Can You Toast Sweet Potatoes in a Toaster?

Can you really toast sweet potatoes in a toaster? I find out!

Can you really toast sweet potatoes in a toaster?

Have you seen the newest Internet rage? It’s sweet potato toast and it’s taking over Instagram.

I love the idea of sweet potato toast. I’m always looking for ways to get more vegetables into our day, so I thought I’d give it a go.

Can you really toast sweet potatoes in a toaster?

I started by slicing a sweet potato as thin as I could using a mandolin. Then I popped two slices into the toaster and used the highest setting per the advice of the world wide web.

This is how my toasted sweet potato turned out:

Can you really toast sweet potatoes in a toaster?

I had to stop the toast when I smelled burning.

I figured the sweet potato was sliced too thin. That’s when I decided I would hand cut the sweet potato a bit thicker and try again.

Can you really toast sweet potatoes in a toaster?

Again, I set the toaster to high to toast my sweet potato slices. I’ll remind you, this is what the recipe on the Internet says to do.

Can you really toast sweet potatoes in a toaster?

As you can see, the ends, where the sweet potato was thin, were totally burnt. I cut that part away and gave the remaining middle part to my two trusty sweet potato toast testers.

Can you really toast sweet potatoes in a toaster?

We all agreed the center was under done.

Burnt edges. Under done center. Gross.

I then decided I would toast it on the highest setting once, then lower the toast setting by half, and toast it a second time, knowing I would have burnt edges that I would need to cut away.

That plan did not work.

I tried 3 more times to actually toast a sweet potato before I gave up. There was no combination of heat and slicing that actually produced anything resembling toast.

That’s when I though I’d give the microwave a try.

Can you really toast sweet potatoes in a toaster?

Big mistake. BIG.

Can you really toast sweet potatoes in a toaster?

I was not about to give up. There had to be a way. It’s all over the Internet!

I gave it one more try. This time I opted to use the broiler. I lined up a few slices on the broiler pan and broiled them on high for a little over 3 minutes.

Can you really toast sweet potatoes in a toaster?

Finally! It worked! I made sweet potato “toast” in the oven on broil – not in my toaster!

The broiler worked to thoroughly cook the sweet potato with minimal amount of burning. Plus, I could slice the sweet potato a bit on the thick side so it could easily take toppings.

How to really make sweet potato toast. No, not in the toaster.

We smeared our sweet potato toast with almond butter then topped with a sliced banana and a drizzle of honey and a sprinkling of cinnamon.

Have you tried to toast sweet potatoes in a toaster? What were your results?

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Muffin Tin Egg Sandwiches: Freezer Recipe

Muffin tin egg sandwiches are easy to whip up then freeze. Perfect for mornings when you are on the go.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings you are on the go.

I recently posted on my Facebook page that I was spending an hour making a bunch of freezer breakfasts for my daughter who has to be at work at 5 am this summer.

She’s been an absolute trooper about getting herself up and out the door in the morning.

Since I am still in bed at that hour, I wanted to have some healthy options for her that wouldn’t take a lot of time in the morning.

These Muffin Tin Egg Sandwiches are super easy to prepare.

You start by cracking one egg into each muffin cup.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Once you’ve filled all 12 cups, lightly scramble the eggs. No need to go crazy, you are just looking to break up the yolk.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

It’s optional, but we always add a tablespoon of grated sharp cheddar cheese to our eggs.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Plus, we really like to add about a tablespoon of green chiles. Again, it’s an optional ingredient.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Being from Colorado, we take our green chile pretty seriously. I buy the huge jars of 505 Southwestern Hatch Green Chile at our Costco. It’s out of this world good and makes these egg sandwiches so tasty!

If you can’t find it in your Costco, you can find it here.

Okay, enough about my love of green chile.

You are now ready to bake your eggs. They bake up super light and fluffy.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

While the eggs are baking, you need to be cooking your bacon and slicing your English muffins.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Finally, once everything has cooked, you assemble your sandwiches.

I use one strip of bacon, torn in half, on each sandwich. Then I wrap them tightly in foil and slide them into a freezer safe bag.

I know I don’t have to tell you this – but don’t heat the sandwich in the foil, k?

We use foil because once the sandwich has been microwaved, it can be rewrapped for eating on the road and the foil helps keep it warm. Then it can be tossed in the recycling bin.

Here’s a super awesomesauce picture of how I freeze them. Ok, terrible picture but you totally get the idea now, right?

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

That’s it! It only takes about 30 minutes to complete 12 sandwiches!

