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easy eats

Easy Eats // Ham and Cheese Sweet Potato with Roasted Broccoli

In Easy Eats

Ham and Cheese Sweet Potato with Roasted Broccoli
I’ve really been trying to add more vegetables into my diet.  I know it’s not been a very popular idea with my boys (hubby included) but I really want to be healthier and spend less money at the same time.  This means making more myself instead of relying on the microwave and finding new ways to make vegetables taste delicious.  Don’t get me wrong, I like vegetables.  I love salads.  But it does get old after awhile and I also like variety.  Today I’m sharing one of my favorite go to meals that incorporates two veggies and can be made Whole 30 compliant!

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Mini Banana Berry Bread

In Easy Eats

Mini Banana Berry Bread - Gav + Ro

I’ve recently taken on a new love for baking.  At first it was just fun cookies for Gav and I (and Ro when he’s older) to do for holidays.  Then, after making Ro’s first birthday smash cake, I decided that I wanted to keep doing it.  Banana bread has been my go to the past month or so and its so easy to make.  I often find that I buy too many bananas and the last few tend to go bad.  Those overripe bananas are PERFECT for banana bread!

So I found a simple recipe that I really love and we have banana bread every couple weeks or so.  Then I got a crazy idea to start experimenting with adding flavors.  The first one I tried was honey.  Towards the end of baking, I drizzled honey over the top and it gave the bread a delicious taste, sweetness, and a pretty glaze.   Today’s recipe was my second attempt at adding in a new flavor.Continue reading

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Broccoli Slaw Two Ways

In Easy Eats

Vegetables are probably the hardest thing to add to my diet.  However, it’s not because I don’t like them.  I’m just not a fan of all the prep that goes into cooking most of them so when I found this broccoli slaw at the store, I knew I had to figure out how to incorporate it into an easy dish!  Well, now I have two!  This first one was a recipe that one of my bosses told me about and I adapted to add this type of slaw to and the second is one of my own.

Asian Chicken Slaw Wraps

Makes 8 Wraps

Ingredients:
3 Chicken breasts
Broccoli Slaw
Wheat Tortillas
Asian Toasted Sesame Salad Dressing

Preheat your oven to 375.  Slice the chicken into pieces/strips and cook/grill them.  While the chicken is cooking, mix the slaw and about half the bottle of dressing in a large bowl.  Assemble your wraps by placing a few pieces of chicken and spoonful of slaw in the center then wrapping it up as you would a burrito. Bake for 10-15 minutes until lightly toasted.





Italian Pasta, Veggie, and Tuna Salad

Ingredients:
1 Box Veggie Pasta
1 Bottle Italian Dressing
Broccoli Slaw
1-2 Canned Tuna

Cook the pasta, drain, and let cool.  Once the pasta has cooled off, place all of the ingredients in a large bowl and mix well.  The amount of tuna you add is up to you.  This recipe os also great with canned chicken.

These recipes are so simple to make, take little time to prepare, and can last for quite a few meals!  Not to mention, they cost very little to make.  So win win!

XO, Kelly

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Easy Eats // Hidden Veggie Muffins

In Easy Eats

It’s so hard to get Mr. G to eat anything remotely related to a vegetable these days.  Not that he’s different from other toddlers, and occasionally I can get him to drink a spinach packed smoothie, but it would be nice if he’d eat something green other than a fruit snack.

I can’t remember where I read about this sneaky little trick but I knew I had to try it.  I think when I originally read about it, it as a full on, made from scratch recipe which I’m not really big on.  I love to cook and bake for my family, but I also like simple and quick recipes too.  I so came up with a quick way to make some nutrient packed muffins for the little man.

INGREDIENTS:
Muffin Mix (plus ingredients needed on package)
2 Jars Pureed Veggie Baby Food

1. Prepare the muffin mix, I suggest a fruit based mix, as directed on the box minus the liquid.  The muffin mix I used was Jiffy raspberry.
2. Pour the baby food into a measuring cup then pour liquid required by your muffin mix on top to equal the tool amount of liquid needed.
3. Add to the dry ingredients, mix well and bake according to the directions.

