Living a Pinterest Life

Frog Cupcakes — February 24, 2014

Frog Cupcakes

My students have a really hard time getting to school on time. In order to motivate them to start being more timely I started giving them a letter for every time they were on time. They were to spell out the word PERFECT and when they did they would get a party. Although it took them forever to spell out, they finally received their party. I let them choose between a cupcake, pajama, popcorn, and cookie party and they chose cupcakes. My classroom is frog themed so I made the students frog cupcakes. I just used boxed cupcake mix and then decorated them. Happy Eating!

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Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake — February 23, 2014

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake

I totally failed on my ingredient buying for these recipes. I didn’t have sriracha or enough eggs so I had to continue making the recipes and hope that they turned out. They did! I bet the salmon would have been even better with sriracha, but it was still delicious without it. I loved the cheesy, garlic taste of the zucchini as a side dish. With all the filling feta it could have worked as a main dish also. Happy Eating!

Grilled Salmon with Maple-Sriracha-Lime Glaze


Grilled Salmon with Maple-Sriracha-Lime Glaze

(Makes 2 servings but can easily be doubled or tripled; recipe adapted from Salmon with Sriracha Sauce and Lime featured in Self Magazine.)

2 pieces skinless salmon, about 6 oz. each
3-4 tsp. olive oil, for rubbing salmon
2 tsp. fish rub seasoning (I used Szeged Fish Rub, which I order from Amazon.com)
non-stick grill spray or high smoke point oil (such as grapeseed) for oiling the grill

Glaze Ingredients:
3 T sugar-free maple syrup
1 1/2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
2-3 tsp. Sriracha Rooster Sauce (to taste; I used 3 tsp.)

Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.) Preheat grill to high (or slightly lower for charcoal grill or if you’re not using sugar-free maple syrup)

Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze.

Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. (The fish should lift up easily without sticking when it’s ready to rotate.) You can brush on more glaze after you rotate if you’d like.

Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.

Feta and Parmesan Zucchini Bake


Feta and Parmesan Zucchini Bake

Recipe thanks My Kitchen Escapades


6-7 medium zucchini or yellow summer squash

2 Tb canola oil

2 Tb minced garlic

2 tsp dried thyme

4 eggs

2/3 C light sour cream

1 C crumbled feta cheese

1/2 C fresh parmesan cheese

2 Tb lemon juice

salt and pepper


Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4″ slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

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Honey Garlic Pork Chops —

Honey Garlic Pork Chops

This week I have to say that I was so not into cooking. Instead of making new recipes I ended up just throwing everything I could find into a tortilla and calling it a quesadilla. Since I didn’t cook any of my planned recipes, I used them up this weekend.

Saturday, for lunch, I made these delicious pork chops. On Saturdays I feel like I have so much time. It’s the best day of the weekend since you don’t have to spend the day working like Friday and you don’t have to dread going back to work like Sunday. Even though I feel like I have so much time on Saturdays, I still like to make recipes that aren’t going to take me forever. These pork chops didn’t need time to marinate and didn’t need much prep time. Happy Eating!

Honey Garlic Pork Chops


Honey Garlic Pork Chops

Recipe thanks to Spark Recipes


1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each


In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

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Shrimp Pad Thai — February 18, 2014

Shrimp Pad Thai

The only Thai food that I have had has not even been in a Thai restaurant. It actually was in an Americanized restaurant in Seattle. While there on vacation, we had the most amazing Chicken Pad Thai we both, (Scotty and I), have ever had. I so wish I could recreate that dish, but we will have to settle for the much healthier version for now. The recipe calls for rice sticks, which I had leftover in the cupboard, but next time I think I will use whole wheat linguine instead. The rice sticks were good, but they liked to stick together quite a bit. Happy Eating!

Shrimp Pad Thai


Shrimp Pad Thai

Recipe thanks to Skinny Wrap Girls


8 oz rice sticks
2 T fish sauce
2 T low-sodium soy sauce
2 T brown sugar
1/4 t crushed red pepper, or more to taste
2 t vegetable oil
1 egg, lightly beaten
1 lb frozen shrimp
4 garlic cloves, minced
4 green onions, coarsely onions
2 C fresh bean sprouts
2 T chopped peanuts
lime wedges
fresh chopped cilantro


Bring large pot of water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.

Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.

Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.

Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.

Of course, you could substitute the shrimp with chicken, if you’re family prefers. 🙂 It’s yummy either way.

Makes about 6 – 1 1/3 cup servings.

