Crockpot Orange Chicken

Crockpot orange chicken pin

You probably already have all of the ingredients needed in your fridge: chicken, orange juice and honey. This crockpot orange chicken is the perfect choice when it comes to busy days. The meal will be almost fully cooked before you come back home from your work, and it will require just a final touch (for the sauce).


  • 2pounds boneless skinless chicken breasts — (about 4 medium breasts)
  • 1/2teaspoon black pepper
  • 1/4teaspoon kosher salt
  • 1cup reduced-sugar orange juice
  • 2tablespoons honey
  • 2tablespoons low-sodium soy sauce
  • 1tablespoon  rice vinegar
  • 2teaspoons minced garlic — about 2 cloves
  • 2teaspoons minced fresh ginger
  • 1/2teaspoon red pepper flakes — or more to taste
  • 3tablespoons cornstarch
  • Prepared brown rice— for serving
  • Sliced green onions— optional for serving
  • Sliced or slivered toasted almonds— and/or toasted sesame seeds optional for serving

Crockpot orange chicken 1


  1. Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
  2. In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165 degrees F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
  3. With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.

Nutritional Info


Crockpot orange chicken nutritional info


If you liked this recipe, feel free to try our:

Crockpot Potato Soup

Asparagus Soup

Asparagus soup pin

Most of the asparagus soups you will try in restaurant contain a lot of heavy cream. This recipe, for the best Cream of Asparagus Soup EVER does not contain cream! Thus it is more healthy and more “vegetably”. You can garnish it with some ham or baked bacon & scallions! You will need half an hour to prepare this soup.


  • 3 slices thick cut bacon — optional
  • 1 tablespoon extra virgin olive oil
  • one cup finely chopped leeks — white and light green parts; or swap yellow onion or shallot
  • 2 medium Yukon gold potatoes — peeled and cut into 1/2-inch dice (about 10 ounces)
  • two cloves garlic — minced
  • 3 cups low-sodium vegetable broth — or chicken broth
  • 2 pounds asparagus — trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup 2% Greek yogurt — plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)

Asparagus soup 2


  1. If serving with bacon: Preheat the oven to 400 degrees F and prepare according to this guide for Baked Bacon. Crumble or dice and set aside.
  2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. And add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  3. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
  4. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Nutritional Info

Asparagus soup nutritional info

If you are into this recipe, you can also try our: Instant Pot Beef Stew


Instant Pot Beef Stew

Homemade Style Fried Rice Recipe

Homemade recipe fried rice

Fried rice is among the most popular foods in Asian cuisines and it has a very distinctive yet delicious flavor.

The method of preparation is simple: rice is fried in a pan and stirred at the same time, and it is typically made with leftover parts from other dishes.

Usually people mix it with vegetables, eggs or meat, depending on each person’s preferences.

Today, we decided to present you with a homemade recipe of probably the best fried rice you could ever eat in your life.


  • ¼ cup oyster sauce
  • 1 tablespoon low-sodium soy sauce — plus additional to taste
  • 2 tablespoons Land O’Lakes® Butter with Canola Oil — divided
  • 3 large eggs — lightly beaten
  • 1 tablespoon canola oil
  • 1 large red, yellow, or orange bell pepper — cut into 1/4-inch dice (about 1 1/4 cups)
  • (12-ounce) 1 bag of frozen peas and carrots — thawed
  • 1 cup frozen shelled edamame — thawed (optional, but great for extra protein)
  • 2 garlic cloves — minced
  • 2 1/2 cups COLD cooked brown rice — break up large clumps with your fingers
  • 1/2 cup chopped green onions — about 3 medium
  • Red pepper flakes — Sriracha, or hot sauce of choice (optional)

Homemade recipe fried rice


  1. In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula and keep both handy.
  2. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add ½ tablespoon Land O’Lakes® Butter with Canola Oil, and swirl to coat the bottom of the pan. Add the eggs, and cook without stirring until they barely start to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly now, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the small bowl and set aside.
  3. Return the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add the canola oil, and swirl to coat. After that, add the diced bell pepper, and cook until it is crisp-tender, about 4 minutes.
  4. Add the remaining 1 ½ tablespoons Land O’Lakes Butter with Canola Oil, peas and carrots, and edamame. Cook, stirring constantly, for 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).
  5. Add the brown rice and the oyster sauce mixture. Continue cooking, stirring constantly and breaking up any remaining rice clumps, until the mixture is heated through, about 3 minutes. Add reserved eggs and green onions. Cook and stir until the mixture is completely heated through, about 1 minute more. Enjoy immediately with a sprinkle of red pepper flakes or dash of hot sauce and additional soy sauce as desired.

