Energy Bites (advisory: highly addictive)

We are all completely obsessed with these "energy bites" around here. They are all natural, insanely delicious, and the perfect, quick snack to whip up and keep in your fridge to hold you over between meals or to enjoy with a cup of coffee, tea, or milk. We love them so much, so I figured I'd share the wealth with you all, too. Just be careful - they're addicting! :)

Energy Bites

1 cup oatmeal

1/2 cup crunchy peanut putter 

1/2 cup ground flax

1/2 cup chocolate chips

1/3 cup honey

1 tsp. vanilla

(you could add other things too, if you'd like, such as chia seeds or coconut!)

Mix all together and form into round balls (about half the size of a golf ball). Refrigerate. 

(best after refrigerated a couple hours)  Enjoy!

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Sweet Potato Donuts by Gina

Happy Monday everyone! I'm en route to Cabo today where I am super duper HOW DID I GET SO LUCKY to be shooting a corporate event there, so my friend Gina is taking over with a drool-worthy guest recipe post. I may just need to try these donuts, though I'm a little wary given my track record. Remember this catastrophe? Yeah, I tried to black that out too.

Take it away, Gina! :)

Hi everyone - I'm Gina from {Acute Designs} and I'm so happy to be here on Jenni's lovely blog today!

I'm sure you guys have noticed that once September hits, the internet world goes pumpkin crazy.   I love pumpkin but I'm not gaga over it.  It's good, but you know what's better?  Sweet potatoes (also known as yams).

Sweet potatoes are one of my most favorite foods ever.  They're great as a side, an entire meal (sprinkle with goat cheese!), fried, mashed, whatever.  They're simply perfect.

Recently I have seen a few delicious looking recipes for pumpkin donuts but decided to mix it up and make sweet potato donuts.  Sweet potatoes are orange like pumpkin and naturally sweeter.  They just don't get enough credit :).

These donuts are super easy to make and if you just can't resist the pull of the pumpkin, you can easily substitute a cup of pumpkin puree for the sweet potato in this recipe.

sweet potato donuts (makes about two dozen donuts and donut holes)
-3 1/2 cups all purpose flour
-4 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-1 teaspoon pumpkin pie spice
-1 teaspoon cinnamon
-1 cup sugar
-3 tablespoons unsalted butter (at room temperature)
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup milk
-1 tablespoon apple cider vinegar
-1 cup of mashed sweet potato (or pumpkin)
-canola or vegetable oil for frying (about three cups)
-1 tablespoon cinnamon and 1/2 cup white sugar for dusting the finished donuts

1. Peel two medium sweet potatoes, cut into large pieces and boil until fork tender (about 10-15 minutes).  Drain the water from the pot and mash the sweet potatoes.  Measure out one cup of the mash and set aside to cool.

2. In a large bowl, whisk together the first six ingredients (flour through cinnamon) and set aside.

3. Using an electric mixer, beat the sugar and butter for about a minute.  Add in the eggs, mix until combined, then add in the vanilla and mix until combined.  Next, gradually mix in the milk, then the apple cider vinegar, then the (cooled) mashed sweet potato. Don't add piping hot sweet potato to the mixture or it could scrabble the eggs.

4. Finally, mix the dry ingredients into the wet.  I dumped in a third at a time.  Mix until just combined.

5. The dough will be sticky and easier to work with if you cover it with plastic wrap and refrigerate for a few hours.

6. After a few hours (or the next day - it doesn't matter), remove the dough from the fridge and roll out on a floured surface.  You want to roll it out a little thicker than you would if you were making cookies.

7. Use a round biscuit or cookie cutter and cut out circles.  Then, use a smaller round cutter to cut out the middle of the donuts.  My large circle cookie cutter was three inches in diameter and I used the lid of a bottle of olive oil for the center.  The lid was an inch in diameter.  If you don't have a round cookie cutter, use the brim of a wide glass and cut the center of the donut out with the lid from a milk container. small bottle, etc.

8. Once you have all your donuts cut, it's time to fry.  The frying is funnest part :).  Heat about three cups of canola or vegetable oil in a pot and set it over medium-high heat.  You will know the oil is ready when tiny bubbles begin to form along the edges of the pot.  You don't need a special "frying thermometer."  When you think the oil is hot enough, test it by throwing in a small piece of dough.  If the oil is hot enough, it will bubble around the dough and the dough will quickly rise to the top.

