Meatball Stroganoff

     I have always been a pasta lover.  Red sauce, cream sauce, meat, or no meat...it doesn't matter!  I could curl up on the couch with an overflowing bowl of pasta any given day.  Unfortunately, pasta can get played out.  For the not-so-enthusiastic pasta lover, pasta dishes often become boring and mundane.  This recipe was an attempt to spice it up!
     Your typical stroganoff dish is egg noodles under a creamy mushroom sauce with chopped beef.  This stroganoff is very similar but uses Italian meatballs as the protein.  This pasta dish is new, improved, and husband-requested.  It has found a permanent spot on our menu.  Enjoy!

Meatball Stroganoff
Ingredients:
Olive oil
Frozen meatballs (enough to fill a single layer of a large skillet)
Half of a bell pepper, diced
2 cups of beef broth
1 1\2 teaspoons each of dried parsley, oregano,and basil
Salt and pepper, to taste
1 cup of light sour cream
1 cup of heavy whipping cream
Half a bag of wide egg noodles
Parmesan cheese

Directions:
Brown meatballs in a large skillet with a touch of olive oil. I usually just follow the directions on the bag.  Add bell peppers until softened. Prepare egg noodles in boiling salted water. 

Add beef broth to the meatball skillet.  Raise the heat so the liquid begins to simmer.  Add your seasoning.  Stir to incorporate.  Add sour cream, again stirring so that it melts into sauce.  Finally, add the cream.  Let sauce simmer for 5-10 minutes, or until the sauce is creamy and thick.

Add drained egg noodles to the sauce mixture and serve with a flurry of grated Parmesan.

Holiday Cookies

     I absolutely love the holidays....two reasons, I have a few weeks off from work to relax AND I get to bake, cook, and indulge in delicious food treats!  This post is all about the cookies I made for Thanksgiving and Christmas.  These are perfect as homemade gifts or just to have out for guests.   Please try these and enjoy your families this and every holiday season.  :)

White Chocolate Cherry Shortbread Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped
1/2 cup white chocolate chips (you could use milk or dark...or make some of each)
1/2 tablespoon vanilla extract

Directions:
Cream the butter and the sugar in a medium bowl.  In another bowl, mix the flour and the salt.  Mix the dry ingredients into the wet until it starts forming larger clumps.  Mix in the maraschino cherries, white chocolate and vanilla extract.  Dump out onto a piece of parchment paper.

Form the dough into a rectangular log, wrap it in plastic and let it chill in the fridge for at least an hour. 

Preheat your oven to 325 degrees.  Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.  Bake until they just start to turn lightly golden brown on top, about 10-15 minutes.

Let them cool completely before packaging them up.

White Chocolate Pumpkin Spice Snicker-doodles

***Yes, as I'm typing, I just realized the commonality here.  White chocolate is my favorite chocolate and I use it often :)

Ingredients:

(For cookies)

1½ cups sugar

½ cup butter flavored shortening
½ cup butter
2 eggs room temperature
1 TB vanilla
1½ tsp. cream of tartar
2¾ cup flour
1 tsp. baking soda
⅛ tsp. baking powder
½ tsp. salt
3 tsp. pumpkin pie spice
⅔ cup white chocolate chips

(For sugar coating)
3 tsp. cinnamon
4 TB sugar
1 tsp. pumpkin pie spice

Directions:
Cream butter, shortening and sugar in a mixing bowl.  Add eggs and vanilla and cream together.

In a separate bowl combine cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.

Gradually add the dry mixture to the creamed mixture and mix until well combined.  Add white chocolate chips and stir (with a spoonula) until well combined.

Cover with foil and refrigerate for 30 - 45 minutes.

Preheat oven to 375 degrees. Combine the "coating" sugar, cinnamon and pumpkin pie spice in a small bowl. 

Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.  The dough is pretty sticky.  Have a small bowl ready with water to dip your fingers tip in.

Bake on a parchment lined cookie sheet for about 8 minutes.

Pumpkin for Breakfast

     One thing I absolutely love about the fall season is PUMPKIN!  It's may favorite flavor of the holidays.  I love pumpkin coffee, beer, cupcakes, cookies, ice cream, annnnnd these two awesome breakfast recipes with pumpkin as the star.

Pumpkin French Toast:
Ingredients - 
3/4 cup milk
1/2 pumpkin puree
4 eggs
2 tablespoons light brown sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
10 slices of bread
Butter, for skillet or griddle

Directions - 
Preheat a non-stick skillet set over medium heat.  In a mixing bowl, whisk together milk, pumpkin, eggs, brown sugar, vanilla, cinnamon, nutmeg, and ginger.  Mix until well combined.  Pour into a shallow dish.

Butter skillet and dip bread into egg mixture.  Allow bread to absorb mixture for a few seconds.  Rotate to coat all sides.  Transfer slice of bread to the skills and cook until golden brown on bottom.  Flip (you may need to butter again) and cook on the opposite side.  Serve with warm butter and maple syrup.

Pumpkin Pancakes:

Ingredients - 

2 cups AP flour

1 tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 teaspoon cinnamon

4 large eggs, separated

1 1/2 cups milk

1 cup pumpkin puree

1/2 butter, melted

Directions - 

In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle. cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.

