21 Day Fix: What I Ate-Week 4

At the end of week three, I was down 8 lbs and 9.5 inches! I was excited and ready to start another round of the Fix.

Monday
Breakfast: Scrambled Eggs (Red) with Diced Ham (Red) and Kale (Green)
Snack: Sliced Peach (Purple)
Lunch: Lettuce Wrap-Romaine Leaves (Green) with Leftover Pork (Red) and Sunflower Seeds (Orange)
Snack: Triscuits (Yellow) with Peanut Butter (2 t)
Dinner: Asian Meatballs (Red) with Brown Rice (Yellow) and Cucumbers (Green)
Snack: Pineapple Whip (Purple and Blue) So yummy!

Tuesday
Breakfast: Oatmeal (Yellow) with Peanut Butter (2 t) and a drizzle of honey and Turkey Bacon (Red)
Snack: String Cheese (Blue)
Lunch: Brown Rice (Yellow) Topped with Leftover Pork (Red) and Baby Carrots (Green)
Snack: Sunflower Seeds (Orange) and Peanut Butter (2 t) It occurred to me after dinner that I had eaten the wrong breakfast which threw my counts of for today. Tuesday and Wednesday will balance each other.
Dinner: Slow-Cooker Mexican Chicken (Red, Yellow and Green)
Snack: Flat Belly Smoothie (Red, Purple, Green and a drizzle of honey)

Wednesday
Breakfast:Yogurt (Red) with Raspberries (Purple)
Snack: Carrots (Green)
Lunch: Sweet Potato (Yellow) with Ham (Red) and Cucumbers (Green)
Snack: Grapes (Purple)
Dinner: Leftover Night- Lettuce (Green) with Pork (Red), Cheese (Blue) and Sunflower Seeds (Orange)
Snack: Tropical Fruit Smoothie-Mixed Fruit (Purple) with Plain Yogurt (Red) with a drizzle of honey

Thursday
Breakfast: Scrambled Eggs (Red) with Ham (Red) and Kale (Green)
Snack: Peach (Purple)
Lunch:Lettuce Wrap-Romaine Leaves (Green) with Pork (Red) and Sunflower Seeds (Orange)
Snack: Triscuits (Yellow) with Peanut Butter (2 t)
Dinner:Easy One Pot Pasta (Red, Yellow and Green)
Snack: Oranges and Grapes (Purple)

Friday and Saturday we had company visiting and I strayed from the eating plan. I tried to make good choices when I could but I wanted to enjoy the weekend. We made Beignets for my dad's birthday and I honestly felt like garbage after eating them. The deep fried goodness wasn't worth the misery. The Mexican food splurge was a different story. It's a good lesson to see what is worth splurging on and what is better left uneaten.

Sunday
Breakfast: Oatmeal (Yellow) with Smashed Banana (Purple)
Snack: Sunflower Seeds (Orange) with Peanut Butter (2 t)
Lunch: Steak Salad-Romaine Lettuce and Cherry Tomatoes (2 Green) with Cubed Steak (Red) drizzled with hot sauce
Snack: String Cheese (Blue)
Dinner: Pot Roast- Meat (2 Red), Carrots (Green) and Potatoes (Yellow)
Snack: Tropical Fruit Smoothie-Mixed Fruit (Purple) with Plain Yogurt (Red) with a drizzle of honey

It's time to make up for those two days with another great week!

21 Day Fix: What I Ate-Week 3

I love to cook and try new recipes all the time. I would go crazy if I had to eat the same thing everyday. That has been part of the adventure with the 21-Day Fix. I've had some delicious surprises and some disappointments. It's been cool being more conscious of the foods I eat and realizing all of the things I was mindlessly eating before I started the Fix. I am on Day 21 and am getting ready to take my measurements to see what I've accomplished during these 21 days.

Monday
Breakfast: 1/2 Piece of Toast (1/2 Yellow) with Peanut Butter (1 t) and Turkey Bacon (Red) The rest of my family had doughnuts for a First Day of School Treat. I cried a little on the inside.
Snack: Blueberries and Apple Slices (Purple)
Lunch: Salad- Assorted Veggies (1 1/2 Greens) with Pork (2 Red) and Creamy Herb Dressing (Orange)
Snack: Carrots (Green)
Dinner: Broccoli Mac and Cheese (1 1/2 Yellow, 1 Blue, 1/2 Green)
Snack: Banana Smoothie- Plain Yogurt (Red), Frozen Banana (Purple) with a drizzle of vanilla and a sprinkle of cinnamon Plus Peanut Butter (1 t)

Tuesday
Breakfast: Scrambled Eggs (Red) with Diced Ham (Red) and Chopped Kale (Green) drizzled with hot sauce
Snack: Sunflower Seeds (Orange)
Lunch: Lettuce Wraps-Romaine (Green) topped with Grilled Chicken Strips (Red) and a touch of hot sauce
Snack: Peach (Purple)
Dinner:Mexican Lasagna (1 Yellow, 1 Red, 1 Blue I don't really like peppers and onions so I left them out, hence the no green.) with peas and carrots (Green)
Snack: PB and J Cookies (1 Yellow, 1 Purple and 2 t)

