I know there is some debate on whether Cheerios is really Gluten Free or not. Since I have not been diagnosed with Celiac’s disease and only have a sensitivity to gluten, I decide that Cheerios are okay for me.
The Wee One loves this snack mix. While it was cooling on the baking sheet, he would randomly walk into the kitchen, take a handful of the mix, pop the snack mix into his mouth, and then walk out.
I added some pumpkin seeds to my snack mix. Yum!
Cranberry Almond Coconut Snack Mix
-5 c. Cheerios
-3 c. Honey Nut Cheerios
-1 c. gluten free oats
-1 c. dried cranberries
-2 c. unsweetened shredded coconut
-2 c. raw almonds, chopped
-1/4 c. melted coconut oil
-1/4 c. honey
-1/2 tsp. cinnamon
-1/2 tsp. salt
-1 tsp. vanilla
- Spray crock with non stick spray.
- Place the both kinds of Cheerios, oats, cranberries, shredded coconut, and almonds into the crock.
- In another bowl, whisk together the honey, coconut oil, cinnamon, salt, and vanilla.
- Pour the honey mixture over the dried ingredients in the crock.
- Stir until everything is evenly coated.
- Before placing the lid on the crock, place a paper towel over the snack mix. Cover, and then cook on low for 3 hours. Stir every 45 minutes.
- When done cooking, pour the mixture on a paper towel or parchment paper lined baking sheet.
- Allow to cool for an hour before placing in an air tight container.
Soon after I was married in 1999, my mom gave me a recipe for lasagna that involved no boiling of the noodles. I’ve made it that way for the past almost 17 years.
I can’t believe I haven’t shared the recipe for my lasagna before. It takes a while to prepare it but it’s worth the preparation.
I used my casserole crockpot for this recipe. You could use an oval one but may need to break up the lasagna noodles.
All of my measurements for the layering of the lasagna are estimations because I typically don’t measure how much of each ingredient I use on each layer.
Stars of the recipe:
- 1 lb. ground beef or sausage, browned and drained
- 1 to 2 Tbsp. Italian seasoning
- 1 (16 oz.) container of ricotta cheese or small curd cottage cheese (I suggest using ricotta cheese.)
- 2 eggs, beaten
- 1 jar of your favorite spaghetti sauce or 2 c. homemade spaghetti sauce
- 2 1/2 c. shredded Italian cheese
- 1 box of lasagna noodles
- Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
- Spray your crockpot with cooking spray.
- Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
- Place lasagna noodles over the spaghetti sauce.
- Then layer in this order:
- 1/3 c. of the ricotta cheese mixture
- 1/3 c. of ground beef or sausage
- 1/3 c. Italian cheese
- 1/3 c. sauce
- noodles (I use 3 on each of my layers.)
- Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.) When you get to the last layer, save a little of the ricotta cheese mixture.
- One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese. Sprinkle Italian seasoning over the cheese.
- Cook on low for 3 to 4 hours or until the noodles are cooked.
Stars of the recipe:
- 2 to 4 chicken breasts (depends on the size of the chicken breast – Mine were huge so I used only 2.)
- 1 green pepper, sliced
- 1 yellow, red, or orange pepper, sliced
- 1 small onion, cut into rings
- ¼ c. water
- 2 Tbsp. homemade taco seasoning or storebought fajita seasoning packet
- Place chicken breasts in a 4 quart crockpot.
- Place peppers and onions over the chicken.
- Sprinkle the taco seasoning or fajita seasoning over the chicken and veggies.
- Pour water over the chicken and veggies.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Using 2 forks, shred the chicken.
- Serve on a tortilla with cheese and sour cream.
Click here for a printable version of the recipe.