Easy Peasy Mac 'n' Cheesy

     One staple of any American kitchen is the humble macaroni and cheese.  Everybody has their theory on the "secret" ingredient and there's really no way to mess it up.  It represents comfort and love in a bowl!  This particular recipe was seen on an episode of The Kitchen on Food Network.  It takes only a few minutes and uses ingredients that you probably already have.  The measurements below will make a family-sized portion, but can be tweaked for whoever you're cooking for.  This mac 'n' cheese is easy peasy!  Enjoy!

Easy Peasy Mac 'n' Cheesy:
Ingredients - 
1 cup heavy cream
1 ounce cream cheese, room temperature
1/4 cup garlic powder
1/2 cup grated or shredded cheddar
2 slice American cheese
3 cups prepared pasta
Salt, to taste

Directions - 
Heat the heavy cream in a skillet over high heat.  Be careful that it doesn't boil.  Continue heating until edges start to bubble.   Stir in cream cheese, salt, and garlic.  Whisk so that everything in incorporated.  Allow to cook for a little bit so that the mixture thickens.  Add the cheddar and American cheese and continue whisking.  Pour the sauce over the pasta and serve immediately.  So yummy!

Our future's so bright...

     This school year's theme is "Our future's so bright, we just gotta wear shades!"  It's very unique, but very difficult for me to wrap my head around.  I mean, I get it and it's a great motto, but how on earth do you decorate a classroom for this???  I have never really decorated and filled my walls (it's clutter-y and overwhelming.....just sayin'), so I don't know why I was so bothered by this.  Anyway, after I got over the decor, the real struggle came when planning the opening week.
     I always begin the school year with a discussion about goals and dreams.  It really sets up a great classroom environment of goal-setters and diversity.  These activities also lead into my monthly character education read alouds (check out ....Bad Case of the Stripes).  As I was wrapping my head around, and google-ing, some "bright future" activities, I ran across this one.  I'm not sure where I saw it but I adapted it for my third graders.
     First, we talked about setting goals and having a dream for the future.  Then, each student wrote down one big goal for either this year or for the future.  After that, we talked about how people meet their goals; whether through education, hard work, etc.  Finally, my Bright Learners, wrote about their goal and how they were planning on meeting that goal.  They did a great job and really impressed me with their thinking.   For a display board, they wrote on a big cut-outs of sunglasses (see what I did there?).  This made for a great Orientation/Open House display for parents.

Lasagna Rolls

     Spaghetti is a classic dinner option in most American homes...ours is no exception!  I absolutely LOVE tomato sauce and pasta.  This recipe is a spin on the classic: Lasagna.  I came across this "rolled up" idea on Pinterest and just ran with it.  Now, I make Lasagna Rolls at least once a month.  I really love this recipe because you can add anything you would in a traditional lasagna.  It's nothing fancy but makes pretty and perfect portions (easy for eating now and packing up for later).  Enjoy!

Lasagna Rolls
Ingredients:
1 lb. lasagna noodles
15 oz. fat free ricotta cheese
1 cup shredded mozzarella
1/4 cup grated parmesan
1 large egg
10 oz. frozen spinach (thawed and squeezed dry)
2 1/2 cup marinara sauce
salt and pepper, to taste
non-stick cooking spray
***You can always add some other fillings!  For my meat-eating husband, I'll toss in some browned ground turkey.  For my vegetarian sister, I'll add sauteed mushrooms.***

Directions:
Bring a large pot of salted water to a boil.  Cook lasagna noodles to al dente.  Drain in a colander and set aside.  They will take between 12-15 minutes.

While your noodles are boiling, prepare your filling.  In a bowl, combine egg, spinach, mozzarella, parmesan, ricotta, and a dash of salt and pepper.  ***Here's where I would add the meat or mushrooms.***

Preheat your oven to 400 degrees and spray a casserole dish with nonstick cooking spray.  To fill the noodles, lay them flat on a cookie sheet (You may need to spray this also.  Sometimes, mine stick.).  Spoon some of the filling into the middle of each noodle.  Carefully roll them up and place them seam side down into your casserole dish.  This may get a little messy but that's ok!

Ground turkey and cheese filling...yummy!

Pour the marinara over your roll ups.  Make sure the liquid gets all around each roll.  This is what will keep the lasagna moist as it cooks.  Cover with tin foil and bake for 30 minutes.  Serve with a side veggie or garlic toast.  Enjoy!

Crock Pot Chicken Chili and Corn Muffins

     Now that the weather is cooling down, it's time for some yummy soups, stews, and chili.  One of my favorite recipes is [of course] made in the crock pot and [of course] chicken.  This chicken chili couldn't be easier and is so delicious.  It definitely leaves you with hot soup belly.
     As my side, it's only logical to make corn muffins.  :)  This recipe is also pretty easy.  I usually freeze half of the batter for a weekend breakfast or just the next time I made this chicken chili.  The muffins are also great with a dollop of jelly the next day.  Enjoy!

Crock Pot Chicken Chili
Ingredients:
1 can of black beans, drained and rinsed
1 can of corn, with liquid
1 can of Rotel tomatoes, with liquid
1 package of Ranch dressing mix
2 chicken breasts, frozen
1 cup of onion, diced
1 tablespoon of olive oil
2 garlic cloves, minced
Salt and pepper, to taste
1 8oz. package of reduced fat cream cheese

Directions:
In a skillet, heat the olive oil over medium heat.  Saute onions for several minutes, until beginning to soften.  Add minced garlic.  Be careful not to burn the garlic.  It'll only need a few minutes...long enough to become fragrant.

