Chocolate Peanut Butter Breakfast Protein Shake

One of my favorite breakfasts is a smoothie that I first learned about through a book called the Abs Diet. This 'diet' isn't really a diet at all, but a way of focusing on powerfoods that serve in firing up your metabolism to make you lose fat. Notice I didn't say lose weight, but lose fat. It isn't a diet where you count calories, or are really ever even hungry. It focuses on eating whole, healthy foods that make you have more energy, feel fuller and end up eventually helping you to change your body shape and composition.

Because of that, this is not a low-cal breakfast, but definitely one full of protein and will keep you moving through your day with energy. Another bonus- this is DELICIOUS. Even my 2 year old son loves to drink it for breakfast.

We got the Original Recipe called "Choconana" and then I added my own tweaks to it.

Here's how I make this delicious concoction:

Here are the ingredients you will use:

First, peel a banana and add it to your blender.

Add in two or three heaping Tablespoons of the yogurt of your choice. today I used Dannon Light and Fit Vanilla because it's what we had.

Next add a handful of chopped almonds (I used sliced today. If you only have whole almonds, run a knife over them a few times then drop into blender.)

Next add 1 cup of lowfat chocolate milk.

Add in one scoop of protein powder of your choosing (I used Chocolate Peanut Butter)

I plop in a Tablespoon of Natural peanut butter because I like the taste and the added protein.

Add in some ice- I usually put in about 6-8 cubes.

Turn on the blender and let it run. You really want the shake to double in volume (or at least increase). I usually blend it a bit, then stop to stir in any PB that isn't mixing in well, then blend another minute or two.

Pour into containers of your choosing...

Drink:

And Enjoy!!

***Please note that this makes two servings. As delicious as this shake is, if you drink the whole thing, I doubt you'll be losing any fat, lol. I usually drink half then the kids split the other half. Today, M enjoyed it so much that he drank half of the batch plus part of mine also.

What about you? What's a healthy breakfast option that you frequently rely on?

My Go-To Breakfast "Omelet Cups!"

On January 1 this year, I re-committed to a healthier lifestyle. Not a weight loss plan, but taking better care of the body I've been given. This has had its ups and downs, but through some hard work, lots of prayer, and the support of an accountability group, I'm starting to feel better and see some positive results on the scale and in the way my clothes fit.

I've tried many new recipes that claim to be delicious, easy and healthy and for some of them, I would agree. Others, not so much.

One of my favorite things to make lately I actually combined from several Pinterest recipes that I found and combined until I decided on the best ingredients for our family.

I am big breakfast eater, but often don't have much time in the mornings (as I'm sure is true for most of you!). I love eggs and the protein that they deliver, but wanted an easier way to have them a few times a week without having to go through much effort. Our solution- Scrambled Omelet Cups!

Super Simple and easy to tweak to meet your personal preferences.

Step one:
Crack open 6 large eggs into a bowl.

Step two:
Add in one cup of liquid egg whites (I buy the Target brand but any brand will do)

Step three:
Whisk together and then pour into a greased muffin pan.

Step four:
Gather any ingredients that you want to include inside your omelets.

For me and Mack, we chose spinach (Frozen chopped spinach that I defrosted and drained), onions, and Canadian bacon, plus a little lowfat cheddar cheese. 

You could use almost anything here. I love when I make them also with canned tomatoes (drained), green peppers, ham, cheddar cheese, olives...whatever you have on hand!

Step Five:

Drop in any toppings/ingredients that you want to put in your omelets (Save your cheese to go on after all other toppings).

Step Six:
Bake in a 400 degree oven for 17-20 minutes.

Step Seven:
Allow to cool, remove from pan, and store in refrigerator for up to 1 week.

Several mornings a week, I pull out two Omelet Cups, put in bowl, microwave 30 seconds, top with Franks Hot Sauce, and dig in. It's a delicious, fast, easy breakfast that I can feel good about eating.

Hope you enjoy!!

