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Chicken Queso Soup.....say whattt

I created a clean eating challenge on facebook and the ladies that are in the group have LOVED every single meal I’ve given them.
This was no exception!
If I had my choice I would eat a Mexican type food everyday but when I am planning food for other people, I have to cut back some.
I took a chance with this meal and it was a HIT!
I hope you enjoy this as much as we have =)

{Printable Link}

You will need:

1 pound boneless, skinless chicken breasts
3 cups salsa, divided
1½ cups water
1 teaspoon cumin
2 teaspoons chili powder
½ teaspoon salt
1 green peppers, chopped
16 oz frozen corn
1 jalapeno pepper, minced (without ribs and seeds)
1 14 ounce can black beans, rinsed and drained
4 ounces light cream cheese
6 ounces light Pepper Jack cheese (or cheese of choice)
cilantro for topping
Baked tortilla chips

Directions:

1. Place the chicken breasts, 1½ cups salsa, 1 1/2 water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
2. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.
   Set aside. Repeat this process with the corn and jalapeño together.
3. After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese. Serves 8

I’ve made other Mexican soups and have a favorite already but this one here….. well lets just say I am lucky I pulled out a serving for lunch today! #noleftovers
Have an great night and a great weekend!

Salted Caramel anyone?

Ok here we go!

Just 3 days into November……. so how about some Salted Caramel to go with this cooler weather!

I first tried a salted caramel mocha at Starbucks by accident and

fell. in. love!

I loved the sweet & salty combination.

I hated the calories it packed on.

What I don’t hate though is a Salted Caramel Shakeology!

Yeah!

You will need:

• 1 scoop chocolate Shakeology
• 1 cup non-fat milk,almond milk, soy milk or rice milk
• 1 tsp. caramel extract
• 1 dash sea salt
• Ice to taste

Directions:

1. Put all ingredients into a blender (any blender will do)
2. Push the blend button
3. Pour into a drinkable cup
4. Insert straw
5. Sip!

Ha! Happy Monday y’all!

Gingerbread cookies–but better!

Photo source

I always feel guilty eating ginger bread cookies because I eat the heads off first or maybe the arms. Then they are headless or armless little men. I feel bad for them, but then they are a cookie that is their duty in life – to get bitten. Ha!

But what if I could make a gingerbread cookie smoothie that didn’t involve eating a head or an arm? I would love that! No guilt on either part!

Well I will do just that. Tada! Gingerbread Man Shakeology!

Go forth and MAKE!

You will need:

• 1 Scoop Chocolate Shakeology
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground ginger
• 1 tsp Vanilla Extract
• 1/2 cup Almond Milk
• 3/4 cup water
• Ice

Directions:

1. Add all ingredients to a blender.
2. Blend
3. Drink!

Happy Tuesday!

How about some apple pie with that….

Fall shake line up.

UP NEXT…..

Apple Pie.

This is so good y’all! I wasn’t sure I’d like it because it has applesauce in it but I was so wrong! Not a big applesauce fan. It’s a texture thing.

I bet even better next time if I use applesauce with cinnamon in it that it would be killa illa illa!!

Ok. Simple. Simple

You need the following:

• 1 scoop or packet of vanilla shakeology
• 1/2 cup of almond milk ( I do use vanilla almond milk)
• 1/2 cup of unsweet applesauce
• 1/2 tsp of cinnamon

Ice

Directions:

1. Put all ingredients into the blender.
2. Blend well.
3. Pour.
4. Sip slowly thru a straw. Preferably your favorite straw!

Happy Monday y’all!

Shakeology for Fall Y’all

In honor of the first official day of Fall how about we get things kicked off right!

You better believe it when I say -

Fall is my favorite time of year! The smells, the crisp air, the colors, the foods, the pies, the football ~ everything!

Since introducing shakeology to my nutrition, I’ve fallen more and more fond of it and I cannot wait to try some of these recipes for my favorite time of year! They have all the right ingredients to keep me away from the pie table but fill that craving! Plus I get the added bonus of doing something so nutritious for my body it’s got to be illegal! Shakeology alone is truly the superest superfood on the Planet by far! Is superest even a word?? Oh well…. it is today

Yep, everything from pumpkin pie to candy canes! Each week I will share my favorite finds. So to my current and future shakeology fans, I hope you fall in love with them just as much as I already have!