Spray your crock pot with nonstick spray.  Set to low and add "cooked" onions and garlic, seasonings, beans, tomatoes, and corn.  Nestle the chicken in; making sure that it's covered with the other ingredients.

Dollop cream cheese over the top of everything else.  Cover and cook for 8 hours.

Before serving, shred chicken and stir thoroughly so that everything is incorporated.

Corn Muffins
Ingredients:
3 cups of AP flour
1 cup of sugar
1 cup of corn meal
2 tablespoons of baking powder
1 1/2 teaspoons of salt
1 1/2 cups of fat free milk
1/2 pound of unsalted butter, melted and cooled
2 large eggs
Muffin or cupcake liners

Directions:
Preheat oven to 350 degrees.  Line 12 muffin cups with liners.  In a large bowl, combine dry ingredients.  In another bowl, combine wet ingredients.  Slowly pour wet ingredients into the dry and mix, using a hand mixer on a low speed.  Stir until just blended.

Spoon batter into liners, filling to the top.  Bake for 30 minutes.  Use a toothpick to test.  Let cool slightly and remove from the pan.

Strength training:"Baby Got Back" Glutes

     One troublesome body part of most women is their gluteus maximus...at least for me it is!  Either I'm filling out my pencil skirt or I'm squeezing into my favorite jeans.  For me, my butt never seems to look the way I want it to.
     For this workout, I targeted just my back side.  The exercises are simple and easy but definitely burn!  With time and persistence, I'll be donning sexy skinny jeans and a cozy scarf in no time!

"Baby Got Back" glutes

*Repeat routine three times with one minute rest between each set*

15 donkey kicks, each side

15 glute bridges

15 forward lunges, each side

15 squats

15 pile squats

15 side lunges, each side

Hasselback Chicken

     If you've read any of my previous recipes, you know that chicken is a common protein in my house.  Unfortunately, chicken can get rather redundant and boring.  Here's an easy twist on simple baked chicken breast.

Hasselbeck Chicken

Ingredients:
2 chicken breasts
2-3 slices of deli meat (I used turkey breast)
2-3 tablespoons of shredded cheese (I used Mexican blend)
2 tablespoons light or low fat mayo
Salt and pepper, to taste
Teaspoon each of garlic powder and dried parsley

Directions:
     Preheat oven to 350 degrees.  Place chicken breasts onto a greased baking sheet.  Using a pairing knife, make three to four slits in the top of each breast.  You want them deep enough to fill but not all the way through.  Fill each slit with cheese and deli meat.
     In a small bowl, combine mayo and seasonings.  Spread mixture over each chicken breast.  Bake, uncovered for 20 minutes.  Enjoy!

Hasselbeck chicken served with green beans and tomatoes and brown rice with spinach.

Bad Case of the Stripes

     Each year, I try to incorporate some character education within my reading and writing curriculum.  I feel that it's a lost subject in today's high-rigor schools.  What I do is very simple and takes maybe 20 minutes every couple of weeks (the goal is twice a month but sometimes that just doesn't happen).  I find a read aloud that has a message; sometimes these are broad, other times I target misbehavior occurring within the classroom (bullying, stealing, tattle-telling, etc.).  After reading and discussing, I plan a simple activity to post in the room and then send home.  We refer back to this activities if needed.  It's amazing ho powerful these little things are and it really builds a strong classroom community!
     This particular activity is great for the beginning of the year.  It's a read aloud of David Shannon's Bad Case of the Stripes.  The moral of this story is to be yourself no matter what the people around you are doing.  This is a well-loved story and the kids really get into it!  I've found that if the teacher is 100% invested, the kids will by-in quickly and the activity will stick.  I completed this activity a month or so ago and my third graders still say things like, "Remember that Camilla was scared at first" or "Don't forget to be yourself even if you really do like lima beans."  It's awesome!
     After reading, I had the kids write about a time they had to "be themselves" even though it was against what other's were doing.  I went around and took each student's picture (just a head shot).  I printed them out in black and white.  The kids, then, gave themselves dots, stripes, spots, etc.  We created a bulletin board with a quote from the story.
     I loved teaching this activity and I loved watching my class learn and grow as whole children!  I will definitely continue planning these activities, no matter how crazy busy our schedules get.  Look for more updates :)

"When Camilla stops trying to please everyone else and isn't afraid to be who she really is, her bad case of stripes goes away."

Get off me bro! At-Home ideas for fleas...

