only takes 5 minutes to put together, so I just waited until the cauliflower was just about done roasting to start the sauce, that way it wasn’t sitting around waiting for it’s buddy to come out of the oven. 🙂 Also, just to note, using 1 head of cauliflower makes enough for about 2 people. If you are cooking for more, I would suggest doubling it.

Thick and Creamy Cheeseburger Macaroni Soup

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Ok, I admit my husband was right on this one. Don’t expect that I’ll be singing his right-praises any time again soon, but this one was a homerun! No, it was a grand slam. But don’t ask me anything else about baseball because those are the only two terms I know so let’s just move on.

While I was slaving over a hot pot of soup my husband walked by and suggested I add some mustard. Like, for real. Sometimes he is the voice of reason, but I was skeptical about this one for a minute. Then I remembered this genius little pizza we used to make at a café I worked at and I thought maybe he was on to something. I reluctantly added a little and it was pure manly goodness. It was reminiscent of those two love birds ketchup and mustard coming together on one bun, and oozing out in some sort of orange goodness that only ketchup and mustard can produce. If you are totally salivating right now this one is for you! Now where’s the bacon!?!

cheeseburger soup

This is one of those dishes that just won’t go away. You think you are done but you just keep coming back for more until your day is officially a fat day now. You know, one of those days where you’ve eaten like a cow for the past 10 hours but your still considering a huge bowl of ice cream after the kids go to bed? Yeah, this may or may not induce a day of shameless eating because it is just so good and you can’t get away from it. Don’t say I didn’t warn you!

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Some tips for this recipe… you may need to adjust the seasoning to taste. Also, if you prefer a thicker soup add 2 Tablespoons of flour at the end to thicken it up more. This will reduce the amount of broth you will have. This isn’t a super brothy recipe to begin with, so if you’d like it thinner I would suggest adding an additional cup of milk.


Vanilla and Fig Baked Oatmeal

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One thing I always hear people saying is they just don’t have time to make themselves a healthy breakfast every morning. If you are used to eating nothing (or something packaged) this recipe is for you! It takes just a few minutes to put together, and after you bake it you will have a healthy breakfast prepared for the rest of the week. I top this oatmeal with a mix of nuts, seeds, and dried fruits, and pour a little milk over it while it is still hot. I cut it into little squares for my kids and they eat it with milk like regular cereal. This is a great alternative to boxed cereals for kids because it is real food with real ingredients and is not loaded with sugar like most of the boxed options.


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Roasted Red Pepper Pasta with Chicken, Goat Cheese, and Mushrooms

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I have to say, this is one of those dinners that will leave everyone at the table asking for seconds! Both of my older boys devoured their first plate and asked for more before I finished my own plate! The key to a great chicken and pasta dish is seasoning your chicken correctly, and making sure to pound it thin. If you have ever tried to recreated a chicken dish from a restaurant and can’t figure out what makes theirs so much better it is probably that they pound their chicken, and use more salt! You see, boneless skinless chicken is virtually tasteless. When you have that hunk of middle meat, you have a portion of the chicken that isn’t sauced. I hate chewing through a fat piece of chicken and getting to the middle. It is like eating a piece of sautéed chicken with nothing on it…. yuck! Therefore, even if I use tenderloins like I did for this recipe, I STILL thin them out. That way I have a nice thin piece of chicken that will have lots of sauce, and no bland middle. It also cooks up more evenly, and you don’t have to cook as long on each side. All the way around, if there is one thing I can stress about the perfect chicken in a pasta dish it is pound your chicken! *If you have no clue what I’m talking about you take this piece of kitchen equipment and gently hammer your meat until it is thinner.

