Pre-Surgery Checklist

As you you know there is a lot going on in my little world as of late.
With surgery less than 2 weeks away, I'm diving into full planning mode. While I'm down to one functioning leg, I'd prefer that our house doesn't fall apart, we remember to feed ourselves daily, and I am not bored out of my mind during recovery.

{via}

1) Research and prep quick meals
When I told Adam I was doing this he reminded me that he has fully functioning limbs and would be happy to cook (he's a keeper, ladies and gents). However, when he's working long days I don't want him to work about my usual duties of meal prepping, shopping, and cooking. So anything I can help do ahead of time to make it easier, I'm all about it.

Any suggestions on freezer or crockpot meals that you love? 


2) Buy comfy lounge clothes
Have you tried the amazing things at GapBody? They make a good majority of their PJs and lounge wear out of modal, and let me tell you, there as smooth and silky as butter! I have two Gap Body boy short/cami sets that I practically live in, but I would love some cozier pants or a little hoodie to lay around in. I love these joggers!

3) Clean the house from top to bottom
Nothing relaxes me more than enjoying a squeaky clean house while my Scentsy warmer is on making our house smell SO good (fave fall scents are Cider Mill, Honey Pear Cider, and Pumpkin Marshmallow). However, our house could use a little TLC deep cleaning... enter weekend to do list! 

I've started lots of miscellaneous projects - sewing, going through my closet, sorting and labeling Christmas decor - that I need to finally wrap them up. After that, I want my floors to shine like the top of the Crysler Building (any Annie fans out there? Buehler?).


4) Make a list of fall movies to watch
So granted I will be hopped up on some good pain meds and will be sleeping some of the time, but I am not a napper. With fall being my absolute favorite time of year, I want to bring a little bright spot into my recovery by watching some of my fall favorites:

   + When Harry Met Sally
   + You've Got Mail (pretty much anything with Meg Ryan!)
   + Runaway Bride
   + October Sky

Do you have any that remind you of fall?


5) Stock up on good books to read
I'm currently reading Harry Potter and the Cursed Child and I can barely put it down. I love being back in the world of Hogwarts! Looking for other great books to add to my library list. I'd love to stock up before being confined to the couch for a week or so! If you have any books you could barely put down, please send your recs my way!

Recently read:
   + The Girl on the Train
   + Me Before You // After You
   + Modern Lovers

On my radar:
   + When Breath Becomes Air
   + The Last Lecture
   + The Summer Before the War
   + First Comes Love
   + The Vacationers
   + All the Light We Cannot See

.:::.:::.:::.:::.:::.

If you have any suggestions on recipes, fall movies, and books... help a sister out!!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Peanut Butter Chocolate Chip Energy Balls

Some weeks I feel like Martha Stewart and am on top of the world.
The house is deep cleaned and organized, meal plans are fully prepped and perfectly balance, my life feels in order, and I have a perfect manicure that is color coordinated to my outfit (jk... who has time for that?).

And then there are weeks like basically the last 6 months where I am lucky if I don't have to re-fluff our laundry in the dryer for the 4th day in a row, as I am scrounging to make a meal out of string cheese and a cup of applesauce because our pantry has been neglected.

Can anyone relate to my hot mess express?
Please say yes.

So over time I've started to learn how to find the right amount of balance. I figured out how cleaning one area of our house a day means I get to avoid the 4 hour marathon cleaning on a Saturday morning. How when I schedule workouts in my planner, I am able to make it to the gym and manage my stress better. And how meal planning once a week saves me so much time finding healthy meals to fuel the busy days ahead.

And this is where the peanut butter chocolate chip energy bites enter.

Is life-changing an appropriate description for a snack?

I discovered these gems while reading Gimme Some Oven, one of my favorite cooking blogs, and decided to tinker with the recipe a bit so they wouldn't be as high in calories. With the taste of cookie-like goodness disguised in nutrient dense miniature bites is a total home run!

I was working with a nutritionist when I first showed her the recipe, and she loved the combo of a touch of protein in the protein, chia and oats to provide fiber, omega 3's from the flax, and a little sweetness from honey instead of processed sugar. The best part if you can keep tinkering with them to sub out ingredients and change them up a bit.