Wednesday
Breakfast: Oatmeal (Yellow) with Blueberries (1/2 Purple) and a drizzle of vanilla
Snack: Applesauce (1/2 Purple)
Lunch: Grilled Chicken (2 Red) Topped with Tomatoes (Green), Cilantro and Hummus (Blue)
Snack: Carrots (Green)
Dinner: "Fried" Rice-Brown Rice (Yellow), Pea and Carrots (Green), Chicken (Red) and Scrambled Eggs (Red)
Snack: Sliced Apple (Purple) topped with Peanut Butter (2 t) and Coconut Flakes (Orange)

Thursday
Breakfast: Plain Yogurt (Red) with Raspberries (1/2 Purple) and vanilla
Snack: Chopped Walnuts (Orange)
Lunch: 2 Corn Tortilla (Yellow) with Sliced Turkey (Red) and Grapes (1/2 Purple)
Snack: Cucumbers (Green)
Dinner:Ground Turkey Sweet Potato Skillet-Ground Turkey (Red), Sweet Potato (Yellow) with Cheddar and Parmesan Cheese (Blue) and a side of Sauteed Brussels Sprouts (Green) all using EVOO (2 t)
Snack: Flat Belly Smoothie-Greek Yogurt (Red), Kale (Green) Blueberries/Pineapple (Purple) Surprisingly delicious. I had my hubby taste it and he asked me to make a double batch next time.

Friday
Breakfast: Scrambled Eggs (Red) with Kale (Green) and Ham (Red) drizzled with hot sauce
Snack: Sunflower Seeds (Orange)
Lunch: Lettuce Wrap-Romaine Leaves (Green) with Grilled Chicken (Red)
Snack: Tropical Fruit Smoothies-Tropical Fruit Medley (Purple) with Plain Yogurt (Red) and a drizzle of honey plus Peanut Butter (2 t)
Dinner: 2 Slices of Cheese Pizza (2 Yellow and 1 Blue) with Cucumbers and Carrots (Green) I was looking forward to this all week!
Snack: Grapes (Purple)

Saturday
Breakfast: Healthy Banana Pancakes (Yellow, Purple, Red) topped with Peanut Butter (2 t) and a drizzle of honey These were yummy. Much better than the pancakes I made in Week 1.
Snack: Sunflower Seeds (Orange)
Lunch: Lettuce Wraps-Romaine Leaves (Green) with Sliced Turkey (Red) and a drizzle of hot sauce
Snack: Raspberries (1/2 Purple)
Dinner: Chipotle Salad-Romaine and Pico (2 Green), Pork (Red), Rice/Bean (Yellow) and Cheese (Blue) I was supposed to go out to dinner with family for my nephew's birthday but I have a sick kiddo so I opted for this instead. It was a perfect meal to fill the spaces I had allotted for dinner at Sweet Tomatoes.
Snack: Plain Yogurt (Red) with Frozen Blueberries (1/2 Purple)

Sunday:
Breakfast: Scrambled Eggs (Red) with Ham (Red) and Cheese (Blue)
Snack: I slept in and ate a late breakfast so I wasn't hungry.
Lunch: Sweet Potato (Yellow) topped with Ham (Red) and Carrots (Green)
Snack: Orange Slices (Purple)
Dinner: Pork Carnitas- Corn Tortillas (Yellow), Pork (Red), Lettuce/Tomatoes (2 Green)
Snack: Apples (Purple) with Peanut Butter (2 t) and Coconut (Orange)

I'm ready to start another 21 Days! For more recipe ideas, check out my Pinterest board. I'm always on the hunt for new things to try. Do you have a favorite healthy recipe?

21 Day Fix: What I Ate- Week 2

I finished week 2 of the 21 Day Fix and I'm really feeling great. I've decided to wait until the end of this round to weigh myself and I'm actually excited to step on the scale at the end of next week. I feel like I'm establishing good habits. I look forward to my workouts. I struggled a bit mentally with my nutrition, but I stayed strong and stuck with it. When I was having a hard time as a mom, I really wanted to self-medicate with a handful of chocolate chips. I know that's a habit I need to break if I want to reach my goals. It was also more challenging this week because I went to two restaurants and spent time at my parent's house. My parent's house is usually a place where I act like I'm a kid again and eat tons of snacks and treats. There will be a time in the future where I can indulge in the occasional treat but I know the more I stick to the nutrition plan now, the better results I will see.

Monday

Breakfast: Plain Yogurt (Red) with Frozen Blueberries (Purple) and a touch of vanilla

Snack: Sliced Apples and Pears (Purple)

Lunch: Lettuce Wraps-Romaine Leaves (Green) with leftover pork (Red), cilantro and hot sauce Pictured above.

Snack: Baby Carrots (Green) and Sunflower Seeds (Orange)

Dinner: Whole Grain Spaghetti (1 1/2 Yellows) With Turkey Meatballs (1 Red and 1/2 Yellow) topped with Parmesan Cheese (Blue) Served with Cucumbers (Green) Pictured above. These meatballs are yummy! In fact, after dinner, I realized I forgot to meal plan one of my reds so I ate two extra meatballs for good measure.

