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Potato Breakfast Cassarole

I made this over the fourth of July,  It received such a good response from my Instagram story that I am posting it today.  I know, I am a day late posting with the holiday. Sorry about that.  I feel bad that I am posting two potatoes in a row, but Instagram asked for it so here you go.  I love this breakfast recipe because it is easy and feeds a bunch of people.  What more do you need for breakfast?  Anything you can make while still drinking your first cup of coffee is a winner in my book. Make sure you are always in know by becoming a Junk Food Kids VIP and get sneak peeks of all my upcoming events and special recipes.

Makes 6 servings
Carbs 28.6g  Protein 17.2g

I wanted to share with you the two events I have coming up you can sign up and reserve your book for the events.  Both events have a limited number of books so get yours today.
Buy tickets at the links below.

My Launch Party Tickets

Lilly Pulizter Book signing and JDRF fundraiser Tickets

1 bag of frozen shredded …
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German Potatoes

I have no idea why these are called German. I tasted a recipe years ago, and someone called them german potatoes.  I created the potatoes in college as a dinner staple.  This is a delicious take on potatoes, and my family loves this flavorful dish so much. You can even cook them up on your grill using a castiron skillet.
Make sure you are always in know by becoming a Junk Food Kids VIP and get sneak peeks of all my upcoming events and special recipes.

 Makes 8 serving
41.2g carbs   4.7g protein

4 lbs Yukon gold potatoes  2 tbsp extra virgin olive oil 1/2 large sweet onion 2 tbsp Worcestershire sauce  1tsp garlic granulated garlic  Salt to taste 
 Place olive oil in skillet, heat until it sizzles when you drip a bit of water.  Cube potatoes and place in skillet.   Slice onion into slivers place in skittle and cover with a lid.  Stir every few minutes until potatoes are tender. About 15 minutes. Keep an eye and adjust your heat to keep things from burning. Add one tbsp of Worcestershire…

Events and Brussel Sprout Gratin Live

Today is a little different post. I was on fox4 kc this morning.  I made the Brussel Sprout Gratin on live tv. You can watch the segment here at FOX 4.  This is a recipe in my new cookbook Food For the Family Soul/ Call Your Mother In Law.  The cookbook was officially launched yesterday.   The book is available at many retailers, Amazon, Barnes and Noble, Apple iBooks, Kobo and many more.  You can click on links below to get your book.
I was so nervous getting ready for today.  I had friends calling to offer words of support early as I was headed to the station.  It was amazing I was interviewed by Abby Eden at Fox 4.  She was so sweet and made me feel relaxed.  I could not have made it through my first cooking segment without my wonderful friend Karen.  She helped me set everything up and made my Brussel Sprout Gratin Photo ready.

I wanted to share with you the two events I have coming up you can sign up and reserve your book for the events.  Both events have a limited number of boo…

Zesty Summer Salad

I love this salad! It is super easy to make, with bright summer flavors, you will find yourself wanting more.  Sometimes I feel no one wants a recipe so simple.  However, someone asked me the other day about my recipes.  They wanted to know if my cooking was approchable.  She was worried that because of my photos she would not be able to make myfood.  I reassured her that I try to make food that anyone can cook.  I want your kids to cooking in the kitchen with you.  I write recipes for people who are new cooks not just seasoned kitchen aficionados.

Makes 2 servings
Carbs 10.7g   Protein  2.9g

Salad Base
1 head Romain lettuce rinsed and chopped
1 avocado
4 halves sundried tomatoes
2 tbsp plain greek yogurt
Juice of 1/2 lime
Lime zest from half lime
1/2 tsp fresh cilantro
1/4 tsp sriracha or to taste
salt to taste

Place lettuce in a bowl.  Peel avocado, deseed, peel, and chop.
Chop sun-dried tomatoes.  Place avocado and tomatoes in a bowl.  In a separate bowl mix dressing ingr…

Matcha Chia Pudding

I love chia pudding for breakfast in the morning.  I make it the night before so it is ready and waiting for me when I wake up.  Over the years I have made a variety of flavors.  I love the bold green of the matcha to get the day started.

 Makes 2 Servings
 17.3g  Carbs     7.5g  Protein

1 1/2 cup almond milk
1/4 cup chia seeds
2 tsp honey
1 1/2 tsp matcha
1/2 tsp vanilla

Using a mason jar with a lid.  Place all ingredients in a mason jar.  Place lid on tight. Shake vigorously.  Put in the refrigerator for 10 minutes.  Remove and shake again. Replace in the refrigerator and let sit in the refrigerator for 2 hours or overnight.  Top with your favorite fruit.  The fruit was not counted in the carb or protein counts.

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Caesar Brussel Sprouts

This is a Salad that is so popular in my family that I never get to have any of the leftovers. If my aunt is around, she will take all the leftovers of this salad with her.  I am actually making this tomorrow, with teenagers home and everyone in and out of the house, I love having this as a go-to snack.  Watch out its addictive.  #junkfoodkids on Instagram when you make a junkfoodkids recipe and get featured in the weekly recipe roundup.

Makes 6 servings
Carbs  11.3g   Protein  8.3g

1 lb. fresh Brussel sprouts shaved

1 garlic clove grated
2/3 cup extra virgin olive oil
1/2 cup grated parmesan and asiago blend cheese
2 tbsp white champagne vinegar
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1tsp lemon juice
1 tsp coconut sugar
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp ground black pepper

1 cup pecans
1 tbsp Irish butter
1/2 cayenne pepper

Place brussel sprouts in a bowl.  Put all the dressing ingredients into a blender.  Blend o…