Alright.. Let's wrap it up!

Who says wraps are just for the hot Summer months? This recipe is not only healthy and packed with many essential vitamins, but its refreshing to the palate. 

Black Bean Avacado Wrap

This recipe calls for: 

2 avocados (pitted, peeled and sliced)

2 cans black beans (drained and rinsed)

2 large tomatoes (diced)

4 ounces salsa (I prefer pico vs. salsa)

1/2 teaspoon cumin

1/4 cup cilantro (to taste)

1/4 cup cheddar cheese, shredded

4 ounces spinach leaves

4-6 tortillas (depends on how full you like your wraps)

What you gotta do:

In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.

In the middle of tortilla, lay a thin layer of spinach leaves.

Top with about a half cup of filling (depending on size of tortilla you are using)

 Top with cheese. 

Roll up and enjoy!!

Mummy Treats!

SO simple... SO cute.. SO yummy!

What you need:

1 bag waffle shaped pretzels (in TX theyre called Snaps) 

1 bag hugs Hershey kisses

1 bag candy corn. 

What you do:

Lay the pretzels on a cookie sheet

Unwrap the hugs and lay one on each pretzel

Set oven to 185 and pop them in 3-4 min for them to start melting. 

Take them out and top them with a candy corn :)

I put mine in the fridge to harden after that since it's so humid here.

This is a fun treat for any holiday, not just Halloween. Follow the same guidelines, but use regular Hershey kisses and/or different candy to lay on top!

Chicken Spahetti Special!

Yum yum yum-- theres not one thing in this recipe thats unhealthy for you! Isnt that good to hear? I made this the night before, kept it in the fridge, and didnt pop it in the oven until lunch time.

The recipe calles for: 

2 cups Cooked Chicken (I used a pound of chicken breasts, bones still in)

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup (I used 1 can fat-free cream of mushroom and 1 can fat-free cream of chicken)

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper (I used the whole green pepper)

1/4 cup Finely Diced Onion (about 1/2 of a medium white onion)

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper- depending how spicy you like it

Salt And Pepper, to taste

To do the do...  

First, fill a pot with water and allow it to begin to warm.

Rinse the chicken thoroughly with cold water and pop it in your pot.

Bring to a rolling boil. 

Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

While the chicken is cooking, dice up your pepper, onion, and pimentos. 

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. 

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook. Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later.

Drain the speghetti and set aside. Discard skin and peel chicken off bone.

Add the chicken to the pasta. Add in both cans of soup, peppers, paminto, and onion. Add 2 cups of cheese and stir everything together.

Now add in the Lawrys, pepper, and cayenne. 

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I stopped just short of using the full two cups.

Place mixture in an casserole dish. Bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.

Cake Batter Bark-- Loveliness!

I know it has been forever and a day since I've posted a new recipe.. so I figured tihs one would make up for lost time. Literally JUST finished making this.. and I cant keep my hands out of the jar :)

Ingredients:

6-8 ounces high quality dark or extra dark chocolate, chopped (I just used dark choco. chocolate chips)

12 ounces high quality white chocolate, chopped (I used white choco. chips)

3 teaspoons white cake mix

Sprinkles of choice (I wanted to use fall sprinkles to kick off the start of October but they were $6.99.. hello! Were in a recession here!)

Directions:

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. Chop chocolate.

3. Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a microwave-safe container (I use a Pyrex glass measuring cup), and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate–when there are just a few small bits left unmelted, you can simply continue to stir until it is completely smooth.

4. Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set.

5. Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens).

6. Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles on right away. Freeze for 20 more minutes.

7. Once set, break or cut into pieces. Store in the refrigerator.

8. Try not to beat yourself up when you repeatedly sneak and snack on pieces every time you open the refrigerator for something else. :)

9. Enjoy!

Chicken Ensalada... Yea!!

My best friend Tori and I went on an adventure through Whole Foods today... and came out with the most delicious ingredients for this fantastic recipe. This refreshing dish will last the entire week and is  such a yummy quickie lunch for work or school!

(Healthy) Chicken Salad:

Are you drooling yet? ;)

This calls for:

An entire cucumber 

(chopped in small pieces, but not too small)

3 stalks of celery- chopped.

20 cherry tomatoes, quartered.

1/2 of a rotisserie chicken

(one of those pre-cooked ones in the deli section that always smells so good!)

1/2 cup of non-fat plain yogurt

+/- 3 tbsp low fat mayo

(you can add more mayo to your liking)

1/4 cup sea-side cheddar 

(optional.. we saw this and couldn't pass it up)

1/4 feta cheese

1/2 freshly squeezed lemon

Dash of pepper and salt

Mix it all together, pop in the fridge for 15-30 minutes, and EAT!! 

