Make Your Own Delicious & Affordable Salads at Home!

Don’t pay $10 bucks for a salad when you can make one at home that is better for a fraction of the cost! Today I ate a big spinach salad with grilled chicken, tomatoes, cucumbers and kalamata olives with balsamic dressing and it was filling and probably only cost me a few dollars to make right at home! 

Spinach ($1.99 a bag) Tomatoes (.17 cents) Cucumber (.62) and Kalamata Olives ($1.99 for a bottle) Chicken (Bag was about 6.49 and I still have enough left for at least a week and a half worth of salads)

Spinach ($1.99 a bag) Tomatoes (.17 cents) Cucumber (.62) and Kalamata Olives ($1.99 for a bottle) Chicken (Bag was about 6.49 and I still have enough left for at least a week and a half worth of salads)

Mix everything together and it made a delicious salad!

Mix everything together and it made a delicious salad!

Looking for a Simple Sunday Dinner? Try This Slow Cooker Pot Roast

Sunday Goodness!

Sunday Goodness!

I get serious cravings for pot roast and I’m not even a big meat eater!But, every once in awhile it happens and when it does it really happens! Maybe it’s because my gram used to make pot roast and the aroma reminds  me of being in her sweet home or maybe it’s because it is just so dang good! But, like I said I’m not a big meat eater, so I usually eat it when I go to my mom’s house. The one time I decided to cook it, well let’s just say the dog enjoyed it! I thought I’d give it a try in the crock pot.  I looked at a few different recipes and just took ideas from each one and put together a recipe.

The result was I had the BEST POT ROAST DINNER EVER! So here’s how it all went down:

Ingredients:

  • Chuck Roast
  • One whole onion
  • 5 -6 Carrots
  • Beef Broth
  • Beef Stock
  • Salt
  • Pepper
  • Trader Joe’s 21 Salute Seasoning
  • Olive oil

Steps:

1) Cut up the onions and carrots and put them in the crock pot

2) Put a little olive oil in a pan, put a little salt and pepper on the chuck roast and sear it on both sides for a few minutes

3) Season the pot roast again with a more salt, pepper, and 21 Salute Seasoning .

4) Placed the pot roast on top of the onions and carrots

5) Poured in 1 cup of beef broth and 1 cup of beef stock over chuck roast into the crock pot

6) Cooked it on high for 4 hours and on low for 1 hour

It was so tender and delicious! The carrots and onion were perfect and the roast was perfect! I didn’t add potatoes like most people do, because I don’t like how they taste in the slow cooker, but I did throw some red potatoes in the oven that were a perfect compliment along with a spinach salad and some bread. It was the perfect Sunday dinner!

 

Like Brownies? You’ll Love the Pioneer Woman’s Dark Chocolate Brownies

Dark Chocolate Brownies From the Pioneer Woman That Will Make You Swoon!

My daughter had a sleepover a couple weeks ago for her 9th birthday and it was a blast! One of the highlights was the dark chocolate brownies recipe I made from the Pioneer Woman. Don’t you love Rhee Drummond? She is adorable and her food is fabulous. These brownies had adults swooning! Beware they are extremely rich and chocolaty! If you’re having a party or just want to a delicious treat make these brownies!

Click on the image to get the recipe from Pioneer Woman!

Click on the image to get the recipe from Pioneer Woman!

What I Ate Today… Curry Shrimp and Pasta

Today I wanted something for lunch that had a little kick to it, so I made a quick Curry Shrimp Pasta. This was quick, easy and yummy. I just minced some onion and garlic and heated that up with curry. Then I added the coconut milk and the shrimp I cooked with a little olive oil. While that was cooking I made some angel hair pasta and tossed it in. Very low maintenance lunch!

 

Looks good right?

Looks good right?

Easy Delicious Chocolate Raspberry Cheesecake!

If you like cheesecake you will love this recipe it is so simple and yummy! I got this recipe from How Jen Does It. If you’ve never watched Jen you should, she’s an absolute delight to watch and has some great tips on just about everything! She originally got this recipe from Keebler and it is a keeper! I made it with and without raspberries and it was good both ways.

Ingredients

  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • 1 Keebler® Ready Crust® Chocolate Pie Crust (I made my own pie crust with chocolate graham crackers)
  • 1/4 cup whipping cream
  • 2 squares (1 oz. each) semi-sweet chocolate, chopped

Directions

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

2. Add egg, lemon juice and vanilla, mixing until just combined.

3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.

4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

5. Garnish as desired. Store in refrigerator.

cheesecake2

Nothing Says Fall Like a Delicious Pumpkin Roll!

Fall has arrived and so has the pumpkin craze! I’m obsessed with pumpkins so last year I tried my hand at making a pumpkin roll and it was delicious. It’s fairly simple and so yummy! I had the recipe posted awhile back, so if you are interested in making this pumpkin roll for you family go to http://asinglechristianmomsadvice.blogspot.com/2013/10/the-yummiest-pumpkin-roll-receipe-ever.html You will make more than one!

