Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie

Meal Prep Made
We prefer a southern sweet potato pie over a traditional pumpkin pie. Perhaps it is because the sweet potato pie does not have all the added spice. This pie is sweet, more dense, and less custardy than a pumpkin pie. You can make the potatoes ahead of time which is a great meal prep.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Entertaining, Party
Servings 8
Calories 319 kcal
Avg Cost Per Serving .83
Avg Recipe Cost 6.64

Equipment

  • 1 Pie Pan
  • 1 Pie Shield
  • 1 Mixing Bowl
  • 1 Rubber Spatula
  • 1 Baking Dish

Ingredients
  

  • 2 Ea Sweet Potatoes Large
  • 1/2 Cup Butter
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Evaporated Milk
  • 2 Ea Eggs Beaten
  • 1/2 Tsp Ground Cinnamon
  • 1 Tbsp Vanilla Extract
  • 1 9 in Pie Crust

Instructions
 

Preparing the Sweet Potatoes

  • Preheat the oven to 400 F
  • Wash and scrub the potatoes and dry them with a paper towel
  • Rub them in olive oil and sea salt and place into an oven safe dish or pan
  • Bake for an hour or more depending on their size. When you can prick them with a fork and they are soft all the way through they are done.
  • Remove from the oven and set aside to cook until you can handle them to peel
  • If you are making them ahead of time let sit out to cool no longer than 2 hours and refrigerate until you are ready to mix the filling
  • Peel and mash the potatoes and set aside into a mixing bowl

The filling

  • If you are using hot/warm potatoes add the butter right in and it will melt
  • If you are using premade cooled potatoes melt you butter and add it to the potatoes
  • Add the sugars, cinnamon, and the vanilla to the potatoes
  • Add the beaten eggs and evaporated milk
  • Mix all the ingredients until combined

The Pie

  • Preheat the oven to 350F
  • If you make your own pie crust, kudos to you, we are not that advanced in this recipe. However if you make your own pie crust, you likely are not even reading this far in the recipe. Lol
  • Using store bought refrigerated dough , Unroll the pie dough and spread out evenly in the pie dish. You may work with the crust a little to ribbon it, shape it, or make fork marks along the edge.
  • Pour the filling into the pie from the middle point, and spread evenly with a rubber spatula.
  • Cover your crust with a pie shield
  • Bake approximately one hour (varies depending on the size of your potatoes), You will know you can remove it when the middle of pie is set, It no longer jiggles.
  • Let this pie cool for at least one hour before serving
  • Slice and serve with whipped topping

Nutrition

Calories: 319kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 215mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 430IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!
Apple Tart Final

Easy Apple Tart

Easy Apple Tart

Meal Prep Made
This little dessert will have everyone fooled into thinking they are eating something decadent, when in fact this little desert has more to do with the fruit than anything else. It comes together quite easily.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6
Calories 159 kcal
Avg Cost Per Serving .75
Avg Recipe Cost $4.50

Equipment

  • 1 Tart Pan
  • 1 Measuring spoon
  • 1 Measuring cup
  • 1 Skillet
  • 1 Peeler

Ingredients
  

  • 1 ea Red Apple
  • 1 ea Green Apple
  • 3/4 Cup Brown Sugar
  • 2 Tbsp Corn Starch
  • 4 Oz Apple Juice
  • 1.0 Tsp Apple Pie Spice
  • 2 Tbsp Butter

Instructions
 

  • Preheat the oven to 400 degrees F
  • Peel and slice the apples
  • Melt the butter in the pan
  • Add the brown sugar and stir
  • Sprinkle the apple pie spice into the mixture and taste (add a little more if you like it spicy)
  • Mix the cornstarch with the apple juice a whisk works well
  • Pour it into the apple mixture
  • Cook until the the corn starch thickens and the apples have a slight give to them
  • Unroll the pie crust and place into the tart pan
  • Pour the mixture into the crust and move the apples carefully to mostly face the same way
  • Bake at 400 F for 8-10 minutes until it starts to darken just a bit and then lower the heat to 350 F for 20-25 minutes.

Video

Notes

This dessert is budget friendly, delicious, and easy to make. At approximately 240 calories per serving you can feel good about serving this and enjoying it yourself! Forget having a slice of pie this Thanksgiving because our Easy Apple Tart tart will have your waistline and budget thanking you. 
Convection Oven Cook Time
 5 minutes at 400 and 10 minutes at 350 F for a total prep and cook time of 25 minutes that is the kind of dessert you can make on the fly! 

