Eat Well and Spend Less with Garden-Fresh Peppers {Hot Salsa Recipe}

Every year, something happens and my garden is a complete flop. Last year, it got scorched by our crazy heat. This year, we were a little late planting and it seems our tomatoes are either going to be late bloomers or not bloom at all. Yep, I’m just a wanna-be gardener.

We did get one thing right this year: peppers.

We are swimming in banana, jalapeño, and Anaheim peppers. I love adding peppers to dishes because it gives it a little extra flavor… and sometimes an extra kick! My husband goes crazy over anything hot or spicy, so he is thrilled with the abundance of peppers coming into our home.

Pair some yummy tomatoes from the neighbors (since we can’t seem to grown our own!) with our spicy jalapeños, and you have the makings of a salsa that will make you blow your top.

Be forewarned, this stuff is pretty darn hot! This preggo gets heartburn just looking at it!

Ingredients

  • 6 medium tomatoes, peeled (or 1, 28-oz can of whole, peeled organic tomatoes, drained)
  • 3-4 medium jalapeño peppers
  • 1/4 tsp. garlic salt
  • 1/4 tsp cilantro
  • 1/4 tsp cumin

Instructions

  • Boil jalapeño peppers until soft. Drain well. Remove stem before adding to other ingredients.
  • Add all ingredients to a food processor or blender. We use our Ninja.
  • Mix ingredients until well-blended.
  • Serve with your favorite tortilla chips.
  • This recipe will serve two (or, just one if your husband is Shane Norton!)

This month, the Eat Well, Spend Less ladies are talking about yummy summer produce. Read more great tips, ideas, and recipes here:

Written by: Amy Norton
Amy is a youth pastor’s wife and homeschooling mom to three girls, ages 8, 6, and 3, and has a baby boy on the way. When she’s not writing at Kingdom First Mom, you can find her cooking, getting crunchier by the day, and trying to stay on top of the laundry. She enjoys writing about her homelife adventures at Amy Loves It.

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Homemade Pancake Recipe

I have a confession.

Before this challenge, our family was a big fan of the yellow box. You know, the yellow box that makes really yummy pancakes? Yeah, that one.

I know, I know. But I never said I had eliminated every. single. processed food from our pantry, just that I was working on it.

I can honestly say that this month I have tossed the yellow box and found something just as good… or better if you consider that it is made from scratch.

Earlier this year, my friend Tara shared a recipe for a homemade substitute for the yellow box. Ever since I saw it, I have thought that I needed to try making homemade pancakes with it.

Because we have been limiting sugar this month, I had to find an alternative to the yellow box, and every homemade recipe I had called for sugar.

My kids love pancakes, and would be fine if I made them once a day. There was no way I could not make them for an entire month. There would have been an uprising.

So I whipped up Tara’s Bisquick Substitute and tried it out on the kiddos.

They loved it, and while I could tell a slight difference in taste, they could not.

Success!

So here is my recipe for Homemade Pancakes:

Ingredients

Instructions

  • Mix ingredients until blended.
  • Pour about 1/4 cup batter (I use a ladle, not quite filled to the top) onto a hot, buttered griddle or pan.
  • Cook until bubbles appear and edges are brown. Flip, and then cook until bottom is a nice golden brown.
  • Makes about 15 pancakes.
  • Serve with your favorite toppings or homemade syrup. My new favorite is homemade strawberry syrup!

Written by: Amy Norton
Amy is a youth pastor’s wife and homeschooling mom to three girls, ages 8, 6, and 3, and has a baby boy on the way. When she’s not writing at Kingdom First Mom, you can find her cooking, getting crunchier by the day, and trying to stay on top of the laundry. She enjoys writing about her homelife adventures at Amy Loves It.

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Easy, Creamy Oatmeal Recipe

In going {mostly} sugar-free, our family has been searching for yummy recipes that do not call for any sweetener. One of our favorites just happens to be oatmeal.

My girls have always enjoyed oatmeal with simply butter and milk in it, so I thought I would share our (easy!) recipe for oatmeal that is sugar-free, but still delicious.

Ingredients

  • 2 Tbsp. butter
  • 1 – 1 1/4 cup milk
  • 1 cup old-fashioned oats

Instructions

  1. Melt the butter in a pan on the stove.
  2. Add the milk, and let it heat up for a minute.
  3. Add the oats, stirring to incorporate.
  4. Let the oats cook for 10-20 minutes, until you get the texture you want, stirring continuously so as not to let the oatmeal stick.
  5. Serve it up to three hungry girls (or whomever happens to live in your home!). Feel free to top your oatmeal with sliced bananas, strawberries, or blueberries.

My girls will gobble it up with nothing but a glass of milk on the side. I remember when they were smaller and spent the night with Shane’s parents, PaPa would make them oatmeal and try to add a bit of sugar, thinking they would not eat the oatmeal without it. The girls would remind him, “No sugars, Papa!”

What is your favorite way to eat oatmeal?

Written by: Amy Norton
Amy is a youth pastor’s wife and homeschooling mom to three girls, ages 8, 6, and 3, and has a baby boy on the way. When she’s not writing at Kingdom First Mom, you can find her cooking, getting crunchier by the day, and trying to stay on top of the laundry. She enjoys writing about her homelife adventures at Amy Loves It.

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Oven “Fried” Potatoes Recipe

We moved lots of furniture on Monday. Shane’s parents recently purchased new furniture, and blessed us with what they needed to move out. Needless to say, it’s been a little hectic around our house the last few weeks, with us moving our old furniture out and around to make room for our new.

While at my mother-in-law’s house, she mentioned that she was making fried potatoes in the oven. It sounded so good, I made it for our supper that night. And since we are limiting sugar in our house, I thought this would be a good time to share this super simple and very tasty recipe.

In my ongoing effort to get my girls more involved in the kitchen, while her big sisters were at soccer camp, my little Meleah joined me.

Ingredients

  • 5 medium potatoes, peeled and sliced
  • 1 large bell pepper, sliced
  • 1/2 onion, sliced
  • 1 Tbsp olive oil
  • 1 tsp salt
  • pepper to taste (optional)

Instructions

  • Combine all ingredients in a bowl.
  • Cover a cookie sheet with foil, and spread the mixture over it.
  • Bake at 350° for 30 minutes, or until tender, stirring as needed.

Serves our little family of five.

Written by: Amy Norton
Amy is a youth pastor’s wife and homeschooling mom to three girls, ages 8, 6, and 3, and has a baby boy on the way. When she’s not writing at Kingdom First Mom, you can find her cooking, getting crunchier by the day, and trying to stay on top of the laundry. She enjoys writing about her homelife adventures at Amy Loves It.

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