Snack: Peanut Butter (2 t)

Tuesday

Breakfast: Oatmeal (Yellow) topped with Chopped Walnuts (Orange) with a drizzle of honey and vanilla

Snack: Grapes (Purple)

Lunch: Cucumber sliced lengthwise (Green) topped with Hummus (Blue) and Sliced Turkey (Red)

Snack: 2 Hard boiled Eggs (Red) drizzled with hot sauce

Dinner: Rice Bowl- Brown Rice (Yellow) topped with Romaine and Tomatoes (Green) and leftover Pork (Red) and drizzled with hot sauce with Brussels Sprouts (Green) topped with Turkey Bacon (Red) on the side

Snack: Sliced Apple (Purple) with Peanut Butter (2 t)

Wednesday
Breakfast: Scrambled Eggs (Red) with Diced Ham (Red) and Spinach (1/2 Green)
Snack: Sunflower Seeds (Orange) This was a hard one because I was at the movies and I LOVE movie theater popcorn.
Lunch: Quesadillas: 2 Corn Tortillas (Yellow) topped with Cheddar Cheese (Blue) and more of that Leftover Pork (Red) I'm not always a big fan of leftovers but that meat has been serving us well.
Snack: Carrots (Green)
Dinner: Hamburger Patty (Red) served on Romaine Lettuce with Tomatoes (1 1/2 Green) and Watermelon (2 Purple)
Snack: Peanut Butter (2 t) I had meal-planned to have my peanut butter on a piece of toast but I forgot until I was in bed. :(

Thursday
Breakfast: Plain Yogurt (Red) with Frozen Blueberries (Purple) and Turkey Bacon (Red)
Snack: Carrots (Green)
Lunch: Salad (2 Green) topped with Diced Ham (Red) and Creamy Herb Dressing (Orange) I was at Chuck E. Cheese's with my kids and brought along my dressing and containers. Go me!
Snack: 2 Hard Boiled Eggs (Red) drizzled with hot sauce
Dinner: 1/2 a Grilled Cheese Sandwich (Yellow and 1/2 Blue) with Sliced Avocados (1/2 Blue) and Roasted Spiced Sweet Potatoes (Yellow)
Snack: Watermelon (Purple)

Friday
Breakfast: Peanut Butter Banana Oatmeal (2 t-Peanut Butter) (Yellow-Oatmeal) (Purple-Banana)
Snack: Walnuts (Blue)
Lunch: Grilled Chicken (Red-I was supposed to have two but I forgot to pack them both) and Cucumbers (Green)
Snack: Sunflower Seeds (Orange)
Dinner: Kneaders Chicken Chop Salad: (2 Green of Veggies) (2 Red-Meat There wasn't quite enough.) drizzled with hot sauce and a Slice of Whole Wheat Bread (Yellow) Sadly, the rest of the salad went in the trash.
Snack: Cherries (Purple)

Saturday
Breakfast: 2 Scrambled Eggs (Red) with Cheddar Cheese (Blue) and a Pancake (Yellow) topped with Peanut Butter (2 t)
Snack: Watermelon (Purple)
Lunch: Lettuce Wrap-Romaine (Green) and Sliced Turkey (Red)
Snack: Pumpkin Seeds
Dinner:Mini Meatloaves (2 Red, 1 Yellow, 1/2 Green) and Green Beans (1 1/2 Green)
Snack: Grapes (Purple)

Sunday
Breakfast: Yogurt Parfait-Plain Yogurt (Red) layered with Blueberries and Strawberries (Purple) and topped with Granola (Yellow) Pictured Below.
Snack: I had planned on carrots but I was in the car so I had them with lunch.
Lunch: Quesadillas-2 Corn Tortilla (Yellow) topped with Cheddar Cheese (Blue) and Pork (Red) with Carrots (Green)
Snack: I was at church and didn't pack anything so I added it to my dinner.
Dinner: Chef's Salad- Assorted Veggies (2 Green) with Sliced Turkey (Red) and 2 Hard-boiled Eggs (Red) topped with Creamy Herb Dressing (Orange)
Snack: Grapes (Purple)

Bring on Week 3! I'm ready for you!

21 Day Fix: What I Ate-Week 1

This week, I started the 21 Day Fix. If you haven't heard about the program, it is a combination on 30-minute workouts and portioned, color-coded meals. The workouts are great! I've been sore in different parts of my body all week! The eating plan is pretty great too, though it definitely takes some planning. I am coming to the end of my first week and wanted to share my meal plan.

I printed off these meal planner calendars. They're awesome. As you are planning out your meals, you can check off the colors at the top to make sure you're getting everything in.

As I was filling in my meals, I found that I had the hardest time getting in my "reds" (protein) so I would usually try to fit those in and then plan my meals around it. I also wanted my meals to be things my family would enjoy. I didn't want to be making multiple dinners everyday. I usually just wrote "fruit" or "veggie" because I hadn't been shopping yet and wanted to buy what was on sale.

So, here is what I ate in week one:

Monday

Breakfast: Plain Yogurt (Red) with Sliced Cherries (Purple)and vanilla (free)

Snack: Celery (Green) with Peanut Butter (2 t)

Lunch: 2 Corn Tortilla (Yellow) with Sliced Turkey (Red) and Broccoli (Green)

Snack: Olives (Orange)

Dinner: Thai Beef with Basil over Coconut Rice (Red-I took my meat out before adding the brown sugar and soy sauce for my family) (Yellow-switch to brown rice) and (Blue-Coconut Milk in the Rice)  served with Cucumbers (Green)

Snack: Watermelon Smoothie:Greek Yogurt (Red), Watermelon (Purple), ice, and vanilla 

This was not my favorite. I know some people love Greek Yogurt but it's not my favorite.

After day one, I was pleasantly surprised. I wasn't starving like I typically am when I start counting calories.