Muffin Tin Egg Sandwiches Freezer Recipe

Ingredients

  • 1 dozen large organic eggs
  • 4 ounces cheddar cheese, grated
  • salt and pepper
  • optional: green chilis
  • 12 slices bacon
  • 12 whole wheat English muffins

Instructions

  1. Preheat oven to 350.
  2. Crack one egg into each cup of a muffin tin. Lightly beat each egg.
  3. Add approximately one tablespoon of cheese to each egg. Season eggs with salt and pepper.
  4. Optional: Add 1/2 tablespoon green chilis to the eggs.
  5. Bake eggs for 18-20 minutes or until set.
  6. While eggs bake, fry bacon slices. Allow to drain on paper towels before cutting in half.
  7. Split open English muffins.
  8. When eggs are finished and slightly cooled, run a knife around the edges of each egg. Pry egg loose and place on an English muffin. Top with two halves of bacon. Replace muffin top.
  9. Wrap breakfast sandwich in tin foil. Place in freezer safe bag and freeze for up to 6 weeks.
  10. To reheat: place sandwich in microwave and cook for 1 to 1/2 minutes.
http://thegreenbacksgal.com/muffin-tin-egg-sandwiches/

I love having quick and easy meals in the freezer, don’t you?

This post may contain affiliate links. Read my disclosure policy here.

Healthy Watermelon Fruit Pizza with Cream Cheese Frosting

Whip up a healthy watermelon fruit pizza with cream cheese frosting in a matter of minutes!

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

Who’s going to be the star of the next BBQ/Memorial Day/4th of July???

YOU ARE!

Just show up with a watermelon fruit pizza with cream cheese frosting and everyone will love you!

As an added bonus, this is really simple to make. Like really simple. I’m talking it can be done in about 15 minutes.

How’s that for easy?

Please use real whipping cream for this recipe. It’s so easy to make and it really does taste different from the frozen stuff.

homemade whipping cream

But if you must use the frozen stuff, I would adjust the amount of powdered sugar you add to the frosting. Start with just a 1/4 cup and add more as needed.

I can’t really tell you how many slices of watermelon the frosting recipe will frost. If your watermelon is sweet, you may need less frosting. If your watermelon turns out a bit tasteless (I’m sorry! Such a bummer, isn’t it?), you may find you want to add a thicker layer of frosting.

Your watermelon may also be wider than the watermelon I purchased. If that is the case, your frosting may not cover two slices.

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

IF you are worried about having enough cream cheese frosting, double the recipe. Any additional cream cheese frosting can be used as a dip for strawberries, or spread on a chocolate wafer, or sandwiched between two graham crackers, or just eaten with a spoon!

Healthy Watermelon Fruit Pizza with Cream Cheese

Ingredients

  • 1 seedless watermelon
  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 8 ounces cream cheese
  • 2 teaspoons lemon zest
  • Berries or other fruit for toppings

Instructions

  1. Cut two one-inch wide slices from the middle of the watermelon.
  2. Beat whipping cream until stiff peak form.
  3. Add sugar, cream cheese and lemon zest. Beat just until smooth and combined.
  4. Frost watermelon slices with cream cheese mixture. Top with your choice of fruit toppings.
http://thegreenbacksgal.com/healthy-watermelon-fruit-pizza-with-cream-cheese/

I used strawberries, blueberries, and raspberries to top my pizza – making it perfect for Memorial Day or 4th of July. But you could also use peaches, bananas, kiwi…. choose any of your favorite fruit combos!

Create a healthy watermelon fruit pizza with cream cheese frosting. It's an easy and simple dessert recipe everyone will love.

This post may contain affiliate links. Read my disclosure policy here.

How to Make Healthy Slow Cooker Shredded Chicken

Once you learn how to make healthy slow cooker shredded chicken, your weekly meal prep becomes a snap!
How to Make Healthy Slow Cooker Shredded Chicken

Once a month I get together with a group of friends for our Cooking Club.

Last month we were having a delicious Cinco De Mayo meal when the subject of shredded chicken came up. I was so surprised that only one of my friends knew this trick for shredded chicken.

Since this is one of my go-to ways to prep food for the week, I had to share how to make healthy slow cooker shredded chicken.

This simple recipe is a game changer when it comes to weekly dinner prep.

You’re going to start with 6 to 8 boneless skinless chicken breasts. However, if you are on a budget, you may substitute 10 to 12 boneless skinless chicken thighs. (If you are on a super tight budget, definitely check out How to Slow Cook a Whole Chicken. It doesn’t get any cheaper than that!)

Add the chicken to the bottom of your slow cooker.

How to make healthy shredded chicken in the slow cooker.

Next, you’ll season your meat. Salt, pepper, onion powder and garlic powder are all you need.

