Broccoli Chicken Braid

Broccoli Chicken Braid

Adapted from: The Pampered Chef- All The Best

Ingredients:

1 (8 oz) package LF Crescent Rolls, refrigerated

1 cup Chicken, chopped and cooked

3/4 cup Broccoli, cooked

1/2 cup Cheddar Cheese

3 T LF Mayonnaise

1 Garlic Clove

Pinch of Salt

Directions:
Preheat oven to 375.  Cover a baking sheet with tin foil and spray with cooking spray.
In a large bowl, mix together chicken, broccoli, cheese, mayonnaise, garlic, and salt until well blended. Set aside.
Unroll crescent rolls on tinfoil baking sheet; do not separate.
Roll seams of dough with rolling pin to create a large rectangle.
Cut sides of dough into eight strips, about an inch wide and three inches long, leaving center uncut.
Scoop chicken mixture into uncut center of dough.
Starting at one end, lift one strip of dough, twist in middle and stretch across filling.  Repeat alternating sides until braid is formed.
Spray top lightly with cooking spray.
Bake 25-30 minutes until golden brown.

Loaded Mashed Potato Cakes

If you like your potatoes smothered in cheese and bacon, this is the perfect side dish for you.  I am in love with these loaded mashed potato cakes and will definitely have this as a go-to side dish.  I made these with corndog bites and Rob and I were fighting over the last one ;)  You can even add jalapeños for a little more kick!

Loaded Mashed Potato Cakes

Adapted from: Emily Bites

Ingredients:

8 oz Mashed Potatoes, Refrigerated (I used Bob Evans garlic mashed potatoes)

1 Slice of Bacon, cook and broken

1 T Green Onions, chopped

1/4 cup Cheddar Cheese

1/2 cup Panko Bread Crumbs

Directions:
Mix all ingredients together.
Shape mixture into ten evenly sized flat cakes.
Heat a large nonstick skillet over medium heat.  Spray well with cooking spray.
Place potato cakes on skillet and cook on each side for about three minutes until golden brown.

WW Points +: 2 cakes for 3 points

(Makes 10 potato cakes)

Corndog Bites

Corndog Bites

Adapted from: Happy Good Time

Ingredients:

1 Box Jiffy Cornbread Mix

2 Egg Whites

1/3 cup Milk

20 Turkey Lite Smokies (Mini Hot Dogs, pre-cooked)

Directions:
Pre-heat oven to 400. Spray mini muffin tins with cooking spray.
In a medium bowl, mix jiffy, egg whites, and milk until well mixed.
Fill 20 muffin cups 1/2 full of cornbread batter.
Cut one round edge off of turkey smokies (so that they can stand up easier)
Place one turkey smokie in the middle of the batter in each muffin cup.
Bake for 10-12 minutes until muffins are golden brown.

Breakfast Stuffed Biscuits

These little bubbles are full of breakfast essentials and perfect for hungry eaters in the morning!  They store well so you can make them for the week and reheat quick for breakfast. They can also be customized with your favorite breakfast ingredients such as sausage or ham.

Breakfast Stuffed Biscuits

Adapted from: Riches to Rags

Ingredients:

1/2 Package LF Refrigerated Biscuits

3 oz Frozen Hash Browns

2 Slices Bacon

3 Egg Whites

2 Laughing Cow Cheese Wedges

Directions:
Split biscuits into six balls and flatten dough.
Cook hash browns as desired and season with salt and pepper.
Stir in laughing cow cheese wedges.
Microwave for 15 seconds and stir hash browns and cheese until well mixed. Set aside.
Cook bacon as desired.  Set aside.
Scramble and cook egg whites. Set aside.
Pre-heat oven to 425.
Spray tin foil with cooking spray and place on baking sheet.
Scoop hash browns, cheese, bacon, and eggs evenly onto each flat of biscuit dough.
Roll up sides and pinch to close and create a closed ball around fillings.
Place breakfast bubbles on tin foil and spray tops lightly with cooking spray.
Bake for 7-8 minutes until golden brown.

WW Points +: 3 per breakfast biscuit

(Makes six biscuits)

Tips:

-Make sure you stir the cheese in with the hashbrowns instead of just putting a piece into each biscuit.  This helps spread the cheese more evenly throughout the entire biscuit.  (I didn't do this and some bites were much cheesier than others!)

