"No Bake" Nutella Protein Bars

Does anyone else think that store bought protein bars taste like sugary cardboard?

Ugh. I hate them!

Here is a quick and easy recipe that I found after following a fellow Instagrammer @TastyHealth. You can also find them on her blog here. 

Ingredients

1 cup rolled oats

1 scoop 100% Whey vanilla or chocolate

1/2 tbsp cocoa

1 tbsp almond or hazelnut butter

1 tsp chia seeds or flax seeds (or whatever other seeds)

1-1.5 tbsp water

1. Place all ingredients in a bowl. Start with 1 tablespoon water and add as needed.
2. Mix all ingredients together with your hands until you have a firm dough. Divide into 2 pieces and shape into bars. 
3. Wrap in aluminum foil and store in the fridge until needed.

(NOTE:  Use a little water as possible to prevent overly sticky bars)

Voila!

Here are Tasty Health's nutritional facts...

Nutritional information per serving (2 small or 1 large bar):

377 calories

32g protein

27g carbohydrates

14g fat

These are soooo good! If you are a protein bar lover, you have to give these a try! And put your own "spin" on them. I found a organic chocolate peanut spread at my local whole foods store that I will use next time to cut the calories and fat even more!

Thanks for reading!

3 Ways To Enjoy Greek Yogurt

I have a love/hate relationship with Greek yogurt. I don't like it plain. And sometimes it's even hard for me to have the flavored ones, even with fruit on the bottom. I mainly consume them for the protein, so I had to think of ways that would make them enjoyable to eat.

The 1st way to make Greek yogurt easy to "get down" is in a smoothie. This is one of many that I have posted on Instagram. it consists of blueberries, bananas, kiwi, strawberries & Chobani Blueberry Greek yogurt. I usually add milk to thin it to a drinkable consistency, but in this particular one I used a V8 Pomegranate Blueberry energy drink. Yummy!

The next way to enjoy Greek yogurt is probably my favorite way. 

1 container Chobani Banana yogurt

1 tbsp PB2

1tbsp Agave Nectar

Mix ingredients directly in Chobani container & sprinkle with cinnamon. Voila! Peanut Butter & Banana yogurt. Guilt free snack!

The last way is a big fav of mine also. 2 tbsp of Hidden Valley Ranch "Original" mixed directly in a container of plain Chobani yogurt. The perfect dip for your favorite chips or crackers!! And you can't even tell that its yogurt. Another guilt free perfect snack!! 

I'm sure there are many more ways to transform this popular yogurt. Please do not hesitate to let me know. I am constantly trying new things, and I love getting suggestions from everyone.

Thanks for reading!!

Feta Stuffed Shrimp

Quick & easy lunch or dinner!

Here's what you'll need..

1 pound 13/15 fresh shrimp

1/2 cup seasoned bread crumbs

1/4 cup crumbled feta cheese

2 tbsp chopped cilantro

2 tbsp roasted red peppers

1 tbsp lemon juice

1 tsp minced garlic

1 egg yolk

3-4 tbsp extra virgin olive oil

Preheat oven to 350 degrees. Peel shrimp, but leave the tails on. Carefully slice the spine of each shrimp from head to tail, but no all the way thru, as if to butterfly them. Remove the vein if present & rinse the shrimp. Open each shrimp & flatten them on your surface. 

In a small bowl, combine all other ingredients, mixing well. Spoon 1 tbsp of mixture onto each shrimp. Add each shrimp to your baking dish. Bake until pink & firm. 

I used 13/15 shrimp, so they took about 16-18 minutes at 350. The larger the shrimp, the better these stuffed shrimp will be; smaller shrimp won't hold the stuffing as well.

These are sooo good!! I could eat them all!! This recipe was adapted from Paula Deen. Here are the changes I made to fit my needs. 

panko - seasoned bread crumbs

plain feta - garlic & herb feta

parsley - cilantro

7 tbsp butter - 3-4 tbsp extra virgin olive oil

1/3 cup white wine - no wine used

As long as shrimp is available, I will be making these. I love them just that much! Let me know if you try them! Thanks for reading!!

