Feeds:
Posts
Comments

Posts Tagged ‘Nothing but Good’

Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.

To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.

008

Made my Favorite Instant Oatmeal Pancakes for breakfast.

041

Even Elf loves Instant Oatmeal Pancakes.

045

So easy and satisfying.

Instant Oatmeal Pancakes:

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.

I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.

083

Brown Rice Krispy Treats:

Ingredients:

  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup

Preparation:

  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.

080

Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.

093

Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.

086

Wow, so incredible. Almost ridiculous it was so good.

089

For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.

088

They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you,  I will make them again and again.

117

Check out her recipe.

Pioneer Woman Burgundy Mushrooms: 

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation Instructions

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  • Remove the lid, then continue cooking, uncovered, for three hours.
  • Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

I scored a new toaster oven from the rents. Love new kitchen appliances!

123

Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!

052

Check Ya Later.

Advertisements

Read Full Post »

Special Delivery….#justaddgood…Chobani

075

My good friends at Chobani sent me a wonderful box of goodness to try out in some recipes. I used this Conversion Chart from Chobani.

Chobani Ingredient Conversion Chart

Nothing but Good.

079

So my first thought was to make some zesty chicken enchiladas. I didn’t use a particular recipe, I just added a few easy ingredients I love and threw them together, or rather rolled them together. So here’s how this very zesty recipe came together. I used the Greek yogurt instead of sour cream or a cheese soup mix like I normally would use. This really kept this recipe light and creamy, plus it gave this dish a real zippy bite. I was really excited at how the dish turned out. One huge benefit of using Chobani Greek yogurt for me is the increase in the protein it added to my meal. It’s a keeper recipe, with a keeper ingredient.

Ingredients

1 Can Yellow Corn
1 Can Black Beans
1 Cup Chobani Greek Yogurt
2-3 Chicken Breasts Cooked and Shredded
6 Large Wheat Tortillas
3/4 Cup Shredded Cheese – 1/4 Cup for Topping Tortillas

1 Cup Medium Salsa – Plus 1/2 Cup for Topping Tortillas

Directions

Preheat oven to 350 Degrees.

Incorporate all the ingredients together and spoon a large portion of stuffing mixture into each tortilla and roll. Place in a glass baking dish. Spoon additional 1/2 Cup salsa over the rolled tortillas and sprinkle with extra cheese. Bake uncovered for 30 minutes or until bubbling hot.
002
001
003
004
005
#justaddgood
007
Also wanted to introduce my new little girl, Ginger. We rescued her and she is amazing. She loves Stuart and Stuart loves her. She is 6-8 months old (vets best guess). After we lost Killian we decided to let our next dog find us. What we did not know is that she was already looking for us. I will post her story in an upcoming post. For now here’s a few pictures of my Ginger Lou.
002 (3)
018 (2)
Ginger and Stuart have become fast friends. They nap together, play together and holiday together. Brother love his new Sister!
039 056 052
Check Ya Later.

Read Full Post »

%d bloggers like this: