tag:blogger.com,1999:blog-81103060163383796052024-03-27T02:42:24.164-07:00My Recipe BoxSometimes healthy, sometimes indulgent, always yummy :)Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.comBlogger748125tag:blogger.com,1999:blog-8110306016338379605.post-69722369791949024152023-12-26T11:54:00.000-08:002024-01-05T11:56:36.546-08:00Shaved Brussels Sprout Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIcVIF9w-Kq9hsX8oRnSIlJsvzLhHYy4XNKU9TSMZ9XCdYghzKeBOLZpiU5eVTpko4kVU-tUSPeXSlVT8YsK4TwHvkgvSLrgJOejDJUBqBxOMYjU2pjFHYyZVwGOV-knbphJcsgPMJ6gXBD7IDNnXEb0Tty9tbhhzTZjuOZxmoKLH48szyMPf_9K34Cw/s4032/057EF1D4-579E-480B-AF37-0C58213EECAE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIcVIF9w-Kq9hsX8oRnSIlJsvzLhHYy4XNKU9TSMZ9XCdYghzKeBOLZpiU5eVTpko4kVU-tUSPeXSlVT8YsK4TwHvkgvSLrgJOejDJUBqBxOMYjU2pjFHYyZVwGOV-knbphJcsgPMJ6gXBD7IDNnXEb0Tty9tbhhzTZjuOZxmoKLH48szyMPf_9K34Cw/s320/057EF1D4-579E-480B-AF37-0C58213EECAE.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGGQ150OUHGFVAEeg74j5IAxGr-dlTWEjx1F3M6F1phJ_gKSk-6CPKswhwNyZItU-vjACEwDyAoXIiz4bxm0yeUOrodpAdxeQ0iHeHrAZKQumbNvoQ_7nbS6qH8Jr4c42x86Kt9dsJdKn05MUcW-yngzkFM5L5Hs2yF5moQJ0c8AvPiLr8astXPFNuOI/s4032/0226742C-E5A5-48C4-9C60-834927F1D217.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGGQ150OUHGFVAEeg74j5IAxGr-dlTWEjx1F3M6F1phJ_gKSk-6CPKswhwNyZItU-vjACEwDyAoXIiz4bxm0yeUOrodpAdxeQ0iHeHrAZKQumbNvoQ_7nbS6qH8Jr4c42x86Kt9dsJdKn05MUcW-yngzkFM5L5Hs2yF5moQJ0c8AvPiLr8astXPFNuOI/s320/0226742C-E5A5-48C4-9C60-834927F1D217.jpeg" width="240" /></a></div><br /><p><br /></p><p> 2 Cups Shaved Brussel Sprouts</p><p>1 Cup Pomegranate Arils</p><p>1 Cup Shaved Parmesan</p><p>1 Cup Candied Pecans</p><p>1 Cup Craisins</p><p>DRESSING:</p><p>Juice of 1/2 Lemon</p><p>2 Tbsp Apple Cider Cinegar</p><p>1 Tbsp Honey</p><p>2 tsp Dijon Mustard</p><p>3 Tbsp Extra Virgin Olive Oil</p><p>1 tsp salt</p><p>1/2 tsp pepper</p><p>Recipe Source: Tried and True Moms</p><p><br /></p>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-39246951907490843402018-02-27T08:46:00.001-08:002018-02-27T08:46:04.463-08:00Instapot Greek Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6dQkwdOwp7dOfmHK7nsFt5PSNDx_xScd1sh_3NOt2Q77WzWquFQyatM3gXxYRVOGCVZotmTge8I_1DbYRYsdVNbZ1_bXF2VmW07rxezxH3S__hHQLVpGftRWpinmA4_ynSjjOZ_hngI/s1600/IMG_6183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6dQkwdOwp7dOfmHK7nsFt5PSNDx_xScd1sh_3NOt2Q77WzWquFQyatM3gXxYRVOGCVZotmTge8I_1DbYRYsdVNbZ1_bXF2VmW07rxezxH3S__hHQLVpGftRWpinmA4_ynSjjOZ_hngI/s640/IMG_6183.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So Mexico is T-5 weeks. I've still got extra belly flubber to burn off, and it is coming off slower than I'd like. However, I am feeling so much stronger in my legs and upper body right now from my dedication to workouts, so I'm going to call it a win and keep going :) This meal fits in great to help me reach my goals, and HELLO...another instapot recipe for the win!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I was scrolling through Instagram the other day and saw this, and I seriously wanted it right then. I had every ingredient, so lo and behold it was our dinner that night! We ate it on pita bread with tzatziki sauce, feta, and cucumbers with a side of fruit and it was tasty stuff :) The next day for lunch, I heated up some cauliflower rice and ate it over that....and that was even better. Then I ate it again for dinner, and it was finally gone. Once drained of the juices it would be great in a wrap as well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Instapot Greek Chicken</u></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-2<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>onion, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4<span class="Apple-tab-span" style="white-space: pre;"> </span>cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5<span class="Apple-tab-span" style="white-space: pre;"> </span>- 2 lbs chicken (boneless skinless breasts or thighs)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 teaspoons kosher salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoon dry oregano</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoon basil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon dill</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup chicken broth (or 1 cup water and 1 bullion cube)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">12oz jar roasted red peppers</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">12 oz jar marinated artichoke hearts</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">optional: fresh minced parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Set electric pressure cooker to saute mode. Add olive oil, onion, and garlic and stir for 2-3 minutes until softened. Turn saute mode off. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place chicken breasts in pressure cooker and sprinkle in all seasonings. Add chicken broth and juice from half of the lemon. Secure lid. Cook on manual high pressure for 6 minutes. Let sit for 5 minutes or so on natural release and then quick-release remaining pressure. (If you're crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Remove chicken and place on cutting board. Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired. Add both to pot and stir so they can warm through. Shred chicken and add back into juices. Add juice from remaining half lemon. Stir everything together and add parsley if desired. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like! </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">*If chicken is larger than 1" thick, cut horizontally to make thinner before placing in pressure cooker.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Alternate Slowcooker instructions: I prefer bone-in breasts for slow-cooking, but you can use whatever you like. Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Recipe Source: <a href="https://ourbestbites.com/greek-pressure-cooker-chicken/">Our Best Bites</a> </i></span><br />
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com8tag:blogger.com,1999:blog-8110306016338379605.post-48399721990909897222018-01-18T08:30:00.003-08:002018-01-18T08:30:51.347-08:00Instant Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqI14a53UpYbv4oOKxvQJnIpJzAjrj7ZSWOj-7xekrCnlC86g0KOwEzeT9MPuO4A_OxrKs1P07Bx3zCRcVjXpmXv1oN8E01MJyZvPFVHiYQUNmROuPRRxq7l-_ke7WVYUjuDBTp4weM4/s1600/IMG_6032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqI14a53UpYbv4oOKxvQJnIpJzAjrj7ZSWOj-7xekrCnlC86g0KOwEzeT9MPuO4A_OxrKs1P07Bx3zCRcVjXpmXv1oN8E01MJyZvPFVHiYQUNmROuPRRxq7l-_ke7WVYUjuDBTp4weM4/s640/IMG_6032.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I love kitchen gadgets...like I really love them. I have run out of room for them, and lets just say my kitchen is not small. This one is worth making space and retiring some older machines! I've been wanting one of these babies for a while, and loved seeing posts of those who used it, but never felt like I needed it right away. My great hubby takes notes on my interests and got me one for Christmas. We've had lots of fun trying things since then. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">We've done all sorts of things with this, and I am learning that some things don't save time, but others it is a game changer! Like this stew for instance...it would have taken much longer to get this type of result in a crockpot or stovetop. Awesome weeknight dinner with just a little bit of chopping. Throw in a few rolls and BAM, comfort food at it's finest :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRzzMXqynSbzBNimGmwL5Kjsp9BawVVFE7GPzdEYYbhN1ejePqfmSqpTxayHRNELyzR9hDfsOYSkmxYs4XBnLiI0j5QaPwK2HEZSn62aixymKlcfv20t4kQSO0yqznPBzetVQ4-ffI_c/s1600/IMG_6014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRzzMXqynSbzBNimGmwL5Kjsp9BawVVFE7GPzdEYYbhN1ejePqfmSqpTxayHRNELyzR9hDfsOYSkmxYs4XBnLiI0j5QaPwK2HEZSn62aixymKlcfv20t4kQSO0yqznPBzetVQ4-ffI_c/s640/IMG_6014.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b><br /></b></u></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Instapot Beef Stew</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Serves 6-8</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 pounds beef stew meat, (cut into bite-sized pieces) We used a chuck roast</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 medium onion, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-3 cloves of garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 oz can tomato paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">32 oz beef broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tablespoons Worcestershire sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cups baby carrots carrots</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon dried parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon oregano</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cups frozen peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup frozen corn</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">¼ cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">¼ cup water</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Seal Instant Pot at set valve to sealing.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Select the Meat/Stew option.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.</span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com1tag:blogger.com,1999:blog-8110306016338379605.post-24680175853289443442017-11-13T14:25:00.002-08:002017-11-13T14:25:45.121-08:00Creamy Sausage and Tortellini Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVNaYCaJF-Uk_969H6VM9qySRyafjfie7tbjwvlSxySCIKrNWHLbgR3LLsBb3B8pcJEw9K_Z16ZqEUx9hXkmk5HosUjzOrY62oaxTNq1GdWfoYc2876yGz9AS9Wgl6PeeDVV639kY6T0/s1600/IMG_5198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVNaYCaJF-Uk_969H6VM9qySRyafjfie7tbjwvlSxySCIKrNWHLbgR3LLsBb3B8pcJEw9K_Z16ZqEUx9hXkmk5HosUjzOrY62oaxTNq1GdWfoYc2876yGz9AS9Wgl6PeeDVV639kY6T0/s640/IMG_5198.JPG" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">My husband is very selective on the soups he will call a meal... most do not fill him up and he is eating again 2 hours later. Every once and a while I will make one and he will tell me "That's a keeper." Folks, this is a keeper. Perfectly hearty, fast to make. Win-win. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Creamy Sausage and Tortellini Soup</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 lb. Italian sausage</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 small yellow onion, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 small shallot, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 large carrots, peeled and diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">¼ c. all-purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">5 c. chicken broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">14 oz. refrigerated cheese tortellini*</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp. kosher sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">½ tsp. ground black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">½ tsp. Italian seasoning</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 ounces chopped fresh spinach</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 c. half & half (or heavy cream)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.</span><br />