Each Sunday, I prep these little no bake energy balls when I do the rest of my meal prep. It takes no longer than 5 minutes to stir everything together, and then I let the mixture chill for 20 before rolling into balls. And then voila! Easy, delicious snacks to give a boost of energy before the gym or in the middle of a busy work day. Adam loves having one after dinner as a little sweet treat (goodbye huge bowls of ice cream!). I also love to make these when we bring meals to friends - and they loved them! Especially great for new breastfeeding moms!

Peanut Butter Chocolate Chip Energy Balls

Ingredients:

1 cup dry oats 
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup mini chocolate chips 
1/3 cup honey (you can get by with less if you want lower sugar!)
1 tablespoon chia seeds 
1/2 teaspoon vanilla extract


Directions:

1. Mix all ingredients in a medium bowl until well combined. Cover your bowl with saran wrap and place in fridge to chill for 20-30 minutes, or until mixture is firm enough to roll into balls.
2. Once chilled, roll into compact balls. You can make them into any size you'd like - mine are typically about 3/4 - 1" in diameter). Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 energy balls.

.:::.:::.:::.:::.:::.

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Skinny Greek Yogurt Chicken Enchiladas

I don't know about you, but at my house we could eat Mexican every single night. Tacos, fajitas, nachos... you name it. I am always on the hunt for another great tex-mex style recipe. Obviously part of the draw is the extra cheesy ooey gooey-ness that's packing a little spicy punch. That right there is my ultimate comfort food, can I get an amen from my cheese lovers out there?!

Unfortunately, my favorite Mexican dishes are not always waistline friendly, so when I was meal planning this week I found this tasty enchilada recipe - which would make my enchilada obsessed hubs so happy - and set out to health-ify it with a few swaps. Believe it or not, he couldn't even tell a difference when I swapped protein-packed greek yogurt for sour cream, and subbed in low carb, high fiber tortillas. The flavor is incredible and the sauce makes it so creamy and rich - you would never have guessed it wasn't full fat sour cream!

I also love that I could make this entire dish from start to finish in under 30 minutes, which is a win for all of us, right? And 20 of those 30 minutes was bake time. Yup, you read that right. 

While demolishing his second enchilada I asked Adam if the recipe was a keeper, and he said, "We should make this like 3 times a week. SO GOOD." And that is coming from the enchilada connoisseur himself, folks. This is a must try! 

{via}

Skinny Greek Yogurt Chicken Enchiladas

Ingredients:

3 tablespoons butter

3 tablespoons flour

2 cups fat free chicken broth

1 cup 0% plain greek yogurt (I love Fage!)

1/2 cup salsa verde (3/4 cup of you want an extra kick of heat)

2 1/2 cups cooked shredded chicken (I bought a rotisserie chicken and used the breast meat - easy!)

10 taco size flour tortillas (Mission Carb Balance whole wheat tortillas are our fave and pack tons of fiber)

1 1/2 cups shredded pepperjack cheese

Instructions:

1)  Preheat oven to 350 degrees. Next, melt butter in a large skillet over medium heat. Once melted,  add in flour and whisk while it cooks for 1 minute.

2)  Add in chicken broth and continue whisking until mixture is slightly thickened. Remove the skillet from heat. Add in salsa verde and greek yogurt, and whisk until smooth. Set aside 1 cup of the sauce (which will be used later to pour on top of enchiladas). Add shredded chicken into the remaining sauce in the skillet.

3)  Spray 13 x 9 casserole dish with cooking spray (don't forget sides and corners!). 

4)  Add 1/2 cup of chicken mixture in a long skinny line in the middle of each tortilla. You will roll up the tortilla keeping chicken mixture carefully inside, and then place in the pan. 

5)  Once all 10 tortillas (you may even be able to squeeze in 12) have been placed in the pan, pour the reserved cup of sauce over the top of the rolled up tortillas. Next, sprinkle pepperjack cheese on top.

6)  Place in the oven for 20 minutes. Once the initial bake time is complete, turn to broil on high temperature (be sure to crack the oven door an inch or 2 while doing this!) for 2 minutes or until cheese begins to turn golden brown and bubbly.

