No more no less!

Hey ya’ll. It’s been awhile! I have a good excuse this time, though! I have been ‘a travelin all over the place!  My husband and I traveled to Riviera Maya in March for our yearly “couples” getaway and then two weeks later he decided he wanted me to come to London with him on his business trip :) It’s a rough life I tell you! And we’re not even done yet…Myrtle Beach in June for a big ‘ol family vacation with close to 20 people! (I am most looking forward to this one. My Family+Beach = can’t go wrong)

I will say that traveling that much, especially overseas, makes you incredibly thankful for the comforts of your home and especially your own bed!  I have always been somewhat of a homebody so being away for long periods of time cane sometimes take a toll on me mentally and physically!   But I am so blessed to get to do those things, so I will take the jet lag and metal fuzziness!

I haven’t had much time to try new recipes or crafts lately due to us being gone, but I will share a favorite recipe that is just three ingredients.  Yes, just THREE!  My neighbor calls them “no more, no less peanut butter cookies”. They are GLUTEN FREE too, yippee! 

  (Source)

The ingredients are:

1 cup peanut butter (no more, no less)
1 cup sugar (no more, no less)
1 egg (no more, no less. Get the name now? :P)

Combine all ingredients and roll into balls. (rounded teaspoon size for smaller cookies or larger if you want bigger cookies).  Roll the dough balls in sugar and put onto ungreased cookie sheet. Bake for 10-12 min at 350.  (Adjust times for bigger cookies and preference of softness!) 

That’s it! They are the best!   I really like them because they only make about a dozen depending on the size.  So if you’re needing something quick to take to a friend or just feel like making cookies but don’t want 3 dozen, these would be ideal. 

Until next time!  I have a big craft project planned for my weekend, hopefully I will have good things to report on my next post!  :)

Buffalo Chicken Chili

I couldn't think of a clever title for this post.  I guess I'm not feeling very clever today!

This chili was SO good, though!!!  If you don't like spicy, I don't know if you'd like it, but we are a fan of Franks in our house so we loved it!  Tastes great with a dollop of sour cream and some cheese...

Recipe source: traceysculinaryadventures


 image source: http://blog.thenest.com/

1 tablespoon extra-virgin olive oil
2 lb ground chicken
1 large carrot, peeled and finely chopped
1 medium onion, chopped
3 ribs celery, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1/2-3/4 cup hot sauce (I used Frank’s)
1 (15 oz) can tomato sauce
1 (15 oz) can fire-roasted crushed tomatoes

Sliced green onion and shredded cheddar cheese, to garnish

Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency. (Sometimes I do it for as little as 15 minutes, but I’ve also let it go for more than an hour – just depends how much time I have when I’m making it. Just be aware that it starts off fairly thin, and will need closer to an hour if you want it to thicken up considerably.)
After simmering, try the chili and add additional seasonings and/or hot sauce to taste, if necessary. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving!

**my tweaks** I used ground turkey instead of ground chicken because our store didn't have that anywhere. It was just as good.  I used the full 3/4 cup of franks, maybe even a little more.  It was spicy but not so bad you couldn't taste your dinner. Our noses were running--I will admit that :) I didn't change anything else.  The leftovers were just as good.  The flavors all settled and made it super tasty!!  I will be making this one again! YUM!

I love this bar...

...Granola bar!

I know, very cheesy.  This is going to be short and sweet.

Between visitors, sickness, and surgery healing, I haven't had much time to blog, but I am really trying with all my might to stick to my promise of updating this blog on a (Semi) regular basis!

Today's recipe is a granola bar recipe.  It was easy to make, low sugar, and tasted great.  I have a request for more but haven't gotten around to doing that yet!

(image and recipe source from collectingmemoriess.blogspot.co.uk)

Chewy No-Bake Oatmeal Bars

2 cups quick oats
2 tbsp ground almonds
4 tbsp unsweetened coconut flakes
100g dried cranberries, chopped
50ml coconut oil
6 tbsp honey

1) Grind 1 cup of oats and mix with almonds, coconut and remaining oats. Mix in dried cranberries.

