Broccoli Salad

Broccoli Salad | Real Housemoms

Broccoli Salad.  What can I say?  It doesn’t sound that great, right?  As kids we had to be told to eat our broccoli, unless it was covered in cheese.  At least, that’s how it was in most houses.  Raw broccoli was another thing entirely!  I’d eat it if I was starving and I could submerge dip it in ranch dressing.  Then, as I got older, I realized that I could eat almost as much raw broccoli as I could handle and loose weight.  I didn’t always enjoy it but I did enjoy not being hungry, so I ate it.  But THIS Broccoli Salad is a game changer! [Read more...]

Leftover Potato Pancakes

The day after Thanksgiving is fantastic for spending time with family, relaxing, and of course, eating a lot of delicious leftovers.  It is so funny at the end of Thanksgiving Day to see everyone back in the kitchen with tupperware and ziploc bags ready to be filled and taken home.  Even though there is no way one more bite could fit in anyone’s stomach, everyone is thinking ahead to the next day.  Somehow, there is always enough for everyone to take home huge portions of everything!  If I am not hosting, I gladly accept the food and think about what I can whip up the next day.  It is pretty much a guarantee that I will make Leftover Potato Pancakes in the morning.  Don’t get me wrong, mashed potatoes alone are delicious, but adding cheese and green onions and frying them in oil and butter, makes a super tasty breakfast.   Leftover Potato Pancakes is a great way to use up some of your extra food, with only adding a few more simple ingredients.

I have made these for years and I never get tired of them.  It all started when I was 7 weeks pregnant with my son.  I woke up one day and morning sickness hit me like a ton of bricks.  Seriously? How was it possible to feel so terrible? Well, my mother-in-law used some leftovers to throw potato pancakes in the pan and I ate a huge stack as soon as they hit the plate.  Ah!  I felt so much better.  My little bean just needed some carbs and we were good to go, at least for a little while, until the sickness started all over again.  Anyways, I have made them ever since, adding a couple of ingredients, and I always enjoy them!  As a matter of fact, my son loves them too!  He must have fond memories of eating them while he was the size of a grape in my belly!

Leftover Potato Pancakes are delicious and easy to make!  I enjoy them with sour cream, but they are also great alone!

Leftover Potato Pancakes
Leftover Potato Pancakes are delicious, and an easy way to use extra mashed potatoes.
Recipe type: Breakfast or Side Dish
  • 2 cups cold mashed potatoes
  • 1 egg
  • ¼ cup flour
  • salt and pepper to taste
  • ½ cup shredded cheddar cheese
  • 1-2 green onions, sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • sour cream-optional
  1. In a large bowl, mix potatoes, egg, flour, salt and pepper, cheese, and green onion
  2. Heat skillet on medium/high heat
  3. Add 1 tbsp olive oil and ½ tbsp butter to the skillet
  4. Put large spoonfuls of the potato mixture in the heated oil and butter
  5. Brown the pancakes on each side until they are golden
  6. Eat alone or with sour cream




Breaded Eggplant

Aubrey and I both love eating healthy, and vegetables are my daughter’s favorite food, so we thought it would be worthwhile to order our produce through the CSA (Community Supported Agriculture) Program that was offered at our elementary school.  Every week we will receive a variety of fresh produce that is pesticide -free, locally grown, and fresh-picked.  We just received our first week’s share and it included eggplant. I did some research and was glad to learn about the nutritional benefits of eggplant and that they are packed with many vitamins, minerals, and fiber.  I have only eaten eggplant once and I enjoyed it, but was not sure how to cook it myself.  So, I resorted to making breaded eggplant and it was incredibly delicious! It smelled so amazing while it was cooking and I was hoping the taste would equal the smell.  It absolutely did and I was extremely pleased with the taste. My husband walked in the door and asked what smelled so great.  I figured he would be hesitant on eating it if he knew it was eggplant, so I just had him take a bite and he really liked it.  To my surprise, he ate quite a few slices.  I will definitely be buying more eggplant and experimenting with how to cook it in different ways.  I ate my breaded eggplant as a lunch, but it would also work as an appetizer or side dish.

Breaded Eggplant
Breaded eggplant is incredibly delicious and packed with many vitamins, minerals, and fiber!
Recipe type: appetizer or side dish
  • 1 medium eggplant
  • ½ cup Italian Style bread crumbs
  • ¼ cup rated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½-3/4 cup House Italian dressing
  1. Slice the eggplant into ½-in. slices
  2. In a bowl, combine bread crumbs, parmesan cheese, garlic powder, and onion powder
  3. Put the italian dressing in another bowl
  4. Dip the eggplant into the salad dressing, then coat with crumb mixture
  5. Arrange in a single layer on a baking sheet coated with cooking spray
  6. Bake at 450° for 6-8 minutes on each side or until golden brown (7 minutes on each side was perfect for me)

Recipe inspired by: Taste of Home

We shared this post at: Mandy’s Recipe Box