Tasty Tuesday: My Favorite Energy Bites

Literally every single night right after the girls go to bed, all I want to do is treat myself to something sweet. It's like giving myself a reward for getting through another day, ha! If I was still 16, it would be totally fine to have a little treat every night! Buttttt... I'm not haha. So, I've been trying to find an alternatives to cookies, ice cream, and all the other deliciousness I crave. There are a million and a half protein and energy bite recipes out there. Each of them contain mainly the same ingredients, just different ratios and different extras. After putting these ones together, I became obsessed! They are plenty sweet without all that extra guilt and are filling enough that you really only need one. I hope you love them as much as we do!

Ingredients:

-2 cups natural peanut butter or almond butter

-2 cups quick oats

-1/4 cup honey or agave (if you choose agave, you'll need about 1/4 cup extra quick oats to hold them together better)

-1/3 cup chopped almonds

-1/3 cup dark chocolate chips

-1/3 cup shredded coconut 

Directions:

1) Add all ingredients into a mixing bowl and combine. You can do this with a spatula, your hands, or my favorite way... in a kitchenaid with the bread hook. 

2) Line tupperware with parchment paper. Spray your hand lightly with cooking spray. Grab a small handful of the mixture and roll it into a ball. You can also use a cookie scoop to make it easier. If you run out of room, you can add another layer of parchment paper so they don't all stick together. 

3) Keep in the fridge until set! You can also freeze them. Whatever you fancy!

Anddd that's it! So simple and so yummy!

I hope you love them!

All my love,

Aleigh Joy

1

Crockpot Shredded Barbacoa Beef

Every year in Hunter's family, we do a big Christmas Eve party. It's filled with laughter, cousins running around, a gift exchange, sweets, activities, and really good food! We've done several different things over the years, but this year's menu was definitely a crowd favorite! We had a taco bar and every couple brought a different meat. Carne Asada and Pollo Asada got taken pretty quick so I decided to get creative. I loooveee Chipotle. I don't care what you have to say about how it really isn't good for me and what not... I would eat at Chipotle every week if I could! I love their barbacoa and always have. I always say I'm going to try something new, but literally always go back to the barbacoa. Sooo I thought, why not try to make it?? Barbacoa is a really tender shredded beef with a smoky, spicy, chipotle sauce on it. I did some research and decided to experiment. The experiment definitely worked because this stuff was soo yummy! Anddd... so easy! Gotta love crockpot dump and go meals! I'm sure it could be made in the instant pot too, but I loved that I could just dump it all in when I wasn't busy in the morning and let it cook all day so I used the crockpot.

Ingredients:

-Chuck Roast. I don't have a specific pound requirement. I just buy a 2 pack at Costco and use one of them!

-1 small can of chilis in adobo sauce. 

-1 cup beef broth

-4 tsp minced garlic

-1 1/2 tbsp ground cumin

-1 tsp salt

-1/2 tsp black pepper

-1/4 tsp ground cloves

-juice of one lime

-4 tbsp vegetable oil

Instructions:

1) Thaw your meat. I usually buy the 2 pack of chuck roast from Costco, separate them in different bags, then freeze them. I'll usually take one bag out and put it in the sink to thaw it overnight. 

2) Heat oil in a non stick skillet. To test if it's hot enough, flick a little water on the oil. If it starts to crackle and pop like crazy, it's ready!

3) Coat both sides of your roast in salt and pepper then sear in oil. Searing usually takes 3-4 minutes per side. You'll want a golden crust on both sides. Use tongs to make your life easier!

4) Stick your roast in the bottom of the crockpot and make your sauce. I use a Vitamix to make it, but I'm sure any blender on high speed will work. Add allll of your ingredients other than oil and roast obviously... If you can't handle spice very well... only do 1/4 to 1/2 the can of chilis. I do the whole can and it definitely is spicy but can be mellowed out with sour cream. Soo add all remaining ingredients to blender and blend on high speed. Once all ingredients are combined to make a thick sauce, you'll know it's ready!

5) Pour sauce over roast and cook on high for a minimum of 6 hours. After 6 hours shred your meat. It should literally fall apart. If it doesn't, cook it longer! Once it's shredded, you can stick on low or keep warm setting until ready to serve.

6) You can serve it two ways. You can either keep it in the crockpot with all the spicy juices or mellow it out by scooping out the meat and leaving the juices behind. So far we've eaten it in tacos and burritos and loved both!