You can create you own too. If you have a knack for making recipes, share one of your ideas here! Sharing is caring yo!

For all you (and me) everything Pumpkin lovers, lets start off with a Pumpkin Pie Shakeology. Now this one you can do with either Chocolate or Vanilla. Either flavor will work.

See – looks good right!

You will need the following:

• 1/2 cup of Almond Milk (I looove Vanilla)
• 1 Scoop or packet of Chocolate or Vanilla Shakeology
• 1/2 cup canned pumpkin
• 1 TSP cinnamon
• 1 TSP pupmkin pie spice
• 8 oz ice

Directions:

1. Put all ingredients in the blender. (I have an old school blender so ANY blender will work, I promise)
2. BLEND!
3. DRINK!

Find your happy place and enjoy the day!

Chicken Bacon (turkey) and Ranch Pasta

Yep. All three of those things in one post title!

And guess what – It’s good y’all! Oh and healthy!

So here is what I did.

The recipe calls for bacon and I triple dog love me some bacon but being on the 21 Day Fix has me all up in my bacon feelings so I use Turkey bacon. I also used a smart pasta. I didn’t really know there was dumb pasta but according to the box, there is a smart pasta.

I could’ve used whole grain but I only wanted to challenge one thing at a time here.

I found this recipe on one of my favorite blogs (that by the way has the best recipe for homemade rolls eva!) Life in the Lofthouse (if you are feeling festive for the original one).

One of the easiest recipes I’ve thrown together in a long long time.

I know I’ve been in a vault lately. Y’all are like – where’s that skinny on a dime chick? Or maybe not…..

We are working some things out for sure. I love that some of you still read my blog and share my recipes Thanks for sticking around!!

 

Ok. To make this meal for your bunch

{Printable Recipe}

You need the following:

• 8 ounces dried pasta – I used bowtie – you can use whatever
• 1 Tablespoon olive oil
• ½ tablespoon butter
• 2 boneless, skinless chicken breasts, cut into small pieces
• 2 cups 1% lowfat milk
• 1 Package of Ranch seasoning – I used Hidden Valley
• 1 cup low fat shredded cheddar cheese
• 1/3 cup chopped, cooked turkey bacon

Directions: 

1. Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.
2. Meanwhile, heat olive oil over medium-high heat, in a large skillet. Add the chicken pieces, season with salt, pepper and season salt and cook until no longer pink. About 10 minutes.
3. Once chicken is thoroughly cooked, add the butter. Once the butter melts, sprinkle the flour and packet of ranch seasoning over the chicken. Stir.
4. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken.
5. Stir in cheddar cheese and bacon pieces. Stir until cheese melts.

Add the cooked pasta to mixture and stir to combine. Serve immediately

I served this delish meal with a side salad and it was perfect.

Happy Monday! Happy Day!

Asian Meatballs and a 21 Day Fix update

I think the above photo about sums it up!

I cannot believe how fast these three weeks have gone by!

One main reason I LOVE the 21 Day Fix program is because as quickly as you start, the three weeks are over and you’ve kicked butt in workouts, you learn to eat clean and healthy EVERYDAY and you’ve gained new habits while eliminating the bad ones!

Another reason I love this program is because the workouts are different EVERYDAY. I’m not busting butt in the gym with the same workout or banging my head on a wall trying to figure out what should I do next. I don’t spend hours ~ I spend minutes! 30 to be exact ~ pushing play in my own house EVERYDAY! I spent one fee not a monthly fee to a gym that I have to use gas to drive to!

The other reason I love this program is that I never felt like I had to eliminate anything from my plate! I ate, and ate, and ate……..  You don’t starve, you don’t learn bad habits, you don’t short change yourself in any way!

I wish everyone could reap the benefits of this program right now. I know you will be skeptical. I was. I am still in a state of disbelief with the results!

