Stuffed peppers

Our mid-week meal from last week, these stuffed peppers are healthy and delicious! Super simple to throw together and I had enough left over mix to freeze for another meal down the road. The boys both ate it really well (J better than A), and an extra stuffed pepper reheated well the next for leftovers. I served it with jasmine rice (yes the frozen kind from Whole Foods) and that was it! The peppers themselves are loaded with ground turkey, beans, corn, and tomatoes, so you don’t really need anything else:

One last note, I cut the simmering time down by about half, and they still turned out fine. I hadn’t planned for an extra thirty minutes before the oven cooking time, and so I sped up a lot of the simmering, but they ended up delicious anyway!

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Low carb garlic parmesan chicken bake

On Tuesday, J’s baseball game got moved to Friday, which means we needed to move our “quick meal” of the week to Friday, and I was left without a meal for Tuesday dinner. Thanks to my following numerous bloggers on Instagram, a meal popped up that I had everything for, except the chicken. I ran by Wal-Mart on a work break and picked up a package of thin sliced chicken breast, and we were good to go. J loved this meal, A liked it only okay, but it was quick to put together and also low carb! Here’s the recipe:

Here is my collection of supplies:

I did spray the pan first with canola oil, then layered in the chicken:

Then I mixed the remaining ingredients together and topped the chicken:

In the last six minutes of baking I prepped the sides:

If you haven’t tried the frozen rice from Whole Foods it is life changing. Seriously. It’s so fluffy! Then the chicken was ready to go:

It was creamy and delicious, perfect with the rice and broccoli. It’s hard to find a casserole type meal in our house that everyone can eat, and this was a great take on a casserole!

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What’s Up Wednesday

I always enjoy these monthly check-ins on my favorite blogs to follow, so I thought I’d join in on the fun!

1. What we’re eating this week:

S- freezer white chicken chili with corn bread

M-  tomato soup and grilled cheese

T- freezer pork chops with sweet potatoes 

W – cilantro lime chicken with brown rice

Th- penne with marinara and salad

And these AMAZING cookies:

2. What I’m reminiscing about:

Painting class with my Mom! I can’t wait to go again.

3. What I’m loving:

My new lamp in our reading corner

And my one tulip that survived the cold snap and winds out front:

4. What we’ve been up to:

Work, school, baseball

5. What I’m dreading:

The pile of papers that is about to flood my grading inbox.

6. What I’m working on:

My new Crisis Communication course I’m teaching this fall, and grading all those papers I just mentioned. I’m happiest when my inbox looks like this:

7. What I’m excited about:

Heading to the beach in just a few months!

8: What I’m watching/reading:

I’m binge watching Schitt’s Creek and it is hilarious and my new favorite show.

I’m finishing up reading A Bite Sized History of France:

And I’m really enjoying the daily study on She Reads Truth.

9. What I’m listening to:

Forver 35 Podcast & Matt Goulding’s interview on Milk Street Radio Podcast

10. What I’m wearing:

My current favorite Spring sweatshirt and jean skirt.

And my trio of Nordstrom sandals (beige, striped-updated version here, orange):

11. What I’m doing this weekend:

Dinner with friends! We’re making penne alla Betsy, salad, and crusty bread.

And we’re probably sitting at a baseball practice at some point.

12. What I’m looking forward to next month:

Easter! I’m already working on the boys’ Easter baskets and I’m particularly excited about these devotional studies I found for them (and one for me).

Bonus Question: what’s my favorite Easter side dish:

Deviled eggs, no question!

*This post contains affiliate links, thanks for supporting my blog!*

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This and that

This is B teaching the boys how to play Go:

These are my picks from our new (very close, eek!) Ulta:

Cotton swabs, NARS Bettina lip pencil, NYX creme brûlée butter gloss, MAC soft ochre painterly pot, Revlon Not Just Nudes creme palette.

These are all of our little duckling friends that we made this week:

We have thoroughly enjoyed these sweet babies:

This is the Museum of Ice Cream vanilla with rainbow sprinkles that the boys and I had for dessert:

This is how the boys spent their first time of no rain in a WEEK:

And lastly this is my favorite Sunday dinner, so easy!

Salmon from Costco, baked potatoes, pre-sliced Italian bread from Publix. Cook it all at 400 degrees, put the potatoes in for thirty minutes, then add the salmon, then in the last ten minutes of cooking add the bread wrapped in foil.

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The Pioneer Woman’s Comfort Meatballs Remix

I’ve made The Pioneer Woman’s comfort meatballs so many times, the binding on my cookbook has broken in that exact spot. They are the boys very favorite type of meatballs, and we make them at least once a month, if not more often. However, over the years I’ve streamlined the recipe so it is faster to put together because I rarely have time to individually cook the meatballs in a skillet before baking them in the oven. Here are some of my favorite tips for making them a little quicker. First, I make the normal meatball recipe, but I leave out the diced onions (food allergies) and add a tsp of garlic powder instead. I then divide the meatballs out onto a nonstick foiled lined pan:

And bake them for 10 minutes at 400 degrees. Then, I take them out of the oven and turn the temp down to 350 degrees. While the meatballs are cooking, I make the sauce that goes with the recipe, and line the bottom of the pan with about 1/4 of the sauce:

Once the meatballs have “pre-cooked” I put them on top of the sauce:

Then I add the rest of the sauce on top:

And then I bake them in the 350 degree oven for about 25-30 minutes, until the sauce is bubbly, and the meatballs are cooked through. We serve them with mashed potatoes, corn, or sweet potatoes depending on the week. Either way they’re delicious!