Let me know what you guys think!

All my love,

Aleigh Joy

0

Best Ever Green Bean Casserole

So, I know most people say their favorite part about Thanksgiving is the mashed potatoes, the rolls, maybe the stuffing... but seriously the green bean casserole is SO overlooked.  It has actually always been my favorite. I just love that combination of flavors. Last Thanksgiving, I made it the traditional way... you know, cream of mushroom soup, salt and pepper, canned green beans, all that normal stuff. As I was making it I kept thinking how much better it would be from scratch. How much better it would be with sautéed mushroom, fresh green beans, real garlic... I was literally salivating thinking about it. So, for Christmas I decided to attempt it and will literally never look back. Now don't get me wrong, just because you're using real ingredients rather than canned, does not mean it makes it any healthier, ha! But I can promise you, you'll never overlook the green bean casserole again! Also, you'd think that one of my favorite recipes would get better pictures... you'd think.... But, we were rushing out the door and I completely forgot until right before we were dishing up at a recent Friendsgiving. So, here's some mediocre iPhone pictures that will just have to do for now haha. 

Ingredients:

 - 2 bags Green giant fresh green beans. (That comes out to about a pound and a half so you don't have to get that brand, it just made it convenient)

- 5 tbsp butter

- 1 tbsp minced garlic (about 2 cloves)

- 4 tbsp all purpose flour

- 1 cup chicken broth

- 1 1/4 cups heavy whipping cream

- 1/4 cup whole milk

- 1 can French's Fried Onions

-1 package fresh mushrooms (dice them)

- about 1/4 cup diced yellow onion

- salt and pepper to taste

Directions:

1. Preheat your oven to 400 degrees. Grease a 9x13 baking dish. Boil a large pot of salted water.

2. Wash your green beans. Cut off any stems left on them. Cut them in half. Once the water is boiling, add them in for 7-10 minutes or until you've reached your desired consistency. Please, I beg you, just don't let them turn to mush! 

3) In a medium saucepan melt 4 tbsp of butter. It melts best if you cut it down into 4 pieces. Just make sure you stir it while melting so it doesn't burn. Once it's melted add in your garlic and give it a good few stirs or until the garlic becomes very fragrant. Whisk your flour in to form a roux and continue to whisk until completely smooth. 

4) Slowly pour in the chicken broth and whisk until combined. Let that cook for another 5 minutes. 

5) Pour in milk and cream and whisk until combined. Add in salt and pepper to your liking. I like to add some garlic salt too. Let that thicken on medium low heat. It'll take between 10-15 minutes. 

6) While sauce is thickening add your leftover tbsp of butter to a small pan and let that melt. Add in your mushroom and onion and sautee until both are wilted. Sprinkle salt and pepper. 

7) In your baking dish first add all your green beans in an even layer. Next add the sautéed veggies in an even layer. Then pour sauce over the top and try to evenly distribute. Lastly, top with your fried onions and bake for 30 minutes or until sauce is bubbling on sides and everything looks well combined. I also place a piece of foil over the top for the last 10 or so minutes so the onions don't burn. 

I really hope you guys love this as much as we do!

Please let me know if you tried it!

All my love,

Aleigh Joy  

0

Finding A Back To School Routine

This post is sponsored by Sparkling ICE but the content and opinions expressed here are my own.

I spent practically all summer wishing I had signed Oaklyn up for preschool. I love the kid more than I can handle, but I knew she was beyond ready. She spends a lot of her days following me around looking for something to do. She has tons of toys and plenty of things she could do, but she just wanted something more to challenge herself. We put her in gymnastics to give her something to do but she then broke her foot... oops. I ended up very last minute finding out I could still sign her up and we went for it! She was beyond excited and I was too! Finally a break! hahaha...

On the first day of school we spent extra time getting her ready and talked all about the fun things she was going to learn and do. It was so fun to see her walk in without any fear. I on the other hand, shed a few tears seeing my baby in school for the first time. I was SO excited for her, yet couldn't believe we were already at that point. It was the weirdest feeling leaving her there and just leaving. I missed her throughout the day and was just looking for things to do. When we picked her up, it was such a fun reunion. We were all happy to see each other and had so much fun talking about her day. 