Click on this link to experience this for yourself! >>>>>> My beachbody Coach

Now on to what we ALL love ~~ FOOD

Asian Meatballs

{Printable Link}

You will need:

2 – 13.3 oz packages of ground chicken

3 Green onions

1″ Fresh ginger (or to taste)

1/4 Cup soy sauce

1/2 tsp ground black pepper

Directions:

1. Chop Green onions finely

2. Combine ingredients in large mixing bowl.  Mix until just combined.

3. Divide mixture into 28 small meatballs.  I used a small cookie dough scoop.

4. Bake on lightly greased cookie sheet for 20-25 minutes at 350-375 (depending on your oven), or until meatballs are golden brown.

5. Serve with brown rice, quinoa, or stir fried veggies!  Yum!

Original Recipe found here -  http://www.alwaystime4fitness.com/21-day-fix-recipes-asian-meatballs/#Oq3LCJZcyw7vagsW.99

 

Enjoy your night!!!

Day 1–21 Day fix

Today is the official first day of my 21 day fix challenge! Me and the girls are super surprised at the amount of food we have to eat throughout the day! I personally know the benefits of eating 5-6 times a day! I am walking, talking proof of that.

21 Day fix – I think I’m gonna like you!

Workouts will come this evening. I’m a nighty~not a morning person at all!

There is something else to this though – something more. I don’t generally promote a product unless I personally LOVE it. I have to say Shakeology – you proved me W-R-O-N-G! In just one week, one week ladies and gentlemen, I’ve gone from a non-believer to everyone in my house wanting their own bag!

I know many may make their own shakes or smoothies but honey – you gotta at least give this a try. Love it because its good, but love it even more for the benefits! It is so much more that a meal replacement – Shhhhhh don’t hurt its feelings. No no – lets call it a super meal because that’s what it is!

Please inform yourself of the benefits right here >>>

The 21 day fix is bound to produce results for everyone. If you need help let me know! I’m here!

Get your own fix today! Click here >>>>> 21 Day Fix Challenge Pack

See y’all tomorrow with a workout update!

Happy Monday

Banana (strawberry) Breakfast smoothie

                Source

I don’t know where this photo is from. It’s not mine.

I just thought I’d borrow it for a bit. It was dark in my house this morning at 4am so a good photo shot was not an option….

I found this recipe on pinterest (win) and thought ~ ya know I kinda want to try this whole smoothies for breakfast thing since I’m about to embark on a different kind of challenge soon. I also wanted to test the time it would take to make this little concoction as opposed to my normal cereal prep. Not bad, not bad at all. It was just under 5 minutes. I do have to admit though, I’m not a liquid meal kinda girl so the last two swallows were a bit rough (sorry for the explicits).

Trying to find options for a smoothie is a mind numbing endless list of options. I don’t have lots of time in the morning (by choice – I’m a snoozer) and I looked for things that a. I always, always have at home and b. would take the same amount of time my normal routine does.

In the end I found a win! One smoothie option gets a gold star for me!

Here is the easy peazy recipe for yourself.

{printable link}

You will need:

• 2 medium bananas
• 1/2 cup of skim or 1% milk
• 8 oz low fat strawberry banana yogurt
• 1/2 tsp vanilla extract

Directions:

1. Pour your milk in the blinder.
2. Add your yogurt, bananas and vanilla extract.
3. Blend until smooth.

The only other thing I might add next time is ice just because I would like it to be colder. Other than that, this was so easy and so simple. Not 50 ingredients, not time consuming and was healthy and I didn’t have to add any sugar source at all.

Try it if you are on the same journey I am – You just might like it.

Tootles and Noodles

Strawberry Banana French Toast Casserole

For starters – I had no idea how this would turn out. I was just hungry, had day old bread (the good kind from the bakery that I refused to throw away), strawberries and bananas.

It was early, I had a lot to do and I needed to feed teenagers fast! Along comes Pinterest and my food supply and BAM – this happened!

Strawberry Banana French Toast Casserole. It is a combination of a few with my own ingredients. You could really play this up any way with any fruit or toppings you like.

It was crisp on top and moist in the middle. Perfect combination.