     With any four-legged friend comes the pesky flea.  Well, today, I've had enough!  Recently, Maverick (our five year old German Shepard mix) has come down with a bad case of the fleas...and yes, that's a reference to the David Shannon book that only teacher-people will understand.  I wish that the simple lima bean was the answer, like in the story, but unfortunately, with fleas, it's never that easy.
     Now, first and foremost, I'm by no means an expert in the art of flea removal...I'm just sharing my experience.  Also, I do take Mav to the vet regularly and he is on monthly flea and heartworm protection.  Lastly, my pup is special...in the sense that he's my dog.  I would never do anything intentionally to hurt him.  We are also very close (just ask my husband!).  We did (Maverick and I) have a conversation about the fleas and what I was going to try.  I know I'm a weirdo but that's my business!
     Moving forward, I decided that I had to try something.  His September dosage of flea prevention didn't last the entire month and I can't just re-up half way through (too many chemicals).  So until then, I did some research and found several different things that I can do around the house to alleviate some of the itching and irritation.  [I looked at several different online sources, so I posted the links at the bottom if you're interested.]
     One of the most important things for keeping you and your pets healthy is cleaning.  Mind-blowing, I know!  My husband and I have a great routine of weekly cleaning every Sunday.  It's the best way for us to get all of the housework done within our crazy schedules.  Bathing the pup, vacuuming, and laundry (sheets, blankets, dog bed, etc.) are what I found to be essential in flea removal/prevention.  Makes complete sense and you're probably already doing it!
     Another thing that is complete common sense...but often overlooked (in my case, specifically)...is the outside environment.  We live in a complex with a lot of nature.  This is awesome for the view and dog walking ability, but not so great for flea prevention.  These pesky critters live in tall grass and bushes waiting to grab a hold of the pup.  There are several things you could do.  One is to avoid walking in woods and areas with tall grass.  I've also seen doggie socks that can shield your pup's legs from unwanted hitchhikers.  Lastly, you can wipe down your pet's legs when they come inside from walking or playing in grassy places.  This will help knock off any bugs or, even, bacteria that may have joined your dog.
     Another thing I decided to try is a "lemon brush."  This one's easy and has multiple benefits!  Fleas are known for being sensitive to citrus.  They are repelled by the smell.  The lemony freshness is also great for doggie odors!  Simply make a lemon water solution...two lemons sliced in water with a dash of salt.  After a hard boiling and steeping, cool your water and store in the refrigerator.  I use a sponge and rub Maverick down with the lemon water twice a day (once before I leave for work and once before I go to bed).  
     The last thing I decided to try is mixing apple cider vinegar is his food.  I do a teaspoon of ACV with two tablespoons of wet dog food and 1 1/2 cups of dry food...once for breakfast and once for dinner.  I was worried that Maverick wouldn't eat it because of the vinegar smell, but, surprisingly, he gobbled it right up!
     Today completes a week with these remedies and we have definitely noticed some changes.  The number of fleas spotted on Maverick has significantly decreased.  I can not say that he's flea-free but it is working marvelously.  I will continue these routines since none of them are chemical based or harmful.  The only thing that we're still struggling with is the dry and itchy skin.  I'll get back to you on that!

Here are the links of some of the websites I found:
http://everydayroots.com/flea-remedies
http://www.petmd.com/dog/wellness/evr_multi_flea_control
http://analilscorner.wordpress.com/2013/08/09/flea-and-tick-remedies-for-dogs-part-2/

Getting Back on Track

     With a wedding and honeymoon this summer, then the busiest of "back to school" this August, several things have fallen to the wayside.  I feel like I haven't blogged in years and I know I haven't seen the inside of a gym in two months.  It's all about to change!  My goal is to post at least once a week and to get back in the gym on the reg...  What I need is a plan of attack!
     In my research of workout routines, I actually found some great ideas.  The exercises in this post came from a ten week workout schedule.  I decided to change it up a little bit and do these simple routines three days a week and try some HIIT or interval training the other three days.  I know that it's quite ambitious, but those are the best goals to beat!
     To make it even crazier, I also want to work on my run game and start small wake-up workouts.  I know, I know....I'm tired just typing it  Those will be a different post (let me not get ahead of myself)!  The three workouts below are simple yet challenging and require zero equipment.  They can, as always, be modified for your specific needs and level.  The idea is for these to fall Monday, Wednesday, and Friday but it'll really be whenever it fits in my schedule.  Stretch, drink plenty of water, and have fun in your workout!  Just think about those sexy skinny jeans :)

Workout #1

***These totals do not have to be completed all at once.  For example, I usually do 50 jacks at the beginning, 50 more half way through, then 50 at the end.  Do whatever works to reach the total.***

150 jumping jacks

50 crunches

20 tricep extensions

30 squats

20 walking lunges

70 Russian twists

20 calf raises

5 push ups

:30 plank

Workout #2

60 jumping jacks

50 reverse crunches

20 sit-ups

15 tricep extensions

20 squats

10 side lunges (each side)

15 leg lifts (each side)

50 bicycles

15 push ups

40 Russian twists

Workout #3

50 jumping jacks

100 Russian twists

20 squats

5 push ups

1:00 downward dog

20 walking lunges

10 side lunges (each side)

20 bird dogs

20 inner thigh lifts (each leg)

15 incline push ups

Back to School

     I think that my favorite part about going back to school is getting to dress up again...especially after spending a majority of my summer in pajamas!  I'm definitely not complaining but it's a nice transition back to reality.  One thing that I've learned as a grow as a teacher is that wardrobe can drive behavior and classroom management.  If you dress like a student, they treat you like a peer.  If you dress like a professional, the class will respect you.
     I know that it's difficult to also dress up and be put together (even more so around state testing time), but it's honestly worth the effort.  The saying "dress for the job you want" is exactly true, even if you are already in that job.  Although there is definitely a time for a more casual outfit (field trip, outdoor or messy projects, class parties), it's important to establish the respect early on.
     This outfit is my first of the new "season."  I wore it to a training right before school started and it honestly got me right back in the mood!  It's pretty simple and comfortable, but grown up and put together also!