-I used the big homestyle biscuits so I had to tear mine in halves.  This is okay.

-Don't be afraid to really stretch the dough out.

Reece's Banana "Ice Cream"

Reece's Banana Ice Cream

Ingredients:

2 Frozen Bananas

2 T Skim Milk

2 Reece's Peanut Butter Cup Miniatures, chopped

Directions:
Put frozen bananas and milk in food processor. (You can also use blender)
Puree until smooth and ice cream consistency.
Add chopped peanut butter cups and stir until well mixed.

Pancake Muffins with Peaches

Pancake Muffins

Ingredients:

1 Cup Heart Smart Bisquick

2/3 Cup Skim Milk

1 Egg White

Powdered Sugar

Fresh Fruit

Directions:
Pre-heat oven to 400.  Spray muffin tin with cooking spray.
Mix bisquick, milk, and egg white until well blended.
Fill seven muffin tins 2/3 full of batter.
Bake at 400 for 15 minutes or until pancakes are golden brown.
Dust with powdered sugar and serve with fresh fruit.

How yummy do these peaches look?

Cream Cheese Corn

I have been on a roll finding recipes on pinterest that look delicious and making them a little healthier.  I think it's because I just want to pretend I'm still in college and can eat whatever I want. Or maybe because I just refuse to settle for "diet food".  Either way, I'm loving it!  Found this corn on pinterest and it is the perfect side dish with a little kick.  Rob loved the kick, I'm a little more of a baby and had to drink a lot of water but still really enjoyed the flavor!

Cream Cheese Corn

Adapted from: Budget Savvy Diva

Ingredients:

4 oz Frozen Corn

1/4 T LF Butter (Country Crock)

1 oz 1/3 Fat Cream Cheese

Red Pepper Flakes

Ground Pepper

Directions:
In a medium saucepan, cook corn, butter, and cream cheese over medium high heat until melted and well mixed.
Season as desired with red pepper flakes and pepper.

WW Points +: 2 per serving

(Makes three servings)

Crockpot Salsa Chicken

Crockpot Salsa Chicken

Adapted from: Semi Homemade Mon

Ingredients:

2 Chicken Breasts, frozen

1/2 Packet of Taco Seasoning

1/2 Cup Salsa

1/2 Can Cream of Chicken Soup

1/2 Cup FF Sour Cream 

Directions:
Put chicken breasts in crockpot on high.
Pour taco seasoning over top of chicken.
In a bowl, mix together salsa and cream of chicken soup.  Pour over chicken.
Cook for four hours.
Shred chicken with a fork.  Stir in sour cream.
Serve as desired

Pizza Quesadilla

Pizza Quesadillas

Adapted from Snixy Kitchen

Ingredients:

1 Tortillas

8 slices Turkey Pepperoni

1/4 cup Skim Mozzarella Cheese

1/8 cup Pizza Sauce

Directions:
In a medium saucepan, fry turkey pepperoni.  Slice into fourths.
Spread a thin layer of pizza sauce over tortilla. (If you flip it over, none should drip)
Add half of mozzarella cheese to half to tortilla.
Add pepperoni to same half of tortilla.
Top pepperoni with remaining cheese.
Fold tortilla in half with ingredients inside.
Cook both sides in skillet over medium heat until tortilla is golden brown and cheese is melted.

Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Icing adapted from: Six Sisters

Ingredients:

Cupcakes

1 Box Dark Chocolate Cake Mix (Pilsbury Moist Supreme)

10 oz Diet Coke

2 Egg Whites

Icing

1/2 cup Peanut Butter

1/4 cup Butter Spread (Country Crock), softened

2 cups Powdered Sugar, sifted

3 T Milk

1/2 tsp Vanilla

Pinch of Salt

Topping

2 T Semi Sweet Chocolate Chips

10 Reece's Peanut Butter Cups, miniatures

Directions:

Cupcakes:

Pre-heat oven to 350.

Mix cake mix, diet coke, and egg whites until well blended.

Beat with electric mixer for two minutes at medium speed.

Fill muffin tins with muffin papers and fill 3/4 full of batter.

Bake for 22 minutes at 350 or until a toothpick will come out clean.

Let cool fully.

Icing

While the cupcakes are baking, mix peanut butter and butter with an electric mixer on medium speed until light and creamy.  