<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;">S</span>erve</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> immediately with freshly grated parmesan, if desired.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><i>Recipe Source: <a href="https://thebestblogrecipes.com/creamy-sausage-tortellini-soup/">The Best Blog Recipes</a></i></span><br />
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-83143001640253390922017-11-13T14:13:00.003-08:002017-11-13T14:14:18.920-08:00Copycat Cafe DaVinci Blackened Chicken Pasta<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I tell you what...one of my favorite food destinations is....Columbus Ohio. I've been to lots of big cities, and the one place that has me craving certain dishes over and over again is this city. We went and visited last year with friends and seriously just went from restaurant to restaurant and threw a football game in the mix. It was glorious! Here are just a few of our selections...</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Olive Tree</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Graeters</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Jenis Ice Cream</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">North Star Cafe</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">And Cafe DaVinci</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It's amazing how food brings people together and brings back the best of memories, isn't it?! Anyhow, after years of weekend cravings not being fulfilled, we decided it was time to try our hand at Cafe DaVinci's blackened chicken. It is a great mix of cajun/italian, definitely not something I would have dreamed up on my own. Lets just say this turned out rather spectacular and cravings were satisfied! Give it a try, just be warned this definitely has KICK :)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Copycat Cafe DaVinci Blackened Chicken Pasta</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Kosher salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Blackening Spice Rub, recipe follows</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tablespoons olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 tablespoons minced garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup dry white wine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cups heavy cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup roughly chopped marinated sun-dried tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 pound fettuccine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 cup grated Parmesan</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon fine sea salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon freshly ground black pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup thinly sliced green onion, for garnish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Basalmic Glaze (bought or homemade)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Blackening Spice Rub: (or can buy pre-mixed...we bought a Zatarains brand)</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon granulated garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon freshly cracked black pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 tablespoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 teaspoons ground cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 teaspoons granulated onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon cayenne pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon Italian seasoning</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 teaspoon chili powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Remove from the oven and slice the chicken into strips on the bias. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan. Drizzle with basalmic glaze. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Blackening Spice Rub:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://www.foodnetwork.com/recipes/guy-fieri/cajun-chicken-alfredo-2-recipe-2095695">Food Network</a></i></span><br />
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com1tag:blogger.com,1999:blog-8110306016338379605.post-23445206176310478002017-04-06T12:47:00.002-07:002017-04-06T12:48:20.402-07:00Strawberry Almond Overnight Oats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpI8zxL7P3tRswP3kayhdS-NzOu27nnsjffrNB8o7Cvd6zIjCkXxJJaXufmrC1XWFPzb1erSumQxxoy7sclSgaUXo3wYjis_X1rGu4Hp57kFL-CNLqmN60M8vx4MrLdmCk4apTtCUQETM/s1600/IMG_2041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpI8zxL7P3tRswP3kayhdS-NzOu27nnsjffrNB8o7Cvd6zIjCkXxJJaXufmrC1XWFPzb1erSumQxxoy7sclSgaUXo3wYjis_X1rGu4Hp57kFL-CNLqmN60M8vx4MrLdmCk4apTtCUQETM/s640/IMG_2041.jpg" width="480" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">We have been digging overnight oats at our house lately! It's an easy way for me to make my hubby breakfast he can take to the office, because lets be honest...I'm <i>ALWAYS</i> asleep when he walks out the door. We have made some we loved, others leave something to be desired. So the good ones are the ones you will see here. My other go-to one is the <a href="http://myrecipeboxx.blogspot.com/2016/06/blueberry-muffin-overnight-oats.html">Blueberry Muffin Overnight Oats</a>. In our trials of different oats, I have found I need texture. I can't just have oats with mashed up bananas. I need chunks of fruit, or nuts, or both. Hence this one made the cut! It was super yummy...in fact I got a text the morning after I made it from the mister saying "these oats are super good!" So there you go...husband approved ;) Enjoy! </span><br />
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<u><b><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></b></u>
<u><b><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Strawberry Almond Overnight Oats</span></b></u><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup old fashioned rolled oats</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup vanilla almond milk (sweetened or unsweetened)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon chia seeds</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon strawberry jam (plus more, if desired)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 teaspoons honey, or more to taste</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon almond butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon sliced almonds</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">4 strawberries</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">In a jar or bowl, combine oats, almond milk, chia seeds, jam, and honey. Stir until well combined and all the oats are covered in liquid. Cover and refrigerate overnight.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">For serving: warm oats in the microwave, if desired. Add almond butter and little more jam and stir just slightly so that you can see the swirls. Top with sliced almonds and strawberries.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://www.julieseatsandtreats.com/almond-strawberry-overnight-oats/">Julie's Eats and Treats</a></i></span><br />
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com3tag:blogger.com,1999:blog-8110306016338379605.post-28814280321609280952017-04-02T16:06:00.000-07:002017-11-13T14:14:39.881-08:00New Orleans Style Gumbo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">After returning from Disneyland and craving some gumbo from the Orleans Cafe, I went on a hunt for a recipe to satisfy my cravings! Granted, this may not be the easiest dinner out there as it takes a long time to brown the roux. It. Is. Worth. The. Time. Seriously! What is the saying...the secret ingredient is love?! I say the secret ingredient to many recipes is TIME, which I think equals LOVE. So, next time you are craving some Southern comfort food or want to host a Mardi Gras party...make this. It is soooo worth it! Enjoy :)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>New Orleans Style Gumbo</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Roux:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 heaping cup flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2/3 cup oil</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Gumbo:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 whole bunch/stock celery, diced, leaves and all</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 green pepper, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 large yellow onion, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 bunch of green onion, finely chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 bunch parsley, finely chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2-3 cloves garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1-2 Tbsp Cajun Seasoning</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6-8 cups of homemade chicken stock</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Andouille Sausage, sliced into "coins" (substitute Polska Kielbasa if you can't find a good Andouille)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Meat from 1 Rotisserie Chicken*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cups cooked Shrimp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cooked white rice, for serving</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Roux*:</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Notes</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">*You can make the roux a day or two in advance to cut down on prep time!