Sheet Pan Sausage and Veggies - Keto

This turned out so good and took little prep time and 16 minutes of cook time!  Fresh veggies, polish sausage, and just the right amount of spices made for a perfect Summer dinner! If you are looking for a keto meal, this is a great one and it can all be cooked at the same time on a sheet pan! How easy is that! 

You can find the receipe below! 

Sheet Pan Recipe - Click Here! 

Sheet Pan Sausage and Veggies - Keto

Pesto Pasta Salad

I love Pesto and one of my favorite side dishes to prepare is Pesto Pasta Salad with feta cheese and halved cherry tomatoes.  Yummo!

Last night we attended a school picnic with the five year old and our last name fell into the 'bring a salad' category, so i opted to take a pasta salad.  I would say that it was a hit because the bowl was all but licked clean.

This is a REALLY basic and EASY recipe and it is so very tasty.  Sure to be a hit at any picnic or dinner at home.

slicing the tomatoes 

PRINTABLE VERSION
here's what you need:
12 oz box of Tri-Color Rotini
1 jar of Pesto (Classico is my favorite because I love to re-use the little Mason jars when entertaining)
4 oz package of Tomato and Basil Feta Cheese (crumbled)
10.5 oz package of cherry tomatoes.

what to do:
1.  Boil pasta until tender and then drain. Let pasta cool. (i usually put in the fridge for about 30 minutes)
2.  While pasta is boiling cut the cherry tomatoes in half.
3.  Once pasta is cool, toss with tomatoes, feta cheese and pesto sauce.

Serve as a side dish or with garlic bread and a green salad.  It is fantastic either way.

Pesto Pasta Salad

Pesto Pasta Salad

Farmer's Market Freshness

I love shopping at the Farmer's Market. This is something I look forward to every Summer. Last week was my first visit to the one here in our new town of Cody. It was fabulous. Such an abundance of produce and fresh baked goods, and the prices were CHEAP. The market is conveniently located, every Thursday, in the parking lot of my husband's office. So, even if I can't make it there in time before everything is snatched up, I am confident I can talk him into skipping over to pick me up some goodies. Okay, so maybe he won't skip, but you get the picture.

Tonight, I am using some of my veggies to make a stir fry and egg rolls. I can just taste the freshness already. So, if you haven't already, support your local farmers and get out there and scoop up some produce that has been hand picked right out of the garden! You won't be disappointed!

Farmer's Market Freshness

Sweet Fried Summer Squash

This is a sweet, crispy coating for deep-fried yellow squash that is a tasty treat for all us veggie lovers!

PRINT THIS RECIPE
Basically you need:
2 yellow squash, cut into 1/4 inch rounds
1/2 cup all-purpose flour
1/2 cup white sugar
1 pinch salt
2 cups shortening, melted

Directions:
1.. Allow squash to rest for 5 minutes after cutting to release its moisture.  Stir the flour, sugar, and salt together in a shallow bowl.  Dredge the squash slices in the flour mixture, shaking off any excess and set aside until needed.
2.  Melt the shortening in a large skillet over medium-high heat.  Arrange the squash in a single layer in the skillet.  Cook, turning once, until golden brown, about five minutes.  Drain on paper towels.

Sweet Fried Summer Squash

Grilled Corn On The Cobb In The Husk

We love grilled corn.  However, we never grill it.  My kids beg for it when we go to an event that has it for sale.  Even the five year old is addicted.  So, after a quick Internet search on the best way to grill corn, I discovered it really isn't that hard.  So we tried it, and it was, in our opinion...DELICIOUS!

PRINT THIS RECIPE

Ingredients

• 8 medium ears sweet corn
• 1/2 cup butter, softened
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
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• Directions

• 1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
• 
  
• 2. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 277 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Grilled Corn On The Cobb In The Husk