{Printable Link}

Things you will need:

• 2 bananas
• 6 - 8 fresh strawberries (depending on size)
• 1 medium size loaf of day old bakery Italian or French bread
• 8 eggs
• 3 cups of milk (I use either 1% or skim and it works fine)
• 6 TBSP of sugar
• 2TSP of cinnamon
• 1 TSP of Vanilla extract
• 2 TBSP of salted butter
• Syrup (optional)
• Powdered Sugar (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a 9 x 13 baking dish with non stick cooking spray.
3. Cut up your bread into cubes and put them in the baking dish.
4. Slice up your bananas and strawberries and set to the side.
5. Whisk together the milk, eggs, 1 tsp of the cinnamon, vanilla extract and 2 TBSP of sugar.
6. Pour the mixture on top of the bread cubes in the baking dish, letting this sit and blend together as you finish the rest of the ingredients and the oven continues to warm up.
7. Cut the butter into small pieces and place it on top of the bread.
8. Mix the remaining cinnamon and sugar together and sprinkle it on top of the bread mixture evenly.
9. Top off with your banana and strawberry slices.
10. Bake in the oven for 45 to 50 minutes uncovered or until the top is golden brown.
11. Top with syrup and powdered sugar if you wish!

Hello Breakfast and woohoo its almost Friday!

Have a Great weekend guys!

(Buffalo) Chicken Wraps

Buffalo – Not everyone likes Buffalo sauce or hot sauce. I do. I can’t get enough of it.

I tend to make my own buffalo sauce though….. but it’s a secret (that I share) =)

Generally I get my recipes from other blogs, tweak them, eat them and post them but this one comes courtesy of The Wing House!

Yeah, yeah we frequent the wing house. They have a killer chef salad too that we tweaked with Mahi Mahi Fish. We will talk about that later.

I couldn’t get enough of their buffalo chicken wraps at the wing house. Well wait, I did get enough of the chicken wraps at the wing house because I gained like 50lbs and couldn’t bring myself to eat them anymore. I wanted to still eat them, but at home, without the fried chicken tenders, and butter filled buffalo sauce. Without the full fat ranch and yummy potato chips.

So I improvised, I planned, I tried, and I baked my own.

They left me feeling like I’d been at the wing house, minus the wings, the grease, the servers, the boobs and the bill.

You can feel like you are eating at the wing house too. Even better, mine includes potatoes – not chips!

{Printable Link}

You will need:

• 3 4oz Boneless Skinless Chicken Breasts cut into strips
• 2 cups Progresso Bread crumbs – or any brand bread crumbs
• 2 Eggs, beaten
• 1/4 cup of milk
• 1/8 cup of seasonal seasonings or Slap yo mama mild seasonings – if you dare :)
• 4 Large Flour tortillas – you can also use whole wheat
• Non stick cooking spray
• Salt and pepper to taste
• 1/2 cup Shredded lettuce
• 1/2 cup Reduced fat shredded cheese
• 1/2 cup Diced tomatoes
• 4 1/4 cup Individual servings of Fat free ranch dressing for dipping
• 1 Cup buffalo sauce or homemade hot sauce mixture to your liking (recipe below)
• A batch of Onion Roasted Potatoes

Directions:

1. Turn your oven on and preheat to 425.
2. Rinse and cut your chicken into strips.
3. Beat the eggs, adding the milk and stir together. (Like your gonna make scrambled eggs, but your not)
4. Pour the breadcrumbs and seasonings into a zip lock back that you trust when it is closed.
5. Dip the chicken into the egg mixture, then in plastic bag and shake, shake, shake! (You will have to do this in a few batches)
6. Place the covered chicken strips on a baking sheet that you’ve covered with aluminum foil and sprayed with Non stick cooking spray. Repeat this until all of your tenders are covered in bread crumbs and on the baking sheet. Spray the top of them with non stick cooking spray to give them a little crisp as they cook.
7. Bake in the oven for about 25 minutes, turning them over half way through. Cook until done and golden brown.
8. Once the tenders are done, dip them into the hot sauce/buffalo sauce mixture.
9. Warm up your tortillas in the microwave for about 30 seconds. Cover them in damp paper towels. This helps keep them moist.
10. Begin layering your wraps. First chicken tenders, cheese, lettuce and tomatoes.
11. Roll them up and grill them on both sides in a skillet. Just so they melt the cheese and the outside of the tortilla is a little crisp.
12. Cut in half and serve them up with Onion Roasted Potatoes! Best part – they both cook at the same temp so you can cook chicken and potatoes at the same time!