9. Add in about four donuts at a time, frying for a minute on each side.  When they are golden brown, they are ready to remove.  They will cook fast, especially when the oil gets hot, so watch that they don't burn!  I lined a cookie sheet with paper towels and set to hot donuts on the sheet to cool.

10. Once all the donuts (and donut holes!) are fried, toss them in cinnamon and sugar and eat!  They're so good.  Store extras in an airtight container for up to three days.

Enjoy!!  

Thanks for reading...if you want more, stop by my blog, my shop, or Instagram.

Pumpkin bread with cinnamon streusel topping

I know this is the second recipe post here in a row (weird), and also the second post in a row that I demanded you make said recipe... but this pumpkin bread, you guys. You need it in your life. 

We had a little fall cool snap here (finally!), and this was the perfect addition to a very full weekend. Hope you can find the time to make it! Since I'm too lazy to post the whole recipe, go on over here for the details. Happy MONDAY! :)

(check out this post from last year, too: "five things you should try this fall"!)

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Light Italian Meatball soup (YOU NEED TO MAKE THIS) + Friday Features

YOU GUYS, this soup! Matthew and I eat a lot of chicken since I never have trouble finding delicious, healthy chicken recipes, but I have trouble incorporating other meats into meal time, to mix things up. I was looking for ground beef recipes the other day, and I found this one. It sounded so delicious, and last night we tried it. 10 out of 10, y'all! This recipe needs to be in your life.

LIGHT ITALIAN MEATBALL SOUP

*serves 6-8

Ingredients: 
1 Tbsp Extra Virgin Olive Oil

• 4 carrots, peeled and sliced
• 1 cup of diced onion
• 2 large garlic cloves, minced
• 8 cups of low sodium beef broth
• 2 cups of water
• 1 6 oz can of tomato paste
• 1 14.5-oz can of diced tomatoes 
• ½ lb Ditalini or Macaroni pasta
• 2 Tbsp chopped Italian parsley
• 2 Tbsp chopped basil

Meatballs:

• 1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
• ½ cup Italian breadcrumbs
• ¼ cup shredded Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 large egg whites

Directions:

1. Warm olive oil in a large 6-8 quart stock pot over medium high heat
2. Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute.
3. Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil.
4. Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently.
5. Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)
   
   
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Happiness in Bloom is a blog by a sweet Florida girl named Stacie, who you can get to know a wee bit better here. I love how honest Stacie is about her ten year struggle with depression, and her commitment to embracing the good in herself and her life. In Stacie's own words, "this blog will document my journey towards finding happiness within myself while also having a positive impact on those around me."

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Priscilla is the beautiful brains behind the Stylish Gimp, a fashion blog that just so happens to work around a wheelchair! Priscilla was paralyzed in an accident back in 1999 (read some FAQs about that right over here on her other blog, The Wheelchair Mommy), but this incredible lady never let that slow her down from living life. She's married with three kids and also a total fashionista, which you'll soon see over at the Stylish Gimp. I've had the pleasure of meeting Priscilla in real life since she's a fellow Austinite, and what an inspiration she is! Stop by and pay this lovely lady a visit. 

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HAPPY FRIDAY! 

A dinner idea: easy crockpot chicken

Now that Matthew's home from school, I have been doing a lot more cooking - and consequently, a lot more good eating! I'm not going to lie, though. I don't love cooking as much as I used to. Probably because I'm working full time now, and when I finally shut down my computer and my brain for the day, I really don't want to think about food! Story of most women's lives, I'm sure. So a delicious and easy meal with very little prep time is always nice to discover, eh? One of our other favorites is my most delicious salmon in the world recipe. Big name, yes, but I think it lives up to it. 

Anyway, there really isn't anything special about this crock pot chicken, except maybe that it's easy, melt-in-your-mouth yummy, lean, and did I mention easy? Serve it up with a pre-made salad and rolls you pop right in the oven, and you've got yourself a perfect dinner. 

AND IT'S EASY.