Tuesday

Breakfast: 1/2 Whole Wheat Bagel Thin (Yellow) with 2 scrambled eggs (Red) and Turkey Bacon ( Red)

Snack: Baby Carrots (Green)

Lunch: Baked Sweet Potato (Yellow) topped with Sliced Ham (Red) with Cucumber (Green)

Snack: Watermelon (Purple)

Dinner: Chicken Taco Bowl-Baked, Seasoned Chicken(Red), Romaine Lettuce and Tomatoes(Green), Cheddar Cheese(Blue) and Olives (Orange)

My family kids had theirs in tortillas with some tortilla chips on the side.

Snack: Sliced Apple (Purple) with Peanut Butter (2 t)

Wednesday

Breakfast: Oatmeal (Yellow) with Blueberries (Purple)

Snack: 2 Hard-Boiled Eggs (Red) with Hot Sauce (The hot sauce freebie has been my best friend!)

Lunch: Leftover Seasoned Chicken (1 1/2 Red) mixed with Black Beans (Yellow) and more hot sauce

Snack: Carrots (Green) with Hummus (Blue)

Dinner: Chef Salad-Assorted Veggies (2 Greens), Sliced Turkey (Red), Turkey Bacon (1/2 Red), Creamy Herb Dressing (Orange)

Snack: Sliced Apple (Purple) with Peanut Butter (2 t)

Thursday 

Breakfast: Two Scrambled Eggs (Red) mixed with Diced Ham (Red) and Spinach (Green)

Snack: Sunflower Seed (Orange)

Lunch: Leftover Thai Beef and Rice (Red and Yellow)

Snack: Snow Peas

Dinner: English Muffin Pizzas-Whole Wheat English Muffin (Yellow) topped with Pizza Sauce (a bit of purple) and Mozzarella (Blue) with Cajun Brussels Sprouts (Green, plus 2 t evoo for cooking) and Grapes (Purple)

Snack: Banana Shake- Banana (Purple), Plain Yogurt (Red), ice, vanilla and cinnamon

This was yummy. It felt like a real treat!

Friday

Breakfast: Plain Yogurt (Red) mixed with Sliced Cherries (Purple) and Vanilla And, accidentally, WAY too much cinnamon.

Snack: Sunflower Seeds (Orange)

Lunch: Sliced Turkey (Red) wrapped around 2 Sliced Hard-boiled Eggs (Red) topped with hot sauce and Baby Carrots (Green)

Snack: Cherries and Grapes (Purple)

Dinner: Taco Salad-Seasoned Ground Beef (Red) Lettuce and Tomatoes (2 Greens) Cheddar Cheese (Blue), Brown Rice with Cilantro and Lime (Yellow) and Red Beans (Yellow) topped with hot sauce

There was also olives, chips and  guacamole for the rest of the family.

Snack: Peanut Butter (2 t)

Saturday

Breakfast: 2 Scrambled Eggs (Red) with Diced Ham (Red) and Spinach (Green)

Snack: Cucumbers (Green)

Lunch: Salad-Spinach and Tomatoes (Green), Grilled Chicken (Red), Cheddar Cheese (Blue), Brown Rice (Yellow) and Creamy Herb Dressing (Orange)

Snack: Sliced Apple (Purple) and Peanut Butter (2 t)

Dinner: Slow Cooker Pulled Pork (Red-I skipped the vinegar/mustard sauce and it was still delicious.) with Smashed Sweet Potato (Yellow) and Mixed Vegetable (Green)

Snack: Peach (Purple)

Sunday

Breakfast: Flourless Pumpkin Pancakes (Green and Red) with Peanut Butter (2 t)

These were not my favorite. Though, I didn't totally follow the recipe so they might have been better.

Snack: Sunflower Seed

Lunch: 1/2 a Whole Wheat Bagel (Yellow) with Sliced turkey (Red) and Hummus (Blue) with Snow Peas (Green) dipped in the rest of the hummus

Snack: Strawberries

Dinner: Slow Cooker Beef Roast with Carrots (Red, Green, Yellow)

I added potatoes (for yellow) and garlic (because I love garlic). My family will have French Bread.

Snack: Banana Shake- Banana (Purple), Plain Yogurt (Red), ice, vanilla and cinnamon

So, that's my first week on the 21 Day Fix! There has been more preparation and dishes to do but I think my whole family had a week of healthier food choices. Bring on Week 2!

Turkey Cheese Ball

I was in charge of the Thanksgiving meal this year. I actually had a lot of fun preparing everything and it all went off without a hitch so it was pretty relaxing.. I think my favorite part of the meal was this Turkey Cheese Ball we had for an appetizer. I got the idea from this blog but that cheese ball didn't sound that good to me so I found a different one that sounded better.

Bacon Ranch Cheese Ball

via Thrice the Spice

2 (8 ounce) packages cream cheese, softened

1 (1 ounce) package ranch dressing mix (I actually made my own because my dad bought the wrong stuff.)
2 1/2 cups cheddar cheese, shredded
1 1/2 cups bacon pieces

1. In a medium sized bowl, mash the cream cheese. Add the ranch dressing mix and cheddar cheese, and mix until well combined.

2. Form the mixture into a ball shape.

3. Roll the ball in the  bacon pieces.

4. Refrigerate until ready to serve, at least an hour.

I used pretzels for the feathers and body and peanut butter to attach M&M eyes and an almond beak.