Hot Sauce – Sauce

I do not have a recipe for this. I repeat I do not have a recipe for this. It is just one of those things that I’m gonna give you the ingredients. Tell you how I make it and you just test the waters for yourself. Sorry….. it happens to the best of us.

You will need:

• Franks Hot sauce
• Honey
• Butter (I use Land o lakes with Canola Oil – the spreadable kind)

Directions:

1. Add about a cup to a cup and a half of Franks Hot sauce to a small pot.
2. Add about a tablespoon of butter.
3. Add about 2 tablespoons of honey.
4. Let it come to a boil on the stove and dip your chicken tenders right on in.

If you don’t want to fuss with all of this just buy a bottle of Buffalo Wing Sauce, warm it up in the microwave and dip your chicken tenders right in there before adding to the tortilla.

Lastly don’t forget to prepare yourself a recipe of Onion Roasted Potatoes!

Serve Dinner and enjoy your night!

Breakfast Burritos

There used to be this little place about 20 minutes from our house that made the BEST breakfast burritos.

It closed down. Well let me back up. It got hit by a car. It was remodeled. It changed owners ~ and names, raised its prices ~ then closed down.

We were devastated. Our late night, early morning runs to grab a burrito were crushed. They are that good y’all.

Anyway, last week we took the kiddies on that (some say dreaded but I love it) annual before school shopping spree. I had a game plan.

I gave each of the kids a budget and a road map to savings! They did good! I was one proud (and exhausted) mama at the end.

On the way home my husband remembered that there is sister restaurant (probably the original) to our beloved Mexican joint that closed down. They are/were both little holes in the wall but their food is good and authentic!

So around 9:30 when we were dragging our heals we headed to the on nearest the outlet malls and all ordered the infamous breakfast burrito!

Our week has been a rough one folks. We are doing our best to get rounded up and all in bed by 10 but we are still working on that one…..

The food schedule is all out of sorts, only because I am just as tired as the kids this week, so yesterday was breakfast day.

I made my own breakfast burritos! Oh and homemade hash browns. They were both yum!

You should make these…. kinda like right now!

{Printable Link}

You will need:

• 4 soft flour tortillas
• 8 strips turkey bacon
• 3 slices 98% fat free ham
• 6 sausage patties (any brand) – I use Jimmy Dean
• 3 Eggs, scrambled
• 1 Cup shredded Cheddar cheese
• 3 Red potatoes, peeled and shredded
• Olive oil for cooking potatoes
• Olive oil spray
• Salt and pepper
• Salsa (optional)

Directions

1. Begin cooking your turkey bacon. I like my crisp but cook to your desired likeness.
2. In a separate skillet, cook your sausage until done.
3. In the same skillet you fried the turkey bacon, cook the ham.
4. Once the meats were done, dice them all up and separate them into bowls, so to create an assembly line for creating the burritos.
5. Crack 3 eggs and scramble them, using butter flavor Pam, salt, and pepper.
6. Spray a medium size skillet with olive oil spray, add your olive oil, shredded potatoes, salt and pepper. Cover and cook for about 15 minutes until they begin to get soft. Remove lid and continue cooking until they are browned and done.
7. Warm tortillas in microwave by covering them in damp paper towels. Heat for about 1 minute. This will make them soft enough to work with.
8. Begin layering each tortilla with cheese, potatoes, eggs, ham, bacon and sausage.
9. Wrap them up tight and the heat from the food will melt the cheese inside. Turn them seem side down on the plate and let them sit for about 1 minute so it can all melt together. Really as you are making the other three the first ones will be ready to serve.

I topped mine off with some salsa (and held on the sausage – not a huge fan of sausage)! Mmmmm.

At the restaurant, I added Pico de Gallo but being that I didn’t have any on hand, I just used salsa =)

You will love them. I promise, and you won’t feel guilty! Eating healthy or healthier is easier than you might think. It just takes a few adjustments but it makes all the difference!

Summer is not over yet….have a dessert

One of the best parts about summer time is that the produce section is full of berries.

Red berries, blue berries, black berries, strawberries…… Berries, berries, berries!

This is my quick go to sweet fix in the summer time. It’s like a strawberry shortcake but so much better than that!

