Category Archives: 11. Vegetables

Chicken Breast, Baked Pineapple and Cranberry Sauce

Chicken Breast was dipped in flour, then in egg and finally coated in bread crumbs. I then froze each piece separately. After they were frozen solid, I put all the chicken pieces in a storage container in the freezer.
I took the frozen chicken breast and baked it covered for 45 minutes in a 350 degree oven. It came out perfect.
Baked Pineapple
This recipe makes about 4 servings
3 cups (2 pints) chopped pineapple

2 tablespoons sugar

1/4 cup melted butter

2 tablespoons flour

1/2 cup shredded cheddar cheese

20 crackers crushed (I used saltines)


Preheat oven to 350

Drain pineapple and reserve juice.

Combine pineapple, 3 tablespoons juice, sugar, butter, flour and cheese

Mix well and spoon into a 9×9 greased baking dish.

Top with crushed crackers

Bake 30 minutes till bubbly


This meal was approved by Korbyn!


Loaded Cauliflower



Loaded Cauliflower

Don’t turn your nose up at this just yet. Try it. It’s actually really good!

This recipe will make about 6 servings

6 cups cauliflower

1/2 cup mayonnaise or salad dressing

1/2 cup sour cream

1 1/2 cups shredded cheese

1/2 cup bacon bits

Preheat oven to 425

Mix sour cream and mayo or salad dressing in a large bowl

Add cauliflower and mix well

Pour into a greased 9×13 baking pan

Top with Shredded cheese and bacon bits

Bake for 15-20 minutes or till bubbly.


Oven Roasted Brussel Sprouts


12 Brussels sprouts cut in half

2 cloves chopped garlic

2 tablespoons olive oil

1/3 cup craisins

1/4 cup chicken broth

1/4 cup balsamic vinegar

Kosher salt and pepper to taste.


Preheat oven to 350

Place Brussels sprouts and cranberries in a 9×9 baking dish

Pour all the rest of the ingredients on top

Bake in preheated oven for 30 minutes or until browned