Homemade Fabric Softener

About 7 months ago, I first started using Homemade Laundry detergent. You can read more about that here

I finally used up the last of my free or nearly free fabric softener that I got couponing and so I was in need of some to use with our huge laundry pile. As much as I love the smell of GAIN scented fabric sheets, I can't bring myself to pay for them when I can make them myself.

I found a recipe on Pinterest that looked easy and only called for items that I already had on hand. I did a little more research and also found a similar recipe on a website called One Good Thing (www.onegoodthingbyjilee.com). I used it on four loads of laundry today to make sure I liked it before I shared it with y'all. Turns out this one is a KEEPER.

If you want to make some for yourself, here's the instructions:

Get 3 cups of HOT water. I put mine in a bowl and then microwaved it to get it good and hot.

I added one and a half cups of vinegar and one cup of conditioner (like the type that you use on your hair). I had this white rain pomegranate that I got from the Dollar store that is pit.i.ful on my hair. It has a nice scent and worked well with this recipe.

It seemed a little gloppy, so I whisked it for about half a minute. 

I used a funnel and put it into an old fabric softener bottle. 

 I now have a full bottle of fabric softener that should last me for a long time to come. I have a HE front load machine, so I add mine to the fabric softener dispenser just like I did with the store bought kind. I use the same quantity as well. You may need to experiment on what ratio works best for you.

Next time that I make this I will probably use something with a stronger scent. With this batch the clothes don't really have much of a smell. Overall, it was still a success and an idea that I will continue using. 

Love y'all!

Homemade Laundry Detergent!

Homemade Laundry Detergent

Have heard of people making this for years, but always figured it would use ingredients that were too difficult to find, or that it would be hard to make. I tried it for the first time, and it is great!

Here’s what you do: (This if from the Duggars recipe)

1 bar non-scented soap (I used a bar of Ivory) Cost: FREE with coupons
1 cup washing soda (Make sure you get the kind that says washing soda. I found it in the laundry aisle at the local Wal-Mart). Cost: 2.98
½ cup Borax (I found this in laundry aisle at Wal-Mart, also.) Cost: 3.24 

Now, to get started!
1. Grate the soap bar into a small saucepan and cover with hot water. Cook over Medium-low heat, stirring continually, until the soap completely dissolves. 

2. Put the washing soda and the borax into a 5-gallon bucket. (Make sure your bucket is clean first!) Pour in the hot, melted soap mixture. Stir well, until all the powder is dissolved. 

3. Fill the bucket to the top with more hot tap water. Stir, cover securely, and let sit overnight.Yes, I stirred it with that swiffer handle!

4. The next morning, stir the mixture.

5. Mix equal amounts of soap concentrate and water in a smaller laundry detergent dispenser or container. I used the small red cup to dip it out and then used the old Wisk detergent container to put my new detergent into. 

6. Shake before using!

For front load machines, just ¼ to 1/3 cup per load.
For top loading machines, use 1 cup of the soap mixture per load.

Here's the exciting part...
I spent $6.22 on the two ingredients I bought. I now have enough laundry soap to do roughly 640 loads. If you take $6.22 and divide it by 640 it shows you that the cost per load of laundry is .009 cent a load! That means it's not quite a penny a load, and I still have LOTS of washing soda and borax left over to make more. I'd estimate I have enough to make at least 4 more batches!

Ever found a detergent before that cost less than a penny a load?! For a quick comparison, if I purchase Tide with Bleach Alternative on sale, it costs $.20 cents a load!

How does this detergent compare in stain fighting? I have done a little research, and in the four experiments I found involving it, it did as well if not better than the professional detergent.

I plan to wash my first load of clothes with it tomorrow. I'll let you know how it goes! In the mean time, I have A TON of laundry detergent sitting in my 5 gallon bucket. Anyone around here locally want to try some??

Tasty Tuesdays-TOMATO PIE

Here is this week's Tasty Tuesday Recipe. With it being July in the South, many of us are left with an abundance of red, ripe, juicy tomatoes. Looking for a way to use them besides a tomato sandwich or canning tomato juice? Try this delicious pie. I got this recipe from my Mom, and I'm pretty sure she got it from Paula Deen- In other words, it's not a bit healthy, but it's SO good!