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This and That

This is my Target order haul from the past week:

Since it’s been a pain-ish to get to Target right now, I’ve been adding things to my cart throughout the week and then I order it all at the beginning of the next week. I also may need to stop following so many blogs that I keep discovering new things to try.

J is reading Sarah, Plain, and Tall out loud with his reading group at school and at home to me:

This was one of my favorite books when I was his age, so I love that he’s reading it and that I get to hear it all over again!

My Mom had baby chicks hatch in her classroom this past week, and J really loved them so:

This kiddo has a heart for animals!

On Friday we braved the rain to pick up new baseball equipment for J, and for the boys to spend their Christmas and birthday money at Target:

These are the newest Elite Trainer Pokémon boxes. They were excited about them, I was excited there were two boxes!

This is the salmon sheet pan supper that is so, so easy:

Salmon, asparagus, lemon. Drizzle with a little olive oil, sprinkle with salt and pepper and cook at 400 degrees until done (about 12-15 minutes).

And finally, this podcast got me intrigued by A Color Story App, which I promptly downloaded and have had fun trying out!

My first in-app purchase was At Home and I love it! It creates amazing filters that look natural, but just a tad brighter, truer, better. I definitely recommend it! Have a great Monday!

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Making pasta

B gifted me a pasta maker for Christmas, and while I’m still getting the hang of it, it’s alot of fun to test out! Our favorite current recipes are from the fall edition of Magnolia Journal:

The pasta was good, but the sauces were amazing. I’ve got to step-up my pasta skills to match the sauces!

You can get a copy of the Magnolia Journal Fall 2018 here! I highly suggest picking it up, you’ll refer to it again and again!

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Hermits

Don’t ask me how they got their name, because I have no idea. However, these little spiced cookies are my Dad’s favorite and my Nannie (my Dad’s Mom) used to make them every year. Now my Mom makes them, and we have all joined in at one point or another to help make multiple batches of these throughout the holiday season. Even though the holidays are over, you can still make a batch and enjoy the fact that they are slightly healthy because they have raisins.

Hermit Cookies

  • 2 1/2 cups all purpose flour
  • 1 tsp of baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp clove
  • 1 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2/3 cup shortening
  • 1 1/2 cup brown sugar
  • 2 tbs milk
  • 2 large eggs
  • 1 cup raisins

Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, clove, and salt. Set aside.
  4. On medium speed cream shortening for about three minutes.
  5. Add sugar to butter and mix until light and fluffy about 3-4 minutes.
  6. Scrape down the sides and then add in the eggs and milk. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
  7. Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until blended, then add in raisins and mix.
  8. Divide by scoopfulls onto parchment  lined pan.
  9. Bake for 12-15 minutes.
  10. Will keep in an air tight container at room temperature for 5 -7 days. In our house they rarely last that long.

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Chicken enchilada casserole

I made this on a whim last week, so this is definitely something you could create easily if you have some pantry and fridge essentials on hand. It was creamy, delicious, and reheated for next day’s lunch really well!

Chicken Enchilada Casserole

  • 2-3 cups cooked shredded chicken (you can use rotisserie chicken, or bake 1 lb of lightly oiled chicken breast in the oven at 350 for 30 minutes)
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp of kosher salt
  • 1-2 packages or cans of green Chile enchilada sauce (we use Frontera brand)
  • About 12 white corn tortillas
  • 2-3 cups grated cheddar cheese
  • 1 cup sour cream, divided 
  • Optional toppings: cilantro, salsa, extra sour cream, olives

Directions

  1. Preheat oven to 350 degrees. Lightly spray an 8×8 glass pan with canola oil.
  2. In a medium bowl, mix shredded chicken, spices, about 1/3 of the enchilada sauce and 1/2 cup sour cream
  3. Layer about 4 corn tortillas to cover bottom of pan.
  4. Spread half chicken mixture over tortillas.
  5. Cover chicken mixture with a light drizzle of enchilada sauce and then 1/2-1 cup of cheese
  6. Repeat step 3-5.
  7. Cover with remaining 4 corn tortillas.
  8. In the empty chicken mix bowl add remaining enchilada sauce and remaining 1/2 cup sour cream and mix well.
  9. Spread enchilada sauce mix over corn tortillas and top with remaining sharp cheddar cheese.
  10. Bake for thirty minutes and let it stand for about five minutes after taking it out of the oven.

Here’s a breakdown of the set-up. From pre-bake:

 

To post bake:

To cutting slices:

Happy eating!

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This and that

This weekend we visited Santa and the boys shared what they would like for Christmas…

This is my favorite nail combination (I do polish x 2, top coat, glitter coat and let my nails dry for about ten minutes in between the polish coats, top coat, and glitter coat)….

My favorite frozen Rhodes rolls hack is to put two freezer rolls in a greased muffin tin, and then let them rise all afternoon, then bake at 350 for fifteen minutes:

I took this picture of A by my favorite tree on campus when we were walking to my class last week:

And finally two of my current favorite things, my Magnolia Journal and a Gingerbread Spiced Latte:

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