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Living a Pinterest Life

Pinterest Projects Week 2 — December 16, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects, but I am just now getting to the point of blogging them.

Kale Pesto Pasta

I love making pesto sauce from scratch, but both basil and pine nuts are expensive. I love that this recipe used almonds and kale which are both cheaper. The spice from the red pepper flakes made the perfect amount of hotness. I made this from my Clean Eating board.

Screen shot 2014-09-21 at 9.43.56 PM

Kale Pesto Pasta

Recipe thanks to Inspired Taste

Ingredients:

1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese

Directions:

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Christmas Card

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I chose this card from my Christmas Joy Board. It was very easy to make and turned out super cute.

Card Idea thanks to Photobucket.

Christmas Card

Button Magnets

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I got this idea from my DIY House Board. With all the save the date cards and wedding invitations we get we needed some more magnets. A lot of the magnets I already had didn’t do the job of holding up the heavy invites. These magnets are perfect for adding color and of course displaying everything we need on the fridge. I got the circle magnets from hobby lobby.

Magnet idea thanks to Babble

Button Magnets

 

“What time do we…” Clocks

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I got this idea from my Mrs. Robinson’s Class board. As a teacher I hear the question “What time do we go to lunch?” a lot. Insert recess and go home and it’s the same question. I loved the thought of putting up these clocks for kids to see what time we do each of the things they wait all day for.

Clock idea thanks to Clutter Free Classroom

“What time do we…” Clocks

 

Fourth of July Mason Jars

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I got this from my Fourth of July Board. I know that Fourth of July is months away, but I’m still excited about these mason jars. I, like everyone else, get really busy around holidays. I have so many crafts I want to make for holidays, but I end up never making any of them. I am now ready to use these next year, without the stress of getting them finished in time. Now we need to get a house so I can host a party 🙂

Craft idea thanks to Mason Jar Crafts

Fourth of July Mason Jars

 

Oven Baked Chimichangas

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I got this from my Yummy board. Chimichangas are so very delicious, but like most Mexican food, they are no where close to being healthy. This recipe cuts down the calories quite a bit, but taking out the frying part and adding in baking instead. Add any toppings on that you wish.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen

Ingredients:

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-Ÿ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions:

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies
Screen shot 2014-09-21 at 10.51.30 PM

I got this from my Feeding my Sweet Tooth board. I made these when we went to Arkansas for our anniversary. We took them on our hikes and they were a perfect addition to our picnic lunches.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio

Ingredients:

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

Directions:

Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

 

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Green Chile-Chicken Casserole — December 9, 2014

Green Chile-Chicken Casserole

Has anyone seen the new Crockpot Casserole dish? I want one! I love casseroles, but the downside is that they need to cook for so long. This would be perfect for turning on while I’m at work and eating when I get home.

Green Chile-Chicken Casserole

casserole

Green Chile-Chicken Casserole

Recipe thanks to My Recipes

Ingredients:

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Pinterest Projects Week 4 — October 4, 2014

Pinterest Projects Week 4

Hot Crab Dip

Fall is such a great time. Not only because of the pumpkin flavored foods and sweaters, but because football is on! We get to watch football Thursday, Friday, Saturday, Sunday. Last Sunday we went over to my sister’s house to watch the Bears and the Packers. My sister and brother-in-law are Bears fans and my parents are Packers. We pulled up to their house and saw a Packers flag stuck in the tree. My dad had done some handy work to represent the Packers even when they were in Bears territory.

flags

I made this hot crab dip to bring over. My parents always have crab dip, but it’s usually cold and I’m not a huge fan of it. Stick some melted cheese in with it and I will eat crab dip for days though. I found this on my Football Food/Appetizers board.

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Hot Crab Dip

Recipe thanks to A Family Feast

Ingredients:

12 ounces cooked crabmeat, well drained

2/3 cup plain Greek non-fat yogurt

16 ounces cream cheese, softened

ž cup chopped scallions, about 4-5 scallions (top and bottoms)

8 ounce block Swiss cheese shredded (2 cups)

1 demi Ciabatta or baguette, sliced on the bias

Extra virgin olive oil to brush on sliced bread for toasting

Directions:

Preheat oven to 350 degrees.

