Archive | Recipes

A New Leaf (pun intended)

Lately, I’ve been turning over a new leaf in the eating department.
I’ve been more interested in, and open to having more vegetables in my diet
and I feel like I can tell a real difference in the way I feel.
One thing that I really wanted to do for myself was to have a better lunch.
I’ve never wanted to have a salad because you have to cut everything up,
stuff goes bad if you don’t eat it…
it just seemed like a hassle to me. 
So, I’ve tried something new this past week or two, 
and I’ve been loving it.
I cut all my vegetables up in one morning.
carrots, broccoli, cauliflower, peppers, and celery (not pictured)
Then I cooked up a chicken breast and put some bbq sauce on it,
and bagged them all up for the week.
Then I whipped up some italian dressing..
And when it was time for lunch, 
I only had to cut the lettuce and grab all the bags of precut veggies and pour some on top.
I added some chowmein noodles, and crasins for kicks,
and we’ve got ourselves a beautiful (and tasty!) salad.
I feel so good when I eat well, so this small change has been worth it!
Another unintended perk is that my almost 3 year old begs me for some every time– awesome.
I added a little variation by adding the leftover meat from THIS dinner we had (delish, by the way),
and even threw on some cilantro and avocado into the salad.
I’ve also been adding some spinach to my lettuce, which is another awesome way to get more spinach into my diet.
Try it!

Fruit Dessert Recipes

I must be dreaming about my fruit trees that I am going to plant.  I’m always in the mood for fruit lately.  Luckily for me, my husband made a fruit dessert the other night that was fabulous.  It was a Blueberry Peach Crisp.  I haven’t done a lot with blueberries before, but I really enjoyed them with the bottled peaches from my tree last year.  Brian found the recipe on

Blueberry Peach Crisp
from Fine Cooking issue #93

  • 2 oz. unsalted butter, softened (plus more for pan)

  • 3 oz. all-purpose flour

  • 1/2 cup light brown sugar, packed

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 2/3 cup pecans, coarsely chopped

  • 3 cups (~1 lb.) blueberries, washed, drained, and room temperature

  • 3 medium peaches (~1 lb.), halved, pitted, and sliced 1/2 inch thick

  • 1/4 cup granulated sugar

  • 3 tbsps cornstarch

  • 1/4 tsp freshly ground nutmeg

Place rack in center of oven and preheat to 375°F. Butter a 9-inch square pan (I used my 8-inch pan). For the topping, mix together flour, brown sugar, cinnamon, and 1/8 tsp of salt in a bowl. Work butter into the mixture with fingers until clumpy. Stir in the pecans. In a large bowl, toss the blueberries, peaches, granulated sugar, cornstarch, 1/8 tsp salt, and nutmeg together. Pour the fruit into the pan and level out. Sprinkle the streusel topping over the fruit. Bake for 45-50 minutes until the center is bubbling and the topping has browned. Serve warm.

Another one that I really enjoyed a while ago and need to make again is a Crock Pot Apple Crisp.  I have to thank my friend Tara R. for sharing it with me.    It was super easy!

Butterscotch Apple Crisp

  • 6 cups sliced peeled tart apples (about 5 large)

  • 3/4 cup packed brown sugar

  • 1/2 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix

  • 1 teaspoon ground cinnamon

  • 1/2 cup butter

  • Vanilla ice cream, optional

Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples. Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. (source: Taste of Home)


Found it – Bread Recipe

For the past few months I have totally loved making my own bread. And it’s been so fun! And easy! However, it took me a while to find the perfect recipe for sandwich bread. I wanted something my husband liked, didn’t take forever to rise, too sweet or too dense. After about 5 different recipes, I’ve found the one that I LOVE.

Here’s the recipe:

In your mixer: 3 cups warm water (not too warm, or you’ll hurt the yeast)
3 T yeast
1 T salt
1/3 cup Honey
1/3 cup oil

Add all of these to the mixer until it bubbles and the yeast is activated.

Then add 2 T Vital Wheat Gluten (this is in the food storage area at Walmart-You don’t need this, but here is what it’s for: It’s used to increase texture, volume, enhance flavor, and extend freshness in any dough product)

Then start adding your flour. This is usually about 7 cups? You’ll just have to watch the consistency of the dough. It shouldn’t stick to the sides anymore and look elastic and not too sticky.
I ground Hard White Wheat into flour and used 5 cups of this and then 2 cups regular flour. Any flour will work fine with this recipe.

Put this in a large butter sprayed bowl and let rise a half hour.
Then punch down dough, separate and put in 2 bread loaf pans. I cover the loaf pans and let raise another half hour or until they are above the rim of the loaf pan.
Bake at 350 degrees for a half hour. (My oven doesn’t bake super hot, so I do about 32 minutes-I really don’t like doughy bread)

I hope you’ll try it. It’s so yummy!

And by the way! I just bought my Kitchen Aid off and it’s still on a great deal (the white one at least) I was super bummed the red one cost $60 more 🙂

How are your points looking? You have one more week! I did pretty good, I’ve exercised everyday and I’m trying hard to drink more water and eat more veggies and so far so good! Now the weekend gets tricky for me. What about you? What are you working on?