Sunday, November 13, 2016

Mac N' Cheese with a Twist!

Have you ever made homemade Mac N' Cheese? 
If yes, then you'll love this. If not, then you'll love this too. 

I added in bacon for extra flavor and peas and carrots to make us think it was a tad bit better for us. hahaha.

It looked fantastic and was delicious. It makes a good amount so we had plenty for leftovers a few nights.

Give it a try and let me know what you think!

1 lb macaroni pasta
1 and 1/2 cup milk
2-3 cups of cheese (you're choice, sharp cheddar is preferred)  
1/2 tsp salt
1/4 tsp ground mustard
1/2 lb bacon
2 chicken breasts
1 and 1/2 cup peas and carrots
2 tbs flour

Start by cooking bacon in a large pan. Set aside to cool then crumble. (Don't wash the bacon pan yet) :)
Meanwhile, cook the pasta  according to the directions on the box. Place cooked pasta in a large bowl, Cover to keep warm.
In the pan you cooked the bacon, cook chicken then shred. (bacon flavored chicken, yum!)

In a large pot, heat 1 cup milk and add flour stir until no clumps remain.  Then, add in other 1/2 cup milk. Stir until thick. Add in salt, mustard, then cheese until fully melted and creamy
Once the cheese sauce is ready, add cheese mixture to  the bowl of pasta and fold in chicken, bacon and peas and carrots.

 Serve immediately. 

Saturday, August 6, 2016

Lactation Blueberry Muffins

Hello there! Long time no chat. 
It has been a crazy couple of months gearing up, having, and now taking care of our little! 
I feel like I've been in a whirlwind since becoming a mother and truly my life will never be the same but definitely for the better. 

During this journey, for various reasons, I decided to exclusively pump for our little and it has been one of the hardest things I've ever done (well, besides having a child that is :D ) Every day I am on schedule to produce that liquid gold. And let me tell you, every milliliter matters.

So for now, my foodie adventure has changed up a bit to include how to maintain my sweet supply. 

Lactation muffins are one of them.
 They are perfect for breakfast, on the go, middle of the night munchies, or your anytime snack. 
They are relatively healthy for you, have a great source of protein, and contain ingredients that may help your milk supply. 
Goodness all around. 

Give em' a try and let me know what you think! 

1 cup all purpose flour
1 cup oat flour
2 scoop vanilla protein powder*
1 tbs brewers yeast**
1/2 cup truvia
1/2 cup apple sauce
1/4 cup canola oil
1 large egg
2 tsp vanilla
1 tbs lemon juice
1/2 tsp salt
1 cup blueberries

*I used Optimum Nutrition Gold Standard French Vanilla Creme whey protein powder
**Brewers yeast is optional.

Preheat 425F. (You will be turning it down, high heat in the beginning helps create high muffin tops)
Mix all dry ingredients in a large bowl.
Whisk all wet ingredients in a small bowl.
Mix wet ingredients into dry until combined. Do not over mix.
Lightly Fold in blueberries

Bake for 5 min then reduce to 325F and bake for another 5-10 min until a tooth pick or knife comes out clean.
Let cool for 10 min.

To freeze: Let cool completely then bag. Will last 3 months in a freezer.

Saturday, April 23, 2016

Simply Lasagna

Simple and delicious.

Prep is less than 20 min and soon you'll be eating this delicious and easy meal. 
Don't forget the salad and bread!

1lb of ground beef or turkey
1 tbs lawry's seasoning
1/4 tsp pepper
2 tsp garlic powder
1/2 tsp Italian seasoning
4 cups of shredded mozzarella cheese, 1 cup divided
1/2 cup Parmesan  cheese
3/4-1cup cottage cheese
2 eggs, beaten
1 8oz package of no-cook lasagna noodles
1 jar of your favorite tomato pasta sauce
optional: 1/2-1cup water

Preheat oven 325 degrees F.
Lightly spray non-stick or olive oil a 9x13 baking pan, set aside.
Fully cook the meat with all seasonings in a large pan/skillet.
While meat is cooking, combine beaten eggs, 3 cups shredded mozzarella cheese, cottage cheese, and Parmesan cheese together in a small bowl.

Once meat is fully cooked, add in pasta sauce and stir until combined. If you find your meat sauce to be too thick, feel free to add in that optional water until desired consistency is reached. You want a thin sauce, but not watery.

Spread a 1/4 of the the meat sauce on the bottom of your prepped baking dish and cover with no-cook lasagna noodles (break noodles as needed to fit).
Then add 1/2 cheese mixture and 1/3 meat sauce. Layer with no-cook noodles again.
Repeat layering process and top all with the remaining 1 cup of shredded mozzarella cheese.

Bake for 60 min, until cheese is fully melted and slightly golden brown on top.

Let cool for 10 min.


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