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The other essential, seasoning your chicken correctly is easy. After you have pounded and cut your chicken pieces, start heating your sauté pan with 2 tablespoons of olive oil on low and throw your chicken into a bowl. In a separate bowl throw in a little flour, salt (I suggest  course kosher or Himalayan pink sea salt), pepper, and garlic powder. Dredge each piece of chicken in the flour before you put it in  your pan. This simple step will make a world of difference because it will help you get that nice, golden coating on each side. It also helps to keep your chicken from sticking to your pan (I never use non-stick because of the chemicals), and I always throw in an extra tablespoon or two of flour so that my sauce ends up thick and I don’t have to worry about thickening it up later. Even if there is extra flour just sitting in your pan, you will be happy later when you have a thick sauce! I would suggest looking for the roasted red peppers in the pasta isle of your grocery store. They will come in a glass jar either whole or in strips. Before purchasing check the ingredients. There should not be any soybean oil or additives in the peppers. I found mine in the Italian specialty section of my local store where they have all of the whole parmesan wedges, mozzarella balls, olives, and spreads.

Whole Spelt, Lemon, and Ricotta Pancakes

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I can’t even explain how excited I am to announce… I have finally purchased a REAL camera! Please bear with me through the process of figuring out how to use it. I have never even operated a professional camera so this is a learning experience for me all around. I can honestly say this is the first picture I have ever taken with a real camera and while it isn’t perfect, it is much better then the iPad photos I have been using! I’m really excited to continue growing my photography and feedback is much appreciated. 🙂

On to the pancakes… my husband actually had a dream that someone from his past was baby-wearing and making lemon ricotta pancakes at the same time. Seriously, I couldn’t make this up if I tried! Sunday morning I woke up refreshed because somehow I managed to sleep 12 hours after a really long day. It was glorious! Making up for lost sleep usually equates to a big breakfast here, and he mentioned the dream pancakes so I looked around the web but couldn’t find a whole grain version. I found this recipe on Cooking Classy and adapted it to a whole grain version using whole wheat pastry flour and whole spelt. I also made them a second time with whole wheat pastry flour and oat flour, and I have to say I liked the spelt better! I made a few other revisions to their recipe and they turned out fabulous! They are super light, fluffy, and have just a touch of lemon.

*I cook these in a cast iron skillet with about a tablespoon of melted ghee. The key to the perfect pancakes in cast iron is heating it correctly. Put the ghee or butter in your skillet when you begin mixing your ingredients. Keep it on low and let it get nice and warm. I turn it up to just under medium when I begin cooking the pancakes. Low and slow is the way to go! If your skillet is seasoned nicely you should not have to add any more ghee to your pan after the first tablespoon.

 

Unprocessed Lasagna Helper

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Once upon a time I went to the grocery store and came home with a LIVING basil plant by accident. I don’t do plants because I live in an apartment with 3 kids and a husband and well… boys love dirt! I’ve tried and tried to love on a plant in my very own home but it never really seems to pan out the way I was hoping.


Like the time my mother in law sent me a plant when my middle son was born. I had such high hopes, I brought him home from the hospital with the new baby and he was like a new member of the family. We took him outside, we gave him a great home, and he even moved all by itself! Planty was his name and I have many fond memories of him brightening my day with his wonderful natural presence.

Then one fateful day my baby grew into a toddler and started tearing up my house. Little ol’ Planty never even saw the big bad toddler coming. All of a sudden Planty was flipped upside down all over the carpet, his dirt everywhere.

“What should we do with him?” I asked my husband, who kindly suggested Planty be banished to the porch forever. As the days grew shorter and the nights colder, Planty began to shrivel like a poor ol’ fellow and one day…. I knew it was his time. The plant I tried so hard to love on, was gone forever, his leaves shriveled and yellow. RIP Planty!

Now, what is a mom of 3 boys to do with a basil plant that will inevitably be ruined by one of them? For now Basil Man is sitting in a mason jar on a window sill, unharmed by any children. Here is sweet Basil Man now sitting pretty as a food prop! Isn’t he beautiful! 🙂

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Speaking of basil, nothing puts a smile on my face like the smell of fresh basil. Why buy something in a box and miss out on such a wonderful smell and taste? With this recipe you will never have to miss that perfect fresh basil smell again. Just like my Unprocessed Hamburger Helper recipe, this is the all REAL ingredient version of a processed classic that contains nothing but awful ingredients.