Scrape bowl, then add powdered sugar, milk, vanilla, and salt. 

Beat on low for 1 minute then scrape bowl.

Continue beating on medium speed until smooth and creamy.

Put icing in plastic bag and set in refrigerator for at least ten minutes before piping cupcakes.

Pipe cupcakes with peanut butter icing.

Melt chocolate chips and thinly pipe melted chocolate onto each cupcake.

Cut reece's cups in half and add to each cupcake for decoration.

Happy Birthday Mom!

Josten's Renaissance Conference

Last week I had the opportunity to go to the Josten's Renaissance National Conference in Orlando, FL. It was absolutely incredible and if you are a teacher and ever get the chance, do anything you can to go.  I met so many wonderful people, learned so much, and totally feel motivated and rejuvenated to go back to work next month.  Five teachers and six students got picked from our school to go so it was so fun that my sister and I both were able to attend.

The conference was held at the amazing Rosen Shingle Creek hotel and we actually stayed here as well.  We had beautiful weather which was awesome since I spent all of my downtime at the pool!

The band Parachute actually announced the conference theme "Something to Believe In" a few months ago.  As a total surprise, they showed up at the conference and did a private concert.  I stood in the first row surrounded by high school students and loved every minute!  They are actually from Virginia too so it was fun when we got a chance to meet the band afterwards.

Between sessions, academic pep rallies, and delicious food, we had a packed schedule.  We were able to squeeze in a trip to Epcot and to Universal CityWalk though!

It was an intense and exhausting trip but so worth it!  Can't wait to see the changes we can do with this experience!

Campfire Banana S'mores

My mom always talks about how much she loved "campfire s'mores" as a child and something about them being in a banana.  I can't believe I have waited so long to ask her the details.  They even have a recipe on the banana website!  These sweet, gooey s'mores are yummy and give you a whole serving of fruit!  The best part for someone like me who still isn't allowed doesn't have a grill (or yard) is they are baked in the oven!!  The pictures are a little hard to tell because I will admit I was overly anxious to eat it!

Campfire Banana S'mores

adapted from: NYC nom nom

Ingredients:

2 Bananas

2 Graham Cracker rectangles (half of a full sheet), crushed

1 T Mini Semi Sweet Chocolate Chips

14 Mini Marshmallows

Directions:

Pre-heat oven to 400

Slice bananas 3/4 of the way down and gently pull halves open

Mix crushed graham crackers and chocolate chips together.

Stuff each banana with half of the graham, chocolate mixture.

Top each banana with seven marshmallows.

Spray tin foil with cooking spray and wrap each banana so that there are no openings.

Bake at 400 for ten minutes.

WW Points +: 3 per banana

(Makes two servings)

Honey Roasted Carrots

Honey Roasted Carrots

Adapted from: Slender Kitchen

Ingredients:

4 cups Baby Carrots, cut into thin pieces

1 T Olive Oil

Salt

Pepper

1 T Honey

Directions:
Pre-heat oven to 425.
Cut baby carrots into skinny fry-like pieces (halves and fourths)
Put carrots, olive oil, salt and pepper in a ziplock bag and toss to evenly coat carrots.
Place carrots on baking stone and bake for 25-30 minutes, flipping occasionally.
Place carrots back in bag and toss with honey.

Taco Bites

My mom claims that everything I cook now is in muffin tins but I just can't help it...they make perfect portion sizes!!  Rob was out golfing so I threw these taco bites together quick when he was on his way home.  They take 30 minutes tops and are seriously amazing.  I think the best part is the melty queso layer in the middle but the hot salsa and the flavorful taco meat all make it.   Size in pictures can be kind of deceiving but these are actually pretty big and definitely filling.  I cut myself off at three and was totally satisfied with just that.  (I forgot to make a side dish!)

Taco Bites

Adapted from: Emily Bites

Ingredients:

1/4 lb Ground Beef, browned and seasoned

1/4 T Taco Seasoning

12 Wonton Wrappers

4 T Queso

3/4 cup Salsa

1/2 Cup Mexican Blend Cheese

Directions:

Brown meat and season with taco seasoning.

Pre-heat oven to 375. Spray muffin tin lightly with cooking spray.

Press a wonton wrapper into six cups on muffin tin.

