I haven’t been on here for quite some time. My life got turned upside down with the decision to homeschool my kiddos. It’s been wonderful and so far I love it. New recipes have been on the back burner and will be for a while. I’m hoping to share some of my homeschool successes on here as well. If you need a certain recipe let me know and I can put it up. I just recently made one that I love. It’ll come soon. Think Brats!

My email has been hacked

I think my email might have been hacked so if you get a weird email saying outstanding news don’t open it. I will get back to you when I know what to do. You can contact me via facebook if you need me.

My email has been hacked

I think my email might have been hacked so if you get a weird email saying outstanding news don’t open it. I will get back to you when I know what to do. You can contact me via facebook if you need me.

Stuffed Acorn Squash: The Perfect Fall Meal

This is one of my all time favorite fall recipes. It’s really easy and pretty cheap. It’s easy to make double it or make it for one.  I love winter squash. It’s so versatile. You can bake it, saute it, puree it, fry it put it in muffins or pies. Can you tell I love it?  I should grow more of it. I only got 5 butternut squash this year. One year I grew only acorn squash in a small little garden I had. That’s it, just squash, and the one plant produced over 50 acorn squash!! Yea, I’ve never had a crop like that, actually after that I couldn’t look at another acorn squash for years.  I’m back to loving it again.  My kids love this recipe as well. I will try to remember to take a great picture of it to post here at a later date.  I’m really not good at photography and don’t intend to learn how to get better at it as I have enough on my plate.  Oh well, there is my big confession for the day.

Stuffed Acorn Squash


  • acorn squash
  • 24 oz ground pork or turkey
  • 1 c chopped celery
  • 1 c onion chopped
  • 1 tsp salt
  • 1 tsp curry powder
  • 3/4 tsp cinnamon
  • 1 3/4 c applesauce
  • 4 slices whole wheat bread cubed (3 cups)

Halve squash; discard seeds. Place cut side down, in baking dish or on a cookie sheet. Bake, uncovered, in a 350 degree oven for 50 minutes.

Meanwhile, for stuffing, in a skillet cook pork, celery, & onion till meat is no longer pink and veggies are tender. Stir in salt, curry powder, and cinnamon; cook 1 min more. Stir in applesauce and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves. Bake, uncovered, 20 minutes more.

This works great to cook the squash early in day while prepping lunch and make the stuffing, then place in fridge. Then assemble and bake when ready to eat dinner. This feeds my family of 6 nicely.

Chocolate Zucchini Brownies

Print Recipe

Chocolate Zucchini Brownies

Yummy cakey moist brownies!

Source: Lisa Robertson

Course: Desserts

Serves: 1


  • 2 1/4 c soft white wheat
  • 1/2 c cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 c sucanat or 1 c honey
  • 1/2 c butter melted
  • 1/2 c Applesauce
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 c buttermilk
  • 2 c zucchini blended or grated
  • 1 c chocolate chips
  • 3/4 c walnuts


  1. Mix butter, applesauce, eggs, vanilla, & zucchini. Then mix dry ingredients in another bowl, except the chips and nuts. Mix dry ingredients with wet ingredients and the buttermilk alternating 1/3 at a time by hand. Pour into greased 13×9 pan. Sprinkle the chocolate chips and walnuts on top and bake @ 325 degrees for 50 minutes.

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Chicken Fricasse

I thought I took a picture of this but I can’t find it. Oh well, it didn’t look really pretty anyway.  This is an old family favorite that we made with evaporated milk and cream of mushroom soup. We no longer eat those things since they are processed and full of unnatural ingredients. I have really missed this comfort food so I finally tried it with whole foods and adding some veggies to make it more nutritious. I think it’s wonderful. My kids loved it. It doesn’t taste exactly like mom’s but it was good  and reminded me of home. Close enough!

Chicken Fricasse

1 onion, chopped
2 very small zucchini, chopped
2 carrots, diced
2 stalks celery, sliced
3 T butter
2 T Dry Onion Soup mix (recipe from here)
6 c chicken broth
1 1/2 c shredded chicken
2 1/2 c short grained brown rice
1 1/2-2 c heavy cream (not ultra pasteurized)

Saute the veggies in the butter  till slightly browned in a large stock pot over high heat. Sprinkle the soup mix  & rice over the veggies. Pour the chicken broth in and reduce heat to medium to medium low.  Cover and simmer for about 40 minutes or until most of the broth is absorbed.  Add the chicken and cream right at the end and serve with green peas at the table.

This looked a little yellow because of the turmeric in the soup mix. If you don’t like that or are a member of my family and want to fool your kids that it’s the same old recipe, leave out the turmeric.