How to make juicy and healthy slow cooker shredded chicken.

Finally, you are going to pour over about a half cup of chicken broth. It’s not a lot of liquid but it is the secret to juicy chicken. Set your cooker on low and cook for 8 hours.

Then, this is where the magic happens.
While still hot, transfer your chicken to the work bowl of your stand mixer. Using the paddle attachment, beat at the lowest speed for just a few seconds.

WALLA!!! Shredded chicken!!!

How to use your mixer to shred chicken.

Now, if you don’t have a mixer with a paddle attachment, this chicken is sooooo tender you can easily shred it with two forks. In fact, it is so tender, it is falling apart when I transfer it from the slow cooker to the mixer. I really just use the mixer because it’s ultra easy.

How to Make Healthy Slow Cooker Shredded Chicken

Ingredients

  • 6 - 8 boneless skinless chicken breasts
  • 3 teaspoons salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup chicken broth

Instructions

  1. Add chicken breasts to slow cooker. Sprinkle evenly with seasoning. Pour in chicken broth.
  2. Cover and cook on low for 8 hours.
  3. Shred meat with two forks OR while chicken is still hot, add to the work bowl of a mixer. Using the paddle attachment, turn mixer on low until chicken is shredded.
http://thegreenbacksgal.com/make-healthy-slow-cooker-shredded-chicken/

This makes a ton of shredded chicken.

Make this on a Sunday. Then, plan out two or three meals for the week that call for cooked chicken. Freeze the rest. The next Sunday, pull the frozen shredded chicken out of the freezer and use it for 2 or 3 meals during that next week.

One day of cooking (and really, is having something in the slow cooker “cooking”?) and you’ve got 2 weeks worth of shredded chicken ready to quickly and easily whip up healthy meals!

This post may contain affiliate links. Read my disclosure policy here.

Baked Whole Wheat Mini Donut Muffins

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked – not fried – PLUS they are made with wholesome ingredients like whole wheat flour.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

One bite and you will be asking, “How can a muffin taste so much like a donut?”

The next question you’ll ask will be, “This is made from whole wheat???”

Baking with whole grains can be tricky. My go-to whole grain is white whole wheat flour.

Many recipes will recommend you bake with half all purpose flour and half whole wheat flour. But this recipe can successfully be made with 100% white whole wheat flour. That gives you quite a bit of extra nutritional bang for your buck!

While I made as many healthy adjustments to this recipe as I could, the one ingredient I just couldn’t find a good substitute for was the granulated sugar. I tried using more natural sweeteners like honey and maple syrup, but the resulting muffins were a baking fail.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

The recipe does call for coconut sugar in place of brown sugar. If you haven’t used coconut sugar before, it’s actually highly nutritious. It’s a rich source of potassium, magnesium, zinc, iron, and B vitamins. In addition, it is one of the lowest sweeteners on the glycemic scale.

I’ve been using coconut sugar in place of brown sugar for a while now. And I am smitten with the complex taste.

Perhaps the best part of these donut muffins is the buttery cinnamon sugar topping.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

These little morsels of wonderfulness are the perfect addition to any breakfast buffet. I like to use an eco-friendly bamboo caterer’s fork to skewer the muffin. Add a raspberry and rest it on top of a glass of milk or a hot cup of coffee.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

So simple, but so impressive looking!

Baked Whole Wheat Mini Donut Muffins

Ingredients

  • 1/4 cup butter
  • 1/4 cup extra virgin coconut oil
  • 1/2 cup raw turbinado sugar
  • 1/3 cup coconut sugar
  • 2 large eggs
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups white whole wheat flour
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat the oven to 425. Lightly grease your mini muffin pans. This recipe will make 36 mini muffins.
  2. Using a mixer, cream the butter, coconut oil, sugar and coconut sugar.
  3. Add the eggs one at a time beating after each addition.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.
  5. Alternate adding the flour and milk while the mixer is on low. Scrape the sides and beat just until combined.
  6. Fill the muffin cups half full. These will rise fairly high.
  7. Bake for 8 to 10 minutes or until done.
  8. Remove from pans and cool on a cooling rack.
  9. Meanwhile, melt the butter and add to a small bowl. In a separate bowl, mix together the sugar and cinnamon.
  10. Once the muffins are cool enough to handle, dip the tops in the butter then dip them in the cinnamon sugar.
http://thegreenbacksgal.com/baked-whole-wheat-mini-donut-muffins/

I hope your family enjoys these “donuts” as much as ours does!

This post may contain affiliate links. Read my disclosure policy here.

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Treat your family to a healthier Mississippi pot roast. Equally as flavorful, equally as easy. 