Put crabmeat, yogurt, cream cheese, scallions and Swiss into a large bowl and mix to combine.

Place in an oven-safe casserole dish and bake uncovered for 30 minutes.

While dip is cooking, brush oil on bread slices and bake on a sheet pan for about five minutes. Try and time it so both come out of the oven at the same time.

Serve immediately while still hot.

Spiced Apple-Raisin Coleslaw

I made this coleslaw to put on top of some Chicken Caesar Sandwiches. I love the sweet, crunchy taste it provides for the savory sandwich. Found on my Sides board.

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DSC_3580

Spiced Apple-Raisin Coleslaw

Recipe thanks to A Hint of Honey

Serves 4-6.

Ingredients:

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste

Directions:

In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Thai Cabbage Noodles

I love cabbage, but Scotty isn’t a huge fan. I try and sneak it in to recipes sometimes and I usually don’t get away with it. My noodles didn’t really turn out the same color as the picture, but they were excellent in taste. Found on my Keeping my New Years Resolutions board.

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Thai Cabbage Noodles

Recipe thanks to Spark Recipes

Ingredients:

8 oz Wheat Spaghetti Noodles
4 cups Thinly Sliced Cabbage
1/4 cup Soy Sauce
1/4 cup Orange Juice
1/4 cup water
1/4 cup Vinegar
3 Tbls Sugar
1/4 cup Chunky Peanut Butter
1 tsp ginger powder
1/4 tsp Hot Pepper Flakes

Directions:

Cook Spaghetti noodles in boiling water; drain.
In large pot, combine all ingredients except spaghetti and cabbage. Cook on medium heat; stir until mixture boils
Reduce heat to low; add cabbage. Cook and stir until cabbage softens; about 5 minutes.
Stir spaghetti into cabbage mix until coated; Serve and enjoy.

Mini Veggie Frittatas

I have started to work out about 3 times per week in the morning at 5:30. It’s been tough getting up, but I love the feeling all day of being done with working out. After one of my workouts I even had time to make these mini frittatas before I went to work. I ate them all week which saved me time thinking about what to do for breakfast. Found on my Clean Eating board.

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Mini Veggie Frittatas

Recipe thanks to Eat Run Spin Repeat

Ingredients:

4 eggs

3/4 cup egg whites

1/2 cup milk or milk alternative

2 tsp shredded fresh basil

1 tsp fresh dill, finely chopped

1 tbsp finely chopped fresh parsley

1/2 cup loosely packed shredded spinach

1 tsp smoked paprika

dash of sea salt and black pepper

3/4 cup mixed diced bell peppers

½ cup diced yellow onion

½ cup low fat mozzarella cheese (optional)

Directions:

Preheat the oven to 350°F (180°C). Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray.

In a bowl, whisk eggs, egg whites, milk, fresh herbs, spinach, paprika, sea salt and black pepper until well combined.

Mist a small frying pan with oil and set heat to medium. Lightly sautee the diced onion and bell peppers for about 2 minutes or until they just begin to soften. Remove the pan from the heat.

Divide the vegetable mixture evenly between 8 cups in your muffin pan, followed by the egg mixture. (They will be very full!) Bake for 15 min.

If using cheese, remove the pan from the oven and sprinkle it on top of each mini quiche. Place the pan back in the oven and cook for another 10 minutes or until eggs have set completely.

Remove the pan from the oven and allow it to cool slightly. Slide the blade of a knife around the edge of each quiche to loosen them, then carefully lift them out of the pan. Serve immediately.

Tacos with Tangy Cilantro Chicken

I actually was not a huge fan of this recipe. There was too much tang from the chicken. It was overwhelming and not too tasty. I would cut down on the lime juice and add a few more toppings. Found on my Yummy board.

