This dish for creamed peas and potatoes is a wonderful side dish that your family will love.

❤️WHY WE LOVE THIS RECIPE

We love delicious side dishes and this one doesn’t disappoint. It’s an old-fashioned dish that our Nanny used to make, and we all loved it. It’s a great addition to any meal and we sometimes add it to our holiday menu. Check out all our favorite holiday dishes here.

SWAPS

We make this dish with bacon drippings, but you don’t have to. You can easily make this without it, and it’s still delicious. We peel the potatoes, but you don’t have to do that either. We make this with evaporated milk, but you can use regular milk.

OTHER HOLIDAY SIDE DISHES

Creamed Peas and Potatoes

Judy Yeager

This dish for Creamed Peas and Potatoes is delicious. Perfect side dish for any occasion and a wonderful addition to the holiday season.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, southern

• 3 large russet potatoes can use red potatoes
• 3 slices bacon cooked crisp
• 1 tablespoon bacon drippings
• 3 tablespoons butter
• 1/4 cup chopped green onion can use regular onion
• 1/4 cup all-purpose flour
• 1 12 ounce can evaporated milk (can use regular milk)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 16 ounce bag frozen green peas (can use fresh peas)

• Peel the potatoes and cut into pieces. You can leave peelings on but I don’t.  Cover with water and bring to a boil on stove.  Cook potato pieces about 8 minutes.  Do not overcook or they will become mushy.

• Cook the bacon in a skillet on top of the stove, remove and drain, set aside.  Save 1 tablespoon of the bacon drippings in the skillet.  Add the butter and onion to the bacon drippings and saute’ onions.  Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy.   You don’t want it too thick.

• Pour in peas and drained potatoes. Add salt and pepper.  Turn heat to low for peas to cook.  Only takes about 3 minutes. Remove from heat and crumble bacon on top.

Keyword easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks

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🌱 The Best Ever Seed Cracker Recipe (Gluten-Free + Vegan!)

If you’re looking for a crave-worthy crunchy snack that’s also packed with nutrition, you’ve just found it. These homemade seed crackers are a go-to in my kitchen—and they’re always a hit with clients looking for high-fiber, gut-friendly foods.

Whether you’re keto, vegan, gluten-free, or just into whole-food snacking, this recipe fits your lifestyle.

Why are Seed Crackers Good For you?

Seed crackers are a healthy alternative to flour-based crackers.

1. They are gluten-free.
2. They are packed with Omega-3 fatty acids, which are known for reducing inflammation, improving cardiovascular health, and improving triglyceride profiles.
3. They contain gut-healing mucilages instead of gut-harming glutens.

Ingredients You’ll Need

• ½ cup chia seeds
• ½ cup flaxseeds
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ¼ cup sesame seeds
• 1 cup water
• ½ tsp sea salt
• Optional: garlic powder, rosemary, everything bagel seasoning

✅ Allergy-friendly swap: Use hemp hearts instead of sesame for nut-free needs.

How to Make Seed Crackers (Step-by-Step)

1. Soak the seeds:
   Combine all seeds, water, and salt in a bowl. Let it sit for 20–30 minutes until it forms a gel-like consistency.
2. Preheat the oven:
   Set to 325°F (160°C). Line a baking sheet with parchment paper.
3. Spread and flatten:
   Spread the seed mixture evenly into a thin layer (about ¼ inch thick).
4. Bake:
   Bake for 30–40 minutes, flip carefully, and bake for another 15–20 minutes until crisp.
5. Cool & break:
   Let cool completely, then break into cracker-sized pieces.

Get Ready to Bake

Adding water to the seed mixture creates a gel-like consistency. This gel comes from the mucilage properties of the psyllium husk powder, flax seeds, and chia seeds, if you are using them.

This natural property is great for gut health and gives the seed batter a spreadable consistency that holds together. It also bakes up crispy and delicious.

After baking

These take a while to bake. You want to bake them slow and low so that they can dehydrate and crisp up without burning.

Remember that oven temperatures vary, and your crackers may take more or less time. So keep a close eye on them the first time you make them.

After solid, take them out and slice them with a pizza cutter to get square or triangular crackers. You can skip this step and break them apart at the end. You’ll have a more rustic cracker, but they are just as healthy.

Pro Tip: Store in an airtight container for up to 2 weeks for the ultimate healthy grab-and-go snack.

Why You’ll Love This Recipe

• No flour, no gluten, no BS.
• High in omega-3s and fiber = great for gut health.
• Customizable with your favorite spices and herbs.
• Budget-friendly + meal-prep friendly.

What to Serve With Seed Crackers

💡 Link internally to your favorite dip or spread recipes here for SEO + user journey.

Nutritionist’s Notes

These crackers are a fiber-rich powerhouse and can support blood sugar balance and digestion—thanks to flax and chia. Plus, pumpkin seeds bring in zinc and magnesium, making these not just tasty, but functional.

Clean Eating, Made Easy

As a clinical nutritionist and home cook, I believe snacks should be just as nourishing as your meals. These crackers are proof that healthy can still taste amazing.

The Best Seed Cracker Recipe

Cook ModePrevent your screen from going dark

This crispy seed cracker recipe is easy to make, gluten-free, vegan, and loaded with fiber and healthy fats. Perfect for snacking or pairing with dips!

Course Appetizer, Snack

Cuisine American

• Soak the seeds: Combine all seeds, water, and salt in a bowl. Let it sit for 20–30 minutes until it forms a gel-like consistency.

• Preheat the oven: Set to 325°F (160°C). Line a baking sheet with parchment paper.

• Spread and flatten: Spread the seed mixture evenly into a thin layer (about ¼ inch thick).

• Bake: Bake for 30–40 minutes, flip carefully, and bake for another 15–20 minutes until crisp.

• Cool & break: Let cool completely, then break into cracker-sized pieces.

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