Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

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Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

________

Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

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I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

Summer screams lemon!! Its refreshing and sweet and perfect, just perfect! No other word fits! I told my husband last night that I was uncertain who made the first no bake pie, but I love them with all of my heart! No bake pies are the the key to my dessert making success. I have never claimed to be a baker, but I am getting better, must come with age…

This pie can be made with any fruit, I have used Limes, Oranges and Strawberries… there is no limit to the imagination!

Ingredients

The Filling

1 1/2 blocks softened cream cheese

4 tablespoons powdered sugar

1 teaspoon vanilla

1/2 cup heavy cream

1/2 cup granulated sugar

zest of half a lemon

juice of one large lemon

The Topping:

1 pint very cold heavy cream

2 tablespoons powdered sugar

AND: one ready made graham cracker pie crust

Note: Lemon slices for garnish ( optional )

In your kitchen aid or with a hand mixer, beat the cream cheese until fluffy. Add the sugars and the vanilla, beat for a few seconds, or until well combined. Add the juice, zest and heavy cream… mix on med speed until the cream starts to thicken the mix, about 3 to 4 minutes.

Pour into the pie shell and chill for one hour.

After an hour, add the heavy cream and sugar to the mixer and beat until stiff. You can add to a piping bag, as I did and make it cute, of just smooth it on, either way is fine.

Add lemon slices for garnish and chill at least three hours.

TaaaDaaa!! Done! Easy Peasy Lemon Squeezzy!