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Tacos with Tangy Cilantro Chicken

Recipe thanks to Martha Stewart

 Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, quartered

Salt and pepper

2 tablespoons vegetable oil

1 medium white onion, diced small

1 1/4 teaspoons ground cumin

1 serrano chile, diced small (optional)

1/2 pound tomatillos, diced large

3/4 cup roughly chopped fresh cilantro

12 crisp taco shells

1 1/2 cups shredded Monterey Jack (6 ounces)

2 cups shredded romaine lettuce

Directions:

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.

 

Teddies driving Snickers

I made these cute little things for my students. I should have bought the bigger snickers, but I would have had to buy two bags of the fun size ones and I didn’t want to spend more. My teddies are driving segways instead of cars 🙂 Found on my Mrs. Robinson’s Classroom board. Idea thanks to Kidspot

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Teddies driving Snickers

 

I made this for my classroom. I am working towards a Husker theme classroom and am slowing decorating it in red,white, and black. Found on my DIY Home Decor board.

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I have soooo many scraps in my scrapbook room. I use up a lot of them through my shot books, but I still end up with little pieces I don’t know what to do with. I love this star burst card and it used up some scraps I probably wouldn’t have used otherwise. Found on my Scrapbooking board. Idea thanks to Northridge Publishing.

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Pinterest Projects Week 2 — September 23, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects. I am just now getting to the point where I have time to post them. I have so much fun doing these projects. It gets me to do the things I never would have.

Kale Pesto Pasta

Screen shot 2014-09-21 at 9.43.56 PM

I love making homemade pesto, but basil and pine nuts are pretty pricy. I love that this recipe used almonds and kale, which are both cheaper. The red pepper flakes gave it a nice spice. Found on my Keeping my New Years Resolutions board.

Kale Pesto Pasta

Recipe thanks to Inspired Taste

Yield: 4

Ingredients:

1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese

Directions:

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Oven Baked Chimichangas

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It’s pretty hard to get around the calories when eating Mexican. I’m guessing chimichangas from a restaurant are one of the worst things on the menu. These chimichangas are baked which cut down the calories quite a bit. Found on my Yummy board.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen

Ingredients:

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-Ÿ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions:

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies

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I made these for our trip to Arkansas. They were a perfect addition to our picnic lunches. Found on my Feeding My Sweet Tooth board.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio

Ingredients:

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

Directions:

Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

Fourth of July Mason Jars

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I know, I know, Fourth of July is months away. That didn’t stop me from making these mason jars early. I, like everyone else, get so busy during the holiday times. I have all these crafty plans and end up not doing any of them. Now I have to have a party so I can use these 🙂 Found on my Fourth of July board.

Idea thanks to Mason Jar Love

Fourth of July Mason Jars

 

Christmas Card

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Just as I said about my previous craft, I know, I know, Christmas is months away. I will be so prepared for the holidays this year! Found on my Christmas Joy board.

Idea thanks to Buzz Feed

Christmas Card

 

“What time is…” Clocks

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Being a teacher, I get the question, “What time is lunch?” a lot. Take out lunch and insert recess and the end of the day and I have the same story. I love that I can hang these colorful clocks on the wall and I don’t get that question any more. If you do, all I have to do is point to the clocks. Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Clutter free Classroom

“What time is…” Clocks

Button Magnets

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With all the save the dates and wedding invitations we get, we needed a better way to display them. The magnets I already had were not doing their job. Now I have cute button magnets and they keep up the heavy invites. Found on my DIY Home Decor board.

Idea thanks to Babble

Button Magnets

Creamy Chicken Enchiladas — July 28, 2014

Creamy Chicken Enchiladas

I made this a few weeks back when we were craving some New Mexican green chiles. It was creamy, cheesy, and delicious. Happy Eating!

Creamy Chicken Enchiladas

creamyenchiladas

Creamy Chicken Enchiladas

Recipe thanks to The Country Cook

Ingredients:

10 flour tortillas (taco-size)

2 cups, cooked shredded chicken (about 2 large chicken breasts)

2 cups shredded Monterey Jack Cheese (mozzarella works fine too)

3 tbsp. butter

3 tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz.) can diced green chiles

Directions:

Preheat oven to 350F degrees.