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Valentines Heart Shaped Cake — February 16, 2014

Valentines Heart Shaped Cake

I actually really like when holidays fall on school days. First graders have a way of making a teacher feel really loved. I am very tired of giving tests and assessments ALL the time so I promised my kiddos a day of fun. We still learned a lot, but did it without the use of tests. At the end of the day we had a card exchange party and ate treats. Happy Eating!

Valentines Heart Shaped Cake


Valentines Heart Shaped Cake

Recipe thanks to Katie Brown Home Workshop


1 package cake mix (2-layer size) any flavor except angel food (I used chocolate fudge)
1 cup cold milk
1 package (4-serving size) Vanilla flavor Instant Pudding and Pie Filling
1/4 cup powdered sugar
1 tub (8 ounces) Whipped topping, thawed
1/4 teaspoon red food coloring
Small candies or multicolored sprinkles


Heat oven to 350 degrees. Prepare cake mix as directed on package. Divide batter evenly between greased and floured 8-inch round and 8-inch square baking pans. Bake as directed on package.
Cool 10 minutes; remove from pans. Cool completely on wire racks.

Pour milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 2 minutes.
Gently stir in whipped topping and food coloring.

Leave square cake whole; cut round cake in half. Assemble pieces on serving tray as shown in
the blog entry*, using a small amount of pudding mixture to hold pieces together. Frost cake with remaining pudding mixture. Decorate with candies or sprinkles. Makes 12 to 16 servings.

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Crockpot Pineapple Chicken — February 11, 2014

Crockpot Pineapple Chicken

One of the first grade teachers was sick today and wasn’t able to get a sub so I was in charge of splitting up her class. I felt bad giving too many students to other teachers so I ended up taking the majority of them. It was a hectic day to say the least. It was made a little bit better when I got home to dinner ready in the crockpot. The recipe says that it is fall apart tender and that is completely true. All I had to do was pick it up and it shredded on it’s own. I served the chicken over steamed white rice. Happy Eating!

Crockpot Pineapple Chicken


Crockpot Pineapple Chicken

Recipe thanks to Undressed Skeleton


1 cup pineapple juice

½ cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken tenderloins


Cook on low 6-8 hours and they should just fall apart.


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Super Easy Super Yummy Crockpot Soup — February 10, 2014

Super Easy Super Yummy Crockpot Soup

Mondays are my busiest day and today was no exception. With a meeting during my plan time and a three hour professional development training after school I knew I wasn’t going to be in the mood to cook. Cue the crockpot! I was able to get a work out in without the feeling of knowing I would have to cook when I got home. All I had to do was ask my hubby, very nicely, if he would shred the chicken before I got home and when I walked in it was ready. Yummy, warm soup ready to eat! Happy Eating!

Super Easy Super Yummy Crockpot Soup


Super Easy Super Yummy Crockpot Soup

Recipe thanks to Pinterest


1 can of rotel

1 can of corn

1 can of black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon chili powder


Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy!

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Protein Smoothies —

Protein Smoothies

I have seen so many yummy recipes for protein shakes, but never have made them because I don’t have the protein powder. Scotty and I went to GNC yesterday to pick some up for him and it turns out that lady said I could use the same stuff he uses. I will be trying all kinds of recipes for breakfast and posting them as I try them. Happy Drinking!

Protein Smoothie Recipes

I had a can of pumpkin leftover from the fall and this was the perfect way to use it up. I know it’s February and I’m cooking with pumpkin instead of say peppermint, but even if it’s not the season everyone loves pumpkin pie. This smoothie tasted just like pumpkin pie and filled me up until my morning snack.

Pumpkin Pie Protein Shake


Pumpkin Pie Protein Shake

Recipe thanks to Cyclone Cup


8 oz Vanilla Almond Milk (I used unsweetened almond milk)

1 scoop Vanilla Protein Powder

1/4 cup Canned Pumpkin

1 tsp Pumpkin Pie Spice


First add almond milk, then add rest of ingredients. (The recipe says to shake it in a cyclone cup, but I made mine into a smoothie by adding ice and blending it.)

Pumpkin Protein Smoothie

This was similar to the smoothie I made yesterday, but had banana in it with the pumpkin. Just this little change made it so yummy! I like this one the best so far. Happy Drinking!


Pumpkin Protein Smoothie

Recipe thanks to Peak Fitness


1/4 cup pumpkin (not pie filling)

1 scoop of vanilla protein powder

1 cup milk of your choice (I use unsweetened almond milk)

1/2 banana

Dash of cinnamon, nutmeg, or pumpkin pie spice

Ice (to taste)


Blend and enjoy!