Sounds delicious? Hopefully, this will provide a new dimension into your cooking, and we hope to be of help!

And if you liked this recipe, you can try our ‘Black-Eyed’ Pea Burger Recipe as well!

Nutritional Info

Homemade recipe fried rice nutritional info

Crock Pot Pinto Beans

Crock pot pinto beans pin

Healthy crock pot pinto beans are perfect for tortillas/burritos or nachos, and you can always serve them with bacon or cooked beef. Beans are rich source of protein and fiber and have low percent of health. Vegetarians use beans as a replacement for meat.


  •  1 pound dry pinto beans  — 2 cups
  •  2 teaspoons extra-virgin olive oil
  •  1 small yellow onion — chopped into 1/4-inch dice
  •  one jalapeno — cored, seeded, and finely chopped
  •  1 1/2 teaspoons kosher salt — divided
  •  3 cloves garlic — minced (about 1 tablespoon)
  •  2 bay leaves
  •  1 teaspoon ground cumin
  •  one teaspoon dried oregano
  •  1/8 to 1/4  teaspoon cayenne pepper — optional
  •  3 cups water
  •  4 cups low-sodium chicken broth — or vegetable broth divided
  •  For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

Crock pot pinto beans 2


  1. Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
  2. Heat the oil in a medium nonstick skillet over medium-high heat. After that add the onion, jalapeno, and 1/2 teaspoon salt. Also Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. As a result transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
  3. Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.

Phase II

  1. FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.
  2.  REFRIED BEANS ADVICES: Reserve 1 cup of the cooking liquid, drain the beans, and return them to the slow cooker (if you don’t have that much liquid in your slow cooker, you can use regular water instead). With a potato masher or pastry cutter, mash the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired.
  3. Sprinkle with any desired toppings, serve, and enjoy!


Nutritional info

Crock pot pinto beans nutri info


Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash

Skillet lasagna with basil italian sausage and butternut squash pin

Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash is a wonderful mix of this traditional dish and healthy ingredients (butternut & spinach). Decadent yet so healthy with a lot of hidden vegetables. I love the fact that this is a one-pot recipe, making it the perfect choice for busy days. For this healthy comfort dish, you will need around 1:15 hours to prepare and cook.


  •  2 tablespoons extra-virgin olive oil — divided
  •  4 cups 3/4-inch-cubed butternut squash — about 1 small 1 1/4 pound squash
  •  1 teaspoon kosher salt — divided
  • half teaspoon ground black pepper — divided
  •  2 teaspoons McCormick Basil Leaves
  •  1 teaspoon McCormick Parsley Flakes
  •  1/3 cup water
  •  1 24-ounce jar good-quality marinara sauce — I used a roasted garlic basil variety
  •  one pound ground Italian chicken sausage or Italian turkey sausage — sweet or spicy
  •  1 10-ounce package frozen spinach — thawed and drained with as much water pressed out as possible
  •  one cup part-skim ricotta cheese or low-fat cottage cheese
  •  1/2 cup grated Parmesan cheese — divided
  •  1 cup shredded fontina cheese — divided (if you can’t find fontina, swap mild provolone or mild gruyere (better), or mozzarella (still good)
  •  6 no-boil oven-ready lasagna noodles — whole wheat if possible (see Notes if you cannot find oven-ready)