Super cute and very delicious.

 

Recipe Sunday: Macaroni and Cheese



I have made a lot of mac and cheese recipes. I try pretty much every one I come across. It's just the perfect comfort food and, of course, my kids love it. I've had a lot of good ones but this is my favorite one to make. It's simple and always turns out delicious. In fact, it's probably the most repeated recipe in my house.

Macaroni and Cheese
via Betty Crocker Sunday Dinner

Ingredients:

2 cups uncooked elbow macaroni

¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Worcestershire sauce
2 cups milk, cream, half and half (I just use whatever is in the fridge)
2 cups shredded cheddar cheese

I also love to add leftover ham and peas when we have it. Yum!

Directions: 

1. Heat oven to 350.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in large saucepan over low heat. Stir in flour, salt, pepper are Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
4. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
6. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole pan. Bake uncovered 20-25 minutes or until bubble.

Recipe Sunday: Baked Brunch Omelet

After a two-week hiatus, I'm back with a new recipe.

We are big lovers of brinner in our house. We usually have some form of brinner every week. These breakfasty meals tend to happen on lazy days where I decide to throw some pancakes or breakfast burritos together last minutes. This recipe isn't the last minute type since it does need to cook for an hour but it's easy to throw together and is super delicious.

Baked Brunch Omelet
via allrecipes.com

Ingredients:

1 loaf unsliced bread, cut into cubes
2 cups shredded cheddar cheese
1 cup cubed ham
8 eggs
2 cups milk
1/4 cup chopped green onions
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
3. In a large bowl, beat together eggs, milk, salt, pepper and green onions. Pour egg mixture into pan.
4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Note: Don't mind how terrible my plate looks in that picture. Our dishwasher here leaves everything looking really lovely.

 

Recipe Sunday: Slow Cooker BBQ Ribs

My dad's birthday was this week, so we made him a special meal when he and my mom came for their weekly visit. (It's so awesome to get weekly visits from grammy and grandpa!) My dad is a lover of ribs so I thought I'd try this slow cooker rib recipe I've had pinned for a while. We've never had a grill so I've never made ribs before but this was a delicious way to cook ribs without having your oven on all day. We also had a green salad, some pasta salad and pink lemonade--the perfect summer meal!

Easy Barbecued Ribs

via Mmm is for Mommy

 

 

4 lbs pork (baby) back ribs-leave the membrane on the ribs to help hold them together

3 tbsp sweet paprika

2 tbsp light brown sugar, lightly packed

1/8 tsp cayenne pepper

S&P to taste

2 cups barbecue sauce

Vegetable oil spray

In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low. (My Crock Pot cooks really fast, so I did about 4 and a half.)

 

Once the initial slow cooking is done, very carefully (as they are very tender) remove the ribs to a baking pan which you have lined with foil and put a rack on (my dad used a turner in the center and I had tongs on each side to remove them), bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven’s broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for 4 minutes. Serve any remaining sauce on the side with the ribs.

For dessert, I made Schneeballen, which is a deep-fried pastry my dad fell in love with while on vacation in Germany this summer. Mine didn't look quite this pretty but they sure tasted delicious!

Recipe Sunday: Baked Barley Risotto with Butternut Squash

I made a recipe with butternut squash this week, and while it was good, it made me remember how much I really like this recipe. I don't know about you but there is something about putting less-commonly used veggies in a dish that makes me feel good about myself. (Don't even get me started about the arugula I put in a pasta this week).  Go throw some squash in a recipe and see what it does for your self esteem.

 

Baked Barley Risotto with Butternut Squash

via Real Simple

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups) **SEE TIP**
• 1/2 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 ounces), plus more for serving
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

**TIP** Put your squash in the microwave for five minutes, turning halfway. It will be easier to peel, seed and cut!

Recipe Sunday: Thai Beef over Coconut Rice

 Thai Beef Over Coconut Rice
via Edesia's Notebook adapted by me

 

Ingredients:
1¼ cups rice
1 (13.5 oz.) can coconut milk
¾ cup water
½ tsp salt
2 tbsp soy sauce
1 tsp sugar
½ tsp red pepper flakes
¼ cup water
1 tsp cornstarch
1 tbs vegetable oil
3 garlic cloves, grated
1 lb. ground beef Directions:
In a medium saucepan, combine rice, coconut milk, water, and salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine soy sauce, sugar, red pepper flakes, water, and cornstarch in a small bowl; stir until cornstarch is dissolved and set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Turn heat to high and add seasoning mixture. Cook 30 seconds, then turn heat down to low. Serve immediately over coconut rice.

Recipe Sunday: Chick-Fil-A Lemonade

Last Christmas, my parents bought us the citrus juicer attachment for our KitchenAid mixer. I must admit, I was really excited about it! As a kid, we had a lemon tree in our backyard. It was usually my job to pick lemons and though I hated the task (Hello thorns. Hello bees.) I loved the fruits of my labor (ha ha, get it, fruits.) Every Sunday, I would get out our juicer and make fresh lemonade.

 

We perused Pinterest for a lemonade recipe and when we saw the words Chick-fil-a, we were sold. Who doesn't love Chick-fil-a lemonade? 