Tomato Pie

4 large, ripe tomatoes diced (or 3 cans diced tomatoes, drained)
1 tsp. salt
1 tsp. pepper
1/4 c. chopped onion
1 tsp. basil
2 cups cheddar cheese
1/2 c. mayo
1 pie crust, baked and cooled

1. Put tomatoes in your cooled pie shell
2. Top with onions, basil, salt, and pepper
3. Mix cheese with mayo and spread on top. Try to spread it all the way to the edges to seal it good. This can be tricky. If you can't get it perfect, don't stress about it.
4. Bake at 400 degrees for 30 minutes.

DELICIOUS!

Have a great recipe you want to share? Post it in the comments, on our Facebook page, or email it to me. Look forward to hearing from you!

Freezer Cooking- Repeat Week Post #6

Stocking the Freezer

A friend recently asked about recipes for meals that can be prepared, frozen, and then pulled out for use on a busy day. Before I had Mack I got REALLY into freezer cooking, so I told them I'd share some of my favorite recipes and blog links. I stocked up my freezer and then after Mack arrived and I had no energy or time to cook, we were able to still eat home cooked meals. I hope to start freezer cooking again soon and I hope these help you!

Sweet and Sour Pork

Ingredients:
1.5 lbs boneless pork loin (you can find these on special often)
1 Med. Green and Red pepper, cut into 1 inch pieces
1 can pineapple in chunks
1/4 c. white vinegar
2 TB. Soy Sauce
1 TB. Veg. Oil
1 onion, cut in wedges
2 TB. corn starch
Hot, cooked rice (don't prepare until the day you will be eating it)

1. Cut across the grain into 2.5 x 2.25 inch strips. Set aside.
2. Preheat large skillet to High. Add oil. Add pork strips and brown. Cool and then place into a gallon sized freezer bag.
3. Drain pineapple and reserve the juice. In a quart sized freezer bag, add peppers, onions, and pineapple. Put this bag inside the 1 gallon bag in which you put your pork.
4. In small saucepan, combine the juice, sugar, vinegar, cornstarch, and soy sauce. Bring to a boil and boil for 1 minute or until thick, stirring constantly. Let cool and pour into a sandwich sized freezer bag. Put this bag also in the 1 gallon bag with the pork strips.
Freeze the gallon bag with all contents.

To eat: Thaw all bags completely (I usually do this overnight in the fridge). Combine all ingredients in a large skillet and heat until warm. Serve over the hot rice.

Buffalo Chicken Spaghetti

Ingredients:
1 lb. spaghetti, COOKED (wait and prepare the spaghetti on the day you will eat it)
2 c. chicken stock
1/4 c. hot sauce (I use Franks- I also add more since we like it really hot- you can use more or less)
1 lb. chicken breasts
8 oz. cream cheese
1 c. Ranch

1. Season your chicken. Put in the skillet with the stock and simmer for 15-20 minutes. Remove and reserve 1/2 cup of the liquid.
2. In saucepan mix cream cheese, hot sauce, and reserved liquid. Cook on Medium Low until melted. While this cooks, shred or cube the chicken.
3. Add the dressing and chicken to saucepan. FREEZE.

To Eat:
Thaw overnight in the fridge.
Cook your spaghetti, heat the thawed sauce in a saucepan. Then toss with the spaghetti.

Chicken Potato Casserole

1 can cream of chicken
1/4 c milk
1 1/4 c cheddar
1 1/2 c frozen peppers and onions
1 c. sour cream
2 c. cubed chicken
3 1/2 c. frozen hashbrowns
1 1/2 c. crushed potato chips

1. In bowl mix soup, sour cream, milk, chicken and 1 1/4 c. cheese. Spread 3/4 of this into a 2 quart dish
2. Sprinkle hashbrowns, peppers, and onions over top and press down lightly. Then top with rest of soup mixture. Sprinkle with more cheddar.
3. FREEZE


To eat:
Thaw overnight in fridge
Bake at 350 for 60-70 minutes. Top with crushed chips and bake 5-10 minutes more


Golden Chicken Enchiladas:

