All About Ham

Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. In fact, most ham you buy at the grocery store is already safe to eat and you just have to reheat it. Plus around Easter or Christmas, they tend to go on sale.

I always buy a cooked, bone-in spiral ham because most of the work is already done for me. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature hams from Costco because the flavor and price can’t be beaten.

What Else Do I Need?

• A meat thermometer is pretty essential when cooking big cuts like this one. Invest in a good one like this and you’ll be set for a long time.
• The last thing you’ll need for this recipe is this Brown Sugar Ham Glaze. It’s such a simple addition but it really takes this ham to new heights. Of course, any glaze is fine, but I love this glaze recipe because it’s the best pairing of savory and sweet, matching garlic with maple syrup, brown sugar, and mustard. All glazes should basically do the same thing: caramelize the outside and give more flavor.

How to Bake a Ham

For full details on how to bake a ham, see the printable recipe card down below

Preheat and Prep Ham

Preheat oven to 275 degrees. If you are baking a cooked, bone-in spiral ham, the great news is it’s already cooked and you’re just basically reheating. The bad news is if you overbake, you can dry it out easily. Since it’s already sliced, it really doesn’t take much to dry it out. To combat this, place ham face down into a baking dish or roasting pan and cover with foil. Keeping it covered with foil will keep that moisture in!

Bake and Baste Ham

Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.

I’ve seen lots of recipes baste with the glaze as the ham cooks, but I’ve found better results basting with ham juices to keep everything moist, and then finishing with the glaze.

How Long Does it Take to Bake a Ham?

Bake your ham at a lower temperature for a longer period of time. Again, you’re just heating it through so you can serve it with dinner. Generally, you will bake at 275 degrees for 12-15 minutes per pound. Most hams come with baking directions that you can follow, but most will fall within these guidelines. You’re going to want the internal temp to be 145 degrees F for pre-cooked ham and 160 degrees F if cooking from raw.

So for a 10 lb cooked, bone-in spiral ham that’s 2-2 1/2 hours or until 145 degrees F.

Make the Brown Sugar Glaze

Make the glaze while ham is baking.

In a small saucepan, measure out all the ingredients and stir over medium heat. Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.

Glaze, Broil and Rest

Once your ham is done cooking, add a glaze to caramelize and lock in some extra flavor. Instead of using the pre-made glaze that comes with the ham, I opt for my Brown Sugar Glaze Recipe. I like to separate the slices (since this is a spiral ham, after all) and brush the glaze onto as much of the ham as possible.

Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

How to Carve Bone-In Baked Ham

Baked ham with a bone running right through the center can be a real pain if you don’t know what you’re doing. The only way to get the meat off is to work with the bone and cut around it.

1. But first things first: let your ham rest 10-15 minutes after glazing, tented with foil.
2. Transfer ham to a carving board (or cutting board with a kitchen towel underneath).
3. Place ham bottom side up, locate the center bone and cut around it completely.
4. There are natural sections of meat, separated by fat all around the bone. Cut through these separations to get slices. Place onto a serving tray.

Leftovers

Have any leftovers? Store ham in a covered airtight container in the fridge for up to five days! Or if you don’t have enough to save, consider making a different dish from it (such as Ham Salad).

Side Dishes

And of course, you can’t have baked ham without:

• Scalloped Potatoes
• Classic Potato Salad
• Mom’s Potato Rolls
• Traditional Deviled Eggs
• Hot Cross Buns
• Colorful Carrot Salad
• Strawberry Salad
• Maple Glazed Carrots
• Roasted Brussels Sprouts

and maybe some Carrot Cake for dessert

More Heavenly Main Dishes to Try!

• Amazing Brown Sugar Glaze
• Simple Sunday Meatloaf
• Pineapple Glazed Ham
• Crockpot Ham
• Perfect Roast Turkey
• Garlic Pork Loin Roast

Save this recipe for your holiday table It’s available to pin, print or bookmark.

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Baked Ham with Brown Sugar Glaze

Perfectly Baked Ham slathered with a homemade brown sugar glaze is a tasty and easy dish you can make for any special occasion or holiday. It's always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

Course Main Course

Cuisine American

Keyword baked ham, baked ham recipe, brown sugar glaze, Ham Glaze, how to bake a ham

Prep Time 10 minutes

Cook Time 2 hours

Resting Time 15 minutes

Total Time 2 hours 25 minutes

Servings 12 servings

Calories 974kcal

Author Lauren’s Latest

Ingredients

• 10 lb bone-in spiral ham

Brown Sugar Glaze

• 1/2 cup brown sugar packed
• 1/4 cup real maple syrup or honey
• 2 tablespoons yellow mustard or dijon or whole grain
• 2 cloves garlic minced

US Customary – Metric

Instructions

• Preheat oven to 275 degrees. Unwrap ham and place face down in roasting or baking dish. Cover well with foil.
• Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.
• Make the glaze while ham is baking.

For the Brown Sugar Glaze

• In a small saucepan, measure out all the ingredients and stir over medium heat.
• Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.
• Remove from heat and glaze hame generously, being sure to separate the slices of spiral ham to get the glaze into all of the nooks and crannies
• Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

Nutrition

Calories: 974kcal | Carbohydrates: 14g | Protein: 82g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 234mg | Sodium: 4518mg | Potassium: 1114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

The post Amazing Baked Ham appeared first on Lauren's Latest.

Better Than Store-Bought!

Is there anything better than Homemade Alfredo Sauce? I’ve bought the jarred kind for years because it’s shelf-stable and ready when you are, but this homemade alfredo sauce recipe is SO significantly better than store-bought, only made with three ingredients, and is so easy to make! It is a decadent dinner that I only make once or twice a year because it is so dangerously good. My kids love these “white sauce noodles” and I know you will too.

White Sauce vs Alfredo Sauce

Alfredo Sauce is an Italian sauce traditionally made with heavy cream, butter, parmesan cheese, and occasionally garlic. It’s a decadent sauce that is a huge crowd-pleaser.

