Tag: recipe(page 2 of 2)

Recipe: Almond Joy Oatmeal

source url Now that the Fourth of July craziness is all over, I’m back on my normal clean eating regime, which includes yummy recipes like this one!

what is orlistat hexal When I used to eat oatmeal, it was full of brown sugar and maple syrup and it was mostly instant and from a packet.

I wish I knew how to make oatmeal like this back when I was breastfeeding!

Now, I make it with tons of fresh fruit, nuts and other yumminess and I don’t even miss that sugary sweet instant nonsense from before!

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Recipe: Shrimp Tacos (21-Day Fix Approved)

I could eat tacos every day for the rest of my life.

In fact, when I met Eric the only two things I could cook were tacos and spaghetti.

When I started the 21-Day Fix last year, learning how to make “Fix approved” meals was a big deal.

(P.S. I now know how to make both spaghetti and tacos that are approved!)

I kind of feel like Bubba on Forrest Gump when I talk about all the different ways I can eat tacos.

There’s:

  • Ground beef tacos
  • Ground turkey tacos
  • Ground chicken tacos
  • Fish tacos (Grouper, Mahi Mahi, tilapia)
  • Barbecue tacos (NOT Fix approved! lol)
  • Steak tacos
  • Chicken (not ground)
  • Shrimp tacos

Ok, so maybe there aren’t AS many as Bubba, but still I would eat ALL of those tacos.

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Recipe: French Toast Casserole with Salted Frosted Flakes

In my last blog, I posted that I made a recipe for my husband for Father’s Day from Chrissy Teigen’s cookbook, Cravings. It was SO GOOD!

So here it goes:

For the base

1 tablespoon softened butter, for greasing the baking dish

1-pound loaf French bread, cut into 1 1/2-inch cubes (stale or day-old is fine!)

8 large eggs

2 cups (one pint) heavy cream

1 cup whole milk

1/2 cup spiced rum (because rum for breakfast)

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Recipe Share: Honey Garlic Crockpot Chicken

I am usually SO hesitant about crockpot meals.

To be honest, I’ve not had the best of luck with them.

My meat always comes out dry.

But this recipe.

Holy Balls.

THE. BEST. CROCKPOT. RECIPE.

I’ve ever made!

It starts with these simple ingredients (I didn’t even have to go to the store to get them!):

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Deer Nuggets

When my husband got his first deer on his first hunting trip EVER in his whole life, I was pretty excited.

Venison is pretty awesome, guys.

If you’ve never tried it, it’s a red meat but very, very lean. Hardly any fat comes off the meat when you cook it.

Both of our kids have been eating it up! Which is a plus in this house. Emma barely even eats meat, except chicken. So it was pretty exciting seeing her eat FIVE, count them FIVE deer nuggets.

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We’ve had venison onion burgers, venison backstop, venison cube steak, but I think this is THE BEST (and the most kid-friendly) recipe we’ve made from the “Deep Freeze stash.”

If you get your hands on some venison, MAKE this recipe. You won’t regret it.

Deer Nuggets

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Spinach and Sausage Noodle Bake

I know I just did a recipe share, but I’m kind of obsessed with eating, OK?!

I had bought this package of ground sausage at Publix a while back because it looked interesting. I thought, “that looks different!” “I could make something cool with that!”

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Meanwhile, it sat in my freezer for months. LOLZ

I finally took it out last night and couldn’t think of a DAMN THING to make with it.  Pinterest to the rescue. I found this recipe and it sounded pretty good, somewhat healthy (what?! it has spinach!) and easy to make.

Only problem? I didn’t have shells. I did have this fancy ass pasta. Pennoni Rigati. Is it Penne? Rigatoni? I have no f-ing idea. I don’t even know where I got this!

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Anywho, so I improvised and this is what I came up with:

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where to buy valtrex over the counter Spinach and Sausage Noodle Bake

Ingredients

1 lb. ground sausage

Handful of spinach

4 tsp. garlic powder

1 tsp. oregano

4 cups ricotta cheese

1 package (8-12 oz) mozzarella cheese

3/4 cup parmesan cheese

2 eggs

1 jar spaghetti sauce (I use the Fixate Grandma’s Sauce recipe)

Directions

Preheat oven to 350 degrees.

Brown and drain the sausage.

Toss the spinach in the same pan and cook 1-2 minutes, until wilted.

Cook the noodles according to package directions.

In a mixing bowl, mix together ricotta cheese, mozzarella cheese, eggs, garlic powder, oregano and parmesan cheese.

Pour spaghetti sauce in the bottom of pan (I used a 8X8, but you can use a 9X13 also).

Drain noodles (whichever kind you use).

Place noodles on top of sauce. (This is where you would stuff the shells if you used shells)

Since I did not use shells, I just put the ricotta cheese mixture on top of the noodles.

Top with ground sausage. Then sprinkle top with mozzarella and parmesan cheeses.

Cover with aluminum foil and bake for 25-35 minutes. I baked uncovered for the last 5 minutes to melt the cheese on the top.

Enjoy!

 

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