Spray 9×13 baking dish with nonstick cooking spray.

You can cook your chicken a couple of ways.

You can roast a couple of chicken breasts in the oven.

Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken.  It just depends on how much time you have to prepare this and what flavor you want from your chicken.  The roasted and rotisserie chicken are going to give you the most flavor.

Once your chicken is cooked, you’ll want to shred it using two forks.

Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl.

Turn mixer on and within a minute, your chicken will be perfectly shredded.

Handy little trick that is.

Add in 1 cup of shredded cheese.
Also, if you boiled your chicken, here is where you will want to add your seasoning.
Some salt & pepper or maybe a little Adobo seasoning.

Place chicken mixture in each of your 10 soft taco shells.

Roll them all up and place them in your baking dish. Just squeeze them all in there.

In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn).

Add chicken broth and whisk until smooth.

Stir in sour cream and chiles. Be sure not to let the mixture boil.

Take sauce off the heat and pour it over the enchiladas.
Top with remaining shredded cheese.

Bake for about 20-25 minutes.

If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Pinterest Projects Week 1 — July 23, 2014

Pinterest Projects Week 1

I have had Pinterest for 3 years now so you can imagine how many pins I have collected so far. Right now at this moment I have 5,047 pins. There are so many on there that I pinned three years ago thinking, “I want to do this someday.” Well that day is today! Last week I went through all my pins and made a list of things I was finally going to do. I chose something from 11 of my boards and here they are with my reviews.

Clean Eating Cinnamon Apple Smoothie

applecinnamonsmoothie

I chose this recipe from my Clean Eating board. I usually love green smoothies, but I wasn’t a fan of this one. It was very thick and tasted like spinach. I added ice and honey to make it a bit more bearable, but this isn’t something I would go back to.

Clean Eating Cinnamon Apple Smoothie

Recipe thanks to The Gracious Pantry

(Makes 2 cups)

Ingredients:

1 cup chopped, sweet apple (I love pink lady apples for this)
1 cup raw spinach
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon

Directions:

Blend and serve.

 

Breakfast Bagel Sandwich

bagelsandwich

I made this Breakfast Bagel Sandwich on Sunday Morning for Scotty and he has asked me for it every day since. I found the picture on Pinterest in my Breakfast board, but there wasn’t a recipe for it. I made this based off of what it looked like in the picture. I will write what I did on here.

Breakfast Bagel Sandwich

Ingredients:

1 Bagel

1 Scrambled Egg

1 Fried Egg

1 Slice American Cheese

1 tbsp cream cheese

1 slice bacon, cooked

Directions:

 

Toast the bagel and spread cream cheese on each half. While the bagel is toasting scramble and fry each egg. When the eggs are both done cooking melt cheese on them.  Layer the eggs and bacon on the bottom half of the bagel. Place the top half of the bagel on top of the eggs and bacon.

 

Black Bean and Guac Burritos

burritos

I found this recipe on my Yummy board. I pinned it one year ago and for some reason whenever I got my menu plan ready I never went for this. I guess maybe it was because it didn’t have any meat in it and I didn’t think Scotty would like it. Obviously, I could have easily put meat in it and my problem would have been fixed, but I never chose it. I was missing out this entire year. I made them on yesterday for dinner. It was the perfect size for two people and didn’t give us any leftovers. I didn’t get big enough tortillas and I stuffed them very full so they were falling apart, but it didn’t stop us from devouring them.

Black Bean and Guac Burritos

Recipe thanks to Naturally Ella

Ingredients:

Guacamole

2 Avocados

1 clove garlic, minced

½ red onion, minced

1 Serrano chile(seeds removed and minced)

1 lime

Âź teaspoon Salt

½ cup Cilantro, minced

1 small Tomato, diced

Burrito

2 large flour tortillas

½ cup brown rice, cooked

½ can black beans

bag chopped lettuce, onion, and tomatoes

⅓ cup Moneteray Jack Cheese

Directions:

Remove avocado from skin and place in a bowl and slightly mash. Add in the garlic, onion, chile, lime juice, salt, and cilantro. Stir until guac is well combined. Fold in diced tomatoes.