White Sauce is a French sauce otherwise known as Béchamel sauce. It is made up of a roux (flour and butter) and cream. It’s more shelf stable than alfredo sauce but is used in a variety of dishes whereas alfredo sauce is mainly used in fettuccine alfredo!

A Note About Parmesan Cheese

Quality matters with parmesan cheese. Use higher-quality kind and freshly grate it yourself. If you can find the real stuff (parmigiano reggiano) use that. After recipe testing this recipe over and over I know that the store-bought pre-shredded kind does not work as well as the real kind.

How to Make Homemade Alfredo Sauce

How to make Alfredo Sauce is super easy and quick so just follow these steps and you’ll have dinner ready in no time! And if you are looking for a video tutorial, scroll down to the recipe card for a super helpful how-to.

Melt Butter

Melt your butter into a large skillet. I like using salted butter, but unsalted works just fine. Once butter is completely melted reduce heat to medium-low.

If you want to go one step further and brown the butter for another layer of flavor you HAVE to check out my Browned Butter Alfredo Pasta.

Add Cream

Whisk in some heavy cream and heat gently with the butter. Pan may sizzle, but as you stir it will subside.

Melt Parmesan

Slowly melt in the parmesan cheese until a thicker, creamy sauce forms. Add in pepper and taste before adding in salt.

How to Thicken

As the alfredo sauce sits it tends to thicken up. If that’s what you’d like simply wait it out. If you need to thin it out add in a splash of pasta water to keep things loose.

Serve with Pasta

Toss with desired pasta and serve. I used fettuccine because that’s such a classic choice, but any pasta is fine.

Uses for Alfredo Sauce

Not only can this sauce be used for pasta but it is also great on pizza, as a dipping sauce for breadsticks, or even over parmesan chicken. This recipe is thick and creamy which makes it perfect for all your carb-loading needs.

Or if you want/need some vegetables in your life, try enjoying alfredo sauce with zoodles (zucchini noodles).

Can I Freeze Alfredo Sauce?

No. I would not recommend freezing this Alfredo Sauce recipe. I know so many of you readers love making foods in advance or making double the recipe and freezing half for a quick weeknight meal later. Alfredo sauce made the traditional way with just butter, cream and cheese isn’t very stable and has a tendency to separate once it starts to cool. (Anyone who has ordered a Fettuccine Alfredo from Olive Garden and brought home the leftovers will know that you have a buttery, sloppy mess the next day when you try to microwave it for lunch the next day.) I would recommend making this sauce fresh, from scratch, every time.

If you make an Alfredo Sauce with a roux (butter and flour), that will make your overall sauce more ‘stable’ and it will become more freezer-friendly. But this recipe, as-is will not freeze well. Sorry!

Side Dishes for Fettuccine Alfredo

• Caprese Salad
• Caesar Salad
• Oven Roasted Asparagus
• Homemade Garlic Bread
• Craigo’s Breadsticks

More Alfredo Recipes!

• Chicken Alfredo Red Pepper Pasta (Macro Friendly)
• Healthy Alfredo Sauce
• Alfredo Stuffed Shells
• Chicken Pesto Alfredo Pasta
• Chicken Spaghetti Squash Alfredo
• Brown Butter Ravioli Alfredo

So, if you’re in the mood for pasta tonight, be sure to try this simple and delicious Alfredo Sauce recipe. Grab the printable recipe below to save because it’s a special one you won’t want to lose. And don’t forget to check out the video for how to make this recipe! Have a great day, friends!

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Homemade Alfredo Sauce

This homemade Alfredo Sauce recipe is a delicious and quick way to whip up an Italian dinner! You only need three ingredients and 10 minutes.

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, homemade alfredo sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 380kcal

Author Lauren’s Latest

Ingredients

• 1/2 cup salted butter
• 1 cup heavy cream
• 1 1/2 cups parmesan cheese use the real stuff
• salt & ground black pepper to taste

US Customary – Metric

Instructions

• Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium-low.
• Immediately pour in the cream. Pan may sizzle, but as you stir it will subside.
• Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
• Use sauce immediately by tossing with hot pasta and serving right away. If it sits, the sauce tends to thicken up, so add in a splash of pasta water to keep things loose.

Video

Nutrition

Calories: 380kcal | Carbohydrates: 2g | Protein: 11g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 117mg | Sodium: 532mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 0.2mg | Calcium: 308mg | Iron: 0.2mg

The post Homemade Alfredo Sauce Recipe appeared first on Lauren's Latest.

Seriously the Best Baked Chicken Legs

I’m not one to buy chicken legs very frequently because its habit for me to reach for the boneless skinless chicken breasts. But man oh man I forget how inexpensive chicken legs are, how easy they are to throw together on a busy weeknight and that all my kids eat them no problem. I think a lot of times, people see the drumsticks at the grocery store and just don’t know what to do with them so they pass them by completely. But I’m here to tell you that the simple approach is best and making a really basic spice rub to sprinkle over top is where the magic happens. 

A hot oven and homemade spice mix will give you chicken legs with:

• crispy skin
• that are juicy and flavorful

Even though this recipe is pretty basic, it is delicious and is one I keep coming back to time and time again.

I’ve got some step by step photos below to walk you through the process, but I promise it’s super simple!

A Note About the Homemade Spice Mix

Chicken in general, including these baked chicken legs, need a lot of seasoning because on their own don’t have a lot of flavor.

I don’t necessarily like adding a lot of huge and big flavors to meat, especially if I’m feeding kids (which I always am). But, that doesn’t mean this is an out for making gross chicken. I want this seasoning blend to come across as “yum that’s good and I don’t know why” instead of some random kid yelling “why did you put garlic in this?” and then storming off to their room…not that this has ever happened at my house. Ha!

I purposely kept things neutral with my flavor profiles and I’m not just talking about salt and pepper, though they definitely help. With enough of a hit of poultry seasoning, onion powder and paprika, the mixture works magically to produce really REALLY good chicken without anyone really knowing why. The cherry on top is the crispy skin you get from that rub down with olive oil. It’s really so good.

