Sloppy Joes, or something like that.

I have Hashimoto’s Disease, which means my thyroid doesn’t make enough hormones to regulate my body. There’s several dietary changes I’ve been told I should make, and gluten/grain free is one of them.

That’s HARD! I love bread!

I try to limit my bread intake, but I have a soft spot for Hawaiian Rolls. We made sloppy joes for dinner, and I allowed myself one Hawaiian Roll sandwich. For the rest of my meal, I baked a couple of hash brown patties, put my sloppy joe stuff on them, and topped them with red onion and dill pickle. Pretty good!

Little Bits of Easter

I had two Easters – one each with mine and Hubby’s sides of the family.

Since I didn’t photograph everything, I have some bits and pieces to share.

If you feel sorry for me, and are so inclined, feel free to send me donations to get a non-Christmas themed tablecloth. Ha, ha.


(how embarrassing)

I’m not really a ham fan, so I made Swedish Meatballs.

Veggies, rolls, and the Christmas tablecloth. I didn’t catch Hubby before he put it on the table. I don’t know if he knew it was a Christmas cloth, but I didn’t have the heart to point it out.

Inexpensive, simple, easy. Mason jars hold the silverware, and everything else is compostable. And… that tablecloth again…. eeesh.

These were some antipasto skewers that we had for appetizers at my Dad’s place. They were out of this world!

To make (from what I can tell + edited as per my Dad’s instructions):

  1. Cook refrigerated tricolor tortellini according to package directions, drain and rinse with cold water. Marinate totellini in your favorite Italian Style salad dressing for at least 3-4 hours, or overnight if you wish.
  2. Arrange cold, marinated tortellini, your choice of salami, pepperoni, olives, cheese and grape tomatoes. (not pictured)
  3. Drizzle with your favorite Italian Style salad dressing.
  4. Serve and enjoy the praise for making this delectable snack.

(Dad, if you read this, let me know if I got it right.)

Happy Easter, and Happy Springtime!

Instant Pot Pork Loin Roast

So dang good!

First, a little treat.

Set IP to Saute, toss in a little olive oil, and brown your loin.

Once browned, take loin out and place on rack. Place back in IP and slowly add a cup and a half of water and seasonings. I use onion powder, garlic powder, adobo seasoning and lemon pepper.

Seal up your IP and set it to 60 minutes on meat setting.

After 30 minutes, preheat the oven for crescent rolls. Bake according to instructions.

At 5 minutes to go, nuke the corn for 3 minutes.

Then the potatoes, as per instructions.

Aha! IP is done!

Crescent rolls should be done too!

Sorry, I was so hungry that I forgot to take the after photos. Trust me, it was outstanding. Here’s a way after photo, once I remembered that I forgot to take pics.

Holy Appetizers!

We went to my Dad’s for a family dinner last night, and the appetizers were out of this world!

I don’t have photos to share, but I have links to the recipes they used.

This Avocado Mango Salsa was just amazing. I could have taken the bowl and eaten it with a spoon!

Here’s the recipe for it:

Also, they had this fantastic Chorizo Fundido dip as well. So Good!

Here’s that recipe:

I highly recommend trying either (or both) of these recipes as soon as you can.


All Hail the Dip Queen

We had our monthly potluck at work yesterday, and the theme was “salty snacks and dips.”

We had a contest for “best dip”… and I won!

Here’s the post that my employer put on facebook:


The post:

“The official Employee Dip Contest at Kent District Library – Service and Meeting Center saw plenty of delectable contenders, but at the end of it all, one dip reigned supreme: Mom’s Secret Dip.

Congratulations, Jen Wheaton, you have been crowned the Dip Queen – and Mr. T approves!”

Here’s my winning recipe:

Take a container of sour cream, and add to taste:
-Garlic Powder
-Celery Salt
– Red Cap Adobo Seasoning  (in the Mexican food aisle)
Mix it up until it tastes the way you want it to.  J Easy Peasy!