Peanut Butter Banana Protein Shake

This is now first in line for my favorite protein shake. The banana made it sweeter and I love anything with peanut butter. The recipe says to use 1 tablespoon milk, but my blender say, no way is this happening. I ended up using 1 cup of unsweetened almond milk. Happy Drinking!


Peanut Butter Banana Protein Shake

Recipe thanks Get Sweet Smart


1 ripe banana
1 Tbsp. fat-free milk
1 Tbsp. creamy peanut butter
1 scoop vanilla protein powder
1 cup ice

Place all ingredients in a blender and blend until smooth, adding ice or milk to reach desired texture.
Pour into a glass and sip with a straw.

Oatmeal Raisin Protein Shake

The best thing about this shake was I had all the ingredients in my cabinet already. Happy Drinking!


Oatmeal Raisin Protein Shake

Recipe thanks to Best Cleanse Recipes

Yield: 1 serving


1 scoop vanilla protein powder
1/2 small banana
2 tablespoons regular oats
1/2 tablespoon natural peanut butter
1 heaping tablespoon raisins
1/4 teaspoon cinnamon
1 cup unsweetened almond milk
3-4 ice cubes


Place all ingredients in a blender and blend until smooth.

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Pumpkin Protein Smoothie #2

There are so many varieties of pumpkin protein smoothies out there. As I was trying to use up a can of pumpkin I got to try a lot of them. Happy Drinking!


Pumpkin Smoothie

Recipe thanks to Amber Dean Fitness


8 oz Almond milk

2 scoops of vanilla whey protein powder

3 tablespoons of pumpkin puree

1 tsp vanilla extract

1/2 tsp cinnamon

1/8 tsp nutmeg

handful of ice


Blend all ingredient together.

Peanut Butter Cup Protein Shake

Giving up candy for my New Years Resolution has been very hard, but with a protein shake like this for breakfast who can complain about no candy? Chocolate and Peanut Butter for breakfast? Sign me up! Happy Drinking!


Peanut Butter Cup Protein Shake

Recipe thanks to My Cooking Spot


8oz. Almond Milk
1 Scoop Protein Shake Mix
1 Tbsp. peanut butter1 Tbsp. Cocoa Powder
6 ice cubes

Directions:Blend well in a blender.

Check out my other love over at Etsy, LiveLaughScrapaw


Baked Pumpkin-Spiced Oatmeal —

Baked Pumpkin-Spiced Oatmeal

My morning usually consists of snoozing the alarm for about 40 minutes, rolling out of bed, realizing how little time I have to get ready and running around like a chicken with its head cut off. This leaves very little time for breakfast. I made these baked oatmeal cups on Sunday so I could eat them throughout the week for breakfast and as a quick snack. I made them in a mini muffin pan so it was easier to pop in my mouth in between lessons throughout the day. Happy Eating!

Baked Pumpkin-Spiced Oatmeal


Baked Pumpkin-Spiced Oatmeal

Recipe thanks to Mind Body Green


2 cups rolled oats

½ cup pepitas (pumpkin seeds)

1 ½ cup organic pumpkin puree**

1/3 cup maple syrup

2 Tbsp organic coconut oil

2 Tbsp unsweetened organic almond milk

1 ½ tsp cinnamon

½ tsp sea salt

¼ tsp nutmeg

¼ tsp ginger

1/8 tsp cloves (optional)


Preheat oven to 350 F.

Mix oats, pepitas and spices together in a medium sized mixing bowl.

Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.

Add the wet ingredients to the dry and mix until combined.

Spoon the batter into a greased muffin tin.

Bake at 350F for 15 to 20 minutes.

Let the oatmeal cakes cool on a wire rack or plate.

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Breakfast Grilled Cheese — February 9, 2014

Breakfast Grilled Cheese

Sundays are bitter sweet. It’s a full day to do what you want, but it’s also the end of the weekend. I always battle with my feelings about Sunday so to make it a little better I started the day off with this yummy breakfast grilled cheese. It was very simple to make and it can be very versatile. If you don’t want to use prosciutto try ham, bacon, turkey, or sausage. Happy Eating!

Prosciutto and Egg Panini


Prosciutto and Egg Panini

Recipe thanks to Real Simple

Serves 4


8 large eggs
kosher salt and black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise
8 ounces prosciutto, thinly sliced
8 ounces Swiss cheese, thinly sliced


In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.

Repeat with the remaining sandwiches.

Utensils Used:

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