 

Chick-Fil-A Lemonade

via Real Mom Kitchen

 

Ingredients

• 8-10 Sunkist lemons (that is what Chick-fil-a uses, but we've used different one with excellent results. Don't use Meyer lemons though. Those are better for baking)
• 1 cup granulated sugar
• 5⅓ cups water

Instructions

1. Juice lemons so you end up with 1½ cups of lemon juice.
2. Add lemon juice to a pitcher and whisk with the sugar until sugar is dissolved.
3. Add water and whisk until well combined.
4. Refrigerate until nice and cold.

Recipe Sunday: Cookies and Cream Bars

I have a lovely Pinterest board full of Treats and Sweets. When I was pregnant with Grant, most of my pins were desserts because savory foods just weren't as appealing. When it comes down to it, though, I don't really make a lot of things from it. Usually, when we have a dessert, we'll eat ice-cream or Oreos. I kind of hate making treats sometimes because recipes usually make a ton and then I have to eat it all. We don't want good food going to waste. Think of the starving children in _______. The board is a my go-to when I'm asked to bring a dessert to a party or activity or when we're really just needing something special.

 

I made these bars a while back and, man oh man, they were delicious. They are quick and easy and the recipe only makes an 8x8 pan. I'm drooling just thinking about it!

 

Cookies and Cream Bars

via Sweet Pea's Kitchen

 

Ingredients:

One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter

Directions:

Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.
In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan.
Let set up for at least 10 minutes. Cut into bars and serve.

Recipe Sunday:Taco Pasta Salad

I love pasta salad. A lot. However, I can be picky about it. I mean, I'll probably gorge myself on it no matter what, but I might not be thrilled about it. They often have too much onion or not enough seasoning for my taste. This one is pretty unique and really yummy--perfect for your next summer barbecue.

Taco Pasta Salad
via The Way the Cookie Crumbles

1 pound bow tie pasta
salt
1 (10-ounce) package frozen corn
1½ cups salsa
1 (15-ounce) can black beans, drained and rinsed
2 medium tomatoes, diced
½ cup chopped fresh cilantro
8 ounces (2 cups) shredded cheddar cheese (I actually forgot it last time and it was still delicious.)
3-4 tablespoons lime juice
1 large (or 2 small) avocado, peeled, seeded, and diced
1 tablespoon cumin
2 teaspoon chili powder
¼ teaspoon pepper
2 garlic cloves, minced
¼ cup olive oil

1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to the package directions. Drain; stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, then add the beans, tomatoes, cilantro, and cheese.

2. Squeeze the lime juice into a small bowl and add the avocado; stir to coat the avocado. Remove the avocado from the lime juice and stir it into the pasta mixture. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil. Stir the dressing into the salad. Serve immediately or chill for up to 1 day (longer if you don’t add the avocado).

Recipe Sunday: Quinoa Fried Rice

When the whole quinoa craze started, I wasn't sold. I tried a recipe or two that was pretty meh. When I decided to give this recipe a shot, I was pleasantly surprised. It's light and basic and fills you right up.

 

Quinoa Fried Rice

via Peas and Crayons adapted by me



1 cup uncooked quinoa
butter or oil for sauteing
1-2 cups fresh or frozen vegetables (I usually use a frozen veggie medley)

1-2 cloves of garlic, minced

2-3 large eggs

1/8 tsp garlic powder

2-4 tsp soy sauce (or more, per your taste)

cooked ham, chicken or another favorite meat, optional

 

Cook quinoa according to package directions. You can cook it ahead of time for a super quick meal.

 

Heat butter in a saucepan over medium heat until melted. Cook the vegetables until thawed (or softened, if using fresh veggies). Add garlic and cook until fragrant.

 

Move veggies to one side of your frying pan and scramble the eggs on the other side of the pan.

 

Stir in quinoa and meat until heated through. Add soy sauce and garlic powder.

 

 

I've made it vegetarian (yum) and with leftover ham (double yum).

 

 

 

Recipe Sunday: Pasta with Zucchini Sauce

We love pasta in this house so I'm always on the lookout for new recipes to try. This is the perfect summer pasta. Tons of flavor but not overly rich.

 

 

Pasta with Zucchini Sauce

via Kayotic Kitchen with slight adaptations by me

 

Ingredients:
1 pound pasta (I've used spaghetti and penne)
2 zucchini’s, diced
1 large garlic clove
3 slices of bacon, chopped
2 oz butter
3 tbsp flour
1 cup of milk
1 cup Parmesan cheese, shredded
salt and pepper

1. Cook bacon until nearly done. Add zucchini. Sprinkle with salt and pepper and cook until soft, but not smooshy. Add the garlic and cook until fragrant. Transfer mixture to your food processor and blitz.
2. Cook pasta according to package directions.
3. While your pasta is cooking, melt butter over low heat. Add flour and stir until smooth and bubbly. Add the milk and heat to just boiling, stirring constantly. Reduce hear to low and let simmer 2 minutes. Add the zucchini mixture and stir well, letting the sauce simmer for a few more minutes. Add the Parmesan and stir until melted.
4. Serve sauce over pasta.

Recipe Sunday: Salami and Brussels Sprouts Pizza

I don't make the same recipes very often. I love trying new things. For a while, I was never really repeating recipes except for our super basic standbys (You know, grilled cheese, Ramen noodles--that sort of thing). However, I was starting to crave things I had made before that were just really good. I started a Pinterest board called Recipes to Keep as a place to store all of the recipes we thought were worth making again.