Nutrition

Calories: 159kcalCarbohydrates: 32gProtein: 0.2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 39mgPotassium: 65mgFiber: 0.1gSugar: 29gVitamin A: 119IUVitamin C: 2mgCalcium: 29mgIron: 0.3mg
Keyword dessert, easy, Entertaining, Fall, Sweet
Tried this recipe?Let us know how it was!
Nuggets

Make At Home Chicken Nuggets- Pan Fry

Make at Home Chicken Nuggets - Pan Fry

Meal Prep Made
Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Print Recipe Add to List
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 381 kcal
Avg Cost Per Serving .83
Avg Recipe Cost $2.50

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg
  • 1/2 Cup Oil for Pan Fry 200

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Line a plate with a paper towel or two
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Heat the cooking oil over medium heat
  • Once the oil is at 350 degrees carefully place the first 6 nuggets do not crowd the pan
  • Flip the nuggets to maintain desired level of browning and even heating
  • Once they have reached 165 F internal temperature at the thickest point remove to the paper towel lined plate
  • Place on a paper towel lined plate to drain

Video

Notes

Calories do not include dipping sauce
If you are watching calories you may want to check out the nutrition information and opt for the air-fried version of this recipe or forgo the dipping sauce. Also note: 1 chicken breast makes approximately 12 nuggets so serving size is approximately 4 nuggets. 
Now we know why this is typically only served to small children- 4 nuggets may not be enough for an adult serving.  
While the takeout version from a famous fast food restaurant boasts fewer calories it also contains about half of the protein. Our version has more carbs due to the potato flakes. More protein and more carbs makes ours more filling. Think of it like skipping the fries
If calories are not a concern by all means up the serving size, dip away, and enjoy! 

Nutrition

Calories: 381kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
Untitled design

Make At Home Chicken Nuggets – Air Fry

Make at Home Chicken Nuggets - Air Fry

Meal Prep Made
Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Print Recipe Add to List
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 314 kcal
Avg Cost Per Serving .75
Avg Recipe Cost $2.25

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Place in the refrigerator for 20 minutes or place in freezer if planning to bag for another time.
  • Set Temp on air fryer on 390 or 400 depending on your fryer
  • Spray both sides of the nuggets with cooking spray
  • Place nuggets in air fryer basket for 13 -15 minutes flipping them halfway
  • Once they have reached 165 F internal temperature at the thickest point remove

Video

Notes

Calories do not include dipping sauce. 
 

Nutrition

Serving: 4eaCalories: 314kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
20230727_160857

Sweet Potato Pancakes

Sweet Potato Pancakes

Meal Prep Made
When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing pancakes. You will be glad of how easy it comes together without the extra step of having to cook the sweet potato when making these. They are so yummy! My husband thinks they taste like Christmas.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories 463 kcal
Avg Cost Per Serving .75
Avg Recipe Cost $4.50

Equipment

Ingredients
  

  • 1 Medium Sweet Potato Pre cooked-leftover baked
  • 1 Tsp Kosher Salt
  • 3/4 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cardamon
  • 1/4 Tsp Ground Ginger
  • 1/3 Cup Brown Sugar
  • 1 Cup White Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 3/4 Cups All Purpose Flour
  • 1 Cup Water

Instructions
 

  • Peel the leftover sweet potato and add it to a large mixing bowl
  • Mash the potato with a fork
  • Mix all your spices together and add to the bowl with the sweet potato
  • Add the brown sugar, white sugar, and oil to the same bowl and mix
  • Add the Eggs
  • Add the Water (depending on the size of your potato a little less or more water may be needed for consistency, so add it a 1/4 at a time) and Mix
  • Whisk the baking soda baking powder and flour together
  • Add the flour mixture to the wet ingredients mix till well incorporated
  • Prepare the griddle with cooking spray on medium high heat
  • Using the ice cream scoop add the mixture to the griddle
  • Once bubbles start to form on the pancakes they are ready to flip
  • Cook until desired color

Video

Notes

Makes 18 pancakes
Serving size based on 2 pancakes 
In the video we made muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! 
We added milk to our batter in the video, but have decided water would cut the batter, just as well, so in the interest of calories we used water to replace milk. 
Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. 
Either way they have been made these were so tasty they have been added to our Fall Meal Prep Rotation. 

Nutrition

Serving: 2eaCalories: 463kcalCarbohydrates: 54gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 55mgSodium: 429mgPotassium: 145mgFiber: 2gSugar: 31gVitamin A: 3643IUVitamin C: 1mgCalcium: 69mgIron: 2mg
Keyword Mealprephack
Tried this recipe?Let us know how it was!
20230727_153114

Sweet Potato Muffins

Sweet Potato Muffins

Meal Prep Made
When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing muffins and pancakes. You will be glad of how easy it comes together without the extra step. They are so yummy! My husband thinks they taste like Christmas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 18
Calories 232 kcal
Avg Cost Per Serving .25 per muffin
Avg Recipe Cost $4.50

