The Serenity Sisters

Seven Women for Better Health

Pork Chops with Apples and Onions

This is one of the best dishes I have made to date. Absolutely delicious. And super easy!

Pork Chops with Apples and Onions

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Simple Coconut Chocolate Squares

I want to try these. 🙂

Simple Cocnut Chocolate Squares

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Shrimp and Scallops in Garlic Cream Sauce


Shrimp and Scallops in Garlic Cream Sauce

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Crockpot Rotisserie Chicken

LOVE, LOVE, LOVE this chicken!!!  I have never done it in the oven, only in the crockpot! Anything Kelly cooks on this website is delicious!!! Love her! And her husband is from Hopkinsville! 🙂

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Recipe: Overnight Chicken Stock in the Crock Pot – 100 Days of Real Food

Recipe: Overnight Chicken Stock in the Crock Pot – 100 Days of Real Food.

This is my all time favorite way to make chicken stock. The only thing is I let mine cook in the crockpot until the bones almost dissolve. It gives it a wonderful flavor. it is super easy to do, and I use it ALOT! I make it everytime I have the bones and skin from a rotisserie chicken or a Roasty Sticky Chicken I make in the crockpot.

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Chipotle Honey Ground Chicken

Chipotle Honey Ground Chicken

I made this ground chicken as the base for my lettuce wraps tonight. I didn’t have chipotle so I added a little chili powder instead. It was a nice addition to the normal lettuce wrap taste. I topped the lettuce wraps with salsa, sour cream, avocado, cilantro. We had celery sticks and salsa as our side.


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Oatmeal Pancake

3 egg whites

1 whole egg

1/2 c dry old fashion oats

cinnamon (opt)

whisk together and pour into pan.   Cook like pancake.  Enjoy while driving. Lol

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Chickpea, avocado & feta salad

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Garlic Dill Sweet Potato Wedges

Snack Attack: Garlic Dill Sweet Potato Wedges
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Serves: 4-6
  • 3 sweet potatoes
  • ¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • 3-4 tablespoons fresh dill, minced
  1. Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
  2. Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
  3. Preheat over to 450 degrees.
  4. Remove wedges from water and pat dry.
  5. Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
  6. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
  7. Bake wedges for 30-35 minutes until cooked through and browned.
  8. After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
  9. NOW EAT THEM. Duh. They are delicious.
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Cocoa Roasted Almonds

roasted cocoa almonds

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