Category Archives: Snacks

Turkey Roll Ups


These little roll ups are a great cold lunch idea….easy to make and delicious! Add some cut up veggies and fruit for a quick lunch. The turkey is paired with a yummy spread made of cream cheese and cranberry sauce. These would also be great party appetizers, sliced and served on a pretty tray. Plan ahead so the wrapped roll ups have time to chill for awhile before slicing.
https://www.culinaryhill.com/turkey-rollups-with-cranberry-cream-cheese/

Meal prep Monday

I love to meal prep and have so many healthy things ready to go in the fridge.  Of course it’s a chore and time consuming but it’s well worth it!  Last night and this morning I have been washing and slicing fresh veggies, fresh fruits and berries, boiling eggs, making pasta salad, starting side dishes for dinner and making chocolate peanut butter fat bombs.  I’m not jumping on the keto (high fat/low carb) bandwagon but I do love these little treats! You can be very creative and try different combinations.  They are high in calories so again, they are meant to be a little treat once in awhile or when cravings strike.  It’s a great way to get in your healthy fats and satisfy that sweet tooth!



Store in freezer.  Keeps for several weeks in a freezer bag or tight sealed container.

PB banana muffins

I follow a few BeachBody coaches on social media for inspiration, encouragement and recipes, of course!  I don’t know them personally but I appreciate the fitness and nutrition information that they share!  


I tried this yummy recipe last week from http://deidrapenrose.com/

Scroll down to the blog entry on Feb 3 for the recipe.  All you need is ripe bananas, PB, eggs, vanilla and baking soda.  No flour and no sugar!  I topped it with dark chocolate chips and we had them for breakfast with strawberries for a couple days.  They taste like banana bread and are really moist and light.  By the way, if you don’t have really ripe bananas, Kroger sells them 😊 

No Bake Energy Bites



I love breakfast ideas like this recipe!  So easy to make, healthy and really delicious!  Simply mix all ingredients, chill and roll into balls or spread into a pan to make bars.  

Here’s a quick way to toast coconut, in case you need it.  I forgot and had to look it up today.  Preheat oven to 325.  Spread coconut flakes on a cookie sheet that is lined with parchment paper or silpat mat.  Bake 3 minutes, stir with spatula and then bake 3 more minutes.  Cool completely.  This toasted coconut makes your kitchen smell wonderful!  

I used dark chocolate chips in my recipe but any kind would be good I’m sure.  This recipe is also great because you can mix it up and try different variations of chocolate, dried fruit, nuts or nut butters.  

Kid approved….my girl hates peanut butter but just came back asking for another.  I think these would be great for breakfast with a banana or grapes, as a snack on the go or an after dinner bite size dessert!  

http://www.gimmesomeoven.com/no-bake-energy-bites/comment-page-1/#comments

New Years Eve!

We decided to stay home and have a little family house party to ring in the new year!


We planned to make special food and play party games until the clock struck midnight.  We decorated the house and the girls even turned our Christmas tree into a New Years tree!


We had a lot of fun with crazy photo props….


Here are a few of the fun recipes we enjoyed that night.


Who doesn’t love these meatballs??!!  The sauce is just awesome! http://www.smuckers.com/recipes/savory-glazed-meatballs-24
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These crackers were simple and delicious!  I served them with a meat and cheese tray.

These little Santa hats were made from brownies, strawberries and cream cheese icing.


We picked up a box of Auntie Anne’s pretzel mix and made salted pretzels, cinnamon and sugar sticks and a few pretzel dogs.  They were fun to make and the girls done a great job!

I hope you have a blessed 2017 with good health, love and happiness!

Pumpkin Patch

One of my favorite things to grow in our garden each year is pumpkins~ small pie and big carving pumpkins!  They take up a lot of room and vine everywhere but I love to have our own little pumpkin patch.  I mostly use them to decorate around the house but I also love to cook the little ones and make a fresh dessert and roast the pumpkin seeds.

One small pie pumpkin equals about 16 oz puree when you are finished.  It’s just the perfect amount for most recipes.  I’ve never tried to cook the big jack o’lanterns because they are so big and stringy inside.  But, I have heard that people eat them too.  There are 3 basic ways to change your uncooked pumpkin into puree;  boiling, baking and microwave. I’ve always baked it….just cut it in half, get rid of stem section and stringy pulp, place face down in a pan and cover with foil.  Bake at 375 for an hour or until tender.  The outside just slides right off the flesh.  Once it cools, just scoop it out and mash it.

Keep all those seeds when you are cleaning it out.  There are so many recipes for roasted pumpkin seeds.  They are super healthy; packed full of protein, magnesium, fiber and zinc to boost your immune system.

Here is one quick and easy way to flavor those seeds:  spritz dry seeds with cooking spray, toss with a little (a little goes a long way!) cinnamon, sugar, salt and chili powder.  Roast on a baking sheet at 375 for 10 minutes.  I tried this snack idea last week and it was great!