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

I was gabbing with some friends recently when one of them mentioned she was watching a morning show and they featured a recipe for something called Mississippi Roast. I came right home and looked up the recipe.

We love a good slow cooker recipe in our house. But when I saw the ingredients for Mississippi Roast, I knew I wouldn’t serve it to my family.

An Au Jus packet contains caramel color, corn syrup solids, and sodium carboxymethycellulose. In other words, it has a known carcinogen, a sweetener more deadly than sugar, and a potential carcinogen.

I don’t use Au Jus packets, and I’m not about to start.

The dilemma became: What could I use to create a healthier version of Mississippi Roast without completely reinventing it?

The recipe needed to stay simple to make. I wanted a recipe that was completely add-it-and-go just like the original.

Here’s what I did:

While I am a firm believer that butter makes things better, a boneless chuck arm roast has enough fat to add succulent flavor to a finished roast. So I decided to swap the butter for beef broth.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

Trust me. You won’t miss the butter.

That brings us to the pepperoncini peppers. I’ll eat almost anything if it has pepperoncinis on it.

What I won’t eat is yellow dye and sulfites. As a result, I only buy the Divina brand of pepperoncinis you can find at Whole Foods Market. I must warn you, this brand has a bit more “kick” than the other brands.

The original recipe calls for only 5 peppers. Ummmm. I added the whole jar along with the juice.

Did I regret it? Not. One. Bit.

A healthier variation of the popular Mississippi Pot Roast. Equally as flavorful, equally as easy as the original.

The last ingredient in the original recipe is a packet of ranch dressing.

I adore ranch. If I could marry ranch, I would.

Therefore, I went with a Simply Organic Ranch Dip packet.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

The only ingredient you may not recognize in the Simply Organic Ranch Dip packet is Xanthan Gum. As you can read, it’s considered safe.

Once I had sprinkled the ranch over the roast, I put the lid on my trusty crockpot, set it on low, and let me tell you, the resulting roast did not disappoint.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Ingredients

  • 1 jar pepperoncini peppers
  • 1 packet Simply Organic Ranch Dip
  • 1 cup beef broth
  • 1 boneless chuck roast

Instructions

  1. Place the chuck roast in the slow cooker.
  2. Add the beef broth. Top roast with as many pepperoncini peppers/juice as your family will enjoy. Sprinkle the ranch dip directly onto the roast.
  3. Place lid on slow cooker, set to low, and cook 8 hours.
http://thegreenbacksgal.com/healthier-mississippi-pot-roast-slow-cooker-recipe/

You could opt to remove the roast from the juices and slice it. Or, you could use two forks and shred the meat.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

This recipe is so easy, I plan to make it any time chuck roasts go on sale. I can’t wait to turn the leftovers into sandwiches. Or maybe I’ll top a baked potato. I might even have enough to freeze for a future meal.

Try this healthier Mississippi pot roast and let me know what you think!

This post may contain affiliate links. Read my disclosure policy here.

DIY Quick Flank Steak Rub

No need to purchase a pre-made flank steak rub. This DIY Quick Flank Steak Rub is better than anything you’ll find at the grocery store.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

I could be a vegetarian if it weren’t for steak.

Seriously. I love a great steak.

We tend to always buy flank steaks because they are a cheaper cut but will still turn out tender when grilled.

My favorite way to season a flank steak is with a dry rub you can easily whip up in your own kitchen.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

All you need to do is measure out a few spices, mix, and sprinkle over the steak.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

Then, you’ll need to get your hands dirty. It is important to actually rub the seasonings into the steak. You want to press the rub down into any nooks and crannies to fully impart the flavors. This is not my favorite part, but it is essential to getting the best flavor.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

In this recipe I use organic coconut sugar. I prefer the taste (and the health factor) over brown sugar. However, if what you have is brown sugar, use it.

I actually like to grill and won’t cook my steaks any other way. I time my flank steaks for 6 minutes per side on a medium high grill and it turns out medium rare every time.

Andrea The Greenbacks Gal grilling

I think you’ll find that you have all of the spices used to create this rub in your cupboard right now.

DIY Quick Flank Steak Rub

Ingredients

  • 2 tablespoons ancho chili powder
  • 1 tablespoon organic coconut sugar
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

  1. Add all ingredients to a small bowl and stir to combine.
http://thegreenbacksgal.com/diy-quick-flank-steak-rub/

This recipe makes enough flank steak rub for 2 to 3 steaks. Store whatever you don’t use in a jar with a tightly fitting lid.

While your steak is on the grill, can I recommend a side of grilled zucchini?

This post may contain affiliate links. Read my disclosure policy here.