We're now into week three of preschool and I have come to realize that having a routine really helps! Oaklyn does afternoon preschool because she has always slept in. So, we go about our morning as usual leaving a little extra time to get ready. We make sure to do her hair special for preschool and I involve her in picking out her outfits for school. It's such a fun time to talk and hangout together before we're apart. As I do her hair she gets to eat a snack so she doesn't go to school on an empty stomach.

Then we load up the car and head to school! After walking her in, giving hugs and kisses goodbye, and watching from the window for a minute... I'm a free mom! Well... free from toddler mom ;) haha. I still have my baby Cam but she can't argue with me yet sooo I'll take it! After Oaks had been to preschool a few times I realized how wonderful it was to be able to enjoy a special "mommy drink" in the car while running errands. Cambria is still rear facing so she can't see me and even if she could, she can't talk and beg for some! I love being able to enjoy a Sparkling Ice drink as we get the to-do list done. I drink water all day everyday. It's really all I ever drink. So, it's really fun to add some flavor and fizz to my day! Sparkling Ice comes in 16 great true to life flavors, has zero calories, and zero sugar. I love that the colors and flavors are all naturally sourced. My absolute favorite flavor is Pink Grapefruit. 

My favorite part of preschool days is picking Oaklyn up. I love hearing what she did and learned and the kids she played with. I wish so badly that I could be a fly on the wall to watch her, but I'll settle  for sitting with her and talking as she eats her after school snack. She loves when I save her a little bit of my "special drink" aka Sparkling Ice and I feel good about her drinking it since it is full of vitamins and antioxidants. 

Whatever your new routine may be as your kids go to school for the first time or head back to school maybe even for the last time, remember to enjoy it a little with a special treat like Sparkling Ice. Click here to order Sparkling Ice on Amazon where you can find all 16 flavors! Also, being an Amazon Prime member will get you up to 15% off with free delivery when you Subscribe & Save. What's your favorite flavor?? 

All my love,

Aleigh Joy

1

A Special First Easter Basket For Baby

I'm obsessed with holidays. And that's an understatement haha. I love celebrating holidays to the max and making them special for my family. It's so fun to start traditions early so your family has something to look forward to throughout the year. With Easter quickly approaching, I have my mind racing with ideas to make the day special and fun for my kiddos! This will be Oaklyn's third Easter, so by this point she kind of knows what to expect... But, it's Cambria's first Easter and I can't wait to give her her little baby basket! Oaklyn will get toddler appropriate toys and a few candies, but Cambria's basket is totally baby friendly thanks to GERBER® Puffs, Lil’ Crunchies, and Yogurt Melts!

Cambria is already such a great eater. She has nursed like a champ right from the start, but I followed her cues recently and let her try out some food. She already has the hang of chewing and got the hang of puffs really easily! They are easy to break down and are the perfect size for tiny mouths. I also love introducing puffs early on because snacking smart with Gerber encourages healthy eating patterns from a young age while the taste and variety keep babies happy! Did you know that little ones from the ages of 8-24 months get 25-30 percent of their daily calories just from snacks?? I love offering Cambria snacks throughout the day as an activity. We found a huge variety of Gerber snacks in their pretty blue packaging at our local Walmart. Before heading out to grab some for your baby, check out this coupon! 

Gerber has several different snacks for babies and we recently tried the Yogurt melts which were a HUGE hit! Even at three years old, Oaklyn is obsessed with them! I have to admit that I even like to sneak a few here and there, they really are yummy! Gerber snacks make a nutritious alternative to chocolate and candy for your Easter and holiday baskets which means they are perfect to stuff into eggs! When Oaklyn was only 14 months old, we did an Easter egg hunt with some friends. One of the moms was brilliant and stuffed some eggs for the babies with tiny little snacks. I'm definitely going to be sticking yogurt melts and puffs in eggs for Cammy! 

To add in a little savory taste, we added Lil' Crunchies and I have a feeling they are also going to be a big hit! 1/3 of 8-24 month olds are not eating whole grains on a given day, but it is easy to meet that with Gerber snacks! I'm sure your baby will love them! So, if you have a little one this year that might not be quite old enough to fully understand the holiday, you can at least have fun with making a baby approved Easter basket. Skip the toys that your baby doesn't even know how to play with yet and just go with the snacks you know he or she will eat! Gerber offers nutritious snacks with good for you ingredients like whole grains, real fruit and yogurt, with no added bad stuff (no artificial flavors/no synthetic colors). Not only will your baby enjoy the basket, but you will have peace of mind giving them snacks to encourage healthy eating patterns! 