** Please note, the broiling at the end makes for the best result, so don't skip it... unless you're a crazy ooey gooey cheese hating crazy person! ;) **

{via}

And there you go... voila! This recipe is easy to freeze also. Make per directions, don't bake, and wrap super well to fight freezer burn. For a quick dinner, pull from freezer the night before and pop it in the oven for 20-30 minutes the next day!

These enchiladas would also be a perfect hot meal or freezer meal if you are bringing dinner to friends/family as part of a meal train (new parents, hospitalization, etc.).

For more meals ideas and tried & true recipes, check out the Recipes tab!


Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Whole Wheat Morning Glory Muffins

I was lounging around the house this weekend with my furry slippers on and coffee in hand, when I decided to indulge in a little Pinterest browsing. With an itch to bake lately (but jeans that are just a little too snug for my liking), I knew I wanted to find a recipe that tasted delicious, but was packed full of healthy real food.

That's when I stumbled upon a recipe for whole wheat morning glory muffins from Live Simply, and it looked like the perfect blend of taste and nutrients.

Whole grains?  Check.
High fiber?  Check.
No refined sugar?  Check.
Veggies and fruit?  Check, check.



What a no brainer, right? These healthy muffins can easily be paired with greek yogurt or hardboiled eggs for a fast and easy nutritious breakfast. So I pitched the idea to my hubby, and at the mere mention of carrots as one of the main ingredients I received a scrunched nose and some mumblings about hippie muffins.

Until 20 minutes later when I brought him one straight from the oven. In just one bite he was singing a different tune. Juicy sweet raisins, earthy warm spices, and super moist delicate texture thanks to the carrots + oat/flour mixture, these are to die for! Who knew healthy eating could taste this good?

Of course, I chalked it up as a small wife victory for sneaking in extra veggies and fiber into his diet without him even suspecting it. Dang, I'm going to be a good mom one day! *wink wink*

Give these delicious, healthy muffins a try - your family will love you for it!

Ingredients

1 stick unsalted butter, melted

2/3 cup clover honey

1/2 cup unsweetened applesauce

2 eggs

2 teaspoons pure vanilla extract

3 teaspoons cinnamon

1/2 teaspoons nutmeg

1 1/3 cup old fashioned rolled oats

1 1/3 cup whole wheat flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups grated carrots

1 1/2 cup raisins

Instructions

1. Preheat oven to 350 degrees.

2. Whisk together melted butter, honey, applesauce, eggs, vanilla, cinnamon, and nutmeg in a large bowl.

3. Next, pulse rolled oats in a food processor for 40-60 seconds until they turn into a flour like consistency. Add the oats, whole wheat flour baking soda, baking powder, and salt to the liquid ingredients. Do not over mix.

4. Add in grated carrots and raisins to the mixture and let the batter rest for 5-10 minutes.

5. Grease muffin tin with cooking spray and fill each cup 2/3 full. 

6. Bake for 22 minutes, or until muffins are lightly golden brown. Allow muffins to cool for 5-10 minutes before serving.

.:::.:::.:::.:::.:::.

For more delicious recipes, click on the Recipes tab or follow me on Pinterest!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Skinny Banana Chia Chocolate Chip Muffins

Weekends are made for sleeping in, staying in your jammers until 11a.m. and sipping coffee from oversized cups all morning. Can I get an amen?

Just like you, I'm sure, after a high stress busy busy week, all I want to do is unwind and of course indulge a bit. I want our home to feel welcoming and cozy, activities to be relaxing things we love, and our bellies full of delicious food that doesn't undo our healthy eating and exercise progress.

One of my favorite ways to achieve all three of those things is tinkering around in the kitchen with a new recipe. So you can imagine my excitement when I found this recipe from Ambitious Kitchen, which had all the things I love (and I took the liberty to add even more!) - whole grains, greek yogurt to add protein and moisture, chia seeds for Omega 3's and fiber, and melty chocolate chips for a little splurge, because it it the weekend after all.

Let me just tell you... these muffins are to die for!

Within minutes of popping these babies into the oven, smells of roasted bananas and toasty cinnamon wafted through the Haskins House. I didn't even have the muffins out of the oven before Adam followed his nose to the kitchen to wait for the opportune time to sneak a warm muffin out of the tin the second they came out.