Equipment

  • 1 Large Muffin Tin 18 Cup
  • 1 Whisk
  • 1 Spatula
  • 2 Mixing Bowls
  • 1 Ice cream Scoop
  • 18 Cup Cake Liners

Ingredients
  

  • 1 Medium Sweet Potato Pre cooked-leftover baked
  • 1 Tsp Kosher Salt
  • 3/4 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cardamon
  • 1/4 Tsp Ground Ginger
  • 1/3 Cup Brown Sugar
  • 1 Cup White Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 3/4 Cups All Purpose Flour

Instructions
 

  • Preheat Oven to 350F
  • Line muffin tin with cupcake liners
  • Peel the leftover sweet potato and add it to a large mixing bowl
  • Mash the potato with a fork
  • Mix all your spices together and add to the bowl with the sweet potato
  • Add the brown sugar, white sugar, and oil to the same bowl and mix
  • Add the eggs and mix
  • Whisk the baking soda baking powder and flour together
  • Add the flour mixture to the wet ingredients mix till well incorporated
  • Using the ice cream scoop add the mixture to the muffin tins, filling to approximately 3/4 of the way full.
  • Bake for 20 minutes and set aside to cool

Video

Notes

Makes 15-18 Muffins 
Serving size based on 1 Muffin 
In the video we made a 15  muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! 
We added sugar to the tops of the muffins in this video but have since made them without the sugar added to the top and they are delicious without the extra step, That is why we left that step out of the instructions. 
Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. 
Either way they have been made these muffins were so tasty they have been added to our Fall Meal Prep Rotation. 

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 214mgPotassium: 73mgFiber: 1gSugar: 16gVitamin A: 1821IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
Keyword Fall, Mealprephack, Muffins
Tried this recipe?Let us know how it was!
Zucchini Bundt

Bundt Pan Zucchini Bread

Bundt Pan Zucchini Bread

Meal Prep Made
We think this recipe works better than the loaf pan recipe. It cooks in less time and is so pretty. What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal
Avg Cost Per Serving .48
Avg Recipe Cost $4.37

Equipment

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • Cooking Spray

Instructions
 

  • Preheat Oven to 350F
  • Spray a bundt pan with cooking spray
  • Wash your zucchini
  • Grate your zucchini leaving the skins on (this can be done a day in advance to save time) Sit the zucchini in the fridge covered with a paper towel.
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp baking soda,1/2 tsp baking powder and 1/2 tsp of salt
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and Fold into the mix
  • Pour the batter into the Bundt pan
  • Bake for 30-35 minutes until done
  • at 30 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test.
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
Tried this recipe?Let us know how it was!
Eggroll stir Fry 2

Egg Roll In A Bowl

Egg Roll in a Bowl Recipe

Meal Prep Made
A healthier version of a traditional Asian dish this stir fry has all the flavor of an egg roll without the extra carbs from the roll and calories from the deep-fried fat. You can further modify this recipe to lower its sodium or eliminate carbs based on your own dietary needs.
Some variations I have tried and liked are: add mushrooms and Zucchini noodles
No Chinese Five Spice? Thats okay add in a little Allspice and Ginger and this still tastes amazing.
This is a perfect meal-prep meal since it can be eaten reheated or served cold over zoodles.
Approximate Cost Per Serving: $1.50
Print Recipe Add to List
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 434 kcal
Avg Cost Per Serving $1.47
Avg Recipe Cost $8.83

Equipment

  • 1 Cutting Board
  • 1 Large Frying Pan
  • 1 Vegetable Peeler or Zoodle Tool
  • 1 Kitchen Knife
  • 1 Mesh Strainer
  • 1 Pot w Lid
  • Measuring Cups
  • Measuring Spoons
  • Spoon for Peeling Ginger

Ingredients
  

  • 3 cups Cabbage Green is best but you can mix green and purple if your prefer
  • 1 cup Carrot
  • 1/2 Cup Zucchini
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 2 Tbsp Green Onion
  • 1 tbsp Ginger Root
  • 1 Pound Ground Pork Turkey can be substituted
  • 3 tbsp Low Sodium Soy Sauce
  • 1/4 Tsp Ground Chinese Five Spice
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1/4 tsp Sesame Oil
  • 1.5 cups Jasmine Rice Brown rice can be substituted
  • 2 cups Water

