Add some color: Vegetables! 

Hey Y’all! 

As summer is coming to a close, and the warm colors of Autumn start to show, I like to start mixing up my vegetables to add some color and texture. 

So here is what you will need:

1 container, drained and sliced mushrooms

About 12 Brussel sprouts, washed and halved

1 large yellow onion, sliced

2 sweet potatoes, peeled and sliced

About 3 cups of quartered purple potatoes

1/4 cup soy sauce

2 Tbsp olive oil

4 Tbsp margarine or butter

Garlic powder


In a large skillet, heat oil and butter until melted. Add onions. Cook until almost translucent. Add mushrooms and soy sauce. Stir. Cook for about 5 minutes over medium heat. Add Brussel sprouts, potatoes, and garlic salt. Cook for about 15 minutes, stirring often. Reduce heat to low, cover. Simmer for about 10 minutes. 

You will want a fork to easily slide into the potatoes. If after this time, a fork does not slide easily, transfer vegetables into a microwave safe bowl, drizzle with about 1-2 Tbsp of olive oil, cover, and cook for about 5-10 minutes. If you have a fresh vegetable sensor cooker setting on your microwave, use that. 

Let stand for 5 minutes, then serve! Can be paired with protein, noodles, or rice. 

Hope y’all enjoy that and let me know what you think! 

Until next time, 

Momma Rae


Micro Squash 

Hey Y’all! Here is another super easy recipe that you can eat by itself or as a side with a meal. 

What you will need: 

1 butternut squash, peeled, diced (remove seeds!)

3 large zucchini, peeled and diced

Olive/canola oil 

Garlic salt



In a microwave safe dish (you would probably want to use a casserole dish with high sides and a lid. An example here.) sprinkle oil, garlic salt and pepper. And diced squash and zucchini, lightly coat with olive oil. Sprinkle garlic salt and pepper to taste. Cover. 

Cook in the microwave for about 15 minutes or until soft. If your microwave has a fresh vegetable setting, use that to cook the dish! 

Once done stir, check for desired softness (fork should easy slide into the squash). Serve! 

That is it!! Easy-peasy! Let me know what you think. 

Until next time, 

Momma Rae

Left over Mexican mixup 

Okay y’all! Have I got a darn good and easy meal for ya to try! 

First off, to make this recipe go a bit easier, I would recommend having about 3 cups of left over Gallo pinto. I let mine set in the fridge for about 3 days to let the flavor soak into the rice. 

Here it is! Let me know what you think! 

What you will need: 

1 yellow onion, diced

3 Tbsp coconut or canola oil

1 Lb. Ground Turkey 

1 Tsp. Chili Powder

2 Tbsp. Cumin

1 Tbsp. Cayenne Pepper

3 cups Gallo Pinto

1-2 cups fresh Spinach

1 can of corn, drained

16 oz. of your favorite salsa

2 cups shredded cheese


In a large skillet (I used a Wok) heat oil over medium high heat. Add onions. 

Cook until translucent. Add ground turkey, cook until brown. 

Do not drain. Add seasonings. Stir. 

Add spinach, corn, and Gallo pinto. 

Stir. Cook spinach down. 

Add salsa. Stir. 

Lower heat to medium. Top with cheese and melt! 

That is it folks! Easy-peasy! Give it a try and let me now what you think. Remember all seasonings can be reduced or added to depending on how spicy you like your food. 

Until next time, 

Momma Rae

Suicide Prevention Walk

Good Afternoon Friends!!

So my husband and I have joined a group, Ginger Power, to participate in raising money for Suicide Prevention. We sure could use your help!!

Join Me in Supporting the American Foundation for Suicide Prevention.

I’m walking in the Out of the Darkness Lubbock Walk to fight suicide and support AFSP’s bold goal to reduce the suicide rate 20% by 2025.

Please help me reach my goal by clicking the “Donate” button on any of the pages linked below. All donations are 100% tax deductible and benefit the American Foundation for Suicide Prevention (AFSP), funding research, education, advocacy, and support for those affected by suicide.

Thank you for your support!

Sending lots of love and thanks your way!!out of the darkness walk

Momma Rae