Monday, July 10, 2017

7 Surprising Stay at Home Date Night Ideas

If you are looking for a date night idea for those on a budget or just to keep the spark alive, I have a few inspired ideas for a romantic or fun night in.

Why break the bank to have a good time? Personally, I like someone who uses a little imagination vs just throwing money at it! So here are some suggestions on making a special night for two.

Start With A Theme: An easy plan for the less creative types is to start with a theme and revolve the evening around that theme. Take Italian for instance. You can plan an Italian meal (start with antipasto, followed by Spaghetti and finish with dessert of gelato or canoli). After dinner, watch an Italian inspired movie such as Under the Tuscan Sun. There are many themes to work around.

Karaoke Night: Search Karaoke on Youtube and let the fun begin!

Fondue Night: You can do cheese, meats or even dessert. Search google or Pinterest for fondue ideas.

Picnic Under The Stars: Set out a blanket under the stars, maybe some cozy pillows and have an easy dinner in a romantic setting. Maybe a bottle of wine?

Spa Night: Set the stage with candles (I prefer flameless) and throw in massage oil and give each other massages.

Video Game Night: Play video games together one evening.

Snow Date: Build a Snowman and have a snowball fight.

Monday, January 18, 2016

Clean Eating Pork Carnitas

This is a super simple meal, made in the crock pot and makes awesome left overs. Make extra for week of lunches.

Clean Eating Pork Carnitas

Ingredients:

3 lbs of Pork Loin
1 bay leaf
1 1/2 cup of water

For the rub:

2 tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp oregano

Directions:

Mix all spices (except bay leaf) together in a bowl.
Rub the pork loin with the spices,bay leaf and water and place in your slow cooker.
Cook on low for 6-8 hours, checking throughout cook time to see if water needs to be added.
Pork is ready when it pulls apart easily, remove from crock pot and shred. Place back in the crock pot.
Stir, coating the meat with the juices.

To serve-

Corn Tortillas
Black or Pinto Beans in a can
Romain Lettuce
Diced Tomatoes
Diced Avocado
Shredded cheddar cheese

Cilantro Lime Dressing
Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish

Combine the ingredients for the dressing in a bowl and set aside.

Drain the beans and add 1/2 of a cup of water in a saucepan over medium heat. Cook until heated through. Mash with a fork until desired consistency.

Spray your corn tortillas lightly with cooking spray and place on a foil lined baking sheet.
Place tray in 350 degree oven for 8-10 minutes until desired crispiness.

Top a tortilla with desired toppings and serve.

Enjoy!!!!!

Clean Eating Chicken Fajitas

We've been experimenting with some clean eating recipes and so far this is one recipe that we
have loved! We made the chicken Fajitas on Saturday night and we actually made extra so
we would have lunch for Sunday. Not only was it really delicious, it made great leftovers too!
Honestly, leftovers are HARD for me but THIS is a HIT in my book! This is something you could
make a larger quantity of if you are wanting to start meal prepping. Simply portion out for the
entire week and have lunches for a few days. For non clean eaters, you can still do the chicken
fajitas but just give everyone else wraps instead of lettuce!

Try this on your family! Make sure to let me know what you think!

This recipe makes 4 servings and 2 fajitas each

Ingredients:
1 tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp olive oil, divided, use
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa
lime wedge for garnish optional

Directions:
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.

Add chicken, bell pepper, and onion; mix gently to coat.

Refrigerate for 15 minutes.

Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.

Empty contents of bag into skilled; cook stirring frequently, for 5 to 6 minutes, or until
chicken is cooked through.

Remove from heat. Add lime juice.

Evenly top lettuce leaves with chicken mixture, avocado and salsa.
Garnish with lime wedges if desired.

You gotta try this! It's amazing!!!

Friday, January 15, 2016

Tomato Basil Turkey Cutlets

We primarily stick to chicken, fish and turkey, for the most part, for sources of protein. The leaner the better. I really wanted to try something new. These looked yummy to me but the family is the REAL test! This was a hit in the house! So of course I can't keep a hit a secret so I am sharing this yummy-ness with with you!!!

This recipe is not only delicious but such a simple recipe to make! So if you clean eating then this is a perfect one to try!

Tomato Basil Turkey Cutlets

Ingredients:

Dried Basil
Garlic Powder
1 small onion, finely chopped
1 can diced tomatoes (low sodium)
Turkey Breast Cutlets (3)
1/4 cup low fat mozzarella cheese

Directions:
Place a piece of foil in the bottom of a 9x13 baking dish. Place turkey cutlets on top. Then, sprinkle with basil, garlic powder, chopped onion, diced tomatoes and then top with mozzarella cheese.

Then, cover the dish with foil and bake at 400 degrees for 45 minutes or until cooked through.
I served the Turkey with steamed veggies and quinoa.

Thursday, January 14, 2016

CROCK POT CABBAGE ROLLS

Photo by: NewCakeRecipes

CROCK POT CABBAGE ROLLS

1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional

Directions
NewCakeRecipes - more here!

Wednesday, January 13, 2016

Come In From The Cold

Stew is one of those comfort meals and so great when it's cold out.

I've done this recipe in the crock pot as well, once I've done

the browning.

Hope you Enjoy!