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/">Tastes Better From Scratch</a></i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-6350752559367132982017-02-01T08:37:00.002-08:002017-02-01T10:06:11.347-08:00Huevos Rancheros Tosdada<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtuQt8Iboh7tvVQYcPhLVneoLgZPZYN-aTkFf12SPnxrPywQn0kwAn_SaamZX_WMUbhYskN-fVww7Pv265RVMkZq-TCSSygO0ic2wJifaXek7geLZnR3dtO06r7_R1oILDWJQInG6odQ/s1600/IMG_9587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtuQt8Iboh7tvVQYcPhLVneoLgZPZYN-aTkFf12SPnxrPywQn0kwAn_SaamZX_WMUbhYskN-fVww7Pv265RVMkZq-TCSSygO0ic2wJifaXek7geLZnR3dtO06r7_R1oILDWJQInG6odQ/s640/IMG_9587.jpg" width="480" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I LOVE Mexican food and flavors. We live in an area where we can get absolutely <i>AMAZING</i> Mexican food, I have become a snob when it comes to many dishes. Places I used to love just don't compare anymore. It's a rough problem to have ;) </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">So we can't always head out to the restaurants because we'd go broke...so on occasion I will try and re-create some dishes to eat at home. This one has become a new favorite at home for a quick dinner or breakfast. It is fantastic!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<b><u><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Huevos Rancheros Tosdadas</span></u></b><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Avocado Salsa Verde:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 medium tomatillos, husked and rinsed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 jalapeno, sliced (seeds removed if you prefer less spice)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 large California Avocado, peeled and pit removed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup cilantro leaves, packed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 lime, juiced</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">salt to taste</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Black Beans:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 (14.5 oz) can black beans, mostly drained</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 tsp each: Chili Powder, Garlic Powder, Cumin</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 lime, juiced</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">pinch of salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Tostadas:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">8 crunchy corn tostada shells</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup finely shredded cheddar cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">8 eggs</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">salt and pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">cotija cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">fresh cilantro</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">sliced cherry tomatoes</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Instructions</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Avocado Salsa Verde:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the black beans:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Tostadas:</i></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!</span><br />
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<i>Recipe Source: <a href="http://www.iwashyoudry.com/2016/04/22/huevos-rancheros-breakfast-tostadas-avocado-salsa-verde/?m">I Wash You Dry</a></i></div>
Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-24604534138597300592016-12-19T13:53:00.000-08:002016-12-19T13:53:09.527-08:00Turtle Thumbprint Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vFytqNwPIlL6yKY4vJTVZaItNi8K3oZpJKdRbn_5G9DOJabpz8DpUcLK_cJZhY-WA5kq9RUzQ0juyg-kS6paWgt-pdwUdVly9O_N6TKLNNfcEUd222xPRWhKFFyImsYootjahb4sWok/s1600/IMG_9868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vFytqNwPIlL6yKY4vJTVZaItNi8K3oZpJKdRbn_5G9DOJabpz8DpUcLK_cJZhY-WA5kq9RUzQ0juyg-kS6paWgt-pdwUdVly9O_N6TKLNNfcEUd222xPRWhKFFyImsYootjahb4sWok/s640/IMG_9868.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hello there Christmas baking season! It just makes my heart happy to make treats for the holidays :) This month I decided to make treats for my husband's work every week for the month. This way, I can get my baking fix in and yet not eat an <i>obscene </i>amount of goodies. I can try one or two and then send the rest on their way. Win-win. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">These little delicious morsels were perfect! A little more time consuming than some other cookie varieties, but a little more time is worth. every. bite. Enjoy! </span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Turtle Thumbprint Cookies</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yield: 20 small cookies</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>For the cookies:</i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup all purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 cup cocoa powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">½ cup (1 stick) butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2/3 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large egg, separated</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tbsp milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp vanilla</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup pecans, finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>For the Caramel:</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2/3 cup Kraft caramel bits (or regular caramels, melted)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp water</span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Use the back of a small measuring spoon to make an indentation in the center of each dough ball.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake at 350 Degrees F for about 10-12 minutes, or until set.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">As the cookies come out of the oven, gently re-press the indentations with a small spoon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies. *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Recipe Source: <a href="http://tastesbetterfromscratch.com/2013/12/turtle-thumbprint-cookies.html">Tastes Better From Scratch</a></i></span></div>
Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-90182333931450281732016-07-15T13:33:00.002-07:002016-07-15T13:44:51.360-07:00Ultimate Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKK4b9UFBhGR1JjoBSnaNuP36K2C-eS48-UHC3BEp8D08mpJH2g3vcQqbsXQKfMroNYJwVAUrZwodl4ZRPQ41sWe6jaAcZh-0Ds10SeYPMgndITLkZpOyDqVwmp_LgMDF1ooOnfPgj1k/s1600/IMG_3889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKK4b9UFBhGR1JjoBSnaNuP36K2C-eS48-UHC3BEp8D08mpJH2g3vcQqbsXQKfMroNYJwVAUrZwodl4ZRPQ41sWe6jaAcZh-0Ds10SeYPMgndITLkZpOyDqVwmp_LgMDF1ooOnfPgj1k/s640/IMG_3889.JPG" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I am <i>always</i> on the hunt for new healthy options for meals and snacks for the fam. I was excited to see this recipe with healthy oil and honey as a sweetener. It is delicious on it's own, over yogurt, and I am excited to try it over ice cream when I'm feeling indulgent :) It's super yummy and you won't feel guilty eating it. Win-win!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u><br /></u></b></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ultimate Granola</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6 c. old fashioned oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 c. wheat germ</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 c. coconut </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 c. peanuts or cashews (I use roasted peanuts)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 c. slivered or sliced almonds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 c. pecan pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Tbsp. cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 c. coconut oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1-1/2 c. honey</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 325 degrees. Combine first 7 ingredients in large bowl. Heat coconut oil and honey in microwave safe bowl until melted. Pour over oat mixture. Stir well. Divide mixture onto 2 cookie sheets and spread out into an even layer. Place on separate shelves in oven and cook 6 minutes. Swap the two pans places and cook 6 more minutes. Stir well. Put back in oven for 6 minutes, swap and cook 6 more minutes. Stir well. Turn oven off and place pans back in oven and let cool. This may take overnight. Enjoy!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: Leah Young's Instagram :)</i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-41340406132230306752016-07-09T10:08:00.001-07:002016-07-09T10:08:52.924-07:00Grilled Stuffed Jalapeno Chiles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUXC3sJZvq_3qYwGarZLLo3r-XjveYnn5hz9Vh0V61CdO5GbafnxJbIEEQxRioeRSu6FR51dqVVtjd351MgWPRo7UFEM6BEDuZqfBxxi_l22Ra73KA-DRYtlujiziyKENh5LMZGVN0hc/s1600/IMG_3908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUXC3sJZvq_3qYwGarZLLo3r-XjveYnn5hz9Vh0V61CdO5GbafnxJbIEEQxRioeRSu6FR51dqVVtjd351MgWPRo7UFEM6BEDuZqfBxxi_l22Ra73KA-DRYtlujiziyKENh5LMZGVN0hc/s640/IMG_3908.jpg" width="640" /></a></div>