That first bite is packed with a delicious punch of flavor, warm gooey chocolate chips, and the sweetness of honey and nutmeg that linger and tie everything together. I made 2 dozen, and thank goodness I did... they were gone in no time. 

Perfect with a little nut butter spread on the top for a healthy afternoon snack or a sweet bite with some eggs in the morning. Give these babies a shot, your family (and your stomach) will thank you!

Skinny Banana Chia Chocolate Chip Muffins

Ingredients

1 1/2 cups whole wheat flour (whole wheat pastry flour is preferred)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 medium bananas
1/4 cup local clover honey
1 tablespoon vanilla
1 tablespoon olive, coconut oil, or applesauce
1 egg
1/2 cup plain greek yogurt (I love Fage 0%)
1 tablespoon unsweetened almond milk (can use regular milk too)
1/2 cup chocolate chips
1-2 tablespoon chia seeds (optional)


Instructions:

1) Preheat oven to 350 degrees. Prep mini muffin tin by spraying with nonstick cooking spray. 

3) In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set bowl aside.

3) Use kitchen aid or hand blender to mix bananas, honey, vanilla, oil, egg, greek yogurt, and milk on medium speed for 1 minute. Wet mixture should be thoroughly combined and creamy. 

4) Add dry ingredients to the wet banana mixture until just combined (which creates a soft fluffy texture - don't over mix!). Gently fold in chocolate chips.

3) Filling each cup about 3/4 full, divide batter evenly into muffin tin. Bake for 10 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day when the flavors have time to combine to a richer flavor.

Tips & Tricks:

- Store at room temperature in a sealed container for 3-5 days. 

- These muffins are also perfect to make ahead and freeze, that way they are easy to break out when you have company or just need a little treat. Place in a Ziploc freezer bag for up to 3 months. You can let muffins thaw at room temperature, or if you need a muffin fix, just pop into the microwave for 30-45 seconds for maximum ooey gooeyness (yes, it's a word).

- Don't leave yourself alone in the house with 2 dozen of these bad boys. Trust me... you'll want to start 'gifting' these to anyone you can find. Here you go parents! Mailman? Sure why not!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Blueberry Greek Yogurt Coffee Cake

Picture a cozy summer morning. You're still lounging around the house in your pajamas with a freshly brewed cup of coffee and the smell of warm cinnamon and lemon zest wafting through the house.

In just a few short minutes, the oven timer is going to go off and you'll be ready to indulge in a freshly baked cinnamon streusel topped coffee cake that is filled with juicy fresh blueberries.

If you like the sound of that, you're definitely going to need to try this classic recipe. This coffee cake has been jazzed up with a tiny hint of citrus and high protein greek yogurt to keep it moist and fluffy. I hope you are prepared for friends, neighbors, and family to beg you for the recipe, because this one is a crowd-pleaser!

//  Blueberry Greek Yogurt Coffee Cake  //
adapted from Two Peas & Their Pod

Ingredients:

- 2 cups flour

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1 cup sugar

- zest of 1 lemon

- 1 stick unsalted butter

- 2 large eggs

- 1 teaspoon vanilla 

- 1 cup plain greek yogurt ( I like Fage 0%)

- 1 cup blueberries

Cinnamon Streusel Filling/Crumb Topping:

- 3/4 cup dark brown sugar

- 3/4 cup flour

- 1 teaspoon cinnamon

- 1 stick unsalted butter

- 1/2 teaspoon salt

Directions:

1) Preheat over to 350 degrees. Use cooking spray to grease an 8-inch square pan.

2) Combine the first 5 dry ingredients in a bowl and whisk together.

3) In a separate bowl, mix lemon zest and sugar until combined. Next, add butter to the sugar mixer and cream on medium for 3 minutes until the mixture is fluffy and smooth.

4) Add the eggs to the butter mixture one at a time and beat until well combined. Mix the greek yogurt and vanilla into the batter.

5) Now add the dry ingredients slowly until just combined (don't over mix). Carefully fold in fresh blueberries.