Add a spoonful of queso to each cup and spread evenly along bottom.  (This should use half of queso)

Add a spoonful to meat to each cup.  (Again this should use half of meat)

Add a spoonful of salsa to each cup. (Half salsa)

Sprinkle with cheese. (Half cheese)

Press another wonton wrapper on top of each cup, making sure corners are opposite bottom wonton wrapper.

Repeat above steps adding queso, meat, salsa, and cheese.

Bake at 375 for 18-20 minutes until edges are golden brown.  Let cool for three minutes before removing from muffin tin.

WW Points +: 3 per taco bite

(Makes six taco bites)

Cinnamon Sugar Pudding Cups

These sweet, crunchy, melty cups taste like a creamy churro.  They can be thrown together with ingredients you most likely having in your pantry and are ready to eat in eight minutes.  Rob and I love to eat these when we have points left over and need something sweet!  Plus if you had cheeseburger bites, taco bites, buffalo chicken bites, or one of the other delicious dinners with wonton wrappers, this is the perfect way to use up some extra wrappers!

Cinnamon Sugar Pudding Cups

Ingredients:

8 Wonton Wrappers

1 tsp Sugar

1/2 tsp Cinnamon

I Can't Believe It's Not Butter Spray

1 Sugar Free Chocolate Pudding Cup

2 T Cool Whip

Directions: 

Pre-heat oven to 375.  Spray mini muffin tins lightly with cooking spray.

In a small bowl, mix together cinnamon and sugar.

Spray wonton wrappers lightly with butter spray. 

Using a basting brush, spread cinnamon sugar over wonton wrappers.

Flip wonton wrappers oven and repeat with remaining butter and cinnamon sugar.

Press a wonton wrapper into each of eight muffin tins.

Scoop a spoonful of pudding into each cup.

Bake at 375 for five minutes until golden brown.

Add scoop of cool whip to each cup.

Serve warm.

WW Points +: 1 per pudding cup

(Makes eight pudding cups)

G E T A W A Y :: San Diego

Since Rob's sister Erin lives in San Diego and we have been talking about visiting forever, we decided to take advantage of the week after his last summer off and go for the entire week.  Rob and I both lived in San Diego when we were younger so we just love it and couldn't wait to go back (I was actually born there and lived there twice!)  It worked out perfect because we were able to fly back with Erin right after the wedding AND since it was the week of the fourth she was off of work Wednesday-Sunday!
Our flight got delayed on Sunday due to storms in Atlanta so we didn't end up getting in until like 2:30 in the morning.  Needless to say we were all quick to fall asleep.

Monday
Erin had to work on Monday so Rob and I had lunch at Kensington Cafe which is just a short walk from her house.  We spent the afternoon lounging in the backyard reading.  Her backyard has an amazing view and it was the perfect way to relax and enjoy the weather.  (It was a gorgeous 72 degrees while it was pushing 106 back home in Virginia)

When Erin got home, we went to George's at the Cove in La Jolla for dinner and drinks.  Although it was cloudy and we didn't get to see much of a sunset, it was an absolutely stunning view and the food is so yummy.  We split toffee bread pudding for dessert and I would recommend it to anyone!

Tuesday
This was my favorite day of the whole trip!!  Erin had to work again on Tuesday but we drove her to work so that we could have her car for the day.  We relaxed all morning and watched too many re-runs of Laguna Beach, then brought her lunch (Togo's!) at work.  Rob and I went to Coronado and walked around the town and on the beach.  We even got ice cream at the Hotel Del Coronado.  It was such a perfect afternoon.

That night we got ready and had dinner and drinks at the US Grant hotel.  I absolutely loved this place. It was so cute and posh but the people were so incredibly nice.  After a couple glasses of champagne and splitting some appetizers, we walked a couple of blocks down to the theater to see WICKED!!  We drank some "wicked witch" margaritas outside and then went in to our seats.  I don't know where I have been but I have never seen it or even read it before.  I fell in love with the show.  Glenda was so funny and I just loved the entire story (and the music!!)


Wednesday
Fourth of July!  We decided to do the "Red, White, and Brew" bar crawl in downtown San Diego.  We  had In n Out for lunch and then took a cab to the city around 1:30.  There were fourteen bars on the list and somehow we managed to do 12/14!!  In case you missed it, San Diego's fireworks were a huge mistake and all shot off at the same time.  We were inside a bar and heard them so we went running out to try and see some but they were already over and there was just so much smoke everywhere.  We couldn't believe it when we saw the footage the next day!  Our friend Kelly is in the Navy and she just got stationed in San Diego so it was so fun to see her when she met up with us for the last few bars!