Instructions
 

  • Heat the olive oil in a large frying pan
    1 tbsp Olive Oil
  • Dice and Add the onion
    1 cup Carrot, 1/2 cup Onion
  • Mince the garlic and the ginger and add them to to pan, Cook for 2 minutes until you smell the aromatics
  • Julienne or Zoodle some carrots
  • Add the carrots
  • While the carrots and onion are cooking, soak and rinse the rice until the water runs clear
    1.5 cups Jasmine Rice
  • Add the rice to a pot with 4 cups of water, (add a pinch of salt to the water) bring to a boil, stir, reduce heat to low and cover, cook until tender.
    2 cups Water
  • Once the carrots are bending when stirred
    2 Cloves Garlic, 1 tbsp Ginger Root
  • Either push the vegetables to the side of the pan or remove all ingredients from the pan and set aside in a bowl
    1 cup Carrot, 1/2 cup Onion, 2 Cloves Garlic, 1 tbsp Ginger Root
  • Place the pork in the hot pan over medium to high heat. Cook thoroughly (no pink meat). Breaking the meat into small crumbles
    1 Pound Ground Pork
  • Slice the cabbage and julienne the zucchini
  • Add the cabbage along with the reserved ingredients
    3 cups Cabbage
  • Add the brown sugar and soy sauce
  • Add a little more cabbage for crunch
  • Add the green onion
  • Add the sesame oil
    1/4 tsp Sesame Oil
  • Fluff the rice with a fork and serve the stir fry over the rice
    1.5 cups Jasmine Rice

Video

Notes

We typically use pork in this recipe, however, we have mixed ground pork and ground turkey. Ground chicken, shrimp, or tofu would also be a good main ingredient in this recipe. 
We also like to add a little bit of extra shredded cabbage that is less wilted to give it more crunch.
We garnish with green onion (optional)
Make a mason jar salad with Asian dressing, zoodles, and leftover egg roll stir fry! 

Nutrition

Serving: 5gCalories: 434kcalCarbohydrates: 47gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 342mgPotassium: 446mgFiber: 2gSugar: 7gVitamin A: 3604IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Keyword budget, Dinner, family, Healthy, Lunch, Pork
Tried this recipe?Let us know how it was!
Purplesoupsized

Pretty Purple Cabbage Soup Recipe

Pretty Purple Cabbage Soup Recipe

Meal Prep Made
This soup is not only a beautiful shade of purple but scrumptious. It takes you back to the flavors of the Pennsylvania Dutch country where you ate the best German cuisine. Or perhaps it is reminiscent of the last St. Patricks Day feast or an old fashioned New England boiled dinner. All packed in a beautiful soup! It can be made all Vegan with Vegetable Stock or Water, or add in some bacon bits and chicken sock for a flavor twist. We share 2 methods to make this delicious pretty soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 158 kcal
Avg Cost Per Serving .67
Avg Recipe Cost $4.06

Equipment

Ingredients
  

Simple Method

  • 4 Cups Purple Cabbage
  • 1 Onion
  • 2 Medium Potatoes
  • 3 Tbsp Butter
  • Salt to Taste

Method #2

  • 16 Ounces Chicken Stock
  • 4 Cups Purple Cabbage
  • 1 Onion
  • 3 Tbsp Butter
  • Salt to Taste

Instructions
 

Simple Method

  • Wash the cabbage and potato
  • Peel and chop the potato
  • Slice and chop the purple cabbage
  • Peel, slice and chop the onion
  • Place in the stock pot and cover with water
  • Cook until all vegetables are very soft
  • Blend with the immersion blender to blend the soup until creamy
  • Add the butter
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Method #2

  • Wash the cabbage and potato
  • Peel and slice the potato
  • Peel and slice the onion
  • Place it in the food processor and pulse a few times
  • Melt 2 tbsps of butter in the bottom of the sauce pan
  • Add in your vegetables and cook until everything is glistening
  • If you need the 3rd Tbsp of butter when sauteeing add it, if not wait until the soup is blended and then add it
  • Add in the vegetable or chicken stock
  • Cover and cook until all vegetables are soft
  • Use the immersion blender to blend the soup until creamy
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Video

Notes

We garnish ours with a little bacon bits, pumpkin seeds, and a dollop of sour cream or yogurt. We found by adding a little pad of butter on top as you serve it also adds a nice flavor and smooth mouthfeel. 
We have made this recipe twice using different methods, for us the simpler method was the best- We simply sliced the vegetables and cooked them in water- then blended it. The result was fantastic with little to no effort. 
The second time we made it the soup was still very good, but we processed the vegetables, sauteed them, and added the vegetable stock- then blended it.  What we noticed was the color was a bit less vibrant and the taste was not as straight forward as it was when we made the simpler version.
We noticed the simple method made a darker purple soup shown in the featured photo. Method #2 the soup was a lighter purple color
Either method you select, you will have an amazing soup! 

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 174mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 841IUVitamin C: 49mgCalcium: 43mgIron: 1mg
Keyword Cabbage, Purple, Soup
Tried this recipe?Let us know how it was!
No Knead Bread

No Knead Bread Recipe

No Knead Bread Recipe

Meal Prep Made
This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
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Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal
Avg Cost Per Serving .24
Avg Recipe Cost $1.49

Equipment

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
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