Homemaker Gone Natural

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Healthier Seasoned Sausage Balls

  Seasoned Sausage Balls (HGN Style)

  • 5 cups of my Quick Mix Baking Mix
  • 2 1/2 lbs sausage (you can use beef, pork, turkey or chicken; I used all natural pork here)
  • 3 cups shredded raw cheddar cheese
  • 1 t minced onion
  • 2 t Italian seasoning
  • 1/2 t garlic powder
  • 1/4 t turmeric

Combine all ingredients and mix thoroughly until all ingredients are incorporated entirely and it is all sticking together…. yes, this will require your hands so remove your jewelry and scrub up ;).  Pinch off enough to roll into 1-1 1/2 inch balls and place on cookie sheet.  Bake in 350º oven for 20 minutes or until cooked thoroughly and a nice browning has taken place.  Yields approximately 85-90 sausage balls, so adjust recipe to the size you need or freeze the extra for quick breakfasts or snacks. My kids like them with ranch dressing, my bbq (you can buy that here) or maple syrup, I like them plain. ENJOY!

 

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Mini Chicken Pot Pies

This recipe is made by layering two different mixtures.  The Chicken Mixture and the Baking Mixture is how I will refer to them.

 

Mini Chicken Pot Pies

Chicken Mixture:

  • 1 T extra virgin olive oil
  • 1 lb chicken breast meat, cut into bite size pieces (I use free-range or organic if FR isn’t available)
  • 1 medium onion
  • 1/2 c chicken broth (I use Pacific Organic Free Range)
  • 1 c frozen peas and carrots or mixed veggies
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/8 t turmeric
  • 1 c shredded cheddar cheese (I use raw cheddar)

Baking Mixture:

 

Preheat oven to 375º F.  Butter or line 12 regular muffin cups.  Fry up chicken in the oil until cooked through.  Add onion and chicken broth, simmer for a few minutes.  Add frozen vegetables and seasonings.  heat until all ingredients are thoroughly heated, stirring occasionally.  Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.

In a mixing bowl, stir baking mixture ingredients together until blended.  Scoop a Tablespoon of your Baking Mixture into each muffin cup.  Add 1/4 cup Chicken Mixture to each muffin cup.  Top off each cup with another Tablespoon of your Baking Mixture.

Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean.  Cool for 5-15 minutes, then serve.

 


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Quick Mix Baking Mix

I have used Laura from Heavenly Homemaker’s idea for mixing up a “Quick Mix” for use in different things while baking.  This has saved me a lot of time.

     Quick Mix Baking Mix

  • 10 c whole wheat flour (I milled a mix of hard red, hard white and soft white)
  • 1/2  c baking powder
  • 1/4 c sucanat (whole cane sugar)
  • 2 t sea salt
  • 2 c butter (I use real, organic, butter from grass-fed beef)

In a large mixing bowl, mix together flour, baking powder, sucanat and salt. Cut in butter until the mix looks like fine crumbs.  Store in air tight container in freezer.

Some uses for the Quick Mix Baking Mix:

Mini Chicken Pot Pies

Whole Wheat Biscuits

Sausage & Egg Puff

Seasoned Sausage Balls