How to Make Baked Chicken Legs

I purposely made this recipe as easy as possible with the simplest of ingredients. After the 10 minutes of prep work, this turns into the easiest recipe ever. Just let the oven do the work! While the chicken legs bake, you can make whatever sides you like so by the time you pull them out, dinner can be served right away.

Prep Your Chicken Drumsticks

Start by opening up your package of chicken legs and drying them off with a paper towel. I used two pounds of chicken drumsticks which ended up being about 8. Every package will be different based on weight, but 8 should be about average. Lay the dried drumsticks onto a baking sheet that has been lined with foil and sprayed with cooking spray. Set aside.

Make the Spice Rub

In a small bowl, stir together salt, pepper, onion powder, poultry seasoning, and paprika. This spice mix doesn’t have any pronounced or obvious flavors so when it is rubbed and baked onto this chicken, you will notice yourself saying “wow, this is good chicken” without realizing what is making it so good. Spoiler alert: its this spice rub!

Season the Chicken Legs + Bake

Rub each chicken leg with olive oil and sprinkle with the homemade spice mix. I did end up lining my baking sheet with foil because I like the easy cleanup but you don’t have to do this if that is preferred.

Bake, uncovered in a hot oven (about 40-45 mins) and you will have crispy, flavorful, golden brown chicken legs.

If you notice your oven runs hot or if you have the chicken on a lower rack in your oven, you may notice the chicken skin roasting too quickly, thus making it darker on the outside quicker than you may like. In this case I would cover it with foil for the duration of the bake time until the internal temperature reaches 165 degrees. You can also cover it and move it to a higher rack in the oven.

Side Dishes to Serve with Baked Chicken Legs:

• Butter Rice (my favorite way to make rice!)
• Classic Coleslaw Recipe
• Funeral Potatoes
• Iceberg Wedge Salad Recipe
• Best Pan Fried Potatoes
• Caprese Salad with Garlic Balsamic Dressing

Storing Leftovers

Store leftover chicken legs in an airtight container or tightly wrap in aluminum foil or plastic wrap. Storing this way will keep them fresh in the refrigerator for 3-4 days.

To Reheat: Skip the microwave, and throw them on a baking sheet in a preheated 400 degree oven for 15 minutes or until hot.

More *Amazing* Chicken Recipes to Try:

• Roast Chicken, 
• Chicken Piccata Recipe, 
• Oven Fried Chicken, 
• Sticky Chicken Drumsticks  
• Lauren’s Roasted Chicken Thighs.

So there you have it, friends! A delicious, simple dinner that everyone loves! Be sure to print/save/pin/bookmark this recipe because it’s one of those basic recipes that you’ll keep coming back to. Have a great day, friends!

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Baked Chicken Legs

This recipe for Baked Chicken Legs is the simplest dinner to make any weeknight. Rub with a little olive oil, homemade spice mix and bake.

Course Dinner

Cuisine American

Keyword baked chicken, baked chicken legs, chicken leg recipes, chicken legs

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 341kcal

Author Lauren’s Latest

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 2 pounds chicken legs

Instructions

• Preheat oven to 425 degrees. Line baking sheet with foil and lightly spray with nonstick cooking spray and set aside.
• In a small bowl, stir together all seasonings and spices.
• Open package of chicken legs and pat dry with paper towels. Place onto prepared baking sheet and rub with olive oil. Sprinkle with seasonings on all sides. 
• Bake, uncovered for 40-45 minutes or until browned and meat thermometer registers 165 degrees or higher. Serve warm.

Notes

If you notice your oven runs hot or if you have the chicken on a lower rack in your oven, you may notice the chicken skin roasting too quickly, thus making it darker on the outside quicker than you may like. In this case I would cover it with foil for the duration of the bake time until the internal temperature reaches 165 degrees. You can also cover it and move it to a higher rack in the oven.

Nutrition

Calories: 341kcal | Carbohydrates: 1g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 690mg | Potassium: 262mg | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg

The post Baked Chicken Legs appeared first on Lauren's Latest.

A Low Carb Chili Recipe (with No Beans!)

While I have some classic, family-friendly Chili recipes on my site, this one might be considered a little different. Most chili recipes add cans of beans. But for this lower carb chili recipe, we replaced the beans with a ton of veggies (carrots, zucchini, corn, yellow squash, celery, onions and garlic). Because this is spiced with lots of cumin and chili powder, you won’t even notice that the beans are missing.

Is This Really Low Carb?

So, I have a hard time answering this question because there are so many variations of what a ‘low carb diet’ means. Keto is different from Atkins which is different from Paleo. All have different numbers of carbs you can eat. So, in general, compared to the original recipe, yes this is low carb! The vegetables have carbs in them-not nearly as many as you’d find with the addition of rice or beans, but carbs nonetheless. If you are looking to reduce the carbs even lower than what is calculated per serving in the recipe card, feel free to omit the corn.

Easy Substitutions

The thing I love about any chili recipe is it comes together in a snap and it uses a lot of canned products that are inexpensive and easy to store. This No-Bean Chili mostly falls under that category, but we are substituting the canned beans for some fresh veggies.

1. Use Ground Turkey and Ground Beef Interchangeably. Both ground meats work perfectly in a stew like chili and most of the time no one can really tell the difference because it’s all spiced exactly the same. To make this lower fat, consider using a 96% lean ground beef or a 99% fat free ground turkey.
2. Other Low Carb Veggies for Zucchini and Yellow Squash. While I like the texture of zucchini and yellow squash after cooking, I LOVE that it blends in and tastes like whatever you pair with it. If you don’t like zucchini or squash, instead of omitting it, try switching it out for a lower carb veggie: mushrooms, chard, broccoli, bell peppers or asparagus. All of these will make your chili recipe a unique one with their own flavor and textures, but it should be fine with all that cumin and chili powder.
3. Make it Spicy with Jalapenos. While I cook this recipe for a younger crowd with mild palates, feel free to spice this recipe up with some fresh jalapenos, more chili powder, cayenne powder, dried chiles, hot sauce and/or red pepper flakes. They are all delicious in their own way, so use as you’d like.
4. Taco Seasoning for Cumin and Chili Powder. In a perfect world, everyone would use my recipes as written and not have any problems whatsoever. The reality is most people won’t have every single ingredient and that’s ok! If you don’t have cumin and chili powder but do have taco seasoning, use the taco seasoning! Yes, it will taste a little like tacos, but still delicious!