Crockpot Chicken

Ingredients:

Assorted bone-in chicken pieces (I used two breasts, four thighs, and about six legs)

Season-all

Garlic salt

Directions:

Rinse chicken and lay out the pieces on a plate/cutting board/plastic wrap. Sprinkle all with a little season-all and garlic salt, or any of your favorite seasonings. Place them in the crockpot (it's OK to pile them up in there - I like to make extra so there's leftovers for the next day's lunch!).  Cook on low for 6-8 hours or on high about 4, or until chicken is super tender and juicy. Serve with salad and rolls or rice, or whatever you prefer. The salad pictured above is a delicious and super healthy kale salad mix from Costco. 

Enjoy!

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You need to make this NOW. (+Friday Features)

Hello lover bugs, thanks for stopping in on your Friday! You'll be glad you did, if you ever decide to make this spaghetti and meatballs recipe. It's from the Pioneer Woman, so you know it must be good.

But seriously. No, seriously. Do yourself a favor and please make it. I am obsessed. Let it simmer on your stove all afternoon... the smell is out of this world. You will find yourself occasionally wiping drool from your chin. You will never buy a three dollar jar of sauce again. This recipe has destroyed the old cheap-pasta-sauce-buying me for all eternity. When your husband/mom/cat comes home, their eyes will bug out of their heads and they'll start salivating and following their noses to the kitchen. Have I made my point clear? It's really good.

It's best with some whole wheat thin spaghetti, a fresh green salad, and some red wine. The red wine is important. Dooooo it. 

And now for today's two lovely featured sponsors! Check these ladies out.

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Helene in Between is a blog by pretty girl Helene, who also happens to be a fellow Texan!  Go D-town bloggers! ;) You can browse some of her most popular posts right over here, which is the perfect way to learn about how this girl is hilarious. Also take some time to get to know her a little more here on her about page, and get ready to fall in love. Helene, you are cute as a button and too funny! ;)

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Olive Heart is a blog by beautiful Jill, a single mama to one adorable little guy named Jax and new jewelry designer with her own shop right over here. Jill has such a fabulous can-do attitude, great style, and maybe what I love most about her is that you can feel the love she has for her sweet son right through the screen. I love her from the heart posts and that we really get a peek into who she is. Great blog you have going there, miss Jill! :)

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Happy weekending...

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Reduced Fat Cheesy Chicken Enchiladas

You guys! This enchilada recipe! So, so good.  Matthew claims it's now in his top five (though I calculate at least ten recipes in his "top five"), and I love that you can make a massive batch of these and freeze the extras for a quick and easy meal during the week. They taste EXACTLY the same reheated.

And they're reduced fat! Made with fat free yogurt and lower fat cheese. Hope you try 'em!

Reduced Fat Cheesy Chicken Enchiladas

Ingredients
2 1/2 cups boiled, chopped chicken breasts
2 cups (8 ounces) shredded reduced fat 4 cheese Mexican blend cheese
1 2/3 cups plain fat free yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp ground black pepper
1 (10 3/4 oz) can condensed reduced fat, reduced sodium cream of chicken soup, undiluted
1 (4.5 oz can) chopped green chiles
8 (8 inch) flour tortillas. If you can find these "homemade" somewhere, like at your grocery store's bakery, those will be best! Texans, HEB's bakery makes amazing flour tortillas.
1 TBS canola oil
Cooking spray
1/2 cup shredded reduced fat cheddar cheese
1/4 cup chopped green onions

Directions
1. Boil chicken breasts and preheat oven to 350°.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5-10 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Serve with a fresh green salad, some crisp white wine, and enjoy! :)

Original recipe here.

Chicken vegetable soup with orzo

I made this soup for Matthew when he got sick a couple weekends ago, and then again last week because it is just. so. good. Very wholesome and delicious, and trust me that the avocado on top makes a big difference!

I'm mad at myself for forgetting the can of diced tomatoes this second time I made it, but you can imagine them being there in the pictures, right?! It did still taste great without them, but would have been better (and prettier!) with. Hope you try it, and enjoy!

Chicken vegetable soup with orzo
serves 8-10 (I always freeze the extra!)