<br style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px;" /><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">I have recently really started liking the show on Food </span>Network, <i>The Kitchen</i>. It's fun because it has a group of chefs with totally different styles and it shows how they use different ingredients and give some good tips as well. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A few weeks back the Mister and I were watching their Father's Day episode and one of the chefs made these. My husband immediately said he wanted these for Father's Day the next day. So he got them. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">They turned out super yummy, but I think they are too hot for most kiddos, so he and I had to polish them off ourselves, which wasn't a bad thing ;) Super easy, super yummy, and a great way to use up some of your garden peppers! </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="background-color: white;"><b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Grilled Stuffed Jalapeno Chiles</span></u></b></span><br style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px;" /><i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 13px;">Yield:8 poppers</span></span></i><br style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px;" /><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">8 whole fresh jalapenos</span><br /><span style="background-color: white;">1 cup shredded mozzarella</span><br /><span style="background-color: white;">1 teaspoon chopped fresh oregano</span><br /><span style="background-color: white;">Salt and freshly ground black pepper</span><br /><span style="background-color: white;">8 slices center-cut smoked bacon</span><br /><br /><span style="background-color: white;">Preheat a gas or charcoal grill or stovetop grill pan over high heat.</span><br /><span style="background-color: white;"><br /></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.</span><br /><span style="background-color: white;"><br /></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.</span><br /><span style="background-color: white;">To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.</span><br /><span style="background-color: white;"><br /></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.</span></span><span style="background-color: white; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px;"><br /></span><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 13px;">Recipe courtesy of Marcela Valladolid (Food Network's The Kitchen)</span><br style="font-size: 13px;" /></span></i>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-57642079371938431332016-06-09T15:03:00.000-07:002017-04-06T12:48:07.099-07:00Blueberry Muffin Overnight Oats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDHiCsdiJkLZLTAjxV8mNDzFJa5uNoGXiAERxBSSSVhRO9KM8wy6t2tYCbse3HP-sGXQp4zDV7LEn8Wi9DE7cGjA7bcAehlnPURLl-k8cnNhMMVHRg9tciWZOOEExX-jE41gvnTZK3MQ/s1600/IMG_3885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDHiCsdiJkLZLTAjxV8mNDzFJa5uNoGXiAERxBSSSVhRO9KM8wy6t2tYCbse3HP-sGXQp4zDV7LEn8Wi9DE7cGjA7bcAehlnPURLl-k8cnNhMMVHRg9tciWZOOEExX-jE41gvnTZK3MQ/s640/IMG_3885.jpg" width="426" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I feel like I have been going through old-fashioned oats by the bucketful lately. There are much worse things I could be consuming, I suppose ;) Anyhow, this last weekend we headed out to our favorite berry patch to get our first dibs on this season's blueberries. We also got 30 pounds of cherries, which we froze most of, and some dang delicious strawberries. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I've had overnight oats pinned for years on my breakfast board and thought it was high time I tried them. They fit in perfectly to my new ways of eating, are filling, and lets be honest-dang delicious. My favorite is fresh fruit in these (enter my previously stated blueberries). I am really excited to try the other 20 varieties I've had pinned! The Mr. also gave this one 2 thumbs way up :)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Blueberry Muffin Overnight Oats</u></b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 c. old-fashioned oats</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 c. unsweetened almond milk (or milk of choice, or water)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 of a medium-large banana, mashed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2-3 Tbsp. fresh blueberries</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 tsp. maple syrup</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 tsp. lemon zest</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mix all ingredients up and place in a 1/2 pint mason jar. Cover and place in fridge overnight. Top with extra blueberries in the morning, and breakfast is served!</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Recipe Source: <a href="http://www.anotherroot.com/overnight-oats-seven-ways/">Another Root</a></span></i>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-86861455195732963842016-06-09T14:50:00.001-07:002016-07-15T13:45:35.116-07:00Monster Cookie Energy Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_EDsHy-91t5piB6XWOxJ1QegHhngFpoqNF96duZUjEItkOnv7DmU8bYsSBKAFz9UCqwoF9VVec-X0ItjxwVnhsLrof3d7hf881QbvVrnxVhM5OXFNuMi5wPHzv4OjYjKTTnMQCoYqDg/s1600/IMG_3880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_EDsHy-91t5piB6XWOxJ1QegHhngFpoqNF96duZUjEItkOnv7DmU8bYsSBKAFz9UCqwoF9VVec-X0ItjxwVnhsLrof3d7hf881QbvVrnxVhM5OXFNuMi5wPHzv4OjYjKTTnMQCoYqDg/s640/IMG_3880.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I have been so happy about my progress over the last 7ish weeks. I followed the 21-Day Fix meal plan fairly closely for a few weeks, and since then I have just been doing my own thing. If anything else, it gave me a better idea on what portions should be and how much of certain food groups I should be eating. My weight loss has slowed, but I am still losing while not counting containers either. I have still been eating many 21-Day fix meals, just not worrying about the container counts. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">So, during my whole pregnancy I am pretty sure the only thing I ate was sweets. No joke. Cookies for breakfast, pudding cups for snacks, and lets just say I stocked up on Halloween and Christmas candy (yikes). Cutting back on sweets has been hard, so what I've tried to do is find healthy alternatives. Frozen grapes work <i>sometimes</i>, and my Shakeology holds of my morning cravings, but in the afternoon or after dinner I need a little something. Enter energy balls. I have been so happy with these! My kids have been requesting these over cookies, and since they are filled with things like flax, chia, what germ, and small amounts of sugar, I am glad to have these for them for after school snacks or an on-the-go breakfast. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Try them. You will like them, especially cold out of the refrigerator. YUM!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Here's some benefits to some of the components of these balls: </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Peanut Butter</b>- Full of protein, fiber and potassium. Gives you an energy boost.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Oats</b>- Filling, whole-grain, full of fiber and so much more!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Honey</b>- Natural sweetener and full of vitamins.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Flax Seed</b>- High in Omega 3, full of antioxidants and vitamins.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Chia Seed</b>- Full of Iron, Omega 3, and even more vitamins and minerals.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Wheat Germ</b>- Boosts immune system, full of nutrients.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><b>Monster Cookie Energy Balls</b></u></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><b><br /></b></u></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup creamy Peanut Butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup honey</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon vanilla extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup old fashioned oats</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup ground flaxseed</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Tablespoon chia seeds</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">optional: 2 Tbsp. wheat germ</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ cup mini chocolate chips</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ cup mini M&M's</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mix all ingredients together in a large bowl. Refrigerate for 15-30 minutes then roll into balls. Keep energy bites stored in an air tight container in the fridge or freezer.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">This recipe can easily be adapted to your preference. M&M's can be omitted and substituted with your favorite nut or dried fruit etc. I usually add shredded coconut instead.</span><br />
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<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
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<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Recipe Source: <a href="http://lovetobeinthekitchen.com/2016/02/23/no-bake-monster-cookie-energy-bites/">Love To Be In the Kitchen</a></span></i></div>
Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-13566659144572439302016-05-19T12:41:00.002-07:002016-05-19T12:41:57.691-07:00Chicken Sausage and Veggie Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGYn3xjJGmqJPRBzIfVw4mmLB6u0BWui8YNkhQFjkps2d2dwP9vr4kkOlWO1fCU4k2J_MvRwugHnzPdnjWdwcLonfJlbP3qiiI8FcIhB9T7Me8ruHnnpV1fEQz-GKxlGG0Pv8RYBlXtk/s1600/IMG_3827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGYn3xjJGmqJPRBzIfVw4mmLB6u0BWui8YNkhQFjkps2d2dwP9vr4kkOlWO1fCU4k2J_MvRwugHnzPdnjWdwcLonfJlbP3qiiI8FcIhB9T7Me8ruHnnpV1fEQz-GKxlGG0Pv8RYBlXtk/s640/IMG_3827.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Well, I've decided to start posting some of my healthy meals, regardless if there is an actual recipe or not. I need to keep motivated, and looking back on here for healthy meal ideas will help me do that :)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Anyhow, I just threw this together for lunch...I had a package of broccoli/broccoli slaw/snow pea mix that I needed to use up and half a bag of quinoa/brown rice that needed to be used as well. So this is what I came up with. Now, this isn't 100% 21-Day Fix approved. I did add an orange container of stir fry sauce, but I highly doubt 2 Tbsp of sauce is going to ruin my day!</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I'm always looking for new ways to switch things up on this diet...feel free to share!</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I counted this recipe as follows:</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif; font-size: large;">2 GREEN </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 <span style="color: yellow;">YELLOW </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 <span style="color: #e69138;">ORANGE </span></span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large;">1 RED</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">2 tsp</span><br />