How to Make No Bean Chili in 3 Easy Steps

These directions are pretty darn simple! But for more specific increments and instructions, please refer to my recipe card at the bottom of this post. Also, the nutritional information is included there as well.

1. Cook Ground Turkey

In a large pot, heat oil. Drop turkey meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly.

2. Add Veggies and Spices

Add in onions, garlic, carrots, celery, zucchini, and squash until slightly softened. Stir in the broth, diced tomatoes, tomato sauce, salt, pepper and spices. Bring the whole pot to a boil, then reduce heat to low and simmer for up to 3 hours. (30 minutes is fine!)

3. Dish up and Serve

Serve Chili with desired toppings and cornbread.

What to Serve with Chili Besides Cornbread

I’m not gonna lie, I make a mean cornbread. It’s sweet, tender and addicting. But not everyone wants cornbread. (Shocking, I know.) Here are a few ideas that you might like instead:

• Homemade Bread Bowls
• Baked Potatoes
• Whole Wheat Dinner Rolls
• Crescent Rolls– no knead recipe!
• Doritos Taco Salad
• Southwest Salad with Chicken

If none of these seem like good options, feel free to browse my side dish recipe archive. I’ve got a little something for everyone there.

Storing Leftover No Bean Chili

This recipe will stay good in the fridge for up to five days, covered in an airtight container.

Or try making a double batch and freezing half of it for a quick, delicious, and healthy dinner some other time. No bean chili can be frozen in an airtight container or bag for up to two months.

To reheat, allow to thaw in the fridge overnight. Heat in the microwave for 1-2 minutes, stirring half way through to heat evenly. Yum yum!

Favorite (Low Carb) Chili Toppings

I’m assuming if you’re looking for a no-bean chili recipe, you are also in the market for some lower carb chili toppings to take things over the top. While any topping you’d put on regular chili you can put on no bean chili, not all of them are low carb. Here are some of my favorites:

• Avocados or homemade guacamole
• Fresh diced tomatoes or pico de gallo
• Grated Cheese (cotija, mexican blend or sharp cheddar are my favorites)
• Chopped Cilantro and/or fresh jalapeno slices
• Sour Cream
• Black Olives

Loved this No Bean Chili Recipe? Try these other Lower Carb Recipes:

• Low Carb Burrito Bowls
• Low Carb Bagel Sandwiches
• Chicken Lettuce Wraps
• Chicken Pot Pie Soup
• Zucchini Pizza Casserole

Anyways, printable recipe is below! Pin it, print it, or bookmark this page. Have a great day!

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No Bean Chili Recipe

No Bean Chili is filled with turkey and tons of vegetables! You bet this is healthy, so try making this amazing chili recipe no beans style!

Course Dinner, Soup

Cuisine American

Keyword chili recipe no beans, No Bean Chili

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Calories 305kcal

Author Lauren Brennan

Ingredients

• 3 tablespoons olive oil
• 1/2 lb ground turkey 93% lean
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 2 small zucchini diced
• 2 small yellow squash diced
• salt & pepper to taste
• 1 cup beef stock or chicken stock
• 14.5 oz diced tomatoes 1 can
• 14.5 oz tomato sauce 1 can
• 1 1/4 cup frozen corn
• 1 tablespoon cumin
• 1 tablespoon chili powder or more if you like it spicy

toppings:

• grated cheddar cheese
• chopped cilantro
• sour cream
• avocados etc.

US Customary – Metric

Instructions

• In a large pot, heat oil over medium heat. Drop meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly.
• Add in onions, garlic, carrots, celery, zucchini, and squash until slightly softened, 5 minutes. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes.
• Serve with desired toppings and cornbread.

Notes

LOWER CARB OPTION: If you’d like to make this recipe even lower in carbs, consider omitting the corn.

Nutrition

Calories: 305kcal | Carbohydrates: 31g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 263mg | Potassium: 1403mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6340IU | Vitamin C: 52.6mg | Calcium: 115mg | Iron: 4.2mg

The post No Bean Chili appeared first on Lauren's Latest.

Crockpot Ham | An Easy Make-Ahead Meal!

Want to make an incredible meal without all the hassle? Then this Crockpot Ham recipe is for you! Made easy by using a spiraled ham, there’s little prep before it heads into the crockpot. Which leaves you with time to get things done around the house, make a side dish or just sit back and relax. Ham is a traditional and delicious main course for Easter dinner so I’d definitely recommend making it for that special occasion, but you could easily fit this into any weekday meal plan as well.

Main Ingredients Needed

You’re only three ingredients away from this amazing Crockpot Ham recipe! Here’s everything you’ll need:

• Chicken Broth – you could also use water here, but I opt for chicken broth for the extra flavor it provides. This also helps the meat stay moist while cooking.
• Brown Sugar – this helps create a sticky-sweet glaze that you can then baste over your ham after cooking.
• Bone-In Spiral Ham – I got a 10 pounder which yields 12 servings (great for meal prep) but if you are looking to cut back, get a smaller ham and cook for less time.
• Ham Glaze- Optional! Yes, you can make a ham glaze for your crockpot ham if your heart desires, but know you can definitely get a delicious end product without

How to Make Ham in the Crockpot

For full details on how to make ham in the crockpot, see the recipe card down below

Add Chicken Broth + Brown Sugar

Add chicken broth and brown sugar to the bottom of a cold crockpot.

Add Ham + Cook

Unwrap ham and place face down onto the sugar. If your ham is too large for your crockpot like mine was, simply fit it into your crockpot as best as you can, trimming a little if necessary.

Cover and cook until hot all the way through and internal temperature reads 165 degrees F. Feel free to baste and brush on any desired glaze. If your ham is too big and the lid of the crockpot won’t close, add foil to the top with the lid overtop. I did order this 8 quart CrockPot for the next holiday ham which will be plenty big, so you may want to consider something larger, but my smaller 4 quart worked well, just had to make a few modifications.