Ingredients:
1 ready-cooked rotisserie chicken (or 3-4 large, cooked chicken breasts)
1 medium onion, diced
2 minced garlic cloves
8-10 oz of frozen mixed veggies (or feel free to add in a couple cups of the fresh veggies of your choice in place of the frozen!)
1/2 cup of chopped fresh parsley
1 15 oz can diced tomatoes
5 cups of lower sodium chicken broth
1 cup of water
1/4 tsp. pepper
salt to taste (check and see if you think it needs it at the end)
1 1/2 cups of cooked orzo (according to package directions). Cook orzo to al dente, not super soft
ripe avocado for serving

Directions:
Heat chicken broth, water, and tomatoes in a large pot while you dice up all the meat (both white and dark) from the rotisserie chicken. Place the chicken in the pot with the broth (heat should be on about medium). Heat oil in a skillet and dice onion. Place onion in skillet and cook until soft but not brown, stirring occasionally. Add in garlic and cook another minute or two, until good and fragrant. Add in 8-10 oz of frozen veggies, and sauté for about 8 minutes, stirring occasionally. Then throw it all in the pot with the chopped parsley, pepper, and cooked orzo. Let it all simmer about 10 minutes, and serve each bowl with sliced avocado on top. Enjoy!

A salad dressing recipe that will make you want to eat salad.

I know this is sort of an odd topic for a blog post... I mean it IS a recipe, and that's been known to happen around here, but a salad dressing recipe? A little more unusual. So I hope you will assume that it's a damn good salad dressing recipe, or I wouldn't be sharing it.

For real though, I have been making this dressing for some time now, though for a spell there I went many months without making it (just forgot about it, really). Then I rediscovered it one day and was all like "where have you been all my life, or more specifically, the last 6 to 8 months?" We love it. It's so light, so fresh, so flavorful, and really makes a good salad great. Always makes me want to gobble up my greens, whereas before I'd eat them quite begrudgingly. Hope you'll try it!

*serving suggestion: mixed greens, tomato, avocado, fresh mandarin oranges, and candied nuts

Lemon and Shallot Vinaigrette
Serves two (about one cup of packed greens per serving)

Ingredients
3/4 tsp fresh lemon juice
3/4 tsp white wine vinegar
1/2 tsp (or so) minced shallots
1/8 tsp salt
Dash of sugar
* * * * *
2 tsp extra virgin olive oil
1/8 tsp pepper

Directions:
Combine juice, vinegar, shallots, salt, and sugar; let stand 15 minutes. (I always start the dressing before the rest of the dinner, then finish it after I'm done prepping the meal). After 15 minutes, add oil and pepper, stirring with a wisk. Poor over salad and toss well. Enjoy!

Hungarian Beef and Cabbage

The last time my (Hungarian) grandparents came to visit, my sweet Grandma made this delicious dish, which I've since adopted in my own kitchen.  It's flavorful, pretty healthy, cheap, fast, easy, and yummy. Did you know that a whole head of cabbage costs like .90 cents? And it's super rich in nutrients like Vitamin C and K? Well, now you do.

I made this dish up last night, and Matthew gave it a perfect 10. I also rate my meals based on how many contented grunts and groans they achieve from him (what can I say... he's a very vocal eater), and this one definitely gets a high score. This is another one of those dishes that doesn't look all too pretty in pictures, but it sure tastes pretty in your mouth.

Hungarian Beef and Cabbage

Ingredients: 

Half a head of cabbage, shredded

1 lb ground beef

Half a package of sausage - I use Jenni-O smoked turkey sausage. The sausage is optional (I've made it without too), but I think it's much better and more filling with it, and makes it stretch a little farther.

3 large cloves of garlic, minced

1/2 TBS of paprika

8 oz can of tomato sauce

Salt and pepper

Sour cream (I use light)

Directions:

Brown beef, sausage, and garlic in a large pot, and drain meat. Add in paprika, salt, and pepper, and mix well. Add shredded cabbage to pot, and cover with a lid, allowing to fully wilt (stir occasionally, about ten minutes).  Add in can of tomato sauce, mix well, and serve hot, with a dollop of sour cream (the sour cream really adds to the flavor, so don't skip it!

Enjoy!