Homemade Banana Bread...No Nuts!!

I've been wanting some really moist banana bread for sooo long! Some of the recipes out there for it are all over the place...and come out so dry, bleh!

This is my mom's Marvelous Banana Cake recipe, adjusted and baked in a loaf pan. I asked her would it work and would she mind me posting it here...she was excited! I'm saving her some! Here's the recipe...

Ingredients

2 cups bananas mashed

1 cup butter softened

3 cups sugar

4 eggs beaten

1 cup buttermilk

4 cups flour sifted

1 tsp vanilla

2 tbsp butter flavored extract

1 cup chopped pecans

2 tsp baking soda

Instructions

In a mixer, cream butter & sugar. Add bananas, stir in eggs, then other ingredients. Pour into 2 greased & floured loaf pans. Bake at 350 for 40 minutes.

For my banana bread, I left out the pecans & the butter flavored extract. I also cut all the ingredient sizes in half so that this would make only one loaf. I also adjusted the baking time to about 50 minutes, since I baked in a loaf pan. This is my mom's exact recipe& it makes a huge 3 layer banana cake! There's only me, don't need that much banana bread. If you want to actually make the cake, it also comes with a scratch made icing too! (see bottom of post for icing recipe).

I think it's the 4 eggs and the buttermilk that make this cake/bread so moist. And believe it or not, it's not very sweet, which is perfect! I will be doing this many many times! I've also sliced some really thick slices to save for making banana bread french toast! woohoo!!

Thanks for reading!!

Banana Nut Frosting

1/2 cup bananas mashed

1 tsp lemon juice

1/3 cup butter softened

1 box powdered sugar (16 oz)

3 tbsp milk

1 cup flaked coconut

2/3 cups chopped pecans

5 drops yellow food coloring 

Portabella Mushroom Fajitas

I love mushrooms, especially Portabella Mushrooms! They're so hearty & filling. I had 2 in the fridge, but my mom still has my grill, so what do I do? Why not fajitas? I scoured the kitchen to find ingredients (didn't wanna go to grocery store). Here's what I came up with...

Ingredients

2 Portabella Mushrooms caps

1 yellow bell pepper

1 red bell pepper

1 orange bell pepper

1 small onion

garlic cloves 

tortillas

salsa

2 avocados

olive oil

Accent for seasoning (optional)

Instructions

Remove mushroom stems. Mine were already removed. Slice mushrooms to desired thickness. Slice bell peppers, onion & garlic.

In a saute pan, heat 2 tablespoons olive oil over medium to high heat. Add onions & peppers. I decided to use red onion. Cook for 4-5 minutes or until onions are translucent, stirring frequently. Add garlic, then mushrooms. Cook for 4-5 minutes or until mushrooms are tender.

In a separate bowl, slice & mash avocados & stir in your desired amount of salsa. I decided to use Pace Garlic & Lime Verde & Siracha hot sauce. Yummy!

Warm tortillas in microwave for about 20 seconds. Spread avocado mixture over each tortilla, then top with veggie/mushroom mixture. This recipe makes about 4 fajitas...

Don't the mushrooms look just like steak?! I am proud to say that this was a very healthy and tasty lunch/dinner. And I didn't even use salt or cheese, and I loooove cheese! Go me!! Enjoy..

Thanks for reading!!

Spiced Tea Recipe

When it comes to cold weather here in Texas, we have an on/off relationship. It's probably the reason why my family seems to always have the sniffles and sneezes. Our bodies don't know what to get used to.  

Anyway, my favorite cold weather, warm-me-up-drink is this Homemade Spiced Tea. I bet I've been making this since my ex-coworker Bill's wife gave me the recipe way back in 2001. If you're not a coffee drinker, which I am not, this tea is perfect for you. I've adjusted this recipe to my taste several times. I'm sure you will too. So here goes...

1 jar Tang

2 jars Country Time Half Lemonade & Half Iced Tea

1 1/2 cup sugar

2 6 oz bags red hot candies

1 tbsp ground cinnamon

1tbsp ground cloves

1 tbsp ground allspice

1 tbsp nutmeg (not pictured)

Mix all ingredients thoroughly and store in an airtight container. Beware, it is an all powder recipe, so this mixing stage will seem like a dust storm!!

