Hash Brown Casserole


Great breakfast treat for out of town guests. You can make ahead, too! 


  • 12 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/8 tsp. cayenne pepper (optional)
  • 1 (30 oz.) package frozen shredded hash brown potatoes, thawed
  • 2 cups cheddar cheese, shredded
  • 1 large onion, chopped
  • 1 (4 oz.) can Hatch green chili, mild
  • 1 cup cubed fully cooked ham (I use 2 cups of Dickey’s smoked ham and could have even put more for the meat lovers.) 


Heat oven to 350° F.

In a large bowl, combine the eggs, milk, salt, pepper, and cayenne (if desired). Then, slowly stir in the potatoes, cheese, onion and ham.

Pour into a greased 13” x 9″ x 2” baking dish and bake, uncovered, at 350° F for 45 – 50 minutes.

Slow Cooker Chicken

rotisserie chicken

This recipe was given to me my daughter-in-law, Gina. She and my son love to cook healthy meals on the weekends. This meal is simple, healthy and very delicious!


  • One package Savory Seasoning Mix (by Lipton)
  • 1 tsp. Paprika
  • ½ tsp. Onion Powder
  • 1 tsp. dried Thyme
  • ½ tsp. dried Rosemary
  • 2 tsp. Sea Salt
  • 2 tsp. fresh ground Pepper
  • 1 tsp. Sriracha hot sauce (optional)
  • 2 cups warm Chicken Broth
  • One 5 – 6 lb. Whole Chicken
  • 2 lbs. Baby Potatoes, whole
  • 3 large Carrots, cut into 3” pieces
  • 1 head Garlic, cloves peeled
  • 4-5 sprigs fresh Thyme 

DIRECTIONS – Seasoning

Place the first 8 ingredients in a small bowl. Then, add the chicken broth and stir until all ingredients have combined thoroughly.


In a six-quart slow cooker, evenly distribute the baby potatoes, carrot chunks, and half of your garlic cloves along the bottom.

Rinse the chicken thoroughly under cool running water, trim away any excess skin, and remove the giblets and neck (these will be used for stock, see below).

Place the bird breast-side up on top of the vegetables and pour the seasoning/broth mixture evenly over your chicken and veggies. Then, stuff the bird with the remaining thyme and garlic.

Cover the slow cooker and cook on low heat for 7 – 8 hours. The chicken is done when an instant-read thermometer registers 165°F when placed in the thigh.

If you’re looking for a little extra crisp for your chicken – carefully transfer the bird to a broiler pan and place in oven approximately 12” – 14” from the heat source. Set oven to broil and leave the bird in for 4 – 5 minutes, just until the skin browns and crisps. Enjoy!

*Remember to save the chicken bones and giblets to make a healthy homemade Slow Cooker Bone Broth* 

Slow Cooker Chicken Bone Broth 

This broth can be prepared a variety of different ways. Try substituting or adding to the list of vegetables to find your perfect mixture! Below is our favorite way to make it at home.


  • Leftover bones & giblets from Slow Cooker Chicken
  • 4 – 5 small Carrots, chopped
  • 3 – 4 stalks Celery with leaves, chopped
  • 3 – 4 cloves Garlic, peeled
  • 1 large Onion, chopped
  • 2 Bay Leaves
  • 1 tbsp. Sea Salt
  • Handful of fresh Parsley & Thyme
  • 2 tbsp. Apple Cider Vinegar
  • Fresh filtered Water 


Evenly distribute your ingredients inside a six-quart slow cooker. Make sure to leave at least 2” of clearance from the top of your slow cooker. Cook on low for 18 – 24 hours, and enjoy!

Cauliflower Chowder


Eating your vegetables doesn’t have to mean salads. This cauliflower chowder is a flavorful (onions! garlic! bacon!) way to include the underrated cauliflower in your meal planning. The addition of the green chile makes this a spicy dish, too.


  • 6 slices bacon (cut into small bits), package of Trader Joe’s Uncured Apple Smoked bacon
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 oz. jar Hatch Green Chile
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • 1 tsp. fresh minced Thyme (optional)
  • Kosher salt and freshly ground pepper, to taste
  • 2 tbsp. fresh parsley, chopped


Heat a large skillet over medium-high heat. Add and cook bacon until brown and crispy, about 6-8 minutes. Transfer bacon to a plate lined with a paper towel; set aside.

Heat the butter in a large pot or Dutch oven over medium heat. Add garlic, onion, carrots, thyme, celery and parsley. Stirring occasionally, cook until tender, about 3-4 minutes. Stir in cauliflower, green chile, and bay leaf. Cook until tender, another 3-4 minutes, stirring occasionally.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, cooked bacon and milk. Cook, whisking constantly, until mixture is slightly thickened, about 3-4 minutes.

Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes, and season with salt and pepper, to taste. Add more milk until desired consistency is reached.