Lately our weeks have been quite stressful and hectic and the weekends are a way for me and my husband to re-connect. One way in which I do that is making breakfast in bed, a favorite that is relatively simple and takes a few ingredients. It is fast and gets me back to curling up in bed with my husband quickly. Continue reading
Once or twice a year I get a craving for my mom’s homemade pasta sauce. It’s usually in the fall, when the nights start getting crisp and I crave comfort food from my childhood. The other night I decided to make a big batch in preparation of the busy fall that is upon us. Only 44 days until Mike and I get married, and nights have started to get busy between appointments and softball, kickball and finalizing wedding details. We were slipping terrifyingly into take-out land. Continue reading
Easter was a few weeks ago, it is one of my favorite holiday’s mostly because I get to see my family do stupid Easter related stunts and games which involve ultimately one team winning the coveted Easter bunny trophy- this year nick names humpy. I also love this holiday because of the amazing cheesy potatoes, which I would like to share with Now as anyone who has read my recipe posts know, I don’t really do measuring, I do estimating and I am totally okay swapping out items if it means I don’t have to make an extra trip to the grocery store. I am also a fan of EASY meals. My family always wonders why I am always eager to volunteer to make these lovely potatoes, well the cat is out of the bag, they are so simple and easy and always a crowd pleaser.
So here we go— my not secret super easy Cheesy Hash Brown Potatoes
• One bag frozen hash browns (usually 28-32oz)
• Two cups cheddar cheese
• One can cream of chicken soup
• One small container of top the tator
• Couple handfuls of cornflakes
• ½ cup melted butter (that’s one stick)
• One stem of green onions- if I have them
Preheat the oven to 350, now mix everything but the cornflakes together. Toss everything into a cake pan, top with lightly crushed cornflakes, cover with tin foil and pop in the oven. Now go back to bed for 40-45 minutes, or catch up on Netflix. Take the tin foil off and bake for another 10 minutes until the top is nice and crispy.
That’s it. Seriously, it takes no time and most of the ingredients are in my pantry. When they are not swap out your cheddar cheese for whatever is left in your fridge drawer, no cream of chicken soup, cream of mushroom, chicken noodle… chicken and rice- I have used it all. No Top The Tator- while this might be the one item I will make a special store run for, you can use sour cream. I have skipped the butter and onions before and used Chex mix instead of cornflakes when I didn’t have any open. This recipe is also easily tweakable to be gluten free if there are any allergies.
Stir-fry is a super simple and easy meal and if you are at all budget conscience; it is relatively inexpensive. Healthy, cheap and quick in my opinion is a win-win-win! Start with going to the grocery store, grab whatever veggies you like. I went to Aldi, and bought carrots, broccoli, asparagus, peppers and onions (my total bill was $6.75). I purchased chicken breasts, teriyaki sauce, white rice and pre-chopped garlic from my local grocery store. (Seriously who has time to peel and press garlic?) All in the total costs was less than $25 and I ended up with enough ingredients for two meals one for tonight, and another to freeze for another quick meal on another night. Continue reading
I have recently gotten into sushi, however I am picky. So going out to dinner and ordering sushi I usually end up with something simple like a California roll. Then a friend of mine showed me how to make sushi at home and I am in love! It is healthy, and honestly, I can use “left overs” from meals earlier in the week. This week I made an awesome stir-fry and saved some of the uncooked vegetables for sushi this week! And in true lazy fashion… I didn’t quite follow my own instructions.
Here is the best part about sushi- I used to think I would need to go to specialty Asian store to pick up sushi grade rice or Nori (seaweed) and other ingredients that I love in sushi, but my local Cub Foods had everything! Now below, is the official recipe, however, I have been known to skip the sushi vinegar and just go with regular Japanese rice too… everything ends up a little stickier and harder to work with but, if it isn’t in the pantry, I am not willing to make another trip to the store. Continue reading
With the wedding date closing in, March has been designated by Mike as a crash diet month. It doesn’t sound nearly as bad as you think but we are allowed two cheat meals a week, everything else is fresh, homemade or low calorie/low fat- we are not perfect and love our comfort food like pizza and Chinese food, therefore a super strict diet is not going to work for us. And we are not feeling like we need to do anything too drastic just clean up our eating habits and eliminate the weekly last minute pizza and burgers. Continue reading