Best Ever Hot Apple Cider

Hey folks, I just wanted to pass along the best ever and, more importantly, EASIEST ever hot apple cider recipe. I've made this cider multiple times over the past several years, and it is always a huge hit! Not to mention it will make your home smell like heaven while it cooks up. :)  Perfect to have brewing on Thanksgiving day or during the weeks leading up to Christmas!

Enjoy...

Best Ever Hot Apple Cider

Ingredients:

+ 1 jug of good quality apple cider (I prefer the kind you have to shake up due to settling at the bottom
   (Texans: Louisburg brand from HEB is awesome!)
+ 1 large orange
+ 4-5 whole cloves
+ 3-4 cinnamon sticks

Directions: Pour desired amount of cider into a crockpot on high heat. Stick your orange with 4-5 cloves (cloves are pretty sharp, and they pierce the orange's skin quite easily!) and add the orange into the pot. Throw in your cinnamon sticks and let it all simmer for anywhere from 2-4 hours, or until flavors are nicely melded. Remove the crockpot lid at any point during the process to better allow the heavenly aroma into your home! Serve hot, with a cinnamon stick for garnish, and enjoy.

*Note: Cider could also be cooked in a regular pot on the stove, but do not leave unattended.

A weekend for good eating

This weekend I had my husband a little longer than normal thanks to good ole Columbus, and incidentally, it also happened to be our first weekend of legit cold weather. For us here in Texas, legit cold is anything 65 degrees and under, and it was in the 50's quite a bit the past few days.

Due to these frigid conditions, I made some very fall-like recipes that had sweet and savory aromas drifting through the house and wrapping us up like a warm blanket. Mmmm....

I'm sharing my recipe for Crockpot Smoked Turkey & Split Pea Soup below, and while split pea soup isn't all that pretty to photograph, this is the heartiest and most delicious version I've ever had. You can make it right in your crockpot, and freeze it for later, too! Enjoy.

Crockpot Smoked Turkey and Split Pea Soup

Ingredients:
1 16 oz package of split peas
1 large smoked turkey leg (as large as will fit in your crock pot) - a meaty ham bone could be used as well
1 cup diced onion
1 cup diced carrots
1/3 cup chopped fresh parsley
2 cloves of garlic, diced
1 bay leaf
4 cups of hot water
4 cups of chicken broth
1 TBS of salt
1/2 TBS of ground pepper

Directions:
Dice onions, carrots, parsley, and garlic, and set aside. Add split peas to the bottom of the crockpot, and lay the turkey leg on top of them.  Then put in the onions, carrots, parsley, garlic, bay leaf, salt, and pepper, and pour in the water and chicken broth last. Do not stir. Put on the lid, and cook on low 6-8 hours or on high 2-3 hours. Mine was ready after 6 hours on low.  Remove the bay leaf, and remove the turkey leg to a cutting board. Strip off the meat, discarding all skin and bone. Chop or shred the meat a bit and return it to the pot. Be sure you've fished out all bone splinters that may still be swimming around in the soup. Now enjoy! (We like ours with some nice melty grilled cheese sandwiches.)   :)

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Oh, and one more thing! I tried these pumpkin stuffed croissants this weekend, as well, and HOLY YUM. Not only were they delicious, but the aroma while they're baking will blow your mind. I still had a good amount of filling left when all was said and done, so I mixed it into pancake batter the next morning... gosh was it good!

Crockpot Chili Stew

I actually shared this recipe last year, but it is SO good that I figured I may as well share it again, for those of you who missed it. This one really is the perfect dish going into fall and winter... hearty, warm, flavorful, and delicious. Definitely a favorite around here, and freezable, too! Matthew and I always argue over whether it's chili or stew. Finally, we just started calling it chili stew. I'll never make chili any other way again. Hope you try it!

Yields: 6-8 servings

You’ll need:
2 1/2-3 lb beef stew meat, cut into 1-inch cubes (I trim off excess fat)
2 tablespoons flour
2 tablespoons oil (I use extra virgin olive oil)
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups beef-flavored broth
1 can (28 oz) diced tomatoes, undrained
1 cup chopped onion
1 cup green bell pepper (I leave these out since I don’t like them)
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles

Garnish with:
Freshly grated cheese
Sour cream
Chopped fresh cilantro

Directions 
1. In a large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven or other large pan, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
2. Transfer meat to crockpot and stir in remaining chili ingredients except cornmeal, beans, and chiles. Cook on low about 6-8 hours or on high about 3-4 hours (it’s done when the meat is melt-in-your-mouth tender!).
3. Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes and biscuits or cornbread. Enjoy!

