Sooo I haven’t blogged in quite some time… I’ve been trying to diet and shed off those extra pounds I got from the previous blogs. I have been completely addicted to those Acai Bowls! They are so yummy!! I just can’t get enough. But, it’s not always easy to run to Jamba Juice all the time so I came up with an alternative that I think will ease my craving. Instead of trying to blend up some acai, I got some greek yogurt instead. One day I will definitely learn how to make my own acai bowl, but for now this lazy bowl will do.
It’s easy, just add some greek yogurt to your bowl, granola, raw sliced almonds, drizzle some honey, slice up a banana and stuff your face 🙂
I used KIND oats and honey clusters with toasted coconut. It’s really good and only has 4g of fat and 130 cal. You can use any granola you want, just try to keep it under 5 grams of fat to keep it healthier. For the greek yogurt I used vanilla Dannon Light & fit Greek Yogurt. It taste really good and not as thick as other greek yogurt I’ve had.
List of Items:
- Dannon Light & Fit Greek Yogurt
- KIND healthy grains
- Drizzle of honey
- Raw thin sliced almonds
- 1 sliced banana
Thanks for reading!
My husband recently had a birthday and he asked for an Oreo cake so I decided I would try to make one.
I am guilty of using boxed cake but to my defense no one can tell the difference. I just make sure I pull them out of the oven just before they are about done so they are nice and moist.
The trick to getting them to be flat and even is to refrigerate the layers over night and then cut the rounded top off with a cake knife or I used a large bread knife. I also used a round spring board pan to insure that my cake came out in one piece. Being refrigerated will also keeps the crumbs away when you are frosting.
I used 2 boxes of chocolate fudge cake from Betty Crocker and my own recipe of butter cream frosting. I smashed up about 10 Oreos and added it to the frosting while mixing.
Oreo Butter cream frosting:
- 3 cups powdered sugar
- 1 cup butter
- 1 teaspoon whipping cream
- 1/2 teaspoon vanilla
- 1/2 cup smashed Oreos
With a hand mixer , mix together sugar and butter until smooth. Mix on low speed then increase speed to medium and mix for another 3 minutes. Add vanilla and cream. Add more cream if needed. Then add Oreos and mix until blended.
*note-I doubled this recipe
Now time to build your cake!
I made 3 layers of cake and put a generous amount of frosting between each layer. Then the trick to get the top layer to look perfect is to flip it upside down. Then I smoothed on the rest of the frosting and piped some swirls on top for the Oreos to stand on and then crushed up a few Oreos and sprinkled them over the top of the cake and pressed them on the sides.
I was so happy with how the cake turned out and it taste so yummy! My husband was a very happy birthday boy!
I’ve been packing it on pretty heavy with the heavy cream and cheese so I decided I literally needed to take a load off and come up with a healthy, but still tasty meal. I did a little health food search and this looked good enough to feed my boys. These were simple and fast to make. Even though I forgot to turn on the oven for the first 20 minutes of baking (blonde moment) once everyone finally got to eat, they enjoyed their dinner and even got seconds! score! Maybe I’ll start a meatless Monday?
I made this as close as possible to the recipe so the nutrition facts would match up.
Serving size: 1 roll calories: 224 calories; 6ww points plus
adjust calories and points if you add chicken.
- 9 lasagna noodles (health it up even more and use whole wheat)
- 1 (10 ounce) package of frozen chopped spinach, thawed and drained
- 1(15 ounce) container of fat free ricotta cheese
- 1/2 cup parmesan cheese
- 1/2 teaspoon dried Italian seasonings
- 1/2 dried oregano
- dash of salt and pepper
- tomato sauce (I used Trader Joe’s fat free tomato basil marinara)
- 9 table spoons part skim mozzarella cheese, shredded
- 1 egg
- 1 clove garlic, chopped
- (optional) 1 chicken breast, cooked and diced
Preheat oven to 350 degrees. Don’t forget this very important part of cooking like I did!