<span style="color: #783f04;"><br /></span>
<u><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chicken Sausage and Veggie Stir Fry </span></b></u><br />
<u><b><span style="font-family: Georgia, Times New Roman, serif;">(for my one serving)</span></b></u><br />
<u><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></u>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 cup Seeds of Change quinoa/brown rice mix</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Cups mixed veggies (I used broccoli, carrots, snow peas, broccoli slaw)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 cup sliced chicken sausage</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tbsp Stir Fry Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tsp coconut oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cook up sausage and veggies in coconut oil until tender and heated through. Heat Seeds of change as indicated on package. Stir stirfry sauce into veggie mixture until coated. Enjoy!</span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-2170128310578895832016-05-18T12:52:00.001-07:002016-05-19T12:27:22.708-07:0021-Day Fix No Bake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Iu4YRFRKoot05gUzX0yv2omWmVrBnrMl7EiRzZMQJTkdU02I1gEJu5u2hPWO7vgfXEUbyn1oSUGQejl3_2YnSmMFHYdDpq2Ae6zHHLvD1oemtJjqdBvzHq6ZTOkfrmjaRe6dNzsHSik/s1600/IMG_3734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Iu4YRFRKoot05gUzX0yv2omWmVrBnrMl7EiRzZMQJTkdU02I1gEJu5u2hPWO7vgfXEUbyn1oSUGQejl3_2YnSmMFHYdDpq2Ae6zHHLvD1oemtJjqdBvzHq6ZTOkfrmjaRe6dNzsHSik/s640/IMG_3734.jpg" width="640" /></a></div>
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<b><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">21 Day Fix Round One Summary</span></b><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Well, finished 21 days, and overall I think I am doing ok. My total tally after 21 days is 7 pounds, 3.8% of my body weight. I know I could have lost more, but lets just say I wasn't super strict to the eating plan...I went more by the 80/20 rule. By the 80/20 rule I mean I stuck to my diet plan 80 percent of the time, which is pretty good. I still saw results, even with going up a calorie level with the breastfeeding. My biggest struggle....pop. I love it. I drink Diet, and I know that really isn't much better so I am trying to wean myself down to once a week like my hubby is doing. I'm just not there yet. The containers really aren't hard to follow, and I never feel STARVING, but I have had a few days the breastfeeding munchies have gotten the best of me. </span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">The exercises have made me stronger. I can see more definition, and in the photos I took of myself I can see a big difference in the size of my belly especially. As I continue the diet up, I plan on mixing up my exercises with the 21-Day Fix and T-25. I am not quite ready for Insanity yet...maybe after this next round. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpMWHsXIK2ST4NF4DdEQwltzmXaJBJGqBpenevZdQyQl5MCh4tVZOQGmeCgdf6UvzNZAEbpPHoFwMxg3R7IR836P6pIAhkJ0Lu_UaCT9mbrKX1PyI1rJhyphenhyphenbiY-QUeTwCFUAQ8aIWowks/s1600/IMG_3737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpMWHsXIK2ST4NF4DdEQwltzmXaJBJGqBpenevZdQyQl5MCh4tVZOQGmeCgdf6UvzNZAEbpPHoFwMxg3R7IR836P6pIAhkJ0Lu_UaCT9mbrKX1PyI1rJhyphenhyphenbiY-QUeTwCFUAQ8aIWowks/s640/IMG_3737.JPG" width="640" /></span></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Moving on...these cookies are great! I dare say that I like these better than their butter-loaded counterparts! I definitely got my chocolate fix from these and was able to enjoy a few out of the fridge the whole next week. They are super easy...a 10-minute dessert that my whole family enjoyed. Win-win!</span><br />
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<b><u><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">21-Day Fix No Bake Cookies</span></u></b></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup natural peanut butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 cup honey</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup coconut oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp vanilla</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 1/4 cup oatmeal</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">6 Tbsp cocoa powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Melt peanut butter, honey and coconut oil in a sauce pan over medium heat. Stir. Once melted remove from heat and add vanilla, cocoa powder, and oatmeal.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Stir and drop by spoonfuls on parchment paper. Place in fridge to harden. Enjoy! Place extra cookies back in the fridge for later.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I usually can make between 24-30 cookies with this recipe, depending on the size.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">21 day fix container: 1 yellow treat swap</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Recipe Source: <a href="https://stephaniebrijbag.wordpress.com/2015/12/31/21-day-fix-no-bake-cookies/">Pearls and Pushups</a></span></i></div>
Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com2tag:blogger.com,1999:blog-8110306016338379605.post-80720445106777269772016-05-13T12:31:00.000-07:002016-05-13T15:27:08.646-07:00Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3Ocr7MQe_sx8kFk5XypWGvF1cUAuAbkN_fvHSBnqWmdSpAA0DoKf49RrnZ1L_-yNecoxgyh0YXyvAwpfu7IKULkSnzn_1BU1IVDlr4Yae3RvkBOdwC1K2NKrLDwdAb61tVmyV5dnVKA/s1600/IMG_3730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3Ocr7MQe_sx8kFk5XypWGvF1cUAuAbkN_fvHSBnqWmdSpAA0DoKf49RrnZ1L_-yNecoxgyh0YXyvAwpfu7IKULkSnzn_1BU1IVDlr4Yae3RvkBOdwC1K2NKrLDwdAb61tVmyV5dnVKA/s640/IMG_3730.JPG" width="640" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I</span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"> am not going to pretend I calculated the containers for this on the 21-Day Fix...I did not (although all the ingredients are approved, it just depends on how you top your bowls off). I needed a "cheat" meal, but didn't want to fall off the wagon either. I came across this recipe browsing Mediterranean recipes since that was what I've been craving lately and this immediately caught my eye. It is good...like craveable good. It is just fresh, healthy, satisfying, versatile, and easy to put together. I see this in my future for lunches all week long :) To make my husband happy, if I serve this to him, I will serve it alongside some Greek Chicken skewers or a simple grilled chicken breast. </span><br />
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<b><i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Roasted Red Pepper Sauce:</span></i></b><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 16 ounce jar roasted red peppers, drained (or roast your own red peppers )</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 clove garlic</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ teaspoon salt (more to taste)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">juice of one lemon</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup olive oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup almonds</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>For the Mediterranean Bowls</b></i> (build your own bowls based on what you like)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">cooked quinoa (I used the Seeds of Change quinoa/brown rice mix from Costco for an easy fix)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">spinach, kale, or cucumber</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">feta cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">kalamata olives</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">pepperoncini</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">thinly sliced red onion</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">hummus</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">fresh basil or parsley (it is definitely worth having your own plant in your yard for summer use!)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">olive oil, lemon juice, salt, pepper</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Source: <a href="http://pinchofyum.com/mediterranean-quinoa-bowls-with-roasted-red-pepper-sauce">Pinch of Yum</a></span></i>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com4tag:blogger.com,1999:blog-8110306016338379605.post-51378834412920795412016-05-09T15:04:00.000-07:002016-05-09T15:53:56.349-07:00Buffalo Cauliflower Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7NN6d6jxSJNMj8gKC-c19-hYSKRMoVGAdmVTa8YId8ooueNcURI0ownnV3-075igdAMReDPyTunb3To5P9QxecnQGkgSewSq7b34Ypv2kocy1cKrZPYXyStr0-xMWd5hbLV5-lpRPlM/s1600/IMG_3725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7NN6d6jxSJNMj8gKC-c19-hYSKRMoVGAdmVTa8YId8ooueNcURI0ownnV3-075igdAMReDPyTunb3To5P9QxecnQGkgSewSq7b34Ypv2kocy1cKrZPYXyStr0-xMWd5hbLV5-lpRPlM/s640/IMG_3725.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">After my indulgent weekend with Mother's Day and Cinco de Mayo celebrations, I am getting back on track. I am SOOO close to my pre-baby weight, my goal is to at least hit that by this Friday if not more. That means no more cheats until the weekend! I found this recipe that totally gave me satisfaction for lunch today. I LOVE those little boneless buffalo bites you can get from Buffalo Wild Wings, Chilis, Applebees, and probably a bunch of other places. I was reading on Beachboy that each of those little things can be over 72 calories EACH. When an order comes with about a dozen or so, that adds up super quick! </span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">These little cauliflower nuggets totally gave me the feeling of my favorite little boneless buffalo bites and instead of using the dressing suggested below, I just ate a red container of cottage cheese on the side in between the cauliflower to cool my mouth off. It really was a tasty lunch!</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<b><u><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Buffalo Cauliflower Bites</span></u></b><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each</span><br />
