Pita Pockets

I came across a super easy recipe inspiration on pinterest and decided to try it out.

*Remember, my blog is going private August 1st, if you would like to continue following me, please leave a comment with your email address.

Pita Pockets

Ingredients
*1 can corn
*1 can black beans
*1 tomato
*1 large avocado
*fresh cilantro
*salt and pepper to taste
*1 cup mozarella
*pita bread

1. Rinse and drain beans and corn
2. Chop cilantro, tomato and avocado
3. Mix all ingredients and cook on low-medium until heated throughout
4. Add mozarella.
5. Once the cheese melts, pull the mixture off of the heat and fill the pita pockets.
*When saving leftovers, keep the mixture separate from the pita pockets to avoid soggy bread.

S'mores Bites

No picture again, but I got this idea from this pin on pinterest.  I mean, who doesn't love s'mores: graham cracker - good, marshmallow -good, chocolate - good.  Everybody wins.


Smores Bites 
from Melissadionne

Ingredients:
6 graham cracker sheets (or as many as you wish)
6 large marshmallows (enough to fit your crackers)
12 Hershey’s Kisses, unwrapped 

Directions:
1. Break graham cracker sheets in half.
2. Using clean scissors cut each marshmallow into 2 halves.
3. Heat oven to Low Broil.
4. Align graham crackers in the center of a cookie sheet about 1/2″ apart from each other.
5. Top each graham cracker with a marshmallow with the cut/sticky side down.
6. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON’T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed.
7. Once golden immediately remove from oven, place 1 Kiss in the center of each toasted marshmallow and gently press down.  For best results serve warm, just like a real S’more.
8. Enjoy!

Greek Yogurt Dip

Might've already shared this one before, but just in case I haven't, this was a super easy and yummy substitution.

For ranch dip, instead of using sour cream, use a container of plain Greek yogurt instead, mix it with a packet of ranch dip and enjoy with veggies or chips! Super quick and a little healthier than sour cream, too!

A cup of Macaroni and Cheese

I'm a macaroni and cheese girl.  I love it, but I have to tell you that the powdery cheese kind of freaks me out and I'm still working to make mac-n-cheese in the crockpot work out because that would be a collision of two wonderful worlds.  In the mean time, I came across a recipe on Pinterest (of course) for a cup of mac-n-cheese.  It worked out perfectly for my lunch for just me (of course I could do two cups if the Mr. wanted mac-n-cheese as well.  I ate mine today with a half of a turkey bacon sandwich and a teeny apple.  Perfect lunch for a cool day!

Without further adieu, the recipe:
Instant Mug o’ Mac & Cheese in the Microwave
from babble
1/3 cup pasta
1/2 cup water
1/4 cup 1% milk (we always have 2%)
1/2 cup shredded cheddar cheese
1.Combine the pasta and water in a large mug or bowl.
2. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. (I placed my mug in a bowl to catch the water, then put the water back in afer each two minutes..your pasta will need it)
3. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. (Mine cooked in about 5 minutes and I had to add an extra TBS of water).
4.Remove it from the microwave and stir in the milk and cheese. Microwave for another minute.
5. Stir the cheese thoroughly into the pasta and eat up!

*Total Carboyhydrates 18g
(You may notice that I am going back to some recipes and adding in the total carbohydrates.  As a diabetic this is what I have to count in order to know how much insulin to give.  I have been re-figuring out total carbohydrates with each recipe each time I make it..total waste of time, so I'm going to start posting them to stop reinventing the wheel.  If you can use them, great! Remember though that these are just close.  If you don't care about total carbohydrates, just ignore them. )

Pumpkin Choclate "Cupcakes"

Typically you probably think of cupcakes as having icing and these do not, but do not discount them yet..they're good and easy to make, so everybody wins!

Pumpkin Chocolate Cupcakes
from Nomadic Nom Nom

Ingredients

1 box chocolate cake mix
1 15oz can of pumpkin pure
6 oz mini chocolate chips

Directions
1. Mix together the three ingredients (cake mix, pumpkin and chocolate chips..reserving some of the mini chocolate chips for the top of the cupcakes).
2. Bake at 350 22-25 minutes or until a toothpick comes out clean.

The cupcakes are a little denser than a typical cupcake, but oh so good! : )

Easy Cobbler

I love it when sweets taste good and aren't too bad for you either.  On top of all of that, this recipe was super quick.

Easy Berry Cobbler
from Living a Changed Life

Ingredients
1 box cake mix (I just used yellow cake)
1 can sprite zero
1 bag frozen mixed berries

Directions
1. Cover the bottom of a 9x11 cake pan with the berries.

