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recipes

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

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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

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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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Easy Eats // Ham and Cheese Sweet Potato with Roasted Broccoli
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Broccoli Slaw Two Ways

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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

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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 // 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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Saw It, Pinned It, Tried It // Recipe Review

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When I get the opportunity, I LOVE to cook.  Three nights out of the week I’m teaching so the other four I try to get in the kitchen and lately I’ve been pulling non-stop from my Pinterest boards.

Now when I’ve done Pinterest recipe posts before, it’s been in the form of “hit or miss”.  You can find them HERE and HERE.  Well, I can’t really do that this time because I have been on a nothing but hit streak!  These recipes I’m about the share with you NEED to be on your next grocery list because they are delicious! 
image via
Talk about easy eats!  It’s as simple as cook the ravioli and then layer the rest in the dish to bake.  It came out delicious and makes plenty.
Yay alliteration! 
This one definitely took a lot of prep with the chopping and then the whole cooking the spaghetti squash.  But, with that said, nothing is hard about it.  Just takes time and it is well worth it!  All of the ingredients get mixed up well and you get full flavor for each bite.  I think that the lime juice in the recipe really kicks it up and makes it that much better.  Plus, look how colorful those ingredients are!
I made these for the first time for our New Year’s Eve dinner.  These…with chili…yes!  They came out wonderfully fluffy and sweet.  Hands down, best cornbread recipe!  Now, if you like your cornbread more savory, this won’t be the recipe for you but, let me tell you, these could seriously change your mind.  
The second time I made them I used a casserole dish instead of the muffin tin.  Same fluffy result and just as delish!
image via
I literally just made this last night and if I could have eaten the entire dish, I would have!  Beside the great taste, what I love about it is the fact that it doesn’t taste like a “light” recipe.  It’s creamy and flavorful but made with greek yogurt and whole wheat pasta.  Oh!  And I used sweet Italian sausage instead of the spicy that it calls for since I’m not a fan of the spicy with my Italian food.  I did, however, use the red pepper flakes that are in the recipe and it was a nice touch.
If it can be made in the microwave, let me at it!  I just found out about cooking bacon in the microwave, changed my breakfast game!  Anyway, this was great!  I probably could have used more syrup in mine but I was being conservative since what we have in the fridge just didn’t go with the healthy feel of the dish.  This was not only yummy but filling which is exactly what I need in the mornings.
image via
Just shut the front door and leave me alone with this dish.  Ok…one, it’s Mexican so we know how I’m feeling about that right now and two, CROCKPOT!!  My crockpot is second only to my microwave when it comes to kitchen appliances.  Crockpot cooking allows me to cook even on the nights when I’m teaching.  I can put it together before I leave and it’s ready to have a quick bite or just put in containers for the next day.  This recipe will definitely be making a second appearance soon!
Have a recipe from your blog you’d like me to try?  Let me know in the comments and I’ll be happy to pin it, whip it up and give it a go!
These recipes are from my two food boards, Food = Love and The Skinny, be sure to check them out! 

Follow Kelly // The Little Things Blog’s board The Skinny on Pinterest.

XO, Kelly
** Please note that I DO NOT claim these recipes as my own.  Be sure visit the links the see the original posts and recipes. **
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Easy Eats // Southwestern Chicken Salad

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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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Saw It, Pinned It, Tried It // Pumpkin Pudding Pops

In Uncategorized

Do you love pumpkin pie?  If the answer is yes, then go make these right now!
These delicious pudding pops (try not to hear Bill Cosby when you read that!) are from one of my favorite blogs, Pretty Providence!  Sarah created a super yummy and easy to make dessert that is so rich and creamy, you’ll feel like your actually eating some pumpkin pie, only frozen.

I was afraid that mine might not taste as good since I had to substitute here and there.  I used almond milk instead of regular milk, I used a little more milk that the recipe called for too since my package of  pudding was huge, and I only had cinnamon instead of the pumpkin pie spice. Have no fear, they are still absolutely delightful!

Why I never thought of freezing pudding, I don’t know, but that’s why we have Pinterest!
Head to THIS POST for the full recipe.

ENJOY!

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