 

When I first saw this recipe in Real Simple, I was skeptical but I went ahead and gave it a try. Boy, am I glad I did. It's light and simple and so delicious. My whole family just gobbles it up!

 

Salami and Brussels Sprouts Pizza

via Real Simple, slightly adapted by me

 

Ingredients

• 5 tablespoons olive oil
• 1 pound pizza dough, at room temperature (I use Pillsbury)
• 1/2 pound Brussels sprouts, thinly sliced
• 2 ounces sliced salami, cut into quarters
• 1/2 pound mozzarella, grated (2 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
2. In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes.

Recipe Sunday: Fudgy Toffee Chocolate Chip Cookie Bars

When I eat something delicious, I find myself thinking, "Man, other people should really eat this!"

So, I've decided to start sharing some of my favorite recipes with you, on Sundays. We shall call it, Recipe Sunday. (Creative, I know.)

The first recipe I'll share with you is the delicious Father's Day treat I baked (with the help of my little sous chef). Oh my goodness guys, these are to die for. They are super rich and it makes a ton, so plan to make them for a crowd, or don't--the choice is yours.

Fudgy Toffee Chocolate Chip Cookie Bars
via Mel's Kitchen Cafe

Ingredients

Crust:
• 2 cup graham cracker crumbs (one of the many reasons I love my food processor!)
• 1/2 cup (1 stick) butter, melted
 
Fudge Layer:
 
• 1 (14 oz.) can sweetened condensed milk
• 1 package (12 oz.) semi sweet chocolate chips
• 1 tablespoon butter
• 1/2 cup toffee bits (I used chopped up Heath bar)

        Cookie Layer:

• 3/4 cup (1 1/2 sticks) butter, softened
• 2 tablespoons milk
• 1 tablespoons vanilla extract
• 1 1/4 cups packed light brown sugar
• 1 large egg
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 package (12 oz.) semisweet chocolate chips
• 1/2 cup toffee bits

Directions

1. Preheat oven to 350 degrees F.
2. Line a 9X13-inch baking pan with foil and lightly spray with cooking spray. In a small bowl, mix together the graham cracker crumbs and butter until evenly moistened. Press into the bottom of the prepared pan.
3. For the fudge, in a microwaveable bowl, mix the sweetened condensed milk, chocolate chips and butter. Microwave for one. Stir. Microwave for another minute and continue stirring and microwaving until the mixture is smooth and melted. Pour the fudge mixture over the crust, spreading evenly. Sprinkle with the toffee bits (1/2 cup).
4. For the cookie layer, in large mixing bowl with an electric mixer (handheld or stand mixer), beat together the butter, milk, vanilla, and brown sugar. Add the egg and mix. Stir in the flour, salt and baking soda. Stir in the chocolate chips. Dollop this mixture by tabespoonfuls across the fudge layer and spread to form an even layer. Sprinkle with the toffee bits (1/2 cup).
5. Bake for 30-35 minutes (I did 25 minutes) until edges are puffed and the top is golden brown. Don't overbake or the bars will be tough and dry. Pull them out when the top is golden but the cookie dough still looks a bit soft. Cool completely and cut into squares.

You're welcome! 

Schliefferlies

Schliefferlies are a delicious, deep-fried Swiss pastry. My Great-Grandma Buhrley brought this recipe with her when she emigrated from Switzerland to the United States. My Grandma White would make them every year at Christmastime and when my parents got married, they continued the tradition. When Sam and I were engaged, I told him about the recipe and we decided to make them to surprise my grandpa. We've made them every year since and it's been fun to carry on the tradition.

 

We decided to make them after Christmas this year since my parents would be hear and they are my dad's favorite.

 

Schliefferlies

 

Ingredients:

2 cups sugar

6 eggs, separated

1 stick butter, softened

2/3 cup evaporated milk

1 t. vanilla extract

1 1/2 t. baking powder

1 t. salt

4-5 cups flour (that's what my grandma's recipe says but I usually add quite a bit more)

 

Crisco

powdered sugar

 

Directions:

 

In a large mixing bowl or stand mixer, beat egg yolks and sugar until lemon colored. Add butter, evaporated milk, vanilla, baking powder and salt.

 

In a separate bowl, beat egg whites until stiff peaks form and add to the other mixture.

 

Add flour until you have a soft, not-sticky dough. (It may seem like you are adding an obscene amount of flour, but trust me, you don't want your dough to be too sticky.)

 

Cover with plastic wrap and keep in fridge for several hours. DON'T SKIP THIS STEP!

 

Take a ball of dough, about the size of a softball out of your bowl and return the remaining dough to the fridge. It's much easier to handle if it's cold. Roll dough to 1/8" thickness. Feel free to flour the heck out of it. If the dough is too sticky it may make you angry and traditions should be happy, not angry.

 

Cut into 2"x4" strips. I've found the pizza cutter to be quite helpful for this.

Cut 1" slits in the center of each rectangle.

Take one end of the dough and pull it through the center, like so:

It should look like this.

Heat the Crisco in a deep pan. 355-360 degrees F is ideal, though it may fluctuate five degrees or so.

Add a few Schliefferlies to your pan. Turn over when the bottom side is lightly browned. It only takes about a minute. (I recommend having a fryer and a roller, if you can find a partner in crime.)

When both sides are browned, remove them to a paper towel-lined strainer.