How Long Do I Cook a Spiral Ham in the Crockpot?

Since spiral ham is already cooked, you’re simply gently reheating up to temperature in order to serve. In order to do this, I cook this crockpot ham on low for 6 hours.

You could do high for 3-4 hours, but you risk drying out your ham.

What to Serve with Ham

Ham pairs perfectly with a lot of different side dishes, so pick your favorites and go for it! Here are a couple of ideas to get you started:

Leftovers

Have any leftovers? Store ham in a covered airtight container in the fridge for up to five days! Or if you don’t have enough to save, consider making a different dish from it (such as Ham Salad).

More Pork Main Dishes to Try!

While you’re at it, check out all of my other pork recipes too!

• Smothered Baked Pork Chops
• Amazing Pulled Pork Recipe
• Pineapple Glazed Ham
• Brown Sugar Ham Glaze
• Garlic Pork Loin Roast Recipe with Potatoes

Try this super easy Crockpot Ham recipe soon!

The printable recipe card is down below, enjoy

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Crockpot Ham Recipe

This easy, 3-ingredient Crockpot Ham recipe is made with precooked spiralized ham and brown sugar. Just in time for Easter!

Course Dinner

Cuisine American

Keyword crockpot ham

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 12 servings

Calories 954kcal

Ingredients

• 1/4 cup chicken broth or water
• 1/2 cup brown sugar
• 10 pound spiral cut bone in ham

US Customary – Metric

Instructions

• Add chicken broth and brown sugar to the bottom of a cold crockpot.
• Unwrap ham and place face down onto the sugar. If your ham is too large for your crockpot like mine was, simply fit it into your crockpot as best as you can, trimming a little if necessary.
• Cover and cook on low 6 hours or until hot all the way through and internal temperature reads 165 degrees F. Feel free to baste and brush on any desired glaze.

Notes

Since spiral ham is already cooked, you’re simply gently reheating up to temperature in order to serve.

Nutrition

Calories: 954kcal | Carbohydrates: 9g | Protein: 82g | Fat: 63g | Saturated Fat: 23g | Cholesterol: 234mg | Sodium: 4507mg | Potassium: 1097mg | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

The post Crockpot Ham appeared first on Lauren's Latest.

I love this recipe for Roast Chicken. It’s simple, perfectly seasoned, flavorful and oh so juicy plus lots of veggies are cooked right alongside the bird. Pair with some buttery mashed potatoes and you have a fancier weeknight meal or a lovely Sunday supper. Prep work only takes around 15 minutes and then off to the oven it goes. So much easier to make than it sounds. Promise!

Roast Chicken Recipe

This Roast Chicken Recipe is going to be simple, and it is going to be divine. Best. Chicken. Ever. And here’s what you’ll need to make that happen.

• Olive Oil – helps brown the chicken and get that crispy skin.
• Carrots – cut into large pieces. This along with the celery and onions cook right alongside the chicken.
• Celery – also cut into large pieces.
• Onion – peel and cut into chunks.
• Salt and Pepper – to taste!
• Whole Chicken – I use a 3 lb. bird with neck and giblets removed.
• Garlic – a whole bulb of it! Talk about flavor.

How Long to Roast a Chicken

There are three main indicators that will tell you your chicken is done.

1. The Look – your chicken should be golden brown on the outside.
2. Juices Should run clear– give your bird a poke in between the breast and the thigh to see if the juices are running clear. If they look a little pink, the bird isn’t yet cooked.
3. The Temperature – to make sure your whole chicken is going to be safe to eat, you’re going to need a meat thermometer. After the recommended cook time, stick that thermometer in the thigh of the chicken. If the temperature reads 165 degrees or higher, your chicken is done.

How to Roast a Chicken

Even though you can find plenty of pre-roasted chickens for sale at just about any grocery store, making it from scratch is much tastier! Here’s how to do it:

Side Dishes

What is so great about this Roast Chicken is that you cook a side dish right underneath it! You get your protein and your vegetables all in one meal. But if you just so happen to be looking for more side dishes to make this more of a complete meal, I got you covered.

• Scalloped Potatoes
• Homemade Potato Rolls
• Famous Butter Rice
• Funeral Potatoes
• Baked Potatoes

More Chicken Recipes!

• Baked Chicken Legs
• Roasted Chicken Thighs
• Oven-Fried Chicken
• Sticky Chicken Drumsticks
• Chicken Piccata Recipe

Printable recipe card is below. Save it by bookmarking, printing or pinning

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Roasted Chicken

The Best Roast Chicken is a simple and straight forward recipe that feeds the whole family! Crispy skin, full of flavor with oh, so juicy!

Course Dinner, Main Course

Cuisine American

Keyword oven roasted chicken, roast chicken, roast chicken recipe

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 8 servings

Calories 325kcal

Author Lauren's Latest

Ingredients

• 4 tablespoons olive oil divided
• 3 large carrots washed and cut into large pieces
• 3 ribs celery washed and cut into large pieces
• 1 onion cut into chunks
• salt & pepper to taste
• 1 whole chicken 3-4 lb bird, neck and giblets removed
• 1 whole bulb garlic cut in half lengthwise

US Customary - Metric

Instructions

• Preheat oven to 425 degrees.
• In a small roasting pan or baking dish, toss carrots, celery, and onion with 2 tablespoons olive oil, salt and pepper and place into the bottom of the pan.
• Pat entire chicken dry with paper towels, add garlic bulb into the cavity of the bird and tie legs together with kitchen twine (or use a small rubber band). Brush with remaining 2 tablespoons olive oil and sprinkle generously with salt and pepper. Place overtop veggies and roast 60-90 minutes or until golden brown and registers at 165 degrees in the thigh.
• Remove from oven, cover with foil and rest chicken 20 minutes. Carve the entire bird and serve.

Nutrition

Calories: 325kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 111mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4737IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

The post Roast Chicken appeared first on Lauren's Latest.