Whether this is your first baby or your last, make this Easter a blast with Gerber snacks!

All my love,

Aleigh Joy

0

Tasty Tuesday: Fajita Turkey Burgers

Okay, so this recipe doesn't have to be made with turkey... but I've had a recent fascination with ground turkey since it's a little better for you than ground beef and I can buy it in bulk at Costco!

I pretty much replace ground beef with ground turkey in most of my recipes now and hardly even taste a difference!

Fajitas are one of our favorite meals and we LOVED having that same taste on a burger!

Hunter made himself sick he ate so many of these, ha!

It was super easy and super yummy, I call that a win, win!

Ingredients:

-A pound or more of ground turkey (or ground beef... whatever floats your boat)

-1 foil packet of fajita seasoning

-1 tbsp + a few dashes of garlic salt 

-1 tsp + 1/2 tsp chili powder 

-a few dashes salt and pepper 

-cooking spray

-3 tbsp oil of choice 

-2 bell peppers (I chose one red and one orange)

-1/3 of a yellow onion 

-2 tbsp soy sauce 

-a slice of pepper jack or Monterey jack for each burger 

-Hamburger buns

-2 avocados

-1/4 cup sour cream

-a few spoonfuls or your fav salsa

Directions:

-Place uncooked ground turkey or ground beef in a mixing bowl. Add half a packet of fajita seasoning, 1 tbsp garlic salt, 1 tsp chili powder, and a few dashes salt and pepper. Once mixed completely, form meat into burgers and cook in a pan with some cooking spray or on the grill!

-While burgers are cooking, start cutting your bell pepper and onion into strips. Add that to a frying pan with oil and let cook until veggies become soft but not soggy.

-Turn heat to low and add in the remainder of fajita seasoning, 1/2 tsp chili powder, soy sauce, and a few dashes salt & pepper. Let that cook for a couple more minutes.

-When burgers are almost done add slices of pepper jack or Monterey jack cheese and let it melt down.

-Make your guacamole by adding the meat of two avocados to a mixing bowl with sour cream and a few dashes garlic salt. If you wanna get fancy, skip the sour cream and use fresh pico and lime juice. 

-Toast your bun. The add a spoonful of your fav salsa to the bottom bun. Place burger on to of that. Add peppers and onion on top of the burger. On the top bun add a heaping spoonful of guac.

And there ya have it, the fjaita burger!

Now I'm craving one...

I hope you all liked this recipe!

All my love,

Aleigh Joy

7

Tasty Tuesday: Turkey Burgers with Balsamic & Tomato Reduction

I have not been feeling my usual self lately due to the summer heat and the last little bit of pregnancy.

The combination of the two has made it particularly hard for me to want to eat well... anything other than cold fresh fruit and snow cones.

I wish I could eat those two things all day, but I have this husband that gets really grumpy if he doesn't eat three solid meals a day haha.

Yesterday was particularly hard because I was trying to meal plan and nothing sounded good.

The more I got to the thinking, the more I had fun with coming up with some fun meals that aren't super heavy.

I love a good burger and fries, but it can feel way too heavy after.

So, this week I opted for turkey burgers and added a fun little twist!

Hunter and I both loved these and I hope you do too!

Ingredients:

-1 lb fresh ground turkey

-1/8 cup Italian bread crumbs or panko

-Salt and Pepper

-Fresh Spinach

-Sliced Onion

-Whole Wheat Buns

Sauce:

-1/2 cup Balsamic vinegar

-1/2 tbsp white sugar

-1 drizzle of honey

-1/8 tsp Garlic Salt

-Pepper

- A handful cherry tomatoes cut in half

Directions:

1) Combine your turkey, bread crumbs, and salt & pepper in a medium bowl. Mix together until fully combined. Next shape into patties and add to a hot skillet with cooking spray.

2) As your burgers are cooking make your sauce. In a small skillet, add balsamic vinegar and heat until bubbling. Whisk in your sugar and drizzle of honey. Add your garlic salt and pepper and continue to let simmer until thickened. (about 2 minutes)

3) Flip your burgers and make sure they are cooked through. Turn off the burner and let them rest.

4) Add your cherry tomatoes to the sauce and turn to low heat. Stir until tomatoes are softened.

