We are a family that is trying to get healthy! Several years ago, I lost almost 40 pounds and while I kept it off for a while, I did have another baby and life happened. Now I am back to working on getting the weight back off. When I lost weight before, one major change I made was reducing the amount of complex carbs (breads, sugars, etc) that I eat.
Here is one of my favorite recipes that was a staple for the first time around and will be again!
Lettuce Wrapped Turkey Burgers
I mix the following ingredients to create my turkey burgers:
- Ground Turkey – 16 ounce package
- 1 egg
- 1/2 cup old fashioned oats
- pinch of salt
- 1 tsp pepper
- 2 tablespoons Tapatio sauce (yep..I like my burgers spicy)
Mix ingredients together and cook over medium heat. Wrap in a leaf of Romaine Lettuce and serve with your favorite toppings.
*My burgers are topped with a thin slice of cheddar, tomatoes, peppercinis, mustard and occasionally ketchup.
This year (2017) Easter will fall on April 16th. My daughter and I each have April birthdays and we have each had Easter birthdays, so Easter is always extra special for us when it comes to preparing and celebrating. That’s why I like to plan ahead and this year I am all about the food!
Check out these delicious Easter recipes I found…I might just have to start trying them out early. You know, to make sure that they are good and all. 😉
- Easter Chicks Deviled Eggs
- Torta Pasqualina
- DIY Easter Bunny Bread
- Carrot Cake Waffles
- Broccoli and Sweet Potato Frittata
- Easter Nests Cupcakes
- 4 Ingredient Peanut Butter Cheesecake Balls
- Easter Ice Cream Cake
- Easter Candy Macadamia Bark Recipe
- Spring Butterfly Cupcakes Recipe
- PEEPS S’mores Easter Treats
- White Chocolate Popcorn
- Easter Egg Brittle
- Glazed Lemon Cookies
- No Bake Chocolate Birds Nest
- Scalloped Potatoes Au Gratin with Bacon
- Quick and Easy Easter Bunny Cupcakes
- Carrot Cake Cheesecake
- Edible Easter Nest
- Cadbury Egg Brownies
Do you have any favorite Easter recipes? I would love it if you would share!
Do you find yourself short on time in the evenings? Check out this great roundup of 10 super quick dinner recipes and have a home cooked meal tonight!
Cacio E Pepe Pasta
Only 5 ingredients are needed to get this Cacio E Pepe Pasta, from Living Sweet Moments, on your dinner table.
The entire family will love this Pizza Casserole from Beauty Through Imperfection.
Baked Curry Chicken Drumsticks
Protein packed and delicious, these Baked Curry Chicken Drumsticks come to us from Dinner with the Rollos.
Skinny Cajun-Style Shrimp and Grits
These Skinny Cajun-Style Shrimp and Grits from The Foodie and The Fix are perfect for your 21 Day Fix meal plan.
Easy French Dip Sandwiches
The Cincy Shopper’s Easy French Dip Sandwiches look delish.
Salmon and Tuna Sushi Bowls
The Professional Mom Project shows us how to make Super Simple Salmon and Tuna Sushi Bowls.
Margherita Naan Pizza
This Margherita Naan Pizza from Eat, Thrive, Glow can be done in as little as 20 minutes.
This Cowboy Casserole from Thrifty T’s Treasures will be a big hit for the meat and potatoes crowd.
Bacon Jalapeno Popper Mac and Cheese
If you like your food with a little kick, check out this Bacon Jalapeno Popper Mac and Cheese from Baking Beauty.
One Pot Pressure Cooker Penne Rigate Pasta
If you have a pressure cooker, you must try out this One Pot Pressure Cooker Penne Rigate Pasta from Pressure Cooker Recipes.
We are lucky enough to be surrounded with Blackberry bushes, so during late summer and early fall the kids and I pick berries and fill the freezer! But what to do with all of these berries?!
I saw a similar recipe floating around FB so I decided to make a coupe little changes to the recipe to suit our family’s taste. I made these for our Saturday morning breakfast a couple weeks ago and they were a huge hit!
I used my typical homemade pancake recipe and instead of putting them on a griddle, I made them in a cupcake pan.
- 2 cups flour (we use non-bleached)
- 3/4 cup sugar
- 2 tablespoons baking powder
- 1/4 cup melted butter
- 2 eggs
- 1 1/2 cup milk
Mix the dry ingredients first, then add the rest. Fill cupcake tins half full with pancake mixture. Cook 7-10 minutes.