Speaking of ingredients it is time for me to go all ingredient freak on you because this is important stuff, right? OF COURSE! The boxed version of this includes partially hydrogenated oils (trans fats), MSG, monoglycerides (potential hidden trans fats),  GMO cornstarch, hydrolyzed soy protein, artificial colors, and a few other questionable ingredient. For reals General Mills? Like are you trying to kill people or are you trying to kill people?

Thankfully, we never have to turn to General Mills again for this delicious dinner. It is SO SIMPLE and easy to make yourself and the ingredients are quite obvious. Cheese, buttermilk, basil, tomato, salt, spices, VIOLA! This is made just like the old classic…. brown the beef, add the other stuff (except the basil), bring to a boil, let simmer, enjoy the goodness.

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Homemade Hamburger Helper

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This Homemade Hamburger Helper takes a classic boxed item and turns it into a homemade favorite that the whole family will enjoy! Just a few simple ingredients will knock the boxed stuff right out of the ballpark. 

 

*This post was originally created in 2014. The next year I updated the images, and now in 2018 I’m revamping the whole post to reflect all the feedback I have gotten from readers who have tried the recipe.


Homemade hamburger Helper

First and foremost, this Homemade Hamburger Helper has kept PLA running since the beginning! This post is my first VIRAL recipe, the recipe that just would not quit. I felt the need to revamp it because my writing and photography skills have drastically increased since the time I created the post and I wanted my #1 post of all time to reflect how much I have grown.

I have to admit, I’m still making this recipe on a bi-weekly basis and my kids ask for it all the time. I NEVER have to worry if my kids will actually eat when I cook this Homemade Hamburger Helper. It is just a great recipe all around if you are cooking for a family!

Reader Reviews

If you scroll down to the comments, you’ll notice a lot of readers added additional garlic powder + onion salt to the recipe. By all means, have at it! I just made this again today to re-test the recipe, and I stand by what I initially posted. The recipe called for 1/4 tsp of each. I do add additional course kosher salt at the end as well so that really bumps up the flavor.  The recipe is super customizable! I would suggest if it is your first time making it to follow the recipe and then tweak it to suit your taste.

A couple other readers suggested they needed to add more liquid. This really depends upon what kind of pasta you are using. Today I used elbow macaroni and I did need to add an additional 1/2 cup of water.

Kitchen Essentials

I have been asked quite a few times what kitchen gear I use, specifically my pots and pans. I couldn’t find the exact set, but I do have a full Kitchen Aid set that my husband picked out all by himself. Scary, I know. But he did a great job and didn’t even go cheap, which is really surprising. 🙂 I wanted to share because I absolutely adore these pots and pans as they have cooked so many wonderful meals for my family. There isn’t a day in my home that they aren’t used!

Products from Amazon.com

Homemade Hamburger Helper Recipe

Vanilla-Almond Freezer Pancakes

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If your mornings are super busy making breakfast ahead, freezing it, and getting it out as needed is a great idea. These pancakes are loaded with nutrients and oats, which will give you lasting energy. I love knowing when I send my school aged son off to school that he won’t be super hungry before lunch time! If you don’t want to freeze this recipe I recommend cutting it in half.


Another reason to make your own pancakes to freeze instead of buying the store bought version are the ingredients. Here are the ingredients from Kellog’s Eggo Buttermilk Pancakes:

eggo

The Red Flags

  • Soybean oil: Highly refined, unhealthy fats, GMO, never a good option!
  • High Fructose Corn Syrup: Highly refined, GMO, will likely give a spike of energy, and a crash!
  • Enrichment: The fact that they are enriching these means they are not using a whole flour that still has natural nutrients in tact. If you are consuming whole, unrefined grains there is no need for enrichment. Our bodies are also more efficient at processing naturally occuring nutrients so that is always the best way to go.

Overall, the ingredient list is just in my opinion inferior. They use the worst ingredients in each category, then go back and enrich it. I know I don’t want to start my day with unhealthy fats, gmo’s, and HFCS!  Also, if you are thinking of going the boxed mix route, some of those are even worse! Check out this post for the reasons why.

*To freeze simply place in ziplock bags and store in freezer.

 

Classic Alfredo and Herb Sauce

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I don’t know anybody who doesn’t love a good pasta dish. This recipe is simple to make, takes only a few minutes, and can’t be beat by ANY jarred version. My toddler loves this served with whole wheat penne pasta and topped with sautéed mushrooms and eggplant (I’m eggplant obsessed). I love it topped with spicy chicken or even fish. All around, it goes great with any vegetables or protein, which makes it one of my go-to recipes.


Whole Wheat Apple and Oat Pancakes

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Apple and Oat Pancakes

I mentioned before I had been trying to perfect my pancake recipe. When I’m creating recipes to use for my kids it does take a bit of trail and error with ingredients to get things just right. I’ve been making pancakes from scratch for quite some time now, so I’m familiar with what makes a good pancake! I also have 3 tiny taste testers to let me know what they like as well.

Nutrients


Of course, being a health conscious mom I  also want to pack as many nutrients as I can into my kid’s breakfast. When my 7 year old son goes off to school in the morning I want to be sure he will have energy to last him until lunch time. The problem with sugary kids cereals and some frozen pancakes is that they are loaded with sugar and refined grains that give kids energy spikes, then crashes. Kids tend to loose focus easily and eating highly refined foods won’t help with that!

Oats provide long lasting energy and are iron rich, so I feel good about feeding them to my toddler and baby as well. Its awesome being able to make a breakfast like this and feed all 3 boys the same thing! The stone ground whole wheat flour in these is also naturally rich in iron, thiamine, riboflavin, niacin, and folate so your getting nutrients from grains without the bleaching and enriching refined grains go through. I’ll never understand the concept of stripping grains of their natural nutrients, then adding them back in. Getting back to basics and using stone ground whole wheat flour, rolled oats, and real apples make these pancakes a delicious way to start the day. They are great for snacks and lunchboxes as well!

*Here is a link to the flour I use:

Roasted Poblano and Cheddar Mac

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poblanomac

My husband brought home a poblano pepper that I didn’t use in chili, so I challenged myself to coming up with a new recipe to use the pepper in. My kids request mac n cheese every time I ask them what they want for dinner, so I combined the two and it turned out to be a great twist on mac n cheese. It was really delicious with just a hint of spice. This side could easily be turned into a main dish by adding some extra veggies and seasoned black beans. If you are tired of the same old mac n cheese, I would highly recommend trying this recipe!


“Ditch the Campbell’s” Fish and Noodle Casserole

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campbells sucks I have a confession… I HATE canned soups! What I hate even more is browsing Pinterest and viewing recipes that are using the slogan “Healthy” only to click the link to find it is actually just another recipe using cans of 98% fat free cans of soup and adding extras. Yes these recipes may be low calorie but they aren’t low sodium or by any means “healthy” due to the fact that your getting a whole lot more then just mushrooms and milk. Here are the ingredients in a can of Campbell’s Cream of Mushroom Soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.


What these ingredients tell me is that Campbell’s wants to make their soup out of highly refined soybean oil instead of real cream or milk because it is cheaper for them to produce. Then to make you think you are actually getting cream they add some fillers to thicken it up as well as two forms of MSG and “flavoring” (whatever that means). Obviously this soup can stay on the shelf because there is nothing remotely “healthy” about it.