6) In order to make the cinnamon streusel filling and crumb topping, put sugar, flour, cinnamon, and salt into a bowl and lightly whisk until ingredients are well distributed. On a cutting board, slice stick of butter into small pea-sized chunks. Add butter to flour mixture and work it using your fingers until it reaches a crumb like consistency.

7) Pour half of the batter into the square pan and spread to all edges. Sprinkle half of the cinnamon streusel over the batter making sure it is covered evenly. Next, in small dollops add the remaining portion of batter on top of the crumb filling and lightly spread. Sprinkle remaining cinnamon streusel on top.

8) Place coffee cake on the middle rack and bake until golden. To ensure the middle is baked thoroughly, insert a toothpick into the center portion to see if it comes out clean - approximately 50 minutes. Allow coffee cake to cool down for 10 minutes, cut, and serve.

.:::.:::.:::.:::.:::.

Now grab a delicious cup of joe, kick up your fuzzy bunny slippers, and enjoy.

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

30 Day Slimdown Grocery List + Favorite Recipes

It's been a solid 12 days of sticking to our simple, healthier eating plan, and my energy is out the roof!
I am down 5+ lbs. and Adam has rocked it out at 7+ lbs. lost.

This easy plan works!

After posting our 30 Day Slimdown Challenge eating plan last week, I've received messages from many of you asking about what type of foods we purchase at the grocery store in order to set ourselves up for success.

So since you asked nicely with extra sugar on top, I am here to deliver the inside scoop!

{original image}

Our Guidelines

1) Minimally processed, nutrient-dense, whole foods
2) Extremely limited dairy (if any)
3) No caffeine, sugar, white flour, fried foods, etc.
4) Focus on lean protein + vegetable/fruit


Produce:

mini carrots
celery
cucumbers
bell peppers
sweet potatoes
broccoli (frozen or fresh)
brussels sprouts
mushrooms
spinach
lettuce 
tomatoes
apples
bananas
grapes
berries


Healthy Fats:

avocado 
almond butter (Justin's all-natural nut butter)
dry roasted cashews
dry roasted almonds
dry roasted edamame


Proteins:

chicken breast (we prefer organic, antibiotic-free Smart Chicken)
chicken tenderloins (Smart Chicken)
ground chicken (Smart Chicken)
ground turkey (Jennie-O 99% lean)
fresh salmon
flank steak
deli turkey breast (from deli counter)
eggs (farm fresh, if possible - yum!)
canned tuna in water
hummus
mozzarella cheese stick 


Other Complex Carbohydrates:

brown rice
quinoa
whole grain english muffins (Orowheat double fiber)
whole grain tortillas - if needed (local Kansas brand)
steel cut oatmeal
black beans


Spices/Other:

low sodium taco seasoning
low sugar salsa
italian seasoning (I purchase ours from a spice merchant at the Farmers Market)
cinnamon 
unsweetened vanilla almond milk
low sugar tomato sauce

.:::.:::.:::.:::.:::.

Our Favorite Meals

Breakfast:

Blueberry Overnight Oats

Eggs Over Easy & Sweet Potato Hash

Advocare Meal Replacement Shake (Chocolate Mocha)

Lunch / Dinner:

Skinny Greek Yogurt Chicken

Spaghetti Squash & Lean Meat Sauce

Hummus Crusted Chicken

Balsamic Rosemary Flank Steak

Crockpot Salsa Chicken

Paleo Taco Salad

Salmon Foil Packs

Crockpot Santa Fe Chicken (omit corn)

Snacks:

Tuna Stuffed Eggs
Egg Muffins
Kale Chips
Turkey Cucumber Roll-ups
Baked Cinnamon Apple Chips
Rosemary & Sea Salt Baked Sweet Potato Chips


Dessert:

Baked Almond Butter Banana 
Banana Ice Cream
Grilled Peaches & Cinnamon
Grape Sorbet

.:::.:::.:::.:::.:::.

For more insider information to our 30 Day Slimdown Challenge eating plan, check out this post!
To see my food and exercise journal, add me on MyFitnessPal!

Here's to a healthier + happier you!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

Balsamic Rosemary Marinated Flank Steak

The summer is the perfect time to host a fun backyard barbecue and invite all of your friends over for a delicious warm weather meal on the patio. So when the forecast predicted an unseasonably cool Monday, we knew exactly what we wanted to do. 

