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recipe

Crock Pot Ribs

I don’t have a lot of time to meal prep these days. Between working forty hours a week, having a baby, and just trying to do life….I don’t want to spend hours in the kitchen for every meal. Where we would be without a crock pot??? Seriously??? I am thankful everyday for mine. And you can tell, because it looks well used loved.

I was able to throw this meal together in just a few minutes, while Zoe crawled around the kitchen floor growling and managed not to splatter anything on my work clothes. When I came home that evening, our house smelled amazing and dinner was ready!

What You Need

Rack of ribs or package of already cut ribs (I used St Louis Style)

1 bottle of BBQ sauce

2 tablespoons of brown sugar (optional – I like it and would suggest it if you chose a sauce that doesn’t have a sweet taste or brown sugar already in it)

2-3 teaspoons of worchestershire sauce

2-3 teaspoons of minced garlic

2-3 teaspoons of cayenne pepper

Cooking Spray or crock pot liner (I ran out of my beloved liners and need to get more!!!)

What You Do

Spray your crock pot with cooking spray or use a crock pot liner.

Place your ribs into the crock pot.

Dump the rest of the ingredients in, covering the ribs.

Cook on low for 8 or more hours.

Come home to an amazing smell and meat literally falling off the bone.

If you want to add a little crisp off-the-grill feeling to them…you could bake them in the oven for 10-15 minutes on around 400 degrees. But ummm I often don’t feel like dirtying another pan.

recipe

Spinach and Artichoke Dip

One of my favorite dips to make for a party or game day is spinach and artichoke dip!!! I love to serve them with Stacy Pita Chips or tortilla chips. Crackers work too! This recipe is super easy, and if you are impatient like me…you can start enjoying it right away and snack while it cooks more and more in the crock pot.

What You Need

1 ten ounce package of frozen spinach

1 and 1/2 10 ounce packages of froze artichokes

1 eight ounce package of cream cheese

(I like to add a few more ounces of cream cheese if I have more than one package on hand)

1/4 cup mayo

1/4 cup sour cream

1/3 cup grated Parmesan cheese

1/3 cup shredded Parmesan cheese

1/2 teaspoon red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon salt

What You Do

  1. Bring spinach and artichokes to boil with one cup of water. I do this until everything is soft and falling apart. Drain in a strainer and make sure all the large pieces are cut up if they didn’t fall apart while you boiled them.
  2. Heat cream cheese in the microwave for one minute to get it hot enough to be able to mix.
  3. Mix all ingredients in a crock pot and keep on low. You can go ahead and have a few bites now, or serve it whenever you are ready!
recipe

Low Carb Peanut Butter Cookies

Chris and I are trying to be “good” for the most part, but it is nice to have a little sweet treat every now and then. If I can find a little way to make them “healthier,” then why ┬ánot? As long as it doesn’t take away on flavor. These peanut butter cookies deliver!!!

Now, I made this recipe based on the amount of peanut butter I had left in the jar, which was 3/4 of a cup. You want to proportion your coconut sugar to your peanut butter.  Basically if you want to do a cup of peanut butter, do a cup of palm sugar. Got me?

What You Need

3/4 cup peanut butter

3/4 cup coconut sugar

splash of vanilla extract (maybe 1/2 teaspoon??)

1 egg

What You Do

Preheat oven to 325 degrees and line cookie sheet with parchment paper

Mix all the ingredients in a bowl.

Drop into balls on cookie sheet

Press down at least twice with a fork

Bake 10 minutes

Let them sit on cookie sheet after you pull them out for a few more minutes to finish cooking

These cookies come out so soft and perfect!!!!

recipe

Buffalo Chicken Salad

I prep our lunches for work on Sundays after the grocery shopping trip. Chris normally does lunch meat of some kind on lettuce wraps, or a salad with grilled chicken. He wanted something different to change it up, so enter Buffalo Chicken Salad! I adapted this from a few different recipes, and then made my own tweaks to it as well. Combining everything that he likes. This is super quick to throw together. Mainly because no one has time to cook chicken, I buy precooked rotisserie chickens and just shred them up!

What You Need

1 rotisserie chicken, shredded (you could cook 2-3 chicken breasts instead)

1/2 cup ranch dressing

1/4 cup hot sauce

2-3 stalks of celery, chopped

3 green onions

1/2 cup cheddar jack cheese

salt and pepper to taste

What You Do

Mix everything up in a container that you plan to store in refrigerator, less dishes less problems am I right? That’s it! This lasts all week. Chris likes it with the Flat Out Protein Up wraps.

recipe

Three Bean Greek Salad

I wanted to share the greek salad that I threw together this weekend!!! I love cucumber salad, but it isn’t quiet filling enough to call it lunch so the beans add in some extra fiber and protein to help out with that. This is a super easy dump and mix recipe.

What You Need

1 cucumber, diced

1 container feta cheese

Couple hand fulls of fresh green beans, trimmed and snapped into 1 inch pieces

1 can kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1/2 purple onion, diced

1/2 can of diced black olives (this is still good if you dont like olives, just omit)

Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice (I used from a bottle since I always have it on hand)

1/2 tablespoon oregano

1 teaspoon dijon mustard

1/2 teaspoon minced garlic

salt and pepper to taste

What You Do

–Boil water and add in green beans, cook for 3-4 minutes

–While the beans are cooking, mix together your dressing and set aside.

–Add all ingredients to bowl and toss until well mixed. Refrigerate.

Enjoy!!!