Skillet lasagna with basil italian sausage and butternut squash 1


  1. Place one rack in the center of the oven and one in the upper third. Preheat the oven to 375 degrees F.
  2. In a large ovenproof skillet, heat 1 tablespoon of the olive oil over medium heat. Add the squash, 1/2 teaspoon salt, 1/4 teaspoon pepper, basil, and parsley. Stir to coat, then add in 1/3 cup water. Cover and cook until the squash is softened, about 15 minutes.
  3. Once the squash cubes are completely tender, remove them to a large mixing bowl (a large spoon works well for this). Discard any water that remains in the bottom of the pan. With a fork or potato masher, mash the squash well. Stir in the pasta sauce.
  4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the sausage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook, breaking apart the meat so that it is in small bits. Cook until golden and cooked through, about 4 minutes.
  5. Add the spinach to the sausage and break it apart so that it is mixed up with the meat. Let cook until any remaining liquid has evaporated (this should only take a minute or two), then remove the skillet from the heat. Transfer the sausage-spinach to a second large bowl and set aside. Stir in the ricotta and 1/4 cup Parmesan.
  6. Lightly coat the skillet with nonstick spray or drizzle with a bit of additional olive oil.
  7. Assemble the lasagna in the skillet: Spread 1 cup of the squash-marinara mixture back into the bottom of the skillet (it will be very thick). Cover with 2 lasagna noodles. Next, spread half of the sausage-ricotta mixture on top of the noodles, then sprinkle with 1/3 cup of the fontina. Add another layer of 2 noodles, the remaining sausage-ricotta mixture, half of the remaining squash-marinara mixture, and the next 1/3 cup remaining fontina. Top with the remaining 2 noodles, then the remaining squash-marinara and fontina. Sprinkle with the remaining 1/4 cup Parmesan.
  8. Cover the skillet with a lid or piece of aluminum foil. Bake in the center of the oven for 20 minutes, then uncover and continue baking until the sauce is hot and the pasta is tender, about 5 to 10 additional minutes. Check at the 10-minute mark. If the edges seem dry, drizzle 1/4 cup water around the edges of the skillet, then re-cover and continue baking as directed.
  9. Turn the oven to broil and transfer the uncovered lasagna to the rack in the upper third of the oven. Broil until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully and do not walk away so that it doesn’t burn. Let rest 5 minutes before serving.

Nutritional Info

Skillet lasagna with basil italian sausage and butternut squash nutritional info

Lemon Poke Cake

Lemon poke cake pin

For preparing 12 bars of this tasty Lemon Poke Cake, you will need around 45 minutes. This cake is so moist, easy to make and energizing thanks to added lemon! You can dust it with powdered sugar or coat it with some whipping cream and berries!


  •  1 (3-ounce) package lemon gelatin
  •  1 cup boiling water
  •  1/2 cup canola oil
  •  1/3 cup unsweetened applesauce
  •  4 large eggs
  •  1 (15.25-ounce) package yellow cake mix — Grandma says Duncan Hines
  •  2 cups powdered sugar
  •  1/3 cup freshly squeezed lemon juice — from about 2 medium lemons


  •  Fresh berries
  •  Whipped cream

Lemon poke cake



  1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9×13-inch pan with nonstick spray.
  2. Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.

  3. In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.

  4. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
  5. While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  6. While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.

If you liked this recipe, try out our Pumpkin Quinoa Chili.

Nutritional Info

Lemon poke cake nutritional info

Cauliflower Casserole

Low carb & keto – cauliflower casserole will be a hit on your fall menu! You will need less than an hour to prepare this delicious and healthy replacement for traditional casserole!

Cauliflower casserole


  •   medium heads cauliflower — cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
  •  2 tablespoons extra-virgin olive oil
  •  1 teaspoon McCormick Garlic Powder
  •  3/4 teaspoon kosher salt
  •  1/2 teaspoon McCormick Black Pepper
  •  1/4 teaspoon McCormick Ground Nutmeg
  •  6 slices bacon
  •  4 ounces reduced-fat cream cheese — at room temperature
  •  1/4 cup nonfat plain Greek yogurt
  •  2/3 cup freshly grated gruyere — or similar melty, nutty, alpine-style cheese, divided
  •  1/4 cup finely grated Parmesan cheese — divided
  •  3 tablespoons chopped fresh chives


  1. Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart casserole dish, such as an 9×13, with nonstick spray. Line a rimmed baking sheet with foil.
  2. In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, salt, pepper, and nutmeg. Transfer the cauliflower to the prepared casserole dish and spread into an even layer. Keep the bowl handy. Bake the cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  3. Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes. Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time. Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
  4. In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup gruyere cheese, 2 tablespoons Parmesan cheese, and half of the chopped bacon.
  5. Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup gruyere and 2 tablespoons Parmesan. Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn. Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

If you are into healthy casserole recipes, try out our Sweet Potato Casserole!

Cauliflower casserole recipe

Nutritional Info

Cauliflower casserole nutritional info

Instant Pot Beef Stew

Instant pot beef stew

You will adore this Instant Pot Beef Stew because it’s easy to make, it’s healthy and loaded with vegetables, plus is gluten free, paleo and whole 30 friendly. And the sauce is one of the most delicious I have ever tasted!