That was the bad news. But now I have some good news to tell you. You can make a fresh, creamy mushroom sauce in about the same time it would take you to open that can and heat it. It isn’t much more expensive either because other then buying the mushrooms, which run in the $1.78 range, you probably have the other stuff on hand. I know the classic “Campbell’s Tuna Casserole” recipe that everyone is familiar with also includes canned tuna, but since canned tuna contains soy and “chicken broth” we stay away from that as well. The chicken broth is a huge unknown because the ingredients in the broth are not labeled.

mushroomsoup

I know the process of making this is not that picture worthy but these pictures basically spell out the steps. Melt the butter while cooking the mushrooms, add flour until gritty, add milk and stir until it thickens and THAT’S IT! If you have other recipes that include canned soups you can easily switch the ingredients up to copycat the canned version. If you aren’t using mushrooms just melt butter, add flour, add milk. Super easy! As I mentioned I don’t use canned tuna so I baked some wild caught Flounder and topped the pasta with the fish. Alternatively, you could break it up in the mixture (my kids like it that way). I called this a “casserole” even though I didn’t bake mine but you could throw it in the oven for a few minutes if you wanted to and top with some sharp cheddar or homemade bread crumbs. That would be even more delicious!

Whole Wheat Pancake Donuts

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donuts2 These little donuts are so fun! I’m constantly thinking of ways to make unprocessed food fun for my kids and this recipe was a hit all around. They are great for breakfast, lunchboxes, or dinner. To make these you will need a mini-donut baking pan. Here is a link to the one I use.

For this recipe I also used a whole wheat pastry flour which allows for a whole wheat product that is not dense. I do use this product often in recipes like this one and other baked goods. Its a great alternative to bleached and enriched white flour without the processing the white flour goes through. This flour is a staple in my pantry! If you don’t have whole wheat pastry flour on hand, you could experiment with using a regular whole wheat flour. I have experimented with a few different flours in pancake mixes and I can’t say I prefer one over another. Here is a link to the flour if your having a hard time finding it in your local grocery store.


I should also note that I did pre-sweeten these with pure maple syrup. It is important to use pure maple syrup over a highly refined syrup because most of the time the other ones are pure high fructose corn syrup and caramel coloring! Never a good way to start the day for any child. I pre-sweetened to avoid the “syrup fight” as I like to call it. You see, my oldest son likes to put all of his syrup on one or two bites and then continually asks for more and more until the “syrup fight” happens when I have to cut him off. Then I’m “really mean” as he likes to say. I’ll admit I’m a tad bit skimpy with the syrup because refined or not, sugar is still sugar and we should all be conscious to not over-consume in the name of being “healthier.” It is just easier to put the syrup in the mix and avoid any issues! I went light on the syrup and the donuts were only slightly sweetened, but my kids didn’t complain or even ask for more. You can adjust this according to what you like.

 

 

Fresh Mint Ice Cream

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icecream If there is one thing my household loves it’s ice cream! When we started eating unprocessed foods ice cream was one  item that disappeared from my freezer. If you take a stroll down the freezer isle in your local grocery store and read some of the ingredient lists one thing is clear… there are a ton of additives in ice cream that do not need to be there.  I am not talking about tons of sugar because the sugar is the least of worry in this case. Ingredients I have seen on ice cream containers range from carrageenan to polysorbate 80 to propyl paraben. I am guessing you don’t have those ingredients in your house and neither do I. So why allow someone else to put them in your food?

Making your own ice cream is really simple. All you need is something to freeze the ice cream in and a few real ingredients.  For my husband’s birthday this year I knew I wanted to make some fresh mint ice cream to go along with a dark chocolate tart. If you have never tasted fresh mint ice cream you are missing out big time! It is so much better then the store bought stuff! Here is the recipe I used for my husband’s birthday and it turned out fantastic.


*If you are having trouble finding the Mocobado Sugar at your local grocery store here it is on Amazon.