Spread guacamole in the center of the flour tortilla. Place half the rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.

Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.

Serve with remaining guacamole or salsa.

Healthy Sweet Potato Hash

hash

I pinned this recipe 1 year ago onto my Sides board. I actually planned to make it a few months back, but it was a crazy week and it got pushed aside. It was good, but I lost some of the flavor by not putting garlic in it. I’m trying to stay away from cooking with garlic since it makes your breathe so stinky! I just put some salt and pepper on top of it when it was done cooking and it enhanced the flavor.

Healthy Sweet Potato Hash

Recipe thanks to Fit Sugar

Ingredients:

1 large sweet potato, wash and dice into small cubes (1/4” square)
2 tbsp canola or coconut oil
2 cups sweet onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 whole fresh jalapeĂąo pepper, minced (remove seeds for less heat)
2 cloves of roasted garlic
1/4 tsp salt
1/4 tsp fresh group pepper
1 tsp Italian seasoning

Directions:

Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

Preheat a large cast iron skillet to medium heat. Drizzle 1 tbsp of oil onto the skillet and add the onion and peppers. Stir often and sautĂŠ until the onion becomes translucent.

Scrape the mixture onto a plate. Drizzle the skillet with oil again and add the potato cubes, onions, peppers, roasted garlic, salt, pepper, and seasoning, arranging them in a single layer. Continue cooking until the sweet potato, onion, and peppers have browned.

Portion onto a plate and serve.

Serves 4

Ornament Christmas Card

card

I realize that Christmas is 5 months away, but when time comes for the hustle and bustle of the holiday season it’s hard to get all the fun projects done that you want to. This card came from my Christmas Joy board. For the last two years I have made homemade Christmas cards for my friends and family. This year this card will be in the running for which one I choose. Making the cards by hand is extra work yes, but it’s so fun to do.

Ornament Christmas Card

Homemade card thanks to Split Coast Stampers

 

Phonetic Flip Chart

phonics book

I chose this project from my Mrs. Robinson’s Classroom board. Right now I have a total of 884 pins on this board and I just keep adding ideas daily. I can’t believe all the amazing things people come up with for teaching. Just like I like a Pinterest life at home, my classroom is completely Pinterest inspired. I get lesson ideas, decorating ideas, and even classroom management ideas. It’s going to take me a long time to get through all the ideas on this board, but I’m starting with this idea. I don’t have a job lined up yet for next school year so I have no idea what grade I’ll be teaching, but this would be perfect for little firsties.

Phonetic Flip Chart

Book Idea thanks to Kids Activities Blog

I made 5 separate books to put into my word work station. On the first section I put all the consonants, digraphs, and beginning blends. On the second section I put all the letters in the alphabet plus all vowel teams. On the third section I put all the consonants, digraphs, and ending blends. I imagine I will have students make any words they want, even nonsense words, and when they find a word that they think is real they are to write it down on a piece of paper. I can collect that paper for documentation to see if they are recognizing real words vs. nonsense.

The Giver by Lois Lowry

books

I got this pin from my Things That Make You Go “Huh” board. I loved reading The Hunger Games. I don’t know about you, but when I’m finished reading a series of books I feel abandoned. I get so caught up in the story and the characters that I feel like I know them and when I’m finished reading they just leave me! I chose the first book on the list to read and I love it! It’s a quick read, only about 180 pages, and I read it in three days. The website I got this pin from does a great job explaining how each book is similar to The Hunger Games and why you would like it. I took a description straight from their website for The Giver so this is in their words not mine:

(Take from Two Busy Brunettes) Jonas is a young boy living in a Utopian town.  Everything is perfect where he lives.  When children turn 12  they are assigned a job, so when Jonas turns 12 he is named the next  ‘Giver’ .  This job changes his life because it opens his eyes to things about his society and its past.  Jonas faces difficult choices about his future and the future of his people.