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Container Count: 1 <span style="color: #38761d;">GREEN </span><span style="color: #444444;">and 1 </span><span style="color: #783f04;">tsp. </span><span style="color: #444444;">(per Beachboy)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup low-fat (1%) plain yogurt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Tbsp. crumbled blue cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Nonstick cooking spray</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">6 cups cauliflower florets</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ tsp. sea salt (or Himalayan salt), divided use</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup hot pepper sauce</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup rice vinegar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Tbsp. cornstarch, gluten-free (preferably GMO free)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp. ground chili powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ tsp. ground smoked paprika</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ tsp. garlic powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ tsp. onion powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp. pure maple syrup</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp. olive oil</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1. Preheat oven to 350° F.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3. Lightly coat large baking sheet with spray.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">5. Bake for 20 minutes, or until tender-crisp.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">10. Return cauliflower to oven. Bake for 5 minutes.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">11. Serve hot with sauce.</span><br />
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<div style="color: #666666; font-size: 15px; margin-bottom: 10px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black; font-weight: 700;">*Note on equivalents:</span> Per serving, the amount of yogurt and cheese found in this recipe is not enough to count toward a day’s Red or Blue allowance. As such, these ingredients (and calories) have been calculated into the tsp. equivalent.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Recipe Source: <a href="http://www.beachbody.com/beachbodyblog/nutrition/buffalo-cauliflower-bites-with-blue-cheese-sauce-recipe">Beachbody</a></i></b></span></div>
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-83196742959062326312016-05-09T14:52:00.002-07:002016-05-09T14:52:41.577-07:00Churro Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2Uv6rWpfkjZaiFgG_J3oZEiFBF-lmDIZpdXEAeVyvQaudJvMf3IkC104-aebeDze9dNifkyv8IeZi4Gi3B5EBWoskDWKLzv89qzzfLnDvNQ4fkMf38ekyiEcjZXQ0-GKqeeI5FS8eVY/s1600/IMG_3717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2Uv6rWpfkjZaiFgG_J3oZEiFBF-lmDIZpdXEAeVyvQaudJvMf3IkC104-aebeDze9dNifkyv8IeZi4Gi3B5EBWoskDWKLzv89qzzfLnDvNQ4fkMf38ekyiEcjZXQ0-GKqeeI5FS8eVY/s640/IMG_3717.jpg" width="640" /></a></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">One more Cinco de Mayo recipe for you before I get back to the healthy stuff! I LOVED my tres leches cake, but with 13 kiddos coming over, I just envisioned how messy chocolate cake would get, so for the kids I made these churro cupcakes. They turned out so yummy and the frosting is absolutely <i>sinful</i> ;) I stole a couple spoonfuls after I made it and could have kept going without self-control! </span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Churro Cupcakes</u></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Yield: about 28 cupcakes</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">For Cupcakes:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 cups all-purpose flour</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 cups cake flour</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon baking powder</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon ground cinnamon</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup (2 sticks) unsalted butter, room temperature</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 3/4 cups sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">4 large eggs, room temperature</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons vanilla extract</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/4 cups milk</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">For Cinnamon Sugar Crunchy Topping:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">4 tablespoons butter, melted</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 cup granulated sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon ground cinnamon</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">For Cinnamon Cream Cheese Frosting:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup (1 stick) butter, softened</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 (8 ounce) cream cheese, softened</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 teaspoon vanilla extract</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon ground cinnamon</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">5 cups confectioners' sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon milk (if desired)</span><br />
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<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">For Cupcakes:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat oven to 350 degrees.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Line standard muffin tins with paper liners.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Whisk together both flours, baking powder, salt and cinnamon.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">With an electric mixer on medium-high speed, cream butter and sugar until fluffy.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cupcake liner three-quarters full.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Bake 20 minutes.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Transfer tins to wire racks to cool completely before removing cupcakes. Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting. Refrigerate until ready to serve. Set out 20 minutes before serving</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">For Cinnamon Sugar Crunchy Topping:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">In a small bowl melt butter. In another small bowl combine the sugar and cinnamon. When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Cinnamon Cream Cheese Frosting:</span></i><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">In a medium bowl, beat butter and cream cheese until light. Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated. If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Recipe Source: <a href="http://www.ladybehindthecurtain.com/churro-cupcakes/">Lady Behind the Curtain</a></i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-33215827953310739062016-05-08T08:48:00.001-07:002016-05-08T08:51:36.521-07:00Chocolate Très Leches Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp_y0ew9shlhUvmX0rUDIxFm_BCYudTptSe-wtSo6lecni3hdzi0TuCSlx7nE1PKrzhhTm7AzvIcMfw4bjyOqZEsqubcc22fQ_soyR1cpFXCGXZ98IQY4OgZscdVImXVMuyHx9fUsz-c/s1600/IMG_3724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp_y0ew9shlhUvmX0rUDIxFm_BCYudTptSe-wtSo6lecni3hdzi0TuCSlx7nE1PKrzhhTm7AzvIcMfw4bjyOqZEsqubcc22fQ_soyR1cpFXCGXZ98IQY4OgZscdVImXVMuyHx9fUsz-c/s640/IMG_3724.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Here I am again...posting non-healthy recipes while on my diet. Just as an update, I am down 6.8 pounds in 2 weeks on the 21-Day Fix. I am not <i>SUPER</i> strict on sticking with the rules...I am nursing after all and get the munchies here and there, but making better choices when I do get the urge to munch. But really, the calories allotted keep me content most days. I also allow myself a cheat meal here and there. It's necessary to keep my sanity :) Sometimes I just need a Diet Dr. Pepper after a long day with kids or a piece of chocolate cake on a holiday!</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">It just so happened that Cinco de Mayo was this week and I have been itching to have people over ever since I've had this baby. We used to live right in the heart of an agricultural area surrounded by many of Hispanic descent, and got great Mexican cuisine and attended the yearly Cinco de Mayo festivals..and we miss it! We invited 3 families over and had a taco/nacho bar and it was so fun. We had the kids break open a piñata and I had 2 desserts with a Mexican theme.</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Let me tell you what...this cake is legit...and it is soo good and made me break my diet, twice (yikes!). My friends each asked for a half a piece initially and ended up going back for more. It's just that good! Top it off with homemade sweetened whip cream and some strawberries, and nothing could be better!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4evYhH0me-sqQnGbS7Zyxbr4bOw1Y4qbtobkRet5xvkfz5RmaxDzbVWslc5jDixdRFnqp04qXcaWFGqxqk_fKiVi4u1uD6w9rm8hv-f-DnEmW0sJG8dvAHVK6OrzC26u08kH4d-5QCo/s1600/IMG_3721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4evYhH0me-sqQnGbS7Zyxbr4bOw1Y4qbtobkRet5xvkfz5RmaxDzbVWslc5jDixdRFnqp04qXcaWFGqxqk_fKiVi4u1uD6w9rm8hv-f-DnEmW0sJG8dvAHVK6OrzC26u08kH4d-5QCo/s640/IMG_3721.jpg" width="426" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u><br /></u></b></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Chocolate Très Leches Cake</u></b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Note: I used one of my favorite (easy and egg-free) chocolate cakes for this recipe. But you could really use any 9X13-inch chocolate cake recipe, in fact, the beauty of this recipe is that because of the chocolate milk mixture poured on top of the cake, the cake part is especially forgiving (overbaked a little? No problem.). By the way, this cake can (and should) be made in advance - up to 24 hours. Sweet!</span><br />