Healthy Couscous Salad (with fresh veggies and chicken)

I am always looking for easy, fresh, delicious, and easy recipes. Especially easy. This one requires a bit of prep/chopping, but other than that, it's a breeze. One of those dishes you can make a massive batch of and eat for lunches all week, or even serve as a main dish with some yummy garlic bread. On Friday last weekend, my mom and I made a HUGE (no really--it was HUGE!) bowl of this stuff, and Matthew and I ate it with pretty much every meal for three days. This is great because a) I hardly had to cook all weekend, especially lunches and b) my husband was happy as a clam to have a delicious and healthy meal in the fridge at all times--doesn't even require microwaving. She's a keeper! :)

Healthy Couscous Salad (with fresh veggies and chicken)

1 box of Far East original couscous (cook according to package directions)
2 large chicken breasts or breast meat from a rotisserie chicken (may be omitted to make a vegetarian dish)
1 large tomato, diced
1 small red onion, diced (red onions are strong, so use however much you're comfortable with)
1 small cucumber or half a large cucumber, diced
Chopped cilantro to taste
1/4 cup Hidden Valley Ranch dressing (or just use your favorite dressing. I think Zesty Italian would be great in this, too.)
Salt and pepper to taste

Cook couscous according to package directions and set aside. Sprinkle chicken breasts with salt and pepper and cook in a non stick pan with a little bit of cooking spray, then chop into small pieces (remove any crispy or burned spots). Or better yet, use the meat of a juicy rotisserie chicken! Set aside to cool. Chop all veggies. Now throw all ingredients into a large bowl, and add dressing to taste. You don't want it to be drenched in the dressing, so be sparing. Add in a little salt and pepper to taste, and refrigerate. Serve cold as a main dish or a side dish. Enjoy!

Organic Peach Pie

It is peak peach season right now, and the absolute best time for recipes made with these succelent little orbs of juicy, sweet goodness. Nature’s candy, I tell you.  And since it seems I copy everything she does, I knew I had to make my very own peach pie when Kristin mentioned she was making one the other night. It always helps to have friends who are far more Martha Stewart-esque than you, you know? They’re a good influence. Stay tuned for the same recipe from her later this week! But if you’re planning out the week’s meals and treats, be sure and add this easy and crowd pleasing pie to your agenda. Matthew was rendered speechless upon first spoonfuls of pie and ice cream yesterday afternoon. If caveman grunts are any indication of how delicious it turned out, I think it probably scored a ten. ;) 

 

Organic Peach Pie
*organic peaches are not necessary, but they are the one fruit I almost exclusively buy in organic due to the high pesticide content.

Pillsbury package of 2 crusts
4-6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
1 tsp lemon or lime juice
1 TBS butter or margarine

Preheat oven to 425. Place bottom pastry crust in pan. Mix flour, sugar, and cinnamon in a large bowl. Stir in peaches and lemon or lime juice. Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a couple slits in the center. Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack. Serve with vanilla ice cream or whipped cream, and enjoy!

Our Weekend, Feat. Tender Baked Pork Chops

It was a low key weekend. There was couch sitting, wine drinking, food eating, project doing, picture editing, rain watching, and other riveting activities of a similar nature.  Matthew and I have a new favorite recipe I cooked up for us again this weekend, and I think it may be right up there with our favorite salmon dish when it comes to healthiness and ease of preparation. The pork is cheap too, so this one’s a winner, in my book.

Have a happy Monday!



Tender Baked Pork Chops

Ingredients:
4 pork loin chops
1/2 onion
1 medium tomato
1-2 beaten eggs
1/2 cup breadcrumbs (plain or flavored)
2 tbs extra virgin olive oil
1 chicken bouillon cube
Salt and Pepper to taste

Directions
Place beaten eggs in one shallow dish and breadcrumbs in another. Coat pork in egg, then dip in breadcrumbs and coat evenly. Heat oil in frying pan and brown breaded chops lightly, about a minute per side. Move to a baking dish. Slice tomatoes and onions and place them over the chops. Now dissolve chicken bouillon cube in half a cup of boiling water, and add to drippings in the frying pan. Pour this over the chops, sprinkle everything with salt and pepper, and cover your dish with foil. Bake at 375 for 45 minutes.
I serve it with a fresh green salad and garlic bread. Enjoy!