  •  2 pounds boneless chuck roast
  •  3 tablespoons extra-virgin olive oil — divided
  •  2 teaspoons kosher salt — divided
  •  1/2 teaspoon ground black pepper — divided
  •  one large yellow onion
  •  2 cloves garlic
  •  1 pound carrots — about 6 medium
  •  one large russet potato
  •  1 14.5-ounce can low-sodium beef broth
  •  one tablespoon Worcestershire sauce*
  •  1 bay leaf
  •  one teaspoon dried thyme
  •  1 can (8-ounce) no salt added tomato sauce
  •  2 tablespoons cornstarch*
  •  two tablespoons water
  •  1 1/2 cups fresh or frozen peas — no need to thaw
  •  Fresh parsley — optional for serving

Instant pot beef stew recipe


  1. Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
  2. Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
  3. While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
  4. Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.

Phase II

  1. While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
  2. Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
  3. Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
  4. Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
  5. In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

If you are into this recipe, try this Instant Pot Mashed Potatoes, they are a match made in heaven!

Nutritional Info

Instant pot beef stew nutritional info

Sweet Potato Casserole

Sweet potato casserole

This version of sweet potato casserole is really delicious and healthy replacement for a standard casserole dish. This meal is vegan and gluten-free. You will need around hour and a half to prepare it. Kid are going to love it because of its distinct sweet flavor.



  •  4 1/2 pounds sweet potatoes — scrubbed (about 4–5 very large sweet potatoes)
  •  1 cup unsweetened vanilla almond milk
  •  2 vanilla beans — or 2 tablespoons vanilla bean paste*
  •   tablespoons  virgin coconut oil — melted
  •  3/4 teaspoon ground cinnamon
  •  3/4 teaspoon kosher salt
  •  1/2 teaspoon  freshly grated nutmeg  — (it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)
  •  1/4 teaspoon white pepper


  •  1 1/3 cups old-fashioned rolled oats — gluten free if necessary
  •   cup roughly chopped pecans — untoasted
  •  1/2 cup almond meal**
  •  1/4 teaspoon ground cinnamon
  •  1/4 teaspoon kosher salt
  •  5 tablespoons melted coconut oil
  •  1 tablespoon pure maple syrup

Sweet potato casserole recipe


  1. Preheat the oven to 375 degrees. Lightly grease a 9×13-inch casserole dish or other 3-quart casserole dish and set aside.
  2. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or a silpat mat. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes. Remove from the oven and let sit until cool enough to handle, about 5 minutes. Peel and discard the skins (they should come off easily with your fingers), break the potatoes in large chunks with a fork, then place the chunks into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl.
  3. While the potatoes bake, pour the almond milk in a small saucepan. Split the vanilla beans, scrape the seeds into the pan, then add the empty pods to the pan too. Bring to a very gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not let the almond milk boil. Remove from heat and let the vanilla steep while the potatoes continue baking.
  4. Remove the vanilla bean pods from the saucepan, then pour the almond milk and vanilla bean specs into the bowl with the sweet potato chunks. Add the melted coconut oil, cinnamon, salt, nutmeg, and white pepper.
  5. Mash the potatoes together with the milk and spices (or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining. Taste and add additional salt/pepper as desired. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer.
  6. In a separate bowl, combine the topping ingredients—oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup—until moist and evenly mixed. Sprinkle over the sweet potatoes.

  7. Bake until the topping is toasted and fragrant and casserole is warmed through, about 20 minutes. Serve warm.

If you like this recipe, you should try our Banana Oatmeal Cookies with Chocolate Chips for dessert!

Nutritional Info

Sweet potato casserole nutritional info

Spiced Wine | Slow Cooker or Stove Top Mulled Wine Recipe

Spiced wine

Slow Cooker Spiced Wine – the perfect beverage with added brandy, apple cider and spices. It is a wonderful choice for parties, Thanksgiving or a chilly Christmas Eve! Don’t forget to add cinnamon sticks for garnishing!



  •  750 ml red wine — (1 bottle) — choose something fruity but not too sweet—Merlot, Zinfandel, or Cabernet Sauvignon all work well
  •  2 cups apple cider
  •  1/4 cup honey
  •  1 orange — zested and juiced
  •  5 whole cloves
  •  4 green cardamom pods
  •  2 cinnamon sticks
  •  1 whole star anise
  •  1/4 cup brandy
  •  Orange slices — for garnish
  •  Cinnamon sticks — for garnish

Spiced wine recipe


  1. Add wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to 1 hour, depending on your slow cooker. Stir in the brandy.
  2. Ladle into mugs and serve with an orange slice and cinnamon sticks. To keep the wine warm, leave the slow cooker on the “Keep Warm” setting. If your slow cooker does not have a warm setting, alternate between “Low” and “Off.”

If you like this recipe, you will love our Keto Low Carb Muffins.

Nutritional Info

Spiced wine nutritional info