Spread the pastries out on the table. We usually put down a brown paper grocery bag to absorb more grease and prevent mess. Sift powdered sugar over the top.

Repeat with remaining dough.

One recipe makes quite a bit, so plan to share some with your friends or neighbors, or don't. I won't judge.

We like them for breakfast or dessert or a midnight snack.

 

Store in an air-tight container. You can reheat them in the microwave for a few seconds. They taste the best when they are warm.

Cookie Exchange

For Girl's Night this month, we had a cookie exchange. Everyone brought three dozen cookies and we all got to take home an assortment of treats. I made Chocolate Chip Cookie Dough Fudge. To see my recipe and some of the other recipes check out our Philly Food Blog.

 

I'm sure going to miss these Girl's Nights and all of these amazing ladies when we leave.

 

And, that's me, doing my tradition pose. I've decided that if I make a silly face on purpose it will stop me from looking silly on accident.

 

Thanksgiving

We made the trek to Michigan again this year to celebrate Thanksgiving. We got to be there for a week and a half so that Sam could go to a couple of interviews. Sam's parents were there too so it made for an extra-special visit.

 

I took about five pictures while we were there, which I guess is better than none, right?

 

I love this picture because it's totally not posed. Just some true family bonding.

 

 
Abby loved using the apple peeler/corer/slicer.

 
Abby was also Grammy's assistant on the rolls.

 
Aunt Sarah bought the girls these cute turkey headbands. I love Clara with a mouthful of roll. To be honest, I think that's about all she ate.

 
The delicious spread.

 

To make up for my lack of pictures, I thought I'd share the pie recipes I used this year. I made four and they all turned out delicious.

 

I used this recipe for apple pie. I've made apple pie about a million times and I don't think I've ever used the exact same recipe. This one was yummy though--not too sweet. I used Granny Smith apples in place of the Northern Spy because, seriously, what is a Northern Spy apple anyway?

 

Tar Heel Pie via Woman's Day

 

Ingredients:

U.S.

Metric

• 1/2 recipe Standard Pie Dough, or 1 store-bought refrigerated rolled pie crust
• 1/2 cup(s) (1 stick) unsalted butter, melted
• 1 cup(s) semisweet chocolate chips
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) packed light brown sugar
• 1/3 cup(s) all-purpose flour
• 2 large eggs
• 1 teaspoon(s) pure vanilla extract
• 1 teaspoon(s) instant coffee granules
• 1/4 teaspoon(s) kosher salt
• 1 cup(s) pecans, roughly chopped
• Whipped cream, for serving                         

---

Directions:

1. In a large bowl, whisk together 1 cup flour, 1 tablespoon sugar and 1/2 teaspoon salt. Using your fingers or a pastry cutter, work the chopped butter and shortening into the flour until the mixture resembles coarse crumbs. Sprinkle with 2 tablespoons ice water, 1 tablespoon at a time, until the dough is crumbly but holds together when squeezed (if necessary, add additional ice water, 1 teaspoon at a time).
2. Transfer the dough to a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
3. Heat oven to 350 degrees F. On a lightly floured surface, roll a disk of dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim the dough so that the overhang is even all the way around (about 1/2 inch from the edge of the pie plate). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
4. Melt the 1/2 cup butter. Place the chocolate in a large bowl and pour the warm butter on top; stir until smooth. Add the brown sugar, eggs, vanilla, coffee and remaining 1/3 cup flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt and mix to combine. Stir in the pecans.
5. Pour the chocolate mixture into the pie crust and bake until the filling is set and the crust is golden brown, 30 to 35 minutes. Let stand for at least 1 hour before serving. Serve with whipped cream, if desired.

This recipe was SO good. It was like a brownie inside a pie crust. Yum!

Blueberry Pie (Make Ahead) via Cook's Country

 

1 recipe double-crust pie dough (The Pillsbury Just Un-Roll is great)
4 tablespoons unsalted butter, melted
4 whole graham crackers, crushed to fine crumbs
6 cups blueberries (fresh or frozen)
1 ¼ dried cranberries
¾ cup sugar
2 tablespoons minute tapioca
2 teaspoons lemon juice
¼ teaspoon salt

On lightly floured surface, roll 1 dough into 12-inch circle (or just unroll if using store-bought). Transfer to 9-inch pie plate. Brush crust with 2 tablespoons melted butter and sprinkle with half of cracker crumbs. Cover with plastic and refrigerate for 30 minutes. Roll second dough into 12-inch circle and brush with remaining butter, leaving 1-inch border around edge. Refrigerate, covered, on large plate for 30 minutes.

Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes. Let cool slightly, then stir in sugar, tapioca, lemon juice, salt and remaining blueberries. Refrigerate until cool, about 15 minutes.

Transfer filling to dough-lined pie plate. Sprinkle remaining cracker crumbs over filling. Fold lip of bottom crust inward over filling. Brush border of dough with water, then arrange top crust, buttered-side down, over pie. Crimp edges of pie. Cut six 1-inch slits, about 1 inch from crust and four 1-inch slits near center of pie. Allow pie to firm in freezer for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. Freeze for up to 2 months.

Adjust oven rack to lowest position and heat oven to 375. Bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours.
This pie is seriously delicious. There were a few blueberry pie skeptics but this recipe made them all believers.

For some reason, the site with the Vanilla Bean Pear Pie recipe isn't working so I'll just post the Pinterest link in hope that it will work again soon.