Dress - Rainbow Clothing

Flats - American Eagle

Belt - American Eagle

Grab and Go Iced Coffee**

     I love coffee!  Any time of the day is a perfect time for a delicious cup of Joe.  With a very busy lifestyle, sometimes coffee is cut from the morning routine.  We have a Kuerig so that really helps with fast hot coffee.  But what about 100 degree Florida mornings???  Hot coffee is not an option for me.  Therefore, I came up with this recipe to help on days where I need something fast and refreshing.

On the Go Iced Coffee
Ingredients:
1 tablespoon of instant coffee (I use Publix brand, but any will work)
2 tablespoons of sugar (I use two sweetener substitute packets)
1 tablespoon of powdered creamer
1 1/2 cups of milk (I use fat free)
1 teaspoon of vanilla extract
Ice
Shaker or blender

Directions:
In shaker or blender, combine all ingredients.  If you're using a shaker, only put in a few ice cubes.  The rest of the ice goes in your drinking cup.  Shake or blend until everything in mix thoroughly.  From the blender, the coffee is ready to drink.  From the shake, strain over a cup with fresh ice.  Enjoy!

Counting Sheep

     Recently I have been having some trouble sleeping.  Some nights, I stay up until around 3 in the morning wide awake.  When I finally go to sleep, I wake up at 8 or 9 am completely exhausted!  As you can guess, this is not going to be acceptable when I go back to work next week.  While I was up all of those hours, I did some research (I know, probably not a great idea when trying to sleep).  I found the two websites below helpful.  Since the sites have a lot of ideas, I posted the ones that stood out to me below.  So far, my sleep patterns have actually gotten better!  I'm not really a fan of medications, so I hope this doesn't become a consist issue that needs a prescription.  Hope these help you also!

Mind Body Green
Greatist

~If you don't fall asleep instantly, don't be too hard on yourself.
I'm definitely guilty of this one!  If not asleep within 15 minutes, I instantly start thinking about how terrible the next day is going to be.  These thoughts actually make falling asleep even worse.  It's almost like you sabotage yourself!

~Establish a regular bed time routine.
For us, it's bedtime around 10-10:30 every night.  We clean up anything left from dinner.  Turn everything off and go to bed.  We also both read to kind of shut our brains off and fully relax.  I can't vouch that when I don't have a book, it's much harder to fall asleep.

~Exercise early in the day.
I had actually never thought of this!  The article said that you should exercise at least 3 hours before going to sleep.  That will allow your body enough time to cool and wind down.  Makes sense, right?!?

~Nap the right way.
Again, I'm VERY guilty of this one!  Naps should only be 10-20 minutes and should not be taken after 4 pm.  This I'll have to work on!

~Dim the lights.
This is another thing that we already do and makes sense.  Dim the lights two hours before bedtime.  This will help your body wind down.

Soup, Salad, and Sandwich

     A classic lunch or week night light dinner combo in my house is the soup, salad, and sandwich.  Yes, it's all three....not just "you pick two!"  The most common soup on my menu is my Tomato Soup.  It's quick, simple, and oh-so-delicious!
     The sandwich can be either lunch meat or my yummy Chicken Salad.   For today's post, I decided to share my twist on a grilled cheese.  This sandwich is not JUST cheese!  It has pesto, tomato, and shredded mozzarella between two slices of buttered bread.  Then, of course it's cooked in the skillet until each side is golden brown and the cheese is completely melted.  Let it sit for a minute before you cut it in half.  This will help it stay together as you dunk into your soup!

     As for the salad part, you can make a Greek salad with black olives, feta, silvered almonds, and balsamic vinaigrette.  Or a simple house chopped salad with all of your favorite veggies and dressing.  Today I'm sharing my "specialty" salad with bacon vinaigrette.  It's special because I don't make it often.  It's like a salad indulgence!  All you do is top some butter lettuce with sliced hard boiled eggs, sauteed onions, crispy bacon pieces and homemade bacon dressing.  The dressing is easy!  Just whisk 3 tablespoons of bacon fat, 3 tablespoons of red wine vinegar, 2 teaspoons of sugar, and 1/2 teaspoon of Dijon mustard into a saucepan over medium low heat until bubbly.   

  

Peach and Cream Cups

     There is nothing better on a hot summer day than a chilled, creamy dessert.  Of course, ice cream is the common choice (and my favorite!).  Here's a very easy peach mousse-like dessert...originally from Sandra Lee on the Food Network... that can cool down and sweeten up a hot summer night.  Enjoy!


Peach and Cream Cups
Ingredients:
1 cup heavy cream
1 tablespoon of sugar
8 oz. softened cream cheese
1 cup peach preserves
1 teaspoon vanilla extract
1 fresh peach, for garnish

Directions:
In a large bowl, whip heavy cream and sugar with a hand mixer until the mixture forms peaks.  Cover with plastic wrap and put in the refrigerator.

In another large bowl, mix cream cheese, vanilla, and peach perverse. Whip until ingredients are completely combined and fluffy.  Fold the peach mixture into the whipped cream.  Refrigerate until ready to serve.

To serve, divide among glasses (should make about 4 servings).  Top with slices of fresh peach.