Is there anything better in this life than cheese? I submit there is not. Cheese Fondue is basically a pure melted cheese sauce that you dip different veggies, apples, breads and meats into…also known as my love language. Today I’m sharing my recipe for super basic cheese fondue, thanks to Craigs Creamery, that anyone can make from scratch. 

Cheese Fondue Recipe

You’re only 5 ingredients and about 5 minutes away from having your own delicious cheese fondue to dip into to your heart’s content. Here’s what you’ll need:

• Sharp Cheddar Cheese – for the best cheese to use in fondue, scroll down!
• Chicken Broth – or vegetable broth or white wine OR a mixture of a broth and cooking wine. It’s all up to you.
• Cornstarch – this is used to thicken and stabilize.
• Lemon Juice – optional but adds a fresh taste.
• Salt and Pepper – to taste.

Best Cheese for Fondue

Make sure you use good quality white cheddar cheese! I used Sharp Cheddar from Craigs Creamery, Upstate New York’s new farm-to-table cheese brand—but you can find it in the grocery store! Founded by eight family-run dairy farms who are committed to delivering the best, freshest New York dairy, their cheese is crafted with high-quality milk, all-natural ingredients, and no added hormones. It also doesn’t hurt that it tastes amazing!

Tips and Tricks

I have a few pointers to ensure fondue success, though if you’re the slightest bit proficient in the kitchen, you should be able to handle this recipe no problem.

Holding Heat. Be sure to either make the fondue on the stove and transfer to a special fondue pot OR make in a heavier pot that can hold its heat so you’re not running back to the stove to reheat again and again.

Prepare Beforehand. Get all your dipping ingredients ready to go BEFORE you make the cheese fondue. It only takes about 5 minutes to make the cheese sauce total and just leaving it on the stove sitting over low heat for 15-20 minutes while you slice up a few veggies or apple slices will mean that sauce is more likely to break (get chunks in it and not be a super smooth sauce). Of course, re-heating it and whisking it through can help, as can a small squeeze of lemon juice, but after trying this recipe out three different times, this is how we got it to work the best!

Shred Your Own Cheese. You will need to shred the cheese straight from the block. DO NOT use pre-shredded cheese as it has a powder coating on it to keep it from clumping in the bag which will hinder a completely smooth fondue sauce. Take the time to shred it yourself and you won’t be disappointed with the results!

How to Make Cheese Fondue

What to Dip in Cheese Fondue

The possibilities really are endless with cheese fondue. My favorite was the baby boiled potatoes, but here are some great ideas for dipping.

• Boiled Potatoes
• Cooked Chicken Sausage
• Sliced Apples
• Tomatoes
• Broccoli
• Carrots
• Crusty Bread
• Pretzels
• and pretty much anything else that goes with cheese!

More Fondue Recipes to Try!

• Fondue
• Easy Chocolate Dip for Valentine’s Day

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Cheese Fondue Recipe

This Cheese Fondue Recipe is the perfect appetizer or easy dinner! Grab a few veggies or meats and get dipping!

Course Appetizer

Cuisine American

Keyword cheese fondue, cheese fondue recipe, how to make cheese fondue

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 6 servings

Calories 289kcal

Author Lauren's Latest

Ingredients

• 15 oz Craigs Creamery Sharp Cheddar Cheese grated
• 1 cup chicken broth vegetable broth or white wine
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice optional
• salt & pepper to taste
• items to dip, such as: boiled potatoes, cooked chicken sausage, sliced apples, tomatoes, broccoli, crusty bread, pretzels, etc.

US Customary - Metric

Instructions

• Grate cheddar cheese using a box grater and set aside.
• In a small, heavy-bottomed pot, bring chicken broth and cornstarch to a boil. Slowly whisk in grated cheese bit by bit until all of it has been incorporated and a thick, smooth sauce has formed.
• Remove from heat and serve immediately with any desired dipping ingredients.

Notes

If you notice your fondue happens to be separating, try reheating while whisking. 

If this doesn't seem to be doing anything, add in a little more cornstarch dissolved in a touch of cold water. Continue heating and mixing and this should correct it and bring it back to all its smooth and creamy glory.

Nutrition

Calories: 289kcal | Carbohydrates: 1g | Protein: 18g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 584mg | Potassium: 101mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 3mg | Calcium: 513mg | Iron: 1mg

The post Cheese Fondue Recipe appeared first on Lauren's Latest.

Honey Garlic Grilled Shrimp | Marinade

Well, this Grilled Shrimp Recipe is so stupidly easy that anyone can make this without screwing it up. It’s even tasty too. And, grilling shrimp takes approximately 7.2 minutes. If you love sweeter glazes, marinades, bbq sauces, etc., then Honey Garlic Grilled Shrimp will be right up your alley. I ended up putting mine over a salad and it was perfection.

Main Ingredients Needed

So, the other day I bought some shrimp because {1} they looked good {2} the little sign beside them said they were fresh and {3} I swear they were talking to me. I brought ’em home and marinated the little suckers. After 3-ish hours I threw them on the grill and lo and behold, they were amazing! I figured they would be good, but not that good.

Yeah. That’s right. They WERE that good. And now you get to make them too, here’s everything you’ll need:

• Lime Juice – I prefer fresh lime juice but if all you have is the store-bought pre-squeezed kind, that will do!
• Honey – this creates a sweeter taste to go along with the savory flavors.
• Canola Oil – helps the marinade “stick” to the meat.
• Salt and Pepper – it’s so important to season while you cook instead of just at the dinner table. So don’t forget this step!
• Garlic – finely minced. I found that one clove is the perfect amount so you can taste it but it doesn’t overwhelm the other flavors.
• Raw Shrimp – of course, you need shrimp to make this recipe!  Peeled and deveined, I used 24-30’s but feel free to use bigger or smaller ones. Adjust grilling time to the size of your shrimp.

Love Shrimp as much as I do? I got you covered: Teriyaki Shrimp Soba Noodle Bowls, Shrimp and Veggie Ramen, Sriracha Brown Sugar Garlic Shrimp and Baked Spinach Artichoke Dip with Shrimp.

