Showing posts with label what we eat. Show all posts
Showing posts with label what we eat. Show all posts

Oatmeal Chocolate Chip Cookies

I don’t know about you, but I have a sweet tooth. Like major sweet tooth and when I find something I like, I like it a lot and want to have it all the time!

As a kid my mom used to always make oatmeal chocolate chip cookies and I’ve loved them since then. I’ve always been a fan of oatmeal, which is why I think I love them so much.

This recipe is seriously the best too. The cookies come out warm and gooey and go perfect with a glass of milk. Just ask my daughter. She’s the reason I can’t eat them in front of her. She will end up finishing them for me. Mommy doesn’t like to share her cookies.

The other great thing about oatmeal is that it helps with your milk supply when you’re nursing. Score! So that’s how I justify eating a baker’s dozen of these a day. It’s all about the baby. {wink, wink}

Enjoy this easy recipe and make some delicious cookies. I promise you will fall in love!
INGREDIENTS

2 sticks of softened butter
1 cup brown sugar (packed)
¼ cup white sugar
2 large eggs
2 tsp vanilla
1 ½ cup flour
½ tsp salt
1 tsp baking powder
1 tsp of cinnamon (I like to do 2)
3 cups oatmeal
2 cups chocolate chips

INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  3. Mix the butter and sugars together in a mixer until white and fluffy (2-3 minutes)
  4. Add eggs and beat on high for 1 minute. Then add vanilla.
  5. Slowly add in flour mixture and mix on low.
  6. Add in oatmeal and chocolate chips. Keep the mixer on low. Mix until combined.
  7. Chill the dough for 30 minutes-1 hour. This step is not necessary if you are crunched for time.
  8. Put parchment paper (I use a silpat) on your cookie sheet and use a cookie scoop to place the dough about 2 inches apart. I fit 12 cookies per sheet.
  9. As for baking time you have to know your oven. My oven cooks fast (gas oven) so I cook the cookies for 8 minutes. You want the cookies to be light brown around the edges and gooey in the middle. They will continue to cook when you take them out of the oven. Play around with your cooking times for each batch so that the next time you make them, you’ll know for certain the perfect cooking time.
NOTES

If you don’t like chocolate chips, you can add raisins or nuts. Do whatever tickles your fancy!
If you like dryer cookies, cook longer. If you like gooeyer cookies, cook less.
Joelle from Joelle Charming is featuring my recipe on her blog today. Make sure you go check out her blog.
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What We Eat {tomato basil soup}

The cold, rainy season is here and I was craving some warm soup this week.

One of my favorite soup and sandwich places in college was called Blue Bakers. It's only on College Station (where Texas A&M University is located) and I miss it so much! Especially because they have the yummiest tomato basil soup.

So I decided to try and recreate it and I don't think I did that bad!

Ingredients:
2 tablespoons olive oil 
4 garlic cloves
minced 1 large onion, chopped 
4 (14.5oz) cans diced tomatoes (any flavor)
12 fresh basil leaves (2 tsp of dried basil)
1 stick butter, unsalted
3/4 cup heavy whipping cream
1 cup chicken stock (or vegetable stock) 
2 tablespoons of sugar (less if you don't want any sweetness)
1/4 teaspoon dried oregano 
1/4 cup Parmesan cheese 
kosher salt and crushed black pepper, to taste

Instructions:
Put all 4 cans of tomatoes in a pot and simmer, covered on low for 30 minutes.
2. While the tomatoes are the simmering, put 2 tablespoons on olive oil in a pan and saute onion and garlic until transluscent. 
3. Then add to the tomatoes. Let finish simmering for 30 minutes.
4. Add basil leaves, butter, heavy whipping cream, chicken broth, sugar, spices, and cheese to the tomato and onion mixture.
4. Move to a blender and blend to desired consistency.
5. Return to the pot to let it warm it up. 
6. Add croutons and parmesean cheese on top and serve.

My favorite to add is a grilled cheese. Sourdough bread with butter on each piece. Put 1 piece of mozzarella on one piece and 1 piece of cheddar on the other piece. 2 minutes in a convection oven and done!

Dip and eat!

This makes a good amount of soup too. We had it for dinner on Monday, Kyle took it for lunch one day and I've eaten it for lunch 2 days.

Enjoy!
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What We Eat {challenge style}

Now that my challenge is over, I'm so excited to share what I actually ate! Now you will notice that there are not 24 separate dinner recipes. The reason being is because lots of these recipes made more than 1 night of food. So I would have left overs some nights.

To help planning I made this planning page.
Yes, I color coded my grocery list. Don't knock it till you try it. I promise it'll change your life! By planning ahead, you'll be less likely to grab something unhealthy for dinner. This way you will have everything you need when you need it!

