Sandhills' Farmhouse Table

 Stuffed Bell Peppers ~This post contains affiliate links~ INGREDIENTS: 1 Bell pepper for EACH eater 1 lb. ground breakfast sausage (Sage flavor is delicious) ½ sweet onion thoroughly chopped into small pieces 1 jar of alfredo sauce 1 C shredded cheddar Optional: Scrambled eggs Chopped celery Chopped sweet peppers Mushrooms Chopped spinach BEFORE YOU START: **Prepare your peppers ~ If you prefer a softer pepper: cut top, scoop seeds, and drop into boiling water for 5 minutes. Remove and run under cold water to keep it from overcooking. ~ If you prefer a crunchier pepper: Cut the top, scoop seeds, and coat outside of pepper LIGHTLY with olive oil. DIRECTIONS: 1. Preheat oven to 400 degrees 2. Brown breakfast sausage in skillet 3. Toss in chopped onion and continue to cook until onions are soft 4. Add alfredo sauce (enough to your liking) 5. Set prepared peppers on a cooking sheet sprayed with cooking oil 6. Scoop sausage mixture into peppers ...

Recipe submitted by Kate Cooper : Here's my recipe with a few little side comments: So, you went to the grocery store while your stomach was grumbling. You  know what happens then. Whatever you're hungry for you overdo it. Those  beautiful slabs of fresh salmon are a case in point. When I walk by the salmon case I think I could eat them all. Here's what happens after  you've had your dinner and there is still a lovely hunk of salmon on the baking dish. Salmon Spread ! You can make a yummy spread to slather on whole wheat soda crackers,  Triscuits , or whatever cracker you love or, you can roll it up in a  beautiful crispy leaf of romaine lettuce (or again whatever lettuce you  love the best), or, as sometimes happens here, you can just get out a  fork and eat it up! Here's a pretty simple recipe: Ingredients: Leftover Salmon (goes without saying) - whatever is left, you can adjust the rest of the recipe ingredients accordingly. Just keep an ey...

~Beer Battered Fish Tacos~ This is my favorite  fish taco recipe I have tried. We've made these tacos on numerous occasions and we'll make them on many more! It's so easy and you can get the ingredients at any grocery store. Let's get to it: Ingredients: 1 box of beer-battered cod (in the frozen fish section - trust me it's delicious for frozen fish) 1 bag of coleslaw mix (by the lettuce) 1 bottle of coleslaw dressing (in the ranch isle) Aioli chipotle dressing (in the ranch isle) One or two sliced   cucumber(s) Mexican corn salsa (in the jarred salsa isle) A package of taco sized tortillas **First things first** ~Get your coleslaw mixed up and into the fridge at least a few hours before~ How to prepare: It's so easy! And will only take you the 20-25 minutes the fish needs to bake! Pop that fish onto a cookie sheet lined with non-stick foil or spray lightly with cooking spray (this is important) and set your timer to b...

~This post contains affiliate links~ This is a short and sweet recipe for cream cheese crepes. These measurements will make 1 crepe. So double, triple, and quadruple as needed.  I have used this with an 8oz. block of cream cheese to make 4 good sized crepes. Finding  healthy  recipes that don't taste like cardboard can be really difficult. Especially when it's a breakfast recipe. This one here is delicious and can be filled with any kind of fruit or fruit spreads you wish. Ingredients for 1 crepe 2 tablespoons cream cheese 2 egg whites (half a cup) (I buy egg whites by the carton so I don’t waste my yolks) 1 Tsp Vanilla Dash of cinnamon and nutmeg (optional) ~All the ingredients above add up to 3g of carbs~ Make it Soften the cream cheese Using a whisk, processor, or magic bullet (this works great) blend ingredients for 30 seconds. Preheat your non-stick pan on medium heat When heated, add a small amount of cooking spray Pour in your m...

My favorite Salmon recipe thus far! I desperately wanted salmon for lunch today and since all I had was packaged, frozen fillets (because fresh salmon is hard to come by in North Dakota) I figured it wouldn't meet my expectations. Also, as much as I love salmon, I can't stand the super-crazy-fishy-aftertaste. It has one of the worst lingering aftertastes in any fish I've ever had - in my opinion, of course. So, I dug through the cupboards and found my raspberry balsamic vinegar and I am sure glad I did. What you will need: 1 Salmon Fillet 1 Tbsp butter 1 Tbsp Raspberry Balsamic Vinegar 1 tsp Avocado Oil (or cooking oil of your choice) A pinch of Salt After melting a tablespoon of butter in my pan, I plopped in the salmon filet. I cooked each side for about 2 minutes, then drizzled about a 1/2 tablespoon of the raspberry balsamic vinegar onto each side of the filet. I let it brown into the fish for abo...