• 2 Tbs. butter
• 1 clove garlic, pressed or minced
• 1/2 onion, diced
• 1 can diced green chilis
• 1/2 cup sour cream
• 1-2 cans cream of chicken soup
• 2 cups cooked chicken, shredded
• 1/4 cups milk, plus extra
• 1 cup cheddar cheese
• flour tortillas

Saute the onion and garlic in the butter.  Stir in the sour cream, green chilis and soup.   Mix well and take out 3/4 cup of sauce to reserve for later.  Add the chicken and 1/2 cup cheese to the sauce still in the pan.
Fill the tortillas with the chicken mixture, rolling and placing in a greased baking dish.  In a small bowl, combine the reserved sauce with the milk.  I added a second can of cream of chicken soup and extra milk.  Pour this sauce over the enchiladas in the pan.  Sprinkle with the remaining cheese.
Cover tightly with foil and freeze.

To Eat: Thaw in fridge.  Bake at 350 degrees for 45 minutes to 1 hour or until bubbly.”

Chicken Tetrazini

about 3 cups of cooked chicken
8 oz. cooked spaghetti noodles
8 oz. sour cream
1/2 cup chicken broth
2 cans cream soup (You can use cream of chicken or mushroom)
mozzarella cheese for the top

1. Break the spaghetti noodles in half and cook them according to the package directions.
2. Drain them and put all the ingredients together in the pan and mix it up.
3. Cover with mozzerella cheese. 
FREEZE

To eat:
Thaw in fridge overnight. Bake in the oven at 350 for about 45 minutes.

Taco Soup-Submitted by Tish

1 1/5 pounds of ground beef (I used 85% lean)
1 large onion, chopped fine
1 1/2 pkgs. of mild (or choose the spice-level you like) taco seasoning-
2 Tablespoons or garlic powder to taste
ground black pepper to taste
1 1/2 (15oz) cans of diced tomatoes
1 1/2 (15 oz) cans of whole kernel corn
1 1/2 (15 oz) cans of kidney or red beans (you could also use navy beans and/or black beans)
1 (15oz.) can of water

1 small bag of Frito corn chips, shredded cheese, jalapenos, sour cream, and/or hot sauce- if desired as toppings on serving day.

1. Place chopped onions and beef in large skillet. Top with garlic powder, taco seasoning, and black pepper. 2. Cook till meat is completely done. Drain well and set aside.
3. In a gallon size Zip lock Freezer bag, add all canned items (UNDRAINED) and the one can of water. Add drained beef/onion mixture and seal, removing as much air as possible. Also, gently knead bag to mix all ingredients. Lay flat on cookie sheet to freeze.

Serving Day:
Thaw completely. Then pour into a large saucepan/stock pot/crock pot and simmer for 30minutes-1 hour till hot and bubbly.
Top with Frito Corn chips, shredded cheese, jalapenos/hot sauce, and/or sour cream if desired.

Jackie's Hot Ham and Cheese Sandwiches- - another favorite was from my friend Jackie. She brought us a batch of these sandwiches when Mack was born. Not only were they delicious, but there were a LIFESAVER to this new mom-of-two. And since it's such a large batch, you can freeze and eat on them for a long time! They're like those little sandwiches you find at covered dish meals that have the ham, cheese and poppy seeds, except they're big and even more yummy!

3 sticks butter, softened
3 TB. poppy seeds
1 large onion, finely chopped
7 TB. Yellow Mustard
2 lb. thin sliced Ham
2 lb. thin sliced swiss cheese
4 (6 count) hoagie rolls

1. Mix the first four ingredients.
2. Split the rolls and spread the butter mixture on both sides of the rolls.
3. Top with ham and cheese and wrap in foil. I lay the sandwich in the middle of a square of foil and then bring up the top and make a tent. I roll the top down and then bring the sides up. This makes it easier to reheat, and to remove once cooked.
4. FREEZE

To eat:
Heat at 375 for 45 minutes.