 

Delicious Linguini and Shrimp! A Quick Lunch You’ll Love

I’m always looking for a quick lunch! I actually made this for dinner a couple weeks back for my friend Christina and loved it, so I decided to make it for lunch and share it with you today! It is so simple!

Ingredients:

  • Shrimp- I suggest using the bigger shrimp, which I did when I made it for dinner. Today I used the smaller ones, because they didn’t have the large rock shrimp I usually buy. Use however many you want.
  • Linguini
  • Garlic-2-3 cloves
  • Olive Oil- enough to cook the garlic and shrimp in
  • Butter-to taste and optional
  • Seasonings- sea salt, herb de provence, ground pepper, and 21 season salute by Trader Joes

First I put some butter, olive oil and garlic in a pan, you can use just olive oil. When that’s heated I added my chopped up garlic and cooked until translucent. Then I added the shrimp and seasonings.

 
 
While this is cooking I have the linguini cooking to al dente and then I drain and add the linguini in the pan.
 
  

I add additional seasoning and a little bit more olive oil, not too much. I stir it around and cook it for  about 5-7 minutes.

 
I ate it with a plains salad and it was delicious!


A Banana, Mango Pineapple Smoothie You and The Kids Will Love!

I am now in the habit of a drinking a smoothie every morning. This is a new one I tried and it is my favorite at this point. This is flavorful and yummy! Your kids will love the taste!

All you do is this:
In a blender put a cup of plain yogurt, 2 bananas, 1/2cup of mango and 1/2 cup of pineapple and blend.



You can use 1 or 2 bananas I like 2

Blend it all up

Isn’t it pretty!

Yummy Berry Smoothie Recipe!

We got the smoothies with breakfast every morning!

In  San Francisco, we splurged on breakfast in the hotel. Now, normally I wouldn’t do this since we all know how expensive it is to eat in hotel restaurants but this breakfast was so good, the waiters so nice that I didn’t mind shelling out the cash. With breakfast every morning they gave you these miniature smoothies that were delicious! I asked how they made them and made a mental note to take a bit of Hotel Pier 2620 home with me!Try this recipe it is so good!

Berrie Smoothie
1/2 cup of blueberries
1/2 cup of raspberries
1/2 cup of blackberries
2 cups of plain yogurt
2 Tablespoons of Honey
(you may want to add a little sugar but I guess that defeats the healthy part)

That’s it!! Just combine it in a blender, blend and you have a fantastic drink you and your kids will love!

New Receipe Alert! Indian Spinach & Chickpea Korma is Delish and Easy!

Hope everyone had a great weekend! Today I went to a plant based cooking demonstration class. The food was delish!! One of my favorites was the Indian Spinach & Chickpea Korma.  It was so tasty that I bought the ingredients and made it this evening. If you like Indian food you will want to try this dish!

Here are the ingredients you’ll need:
1 Tablespoon of Brown Mustard Seeds
2 Tablespoons of Oil (I used Coconut)
1 Large Onion Chopped
2 Cloves of Garlic finely chopped or crushed
2 Tablespoons of finely chopped ginger or ginger puree
1 Teaspoon of Ground Turmeric
1 Teaspoon of Ground Cumin
1 Teaspoon of Ground Coriander
1 Teaspoon of Salt
2 14 oz Cans of Chopped Tomatoes
14 oz Can of Chickpeas (Garbanzo Beans)
6 oz Coconut Cream (Thai Coconut Milk)
1 1/2 Cups of Frozen Spinach defrosted and drained

In a pot with a lid on high heat combine the oil and the mustards seeds. You will hear the mustard seeds start to pop then add the onion, garlic, and ginger, saute for 5 minutes or until soft. Keep stirring so it doesn’t burn.
This is the onions, garlic, and ginger. Wait until you smell this! YUM

Next add the spices and salt, take some time to mix it well. Then add the tomatoes. I actually added one can because I misread the recipe and it was fine, but it does call for 2 14 oz cans. Cook this until it boils and stir well.

Blend the mixture in a stick blender for a few minutes.

Pour the mixture back in the pot and add the remaining ingredients, which is the chickpeas, coconut milk, and the spinach. Before you add them remember to drain and rinse the chickpeas, and run hot water over the spinach. Stir well and keep it on the heat for awhile.

Serve it over rice or cous cous and it is delicious!!

The only thing I would do differently is not add 2 Tablespoons of Mustard Seeds, I would add 1 Tablespoon to make it a little less peppery, but I added a little rosemary garlic salt to even out the peppery taste. Seriously, this was good enough that I had to make the recipe tonight! You will also have enough for leftovers.

I’ll be posting some other plant based recipes next week! If you like Indian food try this, you won’t be disappointed.

*Recipe was from The Revive Café Cookbook 2