Makes about 14 cups

Now just add 2-3 tbsps to one cup hot water and serve!

You will know its the fall/winter season when you hug your mug and breath in this sweet aroma. The Cloves and Allspice are perfect in this tea. Smells like Autumn potpourri! Enjoy!! 

(Side Note: not all spices will dissolve completely (notice some of the allspice & cloves pictured in the mug above. The more expensive brands of spices dissolve better, but I chose to use what I had on hand!)

Thanks for reading!!

Olive Garden's Toscana Soup Recipe

This is The. Best. Soup. Ever.

Another Pinterest find. I made it immediately, and had to share it with yall.

Here's the recipe:

1 lb ground Italian sausage
1½ tsp crushed red pepper seasoning
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon (or 5 Tbsp chicken bouillon powder)
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
salt & pepper to taste

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve.

I promise you, this soup does not disappoint! It tastes EXACTLY the same as going to Olive Garden, but in the comfort of your own home. Let me know if you try it...Thanks for reading!!

Home Cooked Sundays

Mexican Cornbread Casserole

I got the original recipe from my husband's Aunt about 10 years ago, and it's been a hit in my family ever since! I've emailed the recipe, sent it in a text message, and even posted a pic of it on FaceBook (but haven't had FB for 2 years now, yay me!)

Anyway, the original recipe was not "Mexican", so to speak. It was more homestyle, using canned cream soups and so forth. Well, I have made that version so many times that I decided it needed a change.

After having the spicy mexican cornbread on the side with tortilla soup at a local restaurant, I decided to try converting it to a casserole. Here is what I used:

Ingredients

2 pkgs Cornbread Mix

2-3 pounds ground beef

1 pkg taco seasoning

1 can Mexican Salsa

1 can chopped green chiles

1 jar salsa verde

1 jalepeno seeded & chopped

1/2 cup pico de gallo

1 bag shredded cheese

2 bags frozen whole kernel corn

Instructions

Brown ground beef & drain. Mix in taco seasoning, both salsas & half of the chopped jalepenos into ground beef to your personal taste and set aside. 

In a separate bowl, mix cornbread mix according package instructions; fold whole kernel corn into cornbread mix. Stir in other half chopped jalepeno and 1/2 cup of pico de gallo.

Pour 1/2 batter into oblong baking dish. Layer shredded cheese on top of first half of batter. 

Pour ground beef mixture over cheese and batter. Add another layer of cheese on top of ground beef. 

Pour other half of batter over ground beef and cheese. Spread to make sure all of meat mixture is covered. Bake at 375 for 20 to 25 min or until cornbread is golden brown.

You can use as little or as much of each mixture as you like. Adjust to your own taste! Enjoy!!

Home Cooked Sundays: Braised Chicken Thighs

This is probably one of the easiest meals ever...

A lot of the recipes for Braised Chicken Thighs are too complicated for my type of cooking. I'm a throw it in a pot and let it cook kinda girl. So I took the recipe I liked the most, deleted ingredients and  tweaked it down to my taste:

6 chicken thighs

4 tbsp canola oil

1 large onion, chopped in big pieces

1 green bell pepper, chopped in big pieces

6 garlic cloves, peeled & halved

1 can whole, peeled tomatoes

salt & pepper to taste

water, as needed

Heat oil in a large skillet over high heat. Remember this pot? It's my cast iron skillet that I salvaged a few weeks ago. See how I did it here. Season chicken on both sides and add to oil. Allow them to brown on each side for 3-5 minutes. Transfer the chicken to a tray and set aside.

In the same skillet, add onions, bell pepper and garlic and cook for 3-4 minutes to combine. Season the ingredients with salt & pepper to taste, then add the tomatoes. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add chicken and simmer for 30-45 minutes, or until chicken is fully cooked. Add water as needed, because sauce may thicken. Serve with your favorite side dish. The tomatoes were my side dish with this meal! But I did toast some garlic bread to soak up all that yummy pot liquor!! Total cook time was about an hour, but I was only in the kitchen for about 15 minutes because this dinner basically cooked itself, and that's my favorite kind of dinner!!