5) Toast your buns or put them in the oven on broil for a few minutes. (I added a little butter and garlic salt)

6) Spread mayo on bottom bun, then place turkey patty on top. Add your sliced onion, a few spinach leaves, and a drizzle of the balsamic reduction with tomatoes. 

That's it!

I think all together this took about 15-20 minutes and felt good after eating it.

Also, it works perfectly paired with fresh, cold fruit! ;)

All my love,

Aleigh Joy

0

Tasty Tuesday: Avocado Corn Salsa and Grilled Chicken

I made up this little recipe two summers ago and loved it so much we had it more often than not.

However, I tend to forget about recipes all too often and haven't made it in way too long!

I'll also blame the fact that it's totally a summer recipe and we had the worst winter like ever this year!

All I want is comfort food when it's cold outside, and all I want is fresh food when it's hot.

Anyways, I remembered this recipe as I was meal planning last week and was so excited to eat it all week!

I posted about it on insta stories and got tons of questions about it so I decided it needed to be added here.

This picture is from the first time I made it so I'll need to update that at some point, but for now you can enjoy this recipe as much as I do!

Ingredients: 

-Chicken. However much or little.

-Marinade for the chicken. Any one you please. We used Lawry's herb and garlic marinade. (I've also since done this chicken by just adding some season salt, or garlic salt, or whatever we have on hand and baking it. Marinating is still my fav but takes a lot more prep.)

Salsa:

-1 can of corn 

-1 firm tomato 

-1/4 ish cup onion

-Handful cilantro

-1 ripe (but not super mushy) avocado

-1 tbsp. lemon juice

-2 tbsp. olive oil 

-Garlic salt 

-Paprika

-Pepper 

Directions:

1) Marinate your chicken for 5-6 hours. Or longer if you have the time and patience. Have your husband (or do it yourself) grill the chicken to your liking. Or as stated above, baking it is totally great too!

2) Meanwhile make the salsa! Chop up tomato and onion into cubes and put in a mixing bowl. Add in your can of corn drained. Add in olive oil and lemon juice and coat. Next chop your cilantro and cube the avocado. Add this to the mixture. Now sprinkle your seasonings to your liking being careful not to mush the avocado while mixing. 

3) Once the chicken is done top it with the salsa and there ya have it! A few variations we've liked are to put the chicken and salsa atop a bed of rice or quinoa. Hunter also said it would be really good wrapped in a tortilla! I agree! Have fun with it, because it is such a fun and colorful meal. 

Happy summer everyone! 

I hope you're having pool days galore!

All my love, 

Aleigh Joy

0

Why I Always Keep My Freezer Stocked

This post was sponsored by Tai Pei as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I absolutely love cooking up a big meal and I always have.

For as long as I can remember, I've enjoyed making up my own recipes and trying out new ingredients in the kitchen.

However, there are two instances where cooking just isn't in the cards for me.

Usually when it's hot outside, aka all summer, I really struggle cooking. 

Does anyone like standing in a hot kitchen in the dead of summer?

Didn't think so...

The other times are when I have something important going on that I need to take care of.

You never know when something will come up and cooking is just the last thing you have time for.

Sometimes it's a family emergency, a crying baby, sickness, helping a friend, the list goes on and on!

During those moments, I love being able to reach in the freezer and grab a convenient and great tasting meal.

Many of you know, we had one of those moments where something was just far more important this week.

My sweet Oaklyn had to get eye surgery and I knew I wanted to be able to spend as much undistracted time with her as possible before and after.

The day before her surgery I figured I would give her a fun summer day since after surgery she wouldn't be able to do many of her favorite activities.

I wanted so badly to get out the door quickly and have her spend as much time at the splash pad as possible but the thought of preparing lunch was stressing me out.

I just wanted to be with her instead of slaving over a hot stove.

Thanks to Tai Pei, our freezer was stocked and I was able to spend much needed time with her instead of preparing and making my own lunch

One of my favorite meals to stay stocked up on are the all-new Tai Pei single serve line of Asian inspired frozen entrees.

These meals are made with real, quality ingredients. None of the bad stuff, just pure and delicious goodness.

Hunter recently had the General Tso's Spicy Chicken, and I had Beef and Broccoli.

We both absolutely loved them and Oaklyn decided to snag a few bites herself ;)

Those are just two of their great tasting entrees, but we can't wait to try all of them!

One thing Hunter kept saying is how much he loved the chicken in his.

