All Things
I became a vegetarian about 6-7 years ago. I stopped eating meat for the sole purpose that I just stopped liking the taste and texture of meat. It was a gradual process, but here I am some odd years later, still going strong on the vegetarian train! The one thing that I have missed the most was BBQ sauce!! I searched through Pinterest looking at recipes that included BBQ sauce for vegetarians, and that is when I came across a vegan 'pulled pork' recipe. I love cheese too much to go all out vegan, so I tweaked the recipe to make it my own and to my taste preference. This is one of my more time consuming recipes, but it is worth it!! Not to mention it gives me about 3 days worth of lunches or dinners, and it is baby approved!! I know a lot of people use jackfruit for BBQ recipes, but I love that the lentils give me the protein and fiber that I need.
Ingredients: Lentils
Seasonings/ Carrots
Optional Condiments
Cooking Instructions
Note: Mixture will last in the fridge for up to 3 days. It can be reheated in the microwave or stovetop. Add a little water to mixture if it has dried out. Optional: Scoop mixture into food processor and mix/pulse the mixture to mash some of the lentils and carrots together. I personally prefer this texture, but my Mom prefers it to not be put through the food processor. Try both ways to see which one you like better! :) I have always only put purple cabbage on mine, but have also heard of people putting additional carrots, onions, and/or BBQ sauce on them! Hearty, healthier, tasty, and overall delicious! This has to be one of my all time favorites!
0 Comments
With busy schedules and trying to stay on routine for bed time, I am always looking for quick, easy, recipes for the family. We got an air fryer for Christmas and I was ecstatic because I have heard so many wonderful things about it and how quick you can cook meals. This ricotta and spinach chicken is not only quick and easy to prep, but there were very few dishes that needed to be cleaned and it was filling for my family. I had originally found this recipe in a cook book that I also got for Christmas and after making it step by step what the book said, I made some tweaks to it to make it even better and easier! Ingredients: 1 cup fresh spinach leaves 2 teaspoons olive oil 4 tablespoons ricotta cheese 2 boneless skinless chicken breasts (1/2 pound each) salt and pepper to taste 1/2 cup shredded cheddar cheese Instructions:
1. Heat air fryer to 400 degrees and line with tin foil. In a medium pan, brown chicken breasts about 3 minutes on each side- set aside 2. Stir spinach and oil in a microwave safe dish and heat for approximately 30-40 seconds or until spinach is slightly wilted. Stir ricotta cheese into the spinach and oil and mix well. 3. Cut four slits into the tops of each chicken breast about 3/4 the way through. Do not cut all the way through. Place about 1- 1 1/2 teaspoons of ricotta mix into each slit. Season chicken with salt and pepper to taste. 4. Place chicken in air fryer and cook for about 12-14 minutes 5. Top chicken with cheddar cheese and cook additional 4-5 minutes or until cheese is melted and chicken is golden. 12/30/2019 0 Comments New Year's Eve Champagne Jello Shots2020 is finally here! I am so ready to leave behind 2019. For New Year's Eve we are hosting a couple friends, and I wanted the perfect champagne drink recipe for ourselves and friends to enjoy. Because lets be honest... who does not love champagne?! Being a busy Mom, I needed something that was going to be quick, easy, and delicious. Now, I have not made Jello shots in FOREVER but I thought that champagne could surely be delicious in a Jello shot form. So I set to work. I did not necessarily want just plain champagne jello shots, so I decided to mix them up a bit and test out some different recipes. I used frozen fruit at the bottom of mine (mixed berry medley with raspberries, blueberries, strawberries, and blackberries), but you can also use fresh fruit. Note: be careful with the frozen because too big of a piece of fruit and the jello will start to form. In select cups I also put a splash of orange or cranberry juice into the cups for additional flavor/sweetness. If using flavored vodka, you may not need that though. I let them sit for a few hours, dusted them with some glitter, and you bet your bottom dollar, I tried one this morning when I woke up. It was hard to only take one, because they are DELICIOUS!!! Number of Jello Shots: about 16
Ingredients: 2- .25 ounce packets of plain gelatin (.5 ounces total) 1 cup sparkling white grape juice or cider 3/4 cup champagne- I used brut champagne but you can sweeten it up with spumante or prosecco 1/4 cup vodka- plain or flavored gold/silver/white sanding sugar for garnish fresh or frozen fruit Optional: orange and/or cranberry juice Additional Products: Mini Cups with Lids Instructions: 1. Put 1 cup of sparkling white grape juice or cider into a small pan and heat to a boil. Pour gelatin packets into a medium heatproof bowl. Pour boiled juice or cider over gelatin and whisk until completely dissolved. Let mixture cool to room temperature. Note: Pour juice or cider into bowl with gelatin slowly otherwise it will foam 2. Mix in vodka and champagne Note: Pour vodka and champagne slowly as it will again cause a foam on top 3. Place frozen fruit into bottom of cups. Pour champagne- gelatin mixture over fruit. Chill for 3-4 hours. Note: I used one type of fruit per cup. Here is where I added an additional splash of orange juice or cranberry juice into select cups for additional flavor/sweetness 4. Take jello shots out of fridge and sprinkle sanding sugar on top for garnish. Continue to chill for another 3-4 hours or until set. Wishing you all a happy and healthy New Year! Drink responsibly and always be SAFE!!! Prep Time: 5 minutes Bake Time: 25 minutes There is nothing better then the smell of cinnamon rolls baking in the oven on Christmas morning, or even a Sunday brunch. Taking two traditional dishes (cinnamon rolls and french toast) and combining them is even better. We love this recipe because it takes nearly no time to put together, it is simple, quick, and allows for you to still enjoy time with your family while it bakes in the oven. Ingredients: for 3 servings *1 tube cinnamon rolls, refrigerated, with icing *2 tablespoons salted butter, melted *3 eggs *1/4 cup milk (any milk) *1 teaspoon cinnamon *1 teaspoon vanilla *1/2 cup maple syrup Note: Recipe can easily be doubled. Double all ingredients, bake in a 9x13 glass baking dish for 25 minutes at 375 degrees Instructions:
