Whether you call it Puppy Chow or Muddy Buddy there is no denying how yummy this sweet treat is. There are a hundred different variations you can make your imagination is literally the limit. This Andes Mint vanilla white chocolate combo is one of my favorites.
I did a bad bad thing. I computed calories in sausage lasagna. It was ugly.
So I decided to substitute thinly sliced vegetables for noodles and cottage cheese for the ricotta in an effort to appease my pants that are currently revolting in a constricting manner.
I had my doubts but it really is quite scrumptious. I’m not too sad about the decrease in time spent on the elliptical either. [Read more…]
“Omelette” or “Omelet”? I can never decide.
No matter how you spell it this dish is one of my favorite healthy breakfast staples
Banana bread is one of my favorite treats. I try not to make it that often because I have no self control when it is around I have been known to scarf down a small loaf in a day. I know. I am ashamed. The craving has been growing lately so while visiting family for spring Break my MIL and I decided to make Banana bread cake. Best. Decision. Ever.
P.S. Does anyone else mentally sing the bridge to Gwen Stefani’s “Hollaback Girl” when spelling B-A-N-A-N-A-S ?
Growing up my dad would make these incredible enchiladas as a tribute to his childhood in New Mexico. I have modified the recipe somewhat as native New Mexicans have a spice tolerance that leave others running for milk. However if you feel up to braving the fire simply increase the number and add some green hatch chiles.
1/2 C greek Yogurt
4 T olive oil
4 T dijon mustard
1/4 of a lemon squeezed
3 garlic cloves
1 1/2 T balsamic vinegar
Blend it all up and add a little pepper.
I wanted to make a healthy salad friday for girls’ night. After raiding my fridge I had gathered grapes, almonds, and rotiserrie chicken leftovers from the Spicy Tortilla Soup. Paired with a balsamic vinaigrette the resulting salad was a huge hit.
1 bundle red leaf lettuce
Cut the lettuce and toss with halved grapes, sliced almonds, and chicken.
Drizzle with balsamic vinaigrette.
1/2 C balsamic vinegar
1/4 C sugar
3 garlic cloves
1/4 C red wine vinegar
1/3 C olive oil
Blend until combined with a pinch of salt & pepper.
*salad recipe here*
Brussel Sprouts are one of my favorite side dishes and I always love watching guest’s faces when I announce that they are on the menu. I don’t know why everyone thinks they are so gross but I am glad when they taste mine they change their minds.
Preheat the oven to 400 degrees. Cut the brussel sprouts in half and line them up on a baking sheet lined with foil. Drizzle with olive oil, sprinkle with salt, and roast for roughly 20 minutes. The roasting time depends on the size of your sprouts so try to make them uniform and look for the outer leave to turn a golden brown. You can eat as is but sometimes I like to squeeze some lemon juice over top.