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<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cake:</span></i><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cups all-purpose flour</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 cups granulated sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup natural cocoa powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 teaspoons baking soda</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 teaspoon salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2/3 cup vegetable or canola oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tablespoons distilled white vinegar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 teaspoons vanilla extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cups water</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Chocolate Milk Mixture:</span></i><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 (14-ounce) can sweetened condensed milk</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 (12-ounce) can evaporated milk</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/3 cup whipping cream or half-and-half</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Sweetened whipped cream</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cocoa powder for dusting</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">For the cake, adjust oven rack to middle position and heat oven to 350 degrees. Coat a 9X13-inch baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in the baking pan.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn’t level after mixing. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Immediately put pan in oven.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Remove the cake from the oven and let it cool in the pan on a wire rack until cooled completely.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Using a bamboo skewer or tines of a fork, poke holes all over the top of the cake. In a glass liquid measure or a microwave-safe bowl, combine the sweetened condensed milk and the chocolate. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Microwave for one minute and stir. If not completely melted and smooth, microwave for an additional 30 seconds until melted and smooth. Whisk in the evaporated milk and heavy cream (or half-and-half). The mixture will start out very, very thick. Don't worry! It will thin out as you whisk in the other milks.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Slowly pour or ladle spoonfuls of the chocolate mixture over the top of the cake. Let the liquid absorb before adding more. Ladle the liquid onto the cake until all the chocolate mixture has been used. It's ok if there is excess liquid pooled on top of the cake, it should absorb into the cake while it is refrigerated.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve pieces of the cake with sweetened whipped cream (see recipe below) and a dusting of cocoa powder or top with a few sliced strawberries.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://www.melskitchencafe.com/chocolate-tres-leches-cake/">Meds Kitchen Cafe</a></i></span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><u><br /></u></b></span></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b><u>Sweetened Whip Cream</u></b></span></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">(I doubled this for the above recipe)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup Land O Lakes® Heavy Whipping Cream</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 teaspoon vanilla</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://www.landolakes.com/recipe/19979/sweetened-whipped-cream">Land O Lakes</a></i></span><br />
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com1tag:blogger.com,1999:blog-8110306016338379605.post-63331246152711632382016-05-04T17:01:00.003-07:002016-05-04T17:06:58.525-07:00Chocolate Chip Toffee Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Lx2KYocmeH5FFmpajNUfFH6VgNKtb4WDrwFXErydof7lO1aSoS3SoO5TER2oGouIEl1czqsbABENSZwRR_HXrjTXqAqWiH8GYWAGYuR0jAjcZzZCkqr3JlmO_kvL6zeSmtC2eNF8U44/s1600/IMG_3715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Lx2KYocmeH5FFmpajNUfFH6VgNKtb4WDrwFXErydof7lO1aSoS3SoO5TER2oGouIEl1czqsbABENSZwRR_HXrjTXqAqWiH8GYWAGYuR0jAjcZzZCkqr3JlmO_kvL6zeSmtC2eNF8U44/s640/IMG_3715.JPG" width="640" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"> It maybe hard to believe considering this post, but my 21-Day Fix is going well. I have really liked it, and even with a few cheat moments (like 2 of these cookies and the occasional pop), I am down 5 pounds in 9 days. My husband is down about 6 pounds...not quite on the same diet, but since I am eating healthier, so is he. I was hoping for more energy, but with a newborn that's not going to come no matter what. The key with it so far is that I went up a calorie bracket since I am nursing and ALWAYS hungry. I haven't felt starving yet and my milk supply seems to be fine.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Anyhow, these cookies. Our church group was asked to donate cookies to the Hospice House here in town every week this month. And this just happened to be the last month they are able to except homemade ones before the health department starts making them go to strictly store bought ones. So, even though I am on this diet, I made cookies. In fact, I doubled the recipe and froze a bunch so my kids don't have to be deprived while I am going through my weight loss journey. I of course at least had to taste these, and I must say I was impressed :) I am really looking forward to the weekend and my cheat meal that I can have another out of the freezer!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">With this diet, there haven't been a whole lot of recipes I have been using, just throwing a bunch of stuff together. I have started keeping track this week of meal ideas and will share those that really don't have a recipe later this month :)</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><b>Chocolate Chip Toffee Cookies</b></u></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 cup (1.5 sticks) unsalted butter, softened</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 cup brown sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup granulated sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 egg</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp. vanilla extract</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cups all-purpose flour</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp. cornstarch</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp. baking soda</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">½ tsp. salt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup semisweet or dark chocolate chips</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup toffee chips</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 350 F.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Store cookies in an airtight container for up to 5 days.</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Recipe Source: <a href="http://www.gimmesomeoven.com/toffee-chocolate-chip-cookies-recipe/">Gimme Some Oven</a></span></i>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-53109682737536080652016-04-25T13:20:00.000-07:002016-04-25T13:20:59.636-07:0021 Day Fix Creamy Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Well, here's a newsflash for you...I have NEVER finished a diet plan, ever. I also am just hitting my 6-week mark post-baby boy and am desperate to get these unwanted baby pounds gone...plus some. So I am really putting my heart all-in this time. Plus, the hubs is actually doing it with me this time which will make a huge difference. AND I am in a weightless challenge to keep me accountable. So, between all these things, I am hoping to stay on track.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">The program I chose to follow is the 21-Day Fix. If you have not heard of it, it is a portion-controlled diet along with 30-minute exercises. The reason I chose this was the length of the exercises, the fact that it does not eliminate any food group, and I am hoping teaches me good habits for the future. I have been experimenting with the workouts and a few recipes the last few weeks, but today is my day #1 of doing this full-out. So far, I have been impressed. I feel like there is no way I will ever eat the calories allowed (I bumped myself up to the next higher calorie bracket since I am breastfeeding). The best part is I do not feel limited on what I can have (besides the junk stuff)...just how much.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">The other part of the diet I have really enjoyed and have been doing for about a week is drinking Shakeology. The stuff is pricy, but it is delicious. It definitely makes me want less junk and sugar by curbing my cravings, and keeps me fuller longer. I am going to bite the bullet of the cost and keep it going, because it is full of goodness. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">This chicken salad is super yummy and the dressing is tasty as well. Keep watching for my final review of the program after 21 days!</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<b><u><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">21-Day Fix Creamy Chicken Salad</span></u></b><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serves 4 (1 1/4 cups each) | Containers: 1 green if serving over romaine or 1 yellow if eating over 1 piece whole grain bread, 1/2 purple, 1 red, 1/2 blue, 1/2 orange</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cups chopped rotisserie chicken breast (boneless, skinless) (I used turkey breast this time)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup chopped green apple</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup seedless red grapes, cut in half</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/3 cup raw almonds</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">2 green onions, sliced</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoons chopped fresh basil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup honey mustard salad dressing (see below)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">8 cups shredded romaine lettuce</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Honey Mustard Salad Dressing</span></i><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup reduced fat (2%) plain greek yogurt</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3T Dijon mustard, gluten-free</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3T raw honey</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">3T rice vinegar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup extra-virgin olive oil</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">pink salt to taste</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Then slowly add oil, whisking until well blended.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Adjust the salt until it’s totally awesome for ya!</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">…putting it all together</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce or whole grain bread.</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Recipe Source: <a href="http://fitbabysteps.com/2015/07/awesome-21-day-fix-chicken-salad-recipe/">Fit Baby Steps</a></span></i><br />
