Friday, April 11, 2014

.energy bites.

I have been working hard on making healthier options of the hubby and I. He is a big snacker so instead of stocking bad choices I decided to try these. I think they surprised the both of us and he loves them so much. I also like how they are a small bite that i can enjoy before my morning run when I typically do not want to eat anything. The original recipe can be found on this blog I love here. She uses almond butter which I will try when we have some.

1 cup rolled oats
1/2 cup of peanut butter
1/4 c of mini chocolate chips
1/3 cup of honey
1/4 cup flax seed

Mix it all up, roll into small bite size balls and store in the refrigerator. They are good right away but even better after they've been in the fridge a couple hours. Enjoy!

.campbell's slow cooker sauces. {husband's choice}

Thanks to Target Cartwheel I have been discovered this new meal planning piece of awesomeness. Campbell's makes 3 different flavors that are all beyond amazing. I typically never like these types of packets but the flavor and quality was perfection. AND so so easy. Just open a packet and pour it over a chuck roast and let the crockpot do the rest of the magic. I followed the package direction and made this one into sandwiches and served with coleslaw. Lets just say we have been using these at least once a week. Don't judge me until you try it. Enjoy!

Thursday, March 20, 2014

.italian meatball soup. {husband's choice}

Words can not describe how obsessed the hubby and I are with this recipe. He has helped me make it twice already and the second time we changed it up a bit and added orzo instead of macaroni. We love us some orzo. I even made it for the in-laws and it was a big hit. The original recipe can be found on this amazing blog here.

1 Tbsp Extra Virgin Olive Oil
4 carrots, peeled and sliced
1 cup of diced onion
2 large garlic cloves, minced
8 cups of low sodium beef broth
2 cups of water
1 6 oz can of tomato paste
1 14.5-oz can of diced tomatoes
½ lb Orzo or Macaroni pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil
1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large egg whites

Warm olive oil in a large 6-8 quart stock pot over medium high heat Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute. Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil. Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently. Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)

.honey garlic chicken.

This meal was so beyond easy and delicious AND healthy. Triple win and even better because its a crockpot meal. I love anything in a crockpot. The original recipe with amazing pictures can be found here. I changed it up a bit and made it more suitable for my lazy ways. Try it yourself and enjoy!

3 large chicken breasts (I used frozen)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Shred chicken and mix in cornstarch, let cook for another 15-30 minutes. Serve the chicken topped with sliced scallions and sesame seeds.

Monday, February 10, 2014

.chili. {husband's choice}

Here is my hubby's favorite chili recipe from his childhood. He has been begging me to make this recipe from his mom's for years (she calls it "Pork n Beans One Pot Dinner") and I finally made it for the Super Bowl. It was a huge hit and super easy to make. Its a bit sweet so if you want extra spicy I would just add some hot sauce into your bowl before serving. Also, I served this with cheese (duh), onions, and fritos. So GOOD!!! enjoy!

1 lb ground beef
3/4 lb bacon, cut into small pieces
1 c chopped onion
2 28oz. cans Bush's Original Baked beans
1 15.5 oz. can Kidney beans, drained
1 15 oz. can Butter limas, drained (or called butter beans)
1 c ketchup
1/2 c brown sugar
1 T liquid smoke (in a bottle next to bbq sauce at store)
3 T white vinegar

Brown ground beef in skillet, drain off fat and put into Crockpot. Brown bacon and onions, drain off fat. Add to crockpot. Add remaining ingredients and stir together well. Cover and cook on low 4-6 hours. Enjoy!

Tuesday, February 4, 2014

.pizza + homemade dough.

Ok, so while I have been a major slacker in the blog world I have still been cooking it up at home. We love love pizza and when I saw this pioneer woman post I decided its about time I try to make my own crust and try out some new recipes. This was a lot to tackle in one day but it was for my mom's birthday so it was well worth the extra effort. The crust was much easier than anticipated but does need to be made a few days in advance so some pre-planning is needed. Also, both of these pizza recipes are vegetarian, it was good but next time around I would add some meat. Meat is good. Try it out for yourself and enjoy! Now since I'm lazy and pioneer woman is awesome here are direct links to each recipe.
Eggplant/tomato pizza + dough
Grilled Vegetable Pizza
And a little hint. Add goat cheese to each pizza after it is cooked. I heart cheese.

Tuesday, June 18, 2013

.chicken & spinach alfredo light.

Ok friends I AM BACK!!!! It has been over a year since I have blogged, although I have still been cooking. I just have to get back into the swing of things. Thanks so much to those who have continued to ask about my blog and encouraged me to get back with it. This recipe has been adapted and turned into a "light" (well lighter..) version of this amazing Pioneer Woman recipe that can be found here. I basically used regular milk and added spinach. Not rocket science but delicious indeed. Try it out for yourself and enjoy!

12 ounces, spaghetti pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Chicken Broth
3/4 cup milk (I used 1%)
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons fresh parsley (I used dried)
Crushed red pepper (to taste)
3-5 cups of spinach

Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in broth, then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan and spinach to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.) Taste it, adjust seasonings, and top with minced parsley, crushed red pepper and extra Parmesan. Serve immediately!