Monday, March 1, 2021

Exploring the Upper Peninsula...and a Few Yummies

I am going to make this short...because I am desperately trying to be more intentional with my time.  Spending less of it on my phone or computer. 

Let me tell is FREEING!!

I actually thoroughly enjoyed our day trip to Tahquamenon Falls, without worrying about Instagram or Facebook posts. Just me and my family. The only pictures I took were with my Nikon.


(Side note: I know these pictures are really dark...I am working on finding editing software that I like.)

And...I wouldn't be me if I did not include some food shots...

Sunday dessert...

cherry pie.

I also revived my Taco Lasagna recipe from almost TEN years ago!

I swapped in organic ingredients this time. I am pretty sure none of these organic options were even available when I first published it. 

SO delicious. 

I have included a new recipe card printable at the bottom of this post. It will become a new favorite I am sure.

A few of my lunches lately. 

I made some pickled onions...and have been eating them on EVERYTHING!

Our local organic farm has microgreens in stock once again...
I feel like spring will be here soon!

I will be back later this week with that Cabbage Roll recipe I have been promising for months.



Taco Lasagna

Taco Lasagna
Yield: 12
Author: Jessie Saxton


  • 2 lbs. grass fed ground beef
  • 1 medium yellow onion, chopped
  • 1 can diced green chilies
  • 1 -28oz can tomato sauce 
  • 1 heaping tablespoon chili powder
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons cumin
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • A pinch of cayenne pepper
  • 10-12 taco size tortillas
  • 1 can refried beans
  • 8 oz. Monterrey jack cheese, shredded
  • 8 oz. sharp cheddar, shredded
  • 1 bunch green onions (optional)
  • Sour cream (optional)
  • Black olives (optional)


  1. Brown the ground beef in a large skillet over medium heat. 
  2. Add the chopped onion to the ground beef and cook for another 2 or 3 minutes, or until onion is tender, stirring occasionally. 
  3. Stir in chili powder, garlic powder, cumin, oregano, salt and cayenne. Cook for 1 minute. 
  4. Add the diced green chilies and the can of tomato sauce. Bring to a simmer. Turn heat to low and let simmer for 20 minutes.
  5. Spread 1 cup of the meat mixture into the bottom of a 13x9 casserole dish. 
  6. Top with 5 of the tortillas. You may have to cut the tortillas in half to make an even layer. 
  7. Spread ½ of the can of refried beans on the tortillas. 
  8. Top with half of the remaining meat mixture. 
  9. Layer ½ the shredded Monterrey jack, and ½ the shredded sharp cheddar on top of the meat mixture. 
  10. Top with the remaining 5 tortillas, cutting them as needed to make an even layer. 
  11. Spread with the remaining beans, and layer with remaining meat mixture. 
  12. Top with the rest of the shredded cheeses.
  13. Cover with foil, being careful that cheese does not touch the foil, and bake at 375° for 30 minutes. 
  14. Remove foil and bake for an additional 10-15 minutes, or until cheese is browned and bubbly.
Created using The Recipes Generator

Wednesday, February 17, 2021

Ash Wednesday...and Tuna Casserole From Scratch

This casserole is delicious, and a Lenten staple in our house. My favorite part is that it eliminates to need for canned cream of mushroom soup, which contains many ingredients that are unnecessary and harmful to our bodies.

Plus, it is just plain better than the traditional version.

I hope that you will give it a try!


He who conceals his transgressions 
    will not prosper,
 but he who confesses and and forsakes
     them will obtain mercy.

   ~Proverbs 28:13


Tuna Casserole From Scratch

Tuna Casserole From Scratch
Yield: 6-8
Author: Jessie Saxton


  • 16 oz box small shell pasta
  • 8 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 1/3 cup celery, chopped
  • 1 clove garlic, minced
  • 8 oz button mushrooms, sliced
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 2 cans tuna, drained
  • 1 cup frozen peas
  • 1/4 cup panko bread crumbs
  • 1 cup (4 can add more if you like!) shredded cheddar cheese
  • Salt & pepper to taste


  1. Preheat the oven to 375 degrees.
  2. Bring a large pot of water to a boil.
  3. In a six quart ovenproof pot, melt 2 Tbsp of butter. Add onions and celery. Cook for 5 minutes over medium-low heat. Add garlic and cook for an additional minute. Add sliced mushrooms. Turn heat up to medium and cook until liquid evaporates from the mushrooms, about 5-8 minutes.
  4. Salt the pasta water and start cooking the noodles.
  5. Add 1/4 cup of butter to the pot with veggies. Once melted, add the flour, stirring constantly for 2 minutes. Slowly add 2 cups of milk, stirring constantly until thickened and bubbling. Add salt and pepper to taste. Stir in peas and tuna.
  6. Drain noodles, and add to the cream mixture, stirring gently.
  7. Combine panko bread crumbs and 2 tablespoons of melted butter. Sprinkle over top of the tuna casserole. Sprinkle with cheese.
  8. Bake for 25 minutes.


If you do not have an ovenproof pot, add the noodles and veggie/cream/tuna mixture to a casserole dish, add bread crumbs & cheese, then bake.

Exploring the Upper Peninsula...and a Few Yummies

I am going to make this short...because I am desperately trying to be more intentional with my time.  Spending less of it on my phone or com...