<br />Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com2tag:blogger.com,1999:blog-8110306016338379605.post-18346424862644961472016-04-15T08:48:00.001-07:002016-04-15T08:48:44.365-07:00Cheese Fondue<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">I</span><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"> think we have just found a new Valentines Day dinner we can have year-to-year! The hubs and I definitely like our own time <i>around</i> Valentines Day to go out to eat at a fancy restaurant or a winery (for the food, not the wine), but we also like to do something fun with the littles. It had been years since I had made a cheese fondue, probably because the last one I did turned out a little less than stellar ;) This one, however turned out great and my 7-year old thought it was the greatest dinner ever. The recipe caught my eye because it was actually one that doesn't call for alcohol...and that is something that is never in my house, so I was all over that! Plus, it comes from one of my fav food bloggers, so I trusted that as well :) Enjoy!!</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b><br /></b></u></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Cheese Fondue</b></u></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">2 cups lightly packed shredded Gruyere cheese (about 8 ounces)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons cornstarch</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup low-sodium, good-quality chicken broth</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon finely minced or pressed garlic</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 teaspoon ground black or white pepper</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 teaspoon nutmeg</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Dash of paprika</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Recipe Source: <a href="http://www.melskitchencafe.com/classic-fondue-recipe/">Meds Kitchen Cafe</a></i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-61317988772079785352016-04-15T08:16:00.003-07:002016-04-15T08:17:13.718-07:00Banana Cream Pie Smoothie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">I did something for the first time...I put cottage cheese in a smoothie. I knew it would all taste fine in the end, but just scooping it in for the first time freaked me out just a bit, I'm no afraid to admit it! It yielded a different texture than I could have gotten with lets say, yogurt. So I will be using it more and more in my smoothies, hopefully not cringing next time :)</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">This smoothie turned out super good, perfect consistency and fulfilled my craving for something sweet that was pretty darn healthy as well. </span></div>
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<b><u><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Banana Cream Pie Smoothie</span></u></b></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">One ripe banana, quartered</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup lowfat cottage cheese</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup lowfat milk</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 packet sweetner (optional...I like Stevia)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp vanilla</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup ice</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Graham crackers (I just threw one whole cracker in)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add all of your ingredients to a blender and blend until smooth. Pour into glass and enjoy!</span><br />
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i>Recipe Source: <a href="http://www.anightowlblog.com/2016/04/banana-cream-pie-smoothie.html/">A Night Owl Blog</a></i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-65754263581582564152016-04-08T14:31:00.002-07:002016-04-08T14:31:27.676-07:00Puerto Rican Style Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRNrQGfKgJtRHs6e6_TbN0GNYNWJeo_IUnWcMm1QtIGQZW6nHpDeAQNpiEdq1nNWDFhl4kr6d-C4fhBFMFM2pZnI_cQo_FU309RT0cf2sKS6zm5FZF8ToSe7-8ZM_2sv7goeJ0i0YrVI/s1600/IMG_3682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRNrQGfKgJtRHs6e6_TbN0GNYNWJeo_IUnWcMm1QtIGQZW6nHpDeAQNpiEdq1nNWDFhl4kr6d-C4fhBFMFM2pZnI_cQo_FU309RT0cf2sKS6zm5FZF8ToSe7-8ZM_2sv7goeJ0i0YrVI/s640/IMG_3682.JPG" width="640" /></a></div>
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One of my FAV trips by far has been a cruise with friends to the Southern Caribbean. We flew into San Juan, Puerto Rico and got to spend a few days there. Our absolute favorite thing was just the rice and beans (and mofungo). Trying to re-create the beans has been tough. This recipe definitely gave me the flavor I was looking for, finally! They were super good, I kind of impressed myself ;) I will post about the chicken I made to go with it soon. Enjoy!</span><br /><span style="font-size: large;"><u><b><br /></b></u></span></span><div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><u><b>Puerto Rican Style Beans</b></u></span></span><div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /><i style="font-size: x-large;">For the sofrito:</i><br /><span style="font-size: large;">1/2 small onion</span><br /><span style="font-size: large;">1/2 cubanelle (banana) pepper</span><br /><span style="font-size: large;">3 cloves garlic</span><br /><span style="font-size: large;">1/4 cup chopped cilantro </span><br /><i style="font-size: x-large;"><br /></i></span><div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i style="font-size: x-large;">For the beans:</i><br /><span style="font-size: large;">1 tsp olive oil</span><br /><span style="font-size: large;">15.5 oz can pink or red kidney beans (I like Goya)</span><br /><span style="font-size: large;">1/2 cup canned tomato sauce</span><br /><span style="font-size: large;">1 medium potato, peeled and diced 1/4-inch (4 1/2 oz)</span><br /><span style="font-size: large;">1 1/2 tbsp Sazon seasoning (</span><a href="http://www.skinnytaste.com/2014/08/homemade-sazon-seasoning-mix.html" style="font-size: x-large;">homemade</a><span style="font-size: large;"> or </span><a href="http://amzn.to/1PzjUey" style="font-size: x-large;">store bought</a><span style="font-size: large;">)</span><br /><span style="font-size: large;">1 bay leaf</span><br /><span style="font-size: large;">1/8 tsp oregano</span><br /><span style="font-size: large;">kosher salt, to taste</span><br /><span style="font-size: large;">black pepper, to taste</span><br /><br /><span style="font-size: large;">In a mini food processor, chop onions, garlic, pepper and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.</span><br /><br /><span style="font-size: large;">Add the beans (not drained) to the saucepan along with 3/4 cup of water. Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.</span><br /><br /><i>Recipe Source: <a href="http://www.skinnytaste.com/puerto-rican-style-beans-2-pts/">Skinny Taste</a></i></span></div>
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Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0tag:blogger.com,1999:blog-8110306016338379605.post-23277675482331034332016-01-15T13:17:00.000-08:002016-01-15T13:24:20.148-08:00Crockpot Baked Potato Soup<div class="separator" style="clear: both; text-align: center;">
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<b><u><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Crockpot Baked Potato Soup</span></u></b><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">10 red potatoes, cubed</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 TB flour</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup real bacon bits</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp. onion powder</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tsp. garlic</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 chicken bouillon cube</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 TB ranch dressing mix</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tsp. dried parsley</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp. salt</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">½ tsp. pepper</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 cups water</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup half n half</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup cheddar cheese</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well. Serve warm.</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Recipe Source: <a href="http://lilluna.com/crock-pot-baked-potato-soup/">Lil Luna</a></i></span>Britnihttp://www.blogger.com/profile/02771926850683469321noreply@blogger.com0