2) In a small saucepan over low heat, melt honey and coconut oil. Pour into the oat mixture and mix well.

3) Press into a 10x20cm loaf pan and refrigerate for 1-2 hours. Cut into squares. 

***My tweaks- I didn't use a loaf pan because that sounded weird to me...I used a square baking pan. (the size you would use for making a small pan of brownies).  This recipe is also using the metric system which really threw me for a loop so I had to use my math wiz husband for the conversions. (yes,  I COULD have done it myself but then he can say he helped!) I used sweetened coconut flakes because that is all I had, and I used agave instead of honey.  Oh, and I added raisins!  They turned out really yummy.  I am pretty sure you could add just about anything you wanted as long as you stuck to the same oats/honey ratio to keep it all in tact.  Also, keeping them in the fridge for the designated time is key so they don't crumble when you cut them.  (not that I've ever found that out the hard way...) Other than that, these are really hard to screw up, which makes them a favorite for me :)

Soups On!

Just kidding. You can have some soup.  But I had to throw in my 90's TV reference. Couldn't resist.

It's been extremely cold here lately and I've been craving soup (or anything warm for that matter) like crazy! Nothing warms your bones like a hot bowl of homemade soup!    One of my favorite recipes is Parmesan Cheddar Tomato Soup...and wouldn't you know, the pin has disappeared from my recipe book (I.E. Pinterest!)  I had to do a google search to find a semi-close recipe.  OH the horror!   

After searching and searching I found a recipe that I deemed worthy.  It ended up tasting just like the old recipe, and my hubs actually told me it was "freakin' amazing!" (nevermind that I've made it 4 or 5 times before and never got that reaction...)  So...I guess it is blog worthy!

Here is the recipe. Compliments of tastykitchen.com

Tomato Basil Soup

Ingredients

• 1 Tablespoon Olive Oil
• ½ whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes (optional)
• 1 teaspoon Rosemary
• 84 ounces, weight Canned Diced Tomatoes
• 2 cups Chicken Or Vegetable Stock
• 1 Tablespoon Honey
• ½ teaspoons Sea Salt (or To Taste)
• ½ teaspoons Pepper Or To Taste
• ½ cups Fresh Basil, Chopped
• 1 whole Baguette, Sliced
• 1 cup Mozzarella Cheese, Grated
• 1 cup Cheddar Cheese, Grated

***My tweaks: I did not have rosemary or fresh basil, so I used dried basil and left out the rosemary.  I also can't eat gluten so I didn't eat bread with it. (Although I'm sure its delicious with a toasty piece of bread).  I also did not use moz cheese--I used grated parmesan since that is what I used last time.  Oh, and I threw it all in the crock pot---on high for 4 hours and it turned out great!   This is a really great soup to make in a hurry, or if you need something to be done just in time when you get home from church!  (Or whatever you do on the weekends!)

Finally, I blended mine up to make it smooth.  My husband doesn't like "thin soups" (what does that even mean?) so I left his "chunky."  However, I think the flavors blend best if you user your emulsion blender/magic bullet/appliance of choice. You decide!

Happy souping!

Surviving the Snowpocalyse

Ok, so Oklahoma actually only got like 4 inches total.  Not really a snowpocalypse.  But here, people treat it that way!!!!   Luckily I am from "up north" so I don't revert back to teenage driving techniques when the snow hits! (No offense to teens. I was one once.  And some would argue my driving skills haven't changed much).  Slow and steady wins the race peeps--not slamming on your breaks at a 4-way stop when there's ice and snow underneath your tires...I know its crazy, but traction doesn't work the same way when moisture is involved.

Ok. Rant over.

I have been on a brief hiatus taking care of my hubs after his nose surgery. Let me just say, I am glad I switched my major after a month in nursing school--waiting on the sick and injured hand and foot isn't really my forte!  

