Here's another great week's worth of meal plans to help save you time, money and stress over dinner!
Sunday: Burger Gyros and Oven-Baked Steak Fries
Monday: Creamy Coconut Hawaiian Haystacks and rice
Tuesday: Mexican Caesar Salad and cheese quesadillas
Wednesday: One Pan Healthy Chicken and Veggies and brown rice
Thursday: Crispy Mozzarella-Stuffed Meatballs with Marinara and pasta
Friday: Red Pepper and Feta Pizza
Saturday: Garlicky Greek Spaghetti and parmesan toast
June 24, 2017
June 23, 2017
I was so impressed with this popsicle recipe. It was so easy to throw together and they tasted great, too!
My biggest tip is to make sure to check the sweetness of the popsicles before you pour it into the molds so you don't have a sour popsicle. You can prevent this by finding ripe, sweet strawberries or by adding a little honey or sugar to the mix.
Nothing like a cool, refreshing treat on a hot summer day that you won't leave you feeling guilty! And if you're looking for great popsicle molds, I love these because of the great size, shape and the reusable handles prevent any popsicle from dripping onto your fingers. They're perfect!
Strawberry Yogurt Popsicles
Adapted from Annie’s Eats
2 cups coarsely chopped ripe strawberries
1/4 cup vanilla greek yogurt
1 12 tsp. freshly squeezed lemon juice
1/2 tsp. vanilla extract
honey or sugar, if needed for sweetness
1. Combine the strawberries, yogurt, lemon juice and vanilla in a blender or food processor. Puree until smooth. Taste to see if you need to add a sweetener such as honey or sugar.
2. Pour into popsicle molds and insert popsicle sticks. Freeze until solid.
June 21, 2017
I mean look at that gooey center!
And there's only one way to find out...by making more of these bad boys!
Cookie Butter Chocolate Chip Cookies
Slightly Adapted from Sally’s Baking Addiction
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp. pure vanilla extract
1/2 cup Biscoff spread (or TJ’s Cookie Butter)
2 and 1/4 cups all-purpose flour (spoon & leveled)
1 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup semi-sweet chocolate chips (cinnamon or white chocolate chips would be great, too)
1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. 2. Beat in egg, egg yolk and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
3. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips.
4. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
5. Remove cookie dough from the fridge and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. 6. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Using a 1 1/2-inch cookie scoop, form into balls and place on the baking sheets.
8. Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
June 19, 2017
I'm so excited about this mashed potato recipe because it worked PERFECTLY. I swear my mashed potatoes are always lumpy, but these weren't and they tasted so good. I also loved using red potatoes with the skins still on. They had such a better texture than russet potatoes.
So if you want to impress your family or friends, you need to make these ASAP. So easy and they're pure comfort food.
Pressure Cooker Mashed Potatoes
Adapted from The Baker Upstairs
3 lbs. red potatoes, washed and cut into fourths
1 cup chicken broth
2 Tbsp. butter
1/4 cup half and half
3/4 tsp. salt
1/4 tsp. pepper
1. Place the rack in the bottom of the pressure cooker. Add the potatoes to the pot and pour the chicken broth over the top.
2. Place the lid on the pressure cooker and set to high pressure for 8 minutes. Quick release the pressure and drain the potatoes, preserving the liquid.
3. Place the potatoes in a large bowl and mash with a potato masher or hand-mixer. Add the butter, half and half, salt and pepper. Mix until combined. Add cooking liquid as needed to reach the desired consistency of potatoes. Serve warm.
June 16, 2017
Anyway, back to the good stuff...this Chex mix is unreal. I added chocolate chips mostly because I didn't have enough cinnamon chips leftover and it just worked so I'm sticking to it.
Cinnamon and chocolate may sound like a weird combination, but I'm telling you, they're made for each other.
Chocolatey Churro Chex Mix
5 cups rice Chex cereal
1 cup Hershey’s cinnamon chips
1/2 cup semi-sweet chocolate chips
1/4 cup powdered sugar
2 Tbsp. granulated sugar
3/4 tsp. ground cinnamon
1. In a large microwavable bowl, microwave the cinnamon and chocolate chips in 30 second intervals, stirring after each interval, until melted. Pour in Chex cereal a cup at a time until completely coated.
2. In a small bowl, combine powdered sugar, granulated sugar and cinnamon. Pour onto cereal mixture and toss to coat.
3. Pour cereal mixture onto wax paper or a cookie sheet and let cool before serving.