TV Commercial Workout

     Another common excuse for not exercising is the TV.  It sounds silly but I have often found myself sunken  down into the couch in front of the TV not willing to move.  Here's a NO EXCUSES workout that is done during commercials.  That way, you can still watch your favorite show and still get in a little exercise.  My husband and I have actually done this several times and it was really fun!  It's a great way to add some fun to a lazy TV night.
    When we first started this, we followed the "plan" that we found.  Eventually, we changed it a little to fit more of what we wanted from a workout.  Click this link to see the original TV workout.  Below, is what we changed and of course, make the workout about YOU!  Start small and as the exercises get easier, bump it up!

TV Commercial Workout

Match the commercial type to the exercise.  Try to do the exercise for the entire commercial.  Take a water break at any time!

Car = Jog in place

Fashion/Shopping = Jumping jacks

Beauty = Lunges

Food/Restaurant = Crunches

Jewelry = Squats

Travel = Hip raises

TV show = High knees

Movie trailer = Russian twists

Fitness/Gym = Plank

French Toast Rolls

     As I begin this post, I realize that I'm apparently on a chocolate hazelnut spread and French Toast kick.  This particular recipe combines those two delicious ingredients into one extra yummy breakfast!  I love this recipe because it's super easy and uses ingredients commonly found in the house.  This recipe is also fun because you can mix up the filling for whatever you like or have on hand.  Enjoy!

French Toast Rolls

Ingredients:
Sliced bread (any type will work, I use whole wheat or grain)
Reduced fat cream cheese
Chocolate hazelnut spread
Fresh fruit (I usually have strawberries and blueberries around but any fruit would work)
Ground cinnamon and sugar (I love cinnamon so my mix in half and half)
Egg, beaten with a splash of milk

Directions:
Trim the crusts off each slice of bread.  Save these crusts in the freezer for homemade bread crumbs!  Chop you fresh fruit into small pieces.  Spread the cinnamon sugar mixture out onto a plate.  Beat your egg with a dash of milk in a bowl.

Heat a griddle or non-stick skillet over medium heat.  Spray a little non-stick spray for good measure.  Spread a little chocolate hazelnut spread OR cream cheese on one edge of a slice of bread.  Top with some of your fresh fruit.  Roll the bread up to make a fruit filled stick.  Dip the stick into egg mixture and carefully place in the pan.  Roll the stick over as it cooks.  The French Toast roll should golden brown all the way around.

While the rolls are still warm, roll them around in the cinnamon sugar mix.  Eat immediately!  Feel free to mix up the fillings.  We usually make half chocolate and strawberry and half cream cheese and blueberry.  Yum-o!

Chocolate-Hazelnut Cookie Cups

     Everybody loves chocolate!  It seems that the new chocolate craze is chocolate-hazelnut spread.  All you really need to do is open the lid and dip.  You could choose apple slices, strawberries, French Toast, or just a spoon :)  This recipe combines an ooey-gooey cookie with this new found heaven dip.  It's very easy and stores well for parties, midnight snacks throughout the week (or in my house...eat them all before someone sees!!!!).  This recipe was originally found on Daisy Chubb's Tea and Treats. Enjoy!

Chocolate-Hazelnut Cookie Cups

Ingredients: (this recipes yields about a 12 cookies)
1/2 cup softened butter
1/2 white sugar
1/2 cup packed brown sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon baking soda
pinch of salt
Jar of chocolate-hazelnut spread (each cookie will take about 1 teaspoon filling)

Special equipment:
Shot glass
Regular sized muffin tin

Directions:
Preheat the oven to 350 degrees.  Grease muffin tin with non stick spray.

Using a hand or stand mixer, cream softened butter, white and brown sugar.  It should be light and fluffy when done.  Beat in egg and vanilla until everything is incorporated well.  Finally add the dry ingredients.  Break this up into batches....first add baking soda, salt, and 1/2 cup of flour.  Mix thoroughly.  Stop the mixer and add another 1/2 cup of flour.  Mix and repeat one more time so that the 1 1/2 cup of flour is mixed into the batter.

Use your hands to roll the dough into golf ball sized balls.  If the batter gets a little sticky, dip your hands in a little bit of tap water.  Place each ball in a muffin tin hole.  Do not press them down, just sit them in there.


Bake for 10-12 minutes or until golden brown around the edges.  Carefully remove the muffin tin from the oven and let it sit for a few minutes.  Using the shot glass, press pockets into each cookie.  This should be easy since the cookie is still a little warm.  Twist the glass if it feels like its sticking to the dough.  Fill each pocket with 1 teaspoon of chocolate hazelnut spread.

Let the cookies cool for 5-10 minutes.  This will allow the spread to harden a little bit.  Use a butter knife to gently pop each cookie out and onto a plate or storage container.

Monterrey Chicken

     One thing that I always have in the freezer is boneless chicken breast.  Not only is this protein super versatile, super sturdy, but it also goes on sale pretty frequently.  I also just discovered the meat section at Sam's Club!  I honestly don't have a membership card, but I can piggy back off of my dad's :) Whenever I need chicken, wine, beer, or classroom supplies, I plan a family trip to Sam's.
     Although I absolutely love cooking and eating chicken, it sometimes becomes routine and boring.  Some of my favorite chicken recipes are Low Calorie Chicken and Cheese, Simple Chicken Salad, and Chicken Fried Rice.  Check them out!
     Today's post is something to kick up the mundane chicken dinner.  It's easy to do and really gives this protein a lovely southwest flavor.  I found this original recipe on "All Things Simple."  Enjoy!