We're both pretty picky about meat in frozen meals, and this one exceeded his expectations.

That's because all entrees are made with real, pure ingredients, and no preservatives or artificial ingredients.

Beef and Broccoli is one of my all time favorite Asian dishes and Tai Pei hit the nail on the head with this one.

I loved that each entree features infused rice for great flavor.

I love a good tasting rice!

The coolest part about these entrees was the new packaging that makes Tai Pei quick and simple to prepare in just minutes in the microwave.

Seriously all I did was remove the plastic seal, popped it in the microwave with the lid on, and ta-da! It was done!

Not sure where to find Tai Pei entrees?

It's easy! Just click here to use their store locator and find the closest store that carries it.

You can also click here for a coupon so you can save $1.00 on ONE (1) Tai Pei® Entrée (7.9 oz. or larger) or Appetizer.

I have been so thankful to have my freezer stocked as Oaklyn is recovering from surgery.

It is making my life so much easier during meal times because I get to give her the much needed attention she deserves.

When is a time you could really use Tai Pei entrees?

All my love,

Aleigh Joy

0

Tasty Tuesday: Coconut Lime Skillet Chicken and Rice

Ahh Tuesday, I like you so much better than Monday.

Our Monday was actually pretty good this week, but Tuesday just feels like we're getting somewhere in the week. 

It also means... Tasty Tuesday!

I love posting recipes because I just love cooking.

I always have and always will.

Dishes on the other hand... I hate those things.

Especially because we're living without a dishwasher right now.

It's kind of the worst.

That's why meals with less dishes, is much better.

This one is all made in one skillet with the exception of a pot for some rice.

You can also decide how spicy you want it based off how much chili flakes you put in.

It kind of reminded Hunter and I of a curry style dish which we absolutely LOVE!

This was another one that was just kind of made up as I went and I ended up loving it!

I sure hope you do too :)

Ingredients:

4 skinless boneless chicken breasts cubed

1/2 teaspoon salt

1/2 teaspoon pepper

2 tbsp coconut oil

1/2 cup onion (always use yellow or white)

1 tsp dried red chili flakes (more or less depending on spice preference. I would start with less if you don't love spice and start with 1 tsp if you do like spice)

1 cup chicken broth

The Juice of 1 large lime

1/4 cup chopped cilantro 

1 can coconut milk 
1/2 cup heavy whipping cream

1 tablespoon corn starch mixed into 1 tablespoon water to thicken 

 2-4 serving rice (we went with white but brown or quinoa would be great!)

Directions:

1. Melt your coconut oil in a large skillet over medium high heat on the stove. Add the cubed chicken breasts and cook until slightly browned. Remove the chicken from your skillet and set aside. 
2. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Do not brown, just cook until translucent. 
3. Add in your chicken broth and lime juice. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes. 
4. Add in your coconut milk and bring back to a simmer again for another 5 minutes. Now add the starch and water mixture and whisk all together. You may need to raise the heat slightly higher to bring this to a boil to activate the starch so it'll thicken. Once the sauce thickens reduce it back down to a simmer.
5. Add the chicken back to the skillet with heavy cream, cilantro, and red chili flakes. Cover and let cook for another 10 minutes or until everything is heated through.
6. Serve over your rice and enjoy!

See, hardly any dishes in there!

It's so nice to just have to wash a couple dishes at the end of the night.

I made this on a cloudy, windy day and it perfectly did the job to warm us right up!

I hope you all love it too!

All my love,

Aleigh Joy 

0

Tasty Tuesday: Balsamic Steak Salad

I never say "can't even" but... if there was the perfect time to say it, it would be right now haha.

In a matter of 48 hours we've dealt with replacing 3 tires, a cranky toddler, a flood in our home (and on the carpet, ugh), a plumber that came like 4 hours late, a lost debit card, an even crankier toddler,  a found debit card because the Sonic lady forgot to give it back to me, and a sassy Sonic employee that thought it was my fault... HA!

Guys, I'm so ready for this week to be over already!

And, it just started.

My saint of a husband however, knew I was a little more than frustrated over the whole ordeal, and brought home pizza and I thought I was gonna cry it made me so happy haha!

#pregnancyhormones

Alright, I feel a little better now that I ranted about my life ha...

On to the real reason why you came to this post!

I don't really like my bread dipped in balsamic... but when it comes to asparagus and salads, I want all the balsamic!