You will probably have to bake your muffins a little longer than required due to the puree. They will also be very moist for the same reason.

Would you believe these have spinach and peas in them?  Yummy AND packed with nutrients!
XO, Kelly

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Easy Eats // Baked Apple Waffles

In Easy Eats

Today I’d like to introduce you to my new best friend in my kitchen.  Meet my waffle iron!

I have lovingly named him Joey, as in Joey Tribbiani from “Friends”.  He’s my favorite thing to cook with right now and I have made so much more than just waffles in this thing.  You know all those “Waffle Iron Hacks” videos you see?  Yeah, those are awesome!

Anyway, today I’m actually sharing a waffle recipe I whipped up the other day that made a delicious dessert and would also make a yummy, filling breakfast as well.

Ingredients:
Waffle Mix (plus ingredients needed on the box)
1 Apple (diced)
1/4 tsp Vanilla Extract
2 tsp Ground Cinnamon

1. Start with your waffle mix and prepare as directed.  I like using THIS brand because you only need water and I don’t have to worry about under cooking the batter.
2. Add in the apples, vanilla, and cinnamon and mix well.
3. Pour into the iron and serve warm with your favor waffle toppings.

I served mine with caramel ice cream because YUM!
XO, Kelly

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Easy Eats // Breakfast Avocado Toast

In Easy Eats

Nowadays it seems like avocado toast is all the rage, especially with health kicks popping up daily.  And honestly, I can’t complain because it’s delicious!  The other day, since I’m craving hispanic flavors, I thought I’d try to spice up my breakfast.  The result was so good that I just had to share it!

Ingredients: 2 Slices of Bread, Avocado, Garlic Salt, Chili Powder, Liquid Egg Whites, Tomato

While your bread is toasting, smash up half of a ripe avocado with a fork.  Sprinkle in a couple pinches of garlic salt and as much chili power as you’d like.  If you don’t like spicy, use less.  This will give good flavor without any spiciness.  Mix up the avocado smash well and spread evenly between the two pieces of toast.

Cook your egg white.  I cook mine in the microwave.  Yup, you read that right, the microwave!  Spray a microwave safe bowl (I use a piece of tupperware) with cooking spray and pour in your egg whites.  For each egg white, cook 30 seconds.  I make 2 egg whites (1/4 cup of the liquid) and it cooks in 1 minute perfectly.  Place the egg white on top of the avocado spread and finish it off with a slice of tomato.

So yummy, filling, and very good for you!
XO, Kelly

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Easy Eats // Simple Granola

In Easy Eats

My snack of choice lately has been granola and yogurt.  I pretty much eat every 2-2.5 hours since baby #2 has been making me super hungry, not that I’m complaining.  I love food and I love to eat!  So each morning, about 2.5 hours after breakfast, I’ll have my yogurt and granola.  But granola can get pretty expensive in both price and, in some cases, calorie/sugar intake.  So I decided I’d make my own to save some money.

Ingredients: 3 cups Rolled Oats, 1 cup Honey, 1 Small pkg. Sliced Almonds, 1 Tbsp Cinnamon, 1 tsp Vanilla Extract, Pinch of Salt

Combine all of the dry ingredients in a large bowl and mix well. To make the almonds spread out more through the granola, I crunched them in the package a bit before putting them in the bowl.

Soften the honey in the microwave (no more than about 20 seconds) and stir in the vanilla.  Add this mixture to the dry ingredients and mix well again.

Spread the oat mixture evenly on a cookie sheet.  Make sure you’ve sprayed it with cooking spray or lined it with aluminum foil.  (I prefer the foil method)  Bake for 12-15 mins.  Take out and stir/flip the granola around and bake again for about 5-8 more minutes until golden brown.  While you’re baking the second time, keep an eye on it so that it doesn’t burn.  Once it’s done baking, let it sit for at least 5 minutes.  Cooling it before eating allows it to get crunchy.

So yummy!
XO, Kelly

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Happy Birthday To….THE BLOG!

In DIY, Easy Eats, Mommyhood

Oh man, I did it again this year!  It seems to just sneak up on me and I guess this time I can blame it on preggo brain…right?