 Knowing that Adam is quite the expert griller, I wanted to look for a recipe that would perfectly compliment his skills, be healthy, and just taste like the essence of summer. So you can imagine the perfect fit when I came across this mouth-watering flank steak recipe from Food & Wine magazine. 

 It took us a whopping 5 minutes to throw this easy marinade together the night before, and we let the steak marinade for 24 hours. As you can imagine hosting a group of 10 people for dinner, we were super relived to come home from a long day of work and simply throw the steak on the grill for a good sear for 10 minutes. 

It was perfectly cooked, juicy and lightly pink when we carved it up for our guests. There were so many good moans and groans while taking first bites that many of our guests begged for the recipe. Oh my goodness, this one is a keeper and definitely a must try for lean red meat lovers everywhere!  

//  Balsamic Rosemary Marinated Flank Steak  //

Adapted from Food & Wine

1. Ingredients:
2. 4 garlic cloves, minced
3. 2 tablespoon rosemary leaves
4. 1 tablespoon dried oregano
5. 2 tablespoons whole-grain mustard
6. 1/2 cup balsamic vinegar
7. 1 cup extra-virgin olive oil, plus more for grilling
8. Ground sea salt
9. Freshly cracked pepper
10. One 3-pound flank steak (or skirt steak works well too!)

Directions:

1) In a large bowl, combine the minced garlic, rosemary, oregano, mustard and vinegar and beat until well combine. Gradually add olive oil wine whisking until creamy. You can also use blender to combine all ingredients. Season mixture lightly with salt and pepper.

2) Place steak in a glass baking dish (9x13 works well), and sprinkle sea salt and pepper and rub into the top of the meat. Pour marinade over meat (you can reserve 1/4 cup of the mixture to drizzle over steak after cooked); turn the meat to coat well. Cover the dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours ( we recommend overnight for most flavorful results).

3) When ready to grill the steak, oil the grates of your grill well, and heat to moderate heat. Remove the steak from the marinade, letting the excess mixture drip off and season well with sea salt and pepper. Place the steak on the grill (turning occasionally) and sear on both sides lightly until internal meat temperature reaches 125 degrees (10 - 12 minutes).

4) Remove steak from the grill, and let rest on a carving board for 5 minutes. Once it is cooled slightly, carve 1/2 - 3/4 inch pieces of steak against the grain, and serve. Drizzle the reserved vinaigrette over each serving for maximum flavor.

I hope you will try this recipe the next time you're craving a juicy, lean piece of steak. 

You can't go wrong, my friends. This one is fail proof! 

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

Herb and Citrus Oven Roasted Chicken

Now that spring (and almost summer!) has arrived, I've been craving very fresh, delicious, seasonal food. So you can imagine my excitement when I came across this amazing recipe a few months back.

Fresh herbs? Yummy citrus? Juicy baked chicken?

Yes, Please!

I whipped this together really quick for a little dinner party, and I was surprised how such a visually appealing meal was so simple to throw together. Our whole house was filled with the most delicious aroma, and when it was time to sample the dish, the chicken was so tender, plumb, and fell of the bone!

This is now a staple and crowd-pleaser in our home, and it makes for a great healthy dinner! Trust me, give it a shot and you can thank me later! ;)

{ Herb and Citrus Oven Roasted Chicken } 

Recipe by: The Comfort of Coooking

Ingredients:

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced (or if you don't like sweet, swap for limes!)

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional


Directions:

1) Preheat oven to 400 degrees.

2) In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

3) Arrange chicken in a 9x13 baking dish with the skin side up distributed throughout the pan evenly. 

4) Pour the liquid mixture over the top of the chicken and toss chicken with tongs to ensure all sides are coated. I tend to like to marinate the chicken for 30-60 minutes in this mixture if I have time. 

5) Place sliced lemon and orange slices and onion slivers over and under chicken. Generously sprinkle the entire dish generously with thyme, rosemary, salt and pepper until all chicken pieces are seasoned.

6) Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Spoon baked chicken pieces out, and feel free to add a little sprinkle of fresh herbs.