2.  Pour the cake mix on top making sure that it is evenly spread out.

3.  Pour Sprite slowly over the mixture (do not mix in though..or it will mess with the crust).

4. Bake for 45-50 minutes at 350 degrees

and serve with ice cream..possibly low fat? Or forget it go for Bluebell homemade vanilla because it it amazing...

Chicken Roll ups

I made these a couple of weeks ago. They were quick and super easy.

Chicken Roll ups

• 1 pkg cream cheese (8oz)
• 1 pkg crescent rolls (6 ct)
• 2 shredded cooked chicken breasts
• 1.5 C grated chedder cheese
• 1 C grated Monterey Jack
• 1/4 t salt
• 1/4 t pepper
• *I also added in some poultry seasoning and a little bit of garlic.
  
• bread crumbs
• 1/4 stick melted butter

Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.

Vegan Oat Bars

I bought some hungry bars from Emily a few weeks ago and they were amazing. I have not had a chance to order again, so I searched her website to find something to tie me over in the mean time. I found theses vegan oat bars. They have been a great quick breakfast which I have been in need of lately.

Soft & Chewy Raw Vegan Oat Bars

Ingredients:

• 1 large ripe banana, mashed
• 1 1/2 cups rolled oats
• 1/2 cup wheat germ*
• 1/2 cup shredded sweetened coconut
• 1/2 cup dried fruit (I used dried cranberries)
• 1/2 cup chopped nuts (I used roasted almonds)
• 1/4 cup mini chocolate chips
  
• 1/2 cup pure maple syrup (agave syrup will work also)
• 1/2 cup nut butter (I used peanut butter)
• 1 tsp vanilla extract
• 1/2 tsp salt

*If you do not have wheat germ on hand, don't sweat it. Just replace the 1/2 cup wheat germ with 1/2 cup oats.

Directions:

1. Mix the above ingredients in a large bowl until well combined.
2. Line a 8x8 baking dish or tupperware with plastic wrap or foil.
3. Place the oat bar mixture in the pan and pat down evenly and firmly.
4. Cover and freeze for at least 6 hours or overnight.
5. Remove pan from freezer and cut into 10 rectangular bars.
6. Store in freezer for firm bars or refrigerator for soft bars.

After the bars firmed up, I wrapped each bar in plastic wrap and placed them back in the freezer.

A cup of coffee cake

Happy Fall Y'all! This weather is wonderful!! We've had to bust out the pink camo sweatshirt for Chloe, running tights for me and the blankets for couch time. Wooohoo! Tomorrow may even include a warm coffee drink.
Cold weather= the perfect conditions for being inside and pinning. Not only does Pinterest have great DIY projects, decor and style, but it also has recipes, which is probably one reason that I spend so much time on there. I found a recipe lately that was quick and easy, so I tried it out today.

A Cup of Coffee Cake (In less than 5 minutes)
from Prudent Baby

Ingredients
1 tbs butter
2 tbs sugar (I would probably do more like 4 tbs)
1/2 egg
2 tbs sour cream
A few drops of vanilla
Cinnamon
1/4 c flour
1/8 tsp baking powder
For Crumble topping
1 tbs butter
2 tbs flour
1 tbs brown sugar
1 tsp cinnamon

Directions
1. Soften butter in coffee cup for 10-15 seconds
2. Stir in sugar
3. Crack egg into a ramekin and pour half into the coffee cup
4. Stir in sour cream and add a few drops of vanilla (I would also add in a little cinnamon)
5. Add in flour and baking powder. Stir until mixed in well.
6. For the crumble topping, combine 1 tbs butter, 2 tbs flour, 1 tbs brown sugar and 1 tsp cinnamon in a separate ramekin. Smoosh together and add it on top in your coffee cup.
7. Cook in the microwave. Start with 1 minute and then proceed in 10 second intervals until its done.
8. Let it cool and enjoy!
*I obviously doubled the recipe so that Cody and I could both have breakfast : )

*Total carbohydrates for each cup = 72g 

Also here's a little peak at what's going on in our kitchen right now

but have no fear, good things to come.
Happy a wonderful weekend!! Aren't these weekends just so needed!?

Copy Cat: Pasta Salad

Teachers copy. There I said it. Not in the same way that a student might copy on a test (heaven forbid!), but we do use each others' ideas. It's how good teachers become great teachers. I like to take this principle to lunch time. I will scan the table and look for yummy meals that other teachers bring and either ask for the recipe or google until I find something similar. I noticed that a few weeks ago, several teaches had different versions of pasta salad, so I googled until I found something that looked good. This is a fairly quick recipes, makes quite a bit of food and its "leftovers" are delish!

