We had a pretty low-key Valentine’s Day; we ate a lovely dinner and splurged with homemade lava cakes and cookie dough ice cream. We exchanged some notes and treats and called it good.
I decided to experiment with pepper stuffed chicken breasts and I’m so glad I did! They tasted great even for leftovers. We paired the chicken with some asparagus grilled with butter, lemon juice, lemon pepper, and a little bit of garlic (my favorite).
Wish I had a better photo, but I was too hungry to try!
Spinach, Pepper, and Cheese Stuffed Chicken Breasts
I made about 5 servings, but ingredients can be easily altered to make more or less
Bake at 425 degrees
I love muffins and I love cinnamon, so of course I am going to love cinnamon muffins! I’ve been craving some muffins and I finally found the muffin recipe I made some months back and I altered the recipe a little bit with what I had in the house already. The base of this recipe comes from Comfy Belly’s Cinnamon Bun Muffins; I just used some slightly different ingredients and measurements. These muffins are dense and moist and really hit the spot!
Crumbly Cinnamon Muffins
Moist and Crumbly Muffins (they taste good with some butter too!)
Makes approx. 10 muffins
Preheat oven to 325 degrees
While looking for warm and filling dinner recipes (that wouldn’t break the bank) I came across Gluten-Free Goddess’ Santa Fe Chicken Chili. The ingredients are all items we use on a regular basis and I love a bowl of warm chili (especially in the winter).
I used leftover chicken from the day before and homemade broth that I made from the chicken as well. I added a little more spice than what was called for and added in some chili powder and paprika too. We served it with some pepper jack cheese and avocado and it was delicious! The chili was very filling and it made way more than 4 servings; probably more around 8 servings.
I will definitely make this dish again. The hardest part of the whole dish was dicing the sweet potato!
Week 1 of budget grocery shopping/savings challenge has commenced! I went grocery shopping yesterday and I was a little unsure of how much I would actually save, but after all was said and done, I’m happy with the results and I am sure I will learn more along the way. In our small(ish) town there are a few places to get groceries, but only one store (Raleys) sells the dairy products we like. I was willing to go to other stores if the prices were substantially different, but if not, I was just going to stick to Raleys.
My husband wakes up quite early to get ready for work and sometimes he gets tired of eating eggs and bacon every morning (and since being pregnant, I am not a fan of the smell of bacon lingering in our home, either).
Last night he prepped and cooked a simple, grain-free breakfast casserole (inspired by this recipe) and had it ready to go the next morning. It was a quick, easy, and healthy solution to breakfast!
I think I may have had pulled pork twice in my life, but I have really been craving it! I finally bought a pork butt at the store with the plan to make it in the slow-cooker. It ended up being super easy (definitely hit the spot with a toasted buttered roll) and I will definitely cook it again.
Slow Cooker Pulled Pork
Yummy pork goodness
4-5 pound pork butt
1/2 cup chicken broth
1/4 cup ketchup or tomato paste
1 tbsp honey
1 tbsp Worcestershire Sauce
1 bottle BBQ sauce
Mix in the slow-cooker, all the wet ingredients except the BBQ sauce
In a small bowl, mix together all the dry ingredients, enough to rub over all of the pork
After rubbing down the pork, place it in the crock-pot on low for 5-8 hours, turning over once, half-way through
After it has cooked, drain the liquid out and place the pork back in the slow-cooker (still on low)
With two forks, shred the pork then add a bottle of your favorite BBQ sauce
Stir thoroughly and serve on toasted buns, make lettuce wraps, tacos, nachos, or eat it by itself or as a salad topper
This was great the next day too. We have already eaten 5 sandwiches from the batch and we still have plenty left!
My husband and I have both been pretty busy and really not in the mood to cook. But we have to eat! And we don’t want to eat packaged and processed meals either. Our Meal Plan: Easy Crockpot Stew served … Continue reading →
Lots of great desserts that are grain-free and sugar-free!
I had the pleasure to review Modern Alternative Mama’s newest book, Treat Yourself. This books is full of great dessert recipes with real food ingredients. You won’t find any processed flour or sugar in this book!
I have two holiday celebrations before Christmas and everyone is to bring an appetizer. Since I am sure there will be plenty of indulgences, I am dedicated to bringing something healthy that is grain-free and sugar-free.
Here are a few finger foods/appetizers that I have either made with success, or I plan to give a try:
I love to bake. I love to use my creativity decorating cookies and cakes and making delicious sweets for everyone to enjoy. However, I also think we would all do better if we eliminated sugar and processed grains from our diet. Thus, my desire to bake and my desire to share the health are at odds with each other. I know I can bake healthy goodies – these usually require fruit sweetened with honey and maple syrup served with ice cream sweetened with the same, or a grain-free crust (those berry cheese tarts were delicious). These desserts, while still yummy and satisfying, are not quite the same as baking a batch of Christmas sugar cookies or a fresh loaf of bread.
For Thanksgiving with my husband’s family, I’ve been asked to bake bread. I’m going to bake bread and I will enjoy eating it, but I can’t help feel a tinge bit guilty. I don’t live a completely grain or gluten-free life (especially now in this stage of pregnancy where all I want is grains, fruit, and juice) so it’s not like I don’t have my own cheats here and there.
For Christmas, should I bake those holiday goodies for everyone? I would like to, but I still have that guilt that I am feeding people things that are unhealthy for them!