Make Again Monday: Hawaiian Overnight Oats

 

Overnight oats are the perfect breakfast for those busy weekday mornings. Prepare it the night before and your breakfast is ready in the morning. There are so many different ways to flavor the oats and they keep me full until lunch time.

To see the recipe and original post click here.

Enjoy!!!

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Cowboy Spaghetti

 

Spaghetti without the classic jarred spaghetti sauce, but a falvorful homemade sauce. Bacon is added for a delicious flavor. Plus it is ready to eat in under 30 minutes, making it a great dinner for those busy weeknights.

If you are a fan of spiciness, make sure you add the picked jalapeños on top. It adds a delicious spicy flavor to the spaghetti.

Cowboy Spaghetti

Ingredients:

• 8 ounces spaghetti noodles
• 1 tablespoon olive oil
• 6 slices turkey bacon, chopped
• 1 pound ground turkey
• 1/2 cup diced yellow onions
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• black pepper, to taste
• 2 tablespoons Worcestershire sauce
• 15 ounce can diced tomatoes with chilies
• 15 ounce can tomato sauce
• 6 ounces sharp cheddar cheese, shredded
• diced green onions
• pickled jalapeños

Directions:

1. Cook the pasta according to the package directions until al dente. Drain well.
2. In a large skillet, over medium-high heat, add in the oil and heat. Add in the bacon and cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel lined plate.
3. To the skillet, add in the ground turkey and onions. Cook until the turkey is completely cooked. Add in the garlic, stirring and cooking for 30 seconds.
4. Add in the chili powder, black pepper, Worcestershire sauce, diced tomatoes, tomato sauce. Stir until well combined.
5. Add the cooked and drained noodles to the skillet and toss to coat well in the meat sauce.
6. Top each serving with some shredded cheese, green onions and pickled jalapeños.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 530
Total Fat		20.4g
Saturated Fat		9.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2g
Cholesterol		98.7mg
Sodium		1055.3mg
Total Carbohydrates		55.2g
Dietary Fiber		4.4g
Sugars		9.9g
Protein		32.5g
Calcium		24.6%
Iron		21.5%
Potassium		177.1mg
Vitamin A		38.1%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Bacon Grilled Cheese

The other day I was really craving a grilled cheese. As I was getting out ingredients to make it I saw a few pieces of bacon and remembered this recipe. So it only made sense to make it, it satisfied my craving and used up the bacon. 

I had everything I needed to make this recipe except sourdough, so I had to settle for the bread that was in the house. The grilled cheese hit the spot and I loved the addition of the crunchy, salty bacon. The only thing that would make it better would be sourdough bread. 

Bacon Grilled Cheese

Ingredients:

• 3 slices turkey bacon, cooked until crispy
• 1 tablespoon unsalted butter, softened
• 1 tablespoon shredded parmesan cheese
• 2 slices sourdough bread
• 2 ounces sharp cheddar cheese, shredded
• 1 ounces pepper jack cheese, shredded

Directions:

1. Preheat a skillet over medium-low heat.
2. Spread the butter on to one side of each slice of bread. Place the bread butter side down. 
3. Top one slice of bread with half of both cheeses. Place the bacon on top of the cheese and then sprinkle on the remaining cheeses. Place the remaining slice of bread on top, buttered side up.
4. Sprinkle half of the parmesan cheese into the skillet and place the sandwich on top. Cook until the bread is lightly golden an cheese is starting to melt. Remove the sandwich and sprinkle the remaining parmesan cheese into the skillet and place the sandwich, toasted side up onto the cheese. Cook until lightly golden and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 778
Total Fat		47.7g
Saturated Fat		29.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		166.5mg
Sodium		1557.8mg
Total Carbohydrates		46.2g
Dietary Fiber		0g
Sugars		0g
Protein		38.2g
Calcium		61.4%
Iron		16%
Potassium		25.8mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Insanely Good Recipes.

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Make Again Monday: Apricot Chicken

The original recipe makes a ton of food. This time I cut the chicken amount in half, since everyone typically eats only a half of a chicken breast and the breasts I get are quite big. I also made rice to go with the chicken and sauce and it is definitely the way to go. The delicious sauce makes the rice very yummy.

To see the original blog post and recipe click here.

Enjoy!!!