Beef Stew

1 -1 1/2 lb cubed beef stew meat...
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced
Directions:
Put flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a large dutch oven.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
Stir until well browned.
Add finely chopped carrot and next 4 ingredients.
Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

Monday, January 11, 2016

Genius Pantry Hacks You Can Actually Use!

Magazine Holder for plastic wrap, aluminum foil, etc.

Magazine rack for cans

Magazine rack (vented) for onions and potatoes

Can organization with empty soda boxes (Note: Once I emptied a can, I'd cover the front of the box with a label for easier viewing)

Use a new shoe organizerfor storage of water bottles(found on buzzfeed. Could not find original user)

Organize Spaghetti Noodles

The two for the less handy :)

Over the door organizer

Pantry Rack Organizer

Simply The Easiest and Best Roast!

Want A Great Cake?

A great cake is easier than you think!

Follow these simple steps for a cake mix cake that they'll think you made from scratch!

Sunday, January 10, 2016

Perfect Easy Peel Hard Boiled Eggs

Tired of hard boiled eggs that look like you couldn't get the shell of and the egg is all torn up? I have the answer. Throw out everything you've ever heard and follow my steps. Let me know when you try it what you thought :)

Top Tips:
Eggs must NOT be fresh (10+ days)
Follow cooking time
After cooking, let the eggs rest in an ice-bath to “shock” them.

What you need:
Large Eggs
1 Tablespoon Salt
Water

What to do:
Place the raw, whole eggs in a medium saucepan

Cover with at least 2 inches of cold water
Add 1 tablespoon of salt
Place the pan over high heat until it reaches a boil
Turn off heat, cover and let it sit for 13 minutes
After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes
Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Gently begin removing the shells
As you remove the shells, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell
Voila! Now you can serve or use in your favorite recipe

Store in your refrigerator for up to three days
Note-
Do not skip the salt. It does NOT affect the taste of the eggs. But is an important step to flawless eggs.
You must fully cover eggs with at least 2 inches of water for this to work. Less water and your eggs won't cook thoroughly.

Mini Peanut Butter Cheesecakes

So you've all seen at least one Tasty video by now right? They make everything look so 'Tasty' and easy, right? Well, the family really wanted to try these Mini Peanut Butter Cheesecakes and I just couldn't say no :)

Mini Peanut Butter Cheesecakes

Here's how you make them:
Watch the video real quick. Form peanut butter sandwiches with Ritz crackers. Place them in the bottom of each cup of a muffin tin. In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar. Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. Pour mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz cracker. Bake for 22 minutes at 275°F. Let cool completely and then refrigerate 2 hours.

Saturday, January 9, 2016

Guess who's visiting tonight....

Seems a famous visitor will be stopping by.

Guess who :)

Lil Bit says 'Rawr' :)

Pumpkin Roll

I apologize for not posting this sooner. I had many requests on facebook but the holidays were super busy, as I am sure they were for you as well. I had many comments that stated they were too intimidated to make Pumpkin Roll. Don't be. It's super easy, makes a great presentation and everyone loves the taste. Our family has made this for generations. I hope you enjoy it as well.

Pumpkin Roll

INGREDIENTS

FOR THE CAKE:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin (we only use Libby's)
1 cup walnuts, chopped (optional)

FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

INSTRUCTIONS

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Veggie 7 Layer Dip

Ingredients:

Bean Layer
1 can black beans, drained + rinsed
1/2 tsp chili powder
2 Tbsp. fresh lime juice
2 Tbsp. water
½ cup roughly chopped fresh cilantro
1 tsp. cumin

Avocado Layer
3 avocados, pitted + mashed with fork
⅓ cup chopped fresh cilantro
2 Tbsp. fresh lime juice

Other Layers
½ cup Greek yogurt or non-fat sour cream
2 cups chopped iceberg lettuce
3 organic tomatoes, seeded and chopped (about 1½ cups)
1 cup chopped hothouse cucumber
¼ cup chopped red onion
salt and pepper
chopped fresh cilantro and avocado, to garnish (optional)
Low fat tortilla chips, to serve

Directions:

In a bowl of a food processor, combine all the bean layer ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
Mix all of the avocado ingredients in a small bowl. Season with salt and pepper to taste.
To Assemble:
Spread the beans in an even layer on the bottom of a 8X11 casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of yogurt or sour cream, then the lettuce, tomatoes, cucumber, and red onion. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro and chopped avocado. Serve immediately with tortilla chips. Enjoy!

Taco Salad in a Jar

Ingredients

For Salad:

1/2 pound lean ground turkey, or substitute black beans for a vegetarian option
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup whole grain tortilla chips, broken
1/2 cup shredded cheddar cheese, reduced-fat
3 cups chopped lettuce
1 cup chopped tomatoes
1/2 cup low calorie salsa

Creamy Avocado Dressing:

2 tablespoons plain Greek yogurt
2 tablespoons ripe, mashed avocado
Juice of 1 lime
1/4 cup salsa

Directions

Heat a skillet over medium heat and add the turkey and the seasonings. Cook until turkey is no longer pink and remove from heat. Transfer turkey to a bowl and let cool.

To make the salad, divide the tortilla chips between two jars. Layer each with half the cheese, followed by the lettuce, turkey mixture, and chopped tomatoes.

For the dressing, blend the yogurt, avocado, lime juice, and salsa in a blender or food processor. Blend until creamy and smooth. Top the salad with the dressing, seal the jars and store in the refrigerator for 1-2 days. ENJOY!