Carrot Sticks

Crunchy and delicious, you won't believe these are healthy for you! Not fried, no added chemicals or sugars, your kids will gobble them on up! Super easy to make, your kids will love to help out in the kitchen with these. Use about a carrot per person for regular appetites. Me, I can eat most of this to myself its so good!

I have it pictured with my Split Pea Soup.

4 Carrots, peeled

1 tsp Olive or Peanut Oil

1/4 tsp Sea Salt

1/2 tsp Crushed Red Pepper Or to taste

1) Heat oven to 350. Line two baking sheets in foil and spray with Pam.

2) Using knife, slice into sticks and place in bowl. Pour in oil, salt and red pepper, mix well to coat carrots. Place on baking sheets in one layer. Place both sheets in oven on different levels/racks.

3) Bake for 6 minutes then rotate pans. Bake another 6-8 minutes until carrot edges begin to turn brown. Let cool 5 minutes.

Serve with Ranch Dip.

Split Pea Soup

Yeah, not a soup a lot of folks like just from the word Pea. Personally, I love it. Nice and creamy, warm and soothing on a cold winter's day. This makes a good size concentration of soup. Enough for either a party of 8 or just scoop it into freezer bags, lay flat and freeze. This is what I do so I can have pea soup whenever the urge occurs! The best part is this can be a dairy free soup!

I have it paired with my Carrot Sticks.

16oz Dried Peas

2 Carrots, diced

2 cup Ham, chopped

3 tbsp Garlic, minced

2 Bay Leaves

2 tsp Parsley, dried

1/2 tsp Crushed Red Pepper

1/2 tsp Salt

1 cup Spinach, fresh

1 tsp Worestershire Sauce

6 cup Chicken Broth

1 cup Milk or Water

Sour Cream (Optional)

Carrot Sticks

1) In crock pot, layer each ingredient as listed except for the milk/water. Set on low and let cook 8-10 hours. 

2) Remove about half and whip in blender. Return to pot and add the milk/water. Use as much as you like depending on how thick you want your soup. Bring back to heat and serve warm with a dollup of Sour Cream on top and Carrot Sticks on the side.