SOME GREAT WEBSITES FOR FREEZER COOKING:

www.onceamonthmom.com
http://eatathomecooks.com
http://freezerfriendz.blogspot.com

Also- here's a link to a page you are going to want to visit. It's everything you need to know about freezer cooking, storage, and tips.
http://eatathomecooks.com/2011/02/freezer-cooking-everything-you-ever-wanted-to-know-about-storing-food-in-the-freezer.htmlhttp://eatathomecooks.com/2011/02/freezer-cooking-everything-you-ever-wanted-to-know-about-storing-food-in-the-freezer.html

Love to all of you!

Tasty Tuesdays- Link up here!

Thought I might try a new type of posts on Tuesdays that I'm calling Tasty Tuesdays. Each week, I'll try to post a favorite recipe and then invite you to link up and post one on your blog as well. If you don't have a blog, simply post a recipe in the comments section.

I like to know that someone is actually reading this blog, so all comments and linked up blogs are so very greatly appreciated. Thanks to all of you that comment, send emails, or link up.

Here's a recipe for our favorite go-to dessert. We give this to people for Christmas, take it to covered dish meals and make it for people when we take them supper. I got the recipe from my mother-in-law and I have been asked for this recipe from other time and time again. Enjoy!

Butter Pecan Cake

1 box Butter Pecan Cake Mix
1 can Coconut and Pecan frosting
1 c. water
4 eggs
3/4 cup oil (can substitute 1/4 c. oil and 1/2 c. applesauce or all applesauce)

Put all ingredients into a bowl and beat for 4-5 minutes.
Mix 2 TB powdered sugar with 1/2 c. chopped pecans.
Spray a bundt pan with non-stick cooking spray and flour.
Sprinkle in the pecans and pour the batter over top.
Back at 350 for 45-55 minutes.


Link up your recipes here!

Whole Chicken in a Crock Pot

Another blog that I really enjoy reading is The Happy Housewife (Click here.)

Last week, she wrote a post about how simple it was to cook an entire chicken in your crock pot. I know to many of you this may sound crazy, but the thought of cooking an entire chicken has always been a little overwhelming to me. I mean, I can go buy one already cooked at Wal-Mart for $6.00 that tastes fabulous, so why bother, right?!?! I'm kind of known around my house for being a terrible chicken-cooker. I can make chicken so dry that it takes a good 50-60 chews per bite to get it swallowed. But, we usually have a lot of chicken and we like to eat it because it's healthier than other meats we typically have on hand. I have been lost as to ideas for recipes or new ways to cook it.

Well the Happy Housewife made it sound so simple that I decided to try it. And guess what? It really IS simple. And not only do you get a fresh-cooked meal and the satisfaction of doing it yourself, but you also get about 32 ounces worth of chicken stock (without any additives of MSG!) as well as a fabulous Boston-Market-like smell in your house for a day or two. You can't beat that!

So here's what you do.
1- Go buy a chicken at the store. I bought a big pack that had two chickens in it. It was .95 cents a pound, but you can often find them for considerably less. I bought the Tyson natural young chicken, but there are many brands and types to choose from.  Here's a picture of what mine looked like.

2- Get out your crock pot and crank it up to High. Spray it with Non-stick cooking spray.

3- Take the chicken out of the package and rinse it off. Here's the only gross part. You have to reach inside and pull out the gizzard and other yucky items. I had a garbage bag right there waiting and just closed my eyes, reached in , grabbed it and then threw it into the bag.

4- Pat your chicken dry and the sprinkle it with the spices of your choice. I did black pepper, seasoned salt, garlic, and paprika.

5- Put the chicken into the crock pot. You don't have to add ANYTHING else!

6- After about an hour, turn the chicken down to low.

 (Pic after cooking for four hours)

I forgot to take a picture of the finished chicken, so here's one after we had each gotten a serving.


The happy housewife said to cook it for 7 hours. I found this to be a little too long. My chicken was to the point that when I tried to remove it from the slow cooker, it completely fell apart. The dark meat tasted great, but I found the white meat to be a little dryer. I think reducing the cooking time may have helped with this.

Now, here's the best part. After you've taken the chicken out and eaten it, put the bones, skin, and any leftover parts back into the slow cooker. Cover it with water and then put back on high for a few hours. It will make the most beautiful chicken stock you've ever seen.