.:::.:::.:::.:::.:::.

In the original recipe, I love that she suggests to switch up the seasonings to a spicier mix, and then swap oranges out for limes. A little cilantro in the place of the thyme and rosemary has a whole different taste that is still juicy and delicious! The options are endless!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

Nutella Cinnamon Rolls

Good morning, sleepy heads!
I want to introduce you to the lovely Elizabeth who blogs over at All Kind of Things!
After she decided to become a Life of Meg sponsor (100% of my sponsorship income goes to the American Cancer Society), I asked her if she would be interested in guest blogging as a way for me to say thanks.

Thank goodness she said yes, because she has an incredible recipe for you today. I also asked her to share why she is passionate about the fight against cancer and sponsoring, so she has a great story to share following this great recipe!

Without further adieu, here is Elizabeth with this showstopper recipe...

_____________________________________________________________

Hi all, I'm Elizabeth - thanks Meg for asking me to guest post!

Back in the fall, I shared a few of the ways we had been using Crescent Rolls to make yummy treats: A Whole New Friendship with Crescent Rolls. Then, I chatted more about this in my February Link-Up with "Chatting at the Sky". When I recently spotted this method from Mix & Match Mama, I felt another crescent roll post was in order. With that being said, I now introduce...

Cinnamon Rolls {Nutella-Style}

Ingredients:

1 Can of Crescent Rolls
1 tablespoon butter, melted
1 cup of Nutella
2 teaspoons cinnamon

Directions:

1) Preheat your oven to 400 degrees.

2) Unroll your Crescent Roll sheet. Press down the seams in order to create a rectangular shape of dough.

3) Evenly spread your melted butter across the dough. Next, spread your Nutella then sprinkle your cinnamon on top of that.

4) Roll it up, slice, and bake for approximately 10 minutes!

I decided to go without a glaze, but you can use 1-2 tablespoons of powdered sugar and a couple of splashes of milk to create the glaze. Refer to Mix & Match Mama's post for more details. This recipe is super easy and completely perfect for Saturday mornings at home - ENJOY!

Be sure to hop over to Facebook and click "like" on "All Kinds of Things" - Great extras featured there often! Also, follow "All Kinds of Things" on Instagram & Pinterest!

.:::.:::.:::.:::.:::.

Why I decided to become a Life of Meg sponsor...

In 1999, I lost my grandmother when her second round with breast cancer took her life. She was a fighter - a survivor until her late 80s! A wife, a mother, a teacher, a grandmother...she had touched many lives, and losing her brought me face-to-face with the reality of cancer.

A couple of years later, my grandfather (her husband) passed away. He had also battled cancer and had many successes in his fight. They were blessed with many years and for that, my family is thankful. My aunt is a two-time breast cancer survivor, and my uncle (her husband) is a two-time prostate cancer survivor! How thankful we are for the recent reports of good news they have received.

Just last year, I had 10 inches cut off of my hair - I finally followed through with a promise I had made to myself a number of years ago. In 2005, I committed to growing out my hair with plans to eventually cut it and donate it to a program that assists cancer patients in their search for a wig.

So many of our friends and family have been touched by cancer, and while I do not personally know many who have taken advantage of Pantene's Beautiful Lengths' campaign (and American Cancer Society free wig program), I love what this company stands for, and I know that so many people benefit from the donations they receive.

This year, I am excited to partner with Meg in her support of the American Cancer Society. In honor of those who are no longer with us...In honor of those who are still fighting...In honor of those who will someday face a battle like no other, I challenge you to give!

____________________________________________________

Thanks so much Elizabeth! 
Everyone go stop by her blog and say hello!

 

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

The Ultimate Chocolate Chip Cookie Throwdown

Happy National Chocolate Chip Cookie Day! I'm sure just like the Evans household, it must be a national holiday for your family too!

Well, I was super excited to do a chocolate chip cookie throwdown of sorts using the most reputable cookie recipes out there. With the help of my lovely assistants (thanks Sarah and Mere!) I was able to host a little recipe taste-off this past week at Monday Family Dinner!

Each one of our friends and family were given a score sheet to rank each recipe in the following categories (inspired by Brown Eyed Baker a few years back!):  texture, taste, appearance, and overall.

