So I was looking for something that was quicker to make than muffins for breakfast but that I could still freeze. I found these and gave them a try. The girls really enjoyed them. The rest are in the freezer so we will see how they taste coming out of it!
Enjoy!
https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/
I’ve made this twice now. It’s fast and yummy. We also make the side of Crostini with Tapenade.
I find it difficult to find Israeli Couscous or Pearl Couscous, both are the same. Our store in town has the whole wheat version. Hy-bee carries both regular and whole wheat in the bulk section. Those are the only places I can find it without having a spice packet.
Ingredients
1 (8-oz) pkg Israeli (pearl) couscous
1½ lb Brussels sprouts, trimmed and halved
2 Tbsp olive oil
1 (24-oz) jar marinara sauce
1 tsp crushed red pepper
½ tsp ground cinnamon
Instructions
Cook couscous according to package directions.
Meanwhile, sauté Brussels sprouts in hot oil in a large skillet over medium-high heat 8 minutes or until crisp-tender.
Stir in marinara sauce, red pepper, and cinnamon; simmer 8 minutes, stirring occasionally. Serve Brussels sprouts mixture over couscous.
Makes 4-6 servings
http://emeals.com/recipes/recipe-34115-220222
Ingredients
1 (13-oz) French bread baguette, sliced
2 cups pitted kalamata olives
2 cloves garlic
½ tsp Italian seasoning
2 Tbsp olive oil
Instructions
Preheat broiler. Place bread on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted.
Pulse olives, garlic, Italian seasoning, and oil in a food processor until finely chopped; spoon onto bread.
Note: Store any remaining tapenade in refrigerator up to 4 days.
Also serves 4-6
Enjoy!
So believe it or not I had never in my life had egg salad! It just wasn’t something that sounded good to me, but I’m always up for trying new things! I guess I figured it would be like potato salad and I do like some potato salads but most have so much mayo in them that I find it overwhelming. Anyway, I went to a friends house for lunch and she was serving egg salad. Everyone loved it. I can’t even remember how many sandwiches my kids downed.
So today I decided to make egg salad. I made some of my friend’s recipe but I also wanted to try some avocado egg salad. Some of them are made without mayo but this one had mayo in it and it was great! I decided to try eating it on a tomato and it was perfect. Adam had some for dinner on bread and it was wonderful that way as well.
ENJOY!
Jessica
I like to eat and I have become sort of a food snob. My husband often asks why don’t we just have tacos on Mondays and spaghetti on Tuesday, etc. Well, its mostly because I would get bored and want to eat out. I make the same thing every morning and afternoon so I figure dinner can be different, but who has time for elaborate. I need quick and easy! I know that means different things to different people and mostly it means that we need to do what we are familiar with. My dining goal is always a lean protein and a green vegetable. Occasionally we will have a carb like rice, potatoes or pasta, but more times not since we have so many others carbs in our day.
So on to our recipe! It comes from Taste of Home and it’s fairly simple. Slice your tenderloin. I’m sure you could use chops but they wouldn’t be as tender. Then you mix up your spices and rub them on. Cook them in a pan like below and done!
There is a gravy and it’s just beef broth and flour but you could also skip this step.
It was really quite delicious and I hadn’t made it in a while. We like to also steam, roast or grill our vegetables. When I steam them I don’t do anything to them. If I grill or roast them I like to toss them with olive oil and/or vinegar and some spices. It all just depends on my mood and what dishes I’m willing to dirty.
Jessica
Ample Perspectives 