You will need:

• 1 dessert shell
• 1 handful of blueberries
• 1 handful of raspberries
• 1 large spoonful of sliced strawberries with its juice
• 2 TBSP of fat free cool whip

Directions:

Simple…

1. Prior to this you’ve already taken your strawberries, sliced them up and poured just a tad bit of sugar on them so they could form their own juices.
2. Place a dessert shell in a bowl.
3. Top with all listed fruit and the juice from the strawberries
4. Top it all off with cool whip and dig right in!

Happy hump day y’all!

Mexican Pizza

I don’t know how it ended up being Friday so quickly. I feel like it was just Monday, like yesterday.

I’m sure glad we are here though – so to all my fellow Friday lovers – Happy TGIF!

I feel so accomplished this week because I finished my second semester in my quest to finish school! I cannot tell you how excited I am to have a break, even if it is only for 2 weeks! I’ll take what I can get right! Being the fact that I cannot believe it is Friday should just tell you how oddly busy my week was. I don’t even remember day to day what happened really. Except for the fact that Wednesday night we had no electricity until 3:30 in the morning! Odd power outage that only affected 8 houses in my neighborhood…… the kids said “Um did you forget to pay the bill?'” Me – No (giggling but now second guessing whether I actually did or not…..)

Anyway one day this week, or last week, now they all run together, I made this Mexican pizza.

Oh my word! I was in heaven when I read Mexican and Pizza and they were together in the same sentence! I promise you that this recipe will not leave anyone at the table disappointed, unless they don’t like Mexican food, or pizza.

So go gather up your food lovers, sit down at the dinner table and enjoy a good meal!

{Printable Link}

To do this you need to go get the following…

• 1lb lean ground beef
• 1/2 packet taco seasoning
• 1/3 cup of water
• 10 fajita size soft taco shells
• 1 can fat free refried beans (or you can make your own)
• Old Elpaso mild taco sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 green onion, diced
• Olives –totally optional (you see I didn’t use them)

Directions

1. Preheat oven to 375 F.
2. Spray 2 baking sheets with non stick spray. place 5 tortillas on each sheet and place in the oven for 5 minutes. After 5 minutes flip the tortillas over, while still in the oven and cook for another 5 minutes until they are slightly golden and crisp around the edges. Remove and set aside when done.
3. In a large skillet, brown your ground beef. Add your taco seasoning and water, bring to a boil, let simmer and stir for about ten minutes.
4. In a medium bowl, warm up your refried beans in the microwave until they are warm all the way through.
5. Spread a thin layer of refried beans on 5 tortillas, add a layer of ground beef mixture and top off with another tortilla shell.
6. Spread 2 TBSP of the taco sauce on top of each tortilla shell. Next add cheddar and mozzarella cheeses on top of that. Sprinkle each with tomato, cilantro and green onions (or olives if you like those).

Enjoy your dinner!

Enjoy your weekend!

Enjoy your shopping if you have kids going back to school!

Original recipe adapted from here!

Bacon, Egg n Cheese San’ich

My weekly routine is rearing its unicorn head again.

Every Monday we cook breakfast for dinner. Unless you were with me this past Monday – oh wait none of you were the fuming teenagers sitting in the back seat so no I guess you weren’t. We ate dinner at Mickey D’s. I have a love/hate relationship with this place. I love that it is easy on my wallet because they have their infamous $1 menu but I don’t really like anything on it. Let me take that back, I do love their fries, oh and the nuggets and I love their sweet tea, so I guess I can eat some of the clown food I like but not when I’m watching what I’m eating. Anyway we ate our nuggets, drank our tea, watched the storm roll by then headed back out on our destination.

Another place, I loved to eat at (no love/hate here just pure natural love of fat food) was (some say Aweful)Waffle House. I would always order a Bacon, egg and cheese sandwich with smothered and covered hashbrowns! Oh my -  someone please take my hand. I cannot stand it!

This is my favorite breakfast for dinner meal. There aren’t too many options you can make for breakfast that aren’t warm, sugary and fluffy. Sometimes I just don’t want warm, sugary and fluffy sitting on my plate waiting to be scarfed up for dinner. It just doesn’t gel well with my after dinner beer (just jokin ya).