Well, with that said, I’m THREE!  This little space has grown into a place where I love to share my little projects and my love for the little joys of life.  I started it as a way to reach out while I was home by myself as a new SAHM and I’ve made some wonderful connections and been a part of some great opportunities.  Now I get to document my journey in second motherhood and chronicle my new journey into life with two little ones.  Thank you so much for reading along and encouraging me along the way!

So in honor of my blog’s third birthday, I want to share with you some of my favorite posts from the past year. Here goes!

FAVORITE DIY POSTS

DIY Giant Flower Crown

DIY Summer Tote

DIY Fancy Tumblers

DIY Fade Out Lettered Shirt

FAVORITE MOMMYHOOD POSTS

My PPD Story

Toddler Chores

Attention Expenders

How We Made Potty Training Work For Us

FAVORITE EASY EATS POSTS

Chocolate, Peanut Butter, and Banana Dessert Smoothie

3 Ingredient Tuna Salad

Southwestern Chicken Salad

Here’s to another year of creating and enjoying the little things in life!
XO, Kelly

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Easy Eats // Southwestern Chicken Salad

In Easy Eats

My first big craving this pregnancy has been Mexican food.  If you follow me on Pinterest, all of the food I’ve been pinning lately falls into this category.  Anything that remotely has those flavors, I’m all about it!  I have been putting salsa into just about every meal, including breakfast, for the past week and half.  So, in order to not drive my husband crazy with nonstop Mexi-goodness, I’ve been trying ways to incorporate those flavors enough for me but not too much for him.

The first recipe I’ve come up with is the SUPER DELICIOUS (if I do say so myself…and I do) chicken salad.  A bonus?  The longer it sits, the better it tastes!
*Please Note: This recipes makes A LOT so if you need to, just half the ingredients*
Ingredients:
2  12.5 oz cans Canned Chicken (or about 5-6 4.5 oz cans)
1/2 cup Plain Greek Yogurt
1/2 Reduced Fat Sour Cream
1.5 tsp Cumin
1.5 tsp Chile Powder
1 cup Black Beans (drained and rinsed) 
1 Green Bell Pepper (chopped small)
Pepper and Garlic Salt to taste
Toppings Suggestions:
Salsa
Shredded Cheese
Avocado/Guacamole
Cilantro
Shredded Lettuce
Start with your chicken, yogurt, and sour cream and mix until incorporated well.  Then add the spices, mix well.  Lastly, add in the black beans and bell pepper.  
Serve chilled over lettuce or in your favor wrap!
XO, Kelly
PS: Don’t be surprised if my Instagram feed starts to be all pictures of Mexican food…just sayin’!
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Easy Eats // Simple Slow Cooker Teriyaki Bowls

In Easy Eats
I, most definitely, am no chef when it comes to creating my own recipes so I typically turn to Pinterest or my recipe binder for dinner ideas.  However, on occasion, I’ll have enough of a hodge podge of ingredients in my house that will spark some cooking creativity.  This latest recipe is seriously one of my favorites because it tasted like something I would put together at Genghis Grill.  Ever been to one or a place like it?  They’re awesome and delicious and you totally should!
Ingredients:
uncooked chicken breast (about 1 lb – 1.5 lbs)
1 8oz can crushed pineapple
1 package frozen stir fry vegetable mix
2 cups cooked rice (white or brown)
2 Tbs low sodium soy sauce
1 tsp garlic salt
Place the uncooked chicken in the bottom of your slow cooker and pour the teriyaki oven sauce over it.  Spread it out so that the chicken is completely covered.  With a fork, poke holes into the chicken so that the flavor will soak into the meat.  Cook on high for 4 hours.  Go ahead and cook your rice at this time and set in the refrigerator for later.
After 4 hours, shred the chicken and stir in the crushed pineapple.  Turn the cooker to warm or low and let it simmer while you prepare the rest of the meal.
Saute the frozen stir fry mix in some olive oil until soft.  Add the cooked rice and cook for another 2 minutes.  Stir in the soy sauce and garlic salt.  Let this simmer, stirring frequently, for a few more minutes.  
Spoon the vegetable and rice mixture into a bowl, top with the shredded chicken, and enjoy!

XO, Kelly

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