Thanks for reading!!

Foil Pouch Recipe: Chicken

Sometimes these types of recipes just work for a busy family, and now-a-days, this is what my family needs.

So I showed you my Foil Pouch Pork Chop Recipe last week. We all just love it! so I decided to create another version of the same idea. Now, there are many versions created by many people all over the internet, but this is what I came up with from things that were available in my kitchen today (I didn't want to go grocery shopping, it was so rainy and yucky out today). Here is what I used:

Boneless Skinless Chicken Breast

Broccoli

Cauliflower

Shredded Cheese

Carrots

Bacon Bits

I seasoned my chicken with salt, pepper & Italian Bread Crumbs. Then I coated all the veggies in olive oil, garlic salt & pepper. Then pile all the veggies on top of each chicken breast in the foil to make meal pouches like this...

I think I cook everything in my oven on 375. It just fits me! These were in the oven for around 30 or 40 minutes I guess, maybe less. You don't want your chicken to dry out, so adjust your oven temperature to your needs. And then, bada-bing bada-boom...you get this yumminess!!

The broccoli and cauliflower gets all caramelized and the cheese gets all oozy and yummy! And it's a full meal deal, with only one dirty dish! I served these savory beauties with baked sweet potatoes with butter and brown sugar. This was one of the best meals ever...Thanks for reading!!

Foil Pouch Recipe: Pork Chops

Most people think of camping when preparing foil pouch recipes. Not me. I make them when I am short on time and when I don't feel like being in the kitchen all day cooking. My family's favorite combination includes pork chops. I simply tear off a nice sized square of aluminum foil and layer all of the following in the center:

pork chops

corn on the cob

canned whole new potatoes

baby carrots

onion

pat of butter

After giving everything a good rinse, especially the meat, I sprinkle everything with a bit of olive oil and season with a packet of Lipton's Onion Soup mix. Whatever your normal "house seasoning" regimen is will work great too! I always buy "assorted pack" pork chops because they have more of a fall-off-the-bone tenderness to me **shrugs**, and they always come in packs of eight, and so does the Green Giant corn on the cob!! So when you have put your desired amount of veggies and so forth on top of the meat in the foil and closed them up, they should look like this...

I generally cook them on 375 for about and hour & a half, I really don't pay attention to the time...I'm used to my oven so I know about when things are done without having to actually time them. My hubby loves these and so do I because its a full meal deal all in one!! No pots and pans...no mess!!

I literally just finished eating this about 20 minutes ago! I didn't even need my fork, I just grabbed a napkin and used my fingers! i have to thank my mom for this because the first time I remember having this type of meal for dinner I was around 10 or 11. I guess now I will pass on the Foil Pouch Dinner tradition to my daughter (she will need it!!) So thanks mom! Let me know what your favorite foil pouch recipe is; if you have blogged about this before, send me a link...Thanks for reading!!

Go Lobos!!

It's finally here...my daughter's Senior year in high school. I can't believe it came around so fast!

I had to bring something (a dessert) to the annual block party held for her volleyball team, so I figured I would go all out and be a little creative since this was my last and final time to do this.

So I decided to try the sugar cookie thing again. And I must tell you, decorating cookies is almost as fun as painting my nails! I love it! So, here's her school's logo...the famous "Rockin' L"

Just to give you an idea of how much this logo is loved and how huge LoboNation is here in East Texas, the video below is of the high school band forming the "Rockin L" at the end of a half-time performance during a football game...

:-D that gives me chills every time I see it, and its even better in person! Ok back to the cookies...here they are...

These cookies obviously are not perfect. But they were just perfect for this event. The girls loved them! And what makes them even more special (to me) is that I made the cookie cutter!! Well duh, not the circle, the "L". I couldn't find anyone that sold "rockin L" cookie cutters, so I googled how to make one and went to work. It was too fun...

I love & hate that this is my baby's last year of high school, but I want her to enjoy it and savor every moment of it...starting with my cookies! Thanks for reading!