//  Let's meet the contenders, shall we?  //

1) American's Taste Kitchen - Perfect Chocolate Chip Cookies

{via}

2) Joy the Baker - Brown Butter Chocolate Chip Cookies

{via}

3) New York Times - Chocolate Chip Cookie

{via}

4) Alton Brown - 'The Chewy'

{via}

...and just for funsies I threw in the pre-made Nestle Tollhouse chocolate chip cookies thanks to the amazing idea of my sister-in law (hilarious!). Just wanted to see if anyone could tell and where they'd rank among the made-from-scratch cookies!


5) Nestle Tollhouse - Pre-made Cookie Dough

.:::.:::.:::.:::.:::.

Now I want you to meet my esteemed panel of judges - or at least most of them - the others are probably in a sugar coma lying on my kitchen floor...

Best. Panel. Ever.

The were real troopers to taste 5 different cookies in a blind taste test and still be functioning without diabetes! Don't worry, I provided fun chevron paper straws and a frosty glass of ice cold milk to help them wash those cookies down!

Now let's get to the results, shall we?

Ahem... drum roll, please.

________________________________________________________________________

The 1st place winner in The Ultimate Chocolate Chips Cookie Throwdown was...

New York Times Chocolate Chip Cookie!

________________________________________________________________________

Rankings:

1) New York Times - Chocolate Chip Cookie

This cookie ranked the highest in taste, texture and appearance. They loved how chewy these giant cookies were, and they said the flavor balance was perfect. Many commented that the tiny bit of sea salt sprinkled on top was perfection! So the overall ranking was a total landslide blow out. I can only assume the recipe requirement to chill the dough and let the flavors mesh together was a big key! It also used a combination of high and low protein flours to get the perfect fine texture with a chewy middle.

2) Alton Brown's - 'The Chewy'

Ranked one of the highest in the texture category, most of the guys said they could eat the whole tray. It also ranked moderately high in the taste and appearance category, so I wasn't surprised an overwhelming majority though it deserved the second place spot. This recipe also used fine grade flour and refrigeration, so I am seeing a big trend!

3) Nestle Tollhouse - Pre-Made Cookie Dough

I wish I could tell you how much fun it was to reveal to the judges the identity of this cookie after all ballots were collected. At first I told them that Tollhouse snuck it's way into the contest just for fun, and I tried to have them guess which one it was. Most guessed the cookie ranked lowest on the overall score, so you should've seen their faces when I pointed to the 3rd place winner. Priceless. Ranked very high in texture.. can't beat an easy classic, apparently! 

4) Joy the Baker - Brown Butter Chocolate Chip Cookies

This cookies ranked amongst the very highest in flavor (mmm... sea salt on top!), but ranked a little bit on the low side for texture and appearance. A few commented that if they could take the flavor of that cookie and transform it into a chewy center cookie, it would've been a favorite for sure! The brown butter added a delicious nutty taste, and our taste testers loved that!

5) America's Taste Kitchen - Perfect Chocolate Chip Cookies

The recipe for this cookie looked promising, but the texture and appearance of this cookie contributed to the lowest ranking among all five cookies. The judges commented that they prefer a chewier cookie over and crispy one, so this wasn't the favorite for them (perhaps we need to let ATK know... haha!).

.:::.:::.:::.:::.:::.

So there you have it folks. Apparently not all cookies are created equally, and the fancier, higher maintenance recipes proved to be tried-and-true (aside from the magical Tollhouse cookies!). I hope you take a free weekend to try some of these recipes out! Perfect for a barbecue or just a surprise treat for your family, you know are armed with an arsenal of delicious ultimate cookie recipes!

We actually have a chocolate chip cookie bake-off today at work, so I decided to whip up another batch of the NY Times cookies. So I am not sure if my experiment was cheating or not, but I prefer to think of it as research! ;)

Despite the many cookies tried, my husband still says the very best chocolate chip cookie (with a little bit of a spin) is the Peanut Butter Oatmeal Chocolate Chip Cookie recipe that is always my go to. So I also threw together a double batch of those last night for today's competition.

Wish me luck and happy baking!!

 

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________