Monterrey Chicken
Ingredients:
2 boneless, skinless chicken breasts
1/8 c. barbecue sauce (I use Sweet Baby Ray's original)
1/8 c. real bacon bits
1/2 c. colby and jack cheese, shredded
7 oz. can (or half of 1 14 oz. can) Rotel tomatoes, drained (If you don't want the spice, substitute for canned, diced tomatoes)
Marinade: 1/8 c. olive oil, 1 T. soy sauce, 1 tsp. McCormick Montreal Steak Seasoning

Directions:
Marinade your thawed chicken in a freezer bag.  I usually let this sit in the fridge for about 30 minutes.  The longer it sits, the saltier it gets.  Keep that in mind.  Now, here you have a choice.  You can even pan sear, bake, or grill your chicken breast.  I usually grill if I have a little time to sit outside (also depends on the weather).  I have also baked the chicken in a 400 degree oven for about 15 minutes.  I prefer to under-cook the meat a little bit since it's going back in the oven with all of the toppings.  This is up to you and whatever you are comfortable with!

Let the chicken rest for a minute, to cool (just enough to handle) and trap in the yummy fluids created during cooking.  Now top each chicken breast with barbecue sauce, tomatoes, bacon bits, and cheese.  Place the yummy goodness back into the oven (or if you grilled, into a 400 degree preheated oven) for about 5 minutes.  The cheese should be nice and melty!  Serve hot and with your favorite sides and veggies!

Casual Friday

     For this ...in the closet post, I am celebrating summer vacation where I can wear jeans EVERY day!  Don't get me wrong, I enjoy dressing up and putting on my "teacher clothes," but what woman doesn't love a pair of jeans that fit just right?!?!  I call this outfit Casual Friday because it can also be worn to work (if you're blessed enough to have a job that will let the jeans have Fridays).
     Not only do I love these jeans, but the top is one of my favorite finds!  It's simple black and white color blocking is so versatile.  Here I dressed it down, but I can totally see this top with a black maxi shirt, a pair of black dress pants, or a pair of black shorts.  Here's where I found them all!

Jeans - Pacsun (get them buy one get free!!!)

Shirt - Rainbow Clothing (pretty recently)

Shoes - Rainbow Clothing (pretty recently)

Simple French Toast

     If you have read any other post of my blog, you may be aware that I love breakfast.  All breakfast is delicious and should be eaten at all times of day!  They are all my favorite but one thing that I love to make and eat is french toast.  It's very easy and often overlooked by many home cooks.  It's quick and can be made with household ingredients without any crazy preparation.  Below is my standard french toast recipe.  I usually top it with fruit, sugar free syrup, and a dollop of fat free cool whip.  You can of course top them with whatever you like!  Enjoy.

Simple French Toast
Ingredients:
4 slices of bread, 2 per person (any style will do...I usually use whole wheat or whole grain because that's what I have on hand.  This is a great way to use any leftover "specialty" bread that you bought for a particular recipe.)
2 eggs
1 tablespoon of ground cinnamon
1/4 cup of milk

Directions:
In a bowl (big enough to dunk your bread), whisk together eggs, cinnamon, and milk.

Preheat a non-stick skillet or griddle over medium heat.  Spray a little non-stick for good measure.  You want the pan hot when the bread hits it to create the outer crust of tastiness.

Dunk each piece of bread, one at a time, in the egg mixture.  You're not making scrambled eggs, so let the excess drip off for a second.  Carefully place the bread down on the hot skillet.  After about 1-2 minutes, flip it over.  You should see a marble-y, golden color on each side.  As always, adjust for your taste!

Place your two pieces of (now) french toast on a plate and add your toppings.  Eat up!

Frozen Banana Yogurt

   One thing that we struggle with is healthy desserts.  I know it sounds like an oxymoron but it can be done...and can be deliciously!  On an episode of my new favorite show, The Kitchen (on Food Network) Geoffery Zakarian made an amazingly healthy and fast banana frozen yogurt.  Of course, I had to try it immediately!  It was awesome and something that I will make frequently (until my blender bit the dust a few weeks later).  Anyways, here it is and try it so soon!  It's the perfect summer indulgence.



Frozen Banana Yogurt
Ingredients:
3 ripe banana, cut into pieces
1/2 cup plain Greek yogurt (full fat is best, but I always have the low fat kind in the fridge)
1/4 cup reduced fat creamy peanut butter
1/2 cup chocolate-hazelnut spread

Directions:
Place bananas in a single layer and freeze for several hours (or overnight).

Put the bananas in a blender and puree.  Add the yogurt and peanut butter.  Continue blending until everything is combined and smooth.  Transfer to a bowl.

Swirl in the chocolate-hazelnut spread.  Freeze in an airtight container until ready to serve.  Enjoy!

Slow Cooker Sweet Garlic Chicken

     One of my favorite kitchen appliances is the slow cooker.  It is marvelous!  It will do all of the work for you while you're at work or out and about enjoying the day.  You come home and the house smells delicious!  All you have to do is get a plate and dig in!
     We recently got a brand new five quart crock pot as a wedding gift.  I was thrilled!  I could not wait to throw away the hand-me-down one quart slow cooker from the '70s and test out this new kitchen wonder machine :)
     My favorite protein to cook in the crock pot is chicken.  It's a cheap buy and when cooked low and slow just falls apart.  I'm a sucker for a good pulled chicken salad or sandwich.  It's so tender and juicy...it's making my mouth water!
     This recipe was the first tested recipe in the brand new crock pot...and it was amazing!!!!  It's super easy (as is tradition with slow cooker meals) and can be served on a bun, over rice, or just as is.  Enjoy :)

Slow Cooker Sweet Garlic Chicken
Ingredients:
4 chicken breasts (frozen, fresh, or thawed)
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. 