You can make a leaner, healtheir version of this san’ich yourself and not feel like you just swam in a tub of lard.

{Printable Link}

You will need to grab:

• 1 – large egg
• 2 – slices of reduced calorie bread
• 2 – cooked slices of turkey bacon
• 1 – slice of your favorite low fat cheese
• 1 – Tblsp of butter for the bread
• Non stick cooking spray
• Salt and pepper to taste

Directions are simple

1. Spray a skillet with non stick spray. Crack your egg in the skillet (or you can beat the egg in a bowl first if you prefer it that way), adding salt and pepper to taste.
2. Cook egg to desired doneness, making sure you flip it over to cook the other side. Salt and pepper the other side also.
3. Toast your two pieces of bread, buttering it each piece when they are done.
4. Add your slice of cheese to your toast.
5. Add your strips of bacon (already cooked and ready to eat)
6. When the egg is done, place it on top of the bacon and cheese. This way it melts the cheese and makes it even better.
7. Cut in half and serve.

If you like whip you up some hashbrowns, smothered and covered to your liking and serve it along side the best bacon, egg, n cheese san’ich you’ll have all day! My favorite hashbrowns to use are Simply Hashbrowns in the refrigerated section – possibly in the same case as the eggs. (or at least it is in my store).

Grilled Portabella Mushroom – as a burger

One thing I love about living in Florida is that we pretty much have grilling weather all year long.

We grill at least once a week.

Simple stuff.

Grilled Chipotle Lime Chicken Sandwiches, Balsamic Pork Tenderloin, Corn on the cob or my fave Stuffed Cheddar, onion, bacon burgers!

We like to grill on the open flame even though gas is faster, there is nothing better than charcoal.

I’d seen other people use mushrooms as an alternative to meat for a burger so since I love mushrooms and I love burgers, it just seemed fitting to try.

I grilled it. I liked it. I would definitely make these again and again and again.

Now I know I could’ve used a fancy shmancy bun but when you do things on the fly, this is what happens. Real life stuff!

They were full of flavor, hearty and fulfilling.

I shook things up a bit and nothing but the bun was traditional on this burg….. er mushroom!

{Printable Link}

You will need:

• 2 Tbsp Balsamic Vinegar
• 2 Tbsp Red wine Vinegar
• 1 Tbsp minced garlic
• 2 Tbsp soy sauce
• 2 tsp olive oil
• Sprinkle of salt
• 3-4 Portabella caps
• Roasted red peppers – to top the burger off
• Guacamole (instead of mayo)
• Munster cheese
• Anything else you wanna throw on top

Directions

1. Mix the balsamic vinegar, red wine vinegar, garlic, soy sauce and olive oil in a bowl.
2. Poke a few holes in the mushrooms that go all the way through.
3. Place mushrooms top side down in a rectangular container (preferably one with a lid) and pour the mixture evenly over all the mushrooms.
4. Turn the mushrooms over, letting them marinate at least 2 hours.
5. Prep your grill to a medium heat. Cover a section with aluminum foil and place mushrooms top down on the grill.
6. Flip mushrooms about every 5 minutes so that you cook it for a total of 20 minutes.
7. Grill your bun, if your into that kinda stuff!
8. Top off your burger with all the fixins’ and enjoy!

Original recipe found here

Enjoy your dinner!

Homemade Corndogs – State Fair worthy!

 

Unless you don’t like corndogs or the state fair, then these are not up to your standards.

But really there are people out there that don’t like corn dogs and State fairs?

That is un-American!

I like ‘em. I like ‘em a lot.

I know, I know, they are by no means healthy but the kids wanted more corndogs.

I wanted to make my own instead of spending $8 a box so I spent $2 on a package of hotdogs instead.

I only took a bite of one but can I just say that if you ever – ever get the notion for a corn dog, make these!

I’d already made myself a batch of Hot Tortilla Soup!

You will thank me!

They are the perfect blend of sweet and crunch!

The hardest part was getting the batter to the right consistency.

I found this recipe on one of my current blog crushes – Life as a Lofthouse. Everything I’ve made from her blog I am in absolute love with.

They are easy everyday recipes that are versions of things that you would normally either

go out to buy frozen or at a fast food place – at least the ones I’ve tried.

One adjustment you could make to these lovely’s would be hot dogs lower in points or calories – depending on what you are counting.

Since I wasn’t eating them I just made straight up Ball Park hot dogs (the best!).

The kids are still half n half – half good for them half I’m a kid and I don’t want that healthy stuff.

So most days we compromise. You gotta pick your battles……

{Printable Link}

Homemade corndogs

You will need:

• 1 cup yellow corn meal (any brand)
• 1 cup all purpose flour
• 1/4 cup sugar
• 1 Tbls baking powder
• 1/4 tsp salt
• 1 egg, beaten
• 1 1/2 cups milk, (I used 1% milk and it worked fine)
• 1 Tbls Vegetable oil
• 1 Tbls Honey
• 1 8 count package of hot dots or no more than 10
• 8 or 10 wooden skewers
• 2 Quarts of vegetable oil for frying (I used peanut oil – worked great)

Directions:

1. In a large pot, add your oil for frying. Turn heat to medium and heat to 350 degrees.
2. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. Mix it all together.
3. In a smaller bowl combine the beaten egg, milk, vegetable oil, and honey. Mix it all together then add to the dry ingredients.
4. Stir all ingredients together. They will have a little thicker consistency than cornbread or pancakes. If it is not thick enough, add a little more flour until it is. (This was my problem)
5. Pour the batter into a tall glass or cup that will be deep enough to have the batter cover the entire hot dog.
6. Pat dry each hot dog and stick a wooden skewer in each one.
7. Dip the hot dog into the batter. Pull it out letting some of the excess fall off back into the cup. Place batter dipped hotdog into the hot oil frying it about 2-3 minutes. Holding the stick and turning it to make sure all sides get evenly cooked. Repeat this for all hotdogs.
8. Remove and place on a paper towel covered plate to absorb the excess oil.

Serve it up with mustard (yuck) or ketchup! Yum!

Menu Mondays

Here’s to hoping everyone had a great weekend!

We broke out the volleyball net and played well into the night.

Today my arms and ankles are screaming – go back to bed!

For us, the weekly menu will be an easy one. I’m finishing the last few weeks of summer school so easy foods are my friend!

Sunday – Grilled mix of chicken wings, Chipotle Lime Chicken Sandwiches and Grilled Portabella Mushroom Caps (recipe this week), grilling baked beans and fresh grilled corn on the cob.

Monday – Breakfast for dinner

Tuesday – Taco Tuesdays – Osborne style – with the best homemade corn tortillas

Wednesday – Good ole fashioned Spaghetti with a side salad and maybe fresh corn

Thursday – Left overs

Friday – Fish Fridays – Catfish oven fried and onion roasted potatoes

Saturday – Mexican Pizzas (new recipe)

Have a Great Week y’all!

P.S. only - Only 3 weeks left until school starts…….. yikes!!!

Healthy Breakfast

Lets kick things off with one of my versions of a healthy breakfast. Everyone has their own in mind but this is mine.

I love grits. I didn’t used to but I sure do now. I like “fried eggs”. I didn’t used to but I can take them from time to time.

I am a carb girl. I love carbs. I like bread so I like reduced calorie Honey Wheat bread.

You could substitute the grits for homemade hash browns, we like those too.

Fried egg, grits and Toast Breakfast

Ingredients

• 1 large egg
• Non stick spray
• 1/3 cup grits
• 1/2 cup water
• Salt and pepper to taste
• 1 TBS shredded cheese - optional
• 2 slices reduced calorie bread (any kind, any brand)
• 1 TBS real spreadable butter

*Optional Starbucks coffee made at home – So good!

Directions:

1. Spray skillet with non stick spray. Crack egg and sprinkle with salt and pepper. Cook to desired doneness – is that a word?.
2. In a microwave bowl, add grits, salt to taste and water. Cook for 1 minute. Add shredded cheese if you like that kind of stuff :)
3. Pop 2 slices of bread in the toaster. When they are done, spread on the butter.
4. Plate it all up and vuala – you have breakfast. Now if you wanna get a little frisky, cook up some turkey bacon to go with that.

It’s quick. It’s easy. It’s healthy. It’s yummy!

Good morning (er afternoon) and good day to you! Another day we will make an egg san’ich.