As they bake the centers will fall creating a “crater.”
Fill crater with fresh fruit of your choice and return to the oven for 5 minutes, sprinkle with sugar (powdered or granulated). Serve.
We used the blackberries and they were delicious!
*the next time I make these I will get some better pics for ya!
Are you planning a birthday party any time soon? These gorgeous cone cupcakes would make a great addition! They are both yummy and delicious! For the longest time, my daughter has been quite the tomboy, but her tastes seem to be changing to the girlier side of things. She wants pretty stuff around her all the time. These cupcakes are definitely pretty and I think they are going to be awesome for her birthday!
- 2 cups of flour
- 1 teaspoon of baking powder
- Pinch of salt
- 1 stick of butter (room temperature)
- 1/2 cup of vegetable shortening
- 2 Eggs
- 3/4 cup of milk
- 1 teaspoon of vanilla extract
- 1 pack of Ice cream cones
Preheat oven to 350 degrees.
Start by sifting together the flour and baking powder. Next, add in your salt. Follow by mixing in the butter and vegetable shortening. Add one egg at a time, followed by the milk and vanilla. Mix together until everything is well combined.
Next, depending on whether you want the cake over the cone or not, you can either fill the cone a little less then half way or to the half way point. Use roughly 1-2 tablespoons per cone. Place cones into your cupcake pan and bake at 350 for 15-20 minutes until the top looks golden brown (use the toothpick test to be sure they are done).
Let your cakes cool down completely before icing. The icing is purely a matter of preference. If you want to, you can simply spread it on, use a can ready to squirt on top, or you can use an icing bag to frost and decorate as you choose. Cover in sprinkles and voila’ they are ready to be served at your party!
I am excited to try these with holiday themes for Halloween and Christmas!
This has been my most-viewed post ever!! Thank you to everyone for visiting my lil old blog! 🙂
Spring will soon arrive, which means Summer is coming soon!! And because I am so desperate for Summer these days, I feel like anytime is the perfect time to get started on your sweet tea drinking. If you want to add a new, fruity version of sweet tea to your repertoire, check out our favorite tea recipe!
Do you want to cool down with a refreshing, low calorie summertime drink?
We have an overabundance of blackberries on our property so I am always looking for ways to use them! Here is what I did to make this delicious and refreshing beverage:
- First combine 2 cups of fresh blackberries and 3/4 cup Sugar. Combine together and either mash or puree in a food processor. We prefer to taste the fruit pieces in our drink so I simply mash ours with our fruit masher.
- Mix with 1 gallon of unsweetened Ice Tea (I used Lipton Tea this time, but I also really like it with the Lipton Green Tea)
- Serve over ice, garnish if desired and enjoy!
When I made these, I used Tall Glass Beer Steins, but I have since switched to this awesome Mason Jar Set! It is so cute for serving tea to guests! There is just something about Iced Tea in a mason jar that makes me smile and think about my time visiting family in the South. 🙂 We have this tea on hand often during the Summer months, but I ALWAYS serve it during our Summertime BBQs and it’s always a hit! (If you need some tips on throwing an awesome BBQ, check out this post)
Even my husband loves this tea and he is not a tea drinker!
*45 calories per 8 ounce serving.
I am so ready to start baking again! Now if these 100 degree days would just go away! 🙂 My desire for Fall has got me thinking about Halloween so I thought I would reshare my favorite easy Fall baking recipe!
DELICIOUS 2 INGREDIENT PUMPKIN MUFFINS!
Here’s what you need:
- A box of yellow cake mix
- One can of pumpkin
Mix the two ingredients together, mixture will be creamy. Pour into muffin or cupcake tins and bake at 375 degrees for 20-25 minutes.
The muffins came out super moist and tasting very similar to pumpkin pie! Yummy!
Everyone in my family is sick right now. Yucky coughs, stuffy nose and all! So, I decided to fight back with lots of Vitamin C, tea, water and medicine.
To sooth our sore throats and help us fight even more, I decided to make some delicious Feel-Good Bow-Tie Chicken Soup. This always helps when we are under the weather and the entire family gobbles it up!
- Chicken (I use leg quarters, but this is your preference)
- Bow-Tie Pasta
- 3 Celery stalks
- 1 medium Onion
- 2 cloves Garlic
I cook chicken and garlic in a large pot on medium heat for 2.5 hours. At this point, separate the meat from the bone and put back into the chicken stock, adding the onion, celery and pasta. Salt to taste
Cook on low-medium for an additional 20-30 minutes.