"Eat, Pray, Love" by Elizabeth Gilbert

     I have been insanely stressed this year!  One of the things I've picked up in order to keep myself from internal combustion is...reading for pleasure.  As a teacher, I read constantly.  Whether it's my class novel or story, my students' writing, or a professional book or article, I have to read in order to stay ahead and in the game.  I kind of lost the feeling of JUST reading.  Over the past couple of weeks, I've started to read for me.  It is a really easy way for me to escape and forget all the stress of the real world even if it's just for a half an hour or so.
     Before I began this "new adventure," I did a little research and self-evaluating to come up with a Book Bucket List.  These are some books that I've either come across as interesting or been recommended by a friend.  I deliberately left off professional reads so that I can escape in what I'm reading.  I'll read the education eventually as work demands.  I started out with some books that I never read through high school but always wanted to...like Life of Pi and I Know Why The Caged Bird Sings.  Then I researched some of the books trending in the past couple of years...like The Fault in Our Stars and The Help.  I also found a blog that discussed the "Rory Gilmore Book Challenge."  (Rory Gilmore is a character from a TV series on the WB.  Through out the series, she mentioned 250 books in some way, shape, or form.)  I'm not going to read them all because some are just not my cup of tea but I copied the list just as a guideline.  A lot of them I had actually already read!
     My first book of the "season" was Eat, Pray, Love by Elizabeth Gilbert.  It has now been made into a Hollywood movie staring Julia Roberts.  I actually have a really hard time reading a book after I've seen the movie.  For example, I'd love to say that I've read the Lord of The Rings trilogy but...I've already seen the movies.  My fiance highly recommends the Song of Fire and Ice series but...I've already seen four seasons of Game of Thrones.  It's like I already know what will happen next so my brain stops reading.  Weird, I know!
     Anywho, I don't exactly know what made me choose this but I'm so grateful that I did!  The story is a diary almost of Gilbert's journey in Italy, India, and Indonesia.  She goes through a rough patch and decides to get away.  She eats in Rome, prays in India, and loves in Bali.  Who wouldn't want to do this?!?!  The novel is so relatable...everybody has had a rough patch (come on ladies, we've all cried in the bathroom at some point) and dreamed of getting away from it all.  Gilbert just actually did it!  We get to read about it.
     Her journey and transformation brought so much perspective and peace for me.  I may not take on Sanskirt meditation, but a lot of the thoughts will stay with me in those times of stress.  I'm going to watch the movie this weekend and look forward to reading the sequel, Committed.  I highly recommend this book!

Some of my favorite quotes:
“Stop wearing your wishbone where your backbone ought to be.” 

“Happiness is the consequence of personal effort. You fight for it, strive for it, insist upon it, and sometimes even travel around the world looking for it."

“Tis' better to live your own life imperfectly than to imitate someone else's perfectly.” 

“Your emotions are the slaves to your thoughts, and you are the slave to your emotions.” 

“Ruin is a gift. Ruin is the road to transformation.” 

“You have the opposite of poker face. You have like.. miniature golf face.” 

...there are so many more that I can't think of or find...but OMG reeeeaaaad this book :)

Honey Garlic Pork Chops

One of my favorite side dishes to make is my fried rice (check out my recipe here...).  I could serve it every day of the week.  Unfortunately I would run out of main dishes to serve with it by Wednesday!  This pork chop recipe is perfect with vegetable fried rice.  It has all of the Asian flavors of ginger, sage, honey, soy, and garlic.  It’s pan seared and then baked, which makes it crispy on the outside and tender and juicy on the inside.  Give it a try!

Honey Garlic Pork Chops

Ingredients:

Two boneless pork chops, thawed

¼ of all-purpose flour

2 eggs beaten

1 teaspoon each of dried sage, coriander, and ginger

Salt and pepper, taste

For the sauce:

1 tablespoon of minced garlic

1 tablespoon of honey

3 tablespoons of soy sauce

Directions:

Pound the pork chops so that they are about 1 inch thick.  On a plate, combine flour and spices.  In a small bowl, beat your eggs.  Set up your breading station.

Preheat your oven 350 degrees.  In a medium skillet, heat a couple of tablespoons of canola oil.  Bread your pork chops by dipping them first in flour, then egg, and then flour again.  Once your oil is hot, place your pork chop carefully into the pan.  Allow it to cook for a few minutes or until that side is golden brown.  Carefully flip you pork chop and cook on the other side.

Move your pan into the oven and cook for about 5-7 minutes.  Because the meat has been pounded out, it shouldn’t take long to cook through.  As always, when cooking time is finished, allow the meat to rest tented with foil for a minute or two.

Prepare your sauce.  In a small saucepan, combine the three ingredients and bring to a boil.  As soon as it gets here, turn off the heat and whisk.  Be careful not to let the honey harden (this will happen if it boils too long). 

After your pork has rested, plate the crispy chop and drizzle on some of the sweet and salty sauce.