How to Make Honey Garlic Grilled Shrimp | Directions

Grilling Shrimp is actually a lot easier than it seems! We start out with a simple shrimp marinade and then once everything is flavorful, we transfer the shrimp to the grill to cook. See? Easy. Check out the recipe card below to get the full details on these shrimp tails (see what I did there?).

Step 1: Mix All Marinade Ingredients Together

In a small bowl, mix all ingredients for the marinade together. Toss in shrimp and stir to coat completely. Transfer entire contents of the bowl into a plastic food storage bag. Seal the bag and refrigerate. {I marinated mine 3 hours.}

Step 2: Soak Wooden Skewers

While the shrimp marinate, soak wooden skewers in some water.

Step 3: Preheat BBQ.

When you are ready to grill, preheat BBQ. Skewer the shrimp and grill until they turn pink and opaque. Serve warm.

Side Dishes

I enjoy a salad and some rice alongside my grilled shrimp. Here are a couple recipes to consider making with yours:

• My Favorite Salad: For Now…
• Sesame Noodle Salad
• Cucumber Salad Recipe
• Cilantro Lime Rice
• Coconut Rice Pilaf
• Famous Butter Rice

Make-Ahead

This grilled shrimp recipe can easily be made ahead of time, especially because the longer you marinate it for the better the flavor! Simply prepare and marinate overnight then when the time comes you’re ready to pop those babies on the grill.

Leftover Honey Garlic Grilled Shrimp

Any leftover grilled shrimp can be stored in the fridge, in a shallow airtight container for up to 4 days. Reheat in the microwave or stovetop. You could even enjoy leftover shrimp cold over a salad or pasta.

Even More Shrimp Recipes to Love!

• Shrimp Scampi
• Easy Shrimp and Grits Recipe
• Garlic Butter Shrimp
• Spicy Shrimp Pasta Recipe
• Island Shrimp Lettuce Cups

So there you have it. The easiest summer meal of all time that you are going to love.

Find some shrimp and make these tonight! Printable recipe card is below, enjoy!

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Honey Grilled Shrimp Recipe

This Honey Garlic Grilled Shrimp Recipe is super tasty, lazy aka easy meal! Pair with a salad or some rice for a complete dinner.

Course Dinner, Lunch

Cuisine American

Keyword grilled shrimp, grilled shrimp marinade, grilled shrimp recipe

Prep Time 10 minutes

Cook Time 8 minutes

Refrigerate 1 hour

Total Time 1 hour 18 minutes

Servings 2 servings

Calories 245kcal

Author Lauren’s Latest

Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon canola oil
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 clove garlic finely minced
• 1/2 pound raw shrimp peeled & deveined I used 24-30’s…feel free to use bigger or smaller ones

US Customary – Metric

Instructions

• In a small bowl, mix all ingredients for the marinade together. Toss in shrimp and stir to coat completely. Transfer entire contents of the bowl into a plastic food storage bag. Seal the bag and refrigerate at least 1 hour. {I marinated mine 3 hours.}
• While the shrimp marinate, soak 3-4 wooden skewers in some water.
• When you are ready to grill, preheat BBQ to medium-high heat. Skewer the shrimp and grill 3-4 minutes per side or until they turn pink and opaque. Serve warm.

Notes

LOWER CARB OPTION: Replace the honey with sugar free maple syrup.

Nutrition

Calories: 245kcal | Carbohydrates: 19g | Protein: 23g | Fat: 8g | Cholesterol: 285mg | Sodium: 1027mg | Potassium: 90mg | Sugar: 17g | Vitamin C: 9.7mg | Calcium: 164mg | Iron: 2.4mg

The post Honey Garlic Grilled Shrimp appeared first on Lauren's Latest.

Today’s recipe is Gluten Free Pasta with Spaghetti Meat Sauce…

Don’t freak out.

This recipe is naturally gluten free or can easily be adaptable to be gluten free, keeping all you wonderful {gluten and non-gluten} eaters happy! I promise everything will be delicious, 3 year old approved and perfectly NORMAL. Cross my heart.

Today I’m posting one of my go-to meals. This Simple Spaghetti Meat Sauce is on our bi-weekly rotation because we love spaghetti…and this sauce is so darn easy to throw together. I added in carrots to this version, but feel free to omit them OR if you’re feeling healthy, add in a few extra veggies you have on hand {like zucchini, mushrooms or yellow squash}. I find an unhealthy amount of satisfaction in sneaking vegetables into dinners I know my daughter will eat without hesitation. Mwahahahaha. Virtual high fives to all you Mom’s who do the same thing.

Pasta is always made with wheat but the gluten free versions I’ve tried taste almost exactly the same. It’s actually amazing! If you’re experimenting or trying out the gluten free thing, pasta is a good place to start. Just make sure you don’t overcook it. Or undercook it. There’s a “when to drain your pasta” sweet spot and you don’t want to miss that window. #lemmetellyou #itaintpretty 

Give this a whirl tonight for dinnah! It’s always a huge hit here. Here’s how you make it:

This recipe starts out with a pound of ground beef…pretty typical of spaghetti sauce. This is 90/10, I think.

Anyways, throw that meat into a hot pan and get it brown.

Once it’s all brown. I like to throw it into a colander and run really hot water over it to get rid of all the extra fat. I saw this on Dr.Phil once and have been doing it since.

Once your meat is done cooking, wipe out the pan to get rid of any more grease {or not….} and place it back on the heat.

Pour in a little olive oil and saute onions, garlic and carrot until tender. 5 minutes or so.

Place the meat back into the pan….

and pour in 3 cans of tomatoes–a variety of diced tomatoes and tomato sauce is what I use, depending on what I have in the pantry. This time it was 2 cans of diced, 1 can of sauce. I also threw in a can of tomato paste too. It makes the sauce all thick and yummy. I like thick sauce. Oh, and I also rinsed every can out with a splash of water.

Measure out and pour in some spices and sugar. I used brown sugar because I ran out of granulated. Use what you have. I always add a little sugar to my tomato sauces to balance out the acidity of the tomatoes. The carrot helps add sweetness, but a touch of sugar always does the trick.