Click on the picture above to download your own copy!

Let's start off with breakfast.

Breakfast
Steel cut oats with fruit and 1 hardboiled egg
Herbalife Cookies n Cream Meal Replacements Shakes (must be bought through a distributor, but it's worth it, I love this shake!)
Advocare Meal Replacement Shakes (provided when you purchase the 24 day challenge)

Lunch
3-4 pieces of Salami (can choose any deli meat, only buy from the counter. Don't buy processed lunch meat)
1 banana
1 clementine
1 Mott's Natural Apple Sauce

Snacks
apple
banana
clementine
rice cake (2)
hardboiled egg (2-3)


Dinner
Marinated Chicken *linked to the marinade I love*
Chipotle Bowl (brown rice, black beans, chicken, pico, lettuce, and guacamole) NO cheese or sour cream *This is a great meal to eat when you want to go out!*

Some of the meals above need sides to go with them so you actually stay full! I've listed a few of my favorite below. If they are linked, they are linked to my favorite way to prepare them!

Sides to go with Dinner
asparagus *not the healthiest way to prepare it, but it so stinking yummy*
broccoli *not my fav, bleck!*
avocado *just slice it up and serve!*

Need more ideas? Check out some of the amazing websites I got most of my ideas from.
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What We Eat {Macaroni & Cheese}

Here is another yummy recipe that my family loves and I know that when Raegan eats solids she is going to be asking for this dish by name!

Macaroni & Cheese
Ingredients
1/3 cup of flour
2 2/3 cup of milk
3/4 cup of swiss cheese
3/4 cup of velveeta cheese (shredded or cubed)
1/2 cup of parmesean cheese
1/2 cup of sharp cheese
1 1/2 cup of stuffing (Peppridge Farm stuffing in blue bag)
3 cups of elbow noodles
1 stick of butter
1/2 tsp of garlic salt (or regular salt)

Instructions
Pre heat oven to 375 degrees.
Start cooking the 3 cups of elbow noodles so that it's ready once the cheese sauce is made.
Combine 2 2/3 cups of milk and 1/3 cup of flour.
Pour into a sauce pan.
Continue stirring for 6 minutes on medium heat. The sauce will start to thicken up.
While you are stirring the milk and flour, measure out cheese into a bowl.
Once the milk and flour is thick, pour in the cheese and stir until melted.
 Drain noodles.
Add garlic salt (or regular salt) and noodles to the sauce.
Transfer macaroni and cheese to a 9x13 pyrex.
Melt 1 stick of butter (or 1/2 stick if you want less) and pour over 1 1/2 cup of stuffing.
Sprinkle stuffing over macaroni and cheese.
Bake in oven at 375 for 20-25 minutes. Take out once it begins to bubble.
Enjoy!

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What We Eat {Baked Potato Soup}

Right now Dallas is covered in a sheet of ice. We have been on lock down since Monday. And we are expecting another couple inches of snow tonight.

But this momma had to get out of the house today! I was going crazy. Raegan and I managed to get to swim class and enjoy a nice 30 minute one-on-one swim lesson. We were the only ones who showed up.

Then we headed to the grocery store because we were out of food. Like in a bad way. I'm pretty sure I ate Oreo's for dinner last night because we had nothing to eat. Don't judge.

While I walked the aisles I thought about what I could make that would be so delicious on this cold day.

Then I remembered an amazing recipe my sister sent me and decided to try it.

Baked Potato Soup

And the best part is, the crockpot does all the cooking!

Ingredients


1 bag of frozen diced hash browns
32 oz of Chicken Broth
1 can of cream of chicken soup
1 bag of Bacon Bits
1 little can of diced green chilies 
1 8 oz package of cream cheese 
Tortilla strips
1 tsp Onion or Garlic Powder
Salt and Pepper to taste
cheddar cheese

Put the frozen hash browns potatoes, chicken broth, cream of chicken soup, half a bag a bacon bits, whole can of diced green chilis, and 1 teaspoon of onion (or garlic because that's all I had) powder all in the crockpot!

You can add salt and pepper to taste. 
Stir it all up and set it on high for 8 hours.
Set the cream cheese out on the counter so it will get mushy all day while the soup cooks. 

When there is one hour left, cut the cream cheese into little squares and put them in with the soup.

Stir it in well. 

Let it cook for the last hour or until the cheese is good and melted. 

Stir it a couple of times during that hour to make sure the cheese melts!

Add extra bacon bits, tortilla strips, and cheddar cheese on top.
 And voila! You have a yummy meal that will last for a few days!

The Mr. gave it two thumbs up!

Enjoy!
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