ITALIAN DRESSING PASTA SALAD

from COOKS.COM

Read more about it at www.cooks.com/rec/view/0,231,152181-233206,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

For the Salad Dressing:

3/4 cup olive oil
1/4 cup red wine vinegar
3 large cloves garlic, finely minced
1 tsp. sea salt
1/2 tsp. Mrs. Dash Garlic flavored (optional)
1/4 to 1/2 tsp. freshly ground black pepper
1 tbsp. fresh basil, finely minced (or 1/2 tsp. dried)
1/2 tsp. fresh oregano, finely minced (or 1/8 tsp. dried)
2 tbsp. grated Parmesan cheese
pinch of red pepper flakes (optional)

For the Salad:

8 oz. (1/2 lb) pasta, cooked
3 cups assorted vegetables
1/2 cup chopped red or sweet Vidalia onions
1/4 cup green onions, minced (optional)
1 red pepper, finely chopped (or use roasted red peppers)
vegetables of your choice

*I marinated some chicken breasts in Italian dressing and cooked them on the stove. I cut them into bite sized pieces and mixed into the salad at the end.

Cook the pasta according to package directions. Using colorful pasta and vegetables makes for an especially attractive salad.

Mix garlic and herbs, cheese, black pepper and whisk ingredients for dressing together (or process in a blender/food processor until smooth).

Remove the pasta from the cooking water using a large mesh or straining spoon. Do not discard the water.

In a large bowl, pour the dressing over the cooked and drained pasta while still hot.

Fresh or frozen, raw or cooked vegetables (or any combination) may be added. Broccoli, carrots, corn, baby corn, peas, green beans, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a pasta salad.

Blanch the prepared vegetables in the pasta water. This can be done by putting the vegetables in a steamer or a large mesh spoon or sieve and holding it under the steaming hot (not boiling) pasta water for 1 or 2 minutes, depending upon the size of the vegetables. Alternatively, if you're using mixed frozen vegetables, they may be microwaved. Do not overcook the vegetables - they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the pasta water.

Add the vegetables to the pasta salad and mix well. Taste and adjust seasonings. More salt, pepper, herbs and cheese may be added, or a little lemon zest or juice, or even a pinch of granulated garlic.

I hope everyone has a wonderful weekend! We have both sets of parents in this weekend and are looking forward to spending some quality time with them! The girls are heading into town today to see Paula Deen! SO excited!!

Mini Meatball Sandwiches

Easy, fairly quick recipe from The Pioneer Woman:

Mini Meatball Sandwiches
from The Pioneer Woman

Ingredients

• 1 pound Ground Chuck Or Ground Beef
• ½ cups Panko Or Other Bread Crumbs
• 1 clove Garlic, Minced
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• ½ cups Milk
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce
• 12 whole Dinner Rolls (or Slider Rolls)
• 4 slices Provolone Cheese, Cut Into Four Wedges Each

Preparation Instructions

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

Serve immediately!

Bowtie Lasagna

On Monday, I processed some more of the deer meat. This is exactly what every hunter hopes for: That he will bring home his prized deer and his wife will process the meat with a pink Kitchen Aid mixer into a pink mixing bowl in a very pink kitchen. Obvi a dream come true!
Afterwards, I was trying to figure out a good quick recipe using said ground venison and I came across a recipe for Bowtie Lasagna from the Pioneer Woman in a series called 16-minute meals. Super easy meal from Pioneer Woman? Okay! It was wonderful and we had quite a bit still for leftovers!

Bowtie Lasagna
Pioneer Woman

• 1 pound Ground Chuck
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups Mozzarella Cheese
• ½ cups Sour Cream

Directions
1. Boil the noodles until al dente. (follow the directions on the bag)
2. Brown the ground meat.
3. Drain the pasta and dump it over the top of the browned meat.
4. Drizzle olive oil over the top of the noodles.
5. Pour the marinara or pasta sauce over the noodles.
6. Add garlic powder, italian seasoning and salt.
7. Add the mozarella and sour cream.
8. Stir it all together on low heat just until combined.

Easy Key Lime Pie

 This recipe is a quick go to dessert at our house.

Easy Key Lime Pie
Ingredients:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed
milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Taco Soup

Taco Soup
From Danee : )
Ingredients
1 lb beef
1 can diced tomatoes
1 can corn
1 can ranch style beans
1 can rotel
1 package ranch seasoning
1 package taco seasoning
Directions
*Brown the meat in a medium skillet.
*Combine all ingredients in a large pot(only draining the corn) and heat.

*Total Carbohydrates 11.75g per 1/2 cup