We ate it with baguettes-- mouthwatering!! 

Crazy Crumbly Coffee Cakes

I got this recipe from one of my Hungry Girl cookbooks, which I might add, is the GREATEST cookbook I've ever known. She writes recipes for everything you could possibly need a meal idea for (snacks, drinks, and treats included) And if it can get any better, all of her recipes use alternative/healthier ingredients to keep our waists up to par! You can check her out on Facebook and buy a book or two: 

http://www.facebook.com/HungryGirl

Before going into the oven :)

And Wah Lah! 

Yummy. I burned my tongue because I couldnt wait for these bad boys to cool before I sunk my teeth into them. They are delicious (and only 120 calories each)!

For the cake:

2 cups yellow cake mix

3/4 cup fat-free sour cream

1/4 cup fat-free liquid egg substitute 

(its egg whites that come in a milk carton)

1/4 cup sugar free hazelnut syrup

1 tsp. cinnamon

For the crumb topping:

1 cup Fiber One bran cereal (original)

2 tbsp + 2 tsp fat-free liquid egg substitute

2 tbsp. + 2 tsp applesauce

2 tbsp. Splenda

2 tsp. brown sugar

2 tsp. cinnamon

Preheat oven to 350 

In a large mixing bowl, combine all the ingredients for the cake. Stir out as many of the lumps as you can. Line 12 cupcake muffin pan or spray them with nonstick. Evenly distribute the cake mixture.

To make the crumb topping, grind the Fiber One in a food processor or blender into a bread crumb consistency (we have a magic bullet at the house.. so thats what I used!) Transfer the crumbs to a mixing bowl and add the rest of the ingredients, stirring with a fork. 

Evenly top each cupcake with the crumb mixture using your fingers.

Bake in the oven for 15 minutes and your yummy cupcakes are ready to eat (after a few minutes of cooling..which I was too impatient wait for!)

 Hope everyone has a great week this week. 

Do something special for someone

"I'll huff.. and I'll PUFF.."

Pepperoni Pizza PUFFS

(or any type of pizza.. let your creativity shine!)

3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. dried oregano

3/4 cup milk (I use skim)

1 egg, lightly beaten

4 oz. mozzarella cheese, shredded (about 1 cup)

4 oz. pepperoni, diced (about 1 cup)

1/2 cup pizza sauce

2 Tbsp. fresh basil

Preheat oven to 375^o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Warm the pizza sauce, then stir in 1 tablespoon basil.  Sprinkle the puffs with the remaining 1 tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

These are perfect little snack poppers (or puffers.. haha) or theyre a great party food.

ENJOY!

Monday Madness

Yet another Monday... but on a better note, 2 weeks until SPRING BREAK!! Can I get a whoop whoop?? WHOOP WHOOP! This spring break I am doing something SO fun.. studying. Nursing school really consumes your entire life, which I'm just now figuring out. First round of test were uh... "rough" I guess is the appropriate adjective. Now that I know how to study I hopefully will conquer the next ones a little better.

I got to spend the entire weekend with my favorite 4 legged baby. Mom and Dad headed to Austin for a couple days, which gave Cobe and I some quality hang out time. I never realize how much I miss him until I see his furry face. He is the greatest!! If any of y'all don't have a dog.. get one. 

Not a cat, get a dog! :)

I feel like we all have our doubts and fears in life. Last night- this verse practically fell into my lap. 

“Don't fret or worry. Instead of worrying, pray." Phil 4:6

I hope this brings everyone the encouragement it brought me!

Anyone who has been to my house or know me at all can tell you about my obsession with Nutella (and marshmallows!). The bad for you, chocolately, gooey, delicious, closest thing to heaven  jar has me sticking my spoon it in all day!  If  you're anything like me, this recipe will have you on the edge of your seat! I haven't got the chance to make it yet, but this week it'll be in the works!

Nutella-Mallow Pillow Pockets

You will need:

1 package puff pastry, 2 pastry sheets thawed
1 Cup Nutella spread 
(I'll probably use 2 cups.. I love it THAT much)
1 Cup mini marshmallows
Egg white wash
(1 egg white whisked with 1 Tbs water)
Powdered sugar for dusting

Preheat oven to 350 degrees F.  Cut each square of pastry into 4 equal size pieces. 
Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.  Top each with about 12-15 mini marshmallows and fold over to form a little triangle.  Crimp edges firmly with the tines of a fork.  Brush with egg white wash then sprinkle with granulated sugar.  Bake for 22-25 minutes or until pastry just turns golden.  Remove and let cool for 5 minutes, sprinkle with powdered sugar then dig in!

Makes 8 pockets