(reduced fat) Confetti Chicken Pasta

I found this recipe the other day, and decided to try out a slightly leaner version of it. It was sooo yummy, and freezes well, too. Here it is, with my reduce-the-fat changes!

Reduced Fat Confetti Chicken Pasta
serves 4-6

For the Pasta:
16 oz. of Whole Wheat Penne Pasta, cooked according to package directions
1 tbs extra virgin olive oil
2-3 Boneless Skinless Chicken Breasts (the original recipe called for two, but I will use three large chicken breasts next time)
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, diced
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape Tomatoes

Cook your pasta and let it drain.  (tip: add a bit of olive oil to pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat skillet and spray with cooking spray, then cook chicken breasts over medium heat until no longer pink and juices run clear. Remove, cut into 1 inch cubes, and let rest in a large bowl.

Add the olive oil into the same pan you cooked the chicken in and begin sautéing the onions for 2 minutes. Add in the garlic and bell pepper and sauté another 2 minutes. Then toss in any other woody veggies (broccoli, asparagus) and cook about 5 minutes, saving the tomatoes until the very end. Cook another two minutes.

When everything is cooked, combine the veggies with the chicken in your big bowl. Now its time for the sauce!

For the spicy cream sauce:
2 tbsp. butter
2 tbsp. flour (whole wheat or white)
2 c. fat-free half & half
1/4 tsp. of red pepper flakes
1 c. reduced fat Feta cheese or Parmesan cheese

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  (We are making a roux)

Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until cheese has mostly melted.

To assemble, place pasta over chicken and veggies in your large bowl, and pour in the cream sauce. Mix everything well, and serve.  (reheat if ingredients have cooled)  I found it needed a little salt and pepper. Enjoy! :)

Double Lemon Chicken Breasts with tomato-basil (and avocado!) salsa (aka the most delicious chicken recipe in the world)

Do you guys remember the most delicious salmon recipe in the world?  Well, now it’s time for the most delicious chicken breast recipe in the world! I’ve been meaning to share it with you guys forever now—within my limited repertoire of culinary successes, this one is a definite favorite and a crowd pleaser every time!  You’ll find that it’s healthy and full of fresh flavors, and it also pairs well with anything from broiled multigrain bread to sweet potatoes to steamed rice.  We usually serve it with a simple mixed green salad as well, to amp up the veggie intake even more.  Hope you make it and enjoy! (see recipe below). 

Double Lemon Chicken Breasts with Tomato, Basil, and Avocado Salsa
Serves 2
*The original recipe can be found here, but I modified it a bit and also added avocado to the salsa.  It can be left out though, of course. It’s GREAT either way! Also, if I’m feeling lazy or want to make the recipe even healthier, I just saute a plain chicken breast and put the salsa on top. Still very yummy! 

Ingredients

For the salsa:
1 medium roma tomato, diced
1 small avocado, diced
1 tablespoon of chopped fresh basil
1 teaspoon of minced garlic
1 tablespoon of extra virgin olive oil
Pinch of salt

For the chicken:
2 boneless chicken breasts, pounded until 1/2 inch thick
1/4 cup flour
1 teaspoon of grated lemon zest
Salt and pepper to taste
Extra virgin olive oil
A few wedges of lemon

Directions

Mix salsa ingredients and set aside.  Using a fork, combine flour, lemon zest, salt and pepper on a flat dinner plate.  Rinse and dry chicken, then dredge in flour mixture (coat both sides).  Set aside.  Heat a large saute pan over medium heat and add the oil, using just enough to coat the bottom of the pan. Add the chicken and cook both sides until juices run clear, then add generous amounts of lemon juice. Top with the salsa, and serve!

This meal makes a happy husband, see?

Even Gracie and Cooper want in on it. 

Happy Tuesday! :)