Thursday
Somehow I survived the bar crawl but Rob and Erin were struggling the next day so we had a low key day.  We had brunch at Snooze where the OMG french toast might be the most delicious thing I have ever eaten (salted caramel, agave strawberries, mascarpone cheese...unreal).  We had dinner at Carnitas Snack Shack which is a crazy pork restaurant with huge portions and then went to the suspension bridge.  We called it an early night and made s'mores on the fire pit in Erin's backyard.
Friday
Somehow I forgot to take a picture but we had california burritos at "the barn" for lunch.  I have heard so much about them but somehow never had one...they were pretty delicious.  You can't go wrong with a burrito that has french fries in it!  Then we drove to Temecula to go wine tasting.  There are SO many huge wineries all on the same road, it is insane.  We went to two of the wineries and it was interesting to see how different they run than the ones in Virginia.  I love wine so I like them both :)

We came home and napped and then Erin and I went to the dry bar.  I had been dying to go and unable to wait until September when one finally comes to DC, this was the perfect thing to hold me over (and add to my obsession).  We had dinner at burger lounge and then went out to Syrah.  Kelly and her roommate met up with us again and we had so much fun dancing.
Saturday
We woke up Saturday morning and had brunch at JRDN in Pacific Beach.  We walked around the beach for a little while and just relaxed with some blood orange mimosas.  That night we went to a Padres game at Petco stadium.  We were so surprised when Charlie Sheen threw out the first pitch (haha)

Sunday
We went back to Coronado to lay on the beach for our last day in San Diego.  We had sandwiches from Big Front Door and tried to catch some sun!  We packed and had pizza for dinner.   For our last hurrah, we went to extraordinary desserts for, duh, dessert.  I cannot even explain how amazing this place is.  I had the most amazing dame chocolate cake and Rob's berry croissant bread pudding was to die for.  I wish the pictures did it justice!  We flew out on a red eye and were back in Virginia on Monday just as the 100+ degree heat was gone!

G E T A W A Y :: Richmond for Ashley and Rich's Wedding

I am finally home after ten days of vacation!!  I had the best time but it definitely feels nice to be home.  The adventure started with a trip to Richmond to Rob's cousin Ashley's wedding.  It was a beautiful wedding and the reception venue was gorgeous!!  Rob's sister Erin was the maid of honor so it was fun having her in town from San Diego.

Me, Rob, and Erin

They released doves as part of their "love birds" theme

Of course the trip to the wedding was a little stressful.  Rob and I woke up the morning of the wedding to shower and realized we still didn't have power from the big storms the night before.  I went to call my parents to ask if we could shower there only to find out we didn't have any cell phone service either!  Frantic, we just packed up all of our stuff and drove to my parents house (I was still in my nightgown!)  Unfortunately when we got to my parents house they were doing even worse than us.  Their house not only didn't have power but they also lost a maple tree and a ton of siding from the house and shingles from the roof.  I left our keys with my parents thinking they might need to throw out everything in my fridge if we didn't get power in time. (We got it back about 36 hours later!)  Then we moved on to Rob's parent's house.  No power or service there either.  We threw on clothes and just drove to Richmond hoping for the best.  I was so nervous for Ashley that Richmond might not have power either but thankfully their church and reception were unscathed.  However her parent's house did not have power!  I can't imagine how stressful that must have been.  We got to Rob's grandparents house in plenty of time to shower and get ready for the wedding.  What a crazy morning!

Jen's son Dylan was such a cute (and hilarious) ring bearer

This wedding was the first one Rob and I attended together and it was so fun going to a wedding being married.  We spent the entire night on the dance floor.  Similar to our wedding, they had a photo booth so we had a ton of fun taking pictures too.  After the wedding, everyone stayed at the same hotel in Richmond.  We had a blast celebrating in the room and at the bar downstairs, although I think some of us paid for it the next morning ;)  Rich's family is so much fun and his sister is always my partner in crime at parties!  I wish they lived closer but now we are just going to have to plan a trip to New York to visit!

Too much fun in the photo booth

The next day we ate breakfast then headed straight to San Diego with Erin for eight days!