I was able to try a few new recipes since I was cooking more than usual for Mr. Snuffles.   He was requesting some cheesecake "like grandma makes" (if I had a dollar for every time I heard that phrase!!!).  I looked to my trusty friend pinterest and found a recipe for 4 ingredient, no-bake cheesecake.  4 ingredients?  Heck ya!!!  It was pretty simple.  I think my own mom has made something similar to this in the past, although I can't remember.  It was probably the easiest thing I have ever made.  I used a cheater graham cracker crust to make it even easier.  Since I can't have gluten, I made myself a little custard cup full of it so that I could enjoy it too. (Paleo/healthy eating was also on a hiatus thanks to Mr. Snuffles.)  

I got the recipe here

Ingredients-

1 can of sweetened condensed milk (14 oz.)

1 8 ounce tub of cool whip

1/3 cup of lemon or lime juice

1 8 ounce package of cream cheese.

"Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!"

*The only thing I will add/reiterate is that you should definitely let the cream cheese get to room temp!  I had a few lumps in mine due to not waiting long enough---it didn't ruin it by any means and turned out fine, but aesthetically speaking it would look prettier without the lumps :)

Ok, back to healthy eating.  Next post is going to be spinach popsicles! (kidding) 

Pon(d) de replay (&Skinny Girl Cheesecake!)

I have two gems for you today.  Neither are that exciting, but two of my favorite things at the moment.



 (image source: http://emilystyle.blogspot.com/2010/07/to-do-cold-cream.html)

1.) Pond's cold cream.  Why am I so excited about something my grandmother probably used 40 years ago?  Because it rocks my socks off!  Since stopping BC, it has been a challenge all around. Hair, skin, and nails have all been different.  (thank you hormones, thank you very much.)  The best thing for my skin so far has been cetaphil, but I still felt like I was too dry.  I have been using Pond's for about a week now and seriously notice a difference already.  No joke.  If you can get past the weird greasy feel and the fact that it smells like an 85 year old woman, you will fall in love.  I usually smooth it on and then wash off with warm wash cloth. Follow up with a tiny bit of moisturizer.  That's it!  Who knew our grandmothers had the secret this whole time?  And for less than ten bucks?  I'll take that!

2.) Skinny girl cheesecake -- the tile says it all.  Its cheesecake and its low-cal.  Need I say more?  TRY IT!!!  It's amazing!!! (And simple...and we all know how I feel about that!)

Recipe compliments of Love And Life As A Gourment Wife Blog




1 cup Chobani
2 Tablespoons of Sugar Free, Fat Free Jello Cheesecake mix
1/4 cup Almond milk
Mix all ingredients well in a blender or food processor, or even whisk. This makes 2 servings. 100 calories each and 12 grams of protein!!

The only tweak I made was that I used vanilla Greek Yogurt instead of plain. Probably a little more calories, but that's what I had on hand.  It was fantastic.  My taste tester loved it, too!  He asked for more!

This is definitely a great way to curb a sweet craving without the guilt, and you get extra points for all the protein in the yogurt!!  Double yay!

Winner Winner, Chicken (Soup) Dinner! (and my DIY Failure)

*hangs head in shame* My DIY chalkboard didn't turn out as planned....

I think it was too windy for spray painting or something...not really sure.  I used an old photo frame and basically ended up putting a cute pic of my niece in to salvage the project. All was not lost.  She is probably cuter than my project wouldn't have been anyways!

Tonight I'm trying Chicken and Rice soup, recipe compliments of my brother's pinterest account. (yes, dudes can have pinterest accounts, too.)  I haven't tried it yet, but it smells aaaamazing and was pretty simple to throw together! I did it on my lunch and threw everything in the crockpot.

Original recipe from twopeasintheirpod.com.  There are some other really great recipes on the site too-easy and pretty healthy.  Check it out!

Slow Cooker Chicken and Wild Rice Soup

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 3 1/2 hours-6 1/2 hours

Hearty chicken and wild rice soup that is made in the slow cooker! This simple soup is always a hit!

ingredients:

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley

directions:

1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.