Stir the sauce all up, cover and simmer for as long as you’d like. MINIMUM this should cook is an hour. The longer the better! Low and slow all day is ideal. I think my sauce cooked 4 hours total. If you notice your sauce is getting too thick, don’t be afraid to throw in a splash of water here and there.

Once you’re ready to eat, grab some pasta {gluten free or not} and cook it up. I found this fresh gluten free version at whole foods which caught my eye.

This gf version tasted amazing and only took 3 minutes to cook! Love fresh pasta. Drain once it’s done and top with your sauce.

Hello gorgeous!! Sprinkle parmesan as you see fit! Love cheese on my spaghetti.

All of a sudden I want spaghetti for breakfast. Funny how that works.

Whether you’re in a gluten free household or not, this is sure to be a huge hit! Enjoy, friends!

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Gluten Free Spaghetti with Simple Meat Sauce

Try this Gluten Free Pasta with Spaghetti Meat Sauce Recipe! It's simple to make and just as delicious as its gluten counterpart!

Course Dinner

Cuisine Italian

Keyword Gluten Free Spaghetti

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings 6 servings

Calories 564kcal

Ingredients

• 1 lb. ground beef 90/10
• 3 tablespoons olive oil
• 1 medium to small sized onion diced
• 2 cloves garlic minced
• 1 1/2 cups diced carrot
• 3 15 oz. cans tomato sauce diced tomatoes or a combo of the two
• 1 can tomato paste
• 1 cup cold water
• 1 tablespoon basil
• 1/2 tablespoon oregano
• 1 tablespoon brown sugar or granulated
• 2 small bay leaves or 1 large
• salt & pepper to taste
• 1 lb. gluten free spaghetti or regular spaghetti
• grated parmesan cheese optional

US Customary - Metric

Instructions

• In a large skillet with high sides, brown ground beef, breaking apart as you go. Drain and run hot water over meat {optional}. Wipe out hot skillet and place back on heat.
• Sauté onions, garlic and carrot in olive oil until tender, 5-7 minutes. Place meat back into pan with cans of tomato sauce, diced tomatoes, tomato paste, water and spices.
• Stir, reduce temperature to medium-low and cover. Cook, stirring occasionally for 1-4 hours. If sauce seems to be getting too thick, add in more water.
• Once ready to serve, bring large pot of water to boil. Salt water and cook pasta according to package direction. Drain, toss with sauce and serve with parmesan cheese if desired.

Nutrition

Calories: 564kcal | Carbohydrates: 66g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 415mg | Potassium: 640mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5855IU | Vitamin C: 9.4mg | Calcium: 45mg | Iron: 3.7mg

Other recipes you might like:

Blueberry Lemon Muffins {gluten free}

Shake and Bake Chicken Fingers {Gluten Free}

Gluten-Free Cheddar Bay Biscuits

Naturally Gluten Free Vegetarian Fajitas

The post Gluten Free Pasta with Spaghetti Meat Sauce appeared first on Lauren's Latest.

Sooooo, who wants to make a bet I’m going to go insane the next 2 1/2 weeks without my husband?!

PS- my husband is gone for the next 2 1/2 weeks. Obvs.

PPS- Army training. Word. 

Anyways, back to my original thought. I’m about half way to crazy town and Gord left yesterday morning, soooooooo that’s fun. Between my daughters’ literal….and I do mean literal….wailings {“You’re so mean mommy!” “I MISS DADDY!” “No, YOU’RE BEING RIDICULOUS” “I CAN SO WATCH ANOTHER SHOW ON THE iPAD!”} and my sons’ teething, there’s bound to be a few screams into pillows or holes punched into walls. I mean I’ll try not to but make no promises.

Also, I’m making plans to paint the Master bedroom and start renovating the two bathrooms in my quaint abode whilst my husband is gone. And at some point I need to take my NEW FREAKING VAN in for “maintenance”. Damn you Honda dealership!!! Sigh. At least all the work is covered under warranty. Silver lining, right?

You guys. I’m such a glutton for punishment. I’m really good at making plans.

Anyways.

I made some Quinoa wraps and they were amazing. I didn’t have high hopes for these because I just sort of threw some remnants of previous dinner recipe ingredients into a pan and called it good, hence no step by step photos. But trust me when I say these were the bomb dot com. Flavorful, healthy, gluten free and chock full of veggies. #iwin

Here’s how you make them:

Throw a bunch of ingredients into a pan and sauté. Serve in butter lettuce leaves.

It’s really that simple.

My only recommendation is to use the hot italian sausage links. The little spice is nice, especially paired with the sweetness from the sweet potato. Oh and one more thing: cook your quinoa in chicken or beef broth. It adds so much flavor, you’d be surprised what a difference it makes.

That’s all! Have a fabulous weekend, friends Give these a whirl and report back pronto.

I’ll be in the fetal position in the corner if you need me.

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Southwest Sausage and Quinoa Lettuce Wraps

Spicy Italian sausage and plenty of tasty vegetables are a flavorful combination in these delicious Quinoa Lettuce Wraps.

Course Dinner

Cuisine Southwestern

Keyword Quinoa Lettuce Wraps

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 wraps

Calories 318kcal

Author Lauren's Latest

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion diced
• 1 small sweet potato peeled and cubed, 1/4 inch pieces
• 2 hot Italian sausages
• 1 small zucchini
• 1 ear sweet corn kernels removed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• garlic salt & pepper to taste
• 2 cups leftover cooked quinoa
• 6 butter lettuce leaves washed and dried
• cilantro and red onion for garnish

US Customary - Metric

Instructions

• Place large skillet over medium heat. Sauté onion and sweet potato in olive oil.
• Remove sausage from casings and place into pan, breaking it up as it cooks. Once sausage is thoroughly cooked, stir in zucchini, corn and spices.
• Cook another 3-4 minutes. Add in the quinoa to warm it through. Spoon into lettuce leaves, top with cilantro and red onion if desired and serve.

Nutrition

Calories: 318kcal | Carbohydrates: 35g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 221mg | Potassium: 473mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2774IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg

The post Southwest Sausage Quinoa Lettuce Wraps appeared first on Lauren's Latest.