1. Preheat oven to 375 degrees 2. Melt butter in a microwave safe dish 3. Cut each cinnamon roll into 8-10 pieces 4. In a small bowl, whisk eggs, milk, vanilla, and cinnamon. Set aside 5. Pour butter into a 9x9 glass baking dish. Spread cinnamon roll pieces evenly over the melted butter. Pour the egg, milk, vanilla, cinnamon mixture over cinnamon rolls. Pour 1/2 cup of maple syrup over the mixture. 6. Bake for 25 minutes 7. Top with icing from the cinnamon rolls 8. Enjoy!!! 12/23/2019 0 Comments CHEESY CHICKEN HASHBROWN BAKEAs a busy Mom, I am always looking for quick and easy recipes that will be both kid friendly, and adult friendly. I used to make about three different meals for one meal to fit the needs of each person in my family, and I finally decided enough was enough. I try to make them as healthy as I can, but my philosophy is; if it hits at least 3 of the food groups, then that is good enough for me! Plus I can always make sides to help hit the other food groups that were missed. I love making this cheesy chicken hashbrown bake because it is super simple, and you can play around with the recipe a little bit to your liking. I make it with chicken, but it can also be made with pork chops. Follow along for a quick and easy dinner that everyone will enjoy! My husband has actually said that I made this dish everyday for the rest of his life, he would be perfectly content! Prep: 15 min. Cook Time: 45-50 min. Total Time: 55-60 min. Ingredients: * 1 lb chicken breast thin sliced (or pork chops) *1 package of hashbrown patties * 1(10.75 ounce) can condensed cream of celery soup (can also use cream of chicken or cream of mushroom) * 1/2 onion diced *1 tbsp olive oil *1/2 cup of milk * 1 cup sour cream * 1 1/2 cups shredded mild cheddar cheese * Salt, Pepper, and Garlic Powder to your tasting Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). 2. Season chicken with salt, pepper, and garlic powder to taste 3. In a large skillet preheat 1tbsp olive oil over medium/high heat. Brown chicken on both sides (approximately 3-5 minutes on each side). Set aside. 4. In a 13x9 inch baking dish, place hash brown patties on the bottom of the pan side by side (you may have to break a few in half to cover some of the sides), and add diced onion over top. 5. In a large bowl, combine the sour cream, soup, and milk. (For 1/2 cup of milk, fill the empty soup can half way- saves time and dishes ;)) Pour mixture over top of hash brown/onion. Sprinkle cheese over the top (You can use more or less, but just make sure it is covered). Place browned chicken on top of cheese. 6. Bake in preheated oven for 45-50 minutes or until the potatoes are heated through and the chicken is fully cooked. Let sit for 10 minutes before serving. hIn honor of National Pancake Day, I am sharing my favorite pancake recipe for kids! Pineapple Upside Down Pancake Muffins.
I try to make things as easy as possible, so I do use boxed pancake mix. I loved making them as muffins because it was the perfect way to create individual servings, and it created less of a mess! Treat yourself to a little taste of paradise that both you and the kids can enjoy at home or even on the go! Ingredients: Topping: 1 can pineapple rings Maraschino cherries 1/2 stick butter (4 tbsp)- I use salted butter 2/3 cup packed light brown sugar Pancake Mix: Any pancake mix (the one I use is linked here ) Directions: 1. Preheat oven to 350 degrees 2. Prepare pancake mix in a medium size bowl according to package and set aside 3. Melt butter in a microwaveable safe dish and add brown sugar- mix until smooth 4. Lightly spray muffin tin with non-stick spray 5. Add approximately 1 tbsp of butter/brown sugar mix to each muffin tin, place pineapple ring on top of mix, and place 1 maraschino cherry in the center of the pineapple 6. Fill muffin tins with the pancake mix (approx 2-3 tbsp each) 7. Bake for approximately 16 minutes or until you can put a toothpick in and it comes out with no residue. 8. Let sit for 5 minutes after baking 9. Take a cutting board or baking sheet and place over top of muffin tin. Flip muffin tin upside down to allow the muffins to come out onto the cutting board or baking sheet. 10. Enjoy!!! 9/25/2019 0 Comments 5-Minute mom smoothie
Between trying to get the dishes done, make breakfast for my daughter, clean the house, I tend to forget to feed myself at times. However, with this super easy 5-minute Mom smoothie, I am able to take care of everything else that needs to get done, along with making sure I am getting taken care of as well. I always try to buy organic products when possible, so everything in my smoothie is organic!
It is super easy, super filling, and perfect for on the go as well! It does not look the best, but trust me looks can be deceiving because it is delicious!!
I personally use the NutriBullet, but any will work for this smoothie recipe!
Ingredients: *1 cup Sambazon Acai Juice (I buy mine from Costco) *1 handful spinach *1/4 cup strawberries (fresh or frozen) *1/4 cup mango (fresh or frozen) *1/4 cup blueberries (fresh or frozen) *1/4 of an apple chopped * 1 tsp cinnamon * 1/2 tbsp Flax Chia blend *1/2 tsp Matcha Powder Add all ingredients to your blender. Blend until smooth, and enjoy!!! I have linked the Flax Chia Blend, Matcha Powder and NutriBullet that I use below! |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
May 2020
Categories |
Proudly powered by Weebly