The Giver by Lois Lowry

Pin thanks to Two Busy Brunettes

 

Large Studded Earrings

earrings   I saw a quote one time that said something like, “I wish my Pinterest closet was my actual closet.” This is so true! I have a board called Dreaming I Could Afford These Outfits. A lot of the outfits on this board came from Polyvore. This is a fantastic website that puts together some of the most amazing outfits, but also the most outrageously overpriced. The outfit in this picture would have been $188 if I purchased everything in the picture. I decided to just choose the earrings. I clicked on the image and they were sold out so I went to Charming Charlie and picked out these turquoise ones. They will look great with almost any color.

Large Studded Earrings

 

New Running Shorts

shorts

I got this picture from my For the Future board. I would so love to have every color in the rainbow of Nike shorts someday. This week I just settled on getting one new pair. I chose the bright orange ones with a pink strip down the side. My circle is not quite as big and colorful as theirs, but maybe someday.

New Running Shorts

Mexican Casserole — March 14, 2014

Mexican Casserole

Here is a great week night meal you can throw together. Make it even quicker by browning the ground beef before hand and just tossing it together with the other ingredients. Happy Eating!

Mexican Casserole

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mexican

Mexican Casserole

Recipe thanks to Plain Chicken

Ingredients:

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Directions:

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Sour Cream-Chicken Enchiladas — March 7, 2014

Sour Cream-Chicken Enchiladas

I am in the middle of parent teacher conferences this week so in the midst of last minute grading and report cards I haven’t wanted to cook much. On Tuesday night my kitchen table was covered in papers so I chose this quick meal. I already had leftover grilled chicken and only needed to assemble. These were delicious and tasted great as leftovers. Happy Eating!

Sour Cream-Chicken Enchiladas

enchilada

Sour Cream-Chicken Enchiladas

Recipe thanks to Pinterest

Ingredients:

1 can condensed cream of chicken soup

1 container sour cream (8 oz)

1 can green chilies (4.5 oz)

flour tortillas (12)

3 cups shredded cheddar cheese

3 cups chopped cooked chicken

Directions:

Heat oven to 350. Spray 13×9 inch glass baking dish with cooking spray. In medium bowl, mix soup, sour cream and green chilies.

Spoon 2 tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve ½ cup cheese for garnish. Top each tortilla with about Ÿ cup chicken and scant Ÿ cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.

Bake 30-35 mins or until hot and bubbly

Remove from oven. Uncover; sprinkle with reserved ½ cup cheese. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted. If desired, serve with chopped tomato and shredded lettuce.

 

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Chicken and Black Bean Enchilada Casserole — January 12, 2014

Chicken and Black Bean Enchilada Casserole

As apart of the Fitness Revolution that I signed up for at my gym I had to go weigh in this morning. After I was poked and prodded with measuring tools I basically felt like I have a lot of work to do! I spent the day looking for healthy recipes and work out routines to make those dang measurements change when I go back for my next weigh in. Now although this isn’t the healthiest recipe as long as you use portion control you can eat the things that you love. Happy Eating!

Chicken and Black Bean Enchilada Casserole

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Chicken and Black Bean Enchilada Casserole

Recipe thanks to The Girl Who Ate Everything

Ingredients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream

Directions:

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. SautÊ chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Utensils Used:

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Carnitas — January 9, 2014

Carnitas

I have been exhausted and trying to get back in my routine this week back at school. I have been cooking, but I haven’t been posting. Prepare for a lot of posts right in a row. I made these carnitas tacos on Saturday. We had been eating out all week for vacation so we decided to eat in and watch a movie. This meal was the perfect thing to make on a night I didn’t feel like cooking. It made a lot of leftovers and Scotty ate them the whole week for lunch. Happy Eating!

Carnitas

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Carnitas

Recipe thanks to Stephanie Odea

Ingredients:

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

corn tortillas

sour cream, salsa, sliced avocado (optional)

Directions:

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.

Shred meat fully and serve on warmed corn tortillas with desired toppings.

Utensils Used:

 

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