Here's a picture of me straining out the 'stuff' from the broth

And here's some of the stock that I saved.

EDITED: I forgot to mention that after the stock cools you'll have a layer of fat that needs to be scraped off.



Total, I spent about 5.50 per chicken. We all ate it for supper one night (two adults, a 2 year old, and a 1 year old that eats like he's 16), and we have enough left that I'm making a chicken pie tonight. We also got at least 32 oz. of stock from it, which I would've paid two dollars or more for.

It's easy, relatively inexpensive, and is sure to impress your husband, kids, parents, or friends that you make it for. Throw some vegetables on the stove, bake some rolls, and you've got a super meal! Here's a picture of my husband's first plate.

Our French Toast Recipe

My husband loves to cook breakfast. (Reason #4892 why he's so perfect for me!). My favorite thing he makes is his French Toast. With it being Friday, I thought some of you might be interested in trying this recipe out over the weekend. I promise, you will NOT be dissapointed.

Ingredients:
*1 cup half and half
*3 large eggs
*2 TB honey, warmed in microwave for 20 seconds
*1/4 tsp salt
*8 slices day-old or stale italian bread (we buy a fresh loaf but we slice it and leave it out overnight so it gets good and stale. Sounds strange, but necessary for this recipe!) Also- cut it thick- at least 3/4 inch each slice.
*4 TB butter
*sprinkle of cinamin 

Directions:
1- In medium bowl, whisk together the half and half, eggs, honey and salt. (We do this the night before so that there's less work to do in the morning). After mixed, pour this into a pie pan and set aside.
2- Preheat over to 375 degrees. Dip bread into mixture and allow to soak for 30 seconds on each side. Then remove to a cooling rack set inside a sheet pan, and allow it to sit for 1 to 2 minutes (this lets the excess custard drip off).
3- Over medium-high heat, melt 1 TB butter in a 10 inch non-stick skillet. Place 2 slices of bread and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in the oven for 5 minutes. Repeat with all 8 slices.

Marcus likes to eat his with maple syrup, but me and the kids love ours with Whipped Cream.

Hope you love it as much as we do!

Homemade Baby Wipes- REPOST

About a year ago, a friend's blog introduced me to homemade baby wipes. It turns out that even when you buy the GENTLE or the SENSITIVE baby wipes, they will have chemicals added to them that can irritate a baby's skin. Karsyn began having major diaper rash around 15 months and when I switched and started using this homemade version, we saw a big improvement.


Even if your baby may not have sensitive skin, these wipes are easy to make and very cheap.Most likely, you have all the ingredients at your house already.
In case you're interested, here's the recipe that I have found works best.

1- Boil two cups of water. While this is boiling, you need to saw in half a roll of select-a-size paper towels. (The soft VIVA ones are my favorite, but you can use other brands).
This part is a little tricky and messy. I have found it works best if you use a serrated knife, or you can use one of those electric knives like you slice a turkey with and just do a whole batch of them at one time. I had a tough time today with the brand of towels that I used so as you can see, I also used scissors and a sharp knife as well.

2. Once your water is boiling, remove from heat and add:
1 TB. Vinegar (keeps bacteria from growing in the wipes)
1 TB. Baby Oil
1 TB. Baby Soap or Shampoo (I use lavender scented)
1 TB. Lotion (I use lavender scented)

Stir Well

3. Put the wipes in a container of your choice jagged side down and pour the mixture over them.

4. Put the lid on the container, turn it upside down and let it sit for five minutes.

5. Turn it right side up and let it sit another five minutes. Then remove the lid and pull out the core.

Your wipes are now ready to be used. Pull the first wipe from the center where the paper core was removed.

The cost effectiveness of your wipes will be determined based on what you pay for your paper towels. For these, I got them for about .52 cents a roll. I figure I used about .05 cents worth of each of the other ingredients, so the total cost is less than dollar for two batches. If you compare that to paying regular price of 3.00 per 64 wipes, and assuming that two batches is equal to two containers of 64 wipes, you just saved yourself $5.00 for 10 minutes of your time!