Boil pasta, al dente and add salt and olive oil to water.
Drain spinach and add to a bowl with ricotta, parmesan cheese, egg, garlic, Italian seasonings, oregano, chicken and salt and pepper and combine. Pour about 1 cup of sauce on bottom of your baking dish. Lay out pasta on a non stick surface and spread cheese mixture evenly on each piece and roll carefully with seam facing down onto baking dish. Repeat with the remaining pastas.
Ladle sauce over the pasta rolls in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish lightly with foil and bake for 40 minutes or until cheese is melted. Makes 9 rolls.
To serve, ladle a little sauce on plate and place roll on top.
Hope you all enjoy this guilt free meal!
Recipe adapted from http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html?m=1
I made this pasta last night for my family and I just had to share with you all. I found a recipe that is for homemade pesto. I would love to make my own but my blender broke on me while making my enchilada sauce 😦 so I picked up some already made pesto sauce instead. I struggle so much coming up with meals for my picky eaters and it’s hard to get a meal to stick in the normal weekly rotation. My husband and 2 year old really loved this pasta, so I’m thinking it’s a keeper! yay!! I’m excited because it was really easy!
- pasta (angel hair, bow tie, penne, tortellini or macaroni. I used bow tie and cheese tortellini)
- Buitoni basil pesto sauce
- 1/2 pint of heavy whipping cream
- tbsp. of butter
- 1/4 of shredded parmesan cheese
*optional ingredients- you can add broccoli or chicken.
Get your water boiling for your pasta. if you’re doing tortellini and bow tie like I did, I just threw it all in the pot together. Add salt for flavor and a lil olive oil so it doesn’t all stick together.
Boil up some broccoli in a separate pot.
I cubed up some chicken and seasoned them with Italian seasonings and Lawry salts and fried them up in a pan.
Now let’s get to the good stuff, the sauce. Heat up a half pint of whipping cream on medium, once heated to a simmer, add butter. I just put in a glob, but it was about a tbsp. stir til butter is melted with a whisk. Add container of pesto sauce and whisk to combine. Once everything is whisked really well, add parmesan cheese and whisk to combine until melted. about 5-10 mins. Now add it to your pasta and enjoy!
This sauce was like gold, I saved the left overs and added it to some whole wheat angel hair for lunch. Pesto always taste better to me the next day.
Thanks for stopping by!
Refer to original recipe if you want to make the pesto from scratch: http://thepioneerwoman.com/cooking/2011/06/pasta-with-pesto-cream-sauce/
I know most of you are all on your health kicks for the new year, but I have an appetizer that is worth cheating on your diet for. This recipe originated from my Aunt Kathy, she would make it with Kahlua, which is very good and decadent. I opted for honey because I don’t always have the liquor on hand. I like to use simple ingredients that most people would have in their kitchens.
What you will need:
- wheel of Brie cheese (I heard Costco has a giant one)
- about a 1/4 cup of honey
- Pecans (I used glazed pecans, but candied, roasted or plain are also great)
- Crackers (I used baked Ritz crackers)
Pre bake oven for 350 degrees and cut off top layer of cheese, place in an oven safe dish. Cover the cheese with pecans then drizzle a generous amount of honey all over cheese and pecans. Bake for about 20 mins or until cheese is melted and oozing. Eat with crackers or slice up a baguette and enjoy!
Thanks for stopping by 🙂
Merry Christmas! I decided to make a sangria for the first time ever and it came out pretty good, so I wanted to share with you all. The kiddo is passed out with chocolate on his face from all the festivities today, so I figured I had a few minutes to share this recipe.
- 1 bottle of pinot grigio (I used barefoot)
- 2 cups of white grape juice
- 1 can of sprite
- 1/4 cup sugar
- heaping of dried cranberries
- few stems of rosemary and extra for garnish
- container of raspberries
Just throw in all the ingredients and stir and serve! I put the grape juice last so I can just fill up my pitcher with it, so not exactly 2 cups. Garnish with a stick of rosemary and cheers!