Monday, April 14, 2014

Hummus Wrap

Hummus wrap

I made this for lunch today and it was SOOOO good. Like, so good that I'm craving it again right now. You have to get the roasted red pepper hummus. It's what gives this so much flavor. I did add a little salt to it b/c I love salt.



 Hummus Wrap
Serves 2

Ingredients: 2 Tortillas
1 cup of spinach
 4 Tablespoons of Roasted Red Pepper Hummus, or your favorite hummus
1 (15 oz) can of black beans, rinsed and drained (you are only going to use about 1/2 the can)
1/2 Avocado, diced

Directions: Lay out your two tortillas and spread 2 Tablespoons of Hummus on each one. Next spread you spinach on top of your hummus. Add some black beans (about 1/4 of a can) on top of your spinach. Then put your avocado on the very top. Fold the edges and roll the tortilla up. Cut in half and serve.

Wednesday, April 9, 2014

Homemade Granola

I am in love with this super simple, versatile granola recipe!  I've tried it with dried cranberries and raisins, my kids prefer it plain, and I've also added mini chocolate chips and walnuts instead of the dried fruit.  My favorite version is with the cranberries and raisins.  You can add whatever you like!


Homemade Granola

5 cups oatmeal (use either whole oats or quick oats; I actually prefer quick oats)
1/4-1/3 cup salted sunflower seeds
2 cups shredded coconut
1/2 cup brown sugar
1/2 cup maple syrup (I like homemade)
1/2 cup vegetable oil
1 tsp. cinnamon
pinch salt
a little water (about 1/3 cup)

Options:
dried fruit, chocolate chips, chopped walnuts, etc.

Preheat oven to 325.  Combine the first 9 ingredients and mix.  Add dried fruit if desired.  Bake on 2 cookie sheets for 25 minutes.  Add chocolate and nuts after baking if desired.

Friday, April 4, 2014

Kentucky Hot Brown Sliders

Had these for dinner tonight.  Amazing.  They were so good and very, very easy.  Plus, I could add the tomato, etc., or not for the pickier eaters.
Kentucky Hot Brown Sliders
Recipe from cinnamonspiceandeverythingnice.com
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1 + 1/2 cups shredded extra sharp cheddar cheese
2 tablespoons grated Parmesan cheese
coarse salt and fresh black pepper

1 (12 pack) King’s Hawaiian® Dinner Rolls, sliced in half
1 pound sliced deli turkey or roasted turkey, sliced thin
12 slices fresh tomato
6 slices bacon, cooked crispy


  1. In a medium-sized heavy bottomed saucepan melt the butter over medium-low heat. Whisk in the flour and cook 2 minutes stirring often. Whisk in the milk and Dijon. Turn heat up and bring to a simmer, stirring often, 3 minutes.
  1. Turn heat down to low and add the cheddar and Parmesan, stir until completely smooth and melted. Season to taste with salt and pepper. Turn heat down to warm and put a lid on the pan.
  1. Preheat the broiler and lay the buns out on a baking sheet cut side up. Place under the broiler to toast 30 seconds to 1 minute.
  1. Layer 1 + 1/2 ounces of turkey on the bottom of each bun. Ladle cheese sauce over it then top with a tomato and a piece of bacon. Serve immediately.



Saturday, March 29, 2014

Chex Scotcharoos

These were amazing!  I enjoyed making them into the free standing cookie style instead of the typical cookie bar style.  They were so soft and delicious!  My frosting got a bit clumpy so i would probably leave the peanut butter out next time to see if it helped.  I added some butter to smooth it out.  I also doubled the chex/corn syrup/sugar mixture and kept the frosting portions the same.  It was plenty of frosting.

Chex Schotcharoos
Recipe from prettyplainjanes.com
  • 6 cups Chex cereal
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter
  • 2 cups semi sweet chocolate chips
  • 2 cups butterscotch chips
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
  1. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1 1/2 cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
  1. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, 1/2 cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
  1. Once smooth, pour over cereal, or scoop onto the piles you have created.
  1. Allow to cool completely at room temperature.

Monday, March 24, 2014

Banana Nutella Quesadilla



Banana Nutella Quesadillas
We had these for our FHE treat tonight and there were delicious!  Plus, the kids could help with the dessert.  I had two kids slice bananas while another spread the nutella.  To make it a little more calorie friendly I just used cooking spray instead of butter, even to put the cinnamon on it.  Yum, yum!

Banana Nutella Quesadillas
Recipe from insidebrucrewlife.com
Ingredients
4 flour tortillas
1 Tablespoon butter
2 Tablespoons cinnamon sugar
1/4 cup Nutella
2 ripe bananas
Instructions
  1. Spread butter on one side of each of the tortillas and sprinkle with cinnamon sugar. Place the butter side down on a warm skillet and heat until golden brown.
  2. Spread the non butter side with Nutella. Top with banana slices. Place another warm tortilla shell, cinnamon side up, on top. Makes 2 full quesadillas. Cut each quesadilla into 8 wedges. Serve with Cool Whip if desired. Serves 4.

Balsamic Chicken Salad with Tortellini


We had this for dinner tonight and it was super yummy-licious.  I did some swapping out.  I did not add the yellow peppers and instead added cut up mozzarella string cheese.  It made it more of a bruschetta dish.  It was really good!

Balsamic Chicken Salad with Tortellini
Recipe from fastsaladrecipes.com
Ingredients:2 – 8.8 oz pkgs Cheese Tortellini
1 lb chicken cutlets, cooked and diced
1 1/2 cups Balsamic Vinaigrette
1 tsp Dijon mustard
Freshly ground pepper, to taste
2 cups firmly packed fresh spinach,
chopped
1/4 cup fresh basil, chiffonade
1 1/2 cups cherry tomatoes, halved
1/2 cup yellow pepper, sliced
Place chicken in a zip-lock bag and pour 1 cup
balsamic vinaigrette in bag with chicken. Marinate
for at least two hours, but best if marinated over night.
In a grill pan, grill chicken breasts about 5-6 min
utes per side until cooked through. Place yellow
pepper slices in grill pan and grill about 2 minutes
on each side.
Whisk together 1/2 cup balsamic vinaigrette and
Dijon mustard in a small bowl.
Cook tortellini according to package directions;
drain. Spread pasta in a single layer on a baking
sheet. Drizzle with 1/2 tbsp olive oil. Let cool for
10 minutes.
Toss together tortellini, chicken pieces,
balsamic/mustard mixture, spinach and remaining
ingredients in a large bowl.
Serve immediately, or if desired, cover and chill for
1 hour before serving.


Monday, March 17, 2014

Roasted Cauliflower and Chickpea Tacos

Oh my heavens! We had vegan gluten free friends coming for dinner and I wanted to make something to accommodate their diet. I found these tacos on twopeasandtheirpod.com and decided to try them out. Forget vegan gluten free these tacos were AMAZING! they were super simple to throw together as far as prep and I seriously ate 5 they were so good. Don't be scared just make them you wont regret it!



Roasted Cauliflower and Chickpea Tacos

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro
For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

directions:


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)