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Oatmeal Cookie Cold Brew

 

Oh my goodness this coffee is SO SO good. The original recipe calls for oat milk, which makes perfect sense for an oatmeal cookie latte. However, oat milk cost more than regular dairy milk or even half and half. Plus I have never had it before and didn't want to risk spending the money on it an not liking it. Since oat milk is known for having a rich and creamy taste I used half and half since it is also rich and creamy. Besides being so very delicious this coffee uses ingredients that I alway have on hand. I can see myself making this often while the weather stays warm or even hot outside.

Oatmeal Cookie Cold Brew

Ingredients:

• coffee ice cubes
• 1 cup cold brew coffee
• 1/2 cup half and half
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Directions:

1. In a glass, add in some coffee ice cubes and pour the cold brew over top.
2. In a glass measuring cup, whisk together the half and half, maple syrup, ground cinnamon and vanilla extract until well mixed.
3. Pour the cream mixture into the glass.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 219
Total Fat		12.1g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		60mg
Sodium		65.1mg
Total Carbohydrates		17.9g
Dietary Fiber		0.3g
Sugars		17.4g
Protein		4.3g
Calcium		22.6%
Iron		1.9%
Potassium		120.6mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bean Leaf Cup.

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Buffalo Chicken Salad

 I have really come to love chicken salad. It goes great on bread or bun or even better on a buttery flaky croissant. A good filling for a tortilla and of course so good with crackers. This chicken salad is nice and spicy with a bit of creaminess thanks to the ranch dressing and sour cream. 

Buffalo Chicken Salad

Ingredients:

• 1/3 cup sour cream
• 1/3 cup ranch dressing
• 1/3 cup Franks hot sauce
• 3 cups cooked shredded chicken breasts
• 3/4 cup cooked and crumbled turkey bacon
• 2 stalks celery, diced
• 1/2 cup diced green onions
• black pepper, to taste

Directions:

1. In a large bowl, whisk together the sour cream, ranch dressing and hot sauce.
2. Add in the chicken, bacon, celery, onions and stir to mix well.
3. Season with black pepper.  

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 244
Total Fat		13.9g
Saturated Fat		3.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		92.2mg
Sodium		895.7mg
Total Carbohydrates		2.8g
Dietary Fiber		0.4g
Sugars		1.7g
Protein		23.4g
Calcium		2.4%
Iron		1%
Potassium		77.7mg
Vitamin A		3.3%
Vitamin C		3.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from BruCrew Life.

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Sun Dried Tomato Chicken Salad

You may or may not have seen the various takes on the "marry me chicken" dish. I have made several of them and they are all delicious. So of course I had to try this one. However I am not the biggest fan of the marry me name so I just use sun dried tomato in the name instead.

I like making chicken salad in the summer for lunch, because it is a great way to get some more protein in my diet and tastes delicious with my favorite crackers. 

Sun Dried Tomato Chicken Salad

Ingredients:

• 3 pounds boneless skinless chicken breasts
• 32 ounces low sodium chicken broth
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup sun dried tomatoes in oil, chopped
• 2 tablespoons oil from sun dried tomatoes
• 1 teaspoon dried basil
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Directions:

1. In a large skillet wide skillet, add in the chicken breasts. Pour the chicken broth over the chicken. Heat over medium-high heat.
2. Once the broth comes to boil, cover the skillet and reduce the heat to low. Simmer the chicken for 20-25 minutes or until the chicken is completely cooked.
3. Allow the chicken to rest for 5 minutes and then shred with two forks. Reserve the chicken broth.
4. Transfer the chicken to a large bowl. Add in the mayonnaise, sour cream, sun dried tomatoes, sun dried tomato oil, basil, parmesan cheese, garlic powder and black pepper. Stir until well combined.
5. If desired, add in the chicken broth in 1 tablespoon increments until desired consistency and creaminess is reached.
6. Cover the bowl and refrigerate until well chilled.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 238
Total Fat		10.5g
Saturated Fat		3.1g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1.5g
Cholesterol		106.2mg
Sodium		589.6mg
Total Carbohydrates		4.4g
Dietary Fiber		0.6g
Sugars		1.8g
Protein		29.7g
Calcium		6.1%
Iron		2.8%
Potassium		142.8mg
Vitamin A		1%
Vitamin C		2.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

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