So, I made this little Balsamic steak salad based off cravings and Hunter literally had 5 bowls of it!

He's not exactly a "salad for dinner" kind of guy, but this one has steak so he was okay with it ;)

Ingredients:

-Steak of any variety. (I used whatever was on sale but you can either go for the good stuff or stick with the cheap stuff. Whatever floats your boat. I also made a ton because I knew Hunter would want lots of meat, so make however much fits your family's needs/wants!)

-Bell peppers. (I got the mini ones and cut up about 5)

-1 package of sliced mushrooms

-1/2 cup sliced yellow onion

-1 package 50/50 salad mix (spring mix and spinach)

-Cherry or roma tomatoes (if you use cherry just cut them in half. If using roma dice them)

-1 avocado

-Parmesan Cheese

-Balsamic Vinegar

-Olive Oil

-Salt and Pepper

Directions:

1) Grill your steak with some garlic salt and pepper until cooked to your liking.

2) In the meantime, sauté your bell pepper, mushrooms, and onion with a little olive oil, salt, and pepper. Cook until al dente. No soggy veggies here!

3) Wash your salad mix and pat dry. Stick in a large bowl. Add in your cut up tomatoes and avocado.

4) Once everything is done cooking and slightly cooled add it to the salad mix and lightly toss with Balsamic vinegar, olive oil, and salt and pepper. I don't have exact measurements here because it's totally up to you how strong you want the balsamic taste to be. I would say I did 5-6 tbsp of balsamic to 3 tbsp olive oil give or take. Remember that you can always add more but you can't take it away!

5) I added a little parmesan on top and served with roasted sweet potato! 

Every now and then, a good salad for dinner is just needed!

I can't wait to make this all the time this summer!

All my love,

Aleigh Joy

0

Tasty Tuesday: Baked Manicotti

One of Hunter's favorite meals ever is lasagna. 

However, he only really likes it when his mom makes it haha.

I've tried making it several times but we have very differing opinions on how it should be made.

I LOVE ricotta cheese and he just likes regular cheese, meat, noodles, and sauce.

I like to get fancy, and he likes to keep it simple haha.

So, I've decided to leave the lasagna making for his mom when we go home and visit ;) 

Sometimes though, I get a craving for lasagna made my way and have decided manicotti is basically just the same thing in a different form.

And, I've managed to trick Hunter into loving it the way I make it!

Win, win!

I also like to think that because I do part of my filling with cottage cheese and spinach, that it's just a bit healthier ;) haha!

Anyways, I hope you like this recipe as much as we do!

Pair it with some balsamic asparagus and you are golden!

Ingredients:

-1 lb ground beef

-1 package manicotti noodles

-1 jar favorite marinara sauce

-1 Cup and 1/2 cup shredded cheese (I've used practically all of them but I like to use whatever I have which is usually the Mexican blend from costco) 

-1 cup cottage cheese

-1 cup ricotta cheese

-1 tsp garlic salt

-1 tsp dried basil

-1 cup chopped fresh spinach

-salt and pepper to taste

Directions:

1) Brown your ground beef in a pan with some salt and pepper to taste. At the same time, boil your manicotti until al dente. You don't want them to fall apart because it gets reallllyy hard to stuff them.

2) In a bowl or stand up mixer combine all cheeses reserving the 1/2 cup of shredded cheese for the top. Add in your ground beef, spinach, and seasonings and combine. Add in salt and pepper to your taste preference. 

3) Put 1/3 of your pasta sauce at the bottom of a 9x13 pan. Now you get to stuff your manicotti. This can be a really messy step so I highly recommend adding your filling to a gallon size ziploc bag and snipping off the corner to fill your noodles. It just makes it easier on everyone haha. Once you fill one, place it on top of the sauce in your pan.

4) Add the remainder or your sauce on top of the stuffed noodles and sprinkle the rest of your shredded cheese on top. I also do a few sprinkles of parmesan cheese and a little chopped spinach on top. 

5) Cover with foil and bake at 375 for about 20 min. Then uncover and bake another 10 minutes. I like to broil the top for an additional 1 or 2 minutes at the end to make the cheese on top crispy ;)

Ta-da! Your manicotti is all done! I like to serve this with a salad or some grilled veggies and it's even better when you eat it outside. 

I just feel like eating outside makes anything better haha.

I hope you all enjoy this recipe!

All my love,

Aleigh Joy

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